Summer CSA Week Three

This week there will be carrots and beets... and if the weather cooperates, there will be the first taste of snap and snow peas of the season! Also, depending on the weather this week, there will be Earliglow strawberries from Deer Ridge farm in Guilford. This early variety of berries is in our opinions the sweetest and most delectable, so even though we aren't able to grow strawberries on our land at Full Plate farm we love to share with you these tasty seasonal treats!

Additionally, the kohlrabi is ready this week.  If you aren't familiar with kohlrabi, it is a purple, or sometimes green leafy bulb, that looks a bit like an alien spaceship. Despite its looks, it is crunchy, refreshing and delicious. Its taste is reminiscent of the inside of a broccoli stem, and makes a great snack when peeled,cut up into sticks and dipped in dressing or hummus. 
Veggies this week:

Cooking Greens: Kale, Collards, Chard


Green or Red Head Lettuce
Salad Mix
Asian Greens: Mizuna, Tat Soi
Strawberries from Deer Ridge Farm (weather permitting) 



Summer CSA: Week Twenty

This is the final week of the summer CSA.  This season has been fantastic.  We loved having all of you join us this year, and are so appreciative of all of your support and positive feedback.  All of you are what make our farm able to keep growing, and that means a lot to us! Thank you for all of your willingness to try so many new and unusual veggies too!  We hope you enjoyed the CSA as much as we did. 

We wish you a happy and restful winter season and we’ll keep you informed about our plans for the CSA next year. Keep checking the website for updates. 

 Veggies this week: 

·      Sweet Potatoes 

·      Leeks 

·      Carrots or Baby Beets 

·     Celeriac or Gilfeather Turnip 

·      Kohlrabi or Napa Cabbage 

·      Brussel Sprouts or Spinach 



Napa Cabbage 

Napa cabbage can be used just like a regular cabbage only it has a lighter consistency and a milder flavor.  Here are two ideas for preparing it.

Quick Kimchee Recipe


Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you've ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!            

Roasted Cabbage with Bacon


serves 4

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
4 slices thick bacon

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper.  Cut each slice of bacon into small strips and lay on top of the cabbage.

Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.  Serve immediately; the wedges cool down fast.


Gilfeather Turnip

The Gilfeather Turnip is really a rutabaga.  It boasts a mild, sweet flavor and creamy texture that is so much better than any turnip or rutabaga I’ve ever tasted.  Developed by John Gilfeather, from Wardsboro Vermont, the Gilfeather turnip is truly a local food! Check out this article to see a photo of a real turnip farmer in action! 

To prepare it, cut off the tops and long root, peel it, and then cut it into pieces of appropriate size for your recipe. 

Mashed Gilfeather Turnip 

Gilfeather Turnips peeled and chopped in large pieces 
1-3 tbs Olive Oil or Butter
Salt and Pepper to taste

Optional: serve with some salty caramelized onions, chopped apples, fried celeriac strings, or any fun garnish ideas you have! 

In a large sauce pot, just cover the chopped Gilfeather turnips with water, and boil until soft to the tines of a fork. Drain out most of the cooking liquid, leaving a few tablespoons at the bottom of the pot. Add the olive oil or butter, salt and pepper, and mash with a potato masher, or immersion blender. Taste and add salt as desired 

Adapted from Cooking with Red Fire Farm, Sarah Voiland, 2010.





Summer CSA: Week Nineteen

There’s only one week left of the CSA after this week! It’s hard to believe that the season is already coming to a close.   This is my favorite time of year, even though it’s busy and even though it means the cold weather is coming. I love the fall light and colors and all of the veggies that are ripe now.  Right now Matt and I are taking stock.  We are storing away the root veggies in the cellar and finishing off the last of the years canning and preserving.  We’re getting ready for the winter CSA and starting to make plans for next year… 

  Veggies this week:

·      Onions

·      Winter Squash: Delicata, Pie Pumpkin, Kubocha, Red Kuri or Butternut

·      Arugula or Head Lettuce

·      Eggplant or Bell Peppers

·      Popcorn

·      Fennel, Dill or Hot Peppers

·      Kale or Tat Soi 





  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons white-wine vinegar
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon coarse salt
  • 1 tablespoon freshly chopped tarragon
  • 1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
  • 1 fennel bulb, cut into 3-by-1/4-inch matchsticks
  • 1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges 



Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.


Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.


Martha Stewart Living, November 2000



Summer CSA: Week Eighteen

Mark your calendars for our end of the season potluck and harvest celebration on Saturday, October 25th at 4:30 pm.   There will be plenty of hot cider, and music and contra dancing if the weather permits.  We hope to see you there! 

