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So much to say, so little time


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Hi folks out there in internet-land! While we’ve kept our presence strong in the real world, Facebook, Instagram & in emails to our members, we’ve been fairly negligent when it comes to this website & its blog. I will work to remedy this, but understand this optimism is often a product of January weather & day length.

One of our long-time members has offered to help us with some of our site formatting issues. I’m guessing they will be really easy for him, while they’ve been things I’ve struggled to remedy for a couple of years now! Things like consistent font & formatting & the ability to edit something basic like changing the typo “welome” on our HOME PAGE to “welcome” – you’d think this would be an easy task, but you’d be wrong. At least if you were me. Or Ben. Ha. We hope to have some of these basic annoyances fixed soon. After that, I’ll work more on content as much as I am able. The kids are currently 15 months & almost four and a half. So it’s a little hard to get much computer work done & this isn’t the kind of thing I want to work on from my phone.

Anyway, there’s SOOOOOOOOO much that’s changed since my last blog post & I hope to be back soon to tell you more about it. In the meantime, please follow us on Facebook & Instagram.

Best,

Patricia

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Our CSA Share: 1.23.15


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Grabbing the Gusto

Our winter CSA from In Good Heart Farm began this week. We’ll get a share every other week through mid-March, and boy oh boy was it a good haul.

Our CSA Share | Grabbing the Gusto Our CSA Share | Grabbing the Gusto

Beets

Last week, I roasted beets that I had peeled and chopped into wedges. After they came out of the oven, I tossed them with a balsamic vinaigrette, shaved pecorino cheese, parsley, chives and orange segments, juice and zest. They were delicious. But, they were even better when I piled a bunch of them over chopped avocado. Wowsa. I am having that for lunch again.

For the greens, I’m going to wing it and sauté them or follow this simple recipe from Simply Recipes. We’ll either have them as a side for dinner or maybe I’ll put them in a quesadilla with some feta cheese for lunch. If you have an idea for…

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Our CSA Share: 2.6.15


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If you still have some veggies left over from last week’s CSA share, check out Deirdre’s ideas for those veggies. They all sound delicious.

Grabbing the Gusto

It’s the second week of our winter CSA from In Good Heart Farm. We’re getting a share every other week. Here’s what I’m thinking about doing with our bounty.

Our CSA share from In Good Heart Farm | Grabbing the Gusto Our CSA share from In Good Heart Farm | Grabbing the Gusto

Kale

I haven’t made a Caesar salad with kale in quite a long time and just looking at the photo of the kale and romaine Caesar salad in this two year old blog post of mine is making me hanker for one.

If I go in the completely opposite direction, this gnocchi with butternut squash and kale from the Food Network looks pretty darn tasty.

Collards

Last night I made a variation of my creamed greens with the collards. I added mushroom, onion, red bell pepper, carrot and poblano pepper. They passed the “so-good-I-have-to-blog-about-it” test with flying colors. Stayed tuned for that.

The last time I had collards in…

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Our CSA Share: 1.16.15


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More yumminess from Deirdre!

Grabbing the Gusto

It’s the last week of our fall/winter CSA from In Good Heart Farm, but the winter CSA begins next week so we’ll still be in the green, and red, and black, and orange…

Our CSA Share: kale, cabbage, spinach, lettuce, beets, Brussels sprouts, black radishes| Grabbing the Gusto Our CSA Share: 1.16.15 | Grabbing the Gusto

Kale

Last night, for the second time, I made Braised Chicken and Kale with Paprika and White Wine from Sweet Sugar Bean. This time I made it with boneless, skinless chicken thighs and smoked paprika. Oh yeah, it’s a keeper.

Another recipe I love but haven’t made in a while—Sautéed Kale with Beans and Pancetta from Italian Food Forever. I usually use cannellini or Great Northern beans and add slow-roasted grape tomatoes. You could add sausage or fish to make a one-pot dinner.

Cabbage

I think this Fish Taco Cabbage Bowl from Kalyn’s Kitchen sounds so refreshing in the midst of winter.

Brussels sprouts

The next time…

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Smoky Sweet Potato Cream Pasta with Sausage and Kale 


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We haven’t tried this yet, but you bet we will soon!

