May 30, 2018

Original Recipe from Forest Green Farm


  • 1 bunch raw kale, washed, de-stemmed and dried

  • 2 Tbsp Tahini

  • 2 Tbsp Apple Cider Vinegar

  • 2 Tbsp Lemon Juice

  • 2 Tbsp Tamari

  • 4 Tbsp Nutritional Yeast

  • 2 tsp Minced Garlic (1-2 cloves)

  • Sesame Seeds (optional, to taste)


  1. Break or cut kale into bite size pieces and place in a large bowl.

  2. Puree all remaining ingredients, except kale and seasame seeds, in a blender to create the dressing.

  3. Pour dressing over kale and massage into the kale until all pieces of kale are coated in the dressing. 

  4. Place salad in fridge to marinate for at least an hour. Sprinkle with sesame seeds before serving.

May 30, 2018

Here is a note from Jose on how Guerra Gardens is fairing this week. We have provided the translation as well as Jose's original text below.

"Good afternoon. Thank you very much for everything you do benefitting us and the other people. Regarding my farm I still do not have harvests because the excess of water has damaged my crops a lot, but I'm still struggling and I will let you know a week before when I have products to deliver. May God bless you and have a happy day."

"Muy buenas tardes. Mil gracias por todo lo que hace a benefició de nosotros y la demás gente . Respecto a mi granja todavía  no tengo cosechas  pues el exceso de agua me ha dañado mucho mis cultivos, pero sigo luchando y yo le haré  saber una semana antes cuando  tenga productos  para entregar. Que Dios la bendiga y que pase un feliz día. "

May 30, 2018

Jamie from Hartland Natural Farms, wrote the following to keep our members connected with what is happening at their school's farm:

Tomatoes are fruiting, but I can never predict when we will suddenly have them in the right quantity. I do know that we have a lot of tomato plants out! Cucumbers are up, so probably the end of June for those. Peppers are a little late, But we should have them by July and on through the fall. Eggplant also is late. For this week for FACSAP, we should be able to offer: Lacinato kale, collards (again!), garlic, cilantro, and if they want curly kale also... a lot of greens!!

We are expecting to have blueberries mid-to-late June.  

Our early season was great.  It is more now that the weather is affecting us. Hot, then floods, and challenge with weed control as it must be done by hand when it's too wet for our machinery. I am demonstrating the benefits of mulching, and praying that diseases won't crop up too badly. Beans should be plentiful by late June/into...

May 29, 2018

Blenheim Organic Gardens has additional produce for purchase for our members this week! To order, please email them directly at no later than this Wednesday, May 30th at 9pm. Your order will be delivered at our CSA pick-up on Thursday - please plan to be arrive promptly at 6pm to receive your order and pay Cameron from Blenheim Organic Gardens directly. Enjoy!

  • Asparagus        $6.50 

  • Head Lettuce     $4

  • Heirloom Mint   $3/bunch

  • Rainbow Chard $4/bunch

  • Salad mix          $5/bag

  • Strawberries   $4/pint *very limited supply We'll know better Wednesday how much we'll have. *strawberries are small - we're harvesting them from a fairly old bed and do not fertilize them.

  • Tuscan Kale      $4/bunch

  • Heirloom Cornmeal -1.5lb bag  $10  *up to 15 bags available.*  The heirloom Bloody Butcher (the kernels are deep red) corn is grown, harvested, shelled and ground...

May 29, 2018

Each week, our growers and volunteer organizers work together to create a balance share for our members. These share predictions are subject to change, usually due to weather or crop conditions, but this is our best estimate as to what we expect in our weekly share as of Tuesday. 

If you'd like to learn more about our growers, please see our "Our Farmers" page HERE for descriptions and links to each grower we are proud to have as a part of our CSA!

Blenheim Organic Gardens:

  • Snow Peas

  • Rainbow Chard

Green Thumb Growers:

  • Lettuces

Hartland Natural Farm:

  • Collard Greens

  • Curly Kale

  • Lacinato Kale

  • Garlic (mild, uncured - use within 1 week)

  • Cilantro

May 24, 2018


  • 2 cups pea shoots, rinsed and patted dry

  • 2 cups asparagus, rinsed and trimmed

  • Lettuce, rinsed and patted dry

  • Shredded zest and juice of 1 Meyer lemon

  • ¼ cup extra virgin olive oil

  • Freshly ground pepper & sea salt


  1. Bring a medium pot of salted water to a boil over high heat. Drop in the chopped asparagus and cook for 3 minutes, until tender when pierced with a fork. Immediately remove from the pot and put into a bowl of ice water to halt cooking. Drain asparagus and chop into bite sized pieces.

  2. In a small bowl, whisk together the zest and juice of 1 lemon with olive oil, salt, and pepper. You may want to add a 1/4tsp of sugar if using a regular lemon (Meyer lemons are sweeter)

  3. In a large bowl, combine pea shoots, asparagus, and lettuce. Toss with dressing to coat and enjoy!

Adapted from a recipe by Williams Sonoma

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