Archive for June, 2011

Week 2; June 30, 2011

What’s in the box?

Full share:

herb pot

sweet peas (you can eat the whole pea, no shelling required)


a cucumber or zucchini


green onions

lacinato (aka tuscan) kale

garlic scapes (the skinny, curly green things)

giant lettuce

Single Share:

herb pot

garlic scapes

green onions


lacinato kale

cucumber (or peas)

broccoli (or peas)

Notes on the box and Storage tips:

Peas are finally arriving!  We will have more in the coming weeks.  You can eat these guys whole and raw, or you can saute them until they are bright green in a little butter and add a sprinkle of salt.  They are best super fresh so I suggest eating them right away and not holding on to them.  Shouldn’t be a problem, right?  Half shares – if you didn’t get peas this week, you’ll get them next week.

Strawberries are still coming.  Hopefully we have another couple weeks.  It can be a challenge for us to find the balance between ripe and over ripe.  If your berries are looking super bright red, eat them right away!  This also shouldn’t be a problem, right?

Cukes and zukes are in the boxes in small quantities because they are from the green house.  Don’t worry, though.  We have plenty planted in the field which will be coming on later and in greater quantity.

Radishes should be topped and stored in the fridge.  Our drop site host, Melinda puts the topped radishes in a container of water in her fridge and said they stay nice and crisp for a really long time that way.  She likes to slice them thin and have them with butter on a baguette.  We’ve been enjoying them diced small and added as a seasonal replacement to celery in egg salad and pasta salad.  They add a nice crunch and a little spicy flavor.

Green Onions and Garlic Scapes can be paired together where you would use green onions.  Or you can substitute the scapes for green onions.  The garlic scape is the flowering part of the garlic plant.  We pull the scape off to enjoy before the garlic bulb is ready.  Pulling the scape off also helps the bulb size up more.  It’s win win.  The scapes can be made into a pesto, chopped and added to scrambled eggs or salads, or put into a vase and enjoyed for its beauty (before you eat it).  They can also be grilled or roasted whole till tender.  If you are intimidated by them you can keep them in your crisper drawer until you work up the courage to eat them, as they won’t go bad for a long time.

Lacinato Kale is great chopped and sautéed with garlic scapes as a side or added to mashed potatoes or macaroni and cheese.  It’s good in soup, too.

Lettuce should be stored in a plastic bag in the crisper.  Wash it before you eat it.  The dirt hides at the base between the leaves.  If you are eating the whole head at once (quite a feat) cut the base off and you’ll get rid of most of the dirt.  Give the leaves a good rinse.

If  your herb pot is getting over run with one type of herb (I’m lookin at you, thyme) snip off a good amount of that herb and cook with it.  Thyme is easy.  Snip off several sprigs and place them at the bottom of a baking dish with a little olive oil before you add your favorite protein to bake or roast.  Chicken, pork, fish, and tofu all taste great with this addition.  The leaves are very small and instead of spending a lot of time trying to get the little leaves off, it’s best to cook with the whole sprig and remove them before serving your dish.  Try putting whole sprigs into rice,  beans, or soup while cooking.


a link to a grilled salad recipe 

Sesame Kale Salad

Chop a bunch of kale.  Steam or saute for a couple of minutes till just wilted.  Allow kale to cool.  Mix in a serving bowl with 1 T soy sauce or tamari, 1 T sesame oil, some finely chopped garlic scapes, 1 tsp. honey, a splash of apple cider vinegar or rice vinegar.  Garnish with toasted sesame seeds.

Herb vinegar

Put a generous amount of chopped chosen herb or herbs in a pint jar.  You can also do this with garlic scapes! Heat 2 cups of vinegar (wine, champagne, or cider) in a non-reactive pot until it just simmers.  Pour vinegar over herbs in jar and cover tightly.  Let jar set in a dark place for a couple of weeks.  Strain through a coffee filter into your chosen bottle.  For a nice touch, put a sprig of the herb into the bottle for decoration.  Herb vinegar is a great base for salad dressing and it can make a lovely gift.

Let’s check in with some of the vegetables on the farm 

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Week 1, June 23, 2011



Green Garlic


Herb pot with Sage, Thyme, and Oregano or Marjoram

1 greenhouse cucumber

3 heads of lettuce

2 bunches of radishes

1 bu swiss chard

Full share


Green Garlic

Herb Pot with sage and thyme or thyme and rosemary

1 greenhouse cucumber

1 greenhouse zuchinni  Or Broccoli florettes

salad mix


swiss chard


half share

First time CSA members,  Welcome!  for details about picking up your box, go to this link from last season.  Disregard the first paragraph, but check out the instructions about flattening your boxes and how if you are splitting a share, you decide how you’d like to do it! 

