Red Wagon Farm

CSA Changing of the Guards

Posted on August 17, 2015 by lnmayer

Hello CSA Members,

This is Lauren here. Starting this week, the faces you will see at our CSA pickups will look a little different for the remainder of the season.

Many of you have probably come accustomed to seeing our good friend and my trusty side-kick, Caleb, behind the scenes, bagging greens and stocking items while occasionally cracking a joke. Caleb has worked for Red Wagon for 2 years as part of our CSA crew and at our Boulder Farmer’s Market. He has recently acquired his real estate license and has relocated to Parker to further pursue his career selling houses and land. He will be missed!

I, myself, will begin the academic year teaching in Denver on Tuesdays and Thursdays again. It’s kind of hard to believe that the summer has moved so quickly and we are flirting with the onset of fall. I will still be doing the behind the scenes in the administrative realm and still present at the Monday Google pick up.

Alex, one of our tractor drivers and farm crew will be stepping up to fill in on Tuesdays and Thursdays. He will be in charge of checking members in and will be able to field any questions. Feel free to email csa@redwagonorganicfarm.com with any more detailed questions you may have.

There will be two other new faces at pickup, Andrea and Kylie. They will be driving the market truck to the CSA locations on Tuesdays and Thursdays. Many of you will recognize Kylie from last season, while Andrea is a new this year.

Thanks for a great first half of the CSA season!

Posted in 2015 | Comments Off

Grilled Zucchini

Posted on August 7, 2015 by Amy

This is by far my favorite way to have zucchini. I feel like squash and zucchini often get mushy when you cook them. Grilled zucchini is crisp and has a slightly carmelized flavor. They key is to make your zucchini slices an even thickness so they cook evenly. Thinner slices are crisper, but burn more easily. Thicker slices are a little more forgiving. Start by heating up your grill to a pretty high temperature. Slice your zucchini while you’re waiting for the grill to heat.

Zucchini Edge Slice Slicing Zucchini

Trim the top and bottom off your zucchini. If you’re cutting the zucchini with a knife, start by cutting a thin slice down one edge. Now you can put that flat edge face down on your cutting board and it is somewhat easier to cut the rest of your slices without having your zucchini roll around.

Zucchini in the mandoline

I am not great at cutting straight, so I like to use a mandoline slicer. (I highly recommend getting a mandoline slicer if you don’t own one already. You can use it to make even slices of all kinds of vegetables. McGuckin has a good selection of inexpensive mandoline slicers.)

Coat Zucchini Put the zucchini in a bowl with olive oil, salt, and pepper. Stir until the zucchini slices are thoroughly coated.

Grilled Zucchini

Grill for about 5 minutes on the first side–until there are nice grill marks. Turn the zucchini only once. It will take about half as long to cook the second side. The zucchini is great served straight off the grill. You can also sprinkle it with a little bit of grated Parmesan. Or you can dip it in my favorite secret guilty pleasure–ranch dressing.

Posted in 2015, Recipes, Zucchini | Comments Off

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