What’s in the box?

Romaine lettuce, zucchini, salad turnips, fennel, kohlrabi, beets, green onions, radishes (maybe).

Extras – garlic scapes.

No fruit this week. Look for it next week.

This week’s CSA box is similar to the last. There is a lot of variety as we continue into July with the start of the summer vegetables like zucchini & fennel, while finishing up the spring crops like radishes & salad turnips (though we have another planting of the turnips coming on yet). Kohlrabi, beets & green onions span the seasons and we keep on seeding these weekly.

Salad greens are rather unpredictable these days. While we continue seeding & planting different lettuces, and spinach, arugula & bok choy every week, the quality & quantity of the harvest of these cool-weather-loving crops is very much affected by temperature and rainfall. Some loss can be expected.

This week we have romaine lettuce. The recent heat has stressed it, causing some varieties to twist & curl. Others stretched and grew tall, and some got brown tips or rust coloured veins on the leaves. We considered leaving it, but it still tastes good. Certainly it will get bitter in the heat this week so we opted to pick first thing this morning. I sampled as I picked so we could be confident in the flavour. The outer leaves, rusty leaves and brown tips were peeled away leaving small, wonky romaine hearts. They might look funny but there’s some good eating there!

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Around the farm this week …

Today’s plantings all covered with insect netting – the bugs are out in full force these days! And maybe for a little protection from the sun as well.

Transplanting the next bed of cucumbers.

Cucumbers covered with insect netting and mulched with straw.

The garlic is almost ready for harvest.

The first tomatoes! Expect to wait another week or two before there will be enough for our CSA boxes.

A welcome spot of shade on a hot day!

What’s in the box?

Zucchini, salad turnips, fennel, iceberg lettuce, kohlrabi, beets, green onions, broccoli (maybe).

extras – garlic scapes.

Fruit share – sweet cherries.

• It’s zucchini time! We picked the first ones last week and our customers were very excited to see them at market on Saturday. We picked again this morning – after the hot weekend, the zucchini grew large. You can expect plenty of good eating in each one!
• Salad turnips are considered an early spring vegetable but they surely took their time growing this season. Salad turnips are small, round, white turnips that resemble radishes, but without the bite! Mild in flavour, crisp, and quite tender, they are best eaten raw – simply wash, cut off the tops and enjoy! They can also be stir fried, sautéed, or steamed – both the turnips & the green tops.
• Nothing smells better than fennel bulbs when we are harvesting! They have a beautiful licorice scent – and flavour. The bulbs are delicious grated into a salad or slaw. The taste is light and refreshing. Roasting or sautéing fennel results in a milder and very delicious flavor.

• The lettuce this week is iceberg. Crisp & crunchy, delicious leaves in a small round shape – it could be my new favourite lettuce!
• Kohlrabi, beets & green onions are back again.
• We are picking broccoli this week – and hoping there will be enough to put in the box.

• Those CSA members who purchased a fruit share will enjoy sweet cherries this week. The cherries come from Amy’s cousins at Wall Farms located just a few roads east of us towards St.Catharines. Their cherry crop is very light this year (like most farmers in our area) due to cold weather during blossom time which resulted in poor pollination. This will be the only week for cherries – the next fruit is a few weeks away.

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Around the farm this week …

It was hot last week! Too hot for humans, animals and vegetables.

But what did enjoy the heat & humidity and also the frequent rains we experienced last week were the weeds. They absolutely thrived, so we have no shortage of work this week!

Most of the vegetables that were already established & growing, handled the scorching temperatures ok. We covered a few beds of lettuce with shade cloth to try and save it – which was successful. I did transplant some lettuce that was getting too big and needed to be in the ground – but it did not survive. Overall we were fortunate to not get the damaging storms that parts of the province experienced. And the rain (more than we wanted) did help our vegetables stay alive.

The cooler temperatures this week are quite welcome – today we were very comfortable weeding & working.

