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View of farm fields
UC Santa Cruz Farm CSA
Week 10 – August 9 and 12
What's in the Box?

Strawberries – Albion

Basil – Aroma

Beets – Red Ace

Chard – Rainbow

Cucumbers – Suyo Long

Head Lettuce – Panisse, Red Butter

Spinach – Renegade

Summer Squash – Magda, Costata Romanesco, Yellowfin, Raven
former CSA pick up shed
Chadwick Garden citrus trees and garden beds
On Friday, August 12, CSA box pickup will be at the Market Cart
(corner of Bay and High Street), from noon until 6:30 p.m.
Notes from the Field

This past week was break week for the CASFS apprentices. We are more than halfway through the program, having completed our rotations through the three different sites (Field, Farm Garden and Chadwick Garden). Some people struggled with having to decide in which site they want to spend their final 10 weeks of the program. Everyone's fate for the "Final 10" were revealed prior to break week, and amazingly, it appeared that nearly all were placed in their first choice. 

With this somewhat stressful process completed, most of the apprentices scattered to various destinations during break week, leaving 15 of us to "hold down the fort." We were split up among the three sites, and assigned various duties for the week. I was happy to be assigned to the Chadwick Garden, where I will also spend my Final 10 weeks. I had no expectations for break week, so it was a great surprise to me that it turned out to be glorious.
Whereas meals are normally prepared by two apprentices according to a daily sign-up schedule, with breakfast programmatically starting at 6:45AM and dinner at 5:30PM, break week meals unfolded at a languid pace. Multiple people stepped in to cook, and we enjoyed great food. During the day, with smaller work crews at each site and minimal instructions given, our tasks somehow felt more purposeful.

Evenings featured an impromptu game of "One Night Ultimate Werewolf" one night, and a movie in the Farm Center another. Perhaps the highlight was the "Weird Corn Party" on Wednesday night. The note on the board announcing the event simply stated that it would occur in the corn field at 8pm. Since weirdness is embraced at CASFS, it proved to be memorable - think iridescent purple wigs, shimmery gold fish-scale blouses, Quija board, all surrounded by Christmas lighting in the middle of a corn field.

In the Up Garden (as we refer to the Chadwick), Orin described the available tasks at the beginning of the week. Weeding the Bermuda grass and Oxalis that were taking over the Rose & Apple Terrace appealed to me. With the rich moist soil of the Up, the act of weeding provides a certain pleasure. Working by myself, it felt quite meditative and therapeutic.

A section of soil can be forked, and by plunging your hands in it to grab the Bermuda grass, its roots yield in a most satisfying manner to a strong steady pull. Over the course of the week, the slope was gradually cleared of weeds and mulched over, further revealing the beauty of the roses and perennials that inhabit it.

Such experiences help make me feel ever more connected to the land, and the magnificence of nature. I am filled with hope, and everything seems possible.
– Warren Uesato
1st Year Apprentice
Like the 30-acre Farm site near the base of campus, the Chadwick Garden at UC Santa Cruz is a special place. Established in 1967 by Alan Chadwick, the 3-acre garden is set upon a sloping hillside, nestled between redwoods and oak trees between Stevenson and Merrill colleges. "At that time, the hillside was the heart of campus," says Orin Martin, who now manages the Chadwick Garden. "Alan wanted to be in the center of things, and the Garden was the first thing people would see as they drove onto the upper section of the university." In the decades since its founding, apprentices, staff, and students have transformed it from marginal land into a productive model of small-scale agriculture and horticulture. The Garden boasts ornamentals, annual and perennial food crops, an extensive planting of fruit trees (including more than 120 apple varieties), and native California species. If you've never visited the Chadwick Garden (and even if you have), be sure to plan a trip soon.
Propagation of new flower seeds by first year apprentices Emilia Cordero and Betsy Thomas.
First year apprentice Jeremy Teperman with fresh cut flowers from the Garden.
First year apprentice Kalimba Edwards preparing garden beds.
First year apprentices Jas Wade and Emma Wood building new compost piles. The finished compost (left) is an important component of the "French-intensive/biodynamic" farming method employed at the Chadwick, which involves close spacing of plants in raised beds, attention to building maximum soil aeration and drainage, and careful use of organic fertilizers.
Second year apprentices Ella Fleming and Evan Domsic on the porch of the Chadwick Garden Chalet.
Recipes by Crop
Recipe PDFs are available on our website, indexed by crop.

Newsletter archives are also available.

Produce Notes
  • The greens on these beets are large and healthy so we recommend cooking them as well. Pull the greens off the root and store in separate bags to maximize the quality of both.
  • We are swimming in basil so have given you a fairly large bunch. Perhaps a good week to enjoy some pesto?
  • We are so excited to be enjoying the first tender ears of sweet corn! We have cut the tops off the corn as the corn ear worm likes to craw up the silks and burrow into the tips, and cutting off the tops is preferable to spraying a pesticide. This method is not 100% effective so you may want to check each cleaned ear carefully. The sooner the better for eating the corn as the sugars will slowly convert to starch. Keep the corn refrigerated to slow this process. Summer has arrived!

Help support the UC Santa Cruz Farm & Garden's Apprenticeship
and educational programs at the

Sixth Annual Farm to Fork Benefit Dinner

Enjoy remarks by artist and Apprenticeship graduate Harrell Fletcher, who developed
 the UC Santa Cruz Collective Museum project, as you feast on a fabulous locally sourced organic meal by Amy Padilla and Heidi Schlecht of Feel Good Foods.

Among this year's culinary offerings are Belgian endive with wild King salmon appetizer, and TomKat Ranch grilled New York steak, accompanied by a bounty of fresh and delicious CASFS-grown produce.

Before you take your seat at the table, join local winemakers for a special pouring in the Hay Barn, featuring wines from Bonny Doon Vineyard, Storrs Winery, and Martella Wines.

Reserve your seat today!

 Sunday, August 28

On-farm reception and tours start at 3 p.m. at the Ocean View Field

Dinner at 5 p.m. in the historic Cowell Ranch Hay Barn

Purchase Tickets button

Copyright © 2016 UC Santa Cruz/CASFS, All rights reserved.

UC Santa Cruz
Center for Agroecology and Sustainable Food Systems
1156 High Street
Santa Cruz, CA 95064

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UC Santa Cruz Farm · 1156 High Street · ATTN: CASFS · Santa Cruz, CA 95064 · USA

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