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Our Blog: The Hoot

Posted 8/6/2015 9:10am by Chris and Aeros.

Howdy Folks,  

Chris decided to take a vacation this past Monday morning. He is vacationing in bed. His back is way out, meaning, no walking and major pain!  So what does this mean for the farm?  Well…not too much.  But I Momma, Aeros is swamped.  Hopefully I’ll get you more news about the farm soon.  We are still experiencing a lull in produce because of all the rains in June. Hopefully we’ll have some more greens for you all soon.  

The best to you all! Enjoy your share.  

Your farmers,

The Who Gang  

In your box this week:

Small: Eggplant, Garlic, Onion, Pea Shoots, Slicing Tomatoes, Cherry Tomatoes, and Zucchini   Large: Beets, Carrots, Eggplant, Chard, Garlic, Onion, Pea Shoots, Slicing Tomatoes, Cherry Tomatoes, and Zucchini,    

Recipe of the week:  I know some of you have seen this recipe in years past. But I must say it’s a delicious one, and I’d hate not to share it with our newcomers.  

Vegetable Pie   The nice thing about this recipe is you can vary the ingredients based on what you like and what is in season.

Prep 25 min Cook 17 min  Bake 40 min Oven 325º Stand 15 min  

3 Tbsp. Butter

2-6 cloves of garlic

1 cup sweet onions

2 large zucchini,

thinly sliced 1 large summer squash

½ tsp. salt

½ tsp. pepper

1 cup mayonnaise

1 – 1 ½ cups shredded mozzarella cheese

1 cup feta cheese

2 large heirloom tomatoes,cut into ¼” slices 2 9”

deep dish pie shells,prebaked

5 radishes, thinly sliced (for decoration on top, use whatever you have)  

Preheat oven to 325º à Heat butter in a large skillet over medium heat.  When hot, add the onions and garlic sauté for 3 min while adding thyme, marjoram and oregano.  Don’t let the onions and garlic burn.  Add the zucchini and yellow squash along with ½ tsp. of salt and pepper.  Cook until squash is tender, about 15 minutes.  Divide the mixture in half. à Mix the mayonnaise and cheeses and set aside.  à Fill the two prebaked piecrists with vegetable layers.  Layer the sliced tomatoes in the bottom of the prebaked piecrusts.  Layer the squash mixture on top of the tomatoes, layer mayonnaise cheese mixture and then dress the top with the radish slices.  Bake uncovered for 40 min.  Allow the dish to stand for 15 min.    

Posted 7/29/2015 10:38pm by Chris and Aeros.

Howdy Folks,  

Onions are in!  The crew harvested them two days ago and let them dry in the sun for a day.  In the south, leaving onions in the field is a common practice during onion harvests. We were glad to harvest the onions in the hot dry sun!  Much better than the garlic experience, which took place when it was cool and wet. Today we’re grading garlic and sorting onions on racks to dry.  

We’re experiencing a lull in our greens and some other things.  We’re bummed b/c business has been good and we’re increasingly unable to fill small orders for specific crops.  Should we cry? Nah….Should we mope about and whine a bunch?   Yep! We’ve been trying to fish our way out of the lull gap by feeding the crops a blend of fish and seaweed fertilizer.  We send this through driplines to feed the crop.  Is it working?  I guess. Is there going to be a lull anyways? Yes.  Is this annoying?  Yes.   

We’re looking forward to this hot dry summer!  


In your box this week:


Small: Chard, Cukes, Eggplant, Garlic, Onions, Pac Choi, and Slicing Tomatoes

Large: Chard, Cukes, Eggplant, Garlic, Onions, Pac Choi, Pea Shoots, Slicing Tomatoes, Summer Squash, Cherry Tomatoes, and either topped beets or topped carrots.

Recipe of the week:

I know it's so hot and no one wants to have the oven on, so here are some Gazpacho recipes from Food and Wine that don't involve the oven. 

Have a great week!  Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar, Cyan, Krystal, Greg, Emily, Joh-Doh, Jessica, and Garett 


Posted 7/23/2015 6:27am by Chris and Aeros.

Howdy Folks,   How about this sunny dry weather!  This is allowing us to quickly catch up on weeding and seeding in the field.  As I write, the crew is busy weeding some of our fall beets and late summer carrots. I can’t express the relief we experience when catching up to the ever-looming accumulating tasks when weather doesn’t cooperate. 