We have made 6 plantings of sunflowers so far. Here are the newest, the oldest and some in between. Our first harvest should happen towards the end of July.

A beautiful sunrise on our way to market on Saturday. This was followed by an intense thunderstorm while we were setting up. Fortunately the skies cleared and sales were ok.

Sage’s new favourite snack – serviceberries.

What’s in the box?

Beets, kohlrabi, green onions, romaine lettuce, another salad green, fresh herbs, garlic scapes.

• The first beets are ready! Freshly pulled, early season beets are tender, juicy and sweet. We often forgo the cooking and eat them fresh, usually shredded into salads. But whether you eat them cooked or raw, don’t bother to peel them! The skin is tender and full of nutrients that you don’t want to miss out on.
• Kohlrabi is a strange-looking vegetable – sort of like a cross between a little cabbage and a turnip. It is considered a root vegetable, though the edible round globe grows above ground. Kohlrabi is most often eaten raw – just peeled & sliced. The taste & texture resembles fresh, crunchy broccoli stems, with a bit of radish thrown in, and perhaps cabbage. Use on raw vegetable platters and serve with a creamy dip. Grated kohlrabi can be added to slaws. We like to spiralize our kohlrabi and use it instead of pasta. Kohlrabi can also be steamed or boiled – cook until the bulbs are tender, then peel the skin, season with butter, salt, and pepper, a cheese sauce, or just enjoy plain. They are good for mashing with other vegetables – parsnips, carrots or potatoes. Kohlrabi absorbs the flavour of other ingredients making it ideal to add to soup, stew and stir-fries. The bulbs should be stored, unwashed, in a plastic bag in the fridge. Our favourite way to cook kohlrabi is to sautée it in butter with garlic scapes for just a few minutes. Then add just a dash of nutmeg. Delicious!
• Green onions, also called bunching onions, spring onions or scallions are tender & delicious. Eat everything – the green leaves & the small, bottom white bulb.
• Your box will also include another salad green, a bunch of fresh herbs and garlic scapes.

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Around the farm this week …

Installing insect netting on today’s plantings of broccoli, cabbage & salad greens.

Coming soon …

Fennel,

Zucchini,

Tomatoes.

Georgetown Farmers’ Market on Saturday

What’s in the box?

Radishes, mini romaine lettuce, kale, garlic scapes, carrots, another salad green, fresh herbs.

• Radishes are finally ready – crisp, refreshing, sharp & spicy! Today’s rain is causing a lot of them to crack but there should still be plenty.
• Mini romaine lettuce looks like regular romaine – just smaller. It has the same crunch and the same great flavour.
• Remember the great kale craze? It began around 2011 thanks to some brilliant marketing & celebrity endorsements and lasted until 2019 or so when “kale fatigue” set in. However kale is still around, still as nutritious as ever, and still a well loved vegetable by many. (Just not me!) We don’t include it in the box often but here it is this week. We have mostly black kale (also called dinosaur kale) and some curly kale too. Massage it with some olive oil & lemon juice to tenderize it for a salad or cook it – sautee, steam, roast …
• First it was green garlic. Now there are garlic scapes. Scapes grow out of the top of the garlic plant and curl around in a loose coil. If we left them they would eventually flower and go to seed. But we prefer that the plant uses its energy to form large garlic bulbs underground instead, so we remove the scapes. They are delicious! Use them wherever garlic bulbs are used – raw or cooked. Their flavour is a bit milder. They are also great on the BBQ. Coat the whole garlic scape with olive oil, and sprinkle with salt & pepper. Grill for a few minutes on each side until well charred & tender.  Garlic scape pesto is also a good way to use the scapes.

• This week we will finish harvesting our 1st carrot bed. The next carrots will be ready sometime in July.
• There will be a bag of another salad green in your box this week.
• Choose a bunch of fresh herbs – there will be several kinds to choose from.

