Tag Archives: csa

CSA Week 11

Hello everyone,
I hope all is well! The farm is slowly, but surely staring to dry out a little and we were incredibly happy for a little sunshine yesterday. In personal news, I woke this morning to learn that my new nephew was born. It is incredibly exciting.

This week we see the arrival of delicious tomatoes. We hope you all enjoy!

This week:
1 dozen eggs from Evie’s Country Garden
1 lb. tomatoes
1 pint cherry tomatoes
1 lb. summer squash OR 1 lb. cucumbers
1 cantaloupe OR 1 pint blueberries
1 lb. eggplant OR 1 bag beans OR 1 bag sweet peppers

Meat: 2 lbs. pastured ground pork sausage from Frolona Farm (?)

Joe, Judith, Rachel, Max, Lois, Tania, Will, Conrad, and Rock


Looking to satisfy your sweet tooth and cool off after a hot day… Try this yummy ice cream recipe or beat the heat with a shrub syrup spritzer!

Strawberry Ice Cream – this recipe turned out great! My ice cream maker is an attachment for my KitchenAid mixer and I love it. I would love to go old school and hand crank some ice cream, too.

Strawberry Shrub– have you ever made a shrub syrup before? This was my first time and it was amazing! I loved this link for its thorough history and it offers instructions on using a boiled sugar method and cold process. I concocted mine using the boiled sugar and added thyme and balsamic vinegar. It is delicious and perfectly tart and sweet. I’ve been mixing it with a little soda water for an afternoon non-alcoholic treat and also we’ve been whipping up some mean white wine spritzers- yes! we are bringing them back.

Have a great weekend!


Spring Onions


Delicious little young onions, you have my heart. Mild, sweet and oh so tender, we’ve been enjoying them prepared by a simple butter-braising or baked with whipped eggs and cheese.

Butter-Braised Spring Onions

Spring Onion Pie

Happy May!

Happy May, everyone! And cheers to the start of a wonderful CSA season! We kicked off our first CSA pickup of the season on May 1 and it was wonderful to see so many new and familiar faces. Shares were filled with yummy salad greens, beautiful and bright radishes, green garlic and spring onions. Evie’s Country Gardens filled our baskets with farm fresh eggs this week and Frolona Farm visited to supply meat share holders with 100% grassfed beef. This is going to be a great season! Cheers to good food and sharing the love!




Ginger Jalapeño Slaw

This tasty Napa cabbage slaw was inspired by Taco Tuesday as we needed a little crunch and zing to top off our leftover roasted chicken tacos. I’m still working on our back stock of peppers, so I added some sliced for an added sweetness and color. It was the perfect accompaniment to the roast chicken and would fair well with any protein or on its own.

Ginger Jalapeño slaw:

1 head Napa cabbage, sliced fine
1/2 pound sweet peppers, sliced thin
1 jalapeño, minced
1 Tbs minced ginger
1 tsp honey
3 Tbs rice vinegar
5 Tbs sesame oil
Salt to taste

Whisk vinaigrette ingredients together and toss with cabbage and peppers. That’s it!


Orzo and Cherry Tomato Salad

It’s “Spaghetti Thursdays” in our household and I’m always looking for ways to keep things interesting.  Now this dish isn’t technically “spaghetti”, but orzo is a pasta, so that counts, right?

Tossed with a light, lemony vinaigrette and fresh basil, this dish pairs well with fish or chicken and is a perfect summer meal.  It can stand up on it’s own too… crumble a little chevre or feta on top and it’s dressed up and ready as the main course!

Orzo and Cherry Tomato Salad:

  • 1 pound orzo pasta
  • 1 pint cherry tomatoes, sliced in half
  • 1/4 c chopped basil, plus more for flair
  • 2 cloves minced garlic
  • zest and juice of 1 lemon
  • 1/4 c olive oil
  • salt and pepper to taste

Cook orzo as directed and set aside.  In a large bowl, whisk together olive oil, lemon juice and zest, and garlic.  Add a little salt and pepper to the dressing to taste.  Add orzo, tomatoes and basil and toss to combine.  Add more salt and pepper to taste.


CSA Week No. 3, just a little late!‏

Hey there!

Here is the weekly letter from Joe, and stay tuned because we’re going to have a few recipes to share later this week. Also, if you have any recipes or ideas that you’d like to share please let us know.

“Hello everyone,
I hope all is well and you are enjoying your CSA shares.  My apologies for the late email.  I travelled to Vermont to see our old employee and buddy, Matthew.  He is doing great and working part-time for two really great farms.  Vermont is pretty beautiful, too!

Don’t forgetwe need your participation!  On September 15, we will be celebrating 15 phenomenal years of Gaia Gardens at East Lake Commons with a big celebration at the farm and in the community.  This event will include Fall Hay Rides around the farm, some fun games and activities, a farm tour and honoring ceremony for those that founded and cared for Gaia Gardens, delicious food for sale from Food Trucks:  Sandwich Buddha, Farm Burger, and Westside Creamery, and delightful music from friends Alan Dynnin and Jim Combs, as well as a culminating flat-footing HOOTENANY with Sourwood Honey featuring Max Godrey.  This event will be an incredible blast and all money from ticket sales are set up just to cover the costs of putting on the event. Any additional money will be donated to good cause organizations.  To purchase tickets, visit:   http://www.brownpapertickets.com/event/263875
This is going to be a singular, special event, and it looks like 2 of the previous farmers, including Daniel Parsons and Ryan Cohen,  will be in attendance!