We are currently trying to discourage a herd of 25+ ravenous deer from entering our fields every night.  This involves me, Chris, to drive out at 9-ish and dangerously chase deer in a farm vehicle until they leave. It looks like I’m having a great time up there, I’m sure, but it’s really the most horrible stressful thing to see the deer literally eating everything no matter what we do. I realize they return shortly to continue to devour some of our summer favorites.  Here is the list we’re unsure if we’ve lost entirely: watermelon, cantaloupe, late sweet peppers, winter squash.  There is a solid acre of these out there and that’s where the deer go every night. The field is surrounded with electric and we’re spraying some unpalatable flavors on there to discourage them. We’ve never had such incredible deer pressure like this and so we’re learning to scout daily for signs of their entrance to anticipate them.  I’d love to set some booby traps like if they get too close to the fields somehow a large foot jumps out from the grass and kicks them in the rear. Maybe gearing it more towards their thoughts like if they think about swiss chard they get a swift boot….  

This week everyone gets tomatoes!  This is the earliest we’ve offered tomatoes to our CSA. If they’re not fully ripe, please give them a couple days and store them on their shoulders anywhere except your fridge!    

In your share this week.

The tomatoes are missing from the share photo.  You know what a tomato looks like though, right?

Small: Carrots, Cucumbers, Eggplant, Head Lettuce, Kohlrabi, Onions and Heirloom Tomatoes

Large: Cabbage, Carrots, Cucumbers, Eggplant, Garlic, Head Lettuce, Kohlrabi, Onions, Summer Squash, and Heirloom Tomatoes

Recipe of the Week:

Alice Waters' Cucumber Yogurt Sauce   

Makes about 1½ cups

This sauce is a version of a raita, the cooling South Asian yogurt sauce, which is often seasoned with cumin seed, cinnamon, and cayenne.  

Peel, halve, and slice into half moons: 1 medium cucumber

Toss in a medium-size bowl with: A pinch of salt

Allow to sit for 10 minutes. Drain off any liquid that has collected. 

Stir in: ¾ cup whole-milk yogurt 1 small garlic clove, pounded to a puree 1 Tbspn olive oil 2 mint sprigs, leaves only, cut in chiffonade  


· Grate the cucumber instead of slicing it, for a smoother sauce

· For a little spice, add a pinch of pulverized dried red pepper such as a marash or a cayenne  

Posted 7/15/2015 9:18pm by Chris and Aeros.

Howdy Folks,  

As the weather seems to be drying a bit, we have had the opportunity to catch up.  After today, we will have our garlic harvested, processed and drying. That was a bigger project than we could have imagined.  Yesterday, we planted a lot of backed up plants all collectively screaming, “You’re either putting us in the field or the compost today!”  We got most of them in the field.  Today is a mad dash to water our plantings, weed in the full sun killing the weeds and weeding a little more.  It’s been such an interesting struggle throughout June that I’m very excited to get out there and weed and clean everything up. Sunny dry days give the opportunity to clear out weeds in fall fields.

In your box this week:

Small: Carrots, Cucumbers, Garlic, Head Lettuce, Onions or Eggplant or Kale or Chard (this item is going to make opening your box a little bit of a surprise) Pea Shoots, and Zucchini

Large:  Cabbage, Carrots, Chard, Cucumbers, Eggplant, Garlic, Head Lettuce, Kohlrabi, Pea Shoots, and Zucchini

Recipe of the week:

Well no vegetable in particular is shouting out. Highlight me! Highlight me! So this week it's a general admiration of the whole share.  This week it looks like you can make an excellent pasta dish as well as a wonderful raw salad or slaw.  Take the whole box and make one fantastic fresh summery meal.  Pasta Primavera? Here is a link that you can improvise from. When I think of pasta primavera, it’s garlic, carrots and some sort of summer squash.  You can add all sorts of vegetables and fresh herbs. This is a light meal , so it goes nicely with a salad.

The Pea Shoots… in case you are stumped by them… they are excellent raw.  We put them either into salads or on a sandwich instead of lettuce.  My son loves them straight.  Give your kids a try! They have proven to be a great snack when dinner is taking too long to cook or be prepared; they are not too filling but occupying and delicious.           

Enjoy your share!

