Jul 19th 2020

CSA Newsletter- Week 2

Happenings on the Farm


In the past we have always printed paper CSA newsletters for the boxes. It's not ideal because sometimes (often) we don't know if we will have enough of an item for the box until we harvest it. Which means printing the newsletters was always a stress for me (the only day our printer ever jammed!!). So, we've decided to make it a digital newsletter this year. I hope you still find it helpful and enjoyable!

We have been enjoying the warm, summer days lately. Sometimes it is almost too warm, as it challenges us to keep all of our crops watered and sends our cool-weather crops packing. The flip-side of that is that the heat-loving varieties flourish! This week will be our first cherry tomato harvest and our green beans are now in full production. Our salad mix will soon be in a kind of in a lull between plantings...lettuce is very prone to bolting with shifts in temperature. But we have more in the ground and on the way.

This is only our fourth season here in Hermosa and we continue to build infrastructure to help us to grow more effectively in our climate. If you're a new member you've missed the many projects we have worked on the past several years, but things continue to change in the garden. Right now we are erecting a building that will be used as a wash/pack facility. Currently we are using a 24 foot box from our moving truck that we have plumbed. Needless to say, this is not ideal and is quite the bottleneck when it comes to harvesting, cleaning and packing our produce. Our new building should be much more functional and will include a walk-in cooler! We are super excited and hoping it will be finished in a timely manner (like before the season is over).

In the Box This Week:

  • 1/4# Genovese Basil
  • 1/2# Salad Mix
  • 1 Bunch White Satin Carrots
  • 1 Bunch Lacinato Kale
  • Terek Kohlrabi
  • Mini Romaine Heads (Breen & Dragoon)
  • 1# Sugar Snap Peas
  • Summer Squash (Variety)

Terek Kohlrabi

Kohlrabi is a cruciferous vegetable...like cabbage, broccoli or kale. It is sometimes called a German turnip. It is an excellent source of vitamin C as well as other vitamins and minerals and...of course...fiber. The bulbs can be eaten peeled or unpeeled (older bulbs have a tougher skin), cut into rounds or sticks and dipped into dressing, cooked into dishes or tossed into salads.

White Satin Carrots

White Satin Carrots

White Satin Carrots are sweet, crunchy and delicious...like most fresh garden carrots. Some fun history about carrots: The Romans picked wild carrots that were white, but they were later bred to develop their root color. After that, carrots were regularly found in a myriad of colors, especially yellow, red and purple. Rumor has it that orange varieties were popularized (or even developed) in the 17th century in the Netherlands as a tribute to William of Orange, who fought for Dutch independence. The color has been dominant ever since.
White carrots are not as high in beta carotene as their orange counterparts, but they are still super good for you! They lose very little nutrient value when cooked and pair well with both sweet and savory flavors. Store the tops (if you plan to use them) separate from the roots because they will pull moisture out of the root, leaving them limp.

Recipe of the Week: Summer Kohl Slaw

I love this slaw recipe and I have made it with a variety of different vegetables, so feel free to sub wherever. I always double the recipe for our family. Enjoy!


  • 1 lb shredded kohlrabi and carrots
  • 1/2 bunch kale, chopped thinly
  • 1 small sweet onion, chopped
  • 1 small green apple, diced (optional)
  • 1/3 cup tahini
  • 1/3 cup grade maple syrup (or agave syrup)
  • 3 Tbsp lemon juice or apple cider vinegar
  • 2-3 TbspMayonnaise (we use vegenaise)
  • 1/3 cup organic hemp seeds or pumpkin seeds
  • salt to taste


Add your slaw vegetables to a large mixing bowl and start adding the remaining ingredients any way you’d like.
Toss well so that all the flavors are marinated into the vegetables.
Place the slaw in a covered dish and chill for at least an hour before serving. Chilling isn't necessary, but it gives the flavors some time to come together.
This slaw keeps for about 3-4 days in the fridge.