This week you will find in your shares:
Wed. June 17 and Sat. June 20
- Head Lettuce
- Baby Collards
- Bunching Onions
- Beets
Recipe Ideas
Wednesday, June 17, 2015
2015 Farm Share Week 4
Hello Everyone,
This week you will find in your shares:
Wed. June 17 and Sat. June 20
This week you will find in your shares:
Wed. June 17 and Sat. June 20
Wednesday, June 10, 2015
2015 Farm Share Week 3
Hello Everyone,
This week you will find in your shares:
Wed. June 10 and Sat. June 13
This week you will find in your shares:
Wed. June 10 and Sat. June 13
- Lettuce Mix
- Chard
- Bunched Spring Onions
- Garlic Scapes
- Peas
If you haven't sauteed/stir fried with anything in the share yet, this might be a good week to do so. Last night we sauteed chard, onions and peas then made a quiche with them. Prep time is no more than 20 min (washing/cutting), then a few minutes on the stove top, add mixed eggs with cheese then throw in oven at 375F for about an hour. Relatively fast and healthy. Here is a recipe to get you headed in the right direction:
http://www.food.com/recipe/crustless-swiss-chard-quiche-311434
Vegetable Spotlight - Garlic Scapes
http://www.food.com/recipe/crustless-swiss-chard-quiche-311434
The scape of the garlic is the emerging flower stalk of hardneck garlic. We trim them now to hopefully get a larger bulb of garlic later on. The scapes can be eaten raw in salads, or used in sautés and any other dish you would normally use garlic. These are tender, and have a good garlic spice to them. Sometimes the tips can be tough, these can be used to flavor soups though. Scapes are considered a delicacy in many countries including China and Korea. ENJOY!
Here is a recipe you might like:
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Garlic Scape Pesto
About 6 garlic scapes
1 cup extra virgin olive oil
3 cups of baby lettuce mix
1/4 cup parsley
1/4 cup sunflower seeds
Salt and pepper to tast
1/4 cup grated Parmesan cheese
Chop the scapes so they will fit in your blender. Blend briefly. Add 1/2 cup of the olive oil in a slow steady stream. And the lettuce and parsley. Blend until you have a coarse mixture. While blender is running, gradually add the rest of oil. Add the sunflower seeds, salt, pepper, and Parmesan cheese. Use about 1 cup of this pesto to coat 1 pound of pasta. This is also great on bread, crackers, or part of a pizza topping.
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Planting garlic last October, the harvest will be in about a month from now.
Wednesday, June 3, 2015
2015 Farm Share Week 2
Hello Everyone,
This week you will find in your shares:
Wed. June 3 and Sat. June 6
Chard is simply a beet (Beta Vulgaris, var. cicla) in which the stalks and leaves have been developed, instead of the root. It is sometimes referred to as "leaf beet." There are some references that report this leafy beet being cultivated in prehistoric times, and mention that beet of which we eat the root, didn't show up till the beginning of the Christian era. In the 2nd century B.C. it is known to have been cultivated in the gardens at Pompeii.
Chard was being eaten in France at least by the 15th century, and the French seem to consume it more regulary than other countries. The stalks can be cooked like asparagus or like celery, the greens used more like spinach. The French never serve stalks and leaves together.
This week you will find in your shares:
Wed. June 3 and Sat. June 6
- Asparagus
- Snap Peas
- Chard (great raw in salads, or lightly sauteed)
- Kale
Here are some ideas to help you handle large quantities of greens:
http://www.thekitchn.com/chard-kale-and-spinach-what-to-54508
Vegetable Spotlight - Chard
http://www.thekitchn.com/chard-kale-and-spinach-what-to-54508
Vegetable Spotlight - Chard
Chard is simply a beet (Beta Vulgaris, var. cicla) in which the stalks and leaves have been developed, instead of the root. It is sometimes referred to as "leaf beet." There are some references that report this leafy beet being cultivated in prehistoric times, and mention that beet of which we eat the root, didn't show up till the beginning of the Christian era. In the 2nd century B.C. it is known to have been cultivated in the gardens at Pompeii.
Chard was being eaten in France at least by the 15th century, and the French seem to consume it more regulary than other countries. The stalks can be cooked like asparagus or like celery, the greens used more like spinach. The French never serve stalks and leaves together.