Your Farmers,

Chris, Aeros, Cedar, Cyan, Greg, Krystal, Emily, Jodo, Jessica, and Garett

Posted 7/9/2015 1:08pm by Chris and Aeros.

Howdy Folks,

Thank goodness today's rainstorm is missing us for the most part.  When we woke up at 5 am the forecast was for .87”, yet now it is reading .1".  What a relief!  Yesterday we began to harvest garlic.  We were able to get 4 of the fourteen beds.  This morning after packing the box truck with CSA’s and wholesale for city, the crew headed back out to continue the harvest. At this rate, it may take all week, maybe a part of next week to finish.  Because it’s been so wet and we weren’t able to get into the fields to cultivate the weeds are 2’ taller than the garlic, so we can’t use an undercutter.  We did attempt but it’s just binding up.  This means that each head of garlic is getting pulled by hand. This has not been as easy as you would think having the ground be so soft.  We are having trouble pulling the bulbs that are beginning to rot at the neck; the leaves just pull off and the bulb is left in the ground, so then you have to use a fork… Yikes!  Harvesting garlic always makes you hungry, as the whole time you are working it smells like someone is cooking dinner. So the crew is coming out of the field ravenous, tired and very wet!   

In your box this week:  

Small: Beets, Carrots, Chard, Garlic Scapes, Head Lettuce, Kale, and Summer Squash  

Large: Beets, Carrots, Cabbage, Chard, Cucumbers, Garlic Scapes, Head Lettuce, Kale, Kohlrabi, Scallions, Summer Squash, Sunflower Sprouts (these need to be eaten pronto; they don’t have much staying power like pea shoots)    

Recipe of the week:

Thanks to C, who is a market CSA member this week’s recipe is a link to all sorts of ideas.  She sent this to me after over hearing some of our market staff talking about their lack of experience eating and cooking Kohlrabi. Have a ball!  We made Kohlrabi fries for the first time last night. They were delicious, with just a little salt, pepper and olive oil.

Enjoy your share!

Your Farmers, Aeros, Chris, Cedar, Cyan, Krystal, Greg, Emily, Jodo, Jessica, and Garett

Posted 7/1/2015 11:36pm by Chris and Aeros.

Howdy Folks,  

We all have every toe and finger crossed on this farm hoping the weather does an about face and dries up.  This weather has been pretty crazy and it has certainly had it’s effects on some crops.  The worst pressure we’re seeing is disease in field tomatoes. It’s starting to spread, which is a bummer b/c we haven’t harvested a single tomato from the field at this point.  The good news is we’re aggressively treating the situation and I have faith we’ll be alright.

The added effects from excessive rain are the disease pressure and loss of fertility, namely nitrogen washing out. We’re off-setting fertility issues by feeding fish emulsion through driplines.  It’s amazing how well vegetables respond to this. Although most of our vegetables look content, we’re at a precipice.  The rain has to stop to give the vegetables the opportunity to breath and discourage the many kinds of disease we manage every year, although the disease usually arrives much later. These next 2 days are supposed to be dry.  I’m tired of tip toeing around thinking I’m jinxing myself.  So, Bam!  I said it! Dry!      


In your box this week:

Small:Beets, Broccoli, Chard, Garlic Scapes, Head Lettuce, Kale, Onions, Peas, Radish, Scarlet Queen Turnips, and Summer Squash

Large:Beets, Broccoli, Head Lettuce, Onions, Radish, Scarlet Queen Turnips, Summer Squash, and Sunflower Sprouts

Recipe of the week:

Roasted Garlic Scapes Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.  You can also grill them.  They are both very nice.  If you happen to be grillin' this 4th of July try scapes on the grill.  

Some of you may be wondering what to do with the Scarlet Queen Turnips.  Well these are delicious salad turnips.  They are twice maybe even three times the size as regular white hakurei salad turnip.  They are big and juicy and this goes for the greens as well.  Very delicious sauteed up with some onions!  The salad turnips you can shred or slice into a salad or a slaw and then they are also delicious steamed and mashed as well as roasted or grilled.  

Enjoy your share!

Your Farmers,

Aeros, Chris, Cedar, Cyan, Krystal, Greg, Emily, Jodo, Jessica (just now returning from last year's crew), and Garett still rocking out on tour.

Posted 6/25/2015 6:52am by Chris and Aeros.

