Delicious and nutritious side-dish featuring komatsuna 2 bunches of greens (komatsuna, tat soi, bok choy, spinach, or kale 1 TB soy sauce 1 pinch salt 1 dash sesame oil Cut the greens into bite-sized pieces. Divide the stem portions from the leafy portions. Next, heat the oil in a frying pan, and fry the stems. … Continue reading Chinese-Style Komatsuna
Newsletters
Tahini-Soy Sauce Greens
Works well with either bok choy, tat soi or komatsuna 1 head bok choy or bunch komatsuna 1/4 cup tahini 1-3 tablespoon water or lemon juice 1-2 teaspoons soy sauce to taste Wash and coarsely chop greens. Put stems into a steamer for two minutes; then add the leaves and steam for three to four minutes, … Continue reading Tahini-Soy Sauce Greens
June CSA Update
Hi everyone, Just wanted to check in about our progress here on the farm as the calendar rolls over to summer. Overall, the farm is looking really good. We've had great germination for all of our spring greens and the early roots and I've really been able to stay on top of the weeds thus far. … Continue reading June CSA Update
CSA: April Update
Hi everyone, Our 2016 growing season is off to a cloudy & soggy start, so I thought I'd take advantage of another rainy day to check in about our progress so far. The spring season has been a roller-coaster of temperatures and precipitation, as you've probably noticed. It's been hard to get into much of … Continue reading CSA: April Update
Week 18 Newsletter
In your box: --Beets or Rutabagas --Brussels sprouts --Cabbage --Green onions --Kale -- Salad Mix --Turnips --Winter squash Welcome to your last delivery of the season! Basking in the sun and 85 degrees on Sunday, I couldn't remember why the growing season is over. But then the temperature dropped 40 degrees over the next day, … Continue reading Week 18 Newsletter
Week 17 Newsletter
In your box: --Arugula --Bok choy (full shares) --Brussels sprouts --Celeriac --Chard --Garlic --Napa cabbage --Radishes Our incredible fall weather continues for yet another week, which makes this farmer mighty relieved. Our packing shed is an open structure, meaning that there's really no protection from mosquitoes, wind, or extreme cold. Some mornings we have to … Continue reading Week 17 Newsletter
Green Strata with Goat Cheese and Herbs
From CSA member Heather Copps 2 c. whole milk ½ c. heavy cream 5 c. cooking greens (kale, mustard, chard, collards) ¾ c. mixed soft herbs (parsley, cilantro, dill, mint, or chives) ¼ c grated Parmigiano-reggiano salt and black pepper, as desired 12 eggs, divided 1 lb day-old brioche or white bread, cut into 2” … Continue reading Green Strata with Goat Cheese and Herbs
Week 16 Newsletter
In your box: --Broccoli or cauliflower --Carrots --Garlic, “Lorz Italian” --Kale, “Winterbor” --Leeks --Salad mix --Sweet Pepper --Tomatoes --Winter squash, “Butternut” This past weekend marked the Harvest Moon, which has always signified the end of the growing season and one last chance for farmers to bring in the abundant harvest before cold weather sets in. … Continue reading Week 16 Newsletter
Apple Crisp
Ingredients: Enough fruit (peeled apples, raspberries, blueberries, etc.) to cover an 8 1/2” x 11” pan. If using larger fruit, slice into thin slices and arrange over the bottom of the pan. 2/3 c. flour ½ c. oil 1 c. honey 3 ½ c. rolled oats 1 ½ t. cinnamon Directions: Preheat oven to 350 … Continue reading Apple Crisp
Week 15 Newsletter
In your box: --Beets --Bok choy --Celery or kohlrabi --Garlic, “Chesnook Red” --Ground cherries (full shares only) --Kale, “Winterbor” --Salad mix --Tomatoes This week's newsletter has been submitted by my dear wife, Nina, who somehow found time to write something articulate and wonderful while not sleeping, feeding our 6-month old, playing with trucks with our … Continue reading Week 15 Newsletter
