Fall CSA Week 6

  1. Onions, Alisa Craig
  2. Garlic
  3. Red Cabbage: Black Bean and Avocado Tacos
  4. Carrots 2#: Carrot Cake Cupcakes
  5. Potatoes 3#
  6. Butternut Squash: substitute for pumpkin, Pumpkin Smoothies
  7. Carnival Acorn Squash: Stuffed Acorn with Mushroom and Chickpeas
  8. Winter Salad Mix
  9. Daikon Radish
  10. Rutabaga: Mashed Rutabaga with Sour Cream and Dill
  11. Brussel Sprouts 1#: Butternut Squash Pizza with Maple Glazed Brussels
  12. Pennsylvania Butter Dutch Popcorn: Perfect Popcorn
  13. Eggs: Pumpkin Waffles

This is our last FALL CSA share of the season. Thank you to all of our FALL CSA members for your support of the farm. I hope we provided an assortment of vegetables throughout the season to your liking. For those participating in our WINTER CSA, deliveries will begin Wednesday, January 7, 2015. The calendar for the winter delivery on our website here. The winter shares are all sold out for the season.

Sign-up for next seasons 2015 CSA program will begin after January 1, 2015. We accept sign-up for all seasons at that time until we have reached capacity. I will automatically renew previous members this season based upon their previous year’s selections. There will be a prompt in a renewal email with directions to change and/or cancel your farm share if desired.

The salad greens have lasted us throughout the entire fall season and I’m always delighted when we can do that despite having pretty cold temperatures early on in November. Our spinach is still holding steady in our winter tunnel for harvesting for the winter shares as it is hardier than salad greens and can survive the harsher conditions of winter. We have to monitor temperatures and humidity levels regularly to keep the plants healthy and ration out the greens to our best ability to try to have enough supply throughout the entire winter months. Let’s hope we don’t endure to many -60 degree conditions this winter as those conditions are challenging.

I wanted to share an article written by Joel Fuhrman entitled “Cancer Alert – Your Best Defense, Go Cruciferous”. He says “many studies have shown that eating fresh fruits, beans, vegetables, seeds, and nuts reduces the occurrence of cancer. Fuhrman plotted cancer incidence in 25 countries against unrefined plant food intake and found that as vegetables, beans, and fruit consumption goes up 20% in a population, cancer rates typically drop 20%. But cruciferous vegetables are different; they have been shown to be twice as effective. As cruciferous vegetable intake goes up 20%, in a population, cancer rates drop 40%.”

So what are cruciferous vegetables you ask? Well, your CSA box usually contains at least 1 but usually more each week. Here’s the list and remember to eat 1/2 c of raw or lightly cooked each day for health. It all goes back to the saying, “Let Food Be Thy Medicine”.

  • arugula
  • bok choy
  • broccoli
  • broccoli rabe
  • brocollina
  • brussels sprouts
  • cabbage
  • cauliflower
  • collards
  • horseradish
  • kale
  • kohlrabi
  • mustard greens
  • radish
  • red cabbage
  • rutabaga
  • turnips
  • turnip greens
  • watercress

The new item in the box this week is thePennsylvania Butter Dutch popcorn. This is a heirloom variety of popcorn that grows well here and proves to be creamy, buttery, and delicious! We grew popcorn this season as part of the hog/corn rotation in the back section of the garden. My dad shares stories growing up on a farm outside of Alma where each of the eight kids would sit down and listen to a special program on the radio and shell ears of popcorn. Popcorn was the evening snack when he was a child as there were no bags of chips, crackers, or other fast food snacks available. The cobs and dried husks were used as fire starter for grandma’s wood cooking stove. Today, I still find the dried cobs very useful for starting fires in our woodstove used to heat the house or barn. Just like my grandpa did, I have gunny sacks of popcorn hanging from the rafters in my barn to keep away from any critters and store for the winter.

I shelled 4 ears of popcorn, then applied lotion as the seeds are a little rough, and had about 1 1/2 cups of popping corn. All but a couple seeds popped in our test batch. I use 1 cup of seeds in our stove top popcorn maker that has a little stir rod in in, but you can use a regular pot with a lid as well. Use an oil with a high smoke index, such as coconut, canola, or peanut and stir or shake regularly while on high heat. I turn off the stove when the pan is over half full. Once the popcorn is done popping, I dump the pot into a brown paper bag and add our seasoning. The boys always fight over who gets to shake the bag. Our favorite seasonings are garlic powder or roasted garlic seasoning, nutritional yeast, and soy sauce (that I keep in a spritz bottle). I hope you enjoy our family tradition as much as we do.

