Red Wagon Farm

Hello CSA Members!

It’s already Week 4 and summer is nearly here. We have more spring veggies to bring you this week as we wait for our warm weather crops to grow.

A lot of people have been asking about sorrel this week. If you’ve never used it and love the taste of lemon, you should definitely try it- in eggs, pesto, a salad, or even a chimichurri. It adds a little burst of flavor that’s addicting. Get creative with it!

Here is what we hope to bring you during Week 4:

Regular Share:
1 – Chives or Garlic Chives or Parsley or Sorrel
2 – Spring Onions
3 – Garlic Scapes
4 – Hakurei Turnips
5 – Asparagus (from our friends at Kiowa Valley)
6 – Kale or Chard or Collards
7- Lettuce

Large Share Additions:
Choose 2 in Herb zone
Choose 2 in Kale/Chard/Collard zone
Double Lettuce

Hello CSA Members!

We had another great week at CSA. Garlic scapes, turnips, and spring onions are all new this week, as well as some new herbs. We have lettuce for everyone too.

I hope you’ve been loving all the greens! Pesto has been a go-to for me- I’ll throw some garlic and whatever greens I have on hand together with parmesan, lemon juice, salt, and olive oil.

Here is what we hope to bring you during Week 3:

Regular Share:
1 – Garlic Scapes or Parsley or Sorrel
2 – Spring Onions
3 – Asparagus (from our friends at Kiowa Valley)
4 – Hakurei Turnips
5 – Bok Choi
6 – Kale or Chard or Collards
7- Lettuce
8- Rhubarb (large only)

Large Share Additions:
Choose 2 in Kale/Chard/Collards zone
Double Spring Onions
Rhubarb

Hello CSA Members!

We had a great first week of CSA. The sun came out yesterday at pick-up after a cloudy, rainy past few days and it felt so good to be soaking it in. We loved all the excitement around fresh veggies again.

It is Week 2 of CSA, which means it’s the first week for Biweekly B members. We have asparagus and greens again this week, along with some green garlic. Rhubarb is also new this week! You can never go wrong with something sweet- maybe a crisp or a pie.

Here is what we hope to bring you during Week 2:

Regular Share:
1 – Herbs or Radishes
2 – Green Garlic
3 – Asparagus (from our friends at Kiowa Valley)
4 – Bok Choi
5 – Kale or Chard or Collards
6 – Rhubarb
7- Walking Onions

Large Share Additions:
Choose 2 in Kale/Chard/Collards zone
Double Asparagus
Double Bok Choi

Hello CSA Members!

We’re excited to kick off the 2025 farm season. This will be the first week for regular share, large share, and Biweekly A members. We’ve been busy in the greenhouse and out in the field. This week we have a good mix of greens, radishes, and asparagus. See you at pick-up!

Here is what we hope to bring you during Week 1:

Regular Share:
1 – Herbs or Radishes
2 – Asparagus
3 – Bok Choi
4 – Kale
5 – Lettuce
6 – Walking Onions

Large Share Additions:
Green Garlic
Double Asparagus
Double Bok Choi

We are delighted that you joined us for our Winter CSA! It makes us happy to be able to feed you for a few extra months each year. I hope it has warmed up your winter to have local veggies to take home. All of the roasted veggies and soups. And the fresh greens that you just can’t get anywhere else this time of year.

Things are quieter at the farm in February. Wyatt and I will be busy with indoor work like ordering seeds and doing repairs on equipment. The rest of our crew takes most of the month off. But we start things up in the greenhouse the first week of March. The first crops we start are things like onions, kale, and tomatoes. We also do our first outdoor planting of peas, radishes, and arugula in the middle of March. There aren’t many months of the year that we don’t have something growing even though we’re in Colorado!

The crops we start growing in March are what we feed you when our Summer CSA starts in late May. You can join now and look forward to warmer weather and fresh veggies. That always helps to get me though the final cold, dark months of winter.

Our CSA members are the foundation of our farm. We plan everything around our CSA and you’re the ones that keep us going year after year. It is beyond challenging to keep a vegetable farm running and we have so much gratitude for all of your support in this journey.

Amy