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Category: 2026

  • CSA Week 14

    Hello CSA Members!

    Just reflecting on our tomatoes… we just completed serving 4 weeks of full tomato zone! Our tomatoes are slowing down, so we may or may not see them at pickups this week. In other news, are preparing the fields for fall crops (turnips, radish, and spinach to name a few).

    Here is what we hope to bring you during Week 14:

    Regular Share:
    1 – Onion / Garlic / Hot Peppers
    2 – Green Bean / Cabbage / Potato
    3 – Zucchini
    4 – Eggplant
    5 – Roasted Peppers
    6 – Fresh Peppers

    Large Share Additions:
    – Pick 2: Onion / Garlic / Hot Peppers
    – Beets
    – Melon

    Fruit Share:
    – None
    The schedule for the fruit harvest will be erratic this summer due the exceptionally warm weather in Colorado earlier this year. In general, all of the fruit crops will be ripe about a month earlier than we are used to. There will likely be breaks throughout the season when there is no fruit available. But we are still hopeful that we will be able to fill the full 14 weeks of our Fruit Share.

    Thank you for supporting Red Wagon Farm!

  • Blistered Shishito Peppers

    Blistered shishito peppers are favorites at Tapa and Sushi Bars. Shishito peppers are a favorite staple crop here at Red Wagon.

    The seeds of most peppers are bitter, you almost always discard them. But the seeds of the Shishito pepper are almost a caviar texture, creamy and succulent and very juicy and part of their appeal. Shishitos are a thin-walled pepper, sort of like sweet peppers, Jimmy Nardelo if you are familiar with those.

    You can grill Shishitos or pan sear them. Both are equally delicious.

    Start by heating a heavy steel or cast iron pan to medium high olive oil slicked in the pan and put your washed peppers in the hot pan.

    Sear the peppers on all sides-it only takes a few minutes so don’t walk away. The peppers will puff up and some even pop open!! that’s ok-they pop and spit sometimes for some reason!

    That is it. A little salt and pepper and maybe a squeeze of lime or lemon and you have a restaurant worthy appetizer or side dish.

    I seared some shrimp and Cajun seasoning with shishitos for a super fast and fancy feeling meal.

     

  • CSA Week 13

    Hello CSA Members!

    Here is what we hope to bring you during Week 13:

    Regular Share:
    1 – Onion / Hot Peppers
    2 – Zucchini / Cucumber
    3 – Eggplant / Tomatillo
    4 – Tomato
    5 – Roasted Pepper
    6 – Shishito / Harvester’s Choice
    7 – Cabbage / Collard / Kale

    Large Share Additions:
    – Tomato AND Cherry Tomato
    – Shishito AND Choice
    – Pick 2: Cabbage / Collard / Kale
    – Melon OR Green Bean

    Fruit Share:
    – Peaches
    The schedule for the fruit harvest will be erratic this summer due the exceptionally warm weather in Colorado earlier this year. In general, all of the fruit crops will be ripe about a month earlier than we are used to. There will likely be breaks throughout the season when there is no fruit available. But we are still hopeful that we will be able to fill the full 14 weeks of our Fruit Share.

    Thank you for supporting Red Wagon Farm!

  • CSA Week 12

    Hello CSA Members!

    We are half way through the season already. Can you believe it?

    Here is what we hope to bring you during Week 12:

    Regular Share:
    1 – Herbs
    2 – Onion
    3 – Cabbage
    4 – Zucchini / Cucumber
    5 – Tomato
    6 – Peppers
    7 – Eggplant OR Collards

    Large Share Additions:
    – Pick 2 Herbs
    – Double Tomato
    – Pick 2 Peppers

    Fruit Share:
    – Pending
    The schedule for the fruit harvest will be erratic this summer due the exceptionally warm weather in Colorado earlier this year. In general, all of the fruit crops will be ripe about a month earlier than we are used to. There will likely be breaks throughout the season when there is no fruit available. But we are still hopeful that we will be able to fill the full 14 weeks of our Fruit Share.

    Thank you for supporting Red Wagon Farm!

  • CSA Week 11

    Hello CSA Members!

    Here is what we hope to bring you during Week 11:

    Regular Share:
    1 – Herbs
    2 – Onion
    3 – Cucumber OR Zucchini
    4 – Potato OR Tomatillo
    5 – Tomato
    6 – Peppers
    7 – Eggplant OR Kale

    Large Share Additions:
    – Pick 2 Herbs
    – Double Tomato
    – Pick 2 Peppers

    Fruit Share:
    – Pending
    The schedule for the fruit harvest will be erratic this summer due the exceptionally warm weather in Colorado earlier this year. In general, all of the fruit crops will be ripe about a month earlier than we are used to. There will likely be breaks throughout the season when there is no fruit available. But we are still hopeful that we will be able to fill the full 14 weeks of our Fruit Share.

    Thank you for supporting Red Wagon Farm!

  • Baba Ghanoush

    Roasting eggplant renders the flesh a creamy magical smoky rich texture. This simple dish elevates anything you want to serve it with, beyond the classic pita and toasted bread- it’s a great dip with seasonal vegetables, a creamy rich accompaniment to roasted meats or vegetables or tossed with pasta for a creamy low carb sauce.

    You only need a few ingredients; a couple roasted and peeled eggplant, tahini, juice of  one lemon, garlic and olive oil. I took the below photo after I roasted and peeled the eggplant…not too pretty:(

    Baba Ghanoush

    • 2 or 3 medium-sized eggplants-roasted and peeled
    •  1/2 cup (130g) tahini
    •  1 1/4 teaspoons coarse salt
    •  3 tablespoons freshly-squeezed lemon juice
    •  3 cloves garlic, peeled and smashed
    •  1/8 teaspoon chili powder -optional
    •  1 tablespoon olive oil
    • Chopped fresh herbs are great-dill, basil, chives, cilantro. Any soft fresh herb you like will be delightful.