Happy Holidays!

Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA Week 5

  1. Onions, Alisa Craig & Red
  2. Garlic
  3. Celeriac: Apple Celeriac Potato Soup
  4. Red Cabbage: Roasted Cabbage Wedges
  5. Carrots 2#
  6. Mixed Potatoes 3.5#: Creamy Potato Salad
  7. Pie Pumpkin: Pumpkin Puree & Recipe Ideas, Roasted Seeds
  8. Butternut Squash: Butternut & Black Bean Chili
  9. Winter Salad Mix
  10. Daikon Radish
  11. Rutabaga: Rutabaga Mashers
  12. Brussel Sprouts 1#: Pickled Brussel Sprouts
  13. Eggs: Deviled Eggs

Happy Thanksgiving!

This is my favorite holiday of the year as it is a celebration of the harvest, the slowing of the seasons, and a time to be utterly grateful of all of our blessings big and small. I hope you take time to savor the season with family and friends and enjoy the flavors of the fall harvest.

The contents of the box are the standard fare you’ve been receiving. We are grateful that the temperatures were higher this weekend with the sun shining as it provided the right conditions for us to harvest salad greens for this week’s share. The hardy, vibrant colors of the winter salad mix are extra tasty and beautiful. We still have more salad greens in the high tunnel and a nice size harvest of spinach (and potentially kale) waiting for the depths of winter to be harvested.

The farm also donated a couple bountiful boxes of farm produce to two families in the area. We hope they enjoy our abundance as it is a pleasure to share it with them.

Eat Well. Smile Often.

Your Farmer,

Heather

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Fall CSA Week 4

  1. Onions, Alisa Craig
  2. Garlic Cloves
  3. Celeriac: Celeriac Apple Slaw
  4. Red Cabbage: Balsamic Roasted Red Cabbage
  5. Carrots 2#: Curried Coconut Carrot Soup
  6. Mixed Potatoes 3#
  7. Kale: Kale and Eggs
  8. Spaghetti Squash: Southwestern Stuffed Spaghetti Squash
  9. Carnival (acorn) Squash
  10. Salad/Spinach Mix
  11. Watermelon Radish
  12. Rutabaga
  13. Brussel Sprouts 1#: Brussel Sprouts with Walnuts
  14. Broccoli (last for the season!): Broccoli Potato Frittata
  15. Eggs

With the approaching cold front pounding down our door this past week, there has been a feverish scurry on many farms to complete harvests and prepare for freeze up. At times, we felt like squirrels in the field collecting and storing all of our goods for safe keeping in order to feed us through the winter. We are so lucky to have weather reports that give us a general heads up of what is coming in order to allot extra time for these preparations.

In this week’s share, you are receiving the last of the broccoli for the year as I don’t foresee the crop surviving the temperatures in the field this week. You might want to use the broccoli cooked versus raw as the chilling temperatures last week did diminish some of the crisp texture, but it is still quite good cooked. Then, say goodbye to fresh broccoli until next summer!

A new item this week is the celeriac. This is the really rough, tan colored root that smells like celery. You have to trim off the tough outer layer and then dice/grate up the inner cream colored root to use as you would in recipes calling for celery. This was an experimental crop for us this season and we had a reasonable harvest for our fall/winter shares.

Another newcomer to the share this week is the watermelon radish. This radish has a white outer part and a neon pink center. It is a beautiful addition to a salad to brighten up our plates during the cold season. If your prefer less heat, peel it and then eat it.

All of the animals have been transitioned to their winter quarters, meaning that we now have 5 heated waterers plugged in to help keep water available during freezing temperatures.

Laying Hens: The lovely layers on the hill have moved to our tomato hoop house. They are enjoying the mulch, little weeds, and old tomatoes leftover from that harvest. As the layers have full run of this house, they are quite lucky to be able to scratch in the dirt, run and fly the length of the tunnel, and even catch a few sun rays this winter.

Calf & Goats: The baby calf and 2 pygmy goats (“Salt” and “Pepper”) are penned together and share a small hut for added warmth in the pole shed. The boys named the calf “Spot” as she has a white circular spot on her forehead. The calf is young and requires a feeding of milk twice a day.

