Showing posts with label cabbage. Show all posts
Showing posts with label cabbage. Show all posts

Saturday, June 1, 2019

2019. Week 5!


Thanks to everyone who came today for the Spring Open House! We had a fabulous day! Tag me in your social media posts! @buzbyfarm I love to see your photos.

New this week:

Kirby pickles-  Many people really enjoy Kirby pickles because they have less and smaller seeds than your traditional cuke.  Use them atop our salad or make a quick refrigerator pickle.  Here is a recipe from "A Couple Cooks". 

Escarole- Escarole is a bitter green from the chicory family.  Link to my escarole soup recipe.
Other escarole recipes:




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.

Saturday, June 16, 2018

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.


Sunday, September 18, 2016

2016 Week 20


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.

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. 

Sweet Potatoes - From Spina Farms, Mannington. Sweet potatoes are so good for you and so very delicious.  My family loves these sweet potatoes fries. 

Cabbage is from Laning Bros. Bridgeton,NJ

Recipes to try:

Cabbage: Egg Roll in a Bowl

Buffalo Stuffed Peppers

Crock Pot Sweet Potato Chili

Sunday, June 19, 2016

2016 week 7


Returning from previous weeks:
Red Romaine
Carrots
Swiss Chard
Zucchini
Kirby pickles

New this week:
Spring Onion- This variety is called "candy". A nice sweet onion.
Cabbage - This varieties fitting name "Tender Sweet" lends itself to delicious slaw and stir fry.
Dill- Now is the time to make those refrigerator pickles!
Blueberries- I missed putting them in the picture.  But we are so excited to include blueberries from J&J Farms in Hammonton, NJ (the blueberry capitol of the world).  

Sunday, September 13, 2015

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. 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.  

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.

Sunday, June 21, 2015

2015 week 7


I don't know about you but for us the big news of the week is SCHOOLS OUT for summer!!!  Congratulations to the graduating class of 2015!  Let's celebrate with blueberries!

Returning from previous weeks:
Swiss Chard
Yellow Squash -lots of it! perfect time to make squash casserole!
Spring Onion

New this week!
Blueberries - we don't grow blueberries, but we get these direct from the grower J&J 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 form coleslaw or stir-fries.
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 credited carrots with improving night vision which led to a sudden increase in Nazi bombers being successfully shot down at night. The real reason for the success was a secret new radar system. 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! The photo shows rainbow carrots, but this week will actually be regular orange carrots and rainbow carrots will be coming next week.