Archive for June, 2013

I was so darn excited that I was done early with the newsletter I forgot to wait for Scott to take the picture.  I completely forgot!  Here it is now……IMG_0946

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Another wonderful week. It sure is nice to say this.  I love it when we harvest a crop and within 24 hours something new moves in.  The Chinese Cabbage was harvested in the morning and by the next morning 200 kohlrabi starts took their place.  Same for the Radishes.  They were out-Scott does his magic, cleans everything up,  prepares the area and says “it’s ready for you” and I had Daikon Radish seeds planted by supper.  Things are running pretty smoothly around here.  We are staying ahead of the weeds and all crops seem to be settling in.  We laughed on the first day of Summer because we both said “Man, it’s over”…..if it isn’t planted or planned by now we are out of time….crazy to think this way.

A quick photo tour of the garden.


This nice lady greets me at the greenhouse.

Tomatoes around the corner.

Tomatoes ripening on the vine.

Beautiful Potato Flowers.

Beautiful Potato Flowers.

Broccoli Plants starting to head up.

Broccoli Plants starting to head up.

One of us will soon be eating this little cucumber.

One of us will soon be eating this little cucumber.

On of the cucumber rows.

One of the cucumber rows.

Savoy Cabbage just starting  to head.

Savoy Cabbage just starting to head.

The Garden offered up many options this week and  it was hard to winnow down the selection so we were certain the box lid would close (a common mid summer problem), and that we would not all be overwhelmed with leafy green overload.  Fodder!-In Scott’s words.   Over 3.5 inches of rain fell last week. Gratefully we have not had any flooding issues and even though it is wet and mucky in places we are thriving.


Lettuce-A sweet, dark leafed head.  It glows under the row cover when the sun is just right.  A favorite, and makes a beautiful salad.  A second lime green lettuce is also included this week.  We were unimpressed with it’s performance but it is very tasty.  It’s called “prize head”-not in our book.  Anyway, an add on here it will make a pretty accent in the salad bowl.

Sugar Snap Peas-They are here!  Our first picking through a huge patch….this is just the beginning!  This variety is called Sugar Ann.  The earliest sugar snap pea to produce in our area.  Ripening few days ahead of the others.  You can eat the entire pea-pod and all.  Great for snacking.

Chinese Cabbage-WOW! These loved the cool Spring.  HUGE! heads.  Will hold well in the refrigerator for a looooooong time. We cut it in 1/2 soak it in the sink in cool water, rinse and store it in sealable plastic bags in the fridge ready for future use. Tastes great raw too in salads or on sandwiches.  A few interesting recipes at the end of this post too.

Salad Turnips- We are harvesting all 4 varieties this week.  Scarlets are the spicier ones-whites quite mild.  Remember the greens are edible too.  Sauté and serve as a side or atop  a bowl of your favorite pasta dish.

Fennel-Another crop that really loved the cool Spring….this is the first harvest of more to come.  Fennel fronds taste really delicious added to water with citrus wedges (lime, lemon, orange).  Very refreshing.

Radish-A small forgotten patch.  We seeded an area in and covered it with row cover and forgot about it until this week.  So, the last few gems until Fall.

Cilantro-A nice flavorful bunch.  A quick salad dressing is olive oil and lime with a bit of chopped cilantro mixed in.  Or added to a favorite mexican dish.

Strawberries-Baraboo Group only.  Delicious and Sweet.  We are thrilled that we are able to add this crop to our CSA weekly offering.

The “extra/trade” box  will have a few surprises…..snow peas (the delicious long skinny guys) have just started to produce-grab a handful if you wish.  A few smaller heads of broccoli and some monster heads of chinese cabbage too.


lettuce, kale, garlic scapes, peas, broccoli

Coconut Cilantro Rice

This is a guest post from For the Love of Cooking.

After looking online for different Asian rice recipes, I decided to make my own version of coconut cilantro rice. In this recipe I used light coconut milk (because that’s what I had on hand) but if you want the rice to have a stronger coconut flavor and to be extra rich then you should definitely use regular coconut milk. I think the cilantro gave it an extra special flavor and it really paired perfectly with the Asian Salmon and the Garlic-Ginger Bok Choy Sauté.  It turned out really delicious and we all loved it, even my daughter, who usually doesn’t care for rice.

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and coconut milk then season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.


Coconut Cilantro RiceYield: 4-5

Total Time: 30 min.


