Author Archives: Oakhill
Rusty update! (& some CSA stuff)
First, a reminder: There is NO CSA PICK-UP today! We are taking this final week off to best welcome our new son, Rusty, into our lives. Today is Rusty’s fifth day in our household. We are loving our quiet time … Continue reading
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It’s a boy!
Well, apparently the timing was just right. I went into labor the morning after this week’s Tuesday CSA pick-up, and our son, Russell ‘Rusty’ Sprout Kulla, was born this morning at 12:30 am. He weighs 8 lb 2 oz and … Continue reading
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YES! The CSA is on today!
Yes! Our CSA pick-up will occur as normal today, from 3:30 to 6:30 at the YCAP food bank warehouse. See you there!
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Extreme cold weather!
(CSA Newsletter: Week 44) Meet this week’s vegetables: Tatsoi & Yukina — These two very similar Asian greens are delicious eaten raw in a salad or cooked in a stir-fry. Wash before preparing and then separate whole leaves to eat, … Continue reading
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Cold weather recipes
Carrot Almond Cake adapted from From Asparagus to Zucchini Heat oven to 350°. Generously butter a 9-inch cake pan (round or square). Combine 1½ cups streamed, pureed carrots with 6 egg yolks (keep the whites separate) and 2 cups honey … Continue reading
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Just for fun: pregnant farmer photos
It’s been several months since I posted any photos of the farm (sorry! I’ve been distracted!). Since our baby is due to arrive any day, I thought I’d share a few photos of your expectant farmers in the beautiful fall … Continue reading
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End of 2009 details — PLEASE READ!
(CSA Newsletter: Week 43) Meet this week’s vegetables: ‘Savoy’ cabbage — ‘Savoy’ is a generic term used to describe any leafy vegetable that has especially ‘crinkled’ leaves, including cabbage. We love savoy cabbages because they are highly flexible — you … Continue reading
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First of December recipes
Japanese style squash adapted from From Asparagus to Zucchini Carefully cut one squash into 2-inch cubes, leaving the skin on. Bring several inches of water to boil in a saucepan; add squash. Add more water to cover if needed. Bring … Continue reading
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Giving thanks for 2009
(CSA Newsletter: Week 42) Meet this week’s vegetables: Brussels sprouts — A tradition for many Thanksgiving dinners! We’ll be eating Brussels sprouts with our family this Thursday — fried in butter with onions! Mustard greens — A delicious cooking green, … Continue reading
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Non-Thanksgiving recipes for late November
Potato Leek soup This is one of our favorite winter soups. The ratio of the ingredients isn’t important as long as they’re all fresh and high quality. Begin by sautéing chopped leeks and/or onions in butter/olive oil in a large … Continue reading
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