2025 CSA Farm Update: Week 5
Hello everyone, and welcome to Week 5 of the Katchkie Farm CSA.
The weather has been very summer-like on the farm this past week. Our irrigation pump has been running every day for the first time this season, which, even though it adds one more task, makes managing other work on the farm a little easier.
This past week, Katchkie Farm hosted The Sylvia Center’s annual farm dinner. Every year, the farm is transformed from a working farm into an event space, complete with tents, tables, chairs, and a wonderful group of people supporting the important work done by The Sylvia Center. On a personal note, it is one of the highlights of my family’s year, and we very much look forward to it.
In the share this week, cherry tomatoes will be making theirfirst appearance. I have to say that in the last couple of years, I have not been that happy with the overall outcome of our cherry tomato crop. During this winter, I studied up on how to make a better crop. So far, the results are looking promising. I have also been tasting them to make sure that they not only look good but also have amazing flavor. I am happy to say that they have both.
This week also marks the first week of the Purple Dragon Carrot. What makes this carrot so special to me, beyond the flavor, is that itis the result of an open-pollinated breeding program selected for growing conditions on an organic farm. For me, this means that the carrot is quick to grow and outcompete the weeds, has disease resistance, and tastes great. Manyof the crops that we rely on are not necessarily bred for low input organic farms. When I do find a variety like that, it often becomes a staple in our crop production.
This is also the time of year when we start planting our fall crops. Fall broccoli, cabbage, beets, and carrots have already been planted. Throughout the month, we will continue to plant kales, more cabbage, beets, and carrots. This is also the time of year to start setting the stage for our garlic planting. The more life we can bring to the soil before the garlic is planted, the healthier our garlic crop will be next year. By establishing a robust cover crop that will feed the soil through the summer months, we will be creating a soil that our garlic can thrive in next year.
Speaking of garlic, our big harvest looks like it will be this week. This is one of our largest harvests on the farm, and I always feel a bit of relief once it is tucked away and drying in the greenhouse.
On a final note, our woodchuck population seems to be getting under control in certain areas. I wish I could say the same about our rabbit population this year! At the moment, they are not as voracious in the garden, but they can certainly put a dent in some of our crops. I have also noticed the crows perching on our tomato stakes. This means that the tomatoes are ripening and a few weeks away from harvest. This also means that it is time to put out our reflective tape and get them away from our ripe and juicy tomato crop!
Until next time,
Farmer Jon
Weekly Harvest Includes*
*We try our best to provide the most accurate CSA list in the newsletter! However, there’s always a chance of last minute substitutions in some bags if we don’t harvest enough of a vegetable.
Delicious Recipes to Try
What better way to enjoy this week’s CSA share than with a Tomato Tartine topped with Goat Cheese, Blueberries, and Fresh Basil? This simple dish captures the best of summer—juicy tomatoes, creamy goat cheese, sweet bursts of blueberry, and fragrant basil, all layered over crisp, toasted bread. The result is a perfectly balanced bite: savory, sweet, and refreshing. Light, colorful, and effortlessly elegant, it’s ideal for a quick lunch, a starter, or an easy summer dinner.
Looking for a bold and colorful twist on a classic dip? This Moroccan Purple Carrot Hummus is earthy, spiced, and incredibly smooth with a beautiful deep hue that makes it as eye-catching as it is delicious. Perfect for snacking, spreading, or adding a pop of flavor to your summer table.
Sustainability
Know What to Compost
Vegetables that are great for composting
Vegetable peels, scraps, cores, and stems break down easily and add valuable nutrients to your compost. Wilted greens and outer leaves provide moisture and nitrogen that help speed up decomposition. Even tougher items like corn cobs improve airflow and eventually break down, balancing the pile.
Vegetables to Avoid
Oily or cooked vegetables attract pests and decompose slowly, which can harm your compost. Veggies with dressing or sauce often contain ingredients that cause odors and disrupt composting. Diseased plant material can spread pathogens, so it’s best to leave those out.
*Find your local compost drop off site here