Unfortunately it has been a long time since we have posted things on our blog. We have actually had a lot going on recently and haven't really been able to keep up. We have, however, started our CSA so here is the first newsletter. I will try to stay up to date with this blog thing, but I'm a busy lady!
Welcome to our CSA
Here begins a relationship in which both parties will benefit and hopefully you will enjoy. We look forward to providing you with lots of yummy produce this year and introducing you to some things you may not have eaten before. Included with all the newsletters there will be a recipe of the week which will incorporate the ingredients we are giving you into your meal plan for the week.
I, Gretel, am the one writing the newsletters and am always up for new ideas. Whether it is recipes, or things you want to learn about the farm, I will write what you want to hear. But, this week I will begin with just a little bit about our farm to introduce you to the things we do.
We grow everything organically, but are not certified, so that’s where the term “all natural” comes from. This means we use no chemicals at all so you can feel good about what you are putting on the table for your family to eat. So, if you see little holes from bugs, we try to hand pick them all off in the field, but as you can imagine it is sort of difficult to get every single one.
This CSA will give you the opportunity to experience produce based on seasonality and with it being local too, you will be guaranteed the freshness of the products. So enjoy the salad greens while you have them because with the weather as hot as it has been lately, it doesn’t seem like they are going to last much longer.
For now, we just want to say thank you for joining in on this journey with us. If you would like to come out and see the farm, you are more than welcome to do so. Just give us a call and we will work out a time convenient for you. And remember, you are what you eat, so make sure that’s a good thing!
This week’s package includes:
1. Spring Lettuce Mix- we try to get all the extra moisture out, but if you see some collecting, just add a paper towel to your bag
2. Carrots
3. Radishes
4. Broccoli
5. Dill- if you don’t eat it all fresh, just hang it upside down to dry. Make sure to put it into an airtight jar after dry to keep from over drying. You can use this method for any herbs you get from us too!
Recipe of the Week
Veggie Cream Cheese
2 radishes
3 carrots
1 full scallion or ¼ of an onion
about 1 tsp garlic powder
sprig or two of dill, finely chopped
1 bar cream cheese, softened (I usually just leave my cream cheese sitting out of the fridge for about an hour before making this. Or if you are in a hurry you can microwave it on low in 15 second increments until softened, just make sure not to melt it.)
Cut the veggies up to a manageable size for your food processor. Place the radish, carrot and onion mixture into a large bowl, then add the garlic powder. Scrunch the dill into a little ball and run your knife through it many times, then chop away. You don’t really want large chunks of dill in your cream cheese, so make sure you get it good, then add it to your mixing bowl. Toss that all together before adding your softened cream cheese. Using a rubber spatula to mix is easiest. Don’t miss any of the good stuff!
You can use this cream cheese on your bagels, but it also makes a great spread for a BLT or an egg sandwich! It’s quick, it’s easy, and it tastes great too!
Thank you for your support,
Gretel and Steve
Welcome to our CSA
Here begins a relationship in which both parties will benefit and hopefully you will enjoy. We look forward to providing you with lots of yummy produce this year and introducing you to some things you may not have eaten before. Included with all the newsletters there will be a recipe of the week which will incorporate the ingredients we are giving you into your meal plan for the week.
I, Gretel, am the one writing the newsletters and am always up for new ideas. Whether it is recipes, or things you want to learn about the farm, I will write what you want to hear. But, this week I will begin with just a little bit about our farm to introduce you to the things we do.
We grow everything organically, but are not certified, so that’s where the term “all natural” comes from. This means we use no chemicals at all so you can feel good about what you are putting on the table for your family to eat. So, if you see little holes from bugs, we try to hand pick them all off in the field, but as you can imagine it is sort of difficult to get every single one.
This CSA will give you the opportunity to experience produce based on seasonality and with it being local too, you will be guaranteed the freshness of the products. So enjoy the salad greens while you have them because with the weather as hot as it has been lately, it doesn’t seem like they are going to last much longer.
For now, we just want to say thank you for joining in on this journey with us. If you would like to come out and see the farm, you are more than welcome to do so. Just give us a call and we will work out a time convenient for you. And remember, you are what you eat, so make sure that’s a good thing!
This week’s package includes:
1. Spring Lettuce Mix- we try to get all the extra moisture out, but if you see some collecting, just add a paper towel to your bag
2. Carrots
3. Radishes
4. Broccoli
5. Dill- if you don’t eat it all fresh, just hang it upside down to dry. Make sure to put it into an airtight jar after dry to keep from over drying. You can use this method for any herbs you get from us too!
Recipe of the Week
Veggie Cream Cheese
2 radishes
3 carrots
1 full scallion or ¼ of an onion
about 1 tsp garlic powder
sprig or two of dill, finely chopped
1 bar cream cheese, softened (I usually just leave my cream cheese sitting out of the fridge for about an hour before making this. Or if you are in a hurry you can microwave it on low in 15 second increments until softened, just make sure not to melt it.)
Cut the veggies up to a manageable size for your food processor. Place the radish, carrot and onion mixture into a large bowl, then add the garlic powder. Scrunch the dill into a little ball and run your knife through it many times, then chop away. You don’t really want large chunks of dill in your cream cheese, so make sure you get it good, then add it to your mixing bowl. Toss that all together before adding your softened cream cheese. Using a rubber spatula to mix is easiest. Don’t miss any of the good stuff!
You can use this cream cheese on your bagels, but it also makes a great spread for a BLT or an egg sandwich! It’s quick, it’s easy, and it tastes great too!
Thank you for your support,
Gretel and Steve
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