Join our Winter CSA!  See details →
🔍

Blog

  • Pumpkin Cake

    If I had a love language it is probably vegetable or fruit desserts. Celeriac or apple cake, rhubarb pie, peach crumble, they all speak to me unlike any other food.

    Using homemade roasted pumpkin puree adds a special texture and depth of flavor to cakes and pies that you can’t get from canned pumpkin puree.

    This cake is creamy and plush and very pumpkiny!  It’s special but not fussy.

    I didn’t change anything in the recipe I got here except for a couple high altitude adjustments. It makes three 8 inch layers or one 9 x 13 inch cake. I used two layers and froze the other layer. This freezes perfectly with no detriment to flavor or texture.

    • Pumpkin Cake
    • 2 cups (250g) all-purpose flour (plus 2 Tablespoons for high altitude)
    • 2 teaspoons baking powder (1 1/2 teaspoons high altitude)
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 and 1/2 teaspoons ground cinnamon
    • 2 teaspoons pumpkin pie spice ( I used chai)
    • 1 cup (226g) vegetable oil
    • 4 large eggs
    • 1 cup (200g) packed light or dark brown sugar (minus 2 tablespoons for high altitude)
    • 1/2 cup (100g) granulated sugar
    • Scant 2 cups (425g) pumpkin puree (a can of Libby’s pumpkin is 15 oz)
    • 1 and 1/2 teaspoons pure vanilla extract

           Directions

        1. Preheat the oven to 350°F (177°C) and grease a metal or glass 9×13-inch baking pan or three 8 inch pans (I used three 7 inch pans)
        2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
        3. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.
        4. Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover the cake with aluminum foil.
        5. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely and frost as desired.

     

  • Thank you for your support!

    We made it to the end of another CSA season! We had many successes and challenges as we do every year. However, this year has felt very disorienting. I’ve had many people ask me questions all through the season and the answer often started with “Remember how we didn’t have winter this year?”

    I started to have an inkling of how strange this year would be when we were finishing up a record dry winter and having a heat wave in March. Storm after storm missed us in the spring and Wyatt was completely puzzled as to when and what he should be planting. I was giddy when we finally had a wet snowstorm at the beginning of May. It made me feel like there was hope. The summer was hot and dry and we had conserve our irrigation water even more than we usually do. Some crops suffered a bit from the lack of water be they made it through better than I thought they would.

    The weather pattern was unlike anything Wyatt and I have seen before which make timing difficult. Our past experience didn’t seem to apply in many cases. Our irrigation water didn’t start until much later than usual so many spring crops got started very late. We had the smallest CSA shares we’ve ever had for the first week or two of pickups. Fortunately, things caught up quickly and our fields felt abundant by the end of May.

    The hot, dry summer seemed to speed up a lot of crops. We had Zucchini and Cucumbers in June. I don’t think we’ve ever had those crops so early. Our tomatoes were also about a month early. They were ready in July and finished up their peak production by the beginning of September. Part of that was due to disease but a lot of it was that the tomatoes ripened so much earlier than usual. I think a lot of people missed out on canning tomatoes because you would have had to do it in mid-August this year. But regardless of the timing I know that Wyatt is happy that we were able to feed you with great tomatoes and cherry tomatoes.

    One of the things I am most grateful for is our team at Red Wagon this year. We’ve had so many wonderful people working with us. Many people have been with Red Wagon for at least a few years and a several have been with us for over 15 years–shout out to Javier and Mo! A few years ago we started bringing some of Javier’s extended family here from Mexico to work with us for the summers. I have been learning how to navigate agricultural worker visas. It’s time-consuming and expensive but the benefit is that we are working with people who have the knowledge and experience of many years of agricultural work. In the first few years after Covid I didn’t think we would be able to find enough people to work on our farm. It felt like we could no longer find people who were willing and able to work in the field. I am so grateful to Javier and his family for what they have brought to Red Wagon.

    I feel so grateful to our CSA members this year. Your partnership in supporting Red Wagon is especially meaningful in years like this one. Despite all of the challenges I consider this year a success. Maybe navigating our way through makes it feel like more of a success than usual. I am relieved that we were able to feed you for the entire summer! Thank you to everyone who asked how our season was going and offered encouragement and support. We couldn’t do it without you!

