lettuce

beet greens, beets, cabbage, csa share, kale, lettuce, scallions, strawberries, turnips and greens

Week 4, CSA share contents


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I’m behind on the posting this week, so I’m gonna give you a quit run down of the CSA contents for the week, without all the jibber jabber.

Here are some beautiful root vegetables (beets, carrots and Hakurei turnips and greens) with strawberries.


broccoli
red oak leaf and green butter crunch lettuces
herbs (dill and parsley – WWFM folks, we’re sorry, we completely forgot to pick the herbs – we’ll make up for it 🙂
red Russian kale (aka ragged Jack)
vates kale

more kale
you can eat the kale stems too. you’ve just got to cook em longer. you can substitute them in recipes that call for celery (unless, of course, you’re going for the distinct celery flavor – but they’re cook and crispy).
spinach
beets

Hakurei turnips
carrots
can you tell I think the veggies are pretty? 😉
so happy to have color variety!

cabbage (above)
the whole shebang!

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2011 CSA, bok choy, cilantro, dandelion greens, dill, kale, leeks, lettuce, scallions, snow peas, strawberries, swiss chard, tat soi

Week 3, May 9-15 CSA Share Contents


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Howdy do, folks? It seems I’m communicating with all of y’all via the blog and newsletters these days. I’m sad to say that I still haven’t met everyone in the CSA yet, since I’ve been staying home studying for my prelim exam – but that’s only going to be the case for another week and a half and then I’ll be right there with Ben at the drop sites!

So, I did a little something different this week with the pictures of the share contents. I know a lot of CSAs use boxes and that’s something we haven’t really been doing. We don’t use the boxes for a few reasons. The most important reason is because we prefer to keep the produce nice and cool so when you come to pick it up it’s in great condition. Heat works wonders on these veggies and once they wilt, it’s all over. Another reason, which will become pretty apparent once you check out these pictures, is that the produce just won’t fit in one box – at least not a box with a lid on it. I took pictures of each of the items in the box and I also tried to include everything in the box, so y’all could get a nice view of what it would look like if you did get a box of your share.

So, without further adieu…

Here’s the box with the contents of this week’s share all together (minus the dill and cilantro – it seems I forget to take a picture of something every time!)
Broccoli
Dandelion greens
Rainbow chard
Strawberries (one quart for small and regular shares; 2 for large shares)

Berry close up
Snow peas
Close up
Baby leeks

Bok choy
Kale
Kale close up
Red bibb lettuce

Green romaine lettuce
Tatsoi

Scallions
The baby leeks are on top, scallions on the bottom here.
My, that sure is pretty!

Alrighty. That’s all folks! See you in a week or two. Take care and thanks for stopping by!

2011 CSA, beet greens, bok choy, cilantro, dill, lettuce, newsletter, recipes, scallions, spinach, strawberries, tatsoi

Week 2, May 2-8 Share Contents


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Hi folks! I have pictures of the share contents for Week 2. To avoid forgetting to take the pictures, I photographed the produce pre-wash, so you’ll notice soil on the veggies. They’ll be nice and clean when you pick them up, of course. But it’s always good to give them another cleaning before you use them. The only thing we don’t wash at the farm are the strawberries, as they should only be washed right before eating them (to maintain their “shelf” life).

I also just printed out this week’s newsletter. You can expect more in this newsletter compared with last week. This week we’ve included Michele McKinley’s description of Farm It Forward, an idea Ben and I approached AHA (Advocates for Health in Action) in February. We’re having our first fundraiser this Sunday at Market Restaurant. For more info on that, please see the preceding post. We’ve also include some basic information (storage and cooking instructions) to help members make good use of your weekly shares. We’ve highlighted bok choy, rainbow chard, lettuce and dill. And finally, Ben wrote a little segment we’re calling “Farmer Musings” to let members know what’s going on here on the farm. We hope you find the newsletters helpful.

Okay, now, for the pictures!

Here’s a regular/small sized share. Everything is pictured here but the chard and the herbs.
Items in this weeks share include: strawberries, bok choy, tatsoi, beets, dill and cilantro, lettuce, spinach and scallions.

This is a green bib, called Nancy.

This is a red romaine, called Marvel the Four Seasons.
A recipe for tofu stuffed lettuce rolls is in the newsletter.

Tatsoi

Bok Choy. The newsletter includes a recipe for Stir-Fried Bok Choy with Cashew Sauce.

Spinach. We like to steam it all and eat it with eggs for breakfast.

These are scallions. The difference between scallions and green onions, is that green onions are basically baby (bulbing) onions, while scallions will not bulb.
Detroit Red Beets (for full shares only – but many more are on the way for all share sizes)

You can steam or saute the beet greens too!

Cilantro and Dill (a recipe for dill and horseradish biscuits is included in the newsletter)

Yummy, yummy strawberries! This variety is called Chandler. 

