Your box this week contains:

  • Arugula
  • Basil
  • Okra
  • Blush Tomatoes (excellent for roasting!)
  • Onion
  • Garlic
  • Kale
  • Green onions
  • Delicata squash (first of the winter squash! Cut lengthwise, scrape out seeds and roast with some butter- yum!)


This week  your box contains:

  • 1 bulb garlic
  • 1 bunch leeks
  • 1 bunch Siberian Kale
  • 2 fennel
  • 1 bunch purple Basil
  • Cauliflower
  • Lemon cucumbers
  • Various tomatoes
  • Green peppers

Here is a recipe i found for a cucumber salad (I just eat the lemon cucumbers as a snack but this looks delicious too!)


  • 5 lemon cucumber
  • 1 cup cherry tomatoes
  • 1/2 cup bell pepper
  • 3 tablespoons basil
  • 2 and 1/2 tablespoons fresh lemon juice
  • 1 and 1/2 teaspoons lemon zest
  • 1 tablespoon olive oil
  • 1 and 1/2 teaspoons white wine vinegar
  • Salt and pepper
  1. Thinly slice the cucumbers.

  2. Chop the cherry tomatoes into small pieces. Measure the cherry tomatoes once chopped to make one cup. Finely chop the bell pepper.

  3. Add the tomato and pepper in with the cucumbers.

  4. Finely chop the parsley and add it in. If you aren't eating this right away, place the mixture in the fridge to chill.

  5. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, white wine vinegar, and salt + pepper.

  6. Right before serving, add the dressing to the cucumbers and adjust to taste. (Add more lemon, salt, or pepper, if desired.)

  7. Enjoy immediately.

Summer is here! We even picked some okra yesterday! Soon we will be taking out our spring crops to make way for a cover crop that will build our soil in organic matter and keep the weeds out. The greens and spring things begin to decline rapidly in this heat. 

The summer solstice is wednesday! The longest day of the year and a definite shift in plant growth. Last year, we had many flowers leftover from market and decided to throw them in the river in celebration and it turned in to a beautiful almost magical experience. We dubbed it the flower float. We would love to do it again this year but this time open it up to our CSA members and friends. We were thinking about doing it next Sunday June 25th. Please let us know if you are interested in attending this. Maybe we could do a potluck or something. We will email more details when we figure it out and know if this is something yall are interested in. 



Your box contains

  • New potatoes
  • 1 bunch parsley
  • 1 bunch dill
  • pickling cucumbers
  • 1 bunch curly kale
  • 1 mini red romaine head
  • 1 mini green romaine head
  • 1 head of fresh garlic 
  • 1 bunch onions
  • Broccoli
  • Zucchinni

(The garlic is uncured- you will notice it is a lot "wetter' than dried garlic. Because it has completely gone through the drying process. But it can still be used in all the ways you normally use garlic. Just place in airy space on countertop to it can continue to dry up.)


Cucumbers; wash them, slice them thin, pile them in a lidded jar, sprinkle in some salt, a bit of sugar, white vinegar (or apple cider too!) and a few snips of fresh dill (some crushed garlic would make a nice addition! and whatever spices you are into- red pepper flakes, dill seed). Let them in sit in the fridge (ideally but you can eat them earlier!) 6-8 hours later. They will keep in the fridge 2-3 weeks. 

You can make a brine if you want but i prefer this easy method. They are crunchy too!

Hope yall are having a great week! 


Your box contains:

  • Butterhead head lettuce
  • 1 onion bunch
  • Patty Pan squash
  • Baby zucchini
  • Topped Hakueri Turnip
  • Baby Carrots
  • 1 Lacinato Kale (Dino) bunch
  • 1 bunch beets
  • 1 lemon basil bunch
  • 1 dill bunch


The patty pan squash is similar in flavor to yellow summer squash but comes in a fun shape! You can prepare it like you would other squash or you can stuff them with your favorite ingredients! Below is a recipe I found- going to try it this week! You can substitute any ingredients to stuff in the patty pan, I bet the dill and kale and onions would be delicious!



