CSA Week 22

It’s the last week of CSA and we’re bringing you lots of choices, including a choice of  winter squash such as these Kobocha Squash!Kabocha Squash

Regular Share
-Onions
-Watermelon Radish
-Choice of Winter Squash
-Choice: Spinach OR Arugula
-Choice: Potatoes OR Mustard OR Kale bunches
-Choice: Kale bunches OR Baby Chard
-Choice of Herbs: Sage OR Thyme

Large Share Additions
-Two Choices of Winter Squash
-Bok Choi
-Garlic

Fruit Share
-Apples and Pears

Posted in 2013, Newsletter | Comments Off on CSA Week 22

CSA Harvest Celebration

Thank you so much to everybody who came to our CSA party yesterday and helped us celebrate another great season! Do you have a great photo from the party? Send it to us–we’d love to see it!

Hay rides

Here’s Wyatt and Javier getting ready for another hay ride.

Straw bale maze

The straw bale maze had a ton of activity!

Potluck

People made such wonderful food for the potluck!

Ellie Belle soaking up the love

Ellie Belle loved roaming around and getting lots of attention.

Posted in 2013 | Comments Off on CSA Harvest Celebration

Roasted Beet Salad

My middle daughter got married this weekend. The wedding festivities and cleanup went on until late Sunday night so I missed the CSA party yesterday.

The weather couldn’t have been better for a wedding or a CSA party. I hope lots of you enjoyed the day at the Farm. We had a great time at the wedding.
wedding dress

I thought I would share a salad I made for the wedding. The ceremony and party were in our backyard. We hired a wood fire oven and served personal pizzas for the wedding feast. My daughter and I made some salads to go with the pizza. This is the simple salad I made.

beet salad

I wanted something I could make ahead and throw together as I needed it during the celebration and not be bothered with lots of mess or prep and this worked out well. I roasted and diced the beets on Wednesday for a Saturday wedding. I made a strawberry vinaigrette with strawberries I had frozen from earlier this season. I dressed the beets with the vinaigrette the night before. I washed and spun dry lots of arugula and had some goat cheese from a friend and roasted some pecans. Here is everything prepped and ready to be thrown together as it is needed.

ingredients

This was super simple, but pretty and was easy to eat off a plate on a picnic table. I had to replenish the salad 4 times during the night but it was easy because everything was ready.

This would be an easy dish to bring to a pot-luck or just have on hand for an easy side dish during the week.
Phew, what a weekend. I’m spent.

Please check out my past post on sunchokes as you will be getting those in your CSA share this week. Enjoy this great weather!

Posted in 2013, Beets, Recipes, Salads-Fall-Winter | Comments Off on Roasted Beet Salad

CSA Week 21

SunchokesThese beauties are the flowers of the Sunchokes!
This week for CSA we hope to bring you:

Regular Share
-Butternut Squash
-Sunchokes
-Broccoli Raab
-Choice: Arugula OR Lettuce
-Choice: Hakurei Turnips OR Beets OR Kale
-Choice: Garlic OR Onions

Large Share
-Two Choices: Hakurei Turnips OR Beets OR Kale
-Garlic AND Onions
-Cauliflower

Fruit Share
-Apples!

Posted in 2013, Newsletter | 1 Comment

Pie Pumpkins

Before I worked at Red Wagon I was a staunch believer that pumpkin pie made from ‘real’ pumpkins, not in a can, were watery and gross. If I made a ‘pumpkin’ pie I would make it from a winter squash, not a pie pumpkin. I felt that way until I met this gorgeous thing.

pie pumpkin

pie pumpkin

I couldn’t decide what photo I liked better so I used both. Pretty huh? This variety of pumpkin is called Winter Luxury. It wins pumpkin pie contests all the time. It is beautiful and delicious.

We grow two varieties of pie pumpkins. Winter Luxury and another one call New England Pie. The New England Pie Pumpkin is delicious too, but this is my favorite.

