Zucchini Fritters

by jennifer on July 25, 2018

Zucchini Fritters

Makes 12 fritters


2 T. butter

2 scallions, white and green parts separated and sliced thin

¼ t. salt

½ t grated orange zest plus ¼ cup juice

1 t. brown or turbinado sugar

¼ t. ground coriander

1 14.5 oz can diced tomatoes (or chopped and cooked fresh ones)



1 ½ pounds zucchini or other summer squash

1 ½ t. salt

6 T. cornstarch

6 oz. feta cheese, crumbled

1 egg, lightly beaten

2 T. minced fresh mint

2 T. minced fresh dill

2 garlic cloves, minced

1 t. pepper

¼ c. oil

  1. FOR THE SAUCE: Melt butter in medium saucepan over medium heat. Continue to cook, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 mins. Add scallion whites and salt and cook until softened, about 2 minutes.  Stir in orange juice and sugar and cook until syrupy, about 3 minutes.  Add coriander and cook about 30 seconds. Stir in tomatoes and their juice and orange zest and cook until slightly thickened, about 8 minutes.  Remove from heat, add scallion greens, cover and keep warm.


  1. FOR THE FRITTERS: Line a large bowl with clean dish towel. Grate zucchini on large holes of box grater into prepared bowl. Sprinkle salt over zucchini and mix in well.  Let sit 15 minutes. Gather ends of towel to form bundle and twist to squeeze zucchini as dry as possible (you’ll get at least a cup of liquid). Discard liquid and return zucchini to bowl (w/o towel). Stir cornstarch into zucchini until fully incorporated. Stir in feta, egg, mint, dill, garlic, and pepper.


  1. Heat 2 T. oil in skillet over medium-high heat until shimmering. Drop about ¼ cup of batter into pan and press into a flat, round fritter about 3″ diameter.  Cook until well browned and slightly crisp, about 4 minutes per side.   Serve with sauce.

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CSA Newsletter – Week 6 – July 25, 2018

by jennifer on July 25, 2018

summer week 6 2018

beets or chard
fingerling potatoes-Russian Banana
green onions
green beans
Italian zucchini
patty pan squash
crookneck squash
cherry tomatoes-large shares
red slicing tomato-small shares

Russian banana potatoes-A delicious waxy fingerling. Try tossing with olive oil, salt, pepper, rosemary, and minced garlic then roasting in a 400 degree oven until tender.
All that squash-You will seeing it pretty regularly for awhile. We try not to go crazy with it, but the bartar box will be well stocked.
-Add to whatever savory recipe that you already know how to make. I put it in stir fry, soup, quiche, pasta sauce, etc.
-Drop $12 on a hand held veggie spiralizer and make “zoodles” to be used in place of pasta. Simply spiralize your squash and saute for a few minutes in a bit of olive oil.
-Make zucchini bread or muffins for a healthy breakfast or snack.
-Grill your squash. Jim is a pro at this. We eat it at least twice a week during squash season. (You can do this with eggplant, potatoes, and winter squash too.) Make a marinade of 1 part balsamic vinegar and 2 parts olive oil, a clove or two of minced garlic, a tablespoon or so of chopped rosemary, salt, and pepper to taste. Cut veggies into 1/4 inch planks and coat with marinade. Let soak at least a half hour then grill on a hot grill until tender. Flip them half way through.
-Make zucchini fritters. My friend just made me some for dinner. Simply divine!
Cherry tomatoes and slicers-Tomatoes are just appearing on the scene. We hope all of this heat will translate into lots of tomatoes in the near future.

Situated near the Chehalis river, Independence creek and forested hillsides, the farm is teaming with wildlife. It is enjoyable to hear the choir of bird songs throughout the day and to try to identify various tracks in the soil. We do have the occasional deer sampling the lettuce or pruning the green beans, but it is usually not enough to take drastic measures. This year we are graced with a nest of blue herons. Hard to believe such giant birds are still too young to fly, though they do seem to be experimenting with their wings.



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by jennifer on July 18, 2018

NOTE: You can play around with the parsley/cilantro ratio based on your taste preference and/or what you have on hand. I usually do equal parts cilantro/parsley.

1 cup parsley, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup cilantro, chopped
2 cloves garlic, minced
3/4 tsp dried red pepper flakes
1/2 tsp cumin
1/2 tsp salt

Combine all ingredients in a blender or food processor and blend until smooth.

