March 26, 2014

What’s in the box this week?

Standard Shares include

  • Red Russian Kale For a quick and tasty side, sauté some onions and kale in butter with a touch of curry powder and coconut milk. 
  • Red BeetsYou can use beet juice to measure acidity. When added to an acidic solution it turns pink, but when it is added to an alkali it turns yellow.   Don’t forget to use those beet greens – they’re the same as chard.  This one item comes from our friends at Riverdog Farms this week.
  • Sun Stalk Celery The ancient Romans considered celery an aphrodisiac. They may have been right: it contains the pheromone androsterone, released by men’s sweat glands.
  • Spring OnionCaramelize these delicious onions and bake them in a savory tart – this will bring out their natural sweetness and complex flavors.
  • Green GarlicAccording to Alice Waters, the flavor of green garlic is most clearly captured in a pureed soup made with new potatoes and finished with cream.   Sounds fabulous J
  • Sage One of this herb’s properties is to aid in the digestion of heavy, greasy meats, preventing their oxidation, and thus is a common ingredient in pork, sausage, and duck recipes.
  • Free Trial of Say Classic Dill PicklesIf you don’t just eat ‘em straight out of the jar, check out this week’s delicious recipe!


Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Don’t forget – you can always add extra items to your order at our Online Market.



Vegetable Forecast

Baby Kale mix, Carrots, Celery, Spring Onion, Green Garlic, Thyme, Navel Oranges




We’re working around the clock to get crops in at our new property.  Today’s rains meant working well into the night to get our direct seeded crops in before it got too wet: beets, carrots, spinach, arugula, and radishes.  Last week we caught up transplanting lots of lettuces, herbs, and tomatoes, as well as the last of the potatoes, cabbage, and collards.  This spring promises to be an exciting time for our CSA.  Our strawberries, which we grow only for our CSA members, were showing flowers last week, which means berries are approximately one month away.  Bring on the sweet stuff!


Pic of the week

Scenes from the last week of transplanting and direct seeding.


Dill Pickle & Potato Soup (Yields 3 – 4 servings)

I can sense your skepticism – doing anything but eating pickles straight sounds like crazy talk.  BUT, this seemingly unorthodox soup is actually a much beloved, Eastern European staple.  Don’t be scared -- it’s worth a try because it works!  Thank you to Cinnamon Spice & Everything Nice for the encouragement. 

  • olive oil, for sauteing
  • 2 spring onions, chopped top to bottom
  • coarse salt and fresh black pepper
  • 2 stalks green garlic, minced
  • 14.5 oz low-sodium veggie or chicken broth
  • 1 c Say Hay Classic Dill Pickles’ juice
  • 4 - 5 c potatoes, peeled and cubed (about 1 + 1/2 pounds)
  • 1 c grated carrot
  • 1 c Say Hay Classic Dill Pickles, diced small, plus extra for garnish
  • 1 tsp dried dill
  • 1/2 c sour cream
  • 1 c Swiss cheese, shredded, plus more for garnish

In a large heavy-bottomed saucepan or soup pot, heat 2 tablespoons of oil over medium-low heat. Saute onions with a dash of salt and pepper until translucent, stirring often. Add garlic and saute until fragrant.

Stir in the broth, pickle juice, potatoes, carrots, pickles and dill. Season lightly to taste with salt and pepper.

Simmer 20 - 25 minutes until potatoes are fork tender. Remove 1 cup of the soup and puree with a stick blender or in a stand blender and return back to the soup pot. Turn heat down to low.

Stir in sour cream and Swiss cheese, keep stirring until cheese melts.  Serve garnished with chopped pickles and a sprinkle of cheese.