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August 28 CSA Share!

Hey Everyone!

            We’ve figured out the details for what you will each be receiving in your CSA boxes tomorrow. Also, at the bottom of the lists, we wrote out a few quick suggestions for what to make with this week’s veggies.

All Shares (Full Shares and Vegetables Only):

Head Lettuce from Littlewood Farm

Pole Beans from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Kale from Screamin’ Ridge Farm

Eggplant from Screamin’ Ridge Farm

Sweet Peppers from Screamin’ Ridge Farm

Tomato from Screamin’ Ridge Farm

Summer Squash from Screamin’ Ridge Farm

Napa Cabbage from Screamin’ Ridge Farm

Full Shares Only:

Bread from Red Hen Baking Company


Charentais Melons from Screamin’ Ridge Farm


        Recipe Ideas:

            Stir Fry

            Begin by dicing up the pole beans, peppers, and eggplant. Once everything is chopped, set it aside and put a pan on the stove. Pour some sesame oil into the pan, and throw in some chopped garlic. Once that is warm, pour in all the veggies, and stir them around. Last, add some of the napa cabbage and let that cook as well. This dish is fast and easy, and it tastes delicious by itself, or with rice or pasta. Sometimes we also stir fry a few eggs to add into the pan at the end, or we’ll throw in frozen baby peas.

            Refreshing Summer Veggie Salad

Pull out your summer squash, tomato, bell peppers, and kale. Slice the kale into thin ribbons, and dice everything else fairly small. In a large bowl, mix all of the vegetables along with some salt, pepper, olive oil, parmesan cheese, and lemon juice. Let it sit for 20 minutes or so, allowing the ingredients to soak up the flavors. If you prefer your vegetables hot, this salad would also taste delicious with cooked veggies, either hot or chilled.

            Hopefully everything will go smoothly tomorrow with your deliveries! Let us know if you have any questions, or problems with your share tomorrow. I’ll be around all day to help!


Olivia, Lori, & Joe 


Tomatillo Verdé Sauce

It's finally time to harvest the tomatillos!

The other night, we made some fresh tomatillo sauce (to pour over cheese enchiladas), using only vegetables from our gardens. It was delicious! We tried to document it with pictures, so everyone here can see how to make it themselves if they want to. :)

We began by rinsing the tomatillos with water, and slicing up a few cloves of garlic. After we poured a little bit of olive oil onto the top of it, we threw the pan into the oven (which we had preheated to 375). 

And while the tomatillos were cooking...

We chopped up a couple of scallions, and a bunch of cilantro, along with a spicy green chili pepper. Once the tomatillos were nice and mushy--and a little bit browned at the top, we pulled them out of the oven.

After letting them cool for a little while, we transferred the tomatillos into a bowl along with the cilantro, chili pepper, and scallions. Using an immersion blender we churned the mixture into a more sauce-y texture, and seasoned it with a bit of salt and pepper, along with some lime juice. We heated it all back up on the stove, and poured it over enchiladas to let them bake. 

We were so excited to eat the finished enchiladas, however, that we didn't remember to snap a picture of them. It was a delicious dinner that we can only make fresh from the gardens for this tiny portion of the summer. We do, however, cook and freeze many of our vegetables and sauces to be enjoyed during the less bountiful parts of the year. :)


Approximate contents of August 28 CSA Share!

Hi Everyone,

            Sorry for the delay—this rainy cold weather has really taken a toll on all of our plants. We have the preliminary list for what you’ll be getting in your boxes, though! We want to warn you that this is really just an estimation of what we’ll be giving you—there’s no way to know for sure what will be ready to harvest in a week.

            Here is the list:

All Shares (Full Shares and Vegetables Only):

            Napa Cabbage from Screamin’ Ridge Farm

            Pole Beans from Screamin’ Ridge Farm

            Melons from Screamin’ Ridge Farm

            Garlic from Screamin’ Ridge Farm

            Tomato from Screamin’ Ridge Farm

            Peppers (we’re not sure what kind yet—but we’ll keep you posted!) from Screamin’ Ridge Farm

            Summer Squash from Screamin’ Ridge Farm

            Salad (we haven’t figured out the details of this one yet, either)

Full Shares Only (items that have substitutions offered are marked with an asterisk):


            Bread* from Red Hen Baking Company

            Corn from Highland Gardens

            Eggplant from Screamin’ Ridge Farm

(Alisha and Emily--two of our favorite farm helpers)

Substitutions and Extras:

            Substitutions and extras may be ordered anytime from now until this coming Monday, the 25th. Extras are shown in the grocery store, and can be bought with any credits that you have on your farmigo account. Please note that they cannot be seen when you log in to your main Farmigo page—for some reason they are only visible once you go to the grocery store. Let us know if you have any problems with the store!

