Friday, July 25, 2014

2014 CSA Share 6

2014 CSA Share 6


Well it certainly felt more like summer this week.  It was a busy week here on the farm as Farmer Figgins and Ol' Man Fahler (Farmer Don's Dad)  frantically finished up some projects around the farm before they left for the summer.  They did get a lot done, getting the Hugelkultur raised beds unearthed from the weeds, and getting the rest of the garden weeds fought back.  They also found time to build a few lean-to wood shelter off our small shed we use to start chicks in.  The Green Beans are coming in fast and strong!  Sara picked 35lbs in one day this week!  We've started some freezing for winter, and will have extra available starting next week, week 7.  We again have a new vegetable added to the shares this week the Lemon Cucumber!  Unfortunately we are on a short lettuce hiatus, as we wait for the next planting to catch up.  

IF YOU WOULD LIKE EXTRA WE WILL HAVE A LIMITED AMOUNT FOR SALE AT DROP OFF OR AT THE FARM OF: BEANS, SQUASH, KOHLRABI, CUCUMBERS, AND LETTUCE MIXES.

Full Share: 1 bunch turnips (full share only), 4 lbs green beans, 4 lemon cucumbers, 2 large zucchini, 8 summer squash, broccoli, snap peas, 2 heads spinach, 2 bunches kale, 2 bunches herbs (Italian basil, lemon basil)

Lemon Cucumbers



New This Week!  This is probably Farmer Figgins favorite specialty crop we grow.  This is an Heirloom variety of cucumber that doesn't grow large green fruits.  Instead these small apple sized cucumbers have a bright yellow skin.  They make a fantastic snack with no clean up because the entire thing is edible and delicious.  They can also be used to make your favorite cucumber salad recipe.  These were a new vegetable to many last year, and hopefully our new shareholders will enjoy them as much as everyone did last year.  


Snap Peas



New This Week! We haven't quite got the hang of snap peas and never seem to get enough.  We do have a small amount of snap peas in all the shares this week.  Enjoy them fresh as a snack.   

Green Beans



We have lots more of the Green Beans and the second planting is just starting to flower.  This will be the first crop that is really great for storing, and that we will have large quantities available of so get your freezer bags or pressure canners ready!  We are growing a mix of varieties this year so you will be seeing a mix of Green, Purple, and Yellow Green Beans throughout the season.  This summertime favorite is loved by almost everyone. Raw they are very tasty but there are all sorts of ways to prepare this veggie.  Last night we fried them up in a little butter with pepper and garlic.  Steam them, bake them, bread and fry them.   You can also pickle these along with a few cucumbers!    

Turnips

The last of the turnips for a while,  and will only be in Full Shares this week.  These turnips are great raw – sweet and mild, or cooked lightly in stir-fries and soups. They are not spicy and bitter like the standard purple top turnips. In fact, Kids love Hakurei Turnips raw on a salad plate! The greens are also very much edible, just wash, chop and steam or stir fry. In Japan they are often pickled, you can make a quick pickle by adding a teaspoon of vinegar (rice or white wine) and several pinches of salt to a bowl of sliced turnips.

 

Summer Squash


Another summer favorite that is easy to use in a lot of different recipes.  We will have a mix of Zucchini,an heirloom variety,  costata romanesco zucchini and Yellow Crook Neck squash for everyone this week. These are starting to get large enough for making zucchini bread one of Farmer Figgins favorite way to use squash!


Spaghetti Carbonera with Summer Squash

 

Cucumbers


We have more cucumbers this week! This is a slicing variety called "Excelsior" specifically bred for greenhouse growing.  Hopefully the lemon cucumbers will be coming soon, and pickling cucumbers are unfortunately a bit behind where we wanted them to be.  The variety this week is perfect for a cool cucumber salad. 



Broccoli 

More Broccoli this week. This veggie can be used so many ways it almost seems silly to try and give suggestions for use.  You can eat it raw in a salad, put it in a quiche, cook it in a stir-fry, throw it in a soup, steam it and have it as a side to any meal.  Let us know your favorite way to eat this super nutritious green!

 

Kale


This green became a favorite for us at the farm Farmer Don certainly came to love it, despite thinking it was a food fad originally. There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course you can eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with butter, salt, pepper, and some red pepper flakes and sauteing for a few minutes for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips



Spinach

 

Popeye's favorite.  This week everyone is getting a head of spinach.  This is one of the so called super-foods because it is so filled with vitamins and minerals that are good for us.  This is also a favorite of juicers.  Along with Kale, Swiss Chard and some fruit you can make a very healthy delicious smoothie.  We love to add it fresh to any salad, or sandwich.  It's also great sauteed.  One of Farmer Figgins' favorite sandwiches is sauteed spinach and mushrooms with feta cheese on sourdough, yum! If you're feeling adventurous feel free to add it to a pizza!   