Strawberries are still just coming on, and we had enough for only the full shares this week, we are hoping once we start harvesting from the next patch we will have enough to go around.  Yields look lower in the stawberries than last year so far, so we will have to see how it shakes out.  Keeping our fingers crossed… we know how much everyone loves berries!

Broccoli is usually on the menu this time of year, but this year’s first crop didn’t produce aside from a few smaller heads some of you will see. Out of  2400 plants we only saw about 34 lbs of broccoli.  BUT, we still have the 2nd 3rd and 4th plantings that are looking good. Last year about this time we were harvesting nice big heads of broccoli. Same variety, same soil fertility, just the difference weather can make.

Sweet peas are well on their way and should be in the boxes next week!  Yay!

Head lettuce will continue for a few more weeks. This week features a red oak leaf lettuce and green lettuce.  Put them in plastic bags in your crisper droor so that they don’t loose too much moisture.  If you do find your greens (including chard) to be wilted, fill the sink with cold water and let them sit for several minutes.  They will perk right up and get clean!  Spinach was a tough crop to get planted between the rains, so we probably won’t see much of it until fall.  The salad mix in the half shares was harvested from our greenhouse.  It’s quite tasty.

The rainbow chard is so very lovely, isn’t it.  It will need a good cleaning (as all the greens will) to remove any grit.  When it rains, soil splashes up onto the plants making a rainy year a dirty year.  We give all the produce a good dunk, but please wash them again to avoid chomping on any sand or dirt.  Nothing ruins a good salad like a chunk of dirt.  Store the chard in plastic in your crisper.  When cooking chard, chop the stems up and throw them in to cook with the onions or garlic at the beginning of a recipe.  Add the leaves towards the end of cooking.  You can use chard in most any recipe as you would spinach.  Lots of nice colors that kids can really get into.

Green garlic will continue on for the next few weeks.  It is a special treat that we only get at this time of the year.  Usually we let the ends grow to bulb up  into garlic heads.  The green garlic is immature garlic and it is nice and mild and can be used as you would a green onion, but it has garlic flavor.  It can also be used for cooking, but add it towards the end if you’d like to get a stronger garlic flavor.  Chop up to the first leaves then pull off leaf and keep chopping up to the next leaf.  Look out for dirt betwen the leaves up there!  A quick sautee in butter or olive oil then tossed in some pasta and topped with cooked down rainbow chard (including the stems) with some cheese on top.  That sounds good, right?  Garlic scapes (the flowering part of the garlic plant) will be in the box next week or the week after.  Our garlic this season is looking so good!  And we planted lots of it, so hope you like garlic!

Radishes will keep longer if you remove the tops and put the radish in a plastic bag.

Herb pots can be planted out into your garden or a window box or just left on a sunny window to clip from when you need them. The more room you give them the better they will yield.  Another one is coming next week.


Here is a White Bean and Swiss chard Soup

Radish Pickle recipe from the Kitchen Sink Blog

Chard Miso Peanut Soup – Rama’s Favorite Soup  (repeat recipe from last season, but a good one for sure)

4 cups water or broth

1/4- 1/2 cup tamari or say sauce

2 Tbsp. natural peanut butter

some rice noodles or soba noodles (or serve over rice)

1/4 – 1/2 pound fresh tofu or other protein (chicken?) (optional)

a bunch of chard, beet greens, turnip greens, or other greens or a mix.

green garlic (optional)

2 Tbsp. miso (red or white)

Bring water, soy sauce, and peanut butter to a boil.  Make sure Peanut butter is dissolved and mixed in.  Put in the noodles and optional protein.  Cook for a few minutes then add the chopped chard, stems and all.  Remove the soup from heat.  Take out some of the broth and disolve the miso in it, then add it back into the pot and mix it all together.  That’s it.  Super quick and really nourishing and good.  You can play with this recipe a lot.  Sometimes we cook the noodles seperate or use rice.  Then we use less water to make a thicker sauce and add other veggies like chopped carrots and broccoli and serve it over the noodles.

