2016 CSA  Winter        January 16 

•   Mixed Field Greens
•   Kale Greens
•   Baby Red Sorrel
•   Chervil
•   Cilantro
•   Dill
•   Milk Thistle pesto
•   Rose Geranium
•   Butternut Squash
•   Sweet Potatoes
•   Red Mustard

Surprise! Don’t throw those ribs away! No im not talking about pork or beef but sweet Red Mustard. These often discarded parts are sweet right now and serve as a luscious replacement for celery stalks. Try it! you just might like it 😉 Of course the leaf is sweetly spiced and serves both th health and palate of the practitioner. As a vegetarian i appreciate the ability of red mustard to remind me of meat’s vigor even in the dead of winter. Heat you up as it cools you off, mustard is a wonderful medicine.

Mustard greens can be added to your juice routine if you are   wanting a savory twist with say lemon or orange. Great straw treat while making lunch or dinner, and can invigorate some creative juices.

Red Mustard

Red Sorrel was introduced to us by the awesome Mike Perry of Harvest Moon Catering. My brother rocks the house! and boy, some yummy creations…thank you!! Sorrel is the flavor we usually reserve for fish steaks, Cut from the side like a sandwich roll, pesto smeared inside, baked, and topped with balsamic reduced/roasted pecans. Finish this dish with a scoop of rice, with a tablespoon of pesto added to the water of the rice in prep. Voila! Have fun with your garnish, maybe you have an edible flowering shrub around, or how about a sprig of the dill this week. Bed the fish on your mixed field greens and you have a classic PED meal. This week’s pesto flavor is one of my all time favorite, not because it is so popular, but because it is so helpful. Milk Thistle! the ultimate mother of cleaning…the liver that is. And with our liver tied to so much, use this pesto just as you would any other, slather it on sandwiches, pasta, pizza, in a frittata, a quiche, the possibility is endless in the kitchen. And it is much more fun that that medicine cabinet! Yall stay well this wet weekend, and know we are thinking of you and what may inspire you… let us know!

2016 CSA Winter January 16

• ·         Mixed Field Greens
• ·         Arugula Greens
• ·         Red Kale
• ·         Baby Sorrel
• ·         Parsley
• ·         Dill
• ·         Rose Geranium
• ·         Cilantro
• ·         Butternut Squash
• ·         Sweet Potatoes
• ·         Watercress Pesto

2016 CSA    Winter January 9

Winter 2016!

CSA distribution for our farm pickup winter share has begun. Come to the Farm then follow the CSA pickup signs and your CSA is in the old Step Van across from the glass doors of the packing room. ( if you see a Deer or bags of seed – you’re in the wrong cooler)

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Boiling Purple Sweet potatoes

Purple Sweet potatoes boiled always seem to make the most tender sweet potatoes to us – Plus if you use the purple water to make rice and you get natural coloring for beautiful purple rice!

Purple Rice from blue Sweet potatoes

A healthy salad dressing is easily made using fat free yogurt and a spoon of our fresh pesto. Just mix well and you have a creamy instant salad dressing. Watercress Pesto has a tiny bit of spicy bite from the watercress and that really compliments the tart yogurt on salads. Try Pesto on pasta with just a bit of olive oil. Pesto is a good snack on crackers as well!

Watercress Pesto Salad Dressing

2016 CSA winter January 9

Happy New Year!

– farm pickups begin this Saturday and we have added an email notification so you can get updates via email – sign up in the sidebar to the right –

• ·         Mixed Field Greens
• ·         Arugula Greens
• ·         Red Kale
• ·         Baby Sorrel
• ·         Poultry Herbs
• ·         Dill
• ·         Bay Laurel
• ·         Cilantro
• ·         Butternut Squash
• ·         Sweet Potatoes

2016 CSA    Winter January 2 Planet Earth Diversified

Welcome to 2016!

CSA distribution for our farm pickup winter share has begun. Come to the Farm then follow the CSA pickup signs and your CSA is in the old Step Van across from the glass doors of the packing room. ( if you see a Deer or bags of seed – you’re in the wrong cooler)

We broke down on the last market – “literally threw a rod” on the diesel market truck. We made it a little late by transferring some stuff to our smaller van.

threw a rod

Dry the bay laurel bunches – we had to trim the tree that grew out the top of the greenhouse.

The butternut squash I like to roast in the oven at 350F to 375F cut in half lengthwise and seeds removed place open side down on a baking sheet pan with about 3/16in water. Cook until skin begins to brown and blister – it hard to over cook it and a little burning causes more flavor and easier removal from the skin. Remove flesh and eat with nutmeg, cinnamon, and allspice – maple syrup is good too. Refrigerate the remainder for an easy reheat anytime.

My favorite winter greens are any kind of kale collards chard etc cooked in the crockpot with some onion soy and rice and a bit of chicken stock or soy sauce – if you eat meat cubed ham or cooked and crumbled bacon is fine addition. A couple to 3 hours cooking in the crockpot and it’s ready to eat for any meal or snack. A good variation is to make it soup like by addition of broth or even putting the sweet potatoes and squash in peeled and cubed – add an hour cooking if the potatoes or squash are raw.

Kale Crockpot

Our sweet potatoes always seem more tender if boiled until soft especially the blue ones. Recook in casserole dish blended or pureed in food processor for a fine creamy textured dish – add eggs and cream with spices a little vanilla with brown sugar and fill pie shells!