Well, another season’s in the books. This year was one of our best growing seasons so far. We had so much corn and the tomatoes just kept coming. We experimented with growing some new things. Some were a successes and others didn’t work out. We hope everyone enjoyed the produce as much as we enjoyed growing it.
After all, you are the reason we grow our produce. Without your support, we wouldn’t be able to do what we do. We are so grateful for all the love and support that our customers give us.
Carrots
Carrots are vibrant root vegetables known for their distinct crunchy texture and sweet, earthy flavor. They come in various colors, including orange, purple, yellow, and white. Carrots have a satisfyingly crisp bite and a subtly sweet taste that is enhanced when cooked. Whether enjoyed raw as a snack, grated into salads, roasted to bring out their natural sweetness, or used as a flavorful ingredient in soups, stews, and stir-fries, carrots provide a versatile and nutritious addition to a wide range of dishes.
We love growing every color of carrot! Atomic reds might be our favorite. They are the red carrots. Which color is your favorite?
Storage
Keep in the fridge. If you plan on storing them longer than a week, remove the greens and the carrots will stay crisp.
Prep
Rinse. The whole carrot is edible, including the leaves and root. Carrots can be enjoyed raw or cooked. If the leaves start to wilt, you can revive them by soaking them in ice water for a few minutes, then pat them dry and use as desired.
Preserving
Freezing: Peel and slice or chop the carrots into desired sizes. Blanch them by briefly boiling in water and then plunging them into ice water to stop the cooking process. Drain well and place the blanched carrots in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen carrots can be used in cooked dishes such as soups, stews, and stir-fries.
How to use Carrots:
Raw: Carrots can be enjoyed raw as a snack or added to salads for a crunchy texture. They can be sliced, grated, or julienned to incorporate into your favorite salad recipes.
Roasted: Toss carrots with olive oil, salt, and pepper, and roast them in the oven until tender and slightly caramelized. Roasted carrots make a delicious side dish or can be used as a component in grain bowls or roasted vegetable medleys.
Soups and stews: Add carrots to your homemade soups and stews for extra flavor and nutrition. They can be chopped, diced, or sliced depending on your preference and the recipe.
Stir-fries: Carrots are commonly used in stir-fry dishes. Slice them into thin strips or matchsticks for quick and even cooking. They add color, texture, and a touch of sweetness to stir-fried vegetables, noodles, or rice dishes.
Grated for baking: Grate carrots and incorporate them into baked goods like carrot cakes, muffins, or bread. The natural sweetness of carrots adds moisture and flavor to these treats.
Juices and smoothies: Carrots can be juiced or blended into smoothies for a nutritious boost. They pair well with other fruits and vegetables, adding a vibrant orange color and a subtle sweetness.
Carrot-based dips and spreads: Puree cooked carrots with spices, herbs, and other ingredients to make delicious dips and spreads. Carrot hummus, carrot ginger spread, or carrot-based salsas are just a few examples.
Pickled or fermented: Carrots can be pickled or fermented for longer-term preservation or to add a tangy and crunchy element to your dishes. Pickled carrots are great as a condiment or in salads and sandwiches.
How to use Carrot Greens:
Pesto: Blend carrot greens with garlic, nuts (such as almonds or pine nuts), Parmesan cheese, olive oil, and a squeeze of lemon juice to create a vibrant carrot green pesto. Use it as a sauce for pasta, spread it on sandwiches, or drizzle it over roasted vegetables.
Herbaceous garnish: Finely chop carrot greens and sprinkle them as a garnish over salads, soups, or roasted dishes. They add a pop of color and a fresh, herbaceous flavor to your presentation.
Vegetable broth: Add carrot greens to homemade vegetable broth or stock for extra flavor. Simmer them along with other aromatic vegetables and herbs to enhance the depth of your broth.
Sautéed greens: Cook carrot greens as you would other leafy greens like spinach or kale. Sauté them with garlic, olive oil, and a pinch of salt and pepper for a quick and nutritious side dish.
