Farm store OPENING Thursday, July 16.  See details →
🔍

Category: 2022

  • Cauliflower ‘Rice’

    I am super late to trying cauliflower rice. I was/am perfectly happy to make and eat rice. I love the flavor and texture so I didn’t see the point in messing with what I thought was already a good thing, until I (and probably you) found myself with huge amounts of cauliflower from our CSA share this year! In the past month I have roasted cauliflower, made curry, and one of my favorite things to do with cauliflower is to make this delicious sauce. I still found myself with more cauliflower to eat in my refrigerator.

    So, I tried making cauliflower rice and I love it. It’s super easy and fast to make. Fluffy and crunchy at the same time and unlike regular rice, cauliflower rice is really good cold and room temperature. AND it freezes beautifully!

    To make it all you do is break off some cauliflower florets and pulse them 8 or 10 times in food processor until it looks like rice. Or you can use a box grater if you don’t feel like busting out the food processor.

    To cook it all I did was heat a little oil in a pan with garlic and sauteed the cauliflower until it was just starting to turn brown and added some salt and pepper and chives. You don’t have to brown it if you might want it just cooked through and leave it more white. Any herb would be nice here as would any sauce, just like rice! This is a really nice side dish and pretty much goes with anything.

    You can steam cauliflower rice or even eat it raw! I love making ‘Buddha Bowls’ with the leftovers and other odds and ends I have laying around.

    I haven’t tried it yet but I think making fried ‘rice’ with cauliflower would be so good.

    Well Folks, this is the last week of our regular CSA. Thanks for your support. We appreciate you all so much and hope to see you back next year. The Winter CSA starts next week so sign up before we sell out! I love the winter CSA vegetables so SO SO much! I’ll be making lots of soups, stews, baked dishes! Yum!

    See you at the last pickup!

    Mo

     

  • Winter Radishes

    Winter radishes start appearing in our last one or two regular season CSA shares. If you signed up for our Winter CSA you will see them more frequently.

    Aren’t they pretty? The radishes we get in the spring are just as pretty and you can use both varieties in very similar ways. The main differences are the winter varieties are much less pungent than the spring radishes, more like our salad turnips, but so much prettier! Winter radishes store for a really, really long time, at least two months.

    I keep mine in a plastic bag in my crisper drawer with a damp paper towel if they are whole. Once I cut into them I like to store them in the refrigerator in a glass jar with a lid and a damp paper towel on the bottom of the jar. The damp paper towel helps keep the color in the radish.

    I slice them really thin and add (lots!) to salads, toast, tacos or sandwiches, or just snack on the them! They are so pretty and crunchy and fun! Try some pickled!

    You can roast them like hakurei turnips, or braise them, but they will lose a bit of their color but they do add a nice texture and flavor to cooked dishes.

    Winter radishes are a beautiful fun winter vegetable to enjoy. Have fun with yours!

    Mo

     

     

     

     

  • CSA Week 22

    Hello CSA Members!

    We’re so excited to see you all for week twenty-two, the final week of CSA! If you want to keep the veggies coming, sign up for out winter CSA.

    Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

    Here is what we *hope* to bring you for Week 22 of our CSA:

    REGULAR SHARE

    Hakurei Turnips

    Herb CHOICE
    CHOICE: Onion OR Winter Radish
    Cauliflower
    CHOICE: Brussel Sprouts OR Turnips
    CHOICE: Tomato OR Eggplant OR Peppers
    Greens CHOICE
    Winter Squash

    LARGE SHARE ADDITIONS

    DOUBLE Herb Choice
    Brussel Sprouts AND Turnips
    DOUBLE Greens Choice
    CHOICE: Leeks OR Kohlrabi

    FRUIT SHARE
    Over for the season

    **Our Fruit Share is finished for the season. The Fruit Share is 12 weeks long (6 weeks for biweekly). We never know what the fruit availability will be like from year to year so we don’t know in advance what the start date of our Fruit Share will be. We were able to get fruit early this year starting the week of July 4th and the week of September 19th was the 12th week. We hope you enjoyed the fruit this year!

     

  • 2022 Winter CSA

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

    CabbageDetails:

    • Pickups will be at Red Wagon at Thomas Open Space Farm at 1640 W Baseline Rd, Lafayette on Thursdays from 3-6 pm.
    • Our winter Veggie Share is $42 per week.
    • We are offering weekly ($420) and biweekly veggie shares ($210). (see biweekly schedule below). Prices are pro-rated if you join after the start date.
    • There will be a total of 10 weeks of pickups from 10/27/22 to 12/29/22.

