CSA Newsletter–Aug. 27-29, 2017

20170829_171334Happy last share in August!  And happy back-to-school for many families this week–including ours.  Kids back in school brings a dramatic change to the mood at the farm.  Things are quiet, but we are suddenly struck with the feel of the Fall to come.  There is a bit of a mourning here for the end of the kid’s summer, but we are re-focused on fall projects, other jobs and thinking of the future.

In the garden, we are finishing some crops (zucchini, summer squash, cucumbers) and re-seeding others (spinach, baby pak choi) for fall crops.  Lots to look forward to in the month and a half that is left in our CSA season:  Brussels sprouts, sweet potatoes, cauliflower, red peppers, pumpkins and butternut squash are still ahead.  Enjoy this week’s bounty!


Standard Share

  • Summer Salad Mix
  • Cabbage (red or savoy)
  • Green Beans or Broccoli
  • Spaghetti or Delicata Squash
  • Leeks   One of my favorite recipes uses leeks and squash.  It recommends butternut, but 2 small or 1 large delicata will do.  Check it out here:

Squash and Leek Lasagna

  • Husk Cherries**, Plum Tomatoes or Cherry Tomatoes
  • Slicing Tomatoes
  • Carrots

Salad Share

  • Summer Salad Mix
  • Microgreens
  • Carrots
  • Tomato

**Husk Cherries are part of the Tomatillos family, and are a sweet treat, especially when the wrapper is brown and the cherries are yellow-orange.  If they are a little green, wait for them to ripen a bit.  Take the wrapper off before eating.

CSA Newsletter–Aug. 22-24, 2017

20170822_193644If you have never cooked with shallots, here’s your chance.  Milder than onions, but with a unique and pronounced flavor, shallots are excellent as a raw ingredient in salad dressings.  I have a favorite shallot sauce I use to cook with pork chops (difficult to find when I need it, though!).  Check out the link below with lots of ways to use the shallot.  The variety we grow is called “Camelot,” a larger variety than you see in the grocery store.  You may want to use some and refrigerate the rest.  Enjoy it while you can–it’s difficult to find fresh shallots at any other time of year.

The beets are doing so well in our garden–we had to give you more!  If they are starting to pile up, there are so many beet salads (like the one below), or consider pickling a few jars of beets so you can enjoy them in the depths of winter.  Here is a basic recipe: Pickled Beets

Standard Share

  • Spinach or Lettuce Head
  • Tomatoes–slicers, cherries or salad
  • Bok Choy
  • Shallots (lots of great recipes here: Shallot Recipes)
  • Corn (Tuesday), Potatoes (Thursday)
  • Squash–Spaghetti, Delicata, Zucchini or Summer Squash
  • Cucumbers
  • Beets–Red Ace and Touchstone Gold (lovely recipe WITH SHALLOTS! here: Beet Salad)
  • Peppers–Italian, Bell and Purple
  • Kale (optional)

Salad Share

  • Spinach or Lettuce Head
  • Corn
  • Cucumbers
  • Kale
  • Beets

CSA Newsletter–Aug. 15-17, 2017

20170817_160713Green is not the only color in the garden, and we really proved that this week, with gorgeous varieties like Ruby Perfection Cabbage and Chef’s Choice Orange Tomatoes.  Different veggie colors offer different nutrients and benefits, as this link describes: Eat A Rainbow

This week, we’ve added Tomatillos, a fun veggies that comes in it’s own wrapper!  A member of the nightshade family (which includes tomatoes, peppers, eggplant and potatoes), tomatillos originated in Mexico.  They are terrific in a variety of chicken dishes or in a green salsa, like this one from Food Network: Salsa Verde

Another excellent seasonal dish to try (if you aren’t yet acquainted with it) is “Caprese Salad,” an Italian favorite (and the reason we added basil to the salad share this week!).  As simple as can be, just slice a tomato, top it with a slice of fresh mozzarella and a couple leaves of basil.  As a final touch, drizzle some balsamic vinegar over the top.  This one is Justin’s favorite!

