Author Archives: Oakhill
Another cold spring???
(CSA Newsletter: Week Eight) Meet this week’s vegetables: Red Russian kale — More of this tender sweet kale. Don’t be intimidated by the stems — they too are tender and sweet and should be included in your cooking preparations. (You … Continue reading
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Two parsnip recipes
Oven-fried parsnips adapted from From Asparagus to Zucchini Heat oven to 400°. Line 2 baking sheets with parchment paper. Lightly peel or scrub clean one share’s worth of parsnips (2 lb.). Cut them crosswise into 2 ½-inch chunks, slice the … Continue reading
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Quarterly CSA payment ($225) due April 1!
For those of you who signed up to pay your $900 CSA share in four quarterly payments, the second $225 payment is due April 1! You may bring your check with you to next week’s CSA pick-up to hand deliver … Continue reading
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Spring? Really?
(CSA Newsletter: Week 7) Meet this week’s vegetables: Red Russian kale — Enjoy this very sweet regrowth from our over-wintered kale. This kale is sweet enough to eat raw (if you don’t mind the chewy texture), but absolutely amazingly delicious … Continue reading
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Broiled Beets with Maple-Teriyaki Sauce
adapted from Farmer John’s Cookbook Preheat oven to 400°. Place whole small-medium beets in a small roasting pan (or cut large beets into smaller even-sized chunks) with ½ cup water. Cover with foil and bake until beets are easily pierced … Continue reading
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Late winter is up … & down
(CSA Newsletter: Week 6) Meet this week’s vegetables: Rapini — This week we’ve harvested rapini from multiple kinds of plants, so you might have rapini from any of the following: turnips, tatsoi, or other Asian greens. Cabbage — Happy St. … Continue reading
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St. Patrick’s Day recipe & others
Irish Colcannon (Potatoes & cabbage) adapted from The Joy of Cooking Peel one share’s worth of potatoes and cut into 1 ½-inch chunks. Place in a large saucepan or Dutch oven and add water just to cover potatoes. Pile on … Continue reading
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2009 is FULL FULL FULL again!
Earlier this winter, I sent out invitations to folks on our waiting list to join a shorter version of our 2009 CSA season. We only had about 30 more openings, so it was a first come first serve offering. As … Continue reading
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Where will farmers & farms come from?
(CSA Newsletter: Week 5) Meet this week’s vegetables: Turnip rapini — More delicious tender flower blossoms and stalks from scarlet turnips. Asian greens — This week’s Asian green is related to last week’s Yukina. It’s a non-traditional Tatsoi bred by … Continue reading
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End of the farmer social season
(CSA Newsletter: Week 4) Meet this week’s vegetables: Turnips — These purple-top turnips are amazing! We sowed them late last fall and they slowly sized up over the winter, during a period when fewer typical turnip pests live. The result … Continue reading
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