Howdy folks and welcome to your final CSA box of the 2015 season. We hope you all have enjoyed the past 8 weeks of fresh produce. It's been a wonderful fall season here at the farm, and we have enjoyed getting to know everyone. Yall are all so amazing and we are so grateful for your support in our farm.

It is crazy to have 60 degree weather in the middle of December, but we are very glad that we decided to plant a large fall crop. We will hopefully be able to continue harvesting throughout December and into the new year and supply our produce to local grocery stores like Rainbow Co-op and local restaurants like The Gathering, Local 463, Saltine, Jefferson 303 and more. So if you are missing us as much as we are missing yall, please support local! But if you are in our neck of the woods, please stop by to say Hi, grab produce, or enjoy a beer! We would love to see you!

So, THANK YOU!! From the bottom of our hearts, thank you so much for joining us, and we hope to see you next year as well. Folks like you make it possible to live out our dream, we are forever grateful. Cheers to you all!

Much love,
Your farmers Van, Dorothy, & Hazel

Sorry to say that the carrots and brussel sprouts were not ready to add to your box, it has been very different fall/winter weather.

The contents of your box this week:

1. Broccoli

2. Collard greens

3. Beets- we really wanted these to make an appearance in your box despite the deer, so there will be two small beets, with greens, which are so delicious sautéed!

4. Dill- still my absolute favorite to throw into salads

5. Kale

6. Swiss Chard- this is a very earthy tasting green! Great sautéed with beet greens. No need to throw away the ribs either.  This guy really wanted to make it into your box because it got knocked down once from deer, twice from the frost, but is a vigorous, hardy grower! Gotta love it.

7. Lettuce- a hydroponic head from our friends at Salad Days!

8. Green head cabbage- have you tried slicing like bread and roasting in the oven? It's sure to please!

9. Butternut squash

10. Turnips and Greens



YIELD: 4-6 servings

PREP TIME: 20 minutes

COOK TIME: 60 minutes

2 tablespoons extra virgin olive oil
2 large leeks, white and light green parts only, halved lengthwise and chopped into half moons, rinsed well of grit
1 large bunch chard, rinsed well, leafy parts and stems divided, stems finely chopped and leaves cut into ribbons
2 medium cloves garlic, chopped (about 2 teaspoons)
1/2 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
1 cup (about 5 ounces) uncooked orzo pasta
4 ounces feta cheese, cubed
1/4 cup chopped fresh dill leaves
Kosher salt and freshly ground black pepper

Adjust oven rack to middle position and preheat oven to 375°F. Spray a two-quart baking dish with nonstick cooking spray.

Heat olive oil in a large Dutch oven over medium heat until shimmering. Add leeks, chard stems, garlic and red pepper flakes and cook, stirring, until vegetables sweat but do not brown, about 4 minutes. Add tomato paste and cook, stirring, 1 minute more. Add chard leaves and cook, stirring occasionally, until wilted, about 3 minutes. Add crushed tomatoes and orzo and bring to a boil, stir well, and remove from heat. Add feta, dill, and salt and pepper to taste. Stir well and transfer to baking dish, smoothing top.

Spray a piece of aluminum foil with nonstick cooking spray and cover dish tightly. Bake for 20 minutes, then remove foil and bake until top of orzo has browned slightly, about 20 minutes longer. Allow to sit for 10 minutes before serving.


YIELD: 4 servings

PREP TIME: 10 minutes

COOK TIME: 45 minutes


Leaves from one bunch chard
Olive oil
One large onion, thinly sliced
Six eggs
8 ounces feta
16 ounces ricotta
black pepper (you will not need added salt, the cheese has enough)
One small bunch dill, snipped
A few sprigs of parsley, if you happen to have some as well
2 tablespoons pine nuts

Preheat oven to 350. Wash the chard leaves and steam them in a large pot. Remove the leaves from the pot and chop them roughly as soon as they are cool enough to handle. Heat the olive oil in an iron skillet. Add the sliced onion and cook until gold and softened. Add the chopped leaves to the onions and continue cooking a few minutes more. Allow to cool.

Beat the eggs with a fork. Stir in crumbled feta, ricotta, snipped dill, and minced parsley. Add a few grindings of black pepper. Stir in the cooked onion and chard mixture and mix. Pour a little more olive oil into the same skillet and set over heat. Pour the egg and chard batter into the skillet, scatter pine nuts over the top and place in the oven. Bake for about 30 minutes or until puffed and beautifully colored.


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