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CSA Newsletter – Week 5 – July 18, 2018

by jennifer on July 18, 2018


summer share Week 5 2018
beets or chard
green onions
new potatoes
green beans
green zucchini
Italian zucchini
patty pan or crookneck squash
Italian parsley

I am so excited about this week’s box! We are definitely in summer mode. I’ve have some pretty amazing dinners this week.

NEW POTATOES: New potatoes are such a treat. They are sweet, delicate, and will melt in your mouth. The skins are quite fragile thus there is no need to peel. We tried not to bang them up too much in the washing process. The variety is called Bintje (pronounced Benji) and they are the “it” potato in Denmark.  They are very similar to Yukon Gold and Yellow Finn. To prepare, gently wash and cube them into similar sized chunks. Steam for 15 or so minutes until fork tender. Toss with melted garlic butter and minced fresh parsley or top with chimichurri sauce. They are also good oven roasted, esp. with garlic.
GREEN BEANS: We have a ton of simple and delicious green bean recipes on our website. My current fave is Green Beans with Walnuts, Balsamic, and Honey.
CABBAGE: Add to your salad, shred on tacos, or make a summer slaw. Check out some ideas on our cabbage recipe page.
PARSLEY AND CILANTRO: I have been obsessed with chimichurri lately. It is a pesto-like sauce made with parsley, cilantro, garlic, olive oil, red wine vinegar, cumin, red pepper flakes, and salt. It goes with everything: stir fried veggies, steamed potatoes, eggs, and any type of meat.


The big project for the past week has been harvesting our garlic. We are so busy with harvest and weeding these days that it’s been hard to fit that in. It was so hot late last week and Monday, that we had to haul a few market tents out into the field to sit under while cleaning. Thankfully, it is all in and hanging to cure from the barn rafters.

It’s hard to believe we are already tilling in expired crops and post-harvest stubble. However most of the fields are full of happy plants; lush foliage and heavy with fruit and flowers. (We won’t talk about the weeds….) I will squeeze in a few more plantings of carrots, beets, green beans, and herbs by month’s end. The greenhouse is overflowing with fall brassica transplants and Maryclair is seeding more as I type. July is the final planting push that will see us through the fall and winter.

That’s all the news for now. I hope you have a great week.

Jen, Jim, and Crew


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CSA Newsletter – Week 4 – July 11, 2018

by jennifer on July 11, 2018


I hope everyone was able to get their box last week. The holiday sort of muddled the deliveries a bit.

It looks we are actually going to have a summer this year. You never know here in the PNW. A solid week of 80’s and 90’s? I must say I am looking forward to it. We try to stick to a 6:00 am-2:30(ish) schedule so we can get a lot done, but have our afternoons free to nap, go to the river, and just enjoy summer. (I should clarify that the crew has this schedule. Jim and I somehow get sucked into work, though we are trying to have some relaxing time, too.)

beets or chard
pinto beans
green onions
snap or shell peas
parsley, basil, dill, or cilantro
green and/or Italian zucchini

Pinto Beans: We harvested these last fall. Pintos are perfect for refried beans, though they are equally delicious left whole. These beans will most likely cook faster than you are used to, so check on them after about 20 minutes. We recommend soaking dry beans for 6-8 hours to help with digestion. Discard soak water and replace with fresh. Never salt beans while cooking as it tends to harden the skin.
Fennel: It’ll be the one thing in your box you may not recognize. Fennel is most commonly used in Italian dishes, such as in a nice red sauce. The ferny fronds can be cut up into salad and the bulb chopped and added to sauces or braised in the oven. To be honest, fennel stumps me too. I don’t use it often. You may have to enlist google to help you with this one. We like to throw in an occasional oddball vegetable every now and again. It is a proven digestive aid. Nibble on the fronds or bulb at the end of a meal.
Zucchini (and other summer squash): We grow 4 types of summer squash. There is your standard green zuke that everyone knows and hopefully loves. Then we have an Italian type that is green, ribbed, speckled, and delicious. Patty pan looks like a yellow flying saucer and crookneck is like a creamy, yellow swan. All can be used interchangeably. Oh and there might be the occasional straight yellow zucchini thrown in, cuz why not?

Peas: We will see how they fare after our mini heat wave. They do NOT like excessively high temps so savor the ones you got today.
Kale: The spring round is winding down, but we will have plenty again in the fall.

