Category Archives: Recipes

Newsletter – September 19, 2017

Dear Friends of the Farm;

This is week 14 out of an 18 week season. You are getting red potatoes, Walla Walla onions, carrots, purple cauliflower, red peppers, yellow peppers, green basil, red tomatoes, specialty tomatoes, muskmelon and orange honeydew.

Fruit: I’m sorry I forgot to tell you last week apples were coming…completely forgot! That is the last of the fruit this year. It came in large quantities because of the horrendous year they are having. If they had given us smaller quantities, they would not have been able to bring it again. When the crop was ready to pick, we had to take what we could get or not get very much of anything! Sometimes the fruit was ripe and ready to eat and had to be refrigerated immediately and sometimes it could sit and continue to ripen for three or four days. But at least we got it!!

Honey: Those of you who get monthly deliveries of honey will be getting that this week.

Do you remember? Can you believe how fast this summer has gone by?! Amazing how time just seems to slip away from us. The older you get, they faster time vanishes too. Do you remember what you were doing four & five years ago? 2012 was one of the hottest summers on record. With three straight weeks of over 100 degree heat and three months in the 90’s, the farmers had used up all the water in most of the reservoirs. After that dry summer and no snow during the winter, we didn’t think we would have any water to farm with the following year. We made arrangements with the city of Greeley to use city water and drip irrigation on five acres of land. The one and only snowstorm we got was a huge one that hit the Denver Metro area and Front Range in late March. It dropped a whopping three feet of snow in the Metro area and 8 feet all along the upper Front Range. The farm received around 6 to 8 inches of snow during that storm and all that snow melt-off filled our reservoirs. As devastating that storm was to the trees that had budded out, nothing compared to the 500 year storm that hit in September of 2013 that flooded just about every city along the Front Range. Those of you who were in the area at the time will never forget what happened. Some cities received anywhere from 15 to 24 inches of rain in a three or four days. Streets became rivers and houses & basements were flooded. The city of Lyons because an island! Helicopters had to rescue all the residents!

I guess we should all stop what we are doing now & then and appreciate what we have and what we are doing because Mother Nature has a way of slapping us in the face to give us a wake-up call. It’s up to us to appreciate all the little things in life that makes life easy and fun. Slow down and look around you. What is it that you appreciate today?

Jacquie, Jerry, Kyle and Sam

Smashed Potatoes

2# potatoes, no larger than 3X3 (cut if necessary), boiled or baked, grease a baking pan & arrange potatoes. Use a masher to squash to about half the size. If using different size potatoes, squash all potatoes to about the same width. Melt 3Tb butter with 4 crushed & diced garlic and 1 Tb chopped fresh parsley (or 1 ½ tsp dry); drizzle over potatoes. Broil or grill until golden and crispy. Sprinkle with Parmesan cheese to taste and heat until cheese is melted. Sprinkle with extra parsley if desired & pass around a salt shaker if needed!

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Newsletter – September 12, 2017

Hi Everyone!

It is week 13 of an 18 week season and you are getting: red potatoes, red onions, red beets, daikon radish, lemon cucumbers, purple & red peppers, pablano peppers, green beans, orange honeydew and tomatoes; including red beefsteak, yellow, Cherokee Purple, Black Beauty, and Terra Cotta.

The Terra Cotta tomato is a unique tomato that has an orange tinge to it with green mixed throughout. Its flavor can be fruity to outrageously acidic! It’s the acidity that gives a tomato its flavor. Compare the flavor of your low acid yellow tomato to the high acid of the other three and you can really see the difference! Our regular beefsteak red tomato has an acid content in the middle range.

The orange flesh honeydew is absolutely one of my favorites! It has a nice round flavor and very sweet. Honeydew are at their best when you leave them on the counter until they resemble an over inflated rubber ball. They should have a rubbery feel to them. You can eat any of these melons right away, but those that do not have that rubbery feel to them will be firmer inside and the rubbery ones will be soft inside!

Daikon Radishes are a favorite in Asian cooking and is mostly pickled and served as a side dish. An old Chinese proverb says, “Eating pungent radish and drinking hot tea let the starved doctors beg on their knees.” There’s probably some truth to this saying, because radishes are among the most nutritionally loaded yet low-calorie vegetables you can eat. Daikon has the ability to improve digestion, helps relieve indigestion & heartburn, may help improve blood circulation and prevent clots. The juice extracted from raw daikon has been traditionally used to alleviate headaches, fever, swollen gums, hot flashes and it has anti-inflammatory effect on people. Sounds like a super-food to me!!