Here’s Ben about to wash all of the produce. This week I completely forgot to get a picture of the Rainbow Chard, but I think y’all know what it looks like. And if you forgot, you can always check the Week 1 CSA Share post. We included a recipe for Swiss Chard Gratin in the newsletter.

Washing the spinach.

Well, I suppose that’s it for now! If you have any questions or suggestions for how we can make your membership experience better, please feel free to send us email or give us a call.

Also, we would really love it if members would contribute some recipes of your own so we can share them with everyone.

Thanks for stopping by! Ben will see you at the pick ups and at market. I’m MIA for the time being, working on my doctoral exam (prelim) for global sociology. I take the exam Monday, May 16th. After that, you’ll be seeing my face around a whole lot more! Ben told me a lot of folks from market wished me luck – thank you! I can certainly use it!

P.S. If you know folks that are interested in joining a CSA and you are happy with us, please let them know we are still accepting CSA members. We will prorate new members to account for missed pick ups.

2011 CSA, arugula, bok choy, cilantro, dill, lettuce, spinach, strawberries, swiss chard, tat soi

Week 1, April 24-30 CSA Share Contents


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Hi again folks! Last year, particularly at the beginning of the CSA season, a lot of the newbies were unfamiliar with some of our CSA share items. So, this year, we’re going to try our best to post pictures of all of the items in the shares each week. We’ll see how long that lasts! With all of the other happenings on the farm, photographs are definitely a low priority. But, we will do our best, because I think they are helpful.

And, just to reiterate one more time, it is not too late to sign up for the Summer 2011 CSA with us. We will pro-rate your share if you come on board late.

So, you will notice one MAJOR thing missing from these pictures – strawberries! They’re in the shares, but we forgot to take the pictures in time. We’ll be sure to include them in the photos next week.

Here’s a shot of the regular share box.

And here’s another.
Tat Soi
Arugula
(for large shares only – large shares will also receive twice as many berries, spinach and lettuce, compared with regular and small shares)

Dill and Cilantro (just a little for now, but much more to come!)

Red Russian Kale

Swiss Chard

Bok Choy

Spinach

Red Salad Bowl (an Oak Leaf Lettuce)

And here’s Bocephus. He’s not included but he wanted to say, “Hi!”
green onions, lettuce, planting party, scallions, Spring, Sunday, sweet potatoes

Planting Party This Sunday, the First Day of SPRING!


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Hello all! We are having folks out to the farm this Sunday. We’ll be getting started around 1pm. We’ll be planting onions, scallions, and lettuce. Since our taters didn’t get in until a couple of days ago, the seed isn’t ready. However, if we have enough folks out here, we’ll also be cutting our seed potatoes to get them started and ready for next week. Please come out and join us. The more folks we have out here to work, the less it will feel like work and the sooner we’ll be finished and ready to socialize – and most importantly, eat yummy food! We’ll likely be making a vegetarian chili and salad.

If you do plan on coming out, there are a few things you might (but don’t have to) bring with you:
– chairs (for hanging out and eating)
– water bottle/container
– sunscreen
– hat
– good comfy shoes (and wear work clothes)

For directions, click here.

Here are a couple pictures of our friends helping us plant onions last week.

bok choy, broccoli, chickens, collards, eggs, lettuce, low tunnels, red Russian kale, roosters, tat soi, Thanksgiving

playing catch up


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Hi y’all!

We finally found our camera and the battery charger, so I took some snap shots yesterday afternoon/evening to update the blog. As you’ll see, the chicks are well on their way to being full blown adolescents. The roosters finally have their crowing figured out. For some time all we got out of them was a “cock-a-…” and no “doodle doo” of any kind. It was amusing for a while – and just as our amusement was about to wear off, they figured it out. At the moment we have three roosters: Ted, Bocephus, and Uncle Jesse (of the Dukes of Hazard variety, not Full House). We’re still reluctant to have to get rid of any of them, as they’re growing on us, but we’re also practical. We’ve decided that Uncle Jesse is the best suited rooster for the coop. He’s the least “chicken-y” guy of the three, he’s extremely protective, but he also lets us hold him, although I don’t think he cares for it very much. The hens show no sign of laying eggs any time soon, but they’re really not ready to lay yet anyway. They’re almost 4 months old and they really shouldn’t be ready until the beginning of 2011 (but we’re hoping we have a couple early layers by the solstice). The guy above the right is Ted.

The fella in the frying pan above, humorously the one we will keep, is Uncle Jesse.
The white rooster above is Bocephus. He’s kind of the biggest “chicken” of the three, so I had a hard time getting a picture of his face. Maybe I’ll have better luck next time. 

(Above) My dad and Ben built the low tunnel in the middle and the hoop house to the right (Ben built the one on the left all by himself while I was in D.C.).
Below is tat soi. It’s an Asian green that tastes kind of like spinach and bok choy crossed (although I think it leans more toward spinach).
Below is a head of oak leaf lettuce. It’s one of my favorites. I love that that color of green actually occurs in nature! 🙂

red Russian kale (below)


Then, in order, we have broccoli, a field of broccoli, red cabbage and collards, and finally, savoy cabbage.