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Around the farm this week …

We were anticipating a lovely crop of Chinese cabbage. Unfortunately our fluctuating temperatures caused it to go to seed rather than form nice heads.

The blackberry blossoms are dropping, revealing tiny little blackberries. Harvest should begin in early August.

Our booth at the farmers’ market in downtown Georgetown this past Saturday …

What’s in the box?

Salad greens, baby carrots, sprouting cauliflower, dill, green garlic.

• There will be several kinds of fresh salad greens in your box this week! Why don’t we specify exactly which ones? While we usually have a pretty good idea of what greens will be ready, the final decision is made when we harvest on CSA pick up day. Tuesday, Thursday & Saturday pick ups might each receive different greens depending on what is at it’s peak that day.
• Last week I mentioned that carrots were a few weeks away. Surprise! We decided to pick some this week as baby carrots. They might be small in size but the flavour is big!

• Sprouting cauliflower was a new crop for us last season. We experimented with a small planting – it grew well, tasted great and was very well received at our farmers’ market and in our fall CSA box one week. This year we are planting more and hope to have it in the box several times over the season. Sprouting cauliflower produces florets on many long, sweet, slender stems rather than one large tight cauliflower head. It has the familiar cauliflower taste. We think you will like it!

• Dill is one of my favourite herbs. We use it a lot, especially with eggs – in egg salad, scrambled eggs … Keep it in water like a flower bouquet and it will last at least a week. Or stuff it in a jar and freeze it to use later.
• Green garlic completes the box.

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Around the farm this week …

It’s exciting to see the new crops starting to mature. Along with carrots & cauliflower (see above), we are expecting zucchini very soon. Beets, green onions, kohlrabi, radishes & salad turnips are coming quickly as well.

Our tomatoes are all mulched and staked. Amy is busy pruning and tying them now. Some varieties of cherry tomatoes are loaded with tiny fruit already!

Everything is growing quickly now … including the weeds!

We planted out the winter squash this past week.

I left some of the cover crop field unmowed so the pollinators & other insects could enjoy the flowers.

It was great to see so many friendly, familiar faces at CSA pick up last week – and meet all our new members too!

Welcome to CSA 2026!

We are excited to begin a new season, and hoping you are too!

Welcome to our new members – we can’t wait to meet you. And to our returning members, welcome back – it’s great to have you with us again!

As usual this CSA newsletter will be updated every Monday evening and will include a list of vegetables that will be in the box this week, along with some farm & crop news & pictures of what’s going on here at the farm.

What’s in the box?

Salad greens, green garlic & rhubarb.

• There will be a couple of bags of salad greens in the box this week. These could be lettuce mix, spicy salad mix (our lettuce mix with the addition of some arugula, baby kale, mustard & mizuna to give it an added kick!), spinach, arugula, baby kale or bok choy. *All our greens are washed once – you may want to wash them again. Store them in plastic, in the fridge, and they will last at least a week.
• Green garlic is a fresh garlic plant. At this time of year the garlic bulb has not yet formed below ground, and the green top is still tender enough to eat, like a scallion or green onion. Green garlic is milder than fall garlic bulbs. Use them raw (sliced into salads or mashed with goat cheese for a spread) or cooked (sautéed with scrambled eggs maybe) anywhere you would use garlic bulbs. They are also delicious brushed with olive oil & tossed whole on the barbecue. Store green garlic in the fridge.

• Rhubarb is a perennial crop which means it grows every year. It’s not a lot of work but yields an abundant crop. There should be enough to make a small pie, or – almost as good and way easier & faster – make a rhubarb crisp or crumble. We also enjoy stewed rhubarb. Chop rhubarb and cook in a saucepan with a bit of water until tender. Add sweetener (sugar, honey, maple syrup) to taste. We sometimes add apples or other fruit to cut the tartness of the rhubarb. Delicious on it’s own or poured over ice cream, pudding or custard.