Both varieties will keep for at least a few weeks on your counter or in your garage. Don’t refrigerate them or they will start to rot.

I am going to leave this post incomplete and add pumpkin recipes later. I just wanted to let you know you don’t have to use your pumpkin up this week, that it will be fine for a while.

My daughter is getting married on Saturday. I have salads and cakes to make for that, and I have to make the chili for the end of year CSA party on Sunday. So, I am up to my eyeballs in cooking projects.

I hope you all can make the party! It’s this Sunday starting at 3pm.

Posted in 2013, Recipes, Winter Squash | 2 Comments

Braising Mix aka Spicy Salad Mix

I got an email asking for ideas on how to use the braising mix you got last week in your CSA share.

We get this question a lot so let’s try to demystify this offering.

To start with the name is confusing. Sometimes it is called Braising Mix and sometimes it is called Spicy Salad Mix. Braising Mix and Spicy Salad Mix are the same thing.
Here is my bag of braising mix/spicy salad mix dumped out.

braising mix

As with all your vegetables you want to wash your braising mix. Use lots of water because sand and grit can get stuck in the leaves. The stems should be tender enough that you won’t have to take them off. You can use the mix as is. No prep other that washing.

The mix of greens might change a little through the season but our braising mix usually has some kale, mustard, tatsoi and maybe arugula or chard.

Braising Mix, or Spicy Salad Mix can be eaten either raw or cooked. The greens are always young and tender in this mix, but add some bitterness and a little heat to a dish.

I blogged a recipe on this site for Spicy Salad Mix if you would like to try it raw. You need some strong flavors in your dressing and any added ingredients to stand up to this mix. Grains and beans go great with Spicy Salad mix.

You can substitute Braising mix for any recipe using kale, chard, spinach, or collards. Just know that when you use braising mix you will get a little bite and heat.

My favorite way to eat braising mix is to make some grains and while the grains are hot I add my braising mix so it just wilts and isn’t cooked, just soft.

I also like to use it in a Massaged Kale Salad.

I hope this helps. Keep those questions coming!

Posted in 2013, Greens, Recipes | Comments Off on Braising Mix aka Spicy Salad Mix

Collecting clothes for farm worker kids – update

Our two farm babies have arrived! Samantha was born on September 24 and Jimena was born on September 27.

Samantha

Samantha, born September 24

Jimena

Jimena, born September 27

We’re still collecting clothes and other baby items for these beautiful girls. We’re also collecting clothes for other farm worker children at our farm. Below is a list of specific items that people have requested. But we’ll gladly take clothing for kids of any age (boy & girl). If none of our farm worker kids can use them, we will pass the items on to other farms or make sure they get donated.

Newborn girl (2 baby girls born in September)
–clothes
–shoes
–blankets
–diapers
–I’m sure any other items for a newborn would be helpful, too!

1 year old girl
–clothes (size 24 months)
–shoes (size 4 1/2)

7 year old girl
–clothes (size 8)
–shoes (size 3)

You can bring items to CSA pickup or drop them off at our farm stand on 63rd St. Or we can make other arrangements if neither of these options work for you. Thank you so much for your help! I know our farm workers really appreciate it!

Posted in 2013, Farm, Newsletter | Comments Off on Collecting clothes for farm worker kids – update

CSA Week 20

I wonder how many will CSA members will cook their pie pumpkin, and how many will decorate with it….Pie Pumpkins

Regular Share
Pie Pumpkin
Potatoes
Garlic
Choice: Onions OR Dill
Choice: Collards OR Kale OR Chard OR Beets
Choice: Arugula OR Spicy Salad Mix OR Lettuce
Choice: Carrots OR Peppers

Large Share
Two Choices: Collards OR Kale OR Chard OR Beets
Carrots AND Peppers
Parsley

Fruit Share
Apples & Pears

Posted in 2013, Newsletter | Comments Off on CSA Week 20

Post-Flood Food Safety at Red Wagon

I’ve had a few people contact me with concerns about the safety of our produce after the floods. The short story is that our produce did not come into contact with flood waters. Keep reading if you’d like the long story with more details…

Our farm fields are pretty isolated. We don’t have houses with septic systems near our fields. Our house is on septic, but there are no crops down-gradient from our septic system.

