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Author: Amy

  • Red Wagon veggies and more for Thursday 11/6

    RomanescoOur CSA season is over and our farm stand is closed. But you can still get veggies and other great food from Red Wagon!

    See the order forms below to order veggies, fruit, eggs, coffee, beef, and pork. Place your orders and pick them up on Thursdays (4-7pm) at Red Wagon (7694 N 63rd St).

    We plan to offer weekly veggies until the weather gets cold enough to kill our crops. Then we will switch to a biweekly or monthly schedule for the other items (eggs, mushrooms, coffee, beef, pork).

    You must place your order by 6pm on Wednesday 11/5 for pickup Thursday this week. Sorry for the short notice this week! We will send the order forms out earlier for next week.

    The details for each item are in the order forms. Please email us at redwagon@redwagonfarmboulder.com if you have questions.

    Veggies, etc for pickup on Thursday 11/6:

    Veggie Order Form submit order by 6 pm on Wednesday 11/5
    We are offering over 50 items on our veggie order form!

    Apple, Egg, and Coffee Order Form submit order by 6 pm on Wednesday 11/5
    *We plan to offer mushrooms for the next pickup.

    Beef and Pork for pickup on Thursday 11/13:

    Beef Order Form submit order by 6 pm on Monday 11/10

    Pork Order Form submit order by 6 pm on Monday 11/10

  • GMO Labeling (Prop 105)

    Wyatt and I are both voting YES on Proposition 105 regarding GMO labeling of food. We both avoid knowingly eating GMO foods, but I am certain that we unknowingly eat GMO foods because they are everywhere. I can almost guarantee that any box of crackers, chips, cereal, or any other packaged food that is not Certified Organic has some ingredients that are genetically modified.

    I can only think of 3 ways to currently avoid eating GMO foods:

    1. Eat only Certified Organic foods. (GMOs are not allowed under the National Organic Program).
    2. Buy your food directly from the farmer/rancher so you can ask them if they use any GMOs.
    3. Grow and raise your own food.

    Our farm is Certified Organic and this year we were required to provide proof that we did not use GMO seed for the following crops: corn, alfalfa, yellow squash, zucchini, or soybeans. More and more vegetable crops are being genetically modified. If we stay on our current path, GMO foods will continue to rapidly enter our food system.

    Wyatt and I want to know if food products contain GMO ingredients so we can make our own decisions about potential consequences to our health and the environment. So join us, your farmers, in voting YES on Proposition 105 for GMO labeling!

  • Romanesco and Cauliflower with Béchamel

    Romanesco and CauliflowerRomanesco is such a fantastic vegetable! I think it tastes like cauliflower, but a little sweeter. Plus I am always fascinated by the fractal form of it. You could easily make this recipe with just romanesco or cauliflower, but I had both so I went for it!

     

     

    Florettes

     

    Start by cutting the romanesco and cauliflower into florettes of roughly even size. That way they will cook at a similar rate.

     

    Recipe

    1-2 heads romanesco and/or cauliflower
    2 Tbsp butter
    1/4 cup flour or corn flour (fine grind)
    1 1/2 cups milk
    1/2 cup grated Parmesan, plus more to sprinkle on top
    White pepper
    Salt

    Steam the romanesco and cauliflower until almost tender. They will cook more in the oven, so you want to leave them a little bit firm. I steamed two separate batches and the romanesco took 12 minutes to steam and the cauliflower only took 10 minutes.

    Make the Béchamel sauce. Melt the butter over medium-low heat then whisk in the flour to make a roux. Add 1/2 cup milk, whisking constantly. Whisk until the lumps dissolve and you have a smooth, thick paste. Add the remaining milk, 1/2 cup at a time. Each time you should whisk until the sauce thickens.

    When the sauce has thickened (roughly the consistency of gravy), stir in the Parmesan, white pepper, and salt to taste. Remove sauce from heat.

    Place half of the florettes on the bottom of your baking dish, sprinkle with Parmesan, and follow with half of the Béchamel sauce.

    Put the remaining half of the florettes on top of the first layer and cover with the remaining Béchamel sauce and sprinkle with Parmesan.

    Bake in a pre-heated 350 degree oven until golden brown, about 30 minutes.

    Romanesco and Cauliflower with Béchamel Sauce

  • End of CSA Season Thank You

    How did it get to be the middle of October already?!? The 22 weeks of our CSA have flown by and here we are in the final week.

    Thankfully the weather behaved a little better this year (no 1,000-year rain events and floods!) But we always have out challenges (like racoons eating the watermelons!) We had a great crew and all-in-all it was a good season.

    We couldn’t do it without our CSA members. You are the backbone of our farm. Thank you all so much for your support!