  • 1 tsp olive oil
  • 1 clove of garlic
  • 1 cup basmati rice
  • 1 cup chicken broth
  • 1 cup light coconut milk
  • 1/2 cup fresh cilantro, chopped
  • Sea salt and freshly cracked pepper, to taste


Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and coconut milk then season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net


Recipe for Spicy Mexican Slaw with Lime and Cilantro

Spicy Mexican Slaw with Lime and Cilantro
This Spicy Mexican Slaw is a salad I make over and over again!

Don’t you love it when you stumble on a recipe with such a perfect combination of ingredients that after one bite you know you’ll be making it over and over again? That’s just how I felt when I tasted this fabulous cabbage salad. I have in fact made it two more times in less than two weeks, and completely loved it each time. As soon as I read the recipe in Fine Cooking Annual 2008, with an ingredient list that included cabbage, cilantro, mayo, and lime I knew I’d be making it soon. I did adapt the recipe a little, and since I like my cabbage salads to stay crunchy, I completely ignored the recipe instructions to salt and drain the cabbage.

Spicy Mexican Slaw with Lime and Cilantro
(Makes about 4 servings, recipe can be easily doubled. Recipe adapted slightly fromFine Cooking Annual 2008.)

4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
(You can use all green or all red cabbage.)
2 green onions, thinly sliced
1/2 cup chopped cilantro (or more)
4 T mayo
3 T fresh lime juice (more or less to taste)
hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce when I first made this, but lately I’ve been using Sriracha sauce)
salt to taste (I used Vege-Sal)


Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. (I use a Mini salad spinner to wash herbs and spin them dry.) Combine cabbage, green onions and cilantro in large salad bowl.
In small bowl, whisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)
Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.
This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you’re making extra you might want to use all green cabbage, although I didn’t mind the pink color at all when I ate the leftovers!

Printer Friendly Recipe

By: starvingchef

{mustard glazed chinese cabbage}[gluten-free]

chinese cabbage e1360295164710 {mustard glazed chinese cabbage}[gluten free]


1 chinese cabbage, cut into quarters


1 ts honey

2 garlic cloves, pressed

1 ts olive oil

1 ts dijon mustard


Mix all ingredients for the marinate and glaze the cabbage with it. Place them onto a baking sheet and bake it until they are golden brown. Sprinkle it with chopped scallion when served.

Easy Chinese Cabbage Soup

Easy Chinese Cabbage Soup

Printable recipe
By Pig Pig’s Corner

Prep time: 5 mins
Cook time: 15 mins
Yield: serves 2-3


  • 1 head Chinese cabbage – cut into strips
  • 1 1/2 cups low sodium chicken stock
  • 3 tbs goji berries
  •  Salt
  •  White pepper powder


  • Place chicken stock into a pot and bring to boil.
  • Add all the cabbage and leave to cook until they are wilted. This should take about 10 mins or less. [1 1/2 cups of liquid is not enough to cover all the cabbage, don’t worry, the cabbage leaves give out a lot of water.]
  • When all the leaves are soft, add goji berries and leave to simmer for another 5 mins.
  • Season to taste with salt and pepper.


  • Marmite works well too.
  • If I run out of low sodium chicken stock, I use water + a bit of Knorr chicken powder.

Chinese Cabbage & Fennel Salad

This salad is crisp and tastes really refreshing!

Ingredients for 2 servings

-1 fennel bulb/1 φινόκιο
-1 Chinese cabbage/1 Κινέζικο λάχανο
-2 stalks spring garlic/2 πράσινα σκόρδα
-1 green apple/1 πράσινο μήλο
-1 lime/1 λαϊμ
-1 tsp mustard/ 1 κ.γ. μουστάρδα
-2 tbsp olive oil/2 κ.σ. ελαιόλαδο
-some leaves of the fennel/λίγο φρέσκο μάραθο (το πάνω μέρος από το φινόκιο)
-salt to taste/αλάτι
-3 tbsp raw pine nuts/ 3 κ.σ. ωμο κουκουνάρι

Finely chop the Chinese cabbage, the fennel bulb, some of the fennel leaves and the apple. Juice the lime and mix with olive oil, mustard and salt. In a bowl mix the salad, pour in the dressing and top with pine nuts.

