Farmer Katie washes off some very muddy carrots.

Well it’s true folks. It can rain for weeks at a time in Texas. As farmers we tend to talk about the weather a lot. But I think this rain has got everyone talking.

As the rain continues, our priorities have had to shift a little. We’re now racing to get all of the potatoes and onions out of the field as fast as possible, so expect to see them in your shares for the next couple of weeks. And, what we’ve gotten out of the fields so far is look beautiful.

So, while the river keeps rising, we’ll continue to stay out in the rain to deliver some delicious veggies to you. This week you’ve got some more romaine lettuce, mizuna, green beans, onions, potatoes, kale, carrots and beets to look forward to.

Thanks again for supporting our farm and stay dry ( at least drier than we are).




















This week’s farm share is a delicious summer mix of beets, kale, romaine, potatoes, mizuna, onion, carrots, and green beans. Click here for a full vegetable guide.

For information about what is in the flower share 051615-flowers-1this week, visit our flower blog.











REMINDER: Meat CSA pick up for the month of May is next week! Stay tuned for more information about what will be in your share.



Our Farm Stand is open Tuesdays, 3 – 6pm, and Friday/Saturday, 10 – 2pm. You’ll find all of the veggies from our CSA share plus more: eggs, meat, and honey. SNAP/WIC Farmers’ Market Nutrition Program (thank you for organizing this Sustainable Food Center!) accepted as are all other forms of payment! See you at the Big Red Barn.


Until I began working with Green Gate Farms as a Workshare, and now as Marketing Manager, I had never had fennel, it’s not a flavor I grew up with. Now that fennel is in season I am looking for recipes that use fennel in easy wayS. This recipe for Roasted Carrots and Fennel Soup, from the Natural Epicurean, is just such a recipe! It’s also macrobiotic, for an added bonus.

Roasted Carrots and Fennel Soup

1 pound organic carrots
1 large organic fennel bulb
3 tablespoons organic extra virgin olive oil, divided
1 cup diced organic yellow onion
4-6 cups light vegetable stock (no-tomato)
sea salt, to taste
1 tablespoon chopped fennel fronds, for garnish

1. Preheat oven to 400 degrees F. 2. Slice carrots into ½-inch diagonals. Wash fennel and trim off stems and fronds, reserving a few fronds for garnishing. Slice fennel bulb into quarters. Slice remaining and add to carrots in baking dish. Roast for 30 min or until vegetables are tender and are beginning to brown slightly. 3. Saute onion in large soup pot over medium heat until the onion is soft and translucent. Add roasted carrots and fennel to soup pot and saute a minute more. Add 4 cups vegetable stock, or enough stock to just cover the vegetables. Simmer until flavors blend, about 10 minutes. 4. Blend the soup in the pot with an immersion blender until smooth. Add more stock as needed to achieve the consistency you like. Season with sea salt and simmer gently for 10 minutes more. Serve warm or chilled in individual bowls with a few fennel fronds for garnish.

Check our Pinterest board for more delicious food recipes.

Join Christina at a book signing of The CSA Cookbook, on Saturday, May 23, 1-3 p.m., with author Linda Ly.BookTalk

The CSA Cookbook will help you cook your way through a CSA box (or farmers’ market or backyard bounty) with 105 seasonal recipes that utilize every edible part of the plant, from leaves and flowers to stems and seeds.

Ly will be available to chat with guests and sign books, and refreshments will be served. This event is free and open to the public. Hope to see you there!

Pre-order your book! Call 512.276.2605 or email



Children ages 5-15 get to spend a full week on the farm during five weeks in June and July! Campers experience all aspects of a diversified farm, from growing organic vegetables to caring for livestock.

Each day is full of exploration, games, arts, guest speakers, and fun! Check out our camp dates and click here to register today!

Read more on Farm Camp News



When: Saturday, May 30, 2015
Class Time: 9:00am-12:00pm
Where: Green Gate Farms, 8310 Canoga Ave, Austin, TX
Cost: $75 if you use one of our rabbits, $50 if you bring your own
(*Email us for a coupon code if you plan to bring your own rabbit.)

Register Here

Students can expect to leave with the knowledge to set-up and run their own backyard rabbitry. Topics to include: breeds, selection of breeding stock, breeding, breeding schedules, feed, forage, cages, tractors, metrics, health issues, dispatching, processing and secondary uses of by products.

Instructor: Fidel Camarena has over four years experience in all aspects of running a rabbitry dedicated to producing meat rabbits. Out of a desire to provide his family with a better alternative to what big agriculture offers, he added a small rabbitry to his gardening efforts. Healthy, nutrient dense food for his family, not harming the environment, building the soil and sharing his knowledge are what guides Fidel in how he raises his livestock and grow his crops.






  • CSA member Sara Weber is launching a private counseling practice and welcomes conversations about sliding scale with farmers who need support. Sara is also starting to take orders for her new baking company, Saras Sweets Austin.