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View of farm fields
UC Santa Cruz Farm CSA
Week 11 – August 16 and 19

What's in the Box?

Strawberries- Albion

Beets- Red Ace

Carrots - Nelson

Collard Greens - Champion
Fresh Shelling Beans - Vermont Cranberry
Lettuce - Panisse or Vulcan
Potatoes- Red Gold
Salad Mix - Sweet and Spicy

Summer Squash- Magda, Costata romanesco, Raven or Yellowfin

Sweet Corn
former CSA pick up shed
Apprentices Harvesting in
Ocean View Field
Extending the Flower Share?
The 10-week Flower Share will end with CSA pick-ups on August 30/Sept 2.
Do current Flower Share members want to continue? Do new members want to sign up?
We are happy to offer seasonal arrangements through the end of the CSA season. 
Email us at to let us know if you are interested!
Notes from the Field

There are now 9 weeks remaining of the CASFS Apprenticeship. As minds begin to swirl about what will come after CASFS, it is important to be reminded of the beauty that not only surrounds us, but that we engage with at the Farm. Harvest mornings exemplify this: a gentle mist is carried in by the ocean’s breeze and gently coats the entire landscape. To the keen eye of the farmer who examines the crop to be harvested, one sees the small droplets of moisture on the leaves of the crops and appreciates the present moment and crop at hand. One becomes immersed in harvesting and the work becomes a meditation. Montaigne wrote in Essays, “When I dance, I dance; when I sleep, I sleep; yes, and when I walk alone in a fine orchard, if my thoughts have been occupied with extraneous matters for some part of time, at another moment I bring them back to the walk, the orchard, the sweetness of this solitude and to myself.” So, with Montaigne’s wise words, when we harvest, we harvest! We are greeted with the beauty of the Farm and our determined hands work to compile your share of fresh vegetables and fruit.

Once again we have sweet corn in the CSA box! It wouldn’t be summer without roasted corn. You can boil, sauté, roast, grill, freeze, mash, and that’s just the beginning of things you can do with corn. One of my favorite ways to use fresh corn is to cut it off the cob and add it to your cornbread. This adds moisture to the bread and the undeniable “corn” texture.

Other crops growing noticeably large are apples, winter squashes, and dry-farm tomatoes. It is always exciting (and a test in patience) to await the coming crops that will be so good in not too long. Apprentices tend to these crops by hand pulling large weeds, applying organic amendments, and trellising veins. Tending to the crops is hard work that is in anticipation and preparation of the crops to come.

Until next week, find a space in which you are surrounded by beauty, and enjoy your organic CASFS produce.

– Shelley Lewton
1st Year Apprentice
Roasted Corn
Servings: 3

  • 3 ears corn in stalks
  • Preheat oven to 400 F
  • Cut 1 in of the corn tip stalk off. Run water into the remaining stalk and corn, making sure the entire stalk is wet. Place corn on a baking dish. Roast in oven for 40 minutes, turning stalks once. Outside stalks will get slightly browned. Corn gets extremely hot so be careful not to burn yourself with the steam! Use an extra set of oven mitts to remove stalks off corn. Serve by plain, or with butter slices and sprinkled with salt.

Strawberry, Feta Cheese, Spinach and Beet Green Salad

Servings: 4


  • ½ pint strawberries, tops removed and cut to desired size

  • 4 oz crumbled feta cheese

  • ¼ cup slivered almonds

  • 3 cups spinach

  • 2 cups beet greens (chopped and de-stemmed)* to de-stem, slice along the stem in a vertical fashion and continue to chop the greens into bite size pieces.


  • ¼ cup balsamic dressing

  • ¼ cup olive oil

Mix greens and top with cut strawberries. Drizzle with balsamic dressing and olive oil and top with slivered almonds.


Recipes by Crop
Recipe PDFs are available on our website, indexed by crop.

Newsletter archives are also available.


Produce Notes

Sweet Corn starts to turn starchy from the moment it is harvested so eat ASAP! If you don't eat it today, store it in your fridge.
Vermont Cranberry Fresh Shelling Beans - We only have a small quantity of this fleeting mid-summer treat and we thought you would enjoy a taste.
  • Olive oil
  • 1 bay leaf
  • a few sage leaves
  • Salt and pepper
  • Shuck the beans from their pods and put then in a heavy-bottomed pot. Add water to cover by an inch or so. Add a splash of olive oil, the bay leaf, sage leaves and a good pinch of salt. Bring to a boil, then reduce the heat to a gentle simmer. Simmer the beans for about 30 minutes until the skins are soft and the beans are tender and creamy. Taste the beans and add salt if necessary. Cool the beans in the broth. (The beans can be cooked several hours in advance. To serve, reheat the shell beans. Drain them (reserve the broth for another purpose) and put then in a warmed bowl. Grind over a little black pepper and drizzle with olive oil.
Jesse Batz shells shelly beans

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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