Some of you may be wondering about radishes & salad turnips. These are often included in our first CSA box and pair well with salad greens. However, due to our variable spring weather, the first two plantings didn’t germinate well. But our third seeding is growing great – radishes will be ready in a week or two with salad turnips following.

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Around the farm this week …

Here’s what got me excited this morning.

Carrots!

These carrots that are growing in our new tunnel are almost ready (and by almost ready I mean a few weeks yet). But they are looking great!

But even more exciting are the 2 beds of carrots out in the field. They don’t show up in the picture as they are just poking out of the ground now. Our goal this year is to have more carrots consistently throughout the summer – and it looks like we are on our way!

After a slow start to the season, the vegetables are gowing well now.

Working ahead on our weed control – laying black groundcover mulch for eggplant & peppers …

… and straw for the tomatoes.

Blackberries should be in blossom later this week.

Cover crop growing where we had vegetables last year. The soil is getting a well-earned rest this season.

Our tulip tree by the barn is blooming.

See you at CSA pick up this week!

There’s nothing we can do about the weather.

Except talk about it continuously.

And perhaps complain about it.

But there is no denying that the weather has been unkind to us this spring. Week after week of showers & rain, strong winds and cold temperatures – not ideal farming conditions!

It affects us in a couple of ways …

It has been a challenge to prepare the land and get our first crops planted. Usually we work the fields, then let them sit a few days so the weeds & cover crop can dry up. Then we repeat as necessary. We prefer to turn the soil as little as possible since it can damage all the living things underground. However this spring we have had to till the ground many more times since the frequent rains never let the cover crop dry up & die – it just keeps growing. As a result the first few vegetable plantings were made in less then ideal soil conditions so weeds are already an issue. And cultivating wet fields damages the soil structure and can leave us with lumps & clumps that last all season.

Vegetables that we managed to get planted earlier have not flourished. Both the soil temperature and the air temperature have been too cold for good growth. Some transplanted crops never took hold and put down roots and some seeds rotted before they could germinate. Too much precipitation & not enough sunshine!

Now the weather is finally (and very slowly) improving. This past weekend was glorious! Seeding, planting, & transplanting are all happening with a frenzy as we try to make up for lost time. We cannot catch up of course and the first vegetables will be harvested later than planned. (A CSA update will be emailed to our members next week.)

But there’s nothing we can do about the weather!

Vegetables are doing great in our new tunnel.

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Around the farm …

Vegetable seedlings hardening off on trailers (so we can whisk them into the barn in the event of bad weather). Some are for planting and some are for selling at the road.

Pawpaw trees in blossom now.

It is one of the pleasures of spring.

Sitting on the tractor, working the ground for the 1st time.

Nothing makes a farmer happier!

It’s feeling the warmth of the sun (or this spring, more likely rain) on your face, smelling the freshly turned earth, watching the red wing blackbirds and robins pecking for worms, hearing the killdeer cry even above the noise of the tractor, and seeing the first blooms, and all the shades of green emerging on the trees, shrubs and grasses. A true feast for the senses!

However, our spring weather has hampered progress on the farm. Frequent rains prevent us from getting on the fields and properly preparing the soil for planting. And where we have managed to plant a (very) few vegetables, the cool temperatures have really slowed any growth.

Here’s hoping for lots of sunshine & warmth soon!

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Around the farm …

The garlic patch.

Rhubarb – the 1st crop to be harvested.

The new tunnel we constructed last summer has now been covered with plastic.

Happily growing inside, but still very small are cauliflower & broccoli and we have seeded some early carrots.

In the big greenhouse the vegetable seedlings get a little extra protection on these cold nights.

The cats are happy anytime the sun appears.

We still have a few spots open in our summer CSA (Tuesday pick up only).

Please email thefarm@thiessenfarms.com if you are interested.

I bought tomatoes.

From a grocery store.

In March.

I know better!

