This week we have a big goodbye but one that’s been in the making since May and even before and so has had a lot of forethought and planning behind.
Sean came onto the farm February 2023 with 3 years of farming at larger scale, organic farms in Connecticut & Pennsylvania under his belt. Actually, he applied for a job here two years in a row, deferring after the first because he wanted to stay closer to his partner Sahya as she finished nursing school, she is a close part of our farm too but primarily a nurse at Sutter Hospital.
Sean took on many higher level responsibilities quickly on the farm from being the restaurant liaison, managing irrigation, and soon managing our compost piles. He was the primary vendor at the Santa Rosa Luther Burbank Farmers’ Market for years. Plus with his love of teaching and a background in outdoor education he has worked side by side with Elizabeth putting on workshops and trainings. Sean has continued to take on roles, becoming our Harvest Manager August 2024 and then July 2025 when our Field Manager left, he took on both roles becoming our Farm Manager.
As Farm Manager Sean has thrived, his keen intellect is great at seeing what needs to happen and weaving the pieces together based on harvest and seasonal needs, labor availability, and even weather. He understands the people he works with and their talents. He pushes them and has woven a pretty amazing web through the farm crew and tasks the last two years.
The produce we’ve grown the last year has been really outstanding both in quality and quantity and Sean is part of the reason. We have increased the amount we’re growing (I’m projecting $196k in sales per acre up 11%). But the quality has also been top notch. It takes someone like him to keep an eye on production, fine tuning the little things: timing, weeding, harvest windows, varieties.
Sean has high standards, one thing that stands out to me recently is the care with which he has trained those who will follow him. The last two months he has been training first Carolina, who is our rising Field Manager on everything from Harvest to the intricacies of what goes where seasonally. More recently he’s been working with Leo, who came back from his Honeymoon and was excited to lean into becoming our Harvest Manager.
Outside of work, the thing I must mention is Sean and Sahya have a puppy they adopted in August named Tommi (short for Tomato). Otherwise he loves a game with friends and crew from pick up basketball to board games to trivia night. And he’s loves following certain sports, first of all his alma mater the Texas Longhorns! But he was rejoicing in the Valkaries win Monday morning with all of us.
Thanks Sean, you’ve brought so much life, laughter and to Singing Frogs Farm the last four seasons. It’ll be a different farm without you!
Winter Schedule & New Storage Crop Share
A reminder that we have a different winter schedule as there are fewer hours of sunlight and so the plants grow more slowly. We’re excited to have a brand new standing add-on share that will be available to purchase this Friday and to start next week.
Our new standing Storage Winter Crop Share for an additional $8 will have extra rotating potatoes, winter squash, onions and garlic each week to bulk up your boxes. Of course we also have our standing bunching greens and lettuce shares as well.
🗓️ Winter CSA Schedule
Nov 18: Last regular weekly CSA box
Dec 2 & Dec 16: CSA boxes for all members
Dec 23: Special Holiday Box (custom-built) — pickup only at the Farm or Maseo Home
Jan 6 - March 31st: Every-Other-Week boxes for all members
April 14th onwards - Weekly!
This Week’s Box
Red Butter Lettuce
Brussels Sprout Greens
Pea Shoots
Brassica Head: Cauliflower (SR) OR Broccoli (WC)
Carrots
Hot Peppers
Family: Hakurei Turnips & Green Curly Kale
Produce Notes & Recipes
We’re super excited to have Pea Shoots back for the winter. For those of you who are new Pea Shoots this is a crop we grow in the winter to have something delicate and new for you in the winter. Easy ways to use:
Toss into salads for a fresh, sweet crunch.
Add a handful to sandwiches or wraps instead of lettuce for a tender, springy texture.
Stir into warm pasta just before serving for a bright green finish.
Top avocado toast or fried eggs with a small mound for a crisp garnish.
Blend into smoothies with apple and lemon for an earthy, nutrient boost.
Stir into soups or ramen right before serving for color and freshness.
Use as a topping for grain bowls or rice dishes with soy, sesame, or tahini dressings.
Combine with herbs in pesto for a delicate pea flavor.
Layer into spring rolls or sushi for light sweetness and crunch.
We have a Pea Shoot conundrum. We’re putting in plastic bags because they just keep so much better that way. I love paper, it’s compostable and not petroleum based but I’ve seen so many members lose their shoots because the paper literally sucks the water and vitality out of them. If you have a strong opinion either way please let me know.
The Cabbage in our bottom lands is on strong and just amazingly sweet with the light frosts we’ve had. Yes! Frost brings out the sweetness in so many crops because plants bring more sugars into their cells to protect themselves from the ice crystals (crystal formation is at a lower time in a more dense solution). I’ve been loving the cabbage raw but also, for those now dark evenings cooked in butter is one of my comfort foods, sometimes it’s just onions, cabbage and butter for me. Her are two recipes that highlight Cabbage (and other goodies in our boxes).
Asian-Inspired Cabbage, Carrot & Pea Shoot Slaw
Serves 4–6 | Prep: 15 minutes
½ medium cabbage, thinly shredded (about 4 cups)
2 medium carrots, grated or julienned
2 cups fresh pea shoots, roughly chopped
1 hot pepper, finely minced (optional)
2 Tbs toasted sesame seeds
¼ cup chopped cilantro (optional)
Sesame-Ginger Dressing :
3 Tbs rice vinegar
2 Tbs soy sauce
1 Tbs toasted sesame oil
1 Tbs honey or maple syrup
1 Tbs freshly grated ginger
1 small garlic clove, minced
1 Tbs neutral oil
In a large bowl, combine shredded cabbage, carrots, and hot pepper.
Whisk together all dressing ingredients until well combined.
Toss cabbage and carrots with the dressing and let sit for 10 minutes to soften slightly.
Just before serving, fold in pea shoots, cilantro, and toasted sesame seeds. Toss gently and serve.
Variation: Add chopped roasted peanuts or cashews for crunch. This slaw also makes a wonderful filling for rice paper rolls or a topping for grain bowls.
Roasted Cauliflower & Cabbage with Miso Butter
Serves 4 | Prep: 15 minutes | Cook: 25–30 minutes
1 medium cauliflower, cut into bite-sized florets
½ medium cabbage, cut into 1-inch wedges or thick strips
2 Tbs olive oil
Salt and freshly ground pepper
2 Tbs butter, softened
1½ Tbs white or yellow miso paste
1 Tbs rice vinegar
1 tsp honey or maple syrup
1 tsp freshly grated ginger
1 Tbs toasted sesame seeds
1 hot pepper, thinly sliced (optional)
Preheat oven to 425°F. Spread cauliflower and cabbage on a large baking sheet. Toss with olive oil and a little salt and pepper.
Roast for 25–30 minutes, turning once, until cauliflower is golden and cabbage edges are browned and slightly crispy.
Meanwhile, mix softened butter, miso, rice vinegar, honey, and ginger in a small bowl until smooth.
Remove vegetables from oven and immediately toss with miso butter while still hot, allowing it to melt and coat everything.
Sprinkle with toasted sesame seeds and sliced hot pepper. Serve warm.
Variation: Broccoli works beautifully in place of cauliflower; begin checking for doneness after 18–20 minutes. For a complete meal, serve over rice with a fried egg or crispy tofu.
Extra Shares
Lettuce Share: Panisse & Little Gems Heads 🥬
Bunched Greens Share: Toscano Kale 🌱
Eggs: 🥚