Blended into smoothies: For an added nutritional boost, blend a handful of carrot greens into your green smoothies. They provide an earthy taste and pack in extra vitamins and minerals.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store kale, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Fun Jen, also known as Frilly Leaf Bok Choy or Fun Jen Pai Tsai, is a unique variety of Chinese cabbage that stands out for its delicate texture and vibrant appearance. Unlike traditional bok choy, which forms a compact head, Fun Jen features loosely clustered stems that sprout into semi-spreading, frilly leaves. These leaves are soft, wrinkled texture and ruffled edges, giving the plant a whimsical and visually appealing form. The elongated white stems, though firm, possess a satisfying crunch and contribute a subtle sweetness to the overall flavor profile.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. The leaves will cook faster than the stems. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
Keep the Frilly Leaf Bok Choy whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Frilly Leaf Bok Choy can stay fresh for up to a week when stored properly. Avoid washing before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
How to use:
Stir-Fry: Frilly leaf bok choy is excellent for stir-frying. Cut the stalks into bite-sized pieces and sauté them with garlic, ginger, and your choice of protein. Add the leaves towards the end, as they cook quickly.
Salads: Use raw frilly leaf bok choy in salads. The tender leaves add a refreshing crunch and mild, slightly peppery flavor.
Sautéed Side Dish: Sauté the entire frilly leaf bok choy with some olive oil, garlic, and a splash of soy sauce. It makes a quick and tasty side dish.
Soups: Add frilly leaf bok choy to soups, such as miso, just before serving. The leaves will wilt and add a lovely texture.
Grilled: Brush the bok choy with oil and grill it for a smoky flavor and slightly charred edges.
Asian Noodle Dishes: Incorporate frilly leaf bok choy into noodle dishes like ramen, lo mein, or pad Thai.
Steam: Steam the entire bok choy for a simple and healthy side dish.
Stuffed: Use frilly leaf bok choy as a wrapper for stuffed dishes. Fill the leaves with a flavorful mixture, roll them up, and steam or bake.
Pak Choy
Pak choy, similar to bok choy or Chinese cabbage, is a leafy green vegetable widely used in Asian cuisines. It features dark green, crinkled leaves with white, crunchy stalks. Pak choy has a mild, slightly peppery flavor, and both the leaves and stems are edible. It is highly versatile, commonly stir-fried, sautéed, or used in soups and stews. Pak choy's tender, succulent texture and earthy taste make it a popular choice for adding a nutritious, leafy green component to a wide range of Asian and international dishes.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storage
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to Use
Stir-Fry: One of the most common methods is to stir-fry pak choy. Cut it into bite-sized pieces, then sauté in a hot pan with garlic, ginger, and your choice of protein. Finish with a sauce of soy sauce, oyster sauce, or your preferred stir-fry sauce.
Soups and Stews: Pak choy is a great addition to soups and stews. Add it toward the end of cooking to retain its crisp texture.
Salads: Use raw or blanched pak choy leaves in salads. They add a refreshing crunch and mild flavor.
Side Dish: Steam or blanch pak choy and serve it as a simple side dish with a drizzle of soy sauce and a sprinkle of sesame seeds.
Grilled: Brush pak choy with olive oil and grill it for a smoky flavor and tender-crisp texture.
Pickled: Pak choy can be pickled for a tangy and crunchy condiment or side dish.
Braised: Braise pak choy in a flavorful broth with garlic, ginger, and soy sauce for a savory side dish.
Asian Noodle Dishes: Add pak choy to noodle dishes like ramen or lo mein for a vegetable boost.
Filling for Dumplings: Finely chop and sauté pak choy to use as a filling for dumplings, along with minced meat or tofu.
Sandwiches and Wraps: Use whole or sliced pak choy leaves as a fresh and crunchy element in sandwiches or wraps.
Thelma Sanders squash, a cherished heirloom variety, is a petite, cream-colored winter squash with a delicately ribbed, flattened shape and a smooth, sweet flavor. This squash is known for its exceptional sweetness and nutty undertones. Its flesh is fine-textured and creamy, making it a superb choice for roasting, baking, or puréeing into soups and sauces.
Prep
To prepare Thelma Sanders squash, start by washing the outer skin to remove any dirt or debris. Then, carefully slice it in half, lengthwise. Scoop out the seeds and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from soups and side dishes to pies and casseroles.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Roasting: Toss Thelma Sanders squash with olive oil, salt, and pepper, then roast it until tender. Roasted squash makes a tasty side dish or can be added to salads.
Mashed: Boil or steam the squash until soft, then mash it with butter and seasonings for a creamy and flavorful side dish.
