Full share & 🐢 green 🐢 half shares

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

Calling all young artists!

We are seeking original illustrations of CSA fruits and vegetables from CSA members age 0-12 to post during distribution as we celebrate our 25th season! Send submissions to information@clintonhillcsa with the subject line "artwork" - a high quality photo or scan is fine. Be sure to include the name of the fruit or vegetable (this can be part of the illustration), and the artist. A list of common share contents can be found here. We'll accept submissions on a rolling basis, and will continue to post them throughout the season!

Bring us your bags, please

Do you have a cabinet filled with bags, some of which are filled with other bags? Let us take them off your hands. Bring us your cast offs - reusable, plastic, whatever - and we will make them available to members who need them for their share.

Mushroom storage tips

Mushrooms are tricky to store - they get slimy in a moist environment, but can dry out quickly as well. The best way to store them? “Keep them in a paper bag [editors note: or covered with a tea towel] on a refrigerator shelf, where humidity is low. Avoid the crisper drawer altogether, as the damp environment is conducive to mold and spoilage.”

Cyclospora? I hardly know her

Rest easy - produce from small farms like Windflower is highly unlikely to be affected by the current cyclospora outbreak, which has been linked to food items processed in large facilities. Regardless, here are a few food safety tips to help keep you and your family healthy :)

Do:

Wash and dry all produce thoroughly - for greens, this means just a few leaves at a time, under cold water!
Peel produce (after washing!) when possible
Cook produce to at least 158 degrees when possible

Don't:

Buy bagged greens or salad mixes from the grocery store (for now!). If you must buy grocery store greens, whole heads are safer (but wash thoroughly!)
Consume any unwashed fruit or vegetables

This week’s share

Romaine lettuce
Spinach
Zucchini or summer squash
Cucumbers
Garlic scapes or something from the herb patch
Hakurei turnips
‘Happy Rich’ broccolini
Walla Walla onions
Oh, and tomatoes!
Fruit: Windflower’s own organic blueberries.
Extras: Bread, eggs, mushrooms

News from Windflower Farm

Delivery #7, July 16, 2026

I have come in from pulling two 400’ beds of Ed’s Red shallots. I was happy to be standing up straight after this project. We’ll send these to you next week. It is now time for lunch, and Nate has prepared beans and Spanish rice and a plate of sauteed shallots, a hearty working person’s meal.

It is Sunday afternoon and I am looking at Nate’s notes for this week. Because it has been dry, the list includes six plantings to irrigate: the high tunnels and caterpillar tunnels, where a good share of our tomatoes, peppers and cucumbers can be found; the potatoes, which are in three patches in the field we call MaryJane; the first summer squashes, zucchinis and cucumbers in the Middle Field; the fall Brassicas, which are in three small patches in the Hay Field; and the shallots, also in MaryJane. This represents about four acres of vegetables, all on drip, the water for which will come from the deep barn well and the middle pond.

Nate’s notes regarding weeding are extensive. This is just a start: use finger weeders on the second succession of beans (two 400’ beds) and the fourth of corn (seven 400’ beds), and hand weed the Rosemary, chiles, eggplants and winter squashes, which are growing in mulched beds across two or three acres. Beds of lettuce, radicchio and fennel are also in need of hand weeding. Nate will call in reinforcements to get this work done. It might be surprising for you to hear, but this is not bad work. It is quiet, except for bird chatter or a distant tractor, and peaceful. Sometimes there is conversation, sometimes music or a podcast, and sometimes there is time for reflection. This is the time of year when we are at our weediest, but we’ll get the work done with steady effort.

His notes also include several odd jobs: pre-bed for carrots, spray beneficials for insects on the potatoes and Brassicas, repair welds on the bed shaper, test the Brillion seeder, hedge-trim and lift the garlic, and windrow the summer onions.

You may have heard about changes underway at Windflower Farm. Nate, who started helping on the farm by driving the transplant tractor as a nine-year-old, has been taking over the farm little by little. I have started my transition toward retirement: this year I’m working just 75% of my full-time schedule, next year I’ll work 50%, and then 25% in my final season. After that, I plan to check in occasionally from my little sailboat as it slowly takes me around the globe. Jan doesn’t seem interested in retirement, at least not yet.

A substantial part of the change here involves a reduction in the scale of our farm. Our CSA membership is now two thirds of our previous size, which I think is about perfect. And we have reduced the number of deliveries we make to the city from two days to one day per week. This is to say that we are in transition to a new generation of farmers and to a scale of farm that we believe will be more manageable for the current farm team and our farm’s resources.

I hope you have a great week!

Take care, Ted

Recipes

Hakurei turnips + turnip green sauce (this recipe asks you to roast them, but steaming them, washed with skins on, is also really good if it’s too hot to put on the oven), and a chilled spinach and yogurt soup .

Did you know? Our website has recipes, food storage tips, and information about the vegetables you might come across in your share!

Volume 25, Week 7