Fresh Herb Bundle


 


We've got  bunches of Genovese Basil, and lemon basil this week, enjoy!  

Can't use it all? Here's a simple How-To on drying your own herbs. 

Friday, July 18, 2014

CSA Week 5

2014 CSA Share 5


You wouldn't know it from the weather but it is the heart of summer, and were coming in to more of our summer crops in week 5.  Farmer Figgins is almost through her first weeding of the garden and things are looking great for the next few shares. This week we have green beans making their first appearance, and summer squash beginning to ripen in bulk.  We also are seeing some crops come back including our cut lettuce mix, and green onions.  The crops eaten by the deer and then reseeded are finally harvestable, so enjoy those spinach heads and bunches of swiss chard! Some tomatoes are starting to ripen in the greenhouse so they will begin appearing in shares soon.    Unfortunately some of the first planting of spring crops are waning so we may see a lull in some crops such as Kohlrabi, arugula, and lettuce heads, until the next planting catches up.

Full Share: 2 Large Broccoli heads, 4 small broccoli heads, 6 cucumbers, 8 summer squash, 1 large summer squash, 3.5 lbs of green beans, 1 large bunch turnips, 2 bunches green onions, 2 heads of spinach, 2 heads of lettuce, 2 lbs of green's mix, 2 bunches swiss chard, 2 bunches kale, 2 bunches herbs (catmint, lemon basil, italian basil)





Green Beans



New this week!  We have the first harvest of the Green Beans.  We are growing a mix of varieties this year so you will be seeing a mix of Green, Purple, and Yellow Green Beans throughout the season.  This summertime favorite is loved by almost everyone. Raw they are very tasty but there are all sorts of ways to prepare this veggie.  Last night we fried them up in a little butter with pepper and garlic.  Steam them, bake them, bread and fry them.   You can also pickle these along with a few cucumbers!    
 

 

  Turnips


This week we have something unusual for you all--Hakurei Turnips! Hakurei Turnips are not your run-of-the-mill average turnip. These turnips are great raw – sweet and mild, or cooked lightly in stir-fries and soups. They are not spicy and bitter like the standard purple top turnips. In fact, Kids love Hakurei Turnips raw on a salad plate! The greens are also very much edible, just wash, chop and steam or stir fry. In Japan they are often pickled, you can make a quick pickle by adding a teaspoon of vinegar (rice or white wine) and several pinches of salt to a bowl of sliced turnips.


 Green Onions


  Back this week are more green onions. Dice and enjoy with a salad or stir fry!  You can also add these tasty onions to a salsa. 

 

Summer Squash


Another summer favorite that is easy to use in a lot of different recipes.  We will have a mix of Zucchini,an heirloom variety,  costata romanesco zucchini and Yellow Crook Neck squash for everyone this week.  These will be a little small for zucchini bread, but are great to add to any saute or stir fry.  You can also grill them, bake them or if you're feeling a little crazy eat them raw. 


Spaghetti Carbonera with Summer Squash

 

Cucumbers


We have more cucumbers this week! This is a slicing variety called "Excelsior" specifically bred for greenhouse growing.  Hopefully the lemon cucumbers will be coming soon, and pickling cucumbers are unfortunately a bit behind where we wanted them to be.  The variety this week is perfect for a cool cucumber salad. 


Broccoli 

More Broccoli this week. Enough for full shares to have 2 large heads and 4 small side heads.  This veggie can be used so many ways it almost seems silly to try and give suggestions for use.  You can eat it raw in a salad, put it in a quiche, cook it in a stir-fry, throw it in a soup, steam it and have it as a side to any meal.  Let us know your favorite way to eat this super nutritious green!


Lettuce Heads


This week the heads ready are a mix of green oakleaf, bibb lettuce, and green romaine. These can form the heart of a great salad along with the other mix of veggies this week.  We have several different varieties of lettuce growing on the farm so keep your eyes open for the different heads that will make their way to you throughout the year.  We have put some extra planning into planting our lettuces this year so that we can extend the greens through more of the summer so everyone should have lots of opportunities to enjoy lettuce in their salads.



Salad Mix


This week we have a mega-green mix and lots of it! Enjoy this combination of the farm's greens--our two salad mixes including mustard, mizuna, tatsoi, kale, arugula, spinach, green oakleaf, read oakleaf, green romaine, and red romaine. Half Shares get a full pound of greens and full shares get 2 pounds! We probably won't have lettuce for another two weeks, so enjoy!
 

