Blog

2022 CSA Week 15 Recipes

We have a great share for you this week which is full of the fresh flavors of summer. We’ve been enjoying this cooler weather and it’s given us encouragement that if we push through some big harvests over the next month that there will be some relief on the other side. Labor is the lifeblood of every farm, and that’s especcialy true for a vegetable operation like ours. we’re adding 4 new farm crew members now that 6 of our summer workers have headed off to college. Depending on how much we accomplish in the next few weeks we might add a few more from now until our fall planting is finished in early November (just garlic and onions that late). We hope you enjoy the produce this week, which is literally the fruits of our crews labor over the past few months. Thank you for your support!

2022 CSA Week 14 Recipes

It is hard to believe we have reached the halfway point of our CSA program! We are very happy with the amount and variety of produce we’ve been able to include so far, and with the produce we have in the fields  for the rest of the season. Your membership in our CSA program greatly helps with our crop planning and financially keeps our farm going. Thank you! We cleared our kohlrabi crop so enjoy these veggies while they’re here. They have delicous flavor, especially when roasted to the point they begin browning. We really like the varieties we settled on because they maintain great flavor and texture despite the summer’s heat. Chinese cabbage is another very tasty member of the brassica family. We included a sauteed recipe below, but it’s also delicious fermented using the same technique as sauerkraut, or with additional spices using a kimchi recipe.  

2022 CSA Week 13 Recipes

We have another great bag with a bountiful summer harvest this week.      We recommend cooking the broccoli greens using the most popular method to cook collard greens- in a liquid over low heat until they are tender. We actually grow them in place of collard greens because we find they’re more versatile, since they also produce florets, and they survive the heat, pest, and disease pressure of summer just as well, if not better, than collards or kale. This is probably our heaviest bag yet, so hopefully you lifted with two hands. This will be the only time we include kabocha squash since the plants have started to fade from pest pressure, and because the tender skin of the squash reduces its shelf life, especially when the skin becomes mottled due to beetle bites. The tenderness of the skin also makes it tasty to eat, so if you roast it, don’t skip the skin!

Pages