Office Staff: Dani is having ankle surgery this Wednesday and will not be in the office until next Monday. Please be advised I am not in the office this week either because I have company from California coming Friday and won’t be available until Friday the 22nd. I will try to answer phone messages on the 15th but will not be answering email. (Which everyone should know by now that I do not do very often anyway!)

Do you remember? Telephone booths, party lines, phones you dialed, phones that hung on the wall with 10 foot cord so you could try to find some privacy when talking? Do you remember writing long notes to your friends during a boring lecture instead of texting for five seconds? Talk with your kids tonight and enlighten them on the way telephones used to work!

Colorado Proud Day is September 13th and is a day set aside for everyone to think about where their food comes from and the farmers that produce it. Do you know where your food comes from? Good question to ask most people because they do not! Hug a farmer…they deserve your appreciation!

Pickled Daikon

4 pound each carrots & celery, julienned
½ pound daikon, julienned
1 ½ cups water
¼ cup rice vinegar (I used regular)
2 Tb raw honey

Place everything into a large, wide pan. Bring to a boil and immediately remove from heat. Let sit for at least one hour. Serve at room temperature or chilled.

UPDATED Newsletter – September 4, 2017

Dear Friends of the farm,

This week Jerry made some last minute changes! You are getting Walla Walla onions, garlic, turnips, red cabbage, squash, cucumbers, lemon cucumbers, green & purple bell peppers, basil, beans, red tomatoes, Black Beauty tomatoes, corn, muskmelon and honeydew.

We are now giving out a new honeydew called Banana Melon.  It has salmon
colored flesh with yellow, smooth, rippled skin.  It has a unique flavor
that reminds me of muskmelon and honeydew combined.  It is banana shaped
and some will say it even smells like a banana….though I could not smell
it.  It is an old heirloom seed and somewhat rare.  Please save the seed
by rinsing well, dry it out, then place in an envelope.  Please do not
place in plastic. The seed will mold & we cannot use it.

You are also getting several different heirloom tomatoes such as Cherokee
Purple (same as last week), Golden Globe and Black Beauty.

This is the world’s darkest tomato! It has the same antioxidants as blueberries!  With a thick flesh, it is one of the greatest tasting tomatoes with a savory, earthy taste.  Allow the green spot to turn pink by leaving on your counter.

After examining the fields, the best looking right now is a beautiful red
basil called cinnamon basil.  Has a very nice, slightly spicy taste.

We are out of watermelon for the summer.  Due to the extremely warm temperatures in July, everything came on approximately 3 to 4 weeks early.  So we will be slowly running out of product this month. So enjoy it while it is here!!

Boxes/Bags:  If you remember, at the beginning of the year we asked you to return all boxes & bags including your bean bags.  This means we want your peach boxes!  We want to put tomatoes into them for distribution.

Cards & Letters:  I sure do appreciate all the nice notes members are sending me along with their payments.  It makes us feel like we are doing something right!  We work so hard (and get a little grumpy along the way) and so many hours; well let me just say, thank you for appreciating it!!  It has been an amazing summer full of rich, wonderful goodness…

Jacquie’s Soapbox:  My grandmother (Edith) had a saying:  “If a child hasn’t eaten five pounds of dirt by the time they are 2, they’re not going to be healthy.” After having kids of my own, and seeing other people with their kids today, I’m beginning to see her point!  I dug a huge hole in my back yard and the kids and I would sit in it and play with Matchbox Cars or Tanka Trucks for hours.  Sometimes we would add water to that hole, just for fun!  We had a sand pit under the playhouse and again play in it for hours.  We would make mud pies and have mud fights!  When they got older, we played in the muddy water in the ditches.  None of us wore shoes all summer unless we had too.  (I cannot tell you how many times I had to wash off those two kids with a garden hose before coming into the house!)  We still play in the dirt (literally) every day.  Our kids had a mud volleyball game for their friends a few years back!  As everyone crawled out of the pit, they had mud in their hair, smeared across their faces and of course, on their cloths. Everyone had the best time.

Today, kids appear to be sparkling clean.  I constantly hear parents say, “Don’t get dirty!”  Well why not??  We have to be exposed to the germs in the dirt around us to build up our immune systems. Evidence shows us that if we do this as kids it will help us as adults.  Children raised in homes that are not perfectly clean have fewer allergies as adults.  Hopefully this will inspire you and make you feel much better about going outside to play with your kids instead of cleaning the house this week!  Let’s all get dirty, be healthy and have some fun!  (psst.  We eat produce right out in the field without washing it; a big no-no in food safety today.)  WE LOVE OUR DIRT!!