Kale


This green became a favorite for us at the farm Farmer Don certainly came to love it, despite thinking it was a food fad originally. There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course you can eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with butter, salt, pepper, and some red pepper flakes and sauteing for a few minutes for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips


Swiss Chard



Enjoy these multicolored Swiss Chard leaves this week! Swiss Chard is high in minerals and fiber, and looks a bit like a giant beet leaf.  Swiss chard with red ribs is often a little sweeter, with less bitter undertone than Swiss chard with white ribs. All the varieties of chard can be prepared the same way, but they can have a different flavor. Some people prefer the ribs, some prefer the leaves, so experiment and enjoy this summer! Try some of these easy recipes to start out.

5 Ways to Prepare and Cook Swiss Chard


Spinach

 

Popeye's favorite.  This week everyone is getting a head of spinach.  This is one of the so called super-foods because it is so filled with vitamins and minerals that are good for us.  This is also a favorite of juicers.  Along with Kale, Swiss Chard and some fruit you can make a very healthy delicious smoothie.  We love to add it fresh to any salad, or sandwich.  It's also great sauteed.  One of Farmer Figgins' favorite sandwiches is sauteed spinach and mushrooms with feta cheese on sourdough, yum! If you're feeling adventurous feel free to add it to a pizza!   



Fresh Herb Bundle

 

 


We've got  bunches of Catmint,  Genovese Basil, and lemon basil this week, enjoy!  

Can't use it all? Here's a simple How-To on drying your own herbs. 

Friday, July 11, 2014

2014 CSA Share 4

2014 CSA Share 4


It's week four of this years CSA and things in the garden have been going well.   As some of you may have heard it's been a rough couple weeks outside of the garden though.  Farmer Don had a motorcycle accident, a deer jumped in front of the bike, and broke his leg.  Now the farm truck, Roland, has broken down, and we're waiting to get the diagnosis from the auto shop.  Not to be deterred, we are still planing on regular delivery of shares this Friday and on farm pick up on Saturday.


Large Share: 2 Kohlrabi, 3 summer squash, 4 cucumbers, 2 broccoli heads, 2 lettuce heads, 2 bags of arugula, 2 bunches kale, large bunch of herbs including parsley, thyme and oregano


 

Summer Squash



New this week! Another summer favorite that is easy to use in a lot of different recipes.  We will have a mix of Zucchini, heirloom costata romanesco zucchini and Yellow Crook Neck squash for everyone this week.  These will be a little small for zucchini bread, but are great to add to any saute or stir fry.  You can also grill them, bake them or if you're feeling a little crazy eat them raw. 


Spaghetti Carbonera with Summer Squash



 

 

Broccoli



More Broccoli this week.  This is one of our favorite veggies here on the farm, and very happy to see it included again in this weeks share.  This veggie can be used so many ways it almost seems silly to try and give suggestions for use.  You can eat it raw in a salad, cook it in a stir-fry, throw it in a soup, steam it and have it as a side to any meal.  Let us know your favorite way to eat this super nutritious green!




Cucumbers


We have more cucumbers this week! This is a slicing variety called "Excelsior" specifically bred for greenhouse growing.  Despite this fact, they seem to take a lot of water to grow. Farmer Figgins waters the greenhouse daily, and has noticed that some will have areas inside the fruit that the flesh hasn't developed fully in leaving small holes.  This doesn't effect the edibility of the fruit but has lead Farmer Figgins to declare that we will be using a different variety next year.  



Kohlrabi


Kohlrabi may be a new vegetable for some of you, but we promise it's one you'll be glad to try! The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt or dip in your favorite dressing and enjoy! They're also great raw on a salad, or roasted, or baked. A few shareholders have tried frying it in butter with onions, and loved it that way. As one share holder said this week "you can make them a different way every time and every time it's like a different food that is delicious!" This is the last kohlrabi of this planting, but we'll be seeing more later this year!


Roasted Kohlrabi

Butter-Braised Kohlrabi 



Lettuce Heads


Half shares will be receiving one head of lettuce this week, Full Shares will be getting two. This week the heads ready are a mix of green oakleaf, bibb lettuce, and green romaine. These can form the heart of a great salad along with the other mix of veggies this week.  We have several different varieties of lettuce growing on the farm so keep your eyes open for the different heads that will make their way to you throughout the year.  We have put some extra planning into planting our lettuces this year so that we can extend the greens through more of the summer so everyone should have lots of opportunities to enjoy lettuce in their salads.


