Austin 2017 Spring Farm Share/CSA – Week 10

Our harvest for week 10: Carrots, Cabbage, Tomatoes, Okra, Beans, Cucumbers, Beet Greens, Onions, Squash, Italian Eggplant, Basil, Peppers

Blessing Falls Farm Spring/Summer, Week 10 Farm Share

Blessing Falls Farm Spring/Summer, Week 10 Farm Share

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Austin 2017 Spring Farm Share/CSA – Week 9

At this halfway point of our 16 week Spring/Summer season, many summer varieties are just about ready.  Some of week’s shares will see the season’s first eggplant, peppers, cucumbers, and okra.  Tomatoes are more abundant this week with enough for all shares. Carrots, onions, and beans remain strong.

Here’s what to expect in shares this week: (may vary slightly depending on field/garden conditions)

Half Share: Eggplant or peppers, Tomatoes, Onions, Beans, Basil, Cucumbers or Squash, Carrots, Chard

Full Share: Eggplant, Peppers, Tomatoes, Onions, Beans, Basil, Cucumbers or Squash, Carrots, Chard, Cabbage, Dill, Okra or beet greens

Recipe

Here’s a tasty recipe we invented this week that’s perfect for this transition from spring to summer veggies!

Summer Turkey Pasta
Ingredients
16 oz. Penne Pasta
4 slices bacon, diced
1 onion, diced
1 summer squash, sliced (optional)
1 lb. ground turkey
1 TBSP. Minced garlic
1 cup cherry tomatoes, halved
1/2 bunch Swiss chard, chopped
1 cup cream (more if necessary)
1/2 cup grated Parmesan
1/8 cup fresh basil, chopped
Salt and Pepper

Directions
1. Cook pasta according to package directions.
2. In a large skillet, cook bacon and onions together on medium heat about 5 minutes. Add sliced squash and cook until soft. Remove from heat and set aside in another bowl.
3. Brown turkey in skillet. Add cream, garlic, tomatoes and chard and simmer until cream is bubbly. Add Parmesan and basil and mix thoroughly.
4. Pour onion and turkey mixtures over cooked pasta. Stir well, salt and pepper to taste. Garnish with fresh basil, shredded Parmesan or red pepper flakes. Enjoy!

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Austin 2017 Spring Farm Share/CSA – Week 8

We’re starting the turn from spring to summer this week, with tomatoes making their first appearance in some shares.  Most of the blackberries have been harvested but we’ll have enough again this week for the full size shares.

Here’s what’s expected in our Spring week 8 shares:

(Shares may vary slightly depending on field/garden conditions)

Half Share: Onions, Beans, Chard, Carrots, Rosemary, Basil, Edible flowers

Full Share: Onions, Beans, Chard, Carrots, Rosemary, Basil, Edible flowers, Dandelion greens, Tomatoes or squash, Beet greens, Cabbage, Blackberries

Recipe

Rosemary Green Beans

Ingredients
1 pound fresh green beans, trimmed
1/2 teaspoon salt, divided
2 green onions, sliced (about 1/4 cup)
2 teaspoons chopped fresh rosemary
1 teaspoon olive oil
1/4 cup chopped pecans, toasted
2 teaspoons grated lemon rind
Garnish: fresh rosemary sprigs

How to Make It
Sprinkle green beans evenly with 1/4 tsp. salt, and place in a steamer basket over boiling water; cover and steam 10 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process, and drain.
Sauté green onions and rosemary in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes or until softened. Add green beans, pecans, lemon rind, and remaining 1/4 tsp. salt, stirring until thoroughly heated. Garnish, if desired, and serve immediately.

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Austin 2017 Spring Farm Share/CSA – Week 7

This week the bean harvest is hitting full stride as the blackberry harvest begins to wane. We’re also posting a soup recipe one of our members prepared last week.  We welcome your recipe ideas.  If you have a favorite or try a new one that uses several of the varieties in a weekly share, please send it to us so we can share with all farm share members.

This week we begin delivering pasture-raised whole chicken with our weekly shares. These are raised with great care by our friends at Humble Rooster Farm on non-GMO, soy-free feed.  When you sign up for our weekly produce shares, just add the chicken along with your choice of eggs and/or grass fed beef and have it all conveniently delivered right to your front door.

