Author Archives: Oakhill

Green garlic ideas

Greens & Green Garlic adapted from About.com Heat a large frying pan over medium high heat. Add olive oil or butter. Swirl and add three stalks chopped green garlic and salt. Cook, stirring, until wilted, about 1 minute. If you … Continue reading

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Planting to beat the rain

(CSA Newsletter: Week 15) Meet this week’s vegetables: Cooking greens mix — A mixed bag containing samples from almost all of our different cooking greens: spinach, chicories, parsley, cabbage, rapini, collard greens, kale, chard, and mustard greens! Chop, then prepare … Continue reading

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Bok choy, carrot & apple slaw

Cut bok choy heads in half lengthwise. Rinse each half thoroughly and trim off the ‘butt’ end. Slice each half crosswise into thin strips and rinse off any remaining water in a colander. Coat top with 1⁄2 tsp coarse salt, … Continue reading

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Green Garlic Scrambled Egg Toast

adapted from Mariquita Farm’s website Use 1 stalk green garlic for every 3 eggs. Chop green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat eggs and add … Continue reading

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A busy May week

(CSA Newsletter: Week 14) Meet this week’s vegetables: Salad mix — A cut salad mix featuring various lettuces, spinach, and arugula! Bok choy — One larger head of bok choy. Yukina savoy — Another Asian cooking/fresh eating green. You can … Continue reading

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The spring stretch

(CSA Newsletter: Week 13) Meet this week’s vegetables: Bok choy — Tender enough for a fresh Asian slaw but can also be used as a green in a stir fry with carrots, turnips, radishes, onions, and garlic. Serve over brown … Continue reading

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Quarry threatens farmland

(CSA Newsletter: Week 12) Meet this week’s vegetables: Lettuce — More signs of the spring … beautiful heads of real lettuce! The tender salad greens are returning! There’s no need for us to explain how to eat this crop, I’m … Continue reading

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What’s coming up this year

(CSA Newsletter: Week 11) Meet this week’s vegetables: Arugula — This is beautiful mild spring arugula! Because it is so tender, be careful with it in the fridge — do not crush the bag! Arugula is a delicious Italian fresh … Continue reading

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The farm is growing!

(CSA Newsletter: Week 10) Meet this week’s vegetables: Collard greens — Overwhelmed by greens, greens, and more greens? Try making a frittata! See a description in this week’s newsletter. Red Russian kale rapini Turnip rapini Potatoes — We hope you … Continue reading

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Frittata & leek pies!

Eat your greens in a flexible frittata We love eating greens. Here at the farm, we eat a big pile of cooked greens every single morning for breakfast (topped with two fried eggs and a side of toast). There are … Continue reading

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