    With gratitude,
    Amy

  • Arugula Salad.

    Arugula is a tender green in the brassica family. Its flavor is nutty, spicy and peppery. Some people describe it as ‘bitter’ and don’t like the pungent ‘bite’ of the undressed leaves. Fair enough, let’s fix that! By adding just a little (or a lot!) fat (oil, cheese, olives, nuts, avocado) and acid (vinegar, lemon, lime, orange) this dressing tames and rounds out the heat and bitterness of the arugula. Now you can customize the salad further with your favorite additions of protein, fruit or nuts you’ll have a really interesting satisfying salad.

    Arugula Salad

    •  Arugula (a CSA portion is what I used, it’s about 7 ounces), washed and dried

    • 2 tablespoon oil (olive, walnut are both great but any kind), more as needed

    • 2 teaspoons fresh lemon juice or vinegar, more as needed

    • Kosher salt and pepper to taste

    • 2 ounces, shaved or grated cheese (goat, parmesan are great) again, more as needed.

    • Optional add-in ingredients; any chopped fruit (fresh or dried), flavored oil, nuts (candied nuts are especially good) any cooked protein, salmon and grilled tofu are really good.

     Directions

    In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice (or vinegar), and sprinkle with salt and pepper. Toss with your hands, make sure all of the leaves are covered with dressing and taste for seasoning. If it is too tart add a little oil and toss, if it isn’t tart enough add a little lemon or vinegar and toss and taste again, it should taste bright but have a nice mouth feel of oil coating the leaves. Don’t forget salt and pepper. Add the optional add-ins if using now.

    I really hope you non-arugula lovers try this. You arugula lovers already know how good this is!

    Have a great week.

    Mo

     

  • Winter CSA 2026/2027

    We are excited to announce our 2026/2027 Winter CSA! Click here to join.

    Details:

    • Two Pickup Locations:
      • Wednesdays at Red Wagon Farm at 7694 N 63rd St, Longmont (near Niwot).
      • Thursdays at Red Wagon at Thomas Open Space at 1640 W Baseline Rd, Lafayette.
    • Pickup times: 3 to 6 pm.
    • Pickups are from 10/28/26 – 1/28/27
    • Weekly Veggie Share $663 (13 pickups)
    • Biweekly Veggie Share $357 (7 pickups)
    • Mushroom and Coffee Shares also available.
    • Prices are prorated if you join after Oct 28.

    Possible crops we will have (depending on weather and availability):

    • Fruit: apples, pears
    • Greens: lettuce, spinach, arugula, bok choi, kale, chard, collards
    • Onions, garlic, leeks, shallots
    • Potatoes
    • Carrots
    • Beets
    • Cabbage
    • Roasted chiles
    • Winter squash
    • Pie pumpkins
    • Herbs
    • Rutabagas
    • Celeriac
    • Winter radishes
    • Turnips
    • Kohlrabi

    Click here to see what was in our Winter CSA shares every week last year.

    2026 Biweekly Dates Winter CSA

    Click here to join now!
    Email csa@redwagonfarmboulder.com with questions.

  • 5 Ingredient Green Chile Relleno Casserole

    Some of you might remember this Relleno Casserole was popular in the late 1970’s and 1980’s when Tex-Mex food was hitting it’s stride.
    This baked casserole has the hallmarks of traditional fried rellenos, but soooooo much easier!! It’s got fluffy egg custard, lots of cheese layered with perfectly roasted chilies from your CSA share.
    This is the ultimate make-ahead brunch or cozy-quick weeknight dinner.
    5 Ingredient Green Chile Relleno
    • 6 eggs
    • 3/4 cup milk, cream or 1/2 and 1/2 or milk alternitive, not sweetened
    • 2 tablespoons flour gluten free is fine here
    • 1 teaspoon kosher salt
    • 1 pound roasted Anaheim or Poblano chiles
    • 1 1/2 to 2 cups (8 ounces) shredded cheese, Jack, cheddar, pepper jack pretty much use what you like

    • Grease an oven proof 8X8 pan and preheat oven to 350F
    • Mix the custard ingredients in a bowl, eggs, milk, flour and salt
    • peel and deseed the peppers
    • Spread half of the green chiles in an even layer on the bottom of the prepared dish, then top with half of the shredded cheese. Top with the remaining chiles and then the remaining shredded cheese. Pour the custard over the casserole.
    • Bake in preheated oven for 40-45 minutes until puffy and golden. It kind of pulls away from the sides when it’s done and collapses like this after a few minutes out of the oven.