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I did not realize that last weeks post only went to those that signed up for direct e-mail updates and not the general blog in time for the 3 pick up on Monday…..all fixed now.  Sorry for any confusion.
Another big week here in the garden.  We are pleased that all 200+ pepper plants are settling into their new home.  Lots of delicious and colorful sweet bells, bull horn varieties as well as a fun mini sweet called Lunchbox. 4 hot and medium hot varieties too for salsas and stuffing.  The eggplants are happy next to their neighbors the cauliflower and both crops enjoyed a few perfect rain showers.  We transplanted all the watermelon and muskmelon starts out on Thursday night.  3 of our favorite watermelon and a reliable and tasty muskmelon called Pride of WI.  It should be quite a bounty!  We finished the watermelon job with time to spare and quickly seeded in a long long row and then some of edamame.    Anytime we had a spare minute we would WEED and WEED and WEED.  This is the time of year that is so important to stay on top of all the weeds, they can quickly overtake a patch and choke out a crop.  The sweet potato slips I mentioned last week arrived and are beautiful.  Scott and I will get them transplanted in tomorrow as the last big deal crop  to get in the ground.
Maeve likes to play "train" when the boxes are lined up ready to be packed in the morning.

Maeve likes to play “train” when the boxes are lined up ready to be packed in the morning.

Salad Turnips-We look forward to these every Spring and Fall.  A nice crop of  4 varieties-2 white and 2 scarlet.  We should have at least a few weeks harvest.  Not too spicy and NOT the big Fall turnips.  Delicious raw on salads or can be roasted or fried.
Radishes-The same tasty mix as last week.  This harvest finishes up the bed.
Garlic Scapes-The top cutting of the garlic plant.  Tastes just like the garlic bulb that we will be eating in the near future.  Use it in any way you would use garlic.  Stores well in the refrigerator sealed in an airtight bag or container.
garlic scapes in the garden.

garlic scapes in the garden.

Lettuce-Another very pretty head this week, an oak leaf variety.
Spinach-A 1/4 pound bag for everyone!  We are thinking that this will be the last week.  The patch is slowing down.  Leaves are not as juicy and sweet as when the temperatures are cool and a few plants are wanting to bolt.  Spinach will revisit in the Fall.
Swiss Chard-Beautiful!!!! Big bunches.  Swiss chard looks (and tastes!) fantastic this year.  Long tender stalks and delicious thick juicy leaves.  Maeve was eating it right out of the garden as I was harvesting.
Pea Shoots-A treat!  Just cut these little mini vines and add to your salads or sandwiches.  Packed full of wonderful pea flavor.  They are  “cut and come again”.  Just snip with a scissor what you would like for your meal and they will keep growing.  Store on a bright windowsill in a shallow plate or bowl.  Keep moist water when needed.
Strawberries- 1/2 pound+ pint. Erdman group this week.  Baraboo group next week.  This is the first year of our berry patch and it is still developing.  We liked the idea of splitting the group so everyone would get a nice basket with their box.
Peas!!!, Chinese Cabbage, Fennel, Kale, Strawberries (Baraboo Group), Lettuce, Salad Turnips, Mint, Cilantro.  Here we go folks…..
Peas for next week.

Next weeks pea harvest!

Scott had to reinforce the trellis as the vines are so big and plentiful.

Scott had to reinforce the trellis as the vines are so big and plentiful.

Broccoli, and storage cabbage seeded in for another round....

Broccoli, and storage cabbage seeded in for another round….

A Few recipes……..

Garlic Scape Aioli

Two egg yolks *
Juice of one lemon
1/2 to 3/4 cups olive oil (extra virgin preferable and use the good stuff, you will notice the difference)
Garlic scapes, about a handful
Salt & Pepper to taste (a pinch or two should do it)


First, roughly chop the garlic scapes then give them a few whirls in the food processor until nice and small (no one wants lumpy aioli!).

Next, add the egg yolks, lemon juice, salt and pepper but DON’T turn on the blender yet! Get your olive oil ready. When you are ready add the olive oil in a steady, thin stream while pulsing the food processor. As soon as all the olive oil has been added, stop pulsing. You are making an emulsion here, so over mixing can cause it to “break” and separate.

If you’d like to add fresh herbs, chop them finely and gently fold them in at this point.

That’s it! You just made mayonnaise! It really is SO easy and the possibilities are endless. I’m thinking basil (pesto aioli with fresh tomatoes??), fresh parsley or even thyme and sage for a tasty chicken salad?

Homemade aioli, unlike the big vats of mayo at the grocery store, is fresh and is best consumed within a couple of days. Be sure to store in a lidded container and keep refrigerated.

