From our Members’ Kitchens

Two member submitted recipes,  Thank you Erica and Jenn! Southwest bean salad Ingredients: 15.5 oz can black beans, rinsed and drained 9 oz cooked corn 1 medium tomato, chopped 1 scallion, chopped 1 1/2 – 2 limes, juice of 1 tbsp olive oil 2 tbsp fresh minced cilantro...

Toe May Toe, Toe Mah Toe

We are in the thick of the tomato season now.  This year we tried out a bunch of different heirloom varieties and would love feed back on which ones everyone likes best.  Make sure you try them all! Our heirloom Amish paste tomatoes are also ripening in droves and we...

The Heat Is On

Greg will be taking a break…just from the blog today! So if it seems a different style that’s why. Still looking at that red cabbage and not sure what to do with it, we shared a recipe on the website- you won’t be disappointed and it uses the usual suspects from the...
Strawberry Fields Forever

Strawberry Fields Forever

The blazing hot sun the past week was good for some and bad for others.  The strawberries of course loved it and they ripened up in abundance!  The spinach, arugula, and even the broccoli was not so thrilled.  We will have a shortened spinach & arugula season and...

The Finish Line

This is the final week for the 2015 CSA season, the inaugural year at our new farm.  The challenges of scaling up from 1 acre to 4 were daunting at times, but we learned and grew a lot!  We had some bountiful crops, zucchini and watermelon come right to mind, and we...
Oven Roasted Tomatoes

Oven Roasted Tomatoes

Set it and forget it. That catch phrase just appeals to me. Its the typical storyline; working mother raising a family and garden, trying to enjoy little moments and savor and preserve the bounty, somehow that last bit gets lost in chores of laundry, dusting, baths...