Since all of the CSA members are here living within 75 miles of us, they’re all aware of the crazy heat we’re experiencing. We’ve got nearly 100 degree days and have had them for a week, and it doesn’t show signs of stopping. The one saving grace for us (because we don’t have dedicated irrigation yet) is that so far the heat has been interrupted by rain here and there. Unfortunately, some rain this week included hail, because why not? It came gushing and smacking down and we dashed outside to save a few more of our autumn starts and let the sheep and cow into their enclosure. The ducks sensibly retreated under the trailer we have in their yard for shelter, and I may have yelled ‘aw HAIL no!’ dramatically as I came pelting back into the house to drip my way upstairs to change (a separate story was one where I forgot to clean up my drips and Ella may have slipped on the stairs…she’s fine, but startled).

The tomatoes are loving the heat but hating the hail, and several plants are deciding if they just want to give up in protest of all of this abuse. They’ve got some extra supports while we encourage them to cling to life, and in the glam life of a farmer, Jeff spent an afternoon pouring sheep poop tea at the base of them last weekend. When we were bulking up around the roots of a few of them after the hail Jeff pressed his hand into the “soil” and said ‘ooooor that’s sheep poop’. One of these days I’ll share some pictures and go into more detail about how we string up tomatoes–we’re loving our system–and maybe even how we make sheep poop tea, because I’m sure you’re all on tenterhooks waiting for that one.

To the share! Week four is another crunchy one! We’ve got some Tennis Ball head lettuce, a variety of mixed greens, rainbow chard (a summer favorite here!) and some more gigantic Malaga radishes for the full share folks. We were able to get together some chives, too, in spite of Ella browsing the chive patch almost daily. And of course eggs for those who have the egg share! We’re looking forward to next week because I think things will really start to pop out there. The squash are squashing and the peas are climbing…


serves 4

olive oil
6oz swiss chard
1/2 C red onion
6 cloves garlic
1/4 c balsamic vinegar
salt and pepper to taste

  • Remove stems from chard, and chop roughly, reserve the greens
  • Chop onions and garlic
  • Prep a pan with 3-4 TBSP of olive oil, and heat to medium low. While pan is heating, cut greens into ribbons
  • Sauté stems, garlic, and onion until slightly softened, then add greens
  • When greens brighten and begin to wilt, add balsamic vinegar, stir to incorporate
  • Allow vinegar to cook down slightly, then enjoy!

    Thanks to my cousin Shary for sharing her recipe!