2018. Week 20! The last week

New this week:

Apples : Fuji apples from Larchmont Farm from Elmer.

Honey Nut: Delicious butternut flavor delivered in a slightly smaller package and has about ten times the sweetness and squash flavor of the regular butternut. You can simply cut in half and roast in the oven. Or try this fancy recipe for Twice Baked Honey Nut

Butterkin: A cross between a butternut squash and a pumpkin, the butterkin squash is very new to the commercial market, both for growing and eating. It’s quickly gaining in popularity, due to its smooth and sweet flesh. Butterkins can be a substitute for any dish that calls for butternut squash or cooking pumpkins. Prep Tips:Cut the butterkin in half. Place face down onto a foil lined baking sheet. Bake in 400F oven until soft. Remove seeds and discard. Carefully scrap out the softened squash from cavity.

Wow! It really is hard to believe that 20 weeks have passed.  Thank you so much you precious CSA members for your support this season.  Your smiles and words of encouragement are greatly appreciated.

2018. Week 19

New this week:

Kiwi Berries- Kiwi Berries are a small variety of the kiwi fruit with an edible skin. If you have hiked back to the field for pick your own, they are the things on the trellis!  IMPORTANT: They are best eaten when the skin is wrinkled and they yield to pressure.  Really, the softer the better. As they soften they get more and more sweet. Leave at room temperature to ripen. 

Butternut squash- is a winter squash very similar to pumpkins. Butternut squash is wonderful roasted, pureed in soup, or mashed to mix into casseroles, bread, or muffins.  

Butternut Squash and Kale Recipe

Acorn Squash- Acorn squash have an orange-yellow flesh. The flavor is sweet and nutty with a smooth texture. These are quick and easy to prepare. Slice in half, scoop out the seeds, place halves face down on a plate, place in a microwave, and zap them on high until fork tender, or roast in the oven. Flip them over and fill the center with butter, brown sugar or maple syrup. Eat them right out of the shell. An added bonus is that this squash is excellent stuffed. Yum!  Baked Acorn Squash Recipe

Here is a link to my favorite winter squash soup using both butternut and acorn squash. 

2018. Week 18

Kale and kirbys are back!

I called around to the local orchards and couldn't apples for this week so we get one more week of peaches.  The early apple harvest has been affected by the crazy weather this season. Schobers, Larchmont, Moods, and Sunny Slope are all picking galas and ginger golds and selling them at their own markets, but lower quantities that normal.  Go and support our local orchards this fall and get some delicious apples.  

New this week: Spaghetti squash is my favorite winter squash.  It is an excellent pasta replacement and it has a delicate flavor that goes with everything. 

How to Cook Spaghetti Squash

My favorite spaghetti squash recipe Pizza Spaghetti Pie

Kale Chips

Slow Cooker Zuppa Toscana with kale

2018. Week 17! Salsa

Salsa week!

Make fresh salsa with tomato, onion, jalapeno, and cilantro! Yum!

How to make fresh salsa or pico de gallo.

Eggplant again!?! This has been the week of the eggplant! We picked, packed, and shipped around 50,000 lbs of eggplant this week and sold them through the Vineland Produce Auction. So fun to think of all that eggplant traveling around the east coast being bought and cooked by so many different families.  It has been a job keeping up with all the eggplant and squeezing in all the other work, corn, cantaloupe, watermelon, peppers, tomatoes.  Plus we have lost almost half our crew due to school starting again.  We love and miss our college and high school students who spend their summers with us.  Eggplant loved the hot weather of this past week and are living their best life right now! Enjoy!

eggplant everyday eggplant everyday eggplant everyday eggplant everyday eggplant everyday

2018. Week 16! Basil

Basil !

It's time to make pesto! Here is a link to my pesto cream sauce. Yum-o!

Crazy for caprese! You really don't need a recipe, but here the Pioneer Woman shows how to make the balsamic reduction to drizzle on top.  If you have never made the balsamic reduction. You must! It really kicks it up a notch!

2018. Week 15! Plums and the first winter squash.

New this week:

Plums: Ruby Queen plums from Circle M Farm in Mannington.  Ruby Queen plums are an excellent Japanese plum with dark red skin and firm red flesh. Yum!

Delicata squash: Delicata is a variety of winter squash. The elongated squash is off white to light yellow in color with horizontal dark green stripes. The interior of the squash has a creamy texture and a flavor similar to sweet potatoes. Like other winter squash Delicata can be stored for long periods of time, unlike other winter squash you can eat the skin.  Fantastically rich and sweet. 
Here is a link to a simple recipe for Crispy Delicata Squash Fries.
Here is a link to a recipe for Stuffed Delicata Squash.

