Thank you for a great Winter CSA!

Thank you so much for being a part of our third Winter CSA season! I think it was a huge success! I’m glad we got to keep seeing you for a few months even after most of the activity in the fields has slowed down. Our Winter CSA has lasted for a different number of weeks each year. At the end of September we look at what’s in the fields and take a guess as to how much we’ll be able to harvest and put into cold storage. We also look at how many greens we think we’ll be able to plant in our caterpillar tunnels and greenhouses. (I think fresh greens are the highlight of our Winter CSA!) We took our best guess this fall and thought we could have really nice veggies for you through the end of December. We just barely made it on the greens!! Erin and Lena worked like crazy to harvest last Monday. They pulled every scrap of green leafy stuff they could find out of the caterpillar tunnels. Good thing because none of the greens survived in the tunnels after it got to -12° on Thursday night!

seed catalogsThe weather was nice enough today that Justin, Erin, and Javier were able to work on taking down the caterpillar tunnels. We should have a handful more of nice days to get the farm tucked in for the winter. Then it’s time to start looking through seed catalogs and dreaming of next season!

With gratitude,

Posted in 2022, Farm, Newsletter | 1 Comment

Swap Kohlrabi for Artichoke Hearts

I saw an intriguing kohlrabi article in Food52. It said, ‘When kohlrabi is boiled whole and then peeled, the flesh of the vegetable somewhat resembles artichoke hearts, both in flavor and texture.”

I had never heard of this analogy so of course I had to try it, and you know what? Boiled Kohlrabi does indeed have a similar taste and texture to that of artichoke hearts!

I made the recipe referenced in the article, except I didn’t boil the kohlrabi whole. My kohlrabi were really big so I halved or quartered them which was super easy to do, then I boiled them. When you boil them you peel them after they are cooked (all the way through) instead of trying to peel them before cooking or cutting them. Because my kohlrabi were so big, the biggest trick with these is to cook them so they are soft all the way through, it took about 40 minutes.

Here are some photos. Boil the kohlrabi until it is completely cooked through.

It becomes sort of translucent when it is thoroughly cooked. Drain it and cut it into bite size pieces.

I did make the marinaded kohlrabi in the recipe I posted at the beginning of this post. I only made half the amount of marinade it called for.

I also made this spinach ‘artichoke’ dip a couple times over the Christmas holidays. It was a huge HUGE hit at both gatherings. I simply swapped the kohlrabi for artichoke hearts and kale for the spinach (that’s what I had). I made this dip last night, doubling the amount of artichoke hearts called for with lots of chopped boiled kohlrabi. Easy peasy and so good.

I had some extra boiled kohlrabi so we just at it like we would artichoke hearts, dipped in lemon butter.

This might be my new favorite vegetable to play with. I want to try it in a creamy pasta like ceci de pepe sauce.

Well Friends, another year is in the bag. You are all so great and supportive of all we do, thank you so much.

I hope to see next year. Until then, be well and happy.

With gratitude.





Posted in 2022, Kohlrabi, Recipes | Comments Off on Swap Kohlrabi for Artichoke Hearts

Winter CSA Week 10

Hello CSA Members!

The last week of winter CSA! We’re going to load you up with a big share this week.

Here is what we *hope* to bring you for Week 10 of our Winter CSA:


Winter Radish
CHOICE: Turnips OR Potatoes
Roasted Chiles
Bok Choi
Butternut Squash


No large share during Winter CSA

No fruit share during Winter CSA


Posted in 2022, Farm, Newsletter | Comments Off on Winter CSA Week 10

Baked Winter Squash Oatmeal

I like to make this on Christmas morning. It’s easy to throw together, only takes a few minutes to make and the house smells great while it’s baking. I set out different toppings like yogurt, butter and maple syrup, nuts, fruit, chocolate, nut milks and even eggs. Everyone can customize their own bowl. This oatmeal isn’t too sweet but taste ‘special’ and is nice and filling; like pumpkin pie married and oatmeal cookie.

This recipes serves 4 or 5 people, but you can easily double it and bake it in a 9 X 13 pan if you are serving a crowd. Leftovers are great so if you don’t have a crowd, you will have an nice breakfast ready for a couple days.

This baked oatmeal uses any type of roasted orange squash or pumpkin you have. I used kabocha this time I had extra from a soup I made earlier. Here is what  you need to make the oatmeal.

