Farm News Week 5, 2026

July 1st, 2026

Photo Tour of the Farm

Summer finally arrived on the farm. It feels like it’s in full production mode now. All of our summer crops like sweet corn, tomatoes, peppers, melons and green beans are planted. The crops are looking young and healthy and full of potential. We will slowly begin to transition away from the Spring, cool-weather crops and enter into the season of heat-loving early-summer veggies with zucchini and summer squash taking the lead on this official transition. Cucumbers won’t be far behind!

The wind this Monday blew in the 90 degree temperatures with lots of wind to go along with it. Working in the fields on Monday afternoon after washing with pleasant with the wind keeping us cool. It feels like summer officially started this week with the heat and humidity to go along with it. Last week we had almost four inches of rain with smaller rain storms passing by throuhout the week and weekend. Looking like even more rain is in the forecast this week still!

We decided to give you a photo tour of the farm this week in the newsletter.

Pictured above is our celery crop that is currently looking amazing. We have had issues of ‘black heart’ in our celery in all previous years of growing it, but this year farmer Adam is going to try foliar feeding with calcium which is supposed to prevent the centers of the plants eventually rotting out.

Summer Carrots. Almost ready for harvest!

Summer Beets above and pepper plants below.

We just uncovered our Cucumbers. Baby cucumbers are starting to appear everywhere! It won’t be long now! Just in time to cool us off in this heat! Freshly uncovered cucumber plants below.

We recently hilled our potatoes with the discs on the cultivating tractor. Hilling prevents green potatoes and is supposed to increase yields.

Brassica field above and below. Summer broccoli and cauliflower are about to hit in full force.

Sweet corn progress pictured above and the onions are pictured below. The onions are getting weeded this week for the last time before we harvest in late July.

What’s in the Box?

Kohlrabi x 2– Almost everyone received a white and a purple kohlrabi, but some people towards the end of the packing received two purple kohlrabi. The color of the kohlrabi does not make a difference in flavor. Both colors taste the same. Be sure to peel the tough outer skin of your kohlrabi off. Enjoy the apple-like texture in the center. Your kohlrabi greens can be used like kale if you want to save them and cook with them.
Overwintered Gold Potatoes- 2 lbs of gold potatoes overwintered from last season. These potatoes have been in cold storage all winter and if set out at room temperature, they will want to sprout. If you don’t think you’ll use them right away, stick them in the fridge.
Peas- .33lbs per member. Imagine the hours it takes to pick peas for a 375 member CSA! We grow peas, not because they’re profitable to grow, but because everyone loves them! Thank you to our lovely crew of helpers who helped pick them this week! We recommend storing them in a plastic bag if possible. We shipped them in a little paper bag in an effort to use less plastic here on the farm.
Oakleaf Lettuce x 2- Two heads of gorgeous green oakleaf lettuce per box this week! Enjoy the beautiful oakleaf as it becomes difficult to grow oakleaf lettuce in the heat of the summer. Soon we will transition to our standard heat-tolerant bolt-resistant varieties that can take a little summer heat okay.
Swiss Chard- Swiss chard is a cooking green that can be used much like spinach. It’s in the same family as spinach and beets and has a mild earthy flavor. The stems are also edible in a stir fry or however you can get creative to use them! We wilted our swiss chard down and made lasagne this week! Gotta sneak those greens into everything!
Cilatnro- This cilantro was starting to bolt just a little, but we are responding to popular demand for more cilantro, so we decided to stick it in this week’s box! I find that cilantro that’s starting to bolt just a little tastes just the same. We eat the stems and everything at our house!
Hakurai Salad Turnips- Possibly one more week of salad turnips to go! The greens are edible as well if you’re a super resourceful CSA member that wants to make use of everything!
Green Onions- Yes! The first week of green onions! We grow these scallions or ‘green onions’ to hold you over until we begin harvesting actual onions in about a month. Your green onions can be used all the way up to the tips if you like, especially when they’re this young and tender!
Garlic Scapes- These are actually the garlic plant’s effort at making a seed head. We snap them off to tell the garlic plant not to put effort into making seeds, but to tell the plant to send it’s energy down to the root zone and make larger garlic cloves. Lucky for us, garlic scapes are delicious! We like to eat from the stem up to the nodule.
Strawberries- One pint of beautiful, delicious, like nothing you can buy at the grocery stores, seasonal strawberries!
Next Week’s Best Guess- Lacinato kale, green leaf lettuce x 2, kohlrabi, peas, fennel, cilantro, broccoli?, Strawberries?, Salad turnips?, garlic scapes, green onions