CSA Share Notes May 28, 2026

May 27

Spring season is beginning to wind down. The sun is warming the soil and the lettuce is finished till the fall brings cooler temperatures. The Harlequin bugs have moved in, which always signals that we have about 2-3 weeks before the whole brassica family succumbs to their hunger. The squash, peppers, and tomatoes are all flowering, sending us promise of new, juicy crops to enjoy in good time.

You’ll notice with fewer leafy greens the boxes are not as full to the brim, but the items we’re sending you are much heavier, so in all, you’re getting loads of food! We predict 2 more Spring harvests, possibly 3, before we conclude the current season and transition into Summer CSA.

If you did not yet join our Summer season, we only have room for about 10 more folks to register. You can check in on your registration within your member account, or you can sign up here.

Here’s this week’s vegetable line-up:

Potatoes — The first dig of the season. 200 bedfeet of beautiful red potatoes were dug for you yesterday, and boy, did we get dirty! Full body contact with the dirt is great for the microbiome. Everyone took a quick hose rinse afterwards. We’re at that intermediate size where we’re a big enough farm that doing the task all by hand is daunting, but we’re not to scale where it would justify buying specialized equipment to mechanize the task. Every spare hour we have for the next 3 weeks will be spent digging them all out. We hope you love every bite, and feel the effort from 5 lovely humans that went into pulling those taters for your family.
Onions — Red and yellow onions going out this week. Our yellow onions are the exact same variety as the “noonday” onion, famous regionally for their flavor and sweetness, and I’ll betcha ours could go toe-to-toe with a noonday!
Beets — These are so yummy! For the large shares only this week. We’ve got our favorite means of preparation right here on the farm blog, but we love beets all kinds of ways, so long as they’re roasted, not boiled. Our dip recipe is killer. We make it several times per year when beets are in season.
Arugula — a flavorful salad green. This will the the last time you see this crop till Fall.
Broccoli — Just enough for a taste to each large share. We hoped for another strong week from this crop, but it really did not like our big temperature swings the past few weeks. We might get lucky and have mini florets to harvest in another week if the temps don’t climb too high, otherwise, we’ll have more broccoli in November/December! Broccoli is a tricky one in a climate where springs can get really hot. It’s an easier one for more northern latitudes, but we’re grateful we usually get a fairly decent- albeit fleeting- yield each year.
Bunched Greens — Large shares received Collards, Regular got Lacinato kale or collards, and Minis got Curly kale
Radish — Daikon, long pungent, and flavorful for all the Regular and Mini shares. These are great in a batch of lactofermented Korean Kimchee. Give it a try! You’ll need to buy a bit of ginger, and use a simple glass jar. So delish. Large shares got Watermelon radishes, so beautiful with their hot pink centers.
Cabbage — For everyone. If you’re not into slaw, use this nice lil’ guy with your daikon in some kimchee!
Chard — For the mini shares this week.

Items from other neighboring farms:

Veggie Storage tips:

Everything wants to be washed well before cooking, but keep the dirt on till then, to prevent faster spoilage.
All leafy greens, roots, broccoli, and cabbage want to be in your fridge. Seal them up in a bag or container to retain moisture for longest storage life.
Sever roots from their tops to prolong their storage life. Leaves left on will draw moisture and nutrients away from the crunchy roots.
Onions and potatoes prefer to stay out on the counter, or in a dark cabinet, as they finish curing. They are ready to use now, or you can store them.
If you haven’t discovered the Peak Fresh bags, yet, they’re a great reusable bag that helps retain the nutrients in the veggies. And we’re not an affiliate or anything, they’re just really good!

We’d love to hear stories and recipes of your culinary adventures this week. Tag us on Instagram or Facebook, showing us how you’ve used your CSA share.

– Your farmers, Jess & Justin

Regular Share