October 18, 2017

What’s in the box this week?

Standard Shares include

  • Nubia Eggplant - Not only is Nubia gorgeous in the garden, it's an excellent choice for the grill or fried. Its mellow, refined flavor pairs perfectly with a blend of ricotta, mozzarella, and parmesan cheeses,topped with tomato sauce. Delicious!

  • Lacinato Kale - Make kale with pomegranate dressing and ricotta salata: Combine 1 small finely chopped shallot, 2 tbsp white wine vinegar, and 2 tsp pomegranate molasses in a large bowl; season dressing with Kosher salt and freshly ground black pepper and let sit 5 minutes.  Add 2 bunches kale (ribs and stems removed, leaves torn into 2” pieces) to dressing, season with salt and pepper, and massage dressing into leaves. Add ½ c pomegranate seeds and 2 tbsp olive oil and toss to combine. Serve topped with 2 oz ricotta salata (salted dry ricotta).  DO AHEAD: Dressing can be made 4 hours ahead; cover and chill.

  • Sweet Peppers - Roasting peppers in the oven retains their color beautifully while intensifying flavor. Cook whole peppers in a hot oven at 450℉ for 30 to 45 minutes or until charred. Cool and cut into serving-size pieces and freeze. Pop the roasted peppers into chili and soup all winter long.

  • Salanova Salad Mix - We take this lettuce from the ground in whole heads, which means we don't waste time picking weeds or bits of leaves out of the mixture as must be done when beds of baby leaf lettuce are picked for salad mix.

  • Rainbow Chard - The star of this week’s recipe!

  • Rosemary - When cooking with fresh and dry herbs, there is a general rule when it comes to the ratio of fresh to dry. Because dried herbs are generally more potent and concentrated than fresh herbs, you'll need less -- typically three times the amount of fresh herbs as dry. For example, if a recipe calls for 1 tablespoon of fresh rosemary, you need only 1 teaspoon of dried, since 3 teaspoons equal 1 tablespoon.



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



Vegetable Forecast

Curly Kale, Rainbow Chard, Little Gem Lettuce, Sweet Pepper Mix, Eggplant, Sage





Thank you all so much for your kind words and generous donations in support of our Dusty Farmer Memorial Scholarship Fund.  We’re approaching our goal of $10000 to kick the Fund off to a good start.


And a special thank you to Full Belly Farms, who harvested, arranged, and donated the beautiful flower arrangements for Dusty’s Memorial on the Farm - on short notice, during their busiest week of the year.  Dusty loved flowers.  And he loved Full Belly Farms.  We’re so grateful to be a part of this community.



Farro Risotto with Greens and Feta (Serves 4)

A beautiful side dish for fall, from the folks at Food52!


  • ¼ cup olive oil

  • 1 onion, finely chopped, to yield a heaping cup

  • 4 cloves garlic, minced

  • 1 cup pearled farro

  • 3 to 4 sprigs thyme

  • ½ teaspoon smoked paprika

  • 1bay leaf

  • 4 strips of lemon peel

  • Pinch crushed red pepper flakes

  • 126-oz box or 28-oz can crushed tomatoes, see notes above

  • 3 cups water

  • Kosher salt and pepper to taste

  • 5 oz chard, leaves removed from stems, finely chopped (about 4 packed cups)

  • 6 oz feta, preferably in brine, cut into 1/2-inch cubes


Heat 4 tablespoons of the olive oil in a large sauté pan or pot over medium-high heat. When it shimmers, add the onions and garlic, reduce the heat to medium, season with a pinch of salt, and cook for 5 minutes or until soft.

Add the farro, the thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices. Add the bay leaf, lemon peel, crushed tomatoes, and 3 cups of water. Season with a pinch of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn't sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. Taste. If your crushed tomatoes contain salt, you might not have to add much here. I consistently add about a teaspoon of kosher salt, but I like salt, so adjust to taste. (Note: you may need to add water to thin it out at the end — each time I've made this, I've thinned it out with an additional cup of water, added incrementally.)

When the farro is cooked, remove the thyme sprigs, bay leaf, and lemon peel, and discard. Stir in half of the greens until they wilt. Add water if the mixture gets too thick. Add the remaining greens and stir until they wilt. Gently fold in the cubes of feta. Season with fresh cracked pepper. Taste and adjust as needed.


Pic of the Week:




Baby Brussels Sprouts! We're growing these just for you, lucky CSA members. ;-)