2018. Week 14! Peaches

New this week:

Pablano Peppers: The pablano is a mild chili. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

Yummly 10 Mexican Stuffed Poblanos  Stuffed Poblano Peppers (with sweet corn)

Adirondack blue potatoes- Deep purple skin with solid purple flesh that hold their color when cooked. Very high in antioxidants. They have a nice thin skinned so peeling is not necessary.  Roast 'em, mash 'em, or fry 'em. Yum!

Peaches- Yellow peaches from Larchmont Farm Elmer, NJ. Juicy and sweet!

2018. Week 13!

New this week:

Cubanelles: These peppers matured into a beautiful red to make the peppers sweeter!  Compared to bell peppers cubanelles has thinner flesh, is longer, and has a slightly more wrinkled appearance. Here is a link to my favorite way to eat red cubanelle peppers. . . stuffed with cheese.

Red-skinned potatoes: We love potatoes in the Buzby household.  I will roast these in the oven with olive oil and salt.  They will be gone in no time!

Week 12! Po-Ta-Toes!

We got some much needed rain this week.  Over 3 inches in total.

New this week:

Potatoes: It's our second year growing potatoes. Last year was difficult, the weeds took over and the harvest was very poor. This year, we experimented with growing potatoes using plastic mulch. Based on what we see so far, it works! Weeds were controlled, hilling was not necessary, yield was up, and the quality looks nice. 

Recipes to try:
Corn and potatoes means its time for Sausage Corn Chowder!

Or corn and peppers in this Mexican Street Corn Salad

Green Bean & Mini Sweet Pepper Salad
1 lb.green beans
1 lb. mini sweet peppers, sliced
1/4 cup apple cider vinegar
1 Tablespoon olive oil
1 Tablespoon minced garlic
salt and pepper

Boil green beans for a few minutes,  then chill in cold water immediately.  Place chilled green beans and sliced peppers in a bowl.  Add garlic, apple cider vinegar and olive oil.  Mix well. Add salt and pepper to taste. Enjoy!

Week 11. Watermelon!

It's raining! At 7:30 pm Saturday night we have about 0.6 inches of rain.  Our first rain in a long, long time. 

New this week:

Watermelon: So thankful for this summertime treat!   The Pioneer Woman - Watermelon Sals

Lunchbox Peppers: Sweet and flavorful snack peppers. These beautiful, mini-sized peppers are delicious sautéed, as an addition to salads and, perfect for a healthy snack.  10 Ways to use sweet mini peppers

Sicilian Eggplant- can be used the same way as regular eggplant. Maybe a little sweeter. So beautiful!

Week 10!

New this week 

Green Beans-  green beans, string beans, snap beans, which ever you prefer to call them they are so good fresh from the field.

Sugar Cube cantaloupe lives up to its name with intensely-sweet flavor.  A personal sized melon with deep-orange, aromatic flesh, perfect for single servings. Sugar cube is a new variety for us this year.  

Red Leaf Lettuce- This beautiful lettuce offers a large, open “head” of loose leaves that deepens in color as it matures. Very high in nutrition.  Here is a recipe for a leaf lettuce salad with mandarin oranges

2018. Week 9! Tomatoes and Cantaloupe

New this week:

Cantaloupe: So happy for the arrival of cantaloupe! That first taste is the best.  Check out this recipe for Grilled Cantaloupe

Green Bell Pepper- I think I see some stir fried peppers and onions in my future!

Tomatoes-  Jersey Tomatoes! Woohoo! I'm envisioning, BLTs,  tomato sandwiches, brushetta, sliced on a burger!

Cherry tomatoes- a mix of 3 varieties: favorita, sungold, and black cherry. Yum.  Here is a recipe to inspire you to make a caprese salad with these cherry tomatoes and the basil.

Yellow Squash- Saute it up with the onion in your share!

2018. Week 8! Sweet Corn

I would like to proudly announce the arrival of SWEET CORN to the CSA share this week.  Nothing tastes like summer like some sweet corn!

For the best flavor eat your corn as soon as possible, like the same day you pick up.  If you can. Although, if you can't eat your corn that night leave the husk on and store it in your refrigerator.  Refrigeration really helps to slow down the loss of the corns sweetness.  We have had many customers tell us that they leave their unshucked corn in the fridge for up to 7 days and it still tastes great!

To prepare your corn, husk and wash the corn.  Bring a big pot of water to boil.  Toss the ears in, cook for about 5 minutes.

What I normally end up doing is tossing the ears in the boiling water, bring it back to a boil, and then shutting the burner off.  Then I just let the corn sit in the water until we are ready to eat.  This works well for me because, I don't always know when Eric will come in for dinner.  This way the corn stays warm until I need it.

Corn is going to be a regular in the share for July and August.  If you ever have a week when you can't eat all the corn or it just isn't fitting into your meal plan. Freeze it!  It is so easy. Just cut the corn off the cob, stick it in a freezer bag, and toss it in the freezer. Done! If you're feeling extra ambitious, you can date the bag. Once you get used to eating this frozen corn, you will be ruined for all other frozen corn.

