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Marinara Baked Rotini with Fresh Spinach and Arugula

A couple weeks ago I made dinner for the fam before heading to yoga class. I left a hot skillet of baked rotini and bowls of sweet, fresh spinach and spicy arugula on the table before heading out the door. Before this yoga-night dinner, I’d made variations of baked pasta many times before, with decent…

How to Store Fresh Herbs in the Fridge

This week our Spring CSA members are receiving their first round of fresh herbs: chives, cilantro, and oregano. Yay! Cooking with fresh herbs adds an enticing layer of flavor to everything from guacamole (cilantro), an omelette (chives), and chili (oregano). But to cook with fresh herbs, you have to keep them fresh until you’re ready…

Simple Sautéed Asparagus

My first asparagus meal of the spring is traditionally simple. Later, after asparagus turns from early-season delicacy to just another day with asparagus, I’ll add fresh Parmesan or goat cheese, bacon or prosciutto. But for this first time, all I need is my cast iron skillet, butter and/or olive oil, finishing salt, and freshly ground…

Storing Greens to Keep Them Fresh and Tasty

So you just walked in the door after picking up your veggies from distribution. Because it’s spring or fall, your box is FULL of gorgeous, fresh salad spinach, arugula, kale, salad greens, head lettuce, beet greens (and the list goes on!). What’s the best way to store these greens so that they last? Step 1:…

6 Tips For Making the Most of Your CSA Share

We love growing veggies–and we love when YOU love to eat your veggies! These tips will help you enjoy all those delicious veggies that will be in your CSA share each week. Know what’s coming in your share. Every Thursday, I will let you know what’s going to be in next week’s CSA share. I’ll…

Roasted Carrots and Greens

With our last week of this season’s CSA at hand and the holiday season just around the corner, I want to leave you with a simple recipe you could serve at your Thanksgiving dinner.  Or you could just make this tonight because it’s cozy and nourishing and pretty much perfect for a brisk fall night. Start by placing a…

Gluten-Free Apple, Beet, and Date Crisp

  A few weeks ago farm member Sarah Hamstra asked me if I’d ever tried beets in an apple crisp.  I had not, but since I’m a big fan of almost anything that gets topped with vanilla ice cream, I decided to give it a try.  As a base recipe, I used America’s Test Kitchen’s…

Orzo with Spinach and Garlic

 Trisha and Ryan Belstra have been farm members since our very first season back in 2010, back when we offered a summer CSA, which happened to be the summer Trisha and I were both pregnant with our second child.  Six years later, the Belstra’s are still farm members and our babies are no longer babies…

Red Curry Shrimp with Carrots, Red Peppers, and Green Onions

Growing up in Indiana in a family that didn’t fish, my exposure to seafood was mostly limited to a rare night out at Long John Silvers when I was a kid.  It wasn’t until I met Dan and traveled to his hometown of Portland, Maine, that I began to really love seafood.  But, living so…

Leek, Shiitake, and Garlic Pizza

I’ve posted before about the Perkins’ Friday night pizza tradition, back when our family used to watch a movie together as we munched.  Sadly, movie nights have become a thing of the past.  Now we have Pizza and Pokemon nights.  That’s right, and since Dan and I didn’t play this as children, we go with the house…