    • 2 cups Old Fashioned Oats or instant or steel cut
    • 1/4 cup brown sugar
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 1/2 teaspoons pumpkin pie spice, or just cinnamon if you don’t have pumpkin spice
    • 1 1/2 cups milk regular or any oat or nut milk
    • 1/2 cup roasted squash, any orange squash will work, pumpkin, kabocha, butternut
    • 2 tablespoons maple syrup, agave or honey
    • 1 large egg
    • 3 tablespoons melted butter cooled to room temperature (or coconut oil)
    • 1 teaspoon vanilla extract
    • 1/3 cup dried raisins, cranberries or nuts (optional) 


    • Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
    • In a medium bowl, mix together the dry ingredients
    • In another medium bowl, whisk together the wet ingredients
    • Pour the milk mixture over the oats mixture and stir until combined and pour it all into the prepared baking dish.

  • Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.
  • Top it with whatever makes you happy.

In bowl in the back right of this photo I added a couple of squares of chocolate to the warm oatmeal and almond milk (swoon). It was so good. Eggs are always good with oatmeal too.

Happy Hanukkah, Joyous Solstice, have a lovely Christmas. Stay warm.

Peace and Love to you All.





Posted in 2022, Miscellaneous, Recipes | Comments Off on Baked Winter Squash Oatmeal

Winter CSA Week 9

Hello CSA Members!

This week is shaping up to be pretty cold. We’re going to harvest whatever greens we can from our tunnels as long as it warms up enough. 

Here is what we *hope* to bring you for Week 9 of our Winter CSA:


cabbage in snow

CHOICE: Winter Radish OR Garlic OR Herbs
CHOICE: Beets OR Kohlrabi
Roasted Chiles
Spaghetti Squash


No large share during Winter CSA

No fruit share during Winter CSA


Posted in 2022, Farm, Newsletter | Comments Off on Winter CSA Week 9

Winter Radish Citrus Salad with Cinnamon Vinaigrette

This is a great salad to add to your winter holiday menu. It’s bright and tangy and crunchy and endlessly adaptable. I used some oranges and candied pecans here. Feta or blue cheese would be great. Celery or onions or apples and kohlrabi, or avocado would be good too. Grapefruit is really good too. The star here is the cinnamon vinaigrette dressing. It’s bright with just a hum of cinnamon spiciness that pulls all the strong flavors of the salad together.

For this salad use what ever components you like. Here is what I had. There are three oranges there, you can’t see one behind the onion.

Make the Cinnamon Vinaigrette

  • 1/2 cup citrus juice, any kind. I used orange and lemon
  • 2 Tbls olive oil
  • 1/2 tsp cinnamon
  • 1 Tbls maple syrup
  • 1/4 tsp salt

Combine all the dressing ingredients in a bowl mix it really well. Taste it to see if you want more maple syrup or salt or olive oil. I needed more olive oil and cinnamon. You want to really taste the cinnamon.

  • Peel the citrus and slice it into bite size pieces. Thinly slice the radishes and cut into bite size pieces add the fruit and radishes to the dressing and toss so it is all coated.

  • You will have a lot of extra liquid from the oranges.

Arrange the radishes and oranges in a clean bowl and top your salad with any nuts, cheese, seeds, or anything else you like and pour the extra juice/dressing over the salad. This is a good salad to serve in individual salad bowls.







Posted in 2022, Recipes, Salads-Fall-Winter | Comments Off on Winter Radish Citrus Salad with Cinnamon Vinaigrette

Winter CSA Week 8

Hello CSA Members!

We’ve got another week of roasted peppers for you, alongside fresh greens, it’s like summer in the middle of winter!

Here is what we *hope* to bring you for Week 8 of our Winter CSA:


CHOICE: Garlic OR Winter Radish
CHOICE: Kohlrabi OR Turnip
CHOICE: Beets OR Potatoes
Roasted Chiles
CHOICE: Cabbage OR Bok Choi
CHOICE: Kale OR Lettuce
Mixed Winter Squash


No large share during Winter CSA

No fruit share during Winter CSA


Posted in 2022, Farm, Newsletter | Comments Off on Winter CSA Week 8

Classic Leek Vinaigrette

I love this classic French preparation of leeks. I think leeks prepared this way are sort of reminiscent of asparagus. The mustardy vinaigrette is bright and tangy and a perfect accompaniment for heavier winter meals like stews and soups. I really like to make this for Christmas or Thanksgiving meals when I want one dish, other than cranberries, that isn’t rich and ‘beige’ or a lettuce salad.