    Amy, Wyatt, and the Red Wagon Crew

  • CSA Harvest Celebration Photos

    We had so much fun at our CSA Harvest Celebration on October 5th! Thank you to everybody who made it. Below are a few photos from that beautiful day. And click HERE if you’d like to see even more party photos in a Flickr album.

    Tractor ridesPumpkin TotemStraw Bale MazeAlpacas and LlamasLove!CSA Harvest CelebrationRoasting MarshmallowsBeautiful ShiresSmiling FacesRubio

     

  • CSA Week 20

    Acorn Mice
    Bake acorn squash or use them to make these cute little mice!

    Week 20! Time for cooler weather and acorn squash!

    Regular Share
    -Acorn Squash
    -Choice: Peppers OR Eggplant
    -Choice: Broccoli  OR Roasted Chilis
    -Potatoes
    -Choice: Lettuce OR Arugula OR Spinach
    -Choice: Kale OR Collards OR Bok Choi

    Large Share Additions
    -Broccoli AND Roasted Chilis
    -Choose 2: Lettuce OR Arugula OR Spinach
    -Shunkyo Radishes

    Fruit – FINAL WEEK
    -Apples
    This is our 12th and final week of our fruit share.

  • CSA Week 18

    It’s week 18 and we dodged the freezing weather! Enjoy a few more summer crops as we transition into fall.

    Regular ShareKale
    -Tomatoes
    -Peppers
    -Onions
    -Potatoes
    -Choice: Kale OR Collards OR Chard
    -Choice: Beets OR Hakurei Turnips
    -Choice: Lettuce Or Braising Mix OR Arugula

    Large Share
    -Broccoli
    -Double Potatoes
    -Spaghetti Squash

    Fruit Share
    -Peaches

  • Watermelon Bandits

    Sigh…Every year we have crop failures. Blame the raccoons for the watermelons. We have a gorgeous field of watermelons that are just about ripe. But the raccoons know this, too. I think every raccoon in Boulder County must be visiting our farm at night. We have a field full of hundreds of watermelons. About 70% of them have been eaten by the raccoons. I can just imagine the tubby little raccoons sticking their sharp claws through the watermelon rind, then using their paws to scoop out all the delicious, sweet flesh of the watermelon. Then they waddle away with their full bellies after a night of gorging in our field.

    Watermelons eaten by racoons
    Watermelons eaten by racoons

    A few years ago the coyotes found the watermelon field. They would pull the melons off the plant and roll them away. Then they would open them up and eat every last bit up to the green skin, so that skin would collapse on itself.

    The watermelons are at our farm on Valmont Road. Wyatt says that next year we will try putting the watermelons at the farm where we live, on 63rd Street. The soil at 63rd Street isn’t as good for melons–it has too much clay. But we have 2 big dogs who woof all night and keep the coyotes and raccoons away. Maybe then you will all get to enjoy some watermelon on a hot August day.

  • Kale and Apple Salad

    I have eaten this wonderful salad several times at Oak at 14th. I just made it recently for the first time. The Denver Post got the recipe from Oak chef and owner, Steve Redzikowski. Click here for Steve’s recipe: Kale and Apple Salad Recipe

    Kale and Apple Salad Ingredients

    I went heavy on the kale and didn’t candy the almonds. Here’s what I put in my salad: kale, apple, hakurei turnips, almonds, lemon juice, Parmesan, olive oil, salt, pepper, and chile powder. Basically, you chop everything up and mix it in a bowl.

    Kale and Apple Salad

    The salad is delicious and chopping the kale finely makes it easy to eat. Plus it leaves you feeling super healthy!

  • Gratitude

    As we begin our CSA season, I want to express my gratitude to our CSA members. Those of you who have been with us for many years, and those of you who are joining us for the first time this year. Our CSA members make our farm possible. Really, I do not think our farm would be able to continue without your support.

    Your payments at the beginning of the year finance our farm for about the first 6 months of the year, when we have so many expenses: seeds, compost, row cover, mulch, sand bags, coolers, equipment, labor, and on and on. By joining our CSA you are committing to a whole season’s worth of vegetables. That means we can plan for how many sugar snap peas or acorn squash or melons we need to grow. You also give us the flexibility to feed you with the food that is abundant on the farm each week. Our CSA members are really the foundation of our farm.

    We also enjoy the many great relationships we’ve formed with CSA members over the years. And it is incredibly satisfying for us to know the people who are benefiting from all our hard work growing food.

    The weather this spring has been more agreeable than average for growing crops. We have many acres of plants growing and we are excited to start feeding you! Thank you again so much for your support. I don’t think I will ever be able to put into words how much it means to Wyatt and me.