Veggies this week:

·      Onions

·      Potatoes or Beets

·      Brussel Sprouts

·      Cauliflower, Broccoli or Peppers

·      Husk Tomatoes, Salad Turnips or Kohlrabi

·       Mizuna, Bok Choi or Cabbage



Husk tomatoes

For those of you who are wondering what to do with husk tomatoes A.K.A husk cherries, check out these ideas:

Sliced husk cherries on toast with goat cheese and warmed honey

Husk cherry and sausage sandwiches

Husk cherry pastries



Kohlrabi is back! If you missed it in the spring, here’s the scoop again:  Kohlrabi is an other-worldly looking veggie that is sweet and crisp, reminiscent of broccoli stems.  We Like to eat it fresh, peeled, sliced and dipped in dressing, but for more creative ideas take a look at this article:   Whatever you do, make sure you peel it, as its skin is very chewy and fibrous. 


Brussel Sprouts

A simple, but delicious way to prepare brussel sprouts is to toss them with olive oil, balsamic vinegar, honey, salt and pepper and then roast them in the oven at 400 degrees until they are a soft and browned.   If you want to expand on this recipe, while the sprouts are roasting you can fry  chopped bacon  until it’s crispy in one pan, roast walnuts in another, and in yet another pan, fry an onion with dried cranberries and a bit of water to  reconstitute them.  Then you can stir all of these treats into a bowl with the roasted sprouts and you have a dish fit for thanksgiving!



Summer CSA: Week Seventeen

This week we have celeriac and parsnips. These more unusual root vegetables have strong, but delicious flavors, and can be prepared in a number of different ways.  They can be mashed and served with butter and salt, added to soup, or roasted in the oven.  

Celeriac has a lovely mild celery flavor and has been likened to a celery flavored potato. To use celeriac, cut off the green top and discard, or save for soup stock (it’s pretty bitter), then trim off the knobby outside skin until you are left with a smooth white potato-like nugget.  This can then be cut up and used any number of ways (see recipe below for one of them). 

Parsnips have a sweet flavor that is truly unique.  To prepare them, all you need to do is cut the top off, and cut them up according to your recipe. They don’t need to be peeled, but occasionally the cores can be woody, in which case you will want to cut them out. 

Veggies this week:

 ·      Eggplant, Peppers or Beans 

·      Cauliflower or Broccoli 

·      Bok Choi or Kale

·     Celeriac or Parsnip

·      Garlic 

·      Carrots 


Celery Root Salad Recipe

From “Simply Recipes”  


       1/2 cup mayonnaise

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2 Tbsp chopped parsley

1 lb celery root - quartered, peeled, and coarsely grated just before mixing

1/2 tart green apple, peeled, cored, julienned

Salt and freshly ground pepper



Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Read more:

More celery root recipes at: 


Roasted Parsnip and Carrots 


        2-3 large carrots

        1-2 Parsnips


        Freshly ground black pepper

        Olive oil

       1-2 TBS minced parsley or dill


Cut the parsnips and carrots in half lengthwise and then slice diagonally into 1 inch pieces.  Toss these in a bowl with enough olive oil to coat, a big pinch each of salt and pepper and the parsley or dill.  Spread the roots evenly on a baking sheet and cook for 20-40 minutes at 425 degrees, until they are soft and a little caramelized.


Summer CSA: Week Sixteen

This week we’ll be harvesting sweet potatoes!  Each year we embark on this rather epic event with joy and foreboding.  Sweet potatoes are very delicate and require us to gently excavate each and every one. Then in order for them to become sweet they need to be cured at a humid 90 degrees for three days or 70 degrees for three weeks.   They’re a lot of work, but well worth the effort, if not only to see all of the unusual shaped roots that reveal themselves as we dig them.  Look forward to getting these in your share towards the end of the CSA.  We want to allow them plenty of time to become sweet and tasty!       

Veggies this week: 

·      Delicata, Sweet Dumpling Squash or Pie Pumpkins 

·      Arugula or Lettuce 

·      Cauliflower, Peppers, or Filet Beans 

·      Husk Tomatoes, Kohlrabi, Salad Turnip or Radish 

·      Red and Yellow Onions 

·      Dill, Cilantro or Parsley




Roasted Delicata or Sweet Dumpling Squash 

These squashes are so sweet! The difference between them is subtle, mostly that the texture of each is slightly more or less dry/ creamy than the other… but really they are both delicious.  The simple way to prepare them is to cut them in half, scoop out the seeds, coat the halves with oil, lay them cut side down a baking sheet and put them in the oven at 400 degrees.  You will know it’s done when it can be easily poked through with a fork, and the cut edges are caramelized brown. 

Another way to roast these is to slice them into half- moons (about one half inch thick) after you've halved and cleaned them.  Then toss them in a bowl with olive oil (enough to coat them), a large pinch each of cinnamon, ginger, paprika, chili powder, salt and pepper. Arrange the slices on a baking sheet in a single layer and bake at 400 degrees until they begin to brown.  Yum!


Summer CSA: Week Fifteen

We had our first threat of frost this Sunday.  We’ve covered all of the tender crops and are preparing the field for winter.  It’s hard to believe that it is already time for cold weather and the extra effort that comes with it, but we look forward to the lovely autumn days and fall crops ahead.     

