Farm News – June 10, 2024
Hello Folks – So, here we go! We have arrived at the first week of CSA deliveries for the season. It will be a nice first share – the weather has been uncharacteristically cooperative! So far, so good. (more…)
Author: Bryan Housel
Stovetop Grilled or Oven Roasted Garlic Scapes
Did you know that you can roast your garlic scapes? The entire garlic scape is edible and, when prepared this way, takes on a delicious flavor that isn’t too spicy. Try it out!
Arugula Salad with Penne, Garbanzo Beans, and Sun Dried Tomatoes
Found on skinnytaste.com, this summer salad highlights the peppery arugula that we get from Farmer John. Toss with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar to create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying. Serves 4. (more…)
Curried Zucchini and Couscous
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4. (more…)
Farm News – May 31, 2024
Hi Folks, Happy Spring!
Almost summer, I guess, but for now we have not had any of the blistering heat which that season is sure to bring. Things are going very well on the farm – the weather has been relatively cooperative thus far and all my workers have arrived on time. For the last several seasons poor weather has set us back with spring planting and we have needed to postpone the first delivery a couple of times. Because Thanksgiving is so late this year, we were able to plan the start of the season for the second week of June. Ironically, we now have an abundance of greens – arugula, spinach, and lettuces ready for which we are scrambling to find buyers. (more…)
2024 Registration
Happy winter everyone! It is time to register for the 2024 CSA season! Know your farmer. Know your food.
CSA stands for Community Supported Agriculture. CSA members pre-pay for “shares” in a local organic farm at the beginning of the season in March when the farmer most needs the money. Then during the harvest from June through November, the farmer delivers a weekly assortment of vegetables, herbs, and some fruit.
100% of your food dollars go to the person who is growing it. You support sustainable, local agriculture and get freshly picked organic produce at reasonable prices. In addition, you know the farmer growing your vegetables and can visit the farm – establishing a personal connection with your food supply. (more…)
Farm News – November 22, 2023
Hi Everyone, I wanted to give you the rundown on what you will encounter in your stock up shares. If not, I will soon be receiving emails and texts with photos of strange, unknown vegetables. What is it, and what the heck do I do with it? I can help with what it is and how it should be stored. As for how to prepare it -that’s what Google is for, right? (more…)
Farm News – November 13, 2023
Hello Everyone, We have reached the final week of the CSA season. I know that some will be sad not to receive their weekly bounty, while others may be relieved to be free of the pressure of putting it all to good use. My crew and I are relieved as well as proud to have been able to provide reasonably abundant shares despite the many challenges that the weather created. (more…)
Brussels Sprouts
Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. They are a cool weather crop that, rather than being damaged by a frost, actually gets a little sweeter and improves in taste. (more…)
Sheet-Pan Kielbasa With Cabbage and Beans
Here’s a recipe from New York Times Cooking for a quick sheet-pan dinner of roasted kielbasa, caramelized cabbage and white beans marinated in a dill-and-red wine vinaigrette, that comes together in about a half-hour. It’s a great way to use up extra cabbage! Serves 4. (more…)