Here’s what’s expected in our Spring week 7 shares:

(Shares may vary slightly depending on field/garden conditions)

Half Share: Beans (double portion), Basil, 2 Onions, Chard, Carrots (double portion), Beets

Full Share: Blackberries, Lettuce, Basil, Beans (double portion), Carrots (double portion), Beets, 2 Onions, Chard, Fennel or amaranth leaves, Squash or Italian Dandelion Greens, Dill, edible flowers

Blessing Falls Week 7 Spring/Summer Full Share: Yellow and purple beans, basil, edible flowers (cosmos), blackberries, chard, red onion, yellow onion, lettuce, beets, dill, dandelion greens (or squash), carrots, fennel

Blessing Falls Week 7 Spring/Summer Full Share: Yellow and purple beans, basil, edible flowers (cosmos), blackberries, chard, red onion, yellow onion, lettuce, beets, dill, dandelion greens (or squash), carrots, fennel

Recipe Ideas

If you enjoy preserving vegetables, this would be a great week to store up some beans and carrots! Try freezing, canning or pickling this week!

Here’s the recipe one of our members prepared last week – many of the ingredients are in this week’s shares too: Creamy Fennel and Greens Soup

You can also try out this tasty recipe with your carrots and beans!
Ginger, Carrot and Sesame Green Beans

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Austin 2017 Spring Farm Share/CSA – Week 6

Blessing Falls - Weekly Flower Share for Spring/Summer

Blessing Falls – Weekly Flower Share for Spring/Summer

Our flowers are thriving this year!  We have flower shares available if you haven’t signed up yet.  Just let us know and we can get these to you weekly. Here’s a lovely arrangement from last year’s garden to give you an idea of what to expect.

The blackberry harvest continues and again this week we hope to have enough for all CSA member shares.  Some of you will get squash in your shares for the first time this season.  We should have plenty of squash for all in future weeks. And everyone will get beans this week, full and half shares.

We’re excited to begin offering pasture-raised whole chicken with our weekly shares. Our friends at Humble Rooster Farm raise their healthy chicken raised on non-GMO, soy-free feed.  When you sign up for our weekly produce shares, just add the chicken along with your choice of eggs and/or grass fed beef and have it all conveniently delivered right to your front door.

Here’s what’s expected in our Spring week 6 shares:

(Shares may vary slightly depending on field/garden conditions)

Half Share:  Blackberries, Lettuce, Basil, Beans, Carrots(double portion), Beets, Onion, Chard

Full Share:  Blackberries, Lettuce(double portion), Basil, Beans, Carrots(double portion), Beets, 2 Onions, Chard, Fennel, Dill, Broccoli or Cauliflower, Radishes

Blessing Falls Week 6 Spring/Summer Full Share

Blessing Falls Week 6 Spring/Summer Full Share: Blackberries, radishes, chard, basil, dill, fennel, onions, carrots, beets, broccoli, lettuce, beans

Recipe

We hope you enjoy trying your yellow and purple beans this week! These heirlooms can be cooked just like normal green beans.

Here is a perfect recipe for your baby carrots, baby beets, beet greens, dill and onions!

Baby Beet and Carrot Salad with Yogurt Ranch Dressing

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Austin 2017 Spring Farm Share/CSA – Week 5

It’s peak blackberry season here at Blessing Falls and we should have enough for all CSA members.  These don’t have a long shelf life so we harvest just a day or two before delivery.   Be sure to eat these within a day or two of getting your share – they likely won’t stay fresh all week.

We’re also delivering our first flowers this week!  If you haven’t signed up for flowers, let us know and we can add you at any time.  These are unique, beautiful, garden grown flowers, not just common wildflowers (though they’ve been beautiful this spring too).

Here’s what’s expected in our Spring week 5 shares:
(Shares may vary slightly depending on field/garden conditions)

Half Share: Carrots (double portion), Onion, Dill, Chard, 2 heads of Lettuce, Blackberries, Kale, Fennel

Full Share: Carrots (double portion), Onion, Dill, Chard, 3 heads of Lettuce, Blackberries, Kale, Beans or Fennel, Broccoli or Cauliflower, Radishes, Beet greens, Cabbage

Blessing Falls Week 5 Spring/Summer Full Share: onion, carrots, radishes, chard, beans (or kale), blackberries, lettuce, broccoli, cabbage, fennel, beet greens, dill

Blessing Falls Week 5 Spring/Summer Full Share: onion, carrots, radishes, chard, beans (or kale), blackberries, lettuce, broccoli, cabbage, fennel, beet greens, dill

 

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Austin 2017 Spring Farm Share/CSA – Week 4

Field Notes: This week we are trellising tomatoes and prepping new beds for squash, cucumbers, melons and other summer crops. The tomato plants are loaded with flowers and new growth! Full shares will receive bulb fennel this week – this is a unique vegetable used for seasoning dishes, with a sweet licorice flavor! The entire plant can be used.

