06/08/2026
Sneak Peak At Our Week 3 CSA Newsletter - You can always join at a pro-rated subscription fee for the summer. We are very traditional CSA and it is fun to learn to cook seasonally and locally! Join us here: https://app.barn2door.com/birdshavenfarm/all
Subject: CSA Week June 8th
Hello Farm Friends-
You are becoming an old pro at this weekly CSA thing. Summer is on a roll and we are moving along here at the farm. I found this funny meme for CSA farming in June. We are harvesting in the morning, watering the plant starts in the greenhouse all day, and still making beds and planting fall crops between storms. It is the busiest time and we are chasing the sun from morning until after dark.
IN YOUR BAG:
Garlic Scapes
Bunching Onions
Root Crop: Turnip/Carrot/Beet
Romaine Heads
Kale
Swiss Chard
Sugar Snap Peas ***
*** As the season gets underway, some crops arrive in small quantities at first. When we don't have enough for every CSA member in a given week, we rotate those items among pickup locations. One week, certain locations may receive the crop, and the following week the remaining locations will. We keep careful records to ensure everyone receives their fair share over the course of the season. Thanks for your patience as the fields ramp up production!
Note From The Field: Sweet Potatoes Go In!
We purchase organic sweet potato slips from North Carolina each year. It gives us a “head start” on the season as sweet potatoes need warm temperatures and a longer growing season than we have here in central Ohio. They are very temperature sensitive so we wait until 3 weeks after frost free date and 65-degree soils. The problem is… when they arrive, you have to GO! They come when they are ready and so we just wait and then jump. Last weekend was busy getting sweets in the ground quickly between all the storms. Always thinking to the next season in vegetable farming.
Recipe of the Week: Garlic Scape Pesto
Promise we won’t give you garlic scapes every week. We are just making sure you have enough to make pesto and for all the 10-week members to get their share. Garlic scapes stored in your vegetable drawer of the refrigerator will last a month. So you can store these and use them over time. I use them just like spring onions and throw in everything. They are great raw in salads or compound butter. Here are 11 ideas - https://heartbeetkitchen.com/10-best-recipes-garlic-scapes/
Ingredients
3/4 cup coarsely chopped garlic scapes
1/4 cup (35 g) pine nuts
1 tablespoon (15 ml) fresh lemon juice plus 1 teaspoon grated zest from 1 lemon
1/2 teaspoon salt
1/4 cup (20 g) grated Parmigiano-Reggiano cheese
1 1/2 ounces (45 g) basil leaves (from about 1 3-ounce/85 g bunch), washed with water still clinging to the leaves
1/2 cup (120 ml) extra-virgin olive oil
black pepper
Step 1
In the bowl of a food processor fitted with a metal blade, combine scapes, pine nuts, and lemon juice and zest, and season with salt. Process, scraping down sides halfway through with a flexible spatula, until scapes and nuts are broken down into small pieces, about 1 minute. Add cheese and process until incorporated, about 30 seconds. Add basil and pulse until finely minced, about ten 1-second pulses.
Step 2
Transfer scape mixture to a medium bowl. While stirring continuously, slowly pour olive oil into scape mixture in a thin stream. Season with salt and pepper to taste.
Step 3
Pesto can be used right away, or transferred to a jar or container, covered with a thin layer of olive oil, and sealed, then stored following the instructions below.
SEND PICTURES :)
As always, we want to hear from you! Our CSA is very traditional model with pre-planned products that 100% comes from our family farm. We do not have a huge staff but we do want to do our best. Do not hold on to any concerns or issues. Just let us know! It is also great when you share favorite recipes, pictures and I love sharing that with the whole farm team! It definitely keeps them going.
Happy Cooking -
~The Bird Family, Jessica Bogantz and Team
