CSA 2015 – Week 19

Next CSA Pickups: October 20 & 22

In your share this week:

  • Beets
  • Broccoli
  • Turnips
  • Leeks
  • Lettuce
  • Peppers
  • Eggplant
  • Celery
  • Daikon radish
  • Napa Cabbage
  • Kale/Collards
  • Mustard Greens
  • Bok Choy/Mizuna

It certainly has been an exciting week weather-wise, especially on the farm. As you can imagine, with the prediction of frost, that later became a freeze, our dear farmers were forced to scramble to protect the produce and crops as best they could before the temperatures plummeted. Weather shifts like this are always a powerful reminder to me that the farm is a real, living environment, subject to all that Mother Nature can dish out. As CSA members, we play a vital role in supporting the farm, through whatever weather may come. And we are fortunate to have such dedicated and knowledgeable people living, working, and nurturing the farm!

Here at home, we have been stewing, braising, and generally seeking warmth in our food. I love bean soups that cook low and slow all day and fill the house with the most amazing aromas. Yesterday we had a really yummy lentil soup, flavors augmented with onions, shallots, celery and greens from the farm.

lentil soup

I love lentils, mostly because you don’t have to soak them first and they cook so quickly. My soup is so simple: just pick over and rinse the lentils, set to boil in about 8-10 cups of water. Let them boil for about 2-3 minutes, then turn down to a simmer. Meanwhile, start washing and chopping whatever vegetables you want to add. The basics of course are onions, carrots and celery, in the amounts you like. I generally add mushrooms, bay leaf, oregano, and plenty of olive oil, plus whatever else I may have on hand that strikes my fancy, and just let it simmer for hours. All the beautiful celery greens went into this last batch at our house, but you could add any greens and just let them cook into the soup. I check it every 45 minutes or so, to make sure it’s not sticking and that the water level is ok, and just let it go. I add the salt to taste just before serving. (My boys always tell me I don’t add enough salt, but that is easily remedied by placing the salt shaker on the table!)


I found this next recipe when I was looking for something to do with ground turkey and greens, and I absolutely loved it! Most of my boys liked it too, except for one who said, “I don’t want a Kenyan dish! I want a good dish!” (as if he’s some sort of expert on African cuisine…) This isn’t our usual flavor profile and most of us really enjoyed it. The recipe called for collard greens, but I used Yukina savoy and Tuscan kale from last week’s share. I also had to triple it to feed my army (except for the cinnamon), because I was using a 3 lb package of ground turkey. Below are the original measurements for 1 lb of meat.

kenyan braised greens with turkey

Kenyan Braised Greens & Ground Turkey
Recipe adapted from skinnytaste.com

1 tsp olive oil
1/2 white onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeño, seeded and chopped
1 lb ground turkey (or ground beef)
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric
1 tsp kosher salt
1 tsp ground cumin
1 tsp ground coriander
1 bunch greens, stems removed and sliced into 1-inch strips (collards, kale, Yukina savoy, cabbage, or whatever you like or have on hand)
15 grape tomatoes, quartered (or chopped larger tomatoes, depending on what you have)
1 tsp lemon juice

Warm the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the garlic and jalapeño and sauté until fragrant, about 1 minute. Add the ground meat and seasonings, and cook until browned, about 6-8 minutes. Add the greens and tomatoes, and sauté until wilted, about 4 minutes. Stir everything gently as it cooks, taking care not to mush the tomatoes. Add the lemon juice, season with salt and pepper to taste and serve.

Turkey Meatballs Over Greens
Recipe adapted from thekichn.com

I found this recipe the same day I got the Kenyan Braised Greens. Simple and delicious!

