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Category: 2022

  • Cabbage Garden Salad with a Yogurt Honey Mustard Dressing

    I don’t think I have ever made a salad without trying to use up odds and ends in the refrigerator and pantry. Today is no different. I am calling this a Cabbage Garden Salad but I could have called it “Kitchen Sink” or “Clean out the Crisper Drawer” salad. Garden salad sounded best to me so we are going with that. This dressing is thick so start with cabbage or kale, something substantial then use any vegetables you have; peas, cucumbers, turnips, broccoli, any fresh greens, peppers, any herbs; chop them up and throw in! The real star here is the dressing, we’ll get to that in a minute.

    Here is what vegetables I had.

    Shred the cabbage and chop up the other vegetables and herbs. I really like using a mandolin but if you don’t have one or like to use it just chop everything up.

    Arrange everything in a serving bowl and make the dressing.

    I saw this yogurt based ‘Sunny Honey Mustard‘ dressing and had to try it on a cabbage salad. It’s tangy and delicious and is assertive enough to stand up to this hearty salad. To make it you’ll need;

    • ½ cup plain Greek yogurt (any % fat will do)
    • ¼ cup olive oil
    • ¼ cup Dijon mustard
    • 3 to 4 tablespoons honey, to taste
    • 2 tablespoons lemon juice
    • 2 tablespoons apple cider vinegar or more lemon juice
    • 1 clove garlic, pressed or minced
    • ½ teaspoon fine sea salt

    INSTRUCTIONS

    1. In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
    2. This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
    3. Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

    Absolutely delicious. I hope you try it.

    Have a great week, I’ll see you at pickup.

    (You can see my husband’s reflection/photo-bomb in the spoon lol).

     

     

     

  • CSA Week 8

    Hello CSA Members!

    We’re so excited to see you all for week eight! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

    Here is what we *hope* to bring you for Week 8 of our CSA:

    REGULAR SHARE

    CHOICE: Parsley OR Sage OR Chives OR Basil
    CHOICE: Eggplant OR Broccoli
    CHOICE: Spring Onions OR Fennel
    CHOICE: Potatoes OR Turnips
    Fava Beans
    CHOICE: Cabbage OR Kohlrabi
    Zucchini
    CHOICE: Chard OR Kale OR Collards

    LARGE SHARE ADDITIONS

    Double Potatoes or Potatoes and Turnips
    Choose Two: Chard OR Kale OR Collards
    Garlic
    Secret Item

    FRUIT SHARE
    Red Sweet Cherries & Apricots

     

  • CSA Week 7

    Hello CSA Members!

    We’re so excited to see you all for week six! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

    Here is what we *hope* to bring you for Week 7 of our CSA:

    REGULAR SHARE

    CHOICE: Parsley OR Lovage OR Sage OR Chives OR Squash Blossoms
    Basil
    Spring Onions
    CHOICE: Fennel OR Grilling Fava Beans OR Kohlrabi
    Cabbage
    CHOICE: Lettuce OR Zucchini
    CHOICE: Rainbow Chard OR Kale OR Collards

    LARGE SHARE ADDITIONS
    Double Cabbage
    Choose Two:
    Rainbow Chard OR Kale OR Collards
    Garlic
    Secret Item

    FRUIT SHARE
    Red Sweet Cherries

     

  • Simple Celtuce Salad

    Last year was the first year we grew celtuce and I absolutely fell in love with it. I really hope you try this wonderful vegetable.

    It’s easy to prepare, peel the tender outside to reveal the crunchy, juicy, tender, delicate mild flesh.

    You use it exactly like a cucumber or zucchini; raw in salads, simmered in soups, ribboned in a pasta or stir-fried.

    Try making this simple salad. I think you too will fall in love with celtuce.

    • 1 to 2 large celtuce peeled and cut into bite size pieces
    • 1 to 2 tablespoons chopped fresh herbs; basil, sorrel or mint are all nice
    • 2 to 3 tablespoons rice vinegar
    • 1 tsp agave or honey
    • Salt and pepper to taste

    Combine everything in a bowl and taste and see if you need more salt or sweetener

    Simple and delicious.

    Have a great week. See you at pickup.

    Mo

     

     

  • CSA Week 6

    Hello CSA Members!

    We’re so excited to see you all for week six! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

    Here is what we *hope* to bring you for Week 6 of our CSA:

    REGULAR SHARE

    CHOICE: Parsley OR Sorrel OR Squash Blossoms
    CHOICE: Basil OR Kohlrabi
    Uncured Garlic
    CHOICE: Grilling Fava Beans OR Snap Peas
    CHOICE: Zucchini OR Celtuce
    CHOICE: Fennel OR Brocolli
    CHOICE: Chard OR Kale OR Collards

    LARGE SHARE ADDITIONS
    Double Basil OR Basil AND Kohlrabi
    Double Garlic
    Choose Two: Chard OR Kale OR Collards
    Summer Savory

    FRUIT SHARE
    None

     

  • Young Grilled Fava Beans

    This fava preparation is a fun summery dish I think you will really enjoy.

    The fava beans you are getting this week are very young and tender.

