Volume 24, Week 5

Full share & 🫑green🫑half shares

218 Gates Avenue between Classon and Franklin
(IMPACCT Brooklyn at the Gibbs Mansion)
5:00 to 7:30 pm


  • No pickup NEXT WEEK, July 3!

  • Curious about how the CSA works? We’re having a core meeting at distribution at 6:15! Feel free to stop by and listen in (weather permittingg!)

  • CSA Swag DELIVERY! If you ordered a hat, it will be arriving Thursday, July 10!

Pop ups this week!

Hi! I’m Bhavna, a Fort Greene neighbor and founder of Sourcery, a Brooklyn-based spice company that sources fresh, seasonal spices directly from small family farms in India, Sri Lanka, and Nepal. I started Sourcery two years ago, inspired by memories of cooking with my grandmother in India—and the disappointing reality of stale, flavorless grocery store spices after moving to the U.S. I wanted to reconnect with the bold, vibrant flavors I grew up with and support the farmers behind them through a more transparent and fair supply chain. I’ll be popping up at your CSA with a selection of these fresh spices—come say hi and sample my spices! Black Pepper, Cinnamon, Turmeric, Cumin, Coriander, Fennel, Ginger, Nutmeg, Green Cardamom, Black Cardamom, Clove, Mace, Jaggery, Tamarind & Asafoetida/ Hing

Fort Greene Granola is a new artisan granola company based in Fort Greene, Brooklyn that bakes fresh, healthy, homemade granola using locally-sourced ingredients. These include fresh-rolled organic oats from an Upstate family farm, organic maple syrup from a charming little sugarhouse in Vermont, and local organic pumpkin seeds and hemp hearts.

This week’s share

  • Green oakleaf lettuce

  • Romaine lettuce

  • Purple kohlrabi

  • Red radishes

  • Summer squashes

  • Cucumbers

  • CHOICE: Napa cabbage OR choy (from Denison Farm)

  • Red Russian kale

  • Garlic scapes

  • Onions

  • Happy Rich (broccolini)

  • Fruit: Yonder Farm’s strawberries

  • Extras: eggs, granola, bread!

News from Windflower Farm

Delivery #5, Week of June 23, 2025

Warm season crops are beginning to come in with the arrival of summer and the season’s first heat wave. Cucumbers and squashes are starting, but quantities are limited. It’s my hope that when deliveries resume after the July Fourth weekend, we’ll have an abundance of both. One of our projects during the delivery hiatus is to transplant our second succession of these two vegetables. Experience has taught us that three or four plantings of squash, separated by a month or so, is sufficient to maintain a supply for the season. As one planting goes down, usually because of powdery mildew or another disease, the next kicks in.

Cucumbers are more difficult for us. They are susceptible to everything that infects squashes, and they are susceptible to downy mildew, which is virulent enough to cause a complete loss. New to this year’s crop plan is the addition of two varieties of cucumber with a degree of downy mildew resistance. Plant breeders have so far had success developing resistance in pickling varieties, adding two weeks to the harvest window. If all goes well, you’ll find these picklers in your shares later in the season.

Plans for the week include hand weeding the bare ground onions and herbs in what we’ve come to call the Woods Field, transplanting a block of sweet corn, seeding green and yellow wax beans, staking and trellising the sweet peppers, and buzzing all over the farm with our electric cultivators.

Other plans for the week ahead include moving Nate’s sheep to a new pasture, covering the blueberries with insect/bird netting and weeding the rest of the farm. And, time permitting, going paddling in the Adirondacks.

Be careful out there this week – it’s going to be hot!

Have a great Fourth of July, Ted

 
Veronica