In Your Box: Beets Brussels sprouts Celeriac Garlic, “Larissa’s” Kale, “Curly Roja” Leek Onion Winter Squash, Butternut or Spaghetti Farm News Thanks so much for your support this year! This is indeed our last box of the growing season, and we hope you’ve enjoyed the experience. Once again, this was a thoroughly enjoyable season on … Continue reading Week 18 Newsletter
Week 17 Newsletter
In Your Box: Carrots Chard Parsley Red onion Spinach Sweet pepper Tat soi or bok choy Winter squash, “Butternut” Farm News Thanks to the families who braved the rain and cold to visit the farm last weekend! The weather was definitely not what we were hoping for, but it was great to show some families … Continue reading Week 17 Newsletter
One-Pan Orzo
adapted from NYTimes Cooking Yield:4 servings 2 tablespoons unsalted butter 1 onion or 4 large scallions, trimmed and thinly sliced 2 large garlic cloves, minced 4 leaves chard, coarsely chopped 1 teaspoon kosher salt 1 ¾ cups low-sodium chicken or vegetable stock 1 cup orzo 1 teaspoon finely grated lemon zest (from 1 lemon) ¾ … Continue reading One-Pan Orzo
Week 16 Newsletter
In Your Box: Carrots Celery Fennel or kale Garlic, “Chesnook Red” Lettuce Lunchbox peppers Onion Winter squash, “Fordhook” acorn Farm News Remember when the sun would come out once in a while? Our gloomy, wet weather pattern of late has left everything generally soggy and hindered my motivation to get much done. Even so, September … Continue reading Week 16 Newsletter
Week 14 Newsletter
In Your Box: Arugula Beets Celery Head lettuce Onion Sweet pepper Tomatoes Winter Squash: “Spaghetti” Farm News It feels like fall is suddenly upon us, with a rapid change of weather that makes the state fair feel like it was weeks ago. I’m still busy on the farm, harvesting and wrapping up projects and packing … Continue reading Week 14 Newsletter
Beet Red Velvet Cake
from NYTimes Cooking 3 medium beets ¾ cup butter, plus more for greasing pan ¾ cup buttermilk Juice of 1 large lemon 2 teaspoons white vinegar 1 ½ teaspoons vanilla extract 2 cups cake flour (sift before measuring) 3 tablespoons Dutch process cocoa powder 1 ⅛ teaspoon baking powder 1 teaspoon salt ½ teaspoon baking … Continue reading Beet Red Velvet Cake
Week 13 Newsletter
In Your Box: Basil Bok Choy Carrots Garlic, “Georgian Crystal” Head lettuce Onion Red “Torpedo” Onions Sweet pepper, “Lunchbox” Tomatoes Farm News Last week brought the passing of one of the great visionaries of sustainable farming and living, Wendell Berry. Berry was an essayist, poet, and novelist, writing out all of his works with … Continue reading Week 13 Newsletter
Week 12 Newsletter
In Your Box: Beans Carrots Cherry tomatoes Eggplant Head lettuce Kale, “Winterbor” Red “Torpedo” Onions Sweet pepper Tomatoes Farm News As we flip the calendar to September, it looks like the heat and humidity of the summer aren’t quite ready to loosen their grip on us. Even as we sweat through another week, some of … Continue reading Week 12 Newsletter
One Pot Ratatouille Pasta
From New York Times Cooking Yield: 4 to 6 servings ¼ cup extra-virgin olive oil, plus more for drizzling 2 tablespoons tomato paste 1 teaspoon Italian seasoning 1 small eggplant, cut into 1-inch pieces (about 4 cups) 1 medium onion, coarsely chopped 3 medium plum tomatoes, cut into 1-inch pieces 3 cloves garlic, finely chopped … Continue reading One Pot Ratatouille Pasta
Week 11 Newsletter
In Your Box: Basil Beans Beets Cherry tomatoes Garlic, “Purple Glazer” Head lettuce Sweet onion Sweet pepper Tomatoes Farm News At this point in the farm season, I start to resemble a creature that could best be called Vegetable Monster. I spend about six hours a week picking green beans, during which time the leaves … Continue reading Week 11 Newsletter
