April 22, 2015

What’s in the box this week?

Standard Shares include

  • Snow Peas – Edible-pod peas have fibers that go in only one direction, allowing them to be easily chewed!
  • Red Curly Kale – A descendant of wild cabbage, kale is believed to have been brought to Europe around 600 BC by Celtic wanderers.
  • Arugula – On its own or mixed in with other greens, arugula makes a great salad. It can stand up to a stronger vinaigrette but is often paired with a sweeter balsamic, which balances well with its peppery notes.
  • Kongo Kohlrabi – The star of this week’s recipe!
  • Rainbow Chard Enjoy some creamed chard! In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.  In a pot, melt ¼ of a stick of unsalted butter. Whisking constantly, add 1/8 cup all-purpose flour and cook 1 minute. Whisking constantly, slowly add ¾ cup of milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in 1/8 tsp ground nutmeg and season with salt and pepper. 


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 

Peas, Cabbage, Kale, Lettuce, Chard



Field news.  Last week’s wind followed by the weekend’s heat made our fields explode.  We’re thankful for a return to normal spring weather with lows the upper 40’s and highs in the upper 70’s.  A hot spell during this time can cause some funny formations in the brassicas, like hollow stems and premature budding in broccoli.  We’ll cross our fingers and see.   During this time of year when it’s warming up but we’re still harvesting crops that require refrigerations, please be sure to pick up your box as early as you can and refrigerate as soon as possible.  

Chick news.  The little ones are eating fiendishly and putting on wing and tail feathers almost as we watch.  We have a phenomenally healthy batch this time - losing only 3 to congenital defects out of 850.  That’s a testament to good breeding and good management.  Watch out for this summer when these girls start laying eggs.  Come see them yourself at this year’s farm party - May 23rd. 

Construction update.  Great news is after a year of uncertainty and tough decisions, it appears we’ll get exactly what we were hoping for: 400 gpm from our ag well.  Phew!  Thanks to all the well wishing (pun intended) and support!  In the barn, concrete started pouring today and we’re so glad to have our contractor and his team on site - they’re artists, not to mention good folks all around.  The precision of their work will help us keep a clean packing area and ensure that your food is produced and packed as safely as possible.  



Kohlrabi Home Fries (Serves 4-6) 

Don’t let the kohlrabi intimidate you!  Although it literally looks like alien vegetation, it is easy to use and love.  When in doubt, fry it!! Though, it doesn’t have to be unhealthy, as this recipe shows.  Feel free to experiment with different combos of spice blends, too.  Thank you to The New York Times!

  • 1 ½ to 2 lbs kohlrabi 
  • 1 tbsp rice flour, chickpea flour or semolina (more as needed) 
  • Salt to taste 
  • 2 - 4 tbsp canola oil or grapeseed oil, as needed 
  • Chili powder, ground cumin, curry powder or paprika to taste 

Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.  Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.

When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

Advance preparation: You can cut up the kohlrabi several hours before frying. Keep in the refrigerator.


Pics of the week

Surveying the bugs in the field with Rex Dufour of NCAT/ATTRA.

Visual evidence of the efficacy of our cover crop.  Building organic matter and activity in the topsoil.

The month of peas!

Concrete frenzy.