Garlic Scape Pesto
1/2 lb. organic scapes (chopped into 1″ sections)
1 c. organic olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand.
Garlicky Swiss Chard and Chickpeas

Yield: makes 6 servings

Garlicky Swiss Chard and Chickpeas


1 tablespoon olive oil, divided
2 bunches Swiss chard, center stems cut out and discarded and leaves coarsely chopped
2 cups low-sodium chicken broth (or vegetable broth)
2 medium shallots, finely chopped (about 1/2 cup)6 medium garlic cloves, minced
15.5 ounce can garbanzo beans (chickpeas), rinsed and drained
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, optional


  1. In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
  2. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.
SWISS CHARD PANCAKES  recipe from Dorie Greenspan

This makes a lot of pancakes, but they freeze perfectly, so I always make the full recipe. If you think this is going to be too much for you, cut the recipe in half and use 1 egg and 1 yolk.


  • 2 cups whole milk
  • 2½ cups all-purpose flour
  • 3 large eggs
  • 1 small onion, coarsely chopped
  • 1 shallot, coarsely chopped, rinsed, and patted dry
  • 2 garlic cloves, split, germ removed, and coarsely chopped
  • Leaves from 10 parsley sprigs
  • 10 fresh chives, snipped
  • Salt and freshly ground pepper
  • 5 large or 10 small Swiss chard leaves, center ribs removed, washed, and dried
  • About ½ cup grapeseed, peanut, or vegetable oil


  • 1. Preheat the oven to 250 degrees F. Line a baking sheet with foil, and line a plate with paper towels.
  • 2. Put everything except the Swiss chard and oil in a blender or food processor, making sure you season the mix generously with salt and pepper, and whir until the batter is smooth. (If your machine won’t handle this quantity, work in batches.) Little by little, add the chard to the mix and whir to incorporate it. There’s no need to pulverize the chard — having some strands is nice.
  • 3. Pour ¼ to ½ inch of oil into a large skillet and place the skillet over medium-high heat. When the oil is hot (a drop of batter should seize immediately), spoon in a scant ¼ cup batter for each pancake — don’t crowd the pan: depending on the size of the pan, 4 pancakes is probably max per batch. Cook the pancakes for about 3 minutes, until the underside is nicely browned and the edges are browned and curled. Flip the pancakes over and cook for another 2 minutes or so. Transfer the pancakes to the paper-towel-lined plate, cover with more towels, and pat off the excess oil. Place them on the foil-lined baking sheet and keep warm in the oven while you continue to make pancakes, adding more oil to the pan as needed.
  • Serving:Traditionally, farçous are served with a salad as a main course, but you could serve fewer per portion as a starter or omit the salad and serve them as a side dish. If you want to serve thefarçous as an hors d’oeuvre, you might want to include a dipping sauce or topping of crème fraîche,cervelle de canut, or plain yogurt. You might also think about drizzling them with a little basil or parsley coulis— they don’t really need the coulis, but it’s a good combination.
  • Storing:You can make the farçous a few hours ahead, keep them covered at room temperature, and reheat them in a conventional oven or microwave before serving. Or you can pack them airtight (make sure to separate them with small squares of wax or parchment paper) and freeze them, then reheat as needed.

Swiss Chard Lasagna
Serves 6 to 8

You can sub in 2 pounds of frozen spinach for the Swiss chard if you really need to make this a pantry/freezer dish. This is going to sound nuts, but you can also go really light on the pasta. Simply space the pasta sheets a bit further apart in the dish – you can get away with 2 sheets per layer and you won’t even be able to tell it’s a lower-carb lasagna.


For the sauce:
About 20 basil leaves
4 cloves garlic
1/2 teaspoon salt
One 28-ounce can tomatoes

For the greens:
3 tablespoons olive oil
4 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches swiss chard, washed, stems trimmed, and cut into ribbons
Zest from half a lemon
1/4 cup white wine
3/4 teaspoon salt
juice from half a 1/2 lemon

For the cheese and lasagna:
One 15 or 16-ounce container of whole milk ricotta
1 1/3 cup grated parmesan (5 ounces)
8 ounces (1/2 pound) fresh mozzarella, finely chopped
8 ounces (1/2 pound) low moisture mozzarella, grated
2 eggs
Lots of freshly ground pepper
About 3/4 pound lasagna noodles

Preheat the oven to 375°F.