Green beans: They are sooooo close! 1 or 2 weeks away?
New potatoes: We have about a dozen varieties planted. We’ve doing some experimental digging (and eating) and they are getting bigger.
Sungold cherry tomatoes: The plants are loaded and if the weather stays hot they will be here sooner than later. Nothing signals summer like a sungold.

Water, weed, harvest, repeat. Irrigation is a main focus right now, esp with the hot weather forecasted. We can only run 3 sets a day, and there is a lot to juggle when decided what set to run and when. Jim is the master of this task. He must weigh factors such as what will we be harvesting or weeding and at what time during the day. If we just transplanted or seeded, that has to be considered as well. We prefer to keep the pipe moving through the field in a linear fashion and avoid hopscotching around too much. He is like a chess player with irrigation; always looking a few steps ahead. He has also been known to get up at 2:00 to turn off a set. That, my friend, is dedication.

I’m off to make dinner. Until next week….

Jen, Jim, and Crew



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CSA Newsletter – Week 2 – June 27, 2018

by jennifer on June 27, 2018

week 2 2018

shell peas
kale or chard
dill or cilantro
green onions
garlic scapes
beets-on rotation
snow peas-on rotation

Remember last week when I said we were caught up on weeds? How quickly the tide shifts. Jim and I went on an extensive field walk this morning and our need to weed list became quite extensive. We both started getting antsy near the end, feeling like we needed to stop talking and get cracking! This is a common occurrence throughout the season. Things seem overwhelming, we tackle them, enjoy a moment of calm and control, then things get crazy again. Wash, rinse, repeat. Our crew is coming along nicely. We have a lot of new folks this year and it takes time and practice to become quick and efficient. Each week there are new crops to harvest, which adds to the learning curve.

One encouraging aspect to our walk was seeing how happy and healthy all the plants are. The potatoes are starting to flower which means new potatoes are only a few weeks away. Ditto greens beans. The tomato plants are heavy with fruit. By next week we should be able to start rotating zucchini around. Snap peas are also super close. Basil and parsley should appear next week as well. I love this time of year when each week there is something new to eat!

Delivery will occur as usual on the 4th of July EXCEPT  for the following locations:
AG in Tumwater
The above listed agencies will receive their box on Thursday July 5th.

Beets: Even if you think you hate beets, please give them a try. Fresh beets are nothing like canned beets, which are probably responsible for 90% of people’s aversion to beets. Go to our beet page for some delicious ideas.
Fresh Herbs: Check out this handy guide for what herbs pairs well with which veggies. It is bound to spark some inspiration.

I’m feeling the urgency to step away from the computer, so that’s it for this week.

Jen, Jim, and Crew

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CSA Newsletter – Week 1 – June 20, 2018

by jennifer on June 20, 2018

summer share week 1

Welcome to Rising River Farm CSA! We are so glad you chose to spend the summer with us. It is shaping up to be a bountiful season. Our first box was surprisingly abundant thanks to the warm, dry spring weather. We are always a little nervous a few weeks before the first box. It is hard to tell exactly when a crop will be ready. Rain and 60’s verses sun and high 70’s produce very different outcomes.  After last spring’s incessant rain and cool temperatures which made us seriously question our career choice, we are grateful for long windows of cooperative weather to keep up with scheduled plantings and just as importantly, keep up on the weeds. The fields are looking full and well-tended. It is a luxury to catch the weeds when they are small and easy to pull, rather than trying to find crops in a carpet of unwanted vegetation.  So let’s get to it….

kale or chard
shell peas
snow peas-large shares only
green onions
garlic scapes (see photo below)

We field wash everything before it comes to you, but it is always a good idea to give in another rinse before you eat it. Some items like beans or basil don’t like to be stored wet, so wash right before use.

Not everyone gets everything mentioned in the newsletter every week, but on balance, all the box values are the same. Very often we will give half of you one thing and half the other. Then next week it’ll switch. We also rotate items around the sites when there is not enough for all. Eventually you will all receive roughly the same things with the same value. We keep careful track of who gets what when. It all evens out in the wash.