Grabbing the Gusto

An irresistible pasta recipe made with chicken sausage, kale, onion, garlic, smoked paprika, thyme and chipotle in a sweet potato “cream” sauce.

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For the past few years, I’ve resisted massaging kale. But I’m okay with it now.

I had my first kale massaging experience thanks to this pasta dish inspired by a recipe from How Sweet It Is. It’s been a big hit in our house. I have to say, I’m surprised because I didn’t think a sweet potato cream sauce would go over well but it did. I knew I would like it, but then how can you not like this combination of flavors – sweet potatoes, sausage and kale. Sounds like a soup I made recently. And a gratin – minus the sausage.

You can go two ways with this recipe – make crispy kale for a topping or sautéed kale to mix in. Or you…

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Asian-Style Black Radish Sauté


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Lots of folks tell us they don’t know what to do with radishes. Here’s one yummy way to use them. Seriously. Try it. You’ll love it.

Grabbing the Gusto

A quick Asian-style sauté of black radishes with red bell pepper, garlic, red pepper flakes, cilantro, mirin rice wine and sesame oil — this recipe would work well with other types of radishes too.

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I was never a big radish fan. Even though we always have radishes in our nightly salad, if Jim didn’t like them so much, I would never think of adding them. I used to always eat them but I could have lived without them. It’s not that they’re bitter—I like bitter flavors, but radishes always left me feeling “meh.” Supermarket radishes, that is.

Then we started getting radishes in our CSA share—regular red radishes and watermelon radishes. Now, I got why people like radishes. It was like going from canned sliced black olives (aka washers) to oil-cured Moroccan olives. What a difference. Finally, flavor! And moisture!

After the run of watermelon radishes, we started getting black radishes…

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Ham Bone, Beans and Greens Soup


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Another yummy one from Deirdre 🙂

Grabbing the Gusto

Ham bone (and ham), beans, sweet potato and greens soup — a big bowl of tasty comfort that’s a perfect recipe for a chilly day or night. Don’t have a ham bone? Sear some slices of ham instead. Mmm mmm good.

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It all started with a ham bone. As soon as I saw Jim taking a ham out of a grocery bag after Thanksgiving, I claimed the bone. At first, I planned on making Hoppin’ John soup for New Year’s Day. But since New Year’s Day is also Jim’s birthday, I made what he wanted for dinner: corned beef and cabbage.

Ham Bone, Beans & Greens Soup | Grabbing the Gusto My ham bone after cooking in the soup. What a beauty, huh?
Ham Bone, Beans & Greens Soup | Grabbing the Gusto

This week, I remembered the bone I had stashed in the freezer and decided to make soup. I started with the usual soup base of onion…

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Kohlrabi and Friends Sauté


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I love the title of this recipe, “Kohlrabi & Friends” Cute. & it sounds delicious!

Grabbing the Gusto

If you’re looking for a recipe for the kohlrabi in your CSA share, this is a good place to start.

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I bet most of the Google searches for “kohlrabi” are made by people who just received a few in their CSA share. It’s been one of the unexpected culinary delights of our CSA experience – tatsoi is another one.

Kohlrabi | Grabbing the Gusto Kohlrabi | Grabbing the Gusto

Kohlrabi has an easy-going, slightly sweet flavor and a crispy, juicy texture that works well raw or cooked. Cut away the little stem bases on the sides and peel the tough outer and less tough inner layers. Grate or slice it into salads and slaws, roast “fries” or add it to a sauté. Save the greens! You can cook them like you would any other greens.

I started looking for a kohlrabi recipe the other night but then decided to clear out the refrigerator’s vegetable drawer…

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Our CSA Share: 1.9.15


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Check out CSA member, Deirdre’s, ideas for last week’s CSA share. Yum!

Grabbing the Gusto

Now that the holidays are over, our CSA from In Good Heart Farm is back. Yay! Take a look below at what we got this week.

Our CSA share this week | Grabbing the Gusto Our CSA share this week | Grabbing the Gusto

Tatsoi

If I pick up scallops at the seafood market, I might make something like this recipe from Cooking Light: Sea Scallops with Sautéed Tatsoi and Bacon.

