CSA Week 6- Reflections

Hello All!

I’m not going to lie to you… I’m tired! I have been trying to recap the past few months in my head but it’s been challenging to differentiate the slew of activities that have taken place and synthesize the moments that have brought us here. However I have come to this conclusion- this year was an ambitious one! Given the grand opportunity of starting a farm from scratch in an idyllic setting was irresistible and has honestly consumed my life for the past 6 months. Wholesale orders began to stack up, CSA sales burgeoned, and the list of crops to bring to the market grew exponentially. The excitement of growing my business in this ripe new environment was all consuming and before I knew it I was riding the wild wave of harvesting the fruit of these visions and only until recently have I had time to reflect.

Find your tired farmers at the Durango Farmers Market every Saturday 8-noon!

Find your tired farmers at the Durango Farmers Market every Saturday 8-noon!

Now nearly half way through the prime of harvest season I am confronted with the realities of my decisions and forced to introspect at these. While I do indeed feel incredibly blessed and grateful to be able to work outside, on my own time and provide an amazing amount of nutritious food to the community I care so greatly about- at what cost is it worth it to myself? Have I irreversibly traded in any other fulfilling activity that I enjoy in pursuit of this dream of abundance? The answer to this question has alluded nearly every full-time farmer that I know and I admit that I am no closer to reaching a consensus. However I do know this much- if this pursuit is to continue (which I dearly hope it will) there needs to be a balance. While I optimistically accept the challenge laid out before us this season, I am constantly scheming about next season. Even if the pursuit of balance ensues in the next 12 months I feel quite certain that there will always be a place our CSA program and providing to the people who have so courageously shown their commitment to a small-time farmer…

I apologize if our blog posts have been dully short for the past couple of weeks but things have been persistently busy around these parts and it has been difficult to get the creative juices rolling when so many different things beckon my attention late Monday evenings or early Tuesday mornings. The least I can do is try to supply some tasty recipes that compliment the variety of items in each of your boxes and I hope that I have at least accomplished that essential task!

What’s in Your Share?

Red cabbage

This early red cabbage is the perfect variety for CSA shares in my opinion- round and compact yet dense and hefty. Celebrate the abundance of this week’s share by incorporating the carrots, dill, and green onions in this creamy mustard-dill coleslaw recipe!

Bunch of carrots

Just in case you were wondering, yet again, what to do with that bunch of dill in this week’s share, try this ridiculously easy roasted carrots with dill recipe..


This frilly herb is one of my favorites in the garden and it packs an aromatic punch to any dish you choose to use it in. Here’s a link to some basic SOPs and recipes for dill.

Romaine lettuce

I wanted to give y’all a break from the lettuce mix you’ve been receiving in your share for the past few weeks but it wouldn’t fill right to not include some type of leafy green! Insert: curly romaine lettuce. Chop up and add to your favorite salad or try it grilled (highly recommended by my chef friend Dennis at Seasons who has been doing this since the beginning of summer).

Green onions

While we are patiently waiting for our onions to size up (which are coming along nicely by the way!), it’s nice to have that savory allium flavor. These bunches will be last for a few weeks so enjoy them using any of these recipes!

Asian greens

Sometimes you just need a little spice in your life and these tender baby bok choy, mustards, mizuna, and broccoli leaves are sure to do the trick! Enjoy fresh in a salad or try stir-fired with garlic and chilies.

You can see why we topped the turnips this week..

You can see why we topped the turnips this week..

Scarlet Queen turnips

These colorful summer turnips can be sliced and eaten raw much like the hakurei salad turnips who’ve received in past weeks or they are ridiculously easy to roast with oil and salt!

Summer squash

The daily chore of checking the squash plants has begun and so far the task has been fruitful! This year we are growing green and yellow zucchini as well as a round summer squash aptly named “Summer Ball”. As things start to get rolling this week you will receive one or two of these varieties but worry not, they can all be cooked the same way and are especially tasted in this baked parmesan and squash recipe.

max kirks