    This is great for potlucks and leftovers taste almost as good as just made. Add some beans and a salad for a nice filling meal.

    Have a great week.

    Mo

     

  • Roasted Carmen Peppers and Romesco Sauce

    Roasted Carmen peppers are a really thick walled sweet red pepper.

    The possibilities are endless with what you can do with these. I love them added to grilled cheese or any pasta dish, add them to egg or tuna salad, top a pizza with them, any rice or grain bowl would be so delicious with roasted peppers. I really like to make Romesco sauce. Like roasted Carmen peppers, this sauce makes just about anything more delicious.

    The ingredients are almost exactly the same for making pesto if you swap the peppers for basil. Nuts, oil, garlic (hard to see but there) and acid (vinegar, I ended up adding lemon too) same as pesto. Anything dish you like with pesto I think you will like with Romesco sauce.

    This couldn’t be any simpler to make. The hardest part is cleaning the blender or food processor, depending which you use. Oh, I usually use tomatoes or sundried tomatoes. I didn’t have any so I left them out. I didn’t miss them. I liked the texture better I think without.

    Romesco Sauce

    • 1 pound of roasted red peppers seeded and peeled
    • ½ cup raw or roasted almonds or any nut
    • 2 medium-to-large cloves garlic peeled
    • 1 tablespoon sherry vinegar or red wine vinegar
    • 1 teaspoon smoked paprika
    • ½ teaspoon each of salt and pepper to taste
    • ¼ teaspoon cayenne pepper
    • ½ cup extra-virgin olive oil
    • 1 tomato or 1/4 cup sundried tomatoes (optional)
    • 1/2 the juice of a lemon. I added this after I tasted it. Taste yours and see if you want a little more zip

    Put everything in a blender or food processor and blend until you are happy with the texture. I made it smooth this time. Sometimes I like it a little chunky so I can taste the almonds. Both ways are nice.

    I was at a Farm to Table dinner one time (exactly one time) and the vegetarian meal was roasted vegetables served with Romesco sauce. It was delightful. It was made with summer vegetables but winter vegetables make just as lovely a dish I think.

     

     

     

     

  • Tiger Vegetable Salad

    I don’t know why this is called a Tiger Salad, but I like the name so I’ll go with it.

    Tiger Salad is a zesty clean tasting salad made with sliver thin cut vegetables-usually Anaheim or bell peppers, zucchini, cucumber and onions-lots of fresh herbs too. You can vary the vegetables to whatever you have. This is a rough amount and enough for two main dish salads or for several people as a side salad.

    The 5 ingredient tangy dressing makes this so fast to make in 15 or 20 minutes start to finish.

    Tiger Salad

    • 1 cup soft herbs, like cilantro, basil, mint or parsley chopped. Feel free to mix whatever herbs you have
    • 2 or 3 peppers like Anaheim or bell as thinly sliced as you can manage
    • 1/2 to 1 cup of thinly sliced onions
    • 1 cucumber or zucchini sliced into thin strips
    • optional extras, almonds, sesame seeds, tofu, pan fried dumplings or salmon are all good additions to make it more of a meal.
    • Dressing
    • 1 1/2 tablespoons rice or sherry vinegar
    • 1 1/2 tablespoons toasted sesame oil
    • 1/2 teaspoons soy sauce
    • 2 teaspoons sugar or agave syrup
    • salt to taste

    Mix the salad ingredients in a bowl and the dressing in a separate small bowl. Toss about 1/2 the dressing with the salad ingredients and tasted it and see if it is enough, add more if needed. You don’t want it soggy. I usually only use 1/2 the dressing.

    Tiger Salad with dumplings makes a really nice meal.

