Produce Guide:

1) Cucumbers (Marketmore / Armenian)

2) White Kohlrabi

3) Salanova Lettuce Head

4) Genovese Basil Bunch

5) Honeycrisp Apples

6) Albion Strawberries

7) Early Girl Tomatoes

8) Rhubarb

Friends of the Farm-

Happy Friday!

Many of you have has the farm faired with the extreme heat this week? We're thankful to have the water resources we do and were able to get ample water to our crops, but they and us are undoubtably tired as we close out the week. Cooler forecasted temperatures are a welcome reprieve for all. Shade, breaks, concentrating our work in the early mornings, and cold watermelon, cucumbers, plus boxes of popsicles & pie ala mode (more on this below) have been our saving graces. We hope you too stayed cool & safe and can breathe easier with a bit of a break from the intense heat this weekend. 

Another week, another early Autumn apple variety - meet an old favorite, Honeycrisp!

Admittedly, three nights in the past week I've been called to bake an apple pie. Perhaps it's the whispers of the orchard full of apples that surrounding me, or a particular trigger that clicks cyclically with the turn of the September calendar. Or perhaps it was the rationale (or lack there of) that came with the mind-melting temperatures that we experienced this week that made me think, "if already feels like an oven outside, what difference does it make if I turn on my oven to bake now?!?" Regardless, this week we share a spin on my favorite apple pie recipe. It's well practiced at this point. I've adapted it to include the strawberries & rhubarb in this week's CSA. Maybe your first try at this recipe will have the same results, and you too can enjoy a week of pie...

Lastly, we welcome you to enjoy our weekly music playlist.

This week we get a double disco dose of the Pointer Sisters, with Dare Me (1985) & Happiness (1978). There's a bit of a food & cocktail-theme also laced throughout with tracks Breakin' Bread (Fred Wesley & The J.B.'s), Chicken Fat (Mel Brown), Shrimp & Gumbo (Dave Bartholomew), Bloody Mary Morning (Willie Nelson), & Whiskey Willy (Michael Hurley). Regardless of what may be on your dinner table or in your glass tonight, we hope it's nourishing and delicious as you enjoy the sounds of this week's mix fills your ears!

All our best from the farm,

Tom & William and Live Oak Farm team

Live Oak Farm Playlist Pairing

Strawberry-Rhubarb-Apple Pie


6 Honeycrisp Apples, finely sliced

1/2 Cup Strawberries, halved

1/2 Cup Rhubarb, diced

1/2 Cup Unsalted Butter

3 Tbsp All-Purpose Flour

1/2 Cup White Sugar

1/2 Cup Brown Sugar, packed

1/4 Cup Water

1 9-inch double Pie Crust, thawed


Begin by building preheating your oven to 425F.

Prepare apples, strawberries, and rhubarb by slicing and dicing and setting aside in a large bowl. In a medium saucepan, melt butter over medium heat. Add flour and stir into a paste, cooking for only 1-2 minutes until fragrant.

Next add both sugars along with the water.

*You may also add a touch of cinnamon and vanilla at this step too if you like*

Bring to a boil then reduce to low temperature and simmer for 3-4 minutes, before removing from heat.

Select a 9-inch pie pan and fill the bottom with your first pie crust, pushing out the dough to fill up the sides. Roll out your second pie crust to ensure it will cover past the top of your pie pan and then proceed to cut 8x 1-inch strips.

Fill pie shell with your cut fruit filling, building a slight mound.

Use your longest strips for the center of the pie and build your lattice by overlapping / weaving these dough stripes back and forth until your pie top is quilted and complete. 

Gently pour your sugar-butter mixture over the top of your composed pie. Ensure that mix seeps into all the crevices of the lattice work and fruit filling. Try not to have it run over the edges, as this may burn when cooking. 

Bake at 425F for 15 minutes then reduce temperature to 350F and bake for another 35-45 minutes until filling is soft and bubbly, and crust is browned. 

Perfectly complimented by a scoop of vanilla bean ice cream or a dollop of greek-style yogurt. Serve and enjoy!

Great warm, or served cold for breakfast with tomorrow's coffee too.

Compost Tea Tuesdays

Starting Tuesday October 4th, we'll be offering a free resource each Tuesday for our community of home-gardeners and green-thumbs. We've been brewing our own compost tea for our own use but now want to make this resource available to you too. Bring your own reusable vessel and we'll have compost tea on tap. More info to come.

Live Oak Farm Events

We're excited to continue to announce new events as we enter the Fall season. We invite you to check out our refreshed website and new Events Calendar tab to see what's happening at Live Oak Farm in the weeks ahead. We'll be offering a few different dinner formats (pricing / menu / day of the week), as well as Harvest Festival, and Fall Open house for our community at no charge, as well as weekly yoga (returning this week!)

Live Oak Farm Events Calendar

Our next Live Oak Farm event will be the start of Dinner with Your Farmer series, set for Saturday, September 24. In this edition we are partnering with guest Chef, Jordan Grosser as he brings a creative take on our farm's produce. Link here to tickets via EventBrite.

Live Oak Farm