We’ve scheduled our Spring Farm Tour this week.   Contact us for the schedule and more details if you’d like to come.

Here’s what’s expected in our Spring week 4 shares:
(Shares may vary slightly depending on field/garden conditions)

Half Share: Onion, Lettuce mix (double portion), Radishes, Carrots, Head lettuce, Dill, Chard, Kale

Full Share: Onion, Lettuce mix (double portion), Radishes, Carrots (double portion), Head lettuce (double portion), Dill, Chard, Beet greens (double portion), Kale, Broccoli or cauliflower, Fennel, Broccoli greens

2017SpringWeek4

Blessing Falls Spring 2017 Week 4 Full Share: Beet greens, dill, broccoli, head lettuce, kale, lettuce mix, fennel, broccoli greens, radishes, chard, carrots, onion

Recipe

Roasted Carrots with Dill

Ingredients
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Directions
-Preheat the oven to 400 degrees F.
-If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
-Toss the carrots with minced dill or parsley, season to taste, and serve.

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Austin 2017 Spring Farm Share/CSA – Week 3

It’s a rainy Tuesday morning as we wait to harvest this afternoon for tomorrow’s shares. So far we’ve had an hour of heavy rain after a few hours of drizzle off and on.  The forecast looks dry for this afternoon so hopefully we’ve had just enough rain to freshen the harvest nicely, but not enough to keep us out of the garden. This is our third week of the Spring/Summer season and with 13 weeks left, we have shares available if others would like to join us.  Here’s how to sign up.  And remembers to check out our Facebook page or Instagram for regular updates on the farm.

Notes from the field:  This week we are getting our first taste of baby carrots! We are so excited about this year’s crop! We planted more than ever before and had about 100% germination which means we will be harvesting thousands of carrots over the next 6 weeks or longer! We will have primarily orange carrots, but we are also growing purple and yellow varieties. We can’t wait to share the harvest with you!

Here’s what’s expected in our Spring week 3 shares:
(Shares may vary slightly depending on field/garden conditions)

Half Share: Lettuce mix (double portion), Head lettuce, Onions, Beet greens, Radishes, Swiss Chard, Kale, Dill

Full Share: Lettuce mix (double portion), Head lettuce (double portion), Onions, Beet greens, Radishes (double portion), Swiss Chard (double portion), Kale, Dill, Broccoli greens, Broccoli/broccoli flowers, Carrots

Blessing Falls Spring Week 3 Full size Share: Head lettuce, dill, broccoli flowers, chard, radishes, kale, carrots, broccoli greens, beet greens, lettuce mix, onion

Blessing Falls Spring Week 3 Full size Share: Head lettuce, dill, broccoli flowers, chard, radishes, kale, carrots, broccoli greens, beet greens, lettuce mix, onion

Recipe

The full shares may receive broccoli flowers this week. These are beautiful as well as delicious, with a mild broccoli flavor. They are a perfect topping on salad, pizza or pasta!

We love this easy pasta recipe – it’s delicious with kale, chard, beet greens or a combination of all three!

Sausage Penne Pasta with Greens
Ingredients
1 small onion, diced
2 TBSP olive oil
2 links of sausage, sliced
1 TBSP minced garlic
3 cups of greens, chopped
16 oz. Penne Pasta, cooked
Salt and pepper to taste
1/2 cup Parmesan cheese (optional)

Directions
In a large skillet, cook onion in olive oil until soft. Add sausage and continue to cook on medium heat about 3 minutes. Add garlic and greens, cover and simmer about 5 minutes, adding more oil if necessary. Add cooked pasta and continue to simmer until greens are wilted and pasta is heated through. Salt and pepper to taste. Top with Parmesan cheese, serve and enjoy!

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Austin 2017 Spring Farm Share/CSA – Week 2

The garden is exploding this week! We expect to have our first harvest of carrots, cabbage and more within the next 2 weeks and our tomatoes are already beginning to flower! Unfortunately, with the warm weather and rain come lots of weeds and pests and we are working hard to keep up with them!  You can stay more connected to the farm through our Facebook page or Instagram and see all of our updates with photos of the veggies, flowers and animals!

Shares are available and we can start delivery next week, with 14 weeks left in our spring/summer season.  Here’s how to sign up.

