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Operating as usual
Week Twenty-Two, that's a wrap!! Some closing words and some resources to take with you....
That's it folks! Twenty-two weeks. Where did it go? Many thanks to our farmers Rick and Salena Garber for all the sweat and hard labor they put in over the past year providing the amazing assort...
Week 21!!! Savoy cabbages, gorgeous as they are...
You know your basic green and purple cabbages right? So why the Savoy Cabbage? Well, the contrasting shades of green, combined with the deeply crinkled texture of the leaves, make savoy cabbages ...
And in case you needed another dose of recipes for the returning kohlrabi, here you go!!!
Wondering how to prepare kohlrabi? Here is a collection of links to kohlrabi recipes from food blogs from around the world.
Instead of focusing on one crop this week, I thought I might bring your attention to one of my favorite ways to eat veggies through the Autumn and Winter months...roasting! Even at it's most basic level, roasting vegetables is quick, easy and makes every one of them taste better, even the one I despise (brussel sprouts). There are some awesome recipes here as well, for adding them to omelets and pastas, turning them into soups and adding a variety of flavors including cider and balsamic vinegar.
Since we don't have a new crop this week, I thought I would write about one of my favorite ways to cook vegetables over the fall and winter months. Roasting vegetables is the equivalent joy of gri...
Wow!! Who knew that little block of fennel you got could do so much for you. Fennel is a digestive powerhouse and women, you might want to read about what it can do for you!
Fennel? Another one of those oddly shaped crops that may leave you bewildered. But take a quick look at all the health benefits it brings and you'll be trying to find ways to work it into your di...
The season of squash continues with these odd little buggers, the pattypan. How cute are they!!
Pattypan squash originates from the region between Mexico and Guatemala, and is a relative of the cucumber and melon, members of the Cucurbitaceae family. These little guys have a lot going for the...
Did you love the photos? There is nothing I like more than a farm walk! Now we are moving on to our crop of the week.This week I am talking about the lovely Butternut Squash! This one is a native to the Americas and will keep for up to three months in the right conditions. Click for more info, preparation instructions and recipes. And remember don't throw those seeds away, they are yummy too!
BUTTERNUT SQUASH: Doesn't the name just sound delightful? In the history of our other crops, I've often talked about where we imported them from, but this week's crop started right here. Modern ...
Late Summer at the Farm
So it's two for one week (or in truth, I was away at our farmer's second home,North Bay, this past week and am playing catch up). Here is this week's post on Sweet Peppers and be sure to take a look at the previous post on Tomatoes!
Sweet bell peppers are another vegetable in the nightshade family of plants, along with our other peppers, eggplant, tomatoes and potatoes. Bell Peppers are perhaps the most common pepper we see ...
Ok....still have some eggplant lying around? Here are some more recipes to utilize all the great varieties of eggplant we are seeing.
I had to laugh when I read "eggplants are nutritionally challenged" in my produce book. It follows (and redeems itself) by saying " but is valued in vegetarian dishes for their meaty flavor and te...
We've moved onto Jalapenos. Do you know they can turn red if you leave them out in the field long enough? But who can wait!
Botanically, jalapenos are fruit pods from the nightshade family in the genus, capsicum. Jalapenos are mostly available green, turning red as they mature, but sometimes waiting for them to turn re...
Still have cucumbers? Make a quick cucumber salad that will refresh any summer's day:
3-4 medium cucumbers
1/2 cup thinly sliced onion rings
1/2 T celery seed
1 tsp. salt
1 cup vinegar
1/2 cup white sugar
Wash and slice cucumbers thinly. Combine with onion, celery seed and salt. Mix together vinegar and sugar, stirring until sugar dissolves. Pour over cucumber mixture. Cover and refrigerate at least 24 hours before serving.
We all know our farmer Salena loves these skinny little eggplants, but did you know they are actually a fruit? Here is some more about this beautiful summer crop...
ASIAN EGGPLANT: Eggplant is actually a fruit (it’s part of the same nightshade family that includes the other confusing is-it-a-fruit-or-a-vegetable plant, the tomato). In the U.S., eggplant tend...
The bounty of Summer!
