Entries tagged with “Salad”.


Week 18 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Italian garlic,
  • Red & Yellow onions,
  • Carrots,
  • Cauliflower,
  • Tomato variety bag,
  • Red Grape or Black or Red Cherry tomato,
  • Melon,
  • Watermelon,
  • Sweet corn,
  • Orange Ukraine & Red Pimento Peppers,
  • Spigarello,
  • Broccoli,
  • Salad,
  • Red or French breakfast radish,
  • Jalapeño Peppers,
  • Summer squash,
  • Eggplant,
  • Cucumber, and
  • Edamame

Another great week of veggies.  Delicious!

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Week 13 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Italian garlic,
  • Sweet Spanish onion,
  • Green Top carrots,
  • Sauté mix,
  • Arugula,
  • Romance Potatoes,
  • Yellow & Green beans,
  • Summer Squash & Zucchini,
  • Regular Cucumber,
  • Red mizuna,
  • Tomatoes,
  • Dill,
  • Green Bell Pepper

Check out this huge cauliflower!

We’ll be traveling and not get to enjoy our veggies very much, which is sad because there are some great ones. We’ll also miss next week’s.

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Week 10 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Fresh garlic
  • White cipollini onions
  • Red or Chioggia beets
  • Fennel
  • Carrots
  • Thai basil
  • Summer squash
  • Sugar Snap Peas
  • Baby bok choi
  • Salad Mix
  • Cauliflower

Sadly, we will be missing the barn dance on Saturday. Work gets in the way.

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Week 9 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Salad mix,
  • Green top red beets,
  • Fennel,
  • Purple scallions,
  • Fresh garlic,
  • Snow peas,
  • Strawberries,
  • Amaranth,
  • Sweetheart cabbage,
  • Romaine,
  • Spinach,
  • Basil,
  • Summer squash

We made it through a majority of last week’s vegetables. We were talking about this the other day and realized that for most of the vegetables we don’t experience their uniqueness.  Often we through a bunch of greens into a salad or some other dish that utilizes a bunch.

Last week I made a rice dish that utilized almost every vegetable that we got. I got the idea in part from the weekly newsletter (pdf) and their featured recipe a veggie stir-fry. It was delicious. The Amaranth changed the color of the rice to a slight purple.  In the rice you could taste some of the different flavors.  This is not a complete waste of veggies, but is something we are thinking about.

If we were able to have lots of time and eat every meal at home we could probably do the shares their full justice.  Sadly, this isn’t the case.

We enjoy every bite of fresh veggie goodness.

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Week 7 of our CSA from Harmony Valley Farm (blog).

  • Green leaf lettuce
  • Kohlrabi
  • Spinach
  • Strawberry
  • Red radish
  • White  scallion
  • Garlic scapes
  • Salad mix
  • Napa cabbage
  • Broccoli
  • Red Komatsuna

Lots of delicious vegetables again and some sweet strawberries!! Pretty exciting to taste the strawberries as we’ll be picking a lot for ourselves this weekend at the Strawberry Picking Day!!!

We ate a lot of today’s and last week’s veggies on a huge salad and then ate more on top of a pizza. Salad is an obvious way to include some of the “unknown” items into our diet.  Below is a picture of the salad.

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Our fifth CSA from Harmony Valley Farms (blog) included:

  • Green garlic,
  • Potato onions,
  • Spinach,
  • Arugula,
  • Hon Tsai Tai,
  • Sweet Baby Broccoli,
  • Rhubarb,
  • Asparagus,
  • Bok Choy

Not much else to say about this week’s share.  We’ve finally eaten most of last week’s.  Lots and lots of salads.  We had some delicious Rhubarb crisp this week.. yummy!!!

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Our third CSA from Harmony Valley Farms (blog) included:

  • Asparagus,
  • Ramps,
  • Parsnip,
  • Sunchoke,
  • Spinach,
  • Salad mix,
  • Green garlic,
  • Egyptian Walking onion,
  • Spring radish,
  • Rhubarb,
  • Saute mix, and
  • Garden herb packs

The herb pack contained plantable rosemary, thyme, savory, oregano, sage, Giant of Italy Parsley, Basil, and Krausa Parsley.

I did some digging (pdf) and found that their Saute Mix is described as:

Sauté mix is a wonderful blend of sturdy greens, like spinach, tat-soi, arugula, mizuna, etc, that hold up well when cooked. They are very versatile, and have a wonderful flavor. They can be cooked as simply as sautéed in butter or olive oil with salt and pepper, or with bacon and shallots, or wilted in a hot pan with a light vinaigrette. I have used them in stir-fries, soups, stuffings, and as a simple side dish. Sauté mix can even be enjoyed as a hearty salad, and is perfect for hot dressings that would destroy delicate salad mix.

In this week’s newsletter (pdf) we got a good reminder that our “fortune” is very much tied up with the farmers as the frost impacted the farm:

This past Sunday morning’s frost set back our asparagus crop by about 2-3 days, so we had to reduce the amount included in your box this week. Our neighbor Elmer Beechy, another certified organic grower, has been supplementing our asparagus supply, but his fields froze as well. (Thanks go out to another neighbor, David Troyer, for his organic rhubarb, also supplementing ours.) The asparagus should be back on track with this week’s forecasted warmer weather. Thank you for your understanding & enjoy the tastes of spring!
Despite the 30 mph winds, we kept the strawberry fi eld covered too, with only a few casualties from the frost. In the places where the cover was ripped, the fragile blossoms blackened and won’t produce fruit but it looks like only a loss of 4-5 pints of berries! Big thanks to the Saturday crew who came out & battled the wind to protect the crops.

We look forward to more adventurous food!

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