CSA Week 8

Hello CSA Members!

Happy summer, and welcome back from your 4th of July vacations! We’re jazzed to bring you potatoes this week, and our zucchini and cucumber plants are bursting with fruits. The warm sun of late is also gracing our Lafayette farm with cheerful blooms in our flower beds off Baseline Road.

Here is what we hope to bring you this week:

Regular Share
Herb Choice
Garlic
Fava Beans
Zucchini or Cucumbers
Cabbage, Fennel, or Bok Choi
Potatoes
Greens Choice: Kale, Collards, or Chard

Large Share Additions
Zucchini AND Cucumbers
Double Potato Share
Two Choices from the Greens Zone

Fruit Share
Cherries!

Posted in 2023, Farm, Newsletter | Comments Off on CSA Week 8

CSA Week 7

Hello CSA Members!

It’s week 7. Last week, we realized how many members absolutely loved celtuce–a new crop for most of us. While celtuce is done for the season, we’re seeing so many new crops beginning to fruit. That means more and more variety as the weeks progress. We’re excited for this the current lection and hope you are, too!

Here is what we hope to bring you this week:

Zucchini

Regular Share
Herb Choice
Lettuce
Fennel
Fava Beans
Broccoli or Zucchini
Cabbage
Greens Choice: Kale, Collards, Bok Choi or Chard

Large Share Additions
Pickling Cucumbers
Garlic
Double Fava Beans
BOTH Broccoli and Zucchini

Fruit Share
Fruit starts this week with cherries!

Posted in 2023, Farm, Newsletter | Comments Off on CSA Week 7

Late June Crop Update

So far it has been a cold, wet start to the growing season. Way too wet! The Daily Camera says that Longmont has received 14.26″ of rain through June 20 as opposed to the average of 7.56″. And there was a day about two weeks ago when we got 2″ of rain at our farm on 63rd St!

The weather has caused some of our crops to be behind and it has also caused a few crop failures. One of the biggest problems with too much rain is that we can’t get into our fields when they are muddy. The tractors compact the soil when it is too wet. We also can’t use our seeders because the wet soil sticks to the seeders. And the seeds would rot anyway in wet soil.

Speaking of rotting due to wet and cold…our sugar snap pea seeds rotted this year. We planted them on time in March but the soil conditions weren’t right for the seeds to germinate so they rotted. I’m pretty sure this is the first time we’ve lost our sugar snap peas in the 20 seasons we’ve been farming. I know it is a huge disappointment as they are one of the highlights of the early spring crops!

Fava Beans

Fava Beans

We always plant the fava bean seeds in February and you’ll start seeing these at CSA pickups this week. The plants were established enough to make it through by the time all the rain started to hit.

We plant a lot of our crops on plastic agricultural mulch and that is what has saved us. The mulch keeps the soil from turning into mud when it’s this wet. It also heats up the soil and helps protect against the cold weather. There are many other virtues of using mulch. We would not be able to grow the wide variety of crops that we have without using mulch!

One of the challenges with agricultural mulch is that you have to have the right soil moisture to be able to lay the mulch with the tractor. Fortunately we had a few days here and there when we were able to lay a lot of mulch. (Thanks for working so hard to make it happen, Javier!)

We had a few dry gaps during all that rain and were able to put in a lot of our spring transplants: kale, chard, collards, broccoli, cauliflower, bok choi, celeriac, celery, leeks, and onions. We lost a lot of our onions due to very cold weather around April 15. We will still have some onions but the rest of these crops are a little bit behind but are looking pretty good.

We were also able to get our summer crops transplanted: tomatoes, peppers, eggplant, tomatillos, zucchini, cucumbers, and melons. They’re a little bit behind but they’re all doing well and we should start seeing them before too long.

Tomatoes in Caterpillar Tunnels

Tomatoes in Caterpillar Tunnels

A few years ago we decided to start growing the majority of our tomatoes in caterpillar tunnels. They really save us in challenging weather years like this one! Regardless of the weather, we get higher yields and nicer quality tomatoes out of the tunnels. And they protect against hail. We are able to do a good job of pruning the tomatoes and using the overhead supports to trellis the plants. Each year I tell our crew that if they do a good job trellising the tomatoes they’ll actually have a crop that they can harvest while standing up!

We currently have 6 caterpillar tunnels in the field–each about 100 feet long. I’d love to see us using more because they help many of the crops do better. Easy for me to say! I’m not the one who has to spend all the time and energy to build them each year! They are portable which has advantages in terms of crop rotation. So we move them to a new location each year and spend a lot of time putting them up and taking them down.