    We harvest the plants young so you can eat the whole bean pod. Not just the innermost bean as with the more mature favas and edamame.

    This couldn’t be easier to make. You can use your outdoor grill or oven broiler. Heat your grill or broiler up to high. While it is heating toss your washed favas in some oil and salt and pepper.

    Grill or broil them for 3-4 minutes on each side until they are charred and blistered.

    While the favas are cooking I like to chop up some herbs to toss the favas into after they have cooked. You don’t have to do this but it is really nice. I had a handful of parsley, mint and spring onions.

    When the favas are nice and charred and you can see steam coming out of the skin they are done. Toss them in the herbs if you are using them, and a little more olive oil and salt and pepper.

    That’s it. I finished it with a little squeeze of lemon last minute. Grilled favas are great hot or room temperature and leftovers are just as good as when you made them.

    It’s a little messy but licking your fingers is part of the summery fun.

    Have a great week. See you at pickup.

    Mo

     

     

     

  • CSA Week 5

    Hello CSA Members!

    We’re so excited to see you all for week five! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

    Here is what we *hope* to bring you for Week 5 of our CSA:

    REGULAR SHARE

    CHOICE: Parsley OR Sorrel OR Uncured Garlic
    Basil
    CHOICE: Zucchini OR Squash Blossoms
    CHOICE: Napa Cabbage OR Fennel OR Celtuce
    CHOICE: Kohlrabi OR Turnips
    CHOICE: Chard OR Kale OR Collards
    Grilling Fava Beans

    LARGE SHARE ADDITIONS
    Choose Two: Chard OR Kale OR Collards
    Secret Item
    Spinach

    FRUIT SHARE
    None

     

  • Green Tacos

    Aylyn sent me a couple ideas for dishes using our CSA vegetables. I really like soft tacos using vegetables so I had to try the green taco recipe she sent.

    The recipe is quite simple.  I only changed a couple things using what I had.

    It was quick to make and very satisfying. I had some kale, walking onions  and garlic scapes and a little asparagus. You could use collards or broccoli and any allium you like. I loved the creamy tang of goat cheese but any cheese or yogurt or vegan option would work.

    As always, use what you like and have. My changes are in parentheses

    Green Tacos makes about 12 tacos. Great for leftovers.

    1 large bunch of greens, washed and tough stems discarded
    1 1/2 tablespoons oil
    1 large onion, sliced 1/4 inch thick (I used walking onions)
    3 garlic cloves, finely chopped (I used garlic scapes)
    1 teaspoon red pepper flakes (optional)
    1/2 cup water (I needed a little more)
    12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave (I heated mine on the stove)
    1 cup of any cheese or cheese substitute you like. (I used goat cheese)
    A large handful (6-10) cherry tomatoes (I used radishes and avocado)
    1 chipotle pepper in adobo sauce (a store-bought salsa or hot sauce will work) (I didn’t use this and didn’t miss it)

    Heat the oil in a large skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes.

    Meanwhile, slice the greens crosswise into 1/2 inch slices.

    Add the garlic and chili flakes to the onion and cook for an additional minute, then add the water, a large pinch of salt, and the greens.

    Reduce heat to low and braise, cover, for about 5 to 10 minutes or until the greens are nearing tender, but not quite finished.

    Meanwhile, put the cherry tomatoes (I didn’t use these, but feel free to if you have them) into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper in adobo and a large pinch of salt, and blend until smooth.

    Remove the cover from the greens and cook off the moisture until they are nearly dry.

    Season with salt and pepper to taste. Fill each taco with a tong full of the greens, top with cheese and or salsa.

    Enjoy!

    Have a great week. See you at pickup.

    Mo

  • CSA Week 4

    Hello CSA Members!

    We’re so excited to see you all for week four! Are you trying out any new recipes? Be sure to tell us all about it at CSA! Here at the farm, we love to eat WELL just like you! Happy cooking!

    Here is what we *hope* to bring you for Week 4 of our CSA:

    REGULAR SHARE

    CHOICE: Parsley OR Sorrel OR Pea Shoots
    Turnips
    Asparagus
    CHOICE: Zucchini OR Bok Choy
    CHOICE: Kale OR Chard OR Collards
    CHOICE: Lettuce OR Spinach

    LARGE SHARE ADDITIONS
    Sprouting Broccoli
    Basil
    Garlic Scapes
    Choose Two: Kale, Collards, OR Chard

    FRUIT SHARE
    None

     

  • Pea Shoots

    One of the best parts of being a part of a CSA is getting unusual or unfamiliar vegetables. This week everyone will be getting pea shoots in their shares and to some of you I bet this is a new item.

    Pea shoots are the top tender growth of the pea plant. Can you see the tip-top of the plant with the tendrils and delicate leaves?  That is all we harvest for pea shoots.

    Unsurprisingly they taste just like peas! They are very tender with a fresh-crunchy texture.

    You can store them in a plastic bag in the refrigerator for at least a week.

    One of my favorite ways to  enjoy pea shoots is in pesto.

    You can use them in salads, on sandwiches, or add them to a stir fry or fold them into scrambled eggs.

    I think you will love using them in different dishes all week.

    Have fun eating and I’ll see you at pickup.

    Mo