Sheep, Steer, & Mama Llama: The sheep, steer, and llama enjoy digging through the snow to find some nibbles as they can but also share a hay feeder in our pole shed. We had to plan out how to manage the sheep as lambing season will come about for the first time in March this year. Even though this seems a long time away, the ground will be frozen and posts need to be put in now to accommodate lambing jugs later.

Guinneas & Runner Ducks: The fowl make new friends and find themselves in an insulated coop with an outside run. Neither have decided that they particular care for the other species, but I think they are agreeing to mutually ignore each other.

Rabbits: The 2 rabbits were moved to the brooder room in the barn where they also have some shelter, a heated water, and room to hop around instead of being caged in for the winter. It’s always nice to take a little time to snuggle in the straw and pet one of the fuzzy bunnies as the snow flies. Currently, we have two bunnies, Brownie and Bunzy, who are great friends.

Hogs: The 5 pigs all made their trip to town on Monday to Ledeburs Meat Processing. The timing was perfect for their departure as snow, ice, and freezing water makes pig chores much more difficult. We always say goodbye to the hogs and thank them for their contributions to the farm. They provide us with great company and entertainment in the back section of the garden. We also are thankful for the most flavorful meat they will provide our family and our customers in the upcoming season. In addition to helping us use the excess produce during the growing season, the fertilizer left by the hogs will grow a fantastic corn crop next season.

So the animals keep us busy here, but they provide a nice rhythm to our daily schedule. The change in daylight savings time forces us to finish our day a little earlier and begin cooking with all the abundant farm food. Sometimes I get so excited by the ideas of different dishes that I forget we can truly only eat so much in one setting. It’s a good thing I like leftovers as there is always something quick to grab in our fridge here from our hefty dinners we cook.

I hope you are warm and enjoying the abundance in your boxes.

Eat Well. Smile Often.

Your Farmer,

Heather

 

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Fall CSA Week 3

  1. Onions, Alisa Craig
  2. Garlic Cloves
  3. Leeks (use like onion): Leek Mashed Potatoes
  4. Red Cabbage: Braised Red Cabbage with Maple and Ginger
  5. Carrots 2#
  6. Carolla (yukon gold type) potatoes 3#
  7. Kale: Vegetarian Tuscan Kale and Bean Soup
  8. Butternut Squash: Butternut Squash & Kale Quesadillas
  9. Pie Pumpkin: Pie Pumpkin Preparation, Pumpkin Smoothie
  10. Salad Mix
  11. Daikon Radish
  12. Rutabaga: French Onion Rutabaga Baguette
  13. Brussel Sprouts: Spicy Asian Chicken with Brussels
  14. Broccoli
  15. Eggs

It’s been a busy week trying to bring in the rest of the harvest for storage, including celeriac, watermelon radishes, rutabaga, cabbage, and carrots. The temperatures look like they are going to take a dip the end of the week here so we are also thinking of providing additional outside protection to some of the greens in the field. We’ve been lucky enough to not have to do that extra step thus far.

The new item in your box this week is Brussel Sprouts! We like to give them to you on the stalk as they are such a unique vegetable. Simply pluck off the mini cabbages and bag them, and then trim off their ends prior to roasting or cooking them.

The Dinner on the Farm last weekend was a wonderful event. The weather was beautiful, native american flute music flowed through the barn compliments of the local talents of Ed Legace, and the food was enjoyed by all. We had a few CSA members in attendance and they requested that the Chocolate Flourless Torte be added to the CSA shares. Hmm, we’ll let you know if we can find a way to do that sometime!

2014 Fall CSA: Delivery Schedule…

  • Nov 12
  • Nov 26 (I’ll email the contents of this delivery ahead of time to assist in meal planning)
  • Dec 10…LAST FALL DELIVERY

THANKSGIVING & CHRISTMAS PRODUCE BOXES—PREORDER NOW!

