Volume 25, Week 12
Full share & ⚡yellow⚡ half shares
218 Gates Avenue between Classon and Franklin
(IMPACCT Brooklyn at the Gibbs Mansion)
5:00 to 7:30 pm
August maple shares are delivered today!
If you ordered a maple share, don’t forget to grab it!
Reminder for volunteers
We couldn’t run the CSA without you! All members are required to complete work shift(s) (2 two hour shifts for members with full shares, and one two hour shift for members with half shares). Your work shift is a commitment that you agreed to when you signed up, and households that do not complete their shifts will not be able to join the CSA again in the future. Children are welcome on site when their parents are doing their work shift commitment; our youngest members can be very helpful, and we only ask that you bring snacks and other things to keep them busy.
If you have not yet signed up for a work shift, you may do so here.
If you have questions about work shifts, please reach out to volunteer@clintonhillcsa.org.
Fresh spices from Sourcery are delivered next week!
CSA members can order fresh spices from Sourcery and have them delivered to our site! The next delivery date is August 27. To order, make selections here: ClintonHillCSA Spices Website, and choose the Clinton Hill CSA pickup option.
This week’s share
Tomatoes
Sweet peppers
Eggplants
Chiles
Garlic
Fennel
‘Tendersweet’ cabbage or lettuce
‘Red Russian’ kale
Assorted squashes or green beans
Sweet corn
Fruit: Melons from our friends at Denison Farm
Extras: bread, eggs, maple!
News from Windflower Farm
Delivery #12, August 20, 2026
Some of our crops are planted in modest quantities every week and are likewise harvested weekly and in modest quantities. Among these are all the greens, herbs, tomatoes, peppers, squashes, beans and corn. Other crops are planted in larger blocks and harvested in bulk, and they get tucked into storage and parceled out more slowly. The storage crops come in waves, usually giving us just enough time to get each harvest finished before the next one begins.
The overwintered onions and shallots were in the first wave, and we’ll send the last of these this week and next. Next was garlic, which we’ll send regularly until it is all gone. Last week, we finished harvesting the spring-planted onions and shallots, the crop that we planted on a reflective silver mulch. We have concluded that the silver is a keeper. So many onions, and so big! Two greenhouses are full of onions on drying racks. We will trade some of these with a neighbor in exchange for his delicious carrots. Today we dove into the beet harvest. This is slow: there is nothing mechanized about it. Our scale – ten 400’ beds of beets, give or take - is too small to justify a harvester. The roots are lifted manually, and the tops are cut with hand shears.
In the next wave, we will harvest potatoes. We have just pulled up the drip lines and mowed their tops. It’s best to get in with the harvester quickly, before the weeds fill in the gaps. This, too, is a labor-intensive operation, but we have a harvester that at least lifts the potatoes out of the ground and deposits them onto the soil surface. It is then up to us to get them into bags. Pumpkins and the variety of winter squashes, including Delicatas, sweet dumplings, butternuts and acorns, will be mature by the time we’ve tucked the potatoes away. They are nearly fully colored now because of the warm summer. We’ll have this harvest well underway by Labor Day, after which they’ll spend a week or two in a high tunnel, where the skins will harden. Sweet potatoes make for the last wave of crops to harvest in bulk. We’ll start this harvest earlier this year than usual because we’d like to put more of these in shares earlier. And, as you know, they must be cured in a warm place for some time before they become sweet enough to send.
But for now and for a little while longer, we’ll send tomatoes, peppers, snap beans and sweet corn and enjoy the crops of summer.
Have a great week, Ted