December 16, 2015

In Season Recipes

We have reached quite a few new customers lately with our bags of fresh produce, but I have heard from quite a few more in our town that they would happily order the CSA bags if they knew what to do with the ingredients.

Ask and you shall receive.

Next week's produce offerings, both at the winter Farmers Market and through our online sales, include spinach, kale, green onions, radishes, carrots, turnips, bok choy, bell peppers and swiss chard. With those veggies readily available to me, right in my back yard, I have done a fair amount of experimenting with different recipes. Below are our favorites.

Kale is a very versatile, nutrient-packed food. Its texture stands up to moisture, so if you make it into a salad, add the dressing a half hour before eating, or add it to soup. Our household's favorite kale soup is the Tuscan white bean, sausage, kale soup:

Most people have tried radishes raw, but have you tried them cooked? When cooked, radishes lose that spicy bite to them and instead have a flavor similar to cauliflower. And it is super easy to make.

We pride ourselves in the ability to make all vegetables unhealthy. This recipe proves it. When Jay wants to spoil me and we have carrots in season, this is our cake of choice. It is so delicious, it doesn’t even need the frosting:

Egg drop soup is one of those rare dishes that all seven in our house will happily eat. This recipe ( is our favorite, using fresh green onions. When in season, we also add 2 stems of bok choy to the soup with the green onions.

Most of our customers see swiss chard and say, “That’s pretty! Now what do I do with it?” Swiss chard is best sauteed and tends to pick up the flavors you saute with it, whether that be bacon, ginger, onion, or garlic. To add some vegetables to your breakfast, try this recipe:

And what about spinach? I love cooking and eating spinach, because it’s so versatile. Try any of these delicious ways to get your greens:
-Add sliced strawberries, toasted almonds, and a raspberry vinaigrette for a sweet salad.
-Mix 2 cups of torn fresh spinach, 2 sliced boiled eggs, cooked bacon, shredded cheddar cheese, and ranch dressing.
-Spinach artichoke dip is delicious. We use this recipe, but replace the frozen spinach with 4 cups fresh spinach, sliced into strips and sautéed 3-4 minutes until wilted.

Turnips anyone?  How about a quick and easy side dish.  Try this out.

If nothing else sounds good or easy, make a quick and easy veggie stir fry by chopping up a bunch of vegetables (carrots, onions, radishes, turnips, bok choy, bell peppers), sauté them until fork tender, add Kraft's Asian Sesame salad dressing, and continue cooking until the sauce thickens.

If you can't find something to suit you, then check out this.  I am sure you will find a recipe that you will like.

Hopefully that will get you started with our current in-season veggies. We love suggestions, so if you have a recipe we should try, please send it our way!

May 27, 2015

Day 5: Taco Salad

This salad works for a meal, and allows us to use any leftovers from the traditional salad. We also talk about the food groups at this meal, since this salad covers them all.

Green head lettuce
Red head lettuce
Black beans
Tortilla chips

Wash and chop the veggies. The arugula, radishes, and onion add spice, so proportion it according to your taste. Top with black beans cheese, and tortilla hips just prior to serving. Dress with French dressing or salsa.


May 26, 2015

Salad 4: Spinach Mandarin Salad

I really like pairing spinach and tat soi with fruit. Their stronger texture compliments the soft fruit, and the sweetness of the fruit seems to enhance the greens' flavor, too.

1/4 pound tat soi
1/4 pound spinach
1 small onion, chopped
1 can mandarin oranges, drained
1/4 cup roasted almond slivers 
Raspberry vinagrette, or another sweet dressing

Wash and chop the greens. Top with onions and oranges. Add the almonds and dressing just before serving. (Super easy!)


May 25, 2015

Day 3: The Traditional

This sala is our basic, go-to, three-times-a-week salad. You can top it with your favorite dressings and toppings to fit your household. For us, that means homemade ranch dressing, boiled eggs, bacon bits, and shredded cheese.

Red head lettuce
Green head lettuce
Green onions
And, as soon as available, tomatoes as cucumbers

Wash it all. Chop it all. Mix it all.

As a side note, if you spin out your greens after you wash them, you will get many days additional freshness out of them. The salad I made tonight, we will still be eating on this weekend.


May 24, 2015

Day 2: Strawberry spinach salad

With a house full of girls, pink is always a winner. This salad is definitely pink, and a favorite use of the spinach.

1/4 pound spinach
1/4 cup tat soi
1 green onion
6-8 large strawberries
1/4 cup pecans, coarsely chopped
1/4 cup sugar

In a small saucepan, add the sugar and pecans. Roast on medium heat, stirring constantly until sugar is dissolved. Pour pecans onto wax paper to cool.

Coarsely chop the spinach and tat soi (after you have washed it, of course). Finely chop the green onion. Slice the strawberries. Mix all together in a large bowl.

Serve topped with the sugar roasted pecans and a favorite sweet dressing. Make the salad super pink and delicious by making your own strawberry vinaigrette. I used the recipe from here:
It's also good with a store-bought raspberry vinaigrette.


May 23, 2015

Salad 1: Kale and cilantro

We love it when people ask us what to do with the veggies we sell. Since we have so many types of salad greens this time of year, We thought we should post some salad recipes. So, I will post a new recipe every day for the next week, starting with a kale salad and homemade vinaigrette.

1 pound of kale
2 green onions
5 cilantro sprigs
1/3 cup apple juice
1/3 cup vinegar
1/3 oil, olive oil or canola
1/2 cup sugar
2 T soy sauce

In a saucepan, combine the apple juice, oil, vinegar, sugar and soy sauce. Whisk together over high heat. Bring to a boil. Boil for 1 minute. Remove from heat and let cool slightly.

Wash the kale, cilantro and green onions. Rough chop the kale and dice the cilantro and onions. Mix in a large bowl.

Pour the dressing over the greens.

Optional: Top the salad with crushed toasted dry ramen noodles.


March 12, 2015

Welcome Back!

Wow, It has been a long time since I last updated my blog. We have been busy planting, growing, harvesting and much more. In the last 6 months we have been working on expanding our operation and tools to make our farm more successful and efficient. We have added a new tractor tiller, walk in cooler and a built a small building/lean-to to keep our equipment out of the elements. This year is going to be great!

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Until we meet again! Jay