Yikes! It's Week Ten already!! Did you love the aroma of all that fresh basil this week? Basil doesn't stay fresh long, so use it or put it up within a week. Here is a recipe for the standard pesto and a few uses for it!
http://stonerunfarmcsa.wordpress.com/2014/08/01/csa-week-ten-basil/
Basil is one herb you want to use or store within a week. Because the oils in the leaves are the source of that wonderful aroma and taste, drying basil is not recommended. When using it in cookin...
{Jen again} Would love to see your photos of your braided onions if you do it! (see below video). Here is my first attempt: Not as tight, but pretty darn good. I imagine hanging them on the back of the pantry door to snip off one when I need it.
It's Jen (your CSA Blogger). Yesterday when I picked up my share they were braiding the onions on the barn floor. Of course I couldn't resist a try. I'm not sure which video Salena was using, but I found this one that does the trick. At the end she gives you a quick tutorial on how to braid or plait if you've never actually braided before. Give it a try!
If you've ever wondered about plaiting onions to store them through the winter, this clip shows you how. If you can plait hair (or string or rope), you can p...
Week Nine!!! Here to talk about one of my favorites...Leeks!!
LEEKS: Another of those foods with a lot of green leaf. This one though you aren't eating the tops of. I think they would make a nice fan though on a hot summer's day or a good flyswatter. Th...
For Week Eight, I'm focusing on one of my favorite of the U Pick herbs....lemon balm.
One of the first herbs my Aunt Pat (a wonderful gardener, cook and herbalist) gave me was lemon balm. It's one of those herbs that is gorgeous, easy to grow, prolific, has multitudes of uses and s...
Zucchini...zucchini...zucchini.
Did you know one zucchini is a "zucchina" and more....
Ah....zucchini. The one vegetable there never seems to be too little of. You have heard the zucchini stories. The one where you open your front door and someone has left them on your steps or yo...
Posting today with some helpful health information and some recipes for those cucumbers. I'll be back Thursday with some ideas for that never-ending summer crop...zucchini.
Ahhhhh. Just as we enter July and Summer starts to heat up, here come the cucumbers. The high water content of cucumbers (about 96%) make them a great choice to help hydrate the body. When the bo...
Stone Run Farm's cover photo
While writing this weeks CSA blog, I realized I never actually hit "Publish" on last week's post. So here is Week 5, a little about saving kale and herbs and tomorrow I will post this week's update about carrots and cucumbers!
Since we aren't particularly focusing on one crop this week, I though I would just write a little bit about what is going on in my kitchen with our crops. Right now we are seeing curly leaf kale ad...
Week 6-local honey $15/lb, fresh pasture-raised chickens for sale today from 2:30-8:30pm. Frozen here after. Reserve your's today!
Photos from Stone Run Farm's post
Garlic Scapes are cute little buggers and harvesting them helps the garlic bulbs grow stronger. Here is a little bit more about this weeks featured crop...
Garlic Scapes: Garlic is amazing for lots of reasons, but the best reason is... the whole plant is edible. This includes the scapes, which are treats that come along each early summer and are ra...
Still not sure what to do with your kohlrabi...this article might give you some more ideas...
Q: There's an enormous sack of weird-looking bulbs in my fridge. What should I do?! A: Breathe. Get a peeler and start peeling them. Soon you'll have pickles (or something else delicious) a...
Onions, peas, kohlrabi, kale, radishes, and duck eggs with one muddy farmer!
This week's CSA Blog features all that lettuce and a bit you probably didn't know about Kohlrabi.
So by now you're probably wondering what to do with all that lettuce? Am I right? Two weeks ago, you were thinking... thank heavens fresh greens... and now you are wondering what can I do ...
CSA Week 2
The Newest Residents
Are you ready for Week 2? Here's a little bit about Parsley and Swiss Chard, which you will be seeing this week.
PARSLEY: Parsley is an excellent source of vitamin K and vitamin C as well as a good source of vitamin A, folate, and iron. Parsley is also good for digestion. As with other bitter herbs, parsle...
CSA Week One :: A Blogger's Look
First harvest week, deliveries, and pigs!
Rising Sun, MD
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