Howdy Folks,    

Thank goodness for a little bit of sunshine this week.  Thanks to the sunny days we were able to do come cultivating and kill some of the weeds that were beginning to get a little out of hand.  We were also able to get out into the fields yesterday evening to do some discing in order to prepare the fields to plant our fall crops.  Then after the sun had set, and we had a quick pizza party to pull the crew through the long day push we were able to plant out some more head lettuce and Kale.  We are looking at more rain in the coming weekend.  Can you believe it?  We have heard bleak predictions that this summer will be like that of 2009 and maybe even cooler!  Yikes!  This was our first season and it was a cool one.    

On a lighter note!  The turnips are super juicy and the greens are very lush!  

In your box this week:

Small: Broccoli, Chard or Kale, Escarole, Garlic Scapes, Kohlrabi, and Turnips

Large: Beets, Broccoli, Chard or Kale, Escarole, Garlic Scapes, Kohlrabi, Napa Cabbage, Peas, Turnips, and Zucchini

Vegetable of the week: Broccoli

Broccoli is listed on the World’s Healthiest Foods Website  This website has a good recipe listing.  If you are ever stumped on how to prepare something or if you just want to know a little more about the food you are eating. Here is there lisiting on broccoli:

Recipe of the week: Broccoli Herb Soup

This week for the first time in my life I finally sautéed up some kohlrabi.  We usually just peel it, slice it, salt it, and eat it raw, but now I’m on a new kick! Slice up an onion into half moons put them in a skillet with either coconut oil or butter, and also add Kohlrabi that it cut into matchsticks at the same time.  Wow!  It’s delicious.  I’ve added this to the top of plain pizza as well as an addition to cooked greens.  

Enjoy your share!  

Your Farmers,

Chris, Aeros Cedar, Cyan, Krystal, Greg, Emily, Jodo, and Garett (who is currently off the hill working his magical musical touch on tour with his band Edhochuli)

Posted 6/18/2015 8:52am by Chris and Aeros.

Howdy Folks,

Rain!  Rain!  Rain! At this point, it would be very good for all crops if the rain would stop for a while.  This is way too much and has essentially halted our ability to do anything that requires a tractor.  In extreme rainfall events like this one, there can suddenly be wet zones in fields that usually aren’t problems but are now soup. During this dry May, we were hurting for rain and then when we finally get it we’re entirely saturated. It would be great if there is some in between like after rain we find we’re pretty wet or with relatively dry conditions we get some rain, but not much we can say, “We’re a little dry.”  Let’s all hope we get entirely out of this weather pattern this next week for good!  

This past week has been crazy!  One of our farm hands has been having recurring gout! Seems terrible. Chris is being treated for Lyme’s Disease, which had him laid up this past week.  On top of that, we have had too much rain and no ability to use tractors in the fields.  Luckily, the vegetables already in the fields look great. They’ll be supplying us for quite a while.  By July, we’ll need to get back into the fields so let’s hope everything mellows out here.  

Strawberries are finished for the season! I really enjoyed them. I hope you all enjoyed them, too.

In Your Box this week:  


Small: beets, broccoli, swiss chard, escarole or peas, garlic scapes, head lettuce or radish, and kohlrabi.

Large: beets, broccoli, swiss chard, cilantro, escarole or peas, garlic scapes, head lettuce or radish, kale, kohlrabi, sweet peas, radish, and scallions  

Roasted Beets and Broccoli  

Raw Beet and Kohlrabi Slaw is the best!  Just clean your beets and peel off the skin of kohlrabi with a sharp knife and then grate them.  You can toss these grated beets and kohlrabi in any sort of dressing you like.  Sometimes we do a little toasted sesame oil with apple cider vinegar, or other times balsamic vinegar with some mustard and honey, then again a sure hit is also fresh squeezed lemon or lime juice, some dill or cilantro and salt and pepper to taste.

Your Farmers,

Chris, Aeros, Cedar, Cyan, Greg, Krystal, Jodo, Emily 



Posted 6/11/2015 1:11pm by Chris Frittenburg.

Howdy Folks,  

I was preparing for the morning and figuring we had to get a good amount of tractor work done today anticipating some wet weather over the weekend.  I couldn’t have had the thought for a couple minutes when the only cloud in the state carrying rain, according to the ever accurate weather radar, dropped an enormous amount of rain on the farm for the past 5 minutes.  Hmmm.  This is a similar phenomenon when we work with the long sheets of floating row cover we use to protect our vegetables from insects.  There’s no doubt these 14x200ft sheets resemble a kite in their ability to catch wind.  It can be a still day in the field.  A great day to deal with row cover.  Yet as soon as you bend at the hips and reach towards it, the wind always picks up a little bit. 