Veggies this week: 

·      Potatoes 

·      Carrots 

·      Chard, Kale or Broccoli 

·      Husk Tomatoes, Salad Turnip or Radish 

·      Leeks 

·      Peppers, Eggplant, Filet or Wax Beans 


Tortilla de Patatas

“From Smitten Kitchen” 

This is a recipe for a traditional Spanish tortilla, but you can add peppers, broccoli or slivered greens too.  Try substituting leeks in place of the onions.  Prosciutto, ham or cheese could be tasty additions as well.

Summer CSA: Week Fourteen

Fall is here and we are very, very busy.  We are canning fruit and pickles and freezing vegetables, tilling in old crops to plant in cover crop for the winter, and harvesting storage crops to put away in the root cellar.  We harvested the winter squash last week (Laura’s favorite yearly farm activity), so look forward to that in your shares soon.   

Veggies this week: 

·      Tomatoes from Whetstone Ledges farm or Husk Tomatoes 

·      Kale, Broccoli, or Cilantro

·       Arugula or Lettuce

·      Cucumbers, Filet or Wax Beans, Peppers or Eggplant 

·      Garlic 

·      Radish or Turnips


Check out this recipe for Roasted Hakurei turnips with Israeli cous cous salad:


Summer CSA: Week Thirteen

This week we have Crenshaw melons, which have orange flesh, a unique, sweet flavor and a custard-like consistency.  All of the melons mature slowly over the summer and then ripen suddenly and seemingly all at once, so this will likely be the last of them for the summer.  We hope you’ve enjoyed them as much as we have! 

This week is also the last week of the midsummer CSA, so we thank you all and look forward to seeing you next year and at our potluck and harvest celebration this fall.    

Veggies this week: 

·      Cantaloupe, Crenshaw, or Watermelon 

·      Edamame 

·      Lettuce or Cabbage 

·      Cucumbers, Filet Beans, Eggplant or Radish 

·     Onions 

·      Peppers, Sweet and Hot 

·     Dill, Parsley or Cilantro 


Shishito peppers have a nice sweet flavor, but watch out, every once in a while one will be spicy!  We hear from our friends who live there that grilled Shishito peppers are hip in New York right now…


Blistered Shishito Peppers

From ‘Bon Apetit’


2 tablespoons extra-virgin olive oil

3 cups whole shishito peppers or Padrón chiles

Flaky sea salt


Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.

You can dip them in pretty much anything you like… here’s a suggestion from the blog Love and Lemons:


 Lemony Basil Yogurt Sauce 

1/2 cup greek yogurt

1 tablespoon olive oil

big squeeze of lemon

small handful of basil

a few chopped chives

salt & pepper


 In a food processor, blend together the ingredients for the yogurt sauce. (alternatively, you can very finely chop your herbs and stir everything together in a bowl). 


Watermelon Feta Salad with Mint 

Everyone seems to have a little different idea of how to make this salad but basically it involves watermelon, feta and mint all in proportions that fit your taste.  Some people add onions, black pepper, lime, olive oil or vinegar.

Here’s a recipe from the blog Fresh Tastes: 

  • 6 cups cubed watermelon
  • 1 cup crumbled feta cheese
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped fresh mint
  • ¼ cup fresh lime juice
  • 1 tbsp extra-virgin olive oil 


  1. Combine watermelon, feta cheese, red onion, and mint in a large bowl.
  2. Pour the lime juice and olive oil over the watermelon mixture and toss gently to coat.
  3. Serve immediately. 


How to Prepare Edamame 

 Remove the pods from the stalks.  Boil in salted water with the lid off for five to ten minutes, until the beans are the desired consistency. As a snack or an appetizer, eat them like a finger food, leaving the shells to remove as you eat them. Otherwise, remove the shells and add to salad or stir fry.




Summer CSA: Week Twelve

 Bad news this week on the tomato front; late blight, a rapidly spreading fungal plant disease has overtaken the tomatoes.  It comes in on the damp air and causes the plants to blacken and then the fruit to blacken and then the whole plant to die.

 I am so sad that we are not getting to enjoy the last few weeks of those wonderful tasty tomatoes. If we’re lucky though, there may be some tomatoes available in the next few weeks for your shares from Whetstone Ledges farm in Marlboro. 

Veggies this week:

·      Cantaloupe, Honeydew or Watermelon 

·      Beets, Broccoli or Zucchini 

·      Salad Mix     

·      Cucumbers or Tomatillos

·      Filet Beans 

·      Eggplant or Peppers 

·      Rainbow Chard


I found these recipes at the Huffington Post website.  Again they have compiled some creative ideas for what to do with unusual veggies: Beet brownies; weird or great? Let me know what you think. 

