2016 Week 4

New this week:

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

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

Broccoli -  Growing broccoli in the spring is difficult.We are giving it our best shot.

Garlic Scapes - We are so excited to have garlic scapes in the share this week from our garlic field. This is our first year growing garlic and we're excited for the potential harvest, which begins with scapes. 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 garlic scape salad dressing.

2016 week 3 - Greens Machine

New and exciting this week: Lacinato Kale and Swiss Chard

Oh my goodness! I love this kale, add it to soup, smoothies, make lemon kale salad, kale chips . . . YUM!

The secret to Swiss chard is understanding that it is really two vegetables in one: the sturdy stems come in all kinds of colors and take a little time to cook, 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! If you have a deep love (as I do) for all things creamy try a Creamed Swiss Chard like Martha Stewart's Recipe.  I cut this recipe in half because it makes too much.

In between the rain we did get some work done.  Enjoy the behind the scenes view of field work.

David demonstrates the "Florida weave" tying method. Notice how the strings cross each other between the plant and the stake. That is the key to properly securing the young plant. Thank you David for so skillfully demonstrating this for us. #skilledworkers #farmskills #floridaweave

A video posted by A.T. Buzby Farm (@buzbyfarm) on May 19, 2016 at 3:24am PDT

2016 Week 2 - Starring Strawberries

New this week -- Strawberries and Spinach. Yes!

Strawberries are finally here. I think it's safe to assume you don't need any serving suggestions for strawberries. What is your favorite way to eat your berries? Do they even make it home from the farm?

Spinach is loving this cooler weather. This spinach was grown by Michael Catalano in Mannington Township. We try every year to grow our own spinach and we continue to fail miserably. Eric is mildly frustrated by this perpetual failure, yet determined to figure it out someday. Mike Catalano always have the most beautiful spinach fields. Machines harvest most of their crop and its sent off to be packed and frozen. We hand harvested this from the edges of the field where the harvesters won't be able to reach. Throw it in your morning smoothie, or eggs, saute it for dinner or add it to your soup. 

I hate to complain about the weather, but I'm so done with cold, cloudy days. The cold has completely stopped most crops from growing. We're trying to be thankful for the cool weather and see it as an opportunity to catch up on some prep work before the crops command our full attention.

It was so very good to see you all this week.  We're thankful for each of you. Your enthusiasm for fresh local food is so energizing to us. We're glad to have the opportunity to serve this community of conscientious eaters.

Recipes to try:
Strawberry Spinach Salad
Spinach Egg Bake

2016 - Week 1- Let the Games Begin!

Let's get this party started! After a week of cold and rain, I am ready for it to feel and taste like spring! Sunshine! Bring on the sunshine.

We were so so close to having strawberries in the CSA for the first week, but they are just not turning red out there. Sorry. Too cold. Too cloudy. They'll be ready for next week.

Each week here on the blog I introduce the new produce and some of my favorite ways to prepare them.  

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 ( romaine, bok choy, arugula, collards)

Romaine- So perfect for salads, BLTs, and to use as lettuce wraps.

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

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.

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)


Arugula- Here is a recipe Arugula Salad with Lemon Vinergartte and Quinoa Salad with Arugula

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!


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

2016 A fresh year - Full of possibilities

Here at the farm, winter is a big deal. In the winter we celebrate the work that was accomplished the previous year, we plan and scheme for the up coming year, we fix all the equipment that broke down, and we rest and retreat with our families.  All these are vital parts to the ebb and flow of farm life, the summer push is not possible with out the winter recovery and preparation.

A few wintertime highlights in picture form:

Employee Christmas Party

We are building a new greenhouse! We really enjoyed the warm weather of December to get the project going. On January 21 the house was ready to go and the baby tomato plants moved in for hydroponic production.  Estimated harvest is the beginning of May.



In the shop we are pulling equipment in for maintenance and repairs.  Yes, that tractor below is completely pulled apart. Our goal is to get our hands on every piece of equipment from tractors to trucks to packing equipment and fix anything that is worn or broken. This tractor is getting a rebuild on the clutch.

Buzby Family retreat to the mountains.  It really is good to get away with family for a little bit and just be together.  We enjoyed lounging in the cabin and exploring the great outdoors together.

 

Although spring is still almost 2 months away we are gearing up for planting season. Looking forward to spring means CSA is coming!

Registration for the CSA opens February 1 (Monday)

New for this season:
- New pickup day at the farm on Thursdays.
- We are adding several new varieties including a tasty grape tomato called Sun Sugar, scallions, shallots, golden beets, and possibly raspberries (if they grow well! fingers crossed!).
- We are continuing to improve our growing practices which should lead to better supply and quality of your veggies!

2015 week 20 // Final Pick Up

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

New this week:

Spaghetti squash:  I love this stuff! Here is a link to a tutorial for cooking one.  And here is my favorite spaghetti squash recipe: Spaghetti Squash Pizza Casserole.

KiwiBerries: Kiwi Berries are a small variety of the kiwi fruit with an edible skin. 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.

Potatoes: We are so glad to have these beautiful potatoes from Rabbit Hill Farm in Shiloh, NJ.  Many potato growers in the area suffered a poor season due to a disease that came in the seed from Maine. Somehow Abe Baker and his daughter Hillary managed to pull off this beautiful crop.  

Yum, yum corn and potatoes means its time for Sausage Corn Chowder!

2015 week 19

And just like that the 90 degree temps of last week are but a fading memory and it feels like FALL! The CSA share is representing fall with squash!

New this week:

Red October Pumpkin- A winter squash with thick skin and delicious flesh good for purees and pies. Have you ever cooked a pumpkin before, it really is not that difficult and the results are so delicious!

4 Easy steps to cooking a pumpkin:

1. 1. Preheat oven to 400 degrees F .
   2. Cut pumpkin into small manageable pieces and scoop out seeds.
   3. Place cut pumpkin skin side up or down (I have done it both ways) in a large roasting pan. Cook until very tender 40-50 minutes depending on size.
   4. When cooled, peel away skin and mash with a fork or puree in food processor. You can use it right away or put it in freezer bags for the future.  
2. 
   

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.  Here is a link to my favorite butternut squash soup, Oh So Good! I tailor the recipe to suit me by -- only using butternut (no acorn squash, I like butternut flavor better) and I don't normally make the fancy toast to go with, crackers work in this house.