Curried Vegetables 

1 onion. sliced & quartered
2 carrots, sliced
1 green chili, chopped (or jalapeno for added spice)
1 summer squash, chunked
1 small eggplant, chunked
3 T. oil
1 lg potato, chunked
1 t. cumin seeds
1 cup cauliflower, in pieces
1 t. coriander, turmeric & chili powder
1 bell pepper, chunked
2/3 cup veggie broth
juice from a lime

Heat 1 T. oil in a pan and fry onion, the chili & cumin seeds 2 minutes and set aside in a serving bowl.  Heat 2 T. oil then add potato & fry 3 minutes.  Add cauliflower & carrots and fry 3 minutes.  Add eggplant & squash and fry 3 minutes. (Isn’t this nice and easy so far?)  Stir in spices, add broth, cover and simmer 30 minutes or until veggies are tender.  Add more broth if needed to make a nice consistency.  Finish with the lime juice, cook another couple of minutes and serve!

Newsletter – August 21, 2017

Dear Friends of the Farm,

This week you are getting Yukon Gold potatoes, white onions, garlic, carrots, squash, cucumbers, lemon cucumbers eggplant, broccoli, purple & green bell peppers, Anaheim peppers, beans, muskmelon and either orangeglo or Wilson sweet watermelon. These two watermelons are very old varieties and we ask you to please save the seeds. Jerry’s Grandfather grew the Wilson Sweet back in the 1920’s & 30’s. The seed was thought to be “lost”. We have been looking for it for the last twenty years and finally found it in southern Missouri! Orangeglo was first offered in the 1960’s, but was thought to have been grown by small farmers and gardeners for many years before.

Don’t forget to wash your melons with a scrub brush before cutting them open! It’s a good idea to use my veggie wash first! (See first two or three newsletters for recipe.)

Fruit: None this week, but be prepared for another box of peaches and possibly pluots next week!

Bags/Boxes: We are short of bags, so many of you must not be returning them on a regular basis. Please remember we reuse these bags over & over and they need to be returned every week.

Because there are so many goodies to pick up every week, it is very important to bring extra bags or boxes with you to make it easier to take things like corn, tomatoes and melons to your vehicle. What a terrible problem to have to solve!!

Have you ever wondered what it is, exactly, we do on the mornings of distribution? We are in the height of the season and we can always use helping hands on the farm. The produce is picked and needs to be counted, bagged, boxed or crated and loaded onto the truck. If you would like to discover the wonders of being a working member on Tue, Wed or Thr mornings; why not join us once to see what it is like? We start at 7am and finish loading the trucks around 10am. Call me and let me know if this is something you would like to experience and you can take your share home with you at the end of the day. No going to the Distribution Center for you!

Eclipse: Ancient cultures across the globe worshipped the moon & sun. They thought that great evil spirits were devouring the sun during eclipses. They would make as much noise as they possibly could to scare the evil spirits away. Confident in what they were doing, documentation was made for future generations!! Enjoy this special event!

Winter Share: It’s time to sign up for Monroe Winter Share. Crops we expect to have are included on the form. It was awfully hot in July and quite cool in August; time and temperature (for the rest of the summer) will determine the harvest-ability of sweet potatoes, but they look good so far! Lettuce will only be given out as long as we have decent weather. But good weather means the bugs get into it (because it is the only thing still alive!) So either way, freezing temperatures or bugs will stop the delivery of greens probably in Dec. or Jan. All the root crops are in good shape. The dried beans, popcorn, cabbage & winter squash look good and are on track for winter harvest!

We need to know no later than September 29th if you plan on getting a Winter Share. It is recommended that all products ordered in 2017 be paid in full in 2017 because your membership fees for 2018 are due in January! Therefore, you have four months, starting in September, to pay for your Winter Share.

Swedish Breakfast Sandwich

Slices of crusty bread
Cream cheese
2 slices of browned bacon, per bread slice
1 cucumber thinly sliced on a diagonal
1 tomato thinly sliced(any kind), cut at a diagonal

Either warm the bread & spread the cream cheese, or spread the cream cheese then warm together so that the cream cheese gets very
soft. Add bacon, then cucumber, then tomato. I like a little pepper to top it off. This is a very traditional breakfast, but they prefer sausage. I have also made this with lunch meat.