The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box for the holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, carrots, additional root crops, cooking greens or spinach, herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply. Great gift idea! If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Your Farmer,

Heather

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Fall CSA week 2

  1. Onions, Alisa Craig: French Onion Soup
  2. Garlic
  3. Leeks (use like onion): Mushroom and Leek Savory Bread Pudding
  4. Savoy Cabbage: Savoy Cabbage Ribbons
  5. Carrots 2#
  6. Carolla (yukon gold type) potatoes 3#
  7. Tomatoes
  8. Kale
  9. Spaghetti Squash:Stuffed Spaghetti Squash with Kale
  10. Carnival Squash: 8 ways to cook carnival squash
  11. Salad Mix
  12. Daikon Radish
  13. Fennel (last delivery): Stir-Fry Fennel and Carrots
  14. Rutabaga: Rutabaga Fries
  15. Beets 1#: Beet Chips
  16. Eggs

The variety of bounty of the boxes this week I hope is pleasing to you all. We still have a small, steady stream of tomatoes coming in from our high tunnel. Everyone will receive a black icicle tomato and another slicer.

The last of the fennel is given this week. Enjoy it in a stir-fry as it adds a nice flavor to this style dish.

Newbies this week include our Japanese daikon radish and rutabaga. The daikon would be the big, long white radish. My son Ashlan nearly ate the whole thing in one setting. I peeled it and sliced it thin. The crunch is sweet with a slight kick. This is our first time growing these daikons and they are a nice addition to your salad or eaten as an afternoon snack.

The rutabaga is the large root crop, yellowish tan with a purple color on the top. We enjoy eating roasted rutabaga fries as a side dish to our meals. Some boil them and eat them mashed or added to potatoes and mashed. Peel the tougher outer skin. Some will see a few surface blemishes but these peel right off. Cook well until tender for a sweet, nutty, earthy tasting side dish.

2014 Fall CSA: Delivery Schedule…

  • Oct 15
  • Oct 29
  • Nov 12
  • Nov 26 (I’ll email the contents of this delivery ahead of time to assist in meal planning)
  • Dec 10…LAST FALL DELIVERY

THANKSGIVING & CHRISTMAS PRODUCE BOXES—PREORDER NOW!

The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box for the holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, carrots, additional root crops, cooking greens or spinach, herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply. Great gift idea! If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5 pm SOLD OUT…  We will have a largest event yet and are sold out! If you would like your name on a list to be notified of the next dinner on the farm, please email Heather

Your Farmer,

Heather

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Fall CSA Week 1

  1. Onions, Alisa Craig
  2. Garlic
  3. Leeks (use like onion): Purple Potato and Leek Soup
  4. Savoy Cabbage: Easy Coleslaw Dressing
  5. Carrots: Roasted Carrot Soup
  6. All Blue Potatoes
  7. Tomatoes: Mixed Bean Masala (use fresh tomatoes instead of canned)
  8. Peppers, Sweet
  9. Spaghetti Squash: How to Cook a Spaghetti Squash
  10. Acorn Squash: Baked Acorn Squash
  11. Salad Mix
  12. Fennel: Roasted Fennel with Parmesean
  13. Parsley
  14. Eggs: Best Homemade Mayo

Fall is here in its beautiful colors. I know many of you enjoy this time of year as it is the best time for cooking, baking, and making the house toasty warm simply by using our ovens. Here is the delivery schedule for the fall CSA. We do have a delivery the day before Thanksgiving. If this day does not work for you, let me know and we can arrange something. 2014 Fall CSA: Delivery Schedule…mark your calendars!

  • Oct 1
  • Oct 15
  • Oct 29
  • Nov 12
  • Nov 26 (I’ll email the contents of this delivery ahead of time to assist in meal planning)
  • Dec 10…LAST FALL DELIVERY

Our wood-fired pizza season has come to an end for the year. Wow, time flies by! However, I look forward to our family fall vacation we have taken for the last several years in the beginning of October. Usually we go camping, but this year we are taking a long weekend trip to North Carolina to see the ocean and visit family. Just mama and her boys…what memories we make each trip. This will be the first flying experience Ethan remembers as he flew when just a year old. Wish me luck! THANKSGIVING & CHRISTMAS PRODUCE BOXES—PREORDER NOW! The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box for the holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply. Great gift idea! If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home. Dinner on the Farm… Saturday, October 25th 5:30pm Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. We are sold out! If you would like your name on a list to be notified of the next dinner on the farm, please email Heather Your Farmer,

Heather

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Summer CSA Week 14

  1. Onions, Walla Walla
  2. Garlic
  3. Leeks (use like onion): Leek, Tomato, and Mushroom Quiche
  4. Kale: Spicy Garlic Kale with Peppers
  5. Carrots: Maple Glazed Carrots
  6. All Blue Potatoes: Nutrition for Purple Taters,  General Potato Nutrition Info
  7. Tomato: Tomato-Basil Salsa
  8. Peppers, Sweet
  9. Delicata or Carnival Winter Squash: How to Cook Delicata
  10. Watermelon &/Cantaloupe
  11. Raspberries…EAT TODAY OR TOMORROW, OR FREEZE THEM TO PRESERVE!

