Volunteer *THIS WEEKEND* at Red Wagon Farm

Harvesting Carrots

We still have a lot of root vegetables to harvest before winter weather arrives. This is your chance to see what a harvest day is like!

WHAT: Come help us harvest parsnips, watermelon radishes, carrots, and other root vegetables.

WHEN: This Saturday 11/4 or Sunday 11/5 (your choice)
9 am – noon each day

WHERE: Red Wagon Farm on Valmont Road



—This event is limited to 15 volunteers maximum per day

—Please no children under 12 due to safety reasons

—Email questions to wyatt@redwagonorganicfarm.com

Click here to sign up

Posted in 2017, Farm, Newsletter

Parsnip Cake with Whipped Maple Mascarpone Filling


Yum you guys. Carrot cake has met it’s match.

I saw this recipe on a UK website and knew I had to make it. I had to change a couple things in the recipe for what we have available in the US. I’ve never had, or even heard of parsnip cake so I don’t know if this one is even close to the the UK version. I do know this one is really good.

This cake is dense and moist somewhere between a carrot cake and banana bread. There isn’t a parsnip taste, but there is a vegetal spice smell that isn’t the actual spices. It’s very pleasant. The mascarpone filling is really creamy, not fluffy, and not too sweet. There isn’t any sugar, only maple syrup. I’m sure you could use a cream cheese frosting/filling for this too.

I kept the recipe in weight measurements which I much prefer over volume.

To make the cake I used;

  • 12 tablespoons of butter
  • 250gm turbinado sugar (can sub raw sugar or brown sugar)
  • 100gm maple syrup
  • 3 eggs
  • 250gm all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp all spice
  • 250gm grated parsnips
  • 1 apple grated (I didn’t peel it)
  • 50gm chopped nuts
  • zest and juice of one small orange

To make the filling I used;

  • 1 cup mascarpone, softened
  • ¾ cup heavy cream
  • 3 tablespoons maple syrup
  • Preheat the oven to 350F and grease two 8 inch cake pans. I also put parchment in the bottom of the pans. I do this out of habit. I don’t know if you need to do this step or not. I always do so I mention it here.
  • Melt the butter, sugar and maple syrup in a pan, let it cool a little
  • I used a hand mixer to add the eggs to the butter and syrup mixture
  • Add the flour, baking powder/soda/salt to the above
  • Add parsnips, apple, pecans, orange zest and juice to the above and mix
  • Divide the batter between the two pans and bake for 45 minutes or so until they are firm to the touch and brown.
  • When the cakes are done cool them before removing from the pans. I had to run a knife around the sides of the pan to release the cakes.

When the cakes are totally cool whip all ingredients for the filling until stiff and whack it on one of the cakes and top it with the other cake and smoosh it down a little to make it look even and pretty.  I dusted the cake with powdered sugar too.

There you go.


You can see the parsnips and orange peel and nuts.


Taste like Fall. This would be a nice Thanksgiving dessert to compliment anything pumpkin at the table.





Posted in 2017, Miscellany, Storage and Preparation | 1 Comment

With Gratitude

It feels like fall. I just put a Winter Luxury pie pumpkin in the oven to roast so I can make some pumpkin bread. And I’m getting ready to go to the CSA pickup tonight to help distribute Winter Keeper Boxes.I’m also looking at photos people have sent me from our CSA Harvest Celebration on Sunday. We managed to have a great time despite the wind! Thank you to all of you who came and helped us celebrate! And thank you to MacKenzie Shires for the wagon rides and The Alcapones for the great music!

This year has been a year of big change for us. We did not attend the Boulder Farmers’ Market for the first time in 13 years. But thanks to you, our CSA members, we were able to get through another growing season. We feel honored to grow food for you and your families and we hope to feed you again next year. Thank you for helping to keep small family farms alive in Boulder County.

With gratitude, Amy

Posted in 2017, Farm, Newsletter | 1 Comment

Lovely Parsnips


Parsnips are one of the longest growing crops we have, maybe the longest. We plant them in April, early April and they grow all spring and summer long and we finally harvest them in the fall after a frost or two.

Parsnips have a unique sweet and earthy flavor. They can be substituted for, or mixed with, any other root vegetable; potatoes, carrots, rutabagas, turnips, beets (what other root vegetables am I forgetting?). I love to mix any and all root vegetables in soups or  mashed together or roasted . These all are great with leeks and onions and shallots too. Oh, and winter squash! All of the fall vegetables are happy together in any dish or recipe. So, if you see a carrot recipe you like, feel free to sub parsnips or rutabagas if that is what you have.

Use your imagination, or just clean out your refrigerator, and make a lovely soup, or mash-up, or roast up some vegetables to eat during the week.


Last pick-up this week. Thanks for a great season.





Posted in 2017, Carrots, Recipes, Rutabagas

CSA Week 23

Here is our tentative list of what we **hope** to bring you for the Last week of CSA.

Regular Share
Pie Pumpkin
CHOICE: Carrots OR Winter Radish
CHOICE: Brussels Sprouts OR Cabbage
CHOICE: Onions OR Garlic
CHOICE: Turnips OR Red Beets

Large Share Additions

Posted in 2017, Farm, Newsletter

CSA Week 22

Here is our tentative list of what we **hope** to bring you this coming week of CSA.