Our Lettuce mix needed another week to regrow, but fear not, we'll be seeing more delicious lettuce mix again! 


Kale


This green became a favorite for a lot of us last year, Farmer Don certainly came to love it. There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with butter, salt, pepper, and some red pepper flakes, for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips




Arugula


Arugula is a pungent, peppery flavored green originating from the Mediterranean. Spice up any salad, sandwich, or pizza with some Arugula! For a pizza topping you can add it just before baking or immediately after. Also eaten raw, coarsely chopped in pasta in Italy. With salad--try it with some mozzarella cheese, pine nuts and sun dried tomatoes! 





Fresh Herb Bundle


We've got  bunches of Parsley, Oregano and Thyme this week, enjoy!  

Can't use it all? Here's a simple How-To on drying your own herbs. 

Friday, July 4, 2014

2014 CSA Share 3

2014 CSA Share 3


Happy 4th of July Shareholders!  We have lots of goodies for your weekend plans this week.  Also those Full Diet Shareholders will be receiving their batch of Chickens on Sunday night or Monday by arrangement.  





Broccolli



New this week!  This is one of our favorite veggies here on the farm, and one we had a lot of disappointment with last year.  So were very happy to see it included in this weeks share.  This veggie can be used so many ways it almost seems silly to try and give suggestions for use.  You can eat it raw in a salad, cook it in a stir-fry, throw it in a soup, steam it and have it as a side to any meal.  Let us know your favorite way to eat this super nutritious green!

Green Onions


New also this week are the first of the green onions. Dice and enjoy with a salad or stir fry! 
 

Cucumbers


We have more cucumbers this week! This is a slicing variety called "Excelsior" specifically bred for greenhouse growing, enjoy the first cool cucumbers of the year!



Kohlrabi


Kohlrabi may be a new vegetable for some of you, but we promise it's one you'll be glad to try! The word Kohlrabi is German for cabbage turnip, and it can be eaten raw or cooked. We usually eat them raw, just peel off the skin and slice them like an apple and sprinkle with a little salt or dip in your favorite dressing and enjoy! They're also great raw on a salad, or roasted, or baked. Popular in Indian food, in dishes like Kohlrabi Curry.


Kohlrabi Curry

Roasted Kohlrabi

Butter-Braised Kohlrabi 



Lettuce Heads


Half shares will be receiving one head of lettuce this week, Full Shares will be getting two. This week the heads ready are a mix of green oakleaf, bibb lettuce, and green romaine. These can form the heart of a great salad along with the other mix of veggies this week.  We have several different varieties of lettuce growing on the farm so keep your eyes open for the different heads that will make their way to you throughout the year.  We have put some extra planning into planting our lettuces this year so that we can extend the greens through more of the summer so everyone should have lots of opportunities to enjoy lettuce in their salads.



Kale


This green became a favorite for a lot of us last year, Farmer Don certainly came to love it. There are many great ways to enjoy this super food, which is loaded with vitamins.  You can of course eat it raw, or throw it in a juicer.  We really enjoy throwing it in the cast iron with butter, salt, pepper, and some red pepper flakes, for a great side to any meal.  It is also a great healthy snack when you bake them into Kale Chips.  

Kale Chips



Arugula


Arugula is a pungent, peppery flavored green originating from the Mediterranean. Spice up any salad, sandwich, or pizza with some Arugula! For a pizza topping you can add it just before baking or immediately after. Also eaten raw, coarsely chopped in pasta in Italy. With salad--try it with some mozzarella cheese, pine nuts and sun dried tomatoes! 


Lettuce and Spinach Mix


This week we have a mega-green mix, a combination of our two salad mixes including mustard, mizuna, tatsoi, kale, arugula, green oakleaf, read oakleaf, green romaine, and red romaine. Enjoy! 

Swiss Chard



Enjoy these multicolored Swiss Chard leaves this week! Swiss Chard is high in minerals and fiber, and looks a bit like a giant beet leaf.  Swiss chard with red ribs is often a little sweeter, with less bitter undertone than Swiss chard with white ribs. All the varieties of chard can be prepared the same way, but they can have a different flavor. Some people prefer the ribs, some prefer the leaves, so experiment and enjoy this summer! Try some of these easy recipes to start out, we've got more coming that we seeded after the deer ate half the crop.

5 Ways to Prepare and Cook Swiss Chard
 

Fresh Herb Bundle


We've got  bunches of Italian Basil and cilantro this week, enjoy!  

Can't use it all? Here's a simple How-To on drying your own herbs.