Caterpillar tunnels at sunset

Caterpillar tunnels at sunset

We are really struggling with beets and carrots due to the rain and cold. It is especially hard to get carrot seeds to germinate even in the best weather. They have to be planted close to the soil surface, they need consistent soil moisture. and they take about 14 days to put out roots that keep them alive anchor them in to the soil. Wyatt has planted carrot seeds a few times already this year only to have a huge rain storms wash away all the seeds a few days later. We’ll keep trying!

One of the crazy things we’re doing is starting our winter squash seeds in our greenhouse. Wyatt would normally plant the seeds in the field around June 1 but we were still getting a ton of rain then. Planting the seeds in the greenhouse buys us a few weeks as we let the seeds get started in a protected environment. We’re hoping to start transplanting thousands of winter squash plants into our fields later this week.

Winter squash seedlings in the greenhouse

Winter squash seedlings in the greenhouse

Every year on a farm has good and bad. Last year the spring was really hot and dry. This year we’ve been dealing with cold and wet. We have our failures every year, but so far we’ve always had lots of successes as well! Thanks for sticking with us on this crazy journey of farming on Colorado’s Front Range!

Amy

Posted in 2023, Farm, Newsletter | 2 Comments

Spring Onions vs Scallions

We grow loads of different onions here at Red Wagon. Check out this post to get an idea just how many. One type of onion not in that post, that you’ll be getting week is Spring Onions.

Spring onions often get confused with scallions or green onions. Scallions and green onions are the same. Spring onions are different, they are on the bottom in this photo, scallions are on top.

Spring onions are onions harvested very young once they start to develop bulbs.  The whole plant, bulb and green stalks are very tender. Scallions have a longer white shaft and won’t bulb and will get tough if left in the ground to grow too long. Spring onions if left to grow will get bigger round bulbs and basically grow into a common onion.

The whole plant of any allium/onion is usable. In older plants the green part might be tough and you might not want to eat that part raw, but you could use tough onion greens in stocks or braises or chopped in soups or stews. I made a pesto out of my spring onion greens. I followed  this recipe. and subbed the onion greens for the scapes.

Spring onions are tender and delicious. Add them raw into salads or sandwiches. If you are roasting some vegetables add some spring onions. I roasted my spring onions and I added the fennel we got this week too. This will be a great addition to a grain salad or Buddha bowl or just add a vinaigrette and you have a really nice side dish.

Have a great week.

Mo

 

 

 

 

Posted in 2023, Onions and Leeks, Recipes | Comments Off on Spring Onions vs Scallions

CSA Week 6

Hello CSA Members!

Welcome to week 6 of CSA!

We’re loving the sunshine, and so is the farm. After many long weeks of rain, the sun is finally out, helping our plants flower, which means new (and more!) veggies on the horizon.

Here is what we hope to bring you this week:

Chive Flowers

REGULAR SHARE
1 – Chives, Garlic Chives, Oregano or Mint
2 – Lettuce, Parsley, or Basil
3 – Rhubarb, Broccoli, or Fava Beans
4 – Kohlrabi or Fennel
5 – Celtuce
6 – Greens Choice: Kale, Collards, Bok Choi or Chard

LARGE SHARE ADDITIONS
Two from the Greens zone
Zucchini
Turnips

FRUIT SHARE
Will start later this season (July)

Posted in 2023, Farm, Newsletter | Comments Off on CSA Week 6

Mushroom Broccoli “Scampi”

This is a vegetarian version of classic shrimp scampi. I used delicious mushrooms from Hazel Dell and sprouting broccoli to stand in for shrimp but stuck with the familiar-wine, butter, garlic sauce. (CSA members can add a mushroom share to their subscriptions.)

I added sprouting broccoli because all the shrimp scampi recipes called for a pound to a pound and a half of shrimp and I only had a half a pound of mushrooms so I added about 1 pound of broccoli. You could use all mushrooms, asparagus or kohlrabi here too, adjust the amounts called for with what you like and what you have.

This was a really fast meal to pull together. It was done faster than I could boil water and cook pasta.

Mushroom Broccoli ‘Scampi’ generously adapted from a NYT recipe, my changes are in parentheses

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced (didn’t use)
1½ pounds cremini or button mushrooms (I used 1/2 pound of mixed lions main and shitake mushrooms and about a pound of sprouting broccoli)
4 garlic cloves, finely chopped (I used garlic scapes)
½ cup dry white wine (I always use vermouth in recipes calling for white wine, its shelf stable and neutral, unlike lots of white wine)
½ cup vegetable stock or water (I used stock)
Pepper and salt
¼ teaspoon red-pepper flakes
½ cup parsley leaves (I used spinach more like 2 cups)
3 to 4 tablespoons lemon juice

Heat a large skillet over medium melt the butter and oil, then add the garlic, stirring until softened slightly, about 1 minute. Add the mushrooms and cook until the mushrooms are soft but still plump, 3 to 5 minutes.

Add the broccoli and wine and stock or water.

