Beautiful weather we are having right now and the crops and farmers are certainly enjoying it. The broccoli and cauliflower especially love cooler weather and sometimes struggle in the heat at this time of year but they look quite nice!  We started to harvest the cauliflower today as well as some of the heads on the 2nd rotation on the broccoli.

We’ll be growing both of these again in the Fall and they usually both grow even better then!
Also ready to harvest are the Sugar Snap Peas!  These peas are like the snow peas in that you can eat the whole thing except for the very top which you should “snap” off.  They are commonly enjoyed raw.  Most often the peas and strawberries are coming in at the same time and it can be a very daunting task to keep up with the labor of picking both.   I guess the only bright side of having no more strawberries to pick is having more time to keep up with other areas of the farm!
Checking in on those other areas of the farm and I saw that the tomatoes are looking fantastic.  We had to take some time to get their branches tucked back into their cages.

In about a month we’ll have cherry tomatoes in the pick your own section.   After the tomato cages though… watch your step!  We have planted a new crop into the pick your own garden and it’s a crop we have never grown before!  Hmmmm, what could it be?

More exciting news for this week is that we will have fresh chicken!  A friend up the street raises one batch of 100 meat chickens out on grass pasture every year and he is supplying us with quite a few of them.  This is the week to grab them fresh before we freeze them.
CSA Quick List Week 4Butterhead Lettuce



Sugar Snap Peas

Snow Peas

Garlic Scapes

Red Beets, Radish, or Turnips


Kale or Swiss Chard

Substitution Options
Lettuce, Garlic Scapes, Cabbage

Herb & Flower Garden

I love watching the herb and flower garden spring to life every year and it’s certainly doing that right now.  Everything is looking really good especially because we’ve been chipping away at getting it all freshly cultivated. Today I saw that one of Jonas’s favorites has started to flower… the Snapdragons!

Herb of the Week: Cilantro


Cilantro is one of the most popular herbs in the garden. It quickly goes to flower, so we plant multiple crops of cilantro throughout the CSA season.  Often you either love cilantro or despise it, so just know it can usually be substituted in recipes with parsley.  Cilantro is common in Asian and Mexican dishes and is a staple in many salsa recipes.   This year to throw everyone for a loop we have planted two types of cilantro.  The traditional type is planted first after the sign and then following it is a newer Confetti Cilantro.  Try them both!


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.
Garlic Sesame Snow Peas


  • 1/2 tablespoon coconut oil (or other mild-flavored oil)
  • 2 teaspoons sesame oil
  • 1 large garlic clove, minced
  • 8 ounces snow peas
  • 1 teaspoon sesame seeds
  • 2 teaspoons soy sauce
  • salt to taste

Heat a skillet over medium-high heat. Add the coconut oil to melt, followed by the sesame oil. Saute the garlic, 1 minute, until fragrant, but not brown. Add the snow peas and sesame seeds and continue to saute, stirring and tossing frequently, about 3 more minutes. Pour in the soy sauce and toss until well coated. Season with salt to taste (if needed). Remove peas from heat and pour into a serving dish. Serve promptly while hot (can add more sesame seeds on top prior to serving). Original Recipe


Garlicky and Cheesy Cauliflower Broccoli Bake


  • 1 pound broccoli florets
  • 1 pound cauliflower florets
  • 3 tablespoons garlic flavored olive oil,, divided, you can also use regular olive oil
  • 1 large yellow onion,, thinly sliced
  • 2 cloves garlic,, minced
  • salt and fresh ground black pepper,, to taste


  • 1 cup reduced-fat shredded cheddar cheese,, divided
  • 1 tablespoon cornstarch
  • 1 can (12 ounces) fat free evaporated milk
  • ½ teaspoon dijon mustard
  • ¼ to ½ teaspoon smoked paprika,, or to taste
  • ¼ cup low fat part skim shredded mozzarella cheese


  • Preheat oven to 400˚F. Drizzle a little olive oil on the bottom of a square baking dish; spread it around and set aside.
  • In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli and cauliflower; cover and cook over high heat until crisp-tender, about 4 minutes. Drain the vegetables in a colander and set aside.
  • Wipe out the skillet, add 2 tablespoons olive oil, and heat over medium-high heat. Add onions and cook for 2 to 3 minutes or until softened.
  • Stir in the minced garlic and continue to stir and cook for 1 minute. Add broccoli and cauliflower to the skillet. Season with salt and pepper and continue to cook for about 2 minutes, or until lightly golden.
  • Remove from heat and transfer the vegetables to the baking dish; set aside.
  • Wipe the skillet and add 1 tablespoon olive oil, 3/4 cup shredded cheddar cheese, cornstarch, evaporated milk, mustard, salt, pepper, and paprika.
  • Cook over low heat, stirring constantly with a whisk, until melted and thickened, about 2 minutes.
  • Pour the cheese sauce over the broccoli and cauliflower; stir to combine. Sprinkle the remaining cheeses over the top.
  • Bake for 20 minutes or until lightly browned and bubbly.

Garlic Scape Pesto

10 garlic scapes

1/2 cup pine nuts or walnuts

1/3 cup Parmesan (optional)

1/2 lemon juiced

1/3 cup olive oil

1/8 teaspoon salt

a couple grinds of pepper

Trim the tails of the scapes off, keeping the bulb. Roughly chop the scapes into chunks. In processor, add scapes, nuts, cheese and lemon juice. Pulse blend until the food begins to break down. Scrape sides down and add oil, salt and pepper. Process for another minute. Can be kept in the refrigerator for a week.

Helpful tip!
Pesto can be eaten on pasta, pizza, toast and sandwiches, and as a dip!
To keep pesto longer you can freeze it in ice cube trays or freezer friendly containers (pesto will expand in freezer). After frozen in ice cube trays you can pop them out into a container or zip lock to be kept in the freezer, able to be used small amounts at a time.

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