Farm Tour Photos

Thanks to everyone who came out to the Farm Tour Saturday. It was so great to see and talk to so many of you.  We had a great time showing you what is going on at the Farm.

Feeding the animals is always a highlight.

People were able to pick some peas, everyone seemed to really enjoy it!

Inside one of the tomato caterpillar tunnels.

Jenny with her husband. Jenny takes care of the tomatoes and all of the vegetable starts, thanks Jenny.

Kevin is our Harvest Manager. He’s explaining which fields we grow our vegan vegetables in. :-)

You all know our wonderful Kai right? She is wondering out loud what the heck she is going to do with all the vegetables piled up in her refrigerator at home.

A few more shots of a few of our CSA friends.

Hi Anna.

Thanks for coming out.

Mo

Posted in 2021, Farm | Comments Off on Farm Tour Photos

CSA Week 7

Hello CSA Members!

Another week of warm weather is on the way which means zucchini season is officially here and other summer crops are just a few weeks away. Can you believe we’re already a quarter of the way through Summer CSA?

Zucchini

Zucchini

Here is what we *hope* to bring you for Week 7 of our CSA:

REGULAR SHARE
CHOICE: Hakurei Turnips OR Kohlrabi
CHOICE: Napa Cabbage OR Celtuce OR Spring Onion
Zucchini
Lettuce
CHOICE: Kale OR Collard Greens OR Chard
Arugula
CHOICE: Parsley OR Squash Blossoms OR Fresh Garlic OR Other Herbs

LARGE SHARE ADDITIONS

CHOOSE TWO: Napa Cabbage OR Celtuce OR Spring Onion
CHOOSE TWO: Kale OR Collard Greens OR Chard
CHOOSE TWO: Parsley OR Squash Blossoms OR Fresh Garlic OR Other Herbs
One Other Item

FRUIT SHARE
None (Fruit share is scheduled to start in a few weeks!)

Posted in 2021, Farm, Newsletter | Comments Off on CSA Week 7

Celtuce, what is it and what do I do with it?

Celtuce pronounced  ‘sel-tis’  is making a debut here at Red Wagon.

Celtuce is an Asian vegetable. To me it tastes like a cross of a cucumber and the thick rib of a romaine lettuce leaf. It has a very concentrated lettuce taste and is very ‘juicy’ and tender. The leaves are a little bitter but very tender. In Asian stores they sell the stem and the leaves separately I guess because they are so different in flavor.

I would use the leaves like I would radicchio. As the leaves are a little bitter don’t let that scare you off eating the stems if you don’t like bitter vegetables. Just throw the leaves away and move on to the mild tender stems.

To use the stems you peel them like tough asparagus stock bottoms or even celery. Use a vegetable peeler or just a knife and peel the stringy outside off the tender stock. They peel very easily.

You can eat celtuce raw alone or in salads like you would celery, carrots or cucumbers, or very quickly stir fry it for a quick side dish, don’t cook it too long or it will turn to mush. You can cut it in coins or in small blocks.

This looked like an easy tasty recipe I might try soon. I made some egg drop soup and added celtuce to the soup and cooked it for just a minute or two. The mild flavor and texture was perfect with the egg and tofu. Yummy.

Celtuce stems will keep for at least 3 or 4 weeks in the refrigerator. Cut the top leaves off and use them right away. Don’t peel your stems before storing. Put the stems in a plastic bag and keep them in your vegetable drawer.

I hope you will try celtuce this week. It’s a mild very approachable vegetable I think you will really like.

See you at pickup.

Mo

 

Posted in 2021, Miscellany, Recipes | 1 Comment

CSA Week 6

Hello CSA Members!

It’s been hot, hot, hot! Our spring greens and other crops are tired. It’s time for something new… Are you ready for zucchini? How about PEAS?!

Sugar Snap Peas

Here is what we *hope* to bring you for Week 6 of our CSA:

REGULAR SHARE
Napa Cabbage
Sugar Snap Peas
Hakurei Turnips
CHOICE: Zucchini OR Kohlrabi
Herb CHOICE (Possibly Garlic Scapes OR Parsley)
Lettuce
Bunched Greens CHOICE (Possibly Kale OR Collard Greens OR Chard)

LARGE SHARE ADDITIONS

DOUBLE Sugar Snap Peas
Zucchini AND Kohlrabi
DOUBLE Bunched Greens CHOICE (Possibly Kale OR Collard Greens OR Chard)
Basil

FRUIT SHARE
None (Fruit share is scheduled to start in a few weeks!)