I say it every year, but for the benefit of the new members I will say it again. Please try everything you receive in your box at least twice before you decide you are not a fan. Fresh-from-the-field veggies are nothing like what you buy in a store and are leagues better than canned or frozen versions. I am a bona fide picky eater since childhood. I hated nearly every vegetable except iceberg lettuce, cucumbers, and russet potatoes. I would choke down the occasional canned green beans, but nearly any other veggie I was served would cause me to recoil and protest mightily. However, once I grew my own, tried them raw or lightly cooked, I was converted. I am still learning to like new things and am all the better for it. I also have two kids, 20 and 16, and have weathered many phases of kids loving then hating then loving any given vegetable.

Here are a few tips for converting veggie haters into veggie lovers (or at least tolerators):

  1. Try things raw. They tend to be sweeter, obviously crunchier, and lack the mushy texture that just freaks some people out.
  2. If you are going to cook things, aim for ”al dente”. Most of the time crunchy or firm is more appealing than mush.
  3. Try meals that are deconstructed. For example, a build your own burrito where each person can add as much or as little as they want. Making a casserole? Try serving the contents of said casserole separated out. Some kids (and yes, some adults) cannot deal with a whole bunch of unidentifiable ingredients all mixed together. I clearly remember mining out every onion and mushroom fleck in my mother’s meatloaf. I am not necessarily a proponent of catering to and preparing separate meals for whiny, picky kids, but if you can serve them what you are already making but in a different form, then it doesn’t seem as bad. Remember, the goal is to get them to love veggies! I just remember texture and mystery in regard to food being huge obstacles for me as a kid. (I still feel the need to apologize for the hell I probably put my mom through at dinner time.)
  4. Have your family/household members help unpack your weekly share, sample veggies, and brainstorm menu ideas. Most veggies can be eaten raw so sampling should be encouraged.
  5. Have your picky eaters help cook, or at least play sous chef. They will be way more likely to eat it if they know what is in it.
  6. Explore our website for recipes. Most of what is posted is easy to prepare. Rarely will you need some exotic vinegar, spice, or pantry item that you use maybe once a year.

Even after all your experimentation and open-mindedness, you may still dislike a vegetable or perhaps have an allergy. To address that issue, we try to supply a barter box so that you may swap out something you don’t want for something else.

-Please return your box each week. We love it when you unfold them without tearing the flaps!
-Keep the pick up site neat and tidy.
-Observe the established pick up hours, esp. at someone’s home. Generally speaking, your box could arrive as early as 1:00 or as late as 3:30. It takes us a few weeks to work out the best route. As the season goes on, there is more to pack, so things may take longer.
-If you have someone pick up in your stead, make sure they take the correct box.
-If you forget to pick up your box, call your site host to figure out when/how to pick it up. If you know in advance that you will miss a box, email me and we can make other arrangements.
-Payments: We don’t send regular bills, so please check your account periodically to make sure you are keeping up with payments. To log into your account, follow this link. If you have any trouble, let me know.
-If you show up and there is not a box with your name see if the site host can help figure out where the error occurred. If they are not present or cannot help you, call me and I will find a way to get you a box. Please don’t take a box with someone else’s name.

For general questions and non-pressing issues email us at info@risingriverfarm.com or call the farm phone. 360.273.5368
For more urgent matters call or text Jen’s cell 360.584.6720

SOCIAL MEDIA: We have a Facebook and Instagram account (rising.river.farm). I try to post a lot of pictures of the farm and crew, as well as recipe ideas. Check us out!

There are 2 oddball veggies in your box this week: kohlrabi and garlic scapes.

purple kohlrabiKohlrabi-comes in purple and white

garlic scapes

Garlic scapes


Garlic scapes: They are the seed stalk of the garlic plant. Scapes have the texture of green beans or asparagus when cooked and taste like, you guessed it, garlic! Not as potent as cloves of garlic, so you can be liberal with them. I tend to use them in lieu of garlic this time of year. Chop them in bite sized pieces and add them to stir fry, soup, pot roast, beans, etc. Keep them whole, marinate with your favorite marinade and grill on the bbq or toss with olive oil, salt, and pepper and roast in the oven at 400 until tender. Garlic scape pesto is another popular recipe. Find more scape recipes here.

Kohlrabi: It is in the brassica family (think broccoli, cabbage, and the like.) We prefer it raw, however you can cook it if you are so inclined. The flavor is sweet and subtle with a hint of fresh broccoli or sweet salad turnip. The texture is crunchy and juicy. You’ll want to peel it as the outer skin is tough. The easiest way is to cut it in half and then again into half moons. Peel the skin off with a paring knife. I usually cut one up as described and put it out on the dinner table to accompany whatever we are having. It makes a great addition to packed lunches. For more info and recipes about kohlrabi, follow this internet rabbit hole. (I almost got sucked in, but then remembered I had to finish this letter.)

