FALL in love with our veggies

CSA week 25

  • Radishes-daikon
  • Turnip Thinnings
  • Arugula
  • Kale
  • Chard
  • Mizuna-mustards
  • Komatsuna
  • Winter squash
  • Peppers
  • Okra-beans-eggplant
  • Herb


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Welcome CSAers!

We are getting more and more into fall crops even though it still feels like summer most days. Soon we will have to say so long to the okra which is slowing down significantly and the bean plants which are in the process of being ripped out.

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This week we planted more leeks, green garlic and bunching onions. We also reseeded some beets. Carrots, turnips and radishes were thinned to make room for the plants to grow. We weeded the cabbage and noticed that they are starting to form heads. It was exciting to see the delicate but delicious bok and pak choi getting ready for harvest! We brought a few to market and you should expect to see some in the share in the coming weeks.

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I hope you all are loving all the greens as much as I am! Here are some recipes for using those leafy beauts.


-Erica, farm apprentice




Roasted Apple and Arugula Salad with Honey Vinaigrette

10 slices pancetta

2 small apples

1 bag of arugula

½ pound of shaved parmesan

thyme, pepper

Preheat oven to 350 degrees. Cut apples into bite sized pieces and place on baking sheet cut side up. Sprinkle with thyme and pepper. Bake until soft, approximately 20 minutes. While apples are roasting, fry pancetta until crisp and make the vinaigrette:


½ cup honey

½ cup extra virgin olive oil

1 tablespoon stone ground mustard

½ cup red wine vinegar


Put arugula on a plate and top with pancetta, half an apple and some parmesan. Drizzle vinaigrette over it.


Radish/Turnip Top Soup with Lemon and Yogurt

4-8 cups radish or turnip tops

1 tablespoon butter

1 onion, sliced thinly

1 large russet potato (approx. 1 pound), scrubbed, quartered and sliced thinly

Sea salt

4 cups water or broth


Finishing Touches

Juice of 1 lemon

Sea salt and pepper


Thinly sliced radishes or turnips

Sort through the tops and discard any tops with little leaf or thick stems. Melt butter in a soup pot over medium heat. Add onion. Lay potato slices over them and cook for several minutes. Stir and cook over low heat for 15 minutes, occasionally mixing. Add two teaspoons of salt and the water or broth and bring to a boil. Lower the heat and cook until potatoes are tender. Add the greens to the pot and cook until wilted. Let the soup cool a bit, then puree it greens and all. To finish add lemon juice and season with salt. Ladle into shallow bowls and top with a spoonful of yogurt and sliced radishes or turnips.


Vegetable Lasagna with Kale, Lentils & Carrots

This recipe blog contains plenty of yummy vegan recipes and mouth-watering desserts. This is a recipe for a kale lasagna, you could also layer with ricotta cheese and top with mozzarella if you’d like.



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