Beets and Herbs Salad

from 'food52' 

           Serves 4 to 6

      1 1/2pound baby beets (weighed after trimming)

4 tablespoons olive oil

2 teaspoons each chopped basil, tarragon, chives and mint

1 teaspoon Dijon mustard

            1 tablespoon sherry vinegar

Freshly ground black pepper 

  1. Heat the oven to 375 degrees. Lay a large sheet of aluminum foil on a baking sheet. Scrub the beets and lay them on one end of the foil. Sprinkle with 1 tablespoon oil and season with salt. Fold the foil over the beets to make a packet and roll the edges to seal. Bake until the beets are tender, about 30 minutes. Let sit on the baking sheet until warm but not hot.
  2. While the beets are still warm, peel them (I find that pressing against the sides of the beets with your thumb loosens the skins) and slice into 1/2-inch wedges. Add the wedges to a serving bowl as you go. 
  3. Whisk together the mustard, vinegar and a pinch of salt and pepper. Gradually whisk in the remaining 3 tablespoons oil, until the dressing is emulsified. (You can also just throw everything into a jar, screw on the lid tightly and shake until emulsified.)
  4. Pour about half the dressing over the beets. Sprinkle in the herbs. Season generously with pepper. Toss well, then taste and adjust seasoning, adding more dressing or salt as needed. Let sit for at least 20 minutes before serving.

Chocolate Beet Brownies

From ‘The Way to My Family’s Heart’


2 large beets, peeled

3 large eggs

2/3 cup brown sugar

2/3 cup sugar

1/2 cup oil

2 tsp vanilla extract

1 1/4 cup cocoa powder (Hershey's makes a dark chocolate cocoa powder that I like to use in these brownies)

3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp kosher or sea salt

1 cup chocolate chips, at least 60% cocao


In a medium saucepan, cover the beets with water by an inch.  Place the pot over medium high heat and bring the water to a boil.  Reduce the heat to medium and simmer the beets until they are soft enough to easily be pierced through the center with a knife, about 25 minutes.  Drain the beets and puree them.  You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, Add only what you need.  Set the beet puree aside to cool.

 Preheat your oven to 350 degrees.

 In a large bowl whisk together the eggs, oil, and sugars.  Add the vanilla extract and beet puree and whisk to fully combine.  Mix the flour, cocoa powder, baking powder and salt into the wet ingredients.  Stir in the chocolate chips. 

 Pour the batter into a 9 x 13 inch baking pan that has been sprayed with cooking spray or lined with foil or parchment.  Bake for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist.  Cool the brownies completely before cutting.  They will keep in an airtight container for 3 days.



Summer CSA: Week Eleven

I can’t believe we are already halfway through the summer CSA.  We’ve finished planting all of the fall crops, with only a few greens left to plant in the greenhouse for winter, and with this cool weather, it already feels like fall… here's to hoping for a few more weeks of summer!

Veggies this week: 

·      Watermelon!

·      Potatoes 

·      Salad Mix or Carrots

·      Zucchini or Cucumbers

·      Assorted Cherry and Heirloom Tomatoes 

·      Assorted Sweet and Spicy Peppers 

·      Kale


Matt and I can’t get enough of Tex-Mex food; something we haven’t found anywhere in New England except our own kitchen.  Here’s a recipe from (we love his recipes!). 

 Check it out for more recipes if you want try out something spicy and new.


Zucchini slaw

4 zucchini (about 1 pound)
1 teaspoon kosher salt, plus more to taste
1 carrot, shredded
1/4 cup chopped cilantro
1 jalapeño, seeds and stem removed, diced
1 green bell pepper, seeds and stem removed, diced
2 cloves garlic, minced
1/2 small red onion, diced
1/4 cup mayonnaise
2 tablespoons yellow mustard
Dash of cayenne

Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, about 4 inches in length. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour. 

Drain off the excess liquid, and then toss the julienned zucchini with the shredded carrot, cilantro, jalapeño, bell pepper, garlic and red onion. Stir in the mayonnaise and mustard until they are well combined with the salad. Add a pinch of cayenne and salt to taste. 

Chill for one hour. Serve cold.

Yield: 8 servings

Summer CSA: Week Ten

Thanks to all who came out for the potluck, we really liked connecting with everyone and had a lovely time!  Mark your calendars for the next potluck, Saturday September 13th and the summer CSA harvest celebration, Saturday, October 25th. 

Veggies this week: 

·      Fresh Garlic or Onions 

·      Red or Savoy Cabbage or Eggplant 

·      Rainbow Filet Beans (like green beans, but oh so much more sweet and tender) or Broccoli 

·     Watermelon (if available, if not this week, next week) 

·      Assorted Cherry and Heirloom Tomatoes 

·      Zucchini or Cucumbers 

·      Sweet Corn 


Here’s a recipe for a delicious spontaneous creation that Matt and I made for dinner the other night.

Eggplant Parmesan, Farmer Style 


One medium eggplant sliced lengthwise

One medium zuchinni sliced lengthwise

Olive oil

Salt and pepper to taste

3 Cups Fresh made tomato sauce (see below)

Mozzarella and/or Parmesan cheese (optional)


In a medium bowl, toss the eggplant and zucchini in the oil, salt and pepper.  Lay them on baking sheets in a single layer and roast in the oven at 400 degrees.  Flip the slices when they are somewhat soft and the bottoms are browned. When both sides are browned and the middle is very soft they are done. Once they are cool enough to touch, layer them in a baking dish with the tomato sauce, starting and ending with the tomato sauce on the bottom and top.  Place in the oven and cook for 20-30 minutes, until the sauce is somewhat thick.  This on its own is a tasty treat, but we melted sliced fresh mozzarella on top, and served it with polenta. 


