Red Wagon Farm

Red Wagon veggies and more for Thursday 11/6

Posted on November 4, 2014 by Amy

Our CSA season is over and our farm stand is closed. But you can still get veggies and other great food from Red Wagon!

See the order forms below to order veggies, fruit, eggs, coffee, beef, and pork. Place your orders and pick them up on Thursdays (4-7pm) at Red Wagon (7694 N 63rd St).

We plan to offer weekly veggies until the weather gets cold enough to kill our crops. Then we will switch to a biweekly or monthly schedule for the other items (eggs, mushrooms, coffee, beef, pork).

You must place your order by 6pm on Wednesday 11/5 for pickup Thursday this week. Sorry for the short notice this week! We will send the order forms out earlier for next week.

The details for each item are in the order forms. Please email us at redwagon@redwagonorganicfarm.com if you have questions.

Veggies, etc for pickup on Thursday 11/6:

Veggie Order Form submit order by 6 pm on Wednesday 11/5
We are offering over 50 items on our veggie order form!

Apple, Egg, and Coffee Order Form submit order by 6 pm on Wednesday 11/5
*We plan to offer mushrooms for the next pickup.

Beef and Pork for pickup on Thursday 11/13:

Beef Order Form submit order by 6 pm on Monday 11/10

Pork Order Form submit order by 6 pm on Monday 11/10

Posted in 2014, Farm | Comments Off

Deborah Madison’s Cabbage Panade

Posted on October 27, 2014 by mo

Deborah Madison has been a great inspiration to me for years. I have several of her books, including her latest “Vegetable Literacy”. I just finished reading Vegetable Literacy (I am kind of weird in that I read cookbooks cover to cover) and I think it is one of her best books to date.

One of the first dishes that caught my eye in the book was a cabbage panade. The culinary term ‘panade’ generally means that a vegetable soup type dish is thickened with bread or bread crumbs. I think of a panade as an easy way to clean out the refrigerator, and use up odds and ends of vegetables and such. A panade is very forgiving and very hard to screw up. It’s kind of an old school peasant type dish. This turns out to be sort of like french onion soup/stuffing dish, with cabbage.

Here is the original recipe.

I made the cabbage panade with just a couple changes. I took some pictures and I noted the changes I made.

The original recipe calls for onions. I had some leeks from my garden and since leeks and onions are both from the allium family, I know I can interchange them. I used about twice the amount of alliums called for in the original recipe because I like leeks and onions, a lot!

Saute aromatics

Cook the alliums and add the cabbage. Ms Madison has you make a garlic stock for this recipe, that seemed really fiddley. I didn’t do that. I had some homemade chicken stock, so I used that and added some garlic. I am sure you can use a good quality store bought stock and add some garlic and be just fine.

Add shredded cabbage

Cook all that for about 20 minutes, very ‘done’. These are about 1/2 ‘done’, keep cooking them.

Cook to soften

When the cabbage and alliums are done layer 1/2 the vegetable mixture into a casserole dish, then add some stale bread and cheese, then top with the rest of the vegetable mixture.

Add rye bread

I used 4 pieces of bread and more cheese. I just wanted to show you how it was layered.

add cheese

Pour the remaining stock over the whole thing and into the oven it goes for about 45 minutes to an hour.

keep layering

When it is all brown and gooey it’s done.

bake till golden

Yum. This reheats beautifully and will travel well if you need to take a dish to a potluck, this would be a great choice.

Creamy bite

Thanks for reading the blog. Happy winter, I hope to see you in 2015.
Mo

Posted in 2014, Cabbage, Recipes | Comments Off

Mini Fall CSA week 2

Posted on October 24, 2014 by leonieredwagon

Sunchoke Flowers

It is the second and last week of our Mini Fall CSA! Here is what we are hoping to give members:

Regular Share
Heirloom Carrots
Choice: Winter Squash OR Cabbage
Choice: Potatoes OR Sunchokes
Choice: Cauliflower OR Romanesco
Choice: Spinach OR Lettuce OR Arugula OR Braising Mix

Large Share Additions
Winter Squash AND Cabbage
2 Choices: Spinach OR Lettuce OR Arugula OR Braising Mix
Winter Radish

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GMO Labeling (Prop 105)

Posted on October 23, 2014 by Amy

Wyatt and I are both voting YES on Proposition 105 regarding GMO labeling of food. We both avoid knowingly eating GMO foods, but I am certain that we unknowingly eat GMO foods because they are everywhere. I can almost guarantee that any box of crackers, chips, cereal, or any other packaged food that is not Certified Organic has some ingredients that are genetically modified.

I can only think of 3 ways to currently avoid eating GMO foods:

1. Eat only Certified Organic foods. (GMOs are not allowed under the National Organic Program).
2. Buy your food directly from the farmer/rancher so you can ask them if they use any GMOs.
3. Grow and raise your own food.

Our farm is Certified Organic and this year we were required to provide proof that we did not use GMO seed for the following crops: corn, alfalfa, yellow squash, zucchini, or soybeans. More and more vegetable crops are being genetically modified. If we stay on our current path, GMO foods will continue to rapidly enter our food system.

Wyatt and I want to know if food products contain GMO ingredients so we can make our own decisions about potential consequences to our health and the environment. So join us, your farmers, in voting YES on Proposition 105 for GMO labeling!

