Tag Archives: Rosemary

Summer CSA Week 18, 2022

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The last share of the 2022 summer season!

Last week the leaves along the road were golden (pictured left) and this week there are more leaves on the ground than in the trees (pictured right). It is time for us to wrap up our 2022 delivery season. Winter shares will start November 14th. See below what to do with your Summer Share boxes. In your email inbox soon you will find a link to an online survey about how the Summer Share worked for you this season–thanks for taking the time to help us improve!

It has been a pleasure having you as part of the Food Farm family!

In your share this week:

Arugula – Beets – Brussels Sprouts – Red Cabbage – Carrots – Celery – Greens Mix – Onion – Sweet Red Peppers (not hot) – Yellow Potatoes – Rutabaga – Spinach – Winter Squash – Tomato – Thyme

What should I do with my CSA box now that the season is over?

I’m so glad you asked! You have two options:

  1. Bring your own bag or box to your CSA pick-up location. Take your produce and leave the CSA box for us.
  2.  Bring your empty Food Farm CSA share box back at your Please have your box back to your pickup site by next Thursday, October 20th, or bring bags with you to take your veggies home.

Returning your box helps us avoid buying more plastic. 

Beet Arugula Salad

Ingredients

  • 6 medium (2 lbs) beets
  • 5 oz (6 cups) baby arugula, rinsed and spun dry
  • 4 oz or 1/2 cup feta cheese or blue cheese, diced or crumbled
  • 1/2 cup pecans or walnuts, toasted
  • 1/2 cup dried cranberries

Balsamic Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp dijon mustard (we love Grey Poupon brand)
  • 1 garlic clove, pressed or finely minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Try adding minced rosemary and/or thyme

InstructionS

How to Cook Beets in an Instant Pot:

1. Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long.

2. Place basket insert into instant pot and add 1 cup water. Arrange the beets in a single layer over the insert.

3. Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. Press the “Pressure Cook” button and cook on high pressure for 15 minutes. (If you have smaller beets, it might take just 10 min to cook. Larger beets, however, will take 20 to 30 minutes to cook.)

Or without an Instant Pot:

1. If you don’t have an instant pot yet: Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat in a sheet of foil, wrapping tightly to seal and arrange the beets on the lined baking sheet. Bake in a preheated oven for 1 hour or until largest beet is easily pierced. Remove from oven, unwrap and allow them to cool to room temperature then peel the skins (see Pro Tip Below) and slice into halves and then wedges.

2. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and cool to room temperature.

3. Transfer the arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, 1/2 cup feta cheese, 1/2 cup toasted pecans and 1/2 cup dried cranberries.

4. To make balsamic vinagreate, combine all dressing ingredients in a small jar and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

Recipe based off Natasha’s Kitchen.

Harvesting cabbages. We love throwing our food!
And there’s lots more harvesting to be done before snow comes!

For the farm crew,

Starr

Summer CSA, Week 4

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Let’s think about the joy in life.

NPR is not currently broadcasting about the member drive and I find myself still not able to turn the news on. Between the debates and the eminent war updates I quickly fall under a rain cloud. So this week I went searching for some joy.

Periodically throughout the week I asked folks where they found some joy. These are their thoughts:

Sandy told me he enjoyed going to the Huskies game with Annie, Truman and Ellis. Sandy also caught a skunk in a live trap and re-homed it away from their property. I assume that brought him some bittersweet joy.

Dave himmed and hawwhed then finally said he was very grateful for the water that fell from the sky this week.

Teri eagerly listed off turnips, radishes, and lettuce as things that brought her joy. But ultimately finally getting to wear shorts and a cold glass of lemonade brought her the most joy.

Jane initially said going to the beach after work with her kids one night was wonderful. Later in the week she got out of going to the mall with her parents and decided that was more joyful.

Garrett expresses some frustration in the carrot field about being under a rain cloud. But the carrot field is a magical place where worries wash away after you talk about them. And through much reflection and venting Garrett said he was reminded to be at peace with the world.

Karin said Joel has started talking to their baby (in utero) more! Maybe by the time you read this she will have had her baby! [editor’s note: nope]

Patricia thought for a moment and gleefully said she saw some work being done to her house. This is very exciting!

Sam told me carrots. I did not wish him a Happy Friday, he does not enjoy that.

As for me the heartwarming feels I got from all the farm crew leading up to my race have been wonderful. Dave making lunch on Friday brought me so much joy. Sam made me granola bars!

I left the farm Friday with a happy heart knowing our farm crew is a joyful bunch.

Tiffany

In your CSA box:

Carrots – Green Top Beets – Green Onions – Radishes – Lettuce – Turnips – Pac Choi

*This is likely the last week your carrots will have green tops on them. You can wash and use those greens! We recommend a carrot top pesto.

Roasted Beet and Carrot salad with Burrata Cheese

For the salad

  • 5 or 6 Red Beets with tops
  • 6 carrots halved lengthwise
  • Olive oil
  • Sea salt to taste

For the dressing

  • 3 Tbs Olive Oil
  • 2 Tbs White Wine Vinegar
  • 1 Tbs Honey
  • 1 Garlic clove, crushed
  • 1 tsp minced rosemary
  • Sea salt to taste
  1. Heat oven to 400 degrees.
  2. Cut the tops of the beets, reserving the beet greens. Scrub the beets clean, half and slice. Clean ribs off the beet greens and tear the greens into pieces. 
  3. Set aside. Keep the red beets separate from the rest of the vegetables if you don’t want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the rest of the vegetables if you don’t want the colors to bleed. 
  4. Roast in the oven for 30 minutes or until tender and browned.
  5. Combine dressing ingredients and whisk until well combined.
  6. Right before the vegetable are read from the oven heat a skillet over medium-high heat with a drizzle of olive oil. 
  7. Quickly sauté the beet greens, about 2 minutes or until lightly wilted. Transfer to platter. 
  8. Top with roasted vegetable, burrata cheese and drizzle with dressing. Garnish with fresh rosemary.

Crispy Turnip Fries

  • 4 Turnips, peeled and cut into fries (our turnips are smaller and don’t need to be peeled, so add in the ones from last week if you have them still)
  • 2 Tbs olive oil
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  1. Preheat the oven to 425 degrees. Cover a baking sheet with parchment paper or cooking spray.
  1. Toss the turnips with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
  1. Place in one layer on the baking sheet. Bake for 18-20 minutes, flipping after 10 minutes until nice and crispy. If needed you can broil them at the end to help crisp them up.