1 Cup milk           

2 Cups coarse cornmeal  

4TBS butter

Salt and pepper to taste

1 clove garlic

2 teaspoons minced fresh sage leaves

2 teaspoons minced fresh rosemary

Pinch of nutmeg

¼ cup grated Parmesan cheese 


To make the polenta; bring the milk to a boil with 7 cups water in a medium saucepan.  Add a large pinch of salt and all of the spices.  Adjust the heat so the liquid simmers and begin to add the coarse cornmeal making sure to stir continuously until all the cornmeal has been added.  Return the mixture to a boil, then turn the heat to low.   Cook the mixture on the lowest heat possible without stirring for 20 minutes.  Add 4 tablespoons butter and ¼ cup parmesan.  Taste and add more salt and pepper if desired.  Turn off heat and let sit for another 20 minutes or so. 

Quick Fresh Tomato Sauce

3 Tablespoons olive oil     

4 cloves garlic chopped

1 pound ripe fresh tomatoes (one very large tomato, or several medium tomatoes)

Salt and black pepper to taste


Put the olive oil in a skillet over medium-high heat.  Add the garlic and, when the slices have colored slightly, after about 2 minutes the tomatoes, along with some salt and pepper.

Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes. Use immediately or refrigerate for up to several days.


What do I do with all this cabbage?

I’m asking myself this frequently… here’s some ideas.

  • Stir fry it up with onions and other veggies
  • Simmer it with potatoes, onions and salt, serve w/ corned beef
  • Make sauerkraut
  • Try a different coleslaw recipe (sans mayo, Asian style…)
  • Use instead of lettuce on a sandwich
  • Wrap savory rice, grain or meat fillings in whole boiled leaves


Cabbage with Indian Spices

3 TBS vegetable oil or ghee

2 cups minced onions

1 1/2 tsp minced ginger

1 green hot chili pepper sliced in half lengthwise

1 lb cabbage (about one small head)

1 tsp ground coriander

¼ tsp cayenne pepper

3 TBS water

1 large fresh tomato peeled and chopped

½ tsp salt 

  1. Heat the oil or ghee in a large skillet over medium-high heat.  Add the onions, ginger and chili pepper; sauté, stirring often until the onion is browned, 15 to 20 minutes.
  2. 2.  Stir in the cabbage.  Add the coriander, cayenne and turmeric and mix well.  Add the water, reduce the heat to a simmer, cover and cook for ten minutes.
  3. Add the tomato and salt; stir to combine. Cover and cook until tender, 5- 10 minutes.  Remove the hot chili pepper before serving.



Summer CSA: Week Nine

What a strange few weeks of rainy, stormy weather.   Our phone line has been struck by lightning once a week for the last three weeks, which has been an adventure and has made communicating a challenge.  Apologies to any of you who've tried to get in contact and haven’t been able to.  

 Matt and I hope you can attend our summer potluck and barbecue this week at the farm on Friday the 8th at 5:30.  I've been hoping for a long time to gather the CSA members together to meet each other and share food at the farm, but have been too busy to think about much of anything besides the farm work.  Now things are calming down and I look forward seeing you all and to sharing with you the lovely evening hours at the farm.  

Veggies this week:

·      Zucchini, Cucumbers, Wax Beans or Rainbow Chard

·      Young Leeks

·      Cilantro or Parsley (lemongrass upon request)

·      Carrots

·      Assorted Cherry and Heirloom Tomatoes

·      Assorted  Spicy and Frying Peppers; Poblano, Hot Wax, Cubanelle, Jalepeno, Purple or Green Bell

·       Salad Mix




Fresh lemongrass is fragrant and delicious and a whole new crop to me... it is widely used in Vietnamese cuisine and there are more recipes that call for it than I can name.  Let me know what you all come up with!   

“ Lemongrass can be used in one of two ways: Bruised all over with the back of a chef’s knife, then tossed in stews or other dishes whole, or chopped in easier to handle lengths.  It flavors dishes this way, and you can gnaw on it after it’s cooked, but you can’t chew it.  Alternatively, Trim the ends and peel off as many of the outside layers as necessary (use a small knife to make a lengthwise slit to make this easier until the relatively tender inner core is exposed.  Mince this, or if a small food processor is handy, chop it, and then mince it in the food processor. “  -An excerpt from Mark Bitman’s ‘The Best Recipes in the World’. This  next recipe is my adaptation of a recipe from the same book.

Iced Lemongrass Tea

3/4 Cup lemongrass stalks, trimmed and cut into 1 inch lengths

2 TBS sugar or to taste

Lime wedges for serving

 Combine the lemongrass with 3 cups water in a saucepan with a lid over medium heat. Bring to a boil, turn heat down all the way and steep for ten minutes.  Add the sugar and stir until it dissolves.  Cool, then place the mixture in a blender and blend for about one minute, until the lemongrass pieces are chopped up; they will not become pureed, lemongrass is simply too tough.  Strain into a pitcher  and chill, serve over ice with lime wedges.