This meal gets me ready for a busy, hard working day and keeps me filled until lunch. I feel so energized!!

Newsletter – August 7, 2017

Dear Friends of the farm,

This week you are getting red potatoes, red onions, garlic, carrots, squash, lemon cucumbers, eggplant, purple peppers, green beans, basil, and tomatoes. Sounds like ratatouille or eggplant parmesan to me!!!

Fruit: Sierra Rich peaches are heading your way! A beautiful peach and one of the best tasting too!!

Produce Tips: It has been cool lately, but that does not mean it will stay that way. The hot days are wonderful for all the crops on the farm but can be hard on your produce shares. This means that your bags may have wilted produce. When we take cool showers we feel very refreshed. You may need to give your produce a cold water bath to refresh them too. Since the produce is so fresh, it will hydrate within a few hours to overnight. Don’t forget! Do not throw dirt down your sink; it will clog up your pipes. I wash my produce into a large metal bowl and discard the water outside!

Eggplant do not like to be cold or hot, which makes storing them a little difficult. If your house is warm inside, store them in a dark cool cupboard or if the house is really warm; wrap in plastic wrap & store in the fridge. If your house is cool, store them on the counter and use within five days. The best thing to do is to use them just as soon as you can! They are not bitter because they are so fresh. Therefore, you do not need to sweat them. Remember, they take on the flavor of whatever is cooked with them. That is why they are so delicious in tomato based Italian dishes!

Carrots/beans/squash/cucumbers: Carrots should be washed, dried and stored in a plastic bag. It is best not to wash your beans, cucumbers or squash until you are ready to use them. Beans I place in a cloth bag and I throw my squash, cucumbers and beans into the crisper drawer.

Potatoes: Store the potatoes and onions, unwashed, in a paper bag or a cardboard box or they will start to rot immediately. Potatoes need air because they generate their own heat.

I love, love, love to grill these babies! I simply cut them to bite size, sprinkle with salt and pepper, (add butter if you love it) and double wrap in foil and place on grill. My family will scarf down my garlic cheese potatoes. I boil 6 to 8 potatoes with garlic (1 clove per 2 potatoes) with half an onion (preferably white) with salt and pepper. Drain and mash, shred cheddar cheese (around one cup) and stir in just enough to mix, stopping before cheese starts to melt. Serve while hot!

Cooking classes: One of our longtime members, Mary Rogers, is offering a weeklong program to help home cooks learn to make healthy meals more easily. She’ll be sharing new and interesting ways to use our produce, how to get comfortable using vegetables plentifully, and her KitchenSmart System to take the struggle out of meal making. Mary has been teaching about healthy meal making for 25 years and has even taught a couple classes for members here at the farm that everyone really enjoyed. She loves sharing her skills and knowledge with others, especially fellow CSA members, which is why she is offering you a $50 discount off the registration fee. classes.cookhappylivehealthy.org

Squash Pappardelle with Pesto
adapted from Prevention Magazine 2017

Shave 2 or 3 summer squash into ribbons with a potato peeler; place uncooked in a bowl.

Pesto Sauce
2 Tb grated Pecorino Romano
2 Tb pine nuts
½ tsp salt and black pepper
Process sauce until smooth.
1 cup basil
Pour over squash & toss
¼ cup olive oil
Add extra cheese if desired!

Newsletter – July 11, 2017

Dear Friends of the farm,

This week you are getting Yukon Gold potatoes, garlic, Walla Walla onions, red beets, cucumbers (Either the regular slicing cucumber or a pickling variety ~ both equally delicious to eat raw, but only the pickling variety can withstand the canning process for making pickles.), summer squash ( any kind), cabbage or broccoli, muskmelon (it’s just the beginning!) and kale.

This is a new variety of muskmelon that comes on early and is supposed to be pretty sweet. It is the earliest we have ever picked muskmelon and we are so excited!! They will get sweeter over time, so if yours is not the best you have ever eaten; maybe the next one will be (especially when our main season variety comes on!)!!

We started harvesting the potatoes and even though there are a few big ones, the majority is still very small. Their skins are so tender at this stage, and they can get roughed up or bruised pretty easily. Wash gently, don’t scrub, throw out the badly bruised (a small bruise won’t hurt) and cook them up…. Because the first-dug potatoes are absolutely the best and don’t take any time to cook!

Fruit: No fruit again this week, but peaches are just starting to bear! So there is a good chance we will get peaches next week. Yay!!!

