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2014 CSA Begins!!

Greeting ya all! We apologize that our website has been down, we are in the process of redoing our website so bare with us! The csa pickup will be at market or our house if anyone would like. Full shares will be an every week pick up and half shares every other week. So some of you will pick up this week and others will pick up June 21. It’s is helpful for you to bring your bags to load produce in that way we can ensure we always have bins to load your stuff in every week. We look forward to seeing you all and beginning another great season!! Your produce for the week:
-Salad mix
-Garlic scapes (chop and use like garlic except the un-opened flower part) .. No peeling required!
-white Russian kale
-golden beets
Enjoy! Sam and Denise



This happened a while ago and I was thinking you all should be redirected to the new website, but apparently that hasn’t happened for some of you soooo.. We have a new official website which is:

www.sweetwaterfarmhugo.com   — SEE YOU THERE!

Week 8- July 31- NEW FARMERS!

Greetings friends and neighbors! Some new info for ya this week..Sam and I (and the chitlins) are going up to Portland for a wedding on Saturday. Sam is actually marring our good friends, but no worries your boxes will be there on Saturday. Our bestest Wwoofers ever, Stephanie and Ryan will be harvesting for market, preparing your boxes and running the farm while we are gone. THANKS guys!!  So all will continue on as normal except you won’t see Sam down at market. If you leave a message on our phone we won’t get it but if you need to get a hold of us just leave a comment or email Sam at: samsmithrowe@hotmail.com and we can pass a message on to Ryan and Stephaine. If you can’t get your box it will just be in the outdoor fridge here at the farm and you can pick it up whenever is convenient for you. Thanks so much and have a great week!

Veggies for the week:

Salad mix

Coned green cabbage






Kale- add to your smoothies! Try a few leaves of kale, one frozen bananna, one apple or pear, a fresh peach and two cups of water. Blend well..you’ll never be able to tell your eating raw kale!

One single tomato–yesss


Week 7- July 24

We still have room left in the CSA and it’s not too late to join. We can pro-rate the price for the rest of the year. ..so, if anyone is still interested just let us know!  Things are  just starting to get abundant around here. Basil should be ready next week with tomatoes and cucumbers to follow- yes!

For the week:

Salad mix

Onion bunches

Chard- saute with garlic until soft. Then scramble eggs into the pan, when finished top with fresh parmesan cheese.

Garlic-first of the year- enjoy!


Cabbage- green coned cabbage – so cute and yummy (see recipe below for coleslaw)

Potatoes- first of the year too!

Zucchini- dito- I’ve been putting zukes in everything – frying, baking, sauteing.

Blueberries– these are picked from down the road at a neighbors small blueberry farm- organically grown and delicious.


RECIPE: Creamy coleslaw

3 c. shredded green cabbage

1c. shredded red cabbage

1 carrot grated

1 scallion finely chopped

Dressing: 3 tbsp. mayo

2 tbsp. freshly squeezed lemon juice

1tsp. agave, honey or maple syrup

1 tsp. tamari or shoyu

freshly ground pepper to taste

Toss all veggies in a bowl. Whisk the dressing in a separate bowl then pour over slaw and mix. serve chilled- one of our favorites for a  quick side salad.

Some new pics..

Week 6

Mid-July and finally all the summer crops are in and most all the fall crops are ready to go out. June and July are such a big push with our focus on summer crops but planning for fall and winter crops as well. Planning …preparing..and planning.  Come later August and September it’s just keeping up with the weeding, watering, and harvesting.  Our Wwoofers have been such a major help this year and we are so grateful for you Ryan and Stephanie! We get to see Dad a little more around here, have some breaks, and the farm looks amazing! If anyone wants a summer visit just let us know. The tomatoes continue to ripen, the strawberries have tapered off, and there should be zucchini next week (YES!) …with basil and potatoes shortly to follow. Summer is here and we give thanks daily. For the week…

Salad mixto

Red onion bunches

Collards- try thinly slicing these greens and braise them in the skillet or boil. Then toss with:1 tsp. honey or other sweetener, 2 tsp. brown rice vinegar, 1 tsp. hot pepper oil, 1 tsp. sesame oil and 2-4 tbsp. of toasted sesame seeds…yumm!

Broccoli!- finally the best broccoli we have ever grown – probably aided with the help of the cool wet spring.

Parsley-add all your parsley to a cold quinoa salad with some shredded carrot and toasted sunflower seeds. An easy dressing is : 3 garlic cloves, 1/4 c. freshly squeezed lemon juice, 1/4 c. olive oil, and 2-4 tbsp. tamari. Toss and set in the fridge for later. ( If you don’t know how to make quinoa boil 1 c. dry quinoa to 1 and 3/4 c. water with a dash of salt then let simmer until water is absorbed one of the most nutrient dense grains that is high in protein).

Napa Cabbage-finely dice this nice green and add to your salad.


Beets- grate them into your salad or boil and then add to salads or on the side.


Summer is finally here! Everything is booming around here (including the weeds). We got to take a mini-vacation this week and go to the coast –thanks to our wwoofers! We felt so grateful to have people we trust to run the farm while we were gone and to get a little fresh air. Now we are back in time for harvest day and the work has begun. Just being gone for  a few days was so neat to come back and see what had grown..we even had a few ripe tomatoes!!! This is so exciting to see because last year we didn’t really get any ripe tomatoes until September. So.. we anticipate that there will be a few ripe tomatoes in your baskets in just  a few weeks…hopefully with some basil. For the week…

Salad mix; you know what to do here. If you can’t use it all just make a GBS- great big salad for one or many of your meals. We like to do this at dinner time because it is so hot out anyway and it is a nice lite dinner topped with avocado, nuts, and other fresh fixin’s.

Cilantro:  try making a little cilantro pesto…same this as regular pesto except you just add cilantro instead of basil. So plenty of olive oil, a nut like walnuts or some seeds (like sunflowers or pumpkin) salt, garlic, maybe some fresh parsley and blend. This makes a great sandwich topping.



Rainbow chard: Try: Greens in a Cashew Curry sauce:  Try a quick braising of these nutritious greens or boiling just lighting until very bright green. Set them aside and blend separately : 1/2 c. cashew butter, 1 tbsp of curry paste, 1 tbsp tamari, and 3/4 c. water.  Then add the sauce and greens in a pan to warm up. Served over  a bed of rice or quinoa  is a great side dish. ( you can do this with any dark leafy green)

Baby onions: yes finally! These are so sweet and delicious to add to your salads or whatever else you like. Use the whole thing – greens and all.

Enjoy the week! SWF