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  • Reviving Greens

    Reviving greens to (almost) their just harvested freshness is super easy. You can revive any greens, kale, lettuce, chard, arugula, even broccoli will work using this method.

    This droopy bunch of kale is about a week old. It was in a plastic bag in the refrigerator. It is still fine to eat. If I was cooking the kale I would just wash it and go ahead and cook it. In this case I wanted a kale salad so I am going to revive it to give it a little crunch and freshness back.

    Fill a bowl or your sink with some cold water and add a few ice cubes if you have them. Trim off the stems and submerge your greens in the water for 20-30 minutes.  

    That’s it! Look how bright and happy they are!

    Drain and dry them really well and store them in an airtight container like a salad spinner or plastic bag if you aren’t using them right away.

    Don’t give up on your produce too soon! Give it a dunk and a chance!

  • Stuffed Eggplant

    This eggplant dish is gussied up grilled eggplants. You could use zucchini instead of or in addition to eggplant if that is what you have. It’s so hot this week I didn’t want to turn on the oven so I grilled them. You can roast your eggplant in a 400F oven if you don’t have, or want to use a grill. Roast them for the same time as you would grill them.

    Cut the eggplant in half and rub them with oil and salt and grill them on high for 15 to 30 minutes until they are soft. The time will depend how big your eggplant are. I have both Japanese (left) and Italian (right) eggplant.

    I topped my thin Japanese grilled eggplant with yogurt and a tomato relish I made with tomatoes, parsley and some red onions. I added a little lemon and olive oil to my yogurt, but that is all. Super simple.

    The fat globe Italian eggplant I topped with ricotta, basil and parmesan cheese. You could top these with any pizza topping and it will be delicious.

    This is a really quick meal I think you will really like. Leftovers are great in a salad or with pasta.

    Have a great week and try to stay cool. See you at pickup.

    Mo

     

  • Cabbage Garden Salad with a Yogurt Honey Mustard Dressing

    I don’t think I have ever made a salad without trying to use up odds and ends in the refrigerator and pantry. Today is no different. I am calling this a Cabbage Garden Salad but I could have called it “Kitchen Sink” or “Clean out the Crisper Drawer” salad. Garden salad sounded best to me so we are going with that. This dressing is thick so start with cabbage or kale, something substantial then use any vegetables you have; peas, cucumbers, turnips, broccoli, any fresh greens, peppers, any herbs; chop them up and throw in! The real star here is the dressing, we’ll get to that in a minute.

    Here is what vegetables I had.

    Shred the cabbage and chop up the other vegetables and herbs. I really like using a mandolin but if you don’t have one or like to use it just chop everything up.

    Arrange everything in a serving bowl and make the dressing.

    I saw this yogurt based ‘Sunny Honey Mustard‘ dressing and had to try it on a cabbage salad. It’s tangy and delicious and is assertive enough to stand up to this hearty salad. To make it you’ll need;

    • ½ cup plain Greek yogurt (any % fat will do)
    • ¼ cup olive oil
    • ¼ cup Dijon mustard
    • 3 to 4 tablespoons honey, to taste
    • 2 tablespoons lemon juice
    • 2 tablespoons apple cider vinegar or more lemon juice
    • 1 clove garlic, pressed or minced
    • ½ teaspoon fine sea salt

    INSTRUCTIONS

    1. In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
    2. This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
    3. Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

    Absolutely delicious. I hope you try it.

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

    (You can see my husband’s reflection/photo-bomb in the spoon lol).

     

     

     

  • Simple Celtuce Salad

    We haven’t been growing celtuce for very long here at Red Wagon. When we did, I absolutely fell in love with it. I really hope you try this wonderful vegetable.

    It’s easy to prepare, peel the tender outside to reveal the crunchy, juicy, tender, delicate mild flesh.

    You use it exactly like a cucumber or zucchini; raw in salads, simmered in soups, ribboned in a pasta or stir-fried.

    Try making this simple salad. I think you too will fall in love with celtuce.

    • 1 to 2 large celtuce peeled and cut into bite size pieces
    • 1 to 2 tablespoons chopped fresh herbs; basil, sorrel or mint are all nice
    • 2 to 3 tablespoons rice vinegar
    • 1 tsp agave or honey
    • Salt and pepper to taste

    Combine everything in a bowl and taste and see if you need more salt or sweetener

    Simple and delicious.

    Have a great week. See you at pickup.

    Mo

     

     

  • Young Grilled Fava Beans

    This fava preparation is a fun summery dish I think you will really enjoy.

    The fava beans you are getting this week are very young and tender.

    We harvest the plants young so you can eat the whole bean pod. Not just the innermost bean as with the more mature favas and edamame.

    This couldn’t be easier to make. You can use your outdoor grill or oven broiler. Heat your grill or broiler up to high. While it is heating toss your washed favas in some oil and salt and pepper.

    Grill or broil them for 3-4 minutes on each side until they are charred and blistered.

