8/20/25 Farmers need new energy in August

Mid-August can often be a time of burn out for farmers and we need to find ways to invigorate ourselves. One way is through a summer vacation. I (Elizabeth) was just blessed with a week in Montana visiting family. I grew up there amidst nature and that’s had a huge impact on my desire to farm while supporting Mother Nature. Plus several other of the crew have been traveling as well. Sam just came back from a wedding trip home to Cinncinati, OH where he visited the non-profit farm where he first stepped into farming. He said they were just in the doldrums of it’s so weedy and there’s so much to do… and he came in with excitement of not seeing the place for so long and exclaimed how beautiful everything looked and it really lifted everything. We all need a little lift up. Also, Niko just left for a two week yoga training (he was an instructor) in Portugal, and came back with awe at how things had grown and changed here. Currently we have Leo taking 3 weeks off for a family wedding plus much more in Europe. Amaia just took off a few days to enjoy a visit from her sister visiting from afar.

One amazing thing we have found is that we often need extra labor end of the season. Bringing on one or multiple new employees in August has an amazing effect on our energy. Usually we only bring in one but this year we have THREE! They all have an eager energy and excitement about the farm that is infectious and keeps us feeling new.

First we have Kayce who’s worked on two farms in Washington but moved down here with her partner. We’ve been talking with her since early spring. She has an amazing presence and excitement for growing intensive veg. Next we had Brandon who is here short term, he is an agroforester and was recently laid off by the Forest Service but worked on farms between college and graduate degrees and offered a short term work for 1-2 months. We hired him because of how many vacations are happening and are so glad as he sees the farm through the light of agroforestry (which honestly is the lens through which Paul designed so many of the systems on this land). Last, but not least is Maggie who has a rich history of working with agroecological projects in Central America but wanted to learn more about intensive regenerative veggie production. We’re thrilled to have her inquisitive and thoughtful mind.

So this new energy is seeing us through the end of summer and into what we hope will be an amazing fall!

Late Summer Add-Ons

This is a great time of year for the CSA! Really great! Unless you cannot eat Nightshades, and I’m sorry.

Our CSA is moderately priced to give you a basis of goodies. But many people want to expand and right now we have more standing Add-Ons and also just

Every Friday we send an email with the next week’s anticipated box for your planning purposes and you can find on the Orders page of your Farmhand account (we hope they’ll have on the store soon). We also send the list of available Add-Ons although you can check any week after Friday noon on the store.

AND if you’re busy like me and don’t want to think about shopping, we have five standing add-ons that can happen any week you have a box (or every other week):

• Extra Lettuce     (this week Cegolaine and Red Curly)

• Extra Bunched Greens     (this week Toscano Kale)

• Extra Tomato Quart     (always an extra quart)

• Extra Summer Pint     (this week sweet Lunch Box Peppers)

• Eggs

• Flower Share (this week a focus on Teddy Bear Sunflowers)

DISCOUNTED BULK ITEMS: we also sometimes have bulk items when we need to move something. The last two weeks we’ve had BULK Basil for pesto. We’ve had a Sauce Box. Starting next week we’ll have bulk Red Slicer Tomatoes and we should have bulk San Marzanos Tomatoes. Plus we have had and will continue to have larger quantities of Hot Peppers by the pound for hot sauce making.

This Week’s Box

Baby Bok Choi

Bi-Color Sweet Corn x3

Tomato Quart

Bulb Fennel

Summer Squash (SR) OR Cucumber (WC)

Basil (SR) OR Hot Pepper Mix (WC)

Strawberries (SR) OR Cherry Tomatoes (WC)

Families: Jimmy Nardello Peppers & Red Curly Lettuce

 It is mid-summer finally.  This week’s Bi-Colored Sweet Corn is from our second succession! We’re thrilled to have a second round for you from our second succession! Check out my write up in the August 6th newsletter for notes on corn, a reminder if you have a visitor on the tip, just chop the tip off.