Kale: You either got red Russian kale or Swiss Chard (see below). The Russian is sweet and tender and lends itself well to salads, green smoothies, and light cooking. In the future you may see Lacinato or curly kale. Lacinato is perfect for kale chips or a kale Caesar salad. Curly is hardier and more substantive and is ideal for soups, stir fries, and other recipes where you want your kale to keep its texture. Our favorite kale recipe is kale quesadillas. We could easily eat this one a week all year. Find that and other recipes on our kale page.

Chard: If you didn’t get kale, then you get to enjoy chard, which is a cousin to the mighty beet. One was bred for lush leaves and the other for bulbous roots. Chard can be used interchangeably with spinach in many applications. If you are a dairy person, it pairs well with feta cheese. We usually sauté onion and garlic (or scapes) until translucent then toss in the chard until just cooked. Serve over rice and add crumbled feta on top. A nice bratwurst on the side makes it even better. You can use the stem, but add it a good 5 minutes before you add the leafy portion. More chard ideas here.

Shell Peas: These are the type that you have to open up and retrieve the peas inside. The shell is a little fibrous. Folks often confuse shell peas with sugar snaps where you can eat them pod and all. I hardly ever cook shell peas. They are just so sweet and tasty raw. I add them to salads or just put a bowl of unshelled peas on the dinner table and let everyone shell their own. Most kids love shelling and eating raw peas.

Snow Peas: We choose to let our snow peas grow bigger than what you usually see in the grocery store. We find them to be sweeter this way. They are still great in stir-fry. Use them to dip in hummus, peanut sauce, or a number of other tasty concoctions.

Green onions aka scallions: They can be used fresh or raw. Use in place of an onion if you are out, or check out the scallion page for other ideas.

RECIPES ARE MERELY A GUIDE: One final word on the recipes we suggest. For the most part you can use them as a guide and substitute ingredients and amounts pretty liberally. Just because a recipe calls for 2 lbs of something and you only have 1lb or it lists onion but you only have green onions, don’t let that stop you. Prepare a half recipe, use green onions instead, add a different vegetable to help fill it out. Get creative and wing it a little. Most of all try to enjoy the process and savor your results.

I imagine you are tired of reading and want to get chomping, so until next week….

Jen, Jim and Crew

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Late Fall CSA – Week 1 – November 25, 2017

by jennifer on November 25, 2017

late fall week 1


orange and purple carrots
curly kale
spaghetti squash
yellow onions
red and yellow cipollini onions
Russian banana potatoes
Deadon cabbage

Potatoes-They look a little rough, I know. This variety was afflicted with and excessive amount of surface scabbing. A quick spot peeling will do the trick. These are the best potatoes to use for grillling. Refer to last the Early Fall Week 2 newsletter for a refresher on how to do it.
Purple carrots: These are also fabulous on the grill.
Kohlrabi, cabbage, and orange carrots are so fresh and delicious raw. It is nice to have the sweet, crunchiness to balance out all the starchier squash and potatoes.

I hope you all had a lovely Thanksgiving. We packed the house with 15 family and friends and ate waaaaaay too much! This particular holiday is always amazing when shared with other farm folk. I’d say 90% of the meal was sourced right from our little valley. We are polishing off the leftovers tonight.

It is Small Business Saturday! There’s all sorts of locally crafted shopping opportunities in downtown Olympia. The Olympia Farmers Market always has a wide variety of interesting and versatile crafts. On Saturday (that’s today!) you should check out Duck The Malls at the Capital Theater. There is an overflow event at Gallery Boom at 520 Adams. While you are downtown, you could wander around and check out the little shops and restaurants. Additionally, there is the Lincoln Craft fair from 11-4 at Lincoln Elementary. I am not as familiar with the little local shops around the Proctor Farmers Market, but I know there are a ton. Check ’em out!

Have a great week!

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early fall week 4

This is the last week of the Early Fall Share. Thanks for sticking it out for another 4 weeks. The Late Fall Share starts next weekend. If you have not already signed up and would like to, you may do so online from our website, or send me an email and I’ll take care of it.

