CSA Newsletter for the week of June 17/21

Hello Again!
July 17th? Where has the time gone? After such a wild weathered June that caused so much havoc and damage it feels so late in the season already.  We are still busy continuing our replanting of summer crops we lost over June and maintaining other summer crops and planting fall crops already.  Our peppers and eggplant that flooded are finally blooming and have some immature fruit on them. Our new cucumbers and beans that we replanted from the flood are starting to look great, and we will be beginning harvesting our potatoes soon.  We can’t tell you how sorry we are for the rough weather June we had.  It has been such a devastating season for us.  We know that we haven’t had as much produce diversity so far in our CSA season as we would like, and know that as a consumer that must be a little disappointing.  We know there are items that we have given a lot this season so far but we are giving you all that we have.  We hope you understand that we can’t control the weather and are so sorry that the first part of our summer season has been a little less bountiful that we had striven for.  We hope to continue the rest of the summer season and fall with lots of bounty!

In other business, we will officially be having an open farm evening on Sunday August 10th.  Mark your calendars for the evening and we will start around 6:45 and be open until around 9:00!  We will provide more details soon!  If you remember when you signed up we had stated that there will be a one week break in August.  This last CSA pickup before the break will be Thursday August 31 and Monday August 4th. Thursday the 7th and Monday the 11th there will be no CSA pick up.

This week’s share:

3 lbs bulk mixed beets
bunch carrots
bunch swiss chard
bunch collards
basil bags
fresh dill
green onions
two heads garlic
one jalapeno
zucchini/summer squash

some recipes:

Garlic and Cilantro Marinated Chicken
4 chicken leg quarters, cut into pieces (or whatever chicken cuts you prefer)
3 Garlic Cloves, finely chopped
1 Cup Cilantro, finely chopped
4-6 green onions, finely chopped
1 Jalapeno
2 tsp  Olive Oil
1 Tbls  Water
1 tsp Honey
1 tbls Lime juice


Combine all marinade ingredients and pour in a plastic bag and then add your chicken pieces.  Coat the chicken in the marinade well and let is sit for at least 3-4 hours or best overnight.  Removed the chicken pieces from the bag, and throw on the grill or in the oven until meat registers to 165 degrees

Roasted Beet Salad with fresh dill
2-3 lbs mixed beets
6 shallots, finely diced
1 bunch fresh dill leaves, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Sour cream for garnish

Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2inch wedges and place in a medium bowl.

To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream.

Beet and Bean homemade Veggie Burgers

Makes about 6 burgers

3 large beets (about 1 pound)
1/2 cup brown rice (uncooked)
1 medium yellow onion, diced small
3-4 cloves garlic, minced
2 tablespoons cider vinegar
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
2 (15.5-ounce) cans black beans
1/4 cup prunes, chopped into small pieces.
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
2 teaspoons brown mustard
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried thyme
1 large egg (optional for non-vegan burgers)
Salt and pepper

To serve:
Thin slices of provolone or monterey jack cheese (optional for non-vegan burgers)
6 hamburger buns

Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Meanwhile, bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it’s a littlebeyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking is ok, but if it seems that the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan.

Add the garlic and cook until it is fragrant, about 30 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets. (You can also do this over a bowl and save the beet juice for another purpose.)

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using), and mix until you no longer see any dry oatmeal or egg.

Cover the bowl with plastic wrap or transfer the mixture to a refrigerator container, and refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

When ready to cook the burgers, first shape them into burgers. Scoop up about a scant cup of the burger mixture and shape it between your palms into a thick patty the size of your hamburger buns. You should end up with 6 large patties.

Heat a cast-iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding; I normally cook 3 patties at a time in my 10-inch cast iron skillet.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through. If you’re adding cheese, lay a slice over the burgers in the last minute of cooking.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

See you from 5:00-7:00!


CSA for the week of July 3/7

Happy 4th of July! We hope you all get to spend some quality time with friends and family for the holiday. I can’t quite believe it’s July already! Things are starting to look better at the farm now that things are finally drying out. According to the NOAA national weather service we officially made it into the top five wettest Junes to date. We are finally getting some new plantings and transplants in the ground and will look forward to bounty a little later in the year. We have plenty of weeding to do as well. One big project we have been working on this week was our garlic harvest. We pull each bulb from the ground, clean it, sort it, save what we want to plant in the fall, and hang it to dry and cure in the barn. We are about halfway done with the cleaning and we look forward to when it’s all done!