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

    • Greens: lettuce, spinach, arugula, bok choi, kale, chard, collards
    • Onions, garlic, leeks, shallots
    • Potatoes
    • Cauliflower
    • Cabbage
    • Roasted chiles
    • Winter squash (butternut, acorn, spaghetti)
    • Pie pumpkins
    • Herbs
    • Apples/Pears (depending on availability)
    • Fennel
    • Kohlrabi
    • Beets
    • Celeriac
    • Celery
    • Winter radishes
    • Turnips
    • Brussels sprouts

    Pickup dates:
    Biweekly    Date
    A                 10/27/22
    B                 11/3/22
    A                 11/10/22
    B                 11/17/22
    A                 11/22/22 (Tuesday pickup Thanksgiving week)
    B                 12/1/22
    A                 12/8/22
    B                 12/15/22
    A                 12/22/22
    B                 12/29/22

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

  • Simple Celery Apple Soup

    How about that celery we are getting this year! When I’m standing in the field some of the celery is almost as tall as I am, I’m not even kidding.

    I made a really basic pureed soup with some of my celery.

    With any blended soup I love to play with toppings to dress it up, toppings also add interest and make the soup more of a meal. Kids love toppings too. Here I have apples and peanuts and apples and blue cheese. Leftover chunks of roasted vegetables are really nice in blended soups too, and of course croutons or crusty bread is always prefect with soup.

    This only took about 1/2 hour to make. While you are cooking the soup, look through your pantry and refrigerator and see what toppings you want to add.

    Simple Celery Soup

    • 2 tablespoons butter or oil
    • 1 small onion, diced
    • 1 big bunch of celery, cut into 1-inch chunks I used both these bunches
    • 1 medium potato cut into 1-inch chunks
    • 1 small apple cut into 1-inch chunks
    • salt and pepper to taste
    • 1 quart (945ml) vegetable stock or water, plus more to adjust
    • 1/3 cup heavy cream or coconut cream, yogurt or nut milk (optional)

    In a large saucepan, melt butter or oil add onion, celery, potato, apple, and a large pinch of salt and cook, stirring frequently, until vegetables are softened but not browned, about 5 minutes.

    Add vegetable stock or water and simmer until vegetables are completely tender, about 30 minutes. Working in batches, ladle vegetables and broth into a blender pitcher, making sure not to fill pitcher more than halfway. Blend soup, starting at low speed and gradually increasing speed to high, until totally smooth.

    The sun was going down so I didn’t get any more pictures of blending it but I took a few pictures the next day when it was blended and topped.

    Simple is good.

    Have a great week.

    Mo

  • CSA Week 21

    Hello CSA Members!

    We’re so excited to see you all for week twenty-one! It’s starting to get cold, which means it’s time for lots of roasted vegetables and soups. We love to talk recipes. Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

    Here is what we *hope* to bring you for Week 21 of our CSA:

    REGULAR SHARE

    Green Curly Kale

    Herb CHOICE
    CHOICE: Peppers OR Eggplant OR Tomato
    CHOICE: Celery OR Fennel OR Turnips OR Winter Radish
    Cabbage
    Cauliflower
    Greens CHOICE
    Winter Squash

    LARGE SHARE ADDITIONS

    DOUBLE Herbs Choice
    CHOOSE TWO: Celery OR Fennel OR Turnips OR Winter Radish
    DOUBLE Greens Choice
    Leeks

    FRUIT SHARE
    Over for the season

    **Our Fruit Share is finished for the season. The Fruit Share is 12 weeks long (6 weeks for biweekly). We never know what the fruit availability will be like from year to year so we don’t know in advance what the start date of our Fruit Share will be. We were able to get fruit early this year starting the week of July 4th and the week of September 19th was the 12th week. We hope you enjoyed the fruit this year!

     

  • CSA Week 20

    Hello CSA Members!

    We’re so excited to see you all for week twenty! Fall is here, soup season is right around the corner. We love to talk recipes. Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

    Here is what we *hope* to bring you for Week 20 of our CSA:

    REGULAR SHARE

    Herb CHOICE
    CHOICE: Roasted Peppers OR Tomato
    CHOICE: Peppers OR Eggplant
    CHOICE: Celery OR Fennel
    Cauliflower
    Greens CHOICE
    Butternut Squash

    LARGE SHARE ADDITIONS

    DOUBLE Herb Choice
    Peppers AND Eggplant
    Roasted Peppers AND Tomatoes
    Turnips

    FRUIT SHARE
    Over for the season

    **Our Fruit Share is finished for the season. The Fruit Share is 12 weeks long (6 weeks for biweekly). We never know what the fruit availability will be like from year to year so we don’t know in advance what the start date of our Fruit Share will be. We were able to get fruit early this year starting the week of July 4th and the week of September 19th was the 12th week. We hope you enjoyed the fruit this year!

     

  • Cauliflower and Celery Curry

    Vegetable curries are a staple at our house. Curries are one of those ‘clean out the refrigerator’ meals that I can make in the morning and go to work, come home and reheat and have a warm filling satisfying meal.

    You only need a few basic pantry ingredients and 4-6 cups of pretty much any vegetable you like. I used cauliflower, celery and a couple peppers. Winter squash is good, as is broccoli or potatoes. You can add a protein like tofu, chicken or hard boiled eggs. Eggs are great in curry! Add any protein when you add the vegetables to the broth. Serve it with rice or noodles or eat it as a thick stew or soup. It only takes a few minutes to make, but improves and mellows with some simmering and rest time. Leftovers are great.

