Summer Squash Soup with Coconut Milk

(Image credit: Kimberley Hasselbrink)


8 ounces extra-firm tofu, cut into 1/2-inch cubes
Fine-grain sea salt
1 tablespoon red Thai curry paste, plus more if needed
3 tablespoons extra-virgin coconut oil or extra-virgin olive oil, plus more for the tofu croutons
3 large shallots, chopped
1 1/2 pounds yellow summer squash or zucchini, cut into 3/4-inch chunks
12 ounces potatoes, unpeeled, cut into tiny cubes
4 cloves garlic, chopped
2 cups lightly flavored vegetable broth or water
1 (14-ounce) can coconut milk


Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for about 5 minutes, until the pieces are browned on one side. Toss gently once or twice, and continue cooking until the tofu is firm, golden, and bouncy, 3 to 4 more minutes. Set aside.

Mash the curry paste into the coconut oil until the paste is well-incorporated. Heat this paste in a large heavy soup pot over medium heat until fragrant, about 1 minute. Stir in the shallots and a couple of pinches of salt and sauté until the shallots are tender, another couple of minutes. Stir in the squash and potatoes and cook until the squash starts to get tender, a few minutes. Stir in the garlic, then add the broth and coconut milk. Bring just to a boil, then lower the heat to a gentle simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

Taste and adjust the seasoning, adding more salt or curry paste, if needed. Serve each bowl topped with some of the tofu croutons.

Thank you so much to Heidi Swanson at Kitchn for this super tasty recipe!

CSA Newsletter Week 3A

Farmer Skip's Letters from the Field



Our farming adventure took two extraordinary — and fairly exotic — detours these past few months; hence, a partial explanation for our long absence from these pages.

In August, we were watching ourselves on reality TV, relieved we didn’t make fools of ourselves. In early spring we had answered the casting call for a new show on the History Channel called “You Can’t Turn This Into A House.” While the title is rather forgettable, the experience was memorable in driving home how obsessed we Americans are with any new angle in the production of food and shelter. So what better setting than an organic farm for a fast-paced, quixotic show trumpeting “sustainability”?

While the process of turning two dilapidated dairy trucks into a livable space was messier than anyone anticipated, the result was, with the help of “TV magic,” a thing of beauty indeed. We got to experience the demanding, repetitive nature of TV production and were rewarded with an almost functional tiny home that overlooks the gorgeous fields rolling down to Wilbarger Bend. After we add power to it, our plan is to make it available for renting to you and your pals. (Leads on an affordable way to add solar power, appreciated.)

A few weeks later, we found ourselves in the mountains of Mozambique, teaching organic farming in a country where subsistence — not sustainability — is the primary concern and where entertainment television — or television period —is a luxury few can afford.

Mozambique. The sound alone summons beautiful images of blue beaches and green safari parks. But that is not what we experienced. This former Portuguese colony, twice the size of California, sits above South Africa and across from Madagascar. People speak more than 43 languages and for two very busy and productive weeks we attempted to master a few of them.

After a 20-year absence from Africa, Erin was keen to accept this all-expenses paid offer to participate in the highly respected volunteer farmer-to-farmer program at CNFA (Cultivating New Frontiers in Agriculture). I was less enthusiastic. I’d been to Africa twice: once as a tourist, then again as a journalist covering the AIDS epidemic. Returning as a farmer this time, to help other farmers, was honorable and badly needed, but we had two farms to run and two kids just getting back in school.

Fortunately, I let Erin lead the way. And where she led us was to a place that will always remain close to my heart.

The farmers we trained didn’t speak our language or share much of our technology and techniques. Yet I’ve never felt more comfortable in a group of strangers. In the most fundamental ways, all farmers share the unspoken language of the soil; of working with nature in the most intimate way; of depending on forces outside yourself yet relying on inner strength — and others — to keep going when things get tough. We learned as much from them as they did from us, in ways I never could have anticipated.

We learned what it means to live without paved roads, waste services, or environmental protections against predatory gold and tree mining. And the consequences of living near the bottom of every health and economic indicator. Where half the population is under age 18. And three out of four are farming to feed themselves or try to raise their standard of living above the national income average of $39 a year!