            Egg Substitutions: (Choose one of the following):

No Eggs—Melon from Screamin’ Ridge Farm

No Eggs—Tomatoes from Screamin’ Ridge Farm

             Bread Substitutions: (Choose one of the following):

No Bread—Maple Vinaigrette from Joe’s Kitchen at Screamin’ Ridge Farm

No Bread—Tempeh from Rhapsody Natural Foods

            You can only have one substitution for each item. By this I mean that if you don’t want Eggs, you can choose No Eggs—Melons, or No Eggs—Tomatoes, not both L. You can, however, choose to receive substitutions for both the Eggs and the Bread. This can be kind of complicated to explain, so let us know if you have any questions or problems.

(our pole beans, green beans, and squash!)

            I will send out an email early next week letting you know for sure what you’ll be getting!


 Olivia, Lori, and Joe



August 21st CSA Share!

Hello All,

Well, this past week has certainly reminded us of the coming change in weather. The “cold snap” has had a big impact on everyone’s vegetables. We will not be having eggplant this week due to the cold weather—it slows down the ripening process. The weather was beautiful today though, so hopefully summer sticks around for a while longer! There are a few other small changes to the share, but we still think it will be a great one!


All Shares (Full Shares and Vegetables only)

Tomatillos—from Screamin’ Ridge Farm

Hatch Chilis—from Screamin’ Ridge Farm

Scallions—from Screamin’ Ridge Farm

Cantaloupe (these are a bit under-ripe. Unlike watermelons they will ripen off the vine. Leave them on the counter until you can smell the sweetness—enjoy!) —from Screamin’ Ridge Farm

Tomatoes—from Screamin’ Ridge Farm

Pole Beans (a flat tender green bean, great steamed and tossed with butter and lemon)—from Screamin’ Ridge Farm

Head Lettuce –Littlewood Farm

Blueberries- Hillside Farm

Corn—from Screamin’ Ridge Farm


Full Shares Only

Red Hen Bread from Red Hen Baking Company


Maple Chipotle BBQ Sauce from Joe’s Kitchen at Screamin’ Ridge Farm


Dinner Ideas

Here a few quick suggestions for what to make with some of this weeks’ items! It’s the time of summer when grilled and spicy foods are best. The BBQ sauce is great on chicken, salmon, halibut, and tempeh and veggies. We like to grill the vegetables first, and then pull them all off the grill and toss them with a bit of sauce before we serve them.

            If you’re grilling meat or fish, just brush some sauce onto it after marking it on one side—the sauce will glaze and not stick to the grill that way.


Verdé Sauce

            Begin by soaking the tomatillos in hot tap water—we usually just fill our kitchen sink up with water. Soaking them melts the waxy covering on them and makes it much easier to peel the skins off.

            Once they’re peeled, put them (whole) into an oven-friendly pan, and add two peeled cloves of garlic, some chopped scallions, and a little chili pepper (or a lot, if you like things spicy). Add a little bit of olive oil, as well, and then put the pan into the oven at 375 for about 20-25 minutes, or until the tomatillos burst and are nice and gooey.

            Set this in the fridge to cool, and when you come back, add some salt, pepper, and a little cilantro—pureeing it. Voila! This fresh sauce tastes delicious on almost anything—fish, chicken, and beef—but also beans, rice, and really any combination of stuff in tacos or enchiladas.

            If you want a more creamy, decadent sauce, add some sour cream to the mixture when you’re pureeing it, adjusting the consistency with water until it seems good. Enjoy!


Be sure to keep in touch! Let us know if there are any problems with your share tomorrow, as well as if you have any other questions to ask us. Have a great Thursday!

 Olivia, Lori, & Joe



August 14th CSA Share 

Hello Everyone!

