This week marks the start of the 2024 CSA season.  Thank you for joining us!  If you have not yet and would still like to, we accept members all season long at pro-rated costs.

Before we get into what we have available, let’s go over a few of the nuts and bolts.  Each week of the CSA season I will be sending out this newsletter updating members on what is available in the CSA shares along with any other news of what is happening at the farm.  I’ll also include a couple of our favorite recipes.

On your CSA pick up day you will find us at:
8141 Valley View Rd
Northampton PA 18067

There is a small wooden farm sign next to our driveway which leads down a long, slight hill.  There is parking both along the curve of the driveway and also behind the pavilion where we will be stationed with the CSA shares.

Please bring your own bags or box to pack your CSA share into.  We will always be present to guide you through the pick up process.  After packing your share, stop by Pappy’s table to give him your name so he can check you off the list of who has picked up.  This is also where you are able to make additional purchases if interested.  We have partnered several farms to provide us with cheeses, yogurt, meats, mushrooms, eggs, maple syrup, and honey!  We accept cash, check, venmo, and paypal.  We also do let members run a tab they can settle up the following week.  Any balances left on CSA shares can be paid for here as well.  Checks make out to Terra Fauna Farm.

While here, you are also welcome to help yourself to the “pick your own” herb and flower garden located a short walk from the pavilion.  We do have a few pairs of community shared scissors for members to borrow, but you are certainly welcome to bring your own.  Everything is well labeled with wooden signs and for the first few weeks while things are still quite young we will put an orange rubber band around the signs of the herbs that are ready to be picked.   We ask that you only pick the amount of herbs you will use for the week.  Later in the season when the flowers are blooming everyone is welcome to pick a bouquet as well each week.

If for any reason you need to change your pick up day from Tuesday to Thursday or vice versa, just let us know.  We are happy to accommodate that.  If you cannot make it for the entire week, you are encouraged to gift your share to a friend, relative, neighbor etc,  and have them pick it up in your place.  We are not able to provide doubling up on a share later in the year.

And, if you have any questions please do not hesitate to ask!

Now… what’s in store for the first share of the year?!?

Asparagus – we have both purple and green stems.  The emergence of asparagus kicks off the harvest season every year!

Lettuce – dense heads of buttery, sweet leaves

Green Garlic – young garlic to use like you would a scallion

Yokatta Na ( bok choy ) – Asian greens popularly used in a stir fry.  This year the yokatta na is running a little ahead of schedule and is already forming a little flower bud at the center.  We found it delicious and very similar to a tender broccoli raab. We use the entire plant when we cook with it, leaves, stem, and cute little flowering top.

Swiss Chard – large, tender leaves that can be slightly bitter.  We most enjoy it sauteed.

Green Garlic – young garlic without the bulbs.  You can use the entire plant in dishes – – raw or cooked

Spinach – beautiful baby leaves packed with nutrition

Red Beets –  Bunched baby beets.  Roots are great roasted or pickled and leaves can be sautéed or cut fresh into a salad mix.

Rhubarb – pairs well with strawberries but I’ve also had it in savory dishes paired with pork, in chutneys, and as a simple syrup.

Speaking of strawberries… they look like they might be ready for week 2!

CSA Quick List Week 1Swiss Chard

Yokatta Na


Green Garlic


Red Beets




Herb & Flower Garden

The herb and flower garden is looking very nice with lots of young plants and lots of potential!  Some of the perennial herbs are ready to pick including Thyme, Oregano, Winter Savory, Chive Flowers, Sage, Mint, and Rosemary.  For this week and maybe next, there is an island of irises behind the pavilion where you are welcome to pick some if you wish to.

Herb of the Week: Chives

Chives are the most mild-tasting member of the onion family. Add some freshly chopped chives as a garnish to your dishes for an extra boost of flavor.  The purple blossoms are also edible and great in salads or infused in oil and vinegar.

Cutting instructions: You can trim each stalk individually towards the base. Both the stalk and the flowers are edible.