The share this week:

Spanish roja green garlic (use the same as other garlic, it just hasn’t dried yet)
chard OR collards
choice kale
green onions
summer squash
candy cane beets (aka Chioggia or bulls eye beets)

Some recipes for cooking this week:

Sautéed basil and squash
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, crushed
Pinch of crushed red pepper
2 medium zucchini (1 pound), cut into 1/4-inch rounds
Kosher salt and freshly ground pepper
Torn basil leaves

In a large skillet, melt the butter in the olive oil. Add the garlic and crushed red pepper and cook over moderately high heat until the garlic begins to turn golden, about 2 minutes. Add the zucchini and cook, tossing occasionally, until browned at the edges and tender, about 5 minutes. Pick out the garlic clove. Season the zucchini with salt and pepper and toss with basil. Transfer to a bowl and serve.

Fennel Gratin
2-4 bulbs fennel (depending on size)
2 tbsp. butter, cubed
2 cloves garlic, peeled and halved
Coarse salt and freshly ground black pepper
1½ cups hot chicken stock
2 tbsp. heavy cream
Freshly grated nutmeg
¼ cup freshly grated Parmigiano-Reggiano

Preheat oven to 350°. Arrange fennel in a 10″ baking dish, and scatter butter and garlic around fennel. Season to taste with salt and pepper. Add hot stock and bake until tender and browned, about 1 ½ hours.

Preheat broiler. Spoon cream over fennel, sprinkle nutmeg over cream, then sprinkle fennel with parmigiano-reggiano. Broil until golden, about 1 minute.


3 tablespoons olive oil, divided
3 cups broccoli florets, stems trimmed
3 cups chopped carrots, zucchini, beets (whichever you have on hand)
Kosher salt and freshly ground black pepper
1 red onion, thinly sliced
1 tablespoon curry powder
½ tablespoon ground cumin
1 cup quinoa, pre-rinsed or washed
2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lime
½ cup roughly chopped fresh cilantro

Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

Baked Candy Cane Beet Chips

2-3 medium beets with stems trimmed to 1 inch
1 cup water
1 Tablespoon canola oil
Sea salt

Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandoline or sharp knife, using stems as handles. Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt. Put oven rack in middle position and preheat oven to 225°F. Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

See you from 5:00-7:00


It is now officially summer everyone! The mosquitoes especially seem to be enjoying the hot wet weather as they are making work pretty miserable!

Wow, another tough week for us farmers here at 26th Street.
These summer rains have caused us a lot of problems this year. Rain makes it difficult to work the ground up to plant, weeding impossible with a hoe, brings out different bugs, and the worst of it– flooding. The field that partially flooded last week (one of our summer fields) fully flooded Saturday morning with the 4 inches of rain we received in a very short amount of time. So far it looks like all the cucumbers, beans, tomatoes and the low north creek side of the peppers and eggplant (about 20% of our crop) are lost. If even half the peppers and eggplant make it, we will be very happy considering how long they were underwater. We are fortunate that we have transplants to replace with in the greenhouse so when things dry out in the field we can replace and fill in some. Cucumbers and beans are fast crops and we will be able to replant those and have them fairly soon. As you can see, the CSA model is extremely important when bad situations out of our control happen. Between flooding, heavy rains, heavy wind, and hail we have had a very hard Spring. Don’t fret though, all is far from lost. Although our summer crops will be late and we will have some small shares without a lot of new items while we catch up on plantings, we will make it up to you later this summer and fall when the abundance arrives!

The tomatoes are another story. We will have them because we have some transplants to replant, but they will be much later in the year and we will not have as much variety. We were especially looking forward to our mix of cherry tomatoes that we chose noted for their taste and different blushes and stripes of colors. Tomatoes hate wet weather anyway!

Our Friend the harlequin beetle is back. These along with aphids are some of our toughest pest issues this year. These beetles wreaked so much havoc on our brassica family plants last year that eventually we just gave up on them. The beetles are bright orange and black so I walked through all the kales, broccolis, and cabbages this morning and hand-picked them. Fortunately they are only on the broccoli and if we can take down the population now we might not have the same expolsion of harlequins like last year.

On a positive note, we were finally able to plant some crops out today and if it does not rain tonight we will have another planting opportunity. We might not be down at CSA pick-up tomorrow as the rain is coming and we need to take advantage of the opportunity to seed and plant transplants. Pick-up will be exactly the same with the exception that there will be a checklist for you to mark off if you came. Everything will be put out and labeled just as it has been. We have to take advantage of these dry moments and catch up now that we have lost so much to the flood and plant out what we have already in our production plan. If we are lucky we might not have rain until Friday night!