Regular Share
Brussels Sprouts
CHOICE: Turnips OR Winter Radishes
CHOICE: Onions OR Garlic
CHOICE: Assorted Winter Squash

Large Share Additions
Three Other Items

Posted in 2017, Farm, Newsletter

Roasted Chilies Salad Dressing

I wasn’t going to post this recipe for the sole reason I couldn’t get a decent picture of the dressing or of even one of the salads I made with the dressing. Turns out roasted chilies aren’t photogenic in the least, or I am a bad photographer. Probably a bit of both.

Blogs are all about photos and I feel strongly that we eat with our eyes before we eat with our mouths. But this time, this one time I am going to ask for your trust, to believe me that this tastes a million times better than it looks.

Let me back up a bit and tell you what inspired me to try to recreate this salad. I was in Santa Fe earlier this summer. One of my favorite restaurants I have ever been to is Pasqual’s in Santa Fe. We had a great dinner (our 20th anniversary!) and guess what? One if the dishes I had was a salad of field greens with ‘fire-roasted Poblano chilies’. As far as I could tell it was just a vinegar based dressing with some Poblanos added. It was simple, delicious and unusual and unlike any salad I have had.

This is my attempt at recreating it. I have to say I am really happy with the salads I have made with this copy-cat dressing, and so is everyone who ate them.

I started with some of our roasted peppers. I have used Poblano and Anaheim,  fresh  chilies just roasted and chilies that were frozen and thawed. All are good.

Look farmilar?


For the dressing I used;

  • 1/4 cup balsamic vinegar
  • 1/4 olive oil
  • about 1/2 a bag of roasted chilies peeled, seeded and chopped
  • about 1/4 teaspoon each of ground cumin, coriander, salt and pepper

I threw that all in a jar and mixed it up really well.

See what I mean about the photos? ugg.

With this ugly dressing I made some really nice salads. I didn’t serve it on field greens like they did at the restaurant. I used what I had from our CSA share.

One time I had some nice tomatoes and I sliced them really thick and topped the tomato with ricotta cheese and roasted chilies dressing made with Poblanos. That is a shaved Brussels Sprout salad next to it. The chilies look like olives:(


This next salad is a sort of chopped salad made the dressing with the roasted Anaheim chilies.  I chopped up what I had; cucumbers, my last tomato (goodbye summer), a Carmen pepper, celery and a little bit of onion.


With the leftovers I added some white beans and some parsley and had that for lunch.


Hopefully you have a bag or two of roasted chilies in your freezer and might want to try this. I think you will really like how unique the chilies are in a salad.

Until next time.





Posted in 2017, Peppers, Recipes, Salads | 1 Comment

Shredded Brussels Sprouts Salad

We have a bumper crop of Brussels Sprouts this year and I couldn’t be happier about it.

I love Brussels Sprouts roasted, pan fried, blanched, braised and raw. I think B sprouts might be my favorite green vegetable.

If you like kale salad you will like Brussels sprout salads. I make B sprouts salad exactly the same way I make kale salad, like the ones here and here and here and here; shred the greens, make a dressing, massage the dressing into the greens, add nuts and dried or fresh fruit if you like,  and some sort of firm cheese and enjoy.

I’ll post a few pictures of the process, you don’t really need a new recipe, use any of the above links for kale salad (or make up your own recipe!) and sub Brussels Sprouts for the kale. They are all really tasty.

First you need to pop the sprouts of the stock of the plant. I have been finding that I get about a quart of sprouts, more or less, per stock and that is plenty for at least 4-6 generous portions.


Make a vinaigrette and shred the sprouts. You can shred them with a knife, get them as thin and you can, or use a food processor with the cutting blade, not the shredding blade. The shredding blade is to fine and makes mush out of the sprouts.

Mix the sprouts and vinaigrette in a bowl big enough to really toss everything in well.


I use my hands to mix everything up and really get the dressing on every part of the leaves. Mix it how you do when you massage kale salads. The sprouts get really bright green when you get it all massaged in really well.


Now add your nuts and cheese and whatever other extras you like.


And massage all that again.


Looking at that picture I wish I added some grapes or apples chunks, anyway. Now taste the salad very carefully. You really want to balance the acid and the oils in the vinaigrette and the salt and pepper too. It should taste bright, not tart,  but savory too.

Here are a few more photos of a warm salad I made with Brussels sprouts I followed this recipe.

Same thing; chop and dress the sprouts (taste and make sure it is balanced!).


Add the extras, I used lots of seeds and nuts and some dried fruit and I didn’t mix it I left the extras on top.


And added cheese.


And broiled it for 4 or 5 minutes.



It is melty and warm, but crunchy and fresh tasting.

I hope you are enjoying the Brussels sprouts bounty as much as I am.

Only 2 weeks left! Have a great week.







Posted in 2017, Kale, Recipes

CSA Week 21

Here is our tentative list of what we **hope** to bring you this coming week of CSA.

Early Morning Crew

Regular Share
Butternut Squash
CHOICE: Arugula OR Kale OR Bok Choi
CHOICE: Pepper Mix OR Brussels Sprouts
CHOICE: Carrots OR Potatoes

Large Share Additions
Pepper Mix AND Brussel Sprouts
Two Other Items

Posted in 2017, Farm, Newsletter

CSA Week 20

Here is our tentative list of what we **hope** to bring you this coming week of CSA.

Regular Share
Winter Squash
CHOICE: Carrots OR Celery
CHOICE: Peppers OR Roasted Peppers
CHOICE: Onions OR Garlic
CHOICE: Kale OR Turnips

Large Share Additions
Kale AND Turnips
Carrots AND Celery
Two Other Items

Posted in 2017, Farm, Newsletter