Young Leeks

Young leeks are yummy!  To use them, cut off the root, and slice the stalk in half lengthwise.  This way you’ll be able to remove any dirt that is hiding in the many layers of upper leaves.  Many people discard the dark green leaves and use only the stalk, but I find the leaves to be perfectly fine for cooking and eating.  You can use leeks in anything you would use onions in, and they are especially good braised with olive oil or stock,  or in eggs or quiche.    

Caramelized Leek Salad with Pears, Cheese and Toasted Walnuts

From ‘Farmer John’s Cookbook, The Real Dirt on Vegetables’ 

Note: for half shares, you may want to half the recipe, I think it will make a lot of food.  Also, I know it’s not pear season yet, but I couldn’t resist this recipe!

            ½ Cup walnut halves

1TBS unsalted butter

5TBS olive oil, divided

2 large leeks sliced (about three cups)

4 cups mixed salad greens

¼ tsp salt

Freshly ground black pepper

11/2 TBS balsamic vinegar

2 pears cored, sliced ( you may want to sprinkle them with lemon juice to keep them from turning brown)

4 ounces cheese, crumbled or thinly sliced ( cheve, fresh pecorino, Parmesan, fontina or smoked Gouda will work) 

  1. Toast the walnuts in a dry heavy skillet over high heat until they start to brown in spots and become fragrant.  Immediately transfer the nuts to a dish to cool.  Chop the nuts.
  2. Heat the butter and 1 TBS of oil in a large skillet over medium-low heat. Add the leeks; cook, stirring occasionally, until they are a deep golden color, about 45 minutes.  Drain and cool.
  3. In a large bowl, toss the salad greens with the salt and pepper to taste.  Add the balsamic vinegar and toss; add the remaining olive oil and toss again.  Divide the greens among four plates; sprinkle with the caramelized leeks and toasted walnuts, arrange the pear slices on the leeks.  Sprinkle with cheese.


Summer CSA: Week Eight

      This week we have fresh garlic! Fresh garlic is just uncured garlic, and is delicious and potent like the storage garlic we’re familiar with.  To use it, cut off the stalk and the roots, peel the bulb, and use the cloves as you would regular garlic.  Make sure that you store the rest of it in a plastic bag or container in the fridge as it doesn’t keep for very long after it’s been peeled.

      Depending on the harvest, there may also be a taste of husk tomatoes or tomatillos to try.  Husk tomatoes are like a cross between a cherry tomato and a tropical fruit tucked in to a brown paper lantern or husk.  They’re delicious as a snack, in salads, salsa or made into jam or pie.  Try them fried lightly with onions and added to quesadillas for a surprisingly tasty treat.  Tomatillos are in the same family as husk tomatoes, but larger, greener and more tart.  They are a traditional food from Mexico.  At our house we use them solely as the main ingredient in green salsa, but they can be roasted to make a green enchilada sauce, or diced up to add to a salsa fresca (chunky red salsa) as well.


Veggies this week:

·      Cucumbers! Picklers, Japanese, Slicers or Lemon

·      Zucchini or Kale

·      Carrots

·      Eggplant, Italian or Japanese

·      Fresh Garlic

·      Assorted Tomatoes, Tomatillos or Husk Tomatoes

·      Peppers (if available)



Summer Cucumber Tomato Salad

1 medium cucumber, peeled and sliced 1/4 inch thick
1 fresh onion, sliced and separated into rings
3 medium tomatoes or a handful of cherry tomatoes, cut into wedges
1TBS vinegar
1tsp sugar or honey
1/4 cup water
½ tsp salt
1/4 tsp fresh coarse ground black pepper
1TBS olive oil
1 teaspoon chopped fresh mint (optional)

Combine all ingredients in a large bowl. Toss well to mix.  Adjust seasonings to taste.  Refrigerate at least 2 hours before serving.

Salsa Verde

Try this recipe from Bon Apetit Magazine:


Summer CSA: Week Seven

The tomatoes are just beginning! This week you will get a taste of Sungold, Sweet Treats and Goldie tomatoes.  Yum! Cucumbers also are just beginning to really start producing and this week and you will have the option to try one of four varieties; the classic slicer or pickler, as well as a Japanese variety akin to the long slender English cukes that are so popular in stores now, or lemon cukes, which are round, yellow, and citrusy. 

Last week while weeding the watermelons, we noticed some football sized ones that are slowly ripening up.  We also have peppers coming along soon too.  We planted our winter beds of carrots and beets and are beginning to seed our winter kale.  Now is the time to keep picking the summer crops and start preparing for fall.  Summer must really be here!  

