CSA Newsletter August 13, 2011


CSA Shares will be delivered TOMORROW, that’s Saturday, August 13. Shares will be to you early, by 10 AM. Regular Sunday deliveries will resume next week, though we have one more Saturday to throw in there – September 3. 

Share Contents this Week
  • eggs or sprouts
  • new potatoes
  • kale
  • tatsoi
  • cabbage or broccoli
  • leeks
  • summer squash (zucchini, yellow squash, and/or patty pan)
  • cucumbers
  • herbs (basil, dill, and/or parsley)

Recipe of the Week – Potato Leek Soup

  • Prep time: 5 minutes
  • Cook time: 30 minutes


  • 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken broth (or vegetable broth for vegetarian option)*
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • Marjoram – dash
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Recipe of the Week – Raw Kale Salad

  • 1 head kale, shredded
  • 1 cup tomato, chopped (fresh salsa is also delicious!)
  • 1/2 avocado
  • 1-2 tablespoons olive oil
  • Juice from 1/2 lemon
  • Celtic or Himalayan sea salt, to taste (1/4 – 1/2 t)
  • 1/8 teaspoon cayenne (optional)
  • For extra yummy…add 1-2 sheets untoasted nori (snip up with scissors into little bits)
  • Optional toppings: raisins, pine nuts, hemp seed nuts, sesame seeds

In mixing bowl, toss all ingredients together. Mush everything together (with hands) to created marinated/wilted effect on kale. This makes it much tastier and easier to digest.

News on the Farm

Our good friends Abby and Tolu will be taking care of Soul Fire Farm this week while we are camping in New Hampshire as a family. Yes, you got that right – farmers on vacation! This morning we finished showing Abby the ropes around here and came to understand all of the details that make this place hum – from rinsing sprouts, to doctoring sick baby chickens, to keeping an eye on the moon cycles as they relate to the size of the zucchini. It’s been a busy week getting ready to leave. Several cords of wood are chopped now and waiting to be stacked. We have finished the upgrades on our movable chicken houses, adding shade covers and making repairs. The garden is weeded and the pathways mowed. We are noticing that every day is a blessing and every moment a miracle. Here is one miracle moment to share with you: It’s dawn and hawks are circling the farm considering the chickens and song birds for breakfast. Songbirds band together – the blue birds in the west field, the barn swallows near the house, and the crows in the south field – and drive away the hawks, offering protection in numbers to each other.