Author: Rebecca

Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts

Farm members: This recipe is double what is printed in your newsletter. You will have to halve the ingredients to accommodate the amount of arugula in your weekly shares. Ingredients SERVINGS: 10 Caramelized Onions 2 tablespoons olive oil 1 1/4 pounds red onions, thinly sliced 2 tablespoons balsamic vinegar Candied Walnuts 1/3 cup (packed) golden Continue reading >>

Week 15: September 12, 2015

FALL HARVEST This week fall actually is in the air and it is somewhat enjoyable. The apples are ripening for fall cider, the winter squash are hardening for storage, and the last blossoms on the fireweed have turned into white fluff. Eric’s mind is wondering off the farm and into the woods and the pursuit Continue reading >>

Week 14: September 5, 2015

GROWING ROCKS You may have heard an apology for complaining about the cold weather in the newsletter two weeks ago. Several of you said it best, “If you don’t like the weather just wait five minutes.” We actually considered putting the AC unit in the window of our house this week for the first time Continue reading >>

Week 13: August 29, 2015

A BEAN ADDICTION This week you are getting a farmer’s market treat! Fresh cranberry beans. Please, we beg you, find a way to use these little beans fresh in a dish because they really are a short-season treat. Of course, they can be enjoyed all winter long as a dry bean if you insist. We’ve Continue reading >>

Week 12: August 22, 2015

MOTHER NATURE Is there any profession greater impacted by weather than produce farming? We don’t think so. Our entire season rests in the hands of Mother Nature. We’re not talking about having to work in the rain a day or two, that we can handle. Rather the uncertainty of what the weather will bring averaged Continue reading >>

Week 11: August 15, 2015

NEW WEEK, SAME PLAN Last week we had big plans to get new ground worked up and planted. The organic winter rye seed arrived on Monday as planned and we went to “breaking new ground” that evening and broke a weld on our new plow instead. Thankfully, Eric’s brother owns a welding shop so it Continue reading >>

Week 10: August 8, 2015

TURNING NEW GROUND We’re exactly half way through the farm-share season and planning for some variety in the next two months. Some greens we had in the spring that were done by the time our shares started will be making their way back into our kitchen are the weather starts to cool and the days Continue reading >>

Week 9: August 1, 2015

NOTHIN’ BUT SUNSHINE The garlic is out of the ground! Our two high school gals worked with us half the day Wednesday to get all the remaining garlic out of the ground and hanging in the high tunnel to dry. It feels like fall when you start putting things away for winter. But the reality Continue reading >>

Pea Pod Salad

This week, I received a unique recipe from a member. It coincides with this week’s farm share. There are several optional ingredients, so go ahead and make it your own. She says, “I never go with recipe amounts – I go with what’s available.” Ingredients Pea pods. Blanch in boiling water for a minute and Continue reading >>

Green Beans with Mushrooms and Sage

Ingredients 1 lb fresh green beans, trimmed and cut into 2 inch pieces 2 tablespoons butter 2 tablespoons olive oil 1⁄4 cup fresh sage leaf, chopped 4 ounces sliced fresh mushrooms 3 cloves garlic, minced 1⁄2 cup chicken broth 2 tablespoons white wine or sherry 1 teaspoon Worcestershire sauce salt and pepper Directions In a Continue reading >>

Week 8: July 25, 2015

BEANS, BEANS Out with the old veggies and in with the new! Beans are a summer staple in our home and they are about to become a regular item in your share. We have planted several varieties (greens, golden wax, dragon’s tongue, blue coco) to keep things changing for you. If you have an urge Continue reading >>

Fresh Salsa

Ingredients 3  medium tomatoes, coarsely chopped, drain juice 1 small sweet onion, finely chopped 1/2 bell pepper, finely chopped 1 jalapeno pepper, finely chopped (optional) 1 garlic clove, finely chopped 2-4 tablespoons fresh cilantro, finely chopped 2 tablespoons lime juice 1/2 teaspoon ground cumin (optional) salt and pepper to taste Directions Combine and enjoy a Continue reading >>

How To Freeze Kale

Preserving this iron-rich super food is one of the simpler preserving projects you’ll undertake in your kitchen. Thoroughly wash the leaves. You can freeze stems, which make a nice addition to soups and stir fries, but plan to do so separately from the leaves. Remove leaves from stems, roughly chop. Blanch leaves for 2.5 minutes, Continue reading >>

Week 7: July 18, 2015

BEETLES AND TOADS The peas are already on their way out. It seems like they just started fruiting and the first row we planted is already starting to fade to yellow vines. Unbelievable how quickly we are breezing through the summer. We Grow’s shares may look a little different by the end of week seven Continue reading >>

Southern-Style Collard Greens

Ingredients 6 smoked bacon slices, finely chopped 1 medium-size sweet onion, finely chopped 1/4 pound smoked ham, chopped 6 garlic cloves, finely chopped 48 oz chicken broth 1 1/2 lbs fresh collard greens, washed and trimmed 3 tablespoons apple cider vinegar 1/2 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper Directions Cook bacon in a Continue reading >>