This week was an interesting mix of weather.  Thursday was relentless rain. Each crate of carrots harvested easily had an extra 5 lbs of mud in it. Boots and rain gear collected several more pounds of mud, so everyone got quite the workout. Walking in the mud, similar to soft sand on the beach, also took more effort. I often think how funny it would be to make a spoof Cross-Fit promo video that would be “Farm Cross-Fit”. So much of what we do is carry heavy, awkward objects around. I’ll try to make it happen next season. Today was sunny and beautiful and each brief rain squall brought a rainbow, sometimes a double. Hard to be cranky when a rainbow is around. Add to that the cute-as-a-button puppy one of our crew just got who follows her around everywhere, and it was really hard to be cranky. I mean, come on.  Rainbows and puppies?

THANKSGIVING: Perhaps you will have all you need for your upcoming feast in this very CSA box. We tried to include typical Thanksgiving staples. If you are still in need, your first stop should be the Olympia or Proctor Farmers Market. You’ll find so many amazing veggies, meats, cranberries, baked goods, flowers, candles, pottery, wood work, and so much more. You could most likely source your entire meal locally. Also, keep these markets in mind for holiday gifts.

That’s all for this week. Enjoy your holiday!

Jen, Jim, and Crew

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Early Fall Share Week 3

by jennifer on November 10, 2017

Early Fall Share week 3


orange carrots
purple carrots
red potatoes
curly kale
red onion
yellow onion
delicata squash
butternut squash

I have been remiss in keeping up with the weekly newsletters. My apologies.  I needed a break and the weekend would just come and go! I’m back on the wagon now. There are a few items from the last few weeks that you may be scratching your head about, namely celeriac and spaghetti squash. Luckily both store for a long time, so if they are still tucked away in your fridge or taking up counter space, you will now learn what they are and what to do with them.

First is celeriac:celeriac

It is a funky looking vegetable. I can only imagine your confusion and possible disappointment at seeing this bizarre item in your box. Celeriac is a cousin to celery. One is bred for the root and the other for tender stalks. Celeriac has the texture of a potato and possesses a mild celery flavor. Peel the outer skin with a potato peeler and cut into whatever size chunks you want. Add it to soups, pot roasts, chicken, mashed potatoes, or oven roast with all your other roots. It is better cooked than raw.

Spaghetti squash: I forgot to take a picture before I headed inside, so I’ll just have to describe it. It is the round, yellow squash with a ridiculously hard rind. I will attach a few recipes here. They look REALLY good. I will be making them soon. The unique attribute of spaghtti squash is that the flesh is stringy  (in a good way) when cooked. You can scrape it out with a fork and get long strands that can be used in lieu of pasta. Great for folks trying to reduce carbs or avoid gluten.
spaghetti squash pad Thai
Primavera spaghetti squash

Jim stumbled upon this idea in late summer and has been recently using it for winter veggies. So far we have grilled potatoes, carrots, all the winter squashes, rutabaga, and beets. All are amazing. Cut the veggies into 1/4 inch thick planks or rounds- it’s up to you. Next created a marinade that is equal parts olive oil and balsamic vinegar. 1/3 cup of each is a good place to start. Add one minced shallot and a tablespoon or more of rosemary. Add a dash of salt and a little sugar or honey if you’d like and blend together. (We throw it all in a quart mason jar and use a stick blender.) Add the veggies and marinade in a large bowl and toss to coat. Let sit and soak for about 1/2 hour, stirring occasionally. Then pop those babies on a hot grill and cook about 5 minutes per side. It might take a little longer depending on your grill. You will be hooked. These are sooooo good. Top with a little Gorgonzola if you wish.

What’s it like on the farm these days you wonder? Well…it’s cold. We have shifted into winter mode and start the day at 9:00. We try to tackle tasks that get the blood flowing first off, then we start in on harvest. Right now the crew is considerably smaller and we spend the bulk of our time harvesting for CSA, Farmers Markets, and a few wholesale accounts. There is still some flood prep and general clean up to do at which we are slowly pecking away. There is not much else that is new to report. We are all plugging along, grateful for the beautiful scenery and good company to keep our minds off cold fingers. All in all life is good.

Until next week-Jen

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Early Fall Share Week 2

by jennifer on November 10, 2017

early fall share week 2

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Early Fall Share Week 1

by jennifer on November 10, 2017

early fall share week 1

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