Huber Tasty Egg Salad with Cucumbers and Basil

A recipe you can use at least three of your share items (cucumbers, basil, and scallions) in AND love! Top this sandwich with some lettuce and radishes and contented taste buds will be yours!

Huber Tasty Egg Salad with Cucumbers and Basil

6 hard-cooked eggs, diced (2 cups)

3/4 cup diced cucumbers

1/2 cup minced scallions (greens included)

3 tablespoons chopped fresh basil

1/2 cup mayonnaise

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Gently combine the eggs, cucumbers, scallions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.

Chilled Cucumber-Yogurt Soup

Thanks to the our members, the Flaatans, for reminding us of this refreshing and

delightful way to enjoy lots of cukes. They like it with 1/2tsp dry mustard and some

pepper, too. Mmmmm! It’s taken from the original Moosewood Cookbook.

Chilled Cucumber-Yogurt Soup

4 C peeled, seeded, chopped cucumber (or two large cucumbers)

2 C plain non-fat yogurt

1 clove garlic

a small handful of fresh mint leaves

1 T honey

1/2 t salt

1 t – 1 T dill (fresh or dried)

Puree everything in a blender. Chill. Use chopped chives as garnish.

Week 8 – Cool Season CSA Share

IMG_0448In This Share: Gold Beets, Cukes, Fresh Onions, Lettuce Mix, Summer Squash, Green Beans, Basi, Chard

Our Cooooool Season Farm Share Program

The latest headline on Deep Harvest news reel is: “We’re Now Accepting Members for

our Cool Season Farm Share Program!” Wahoooo! The peak growing season is flying by

and it’s time to think about how you’d like to feed yourself this fall and winter. For the

past two years, we’ve offered farm shares when the markets wind down and most gardens

get put to rest. Winter farming is lesser-explored niche that provides the foods we love

most to grow and consume. The greens are sweetened by the cold, the winter squash,

onion, and garlic flavors are heightened by time spent curing, and the root crops are at

their most rich and delectible. Take eating local to the next level- and join us for our third

cool season farm share adventure!

Get a friend or neighbor to sign-up and receive $20 worth of either basil (for pesto?),

cucumbers or beets (pickles, perhaps?), or flowers (which is four weeks of bouquets).

Week 7 – The Coming Food Crisis



In this share: Red Scallions, Kale, Basil, Carrots, Cukes, Zukes, Radished, Lettuce, Thyme

The Coming Food Crisis (Taken from 7/22 New York Times)

by Gary Paul Nabhan

TUCSON, Ariz. — THIS summer the tiny town of Furnace Creek, Calif., may once again grace the nation’s front pages. Situated in Death Valley, it last made news in 1913, when it set the record for the world’s hottest recorded temperature, at 134 degrees. With the heat wave currently blanketing the Western states, and given that the mercury there has already reached 130 degrees, the news media is awash in speculation that Furnace Creek could soon break its own mark.

Such speculation, though, misses the real concern posed by the heat wave, which covers an area larger than New England. The problem isn’t spiking temperatures, but a new reality in which long stretches of triple-digit days are common — threatening not only the lives of the millions of people who live there, but also a cornerstone of the American food supply.               People living outside the region seldom recognize its immense contribution to American agriculture: roughly 40 percent of the net farm income for the country normally comes from the 17 Western states; cattle and sheep production make up a significant part of that, as do salad greens, dry beans, onions, melons, hops, barley, wheat and citrus fruits. The current heat wave will undeniably diminish both the quality and quantity of these foods.

The most vulnerable crops are those that were already in flower and fruit when temperatures surged, from apricots and barley to wheat and zucchini. Idaho farmers have documented how their potato yields have been knocked back because their heat-stressed plants are not developing their normal number of tubers. Across much of the region, temperatures on the surface of food and forage crops hit 105 degrees, at least 10 degrees higher than the threshold for most temperate-zone crops.

What’s more, when food and forage crops, as well as livestock, have had to endure temperatures 10 to 20 degrees higher than the long-term averages, they require far more water than usual. The Western drought, which has persisted for the last few years, has already diminished both surface water and groundwater supplies and increased energy costs, because of all the water that has to be pumped in from elsewhere.