But tomatoes have been on my mind lately …

I’m reading a book, Ten Tomatoes That Changed The World – an appetizing read that keeps me thinking about and craving them.

And in the greenhouse our 1st tomato seedlings have sprouted – a very welcome sight after a long, cold winter! But we won’t be feasting on our own tomatoes for a few months yet.

And so I caved and bought some.

It was a tray of 8 or 10 medium-sized, red, round tomatoes, of unknown origin on the clearance rack at Farm Boy. They looked quite decent with no obvious signs of spoilage. And the price? They were almost giving them away! When we ate them they tasted surprisingly good – especially in bacon & tomato sandwiches.

Buying these tomatoes is not a big deal perhaps, but as a small farm that bases our entire operation on locally grown, freshly picked, in-season produce, it goes against all we stand for.

I won’t be buying tomatoes in winter again. But it did satisfy my craving!

Here is what we will wait for rather …

Join our CSA and enjoy our tomatoes and many other vegetables in your box each week.

Find all the details here …

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Around the farm …

The field where we will be planting tomatoes in about 2 months.

The garlic is just beginning to pop through the straw.

Other signs of life …

An unwelcome dump of snow the other day. Didn’t last long though!

The farm is quiet & peaceful now, tucked in under a deep cover of snow.

I like to think that the fields are resting – the same as we are – from a busy growing season, while anticipating the next.

Of course we are not just resting! Plans for the 2026 growing season are being finalized, seeds have been ordered, equipment & supplies are being checked …

Winter is also the time for dreaming. The successes of 2025 are still fresh in our minds and we’re sure we can improve on them even more – along with accomplishing new & better things. The challenges & failures of last season have faded from our memories and we are confident they will not be repeated. A farmer’s optimism in winter knows no bounds!

We have also been planning our CSA program for this year, and are now accepting applications. Here is all the information …

And check out this note we received last fall from one of our younger CSA members …

Best review ever!

Here is some history & other facts about our CSA …

• Most vegetables in the CSA box are picked that day – or the day before.
• The most popular vegetables are tomatoes & lettuce. Blackberries are also a favourite.
• Least liked vegetables include eggplant & fennel bulbs.
• One of our goals is to have a lettuce or salad green in the box every week. In 2025 we made it happen for 14 weeks – the extreme heat last summer caused us to miss 3 weeks of greens.
• Members usually receive 10-15% more produce than they paid for over the season.
• This is our 17th year with a CSA program. We began back in 2010 with 10 members – 3 of them are still with us! Other members have been with us for many many years.
• Our biggest year was 2015 with 150 shares. That fall we made the big decision to remove all our fruit orchards and only grow vegetables. This didn’t go over well and we lost over half our CSA members for 2016.
• Whenever “buy Canadian” and “buy local” are emphasized in the media, our numbers increase.
• Last year we had more than 100 members.
• The majority live in St. Catharines and Lincoln.
• Our furthest members drive from Hamilton. Other live as far as Stoney Creek, Grimsby, & Niagara Falls. Some of these CSA members share driving with neighbours or friends. This means they drive to the farm every other week which makes pick up more manageable.
• 5 members live close enough to walk to pick up their vegetables.
• CSA delivery was an option we offered for several years. We stopped because it took too much time, and we never developed a relationship with these members since we never saw them. They rarely stayed with us for more than 1 season.
• We are open to barter for our CSA shares. In the past we have traded for working on the farm, meat, wine, shoes, carpentry work, osteopathy treatments …
• Our 1st sign up for 2026 happened 3 minutes after we sent out the email announcing the program!
• We also have a shorter, fall CSA. Details will be announced in late summer.

We welcome you to join us and give our CSA a try!

Please email thefarm@thiessenfarms.com if you have questions.

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Around the farm this week …

This is about as far outdoors as the cats will venture on these cold days – and only if the sun is shining!

Sage, on the other hand is all about the snow. She plays hard then sleeps hard!

These guys too!