Posted in 2021, Farm, Newsletter | Comments Off on CSA Week 6

Rainbow Chard Salad

Kale salads have had their day in the sun haven’t they? I don’t know why, but you almost never see chard raw on a menu or in recipes on the Internet or in cookbooks.

Chard is much more mild in flavor and texture than Kale, it’s closer to spinach in texture and flavor.

Any kale salad recipe you have and like can be made substituting the kale for chard.

I thought I would update an old recipe on this site submitted by Amy, with some pictures and use chard instead of Kale.

It goes something like this;

“Amy said she doesn’t really measure anything. Just use any and all of the ingredients to taste and according to your personal preferences.”

You’ll need;

  • a bunch of chard
  • Salt
  • Olive oil
  • Lemon juice
  • Maple syrup (I used agave)
  • Red wine vinegar
  • Craisins
  • Toasted almonds/sunflower seeds/pumpkin seeds (I used granola)
  • bread crumbs or croutons are great

More protein/fiber additions:

  • Avocado
  • Smoked salmon
  • Cheese

Wash the chard and chop it in bite size pieces then toss the chard with salt, olive oil and lemon juice. Add maple syrup and red wine vinegar to taste…taste, taste, taste. Balance is key here.

Toss with craisins and nuts of your choice and top with avocado and/or smoked salmon, cheese, whatever you have in your refrigerator. I really think kale and chard salads need some sort of crunch from something like granola or breadcrumbs and some sort of fat from avocado or cheese to balance the dish.

This was quick to make and will go with just about anything else you might be eating or is a nice dish on it’s own.

Happy salad making.

Mo

 

Posted in 2021, Chard, Recipes | Comments Off on Rainbow Chard Salad

Celebrate Pride Month with Rainbow Chard

Happy Pride Month to all our LGBTQ+ friends, family, CSA members and co-workers!

We see you, we hear you AND- we want to feed you! What better way than to revisit a favorite tried and true rainbow chard pizza post!

You  can make your own dough and sauce or use store bought. Any pizza is good pizza. It’s all about the topping IMO and rainbow chard is a delicious topping!

Start by chopping up the chard leaves and stems.

See what I did there?

Next I built a pizza with dough, sauce and mixed the cheese with the chard, I used a full bunch of chard and stems on my pizza. I had some squash blossoms in the refrigerator so I chopped those up and threw on top as well as a few of those little mozzarella balls in oil.

Bake it and enjoy. Those mozzarella balls look like roasted hakurei turnips, look how much all that chard collapses. Boy that was a good pizza.

 

I hope you can grab some rainbow chard this week and make something fun and delicious like this pizza and celebrate our fantastic diverse community, not just this month, but every day.

See you at pickup.

Mo

 

 

 

 

Posted in 2021, Chard, Recipes | Comments Off on Celebrate Pride Month with Rainbow Chard

CSA Week 5

Hello CSA Members!

The weather is changing and so are the crops! We’re aiming to bring a few new items to pick up next week.

Garlic Scapes

Garlic Scapes

Here is what we *hope* to bring you for Week 5 of our CSA:

REGULAR SHARE
Asparagus – We are excited to bring you asparagus from our friends at Kiowa Valley Organics!
Hakurei Turnips
Herb CHOICE (Possibly Green Garlic OR Garlic Scapes)
Veggie CHOICE (Possibly Zucchini OR Napa Cabbage OR Bok Choi)
Lettuce
Bunched Greens CHOICE (Possibly Kale OR Chard OR Collard Greens)
Bagged Greens CHOICE (Possibly Arugula OR Braising Mix)

LARGE SHARE ADDITIONS
DOUBLE Veggie CHOICE (Possibly Zucchini OR Napa Cabbage OR Bok Choi)
DOUBLE Bunched Greens CHOICE (Possibly Kale OR Chard OR Collard Greens)
Parsley
Sugar Snap Peas

FRUIT SHARE
None (Fruit share is scheduled to start in a few weeks!)

Posted in 2021, Farm, Newsletter | Comments Off on CSA Week 5

Spicy Salad Mix aka Braising Mix

This mix of greens is my favorite bagged/cut green we grow.

It has two names; Spicy Salad Mix and also Braising mix (same thing, different names). Both the names for some reason scare people from trying it. Folks think it is crazy spicy or it needs a fancy cooking method.