Make the sauce. Place the basil and garlic in the food process and pulse til finely chopped. Add the tomatoes and salt and blend until smooth.

For the greens: in a large saucepan with a lid, sauté the garlic in oil until golden over medium heat. Add the chard and lower the heat. Toss the chard with the garlic and oil, then cover for 4 minutes, until the leaves are wilted. Take off the lid and add the lemon zest, white wine and salt. Let most of the liquid cook off. Add the lemon juice. Stir, then set aside to cool slightly.

For the cheese filling: reserve 1 cup of the fresh mozzarella. In a small bowl, combine the ricotta, 1 cup parmesan, the rest of the mozz, the eggs, and lots of pepper. Mix well.

Now you’ve got to put the stuff in your lasagna pan, in this order:

  • 1/2 cup sauce
  • 1 layer noodles–enough to cover the sauce, leaving at least 1/2 inch in between each noodle
  • Half of the cheese filling, spread evenly
  • Half of the Swiss chard, scattered evenly
  • 1 cup sauce
  • 1 layer noodles
  • The second half of the cheese
  • Second half of the spinach
  • 1 layer noodles
  • 1 cup sauce
  • Remaining 1 cup mozzarella
  • Remaining 1/3 cup grated Parmesan

Bake, covered in foil, for 45 minutes. Place a baking sheet beneath to catch drippings. Remove the foil and let the lasagna cook for 20 more minutes.

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We have had a productive week.  The greenhouse is emptying out of all those tomatoes and the next round of summer seedlings have started.  We finally felt it was warm enough to plant the tomatoes…..and then the overnight temperatures still dipped pretty low.  The plants needed to get in the ground they were about ready to walk out of their pots!  We planted 166 heirloom tomato plants.  The usual rainbow assortment of cherry tomatoes that look so pretty mixed together and delicious slicers and paste too.  We look forward to tomato season every year.  The pea vines are just starting to flower, the cabbage is heading up, and the potatoes leafing out nicely.  We got all the zucchini and summer squash in too.  Lots of things checked off the list.  With the rain and cool temperatures is seems as if many crops double in size overnight. Weeds too have enjoyed the moisture and cool temperatures but we have just started our second pass through the beets and carrots and staying in front of everything so far.  We are excited that our organic sweet potato slips are being shipped this week from Oklahoma State.  They are shipping late due to the cold.  It will be nice to get this last big job completed.  I am sure I will say this many times throughout the summer but this is sure a different growing season than last year.  Opposite in every way.

Hope everyone enjoyed the rhubarb last week.  I tripled the recipe and made 3 crisps.  Gave one away and somehow overnight 1 1/2 of the remaining 2 disappeared!  Scott said in the morning he has had his share of rhubarb for the season!  Unfortunately, Maeve told me it tastes like rotten tomatoes and would only take that 1 bite.


Maeve harvesting the carrots.


We started these carrots in the greenhouse on March 3rd in large crates and then moved them outside when it was warm.  TRUE baby carrots are always a delicious treat in the Spring.  They are oh so sweet and tender and makes me realize every year with the first bite that any commercially grown carrot tastes like chewing on cord wood.  Also, did you know the bagged baby carrots sold in the grocery store are really just big ugly ones mechanically ground down and then soaked in bleach to keep the orange color since they are skinless…..ick!

We wash the carrots in an old wringer washing machine. A huge time saver.  It works great for the beets too.


Filling the wringer washing machine to wash the carrots.

A peek inside at the carrots.

A peek inside at the carrots.

Scott and Maeve having a quick snack break.

Scott and Maeve having a quick snack break.



As we were prepping the boxes this week we felt like bag maniacs!!  A reminder that the bags are biodegradable.  We dislike packaging/plastic as much as many of you do and avoid overly packaging the veggies as much as possible.  However, these leafy greens in the early boxes need to have a sleeve on them to stay ridged and fresh.  The bags help retain moisture and prevent wilting.

CARROTS- Just shy of a pound for everyone.  Beautiful TRUE Baby Carrots. A gourmet treat!  Very tasty roasted in the oven.  Carrots have strong cleansing properties and are effective in detoxifying the liver and great for your skin.

MIZUNA  A leafy Japanese vegetable that is used in a Japanese soup called nabemono. A mustard green.  The taste is a combination of bitter and peppery.  The leaves are green and serrated; the stalks are narrow and white. Both leaves and stalks are edible. Can also be stir fried, pickled, and eaten in salads.  Makes a great pesto with a few cashews and tossed with farro or your favorite pasta.  It reminds me of arugula.  It also freezes well after a quick blanching for future meals.  Very rich in vitamins E,C,A and high in Magnesium.  Beneficial to all lung and airway functions.