    To roast the eggplant you can use a stove top-gas or electric, an oven or grill. All work equally well. The key is to poke the eggplant before you roast it, so it doesn’t explode (no kidding) and cook it with a really high heat for at least 15 or 20 minutes on a grill or stovetop. It takes a good long time to blackened and collapse like this.

    Put all the ingredients in a bowl (peel the eggplant!) and mash it up. You can use an immersion blender if you want it smooth.

    Taste is, it should be bright and creamy and a little bite of garlic at the end. It looks like poi….tastes a lot nicer than poi :)

    This is a great dish to add to your repertoire of simple farm meals.

  • CSA Week 10

    Hello CSA Members!

    Here is what we hope to bring you during Week 10:

    Regular Share:
    1 – Herbs
    2 – Onion OR Garlic
    3 – Eggplant / Tomatillo
    4 – Tomato / Cherry Tomato
    5 – Kale OR Collards
    6 – Harvester’s Choice

    Large Share Additions:
    – Pick 2 Herbs
    – Pick 2 Bunched Greens
    – Pick 2 Harvester’s Choice

    Fruit Share:
    – Pending
    The schedule for the fruit harvest will be erratic this summer due the exceptionally warm weather in Colorado earlier this year. In general, all of the fruit crops will be ripe about a month earlier than we are used to. There will likely be breaks throughout the season when there is no fruit available. But we are still hopeful that we will be able to fill the full 14 weeks of our Fruit Share.

    Thank you for supporting Red Wagon Farm!

  • Grilled Zucchini

    Original post by Amy 2015,  photos updated 2026 by Mo.

    This is by far my favorite way to have zucchini. I feel like squash and zucchini often get mushy when you cook them. Grilled zucchini is crisp and has a slightly caramelized flavor.

    They key is to make your zucchini slices an even thickness so they cook evenly. Thinner slices are crisper, but burn more easily. Thicker slices are a little more forgiving. Start by heating up your grill to a pretty high temperature. Slice your zucchini while you’re waiting for the grill to heat.

    Trim the top and bottom off your zucchini. If you’re cutting the zucchini with a knife, start by cutting a thin slice down one edge. Now you can put that flat edge face down on your cutting board and it is somewhat easier to cut the rest of your slices without having your zucchini roll around. I am not great at cutting straight, so I like to use a mandoline slicer. (I highly recommend getting a mandoline slicer if you don’t own one already. You can use it to make even slices of all kinds of vegetables. McGuckin has a good selection of inexpensive mandoline slicers.)

    Season the zucchini with olive oil, salt, and pepper. Toss until the zucchini slices are thoroughly coated.

    Grill for about 5 minutes on the first side–until there are nice grill marks. Turn the zucchini only once. It will take about half as long to cook the second side. The zucchini is great served straight off the grill. You can also sprinkle it with a little bit of grated Parmesan. Or you can dip it in my favorite secret guilty pleasure–ranch dressing.

     

     

     

  • Cyclospora and Local Farms

    We’ve all been hearing about the Cyclospora outbreak. A few customers have been asking if our produce is safe. I received a message today from an email list I’m on called Farmhand that gave an excellent explanation as to why small, local farms are almost never involved in this kind of outbreak. Here’s what they said:

    “Weeks into this outbreak, the most important detail is still the one nobody prints in bold: officials can’t find the source. That’s not because the investigators are bad at their jobs. It’s because the industrial food system is built in a way that makes the question unanswerable. A bag of salad greens passes through growers, consolidators, processors, distributors, and retailers — so many anonymous hands that by the time someone gets sick, “where did this come from?” has no answer at all. The anonymity isn’t a bug in that system. It’s the design.”

    At Red Wagon our produce is only handled by us! It goes straight from our field to our pack house to you. It doesn’t pass through many hands in different facilities with the potential to be involved in a nationwide food-borne illness outbreak.

    You should always follow common-sense food safety procedures like washing your produce and using clean hands, tools, and surfaces for preparation. But you can rest assured that nothing you get from Red Wagon has passed through the black box of the industrial food system in our country. It’s one more reason to support local farms year-in and year-out. So we can stay in business and be there when you really need us!

    With health and food safety,
    Amy

  • CSA Week 9

    Hello CSA Members!

    Who used their collards, and what did you make? If you would like to email a photo to csa@redwagonfarmboulder.com, we would love to share it on our social platforms!

    We are still feeling the transitional moment between the first set of crops and successions. It’s the bell curve nature of harvesting, and we are just about to climb the upward momentum of the curve – the tomato plants illustrate this perfectly!

    Here is what we hope to bring you during Week 9:

    Regular Share:
    1 – Herbs
    2 – Sweet Walla Walla Onion OR Garlic
    3 – New Potato
    4 – Harvester’s Choice
    5 – Eggplant
    6 – Zucchini OR Cucumber
    7 – Kale OR Collards

    Large Share Additions:
    – Pick 2 from Herbs
    – Double New Potato
    – Pick 2 from Bunched Greens

    Fruit Share:
    – Pending
    The schedule for the fruit harvest will be erratic this summer due the exceptionally warm weather in Colorado earlier this year. In general, all of the fruit crops will be ripe about a month earlier than we are used to. There will likely be breaks throughout the season when there is no fruit available. But we are still hopeful that we will be able to fill the full 14 weeks of our Fruit Share.

    Thank you for supporting Red Wagon Farm!