We are not doing the CSA in 2027. It’s maybe just a year off, or maybe it’ll be permanent. If it was forever I’d write a big heartfelt thing. But it might not be, so I don’t wanna be all dramatic.

We’ll see what 2028 feels like, for all of us.

The boys took some photos today:

Hope to see you at the farm party or the farmer’s market or at a waterfall.

Until then, there is this:

Box 17

• Salad – I swore at this salad a lot this morning. This massages arugula.
• Not-Spicy Peppers
• Carrots
• Potatoes
• Brussels Sprouts
• Bonus Greens: How to Cook Your Brussels Sprout Tops!“
  Along with your Brussels sprouts this week, you’ll find their leafy “tops”—the delicious, sweet crown of the plant that just got a boost of natural sugars from our recent frost. Because these leaves are light and tender while the sprouts are dense, always cook them separately so the leaves don’t burn. Treat the sprout tops exactly like a premium kale or collards: shred them into a quick garlic sauté, use them as a raw salad base, or toss them onto your baking sheet during the last 5 minutes of roasting your sprouts for a perfect, crispy finish.
• Tetsukabuto Squash – store somewhere steadily cool and dark but check on it sometimes. Improves with age, until it doesn’t.
• Celeriac – you might want to research this one. It’s the alien looking thing,
• Onions
• Sage
• Green tomatoes – for the making of fried green tomatoes.

Another week in which I repeatedly found myself amazed at my luck, to have somehow ended up living this life, in this place, with these people and animals.

I never felt right, working a career in a downtown office, wondering How did I get here?! But there seemed no alternative, and it was a tender trap … free coffee, big paychecks, no overtime. But every day I would come home to Kristin and exclaim about how strange it was, how I felt like an alien and how it wore at me …. anyway, just saying: I love my life, growing these vegetables and these children and these beautiful experiences, day after day. The punk rockers I grew up with don’t seem to understand how I can be content away from the city, the scenes, the shows, the bars, the tunnels … but this is the life I was unknowingly yearning for all along, and it just took some years and some luck and love from my wonderful wife to finally find it. 

Yup.

Also, it rained a little bit again – although the big 1″ all-day soaker we were promised turned out to be a slight fifth of an inch. The lack of mosquitoes has been lovely, if I don’t let myself be disquieted by it.  I thank Ranger for the shortage of mice.  Oh, and it was chilly in the mornings, and dark later. We are adapting, slowly, our blood still thinned by the summer’s heat domes.

What the heck am I writing about, this hasnt even gone off the rails, there never even was a track. “Kristin, what happened this week?”

<non-committal face made in response>

<silence continues>

hmmm

inside Box 14

• a Naked Bear Pumpkin – these are seed pumpklins – the flesh isn’t great but the seeds are plentiful and delicious – and hull-less, which is why they’re “naked.” The flesh could maybe be roasted and used in a soap or something but the seeds are really the point here. Clean, dry, season, bake, cool, eat.

• Salad Turnips
• Curly Blue Kale
• a small bag of Cherry Tomatoes
• a few Tomatoes – these are slowing waaaay down now.
• Beautiful Sweet Peppers = some Carmens and some other ones too. Fajitas might be in order this week.
• Eggplants – Kristin made us a breaded baked eggplant dish the other day with Parmesan and panko, and I was reminded of how enjoyable these can be.
• a zucchini – unless you’re one of the 3 random boxes that didn’t get one. because we didn’t have enough!
• Red Onions
• Beets – last for the season
• Carrots
• Thyme – this would go well with roasted carrots and beets. And you could combine those with the kale and the pumpkin seeds and make one hell of a tasty salad.