CSA Week 3

Hello CSA Members!

Welcome to week 3 of CSA! We’re excited to bring you some new veggies into the mix this week.  And here’s hoping for great weather during pickups!

Here is what we hope to bring you for Week 3 of our CSA:

Herb Choice
Allium Choice
Bok Choi

Double Bok Choi

Will start later this season (July)

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Garlic Chives vs Onion Chives

Every week we try to provide an herb choice with your CSA share. I think that herbs are an easy way to elevate a so-so dish to a ‘wow’ dish, so I really love that herbs are included in our CSA shares.

This week two of the herb choices are garlic chives and the more common onion chives.

In the photo below garlic chives are on the left. They are larger and have flat leaves and taste mildly of garlic and onions. The onion chives are on the right and are tube shaped and hollow and have a mild onion flavor and are very tender.

Garlic chives can be eaten raw but also hold up to cooking and are very similar in texture to leeks when they are cooked-kind of melting into a dish. Onion chives are almost always used fresh and raw and are bright and have a slight ‘snap’ when you bite them.

Lots of Asian dishes use garlic chives, they are great tossed last minute in soups or any sauteed meat, egg or vegetable dish.

I grilled some asparagus the other day and heated up some butter with garlic chives while the asparagus was cooking.

This simple side dish was totally the star of our meal.

If you haven’t tried garlic chives maybe grab some this week and give them a try and let us know how you like them.

Have a great week and I’ll see you at pickup.



Posted in 2023, Herbs, Recipes | Leave a comment

CSA Week 2

Hello CSA Members!

Last week was an awesome kick-off to our CSA season! Seeing continuing members, meeting new members, and working with our fabulous workshare volunteers was sweet and exciting. This week, we welcome our biweekly B members to the mix!

It looks like a cloudy week ahead, but we’ll be out there with your veggies, rain or shine.

Here is what we hope to bring you for Week 2 of our CSA:

Herb CHOICE or Pea Shoots
Green Garlic
Walking Onions
Collard Greens
Bok Choi

Extra Bok Choi

None – Will start later this season.


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20th Season at Red Wagon!

Amy and Wyatt circa 2004

Amy and Wyatt our first season. Look at those baby faces!

We are entering our 20th season here at Red Wagon Farm! I don’t think I could have imagined that we’d be where we are now way back when we started our first season in 2004. I tell everybody that farming and gardening are all about trial and error. We’ve made a lot of errors! But Wyatt and I have always tried to learn from our farming mistakes so we can get better each season.

We started out by selling veggies at various farmers’ markets, having a farm stand in Lafayette, and selling our veggies to local restaurants. We waited a few years to start our CSA because Wyatt and I wanted to be confident that we could actually give our members a full season’s worth of veggies. So far we’ve never fallen short! Sometimes we’ve given out small shares for a few weeks due to challenges like hail storms or the flood in 2013. But we’ve always been able to make up for it with extra produce later in the season. We have a handful of CSA members who’ve been with us ever since our first year in 2007. We are so grateful to those members for their support all these years! It’s also been so nice to get to know them and see their families grow.

Cherry tomatoes

Red Wagon’s signature mix of cherry tomatoes.

We are always trying new varieties for each type of vegetable we grow–even things like zucchini and lettuce. Wyatt spends many days each winter pouring over the seed catalogs to pick out new varieties to grow the next season. He looks for varieties to try that might have great flavor, or better disease resistance, or different days to maturity. One of my proudest successes is our mix of cherry tomatoes. When people tell us our cherry tomatoes taste like candy, I tell them that’s two decades worth of us trying different varieties to find the best tasting ones!

Javier and his daughters

Javier occasionally gets to bring his little helpers to the farm with him when they have a day off school.

Wyatt and I have had a lot of help to get Red Wagon this far. My best guess is that we’ve had about 800 employees over the years. A few of those people have stayed at Red Wagon for many years. I can’t even remember how long Javier as been at Red Wagon. It has to be 13 or 14 years! Javier grew up on his family farm in Mexico and I tell people that Javier can do anything! He does a lot of the large-scale work at the farm like plowing the fields in the spring, hilling the potatoes in the summer, or using the tractor to cultivate the winter squash. He also spends a lot of time fixing the farm equipment. There are a lot of pieces of machinery that need maintenance and repairs here!

Mo's wedding meal

Here’s Mo making our wedding dinner!

Mo has also been at Red Wagon for a long time. It has to be close to 15 years. The easiest way to describe Mo is that she loves to feed people! She started out by working in the fields at Red Wagon. She’s managed the CSA pickup at our farm on N 63rd Street ever since our first year of having a pickup here in 2012. She’s also been writing our recipe blog for 10 or 12 years. I love the meals that Mo creates for her blog posts. She makes approachable dishes with a “use what you have” attitude. Her recipes often give directions that say things like “use whatever greens you got this week in your CSA share”. Her photos give you a great idea of all the steps you’ll take to prepare your meal. (Although I confess that Wyatt is the one who actually cooks all those meals in our house. I just do the eating!) Plus the flavors practically pour out of her photos! When Wyatt and I got married I asked Mo if she would make our wedding dinner. I think that sums up how much I love Mo’s cooking!

Kai with bouquet

Kai is able to keep smiling through almost whatever chaos the farm brings for the day!

Kai hasn’t been at Red Wagon quite as long–this is her fifth season. Many of you know her from being our CSA manager for three years. She started bringing her baby, Ash, to work with her last summer just a few weeks after he was born. It wasn’t practical to load him into the CSA truck with her every afternoon so she started orchestrating things at the farm from her post in the “barn” at our new location at Thomas Open Space in Lafayette. Her “we’ll make it happen!” attitude is what makes it so our veggies get out the door and to your CSA pickup each day.

We’re so happy to be starting another season at Red Wagon and we’re looking forward to feeding all of your families for another season!

With gratitude,


Posted in 2023, Farm, Newsletter | 1 Comment

Welcome 2023 CSA Memebers!

Welcome new and returning CSA members. If you are a returning member, a million thanks for your continued support. I was looking at the Member List and was so happy to see so many people I know. If you’re new, thank you for your trust. I look forward to getting to know you.

I have been writing the Farm Blog- ideas and recipes, for a long, long time. Most of my posts are straightforward and easy to follow recipes. There are also storage tips and preparation. Check them all out here in the archive.

My over arching goal is to teach and inspire you to be flexible with your weekly CSA share with recipes that appeal to you; be it recipe ideas from this site or any book or source that inspires you.

I try to only include what you got in your CSA share that week because I know a lot of what you are getting is new to some of you and you might need a few ideas to use the unfamiliar vegetables.

I know lots of you are really accomplished cooks and bakers. Please let me know what you are making with your CSA, inspire me!

I’ll be at the 63rd Street Farm pickup on Wednesdays and Thomas Open Space on Thursday’s, come and say “Hi”.

2023 CSA here we come. I can feel it already this is going to be a good year. See you at pickup.


Posted in 2023, Farm, Newsletter | 1 Comment

CSA Week 1

Hello CSA Members!

We’re so excited to see you all for our first CSA week of the season! Watch the forecast for rain. We’ll be there rain or shine, however, and we hope this first share brings you loads of sunshine.

Here is what we *hope* to bring you for Week 1 of our CSA:


Herb Choice or Pea Shoots
Green Garlic
Walking Onions
Hakurei Turnips
Bok Choi

Choose 2: Herb Choice or Pea Shoots
Double Asparagus

None – Will start later this season.


Posted in 2023, Farm, Newsletter | Leave a comment

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