    Cauliflower and Celery Curry

    • 1 tablespoon oil
    • 1 onion, chopped
    • 1-3 cloves garlic, smashed
    • 1 knob of ginger, peeled and chopped
    • 1–2 tablespoons curry powder (taste for more)
    • 1–2 tablespoons turmeric
    • 1 teaspoon salt
    • 2 tablespoons sweetener, any kind-sugar, agave, brown sugar
    • 4-6 cups any vegetables you like, cauliflower, celery, peppers, potatoes, zucchini, winter squash
    • 1 14-ounce can coconut milk
    • 1 cup water or broth, I always use water
    • anything you have for toppings like nuts, herbs, scallions, raisins

    Sauté the onion, garlic and ginger in oil until softened and add the spices and sweetener. I like agave or brown sugar for sweetening. Curry needs heat to ‘bloom’, you will smell spices ‘open up’ and mellow as the dish cooks.

    Add the coconut milk and water or broth and let the simmer for 5-10 minutes. Taste it and see if you want more curry or sweetener. It might taste a little bitter, don’t worry. Add a little more sweetener and let it simmer a little longer. It looks watery and grainy. It will thicken and smooth out with a little time.

    Add your vegetables (and protein if using), I add a lot of vegetables, they cook down. You can add fewer vegetables if you want more curry gravy/sauce. Cover it and let it simmer another 10 or 15 minutes.

    See how much it has cooked down in just a few minutes.

    Taste it again and adjust salt, sweetener or even more curry powder. That’s it. Cover it and let it simmer a while.

    I love curry with a little rice, some nuts or seeds (sunflower, cashew or almond) and raisins.

    Only four weeks left! Have a great week. See you at pickup.

    Mo

     

     

     

     

     

     

     

     

  • CSA Week 19

    Hello CSA Members!

    We’re so excited to see you all for week nineteen! Fall is here, soup season is right around the corner. We love to talk recipes. Share your kitchen successes with us at CSA! Your happy eating makes us happy! 

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

    REGULAR SHARE

    Herb CHOICE
    Potatoes
    CHOICE: Celery OR Fennel
    CHOCIE: Peppers OR Eggplant
    Cauliflower
    CHOICE: Roasted Peppers OR Tomatoes
    Pie Pumpkin

    LARGE SHARE ADDITIONS

    DOUBLE Herb Choice
    Peppers AND Eggplant
    Roasted Peppers AND Tomatoes
    Greens

    FRUIT SHARE
    Over for the season

    **Our Fruit Share is finished for the season. The Fruit Share is 12 weeks long (6 weeks for biweekly). We never know what the fruit availability will be like from year to year so we don’t know in advance what the start date of our Fruit Share will be. We were able to get fruit early this year starting the week of July 4th and the week of September 19th was the 12th week. We hope you enjoyed the fruit this year!

     

  • Apple Cake

    Fall is in the air and that means that apples are coming in from the Western Slope. We are super lucky to partner with  friends at First Fruits Organic Farm to bring our CSA an option to ‘add-on’ a fruit share. Now that the Farm store is open, anyone can stop by and get some of these delicious organic apples as well as some of our other vegetables if you need extra, or want to put up some food for winter. You could also check out our U-Pick event this weekend.

    One thing I know you should do,  you should make this apple cake.

    This cake is stuffed full of apples, nuts and raisins. It’s balanced with moist and chunky and chewy bites. It’s one of those cakes that that will travel well to work for snacking, or a potluck, or it will last a few days on the counter.

    I like to serve it for dessert with a soft cheese.

    Or, my favorite way to eat it is for breakfast with some yogurt.

    The recipe is from a tried and true high altitude cookbook. Follow the easy directions, I promise it will work.

    Apple Cake from Susan G. Purdy’s Pie in the Sky

    • 3 cups sifted all-purpose flour
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 3 cups apples, peeled, cored, and chopped
    • 1 cup (6 oz.) raisins
    • 1 cup (4 oz.) walnuts, chopped
    • 1 1/2 cups canola or light olive oil (I used 1 1/4 cups avocado oil)
    • 2 cups sugar (I reduced this to 1 3/4 cup sugar)
    • 3 large eggs
    • 2 tsps vanilla extract
    • 3 tbsps buttermilk
    • confectioners’ sugar for dusting the finished cake (optional)

    With the oven rack in the center of the oven, preheat to 375°F  Grease and
    flour a 12- to 16-cup capacity tube or Bundt pan.  In a medium bowl, mix together the flour, baking powder, baking soda, salt, and the spices. In another bowl, mix together the apples, raisins, walnuts, and 2 tablespoons of the flour mixture. Toss together to coat. In the bowl of a stand mixer, combine the oil, sugar, eggs, vanilla, and buttermilk and beat everything together on the lowest speed. While the mixer is still running, slowly add the flour mixture, scraping down the sides until combined. Add the apple mixture until it is well blended into the batter. It should be pretty thick. Empty the batter into the pan and smooth over the surface. Bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for at least 20 minutes. Let cool completely and sprinkle with powdered sugar before serving.