7/8/26 Know Your Farmer Series: Sam
We’re going to continue our show-and-tell of the humans farming your food & flowers and tending this land. We haven’t done since late April with Leo and Elle and Sean prior to that. Check out prior newsletters for those folks.
Sam is a true farmer. He’s been with us since February 2025 and both brought a lot of knowledge with him and has learned lots along the way. Prior to being here he worked at two different no to low-till farms and at the end of this season he’s heading off to start a no-till heirloom grain project in Cincinnati, where he’s from. Even before that, he started school in engineering and his brain works in those ways, but he couldn’t be confined to an office so he escaped to farming and we can’t imagine he’ll ever be headed back. Sam thrives in the field and with plants as well as with humans.
Sam certainly brings a light hearted and silly energy to the fields. If there are funny noises being made, it’s likely from his current corner of the farm. It’s not necessarily from him but those he’s infected with glee. Despite his sometimes goofy nature, Sam doesn’t take farm work lightly, in fact the opposite. Sam is quiet but when he has an observation to share, it’s poignant. In the field, he has become the Field Crew Lead because he can see what needs to be done and both moves that way himself and organizes others to as well. Sam is the king of weeding and Elizabeth will often walk by and note he’s “out standing in his field” as he hoes row after row, caring for the plants as they’re growing. This year the farm has been particularly clean and it’s thanks to this care. Often late June/early July we’re trying to stay ahead of the weeds as they’re growing “like weeds” but Sam has kept them in check and us feeling on top of things. Thanks to Sam and his wheelhoe!
Sam has also had a keen eye for direct seeding which he dug into last year. He’s helped ramp up our indoor tomato and cucumber trellising (in part you have the cherry tomatoes today because of his trellising pushes).
Outside of the farm, Sam loves HEMA martial arts, cooking Asian food. His home made mochi cakes are a wonder. His mom is an art teacher and he certainly caries the ability to make a beautiful screen print or dried flower wreath. During break and after work he’s liable to pull people into a puzzle, a new board game he’s trying out or a round of D&D. Here’s to Sam!
This Week’s Box
Red Butter Lettuce
Kale: Rainbow Lacinato (SR) OR Red Russian (WC)
Broccolini (SR) OR Hakurei Turnips (WC)
Kohlrabi (SR) OR Bulb Fennel (WC)
Summer Squash (SR) OR Cucumber (WC)
Herb: Basil (SR) OR Mint (WC)
Lisbon Lemon (Valley Oak Meadow)
Cherry Tomatoes (Classic)OR Strawberries (Family)
Family: Eggplant
Produce Notes & Recipes
This CSA box has many items and some of them are not huge or big in value.
Our direct seeding team was inspired to try a round of Hakurei Salad Turnips in summer (which is not their time) because it’s a shady area. They’re small bunches and a little beat up. Sorry. I might recommend a quick pickle or sauté on them.
We’re excited to have some Lisbon Lemons from long time CSA Members at Valley Oak Meadow. We carry these most of the year in our add-on store but right now they had a bounty. They’re always this big and really juicy. Everyone has one.
Here is a recipe from them:
Classic French Salad Dressing:
General Proportion: 1/4 lemon juice to 3/4 olive oil or other oils; plus seasonings and herbs
¼ c. lemon juice plus zest of at least one lemon
¾ c. olive oil
1 Shallot minced
1 Tbs plain mustard
Herbs of choice minced: mint/dill/parsely/cilantro
Good amount of salt and pepper
Shake well.
Optional: can stick blend to get an emulsified mayo-like consistency, if preferred
Covered in a jar, this lasts a week or two or longer in fridge, for ease in daily salad eating.
Our Basil and Mint are towards the end of a round so they will be smaller bunches.
Families are getting the first of our Eggplant! And everyone has more than we anticipated of Cherry Tomatoes and Strawberries!
We also have a rotation of Kohlrabi and Bulb Fennel that will continue next week. If you’re new and haven’t had these are both usually more wintery veg but super refreshing in summer and always great roasted.
We describe Kohlrabi as a cross between broccoli stem, jicama and apple. Kohlrabi needs the outer skin removed. It’s way to fibrous. It is our indoor bunny’s favorite snack however! Raw, Kohlrabi is amazing grated on a salad, it’s got a lovely light flavor that would pare amazing with Red Butter Lettuce and a light miso or lemon dressing. We also love Kohlrabi just sliced into sticks and salted or dipped into hummus or other dips.
As Summer Squash continues to come, I’ll keep sticking in recipes to keep giving you ideas.
Summer Squash Soup with White Beans & Kale (forksoverknives)
1 c finely chopped leek or yellow onion
3 cloves garlic, minced
2 tsp dried Italian seasoning (or fresh Basil)
3-6 summer squash, halved lengthwise and sliced ¼-inch thick (6 cups)
2 15-oz. cans cannellini beans, rinsed and drained (3 cups)
½ of a bunch kale, stemmed and cut into ½-inch strips (2 cups)
2 Tbs lemon juice
¼ tsp sea salt
Freshly ground black pepper, to taste
Preheat a large pot or Dutch oven over high until a drop of water sizzles when added. Add leek, garlic, and Italian seasoning. Cook 3 minutes, stirring constantly.
Add squash, beans, kale, and 4 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until squash is tender. Stir in lemon juice, salt, and pepper.
Fennel, Cucumber & Mint Salad
1 fennel bulb, very thinly sliced (reserve fronds)
1 cucumber, thinly sliced or ribboned
¼ cup fresh mint leaves, torn
2 Tbs fennel fronds, chopped (optional)
2 Tbs toasted pistachios or almonds
2 Tbs olive oil
1 Tbs fresh lemon juice
1 tsp honey
½ tsp Dijon mustard
Salt & freshly ground black pepper
1. Whisk together the olive oil, lemon juice, honey, Dijon, salt, and pepper.
2. Toss the fennel, cucumber, mint, and fennel fronds with the dressing. Let stand 10 minutes to soften slightly.
3. Sprinkle with toasted pistachios or almonds just before serving.
Warm Red Russian Kale with Roasted Hakurei Turnips, Fennel & Mint Tahini
Serves 4
1 bunch Hakurei turnips, halved if large
1 fennel bulb, cut into wedges
1 bunch Red Russian kale, torn
2 Tbs olive oil, divided
¼ cup tahini
2 Tbs lemon juice
1 small garlic clove, grated
2–4 Tbs water
2 Tbs chopped mint
¼ cup toasted sunflower seeds or pistachios
Salt & pepper
Heat oven to 425°F. Toss turnips and fennel with 1½ Tbs olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized.
Massage kale with remaining olive oil and a pinch of salt until just softened.
Whisk tahini, lemon juice, garlic, water, mint, salt, and pepper until smooth.
Toss the hot vegetables with the kale to lightly wilt it. Drizzle with dressing and top with toasted seeds or pistachios.
Extra Shares
Flowers: Cosmos are Big 🌸
Lettuce Share: Lettuce Leaf Mix 🥬
Bunching Greens: 🌈 Rainbow Chard
Herb Share: Parsley 🌿
Summer Pint: Shishito Peppers 🌶️
Egg Share: 🥚