Red Wagon Farm

Kale Tabbouleh

Posted on May 27, 2019 by mo

I wanted to make a Tabbouleh salad to take to a BBQ tonight. Usually tabbouleh is made with parsley, cucumbers and tomatoes. I looked in the refrigerator to see what I had and I didn’t have any of the those ingredients. But I did have kale, walking onions, radishes, mint and a turnip from last weeks CSA share. That will do!

I followed the directions on the back of Bob’s Red Mill package of bulger and subbed a few ingredients the recipe call for, with what I had.

Chopped and mixed it all up.

I added some feta cheese and a few pepitas and I am out the door with a great salad.

I might like this better than the traditional salad made with parsley!

Happy Memorial Day.
Mo

Posted in 2019, Greens, Herbs, Kale, Recipes, Salads-Spring-Summer | 1 Comment

Green Garlic Toast

Posted on May 27, 2019 by mo

I saw this recipe on another CSA news letter and knew I had to make it. I love compound butters (scroll down about halfway on that page to see ideas on compound butters) and I love green garlic.

This was so delicious. The mild green garlic was so good I can’t get enough.

I followed the recipe exactly except I didn’t rub the clove of garlic on the toast. I felt the green garlic was enough garlic for me. I also put some roasted Hazel Dell mushrooms on 1/2 of the garlic toast, and that just gilded the lily.

Green garlic has such a short season enjoy it while you can.

I hope you try this.

Posted in 2019, Garlic, Recipes | Comments Off

Egg Add-On Share From Cottonwood Creek.

Posted on May 21, 2019 by mo

Welcome new, and welcome back seasoned CSA members. Gauging by the weather it is hard to believe today is our first CSA pickup. The temperature at my house right now at 11 am on May 20th is a dreary and wet 36 F.

Given the cold cloudy spring weather we have had it is so impressive that Wyatt and all the hard working farm crew have so much to offer us for our first pickup. If any of you have been members of other CSAs I think you will appreciate how large and diverse Red Wagon’s share options are.

In addition to the vegetable CSA share you can buy shares of coffee, fruit, mushrooms or eggs.

If you have an egg share; Lucky You! You signed up for one dozen and, but guess what? We are giving you 2 (!) dozen pullet eggs!

If you are new to pullet eggs lets talk.

Pullets are female chickens under one year old. Chickens start laying eggs when they are around 6 or 7 months old. So, pullet eggs are the eggs the chicken lays the first few months of her laying season.

I cherish these first eggs. Nothing in chicken keeping makes me happier than going to the nest box and finding a pullet egg.

How do I know it’s a pullet egg and not one of my older ‘experienced’ hens?

Pullet eggs are almost always smaller than hen eggs, a little bigger than 1/2 the size of a large hen egg. They are just as nutritious as hen eggs and taste just as good, some people think they taste better even. I’m on the fence, both are delicious as long as they are happy healthy pasture raised birds.

The pullet eggs are on the left, the eggs on the right are from my mature hens.

I do know that pullet eggs, and eggs from younger birds have strong yolk and albumen (the white part). When you fry a pullet or a young hen egg it will stand high in your pan or if you are poaching the egg will stay intact and not shred apart. I also think the ratio of yolk to white is bigger in the younger birds. I don’t have proof, just what I have seen over years of keeping chickens. I like to make deviled eggs out of pullet eggs because the yolks are bigger, you get more of the good stuff.

The hen egg is on the top and the pullet egg is on the bottom right.

Another bonus of pullet eggs is, you are really supporting a farmer. CSAs are all about supporting the farmers and getting a great product in return. The grocery stores only buy large or x large eggs from farmers. So, it’s hard for farms to have a place to sell pullet eggs. Our CSA egg share is a way to directly help a farmer. You supply an outlet for these first eggs. If not for you these eggs would get thrown away. A sad thought.

So Win-Win! You get twice as much of a fantastic product and Cottonwood Creek Farm has a few weeks early income while they wait for the pullet eggs to size up!

Put on your wellies and raincoats. I’ll see you at pickup!

Posted in 2019, Recipes | Comments Off

Thankful For Our CSA Members!

Posted on October 25, 2018 by CSA Admin

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!

Amy

Posted in 2018 | 1 Comment

Crock Pot Braised Cabbage or Cabbage Soup

Posted on October 23, 2018 by mo

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 | Comments Off

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