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Garden, or English peas, are your standard “pea in a pod.” They have more nutrients and calories than snow or sugar snap peas and are a bit more work as they need to be shelled. Garden peas are sweet and succulent for three to four days after they are picked, but turn mushy and starchy very quickly after harvesting. So use them fast! (more…)
Sugar snap peas, unlike last week’s garden peas, have edible pods that are filled with plump sweet peas. Use them quickly as they lose their flavor and structure when stored. They can be eaten raw, but are best when cooked, requiring little time: steam sugar snaps for about 4 minutes.
Sugar snap peas are a member of the legume family and are a good source of folate, vitamins A and C, and zinc.
Hello Everyone, so here we go… lettuce begin! We are off to a good start with the first delivery of the season. As most of you know the first few deliveries in the spring are a bit smaller and heavy on the greens. The shares will build steadily over the next few weeks. We always try to have peas ready for the first round, but the cool spring slowed them down. It is possible there may be some English(shell) peas in shares toward the end of the week. If this is the case, we will make it up to the early week groups when we are coming to the end of the pea season. We have lots of sugar snap peas planted, so you should see these 2 or 3 times over the next month or so. (more…)
Besides using escarole in soups, this is one of my favorite recipes for this veggie. We included it a few years ago in one of our CSA newsletters and it got good reviews so whether you are a new, or even a more “seasoned” member, give it a try. I hope you will like it, too. The recipe serves about 6 as a side but you can also serve with pasta as a main dish.
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Happy winter everyone! It is time to register for the 2022 CSA season! Know your farmer. Know your food. (more…)
Hello Folks, So we have arrived at the end of the line for this CSA season. A sad time perhaps, for the members, but honestly a relief for my crew and me. My workers are looking forward to escaping the cold and getting back to their families, and I could use a bit of R and R myself! I suspect that some of you may be relieved as well – the shares were fairly abundant, and in conversations with some of the members the word, overwhelming, was frequently used. We try our best to give our members an excellent value, I guess sometimes we outdo ourselves! Despite the weather-related challenges we faced, the harvest was abundant and we were happy to share it with you all. (more…)
Hi All! So, as predicted it was a chilly week, with several nights below 28 degrees. We are expecting a warmup for this week before returning to more seasonal temperatures. Fortunately, it has been dry, and the fields are finally beginning to dry out a bit. (more…)
Radicchio, along with Belgian and curly endive, frisée, and escarole, are members of the leafy chicory family. Radicchio is characterized by variegated purplish-red leaves that can be a touch bitter and spicy, which is why it is generally used as a component, rather than the main ingredient, in most salads. (more…)
This recipe from the Stephen Cooks food blog demonstrates a deliciously simple way to use radicchio – broil it in the oven until it just starts to brown, then add cheese. Try this recipe with different kinds of cheese, or sprinkle with bacon. (more…)
Howdy Folks! We were spared the worst of the weekend storm, as it passed mostly to the east of the farm. I know that many of you did not fare so well. Currently, we are preparing for the first frost of the season. It appears we will have seven or eight nights of below freezing temperatures, before it moderates a bit. Hopefully, it will not dip down too much below the 32-degree mark. Most of what remains in the field can tolerate a light freeze. We will pick most of the peppers and try to cover a few beds to keep them alive a little longer. The beans were more or less done anyway, and we are already digging the sweet potatoes as they have attained decent size and there are few weeks left to share them with you all. (more…)