In Your Box:

  • Beach plums
  • Broccolini or kohlrabi
  • Carrots
  • Chard
  • Cucumber
  • Lettuce
  • Red onion
  • Summer squash 
  • Sweet pepper
  • Tomatoes

Farm News

We hope you all had a great Labor Day weekend! Just a reminder that we still have 6 weeks to go after today, and if you need any changes to your delivery site you can contact me to set that up.

Right now my main job on the farm, besides harvesting, is getting our garden beds ready for winter. As soon as a 4’x100’ bed has been fully harvested, I work to plant a cover crop. I remove any plant debris and straggling weeds, scatter a mixture of cover crop seeds (oats, peas, lentils, clover, radishes, etc) that will take root over the fall and into the winter. The roots of these cover crops help prevent erosion from fall rains and early snows, hold on to nutrients left in the soil after the plant, and help to hold atmospheric nitrogen in the soil. 

Going into the winter, most of our neighbors’ fields are brown dirt. Without roots to hold it in place, this exposed dirt is free to blow around and is often lost from their farms entirely. My goal is to leave my fields green and growing right up until the ground freezes, and then ready for planting next year.

This week’s box

This week brings us a mixture of plums, including one full-size “Kaga” variety and a handful of beach plums. Beach plums are basically plums that look like blueberries or blueberries that taste like plums and have a pit. Personally, I can’t get enough of these. 

Beach plums are so named because they grow well even in the salty conditions along an ocean beach, and are basically indestructible. They have no real pest threat or disease pressure, which makes them one of the easiest berries to grow organically. 

To enjoy, just wash off any field residue and eat the whole thing. The pit is small and should be spit out. There are no cultivated varieties of beach plums, but each plant varies in sweetness and berry size. As our plants grow even larger in the next few years, we hope to offer u-pick beach plums for anyone who wants to make jam with them. 

The full size plums have quickly become a favorite, and I’ll be planting more Kaga plums next year to supplement the three we have planted already.

Just a week after our spring planting of broccolini gave up for the year, our fall planting is already kicking in. About half of you will receive a bunch of broccolini, and the other half will receive kohlrabi.

Chard Cheese Bake

from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert

  • 1 lb. Swiss chard or spinach
  • 4 eggs, beaten
  • 1 c. milk
  • 1 c. Swiss or other cheese, shredded
  • 1 c. bread, cubed
  • 1/2 c. scallions or sweet onions
  • 1/4 c. Parmesan cheese
  1. Preheat oven to 375.
  2.  Wilt chard/spinach over water until wilted and drain thoroughly.
  3. Mix all other ingredients and mix in greens. Pour into a greased 2-quart baking dish.  Cover and bake in oven until set, about 25-30 minutes.

Serves 4

Coming up

We are expecting kale, carrots, onions, celery, head lettuce, cucumber, tomatoes, zucchini, cherry tomatoes and sweet pepper. 

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