Soup: Purée Thelma Sanders squash to create a velvety soup, often blended with spices like nutmeg, cinnamon, and ginger.
Pies and Tarts: Use the sweet squash in pies, tarts, or custards as a delightful and unique filling.
Casserole: Incorporate diced or mashed squash into casseroles, such as gratins or baked dishes.
Risotto: Add cubes of Thelma Sanders squash to your risotto for a rich and hearty texture.
Curries: Include squash in curries for a touch of sweetness and creaminess.
Stuffed: Hollow out the squash halves, stuff them with a mixture of grains, vegetables, and protein, and bake for a flavorful and impressive main course.
Preserves: Make jams, chutneys, or pickles using Thelma Sanders squash for a unique twist on preserves.
Turnips
Turnips are a versatile root vegetable known for their crisp white flesh and purplish-hued skin. They offer a mildly peppery and earthy flavor with a tender yet crunchy texture. Turnips can be enjoyed both raw and cooked. These vegetables are commonly used in an array of culinary applications, from roasting and mashing to pickling, soups, and stews.
Prep
Rinse. The whole turnip is edible. Eat raw or cooked.
Storing
Turnip roots can keep for months in the refrigerator.
Preserving
Freezing: Turnips can be blanched and frozen for long-term storage. Start by cutting the turnips into your desired shape (slices, cubes, or wedges). Blanch them in boiling water for a couple of minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry the turnips before packaging them in airtight freezer bags or containers. Label and date the packages, then store them in the freezer for up to 10 to 12 months.
Fermenting: Fermenting turnips creates a tangy and flavorful product. Grate the turnips, then place them in a clean jar. Prepare a brine solution by dissolving salt in water (approximately 2 tablespoons of salt per quart of water). Pour the brine over the grated turnips, ensuring they are completely submerged. Place a weight on top to keep the turnips submerged and cover the jar loosely with a lid. Allow the turnips to ferment at room temperature for a few days to a week, depending on your desired level of fermentation. Taste after a few days. Once fermented, secure the lid tightly and store the jar in the refrigerator.
Pickling: Turnips can be pickled to preserve their crispness and add a tangy flavor. Prepare a pickling brine by combining vinegar, water, salt, sugar, and your choice of spices. Bring the brine to a boil, then let it cool. Peel and slice the turnips, then pack them into sterilized jars. Pour the cooled brine over the turnips, ensuring they are fully submerged. Seal the jars with sterilized lids and store them in the refrigerator. Allow a few days for the flavors to develop before enjoying the pickled turnips.
How to use:
Roasted: Toss turnip cubes or wedges with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. I like to roast the leaves for the last few minutes of cooking. Full recipe below.
Mashed: Cook peeled and cubed turnips until they are soft, then mash them with butter, milk or cream, and your choice of seasonings. This creates a creamy and flavorful alternative to mashed potatoes.
Soups and stews: Add turnip chunks to hearty soups and stews for added texture and flavor. They absorb the flavors of the broth and provide a subtle earthiness to the dish. You can add leaves in the last few minutes.
Salads: Slice or grate raw turnips and incorporate them into salads. They add a crunchy and slightly peppery element to the mix.
Stir-fries: Cut turnips into thin matchsticks or slices and stir-fry them with other vegetables and proteins. Their firm texture holds up well to the heat, and they can provide a unique flavor and texture to your stir-fry.
Pickled: Slice turnips thinly and pickle them in a mixture of vinegar, sugar, and spices. This preserves their crunchiness and adds a tangy, savory element that pairs well with sandwiches, burgers, or as a condiment.
Leaves can be added to any of the above dishes. They don't need to be cooked long and should be added in the last few moments of cooking.
Winter Luxury Pumpkin
Winter Luxury pumpkin, a pie pumpkin, is a beloved heirloom variety prized for its pumpkin-like appearance and exceptional culinary attributes. This petite, round pumpkin exhibits a russet-colored, netted skin and sweet, vibrant orange flesh, which is perfect for crafting pies and other delectable desserts. Its flavor is frequently described as nutty, sweet and spicy, rendering it a superb choice for autumn and holiday recipes. The Winter Luxury pumpkin's fine-grained, tender flesh can be effortlessly puréed to create pies, soups, and custards, solidifying its status as a cherished component in the making of traditional seasonal delicacies and comforting dishes.
