2025 CSA Farm Update: Week 6
Hello everyone, and welcome to Week 6 of the Katchkie Farm CSA.
The past week was a hot one on the farm. With high humidity, temperatures in the 90s and upper 80s made for some very steamy days. Luckily, we had some northwest winds come in on Friday and cool things off a bit for us. The heat has also brought very dry weather, which means that our irrigation is running nearly every day. Moving irrigation around does add one more task during the week, but it also means that our fieldwork can be more predictably done.
The biggest job of last week was our garlic harvest. Way back in October, we planted over 50,000 heads. After a dormant spell in the winter, they come jumping out of the ground in early spring to let us know that the soil is slowly waking up. Every few days in July, I pull a head of garlic from the ground and cut it in half. By looking at how tightly the cloves are pushed together and the space between them and the scape, I can tell when the garlic should be harvested. I also have to keep the weather in mind. If the garlic looks like it could use one more week to size up but heavy rains are in the forecast, I always err on the side of picking it early. In this year’s dry spell, I let the garlic size up as much as it could before the skins started to weaken. We did bring in a few extra hands to help with the large crop, but only a few of them made it until the afternoon. Having a steadfast farm crew to harvest produce day in and day out is a real blessing!
The mammal saga continues! Just when I thought I was getting a handle on the woodchucks, the crows started to step up their game! No sooner had I noticed the crows in the watermelon patch than it was nearly all eaten by them! Walking down the rows of watermelons and seeing the giant holes pecked in them was a real heartbreaker. We are going to clip off the eaten ones in hopes of the plants producing more fruit, but I feel that we have missed our window of opportunity. The woodchucks are also moving around to different crops. As I was making my way into the farm early this morning, a huge woodchuck leapt out of the butternut squash field and into its hole. He had been eating some of the tender young shoots of the plant as well as some of the immature butternuts.
We have eggplant in our shares for the first time in a few years. Moving the crop into our caterpillar tunnels seems to have paid off this year. The plants seem robust and laden with large, shiny fruit. I had a few worries when the plants were not growing in the cool weather of early June, but they really took off once the weather warmed up. Our Rossa Lunga onion crop is also the best I have seen. We ended up putting straw mulch on our onion crop this year, and it seems to be very happy. I am not sure if it is the cooler soil around the roots or the increased water-holding capacity of the soil, but the onions are doing very well.
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
The Eggplant & Cherry Tomato "Pizzas" are a playful, veggie-packed twist on pizza night. Sliced eggplant stands in for crust and gets topped with juicy cherry tomatoes, melted cheese, and fresh herbs for a satisfying bite that’s light yet full of flavor.
The Grilled Carrots and Citrus with Herbed Yogurt, Crispy Quinoa and Fennel is a vibrant dish that brings together smoky, sweet, creamy, and crunchy in every bite. Grilled carrots and citrus slices are paired with tangy herbed yogurt, toasted quinoa, and shaved fennel for a beautifully balanced plate that’s as stunning as it is satisfying.
Sustainability
Saving the Planet, One Jar at a Time
Preserve your harvest and reduce food waste by pickling or making jam with produce that’s slightly bruised, overripe, or misshapen. By extending their shelf life, you minimize waste and enjoy the fresh taste of the season for months to come. Some vegetables that work well for both jams and pickles include carrots, beets, and onions.
Remember to reuse jars and lids whenever possible. Label each batch with dates to keep things organized and prevent waste.