SPINACH-A smaller bag this week as we picked heavily last week.  With this cooler Spring we are hopeful that it will stick around for awhile.

RADISH-2 little gems this week.  A longer one with a white tip called French Breakfast and a round beauty called Rover.

Harvesting the radishes.  We grow them under row cover for pest protection.

Harvesting the radishes. We grow them under row cover for pest protection.

Pac Choi--We have finished harvesting the crop this week.  This variety is called Win-Win Choi.

The romaine lettuce triple rinsed and ready to be bagged.

The romaine lettuce triple rinsed and ready to be bagged.

Romaine Lettuce-Delicious, crunchy leaves.  For some reason this variety is one of my favorites…These are the ones that work great as your “bread” for sandwiches as they are a bit more ridged.

This is a good week to have a nice mixed green salad with all your meals.  Lots of different flavors, colors and textures.


radish, salad turnips in scarlet and white, lettuce, and vitamin greens

Pac Choi and Mustard Greens Soup with Poached Egg

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Pac Choi and Mustard Greens Soup with Poached Egg

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Loving Dove Farm and locally produced products from Food for Thought.


Farm fresh local onion
Farm fresh local garlic
Farm fresh local ginger
Local olive oil
Farm fresh local carrots
Farm fresh local pac choi
Farm fresh local mustard greens
White pepper
Farm fresh local eggs, poached


Mince one half cup onion, four large garlic cloves and an one inch section of ginger. Slice one cup celery and add onion, garic, ginger and celery to a large metal soup pot with two tablespoons olive oil. Cook the onion mixture for ten minutes uncovered on medium heat.

Slice one cup carrots into matchsticks. Remove two cups pac choi leaves from stems. Slice pac choi stems and chop pac choi leaves into one inch pieces. Remove two cups mustard greens from stems and chop mustard greens into one inch pieces.

Add carrots, pac choi stems, pac choi leaves and mustard green leaves to onion mixture with one teaspoon tamari, one quarter teaspoon white pepper and five cups water. Cover soup pot and bring to boil, then reduce to medium low and cook covered for five minutes.

Serve soup sprinkled with sea salt and a poached egg.

Remember Pinterest is a great source for recipes and information on vegetables you may not be too familiar with.

I’m having some trouble with posting recipes for some reason….I am not that good with the whole cut and paste thing just yet…Will attempt again this week.

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Happy First Box of the Season!

We are excited to share the season with everyone.

A few details about your weekly boxes.

All boxes are packed equal.  Most of the time we go by the weight of each item but sometime it is per item-for example watermelon.  Everyone will get a watermelon but there will be a slight difference in the weight of each one which we obviously cannot control.

All produce is washed and ready to eat out of the box. We triple rinse all leafy greens. Some of the denser lettuce heads may need to be rinsed at home when you separate the leaves to prepare.

We grow pesticide and herbicide free.  Pest and weed management are handled organically or manually.  Our daughter Maeve eats many vegetables right IN the garden!

The “plastic” bags we use for packaging are biodegradable.

The box top side flaps fold and slide back to open.  Sometimes this is a bit tricky the first time….push down (where it says “push”) and slide back.

Please return your box the next week.  Note the instructions on the box how to flatten. We sanitize the boxes upon return and reuse them.  Also, please return any of the packaging containers in good condition.  We use several different styles of containers throughout the season.

Egg cartons can also be returned for reuse.

Season membership receipts are with this box pick up.

We will have eggs in the cooler for sale every week.

Feel free to walk back into the garden when you pick up the boxes….it’s your garden too!  Erdman members if you ever are up in the area we would love for you to stop by and visit and have a quick tour.

Remember the Extra/Trade Box.  Take a peek.

Enough of all the technical stuff…..



1st box pick up of the season! Carol and Peter Paquette


Scott filling the boxes this morning.


Spinach-We have 4 varieties in the garden at this time of year.  Including 2 that winter over.  We grow a really delicious variety called Space that produces GIANT!  juicy leaves from the wintered over harvest.  We pick it,  triple rinse and mix it all together so everyone gets a nice assortment.  Each box has just under a half pound bag.

