Winter CSA Week 4

Resilience is a lovely trait to possess.

Some creatures have such a willingness to thrive no matter what the odds. Our vegetable crops display this beautifully. This winter has dealt our vegetable farm quite a devastating hand. Firstly, sub-freezing temperatures, followed by flash flooding in fields.

Water is life, water is death. A plant’s relationship to water is a delicate one. Too few droplets and the plant starves, too much and the plant drowns. In the case of tomatoes & melons one rainfall can cause the fruits to split open right on the vine. The majority of a plant’s weight is water, and if it is allowed to freeze the cells burst causing the leaves to go limp & die.

With all of that in mind, two hundred feet of onions (approx. 1600 plants) were under water last Friday. Most of the beds were washed away, along with the protective row cover. However! After a survey this morning, a majority of the little plants still clung to the soil they were planted into. It was a refreshing sight. Other crops in the fields are also bouncing back, the chard, Brussels, Chinese cabbage, lettuce, and the newly planted crops.

I know that I don’t give the crops enough credit, they are meant to thrive in the elements. They do all the work, we just tend to them. It is a humbling perspective to realize, we think that we do so much of the work, when in reality they are tremendous powerhouses. Although, they are making a comeback, they are not ready for harvest. So, our staff got together to brainstorm what this week’s share would look like. Our final thoughts resulted in homemade yogurt, honey/pecans, & onion transplants!


Our staff Cheese Monger, Jay Barrows, worked diligently this weekend to bring us fresh yogurt. The milk was sourced from a local dairy, Working Cow Dairy, which specializes in Low Pasteurized Organic Milk. Much like our farm theirs is family operated. If you have not had the pleasure of enjoying their milk & cream we highly recommend it. Back to the yogurt! It is best if you eat it within two weeks from receiving it. It has not been sweetened, we are leaving it up to you to experiment with.

Honey OR Pecans:

Our first collection of Raw Wild Honey, was harvested this summer by Lori & Louise. We thought it would be the perfect pairing with your yogurt, or even wintertime teas! When it arrives, it may appear as a solid; pollen trapped in the honey causes a slow crystallization. It can be enjoyed in this state. If you would like to pour it, we recommend submerging the vessel in warm (not boiling) water.


This bag of handpicked, un-cracked pecans comes from our on farm pecan grove. They are easy to crack by hand or with a tool. We hope that you enjoy them with raw, in yogurt or paired with delicious baked goods.


We are really excited to send home some Onion Transplants home. You now get to share in some of the production at home. The container they are planted in is bio degradable, you can plant it directly into the back yard. However, we recommend that you only keep one transplant in this container for final planting. Each onion should have 6 inches of space, giving it enough room for roots & a bulb. These transplants can be directly planted into soil when you pick them up! Depending on weather conditions your onions should be ready late May or early June.

Organic Share Items:

Pecans OR Honey: Raw, muffins, scones, cookies, pies, desert pies, ice cream toppings.

Cabbage (Heirloom OR Traditional): Cabbage rolls, cabbage slaws, cabbage salads, pickled cabbage, fermented cabbage, steamed cabbage, raw cabbage, your choices are limitless. Carrots: Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Garlic: Spicy earthy heat. A root with sensational properties. Include in tonics, roasted, stir-fry, pickled creations, dressing, and freshly juiced.

Sprouts –Amber Waves of Grain Mix: Please! Please! Please! Check out their website. This will give you tips & tricks on best sprout practices.

Watermelon Radish OR Head Lettuce: Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes. A fresh head of triple washed salad goodness.

Chinese Cabbage: This elegant green can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

Onion Transplants: Plant (6in spacing), water (rain depending), harvest when sizeable (May-Jun).

Yogurt: Freshly made organic yogurt. Enjoy as a sweet or savory treat.

Rosemary: Breads, soups, herb rubs, olive oil infusions.

Sweet Potatoes: These beautifully sweet roots can be enjoyed in pies, soufflés, casseroles, fries, roasted, smashed & more!

Categories: CSA (Community Supported Agriculture) | 4 Comments

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4 thoughts on “Winter CSA Week 4

  1. Kim Masuda

    I’m really looking forward to planting the onion transplants in my garden this year. Just for my reference, what variety are they?

    Sent from my iPhone


  2. Melody Venable

    The yogurt was delicious! I didn’t get the honey but the pecans were yummy, too.

    Is it time to sign up for the next CSA season- yet?



    • It sure is! we will be including applications in the CSA shares this week. We will also have them available at the Columbus & Albany market on Saturday!

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