The farm is doing well.  The vegetables look great!  We have nothing to report on the negative for crops. Well, deer, of course. They like head lettuce. We try to plant enough and we bait an electric fence with JIF peanut butter to deter them.  The fence works ok and keeps them out for the most part unless they really want to get inside.  When people seem surprised they’re getting through the fence and damaging vegetables, my new response is, “Dude!  These things evolved with cheetahs! This fence is a fancy tickle machine for them!” Coming Soon:  Sugar Snap Peas for everyone, Hopefully more strawberries, kohlrabi, cabbage, beets.  

In your box this week:  

Small: arugula, broccoli, cilantro, garlic scapes, head lettice, kale, strawberries  

Large: arugula, broccoli, cilantro, chard, garlic scapes, escarole, head lettice, kale, kohlrabi, sweet peas, strawberries, sunflower sprouts  

Recipe of the week:  

Garlic Scape and Cilantro Pesto


~10 garlic scapes, cut into small pieces (about 1-inch)

▪ 1 bunch cilantro, large stems cut off

▪ Juice of 1/2 lime

▪ 1 cup cashews, toasted (or nuts of choice)

▪ Extra-virgin olive oil

▪ 3/4 cup Parmesan cheese

freshly grated kosher or sea salt, to taste  

Blend the garlic scapes with a few glugs of olive oil in the bowl of a food processor.  Add the cilantro, lime juice, and cashews, and continue to process, adding additional olive oil as needed to bring the mixture to the desired consistency.  Pulse in the Parmesan cheese, and season with salt, to taste. If the mixture seems too bitter, add additional lime juice and/or salt.  (Salt and acids tame bitter tastes in food.)



Posted 6/4/2015 1:37pm by Chris Frittenburg.

Howdy Folks,  

Season 2015 is just about in full swing! The journey from last season, through winter and early spring, seems like a long one.  It made us very grateful for the first greens of the year.  It made us so grateful for warm weather!  I still can’t get over wearing short sleeves outside!  Pretty amazing!  Now a diversity of vegetables are coming to fruition. 

Its nerve wracking anticipating the first CSA pack day. 2 weeks ago you could have asked me what was going to be available and I’d have said, “Not really sure…” There are so many different vegetables almost ready for harvest, but they need 1-2 more weeks yet.…. BUT NOT STRAWBERRIES!!! Yeehaw!  Eating strawberries this season is like running into your best friend on a fishing trip who had been lost at sea. Eating strawberries is like suddenly realizing that you do, in fact, have the wrench you need to work on your broken tractor 2 miles from your farm and 1 mile off the road. Some of these strawberries are big like apples and super sweet.  Honestly, we’re super excited about vegetables this year and I’ve already promised myself that I’m going to eat more vegetables than most people I know.  We do have a nice share for everyone this week. On a side note, if you’re not friends with us on facebook, you should friend us so you can check out some of our farm action photos.  

For those of you that requested extra strawberries and did not receive them or  your full order, you will receive them next week.  We will send you an invoice at the end of strawberry time for the total amount of extra pints you received.  Enjoy!   

Your Farmers, Chris, Aeros, Cedar, Cyan, Jodo, Emily, Ben, Greg and Krystal  

In this week’s share:  


Napa Cabbage, Spring Garlic, Head Lettuce, Pea Shoots, Spinach, and Strawberries  


Arugula, Broccoli, Napa Cabbage, Spring Garlic, Head Lettuce, Kohlrabi, Pea Shoots, Rosemary, Spinach, and Strawberries

Recipe/Who Cooks Idea of the Week:  

Ok, so I don’t have a recipe, but I’ve got an idea! Raw Napa Cabbage! Napa Cabbage makes for a yummy sweet crunchy salad!  If you have never had it raw, just take a nibble and you’ll see what I mean.  Cut in some fresh strawberries and pea shoots and your in for a delicious treat.  You can eat this spinach raw too , but I think that Napa raw is way more of a treat.  This spinach is excellent braised with the spring garlic and a little olive oil.  We mostly eat pea shoots raw in this house.  If you cook them; through them in the last minute of cooking to wilt them.