Week 15

Another rainy Wednesday.

Late night packing, we are tired but satisfied.

Whats in the box?



Curly Kale

Green and Red Peppers

Green top carrots



Some of you got Eggplant. We tried to give it to those who didn’t get it last time.

A few notes about the box….

Celery! It’s our first time growing celery and we like it!  Though the stalks are smaller, the flavor is SO MUCH better than the stuff in the store.  We have enjoyed eating it fresh, but cut up and added to salads.  It is also excellent for cooking and it adds a lot of flavor to soups and stews.  With all these carrot tops, celery leaves, kale stems, and leek tops it’s really time to consider making vegetable broth. Just save all the scraps from cooking with these beauties and then simmer them together in some water until your kitchen smells amazing.  Strain everything through a fine strainer.  You can add salt now or later.  From this point you can use the stock right away, put it in the fridge for a week, or reduce it and freeze it in ice cube trays.  It’s not that much work and you will have the best tasting base for your soups and stews made by you and getting all the flavor and nutrition out of your veggies.  A reminder, to make these carrots store longer, remove the tops.


Since we have most of what is known in creole cooking as THE OTHER holy trinity (celery, onions, and green peppers), we thought we’d share some recipes for Louisiana comfort food.

Sausage and Eggplant Jambalaya

adapted from La Bouche Creole by Leon Soniat

In a heavy pot, fry 1 lb. good sausage that has been sliced into 1/4″ thick rounds.  Stir frequently, and when lightly browned remove the sausage and set aside.  Pour off all but 1/4 cup fat and add 1 large onion, finely chopped, 1 bell pepper, finely chopped, and 3/4 cup celery finely chopped. Cook until veggies are soft.  Add 1 1/2 cup uncooked rice and mix well.  Add 3 cups stock or water, 4 minced cloves of garlic, some hot sauce, 2 bay leaves, 1/2 tsp thyme, 1/2 tsp chili powder, and salt and pepper. Bring to a boil.  Add the sausage back in and cubed eggplant and lower the heat.  Cover and cook on low for 45 min.  Add more liquid if it gets too dry.  When almost cooked, stir in 6 green onions chopped and mix well.  Serve hot.

Vegetarian Jambalaya

Melt 1/2 stick butter or some olive oil in a pan.  Add 1 chopped green pepper, 1 chopped onion, and 3/4 cup chopped celery. Cook till veggies are tender.  Add 2 cups diced tempeh or tofu (optional), 1 cup of your favorite vegetable (broccoli, kale, mushrooms, etc) and 1/2 cup shredded carrot and cook a few more minutes.  Stir in 3 cups cooked rice, 1/2 cup tomato paste, and 1 cup veggie stock. Mix it all up and season it with hot sauce, salt and pepper.

Kale and Olive Oil Mashed Potatoes from 101 cookbooks

Please post your favorite Broccoli, Kale, or other recipe in the comments!

On the farm……

What is left of the summer crops could very well be coming to a serious end. With predicted highs only in the low 60’s there isn’t much going to to be growing.  If we skirt another week without a frost we will have Peppers again. And we will start dipping into our modest crop of Winter Squash. Starting with pie pumpkins. Salad mix and Spinach are slowly coming in, and should show up in the last few boxes if not next week. Turnips, Radishes, more Celery and Beets, are also waiting in the wings, along side Collard Greens, and Lacinato Kale. Carrots will be around some more as well.

So this marks just one more month of deliveries left. Our final delivery date will be Oct 14th. for the summer share.

As the fall starts to really kick into gear, we start looking ahead already to 2011 growing season. We got a really great deal on a couple of greenhouses which we will be in the process of taking down and then putting back up in the next month.  We hope this will allow us a couple of things. Earlier and later summer crops and earlier and later Cool season crops. We are really seeing a good response to the winter shares, and hope to keep offering more next year, between growing more crops for storage, like potatoes, onions, garlic, beets, Leeks, that we will pack out through the winter, and more Greens such as Spinach that we could harvest through winter (as spinach tolerates freezing and thawing very well) to round out those boxes.  SO, look for that next season.

And we are kicking around offering a Pork Sampler package that would include all the cuts, including bacon, chops, roasts but in a size that is manageable for a small freezer. We have had so much good feed back on the quality of the pork, we can’t help but think that if you eat pork you should eat our pork!  We are also gearing up to offer an egg share next season as well, because as you all know pasture raised eggs are far superior than any cage free egg you get in the store. We will call these two endeavors Turnip Rock; Green Eggs and Ham division. Corporate headquarters will be in New Auburn.

We will also be putting out a survey here in the next week or so. It will be through email. So, please take the time to fill it out. We DO read every last one of them and take everything into consideration.  We want your input to shape the boxes and we want to know if you feel like you’re getting what you expected and how we can get better at it. We hope all of you keep supporting our farm, but we also know it doesn’t fit into everyone’s lifestyle. We just want to get sense of what you all like about it, and do more of that, and what you don’t and do less of that.

Abbie Folds boxes

Josh is tired of the rain, but shouldn't poke his eye out over it.

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