Week Five Shares

Week Five Shares, June 22nd

Happy for the rain late last week, especially on Saturday! Rainy days are a perfect Farmer's Holiday - but there's always some work to be done!  

Looks like our greens are done for the spring & early summer season. I tried to give at least a couple recipes to help with the strong, green spring season we had, hopefully y'all didn't get too burned out on the greens. We should have more coming along late summer and into the fall.

Week Five Contents Include:
Red Bunching Onions
Green Peppers
Sweet & Hot Peppers


Chocolate Chip Zucchini Bread

3/4 cup sugar 
3 tablespoons vegetable oil 
2 large eggs 
1 cup applesauce 
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray


  1. Preheat oven to 350°.
  2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

via Cooking Light


Yellow Squash Ribbons with Red Onion & Parmesan

4 medium yellow squash and zucchini (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion OR use red 
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese


  1. Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard core of squash.
  2. Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

via Cooking Light

Week Four Shares

Week Four Shares, June 15th

We are almost in drought-like conditions and needing relief soon for our crops and bigger crop fields as well. This heat & humidity have been intense lately, I'm sure you all have been feeling it. There's only so much our irrigation system can do with relentless sunshine, no cloud cover and upper 80 degree temps. Always some extreme that our farm is dealing with hah! - heat or rain... Fingers crossed for some let-up these next few days. 

A very special treat for y'all are some Gilkision Farm Black Raspberries!! Luckily, our friends at the Gilkision Farm have been able to provide pints for each share! So happy to have great friends to spoil our share members!

Week Four Contents Include:
Red Bunching Onions
Romaine Lettuce
Gilkison Farm Black Raspberries

Recipe Ideas For Your Share

Fast Raspberry Scones

2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)

**Add some dark chocolate, you won't regret it!


  1. Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
  2. Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
  3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

via Martha Stewart


Rotelle with Onions, Cucumbers, and Herbs

6 tablespoons extra-virgin olive oil, divided
3 pounds Vidalia or other sweet onions, sliced crosswise into 1/2-inch-thick rounds
Coarse salt and freshly ground pepper
1 pound rotelle (wagon-wheel pasta)
1/2 English cucumber or 2 Persian cucumbers, unpeeled, very thinly sliced crosswise (about 1 cup)
2 cups packed fresh herbs, such as mint, tarragon, basil, and parsley, leaves torn into pieces if large
1/4 cup Champagne vinegar


  1. Preheat oven to broil, with rack about 8 inches below heating element. Brush a rimmed baking sheet with 1 tablespoon oil, and arrange onions on it in a single layer. Brush onions with 2 tablespoons oil; season with salt and pepper. Broil onions until golden brown on top, about 15 minutes. Flip onions and broil until golden brown on other side, 5 to 7 minutes more. Transfer to a large bowl.
  2. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to bowl with onions. Let cool 15 minutes. Gently stir in cucumber, herbs, remaining 3 tablespoons oil, and vinegar and toss to combine. Season with salt and pepper to taste.

via Martha Stewart


Week Three Shares

Week Three Shares, June 8th

Another great week on the farm! The season is definitely moving right along, lots of tomato, pepper, squash and other blossoms showing their bright colors - promising for the shares to come! 

Week Three Contents Include:
Red Bunching Onions
Romaine Lettuce
Leaf Lettuce



Rigatoni with Broccoli and Sausage

Coarse salt and ground pepper
1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage, casings removed
Parmesan, grated, for serving
(Can even add some Cauliflower or Kohlrabi too!)


  1. In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.

  2. Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  3. Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

Cook's Note: If you're in the market for a simple, comforting pasta dish, look no further: This Italian-inspired combination is easy enough that kids can lend a hand. Let older helpers cut off the broccoli florets while little ones have fun whisking together the sauce. Feel free to use turkey or chicken sausage for a lighter meal.

via Martha Stewart


Tuna-Noodle Casserole with Cauliflower

4 tablespoons unsalted butter, plus more for dish
8 ounces pappardelle or other similar wide noodles
Coarse salt and freshly ground pepper
1 pound cauliflower, broken into 1-inch florets (about 4 cups)
1 medium yellow onion, finely chopped (about 1 1/4 cups)
2 stalks celery, cut at an angle into 1/8-inch slices (about 1 cup)
5 tablespoons all-purpose flour
2 cups whole milk
2 cans (5 ounces each) solid tuna in water, drained and flaked
1/2 teaspoon hot sauce, such as Tabasco
1/4 cup lightly packed fresh flat-leaf parsley leaves


