CSA Week 1

Hello CSA Members!

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

Harvesting Pea Shoots!

CHOICE: Pea Shoots OR Chives OR Sorrel
Green Garlic
Hakurei Turnips
Egyptian Walking Onions
CHOICE: Spinach OR Arugula OR Braising Mix
Red Russian Kale

CHOICE: Arugula OR Braising Mix
Rainbow Swiss Chard


Posted in 2019, Farm, Newsletter | Leave a comment

Thankful For Our CSA Members!

It’s hard to believe that we are at the end of another CSA season! This has been a tough weather year–lots of hail with a big hail storm in June. Then a very cold freeze a few weeks ago that wiped out many of our greens and a lot of our root crops as well. It feels like a huge accomplishment that we were able to get a good assortment of veggies to our CSA members each week!

I can’t say enough how much we appreciate our CSA members. You are what keeps our farm going and we look forward to seeing you each week. We hope to see you all again next May for another great CSA season!


Posted in 2018 | 1 Comment

Crock Pot Braised Cabbage or Cabbage Soup

This is the last week of 2018 CSA-Week 23. Thank you CSA members, we say it all the time, but I’ll say it again, Red Wagon wouldn’t be in business if it wasn’t for our Wonderful CSA members. I look forward each week to seeing you all at pickups. I love hearing what you liked best from the CSA the week before and what you made with your CSA bounty. I love hearing you say, ‘I can’t decide what to take, I want it all’ and ‘I am so sad this is the last week’. We are too, but we’ll be here next year. Hopefully you will be too.

Thank you too Wyatt, Amy, Javier, Lauren and all the 2018 Farm Crew. I have never seen the farm look so beautiful and productive. Have a restful off season.

OK. On to the braised cabbage.

I love braised cabbage it is the perfect side dish for grains or roasted vegetables or meats. I like to cook it until it is really silky and tender so a crock pot is the perfect method to set it and forget it until you come home to the welcome smell of a hot meal. I made braised cabbage today, but if you prefer soup to braising just add more liquid to the ingredients.

I like to clean out the vegetable bin when I am making braised cabbage or soup. Today I had about 1/2 a head of cabbage and a few other vegetables I added. I can’t think of any vegetable you couldn’t add to a braised dish. Celery root would be great, sunchokes, onions, even apples are good . You can use stock or tomatoes or apple juice or beer for your liquid, or any combination. I don’t think you can screw this up. I had a couple Parmesan rinds I added today.

This is what I used.


Bacon or sausage is always good if you are a meat eater. Eggplant or mushrooms would be good vegetarian options to bulk up this dish.

Cut the core out of the cabbage and wash and cut up all the vegetables you are using into bite size pieces and put everything to the crock pot and add some salt and pepper.


I used about 2 cups of the vegetable broth to the crock pot because I didn’t want soup, I wanted more of a braise. If you want soup add enough liquid to cover the vegetables, maybe use some stock and some canned or fresh tomatoes?

Put the lid on and either cook it on high for 4 or 5 hours or low for 7 or 8 hours.

That’s it. That took about 3 minutes.

I am off to CSA pickup so I will add a picture of it cooked when I get back from work.

I’ll see you at pick up.

Thanks for your support of Red Wagon Farm.



Posted in 2018, Cabbage, Recipes

CSA Week 23- Our final week of pick ups for 2018

Hello CSA Members!

Fresh Heirloom Carrots

This is our last week of pick ups for the 2018 season. All weekly, biweekly A & B shares are scheduled to pick up a share!

Here is what we *hope* to bring you for Week 23 of our CSA:

Butternut Squash
CHOICE: Parsnips OR Celeriac
Lettuce Mix
CHOICE: Kale OR Collard Greens OR Cabbage

Double Carrots
Parsnips AND Celeriac




Posted in 2018, Farm, Newsletter | 1 Comment

Pizza Beans From Smitten Kitchen

Earlier this year I posted a recipe for Greens and Beans. Beans with vegetables are a staple at my house. I was telling Wyatt how, for a quick dinner I often open a can of beans and a jar of tomatoes or tomato sauce, add some vegetables, toast some bread, throw an egg on it and call it dinner…he said he never makes beans. I can’t imagine.

