This week we welcome all the members who have signed up for the Peak Season shares.  And is there any better way to kick off the “Peak Season” other then with strawberries?!?

They are getting ripe very fast now with the hot and sunny days.  I just hope all of this rain in the forecast for Monday doesn’t harm them!
While the strawberries might steal the show this week, 5 other veggies will make their first appearance in the shares as well.
Broccoli, Salad Turnips, Kohlrabi, Kale, and Radishes are all ready to pick. So there is a lot to look forward to trying this week!  Our returning CSA members probably are familiar with all of these.  The turnips and the kohlrabi might be new though for some of you.   The turnips are very mild and wonderful sliced thin into salads or sprinkled with sea salt.  I also love them roasted!  The kohlrabi is like a “cabbage apple” and will need to be peeled.   It is quite versatile and can be added raw into a salad or slaw, used in a stir fry, and we also love it made into fritters.

The farm crew took advantage of the nice weather and ground conditions to get a whole lot of work done at the end of the week.  We planted sweet corn, popcorn, butternut squash, spaghetti squash, okra and few more varieties of flowers all on Friday.  Seeded some watermelon in the greenhouse.  While we also tried to stay ahead of the weeds with our arsenal of cultivation tools.  Here is a picture of the first planting of sweet corn with some freshly cultivated aisles.

Knee high already

We’ll feature all of our farm crew in an upcoming newsletter!

CSA Quick List Week 2Kale









Herb & Flower Garden

Everything that was available last week will still be available this week along with the addition of parsley.  We have two types, curly and flat leaves.  Because the plants are still quite young, just a few snips from each plant though please!  Do not cut at the very base of the plant so it can continue to grow all season long.
We do have a flower though that can be cut at the very base of the plant.  The stock is blooming and it is a 1 cut type that will not continue to grow all season.  The plants are smaller then we hoped for but everyone is encouraged to cut some.  Again, I hope the rain doesn’t hurt them too much!

Herb of the Week: Oregano

We have lots and lots of oregano so if you want a bunch to dry go ahead and take a bunch!   Fresh leaves can also be ground up in a food processor for dressing, sauces, and marinades for meat or vegetables.

Oregano Pesto

Pesto Ingredients:

  • 1 cup fresh oregano leaves, no stems
  • 1/4 cup pine nuts
  • 2 cloves garlic roughly chopped
  • 1/2 cup parmesan cheese grated
  • 1/3 cup olive oil
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste



We love hearing from CSA members who want to share their recipes!  Another great way to get yummy recipes out to others is by posting in the TFF Community Facebook group. You can request to join this group by clicking here.



3 tbsp butter melted
2 tbsp Ranch seasoning
1 tsp garlic powder
½ tsp onion powder
salt and pepper to taste
6 small turnips cut in half

  1. Preheat the oven to 400 degrees.
  2. In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder and onions powder. Stir to combine well.
  3. Pour the butter mixture into the bottom of a casserole dish, and spread out evenly.
  4. Place the turnips cut side down into the casserole dish on top of the butter mixture.
  5. Add salt and pepper to taste to the turnips.
  6. Bake for 30-40 minutes until the turnips are softened and browned.
  7. Serve immediately with freshly chopped parsley for garnish if desired.



1 bunch radishes
1 bunch Hakurei turnips, or other mild salad turnips
3 tbsp olive oil
1 tsp kosher salt

  1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven.
  2. Preheat oven to 425F.
  3. Slice the greens off the turnips and radishes.
  4. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
  5. Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones.
  6. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan.
  7. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
  8. Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt.
  9. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven.
  10. Roast for 5 minutes more.

Roasted Kohlrabi

Kohlrabi may look like it’s from outer space, but tastes great both cooked and raw!

4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
⅓ cup grated Parmesan cheese
(You can halve the recipe depending on how much kohlrabi you have)
Preheat an oven to 450 degrees F (230 degrees C).

Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Original recipe