What’s in the Share:
Green Romaine
Red Loose Leaf
Green Curly Kale (2 bunches)
Swiss Chard
Golden Beets
Summer Squash
Green Onions
Onion Chives

Some recipes to inspire your cooking this week:

Golden Beet and Barley Salad with Rainbow Chard (Recipe from the Kitchn website-http://www.thekitchn.com/recipe-riff-golden-beet-and-ba-88567)

Serves 8 to 10 (makes about 10 cups)
4 medium golden beets, tops removed (see Recipe Note)
1 cup dry pearl barley
1/2 large red onion, minced (about 1 cup)
1 bunch (about 1 pound) rainbow chard
3 tablespoons lemon juice from 1 lemon, divided
4 ounces feta, crumbled, plus extra for serving
2 1/2 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste

Heat the oven to 450°F. Loosely wrap the beets in foil and roast them in the oven until they are just fork tender, 30 to 45 minutes. Let cool enough to handle, then peel and dice the beets into 1/2-inch cubes.

Meanwhile, cook the barley. Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.

Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.

Wash the chard and pat dry, but leave some moisture clinging to the leaves. Strip off the leaves, stack them in a pile, and slice them into 1/2-inch ribbons. Set aside. Dice the stems into small bite-sized pieces and set aside.

Heat 1 teaspoon of olive oil in a large skillet over medium heat. Sauté the diced chard stems with a pinch of salt until they start to turn translucent around the edges, 6 to 8 minutes. Add the ribboned chard leaves, half of the lemon juice (1 1/2 tablespoons), and a healthy pinch of salt. Continue to cook, stirring gently, until it is bright green and has wilted down, another 4 to 5 minutes. If the pan is very dry, add a few tablespoons of water so the chard can keep steaming.

Drain the red onion from the soaking water. Combine diced beets, cooked barley, chard stems and leaves, and red onion in a large mixing bowl. Let everything cool to room temperature, then stir in the feta. Whisk together the remaining lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt. Drizzle the vinaigrette over the salad and stir to evenly coat all the ingredients.

Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Add pepper to taste.

Serve family-style in a large bowl or in individual bowls with extra feta sprinkled over the top. Leftovers will keep refrigerated for one week.

Recipe Notes:
• If your beets come with their tops still attached, you can substitute them for all or part of the chard.

Fennel and Red Onion Salad (recipe from Food and Wine- http://www.foodandwine.com/recipes/fennel-and-red-onion-salad-with-parmesan)

2 tablespoons lemon juice
3/4 teaspoon grated orange zest
1 1/2 tablespoons fresh orange juice
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 tablespoons olive oil
1 3/4 pounds fennel bulbs (about 2 large), cored and shaved as thin as possible
1 small red onion, chopped fine
1/2 cup grated Parmesan, or a chunk of Parmesan for making curls
In a large glass or stainless-steel bowl, whisk together the lemon juice, orange zest, orange juice, salt, and 1/8 teaspoon of the pepper. Add the oil slowly, whisking. Add the fennel and onion and toss. Let stand at least 5 minutes but no more than 1 hour.
To serve, top the salad with the grated Parmesan, or with a few curls of Parmesan shaved from the chunk of cheese using a vegetable peeler. Sprinkle with the remaining 1/8 teaspoon pepper.
Variation In addition to the orange zest and juice, add the segments from one orange to the salad. Using a stainless-steel knife, peel the orange down to the flesh, removing all of the white pith. Cut the sections away from the membranes. Squeeze the juice from the membranes to use in the dressing.

Irish Buttered Kale (recipe from


2 bunches Kale of any kind

Grated zest of 1 lemon

½ cup snipped chives

Large slice of lightly salted butter

Sea salt

White pepper

1. Remove the tough stems from the Kale, then stack the leaves and slice into wide ribbons. Place in a steamer basket set over boiling water. Steam for 10-12 minutes, until tender but still bright green.

2. Transfer the Kale to a warm serving dish, and the lemon zest, chives, and butter, and toss together. Season with sea salt and ground white pepper. Serve immediately.

