Category Archives: Recipes

We’re picking blackberries every evening and hope to have enough for everyone this week, all full and half shares.  Those who came out for our open farm day last week saw the first cucumbers of the season that will be ready for harvest … Continue reading →

Here’s what’s expected in our Spring week 7 shares: (Shares may vary slightly depending on field/garden conditions) Full Share: Carrots (double portion), Swiss chard, Rosemary, Cabbage (double portion), Broccoli or cauliflower, Radishes, Onion, Kale, Mizuna, Turnips, Beet greens, Squash, Amaranth leaves, … Continue reading →

We continue to receive beneficial rains and so far the farm has been spared from severe weather.  A few more calves are expected, the blackberries are beginning to ripen, and our new pigs are settling in well. Here’s what’s expected … Continue reading →

Here’s what’s expected in our Spring week 5 shares: (Shares may vary slightly depending on field/garden conditions) Full Share: Chard (double portion), Lettuce mix, Mizuna, Radishes (double portion), Broccoli or cauliflower (double portion), Onion, Cilantro, Dill, Cabbage, Beet greens (double portion), … Continue reading →

Here’s what’s expected in our Spring week 3 shares: (Shares may vary slightly depending on field/garden conditions) Half share: Lettuce mix, Beet greens, Portuguese Kale, Spinach, Chard, Mizuna, Green onions, Dill, Cilantro Full share: Lettuce mix, Lettuce head, Portuguese Kale, Spinach, Chard, … Continue reading →

Here’s what’s expected in our Spring week 2 shares: (Shares may vary slightly depending on field/garden conditions) Half share:  Kale, Lettuce (double portion), Spinach, Chard, Cilantro, Green onions, Mizuna or sunflower sprouts  Full share: Kale, Lettuce (double portion), Spinach, Beet greens (double … Continue reading →

Work that began last October with the spreading of compost and planting of cover crops has now begun to yield an early spring harvest.  We’re grateful to have our first week’s harvest to share with Blessing Falls CSA members.  We’re … Continue reading →