4/2/25 Welcome FARMHAND
Today we are migrating all of your information from our old CSA billing system… CSAware to Farmhand. You’ll still be receiving the same great CSA boxes and bouquets plus add-ons… it’ll hopefully just be easier on for both us and you on the logistical side.
You will receive the activation email in the next couple of days with this information plus more and links to log in and add your credit card information. All information including your order and your box credits will be moved over except we cannot move your credit card information (it’s not actually even stored on either system but in the credit card processors - which we’re also changing).
Contacting us: there will be more ways to contact us. Emails will start coming from “Elizabeth at Singing Frogs Farm” but the actual email address is hello@gofarmhand.com. They are going to act like a virtual assistant and if you respond to it with basic things (like “put my box on hold” or “I don’t understand my credits”). They have several staff that answer these basic questions for not only our but many CSAs… all of which operate a little differently and somehow they keep track. But if you have a question that needs the farmers like “why did my chard wilt quickly” which is “Frisee vs Ruby Sky in today’s box” either you can write our charlie@ email directly or they will send it to us. The idea and hope is that this leaves us farmers more time to grow your food, and to have deeper connections and time for you.
Texting: If you opt to receive texts, additionally you’ll receive info via text and be able to text Farmhand (707-595-9859) those basic needs (“put my box on hold next week”, “add one bunch Rainbow Kale to my next box”). And you can still text and call Farmer Elizabeth for urgent issues such as: “I’m coming to the farm for a tour and I’m lost”, “I’m at my pick-up site and my box isn’t here” at 707-536-7170.
Costs and fees: Last fall we mentioned in a newsletter we need to raise prices to help us pay for our amazing crew. The price of the box is the same but the processing and software fee will now be paid by you, resulting in a 7% increase to your subscription. Thank you for your understanding and support. Additionally, the new software doesn’t currently manage sales tax and so flowers look more expensive but they’re not… we are just internalizing the sales tax.
Handbook: Instead of a list of Policies and FAQs like we had on CSAware there is an online Handbook that they and Elizabeth put together. You all are experienced members, but I know that even sometimes you have questions.
Now for inexperienced members…. Also starting next week we’ll have 40 new members starting with us… plus 20 more the beginning of May and 10+ the beginning of June (we currently do not have a waitlist, we’re accepting members for June start).
EBT: We still accept EBT members and have the 50% match grant, but we will no longer be able to bill online albeit you’ll have the online account. They were about to get certified but the current political changes at the USDA mean that is on hold. There is a way around it and Elizabeth will be sending out an email specifically to EBT members on how it will work.
Next CSA on April 16th we start weekly deliveries. I cannot overstate how excited we are for this year! We are using our last week without CSA next week for another big planting push… last week we planted sooooo very many beds and prepped more so that our first three beds of tomatoes went into the fields (tucked in with blankets and so much love). We’ve planted 7 beds of summer squash, 1 of cucumbers (plus the next next week), first peppers are going in. We’ve majorly moved into our bottom flood fields and umpteen beds of Brassicas, lettuces, bunching greens, light greens and more were and are being planted! It’s a very very full time of year! Egg-citing Announcement!
We will once again have egg shares this year! For many years we offered eggs as a second subscription with our CSA with at first eggs from our own hens and then former crew members. When they moved out of the area we were left without and CSA Members ask over and over again. We’ve looked for a farmer/rancher that wanted to sell eggs via our CSA. We met Farmer Chris of Deep Roots via our new CSA software. He runs a CSA in Penngrove and jumped at the opportunity to increase his chicken flock. The day we agreed he added 250 hens to his flock for us, I’ve been waiting to tell you. We hope to have 20 dozen eggs a week by May 1st and 40 by June 1st.
You’ll have the ability to sign up when we move from CSAware to Farmhand billing software in early April.