Green Onion Pancakes (recipe from
2 cups all-purpose flour, plus more for dustinghttp://www.marthastewart.com/340906/scallion-pancakes?czone=food%2Fproduce-guide-cnt%2Fspring-produce-recipes&gallery=275217&slide=340906&center=276955)

1/2 teaspoon coarse salt
3/4 cup boiling-hot water
3 to 4 tablespoons vegetable oil
3 teaspoons toasted sesame oil
7 green onions, green parts only, thinly sliced
Coarse salt
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 teaspoons toasted sesame oil
1/2 teaspoon crumbled dried red chile
1/2 teaspoon toasted sesame seeds
1 teaspoon sugar

Stir together flour, salt, hot water, and 1 tablespoon vegetable oil. Transfer to a lightly floured surface. Knead dough until soft and smooth, 10 minutes. Cover with plastic wrap; let stand 20 minutes.

Roll dough into a 16-inch log on a lightly floured surface. Cut into 24 pieces. Roll each piece out into a 4-inch circle, keeping remaining pieces covered as you work. Brush with sesame oil; sprinkle with 1 teaspoon scallions. Roll each piece into a tight cylinder; pinch ends to seal. Press to flatten. Wrap each cylinder around itself to form a spiral (seam side in); pinch end. Cover with plastic wrap; let stand 20 minutes (or up to 5 hours).

Place spirals on a lightly floured surface. Flatten gently. Roll out to 4-inch circles, stacking between pieces of floured waxed paper. Let stand 20 minutes.

Meanwhile, for dipping sauce, whisk together all ingredients. (Makes about 3/4 cup.)

Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Cook pancakes, 2 or 3 at a time, flipping once, until golden, 2 to 3 minutes per side (add oil as necessary). Drain on paper towels. Season with salt. (To keep warm, place in an oven heated to 200 degrees.) Cut into wedges, and serve with dipping sauce.

Eggless Caesar Dressing (recipe from the Kitchn http://www.thekitchn.com/recipe-eggless-caesar-dressing-11001)

Eggless Caesar Dressing
Makes 1 cup
5 anchovy filets
3 cloves garlic, chopped
1 teaspoon freshly ground black pepper
1/4 cup lemon juice
2 tablespoons sherry or red wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese

With a mortar and pestle, bash the anchovies, garlic and pepper. Whisk in the lemon juice, vinegar and mustard. Slowly whisk in the oil until emulsified. Stir in the parmesan and taste for seasoning.

Alternatively, combine all ingredients in a blender and puree until emulsified.

Refrigerate in a sealed container for up to one week. Toss liberally with romaine lettuce, croutons and additional Parmesan for an authentic eggless Caesar salad.


Hi Everyone!
Well, it’s still raining. We’ve had another hard week at the farm with all the severe weather. We’ve seen a fair amount of crop damage; with the worst being in our head lettuce and tomatoes. Our lettuce got hailed and very wind whipped, while the tomatoes were actually partially flooded. Our hope is that we will see some recovery but it will take some time to tell. Thankfully we do still have plenty of tomato transplants and will fill in wherever we can. They will have plenty of time to catch up to the others. In the meantime we are still pretty behind on planting our summer successions of items such as carrots, sweet potatoes, and beans. When it rains as much as it has it is impossible for us for to till and prep the ground for direct seeding or transplanting. Weeding is even difficult to do when you can hardly walk the field without sinking in. Every year brings new challenges and the only thing we can do is keep pushing through them. Farming is very difficult especially in a place where you are very vulnerable to weather. Thankfully we still have plenty of produce but we might have a couple of weeks before we are able to introduce many new items into the share.

Due to this hard weather and a solid rest of the weekend forecast for rain and severe weather and us behind very behind, we are going to not host an open house this weekend. We are so sorry and are sure you want to see our farm, but we assure you the experience will be much better when we are caught up and the field isn’t so muddy.

So what’s in this weeks share?
Green Cabbage
Red leaf Lettuce
Romaine Lettuce
Green Onions
Zucchini/Summer Squash
Swiss Chard

Some recipes to inspire cooking this week:

Zucchini and Fennel Pasta
1 pound curly-edged, long-cut pasta, such as long fusilli or mafalde
About 1/4 cup extra-virgin olive oil (EVOO)
1 small bulb fennel and a handful of feathery fronds reserved and the bulb trimmed, quartered, and very thinly sliced
1 pound small, firm zucchini, halved lengthwise and thinly sliced on an angle crosswise
1 red chile, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon fennel pollen or fennel seeds
Juice of 1 lemon, plus 1 teaspoon grated peel
Freshly grated pecorino-romano cheese
1/3 pound ricotta salata cheese, crumbled
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.
While the pasta is working, in a large skillet, heat the olive oil, 4 turns of the pan, over medium heat. Add the fennel bulb, zucchini, chile, garlic, fennel pollen or seeds and lemon peel; cook until crisp-tender, 5 to 6 minutes. Stir in the lemon juice and the reserved pasta cooking water. Add the pasta and toss to combine; mix in the basil.
Serve the pasta in shallow bowls. Top with lots of fennel fronds, the pecorino-romano and ricotta salata.

