5/7/25 The Good, The Bad & The Ugly Bug
Today’s Baby Bok Choi is very “lacy” with pin pricks from Flea Beetles. We’re sorry, we really aim to give you more model produce but aside from this they are delicious and luscious. But I thought it was a great opportunity to talk about pest insects on the farm.
First off, we pride ourselves on not using any pesticides, fungicides, algicides, insecticides or herbicides on our farm… not even organically approved ones. Even organic approved sprays have all sorts of warnings: do not harvest for certain amounts of time, do not spray where pollinators are active (which is everywhere!), wear protective gear and wash thoroughly after application, and more. In addition, whether organic or conventional, sprays kill both good and bad insects, ie: both pests and beneficials!
The lack of sprays on our farm is why we have bountiful populations of beneficial insects (the good). And the bountiful populations of beneficial insects on our farm is a major reason why we don’t need any sprays on our farm! It’s a self-reinforcing, virtuous cycle. We like to think of insects this way: in the insect world, there are predators and prey, just like with mammals. An example in mammals might be: rabbits (prey) have shorter life-spans, need less space to survive, can live in a variety of habitats, and have more offspring more frequently. By contrast, bobcats (predators) have longer life-spans, fewer progeny less often, need a lot of space per individual and need a more permanent, wild habitat to live in.
The predators and prey of the insect world mirror those of the animal world. The pest insects (the prey) eat our annual crop plants and prefer living in annual weeds, annual grasses and annual flowers. They have shorter life spans and frequent, large numbers of progeny (the aphid is born pregnant!!). In contrast, beneficial insects (the predators) have longer life spans, fewer progeny and need the more permanent, year-round habitat of bushy perennials with dense branch structures. The beneficial insects, such as lady beetles, lacewings, praying mantids, spiders and more then leave their homes in the woody, twiggy perennial bushes and perennial clovers and grasses to feed on the pest insects living in annual plants nearby (such as our crop plants)!
This is why we have such a strong focus on planting perennials, including Hedgerows, as well as managing our roadways as perennial grasses and clovers! With Paul’s background in tropical agroforestry and natural resources management, a hedgerow was literally the first thing we planted on this farm 18 years ago. In 2009, Goldridge Resource Conservation District (RCD) helped us put in over 3,000 Sonoma County native, pollinator friendly, perennial plants in numerous hedgerows throughout our farm, and yearly since we add 10-30 replacements or additions.
Studies UC Davis, Berkeley & Santa Cruz show that beneficial insects will travel a few hundred feet into annual crop-land to feed on pest insects. Sure enough, as our hedgerows have grown and matured our pest pressure has dropped dramatically. We still have pests… you’ve all found a slug in your lettuce, a couple aphids on your kale and possibly more… but these pests by-and-large are in balance with the healthy and diverse beneficial insect populations on our farm and - despite using no sprays of any kind - we no longer lose crops to pests. In fact, because we don’t spray and have planted perennial hedgerows, we have an inordinate bounty and diversity of beneficial insects… and therefore few pests and greater crop health!
There is one exception to this balance… Flea Beetles. The reason for the imbalance is that our 140 acre mono-crop vineyard neighbor grows a winter cover crop of mustard. Flea beetles over-winter in mustard. Every late April the neighbor plows under all 140 acres of mustard and we have 140 acres of flea beetles looking for a new home. We do not have the ecology to balance this equation on. The flea beetles’ favorite foods by far are Baby Bok Choi, Tat Soi & Napa Cabbage. The Baby Bok Choi in today’s box was covered with insect netting (we do this for every of these crops) but that wasn’t enough.
Produce Notes & Recipes
This Week’s Classic Box
Baby Bok Choi
Pea Shoots
Kale: Red Russian (SR) OR Rainbow (WC)
Hakurei Turnips (SR) OR Scallions (WC)
Carrots
Summer Squash
Sage
This Week’s Family Box
Vulcan Red Leaf & Little Gem Lettuces
Baby Bok Choi
Kale: Red Russian (SR) OR Rainbow (WC)
Hakurei Turnips (SR) OR Scallions (WC)
Carrots
Fava Beans
We had a big crop of Baby Bok Choi and so we switched that out for our normal lettuce to give you a lettuce break (don’t worry we’ll be back next week). I was hoping to give you a Baby Bok Choi and Pea Shoot Salad recipe but I find that most people don’t want lacy fresh greens.