Pac Choi-2 nice varieties.  Stalks and leaves can be eaten.  Very High in Vitamins A and C, beta carotene, calcium, fiber, and folic acid.  Aids in digestion.

Rhubarb-Just over 2 1/2 pounds for everyone!  Enough for a crisp or small pie.  We have 4 different varieties of rhubarb including the plant from my grandfather’s garden that I dug up when he passed away many years ago. It is considered a fruit.  Great source of Lutein which is beneficial to skin and eyes and a good source of vitamin K which helps clot blood.

2 varieties of lettuce-A delicious Spring mini head called Bambi.  This variety only grows in cool temperatures.  Tiny dark green juicy heads.  A favorite around our house.  A second light green fluffy head is called Nancy.  We love to use lettuce leaves as our “bread” on sandwiches.  We make “normal” flat sandwiches or roll them like tortillas. Our goal is to have lettuce every week. This sometimes gets a little tough in the extreme heat but it is one of our seasonal goals….last year we only missed 2 weeks during the drought.   Many different varieties throughout the season.  Interesting colors and textures.

Several members mentioned on their survey lat season that it would be nice to have a “Heads Up” with what might be in next week’s box.  So, I am going to post what I will call “BEST GUESS” each week for the following week.  No guarantees and I am sure there will be a few surprises but we are going to give it a shot.

BEST GUESS for Next Week Box 2 Monday June 10th

Spinach, Radishes, Lettuce, Spring Baby Carrots, Pac Choi, Asian Green Kyoto Mizuna


Next Week’s Carrots!

I find lots of recipes and information on Pinterest.   Do take a look at Pinterest if you are a bit stumped with what to do with something new in your box.

If anyone has recipes that they would like to share feel free to post them in the comment area….

Bermese Stir-Fried Pac Choi
Here is a simple recipe from some Burmese New Roots farmers.

  • 3 tablespoons vegetable oil
  • 3 cloves garlic, roughly chopped
  • 6 cups pac choi
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon oyster sauce
    Heat the oil in a wok over medium-high heat. Sauté the garlic for 2 minutes. Add the pac choi and cook for 2 minutes, tossing to cook evenly. Add the soy sauce, salt and oyster sauce and toss to coat.  Cook for another minute.
    Serve hot as a side dish or over rice.
    Serves 4 to 6.

Another pac choi recipe from A Kinder Katie

2 full Pac Choi, de-stemmed and sliced horizontally
1 orange, quartered
1/4 cup roasted pumpkin seeds
1/4 freshly chopped chives ( from your garden!)
1 Tablespoon Organic Tamari
1 Tablespoon Balsamic Vinegar
2 Tablespoons EVOO
1 teaspoon ground Ginger
1 teaspoon Cayenne Pepper
1 teaspoon freshly ground black pepper
De-stem and chop Pac Choi after washing. Toss in Pumpkin Seeds, chives, and cut orange. Combine above ingredients for dressing and toss over salad.

Rhubarb Crisp for 2 from Dessert for Two

Rhubarb Crisp
Makes 2 6-ounce ramekins.
Christina Lane: www.DessertForTwo.com
For the filling:
  • 1¼ cups rhubarb, small diced
  • 2 teaspoons unbleached flour
  • 3-4 teaspoons sugar (use 3 if you like it more tart)
  • 1 teaspoon rose water
  • ⅛ teaspoon ground allspice
  • ¼ teaspoon orange zest
  • pinch of salt
For the topping:
  • 3 tablespoons rolled oats
  • 1 tablespoon packed brown sugar
  • 1 tablespoon unbleached flour
  • 1 tablespoon butter, melted
  • pinch of ground allspice
  • pinch of salt
  1. In a medium bowl, combine all the ingredients for the filling. Stir will to distribute the allspice and orange zest.
  2. Pack the filling tightly into 2 6-ounce ramekins.
  3. In another bowl, stir together all ingredients for the topping. Pack the mixture on top of the fruit.
  4. Place the ramekins on a cookie sheet then bake at 400° for 20-25 minutes, until the filling is bubbling and the topping is golden brown and crisp.

Another Crisp from Kitchen Simplicity

Rhubarb Crisp

Rhubarb Filling
  • 4 cups chopped fresh or frozen (thawed) rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla
  1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
  2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.
Crisp Topping

adapted from Fresh with Anna Olson

  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • pinch salt
  • 1/2 cup chopped walnuts
  • 5 tablespoons butter, melted
  1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
  2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.

Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.

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