Let that cook for 3-5 minutes and add the spinach or parsley. You don’t want to cook the spinach or parsley too much, just wilt it. Then add the lemon juice a little at a time, taste before you add more, you don’t want it too lemony, taste for salt too.

Add the red pepper if you are using it. You can eat this with any grain or bread or pasta.

We ate it with pasta. I used 1/2 pound of pasta for the above amounts and it would feed 4 people IMO. The leftovers make a delicious pasta salad.

Lots of vegetable options this week. Summer is here!

Mo

Posted in 2023, Broccoli, Garlic, Recipes | 1 Comment

CSA Week 5

Hello CSA Members!

We’re in week 5 of CSA. How time flies! It’s been sweet getting to know you all this last month, and I’m looking forward to many more months to come. Welcome to all our new members who just signed up.

We have some exciting additions to this week’s share.

Most of you have tried kohlrabi before; it has a wonderful crisp texture and tastes like the sweet stem of broccoli.

Celtuce is a type of lettuce grown for its stem, not its leaves. Ask us at pickup for some recipe ideas!

Here is what we hope to bring you this week:

kohlrabi

REGULAR SHARE
1 – Herb Choice
2 – Spring Onions (Hooray!)
3 – Rhubarb, Broccoli, or Kohlrabi
4 – Fennel, Turnips, or Celtuce
5 – Greens Choice: Kale, Collards, Bok Choi or Chard
6 – Spinach

LARGE SHARE ADDITIONS
Two choices from Zone 3
Two choices from Zone 4
Two Choices from Zone 5
Double Spinach

FRUIT SHARE
Will start later this season (July)

Posted in 2023, Farm, Newsletter | Comments Off on CSA Week 5

CSA Week 4

Hello CSA Members!

Welcome to week 4 of CSA.

Here is what we hope to bring you this week:

REGULAR SHARE
Herb Choice
Garlic Scapes or (Secret!)
Rhubarb or Lettuce or “Harvest Manager’s Choice”
Asparagus
Spinach
Greens Choice (Bok Choi, Kale, Collards)

LARGE SHARE ADDITIONS
Double Bok Choi
Double Spinach
Sprouting Broccoli

FRUIT SHARE
Will start later this season (July)

Posted in 2023, Farm, Newsletter | Comments Off on CSA Week 4

Easy Grilled Bok Choy

Olive oil, salt and pepper is my go to method for cooking most vegetables. Sometimes I grill, sometimes I sauté or blanch or broil.  Today I grilled.

Easy as 1-2-3. Takes about 10 minutes.

Coat vegetables in olive oil and season them with salt and pepper. Often times I add oil or butter with either garlic or onions in a separate pan for a simple sauce to finish the dish. I had some green garlic so I added that today.

Grill on a medium hot grill for 4 or 5 minutes each side. The green garlic and butter ‘sauce’ is in the little pan on the upper left.

Yum. That char on the edges is so good with the garlic butter and crunchy bok choy.

This is a great side dish for just about anything you are having. I really like this with grain or rice bowls or just some grilled fish. It’s so versatile. I love bok choy! Hope you are enjoying yours!

 

 

 

 

Posted in 2023, Bok Choy, Recipes | Comments Off on Easy Grilled Bok Choy

Rhubarb Custard Pie

This is a very easy delicious pie to make that keeps well for a day or two in the refrigerator and is a tasty way to use the rhubarb you will be getting in your CSA share this week.

You can use a store bought pie crust or make your own, or honestly leave the pie crust out and have a custard rhubarb dessert that you could scoop into bowls.

Rhubarb Custard Pie Ingredients.

Preheat oven to 350F

  • 1 unbaked 9 inch pie shell
  • 3 cups (about one pound) rhubarb cut into 1 inch pieces
  • 3 eggs
  • 1/2 cup sugar
  • 2 T flour
  • 1/2 teas salt
  • 2 T butter
  • 1 tsp vanilla extract
  • 1 cup milk, half and half or cream depending how rich you want it. I used 1/2 and 1/2 this time. I have never used all cream.

Beat eggs, sugar, salt, flour, and vanilla in a bowl then add milk or cream or 1/2 and 1/2, whatever you are using.  Put Rhubarb on the pie shell and dot with butter, then pour custard over it.  Bake 1 hr 15min in a pre-heated 350F oven until the center of the pie is just set and doesn’t jiggle. It will continue to cook when you take it out a little so a little under done is ok.

Here is my pie in the oven baked about 1/2 through. The edges are just starting to set.

The rhubarb floats to the top but is snuggled in the custard. A lovely pie IMO.

Rhubarb season is fleeting so have some fun with it while it’s here.

Have a great week.

Mo

Posted in 2023, Recipes, Rhubarb | Comments Off on Rhubarb Custard Pie