Eggplant-  While everyone in this household loves fried eggplant, this mama only has the patience to make it on rare occasions.  But this eggplant recipe comes together quickly for a great week night meal.

2018. Week 7.

Welcome summer!

New this week:

Carrots: Have you ever heard it said that carrots improve your vision? Well, that may not be entirely accurate. During World War II, the British government had a secret new radar system that was dramatically increasing the percentage of Nazi bombers being shot down at night. Not wanting the enemy to find out, the British credited carrots with improving night vision of the defense gunners. The carrot story offered the Nazis a plausible explanation and helped distract attention from the radar system. Thankfully, it is true that carrots are high in beta-carotene which may help reduce the risk of cataract and macular degeneration. Not bad!

Red Cabbage: This cabbage has a slightly sweet and peppery flavor. I can't wait to make some fish tacos with red cabbage slaw! Here is a recipe for red cabbage and carrot slaw

Golden Zucchini: is a beautiful variety of zucchini, I'm going to try my best to get 1 of each color in the share, but we will have to see how the plants produce this week.  Golden zucchini can be used the same as regular zucchini, it just adds a brilliant color to your stir fry.

2018. Week 6. Blueberries!!

New this week:

Red Romaine- Use it the same as green romaine. It is just a little more delicate, but oh so beautiful!

Blueberries - we don't grow blueberries, but we get these direct from the grower Donio in Hammonton, NJ , "The Blueberry Capitol of the World"

Cabbage - This is a great variety that has tender leaves that are very sweet and crisp -  perfect for coleslaw or stir-fries. One of my families favorite ways to eat cabbage is Egg Roll in a bowl.

Spring Onions- look similar to scallions, but you'll notice that they have small onion bulbs at the base. Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be used in much the same way as regular bulb onions.

2018. Week 5

New this week

Zucchini!  The first of the summer squash is here.  Zucchini is such a versatile vegetable. The internet is full of all different zucchini recipes.  What will you make with yours?

Collard Greens are back.  CSA member shared this amazing recipe with me and I am happy to pass it along to you. 

Stuffed Collard Greens
1/2 pound ground beef
1/2 pound bacon browned
1 or 2 tablespoons of oil
1 1/2 cups dry quinoa or rice
28 ounce can San Marzano tomatoes crushed
1 tablespoon Italian seasoning
1 tablespoon ground black pepper
2 bunches collard greens, stems removed
1 large onion, chopped
6 cloves garlic
2 1/2 cups stock, I used vegetable

Brown ground beef in oil, add onion and garlic until soft. Stir in quinoa or rice add stock, pepper and Italian seasoning, bring to a boil, reduce heat and cover until quinoa ( about 8 minutes) or rice are nearly done but not fully cooked. Remove from heat and let cool. Add cooked bacon
Blanch the greens in salted boiling for about a minute, shock in ice water drain.

Place the thicker stem side down, fill with the beef/rice mix and roll up, place in shallow baking pan pour the crushed tomatoes with juice over the rolls, bake covered 1 hour at 350 degrees.  

Yum!

2018. Week 4

What a week! It got hot, it got humid.  Which is not good weather for strawberries.  We are squeaking out another week of berries, barely.  I am so bummed we had to cancel the Spring Open House, it is always such a great time to visit with you and show you around the farm.  But Saturday morning the forecast looked ominous.  By 2pm the sky was blue and the sun was shining and I was feeling like we made the wrong call. Blergh! So frustrating!  However, at 5pm the heavens opened  and we got that forecasted downpour along with lightning. Seems like it was the right call after all, but still a bummer to not have you over.

The only new thing I've added this week is 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 shared by CSA member:

Kale Strawberry Salad
3/4lb Untrimmed kale
2Tbs Olive Oil
1/2 cup Strawberries
1/4 cup Lemon Juice
1Tbs Honey
Dash of Salt

1. Wash and dry kale. Remove thick ribs/stems.
2. Cut or rip kale to 1/4 pieces.
3. Add 1Tbs of oil to kale and massage for 2 min to break down the fibers.
4. Add strawberries.
5. Mix together Lemon juice, remaining oil, honey, and salt.
6. Add dressing mixture to kale and strawberries. Mix.
7. Refrigerate until served or eat immediately. You can add orange segments, mangos, apples, raspberries, or blueberries instead or in addition to the strawberries.

**Spring Open House Cancelled**

Dear CSA member, I regret to inform you that we have decided to cancel the Spring Open House. With the threat of severe thunderstorms all afternoon, we feel this is the best choice for everyones safety. I'm sorry, but there is no rain date. 

2018. Week 3!

It felt so good to feel the warmth of the sunshine this week.  The strawberries respond with a steady flow of ripening fruit. The sunshine has brought about another effect. . . a steady increase in work.  We are working hard to catch up after those weeks of rain. 

