March 25, 2015

What’s in the box this week?

Standard Shares include

  • Gregorian Green Cabbage – Have you roasted cabbage before?  Preheat oven to 450°F. Arrange cabbage, cut into 8 wedges (core intact), on a rimmed baking sheet. Brush both sides of wedges with ½ tsp extra virgin olive oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25-30 minutes. Squeeze a lemon over the cabbage and enjoy!
  • White Cloud Cauliflower Make cauliflower steaks, they’re all the rage!  Preheat oven to 400°F. Line a baking sheet with aluminum foil.  Remove the tough outer leaves of the cauliflower and discard, but leave the stem intact.  Place cauliflower, base side down, on a work surface. Using a very sharp knife, and starting at top center of cauliflower head, cut down the center of the cauliflower head to divide it in half. Then carefully cut four 3/4-in thick slices (two off each half). Set cauliflower steaks aside. In a large skillet, over medium-high heat, heat olive oil. Working in two batches, add cauliflower steaks, season with salt and pepper, and sear 2-3 minutes per side until golden brown (this will create a nice brown sear). Only turn once, as they are a bit delicate. Remove from pan and place on prepared baking sheet. Repeat with remaining cauliflower steaks. You may need to add additional oil between batches.  Roast cauliflower, in the oven, approximately 15 to 20 minutes. When the cauliflower steaks are done, remove from heat and transfer cauliflower steaks onto individual serving plates.
  • Baby Oak Leaf Lettuce – Whip up some poppy seed dressing - In a medium bowl or glass measuring cup, whisk 1 c plain Greek yogurt, 1 tbsp mayonnaise or sour cream, 2 tsp champagne vinegar, 1 tsp ground mustard powder, ½ tsp sugar, and ½ tsp poppy seeds to combine. Season with kosher salt to taste. Refrigerate for at least an hour. Stir in milk to thin to desired consistency and adjust seasoning to taste.
  • Green Curly Kale – For easy cutting, stack the leaves, roll them, and cut crosswise into thin ribbons.
  • Fordhook Chard The star of this week’s 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

Cauliflower, Little Gem Lettuces, Cabbage, Chard, Kale



We were fortunate enough to have friend of the farm Brian “Mac” Macdowell join us for just over two weeks to shower us with this engineering and grease monkey expertise in undertaking the building of a unique piece of equipment that will be a big benefit to our farm.  It involved many 18-hour days welding aluminum late into the night, running back and forth to town for parts, and dreaming on-the-fly.  We had a blast working with him and wish him a safe season during his fire duties in high country of Cloudcraft, New Mexico.  Thanks, Brian!

We began a cover crop experiment over two years ago using two different seeding rates of a mix of barley, oats, beans, peas, and daikon.  We measured the biomass during spring of the two rates after season one, and again after a dry ring rolling and season two, to assess the effectiveness at weed suppression, nutrient conversion, biomass production, and biological soil stimulation.  We’re thankful to another friend of the farm (and csa member!) Rex Dufour of the NCAT ATTRA project for his guidance and wisdom.  Thanks, Rex!



Curried Lentils With Sweet Potatoes and Swiss Chard (Serves 8-10 as side-dish servings; 6 as main-course Servings)

Don’t let the long ingredient list get you down – if you take a closer look, you’ll see the recipe is actually pretty simple!  Thank you to The New York Times for the dish!

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 1-in piece fresh ginger root, peeled and grated
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp curry powder
  • 1 jalapeño pepper, seeded if desired, then minced
  • 4 to 5 c vegetable broth as needed
  • 2 lbs orange-fleshed sweet potatoes, peeled and cut into
  • 1/2-in cubes (about 4 c)
  • 1 1/2 c dried lentils
  • 1 bay leaf
  • 1 lb Swiss chard, center ribs removed, leaves thinly sliced
  • 1 tsp kosher salt, more to taste
  • 1/2 tsp ground black pepper
  • 1/3 c chopped fresh cilantro
  • Finely grated zest of 1 lime
  • Juice of 1/2 lime
  • 1/3 c finely chopped tamari almonds, for garnish (optional), available in health food stores
  • 1/4 c chopped scallions, for garnish.


In large saucepan, heat oil over medium heat. Add onion and sauté until translucent, 5-7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeño. Cook, stirring, for 1 minute.

Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30-45 minutes total.

Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.


Pics of the week

CSA potatoes are up and had their first pass hilling!

Rex and Thea doing the cover crop assessment. 

Welding late into the night.

Brian Mac in a nutshell: covered in grease, wrench in one hand, concentrated cold brew coffee in the other. Adjusting the belt tensioners on the harvest conveyor.