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Category: 2026

  • CSA Week 18

    Hello CSA Members!

    What a reprieve last week was from the summer heat! The signs of fall are settling in… crispy mornings, earlier sunsets, leaves beginning to change color, birds migrating, and assortments of winter squashes. Just 5 weeks left of our summer CSA!

    Here is what we hope to bring you during Week 18:

    Regular Share:
    1 – Herbs
    2 – Onion
    3 – “The Summer Catch” (an end of summer crops medley)
    4 – Roasted Peppers
    5 – Fresh Peppers
    6 – Arugula
    7 – Melon
    8 – Winter Squash

    Large Share Additions:
    – Onion + Shallot/Leek
    – Pick 2 from “The Summer Catch”
    – Kohlrabi

    Fruit Share:
    – Pears
    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!

  • Winter CSA 2026/2027

    We are excited to announce our 2026/2027 Winter CSA! Click here to join.

    Details:

    • Two Pickup Locations:
      • Wednesdays at Red Wagon Farm at 7694 N 63rd St, Longmont (near Niwot).
      • Thursdays at Red Wagon at Thomas Open Space at 1640 W Baseline Rd, Lafayette.
    • Pickup times: 3 to 6 pm.
    • Pickups are from 10/28/26 – 1/28/27
    • Weekly Veggie Share $663 (13 pickups)
    • Biweekly Veggie Share $357 (7 pickups)
    • Mushroom and Coffee Shares also available.
    • Prices are prorated if you join after Oct 28.

    Possible crops we will have (depending on weather and availability):

    • Fruit: apples, pears
    • Greens: lettuce, spinach, arugula, bok choi, kale, chard, collards
    • Onions, garlic, leeks, shallots
    • Potatoes
    • Carrots
    • Beets
    • Cabbage
    • Roasted chiles
    • Winter squash
    • Pie pumpkins
    • Herbs
    • Rutabagas
    • Celeriac
    • Winter radishes
    • Turnips
    • Kohlrabi

    Select here to see what was in our Winter CSA shares every week last year.

    2026 Biweekly Dates Winter CSA

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

  • 5 Ingredient Green Chile Relleno Casserole

    Some of you might remember this Relleno Casserole was popular in the late 1970’s and 1980’s when Tex-Mex food was hitting it’s stride.
    This baked casserole has the hallmarks of traditional fried rellenos, but soooooo much easier!! It’s got fluffy egg custard, lots of cheese layered with perfectly roasted chilies from your CSA share.
    This is the ultimate make-ahead brunch or cozy-quick weeknight dinner.
    5 Ingredient Green Chile Relleno
    • 6 eggs
    • 3/4 cup milk, cream or 1/2 and 1/2 or milk alternitive, not sweetened
    • 2 tablespoons flour gluten free is fine here
    • 1 teaspoon kosher salt
    • 1 pound roasted Anaheim or Poblano chiles
    • 1 1/2 to 2 cups (8 ounces) shredded cheese, Jack, cheddar, pepper jack pretty much use what you like

    • Grease an oven proof 8X8 pan and preheat oven to 350F
    • Mix the custard ingredients in a bowl, eggs, milk, flour and salt
    • peel and deseed the peppers
    • Spread half of the green chiles in an even layer on the bottom of the prepared dish, then top with half of the shredded cheese. Top with the remaining chiles and then the remaining shredded cheese. Pour the custard over the casserole.
    • Bake in preheated oven for 40-45 minutes until puffy and golden. It kind of pulls away from the sides when it’s done and collapses like this after a few minutes out of the oven.

    This is great for potlucks and leftovers taste almost as good as just made. Add some beans and a salad for a nice filling meal.

    Have a great week.

    Mo

     

  • CSA Week 17

    Hello CSA Members!

    We’ve entered a transitional window: summer crops are winding down, and fall crops are getting planted.

    Here is what we hope to bring you during Week 17:

    Regular Share:
    1 – Herbs
    2 – Onion
    3 – “The Summer Catch” (a mix of end of summer crops)
    4 – Roasted Peppers
    5 – Fresh Peppers
    6 – Winter Squash
    7 – Melon

    Large Share Additions:
    – Pick 2 from Herbs
    – Pick 2 from Fresh Peppers
    – Roasted Pepper + Potato

    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 16

    Hello CSA Members, happy CSA Week Sweet 16!