Pickling cucumbers: I am taking names and phone numbers for those of you who would like to come pick pickles. The only day and time available will be Sunday morning at 8am. We will start out hoeing for an hour then we will move on to the pickle patch. Please do not email your information; I am not checking email very often anymore because I am not in the office, call the number above and leave a message! I will call you back to schedule a day to pick when the field really starts to produce.

Do you remember? Back in 2004 we were bombarded with videos of cattle with Mad Cow Disease. There was a cartoon in the paper I thought was hilarious and kept it in my office closet. I recently came across it and thought I would share it with you… Unfortunately the piece had gotten wet at some point and I cannot read who the artist was. But it reflects the issues we were dealing with at that point of time.

A gentleman is sitting at a fine restaurant looking through a menu. He says to the Waiter, “Until this Mad Cow thing passes, I’m staying away from beef.” The Waiter replies, “Then may I recommend the mercury-laden fish with a side of genetically altered corn?” Ah….awareness!

Grandma Edith’s Pickled Beets

I have never been a big fan of beets. I am also very allergic to something in sweet pickle spice. My Grandmother discovered I would eat beets if they were made this way. She would serve them warm for dinner, then put them back in the liquid, refrigerate them then serve them cold for lunch the next day! What I like about the simplicity of this recipe is that you get to taste the beets and not all the spices. Great to serve on salads.

Equal amounts (1/4 cup or 1/3 cup or 1/2 cup measurements depending on amount of beets being served) of the following: vinegar, water and sugar. Peel and slice or cube beets. Cook until tender.

Newsletter – July 3, 2017

Dear Members,

This week you are getting garlic, red onions, carrots, fennel, green cabbage, summer squash (any kind) oregano and either iceberg lettuce or magenta lettuce (same as last week).

Fennel is a very versatile vegetable.  Not only are the bulbs delicious in soups, cooked with roast or pork and shred in salads or slaws, but the greens are great as well.  Eat raw or dried.  Add to fish or the cavity of chicken, find a fennel pesto recipe (why should basil have all the fun?!) or add to collard greens to give them a little zip.

This kind of oregano is a fairly mild form so I use a bit more than recipes call for.  You will need twice as much fresh as you will need dried in any recipe (and most recipes are referring to the dried form when listed).  It’s easy to dry, just rinse & put on a paper towel or plate and wait.  When dry, slide off of stem and put in a airtight jar.

Fruit:  There will not be any fruit this week, they are in-between pickings.

Strawberries:  Here we go again folks!  This is our theory about the strawberry patch:  After growing in some of the best conditions in our 30 year history; our Spring’s over the last 5 years have never been so crazy and unpredictable.  We believe that the strawberries are coming out of dormancy in February or March when it gets nice and warm.  Then April and May come along and Mother Nature decides to give us a little bit of winter again.  The cold, freezing temperatures are killing the plants that have started to send out new growth.  We lost over half of the new field.  Jerry, Kyle and Sam planted a third strawberry field.  What we are hoping is this; if just half of each field survives, maybe combined we will have an entire field of strawberries we can pick.  Keep your fingers crossed and hope for a better Spring next year. Where it stays cold in Feb. & March and then proceeds to get warm the middle of April and stays warm in May!!

Produce Payments:  Half of all your remaining fees are due the 15th of July (except for animals).  Late fees of $25 will be applied on July 21st.  Please allow 2 weeks for us to process your checks (will still get credit for arriving on time).  We will do our best to get them processed just as soon as possible!

If it is the 4th of July, then summer must be here!  Hope you enjoyed your holiday weekend!

Cream of Spring Vegetable Soup   (page 8 of the Farm Fresh CSA cookbook)

  • 4 T. Butter
  • 4-8 small turnips, chopped
  • 1 small onion, diced
  • 4 carrots, chopped
  • 4 cloves garlic, minced
  • 4-6 cups vegetable stock
  • 2 heads kohlrabi, peeled & chopped
  • 1 cup half & half

Melt butter in a pot, add onion one minute then add garlic and sauté until aromatic.  Add kohlrabi, turnips and carrots and sauté 5 minutes.  Add four cups of stock and cook until veggies are tender.  Puree soup until smooth adding additional stock until you are happy with the consistency (or don’t, I like both).  Return to pot.  Season with salt and pepper to taste.  Soup can be prepared a few days in advance or can be frozen at this time.  Before serving, heat soup and whisk in half & half.    Serves up to 6.