7/12/22 – CSA Week #5


Google map directions HERE

2022 GLORIOUS GARLIC HARVEST – Join us in the field! We will harvest all of the garlic together and bundle to hang to dry and cure the heads for storage. We will have extra garden gloves and water on hand. Afterwards, enjoy some tasty bites featuring garlic and veggies from the farm prepared by KP Holistic Chef. You can also sample some local beer after your hard work. We will have a variety on hand from the local breweries that we deliver CSA Shares to

A farm tour will be available for all those that are interested after the event.

Your participation in the harvest qualifies as a working event and counts toward earning an Ever Green Farm CSA T-Shirt – a custom design for getting your hands in the dirt – coming soon!! If you attend 3 or more working events on the farm this season, you earn your shirt. T-Shirts will be distributed at the end of season Gratitude Gathering in October. Every Saturday you have an opportunity to connect with the farm from 9-12 – We call it Something Saturday

I heard some of you are not reading your newsletters!! Made you look ….now on to what you have been waiting for

This week in your CSA Share:

  1. Summer Squash** – zucchini & yellow
  2. Snow Peas**
  3. Garlic Scapes**
  4. Curly Kale
  5. Swiss Chard
  6. Lettuce Head**
  7. Basil**
  8. Parsley
  9. Lettuce Mix**

Each item in the list is a direct link to the Vegetable Directory that has more details about storage and recipes. On each page you will also find a link to a Pinterest Board for that vegetable. **Featured in this week’s custom recipes

Quick Tips & Ideas:

  • Summer Squash – yellow or zucchini – can be eaten raw in salads, pickled, stewed, grilled, soup, sauté, zoodled, shredded, baked …..so many possibilities
  • Snow Peas – eat the whole pea, just trim off the stem, great for dipping or adding to salads raw, cook very quickly – just until they turn bright green but are still crunchy – do not overcook; can be blanched and frozen
  • Garlic Scapes – mild garlic flavor, can be sliced thin and added to anything you want some garlic flavor, great in pesto, stir-fry; can be sliced thin and frozen, CREAMY GARLIC SCAPE DRESSING
  • Basil: cold sensitive, may turn black if too cold in fridge-can insulate in a towel or paper; use promptly
  • Swiss Chard – Yes, you can eat the stems too. Can be eaten raw or cooked, use as a gluten free wrap, can be a replacement for spinach in recipes, stems can be pickled
  • Kale – massage for use in slads

Storage Notes:

  • Wash your produce at home? Yes! We do give many items a rinse at the farm. However, we still recommend that you wash your veggies at home before eating. None of our produce is sprayed with pesticides.
  • Please do not leave your veggies in your car = wilted greens 🙁 – this will greatly reduce how long your veggies last. Please keep cool and refrigerate as soon as possible.
  • Your greens are wrapped in paper to help cut down on our plastic usage. They can be stored in the paper but will loose moisture over time. You may wish to move to proper storage

CSA Member Recipe Notebooks – get yours at your next CSA delivery!!

Weekly Recipes: KP Holistic Chef – Katie Peterson has created 2 custom recipes to compliment your CSA share. You will receive printed copies of the weekly recipes. The recipes are always listed on her website too www.kpholistichef.com @KPholisticchef

Last week:

Have all of you caught up on your veggies? We hope that all of you had a great 4th of July and got to soak up some sunshine. We did take 1 day with NO farm work. It was our first “day off” since March and it was wonderful to spend it with friends. We spent the week catching up on some field work and had some help on our last Something Saturday. We hand weeded the scallions, cabbage, cucumbers, celeriac, butternut squash, spaghetti squash, and delicata squash. Transplanted the Napa cabbage, beets, lettuce, rutabaga, storage cabbage, English cucumbers, direct seeded more hakurei turnips, and carrots. We trellised the field and hoophouse tomatoes. Joe was able to cultivate with our cultivation tractors on some of the row crops. We have been managing the removal of potato beetles – remember we are no spray.

Something Saturdays:

Come be a farmer with us on Saturday mornings from 9-12 during the season. Gain a greater sense of community from working together and connect with the land your food is grown on. Relieve stress and get some sunshine. You can work along side us in the field with whatever task we have for the morning. It could be transplanting, weeding, or harvesting. We will supply the gloves and tools.

You will receive an email later in the week once we know what we have planned for the morning.

If you attend 3 or more working events during the season you will earn an Ever Green Farm CSA t-shirt. T-shirts will be distributed at the Gratitude Gathering in October. You must sign up in advance to attend. See you in the field! We are not sure what is planned for next Saturday. When we know, you will get an email.

Available Dates: 7/23, 7/30, 8/13, 8/27, 9/3, 9/10, 9/24, 10/1, 10/8


  • Glorious Garlic Harvest: Saturday 7/16 – working event – qualifies for t-shirt
  • Farm-to-Table Dinner: 8/6 – ticketed event
  • Potato Harvest: Saturday 8/20 – working event – qualifies for t-shirt
  • Soup & Stew: Saturday 9/17 – cooking demo & tasting event
  • End of Season Gratitude Gathering: Saturday 10/15 – Pot Luck

Social Media :

FACEBOOK & INSTAGRAM tag us in your photos: @egfcsa @KPholisticchef

We have a new Facebook Page. We will continue to post on both pages for a while as we transition to using just one. Please like and follow our new page

We have also added a new private Facebook Group. We are up to 16 members!! We would like this to be a place where we can all share general cooking and preservation tips, CSA related ideas, recipes, and photos of our culinary creations made with our CSA veggies. It is set up so you can post anonymously if preferred. You can request to be added at the link below.


This season’s produce is brought to you by this crew. We are a small family farm and grow 4-7 acres of over 40 varieties of vegetables. This bunch works hard to get your veggies to you every week.

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