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Category: 2021

  • 2021/2022 Winter CSA

    We are excited to announce our 2021/2022 Winter CSA! Click here to join.

    Salanova lettuceDetails:

    • Pickups will be at Red Wagon Farm at 7694 N 63rd St, Niwot on Thursdays from 3-6 pm.
    • Our winter Veggie Share is $39 per week.
    • We are offering weekly and biweekly shares. (see biweekly schedule below)
    • There will be a total of 13 weeks of pickups from 10/28/21 to 1/27/22.

    Here are the possible crops we will have (depending on weather):

    • Greens: kale, chard, collards, arugula, spinach, bok choi, lettuce
    • Roots: carrots, beets, rutabagas, turnips, potatoes, winter radishes, parsnips, sunchokes
    • Cabbage
    • Winter squash
    • Onions, garlic, leeks, scallions

    Pickup dates:
    Biweekly    Date
    A                 10/28/21
    B                 11/4/21
    A                 11/11/21
    B                 11/18/21
    A                 11/23/21 (Tuesday pickup Thanksgiving week)
    B                 12/2/21
    A                 12/9/21
    B                 12/16/21
    A                 12/23/21 – no pickup
    Biweekly A members will choose to pickup on 12/16 or 12/30 instead of 12/23.
    B                 12/30/21
    A                 1/6/22
    B                 1/13/22
    A                 1/20/22
    B                 1/27/22

    Click here to join now!
    Email csa@redwagonfarmboulder.com with questions.

     

  • CSA Week 19

    Hello CSA Members!

    Fall is here! The winter radishes are starting and this may be your last chance for the remaining summer veggies. Hopefully it’ll actually cool down a bit this week…

    Here is what we *hope* to bring you for Week 19 of our CSA:

    REGULAR SHARE
    CHOICE: Garlic OR Watermelon Radish OR Daikon Radish OR Spicy Peppers
    CHOICE: Celery OR Pesto Basil Bunch
    CHOICE: Potatoes OR Corn
    CHOICE: Onion OR Cucumber
    CHOICE: Roasted Chiles OR Carmen Peppers OR Bell Peppers OR Jimmy Nardello Peppers
    CHOICE: Kale OR Collards OR Chard OR Arugula
    Acorn Squash

    LARGE SHARE ADDITIONS
    Potatoes AND Corn
    CHOOSE TWO: Kale OR Collards OR Chard OR Arugula
    Tomatoes
    Cauliflower

    FRUIT SHARE
    None

  • CSA Week 18

    Hello CSA Members!

    This week we begin the transition into fall (winter squash are on the way!), but not without one last hurrah for the summer crops. We’re very hopeful that our last succession of corn will not be eaten by an assortment of wildlife this time!SpagSquash1

    Here is what we *hope* to bring you for Week 18 of our CSA:

    REGULAR SHARE
    CHOICE: Garlic OR Other Herbs
    CHOICE: Carrots OR Potatoes
    CHOICE: Cucumber OR Zucchini OR Eggplant
    CHOICE: Beets OR Corn OR Tomatoes
    CHOICE: Roasted Chiles OR Other Sweet Peppers
    CHOICE: Kale OR Chard OR Arugula
    Spaghetti Squash

    LARGE SHARE ADDITIONS
    Carrots AND Potatoes
    CHOOSE TWO: Cucumber OR Zucchini OR Eggplant
    CHOOSE TWO: Kale OR Chard OR Arugula
    Celery

    FRUIT SHARE
    None

  • CSA Week 17

    Hello CSA Members!

    The mornings are getting chilly at the farm and we’re thankful for it. Our tomatoes are slowing down, the zucchini plants are turning yellow, and the cantaloupe is just about gone. Fall is in the air.

    Bell Peppers
    Yellow Bell Peppers

    Here is what we *hope* to bring you for Week 17 of our CSA:

    REGULAR SHARE
    CHOICE: Basil OR Parsley OR Spicy Peppers OR Garlic OR Other Herbs
    CHOICE: Sweet Carmen Peppers OR Sweet Jimmy Nardello Peppers OR Yellow Bell Peppers
    CHOICE: Eggplant OR Zucchini
    CHOICE: Cucumber OR Bell Peppers
    CHOICE: Potatoes OR Onion
    CHOICE: Tomatoes OR Tomatillos OR Shishito Peppers OR Melon OR Green Tomatoes
    Roasted Anaheim Chiles
    CHOICE: Kale OR Collard Greens OR Chard

    LARGE SHARE ADDITIONS
    CHOOSE TWO: Basil OR Parsley OR Herbs OR Blossoms OR Spicy Peps OR Garlic
    Potatoes AND Onion
    CHOOSE TWO: Kale OR Collard Greens OR Chard
    CHOICE: Carrots OR Beets

    FRUIT SHARE
    Peaches and Apples

  • Jimmy Nardello Italian Frying Peppers

    One of the sweet peppers we grow at Red Wagon is called Jimmy Nardello aka ‘Jimmy’s’. It is classified as an Italian Frying pepper, it looks like this.