If these costs are passed on to consumers, we can again expect food prices, especially for beef and lamb, to rise, just as they did in 2012, the hottest year in American history. So extensive was last year’s drought that more than 1,500 counties — about half of all the counties in the country — were declared national drought disaster areas, and 90 percent of those were hit by heat waves as well.

The answer so far has been to help affected farmers with payouts from crop insurance plans. But while we can all sympathize with affected farmers, such assistance is merely a temporary response to a long-term problem.

Fortunately, there are dozens of time-tested strategies that our best farmers and ranchers have begun to use. The problem is that several agribusiness advocacy organizations have done their best to block any federal effort to promote them, including leaving them out of the current farm bill, or of climate change legislation at all.

One strategy would be to promote the use of locally produced compost to increase the moisture-holding capacity of fields, orchards and vineyards. In addition to locking carbon in the soil, composting buffers crop roots from heat and drought while increasing forage and food-crop yields. By simply increasing organic matter in their fields from 1 percent to 5 percent, farmers can increase water storage in the root zones from 33 pounds per cubic meter to 195 pounds.

And we have a great source of compostable waste: cities. Since much of the green waste in this country is now simply generating methane emissions from landfills, cities should be mandated to transition to green-waste sorting and composting, which could then be distributed to nearby farms.

Second, we need to reduce the bureaucratic hurdles to using small- and medium-scale rainwater harvesting and gray water (that is, waste water excluding toilet water) on private lands, rather than funneling all runoff to huge, costly and vulnerable reservoirs behind downstream dams. Both urban and rural food production can be greatly enhanced through proven techniques of harvesting rain and biologically filtering gray water for irrigation. However, many state and local laws restrict what farmers can do with such water.

Moreover, the farm bill should include funds from the Strikeforce Initiative of the Department of Agriculture to help farmers transition to forms of perennial agriculture — initially focusing on edible tree crops and perennial grass pastures — rather than providing more subsidies to biofuel production from annual crops. Perennial crops not only keep 7.5 to 9.4 times more carbon in the soil than annual crops, but their production also reduces the amount of fossil fuels needed to till the soil every year.

We also need to address the looming seed crisis. Because of recent episodes of drought, fire and floods, we are facing the largest shortfall in the availability of native grass, forage legume, tree and shrub seeds in American history. Yet current budget-cutting proposals threaten to significantly reduce the number of federal plant material centers, which promote conservation best practices.

If our rangelands, forests and farms are to recover from the devastating heat, drought and wildfires of the last three years, they need to be seeded with appropriate native forage and ground-cover species to heal from the wounds of climatic catastrophes. To that end, the farm bill should direct more money to the underfinanced seed collection and distribution programs.

Finally, the National Plant Germplasm System, the Department of Agriculture’s national reserve of crop seeds, should be charged with evaluating hundreds of thousands of seed collections for drought and heat tolerance, as well as other climatic adaptations — and given the financing to do so. Thousands of heirloom vegetables and heritage grains already in federal and state collections could be rapidly screened and then used by farmers for a fraction of what it costs a biotech firm to develop, patent and market a single “climate-friendly” crop.

Investing in climate-change adaptation will be far more cost-effective than doling out $11.6 billion in crop insurance payments, as the government did last year, for farmers hit with diminished yields or all-out crop failures.

Unfortunately, some agribusiness organizations fear that if they admit that accelerating climate change is already affecting farmers, it will shackle them with more regulations. But those organizations are hardly serving their member farmers and ranchers if they keep them at risk of further suffering from heat extremes and extended drought.

And no one can reasonably argue that the current system offers farmers any long-term protection. Last year some farmers made more from insurance payments than from selling their products, meaning we are dangerously close to subsidizing farmers for not adapting to changing climate conditions.

It’s now up to our political and business leaders to get their heads out of the hot sand and do something tangible to implement climate change policy and practices before farmers, ranchers and consumers are further affected. Climate adaptation is the game every food producer and eater must now play. A little investment coming too late will not help us adapt in time to this new reality.



