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!

Posted in 2016, Farm, Newsletter | 1 Comment

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

Red Wagon Farm

We have been offering Jerusalem artichokes in our CSA for years now, so many of you love them and look forward to getting them. This is some information for those of you who may be less familiar with them.

Jerusalem artichokes (also called sunchokes) are tubers belonging to the daisy family. The plant looks like an enormous sunflower plant. We dig up the roots to eat, much like potatoes. I don’t want to get into a health discussion here, but if you are interested you should look up the health factors of this tuber, especially if you eat it raw. It has some very unique health benefits.

You can use Jerusalem artichokes in pretty much the same way you would use a potato. Specifically, use it like you would a new potato because you don’t need to peel these. They are washed and ready to use.


They look a little…

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Posted in 2016

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

Posted in 2016, Farm, Newsletter

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.

Posted in 2016, Farm, Newsletter

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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Posted in 2016, Farm, Newsletter

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

Posted in 2016, Farm, Newsletter

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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Posted in 2016, Farm, Newsletter

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 with 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

Posted in 2016, Recipes, Turnips

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

Posted in 2016, Farm, Newsletter

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

Posted in 2016, Farm, Newsletter