Last Summer share pick-up

CSA Pick-up 10/3 and 10/6

We want to hear from you!  Help us improve the CSA by completing this short survey: Good Heart CSA Survey

It feels odd to say this is the last week of the “summer” share as we begin October.  The farm fields are framed now in red and yellow as the leaves turn and we turn, too, into autumn.  We want to thank all of you for being part of Good Heart this summer.

Growing for a CSA is so much different than growing for wholesale—just last week as we washed chard and kale, I said to Edge, “I love coming to know what people’s favorites are, knowing who will choose chard, and what someone’s favorite variety of kale is.”  Being able to get to know you brings a deeper responsibility and a deeper appreciation on our end as we grow food, and we are thankful for this.

Throughout the summer, we’ve been taking notes on areas we can improve upon, and while there are always environmental factors that can affect yields, we are committed to constantly improving, and we want to hear from you!

The most important part of the CSA is you, our member, and we’ve created a short survey (only 8 questions!) so you can give us your feedback.  The survey is anonymous and will help us improve the share based on your suggestions and critiques.  Please take a few moments to complete the survey here: Good Heart CSA Survey

You can sign up for a Fall Harvest Share this week at the pick-up, or by signing up online on our website:

We look forward to seeing you all this week!

And now for the harvest list:

  • Carrots
  • Tokyo Bekana (asian cooking green similar to pac choi)
  • Arugula or Spinach
  • Kohlrabi
  • Leeks or Onions
  • Tomatoes

Recipe ideas:
Tokyo Bekana is a bright green Asian cooking green, similar too but more delicate than pac choi.  Great for sautéing with garlic, try it with sesame oil or dressed with soy sauce.  To sauté, roughly chop the Tokyo Bekana.  Add oil to pan and bring to medium heat, then add chopped garlic and sauté for a few minutes until fragrant.  Add the greens and cook for about 2 minutes.  Alternatively, wilt the greens over a hot stir-fry.

For an added crunch, slice kohlrabi into matchsticks and cook with garlic for 3-5 minutes before adding the Tokyo Bekana.

We wish you all a delicious week!

In Good Heart,
Katie and Edge

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