Wyatt, this one’s for you. Make some beans.

I saw this recipe for Pizza Beans, it is pretty much what I make as a staple meal, but a little gussied up. This would be a perfect dish for a potluck.


I followed the recipe almost to the letter so I won’t post it here, just use the original recipe. I took some pictures so you can see how easy it is. I used 1 pound of dry white navy beans and cooked them in my pressure cooker. The recipe calls for butter beans. I used what I had and I really liked it. I think you could use almost any bean, or even a couple of cans of store bought canned beans if you don’t have time to make beans from scratch.

First  chop up your vegetables. Actually quite a few vegetables, saute the firm vegetables and when they are soft add a bunch of chopped kale, chard or spinach would work too. Saute that until it is wilted.


Add your cooked beans to the vegetables. I added the bean broth instead of the wine the recipe called for. If you use canned beans I would drain them and use wine or vegetable broth, mix that up and add in the tomatoes.


Cook that down just a little. I moved my beans from the skillet to another dish, I was worried it might spill over in the oven. Do whatever you are comfortable with. Then top all that with some cheese and bake it until the cheese is melty.


When I took the first bite I was mad at myself for not adding olives and mushrooms-It is called Pizza Beans right? Duh. Sausage would be great too-pepperoni(!?). I think I’ll try to add some pizza toppings ON TOP of the cheese next time I make this, like tomatoes and mushrooms on top. This will be a go to meal for us I can tell.

Two more CSA weeks left. I’ll see you at pickup.



Posted in 2018, Carrots, Chard, Greens, Kale, Recipes | 1 Comment

CSA Week 22

Hello CSA Members!

Here is what we *hope* to bring you for Week 22 of our CSA:

Pie Pumpkin
CHOICE: Potatoes OR Sunchokes
Beets OR Hakurei Turnips
CHOICE: Beets OR Hakurei Turnips
CHOICE: Leeks OR Brussels Sprouts
CHOICE: Kale OR Collard Greens OR Cabbage

Leek AND Brussels Sprouts
Beets AND Hakurei Turnips
Butternut Squash

Apples & Pears



Posted in 2018, Farm, Newsletter

Pumpkin Butter


This is really squash butter, but pumpkin butter sounds better. Like apple butter this has a smooth velvet consistency. Unlike apple butter this cooks in about 1/2 hour and doesn’t need to cook down for hours to gain that sought after consistency.


When I cook a squash I almost always have leftovers so I am always looking for ways to use squash up. I had roasted a kabocha squash earlier this week and had lots leftover so I made this pumpkin butter ( I still have some leftover!). This comes together really quickly and tastes like Fall in a jar.


2 cups cooked pumpkin or any winter squash
1 to 1 1/2 cups unsweetened apple juice you need to adjust the amount depending on how dry or moist your pumpkin is)
2 teaspoons of you favorite pumpkin spices I used ginger and allspice
1/4 cup brown sugar
1/4 cup pure maple syrup or more brown sugar if you don’t have any maple syrup

Combine all ingredients in a heavy-bottomed, deep, medium saucepan. I mashed my squash into the other ingredients with a potato masher. In hindsight I should have used an immersion blender or blended it in a food processor. Cook everything on medium-high until it comes to a soft boil, add apple juice if it is too dry. Place a lid over the pan, leaving it tilted to let the stem out. The mixture will be very thick and splatters like thick  spaghetti sauce. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. Again, add  apple juice if the mixture is too thick. It will be really shiny and smooth and smell like pumpkin pie when it is done.
Store in airtight jars in the refrigerator up to two weeks. You can freeze the pumpkin butter too.

I had it on oatmeal this morning.


Have a great week. I’ll see you at pickup trying to stay warm and dry.


