THE BEET: Volume 14, Issue 7


  1. This week's share
  2. Letter from Ted & Windflower Farm
  3. A little history from the CHCSA
  4. Recipes
  5. Storage tips

Pick Up Today: 5:30 to 7:30pm at PS 56 on the Corner of Gates and Downing


Today share includes:

  • tomatoes
  • peppers or eggplants
  • bunched baby beets or hakurei turnips
  • cucumbers
  • squashes or zucchini
  • torpedo onions
  • broccoli or cabbage
  • collards, swiss chard, bok choy and purple mizuna
  • fruit: plums or blueberries

A Few Words From Ted:

Deer wiped out this and next week’s lettuce planting, but we should see it back in shares soon. A doe and her three speckled fawns were the culprits, and they have been scooted back outside the fence for the time being. They can ruin hundreds of heads in a single night and can be difficult and expensive to manage. Potatoes, snap beans and sweet corn are coming very soon.

Sunday. A thunderstorm sent us scampering from the fields this evening. And a tornado warning sent us out again to close up greenhouse sides and barn doors. The storm fell apart before crossing to our side of the Hudson, providing just enough rainfall to cool things down and irrigate the crops we transplanted last week. It was my hope that this rain would also be watering today’s new seeding, but the electronics in my seeder failed. The device’s electrical components, which had become wet, are now sitting in a bag of rice on the recommendation of my teenager, Jacob, who tells me the technique works to dry out cell phones. The piece of equipment I seed with, a Sutton Seed Spider, is an excellent tool. Nate, my oldest son, and I do all of our carrot, beet, radish and greens seeding with it. The brainy parts – motors and controllers – were made in New Zealand, and the brawny parts were made in Salinas, California, where it spent its early years on a salad farm. It’s faster and better by far than my old Planet Junior. But my old seeder had the advantage of having no electronics, and I could repair anything on it that would go wrong. All I can do now is hope the rice trick works. Or buy a new controller. It’s the complaint a fan of carbureted American muscle cars might have made of modern, computer controlled imports – the technology is superior, but the repairs are expensive.  

You are invited to our open house on the farm on the weekend of August 28-29. We’d love to have you join us for farm tours and demonstrations (see our Sutton Seed Spider and our electric tractors), a potluck supper, live music, a bonfire, camping on the farm, tours of local wineries and the town’s new brewery, swimming in the Battenkill River and a visit to the nearby Washington County Farm. A big farmer’s breakfast on Sunday is on us. Kid friendly, but not entirely kid focused. I hope you can join us.       

Have a great week, Ted

The CSA Banner: A Little History

It’s the first thing you see every week as you turn the corner off Gates onto Downing Street. Our banner has greeted CSA members since 2003, our second season, when member Derek Colclough, a fine artist who lived on Classon Avenue, painted it as his volunteer commitment (and it probably took him a few more than 4 hours!). 

Like many CSA members from our early years, Derek’s children were enrolled in the Lafayette Avenue playgroup and, later, the Dillon Center. So when he designed the banner, it was natural for him to think about veggies—and small children. One day he arrived at the CSA with the unfinished banner and several different colors of paint. Every child who showed up that day got to pick a color and put his or her handprints on the banner. 

Derek’s family is long gone from the neighborhood, but I love the fact that his contribution to the CSA is still proudly displayed at our entrance. The preschoolers who decorated the banner are in high school and even college, and a fresh crop of little ones (I mean children, not veggies!) seems to arrive every year.

Ruth Katcher

Core coordinator



Strawberry Buttermilk Pops


  • 1 pound hulled strawberries
  • 1 cup buttermilk
  • 1 cup plain greek yogurt
  • 1/2 cup honey
  • 1/4 cup sugar
  • pinch of fine salt


1.  Puree the strawberries, buttermilk, yogurt honey sugar and salt in a blender until smooth

2. Pour the mixture into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly. Insert ice-pop sticks and freeze until firm, at least 4 hours and up to 4 days.

3.  ENJOY!!


Ratatouille Season Has Begun!

Tomatoes, Eggplants, peppers and zucchini are the foundation for the classic french country dish.  Here's a few different versions to try out!

Ratatouille Skillet Breakfast Stata

One Pot Easy Classic Ratatouille

Julia Child's Ratatouille


How to Store:

TOMATOES:  They are best kept on the counter in a cool spot, out of direct sunlight.  Keeping them in the fridge hurts their flavor, and causes them to become mealy.

EGGPLANTS:  Also best kept on the counter in a cool spot, next to your tomatoes!