This week, our newsletter is written by Cami 

our Propagation, Greenhouse, and Garden Manager

Where are you from? I am originally from Chile, where I want to have my own farm someday, and inspire people to do the same.

Why Rainshadow? If you want to be a farmer, Rainshadow will make sure to show you exactly what that means. Hard work, delicious food, and a dreamy lifestyle. After you experience it, there’s no way back.

What do you hope to learn at the farm this season? This will be my second year farming and I’ll be mostly working in greenhouses and the 2 acre.

Where do you find your inspiration? My interests at the moment are grains and plant teas, but what inspires me the most is thinking about new recipes with what the season has to offer, and I can’t wait to see how that changes over the season.

Mail de Rainshadow: News from the Farm

This is Cami from the farm! I’m originally from Santiago, Chile and I want to share my week with you in Spanish so I can express myself as genuinely as possible with all of you. (If you need any help translating, you can use the link below).

Siento que toda mi vida he vivido la primavera como una constante llegada de colores y nuevos brotes. Este año, siento que la primavera se está burlando un poco. Entre relámpagos nocturnos y días de insolación solar; constante abrir y cerrar de invernaderos; frío, calor; que sí, que no, no hay cómo saber tomar ciertas decisiones cuando tiene que ver con esta estación. Aun así, esta es definitivamente mi época favorita, ya que es la que me regala al menos una sorpresa diaria; los primeros brotes de flores, nueva formación de frutos y hojitas nuevas en los almácigos.

Una de las actividades que más se repite en el huerto durante esta época es el deshierbe. A veces cuesta competir con ellas, pero estamos constantemente analizando la mejor forma de hacerlo. Este año comenzamos a implementar el “flaming” y la solarización de forma más intensa. Luego de haber preparado nuestras camas, las tapamos con plástico negro con tal de matar a las hierbas que germinan. Al removerlo, esperamos dos semanas más para que germinen el resto de las hierbas, y así quemarlas con el flameador antes de plantar el siguiente cultivo.

El juego del huerto es todo acerca de las decisiones correctas, manejos adecuados en momentos precisos, como también la repentina buena compañía del clima, como cuando llueve justo después de que sembraste.

photo credit: Melissa Harmon and Angela Lariza

The storm and cloud shots have been plentiful this spring!  ☙  Nat teaches Cami how to use the backpack flamer  ☙  And then there is hand weeding! Something we do often.  ☙  The flowers are coming!

A note about Iron Man

I received a few emails, phone calls, and questions about what exactly is Iron Man? You picked that up as one of your Foundation Items last week. It is a mix of Asian Greens, Kale, and Mustard and makes a very flavorful salad, sauté, or braise. We really hope you enjoyed them. They are a new farm favorite!

Vegetable CSA Harvest List

Every week, we include this section which includes what we think will be coming out of our fields and hoop houses for Wednesday pick up. Keep in mind, that we send this email on Sunday and we harvest Monday & Tuesday for our Wednesday CSA. Sometimes we are spot on, but other times, we discover that we have more of something else and substitute that. Also, because we have a market style CSA, this isn’t a guarantee of 1 of all these things for everyone. Instead, this will be the variety of what will hopefully (fingers crossed) have for you to choose from this week.)

Our foundation vegetables this week will be could include any of the following:

Asian Greens
salad mix

lettuce heads
green onions

We will let you know on Wednesday what the final foundation is how many other items you will get to select.

Other Vegetable Options will probably include:

salad mix
lemon balm
baby fennel

summer squash
tetsukabuto winter squash
asian greens
lettuce heads
summer squash

Meat CSA

No meat this week! Check back next week

Keep an eye on our Instagram stories for a tour of what the options are on Wednesday around 11 am. 

Recipe Corner

Every week I try to send along a few recipes that utilize the meats and vegetables in your CSA share. Check out the recipes below for some inspiration! These are some of Cami’s favorite recipes for this time of year.

Roasted potatoes with oregano pesto
(If you haven’t used your Oregano from last week yet, you can make this peso today and use it whenever! or at least before 7 days are over)

2 pounds of potato
1 Tbsp salt
4 Tbsp olive oil

Pesto Ingredients
1 cup of oregano leaves, no steams
¼ walnuts
2 cloves garlic roughly chopped
½ cups parmesan cheese
1 tbsp white vinegar
1/3 cup olive oil
¼ tsp salt
¼ tsp pepper


  1. Boil potatoes until the potatoes are very easily pierced through by a fork (20– 25 min).
  2. While the potatoes cook, preheat oven to 425ºF and drizzle olive oil over a baking sheet.
  3. When the potatoes are done distribute them over the baking sheet and smash each potato to height of ½ inch.
  4. Drizzle more olive oil over the potatoes, sprinkle salt, pepper and chili flakes.
  5. Bake until the potatoes are nice and golden on the edges (20 – 30 min).
  6. Get all your pesto ingredients in a processor and blend until combined.
  7. Drizzle your pesto over the potatoes and serve hot.
Roasted radishes with radish top chimichurri

Chimichurri Ingredients:
1 cup radish greens washed and finely chopped
3-4 cloves garlic finely chopped
2 whole small red chilis deseeded and finely chopped (about 1 tablespoon)
¾ teaspoon dried oregano
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sea salt
½ teaspoon black pepper to taste

Chimichurri Instructions

  1. In a medium mixing bowl, combine the chopped radish greens, dried oregano, chopped garlic, chopped chilis, olive oil, and red wine vinegar. Slowly add the salt and pepper, stopping to taste test to ensure it’s not oversalted. Mix well to combine all ingredients.

Radishe Ingredients:
2 bunches radishes sliced in half
6 anchovy fillets, finely chopped (replacement: capers)
2 cloves garlic
2 – 3 Tbsp olive oil
Salt and pepper

Radish Instructions

  1. Preheat the oven to 375ºF.
  2. In a large bowl, top the radishes with the anchovy fillets, garlic, oil, salt, and pepper.
  3. Place coated radishes on a baking sheet and roast them until deeply brown. (30-35 minutes). Toss them halfway through the cooking time.
  4. Remove from the oven and drizzle with the chimichurri to serve.
photo credit: Sarahlee Lawrence

We will see you Wednesday, June 4 for your first CSA pick up! Don’t forget your reusable shopping bags!

The Farm Crew