Otherwise, this idea intrigues me: Swiss Chard Salsa Verde from Bon Appetit. I’ll replace the chard with tatsoi. They recommend putting it on fish, chicken or pasta. I can do that.

Cabbage

I’ve been seeing a lot of recipes for deconstructed cabbage rolls lately. I love this idea because I’ve never been inspired enough to make cabbage rolls. If I go this route with cabbage, I’ll start with this recipe from Kalyn’s Kitchen.

Black radishes | Grabbing the Gusto Black radishes | Grabbing the Gusto

Black Radishes

Underneath the dirty-looking, rough skin of…

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Sign Up for 2013 Spring CSA is now OPEN! 
Sign Up HERE

WHY JOIN OUR CSA? 
CSA is a mutually beneficial relationship between us. By making an investment in our farm with a CSA share, you become a seasonal farm member who shares the rewards and risks of the harvest season with us, your farmers. This makes you a co-producer. Your investment allows us to afford annual start-up costs, to pay ourselves fair wages, and to share the risks of growing food. In return, we provide you and your family with fresh, healthy, local vegetables, fruits and eggs. Our food not only tastes better and keeps longer, it also helps us all nourish local agriculture, economy and environment.  Taste the difference!
Members Receive:
  • About two grocery bags of 7-10 seasonal sustainably grown vegetables and herbs (more for large shares)
  • A weekly email with produce information, cooking and storage tips, recipes and segments about life on and off the farm. 
  • Access to an online recipe sharing site. 

Members Also Enjoy: 
  • Convenient pick up locations and times throughout the week. 
  • Access to our farm for volunteering, exploring and relaxing. 
  • Invitations to on-farm events, such as our annual OktoberFEAST and Spring planting parties. 
  • Making new friends who share your interest in good food and good farming.     
HOW IT WORKS

Join In Good Heart’s CSA by purchasing a share at the beginning of the season. You then visit the weekly pickup site to pack your own vegetables from the harvest table. We will post a guide at the stand explaining what each share contains that week. You will bring your own bags and pick out the produce for yourself “market-style”. The Spring CSA harvest season runs for 16 weeks from April through July.

  
Pickup Sites & Times: We have three weekly CSA pickup sites.

  •  Raleigh pickup is Tuesday evenings from 4:30pm to 6;30pm at the Five Points CSA site, 1911 Bernard St., Raleigh 27608.
  • We also we have On-Farm pickup is from 4pm to 7pm on Wednesdays at 1000 McLemore Road in Clayton, NC 27520.
  • Finally, we offer limited pickup every Saturday morning from 8am to 12pm at the Western Wake Farmers Market, 1225 Morrisville Carpenter Rd, Cary 27519      

Share Sizes: We offer three share sizes.

  • Our Large Share ($480) is a suitable amount of produce for a large household of 4+  people, or a couple of hungry vegetarians, to eat for a week. 
  • Our Regular Share ($320) is a suitable amount of produce for a small household of 1 to 3 people, or 1 hungry vegetarian, to eat for a week. 
  • Our Small Share ($200) is the same size as the regular share, but the pick ups are every other week rather than weekly.
Full Year CSA Discount:
We are offering a 5% discount for folks who would like to pay for their Spring and Fall shares in full early in the year. Please inquire for more details.

Payment and Sign Up: 

Please make checks payable to In Good Heart Farm and mail to: 
1000 McLemore Road
Clayton, NC 27520
You may pay by mail with check or in person with check, cash or card. Your early and full support is important to us. Members who pay in full by February 15th, pay the flat membership fees above. However, we realize that some of you may not be able to pay in full or before February 15th. As such, we offer a payment plan and a late sign up fee of $25 (details are contained within the sign up form). 
To sign up for our CSA, please fill out the form here and send along your payment.  
OTHER INFORMATION
  

Sharing with others: Some members find it enjoyable to split CSA shares with other families & friends. We also like to share food and enjoy such arrangements. If you choose to split a share, please let us know at the beginning of the season so we may avoid confusion.
Communication: Our main mode of communication is email. We will send you weekly emails usually at the beginning of the week. Our emails usually include farm updates, a list of that weeks veggies, a copy of the weekly newsletter, and any notifications regarding pickup.
Please email us at InGoodHeartFarmNC@gmail.com if you have any questions or concerns.