    While the favas are cooking I like to chop up some herbs to toss the favas into after they have cooked. You don’t have to do this but it is really nice. I had a handful of parsley, mint and spring onions.

    When the favas are nice and charred and you can see steam coming out of the skin they are done. Toss them in the herbs if you are using them, and a little more olive oil and salt and pepper.

    That’s it. I finished it with a little squeeze of lemon last minute. Grilled favas are great hot or room temperature and leftovers are just as good as when you made them.

    It’s a little messy but licking your fingers is part of the summery fun.

    Have a great week. See you at pickup.

    Mo

     

     

     

  • Green Tacos

    I really like meals that are adaptable to any vegetables you have in season.  Green Tacos are adaptable to ingredients on hand and the perfect midweek meal. Simply sauté any greens and vegetables you like, add salsa and something creamy like cheese or sour cream and there you have it.

    The original recipe is here.  I only changed a couple things using what I had.

    It was quick to make and very satisfying. I had some kale, walking onions  and garlic scapes and a little asparagus. You could use collards or broccoli and any allium you like. I loved the creamy tang of goat cheese but any cheese or yogurt or vegan option would work.

    As always, use what you like and have. My changes are in parentheses

    Green Tacos makes about 12 tacos. Great for leftovers.

    1 large bunch of greens, washed and tough stems discarded
    1 1/2 tablespoons oil
    1 large onion, sliced 1/4 inch thick (I used walking onions)
    3 garlic cloves, finely chopped (I used garlic scapes)
    1 teaspoon red pepper flakes (optional)
    1/2 cup water (I needed a little more)
    12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave (I heated mine on the stove)
    1 cup of any cheese or cheese substitute you like. (I used goat cheese)
    A large handful (6-10) cherry tomatoes (I used radishes and avocado)
    1 chipotle pepper in adobo sauce (a store-bought salsa or hot sauce will work) (I didn’t use this and didn’t miss it)

    Heat the oil in a large skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes.

    Meanwhile, slice the greens crosswise into 1/2 inch slices.

    Add the garlic and chili flakes to the onion and cook for an additional minute, then add the water, a large pinch of salt, and the greens.

    Reduce heat to low and braise, cover, for about 5 to 10 minutes or until the greens are nearing tender, but not quite finished.

    Meanwhile, put the cherry tomatoes (I didn’t use these, but feel free to if you have them) into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper in adobo and a large pinch of salt, and blend until smooth.

    Remove the cover from the greens and cook off the moisture until they are nearly dry.

    Season with salt and pepper to taste. Fill each taco with a tong full of the greens, top with cheese and or salsa.

    Enjoy!

    Have a great week. See you at pickup.

    Mo

  • Pea Shoots

    One of the best parts of being a part of a CSA is getting unusual or unfamiliar vegetables. This week everyone will be getting pea shoots in their shares and to some of you I bet this is a new item.

    Pea shoots are the top tender growth of the pea plant. Can you see the tip-top of the plant with the tendrils and delicate leaves?  That is all we harvest for pea shoots.

    Unsurprisingly they taste just like peas! They are very tender with a fresh-crunchy texture.

    You can store them in a plastic bag in the refrigerator for at least a week.

    One of my favorite ways to  enjoy pea shoots is in pesto.

    You can use them in salads, on sandwiches, or add them to a stir fry or fold them into scrambled eggs.

    I think you will love using them in different dishes all week.

    Have fun eating and I’ll see you at pickup.

    Mo

  • Asparagus and Spring Herbs Two Ways

    Is everyone enjoying the lovely asparagus and herbs we got in our CSA share as much as I am? It’s so great to have fresh vegetables and herbs again!

    I made a couple really simple dishes with my asparagus. I felt like I was eating in a restaurant while eating these, the addition of the herbs really elevates dishes and really made these special. I wanted to share what I made.

    I sauteed my asparagus with walking onions, chive blossoms and some mint (recipe below) – it made enough for two herby asparagus side dishes. The first one, I made some polenta and topped it with the asparagus and herbs.

    The second, we had an arugula salad with chopped eggs and topped it with the asparagus herb mix. Asparagus and eggs are classically delicious and this was so good with the beautiful arugula from our CSA share. Yum.

    I really like the bigger stalks of asparagus, I think they are more tender and have more flavor (not everyone agrees, some people really like the skinny stalks!). I do peel the bottom of the thick stalks because they are a little stringy but I don’t mind the extra step, I love the crisp thicker stocks.

    Prepare your asparagus by trimming and peeling it and chop up any herbs you are using.

    Any soft herb would be delicious here, basil, chives, tarragon, sorrel, walking onions aren’t really herbs but they cook very quickly so I used them just like herbs.

    I like to sauté the vegetables in olive oil and a little chicken or vegetable stock. I used Better than Bouillon mixed with about 1/3 cup water.

    Here is the asparagus, oil, stock and walking onions after just a few minutes of cooking when they are just starting to soften I add the soft herbs.

    Let that cook until it is tender enough to your liking, serve alone or with polenta or as a salad.