Southern Style Greens
1 bunch kale
2 bunches other greens (collards, chard, beet greens, etc)
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 jalapeno peppers, minced (discard seeds for less heat)
1/2 teaspoon crushed red pepper flakes
3 slices bacon, sliced thin
salt and pepper
balsamic vinegar (optional)

Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and bacon and cook until bacon is cooked through.
Add the drained greens, and crushed red pepper.
Cook on medium-low until greens are tender.
Serve with balsamic vinegar, optional.

Cabbage and Beet Slaw
4 baby beets
Olive oil
Kosher salt
Fresh black pepper
1 small head of cabbage, thinly sliced
1/4 cup cider vinegar
1 tablespoon Dijon mustard
Grated orange peel from one orange
2 tablespoons honey
1/2 cup olive oil
2 teaspoons caraway seeds

Preheat oven to 375°F. Place the beets in foil and drizzle with olive oil and dust with salt and pepper. Bake until tender when pierced with knife – about 1 1/2 hours. You can cut down the roasting time by cutting the beets in half. Depending on their size it could take as little as an hour.

Cool. Peel beets by rubbing lightly with a paper towel. Cut into 2-inch strips and place in a large bowl. Shred the cabbage thinly with a sharp knife or mandoline and add in with the beets.

Vigorously whisk cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour dressing over cabbage and the beets and mix well. Add caraway seeds and toss. Season to taste with kosher salt and pepper.

See you from 4-7!


Hello everyone,

This weeks share is a little smaller than last week but we still quite a few greens. Snap peas are new in the share this week, which is such a treat. They never last very long so enjoy them while you can. We will have more at the Highland Park farmers market so if you want some more you can find us there on Saturday 8am to 12pm. We hope they will be in the shares for at least a couple more weeks as well. This is the first Saturday of market so come out and support the vendors; there are lots of bakers and crafters with great stuff as well as other vegetable farmers.

Last night we were getting some planting done, and as we started on the first row of winter squash we heard thunder from the northwest. We were hoping it would pass and leave us alone but then the rain came. We hurried and planted as fast as we could until our hands were caked with dirt. In just a few minutes we had to find cover from the rain because it was coming down strong. Dime size hail came down too. The hail didn’t hurt any thing but some of the butter heads outer leaves might be damaged. Nothing serious though.

After just a thirty minute stretch the field was soaked and we could barely even walk on a path without slipping. We were done for the day. It is difficult to complain about the rain especially after the last two years being dry years, however it has made planting very difficult. It seems just as we are prepared to plant we get a rain storm. We were fortunate to get basil, cucumbers and a third of the winter squash planted. The forecast is saying rain for Saturday so it looks like more hand weeding for us this weekend.

On another note, our bees are doing really well. So far this year we have bought a package of bees, caught a swarm, and just yesterday we made a split from our oldest hive which is a technique to prevent a strong hive from swarming. Making a split will cut in to honey production but next year we will have four strong hives if we can overwinter them all, and who knows maybe we will have eight by the end of 2015!

Well that is what’s happening on the farm. Here is what’s in the share this week:

2 Butter Head Lettuce
2 Kale bunches
1 Cherry Belle Radish Bunch
1 Chard bunch
1 Baby beet bunch
1 Green onion Bunch
3 Baby fennel bulbs
1 Snap Pea pint
Half pound of Rhubarb

We will have eggs for
Sale tonight for 5.00/dozen

Some recipes to inspire you this week:

Grilled Veggie Quesadillas

From chef Devra Gartenstein, Seattle, Wash. (Patty Pan Grill)

1 tablespoon canola oil

½ onion, thinly sliced

1 unpeeled beet, very thinly sliced (you can use the baby beets and beet greens for this recipe)

1 bunch Swiss chard, chopped (or any other greens such as Kale, Beet Greens, or Collards–cook the stems first with the onions as they take longer to cook)

1 teaspoon chili powder, mild or hot

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

2 tablespoons water

Cooking spray

6 tomato- or spinach-flavored 8-inch flour tortillas

1 heaping cup grated Monterey jack or cheddar cheese

Other veggie options depending on season and cook’s preference: Carrot rounds, lacinato kale, sliced mushrooms, parsnips, red bell or serrano peppers

Heat oil in a 10-inch skillet. (I had great results using a wok.) Add onion and beet, and cook on medium-high heat for 2 to 3 minutes, stirring often. .

