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 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

2015 week 4

It's June! Boo-yah!

Returning from previous weeks:
Romaine! Let's enjoy this, since it will be the last lettuce we see for awhile.
Kale
Hakurei Turnips
Strawberries in pints, not quarts. Just barely squeaking these out for you. We hope......

New this week:
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.

Garlic Scapes// 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 garlic scape salad dressing

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

***Special Announcement*** The Spring Open House is this Saturday June 6th 2pm-7pm 
-Enjoy a wagon ride farm tour with our farmers, Andy and Eric, where you will get to know them, here a little of our farm history, and learn all about how your food is grown!

-You-pick strawberries.  Once a year we open the strawberry patch for CSA members only.

-Light refreshments will be available. Strawberry shortcake and lemonade.

2015 week 3

We are so thankful for the rain showers we got early last week.  We ended up getting about an inch of rain between several showers.  Many local farms didn't get that rain and are still struggling with dry conditions.  

Returning from previous weeks--

Collard Greens

Strawberries

Asparagus

and Romaine

New this week!

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.

Hakurei turnips are delicious eaten raw and roasted.  Here is a link to a Turnip Kale frittata.

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.

2013 week 7

Summertime

For all you folks who love your sweet corn, happy day to you. . . it's here!

It's New Jersey Blueberry season! Yippee!  The Pine Barrens of Atlantic and Burlington counties grow the best blueberries.  The berries in your share come from Hammonton, New Jersey.  

Did you know New Jersey is second, only to Michigan in blueberry production for the United States?

Parsley- a lovely herb that brightens flavor.  It is just wonderful added to so many dishes.
Have you ever made Chimichurri sauce for your steak, chicken, fish or pasta? It's amazing. 
Here are some recipes to try with Parsley

Chimichurri Recipe from Simply Recipes
Tabbouleh Recipe from Ina Garten
Parsley Tea to aide digestion
 Cucumber, Onion, Parsley Salad from Kalyn's Kitchen

 We are seeing the ill effects of all this rain.  Water laying in the field is not good.  We are pretty certain these peppers will not survive in this wet part of the field.

 To much rain is effecting the pickle crop as well, mold and fungus love to grow in wet areas

But we look to the future with hope for some dry, sunny days.
 Happy Summer!

2013 week 3

Are you ready for some greens?  I hope so! This is salad season!

full share

Broccoli Rabe is a bitter green, very similar to mustard greens.  I love broccoli rabe cooked with lots of garlic!  I recommend blanching the rabe in boiling water to take the edge off the bitterness first then sauteing with olive oil and garlic.

Here is a link to a great Broccoli Rabe Recipe.


We are truckin' along at the farm and things are growing.  The packing house is getting spruced up and ready for kirby pickle packing.  First tomatoes are staked and have their first string now.

 The earliest corn is making ears!

 

Enjoy!