  1. Preheat oven to 375 degrees. Butter a 2 1/2-quart casserole dish. Cook pasta in a large pot of salted water 4 minutes. Add cauliflower; cook until tender, 4 to 5 minutes more. Reserve 1/2 cup water; drain pasta mixture. In same pot, melt butter over medium heat. Add onion and celery, season with salt, and cook until onion is softened, about 8 minutes. Add flour; cook, stirring, 2 minutes. Slowly stir in milk until mixture is thickened, about 3 minutes. Remove from heat; stir in pasta mixture, tuna, and hot sauce. Season with salt and pepper. If mixture is too thick, add reserved pasta water.

  2. Transfer to prepared dish; cover with parchment-lined foil. Bake 15 minutes. Uncover, increase heat to 425 degrees, and bake until lightly browned, 10 to 12 minutes. Top with parsley; serve immediately.

via Martha Stewart

Week Two Shares

Week Two Shares, June 1st

Our CSA deliveries went swimmingly last week, the first shares got our to all of our members rain or shine! Looks like we've got some more water coming for our plants today too!

Week Two Contents Include:
Leaf Lettuce
Romaine Lettuce

Recipe Ideas For Your Share

Apple and Poppy Seed Coleslaw

2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrot
1 Granny Smith apple, julienned
2 tablespoons mayonnaise
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 tablespoon poppy seeds
Kosher salt and freshly ground black pepper, to taste
(Can even add some Kohlrabi too!)


  1. In a large bowl, combine the green cabbage, red cabbage, carrot and apple.
  2. In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.
  3. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
  4. Serve cold.

via Damn Delicious


One Pan Cabbage & Sausage with Rice

3 tablespoons extra virgin olive oil, divided
14 ounces smoked (fully cooked) turkey or chicken sausage, sliced into rounds
1/2 head of cabbage, cut into thin slices
1 small yellow onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/4 cups low sodium chicken stock
1 (15 ounce) can fire roasted tomatoes in their juices
1 cup instant brown rice


  1. Heat 1 tablespoon olive oil in large nonstick skillet on medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown. Remove to a plate, blot with paper towels if needed, and set aside.
  2. With a paper towel, carefully wipe out the skillet. Heat the remaining 2 tablespoons olive oil on medium high. Add the cabbage, onion, salt, and pepper and cook the onion begins to soften and brown, about 5 minutes. Add 1 cup of the chicken stock, cover and reduce heat. Simmer for 10 minutes, then add the remaining 1/4 cup chicken stock, canned tomatoes in their juices, and rice, stirring well. Bring to a boil, stir again, then cover and simmer on low heat for 5 minutes. Stir in the reserved sausage slices mixing well, then recover and remove from heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.

via Well Plated by Erin

Week One Shares

Week One Shares, May 25th

Our CSA deliveries are rolling with lots of bountiful, green Week One shares.

Week One Contents Included:
Leaf Lettuce
Romaine Lettuce
James Farm Mixes

What's a Kohlrabi?

Kohlrabi is part bulb, part bundle of greens, it offers a delightful combination of familiar tastes. It has the texture of a radish and the sweetness of jicama, with a slight hint of broccoli. Along with other cruciferous vegetables, kohlrabi is member of the brassica clan and is packed with vitamin C and potassium.



Recipe ideas for your share

Kohlrabi Slaw

Kohlrabi, cut into matchsticks
Apple, cut into matchsticks
Olive oil
Fresh lemon juice
Salt and pepper

Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

via Martha Stewart


Mashed Cauliflower and Kohlrabi 

1 head cauliflower - cut in florets
1 kohlrabi - peeled and cut in large chunks
½ c plain yogurt (or Greek yogurt) - low fat
1 tbs horseradish
1 tsp sea salt
½ tsp pepper
¼ c chives - minced + 2 tbs for garnish


  1. Using a steamer basket, bring 3 inches of water to a boil then add cauliflower and kohlrabi.
  2. Steam until veggies are fork tender - about 8-10 minutes.
  3. Once veggies are cooked, pour out the cooking water and remove steamer basket.
  4. Add veggies back into the same pan and use a potato masher to smash the cauliflower and kohlrabi together. (Let the kids help!)
  5. Next, add in yogurt, horseradish, salt, pepper and ¼ c of chives.
  6. For an even smoother texture, use an immersion blender or electric mixer.
  7. Serve with extra chives on top.

via The Lemon Bowl