Add chard, chili powder, cumin, oregano, salt and water, and cook for another 2 to 3 minutes or until the vegetables are soft and all the water has evaporated.

Transfer the cooked vegetables from the skillet to a bowl, then wash and dry the skillet. (Because I used a wok, I used an additional pan on a second burner.) Heat clean skillet on a medium-low flame and spray it with cooking spray.

Lay a tortilla in the pan, then spread about 2 tablespoons of cheese over half over the tortilla. Cover the cheese with 2 to 3 heaping tablespoons of the cooked vegetables. Spread another tablespoon of cheese over the vegetables, then fold the tortilla in half and flip it with a spatula. Cook for 1 to 2 minutes on each side, until the tortilla is nicely browned and the cheese is melted through.

Repeat with the remaining tortillas, cheese and vegetables. Cut each quesadilla into 4 wedges with a knife or pizza cutter.

Makes six servings.

Couscous With Chickpeas, Fennel, and Citrus

Serves 2-4

1 large fennel bulb with fronds )tops) or three small bul
3 tablespoons olive oil, divided
1/2 teaspoon ground coriander
1 1/2 cups (or 1 15-ounce can) cooked and drained chickpeas
10 Kalamata olives, halved and pitted
Zest and juice of 1/2 lemon
Zest and juice of 1 orange
1/2 teaspoon salt
1 cup instant couscous

Trim fennel and cut into 1/4-inch thick wedges. Reserve fronds for garnish.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until tender and caramelized, about 10-15 minutes. Add coriander, chickpeas, olives, and lemon juice to pan and stir to combine. Continue to cook over medium heat, stirring occasionally.

Meanwhile, juice the orange into a liquid measuring cup and top off with water to make 1 1/2 cups of liquid. Add liquid to a small saucepan along with 1 tablespoon olive oil, orange zest, lemon zest, and salt. Bring to a boil and stir in couscous. Cover, remove from heat, and let stand for at least 5 minutes.

To serve, fluff couscous grains with a fork and spread on a dish. Spoon chickpeas and fennel over couscous and garnish with fennel fronds.

Kale, Bacon and Onion Quiche – (http://mincedblog.com/2011/09/15/bacon-kale-and-onion-quiche/)
8 servings

2 cups of milk can be used in place of the 1 cup milk and 1 cup heavy cream that are called for in the recipe. However if you have the heavy cream, I would encourage use to it as it does make the quiche that much more luxurious. Don’t feel guilty. Everyone deserves a little indulgence now and then.

For the pastry dough:
1 ½ cups all purpose flour
Pinch of salt
5 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons cold lard (shortening can also be used or substitute butter)
5 tablespoons ice cold water, more if needed
Special equipment: pie weights or dried beans for blind baking, aluminum foil

For the quiche:
2-3 strips thick-cut bacon, chopped into strips
2 cups chopped kale
1 medium sweet (i.e. Vidalia) or regular yellow onion, sliced
5 large eggs, beaten
1 cup whole milk
1 cup heavy cream
¼ teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup grated gruyere cheese
Special equipment: 9-inch springform pan

Preheat the oven to 400 degrees.

In a large bowl, whisk together the flour and salt. Use two forks or a pastry blender to cut the butter and lard into the flour mixture until the fat is in small lumps. Sprinkle the ice-cold water over the flour mixture and use a fork to pull the mixture together. Add up to 1 more tablespoon of water, in teaspoonfuls, if the dough is not coming together.

Turn the dough out on the counter and, working quickly, mold it into a large ball. Press the ball into a 5-inch disc. Wrap the dough with plastic wrap and refrigerate for at least thirty minutes and up to one day.