This week we transplanted all the things that were getting too big in the greenhouse, pruned, staked and tied tomatoes, cultivated the pickles and cantaloupe (which were very weedy), and so much more.  Thank you our loyal CSA customers for being here rain or shine, supporting us through this crazy spring.  It is going to be a great season!


New this week:

Swiss Chard: In the world of greens, Swiss chard often gets overshadowed by its popular neighbor kale, but it’s a star in its own right. This relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish, or a nutritious addition to pasta, soup, quiches, and more. Here is a recipe for Sauteed Swiss Chard. Here is a link to a delicious swiss chard quiche recipe.

Hakurei Turnips- are sweet and mild.  Sometimes called salad turnips these are delicious raw, and take on a whole new flavor and texture when cooked.  Turnip leaves are also edible and taste similar to mustard greens, and make delicious stir-fries and sautés.  Turnip root is high in Vitamin C, and the leaves are high in good source of vitamin A, folate, vitamin C, vitamin K and calcium.To store turnips remove greens and store separately in a plastic bag.  The roots will last several weeks stored in a plastic bag in your crisper drawer.Here is a link to a Turnip Kale frittata.
Hakurei turnips are delicious eaten raw and roasted. Here is a link to a recipe for roasted turnips

Napa Cabbage or Chinese cabbage- The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It can be used raw or cooked, and the leaves can be substituted for regular cabbage in most recipes. The Chinese have been growing this cabbage since around the 15th century. In Korea, it is pickled, salted, and flavored with ginger and chili peppers to make kim chi, the national dish. Here is some ideas for how to use your Napa cabbage.  This crunchy Napa cabbage slaw is delicious.

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

2018 Week 2

What a week! It was so good to see so many of you at the farm after a long winter. I'm looking forward to week two, anticipating the sun coming back.  

The weather has been discouraging. We totaled nearly six inches of rain this week, leaving the fields muddy and making work very difficult. One wagon was stuck in the mud so badly that we just abandoned it and plan to get it in a week or two when the field dries out! I don't even want to talk about the floors in my house! Haha!




New this week:

Romaine- I am so glad to be done with grocery store lettuce.  Romaine is perfect for salads, BLTs, and to use as lettuce wraps.

Lacinato Kale: aka: Dinosaur Kale or Tuscan Kale.  My favorite way to serve this is this Lacinato Kale Salad by Marin Mama Cooks.  You can also use this kale in a soup or sautéed on the stove.

Scallions are onions with a long white stem end that does not bulge out. They have an onion-y but mild bite that is not as intense as regular onions (the white parts contain the most intense flavor). They can be used raw or cooked, and while some cooks discard the darker green tops, the whole thing can be eaten, and is often used in Asian cooking. Here is a link to a recipe for Scallion Pancakes.

Baby Bok Choy- Like lasts weeks Bok Choy, but smaller and even more tender. Recipe for baby bok choy

Strawberries need no instructions. rinse and eat! 

2018 Week 1!

Welcome to CSA season 2018! Thank you for joining. We have high hopes for a great year. If you are new to our CSA, you can rely on this weekly blog post to give you a heads-up what's coming your way, produce cleaning and storage tips, and an assortment of my favorite recipes.

The lineup this week:

Radish- Here is a post I wrote about my favorite ways to use radishes.

If you want your greens to stay fresh and crisp, it is very important to take time to clean and store them well.  Here is a link to specific instructions on how to prep your greens ( bok choy, kale, collards)

Collard Greens- your body will love you for eating these healthy greens.  I really enjoy using collards as a wrap--stuff it with sandwich fixins and roll it up. Yum!  Here is a link to my favorite recipe using collard greens. Here is a link for a more traditional way to eat your collards.
Asparagus - If you are not going to use it that day, you should store asparagus in your refrigerator in a bowl or mug with some water in the bottom.  The asparagus will slowly drink up the water and you may need to replenish.  Asparagus is delicious roasted or grilled! This asparagus was grown by John Catalano, just down the road from us! 


Curly Kale - I know there are some kale haters out there, but I have to say I love it!  Zuppa Toscana is a family favorite for dinner.  Kale Caesar Salad  Sauteed Kale

Bok Choy -  Here is the perfect recipe that uses, bok choy, romaine, and radish! This is an easy fast way to serve Bok Choy. 

Hot House Tomato- Aren't they beauties? While we have grown these gems for a few years now, we don't usually include them in the CSA. This is because one of the joys of CSA is eating what's in season and becoming more in-tune with the real seasons of produce. May is simply not tomato season. July, August and September are the tomato months and, believe me, we will have plenty of tomatoes to share when the time comes. So why are they in your share this week? Consider it a consolation prize for not getting strawberries! (we know, not a direct replacement for berries)