Posted in 2014, Farm | Comments Off

Romanesco and Cauliflower with Béchamel

Posted on October 20, 2014 by Amy

Romanesco and Cauliflower Romanesco is such a fantastic vegetable! I think it tastes like cauliflower, but a little sweeter. Plus I am always fascinated by the fractal form of it. You could easily make this recipe with just romanesco or cauliflower, but I had both so I went for it!

Florettes

Start by cutting the romanesco and cauliflower into florettes of roughly even size. That way they will cook at a similar rate.

Recipe

1-2 heads romanesco and/or cauliflower
2 Tbsp butter
1/4 cup flour or corn flour (fine grind)
1 1/2 cups milk
1/2 cup grated Parmesan, plus more to sprinkle on top
White pepper
Salt

Steam the romanesco and cauliflower until almost tender. They will cook more in the oven, so you want to leave them a little bit firm. I steamed two separate batches and the romanesco took 12 minutes to steam and the cauliflower only took 10 minutes.

Make the Béchamel sauce. Melt the butter over medium-low heat then whisk in the flour to make a roux. Add 1/2 cup milk, whisking constantly. Whisk until the lumps dissolve and you have a smooth, thick paste. Add the remaining milk, 1/2 cup at a time. Each time you should whisk until the sauce thickens.

When the sauce has thickened (roughly the consistency of gravy), stir in the Parmesan, white pepper, and salt to taste. Remove sauce from heat.

Place half of the florettes on the bottom of your baking dish, sprinkle with Parmesan, and follow with half of the Béchamel sauce.

Put the remaining half of the florettes on top of the first layer and cover with the remaining Béchamel sauce and sprinkle with Parmesan.

Bake in a pre-heated 350 degree oven until golden brown, about 30 minutes.

Romanesco and Cauliflower with Béchamel Sauce

Posted in 2014, Cauliflower, Recipes, Romanesco | 1 Comment

End of CSA Season Thank You

Posted on October 14, 2014 by Amy

How did it get to be the middle of October already?!? The 22 weeks of our CSA have flown by and here we are in the final week.

Thankfully the weather behaved a little better this year (no 1,000-year rain events and floods!) But we always have out challenges (like racoons eating the watermelons!) We had a great crew and all-in-all it was a good season.

We couldn’t do it without our CSA members. You are the backbone of our farm. Thank you all so much for your support!

Amy, Wyatt, and the Red Wagon Crew

Posted in 2014, Farm | Comments Off

CSA Harvest Celebration Photos

Posted on October 14, 2014 by Amy

We had so much fun at our CSA Harvest Celebration on October 5th! Thank you to everybody who made it. Below are a few photos from that beautiful day. And click HERE if you’d like to see even more party photos in a Flickr album.

Posted in 2014, Farm | Comments Off

Winter Squash Pie

Posted on October 13, 2014 by mo

You can use pie pumpkins or winter squash to make this pie. I used a butternut squash, but any winter squash or pie pumpkin you have will be 100X better than a pie make with a can of pumpkin.
When you roast and puree your own squash for pie the flavor is deepened from the roasting. Pumpkin from a tin taste raw and one dimensional. Roasting your own squash adds a deep rich sweetness and the flesh is more dense and silky. This is much like a traditional pumpkin pie, but not as sweet. I use much less sugar because the flavor of the squash is so great on it’s own. I add a crumble topping sometimes. It’s optional but delicious. I made two this weekend for a family get-together and the pie made with the crumble topping was gone first.

I doubled the recipe and made one with crumble and one without. I took this photo to show what they should look like when the pies are just cooked through, they are slightly puffy all the way to the middle and have a slight dull sheen when done.

Close up of the pie with the crumble.

Harvest Pie

Winter Squash Pie
Ingredients

1 winter squash or pie pumpkin, (about 2 1/4 pounds) roasted. You need 2 cups total of roasted squash
1/2 cup 1/2 & 1/2 or cream
1/2 cup to 1 cup (light or dark) brown sugar depending on how sweet you like it
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves and a pinch of salt

Topping
1/4 cup each flour and oats
1/4 cup packed dark brown sugar
2 tablespoons chilled butter, cut into small pieces
3 tablespoons chopped nuts
1 pie crust, frozen of store bought is ok.

To roast squash position oven rack to lowest setting. Preheat oven to 400°.
Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender.
Cool slightly, and peel. Mash pulp to measure 2 cups. Combine the pulp and 1/2 and 1/2 or cream in a food processor; process until smooth.
Add brown sugar and next 5 ingredients (through cloves); process until really smooth.
Increase oven temperature to 425°
If you are using crumble combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine and set aside.
Roll out pie dough and fit into a 9-inch deep-dish pie plate.
Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 20 minutes.
Remove pie from oven if using crumble after 20 minutes and sprinkle topping mixture over the filling.
Reduce oven temperature to 350° whether using crumble or not to finish baking.
Return pie plate to bottom rack; bake an additional 40 to 50 minutes or until center is set. The top photo shows the pies are cooked through. They are slightly puffy all the way to the middle and have a dull sheen when the are cooked through.

Posted in 2014, Recipes, Winter Squash | 2 Comments

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