That’s it for now. Now that we’ve finally organized our lives a bit more, maybe we’ll be posting more regularly and updating the farm pics. So much changes daily – but it’s hard to tell when those changes are picture worthy.

Have a very happy Thanksgiving! Thank YOU for caring to keep up with us and take care!

Patricia & Ben

bok choy, broccoli, cabbage, carrots, chinese cabbage, collards, CSA, green onions, greens, kale, lettuce, mustard, radishes, recipe ideas, spinach, sweet potatoes, swiss chard, tatsoi, turnips

Holidays! Holidays! Holidays!


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Hello and Welcome!

A big thanks to our new customers from the neighborhood who stopped by Tuesday night to pick up some produce! The holidays are upon us! We’re headed to Tennessee to see Patricia’s family and some friends there. It will be a needed break for us, though I will be working some. I’ll be fine-tuning our farm and CSA plan for the coming year. It’s very exciting, thought provoking and a lot of work! Anyhow, we’ll be announcing the CSA soon!

During these cold winter months, please be aware the weather may postpone our harvest of your produce. In response to this, we may postpone pickups by a day or two. We will provide primary notice of pickup changes via email (especially for those of you who place orders) as well as via blog and online store. Thank you for being flexible with us!

Next Tuesday, December 22nd, we will have produce pickup at our house, 604 Sasser St., between 4pm to 7:30pm. We will not have produce pickup Tuesday, December 29th. We will return with pickup Tuesday, January 5th.

Purchase of vegetables is made through our online store www.vendio.com/stores/bensproduce.

Community Supported Agriculture:
Information coming soon!

Current vegetable availability includes:
bok choy
cabbage
carrots
chinese cabbage
collards
green onions
kale
lettuce
mustard greens
radishes
spinach
sweet potatoes
swiss chard
tatsoi
turnips

No longer offered:
broccoli
mixed greens

Future winter vegetables will also include:
arugula
baby beets
broccoli raab
brussels sprout
mixed baby lettuce & greens

Recipes:

Quick White Bean Stew with Swiss Chard and Tomatoes

– serves 2 to 3 –

Ingredients

2 pounds Swiss chard, larger stems removed, and leaves chopped
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 cup canned tomatoes, chopped
1 16-ounce can cannellini beans, drained and rinsed
Salt and pepper
Grated Parmesan

Procedure

1. Fill a large pot halfway up with water. Bring to a boil and then toss in the swiss chard leaves. Reduce heat to a simmer and cook for 8 minutes. Drain the chard in a colander.

2. Wipe out any excess water in the pot. Then pour in the olive oil and turn the heat to medium. Add the garlic and crushed red pepper and cook for 1 minutes, stirring occasionally.

3. Add the tomatoes, turn the heat to medium-high, and when the mixture comes to a boil add the beans. Cook for 3 minutes, stirring often.

4. Reduce heat to a simmer and add the chard. Cook for 5 minutes. Season with salt and pepper to taste. Add some grated Parmesan to finish. Enjoy!

Golumpki’s or Stuffed Cabbage Rolls

We made these the other day with our cabbage, carrots and turnips and they turned out phenomenal! Give these a whirl, you might like them.

– serves 4 –

Ingredients

1Tbsp Olive oil
1 leek or onion
2 med. turnip, cubed small
2 med. carrots, cubed small
1 celery stalk, finely chopped
1 cup cooked rice
16 oz cooked ground meat
1/2 cup bread crumbs
2 eggs
2 Tbsp chopped parsley
1 Tbsp lemon juice
pinch ground coriander
salt & pepper
1 cabbage head

Sauce:
1 onion finely chopped
1 cup broth or stock
1 Tbsp olive oil
2 cups crushed tomatoes

1. Brown ground meat.

2. To make the filling, heat the oil in a frying pan over medium low heat. Add leek or onion, turnip, carrots and celery and cook, stirring often, for about 5 minutes, until softened.

3. Remove from heat and stir in meat, rice, bread crumbs, egg, parsley, lemon juice and ground coriander. Season with salt & pepper.

4. Preheat oven to 325 F. Oil a 9×13 baking dish. Cook the whole cabbage in boiling water for 2-3 minutes, until pliable. Drain and rinse under cold water. Peel off whole leaves to stuff. Pat dry.

5. Lay leaves flat and make a pile in the middle of each, about 1/3 to 2/3 cup depending on the size of the leaf. Roll up each leaf, folding the sides to enclose the filling in a neat parcel. Place the rolls, seam side down, in the baking dish. Pour in stock. Bake for 40 – 50 minutes.

6. Meanwhile, heat the oil for the sauce in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened. Stir in the crushed tomatoes. Reduce the heat to med-low and simmer about 10 minutes, until slightly thickened.

7. Using slotted spoon, serve stuffed cabbage rolls topped with the tomato sauce. Enjoy!

Happy holidays and many thanks!

Ben & Patricia