1 lb ground turkey, either 85% lean or 93% lean
1/4 cup grated onion, from 1/2 small to medium onion
1 large egg
1/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 whole cloves garlic, minced
1 tsp salt
1/2 tsp pepper
2 Tbsp chopped Italian parsley
2 Tbsp olive oil
2 cups tomato sauce, homemade or store-bought
2 lbs greens, such as broccoli rabe, kale, mustard greens, washed, de-veined, and roughly chopped
Shaved Parmesan, to serve, optional

Combine the turkey, onion, egg, breadcrumbs, cheese, garlic, salt, pepper, and parsley in a large bowl. Mix with your hands until all of the ingredients are evenly distributed. Begin heating a large pot of salted water for the cooking the greens while you shape and cook the meatballs. Roll the meat mixture into 1 1/4-inch meatballs and place on a tray or in a pan. You should have between 26 and 30 meatballs. Heat the olive oil over medium-high heat in a large skillet or sauté pan. Place the meatballs in the hot skillet and brown for 3 to 4 minutes on each side. Use tongs to gently rotate the meatballs so they brown evenly. (If your pan isn’t large enough to brown all of the meatballs without them touching, cook them in batches and place them back on the cookie sheet once they’ve been browned. Then combine them back in the pan before simmering with the tomato sauce.) Reduce the heat to medium, add the tomato sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, or until meatballs are cooked through. While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. (You can also sauté or stir-fry the greens in a hot skillet with oil if preferred.) To serve, put greens on the plate and top with meatballs and sauce.

Author’s Notes
– To prevent the meatballs sticking to the pan, make sure it is hot before adding the meatballs, and brown thoroughly before trying to turn them. They should release easily once browned. Also, using 85% lean turkey (as opposed to completely lean) should help the meatballs release more cleanly.
– Storage: Store the meatballs in their sauce for up to 3 days in the fridge. Freeze cooked meatballs and sauce for up to 3 months.

napa cabbage 2

Chinese Noodle Soup with Cabbage
Recipe adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman

8 cups chicken broth
1/4 cup soy sauce or to taste (use less if you have a salted broth)
1 Tbsp Chinese rice wine or sherry
6-12 dried mushrooms, chopped if large
2 Tbsp fresh ginger, minced
3 cloves garlic, minced
3 scallions, finely chopped
Salt and freshly ground black pepper
3/4 lb Chinese egg noodles
1 Tbsp dark sesame oil
2 cups chopped cooked chicken (ideally, from making the broth)
4-6 cups chopped cabbage, bok choy, or other Chinese green, or a mix of cabbage and greens
1 carrot, julienned
Chinese chili paste with garlic (optional)

Combine the broth, soy sauce, rice wine, mushrooms, ginger, garlic, and scallions in a large saucepan. Season with salt and pepper, and simmer for 25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and sesame oil and cook until the noodles are just barely tender. Drain well and return the noodles to the pot to keep warm. Add the chicken, cabbage and carrots to the broth and simmer for another 10 minutes, until the carrots are tender. To serve, place a nest of noodles in each bowl. Ladle the broth, vegetables and chicken over the noodles and serve hot, passing the chili paste at the table for those who prefer some heat.


Weekly CSA Blog produced by Chris Marmora Palmer


CSA 2015 – Week 5

Next CSA Pickups: July 14 & 16

pickling cucumbers
In your share this week:

  • Squash
  • Cucumbers
  • Broccoli
  • Beets
  • Spring Onions
  • Scallions
  • Kale
  • Chard
  • Basil or Dill
  • Green Beans

(Updated list 7/13/15)

Around this time each July, we host our annual family reunion. We rush around, especially this week, trying to get everything ready to receive what we now loving refer to as “the invasion” of our nearest and dearest. It’s a time of frenzy and laughter, stress and delight, bedlam and joy. Life is like that, isn’t it?

I thought I’d share a couple of the recipes we’ll be preparing, as they all make great use of our current CSA bounty. Enjoy!


Classic Deli Coleslaw
Recipe adapted from instructions by my dear and talented eldest brother, Paul Marmora

Since the size of each cabbage can vary so widely, these measurements are approximate. In particular, add the mayo little by little, as you may need more or less depending on the size of the cabbage.

