Last week we were down a couple of hands for CSA packing, and the kids rallied. Elliott and Aby pitched in without hesitation—because we needed them. We were all a little tired and running behind, but somehow, by the end of it, we were laughing and moving fast and feeling good. Turns out, packing CSA shares with your family can be a whole lot of fun.
This week, Ben and the crew finished planting the summer flower section. I’m already dreaming of the rows of zinnias, celosia, and all the bold, bright blooms that help carry us through the thickest heat of the season. In the meantime, I’ve been harvesting little posies from the wilder parts of the garden—odds and ends with a lot of charm.
The chamomile and calendula are especially abundant right now. I’m already feeling like I can’t keep up. But the harvest is a lovely evening ritual. And then I dry the chamomile for tea and salves, and the calendula goes into all kinds of things—calendula jojoba oil, healing salve, even a few culinary treats. It’s one of those plants that pulls more than its weight. I’ve taught a couple of salve-making workshops in years past and might offer one again if there’s interest. If you’d like to come out and harvest ingredients with me and make your own salves, just say the word.
Same goes for garlic—once it’s cured, I’d love to host another garlic cleaning and braiding day. It’s simple, grounding work and a lovely excuse to sit and chat in the shade.
Our pick-your-own sugar snaps are almost here—probably a week or two away—and I’ll send a note to CSA members when we’re swimming in them. And if there’s anything else you’d like to do out here that I haven’t mentioned, please let me know. I’m hoping to host more gatherings this season. We could all use more chances to be outside, to make something with our hands, to sit together without a screen in sight.
Before I go, I want to share this recipe from CSA member Camille. It’s a perfect use for those sometimes-mysterious kohlrabi bulbs—and a great dish for spring.
Kohlrabi Fritters
Kohlrabi, peeled – 3 cups
Carrot, peeled – 1 large
Onion, peeled – 1 medium
Garlic – 3 cloves
Process all and set aside or overnight. Squeeze out excess moisture if needed.
Eggs – 2
Cheese – 1 cup, grated
Flour – ¼ cup
Bread Crumbs, seasoned – ¼ cup
Salt – ½ tsp
Pepper – ¼ tsp
Cayenne – 1/8 tsp
Cumin – 2 tsp
Mix all into vegetable mixture.
Fry in hot oil until golden brown.
Move to paper towels to drain.
Avocado Cream Sauce (fancy guacamole)
2) small avocados, mashed
2) TBS lemon or lime juice
1) TBS balsamic vinegar
½ teaspoon salt
dash of hot sauce
pinch of cumin
Mix until smooth.
Thanks for being part of our community. Your support, your recipes, your company—it all makes a difference. Here’s to bright flowers, full plates, and the joy of doing things together. – Patricia
In Good Heart Farm 