Feature item—Russian Kale Russian Kale is so pretty, you could just eat it! Those blue-green leaves with frilly edges are not only gorgeous, but are hardier, sweeter, more tender, and thus, more quick cooking, than many other varieties of kale. We are fortunate to experience two different types of Russian Kale at the CSA–white and …
I’ve grown a bit weary of long posts about a single featured produce item. How about you? I thought this week I would take a different tact. However, for those of you new to the farm or struggling with what to do with edamame, I am linking this post to the last article I wrote …
Featured Item—Heirloom Tomatoes There is much more to tomatoes than your typical red beefsteak. Don’t get me wrong; I love the common vine ripened, red, juicy beefstakes. But the heirloom varieties that are coming out this year are truly special. They are often whimsically shaped, boldly colored from mahogany/black to creamy ivory, and are filled …
I have a lot to share with you this week, so be patient with my long post. Digest it in bits and pieces if you must, but don’t miss out–I discuss everything from preparing patty pan squash to freezing cucumbers (yes, you read that right!) CSA Tip–bring a sturdy box or container for your tomatoes …
Featured Items–Shishito and Padron Peppers According to Farmer Joe, we will be receiving a variety of peppers throughout the season and folks may get different offerings on different distribution days so I though I would highlight two less familiar varieties–Shishito and Padron. Peppers and chiles are typically differentiated by their level of heat. Chiles are …
CSA Tip—Write it down For years I would bring my bounty home, do any prep work that was required, and then pack everything away wherever I could find space in my fridge. It finally occurred to me last year to make a list of the type and amount of items I brought home and tack …