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Category: 2016

  • We love our CSA Members!

    At the beginning of each farm season, I intend to write a lot of blog posts to communicate with our CSA members. Some years I am better at it than others. This year I think I got a D- in communicating with you! Nonetheless, I am so thankful for each and every one of you. We could not, COULD NOT have a farm without you! Our CSA members are the backbone of support for out farm. We try so hard to do our best for you and I hope we succeed each year.

    Growing vegetables for a living is beyond difficult. The uncertainty, the low pay, the all-consuming nature of farming, and on and on. But Wyatt and I get to make a living (barely!) doing something good in the world. We get to grow healthy food for our community. We get to see kids grow up loving our vegetables (how many of you have been CSA members since your kids were born??)  I took some vegetables over to my friend (and CSA member), Elizabeth’s, house. Her kids tore into the bag, demolished the hakurei turnips, dug into the other vegetables, and when I left they were eating the kale raw. My sister is a CSA member. Her kids always ask “Are these Uncle Wyatt carrots?” They will grudgingly eat store-bought carrots, but they know they don’t taste very good.

    I don’t know about you, but I was born in 1971. I grew up eating frozen green beans and peas & carrots because it was what you ate then. Oh! And lots of iceburg lettuce! Talk about tasty veggies! Somehow I liked vegetables through all that and continued to eat them as an adult. I am so delighted that my work today involves making vegetable snobs out of kids! I hope that many of these kids continue to love good vegetables throughout their lives.

    Wyatt and I also get to do something that feels like a net positive for our ecosystem and environment. The way we farm provides habitat for birds, reptiles, and many other critters. Wyatt has been learning about soil health and micro rhizomes and has been implementing the things he’s learned on our farm.

    I could go on with a lot more, but this is a start. Thank you so much from me, Wyatt, and all of our hard-working farm crew. We truly could not do this without you. We hope you will join us again next year!

  • Sunchoke Ideas

    Since we are offering CSA sunchoke’s this week let’s bring this post back up to the top.
    I mention in the post the health benefits of this unique tuber. If you want to know more read here; http://www.healwithfood.org/health-benefits/jerusalem-artichokes.php

  • CSA week 23 ALL MEMBERS PICK UP

    LAST WEEK of CSA – ALL MEMBERS PICK UP:  Biweekly A, Biweekly B and Weekly.

    Bussels Sprouts
    Brussels Sprouts

    Here’s what we hope to bring you:

    Regular Share
    -Butternut Squash
    -Carrots
    -Brussels Sprouts
    -Small Garlic
    -Sunchokes
    -CHOICE: Onions OR Celery
    -CHOICE: Kale OR Chard OR Bok Choi

    Large Share Additions
    -BOTH: Onions AND Celery
    -Beets
    -Acorn Squash

    Fruit Share
    -Apples & Pears

    Winter Squash
    Winter Squash
  • Pumpkin Patch

    Stop by our farm this month! The Red Wagon Pumpkin Patch is now open!

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    Pick out a pumpkin, let the kids run through the straw bale maze, visit with the farm animals, and relax in a beautiful spot in Boulder County.

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    We’re open 10 – 6 every day through Halloween at
    7694 N 63rd Street.

  • CSA Harvest Celebration 2016

    CSA Harvest Celebration 2016

    Thank you so much to everybody who came to our harvest celebration on October 9th. We had so much fun with all of you!

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    Special thanks to:

    • CSA members Casey and Dave of MacKenzie Shires for bringing their beautiful Shire horses and doing wagon rides!
    • Clay, Jake and their band, The Alcapones, for filling the air with their great music
    • Avery Brewing Company, for generously donating beer for the party
    • Mo McKenna, for making yet another batch of yummy chili
    • Everybody else who pitched in to make this such a fun celebration!

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  • CSA week 22

    Here’s what we hope to bring you:

    Romanesco
    Romanesco

    Regular Share
    -Pie Pumpkin
    -Small Garlic
    -CHOICE: Medium Onions OR Celery
    -CHOICE: Turnips OR Carrots
    -CHOICE: Spinach OR Salanova
    -CHOICE: Potatoes OR Sunchokes
    -CHOICE: Brussels Sprouts OR Cauliflower/Romanesco

    Large Share
    -BOTH: Turnips AND Carrots
    -CHOICE: Kale OR Baby Bok Choi

    Fall Fruit Share
    -Apples
    -Pears

  • CSA week 21

    It’s week 21, here is what we hope to bring you:

    Winter Squash
    Winter Squash

    Regular Share
    -Winter Squash
    -Medium Onions
    -Fingerling Potatoes
    -Bell Peppers
    -CHOICE: Turnips OR Carrots
    -CHOICE: Spinach OR Salanova Lettuce

    Large Share Additions
    -Extra Medium Onions
    -Extra Fingerling Potatoes
    -Kale
    -CHOICE: Brussels OR Cauliflower

    Fall Fruit Share
    -Plums
    -Apples

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  • Roasted Hakurei Turnips with Miso and Maple Syrup

    I am often asked what is my favorite way to eat Hakurei turnips? My answer usually is, ‘pull them out of the ground, wipe off most of the soil and eat them like an apple’.

    That was until I tried Hakurei turnips roasted with a miso, maple syrup and butter glaze.

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    These are so juicy and earthy delicious and so simple to make. Here is how you do it:

    • Preheat your oven to 425F and wash and cut up a bunch of Hakurei’s into quarters.
    • Toss the turnips in oil, any oil and sprinkle some salt on them and roast them until they are just turning a little brown. About 20 or 25 minutes
    • Make a glaze of equal parts; white miso, butter, and maple syrup (I used about 1 tablespoon of each, miso, maple syrup and butter) and either melt it in a pan on the stove or microwave the mix until it is just melted and taste and smell that. OMG, I want to eat this with a spoon, or on popcorn.
    • When the turnips are lightly roasted brush the melted glaze on the turnips and  return them to the oven for another 10 minutes or so to brown the glaze.

    Here are some pictures showing the steps.

    • cut up
    • roasted with oil and salt until brown
    • apply the miso glaze
    • roast until brown

    Yummy.

    I think this glaze will work on any roasted vegetable. I have a little leftover and I have some vegetables that need using up. I think I’ll try it. I’ll report back and let you know how I like it on other vegetables.

    Only 3 CSA pickups left! Have a great week.

    Mo

  • CSA week 20

    Here’s what we hope to bring you:

    Regular Share
    -Green Bell Peppers
    -Red Russian Kale
    -Onions
    -Cauliflower
    -Potatoes
    -CHOICE: Hakurei Turnips OR Beets

    Large Share Additions
    -Winter Squash
    -Carrots
    -Zucchini

    Fruit Share
    -Apples
    -Pears

  • CSA week 19

    Here’s what we hope to bring you:

    Shisito 'Stash
    Shisito ‘Stash

    Regular Share
    -Bell Peppers
    -Tomatoes
    -Onions
    -CHOICE: Eggplant OR Carrots
    -CHOICE: Lettuce OR Arugula
    -CHOICE: Dill OR Parsley OR Cilantro
    -CHOICE: Roasted Chilis OR Roasted Carmens

    Large Share Additions
    -Extra CHOICE: Dill OR Parsley OR Cilantro
    -Hakurei Turnips
    -Potatoes

    Fruit
    -Pears
    -Apples

    Lettuce
    Lettuce