Fennel & Tomato Salad with 3 Dressings

A crisp, refreshing salad that highlights the sweet crunch of fennel against juicy tomatoes. Perfect as a light side.

1 bulb fennel, trimmed and thinly shaved
1–1.5 lbs tomatoes, cut into wedges
2 Tbs olive oil
Salt, to taste
Optional: fennel fronds for garnish

1. Slice the fennel bulb very thinly (a mandoline works well).

2. Cut tomatoes into wedges.

3. Toss fennel and tomato together in a bowl with olive oil and salt.

4. Top with fennel fronds before serving.

OR - Basil & Lemon-Honey Dressing

A handful of fresh basil leaves, torn

2 Tbs olive oil

1 Tbs lemon juice

1 tsp honey

1. Whisk olive oil, lemon juice, honey, salt, and pepper into a light dressing.

2. Toss fennel and tomatoes with the dressing.

3. Scatter torn basil leaves over top before serving.

OR - Chili-Lime Vinaigrette

1 small hot pepper, finely minced (to taste)

2 Tbs olive oil

1 Tbs lime juice

1. Whisk olive oil, lime juice, minced hot pepper, and salt together.

2. Toss fennel and tomatoes with dressing until lightly coated.

3. Let sit 5–10 minutes for flavors to blend before serving.

Here’s a recipe this week for West County people. Santa Rosa save it for next week.

Cherry Tomato & Cucumber Quick Pickle

A 10-minute bright side dish that’s half salad, half pickle—juicy, tangy, and cooling.

1 pint cherry tomatoes, halved
1 cucumber, sliced into thin half-moons
2 Tbs vinegar (white wine or apple cider work well)
1 Tbs olive oil
Salt, to taste

1. Combine tomatoes and cucumber in a medium bowl.

2. Add vinegar, olive oil, and salt. Toss well.

3. Let sit 10–15 minutes for flavors to meld. Serve chilled or at room temp.

Hot Pepper Mix (this week for West County, next week Santa Rosa). Everyone has 4 hot peppers… We don’t give these out tooo often but this way you can try time out. These are all four hot peppers we grow, if you want to try a hot sauce, a simple pound on the add on store will get you going (I’m doing a fermented aji crystal one right now). Here’s a write up of each from mildest to hottest with their Scotville Heat Units (SHU)

Jalapeño: The fattest green. Classic green chili with a bright, grassy flavor and medium heat. Great raw or cooked.     Heat: ~2,500–8,000 SHU

Serrano: Bright green and long. Crisp, clean, and hotter than a jalapeño. Holds its shape well in salsas and relishes.     Heat: ~10,000–23,000 SHU

Cayenne: Thin red chili with earthy, pungent heat. Commonly dried for flakes or powder, but great fresh too.
Heat: ~30,000–50,000 SHU

Aji Crystal: Light yellow. A South American pepper with citrusy, fruity notes and a sharp kick. Delicious in fresh salsas or pickled. Heat: ~30,000–50,000 SHU

AND you can use them together.

Pepper-Laced Corn & Tomato Relish

Char the peppers (broiler or dry skillet), peel skins if desired, and chop. Mix with:

• 1 ear corn, kernels cut off

• 1 cup cherry tomatoes, halved

• 1 Tbs vinegar

• Pinch of sugar + salt

→ Sweet, tangy, and spicy relish to spoon over fish, tacos, or grain bowls.

Spicy Herb Chimichurri

Mince all peppers and stir into:

• ½ cup parsley or basil, chopped

• ¼ cup olive oil

• 1–2 Tbs vinegar or lemon juice

• 1 garlic clove, minced

• Salt to taste

→ A bold sauce for grilled vegetables, meat, or even drizzled over roasted squash.

Extra Shares

Flower Share: Focus on Sunflowers

Lettuce Share:  Red Curly & Cegolaine Heads 🥬

Bunched Greens Share: Toscano Kale

Tomato Quart Share: a FULL extra quart each week! 🍅

Summer Pint Share:  Lunch Box Peppers

Eggs: 🥚