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

2016 week 5

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.

Sugar Snap Peas are so delicious eaten raw. Or added to a stir fry. The snap peas are a pick-your-own crop for those picking up at the farm.  Come ready to take a 100 yard walk to the field and spend a little time picking.

Zucchini is such a versatile vegetable!  Our family's all time favorite recipe is Stuffed Zucchini, check it out here, it is THE best!  What will you make with yours? zucchini bread, zucchini "crab" cakes", minestrone with zucchini, grill it, roast it!

Kohlrabi, swiss chard, garlic scapes are back and looking good. We are squeezing another week out of the strawberry patch. Yay!


Saturday was a beautiful day for a farm tour and pick your own strawberries.  Thank you to all who came and helped make it a great day.  If you missed it we are sorry, and hope you can make it next year!

Some of you requested the cake recipe. . .

Kentucky Butter Cake (actually there is no butter in this recipe. . . it's all margarine)

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup margarine, softened
2 tsp. vanilla
4 eggs
Heat oven 325F.  Grease and flour two loaf pans.  Mix  all ingredients until moist.  Beat 3 minutes at medium speed.  Pour into 2 pans evenly.  Bake 60-70 minutes or until cake tester comes out clean.  When the cake comes out of the oven poke a bunch of holes in the cake with a wooden skewer. Pour glaze slowly over cakes.  Let the cake cool completely before taking out of pans.


Glaze: 
In a small saucepan melt :
3/4 cup sugar
1/3 cup margarine
3 Tablespoons water
Take off the heat and add 1 1/2 tsp. vanilla.

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.