Yet, despite endless challenges, we found Mozambiqueans eager to claim their future, to create businesses and move beyond the constraints of colonialism. Meeting such people as Alan Schwarz at his agroforestry initiative ( lifted our spirits to do what we can to further his efforts in restoring the forest and teaching job skills. We’re inspired to help him sell his gorgeous, truly sustainable wood products here so let us know if you have ideas on how to do this.

If you come to Spot’s Birthday Party and Barn Hug Potluck on Saturday (6-10), you’ll see some clips from our experience and hopefully be reminded why volunteer work is the best work of all.

Note: See for several volunteer opportunities to teach farming, nutrition and other sustainability topics around the world.

Click here to read our Newsletter Week 3A in full! 

Mozambique farmers proudly displaying their training program certificate.


CSA Newsletter Week 2B


Welcome to the Fall CSA everyone!  We’re so excited to have our community of organic produce lovers joining us for another season as we savor the shift into some cooler weather and the crops that come along with that sweet relief.  If this is your first season as a part of our CSA, welcome aboard- we have quite a few exciting community events this Fall to get you acquainted with the farm, the animals, and the staff.

    With the heat index pushing temperatures into the low 100’s the past couple weeks, it’s been hard to say with a straight face that fall is in the air.  But looking around the farm, Fall is definitely in the ground.  We have brassicas galore- kale, cauliflower, kohlrabi, turnips, collards, mustard greens, cabbage…the list goes on.  These are some of my favorite vegetables to mix into eggs or to throw into a big steaming pot with bacon and a little vinegar.  But I would have to say that with as much of a fan as I am of the brassica family, it seems that cabbage loopers and gypsy moth caterpillars enjoy the tender young leaves even more.  Though it’s quite whimsical to see the interestingly marked moths flitting about through the field, floating from leaf to leaf, in the back of your mind you can’t help but think of the eggs they are leaving behind that will soon turn into leaf chomping machines.  Luckily there is a range of organically produced pest prevention, sometimes as simple as covering your rows with a tunnel of thin cloth called reemay.  Despite these pests, we look forward to bringing you beautiful bouquets of leafy greens in the coming weeks.

    One of my favorite things out at the river farm at the moment is watching the progress of the different varieties of gourds coming in.  They were seeded by our young farm campers this past summer.  We threw them in a couple of rows with our butternut squash as a bit of an afterthought, and I’ve been amazed at how they’ve taken off!  Definitely keep an eye out for these festive fall decorations in your future shares…

    As I write the rain has begun to fall, ushering in those cooler temperatures.  Within a month or so all of the pecan trees out here by the river will begin to shed their leaves.  The changing of the seasons can be a dramatic and exciting transition- what a joy to be a part of a community that participates in this transition through the food we share.

P.S. Be sure to come say hi at our first fun-filled event of the season- Spot, our big ol’ pig, is having a birthday party on October 7th!
Happy Fall Y’all!

Farmer Matt

Read CSA Newsletter Week 2B in full HERE!

CSA Newsletter Week 1A


We are looking forward to a delicious season packed full of exciting events and farm happenings. Don’t miss the community party on October 7th celebrating Spot’s 7th birthday! Check out our amazing farm-based education classes we are offering this season. Come out and volunteer at our Austin and Bastrop locations! Visit Farm Stand when we open in early October! 
Keep reading for more information on these exciting opportunities.New to the CSA? We would love to have you join us for a Farm Tour (held every Saturday 12-1pm at our Urban Farm-8310 Canoga Avenue). The tour is free for CSA members and $10 for everyone else.
See where your food is coming from and learn how to get involved! 

If you need to put your share on hold please email 
Questions? Concerns? 512-484-2746

To read the CSA Newsletter Week 1A in full CLICK HERE!

Apple Pecan Arugula Salad


  • 1/2 cup (50 g) raw pecans
  • 7 ounces (198 g) arugula (organic when possible)
  • 2 small apples (1 tart, 1 sweet), peeled, quartered, cored and thinly sliced lengthwise
  • 1/4 red onion, thinly sliced
  • optional: 2 Tbsp (20 g) dried cranberries
  • 1 large lemon, juiced (~3 Tbsp, 45 ml)
  • 1 Tbsp (15 ml) maple syrup
  • Pinch each sea salt + black pepper
  • 3 Tbsp (45 ml) olive oil


  1. Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
  2. Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
  3. While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
  4. Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
  5. Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side.
  6. Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
Thank you to Minimalist Baker for this delicious recipe!