Here’s what’s expected in our Spring week 2 shares:
(Shares may vary slightly depending on field/garden conditions)

Half Share: Leaf lettuce (double portion), Broccoli greens, Green onions, Swiss Chard (double portion),  Radishes (double portion), Kale or beet greens, Dill

Full Share: Leaf lettuce (triple portion), Broccoli greens (double portion), Green onions, Swiss Chard (double portion),  Radishes (double portion), Kale, Broccoli, Beet greens (double portion), Dill, Head lettuce

Blessing Falls Spring Week 2 Full size Share - Broccoli greens, kale, dill, radishes, lettuce mix, head lettuce, broccoli, beet greens, Swiss chard, green onions

Blessing Falls Spring Week 2 Full size Share – Broccoli greens, kale, dill, radishes, lettuce mix, head lettuce, broccoli, beet greens, Swiss chard, green onions

Recipe

Try this delicious and simple recipe with your broccoli leaves this week!

Pasta With Broccoli Leaves

INGREDIENTS
2 tablespoons extra-virgin olive oil
½ cup chopped red or yellow onion
2 garlic cloves, minced
½ teaspoon red pepper flakes or 1 serrano pepper, minced (seeded if desired)
1 pound tomatoes, peeled, seeded and chopped
1 teaspoon thyme leaves
Salt
Pinch of sugar
½ pound (about 5 cups, tightly packed) stemmed and coarsely chopped broccoli leaves, Chinese broccoli leaves or collards
Black pepper
¾ pound farfalle or other pasta
½ cup ricotta
2 tablespoons finely chopped parsley

PREPARATION
Bring a large pot of water to a boil for the pasta.
Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.
Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.
Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.
Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.

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Austin 2017 Spring Farm Share/CSA – Week 1

We’re excited to begin another year of sharing the farm harvest with our members! Thanks so much to all who have rejoined us again and for all the new members.  Work on this week’s harvest began in December with ordering seeds and supplies, then into January with starting seeds in the greenhouse followed by weeks of preparing the soil and planting.   Thanks to all our members for your early membership payments that help offset the many pre-harvest costs.  We hope you enjoy the season!

We have shares available so please tell your friends, family, coworkers and we can start delivery next week, with 15 weeks left in our spring/summer season.  Here’s how to sign up.

Here’s what’s expected in our Spring week 1 shares:
(Shares may vary slightly depending on field/garden conditions)

Half Share: Lettuce mix (double portion), Broccoli greens, Green onions, Swiss Chard, Mizuna, Radishes

Full Share: Lettuce mix (double portion), Broccoli greens (double portion), Green onions, Swiss Chard (double portion), Mizuna (double portion), Radishes (double portion), Kale, Beet greens, Asparagus, Sunflower sprouts

Blessing Falls 2017 Farm Share - Spring Week 1. Asparagus, green onions, beet greens, Mizuna, Swiss chard, kale, lettuce, sunflower sprouts, broccoli greens, radishes

Blessing Falls 2017 Full Size Farm Share – Spring Week 1. Asparagus, green onions, beet greens, Mizuna, Swiss chard, kale, lettuce, sunflower sprouts, broccoli greens, radishes

Here are a few quick tips for the veggies you may not have cooked with before. Swiss chard is a favorite green of ours. It’s great fresh in a salad or cooked in a pasta dish.  It’s a great substitute for spinach in any dish.  Beet greens are easily sautéed with a little olive oil, garlic, salt and pepper. Sunflower sprouts are extremely versatile and delicious as a topping on salads, pizza, or almost any dish. Mizuna adds texture and flavor to a stir fry. Broccoli greens can be served fresh in a salad or sautéed like spinach.  A delicious green with a similar taste to cabbage or kale.

Recipe

Here’s a great recipe idea for your radishes and Mizuna! You could even add some green onion for more flavor!

Mizuna and Radish Slaw with Roasted Peanuts (source)

You could certainly add herbs or other vegetables to the salad or toss in some cooked grains. It’s just a good, quick, template. The peanut oil is really nice here but if you don’t have it you could substitute a neutral oil and add 1/2 teaspoon toasted sesame oil.
(Serves 4)

4 radishes, washed, trimmed and cut into match sticks
3-4 cups mizuna, washed, dried and finely chopped
1/2 cup roasted peanuts, chopped up a bit
1 tablespoon rice wine vinegar
2 tablespoons peanut oil (see headnote)
Juice of 1/2 lime (or use a bit more vinegar if you don’t have a lime)
Salt

Put vegetables and peanuts in a salad bowl. Dress with rice wine vinegar, peanut oil, salt and lime juice. Taste and adjust seasoning. Serve immediately.

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