Herb Shares: Basil, Sage, Parsley, Oregano, Thyme

This is our LAST SUMMER CSA delivery for all of our summer members. Our FALL CSA will begin with a delivery on Wednesday, October 1st. The fall schedule is always on our website here.

Enjoy another share of our fresh raspberries. We are busy picking these delicious Heritage Raspberries as they are nearing peak season. When the weather is beautiful such as yesterday, picking these berries is a wonderful task and the berries keep well in their pint containers for handing out to our members. However when things are wet like they’ve been the last two weeks+, it is a struggle to get these berries to dry out enough to sell fresh. Luckily, we have a plan for those wetter berries! We freeze them to make jam and to hand out in our winter CSA boxes. We’re always trying to find ways to eliminate waste and use things to their fullest potential.

The garlic bulbs you have been receiving are small this year. They are a different variety than we’ve grown before; however, the taste is quite pungent. If you are used to using several garlic cloves when cooking (like with the bigger cloves we used to grow), you may find you need less of these little cloves per recipe. Due to the tiny size of each clove, I like using my garlic press and squeezing out their goodness without even taking off the papers. It works just fine. Another way to not deal with removing the little papers is to smash each clove and then through it into your sauce or whatever you are making.

When planning for next season’s garlic crop, I was concerned about using this small size of clove as seed for next year, so I’ve decided to grow the german white garlic like previous years. I was able to secure seed garlic early and in enough quantity to have a good supply for next year and for saving our own seed (being the growing season goes as planned). We will plant the seed garlic in October and mulch it with straw to overwinter. In April, the garlic shoots up through the straw being one of the earliest things to awaken from its winters nap. Let me know how you’ve liked this season’s garlic versus the larger cloves from previous seasons.

As we dig the potatoes, we sort out the smaller potatoes as they do not keep as long as the medium-large size taters. This week we have the ALL BLUE potatoes in your share. Please do not bother peeling these potatoes as it would be tedious, and you would be missing all the fiber and about 20% of the nutrients in the skin. Eating organic potatoes lets you rest assured that the potatoes have not drawn in toxic chemicals from the soils to harbor in their skin or in their flesh.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER 

The harvest from the fields this season has been really wonderful. We will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. There are currently only 4 seats left, so reserve yours now!

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 13

  1. Onions, Walla Walla
  2. Garlic
  3. Petite Green Beans
  4. Leeks (use like onion)
  5. Zucchini or Patty Pan
  6. Carrots
  7. New Adironak Red Potatoes: Roasted New Potatoes
  8. Tomatoe: Garden Fresh Tomato Soup
  9. Peppers, Sweet: Sweet Pepper Recipes
  10. Red Cabbage: Raw Red Cabbage Salad
  11. Delicata Winter Squash: Better than Butternut Roasted Delicata Squash
  12. Yellow/Peach Watermelon
  13. Cantaloupe/Honey Dew
  14. Raspberries…EAT TODAY OR TOMORROW, OR FREEZE THEM TO PRESERVE!

Herb Shares: Rosemary, Sage, Parsley, Dill, Oregano, Mint

NOTE: This is our last every other week delivery for our ODD CSA members. Next week will be our last delivery for all of our Summer CSA members. Thank you all for your commitment to a great season of eating!

The weather is shifting to our fall like conditions quickly. A little dry weather and some more sunshine would surely be appreciated, but we will manage as we always do. Our high tunnels have proven to be a wonderful place to grow tomatoes in this season. The tomatoes are beautiful and the yields of saleable tomatoes is very high compared to field grown.

We did have to cut down 3/4 of a high tunnel full of tomatoes down this week as we needed the space for our fall/winter crops. Destroying good tomato plants was a little hard to do as we all cherish fresh tomatoes, but we have to look forward to the next season and can adjust our plantings for next year. Our late fall spinach, kale, and hardy winter salad will be planted today in this high tunnel. One of the three tunnels still has tomatoes growing until the freeze takes them out.