15 mins


45 mins

Author: Rachel Hanawalt

Serves: 6


  • 6 pattypan squash, approximately 3 inches in diameter
  • 2 C roughly chopped kale
  • 1 Tbsp olive oil
  • ⅓ C low-sodium chicken broth or vegetable broth
  • 2 C corn, fresh or frozen
  • ½ C diced white onion
  • 1 Tbsp minced garlic
  • ½ tsp salt
  • ⅛ tsp black pepper
  • 1 C grated Cotija cheese plus more for garnishing
  • ¼ C chiffonade basil
  • cooking spray


  1. Preheat your oven to 350º F. Chop the kale and place it in a pan with the olive oil and vegetable broth and cook over medium-high heat until all of the liquid is absorbed (about 8 minutes). Once cooked, set aside.
  2. While the kale is cooking, prep the pattypan squash by cutting the stems off the top and the bottom, removing as little of the flesh of the squash as possible. Then scoop out the seedy center of each squash, leaving a "cup" to place your stuffing into.
  3. To prepare your stuffing, mix together your kale, corn, white onion, garlic, salt, pepper and 1 C of cotija cheese in a bowl.
  4. Lightly grease a large casserole dish with olive oil or cooking spray and evenly place your pattypan in the dish, cup side up. To stuff the pattypan squash, squeeze together a ball of stuffing in your hands (as if you are making a snowball), and place it into one pattypan cup. The balls will be approximately the size of a medium ice cream scoop. Continue doing this until all of the pattypans are filled.
  5. Bake at 350º F for 35-45 minutes. Cooking for a shorter amount of time will yield a firmer squash and cooking for 45 minutes with result in a softer squash.
  6. Once cooked, remove the pattypans from the oven and sprinkle them with cotija cheese and basil.


We finally have our walk-in cooler built! Oh, is it wonderful! Not only to keep our produce as fresh as possible but it is a great place to cool off in the heat of the day! :) Seriously, it rocks. Max worked his tail off building it and we are so proud! Our next projects include a couple of hoop houses (basically like unheated greenhouses that we use for season extension. We will plant directly into the soil in the structure!) and a potting shed by the greenhouse. 

A lot of the spring crops are leaving us as the summer ones join in. On the top of our list this week is to clean up the fields and pull out the spent crops. Pretty soon we will have tomatoes, potatoes, peppers, beans, cucumbers, eggplant etc. There are loads of green tomatoes on the vines so now it is just a waiting game! We finally got our sweet potatoes in the ground! We are growing 4 different varieties and I cannot wait to share them all with you! 

We harvested our garlic yesterday! It will cure for a couple of weeks and then we will start sharing it with you! Garlic is my absolute favorite.

We have broken in two new fields that we will bring into production next year. They are planted in the prettiest cover crop around- SUNFLOWERS! There are 9 different varieties in our mix and they will all bloom at different times. This will give us a chance to prolong our sunflower harvest and of course so people can come take pictures in them. They really are a sight! 

Speaking of flowers- keep us in mind if you have an event or need bouquets for any reason. We have tons of flowers and have a discount for CSA members. 

We hope yall have a wonderful weeks! Happy Eating!




You 3rd box contains: 

  • Baby summer squash

  • Green garlic

  • Big head of Romaine

  • Bok Choy

  • Basil

  • Purple spring onions

  • Cabbage

  • Rainbow Chard bunch

The summer squash is oh so tender when picked small. That is how I prefer it! Grill it up for memorial day- cut the stem end off and tossed in olive oil, salt, pepper, garlic and put on the grill whole! Delicious! 

The green garlic is just garlic that has not completely formed the bulb and has not been cured. You can cut the whole "bulb" part and use that how you would use cured garlic. Soon we will be pulling all the garlic out of the field to cure in the barn. I use garlic in everything I cook so I am so excited about our first real crop. 

The flea beetles are loving the Bok Choy (thats why there are lots of little holes in the leaves). There isn't really a great organic option to get rid of these pests. The bok choy will still taste great- just a bit unsightly to some. If you aren't familiar with bok choy- the white stems are the best part! Sautéed with garlic and olive oil- and add some soy sauce and sesame seeds if you are going for that asian flare. You could even mix in your chard or cabbage!

  • Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
  • Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt or soy sauce to serve.

Y'all Enjoy!


Your box contains this week:

  • 1 head radicchio (part of the chicory family- a bitter green)
  • 1 bunch leek
  • 1 bag salad mix
  • 2 bulb fennel (the bulb part is the most commonly used part but don't let the tall leafy part go to waste! it is a perfect addition to salads.)
  • 1 bunch radish
  • 1 bunch curly kale
  • 1 bunch garlic scapes
  • 1 bag arugula
  • 1 bunch cilantro (let me know if you can't stand cilantro and we can trade it out with another herb. I know some people love it and some people hate it. But it is so short lived here because of the heat that I wanted to share it with you before it was gone!)