    Jimmy’s are long irregularly ‘finger’ shaped, medium thick walled very sweet almost fruity flavored peppers. They are about twice the size of a shishito.

    In my mind they are more versatile than a shishito. You can prepare and eat them like a shishito. Pan fry them whole in olive oil and a little salt, hold them by the stem and enjoy.

    One of my favorite ways to eat Jimmy’s is to cut them in half and seed them.

    Fry them cut side down with a little olive oil and salt until they are a little soft.

    Then flip them over and add some mozzarella, provolone or Manchego cheese and cook until it is all melty.

    Jimmy’s are much more flavorful than bell peppers, even better than red bells IMO, so they are good in egg dishes like omelets or scrambles , add them to roasted or pan fried potato dishes, pizza, sandwiches or any pasta dish.

    I made a simple marinara sauce last night and added some Jimmy’s. Unless I am putting cheese in Jimmy’s I leave them basically whole. I cut the stem off and dig the seeds out with my fingers then rinse them in water to get the seed all the way out.

    You can see I kind of broke the wall of the pepper to get the seeds out. That’s ok. I think it is easier than cutting them in half and seeding and I like the texture of the pepper cut into rings for the most part.

    I fried those and added some sauce and eggplant I had in the refrigerator.

    Bell peppers are good, but Jimmy Nardello’s are special. I hope you try them.

    Have a great week, see you at pickup.

    Mo

  • CSA Week 16

    Hello CSA Members!

    There are some new peppers making their way into CSA next week. Jimmy Nardello peppers are very sweet, even though they look like they’re spicy. We’ll have a fun assortment of spicy peppers to choose from as well! Do you have any favorites from the pepper mixes we’ve been offering?

    Peppers
    Jimmy Nardello Peppers

    Here is what we *hope* to bring you for Week 16 of our CSA:

    REGULAR SHARE
    CHOICE: Basil OR Parsley OR Squash Blossoms OR Garlic
    Potatoes
    CHOICE: Onion OR Fennel
    CHOICE: Zucchini OR Eggplant
    CHOICE: Bell Peppers OR Jimmy Nardello Peppers
    CHOICE: Roasted Chiles OR Spicy Peppers
    CHOICE: Tomatoes OR Melon OR Cucumber
    CHOICE: Kale OR Collard Greens OR Chard

    LARGE SHARE ADDITIONS
    CHOOSE TWO: Basil OR Parsley OR Squash Blossoms OR Garlic
    Onion AND Zucchini
    CHOOSE TWO: Tomatoes OR Melon OR Cucumber
    CHOOSE TWO: Kale OR Collard Greens OR Chard

    FRUIT SHARE
    Peaches

  • Potato Green Chile Stew

    Roasted chiles are coming our way this week! There is so much you can do with a bag of roasted chiles; make a casserole or cornbread or a delicious green chile sauce. 

    Or you could make this potato chile stew.

    This is a Deborah Maddison recipe so you know it is yummy and approachable. It’s a one pot dish, it’s quick and easy to make and it is endlessly adaptable. Do you have some zucchini or corn? Throw it in. Don’t have onions? Use leeks. This is already a hearty dish but you could add some ground meat, plant based meat substitute or rotisserie chicken while sweating the onions and have a real stick to your ribs dish.

    You will have everything you need to make this in your CSA share this week except the lime. This makes 4-6 generous servings.

    • 1 pound green chiles or poblano chiles, roasted and peeled
    • 2 tablespoons oil
    • 1 or 2  onions diced
    • 1 teaspoon each of ground coriander  and cumin
    • 3 garlic cloves minced
    • 1 1/2 pounds of potatoes peeled and chopped into 1 1/2-inch chunks
    • Salt and pepper
    • 1 tomatoes or more of you have them
    • 3 cups water
    • Juice of at least one lime. It isn’t in the original recipe but when I tasted it it really needed  some lime.
    • Optional additions; sour cream, yogurt, mushrooms, cilantro, shredded cheese, tortilla chips, flour tortillas, avocado, ground meat or roasted chicken or plant based meat option.