Braised Bok Choi & Hakurei Turnips (Boston Organics)
2 heads bok choy, quartered and washed thoroughly
6-8 small Hakurei turnips, peeled, washed and quartered
3 Tbs unsalted butter
1 yellow onion, peeled and diced
2 cloves garlic, minced
1 tomato, seeds removed, chopped
1/2 cup organic vegetable broth
3 Tbs soy sauce
1/2 Tbs sesame oil
Salt and pepper
Chopped Scallions or Pea Shoots to top
1 cup couscous, cooked
Note: If you have turnip greens available, they can be used in addition or in place of the bok choi.
Heat the butter in a large skillet over medium-high heat. Cook the onion and garlic until the onion becomes tender, approximately 3-4 minutes.
Add the bok choi and cook for 3 minutes or until it begins to brown slightly, flip and then cook an additional 3 minutes. Add the turnips (should be in approximately 1-inch pieces) and chopped tomato and cook for 1 minute.
Add the soy sauce, sesame oil and vegetable broth. Season with salt and pepper. Cover and reduce heat to medium. Cook for another 6 minutes, or until the bok choi is tender.
Transfer bok choi and turnips to a serving platter, leaving the cooking liquid in the skillet. Cook the liquid in the skillet over medium-high heat. Allow it to reduce by half, about 2 minutes.
Serve bok choi over couscous and drizzle the liquid and chopped scallions or Pea Shoots on top.
This week we have one of our last rounds of Pea Shoots. The heat wave has not been great for them and so our harvest was short and we didn’t have enough for Family Boxes (instead they’re getting a head of lettuce). Pea Shoots are a boost of nutrients and great thrown on a salad, cooked veggies or a protein OR we love them thrown into a smoothie!
We have two rotations this week that are a continuation of last week. Hakurei Salad Turnips will keep rotating in the following two weeks (maybe with beets instead). When in a second week of a rotation you can always check the prior week’s newsletter for any notes on those items on our Newsletter Blog. Last week we had a Kale and Scallion Salad with Miso Dressing.
Hakurei Turnips are great eaten raw… just slice them on a salad or eat plain with some salt.
Every year our goal is Summer Squash to the CSA by the first week of May and again this year we did it!! All Family Boxes had it last week, all Classic Boxes have it this week and ALL boxes will have it next week. Don’t worry… that won’t be the end. As we get into the season this will be a big crop that’s rotated to give everyone some, but not every week.
We give a mix of Summer Squashes, although there are minor differences but overall they cook the same. Next week I’ll delve into the differences. So if you have a recipe for yellow squash or zucchini, try it with the mix.
Sautéed Summer Squash with Sage and Garlic
Serves: 2–3 Time: 20 minutes
1 lb summer squash (zucchini, yellow squash, or a mix), sliced into half-moons or rounds
2 Tbs olive oil or butter (or a mix)
2–3 cloves garlic, thinly sliced
6–8 fresh sage leaves, finely chopped (or torn for a more rustic look)
Salt, to taste
Black pepper, to taste
Optional: a squeeze of lemon juice or a splash of vinegar for brightness
Optional: grated Parmesan or toasted nuts to garnish
Prep the squash: Wash and trim the ends of the summer squash. Slice into uniform pieces about ¼-inch thick.
Heat the pan: In a large skillet over medium heat, warm the olive oil or butter until shimmering (or melted).
Sauté garlic and sage: Add the garlic and chopped sage. Cook for about 30 seconds to 1 minute, until fragrant but not browned.
Cook the squash: Add the summer squash in a single layer (you may need to do this in batches for best browning). Let it cook undisturbed for 2–3 minutes, then stir occasionally until tender and lightly golden, about 7–10 minutes total.
Season: Season with salt and black pepper to taste. If using, add a splash of lemon juice or vinegar to brighten the flavors.
Serve: Garnish with optional grated Parmesan or toasted nuts like pine nuts or walnuts for extra texture.
Extra Shares
Flower Share this week is Snapdragons or if you had them last week Foxglove!
Lettuce Share includes Lettuce Mix.
Bunched Greens Share includes Chard.