Garlic scapes are the stems that hard neck varieties of garlic produce before the bulb is ready. Removing the scape, a curly bright green stalk, allows the plant to grow a larger bulb of garlic. Available before garlic is harvested, scapes have a milder flavor and can be used as a substitute for garlic or whenever you want garlic flavor. The arugula has a nice spicy flavor that makes a delicious pesto. You can add some of the kale too if you want!

Arugula & Garlic scape pesto

10 garlic scapes
1/2 cup grated parmesan cheese (OPTIONAL)
1/2 cup toasted almonds/walnuts/pine nuts/sunflower seeds (OPTIONAL)
2 cups lightly packed arugula leaves
About 1/2 cup olive oil

Chop the scapes into one-inch pieces. Place the scapes, parmesan, nuts, and arugula in the bowl of a food processor and pulse until everything is chopped and almost paste-like. With the motor running, pour in the olive oil. If you want a thinner pesto, add more oil. Season with salt. Serve tossed with pasta, spread on bread or crackers, on pizza or anywhere else you would use pesto.

Try roasting or grilling the radicchio and fennel (and the leeks too!) together and then tossing in balsamic or your favorite vinaigrette. 

Let us know how y'all are cooking your veggies! Please remember to bring your box back this week or bring a bag and we can transfer the contents! Enjoy! 


So glad you all are joining us on our farming journey and will get to receive the bounty that we grow. We couldn't do it without you. 

Your CSA box contains (week of 5/13):


  • 2 heads of Romaine (red and green)
  • 2 Kohlrabi (red and green- has the flavor of cabbage and broccoli stems recipe below)
  • 1 bunch spring onion (You can use the whole thing!)
  • 1 bunch Siberian Kale (large but tender, may be eaten raw or cooked)
  • 1 bag spinach 
  • 1 bunch parsley
  • 1 bunch salad turnip (great flavor and texture raw but can also be coooked)
  • 1 pint snap peas

Kohlrabi Slaw

  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 green onion (thinly sliced)
  • 2 bulbs kohlrabi (bulbs peeled and grated, leaves thinly sliced)
  • 1 granny smith apple (cored and grated) (OPTIONAL)
  • 2 tablespoons roughly chopped parsley
  • kosher salt and freshly ground black pepper
  • Whisk together the cider vinegar, Dijon and olive oil. Season with salt and pepper then add the sliced green onion. Mix to combine then let the onions sit in the vinaigrette for 5 minutes. After 5 minutes, mix in remaining ingredients. Season with salt and pepper and serve.

We hope y'all will enjoy trying new vegetables with us. Check our blog each week upon receiving your box to see recipes and cooking tips for the ingredients of your box.  And please do share your favorite recipes because we love to know how you like to use your veggies! 

Please remember to bring your box back when you come pick up on Saturday at the Kingston Springs Market. You can also bring your own bag and transfer the CSA contents if you'd rather. We are trying to come up with a better system than using our wax boxes. 

We had the farm tour and many of you couldn't make it so we will plan another one soon. Spring has sprung around here and now that we have all our summer crops in the ground we can breathe a little. 


We have been attending Nashville Farmers Market and the East Nashville Farmers Market on Wednesdays and it has been a blast! It is great to get out into the big city once in a while (despite that traffic!) The walk-in cooler is still in the works and Max has been hard at work on it. Hopefully that will be completed soon and we will be able to keep your food the freshest yet!


 We have loads of flowers and love to make bouquets! Let us know when you need some flowers for your friends, loves, or yourself! 

We have loads of flowers and love to make bouquets! Let us know when you need some flowers for your friends, loves, or yourself! 


Howdy friends! With spring around the corner, we're busy gearing up for our second season and working hard to bring about some exciting growth here on the farm.  And as our young operation blossoms from seedling to sprout, we're thrilled to announce our first ever CSA!

Because our community is our lifeblood, we strive to be as connected to you as we are to our land.  Community Supported Agriculture is a great way for us to get to know who you are. It also allows for you to play a meaningful role in the growth of Harpeth Moon Farm and connect to your food on its journey from the dirt to your dinner table.

If you're interested, please be absolutely sure you've read and understand everything on this page (including Good Faith Clause at bottom of page) in order to determine that our CSA is right for you.  Also please visit our website to familiarize yourself with the vegetables and flowers that we grow.

 So, here's how it works.  We will have two options for CSA members, Box (limited membership availability) and Bucks.