Spring Salad with Lemon Chive Vinaigrette

Lemon Chive Vinaigrette Ingredients:
Juice of one lemon
1/4 cup of extra-virgin olive oil
1/4 teaspoon of fine sea salt
1 heaping teaspoon of Dijon mustard
1 teaspoon of maple syrup
2 tablespoons of finely chopped chives

Spring Salad Ingredients:
1 cup of frozen shelled edamame
8 asparagus spears, woody ends trimmed off, cut into pieces
2 cups of arugula, washed and dried
2 cups of kale, washed, dried, and chopped
8 radishes, thinly sliced (or less if desired)
1/2 cup of walnut pieces, toasted

  1. Combine all vinaigrette ingredients in a jar and shake well. Set aside.
  2. In a small saucepan, bring 3 cups of water to a boil. Add in the edamame and asparagus pieces. Reduce heat to a simmer. Cook the edamame and asparagus for 3-5 minutes (or until asparagus is slightly tender). Drain and rinse well with cold water to stop the cooking process.
  3. Toast walnuts in a dry frying pan on medium heat for about 3 minutes, or until walnuts become fragrant.
  4. In a large salad bowl, toss together the arugula, baby kale, sliced radishes, edamame, asparagus and toasted walnuts. Drizzle half of the lemon chive vinaigrette overtop and toss well to coat. Additional dressing can be added as desired.

Recipe adapted from The Fig Tree


Check out this blog post for some Yokatta Na Recipes

Green Garlic and Spinach Quiche

Grab some eggs and cheddar cheese to make this farm-fresh, delicious quiche!

1 (12 oz) ball of your favorite pie dough for an 8-9 inch pie plate
2 tablespoons olive oil
2 medium spring onions, washed, root trimmed, whites thinly sliced and greens chopped or shallots
2 green garlic stalks (green and white part), roots trimmed, chopped
4 cups spinach, rinsed and large stems removed
6 eggs
1 cup (8 oz) half & half
1 cup (8 oz) white cheddar cheese
1 teaspoon sea salt
¼ teaspoon freshly cracked pepper
¾ cup sour cream, divided
1 tablespoon chives, finely minced

Follow the steps below to make pie crust or use a premade frozen pie crust.

  1. Preheat the oven to 375 degrees F.
  2. Spray an 8-9 inch pie plate with nonstick spray.
  3. Roll out the pie dough into a 12-inch diameter circle, approximately 1/8-inch thick. Place the dough into your 8 – 9 inch pie plate, making sure to press the dough into the corners and bottom of the pie plate. Fold the excess dough over the top edge, and using your forefinger and thumb, flute the edges. Chill the dough while you prepare the other ingredients.


  1. Grate the cheese and set aside.
  2. Heat the olive oil in a sauté pan over high heat. Add the spring onions and cook until slightly browned about 3 minutes. Add the green garlic and cook until fragrant and tender, about 3 minutes. Lower the heat and add the spinach. Sauté, stirring frequently, until the spinach is tender and wilted, about 2 minutes. Put the spring onion, green garlic, and spinach mixture into a small bowl and set aside.
  3. In a medium bowl, beat the eggs slightly and whisk in the half & half, cheese, salt, and pepper. Whisk in the onion, green garlic, and spinach mixture.
  4. Pour the mixture into the chilled pie shell. Reserve ¼ cup sour cream for garnish and dollop the remaining ½ cup sour cream in teaspoon-sized scoops on top of the quiche.
  5. Bake 40 minutes until a knife inserted into the center comes out clean.
  6. Serve the quiche warm with a dollop of sour cream on top and sprinkle with minced chives.

Recipe adapted from Farm Fresh to You

Beet Butter

A favorite way to use beets! We love to put it on crackers, on sandwiches, or as a dip for a veggie tray. Especially attractive on a charcuterie board. Make with more or less maple syrup as desired, and feel free to substitute cinnamon for vanilla for a more savory version.


  • 3 beets, scrubbed and cut into 1/2-inch chunks (about 1 1/4 pounds)
  • 1 cup macadamia nuts (sunflower seeds or other nuts work well too)
  • 2 tablespoons walnut oil (or a neutral-tasting vegetable oil)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt


  1. Bring a medium-sized pot of lightly salted water to a boil. Add the chopped beets, reduce heat to medium-low, and simmer until they are fork-tender, 15 to 20 minutes. Drain the beets and set them aside to cool for a few minutes.
  2. In the bowl of a food processor combine the macadamia nuts, oil, maple syrup, and vanilla. Process until smooth. Add the cooked beets and salt. Continue to process until the beet butter is completely smooth, scraping down the sides of the food processor as needed. Taste and adjust seasonings as needed.
  3. Allow the mixture to cool to room temperature before serving. Enjoy it with crackers, toast, as a sandwich spread, or as a dip for vegetables.
  4. Beet butter can be stored in an airtight container in the fridge for up to 1 week.