2014 Week 6

New to the share this week:
Rainbow Carrots and String Beans

Rainbow carrots are just so fun, all the different colors! To store, cut the tops off and store in a plastic bag.  Use them anyway you would your normal carrots.  Here is a link to a roasted carrot recipe.

This week marked the summer solstice.  If you couldn't tell by the extremely long day length then you might start to think summer when you see the CSA share this week.

2014 week 5

My apologies.  I didn't take a photo of the share yesterday.

New to the share this week CABBAGE:

I love cabbage! I love coleslaw!  I love coleslaw on top of pulled pork sandwich, yumyum!

Here is a link to a recipe for Cabbage, Kohlrabi, Broccoli Slaw with Quinoa.

Are you on Pinterest? I am I am trying to pin lots of produce recipes.  Hop on over and follow me, especially my CSA recipes.

Follow us on instagram "buzbyfarm"

BROCCOLI is in the share this week too!  

ZUCCHINI - A link to the Best Stuffed Zucchini Ever

SPRING ONIONS - With a variety name "CANDY" these sweet onions are delicious and so versatile.  Keep in the fridge and use within a week.

2014 week 4

Kohlrabi--  I know this is a weird one.  But trust me it is good and easy to use.
--Here is a link to make the famous Kohlrabi Ham Bake
--Here is a link to a post I wrote on Kohlrabi

Yellow Squash--
--Here is a link to my favorite Yellow Squash Casserole
--Yellow Squash is also delicious grilled.  Link to recipe.

Kirby pickles-- you can use these just like cucumbers, but they are especially great for pickling.
--here is a link to a great refrigerator pickle recipe

Swiss Chard--The secret to Swiss chard is understanding that it is really two vegetables in one.  The sturdy stems that come in all kinds of colors which take a little time to cook and soften, and the leaves which wilt very quickly.  In my mind I equate Swiss chard very closely to spinach. You can exchange chard leaves in just about any recipe that calls for spinach. And it will turn out wonderfully.  I put Swiss chard in my Minestrone Soup. . . YUM-O!

All of us here at Buzby Farm would like to thank all of you who attend the Spring Open House.  We had a great time getting to know you and showing you around the farm.

Farmer Andy and Eric are passionate about farming and love to share that with you during the tour.

We enjoyed perfect spring weather.  Thank you for allowing us to be your farmers!

2014 week 3

half share gets either romaine or bok choy

June is finally here! And so is the spinach and kale!

Click here and here  and here for previous posts on spinach.

Lacinato Kale also known as Dinosaur Kale is extremely nutritious.  I enjoy kale in my morning green smoothie.  Click here for a link to a salad recipe that is in my menu plan for the week.

We are so excited to have garlic scapes in the share this week from our friends and neighbors Obis One.   Garlic scapes are the tender stem found on a garlic plant.  Use your garlic scapes raw in salads and they will have a hot peppery flavor. Cooked garlic scapes will have a mellow, sweeter flavor.
--Here is a link to a recipe using garlic scapes and collards
--Here is a link to a garlic scape salad dressing

Here is a link for turnip recipes. These recipes were written with traditional purple top turnips in mind, which are normally larger, you may need to use more Hakurei for the recipe.

CSA field

 
We are working like crazy to get the farm spruced up for our CSA Spring Open House!