Standard Share

  • Tomatoes
  • Tomatillos
  • Summer Salad Mix
  • Cabbage–Ruby Perfection
  • Scallions and Red Onions
  • Jalepeno Peppers
  • Carrots–Napoli and Yellowstone
  • Basil
  • Potatoes (Tuesday)
  • Corn (Thursday)
  • Kale–Optional

Salad Share

  • Tomatoes
  • Summer Salad Mix
  • Basil
  • Cabbage

CSA Newsletter: August 8-10, 2017

20170808_185024Happy August all!  Almost everything is ready in August!  It looks like the sweet corn patch that my father, Wilder, has been dedicated to this summer will yield some nice ears in the next couple of weeks.  More August goodness to look forward to…

Standard Share:

  • Summer Salad Mix
  • Summer Leeks:  try this or other versions of Tomato Leek Quiche
  • Cucumbers
  • Carrots
  • Beets with greens: try a Raw Beet Salad
  • Tomatoes (small slicers, cherries and salad toms)
  • Broccoli OR Cauliflower
  • Beans (Royal Burgundy and Golden Wax):  see recipe below
  • Optional:  Summer Squash, Zucchini and Kale
  • Herbs:  Dill (Thursday)
  • PYO herbs and flowers (Tuesday)

Salad Share

  • Summer Salad Mix
  • Lettuce
  • Carrots
  • Tomatoes

One of my favorite things to cook with fresh, new snap beans (any color will do) is this hard-to-find recipe from Moosewood Celebrates.  If you search around on-line, you will find similar recipes from Sri Lanka or Thailand, but this recipe is simpler and amazingly flavorful.

Curried Coconut Green Beans

  • ½ tsp black mustard seeds (optional)
  • 2 tsp veg oil
  • 2 onions, minced (about 2 cups)
  • 1 small red onion, minced
  • 1 ½ tsp ground cumin
  • 1 tsp coriander
  • 1 tsp salt
  • ½ tsp turmeric
  • ¼ tsp ground black pepper
  • 1/8 tsp cinnamon
  • 1/8 tsp cayenne or ¼ tsp red pepper flakes, or to taste
  • 1 lb green beans, trimmed and cut into 2-in pieces (about 3 ¾ cups)
  • 2 tsp mirin or 1 T brown sugar
  • ¾ cup coconut milk, or reduced fat coconut milk

If using black mustard seeds, warm the oil in a large saucepan on medium-high heat and sauté the seeds until they begin to pop. Add the onions and red onion and sauté for 5 min stirring often. When the onions begin to soften, stir in the cumin, coriander, salt, turmeric, black pepper, cinnamon, and cayenne or red pepper flakes. Stir constantly for 2 minutes. Add the green beans and mirin and cook for 2-3 minutes. Pour in the coconut milk, cover, bring to a simmer, and then reduce the heat to med-low. Simmer until the beans are tender, about 15 minutes.  Serve hot.

CSA Newsletter–Aug. 1-3, 2017

P1050453Welcome August!  This is the month where we will see almost everything in the garden–from greens to carrots, corn to squash, cukes, beans, cabbage, berries and tomatoes.  Near the end of the month, the winter squash will be ready or nearly ready.  Cauliflower, tomatillos, fennel and leeks will also be in your shares this month.

If you haven’t heard, we have two new baby goats on the farm!  They were born last week–a buck and a doe.  If you have not seen them yet, we will bring you for a visit the next time you stop by the farm.  By a great stroke of luck, we hosted a Farm and Garden Camp through Field, Farm and Forest Nature Program last week.  What a great time for campers!  Some kids surprised me by choosing chickens over (too cute for words!) goats, but they surprised me not-at-all by feasting on berries by the handful.  Luckily, they could only reach so high–so there were enough for all Standard Share CSA members this week!

Standard Share

  • Bulbing Italian Onions
  • New Potatoes
  • Blueberries
  • Snap Beans (“Royal Burgundy”)
  • Tomatoes –Tuesday (Thursday members will get them next week)
  • Zucchini and Summer Squash/Patty Pan–OPTIONAL
  • Herbs–Parsley (Thursday)
  • PYO Flowers and Herbs (Tuesday)

Salad Share

  • Lettuce (Jericho Bibb/Romaine) OR Spinach
  • Savoy Cabbage
  • New Potatoes
  • Snap Beans (Royal Burgundy)