1 medium head of cabbage
2-3 Tbsp lemon juice
1-2 cups mayo **
1/2 tsp salt
1-1/2 tsp fresh ground black pepper

Cut the cabbage in half, then half again, so you have four quarters. Cut the core out of each quarter, then slice very thin, about 1/8 of an inch. Once sliced, cut that quarter in half crosswise. Place sliced cabbage in a large bowl, and toss with the remaining ingredients. Stir and toss and toss and toss. (It’s easiest to do this with your hands.) You want to distribute all of the flavors very well. Taste and add additional salt and/or pepper, to taste. Chill in the refrigerator for an hour or more, to further blend the flavors.
**Add the mayo a little at a time. You may need more or less. Start with a cup and go from there, adjusting the consistency to your preference. The cabbage should be well coated, but neither dry nor soupy.

red cabbage slaw
Red Cabbage Slaw with Lime Dressing
Adapted from the Beantown Baker

A wonderful, “cleanse-friendly” alternative to heavier slaws, this salad is always a big hit. Best made the night before, as it is delicious served cold after having chilled for several hours.

1 head red cabbage, cored
8 oz carrots, peeled and shredded
1 large bunch cilantro or parsley, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower (I still use olive oil)
1-2 tsp sugar or honey
Kosher salt and freshly ground pepper, to taste

Shred the cabbage finely, using a sharp knife, a mandolin or in your food processor. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro or parsley. Whisk the lime juice and oil together in a bowl, and whisk in the sugar or honey. Toss with the slaw, and season generously with salt and pepper. Taste, and add additional seasoning as needed. Chill in the refrigerator for at least an hour, to blend the flavors well. Serve cold, tossing well just before serving.



We make lots and lots of pickles for our reunion, and they’re always a big hit. My husband, who is a true pickle lover, has developed a variety of delicious recipes for different types of pickles over the years, and this is probably everyone’s favorite. Note that I’m sharing this photo just so you get an idea of the sheer scope of our pickle-making chaos – the recipe below is for a much smaller quantity (1 quart), but can easily be multiplied.

Scott’s Famous Sour Garlic Dill Pickles
Recipe complements of Scott Palmer. Shared with permission!

Plan ahead – for maximum flavor, these pickles need to be made 3-4 days ahead of time.

For 1 quart jar:

3-5 pickling cucumbers (Kirby)
2-1/2 tsp kosher salt
4-5 cloves garlic, chopped
3/4 tsp pickling spice
1 stalk dill
1/16 tsp alum
1/4 cup white vinegar

Wash the cucumbers well and pack cucumbers halfway into jar. Pour all remaining ingredients directly into the jar. Finish packing the cucumbers into the jar, and fill the jar to the top with cold water. Carefully seal the jar and invert the jar several times to dissolve ingredients. Let stand at room temperature at least 24 hours (longer for more sour, up to 48 hours) and then refrigerate. Ready to eat after two days in the fridge.


zucchini bread
Zucchini Bread
Recipe adapted from my friend Leslie Fulton, complements of her friend Zenona

This bread is delicious and sweet, but not too sweet. Walnuts are divine.

3 eggs, beaten
2 cups sugar
1 cup canola oil
2 tsp vanilla

3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon (I used a little less)

2 cups shredded zucchini
1 cup raisins
1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease 2 loaf pans or spray with cooking spray. In a large bowl, mix eggs, sugar, oil, and vanilla. Add dry ingredients and mix well. Stir in zucchini, raisins, and nuts. Divide batter evenly between the 2 loaf pans. Bake at 350 degrees for 50 minutes (or till done).