            We’ve worked out the details for what the contents of this week’s share will be. I’ve also written out a few quick dinner ideas at the bottom of the email, if you’re feeling uninspired in the kitchen, or if you haven’t seen some of this stuff very often! Before I get to the list though, I wanted to remind everyone to use your credits! Almost everyone has credits on their account from putting their share on hold for a week this summer, and those credits can be used to add all kinds of different goodies to your boxes. Just log in to your farmigo account, and visit our web store, where you will be able to view your available credits. As you add items to your box, farmigo will automatically deduct the price from your available credits. Thanks! Let us know if you have any questions or problems getting into the store.

            Now, without further delay, here is the list of what you will be receiving:

All Shares (Full Shares and Vegetables Only)

Corn from Wood’s Market Garden

Blueberries from Hillside Farm

Green Beans from Screamin’ Ridge Farm

Bell Peppers from Screamin’ Ridge Farm

Japanese Eggplant from Screamin’ Ridge Farm

Tomatoes from Screamin’ Ridge Farm

Striped Summer Squash from Screamin’ Ridge Farm

Garlic from Screamin’ Ridge Farm

Head Lettuce from Kettle Song Farm

Kale from Screamin’ Ridge Farm

Full Shares Only


      Bread from Red Hen Baking Company

     Gazpacho from Joe’s Kitchen at Screamin’ Ridge Farm


Dinner Ideas

Similar to last week, this week’s share is kind of a mish-mash of all our (and hopefully your) favorite summer veggies. This makes it a little more difficult to give the share a particular theme filled with recipes, but we figured that many of you will be enjoying the vegetables natural flavors, and won’t miss any fancy seasoning.

That being said, we do have a few quick suggestions, if you feel like making something a little different this week. I typed them out below!


Schezuan Eggplant and Green Beans

            This dish tastes like it would be hard to make, but is actually pretty quick and very easy. Not to mention tasty! First, slice up the eggplant into flat, thin, pieces. Dice some garlic, and throw them in a pan together with a bit of olive oil. While letting the eggplant cook, chop up you green beans, ginger, and a bit more garlic. If you like cilantro, that tastes pretty good in there as well (but definitely add it last).

            Once the eggplant is browned nicely, and getting kind of squishy, take the pan off of the heat and set the eggplant aside for a moment. In a pan with a little more olive oil, throw in your other vegetables, along with some soy sauce (about 2 tablespoons), a little bit (maybe a teaspoon) of rice wine vinegar, about a half teaspoon of brown sugar, and a little bit of chili pepper (or hot sauce). Stir this together until it’s pretty much done, and then add the eggplant back into the pan. If you have any lemons or lime, a little bit of juice from them would help to bring out some of the flavors. Sprinkle about a teaspoon of cornstarch in there to thicken it, and voila! Tasty vegetables, delicious over rice or pasta.


Kale and Corn Salad

            Though we love our corn on the cob, it can definitely get a little boring. This week we tried taking the husks off of the corn, and throwing it on the grill to brown it nicely. Then chop up the kale into thin ribbons, and chop up a little bit of pecans (or any other nut you like, really), a bell pepper, and some garlic. Set the garlic aside, and toss the rest together. I think it would have been good with a bit of sweet onion or scallion, but we didn’t have any around when making the salad and it still tasted delicious.

            For the dressing, mix together some olive oil (maybe about a half a cup), a bit of balsamic vinegar (probably about 1/3 as much of this as you use olive oil), a bit of salt and pepper, a tablespoon or so of lime juice, and, if you have any, a little fresh cilantro. Mix this together, and then pour it into the salad mixture. If you have any, a bit of goat cheese or feta would taste delicious on top. Or, if you like bacon, that would be tasty to sprinkle in there as well.


Blueberry Sauce

            Blueberries are delicious in pancakes, but we figured you might want to try something a little bit different—blueberry sauce! It’s probably even more delicious, and really easy to make (sidenote: it also tastes good on ice cream). For one pint of blueberries, use:

            1/8 cup water

            1/8 cup sugar

            2 Tablespoons lemon juice

            2 Tablespoons corn starch

            And maybe about a ½ teaspoon of vanilla. Throw everything except the corn starch in a bowl, and stir it on and off until it begins to simmer. Then, steadily stirring, slowly pour in the cornstarch. Let it cook for about five more minutes, or until it’s at the consistency you think looks good. Let it cool, or eat it warm!


            I hope that everyone has a wonderful Thursday, and please remember to keep in touch! We want to make sure that all of your CSA pickups go smoothly.


Olivia, Lori, & Joe