Another fun endeavor for us is our new relationship with the Alma school as they develop their Farm to School program incorporating local foods into their menu featuring Harvest of the Month. The children have been thoroughly enjoying the watermelons from the farm as they are a special surprise and new experience in the yellow/orange fleshed tones. I look forward to meeting the Alma K-6 graders later this month to help cultivate a relationship between the children, their food, and their local farmers.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER 

The harvest from the fields this season have been really wonderful. So we will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info. There are currently only a few seats left, so reserve yours now!

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 12

  1. Onions, Walla Walla
  2. Garlic
  3. Petite Green Beans: Garlic Sauteed Beans with Lemon
  4. Eggplant (add to the gratin recipe below)
  5. Zucchini or Patty Pan: Summer Squash Gratin
  6. Carrots
  7. Tomatoes: Tomato Goat Cheese Salad
  8. Peppers, Sweet
  9. Red Cabbage: Over the Rainbow Cabbage Salad
  10. Yellow/Peach Watermelon
  11. Cantaloupe

Herb Shares: Basil, Parsley, Thyme, Oregano, Mint

Oh do I ever enjoy cooking this time of year! The colors of the food are amazing and the bounty is just so darn fun that it inspires all kinds of meals. Our family has been indulging in a case of peaches the last couple of weeks to try to satiate our fresh peach cravings. I’ve been drooling over the idea of grilled peaches for some time and we finally made some for dessert last night for the first time ever. What an easy, delicious treat! Add a little whipped cream to the top of them and wowser, I was in heaven. We also had fish tacos made from Ashlan’s catch of the week (rainbow trout from our uncle’s spring fed pond) and the peaches were a great substitute for mangoes to add to our lime bean salsa.

Next week, we will have raspberries in the boxes. The rains over the weekend wrecked havoc on our berries and this week’s picking needs to be frozen for jam/sauce, but the weather seems to be clearing up for the rest of the week. We certainly could use a little sunshine and warmth to try to dry things out here.

THANKSGIVING & CHRISTMAS PRODUCE BOXES—SPECIAL ORDER NOW!

The harvest from the fields this season have been really wonderful. So we will be offering Thanksgiving and Christmas Holiday produce boxes this year as a one-time box available the weekend or a few days before these holidays. This is a special order box filled with roughly 20# of naturally raised produce such as onions, winter squash, potatoes, cabbage, beets, carrots, cooking greens or spinach, dried herbs such as rosemary and sage, and eggs. The cost is $50 and should be reserved ahead of time as there is a limited supply.

If you want to reserve a Thanksgiving or Christmas Produce Box, please email Heather to place your order. These boxes are available to anyone, not just our CSA members, and would be available for pick up at the farm on a Saturday or Tuesday prior to the holiday. Please plan to bring a box/bag/crate along to transfer your items from the packed box to your home.

Dinner on the Farm… Saturday, October 25th 5:30pm

Fall is nearly here and we will celebrate the season with another “Dinner on the Farm” where we take time to sit down and enjoy friends and food. Reservations required. $40 + tax per person. Click here for more info.

Wood-Fired Pizza

Back to school schedule for pizzas on the farm…

We are only open Friday evenings through the end of September, 4:30-9pm. 

Your Farmer,

Heather

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Summer CSA Week 11

  1. Onions, Walla Walla
  2. Celery: Orange Surprise: Apple, Carrot, Celery, and Lime Juice
  3. Garlic
  4. Broccoli, half and odd shares only
  5. Green Pole Beans: Green Bean and Heirloom Tomato Salad
  6. Eggplant: Thai Eggplant and Basil
  7. Carrots
  8. Kale
  9. Tomatoes
  10. Peppers, Sweet
  11. Yellow Watermelon &/or Cantaloupe

Herb Shares: Dill, Parsley, Thyme, Tarragon, Mint

Another exciting week of eats on the farm! Our melons are ready and delicious. We typically choose to grow smaller sized yellow and peach flesh melons as they are unique, honey sweet, and a special treat from the farm that just stands out from the typical grocery store red watermelon.

Preservation efforts continue as we try to pack the freezer full of all of the magical flavors of summer. We hope you are getting your full as we begin September next week and are left with just a few summer deliveries. Wow, where has the time gone?

Wood-Fired Pizza on the farm…

This is the last Thursdays we are open for the season! We’re open Friday as well this week, and then only Fridays through the end of September, 4:30-9pm.No music is scheduled for this week. 

Your Farmer,

Heather

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Posted in CSA, Summer Share | Leave a comment