Posted in 2018, Recipes, Winter Squash

Pumpkin Salad Dressing and CSA Salad

This is a creamy bright satisfying dressing that compliments sturdy greens like kale and cabbage or holds up to a composed salad like this CSA salad I made pictured below. It would be delicious in a composed chicken salad with blue cheese.
I used everything from last weeks CSA share for this salad; arugula, roasted beets and squash, apples, eggs and the blob on the bottom is baba ganoush from the eggplants we got last week.
The dressing is super quick to make with leftover roasted squash or pumpkin.
Dressing – makes about 1 1/2 cups
  • 1/2 cup roasted squash or pumpkin mashed or pureed
  • 1/4 cup vinegar-I used apple cider vinegar
  • 1 tbsp maple syrup or brown sugar
  • salt and pepper
  • 1/2 cup olive oil

Put everything in a mini food processor or in a jar and mix with an immersion blender. Taste and see if you need more salt or sugar or oil if it is too thick.

Three weeks left of CSA! I’ll see you at pickup!



Posted in 2018, Recipes, Winter Squash

CSA Week 21

Hello CSA Members!

Here is what we *hope* to bring you for Week 21 of our CSA:

Watermelon Radish

Winter Squash
CHOICE: Winter Radishes OR Parsley
CHOICE: Eggplant OR Celery
CHOICE: Tomatoes OR Assorted Peppers
CHOICE: Leeks OR Brussels Sprouts
CHOICE: Kale OR Collards OR Cabbage

Eggplant AND Celery
Leeks AND Brussels Sprouts
Hakurei Turnips

Apples & Pears



Posted in 2018, Farm, Newsletter

Small Batch Sauerkraut

Fermented food is so good and so good for you. It is easy and fast to make with just a few ingredients, common kitchen tools and supplies.

What are we waiting for? Let’s do this.


Ideally you have a kitchen scale. Having the correct ratio of vegetables to salt/brine mixture makes making fermented food 99.9% foolproof. So, weigh your ingredients please!


INGREDIENTS                                           SUPPLIES

2-3 carrots (optional)                                Kitchen scale
2-3 cloves garlic (optional)                      Cutting board, knife and large mixing bowl
1 medium head fresh cabbage              Vegetable peeler, measuring spoon
1 tablespoon Kosher salt                         1-quart jar and a 4-ounce “jelly” canning jar
Width-mouth plastic storage cap

  1. Set up your clean jars and the ingredients you are using.
  2. Wash the cabbage and cut out the core. Shred your cabbage (and peeled carrots and garlic if you are using them) and weigh it out into a bowl. You will want to have 1 and 3/4 lbs (28 ounces) total weight of your vegetables. That is how much will fit in a quart jar and the perfect weight for 1 tablespoon of salt to allow for the proper fermentation to take place.
  3. Mix 1 tablespoon Kosher salt into the vegetables. Squeeze and massage the vegetables for a few minutes. You will see liquid starting to pool in the bottom of the bowl and the vegetables will start to look a little wilted. The liquid is actually a brine that will start the fermenting process.
  4. Pack the vegetable and brine mixture into the quart jar, really cram it in there-press-press-press it in there, it will all fit. You might want to pound it into the jar with the back of a wooden spoon-keep at it until it is all in there. Once you get it all in the jar you will need to keep the vegetables under the brine, that is what the little jelly jar is for. Sometimes, if I remember, I like to cut a little piece of a cabbage leaf out the size of the jar to help hold the vegetables down under the brine and the jar. It isn’t necessary, just a jelly jar will work. It’s just a little cleaner with the cabbage leaf though.


5. Put the plastic cap on the jar, and that it is. I like to use the plastic lids because they don’t rust like the two piece lids that come with the quart jars. Also, I put the jar on a plate while it is fermenting because once the sauerkraut starts to ferment it will almost always over flow and make a mess.


6. leave that on the counter for 2 to 4 weeks. Taste it after two weeks and see if it is tangy enough for you. If you like it, put it in the refrigerator. It will be good for at least a year, though I doubt it will last that long. You’ll eat it all and start making more!

You can substitute beets or apples for the carrots and ginger or turmeric for the garlic. Honestly there are endless combinations you can make, this is just a starting point.

I love this time of year and I really love putting food up to enjoy in the winter.

See you at pick-up.



Posted in 2018, Cabbage, Recipes