CSA Box 6 – August 4th

August Days

Welcome to August!

Garlic Fest is right around the corner, plus we have an update from Moss Dance on how the hot summer in BC has affected our growing season.

Carrots Week 6 CSA

CSA Box 6

What’s in your box this week?

  • Beans 3/4 lb  $2.25
  • Cucumber 1   $2.00
  • Kale 1 bunch   $3.00
  • Garlic 2 bulbs   $5.00
  • Summer squash 1 lb   $3.00
  • Herbs 1 bunch   $2.00
  • Carrots 1 lb   $5.00
  • Basil 1/2 lb   $5.00

Total value: $27.25

Try cooking up your zucchini with this Curry Zucchini Soup recipe, or dress up your green beans with either parsley & lemon, mint, or basil & tomato.

Garlic Fest

3rd Annual Garlic Festival

Look out garlic lovers, the third annual Garlic Festival is back at Amara Farm on August 9th from 12-4pm. More than half a dozen different farms will showcase over 15 varieties of garlic ranging from mild and pungent to hot and spicy. Get your winter supply of garlic or seed garlic for your garden, find fall and winter plant starts and try garlic-inspired culinary treats.  For more info, visit the Garlic Fest event page, or download our press release.

The Hot Summer and Your CSA

All the produce you get through your Merville Organics CSA share comes from 5 super-cooperative farms in the Comox Valley. That means there are a lot of hands, heads & hearts collaborating to grow and combine the food that comes to you each week. Hopefully, you’ve met most of us by now – we’re happy to see you at the pick-up locations and our drop-off hubs each week.

It’s HOT out there! Wow! We haven’t seen a scorcher like this yet in the Comox Valley and we are all hydrating ourselves and our crops as much as possible to deal with the heat. There are pros and cons to a hot season, of course.
Winter Squash

Pros are that you have been getting some very nice early crops, like beans, cucumbers, raspberries, and summer squash. Tomatoes are on their way this week. We anticipate an excellent tomato & cucumber season this year. Robin, Kira and I are working together to grow winter squash for the CSA. Many of the squash varieties will be ready almost a month early this year.

The cons are that we are scrambling to plant more crops. With everything coming in so early, we’re about 2-3 weeks ahead of schedule for our CSA harvest plan. We’re working hard to make sure we have a continuous supply of delicious goodies for you.

From our conversations with people at the market, CSA members and friends, we know that everyone’s appreciation of and respect for water is deepening during this dry time. For us, water is a precious resource that we are always mindful of every minute of every day. During a hot, dry season like this, water is what keeps the veggies alive and thriving. We have all had to adjust our crop plans, invest in better water infrastructure and change our watering schedules to deal with the scarcity of water. It’s not been easy.

But with a CSA, we have that solid support system of eaters that makes all of this possible. So thanks for growing with us, investing with us, eating all of our veggies and for your friendly smiles. We are so happy to share the fruits of our labour with you each week.

– Moss Dance


CSA Box #5


The Abundant Time

When Seth and I are harvesting summer squash out in the field, groans of dismay float out of the prickly zucchini plants often. A way-to-big zucchini is held aloft. We commiserate, and carry on harvesting.

There’s almost too much food at this time of year… and all of it is waiting to be sold, eaten, preserved, or whisked away to CSA pick up stations.

At this time of year, I practice deep appreciation. I savour each cherry tomato melting on my tongue, each bite of grilled zucchini, every crunchy green bean. I know that in the middle of winter, I will use my imagination to come back to this time, when my only regret is that I don’t have a hollow leg, or a second stomach.

Being a farmer isn’t always an easy life – there are moments of doubt, anxiety, and danger, and there are plenty of gross and stinky things to deal with on a daily basis. But it’s truly a privilege to work with the land, to enjoy this beautiful food, and to help get more organic fresh food to your plates. Thanks for supporting us to follow our passions.


Garlic Festival at Amara This Weekend!

The Second Annual Comox Valley Garlic Festival will happen this Sunday August 10! It’s a great chance to stock up on your winter supply of flavorful local garlic, sample and pick up amazing garlic creations (like garlic scape jam and garlic braids!) and enjoy some local entertainment. It’s family friendly, so bring the kids!

What’s in the Share this week?

  • Pea Shoots!
  • Green Beans!
  • Cucumbers
  • Eggplant!
  • Tomatoes
  • Zucchini
  • Beets
  • Kale
  • Scallions!



Here is your weekly zucchini recipe! This one comes from Karin Watson, one of our CSA members who is always handy with the recipes.

Recipe: Curried Zucchini Soup

Prep & Cook Time: 1 hour

Serves 6, as a side dish

  • 1-2 tsp coconut oil
  • 1/2 an onion, chopped
  • 1 tsp curry paste
  • 3 medium zucchini, diced
  • 1 garlic clove, minced
  • 3/4 tsp ginger, minced
  • 1 tsp sea salt
  • 1/3 cup lentils, soaked overnight *
  • 3 cups broth
  • 1/2 can coconut milk


  1. Melt coconut oil over med heat in a large pot
  2. Add onions and curry paste. Sauté until onions are translucent (approx. 3 minutes)
  3. Add zucchini, garlic, ginger and sea salt. Sauté for another 5 minutes before adding lentils and broth.
  4. Add lentils and broth and bring to a boil. Immediately reduce to a simmer and cook for 30 minutes or until lentils and zucchini are tender.
  5. Add coconut milk and incorporate witha  high-speed blender or an immersion blender.
  6. Adjust salt and pepper to taste. Serve

* Soak lentils overnight. Rinse well and drain before adding to soup.

Green Beans

After watching the beans flower, and set out little “beanlings” over the past couple of weeks, we are celebrating the harvest of delicious tender sweet green beans! We’ve been enjoying them as a side dish to almost every meal this week.

Recipe: Green Bean Sides

(Source: Simply in Season: Recipes that celebrate fresh local foods in the spirit of More-with-Less by Mary Beth Lind & Cathleen Hockman-Wert)

Start with:

1 pound of green beans. Cut into 1″ pieces. Cook in a small amount of water until crisp-tender, about 2-5 minutes. Drain and add one of the options below:

Parsley-lemon option:

In 1 tablespoon butter or oil lightly sauté 2 cloves minced garlic and 2 tablespoons finely chopped fresh parsley. Add the cooked beans, season to taste with salt and pepper. Stir gently and heat through. Sprinkle with the juice of one lemon and serve.

Mint option:

In 1 tablespoon butter or oil sauté 1/4 cup minced onion. Add 2 TBSP minced fresh mint. Add cooked beans and season to taste with salt and pepper. Serve.

Basil-tomato option:

In 1 TBSP oil sauté 1/4 cup minced onion and 1 clove minced garlic. Add 2 TBSP minced fresh basil, 1 cup chopped tomatoes and cooked green beans. Cover and cook about 5 minutes. Season to taste and serve.