Week 6 – The Farm Food Chain



IN THIS SHARE: Zucchini, Scallions, New Potatoes, Parsley or Chives, Beets, Arugula, Basil, Chard, Kale (optional)

The Farm Food Chain

Being on the bottom of the food chain can be a rough gig. You are ecologically designed to be eaten alive, parasitized, or straight up killed (so that you can then be eaten). Whether it be via caterpillars, saprophytic fungi, root-feeding nematodes, wild rabbits, one of a million species of bacteria, or a combination of the like, you will be consumed, often long before you’ve had the chance to live any semblance of meaningful, seed-producing life.  Yes, such is the existence of a plant, with vegetable crops being no exception.  Our job as organic farmers is to be on the front lines, fighting on the side of crops against those one rung above them in the food chain. Luckily, we usually have the tools (tractors, fertilizers, row cover, opposable thumbs, etc) that enable us to tweak the rules of nature just enough give our crops a competitive edge over their enemies, allowing them to reach a harvestable food state (at point we cut their tender lives short….mwaa ha ha!).  But then, sometimes we don’t have those tools.  While we can effectively fight carrot rust fly with floating row cover and aphids by attracting parasitic wasp, there are also club root, symphylans, wire worms and late blight – pests and diseases over we have little power. Sometimes, the best we can do is just build healthy soil, weed vigorously, water effectively and hope that all goes according to our plan.  While it’s hard to see our cauliflower succumbing to club root, our beets blemished with symphylan burrows and a handful of garlic varieties sporting an unsightly white slime, we must stay humble and realize that there are larger, often hungrier, forces at play. We’re just one of many, many actors in this wild, rugged world of farming….

Week 5 – weather

IMG_0349IN THIS SHARE: Lettuce, Kohlrabi, Kale, Basil, Zukes, Carrots, Cabbage, Dill, Arugula


What is this weather?


I’m sure you’ve noticed we’re having atypically toasty and dry weather. Sure it’s great for us swimming fanatics, our vitamin D levels, and for general community morale, but what does this mean for local veggies? Lots! And the news is mostly good, though somewhat disconcerting. Everything is growing like wild speedsters. The broccoli and cabbage were 2 weeks early and this week’s zucchini wasn’t expected for 3 weeks!  The crops we’re growing for seed are going to be ready to harvest waaaay before fall rains, which is always a question mark- so that’s great news. And our corn, tomatoes, and peppers are looking stellar (so far), which is thrilling since they are all very risky crops to grow in our generally cool and wet late spring weather.  So what’s not good about this extra heat? Well, we need to irrigate a lot more than we’re used to this time of year (last year, on this farm they didn’t have to set up irrigation until the end of July!). That could be bad news for our water supply in the fall. And some of our transplants have died or suffered from getting planted into dry and hot soil. Certainly, we are giddy to have such vigorously growing plants, we just hope for some rain to keep the local water supply in a healthy state for the season to come.

Week 4 – July 2nd – Seeds!

In this share:

  • Radishes – “Rudi”
  • Broccoli – “Gyspy”
  • Kohlrabi – “Azur Star”
  • Cabbage – “Primax”
  • Peas – “Sugar Snap”
  • Scallions – “Parade”
  • Beets – mixed
  • Garlic Scapes
  • Lettuce – variousIMG_0315

Deep Harvest Seeds – This year we’re growing more than just vegetables on the farm. If you were to walk the fields this week you might wonder why all the spinach is flowering, the snap peas are bloated and fiberous and the radishes are loaded with baby pods. The reason: Seeds! About 10% percent of our land is being dedicated to seed crops, both for wholesale to seed companies as well as smaller seed lots for future on-farm use and direct sales on the island. The demand for high-quality organic vegetable seed is on the rise due to an increased awareness of the benefits of organic seed, fear of GMO or GMO-contaminated varieties as well as new USDA requirements for certified organic growers to buy organic seed. We are excited to take part in the new organic seed movement and would like to continue to expand this component of our business. Every farmer is faced with unique challenges related to their specific soils, microclimate, and disease pressure. Thus, selecting seed only from the healthiest, most vigorous plants can help adapt a vegetable variety to local conditions, changing its very genetic make-up. Selling this seed to regional farmers and gardeners in turn increases the health and productivity of he local agricultural sector and reduces our food system’s reliance on imported, chemically-grown, hybrid, and GMO seeds; seeds are not bred or selected with the needs organic Washington-based growers in mind. Keep an eye out for Deep Harvest Organic Seeds come spring 2014!!!