    Who knew that Elk could be a pest? Wyatt has been up for several nights this past week at the 63rd farm fending off a herd of Elk from eating our winter squash! Just another day (night?) in the life of the farm. Between that and all the other challenges this season – water, unprecedented heat, plant disease – we just want to take a moment and say a big THANK YOU for supporting Red Wagon Farm and riding these ups and downs with us. We love growing and serving you all fresh veggies. 💚

    Here is what we hope to bring you during Week 16:

    Regular Share:
    1 – Herbs
    2 – Onion
    3 – Leek / Beet
    4 – Green Bean / Harvester’s Choice
    5 – Eggplant / Zucchini
    6 – Roasted Pepper
    7 – Fresh Pepper

    Large Share Additions:
    – Pick 2 from Herbs
    – Pick 2 from Fresh Peppers
    – Spaghetti Squash

    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!

  • Roasted Carmen Peppers and Romesco Sauce

    Roasted Carmen peppers are a really thick walled sweet red pepper.

    The possibilities are endless with what you can do with these. I love them added to grilled cheese or any pasta dish, add them to egg or tuna salad, top a pizza with them, any rice or grain bowl would be so delicious with roasted peppers. I really like to make Romesco sauce. Like roasted Carmen peppers, this sauce makes just about anything more delicious.

    The ingredients are almost exactly the same for making pesto if you swap the peppers for basil. Nuts, oil, garlic (hard to see but there) and acid (vinegar, I ended up adding lemon too) same as pesto. Anything dish you like with pesto I think you will like with Romesco sauce.

    This couldn’t be any simpler to make. The hardest part is cleaning the blender or food processor, depending which you use. Oh, I usually use tomatoes or sundried tomatoes. I didn’t have any so I left them out. I didn’t miss them. I liked the texture better I think without.

    Romesco Sauce

    • 1 pound of roasted red peppers seeded and peeled
    • ½ cup raw or roasted almonds or any nut
    • 2 medium-to-large cloves garlic peeled
    • 1 tablespoon sherry vinegar or red wine vinegar
    • 1 teaspoon smoked paprika
    • ½ teaspoon each of salt and pepper to taste
    • ¼ teaspoon cayenne pepper
    • ½ cup extra-virgin olive oil
    • 1 tomato or 1/4 cup sundried tomatoes (optional)
    • 1/2 the juice of a lemon. I added this after I tasted it. Taste yours and see if you want a little more zip

    Put everything in a blender or food processor and blend until you are happy with the texture. I made it smooth this time. Sometimes I like it a little chunky so I can taste the almonds. Both ways are nice.

    I was at a Farm to Table dinner one time (exactly one time) and the vegetarian meal was roasted vegetables served with Romesco sauce. It was delightful. It was made with summer vegetables but winter vegetables make just as lovely a dish I think.

     

     

     

     

  • Tiger Vegetable Salad

    I don’t know why this is called a Tiger Salad, but I like the name so I’ll go with it.

    Tiger Salad is a zesty clean tasting salad made with sliver thin cut vegetables-usually Anaheim or bell peppers, zucchini, cucumber and onions-lots of fresh herbs too. You can vary the vegetables to whatever you have. This is a rough amount and enough for two main dish salads or for several people as a side salad.

    The 5 ingredient tangy dressing makes this so fast to make in 15 or 20 minutes start to finish.

    Tiger Salad

    • 1 cup soft herbs, like cilantro, basil, mint or parsley chopped. Feel free to mix whatever herbs you have
    • 2 or 3 peppers like Anaheim or bell as thinly sliced as you can manage
    • 1/2 to 1 cup of thinly sliced onions
    • 1 cucumber or zucchini sliced into thin strips
    • optional extras, almonds, sesame seeds, tofu, pan fried dumplings or salmon are all good additions to make it more of a meal.
    • Dressing
    • 1 1/2 tablespoons rice or sherry vinegar
    • 1 1/2 tablespoons toasted sesame oil
    • 1/2 teaspoons soy sauce
    • 2 teaspoons sugar or agave syrup
    • salt to taste

    Mix the salad ingredients in a bowl and the dressing in a separate small bowl. Toss about 1/2 the dressing with the salad ingredients and tasted it and see if it is enough, add more if needed. You don’t want it soggy. I usually only use 1/2 the dressing.

    Tiger Salad with dumplings makes a really nice meal.

     

     

     

  • CSA Week 15

    Hello CSA Members!

    Here is what we hope to bring you during Week 15:

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

    Large Share Additions:
    – Both Green Bean and Potato
    – Pick 2 from Fresh Peppers
    – Leeks

    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 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.