Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
Hello Folks,
We finally got some rain! Nearly 2 inches of precipitation fell during Thursday’s deluge and Friday’s all day drizzle and showers. The Thursday storms were accompanied by gusty winds and a brief bout of hail, always a scary event. Some peppers were knocked over and a few tomato plants broken, but thankfully, no major damage. (more…)
Hello Folks! So, that was quite a storm we had last week! We had nearly 3 inches of rain, which has set us back a bit with some of our fall chores such as sowing cover crop seed and planting the garlic. But the worst part of it was the wind, which blew through here like a freight train from hell. Fortunately and amazingly, we did not suffer much damage other than having the fences for our hens blow down and finding birds scattered all around the fields the next morning. They were safe in their coops overnight but there are automatic openers on the doors which let them out in the morning, and when they emerged they found that they were free to roam. (more…)
Corn, also known as “maize”, is one of the most important cereal crops grown around the world. Farmers differentiate “sweet” corn – varieties grown as food – from other varieties used for animal feed, industrial use, or products like flour, corn syrup, and popcorn. Corn was originally domesticated starting around 9000 years ago in south-central Mexico, with early farmers selecting favorable traits from the wild teosinte plant. By the time of European colonization in the 15th century, corn had spread across the Americas and become a major food source for the indigenous population. (more…)
If Farmer John’s predictions come true, we may be in for more summer squash so here is a simple recipe for making Zucchini Butter. While the recipe as is yields about 2 cups, you can halve the recipe and make less. Give it a try if you have already made your fair share of breads, muffins, and gratins. (more…)
Here’s a great gluten free chocolate cake recipe made with eggplant!  From “Red Velvet Chocolate Heartache” by Harry Eastwood, and also written up on the Peaches and Donuts food blog.  It’s rich, moist, dense, and delicious! (more…)
Hi Folks, we have reached the end of the CSA season. I hope that you have enjoyed the produce we were able to provide this year. Every farming season has its unique challenges, mostly weather related. This year we had both the latest spring frost ever – May 18th – and the earliest fall frost that I can remember – September 18. The September frost took us a bit by surprise as the forecast was for a low of 38 degrees. The cold snap in September was even more unusual since it was not a single night, but rather four night in a row of sub-freezing temperatures. This gave us only four months of frost-free growing season. A long summer drought followed by excessive rain added another hurdle. (more…)
Hi Folks,
The crops continue to grow very slowly, but that’s the way it is in November. We do have some broccoli that is big enough to cut, although not as large as I would have liked. We will continue the broccoli/ cauliflower alternation again this week, with Tues. and Wed. groups getting broccoli and the Thursday groups receiving cauliflower. (more…)
Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food. Salsa verde is similar to red salsa, except that instead of using red tomatoes, it uses the small green tomatillo. Its most popular use is as a chip dip, but also used as a sauce on meats and poultry.  This salsa verde recipe, found at whatscookingamerica.net, makes great use of the tomatillos, cilantro, and hot peppers in late summer shares.  Feel free to reduce the hot peppers and increase the tomatillos if you don’t want it too spicy. Makes approximately 2 cups. (more…)
Hi Folks, So the heat has broken, but still no rain. It seems we will have to wait another week for a 40% chance of precipitation. The drought is rally starting to hurt us, despite our best efforts to keep everything sprouting and growing. For now, the shares still look great. (more…)
This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish.  Serves 8.
The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)