    Sauteed Asparagus and herbs

    • 1 pound of asparagus trimmed of stringy ends
    • 2-4 tablespoons of oil
    • 1/3 cup stock or broth
    • a large handful of soft spring herbs
    • 3 or 4 stocks of walking onions or green garlic

    Sautee oil and onions or garlic if using with asparagus until it is just starting to soften and add the stock. When the vegetables are just beginning to look glazed add the herbs. Continue cooking until the asparagus is done to your liking. Serve with a salad or over polenta making sure to scrape up all the herbs and onion clinging to the pan.

    We are getting asparagus again this week. What a treat! I hope you enjoy it as much as I am.

    See you at pickup.

    Mo

  • Welcome to the 2022 Red Wagon CSA from Amy

    We are so happy to welcome all of you to our 2022 CSA! We have lots of returning members, some brand new members, and some members who go way back with us. These folks started with Red Wagon way back in 2007 when Wyatt and I still had a farm stand at 95th & Arapahoe in Lafayette. We closed that down in 2012 a moved everything to Boulder and Longmont. Now 10 years later we’re back in Lafayette at Thomas Open Space farm and I love the fact that some of our original members are moving back to Lafayette with us!

    It feels like the last few seasons have been very challenging at the farm (and for everybody in general!) But first some good news…we were all biting our nails over the weekend while waiting to see what damage the snowstorm would bring. Even though we got a few inches of snow, almost everything survived and most crops only suffered mild damage.

    Damaged cucumbers
    The cucumbers look sort of ugly after being snowed on, but hopefully they’ll grow through it!
    Dead potato leaves
    A few of the leaves on the potato plants died.

     

    Zucchini in caterpillar tunnelsWe have come to love our caterpillar tunnels more and more. These are temporary structures that protect our crops from bad weather and keep it really toasty inside to let us have some crops ready earlier in the season. In this photo Wyatt is checking on the zucchini plants in one of the tunnels. Look how huge the plants are! We should have zucchini ready for you in a few weeks.

    We’ve been anxious about irrigation water for a while now. The snow pack looked good this winter but then we had one of the driest Aprils on record. Fortunately we have irrigation ponds at two of our locations so we were able to do some irrigation out of them. But Wyatt had to pump the water almost down to the level where our pumps could not pull anymore water out of the ponds. Fortunately, we do have irrigation water at Thomas Open Space farm in Lafayette so we planted a lot more there this spring than we had originally planned to. Our irrigation ditches have finally turned on and the moisture we received over the weekend will help. But the parched ground soaked up a lot of the water and all the reservoirs still need to fill. Hopefully we’ll continue to get some rain. (But no more snow please!)

    We’re still desperately short staffed. I thought that surely things would be better than 2021…but not so far. Fortunately the small crew we have this year is fantastic and we’re getting a lot done even with so few people. I’m glad some of you got to meet them when you came out to our farm earlier in May.

    Thank you all so much for trusting us to feed you this summer! We’re looking forward to seeing you every week.

    With gratitude,
    Amy

  • Hello 2022 Red Wagon CSA!

    Welcome returning and new CSA members.

    I’m Mo McKenna. I’ve been working at Red Wagon for over a decade in some capacity or another. Mostly now you will see me here, writing the recipe farm blog. I’ll also be at the CSA pickups at the Farm and at the new CSA pickup in Lafayette. I’m really looking forward to our new venue and seeing new faces!

    Whether you are a new or returning CSA member sometimes getting a CSA share can be a little overwhelming. I thought I would share a few things I like to do before the first pickup of the season.

    • Clean out your refrigerator. You need room for all the new vegetables, if you can see them you will use them. If they are buried them will probably languish and die :-(

    I try to do this before every pickup, I try. I at least like to clear out my vegetable bins to make room for my new vegetables and to remind myself what  I have and need to use up. Lots of room now!

    • Review how to best wash and store the different CSA crops you will be getting. You can start here and here too.
    • Have a plan for your food tops, peels and scraps. Will you compost? Make vegetable stock? Give it to your chickens?
    • Have a plan for bringing your CSA haul home. Will you use bags or a basket? Gather what  you like to use; plastic, paper or cloth. I have a basket with different bags to put my vegetables in right away when I pick them up. Lettuce and chard and kale don’t wilt if I put them in plastic right away and onions don’t get everything messy if bag them when I pick them up.

    A couple other tips I are;

    • If you are unfamiliar with a item we offer, take it and try it even if it sounds weird! That’s what CSA’s are all about! Branching out! Ask people at the pickup what to do with something you haven’t tried before or look here for recipe ideas. There is almost certainly a post on every crop we grow.
    • Plan a simple dinner for your CSA pickup evening. Early in the week Kai will always post a blog here to help you plan with what we are hoping to harvest for the week for you. You can always make a simple pasta or grain dish or maybe just make some toast and sauté some the vegetables you just picked up and put an egg on it!

    • Final tip; get a salad spinner if you don’t already have one.

    I am so looking forward to this new season. See you at pickup.

    Mo