Veggies this week:

·      Cucumbers! Picklers, Japanese, Slicers or Lemon

·      Zucchini, Broccoli or Cabbage

·      Fingerling potatoes, Banana and Rose Finn

·      Head Lettuce or Rainbow Chard

·      Fresh Onions

·      Green or Wax Beans

·      Assorted Cherry Tomatoes

·      Jalepeno peppers (if available)


Green Bean Foogath

            2 TBS oil

½ tsp brown mustard seeds

1 small onion, chopped

Pinch of cayenne pepper

½ bay leaf, crumbled

2 cups sliced green beans

½ tsp salt

¼ cup unsweetened coconut chips or flakes

3 TBS water

Heat oil and add mustard seeds. When they crackle and pop like popcorn, add onion and fry until golden.  Add cayenne pepper and bay leaf.  Cook for a minute, and then put in green beans, salt, coconut and water.  Stir Well. Simmer for about 10 minutes until beans are cooked to your desired amount of done-ness. 


Summer CSA: Week Six

This week we welcome the UVM Extension Growing Skills program to the farm.   The program connects teens and young adults with opportunities on organic farms as a means to learn valuable job and life skills.  We welcome too another farmhand whom has joined us this week through the program!

It sure is good timing to have another hand on board, since the summer crops are just starting up.  Green beans have come on this week and the peas are still going strong.  Eggplants and zucchinis have quietly started fruiting behind their wall of buckwheat cover crop, and the tomatoes are just beginning to blush red.  We are, like always anticipating the summer bounty with excitement and disbelief.  We are so glad to have all of you to share it with!


Veggies this week:

·             Japanese or Italian Eggplant

·      Zucchini, Costata Romanesca, Yellow or Green

·      Beets, Early Wonder, Touchstone Gold and Chioggia

·      Head Lettuce, New Red Fire or Buttercrunch

·      Green Beans

·      Fresh Onions

·      Peas

·      Basil or Parsley



Simple Sautéed Eggplant

              1 or two medium sized eggplants, cut into half inch cubes

              Salt and black pepper to taste

              1 1/2 TBS olive oil           

              1 Tsp minced garlic or more to taste

              Chopped fresh parsley or basil


In a medium sized pan, heat olive oil over medium heat.  Add the eggplant and garlic. Cook for 10-15 minutes, stirring occasionally, until the eggplant is tender and lightly browned.  Taste and adjust the seasoning. Stir in parsley or basil, turn off the heat, and call it done.  Try an Indian style flavor by popping some mustard and cumin seeds in the oil, adding diced onion and minced jalapeño, cooking for three minutes, and then adding the eggplant.  Omit the parsley or basil and add a little cilantro and a pinch of turmeric powder instead.


Grilled Beet Slices with Maple Teriyaki Sauce

            12 small or 6 medium beets scrubbed and trimmed

¼ cup butter

            2 TBS maple syrup

            1TBS minced garlic

1 TBS finely chopped or grated ginger

1TBS Tamari

Melt the butter in a saucepan and add the rest of the ingredients except the beets.  Slice the beets thinly and place them on a piece of tin foil large enough to wrap around them and make a nice package.  Before wrapping them up though, pour the sauce over them and stir them around until they are well covered (but not soupy).  Then you can wrap them up and put them on the grill!  Start them grilling before pretty much anything else, they take quite a while to cook.  

Summer CSA: Week Five

    It’s been a hot and humid week on the farm.  The plants love the rain that the thunderstorms bring and we love the break they give us from the heat.

    This week a good friend of ours passed away. We are sad and remembering that life is impermanent, and that we shouldn't take it for granted as we so often do.  Let’s enjoy it together, do good work and eat good food while we can!

Veggies this week:

-     Green Cabbage, Zucchini or Broccoli

-     Rainbow Chard or Kale

-     Red Potatoes

-     New Red Fire or Buttercrunch Lettuce

-     Fresh onions

-     Peas 


Lime Cilantro Cabbage Slaw

We make this at home as a quick, fresh addition to burritos or tacos, but it’s good on its own as well.

    One cabbage cored and sliced thin

    Fresh Lime juice to taste

    Large Pinch of Cumin seeds

    Salt to taste

Toss all ingredients in a medium size bowl and serve. Voila!


Summer CSA: Week Four

 Welcome mid-summer members! I can’t believe that it’s July already!  It seems like summer has really begun with these hot days.  Our summer crops are just starting to get going too; zucchini, green beans and tomatoes are all making fruit and looking like they’ll ripen any day now.  The onions are bulbing up, and the winter squash grows a foot each day and has tiny fruits as well.  We can’t wait! 

Veggies this week:

  • Peas!  Sugar Snap, Green and Purple Snow Peas
  • Beets or New Potatoes
  • Cauliflower, Zucchini or Broccoli
  • Salad Mix 
  • Basil, Parsley or Fennel
  • Kale, Swiss Chard or Cabbage
  • Red Scallions




Farm Fresh French  Style Potato Salad 

    1 lb new potatoes, cut into chunks


    3 TBS red or white wine vinegar (cider vinegar works too)

    2 or three Scallions, thinly sliced

    1 TBS minced fresh parsley, fennel or dill (any or all of these)

    2 tsp whole grain mustard

    2 tsp minced basil (optional)

    Salt and black pepper to taste

    3 TBS olive oil 



    A few minced olives, capers or homemade pickles

    Sliced or shelled snap peas

    Try boiling a few beets along with the potatoes, cut them smaller since they take longer to        cook.