Green Garlic Salad Dressing

With this box there isn’t much a good salad dressing couldn’t fix…

  • 3/4 Cup Mayonnaise
  • 1 TB Dijon mustard
  • 3-4 green garlic shoots, washed and chopped, including green leafy parts
  • 1 TB lemon juice
  • 3 TB white wine or white wine vinegar depending on how tart you like it
  • salt, pepper and optional sugar to taste

Put it all in the blender and give it a whirl.  Adjust amounts for thickness and flavor (if its too thick, add  a little water).  Garlic flavor may become stronger as it sits.



Comments (2)

Scratch that…. First box is going to be JUNE 23!

We notified our members by email earlier this week and have been met with much understanding and support about our decision…

I know we said delivery would be this week, but after much deliberation delivery will be delayed until JUNE 23rd.

This does not mean less boxes! We will still be delivering the full 18 weeks. The reason for this decision is 1) We’d rather not give you a light box of produce that’s not quite sized up if we don’t have to, which is what would have happened this week 2) We think your overall seasonal value will go up if we start next week. Produce is more abundant in the fall, so there is no need to push a light box in the front of the season when we will more likely have abundance at the end of the season.

We recorded a 36 degree night here on Sat, and the temps just have not been warm enough to get things to grow fast enough. This combined with the one month delay in planting of the early salad greens and broccoli family. We have hit mid June and it still is looking like Mid-Late May compared to other seasons.

On a high note, we are spotting the very first ripe strawberries, and the tiny sweet peas starting to form. The summer crops are looking great, and baring any major weather events or frost we will be swimming in tomatoes, sweet corn, melons, and peppers, right on schedule.

So, we hope you all can bear with us and forgive us for the false alarm. Please adjust your calendars for the delay and keep your fingers crossed for some nice warm weather to keep things growing along!

So, just what is going to be in this elusive first box?

What’s growing on?


head lettuce


rainbow chard

herb pot  (one the first week and another the second week)

green garlic


Thanks and we are really looking forward to next week!

Also, if you are not getting our emails please let us know so that we can fix it.

Oh, and check out this great comment from our member Kristina about the pork… “We received our pork delivery last Saturday and made some pork chops on the grill. They were amazing! They looked like huge, thick T-bone steaks! We seasoned with kosher salt and pepper and topped them with Harissa sauce – Yummy! Thank you, Turnip Rock!! You ROCK!”

Thank you, Kristina!

Comments (1)

First box will be JUNE 16! If you haven’t gotten emails from us about it, please contact us!

Hi everyone!  Today was originally planned to be our first box.  Due to the cold, wet Spring, we are pushing that date back to next Thursday, June 16.  We are really looking forward to getting the first boxes out!  You should also know that this delay at the beginning of the season will mean a box added at the end of the season.  So, less lettuce and greens at the beginning means more squash and potatoes at the end of the season.  Not a bad trade!

We have sent out emails with dropsite information and instructions.  If you have not been getting emails from us, please contact us to let us know.  A few people have had typos when entering their email addresses and have not been getting the emails.  You can also check to make sure that we are on the “safe list” so that our emails don’t go into your trash bin.

May was a very busy month for us!  We had to get the fieldwork done that we normally do in April  done in May along with all the usual transplanting that happens in May.  We have most all the crops planted in the fields.  Now that it’s June we are battling the weeds and looking forward to harvest!

If you signed up for the pork store access and would like to purchace some meat you can go to this link: and select a pork package. We will deliver your pork order directly to your home. It is a one time purchace and we deliver once per month when we have enough orders.  Our pork is 50% duroc which is a heritage breed that makes the meat redder and more marbled with fat. Our pork is not lean. It is old fashioned pork full of flavor!  Our pigs are raised outside getting exercise and sunshine and are fed Organic feed and recieve no antibiotics or hormones. We think that a pork package would make a wonderful Father’s Day gift!   We will be delivering pork this weekend for the month of June. Get your order in soon! If you are interested in a half or whole hog, contact us. If you have not signed up for pork store access and would like to add it to your account (it does not cost anything to add the store access) you can follow this link to your account where you can add “pork store access”:

We are also pleased to announce the birth of our first calf!  Our cow, Rita had a baby girl calf (also known as a heifer) on June 1.  We named her June and she is a beauty!

Another exciting development on the farm is thst we are putting in a cheese room!  We will be making farmstead cheese with milk from our cows!  We will hopefully be offering cheese to the CSA starting the 2013 season!  Our Amish neighbors helped us put in the cheese room.

Comments (1)