BOX (Sign-up Deadline April 30th):

  • Price-$450 to be paid in full by week one (May 13, 2017)
  • 1 size share available.  One box will include 7 to 10 items per week at a $20 to $30 value.  Members may buy multiple shares if more food is desired. We will not offer product substitutions for box shares.
  • CSA Box membership includes 20 weekly shares over the course of 22 weeks. (This means that there will be two individual weeks when members will not receive a box.  These weeks will be announced with plenty of advanced notice, and allow us to take necessary time to prep our fields while also giving members a chance to clean out their refrigerators.
  •  CSA begins the week of May 13, 2017 and ends the week of October 7, 2017.  
  • First priority on early harvest items, specialty items that are otherwise unadvertised and/or limited, weekly updates and recipes, and access to CSA member events (ie. Solstice Flower Float, Potlucks, and other farm events.) 
  • Receive 10% off additional farmer's market purchases.
  • Pick-up locations currently include Kingston Springs Farmers Market on Saturdays, and Harpeth Moon Farm.  We will also provide pick-ups at our other farmers markets in Nashville, to be announced in the near future.
  • Members are strongly encouraged to attend CSA Member meet and greet at Harpeth Moon Farm before CSA begins.  (Dates to be announced soon). We encourage this because we find it crucial to the process of getting to know our members. It also allows you, as a member, to fully know your farmers, our mission, and the farm and food you're helping to grow. 

Bucks (No Sign-up Deadline)

  • CSA Bucks Members are folks who want to support HMF as part of a CSA but don't need enough food to require a typical CSA Box share.  Whether you're a musician who travels, or a single person who loves to cook with local Organic vegetables, this may be the best option for you.
  • With no fixed amount required and no fixed date, members can decide how much they would like to pay in advance.  In return, members receive "store credit" to be used at the farmers market. Members can decide how much credit they want to use, whenever they want to use it within the 2017 growing season, and we will deduct the amount from their balance.
  • May re-subscribe as many times as desired.
  • Receive 10% off farmer's market purchases.
  • First priority on early harvest items, specialty items that are otherwise unadvertised and/or limited, weekly updates and recipes, and access to CSA member events (ie. Solstice Flower Float, Potlucks, and other farm events.)
  • Members are strongly encouraged to attend CSA Member meet and greet at Harpeth Moon Farm before CSA season begins, or at least one CSA Member event during the season.  (Dates to be announced soon). We encourage this because we find it crucial to the process of getting to know our members. It also allows you, as a member, to fully know your farmers, our mission, and the farm and food you're helping to grow. 

We will be offering a Flower CSA (Bouquet per week) soon also. Be on the look out for details on that!



*Good Faith Clause:  Because many things are out of our control, particularly weather, certain loss of crops on the farm cannot be planned for.  It is with that understanding that our members join in good faith that Harpeth Moon Farm will work as hard as possible to provide full and continued satisfaction, and that we regard your investment, support, and good faith with the utmost respect and appreciation. 

TO SIGN UP or QUESTIONS:  Fill out form below. Please specify which option you would like, in what amount, and leave your full name and contact information Thanks, we couldn't do it without you!




Name *
Please include which option and amount you are interested in as well as contact info and where you are located.

Farmers Market

Our first  Kingston Springs Farmers Market was a success! It was great to meet all you fine folks and thank you for supporting local farmers!! we looking forward to building community and feeding you! 

Also, our female farmer Hayley was featured by @women_who_farm ! This is an instagram page that features women farmers. Follow them to check out more inspirational stories of women in the field! 

(Click on the bold text to view farmers market page and the post about hayley!)



Full heart farming

This morning my legs were heavy from the weight of the mud on my boots, my back ached from the constant contorting that transplanting entails, my body shivered from the drenched clothes I was wearing, but let me tell you my heart was full. As full as a heart can be without bursting into pieces. I wanted to laugh and cry at the same time and I was alone. This was raw. No person or thing made me feel this way, I just did. This is simple living and from simple living comes pure ...emotion. An emotion that doesn't have baggage or need an explanation or apology or have some type of underlying meaning. It was pure. I was happy no matter the discomfort, no matter the weather, no matter if my plants lived or died. Pure, untouched happiness that I don't take credit for. I will constantly remind myself of this when I am feeling down and I will spend the rest of my life craving this emotion (though it's always within reach I'm sure, I just have to be open to it.) Now, that's when you know what you are doing is real and I hope everyone has the chance to experience something like it at some point. Do what you love and love what you do no matter what. You owe yourself that, if only for a moment.