Kitchen Tips

How to Store Tomatoes for Freshness and Flavor

At lunch today, Dan and I enjoyed slices of a ripe Marnero tomato. Perfection. This heirloom tomato–pictured ripe above–will be sold at our farm this summer, and we want to make sure our CSA members and farm stand customers know how to store these beauties so they can get the same flavor experience we had…

Read More

Garlic Scapes: Storage and Cooking Tips

Garlic harvest is coming soon to the farm! How do we know this? Our hardneck garlic plants are sending up their flower stalks, known as garlic scapes. In order to encourage the garlic plant to put all its energy into growing an amazing garlic bulb instead of its flower, we remove the scapes from the…

Read More

How to Store Beets and Beet Greens

There are many things to love about root veggies, and here’s one of my favorites: roots with their greens is like a two-for-one deal! That’s right, beet greens are edible and delicious and oh-so-good for you. To make sure you get in on all this goodness, however, you need to store them properly. Beets should…

Read More

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…

Read More

How to Make a Buddha Bowl

Several years ago, my in-laws Dana and Joan encountered significant health issues.  Joan was diagnosed as pre-diabetic, while Dana continued to struggle with high cholesterol even though he was taking statins and eliminating most fats from his diet.  Instead of diving into even more medication, they decided to make a serious diet change–by going vegan.  They signed…

Read More

Spinach and Swiss Omelette

“Eggs crack. Butter pops in a hot pan. Her father is telling an abridged story of their flight, train stations, fearful crowds, omitting the stop in Evreux, but soon all of Marie-Laure’s attention is absorbed by the smells blooming around her: egg, spinach, melting cheese. An omelette arrives.  She positions her face over its steam…

Read More

California Rolls with Radishes and Greens

A couple weeks ago I received this delightful birthday card from my son Harper. There’s lot of love in this card!  There’s also soosee, which is a mostly phonetic version of—you may have guessed it—sushi!  While Harper has had actual sushi before, at home I only make California rolls, or sushi made without raw fish, but…

Read More

6 Ways to Eat Leafy Greens

Each week you, as a farm member, take home 5-8 different types of leafy greens: Baby salad greens Baby spinach Mesclun mix Beet greens Radish greens Carrot tops Kale Swiss chard  You’re receiving enough leafy greens by now that you could probably eat them for breakfast, lunch, and dinner, and I want to help you…

Read More