This season we are offering pop-up shares on a weekly basis instead of a season-long CSA share.
To get on our e-mail list to receive an approximately once-weekly note about the farm and our vegetable offerings as well as our classes, simply enter your name and email at the bottom of the page.
Thanks for being part of our farm and our lives!
Your order will be in a bag with your last name on it next to our red pack shed at the farm.
We are using cloth bags and reusable boxes when possible instead of plastic and ask that you repack your share into your own container(s).
Note: This week you have two choices of share sizes, a Fox Box with 6 items and a Lion's Share with 9. You can also chose to purchase a share to donate.
- Order as much or as little as you like.
- All produce needs to be washed before you eat it. (Though we do endeavor to make it squeaky clean!)
- You may pay by check or cash, but confirm your order with me first. email@example.com
- We will pick your order fresh for you Thursday morning!
Pop up Shares!
Summer Veggie Share, "Fox Box"!
This share will include a bunch of crisp sweet carrots, cucumbers, 2 little gem lettuces, 3 medium bulbs of fresh garlic, 1/2 lb of broccolini, and 1/2 lb of salad mix.
Your share will be in a cloth bag and box on the table outside the pack shed Thursday between 12 and 7 PM. Please transfer the contents of your share to your own bag or container: we will wash and reuse the bag. Thank you!
Summer Veggie Share, "Lion's Share"
This share includes everything in the pop up Fox Box (cucumbers, carrots, little gem lettuce, broccolini, fresh garlic, salad) as well as basil, zucchini and squash, and napa cabbage.
Your share will be in a cloth bag on the table outside the packshed Thursday between 12 and 7 PM. Please transfer the contents of your share to your own bag or container: we will wash and reuse the bag. Thank you!
and more veggies!
Kale, Curly - bunch!
I love curly kale!
I especially love it after a weekend where I made a big batch of kale chips and watched Nico eat them with gusto for snacks.
My kale chip recipe usually goes like this:
-Get 3 bunches of curly kale and rip the leaves off the stems into 2-3" pieces. Drizzle olive oil on top of the kale pieces in a bowl and massage the oil into the kale. Sprinkle salt to your liking on top of the kale. Add nutritional yeast if you like. Spread out on a cookie sheet and low and low bake in the oven at about 250 degrees, checking for crispness and doneness after 30 - 45 minutes...stir around and continue low and slow baking until all are crisp and dry and snackable.
This weekend I did this:
-Get 3 (plus!) bunches of kale and rip into pieces.
-Blend a mix of olive oil, tahini, yogurt, salt, nutritional yeast, a couple garlic scapes. In pepper season, I would add sweet peppers to this. If I wanted spicy kale chips, I would add spicy peppers to this mix. Massage this sauce into the kale and spread out on a baking sheet, and do as above.
In order to lure my little one into really enjoying his kale, I sautee it with carmelized onions and make sure there's a good amount of butter (or coconut oil), a generous dash of soy sauce, and a quick drizzle of maple syrup. Seems to work. The adults are eating way more greens too.
Beets, Red: one bunch
Cook the greens as well as the roots. I made a meatloaf and chopped up some whole beets, roots to green tips, to sautee and add into the mix.
Carrots, one bunch
Beautiful young spring carrots with greens. Our favorite spring variety called Mokum is sweet, crisp and great for snacking.
Red Beets, 5 lb
Red beet roots of medium size for pickling or a big roasting tray. (Note: the accompanying photo comes from last season's giant mid-summer beet harvest and does not correlate to the medium beet size you will receive!!!)
Dinosaur Kale, one bunch
AKA Lacinato Kale. This Dinosaur Kale is the one typically preferred by chefs. Go fancy!
Red Russian Kale, one bunch
The most tender of them all, truly. Red Russian Kale is actually purple stemmed and veined and this particular variety has lots of extra frills that remind me of some kind of coral reef being. So mild and tasty.
Parsley - bunch
Such a refreshing addition to our eggs in the morning, or our grain dishes, or our salads. Sweet and vibrant.
Zucchini Squash Mix - 4 medium sized zukes!
We love to handle the steady flow of zucchini and squash by roasting (slice thin and get them golden brown), grilling, and sauteeing. This brings out the rich and nutty flavors in these summer jewels.
There are also Zoodles -- aka Zucchini Noodles -- and fritters and of course, zucchini bread. Time to explore the world of zucchini-based cuisine....let us know if you make any new kitchen discoveries worth sharing.
Gold and chioggia beets are a bit milder than red beets, having all of the sweetness and less of the "wow this also tastes like dirt!" quality. That quality is actually an identified compound, and it turns some people off of beets. I like all the colors...but if you are a beet skeptic, try this gorgeous candy-striped (pink and white!) chioggia!
Mesclun/Spring Mix! - 1/2 lb bag
High quality salad mix! This week: a mix of red oakleaf lettuce, green romaine, light green oakleaf, a frilly summer crisp, green deer tongue and more.
Fresh green onions with golf-ball size bulbs. Nice to slice for sautees and for any place you would normally use onions. The added benefit is that you can also slice up all the green tops and include them in your dish. I sauteed a bunch of green onions along with carrots and lovage to make a mix to incorporate into meatloaf -- tops and all!
Garden Tour - June 26
A 2-hour tour of Broad Wing Farm and our very intensive veggie garden on Saturday June 26 from 9 - 11 AM. We've been growing here for nearly 8 years and have changed our practices dramatically in that time. I'll walk you through all of our crops and share what we've learned to grow a much more productive and lovely garden, including tarping, composting, fertilizing, irrigating, flipping beds and learning from gardening failures. And, I'll also give a lot of details about the unusual plants we're growing this season, including the many herbs in our Upick Garden and how to harvest and use them in your kitchen and life.
Pay what works for you! If there's some other amount that makes more sense for you, or you'd like to pay in cash please send an email to me at firstname.lastname@example.org.