On a well-floured surface, roll out the dough to a large, 1/4-inch thick circle. Use the rolling pin to transfer the dough from the countertop to the 9-inch spring form pan. Trim the edges of the dough as needed, but make sure the dough reaches almost to the top of the springform pan. Excess dough can be folded over to create a thicker crust along the edges. If the dough is thin in any place, patch that area with an excess piece of dough. Place the pan with the dough in the freezer for at least 10 minutes before baking.

When ready to bake, place a piece of aluminum foil over the dough and cover with pie weights or dried beans to weigh it down. Pre-baking the crust in this manner is called blind baking.

Place the springform pan atop a baking sheet and bake for 20 minutes. Remove the pan from the oven and carefully take out the aluminum foil and pie weights/dried beans. Return the pan to the oven and bake for another 10 minutes until the crust is golden brown. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees.
Render (melt the fat over low heat) the bacon in a large skillet until the bacon is crispy. Remove the bacon using a slotted spoon and set aside. Discard all but a thin film of bacon grease and add the onions. Cook on medium heat until the onions soften and begin to brown. The longer you cook the onions the better they will taste. Remove the onions using a slotted spoon and, if needed, add a teaspoon or less of the reserved bacon grease or olive oil to the pan. Add the kale and sauté until just soft. Remove the kale using a slotted spoon and set aside.

In a large bowl, beat the eggs. Whisk in the heavy cream and milk and season with the nutmeg, salt and pepper. Scatter half of the onions, bacon, and kale on the bottom of the pre-baked tart shell. Top with half of the grated Gruyere. Pour ½ of the milk and egg mixture over the ingredients. Repeat with the remaining ingredients. Be careful not to overfill the tart. The filling can come almost to the top of the crust, but you don’t want it to slosh out.

Return the springform pan (on top of the baking sheet) to the oven. Cook for about 50 minutes or until the quiche sets. It can be a little jiggly in the center, but otherwise should be pretty firm. Do not overcook. Overcooking the quiche can result in it taking on a greenish tint or can result in it “leaking” water (a result of the eggs being overcooked).

Remove the quiche from the oven and let cool on a wire rack for ten minutes. Remove the quiche from the springform pan and let cool for 10 minutes longer. The quiche can be served warm or at room temperature. It can also be refrigerated and served at a later date. For a nice lunch or light dinner, serve a sliced of the quiche with a mixed green salad with apples, walnuts, and dried cranberries (recipe follows). Bon appétit!

Strawberry Rhubarb Bars (http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/)

1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons (85 grams) unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced organic strawberries
Powdered sugar, for decoration, if desired

Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper. No need to bother (and no greasing needed) if you plan to serve them right in the pan, as I did.

Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.

Let cool in pan; I do this in the fridge, where they become crisp once chilled (less so at room temperature). Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.



It was great to finally meet everyone last week and get the season going! We hope you enjoyed your first CSA share of produce. We have been keeping just as busy since we saw you last. We felt very fortunate that the weather didn’t impact us and we didn’t lose any of our crops in the storm. The only incident that happened was our mobile chicken coop totally blew over with the 80 MPH winds. That coop is 700 or 800 pounds and we were very surprised that it happened. Thankfully no hens were hurt, just a lot of crushed eggs that hadn’t been collected yet that day and a very dirty hen house! Some of our Lincoln and Omaha friends were not so fortunate and one farm even was totally hailed out with massive crop loss. We have been thinking of them a lot and are reminded of why the CSA model is so important for small farms to protect themselves in worst case situations.

We apologize if the produce is a little muddy this week; it was raining this morning when we harvested!


The share is pretty large this week so be prepared to be eating a lot of greens and don’t forget your bags! Greens grow best in the Spring and Fall here in Nebraska thanks to our very warm summers. You will have a lot of them early in the season, and late in the season, so enjoy them while you can because they won’t be around for a very long time. There will be a lot of lettuce this week too so enjoy it while you can because of all the greens we grow lettuce is the most sensitive and will definitely not be in your shares for the majority of summer. Kale, collards, and chard are more tolerant of the heat and will be around more consistently throughout the season.

We plant a lot of the brassica family under low tunnels to protect them from bugs. You can see the hoops that hold the fabric row cover above the plants. This fabric also acts as frost protection to extend the harvest season.
So what’s in the share this week?