If I were queen of Red Wagon I would banish the name Braising mix, I’m ok with calling it Spicy Salad mix. Right now the leaves are pretty small and great in salads. Soon they will get bigger and be a more sturdy green and I would call it a Hardy Greens mix when it gets bigger…but I’m not queen…so I’ll call it Spicy Salad mix.

Let’s take a closer look at what we’ve got and I’ll throw out a couple ideas how to use it.

This mix almost always has mizuna, tatsoi, kale and red or green mustard.

Sometimes the mustard can pack some heat, much like arugula, but almost any salad dressing you apply or any small amount of heating the greens or cooking tames the heat quite a bit. There is always a little hum of heat, so I understand it might not be for everyone. But, if you like arugula, I would bet you will like this mix.

My favorite thing to do with this mix is to put a generous handful of greens in a serving bowl.

Then I put what ever hot dish we are having on top. The residual heat wilts the greens just a bit.

Then you dig your fork through all the yummy layers and get a little of everything in each bite.

The other thing I love love love is to really quickly wilt this mix with any alliums I have on hand with some oil and butter and mix some hard cheese and a squeeze of lemon and put that on top of whatever our main dish is.

It looks like this;

Cook some garlic or onions in oil and butter.

Add your Spicy Salad mix.

When it’s wilted top with a squeeze of lemon.

You can stop there and you have a nice side dish. I like to top my main dish with this like so. You get a little of everything in each bite.

I can’t think what this wouldn’t be delicious with. I hope you try it.

Have a great week. See you at pickup.

Mo

 

 

Posted in 2021, Greens, Recipes, Salads | Comments Off on Spicy Salad Mix aka Braising Mix

Rhubarb Crisp

Rhubarb crisp might be the easiest most delicious dessert there is. I say dessert, but I love having it for breakfast with yogurt.

There are almost 3 million rhubarb crisp recipes on the internet, the ones I looked at are almost all identical. Most include strawberries or apple. I like all rhubarb. You can add different fruit if you like and adjust the weight of the fruit the recipe calls for.

Let’s make a crisp! Gather all your ingredients

For the filling you’ll need;

  • 1 to 1 1/2 pounds of rhubarb (optional addition of strawberries or apples to total 1 to 1 1/2 pounds of fruit)
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

For the topping you’ll need;

  • 3/4 cup flour, any kind. I used whole wheat. You can use gluten free or all purpose or anything you have on hand.
  • 1/2 cup brown sugar
  • 2 tablespoons white sugar
  • pinch of salt
  • 6 tablespoons of butter cut very small
  • 3/4 cup rolled oats
  • 1/2 cup any nuts you like (optional)

Preheat the oven to 350F

Put all the filling ingredients in a bowl and mix and put all the topping ingredients in a separate bowl and mix with a pastry cutter or just use your hands. This picture is before I mixed the topping ingredients.

I had an 8X8 square pan and this fit just fine. You might want to put your baking pan on a cookie sheet if you think it might bubble over.

Put your filling in a baking dish then top with the oat mixture that is really well mixed. It should look like this.

Bake for 45 to 50 minutes until it’s brown and bubbly.

Yum. Enjoy.

Mo

 

 

 

Posted in 2021, Recipes, Rhubarb | Comments Off on Rhubarb Crisp

CSA Week 4

Hello CSA Members!

Another week of spring vegetables! The weather has been absolutely perfect for our radishes this year. Check out our Instagram page (@redwagonfarmco) to see how the warm crops are coming along. Our crew is slowly growing and the weather is warming up, so hopefully you’ll be seeing some new, summery crops soon.

Here is what we *hope* to bring you for Week 4 of our CSA:

REGULAR SHARE
Radishes
Asparagus
Hakurei Turnips
Bunched Greens CHOICE (Possibly Kale OR Chard OR Collard Greens)
Bagged Greens CHOICE (Possibly Arugula OR Braising Mix)
One Other Item

LARGE SHARE ADDITIONS
Lettuce
CHOOSE TWO: Kale OR Chard OR Collard Greens
Herb CHOICE (Possibly Garlic Scapes OR Squash Blossoms)
CHOICE: Zucchini OR Napa Cabbage

FRUIT SHARE
None (Fruit share is scheduled to start in a few weeks!)

Posted in 2021, Farm, Newsletter | Comments Off on CSA Week 4