Weekly Farm Notes :: September 28th, 2016


TasteBuds is holding it’s 4th Annual Farm Tour this weekend and we are participating! We will have our gates open so stop by to see what we are growing and enjoy the clean country air. For more information and to purchase tickets, check out this link. We hope to see you there!

See you at market!


September 28th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • Daikon Radish & Greens {M/CSA}: did you realize daikon radishes are a good source of Vitamin C? Just one cup (sliced) provides about 30% of your RDA of this very important vitamin.
  • Green Bell, Jalapenos & Habaneros {M/CSA}: why purchase hot sauce when you can make your own! Check out this post on making Aged, Fermented Hot Pepper Sauce and pick up some of our peppers now to get started! The holidays are only a few months away – wouldn’t homemade hot sauce make an awesome gift for your spice-loving friends?!
  • Basil, Lemon Balm, Parsley & Rosemary {M/CSA}: the MSFM blog has a great article on preserving fresh herbs. Heather talks specifically about freezing herbs as-is and also turning them into pesto and then freezing the sauce.
  • Pak Choi {CSA}: kimchi, the spicy Korean condiment, is traditionally made with cabbage but here, bok choy (or pak choi) is the main component. If you like spicy food, this is definitely a recipe to try.
  • Giant Red Mustard Greens {CSA}: With a hint of fall in the air (finally!), soup season is here. Give our Mustard Greens Soup with Almonds and Poblanos recipe a try. If you want to kick it up a notch, substitute the milder poblanos for jalapenos or habaneros we have available this week.
  • Collards, Red Russian Kale & Toscano Kale {CSA}: We just posted a new recipe – Green Coconut Soup Base. In it, I call for Summerfest Asian greens but you can definitely use kale or collards in it’s place. This is also a great way to use the garlic and hot peppers!
  • Garlic {CSA}: put this recipe in your back pocket for when cold and flu season hits: Immunity Soup. It includes lots of garlic and pepper and can be garnished with whatever is in season (sliced salad turnips and wilted greens sound like a great addition!).
  • Japanese Salad Turnips & Greens {M}: if you aren’t sure how to use your greens, check out our Yogurt & Greens Dip recipe. It’s an easy and delicious way to make sure they don’t go to waste.

Farm Tour Pictures + Spring Details


Instead of my regular recipe post, this week I am going to share some farm photos from my recent visit. Gina was working her day job and Mark was busy with errands so it was mostly Cormac (my son), Henry (the small farm dog, aka, our tour guide!) and myself exploring. Being on the farm was a great reminder of how much work it takes to get produce from farm to plate. We owe Mark & Gina a world of gratitude!

Also, a couple items to know about for the upcoming months:

  • Walking to Spring CSA Session: here are some items you can expect during the upcoming session: turnips, beets, radishes, spinach and cabbage.
  • Mushrooms: we are starting to grow mushrooms! You can expect to see oyster mushrooms this spring and shiitake mushrooms closer to the fall.
  • Plant Starts: we will have plant starts available to purchase soon. We have tomatoes, peppers and herbs but please let us know if there is anything you would like us to start for you!

That’s it for now. We hope you enjoy the farm pictures below!


Mya and Theo Henry Cat High Tunnel Outside fields High tunnel Henry in high tunnel Food Food 2 high tunnel Cormac exploring Cormac exploring Food 3 Food 4 Food 5 Food 6 Food 7 Mark watering Field Farm tools Donkey Goats and chicken Donkey and goat Donkey, goat and chicken Cormac and Henry View walking towards back of farm Pigeon Mountain plants Henry Looking back towards farm Cormac exploring Cormac and Henry Take time to smell the flowers Exploring the hay Hay and pitchfork Farm tools Sky Tractor Plant starts Plant starts Plant starts Plant starts Plant starts Mark watering plant starts Farm dogs Scale Rooster