Produce Notes & Recipes
This Week’s Box
Ruby Sky & Cegolaine Lettuces
Spinach
Rainbow Chard
Frisée Chicory
Easter Egg Radishes
Purple Majesty Potatoes (Suncatcher Farm)
Family: Bulb Fennel & Red Onions (WCCF)
It’s early April and that means a greens heavy box. It’s what’s in season. We’re moving a little out of Chicory only season and Lettuce is coming on strong so get your salad game on! We’re trying to balance with a few greens and goodies from other farmers (next CSA we’ll have more of our Carrots, Lemons and likely another item from another farmer).
For Lettuce this week we have both Ruby Sky Red Leaf and Cegolaine Romaine. These have both been delightful recently.
You also have Frisée with it’s sharp and serrated leaves. You can absolutely use in a salad and also absolutely cooked with White Beans or just a simple sauté with garlic and olive oil or a heavier meat.
Spring Salad idea: Frisée, sliced Radish, boiled egg or Burrata with a Meyer Lemon and Olive oil finish! Spring in a bowl!
If this feels like a lot, give these a great wash and put them away and they will last you all two weeks.
It must be spring… we have Easter Egg Radishes… the obvious choice is to slice onto your spring salad but certainly great on toast with butter and salt or even sautéed if you’re not usually a radish person. Sarah in the barn said she doesn’t love them raw but does a quick pickle with them in the fridge, Maddie countered… just throw them on tacos! Have fun any which way.
Purple Majesty Potatoes are in the box this week from Farmer Patrick at Suncatcher. I’ll be honest that these are not my favorite flavored potatoes but they do have amazing storage and having something hearty for you in April is worth a lot… I just use a lot of spices with them. They are pretty dense and so I’ve found they cook a little longer than I anticipate for potatoes. Being purple they have very high Anthocyanins a highly antioxidant and anti-inflammatory phytochemical as well as Chlorogenic acid, a polyphenol with antioxidant and blood sugar lowering effects. There are not many recipes for blue potatoes… just my recommendation to expect them to cook a little longer.
Last month we gave our over wintered Swiss Chard some major love with weeding, protection from birds and sweet words and they are coming in for a strong spring! Our kale is all bolting so you may be seeing more Chard in the coming month. And we have new crops of both Chard and Kales in the ground growing rapidly.
Swiss Chard Potatoes (It’s a veg world after all)
1 pound baby yellow potatoes (we’ll have to sub here)
1 bunch Swiss chard - chopped, about 1 cup stems and 6 cups loosely packed leaves
2 Tbs Extra Virgin Olive Oil
3 cloves garlic - minced
1 tsp onion powder
¼ c shredded Parmesan cheese - optional
Bring a large pot of salted water to a boil.
In the meantime, prepare the vegetables. Slice the chard stems and roughly chop the leaves. Wash and pat dry. If you are using regular potatoes instead of baby ones, cut them into quarters. You can keep baby potatoes whole, unless there are some that seem bigger than usual. Cut those in half.
When the water is boiling, add the potatoes and chard stems. Reduce heat to medium to maintain a gentle boil. Cook, stirring occasionally, for about 10 to 12 minutes or until the potatoes are just tender.
Add the chard leaves to the pot and cook for 1 to 2 more minutes or until they are just wilted.Drain the potatoes, stems, and leaves in a colander.
Warm olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
Add the onion powder, potatoes, and chard to the skillet. Cook for a few more minutes, stirring occasionally.
Serve warm with parmesan cheese if desired. Enjoy!
Notes
This is best enjoyed right away but can be stored in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with a little olive oil (to prevent it from drying out) over medium heat or in the microwave for 1 to 2 minutes until warmed through.
Add beans or some fried eggs on top to make it a complete, balanced meal. Or, serve it alongside fish or meat.
Thanks everyone for your support… don’t hesitate to reach out with any questions as we go through our spring transitions. We’re here for you and we really really appreciate your support! Growing our local food system and feeding you feels like the right work in this chaotic time. By all means… come out to the farm and say hi at one of our First Wednesdays farm walks!