CSA Week 2

Last week we distributed the very first share of our new farm! Last weekend, at a family reunion, we revisited the farm I used to manage where Oliver and I fell in love with this life. I didn't realize then how much we would miss the professional greenhouse, multiple barns, and working with a STAFF. Still, our dreams are coming true and we are putting down roots on our very own farm. 
We are so happy to bring you a colorful share and hope each week brings you something new and challenging:) Read the week's newsletter here.  


Creamy Turnip and Radish Two-Ways Salad

1 bunch radishes (1/2 quick pickled, 1/2 quartered)

1/2 bunch hakurei turnips

1 head butter lettuce

1/2 cup plain yogurt

1/2 cup sour cream

2 Tbsp olive oil

1/2 lemon

Parsley, salt, pepper

Start by quick pickling a handful of radishes. Slice thinly and soak in apple cider vinegar, salt and a pinch of sugar for >30 minutes. For the dressing, whisk yogurt,  sour cream, olive oil, and lemon juice with salt and pepper to taste. We tossed the quartered radishes and turnips in the dressing and generously heaped the mix on torn lettuce.  Top with bright quick pickles and parsley. 

CSA Week 1

Our First Offering

The first share is always fraught with newness and uncertainty. I'm both overflowing with pride for what springs forth from the soil and trepidation about weather and ripeness. Breaking new ground at this property has been a huge undertaking, yet I am enormously happy to share the first of many meals from our beloved farm. Read the week's newsletter here

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Springiest Radish, Pea and Herb Salad

1 bunch Radishes

1 1/2 cup peas (pea shoots, shelled or sugar snaps)

Chives, mint, basil chopped roughly in equal parts (~2Tbsp each)

2 Tbsp olive oil

1 lime

Quarter radishes and toss with peas, chives, basil, mint, olive oil and juice from a whole lime. The herb mix is really a winner and will also work really well with asparagus if you have some on hand and add it here, too. This salad is super easy and THE BEST way to eat spring veggies so there is no reason not to make it immediately (even if, like me, you procrastinate with prepping something until 10 minutes before you are bringing salad to a friend's house).  

New Growth!

Starting a new farm is not without uncertainty. There are unexpected costs, delays, and obstacles. But there are some assurances, and none more magical than the alchemy of seed, soil, water and time coming together to produce new growth. 

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Our kitchen currently plays host to numerous trays of tiny seedlings, minuscule green harbingers of what's to come in the next few months. And with that first growth we are excited to announce that we are looking for subscribers to our first CSA. 

CSAs allow for farmers to better budget, plan, and grow accordingly to the needs of their customers, and in turn offer more affordable vegetables to those eager to eat local delicious food. If you're interested in learning more about our CSA feel free to email us, stop by, or give us a call and we'll be more than happy to answer any questions. You can also sign up here. 

Here's wishing you a happy healthy spring, and looking forward to seeing you on the farm!

Kristyna, Oliver and Roan

Longer Days

5 PM rolls around and instead of the inky blackness that defined late December we are now treated to the dusky blue palettes of a winter that is succumbing to early spring (but even I'm getting ahead of myself). The extra hours of daylight are the first hint that things on the farm will be changing dramatically (and quickly!). Where today there are excel spreadsheets filled with rows and rows of prospective plants, soon those same grids will be translated into trays of seedlings warmed by the late winter sun. 

Stay tuned for further updates, including our CSA sign up, as well as the unveiling of our Farm Stand!