1 Head Green Butter-head (Aka Bibb or Boston lettuce–a 26th Street Farmer named Will’s favorite. Great for sandwiches.)
1 Bunch Mini Red Romaine lettuce (Chop for Salads or use whole leaves on sandwiches)
1 Bag Salad Greens (Whole head lettuce generally keeps longer so we recommend using any cut greens first)
1 Bag Baby Kale/Beet salad Greens (At this size the leaves are very tender so we like to eat them raw with a pungent dressing)
Garlic Scapes (The seed stalk and head harvested off young Garlic–delicious and only available once a year)
1 Bunch Your Choice Radishes
1 Bunch Green Onions
1 Bunch Swiss Chard
1 Bunch Collards
1 Bunch Mixed Variety Kale (Bunching kale can be eating raw, but we prefer to cook the larger leaves-de-stem if you wish)
1 Bag Spinach
1 Bunch of Your Choice Herb (Mint, Dill, OR Fennel Greens this week)

Here are some recipes to use the produce this week:

Beet Green and Kale salad with Fennel OR Dill Vinagrette

We blended these two greens together because it is one of our favorite combinations of flavors and textures.
Wash your beet/kale greens one more time (we wash everything once but always recommend you wash once more)
To make the vinaigrette:
Combine in a jar with lid (3 parts olive oil, one part spicy brown mustard, one part honey, chopped Fennel tops or Dill, chopped green onions, and salt and pepper to taste)
Unlike lettuce, with the heartier salad greens we like to dress them a little earlier to tenderize and moisten the leaves , so dress a few minutes before serving.

Grilled Garlic Scapes
4 garlic scapes, rinse
drizzle olive oil
course salt and pepper
Instructions: Toss the scapes in olive oil till lightly coated. Place on hot grill over high heat and sear several minutes, until soft and grill marks appear. Remove from heat and season with salt and pepper.

Garlic Scape Carbonara
1/2 lb mostaccioli pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, minced
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese

Set a pot of water to boiling on the stove and cook the pasta.
While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).
Whisk together the eggs, salt and red pepper flakes.
When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix throughout the pasta as well (since it will clump).
Rainbow Chard Salad with Raisins and Walnuts (recipe courtesy the kitchn: http://www.thekitchn.com/recipe-rainbow-34166)
serves 4
About half a large bunch of rainbow chard
1/4 cup olive oil
1/4 cup red wine
1/4 cup orange juice
2 tablespoons dark brown sugar
1/2 cup raisins
3/4 cup walnuts
Salt and pepper
1/4 cup fresh-grated Parmesan cheese
Wash the chard well and let dry. Fold the leaves in half and slice away the tough stalk. Discard or compost. Cut the leaves in half, lengthwise, then slice into fine ribbons. You should have about 4-6 cups of finely sliced chard.
Put the walnuts in a small, heavy frying pan over medium heat and toast for about five minutes, shaking to keep them from burning. Add the raisins to the pan right at the end just to warm them through.
Whisk the sugar, olive oil, wine, and orange juice together and taste. Adjust to taste and add salt and pepper.
Toss the raisins, hot walnuts, chard and dressing all together. Distribute among individual salad bowls and sprinkle Parmesan on top.

Kale Chips
adapted from Stacie Billis at ChowMama.com
1 bunch organic kale, torn into 1/2″ pieces
3 tablespoons organic olive oil
1 tablespoon organic apple cider vinegar
2 teaspoons sea salt
Preheat oven to 400° F. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated.
Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt.
Bake for 15 minutes or so, until crispy.

Israeli Couscous with Chard
serves 2
1 3/4 cup chicken or vegetable broth
1 1/4 cup Harvest Grain Blend or Israeli couscous
Drizzle olive oil
3 large cloves garlic
1 teaspoon whole white cumin
1 dried red chili pepper (optional)
4 cups chopped chard (or other hearty green such as collards or kale)
1/4 cup chicken or vegetable broth
1 teaspoon coarse salt
1 tablespoon balsamic vinegar
Heat the broth to boiling in a small saucepan. Stir in the grains and lower the heat to a simmer. Cover and cook for about 10-14 minutes. Remove the lid and set aside.
Heat the olive oil in a large, heavy skillet over medium-low heat. Sliver the garlic and cook it on low heat with the cumin and chili pepper until soft and fragrant. Don’t let it brown.
Add the chopped chard and turn the heat to medium. Saut’ for about 5 minutes, or until it is beginning to wilt. Add the cooked couscous and the 1/4 cup of broth. Cook for another five minutes, stirring, until the broth has cooked off and the chard is fully wilted.
Add salt to taste, and vinegar, and serve.

See you tonight! Got a good recipe you’d like to share? Let us know!