This couldn’t be easier to make. You clean your leeks, I cut mine in half.

Boil the leeks for 8 or 9 minutes, they are done when you can pierce them easily with a knife. You want them cooked well, not crunchy. When they are done drain them well.

While the leeks are boiling make a vinaigrette.

  • 2 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  • optional toppings are hard boiled eggs, capers, crushed croutons, parsley or chives and more pepper.

Whisk the mustard, vinegar and oil together and salt and pepper. Arrange the leeks on a platter and spoon the vinaigrette over the leeks.

This is a really nice side dish as is. You can prepare it to this point and leave it out for a few hours. The leeks will soak up the dressing and that is a good thing. If you want to add hard boiled eggs or croutons or bread crumbs you want to do that right before you serve it.

Hope you are enjoying your Winter CSA. I am.









Posted in 2022, Onions and Leeks, Recipes | Comments Off on Classic Leek Vinaigrette

Winter CSA Week 7

Hello CSA Members!

Looks like we’re in for a pretty mild week! We’re going to start digging into our stash of frozen roasted chiles for you, so get ready for a little taste of summer this week.

Here is what we *hope* to bring you for Week 7 of our Winter CSA:


Winter Radish
CHOICE: Leeks OR Onion
CHOICE: Celeriac OR Kohlrabi
CHOICE: Beets OR Potatoes
Roasted Chiles
CHOICE: Choi OR Cabbage
CHOICE: Kale OR Lettuce


No large share during Winter CSA

No fruit share during Winter CSA


Posted in 2022, Farm, Newsletter | 1 Comment

Cabbage and Vegetable Pancakes

I have made these simple pancakes so many times. I always use cabbage as a base ingredient, the sky, or the remnants of your vegetable drawer, are the limit as to what other vegetables can be used; beets, any greens, zucchini, turnips, leeks, winter squash, really anything that will shred. You don’t want too big of chunks because they won’t cook enough.

I got the recipe from Smitten Kitchen. I’ll copy and past the full recipe at the end of this post.

I feel like these are blog worthy because they are loaded with vegetables and little else, just eggs and flour and salt and pepper and like all my favorite recipes this one is more than a sum of its parts. All the vegetables magically meld into a crispy crust with a creamy middle.

You will need about 8 cups total of shredded vegetables and any kind of flour you like. Whole wheat or garbanzo flour is so good here, and gluten free works great too. I had a little too many vegetables this time but it was still ok.

You mix the shredded vegetables with flour and salt and pepper, mix that really well then add the eggs.

Mixed up it will look a little like coleslaw. Here I can’t stress enough; it will seem really dry and like it will never ever hold together and form a pancake.  Look at this picture and trust me. It will work. If you panic and add more egg it will be ok, but it will be more egg than vegetables and that isn’t what we are after here. The vegetables are the star. Let them be the star.

Now, heat a skillet to medium and add some oil. I use a 1/3 cup measuring cup to portion each pancake. It looks pretty dry and hopelessly unable to hold together right?

Smoosh them down a little and let them cook for 2 1/2 to 3 minutes on each side. If you are having trouble flipping them they aren’t cooked enough. Chill a minute and let them cook a little longer and try again. After one or two you will get the heat and timing right.

Look at that. All the vegetables sort of melt together into a party.

This makes a lot. Plenty for 4 people, leftovers are great if you aren’t 4 people. I really like these as a side with soup or topped on something like a Caesar salad.

Any dipping sauce or salad dressing is perfect with these. The original recipe suggests an Asian flavored sauce. I like them with a green goddess or Ranch dressing and sometimes I mix BBQ sauce and mayonnaise and hot sauce (sounds weird I know, but it’s delicious). Yogurt with a little lemon or lime is nice, chimichurri, or pesto is good too. This avocado sauce was nice too.

I think everyone is getting cabbage this week so I hope some of you try this.

1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.






Posted in 2022, Cabbage, Recipes | Comments Off on Cabbage and Vegetable Pancakes