Boil the potatoes (and beets if you’re using them) in a pot of water until tender, but not falling apart.  While the potatoes are boiling, mix together the rest of the ingredients in a small bowl to make vinaigrette. Drain the potatoes, but do not rinse. Mix the vinaigrette into the potatoes while they are still warm to allow the flavor to absorb into them.   Stir in toppings of your choice. Serve warm or cold. Yummy!

Summer CSA: Week Three

What a week of fabulous summer weather!  We’ve been very busy at the farm this week. We’ve had a new farmhand join us, whose help we are so grateful for, we’ve opened our farm stand for business during the Friday CSA pick up, and above all we’re trying hard to keep up with the weeding!

 We are also looking to sign up two more members for the CSA.  If you have a friend or neighbor whom you think might want to join, spread the word.  Signing up two more members will really make it possible for us to keep the farm viable, and to do what we love to do which is to grow great veggies!  Thank you all so much for your support! 

           Veggies this week:    

  •       Carrots
  •       Radish, Salad Turnip or Kohlrabi
  •       New Red Fire, Buttercrunch or Speckled Amish Bibb Head Lettuce
  •       Mizuna, Swiss Chard, Pac Choi, Kale or Spinach
  •       Cauliflower, Broccoli or Zucchini
  •       Flowers!
  •       Strawberries from Deer Ridge Farm
  •       Garlic Scapes
  •       Zesty Sprout Mix: Radish, Fenugreek and Red Clover (Tuesday only)




Swiss Chard, Mizuna, Pac Choi, Spinach


Here’s a delicious and quick breakfast I’ve been making.  I keep it simple and omit the carrots and sundried tomatoes.  Really it’s just a fun way to cook eggs and your choice of veggies. Try adding shredded turnip, radish or kohlrabi, serve it with toast and a little feta cheese, or hot sauce and a corn tortilla.  This recipe is from Barbara Kingsolver’s book ‘Animal, Vegetable, Miracle’, Recipe written by Camille Kingsolver.


                 Eggs in a Nest

1 medium onion, chopped

Olive oil

Garlic to taste, chopped

Carrots, chopped

½ cup sun dried tomatoes

1 lb spinach or 2-3 bunches of chard, mizuna or other cooking green

Sea salt and pepper

Cooked brown rice (optional)

Locally raised eggs, as many as you like


1.    Sauté onions and garlic in olive oil in a wide skillet until lightly golden.

2.    Add carrots and tomatoes and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.

3.    Mix in greens and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

4.    Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.

5.    Remove from heat and serve over cooked brown rice. Add salt and pepper to taste.


For half shares:  halving the recipe will make enough for two - three servings.  


Garlic Scapes

We love garlic scapes!  They are potent, sweet, vibrantly colored and so funny looking...  they are the stalk of the garlic plant just before it flowers.  Raw, they are spicy and sharp, cooked, they are mellow and sweet, just like a garlic bulb. Slice them thinly and use them in anything that calls for garlic.  We like them stir fried, on pizza or blended into dip or pesto.  Here's a recipe from the NY times:


White Bean and Garlic Scapes Dip


1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.


1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.




Week Two Summer CSA

....So lovely to meet all of our wonderful new members last week.  I'm looking forward to a fantastic season with all of you!

  This week we have:

·         Kohlrabi

·         Salad Mix or Arugula

·         Zesty Sprout Mix

·         Salad Turnips or Radishes

·         Scallions

·         Lacinato, Red Russian, or Green Afro Kale

·        Mizuna, Pac Choi or Tat Soi

·         Baby Carrots or Beets


Just a reminder here to make sure that when you get your produce home you put it in a plastic bag before putting it in the fridge.  It will last longer and stay fresher that way.  With beets, carrots or salad turnips, even kohlrabi...anything with "tops" cut them off and discard them, or store them separately.  This will help the roots stay tasty and more nutritious.





Kohlrabi is an other- worldly looking veggie that is sweet and crisp, reminiscent of broccoli stems.  We Like to eat it fresh, peeled, sliced and dipped in dressing, but for more creative ideas take a look at this article:   Whatever you do, make sure you peel it, as its skin is very chewy and fibrous.



Massaged Kale Salad


    1 large bunch kale

    ¼ teaspoon fine sea salt

    1 tablespoon fresh lemon juice

    1 tablespoon olive oil

    Any desired toppings



Remove the kale stems and slice them thinly.  Cut or tear the leaves into large bite-size pieces. Put it all in a bowl with the salt and lemon juice and “massage” them with your hands for five minutes or so. They will reduce in size a bit and look darker and juicier.  Then add the olive oil and massage a bit more.  Now it’s time to add any additional toppings you might like.  Some of my favorites are roasted nuts, dried fruit, roasted squash, sprouts or pea shoots.  You can get creative with this one!