Hello 2018 CSA Memebers. I’m Mo McKenna. I write a weekly CSA food blog for the Red Wagon Farm. I also work at the Thursday CSA pick-up at the Farm.

Whether you are new to CSA or old pro, I hope you find my blog ideas useful. If you have any suggestions or question please let me know.

For the next 23 weeks we will hopefully (baring any crop failures) bring you a large variety, and amount, of vegetables. Week 1 share is full of an amazing variety and amount.

I like to trim, wash and store my vegetables as soon as I get home from CSA pick-up. It takes up less refrigerator room that way and it makes for easy addition of vegetables to  meals or snacks.

I got kale, hakurei turnips, bok choi,


Green garlic, and walking onions.


I trimmed and washed them.


Here they are bagged ready to store in the refrigerator. Much more manageable size, right?


Before I put stuff away I pulled out some of this weeks bounty for a really simple dinner. I made a miso soup with rice noodles and added my CSA vegetables. It’s kind of a riff on this soup I posted years ago.

I cut up enough vegetables for two of us. I use what I get, I don’t worry if they will ‘go’ together, they will. I just use what I have, and I had miso, rice noodles, eggs, and these vegetables. So I cut them up and sauteed them briefly.

And added them to the miso and noodles and put an egg on it. Bam, a delicious dinner in no time.


Have a great week.











Posted in 2018, Storage and Preparation | Leave a comment

Thankful For Our CSA Members

Our 2018 CSA pickups started yesterday. The beginning of the CSA season is always a time to reflect on how thankful we are for our members. We love growing food and your support is the main thing that makes Red Wagon possible.

Farming is a fickle business. It’s been a cool, wet spring and we’ve had three hail storms already this year! We are always at the mercy of Mother Nature and have to hope for the best while preparing for the worst.

Our CSA members provide us with a foundation of predictability in the midst of all this uncertainty. The most obvious thing is financial predictability. By committing to our CSA you allow us to make a budget and a crop plan that will get us through the year.

You also help us through the highs and lows of the season. While we try to have your shares be about the same size each week, this doesn’t always happen. We are able to give you a little bit less during tough weeks and a little more in abundant weeks. In this way we aren’t wasting food by always producing too much.

One final benefit is the personal connections we have with CSA members. We get to see your faces and share stories each week at pickups. Then over the years many of these weekly interactions have turned into lasting friendships. We didn’t know quite what we were getting into when we opened up our first CSA to members in 2007, but it has turned into something truly wonderful. Thank you.

Garlic Scapes

Posted in 2018, Farm, Newsletter | Leave a comment

CSA Week 1

Hello CSA Members!

Next week is our first week of our CSA season. Here is what we hope to bring you!

CHOICE: Pea Shoots Or Herbs
Hakurei Turnips
Green Garlic
Walking Onions
Bok Choi
CHOICE: Baby Red Russian Kale or Lettuce Mix

Pea Shoots AND an Herb Choice



Posted in 2016 | Leave a comment

Harvest Your Own CSA Share

Thank you so much to everybody who came out for our Harvest Your Own CSA Share event last week! We had a great time and everybody learned to harvest Egyptian walking onions, arugula, spinach, and green garlic. We can’t wait to see you all at the beginning of CSA pickups next week!


Posted in 2018, Farm, Newsletter | Leave a comment

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

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