Valmont Road Farm

Flood waters did not reach our farm fields on Valmont Road. The creek washed out both entrances to our Valmont farm. However, the creek is down-gradient from our farm fields and the flooding creek water did not come anywhere close to our fields. Our fields were sopping wet from 10-12 inches of rain, but this was just rain water, not flood water from overflowing creeks.

63rd Street Farm

Flood waters did not reach most of our fields at our 63rd Street farm. Again, our fields were soaked from so much rainfall, but the flood waters from creeks only reached limited areas.

Left Hand Creek overflowed into our ditch, the Holland Ditch. The Holland Ditch overflowed into several holding ponds, then into parts of our fields at our 63rd Street Farm.

Flood waters can contain microbial or chemical contamination. The FDA web site says that food crops should be considered adulterated when flood waters contact the edible portions of crops. This was not the case with any of our crops. The flood waters from Left Hand Creek ran through our fields where 3 different crops are planted: strawberries, pumpkins, and tomatoes.

The ditch overflowed and flood waters ran between some of the beds where our strawberry plants are. However, these plants won’t produce berries again until next May or June.

Our irrigation holding pond overflowed into our pumpkin field. Several rows in our pumpkin field were submerged, but these are carving pumpkins–not intended for food.

The ditch overflowed and flood waters ran through the bottom of our tomato field. However, we grow our tomatoes on raised beds and we trellis the tomato plants to keep them off the ground. The water that flooded out of the ditch came between the raised beds, but did not touch the actual tomatoes.

The rest of the crops at our 63rd Street farm received heavy rain, but did not come into contact with flood waters. The fields are just soaked from too much rain water.

Additional Food Safety Information

We have received many emails from various government agencies advising us on post-flood food safety. We have also been working with our Boulder County Agricultural Extension Agent to assess risk and to address any potential food safety concerns. Here are some resources if you’d like to read more:

FDA guidance on flood-affected crops

Produce Safety and Flooded Fields

Boulder County Extension Flood Information

Posted in 2013, Farm, Newsletter | 5 Comments

Vegetable Ginger Coconut Milk Soup

I hope everyone is recovered, or well on their way to recovering from the flood and all the rain.

Fall is in the air. The days are getting shorter and the nights are getting cooler. That means the fall crops are on their way! Yeah for broccoli, cauliflower, and braising mix!

There are a couple of weeks where the summer and fall crops over lap and that time is now. This is a great soup to use all those summer and early fall vegetables. This is sooooo easy, delicious, and uses only one pot!

I love recipes that are adaptable to whatever vegetables I have available to me and this is one of the best. I used almost every vegetable I got in my CSA share this week, in this soup. I can’t wait to make this again with some winter squash.

The original recipe is here Ginger Cocounut Milk Soup.

This made a boat load! When I make it again, and I will make this again and again. I will only use one can of coconut milk and 1/2 can of water.

Here is what I used.
mixed vegetables

If you got cauliflower instead of broccoli you could use that instead. Zucchini would be good. I used peppers and carrots that I had. I also added garlic and tofu with the ginger and coconut milk in the first step of the recipe.

coconut milk and vegetables

Here are all the vegetables in the pan, cooking to just soften them. I cooked my vegetables about 5 to 10 minutes, longer than the recipe says, and I didn’t use noodles I made some brown rice and used my basil instead of cilantro.

serve with rice

So tasty and easy. I can’t wait until we get some winter squash and make this again.

Posted in 2013, Recipes, Soups | Comments Off on Vegetable Ginger Coconut Milk Soup