News, Recipe

Roasted tomatillo cornbread

  • Servings: 2-4
  • Difficulty: easy
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Tomatillo cornbread


  • 2 jalapeño peppers, de-stemmed and seeded
  • ½ half of a medium white onion
  • 4 tomatillos, husked and sliced in half
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ teaspoon ground cumin
  • ½ cup buttermilk
  • 5 tablespoons unsalted butter, melted and cooled, plus more for greasing
  • 1 egg, lightly beaten
  • 1 cup (4 ounces) grated Monterey Jack cheese


  1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil and roast the peppers, tomatillos and onions until evenly blistered and blackened in some spots, 10 to 12 minutes.
  2. Allow to cool completely, then stem, peel, seed and roughly chop. Set aside.
  3. Lower the oven to 350º and grease an 8-inch square baking dish.
  4. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
  5. In a blender, purée the the buttermilk, butter and egg until smooth.
  6. Mix dry ingredients, wet ingredients, roasted veggies and cheese torgether.
  7. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
  8. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes.
  9. Let cool completely before cutting into squares and serving.
CSA members, News, Recipe

Prismatic peas and pink turnips

  • Servings: 2-4
  • Difficulty: easy
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Prismatic Peas


  • Sugar snap peas
  • 1 bunch thinly slice pink turnips
  • 1 bunch green shallots
  • 1-2 TBSP butter
  • Parsley, chopped
  • Lemon, sliced into wedges


  1. Blanch peas in salted water for 1 minute. Drain and rinse with cold water.
  2. Heat butter or oil in pan, and sauté green shallots until soft.
  3. Add thinly sliced turnips, peas, salt and pepper. Cook until desired softness (we like al dante, which doesn’t take very long).
  4. Remove from heat; toss with parsley and serve with lemon wedge.
CSA members, News, Recipe

Cilantro “ice cubes”

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Make cilantro “ice cubes” that you can store in your freezer and pop-out whenever you need some cilantro during the winter!

  • Wash the cilantro, pat it dry and removing the stems.
  • Chop the cilantro in a food processor, slowly adding olive oil until mixture becomes a thick and paste-like.
  • Spoon into an ice-cube tray and freeze.
  • Once frozen, transfer cubes to a resealable plastic freezer bag.
  • Grab a cube or two whenever you need the fresh-cilantro flavor in soups or sauces!
CSA members, News, Recipe

What that strange purple vegetable in my box? The answer and the recipes to use…

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Be adventurous and try this new veggie with one of the recipes below!




  • 4 kohlrabi bulbs, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/3 cup grated Parmesan cheese


  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.



  • 1 1/2 lbs. kohlrabi, trimmed, peeled, and diced
  • 1 T. garlic, minced or pressed
  • 1 T. olive oil
  • 1/8 tsp. sea salt, or to taste
  • 1 T. balsamic vinegar


  1. Preheat oven to 425°F.
  2. In a medium bowl, mix the kohlrabi with olive oil, garlic and salt. Spread evenly on a rimmed baking sheet lined with parchment paper.
  3. Roast in the oven for 30-45 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar and serve immediately.


Poppyseed Dressing

  • ¼-1/2 cup sugar (depending on how sweet you like your slaw dressing)
  • 1 tsp. dry mustard
  • 1/3 c. vinegar (I recommend cider vinegar)
  • 1 c. olive oil
  • 1 tbsp. poppyseeds


  • 1 pound fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)
  • ½ cup raisins (optional)


Mix dressing ingredients together and then mix with prepared produce.

News, Newsletters

Spring Turmoil

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Being a farmer is tough!  It requires a lot of forethought,  flexibility and  patience. This spring has tested all of these qualities thus far.  Last season being my first year,  gave me a lot of  ideas and things to plan for, for my second season. I moved my operation to different part of the field to a higher and dryer spot allowing me to work the soil much earlier than last year. Getting the soil worked early is vital to getting plants in early.

  • Forethought:  I had to plan this year more than last season where I just flew by the seat of my pants and felt my way along.  The plan this year is to provide 20 members with an assortment of weekly produce and attend the Lake Forest Park  Farmers Market.  The plan was to start the CSA in May and start the FM on their opening day in May.  Neither happend.   This was in part do to the wet and cold spring we’ve  been dealing with.  The other part that kept this from happening was the influx of  insects eating my plants. This is where flexibility comes in.
  • Flexibility:  (In my opinion, is one of the most important attributs to have)   I had an idea of how much to seed to start this season, comparing last seasons production needs and I also had a better idea of when to start seeding.     I had my field layout, bed system and inter-cropping planed.  My seeds were growing and ready to be planted while I prepared the soil.   I had early cabbage, broccoli, cauliflower and onions all ready to go in march!  I was so proud.  The transplants were in, sitting in the cold soil, now just waiting for sun to come out to get them on there way.   As the days passed I noted that a few plants were disappearing.  I dint think too much of it because the slugs usually get a few plants throughout the early season.  A few more days passed and I saw that more plants were gone.  I started a search on the surface of the soil for the culprit and only found little slugs and very few. None of those large juicy ones that can eat a large plant.  I thought to myself “there is something fishy going on here” . I examined the remains of a half disappeared transplant and concluded that something in the soil was attacking the plants.  I dug up several leftover root cubes that used to have tops and found THE CUTWORM!!!!!  I didnt know it at the time but after  some  research I defined it.   For those of you who dont know what it looks like it is a small moth larva usually gray and opaque colored.  They get the name “cutworm” because the attack most small vegetables and cut them down like a logger would cut a tree.  They cut through the stem about 7/8ths of the way leaving just a thread behind.  I discovered they also will eat the plant and suck it down beneath the soil.    What can you do when you plant 200 cabbage plants and 50 of them are cut and more are being cut all the time.  I did what a good farmer would do and got down on my hands and knees  to start picking cutworms out from under the eaten plants.  I spent many hours crawling (being flexible) collecting, killing and feeding cutworms to the chickens.(they love them)  I thought this would slow them down, and it did for a while.  But now what do I do i have lost over 20% of my crops in the first 2 weeks of planting them?  I decide to seed replacements and replant those.  Nature always throws a curve ball and you have to come up with a way to cope with her.
  • Patience:  Having to replant 20% of starts,  deal with cold days, sleet in mid April crushing small beets,  strong winds almost blowing your greenhouse down, heavy rains crusting soil over,  crows eating your potatoes and waiting for that warm sun to shine are all things you have to deal with in the spring.   I wish plants would grow much faster to out compete all of these factors but they dont.  So what I must do is wait patiently.  Farming can be painstaking but its the challenge,  coping with nature’s curveballs and enjoying the bounty after its been harvested and  that I enjoy.