2013 CSA potluck & produce tasting

We’re excited about hosting our annual potluck & produce tasting for CSA members on Saturday, August 24 starting at noon. We’ll start by setting out food, then eating & socializing; this event is a great way to meet other members. Next, we’ll tour the farm & digest a bit. Finally, we’ll return to the house for a produce tasting that will most likely feature multiple varieties of tomatoes & sweet peppers.

Members: Please RSVP by commenting on this post, sharing what you intend to bring, so the menu can be balanced by all attendees without a lot of coordination on our part. If you’re not sure yet, even a general category (main dish, side, salad, dessert, etc.) is helpful for planning. Feel free to add more specifics later, if you wish. If you’d rather not use your full name, that’s ok as your email address (required to comment but not displayed on the site) should identify you to us. Read on below for more details & guidance.


  • We have members with a variety of food preferences & allergies (vegetarian, gluten-free, etc.). We would like to be as accommodating as practical in making the potluck welcome to everyone who would like to come. However, the collective list of member food avoidances & allergies includes virtually everything EXCEPT vegetables. So, here’s our proposal: If you are planning to come and have special dietary concerns, please RSVP ASAP by commenting on this post (anonymously, if you like) with a description of your preferences/needs, and in the case of allergies, degree of sensitivity. In that way, when deciding what to bring, others can take into consideration the needs/preferences of members who are actually planning to come. Not all dishes necessarily need to meet all needs, but we hope to have appropriate & sufficient food available to feed everyone who is here. One consideration for extremely gluten-sensitive members: We bake routinely with wheat & rye (which we grind ourselves), so unfortunately we cannot guarantee a complete absence of residual gluten in the environment of our house or food that come from our kitchen.
  • Keep in mind the basic food ethics of the farm. For example, we’d strongly prefer that nothing brought onto the farm include GMO ingredients, highly processed foods, or factory-farmed meats. We’d prefer that animal products in general either be from a producer that you know and trust (and preferably who avoids/minimizes feeding GMOs to the extent economically feasible) or if from a distant source that they be certified organic. If you’re not certain what is GMO and what isn’t, there are numerous websites with information about that, such as this one.
  • Please let us know in advance if your dish needs any special handling (has to be kept cold, has to be reheated, etc.).


  • Your potluck dish. Basic labeling could be a good idea, especially if ingredients aren’t obvious (such as chicken broth in a soup). Also, serving utensils would be helpful, as we have a limited quantity of these.
  •  We’ll provide water to drink, possibly iced tea, and likely some small tastes of our home-fermented ginger beer; anything else is up to you.
  •  Please bring your own (washable, not disposable) plates, bowls, cups, utensils, and napkins. We’ll have limited quantities of such things for anyone who forgets. We don’t use disposables here and would prefer that others didn’t either. Aside from the ethics, there’s the practical concern that we don’t have an easy way of getting rid of smelly trash smeared with food such as disposable paper plates. We generate very little trash ourselves (none containing food wastes) and bring a dumpster in only once every year or two to get rid of what dry trash we do generate.
  •  For touring the farm, we strongly advise close-toed shoes.
  • And, of course, bring a big appetite!

8 thoughts on “2013 CSA potluck & produce tasting

  1. I can bring a salad or side dish. I was thinking of tabbouleh, with the great tomatoes we’ve been getting. If gluten is a concern for anyone, I’d be happy to swap out the traditional bulgur wheat for a gluten free grain like brown rice.

  2. We’ll set out a tray of various types of fermented vegetable pickles, including mixed spring vegetables, dilled cucumber pickles, okra pickles, and maybe more. Continuing with the fermentation theme, we’ll do something featuring our sourdough starter (maybe injera or veggie pancakes); these are wheat based. And we’ll try to have enough home-fermented (minimally alcoholic) ginger beer on hand to provide a taste.

    As far as our food preferences: We’re both picky about where meat comes from; Joanna’s rule (not 100% strict) is to avoid meat unless she’s taken part in raising &/or processing it. We prefer to avoid purchased mulit-ingredient processed foods, certainly any containing ingredients of questionable origin or anything derived from GMOs. Other than that, we love to eat.

  3. We will bring some sort of eggplant dish — either a roasted eggplant & barley salad, or a summer eggplant stew.

  4. Three of us (one child) plan on attending. We aren’t sure what we should bring, but we probably can’t figure out a proper main dish (aren’t the biggest cooks in the world without the grill), so were thinking a spicy tomato salad and/or a tomato/mozzarella/basil plate, both of which we’ve been making regularly with all the tomatoes this year. And maybe a desert. We are also open to picking anything communal up needed for the potluck if anyone can think of anything. Is there a rough estimate of the attendance?

    • Your suggested dishes sound fine! Right now we’ve only heard from five other people, so the dishes needn’t be large. Just remember to bring your own plateware, everyone!

  5. Apologies for the delayed response – three of us (also one child) will be attending. We will bring something akin to gazpacho and will bring bowls/cups for those who need them.

  6. Really sorry we’re late; we thought we were going to be out of town until plans changed at the last minute! 2 adults and a child here. We will probably bring a crustless veggie quiche and maybe some bread.

  7. Overdid things at work and may not manage kitchen time. I can provide a loaf of zucchini-blueberry bread, at minimum. (Organic spelt flour, chert summer squash.) If we both manage to make it out, I may raid the pantry, or maybe I will manage to cook.