2019. Week 2 - Strawberries!

Strawberries need no instructions. rinse and eat! 

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

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.


Baby Bok Choy -   is the young, petite and tender counterpart to mature Bok choy. Its spoon-shaped kelly green leafy blades are supported by pale green stalks that join at a common base above the root. The stalks are thin, tender firm and succulent with nuanced cabbage notes and sweet pea undertones.
This is an easy fast way to serve Bok Choy.  Another recipe idea Spicy Ginger Pork Noodles With Bok Choy 

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.

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

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! 

2017 Week 1!

We are back! Huzzah!

I am so excited to be starting a new season of CSA. The next 20 weeks will be delicious. :-)

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

Strawberries need no instructions. rinse and eat! 

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, kale, collards)

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

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!

Baby Bok Choy -   is the young, petite and tender counterpart to mature Bok choy. Its spoon-shaped kelly green leafy blades are supported by pale green stalks that join at a common base above the root. The stalks are thin, tender firm and succulent with nuanced cabbage notes and sweet pea undertones. 
This is an easy fast way to serve Bok Choy.  Another recipe idea Spicy Ginger Pork Noodles With Bok Choy

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