     

     

     

  • Blistered Shishito Peppers

    Blistered shishito peppers are favorites at Tapa and Sushi Bars. Shishito peppers are a favorite staple crop here at Red Wagon.

    The seeds of most peppers are bitter, you almost always discard them. But the seeds of the Shishito pepper are almost a caviar texture, creamy and succulent and very juicy and part of their appeal. Shishitos are a thin-walled pepper, sort of like sweet peppers, Jimmy Nardelo if you are familiar with those.

    You can grill Shishitos or pan sear them. Both are equally delicious.

    Start by heating a heavy steel or cast iron pan to medium high olive oil slicked in the pan and put your washed peppers in the hot pan.

    Sear the peppers on all sides-it only takes a few minutes so don’t walk away. The peppers will puff up and some even pop open!! that’s ok-they pop and spit sometimes for some reason!

    That is it. A little salt and pepper and maybe a squeeze of lime or lemon and you have a restaurant worthy appetizer or side dish.

    I seared some shrimp and Cajun seasoning with shishitos for a super fast and fancy feeling meal.

     

  • Baba Ghanoush

    Roasting eggplant renders the flesh a creamy magical smoky rich texture. This simple dish elevates anything you want to serve it with, beyond the classic pita and toasted bread- it’s a great dip with seasonal vegetables, a creamy rich accompaniment to roasted meats or vegetables or tossed with pasta for a creamy low carb sauce.

    You only need a few ingredients; a couple roasted and peeled eggplant, tahini, juice of  one lemon, garlic and olive oil. I took the below photo after I roasted and peeled the eggplant…not too pretty:(

    Baba Ghanoush

    • 2 or 3 medium-sized eggplants-roasted and peeled
    •  1/2 cup (130g) tahini
    •  1 1/4 teaspoons coarse salt
    •  3 tablespoons freshly-squeezed lemon juice
    •  3 cloves garlic, peeled and smashed
    •  1/8 teaspoon chili powder -optional
    •  1 tablespoon olive oil
    • Chopped fresh herbs are great-dill, basil, chives, cilantro. Any soft fresh herb you like will be delightful.

    To roast the eggplant you can use a stove top-gas or electric, an oven or grill. All work equally well. The key is to poke the eggplant before you roast it, so it doesn’t explode (no kidding) and cook it with a really high heat for at least 15 or 20 minutes on a grill or stovetop. It takes a good long time to blackened and collapse like this.

    Put all the ingredients in a bowl (peel the eggplant!) and mash it up. You can use an immersion blender if you want it smooth.

    Taste is, it should be bright and creamy and a little bite of garlic at the end. It looks like poi….tastes a lot nicer than poi :)

    This is a great dish to add to your repertoire of simple farm meals.

  • Grilled Zucchini

    Original post by Amy 2015,  photos updated 2026 by Mo.

    This is by far my favorite way to have zucchini. I feel like squash and zucchini often get mushy when you cook them. Grilled zucchini is crisp and has a slightly caramelized flavor.

    They key is to make your zucchini slices an even thickness so they cook evenly. Thinner slices are crisper, but burn more easily. Thicker slices are a little more forgiving. Start by heating up your grill to a pretty high temperature. Slice your zucchini while you’re waiting for the grill to heat.

    Trim the top and bottom off your zucchini. If you’re cutting the zucchini with a knife, start by cutting a thin slice down one edge. Now you can put that flat edge face down on your cutting board and it is somewhat easier to cut the rest of your slices without having your zucchini roll around. I am not great at cutting straight, so I like to use a mandoline slicer. (I highly recommend getting a mandoline slicer if you don’t own one already. You can use it to make even slices of all kinds of vegetables. McGuckin has a good selection of inexpensive mandoline slicers.)

    Season the zucchini with olive oil, salt, and pepper. Toss until the zucchini slices are thoroughly coated.

    Grill for about 5 minutes on the first side–until there are nice grill marks. Turn the zucchini only once. It will take about half as long to cook the second side. The zucchini is great served straight off the grill. You can also sprinkle it with a little bit of grated Parmesan. Or you can dip it in my favorite secret guilty pleasure–ranch dressing.