Prep
To prepare a Winter Luxury pumpkin, start by washing the outer skin to remove any dirt or debris. Carefully cut the pumpkin in half using a sharp knife, and scoop out the seeds and stringy pulp with a spoon. You can choose to peel the skin or leave it intact, depending on your recipe. Slice, dice, or roast the pumpkin as needed for your chosen culinary creation, such as pies, soups, or casseroles. The soft and sweet flesh of the Winter Luxury pumpkin is ready to be used in various delectable dishes, particularly those associated with the autumn and holiday seasons.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Pumpkin Pie: The Winter Luxury pumpkin is often called the “Pie Pumpkin” for a reason. It’s a fantastic choice for making classic pumpkin pies. Roast the flesh, purée it, and then use it in your favorite pumpkin pie recipe.
Pumpkin Soups: Create velvety, creamy pumpkin soups by puréeing the roasted pumpkin with herbs and spices. It’s perfect for comforting fall and winter soups.
Muffins and Breads: Add roasted and mashed pumpkin to muffin or bread batter for a moist and flavorful twist on baked goods.
Casseroles: Incorporate diced or puréed Winter Luxury pumpkin into casseroles, such as mac ‘n’ cheese, for an extra layer of flavor and nutrition.
Ravioli Filling: Use the purée as a filling for homemade ravioli or other pasta dishes for a seasonal touch.
Curries: Add chunks of roasted pumpkin to curries for a slightly sweet and hearty component.
Side Dishes: Serve roasted pumpkin chunks as a side dish with a drizzle of olive oil and a sprinkle of herbs.
Smoothies: Blend pumpkin purée into smoothies for added creaminess and nutrients.
Desserts: Create a wide range of pumpkin-based desserts, from cheesecakes to puddings and tarts.
Preserves: Use the pumpkin to make jams, jellies, or chutneys, which can be enjoyed throughout the year.
Meal Ideas
Roasted Pumpkin and Kale Salad: Roast chunks of pumpkin, then toss them with kale, carrots, and a light vinaigrette.
Frilly Leaf Bok Choy Stir-Fry: Quickly stir-fry frilly leaf bok choy with carrots, turnips, and your choice of protein in a savory sauce.
Pumpkin and Carrot Soup: Make a comforting soup by simmering pumpkin, carrots, and kale in vegetable broth, garnished with roasted turnips.
Kale and Frilly Leaf Bok Choy Salad: Combine shredded kale, frilly leaf bok choy, and carrots in a sesame-ginger dressing.
Pumpkin and Turnip Mash: Create a hearty side dish by mashing roasted pumpkin and turnips with a touch of butter.
Kale Stir-Fry: Sauté kale with carrots and frilly leaf bok choy in a flavorful stir-fry sauce.
Pumpkin and Frilly Leaf Bok Choy Curry: Simmer pumpkin and frilly leaf bok choy with a fragrant curry sauce, served over rice or noodles.
Turnip and Kale Omelette: Make a delicious omelette with sautéed turnips, kale, and carrots.
Roasted Pumpkin and Frilly Leaf Bok Choy Tacos: Fill soft tortillas with roasted pumpkin, frilly leaf bok choy, and a carrot slaw.
Pumpkin and Frilly Leaf Bok Choy Noodles: Make a noodle dish with sliced frilly leaf bok choy, julienne carrots, and chunks of roasted pumpkin in a savory sauce.
Kale and Turnip Soup: Prepare a hearty soup by simmering kale, turnips, and carrots in a vegetable broth.
Frilly Leaf Bok Choy and Pumpkin Risotto: Incorporate sautéed frilly leaf bok choy, roasted pumpkin, and grated carrots into a creamy risotto.
Pumpkin and Turnip Frittata: Make a frittata with sautéed pumpkin, turnips, and kale, served with a side of carrot sticks.
Frilly Leaf Bok Choy and Kale Rice Bowl: Create a nutritious rice bowl with sautéed frilly leaf bok choy, kale, and carrots, drizzled with a sesame dressing.
Pumpkin and Frilly Leaf Bok Choy Pizza: Top pizza dough with roasted pumpkin, sautéed frilly leaf bok choy, and a sprinkle of kale.