Weekly CSA Blog produced by Chris Marmora Palmer


CSA BLOG 2014 – WEEK 17


Next CSA Pickups: September 23 & 25

In your share this week:

**Last week’s list below, waiting for updated list from Farmer Brett

  • Chinese Cabbage
  • Eggplant
  • Peppers
  • Onions
  • Turnips
  • Beets
  • Mustard greens
  • Swiss Chard
  • Kale




Orecchiette with Broccoli Rabe, Sausage, and Tomatoes
Adapted from Barefoot Contessa Foolproof by Ina Garten


1/2 pound sweet or hot Italian pork sausage or a combo
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 (14.5 ounce) can crushed tomatoes
1/4 cup dry red wine
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1/2 pound dried orecchiette pasta
1 bunch broccoli rabe
1/2 cup grated Parmesan or Pecorino cheese, plus extra for serving.

Preheat the oven to 350 degrees. Prick sausage with a fork and place on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Cool slightly and then slice  1/2-inch thick and set aside. Heat the oil over medium heat in a large heavy pan. Add sausage slices, stirring frequently, until lightly browned. Add garlic and cook for 1 minute. add tomatoes and juices, red wine, tomato paste, 1 teaspoon salt, and freshly ground black pepper and let the mixture simmer while you prepare pasta and broccoli rage.

Bring a very large pot half filled with water to a boil and add 1 tablespoon salt. Add the pasta and cook for 9 minutes. While the pasta is cooking, trim the broccoli rabe to just belwo the leaves and discard tough stems. Cut into 2-inch pieces. When pasta has cooked for 9 minutes, add broccoli rabe and cook for 2 to 3 minutes. Drain in a large colander, reserving 1/4 cup cooking water. Add pasta and broccoli to the sausage and tomato mixture. Stir in the Parmesan cheese and more salt and pepper to taste. If the pasta seems dry, add reserved cooking liquid. Serve with extra cheese on the side. Serves 3 to 4.


Vietnamese Grilled Steak & Cabbage Salad
Adapted from Cook This Now by Melissa Clark


1/4 cup soy sauce

Finely grated zest and freshly-squeezed juice of 1 lime
2 tablespoons grated fresh gingerroot
2 teaspoons toasted sesame oil
2 garlic cloves, finely chopped
1 1/4-pound flank steak, patted dry
2 carrots, peeled and trimmed
10 cups shredded or thinly sliced green or Chinese cabbage (about 1/2 large head)
1/4 cup fresh cilantro, basil, or mint (or a combo)
Kosher salt and fresh pepper
2 tablespoons chopped peanuts (optional)

For vinaigrette:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons olive or peanut oil
1 teaspoon fish sauce
Juice of 1 lime
Pinch cayenne pepper or red pepper flakes
1 garlic clove, finely chopped

For prep, whisk together the soy sauce, lime zest and juice, ginger, sesame oil, and garlic. Place the steak in a shallow dish and cover with marinade. Cover dish and refrigerate at least 1 hour and up to 12 hours. Remove steak from fridge 30 minutes prior to cooking. In a food processor fitted with grating attachment, shred the carrots and add to a large bowl. Add the cabbage and herbs. Cover and toss, and refrigerate for up to 3 hours.
To make the vinaigrette, whisk together all the ingredients in a small bowl and set aside.
To grill steak, cook over medium-high heat for about 6 minutes per side for medium-rare. You can also cook the steak under the broiler for about 3 to 4 minutes per side for medium-rare. Remove steak from grill or broiler and let rest for 5 to 10 minutes. Thinly slice steak against grain.
To assemble, add just enough of vinaigrette to cabbage salad to coat and toss well. Add more dressing or lime juice if desired. Place the salad on place and top with slices of steak. Top with chopping peanuts and more vinaigrette, if you want.


Turkey, Kale, and Brown Rice Soup
Adapted from Giada De Laurentiis

turkey kale brown rice soup

2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces
1 large bell pepper, cut into 1/2-inch pieces
8 ounces ground white turkey meat
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed (or you can use vegetable broth)
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey, and break up and cooke until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes, and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.


