Week 5 Newsletter

In your box: Cucumber or scallionsHead lettuceKohlrabiRed CurrantsSalad mixSnap PeasSummer squashTurnips Farm News It’s the middle of July, so I suppose I can’t really gripe too much about heat and humidity. The good news is that we’ve been picking up enough rain lately to keep the gardens green and healthy, so we should be able … Continue reading Week 5 Newsletter

Kohlrabi Turnip Slaw

from MarthaStewart.com Ingredients 1 pound kohlrabi (about 1 large head, leaves included)1 medium turnip (about 8 ounces), peeled and quartered3 tablespoons lime juice1 tablespoon peanut oil2 teaspoons honey1 teaspoon toasted sesame oilCoarse salt and ground pepper2 scallions, thinly sliced Directions Instructions Checklist Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half … Continue reading Kohlrabi Turnip Slaw

Week 4 Newsletter

In your box: Bok ChoyCucumber or extra turnipsGarlic ScapesGreen OnionsHead lettuceSalad mixSummer squashTurnips Farm News Just a reminder that we’ll be hosting an open house on Saturday, July 16th from 10am-4pm. This is part of the “Eat Local Co-op Farm Tour,” which includes regional tours of local farms. There will be many people here with … Continue reading Week 4 Newsletter

Week 3 Newsletter

In your box: Baby Bok ChoyGarlic ScapesGreen OnionsHead lettuceRadishesSalad mixSpinachSummer squash Farm News Happy 4th of July! Summer holidays are a little hard to slow down for on a farm. I’ll spend my Independence Day washing salad mix and planting a fall crop of broccoli out in the field, rather than with a parade and … Continue reading Week 3 Newsletter

Zucchini Fritters

1 lb. zucchini or summer squash, coarsely grated to yield 4 cups1 teaspoon kosher salt1 egg4–6 scallions, thinly sliced1/4 cup flourgrapeseed oil or olive oil for fryinglemonsea salt INSTRUCTIONS Place the grated zucchini in a colander. Spread the gratings out to allow for maximum surface area exposure and sprinkle all over with 1 teaspoon kosher salt. Toss lightly. Let sit … Continue reading Zucchini Fritters

Week 1 Newsletter

In Your Box Head lettuce: “Pirat”Kale, “Red Russian”KomatsunaRhubarbSalad MixSpinach Farm News Welcome to your first delivery of our 2022 CSA season!  We are so excited to begin feeding your family and bringing in the harvest from our fields. We are so grateful that you’ve chosen our farm to supply your family with local, sustainably grown … Continue reading Week 1 Newsletter

Week 18 Newsletter

In your box ArugulaBrussels sproutsCabbageHead lettuceLeekOnionSalad MixSweet PepperWinter Squash: Butternut Farm News This is indeed our final delivery of the season. The warm autumn we’ve had makes it feel like the season shouldn’t be over yet, but the long, hot, dry summer we’ve endured makes me eager to start hibernating. Thanks so much to my … Continue reading Week 18 Newsletter

Week 17 Newsletter

In your box Brussels sproutsKale: “Red Russian”LeekNapa cabbageOnionSalad MixSweet PepperWinter Squash: “Fordhook” Acorn Farm News The end is near! The weather doesn’t really feel like October and we still haven’t had a frost, but the fields are thinning out and fall is certain to arrive any day now. It’s hard to tell how much of … Continue reading Week 17 Newsletter

Roasted Acorn Squash and Leek Soup

from Skinnytaste.com INGREDIENTS 2 small or 1 large acorn squash1 tbsp butter, vegans use olive oil1 about 1 cup large leek, light green and white part only4 cups fat free, low sodium chicken broth or vegetable stock2 tbsp pepitas (raw pumpkin seeds)2 tbsp chopped chives INSTRUCTIONS Preheat oven to 350°.Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.Meanwhile, discard … Continue reading Roasted Acorn Squash and Leek Soup