Wednesday, May 27, 2015
2015 Farm Share Week 1
Hello Everyone,
This week you will find in your shares:
Wed. May 27 and Sat. May 30
Parsnips are in the carrot family and have a sweet nutty flavor. They are best prepared by either roasting in the oven or boiling and mashing. These parsnips were seeded this time last year, and take all season to grow, then spend the winter in the ground, to be dug in the spring. Like carrots they are a biennial, they will go to seed this summer.
**Info for those with coffee in their shares**
Your coffee is roasted fresh every week, and the variety will change with the seasons too.
Chemex, French Press, Pour Over, Aeropress....
If you are not acquainted with alternate brewing techniques, you might be surprised to find that there are many other flavors and notes that come with these other styles of brewing. To become more educated with making the best of your Red Rooster Coffee Experience you can read more here:
https://redroostercoffeeroaster.com/learn/brewing-methods/
Chemex below
This week you will find in your shares:
Wed. May 27 and Sat. May 30
- Baby Lettuce Mix
- Spinach
- Parsnips (harvested this spring after overwintering)
Parsnips are in the carrot family and have a sweet nutty flavor. They are best prepared by either roasting in the oven or boiling and mashing. These parsnips were seeded this time last year, and take all season to grow, then spend the winter in the ground, to be dug in the spring. Like carrots they are a biennial, they will go to seed this summer.**Info for those with coffee in their shares**
Your coffee is roasted fresh every week, and the variety will change with the seasons too.
Chemex, French Press, Pour Over, Aeropress....
If you are not acquainted with alternate brewing techniques, you might be surprised to find that there are many other flavors and notes that come with these other styles of brewing. To become more educated with making the best of your Red Rooster Coffee Experience you can read more here:
https://redroostercoffeeroaster.com/learn/brewing-methods/
Chemex below
Thursday, February 26, 2015
Hey everybody! Welcome back! We hope you're as excited as we are for the start of the 2015 growing season. It's been a restful and peaceful winter season for our family. This is the time of year we focus on schooling with the kids and we really enjoy this very different change of pace in our days. Blair and I have been planning and scheming for the upcoming season and we are excited to unveil our 2015 CSA farm share options!
We have an exciting addition to our farm shares this year, as we are partnering with our neighbors at the awesome Red Rooster Coffee Roaster to include a special blend in our Regular Share option. We've also changed our pricing structure this year to an initial deposit, and then a monthly payment during the harvest season. We hope that might make it easier for folks to budget than a one-time, up-front lump sum. Our farm is also now able to accept credit and debit cards through the (very secure) Square system. That's some of the news! Here is all you need to know to sign up for a share!!
We have an exciting addition to our farm shares this year, as we are partnering with our neighbors at the awesome Red Rooster Coffee Roaster to include a special blend in our Regular Share option. We've also changed our pricing structure this year to an initial deposit, and then a monthly payment during the harvest season. We hope that might make it easier for folks to budget than a one-time, up-front lump sum. Our farm is also now able to accept credit and debit cards through the (very secure) Square system. That's some of the news! Here is all you need to know to sign up for a share!!
Call, email and message us with your questions, of course!! We are so grateful for your encouragement and support, and we look forward to sharing this season, and it's bounty with you.
Best!
Blair, Katie, and the kids.
Friday, October 10, 2014
CSA Farm Share Week 20
Hello Everyone,
This week you will find in your shares:
Sat. October 11
- Collards
- Kale
- Carrots
- Sweet Potato
- Celariac
Tue. October 14
- Collards
- Spinach
- Carrots
- Salad Radish
Friday, October 3, 2014
CSA Farm Share Week 19
Hello Everyone,
This week you will find in your shares:
Sat. October 4
- Kale
- Napa Cabbage
- Pablano Peppers (medium spicy)
- Beets
- Potatoes
- Pie Pumpkin (can be baked or boiled, then the cooked pumpkin put into many recipes, soups, pies, muffins, etc..
Tue. October 6
- Collards
- Beets
- Potatoes
- Celeriac - Also known as turnip-rooted celery or knob celery, here are some recipie ideas here: http://www.epicurious.com/articlesguides/seasonalcooking/winter/cooknow_celeryroot Cut off all the gnarly roots and skin before using.
- Pie Pumpkin or Delicata Squash
- Garlic
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