    • Chop everything up and heat the oil in a pan and sweat the onions for 4 or 5 minutes.
    • Add everything else in one dump when the onions are soft and simmer covered for 45 minutes to an hour until the potatoes are really soft.

    I wanted my stew a little thicker so I hit it with an immersion blender for just a minute.

    You could make it totally smooth if that is what you wanted or leave it really chucky.

    This is a great base recipe that really benefits when you put your own spin on it and have some fun. And don’t forget the lime.

    Have a great week. See you at pickup.

    Mo

  • CSA Week 15

    Hello CSA Members!

    I can’t really believe it, but it’s melon and pepper season already! I hope you’re ready for some roasted chiles and super fresh, super ripe melons. Autumn is sneaking up on us.

    melons in snow

    Here is what we *hope* to bring you for Week 15 of our CSA:

    REGULAR SHARE
    CHOICE: Basil OR Other Herbs
    Onions
    CHOICE: Carrots OR Beets
    CHOICE: Potatoes OR Zucchini
    CHOICE: Tomatoes OR Eggplant
    CHOICE: Bell Peppers OR Roasted Chiles
    CHOICE: Melon OR Cucumber

    LARGE SHARE ADDITIONS
    CHOOSE TWO: Basil OR Other Herbs
    Bell Peppers AND Roasted Chiles
    Melon AND Cucumber
    Kale

    FRUIT SHARE
    Peaches and Nectarines

  • Eggplant Omelet

    I’ve seen recipes for a dish called tortang talong. It is basically an eggplant omelet with Asian flavors and ground pork. I’ve never made it with pork but I took the idea and simplified it just a little and made this.

    My version is really easy to make, it’s so easy in fact this is a no recipe-recipe.

    You start by blackening your eggplants so you can peel the skin off easily. Like making baba ghanoush.

    You can do this on a grill or on your gas stove top. Cook them until they are good and dark.

    I think you can do it under a broiler but I haven’t tried that.

    Set the blackened eggplant aside to cool and get your eggs and anything else you want to put in your egg omelets. I had six really small Asian eggplants it was more than enough for two of us for dinner and I had leftovers for lunch. I haven’t tried using Italian eggplants but I don’t know why it wouldn’t work. It will take a little longer to blacken them is the only difference I see.

    OK. Now peel the eggplant and leave the stem attached, it’s pretty and handy for turning the eggplant in the pan.

    Naked eggplant.

    Smoosh them flat with a fork.

    If you have made French toast you can make this.

    Scramble eggs in a shallow bowl and add some herbs and scallions, or ground meat or chopped vegetables.

    Heat a pan and add a few tablespoons of oil. Dip the eggplant into the egg mix and swoosh it front and back a few times to get the egg into the indents of the eggplant. Put the eggy eggplant in the hot pan and fry for a couple minutes each side. The eggplant is cooked so you are just cooking the egg and herb coating.

    Flip them over and finish cooking.

    We had this with rice and I made a dipping sauce with mayonnaise and siracha which was really nice.

    This was really fun to make and eat. I want to play around with this method with other flavors. I’ll report back if I come up with anything yummy.

    Have a great week. See you at pickup.

    Mo

  • CSA Week 14

    Hello CSA Members!

    Wow, it stayed hot and smokey all week. We’ll have lots more tomatoes, zucchini, and peppers to look forward to! Have you done anything fun with your summer squash? We love seeing and hearing about what you make, so feel free to tag us on social media @redwagonfarmco or send us an email (csa@redwagonfarmboulder.com)

    Beets
    Beets

    Here is what we *hope* to bring you for Week 14 of our CSA:

    REGULAR SHARE
    CHOICE: Basil OR Other Herbs/Seasonings
    CHOICE: Potatoes OR Onions
    CHOICE: Carrots OR Beets OR Beans
    CHOICE: Eggplant OR Cucumber OR Melon
    Zucchini
    CHOICE: Bell Peppers OR Shishito Peppers
    CHOICE: Tomatoes OR Tomatillos
    CHOICE: Kale OR Collards OR Chard

    LARGE SHARE ADDITIONS
    DOUBLE Herb Choice
    CHOOSE TWO: Carrots OR Beets OR Beans
    Tomatoes AND Tomatillos
    DOUBLE Bunched Greens

    FRUIT SHARE
    Peaches and Nectarines