Swiss Chard with Cranberries & Feta
Adpapted from Gourmet 

1 ( about 1-pound) bunch Swiss chard
1 large garlic clove, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dried cranberries (or you can substitute currants or raisins)
1/3 cup water
1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves. Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.


Chard and Salami Frittata
Adapted from Bon Appétit magazine

6 to 7 large eggs (I only had extra-large and it came out fine)

3 tablespoons freshly-grated Pecorino or Parmesan cheese, divided
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 bunch chard (or kale or spinach or a combo) about 10 ounces, stems and center ribs removed; leaves coarsely chopped
2 ounces thinly-sliced Genoa salami (or prosciutto or ham), cut into 1/2-inch pieces (about 2/3 cup)
1 garlic clove, finely minced

Preheat the broiler. Whisk all the eggs, 1 1/2 tablespoons cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Heat olive oil in a medium (about 10-inch) nonstick broiler-proof skillet over medium-high heat.*(don’t have a nonstick ovenproof pan? Neither did I! See my note on how to do it without one, below). Add onion and sauté until tender, about 5 minutes. Add chard in 3 batches; toss until each begins to wilt before adding the next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet, stir one 1 minute. Add eggs to skillet, stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in the center, about 4 to 5 minutes. Remove cover and sprinkle remaining 1 1/2 tablespoons cheese over top. Transfer frittata to the broiler and cook until just set in the center and beginning to brown, about 1 minute. Using a flexible spatula, loosen frittata carefully around edges. Slide onto a platter. Serve warm or at room temp. Makes 4 servings (for a main course) or 6 to 8 (for appetizer portions).

*I didn’t have a nonstick skillet that was ovenproof, so I used a regular stainless steel skillet instead. Here’s what I did to keep the frittata from sticking to the bottom: After sautéing the onion, chard, salami and garlic, I removed the mixture from the pan and let it cool in a bowl. Then I mixed it into the eggs and stirred gently to distribute. I greased the skillet generously with butter on the bottom and sides, and then added the egg-chard mixture back to the pan. I followed the rest of the recipe as is. When the frittata came out of the broiler, I used two flexible spatulas to loosen it from the sides and bottom, and then transferred to a plate. I had a tiny bit stick to the bottom, but the frittata made it to the plate without cracking. And it was very tasty!


Asian-Style Vegetable Noodle Bowl
Adapted from Rachael Ray

Salt and pepper
1/2 pound whole wheat spaghetti
1 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
1/4 cup soy sauce
3 tablespoons honey or agave syrup
2 tablespoons tomato paste
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon hot sauce
2 tablespoons vegetable oil
2 to 3 carrots, chopped
1 large or 2 small head bok choy or Chinese cabbage stalks chopped and leaves shredded
2 small bell peppers, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. 2. While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, soy sauce, honey (or agave), tomato paste, vinegar, sesame oil and hot sauce until smooth. 3. Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat.Add the carrots, bok choy stems, and bell pepper and stir-fry for 3 or 4 minutes, then add the scallions, bok choy leaves, and ginger sauce and toss for 1 minute. Pour over the drained noodles and top with the sesame seeds. Pass more hot sauce around the table.
Weekly CSA Blog produced by Nicole DeCoursy Mead

Spring On The Farm

by Dana Schlanger

The warm weather is here and winter has disappeared, and with it, the farm is becoming vivified with tons of new crops!  In our fields you’ll find veggies such as snow peas, sugar snap peas, beets, Swiss chard, cabbage, carrots, and chiogga.  Head into the greenhouse and you’ll see succulent spinach, cabbage, and plenty of lettuce -Red Soul, Tropicana, New Red Fire- you name it.  We hope you’re looking forward to the vegetable’s harvest as much as we are!

Check out Facebook for more of Dana’s photographs.

Dana of Yorktown High School, has been interning with us, over the past few months, helping us out with publicity and social media.