Red Wagon Farm

Wyatt’s Favorite Coleslaw

Posted on November 4, 2025 by mo

This is Wyatt’s go-to coleslaw. It a really nice balanced-tangy, punchy, barely sweet dressing.

You only need 6 ingredients, that I bet you have at hand.

Wyatt’s Favorite Coleslaw

1/2 to 3/4 cup any kind of mayonnaise, vegan or even full fat yogurt work here.
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey, or more to taste-Wyatt said he uses powdered sugar sometimes to get the right consistency. You’ll have to ask him about that, I’ve never tried powdered sugar! I’ve used maple syrup or honey and it was just fine
¾ (or more!) teaspoon celery seeds
Salt and lots of pepper to taste at the end
optional any other vegetables you want to add like radishes, carrots, jalapenos, onions, turnips. Oh! Nuts and fruit like apples and dried fruit are really good too!

Shred some of your cabbage as thin as humanly possible and cut some of the cabbage in small bite size pieces, I like the contrast. You can use a food processor and make it all the same size of course, but I always just use a knife and cut different sizes. You’ll need at least 8 cups of shredded cabbage/vegetables for this much dressing.

In a bowl mix together the mayo, vinegar, mustard, maple syrup, celery seed and a little salt and pepper. Taste it before you add it to the cabbage and make sure it tastes balanced. It should be tangy and just a little sweet and you should barely taste the mustard and celery seeds. If you want to taste more of anything add it now. It’s easier to get it right before you add it to the cabbage. Grab a piece of cabbage and dip it in the dressing to see if you are happy with the sweet-tangy-creamy-punchy dressing goal.

Mix it all up when you are happy with the dressing and add any other vegetables if you want to now.

Serve it right away or keep it covered in the refrigerator for about a week. It will collapse a little and need to be mixed to refresh it but, honestly I like it as much if not more after a few days ‘marinating’ in the refrigerator.

Posted in 2025, Cabbage, Recipes | Comments Off

Creamy Dreamy Cauliflower Soup

Posted on October 28, 2025 by mo

Fast and easy, 6 ingredient soup. No roasting anything, just dump-simmer-blend-eat.

What’s not to love?. You cut up your vegetables and add-in whatever liquids you like, simmer for about 30 minutes, blend it and dinner is ready!

You can add roasted vegetables like leeks and make cauliflower leek soup or serve it with grilled cheese ‘croutons’ or leftover rotisserie chicken for a hearty meal. I chopped up some roasted green chilies and added cheese for a really delicious souper (haha) easy meal.

Cauliflower Soup slightly adapted from a recipe by Recipe Tin Eats.

1 medium cauliflower, florets broken off
2 small potatoes (peel if you like) roughly diced
1 onion peeled and chopped
2 cups milk any kind, non dairy or dairy
2 cups broth, any kind or even water will work
salt and pepper to taste
endless optional add-ons like roasted leeks or any other vegetables-carrots, leeks, rutabagas, celeriac. Top it with cheese, herbs, roasted chilies or even things like apple slices would be great

Put everything in a pot and bring it to a simmer for about 30 minutes (that round thing at the top of the photo is frozen chicken stock and some milk splashed on it…just reference for what you are looking at)

When the potatoes and cauliflower are soft enough to mash use and immersion blender or just a potato masher and blend the soup. This photo is before I blended it when the vegetables were all done.

Taste the soup and add salt and pepper and if it is too thick add more milk or just water and anything else you want to make it your own creation. I doubt it will be too thin. If it is just simmer it a little longer.

Posted in 2025, Cauliflower, Recipes, Soups | Comments Off

Thank you for another season!

Posted on October 22, 2025 by Amy

To be honest, I am normally burned out by this time of year. There are so many ups and downs throughout the season. The hail storm in July was a big loss for the farm. We (mostly Wyatt) have been struggling with big irrigation problems for the past two years. I’m exhausted from working the last 4 months at our farm store with only 2 or 3 days off. There have been some large unexpected expenses and this is the time of year when I sit down to the unnerving task of figuring out if we made enough money to cover our expenses. And there are more and more headwinds for small farms and small businesses in general. You would think it would be easier to run a farm after doing it for 22 seasons but it feels like it’s only gotten harder.

All of the struggles can overshadow the many bright spots. We had a great crew again this year and I am so thankful for our workers from Tapias de Santa Cruz, Mexico. Growing our cucumbers in our screened-in greenhouse successfully protected them from the cucumber beetles that have been decimating our crops for a number of years. Our caterpillar tunnels protected the plants inside them (mostly tomatoes) from hail and we’ll likely continue to grow more crops in tunnels. I had a lot of fun working on our u-pick flowers with Mo and we’re already making plans for improvements next year. I’ve learned that high school boys make good, reliable farm store employees and I’ve had fun working with my nephew and his 10th grade friends at our store.

The biggest thing that lifts me out of my end-of-season burnout is going to the last week of our CSA pickups. I went to the pickup at Nevei Kodesh last night and my attitude was completely turned around in about 15 minutes. People talk about all of the great food they’ve made over the summer and tell us that the CSA pickup is the highlight of their week and they tell us how much they will miss us over the winter. I get to see how much the kids love the food and I feel like we’re helping to teach them to be good vegetable eaters!

My job feels like a public service to me and I am proud of the work that we do at Red Wagon. Our CSA members are our partners in making this wonderful thing happen–local food and family farms. You have my sincerest gratitude.

Amy

Posted in 2025, Newsletter | 1 Comment

Instant Pot Chicken Chile Verde

Posted on October 1, 2025 by mo

Pretty much every Colorado Native, most Transplants and every Red Wagon CSA member and employee I know has Green Chile running through their veins. We eat it on, and with everything!

There is no wrong or right way to make or eat it. This is just one simple recipe I like that is adaptable and really fast because it uses an Instant Pot/Pressure cooker and only 4 ingredients if you don’t count salt and spices.

Chicken chile verde is a great base for lots of quick meals like burritos, nachos, tacos or tostadas.

You can substitute the tomatillos with fresh or canned tomatoes if you like, and you can substitute pork for the chicken.

Chicken Chile Verde

1-2 pounds chicken thighs or breasts. You can also use any cut of pork, though perhaps that might be a different blog post…?
1 pound of tomatillos or tomatoes, fresh or canned
1 pound, about 6 or 7 roasted green chilies
1 medium onion
garlic and spices are optional, I used 1 teaspoon each of cumin and oregano
salt and pepper to taste

I used a pressure cooker, the times and directions are pretty much the same for Instant pots.

Place the chicken in the instant pot or pressure cooker to brown the skin, you aren’t cooking it, just browning it. You will remove the skin and any bones after cooking but I like to leave it in now for more flavor. If you are using skinless/boneless just brown the meat.

2. Put the rest of the ingredients into a blender or food processor and whiz that up for a minute or so.

Hey look, you made salsa verde!

3. Dump the salsa verde in with the chicken and cook it under medium to high pressure for 20 minutes. After 20 minutes slowly release the pressure. Remove the meat and when it is cool enough to handle discard the bones and skin and shred the chicken.

In about a 1/2 hour you have some lovely chicken chile verde delicious as is or ready to make into any number of meals through the week.

This is easily doubled or tripled and freezes beautifully.

Posted in 2025, Peppers Roasted, Recipes, Tomatoes-Tomatillos | 1 Comment

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