Additionally, our blog is really picking up steam with effort from CSA members Brooke and Elizabeth.  Check out new recipes and posts athttps://smallfarms.wordpress.com

This week we had:
1 dozen eggs from Evie’s Country Garden
Spaghetti squash
1 bag sweet peppers
1 bag okra
1 bunch garlic
1 bag sweet basil
1 pint cherry tomatoes or muscadines all from Gaia Gardens/Love is Love Farm

Hope you all enjoy,
Joe, Judith, Erin, Lois, Rachel, and Cameron”


Hey there,

Here are some very simple cabbage recipes. I’m particularly interested in the Japanese Pizza!

(Photo credit: Lizzy)

Okonomiyaki (Japanese Pizza) Recipe

Asian Braised Cabbage

Roasted Cabbage with Bacon

Rustic Cabbage Soup Recipe

Hot and Sour Mushroom, Cabbage, and Rice Soup

Vegan Fat-Free Mexican Cabbage Recipe

(Photo credit: The Library of Congress)

More Radish and Radish Greens Recipes!

Hey everyone!

I figured we could use plenty of radish recipes. I recently have been roasting the radishes in the oven with sesame oil, garlic, soy sauce, and spicy Sriracha sauce. The radishes turn out very spicy, which I love! And I enjoy them hot out of the oven or cooled off in the fridge.

As for the radish greens; well I throw them in pasta, pesto, salads, etc, but I’ve found some other recipes utilizing the greens and the radishes on the good ol’interwebs.

Rustic Radish Soup

Mulor shaak — looks interesting!

Radish Leaf Pesto

Roasted Radishes with Radish Greens

Pickled Radish Greens

Sweet, Sour and Salty ‘instant’ Radish Pickles

Beef and Radish Stir-fry — recipe as follows

from a recipe in a Canadian online magazine called “Metro”
Serves 4

~ 10 oz. of beef strip, loin, or rib-eye steak [you could try other cuts also; I would!]
1 bunch radishes
1 bunch cilantro [I don’t think they mean that much; a tablespoon or two when chopped should be sufficient]
1/4 C fresh or frozen peas [or dice up sweet green pepper]
2 tbsp. soy sauce
1 tbsp. cornstarch [or 2 tsp. arrowroot]
1 1/2 tsp. Chinese five spice powder
1 tsp. horseradish or wasabi (fresh or prepared), according to preference
1 tbsp. olive oil

Slice beef thin. Wash and slice radishes, but not too thin so that they remain crunchy. Mince cilantro and set aside. Blend soy sauce, cornstarch, Chinese five spice, and horseradish/wasabi in a small bowl.
In a skillet or wok, heat oil and saute slicesd beef. Add radishes and green peas [or diced sweet pepper], then sauce. Simmer 30 seconds or so, until sauce thickens. Cooked radishes turn light pink and become milder. Sprinkle with minced cilantro and serve. [I’d serve it with fresh steamed rice, or over rice noodles.]


Baked Watermelon Radish Chips — recipe as follows:

Baked Watermelon Radish Chips
I liked this idea better than the ‘fried’ chips… deep-frying just takes so much oil!

Preheat your oven to fairly hot – 400 to 425 degrees.

Slice the radishes as thinly evenly as possible. Then lightly coat them with olive oil (or other veggie oil). I’d put them in a bowl and drizzle a little over them then use my hands and massage them around gently to get them all coated.

Spread them evenly on a baking sheet (you can put down some parchment paper if you like, for easier cleanup) – do not crowd or overlap them if at all possible. Sprinkle with seasonings — option 1: salt and cumin; option 2: garlic salt, paprika and chili powder (or salt, paprika, chili powder and finely minced garlic); option 3: just salt.

Bake them 10 minutes, then check to see how they’re doing. Depending on how thinly you sliced them, they may be done, or they may require more time. They should be lightly browned and crispy.

Serve as is for a crunchy snack, or with sour cream or ?? for dipping. Yum!

You know… while you’re at it, why not slice up some turnip too, and bake ’em along with the radish slices, so you have crispy pink-and-white chips?


Relishing The Radish — a great article from NPR which includes recipes like this one:

Daikon Green Tea-Ni

Gin is flash-infused with green tea to create this subtle sipper, which melds with earthy daikon and piquant ginger flavors. Taste the daikon first for pungency. If the radish is very mild, use an extra couple of slices.

Makes 1 cocktail

1 green tea bag

2 ounces gin

3 to 5 pieces of daikon radish, peeled and sliced thin

1 1/2 ounces ginger liqueur

3/4 ounce fresh lemon juice

1 mint sprig, for garnish

Immerse tea bag in hot water for 10 seconds, then remove it from the water and immerse it in the gin. Allow to steep for 5 minutes. Remove tea bag.

Use a muddler or the back of a spoon to crush the pieces of daikon at the bottom of a cocktail shaker. Add tea-infused gin, ginger liqueur, lemon juice and ice. Shake vigorously and strain into a martini glass. Garnish with mint sprig.


This CSA blog from, Daloz Farm, has a bunch of delicious sounding radish recipes, like this:

Radishes with Pasta and Radish Greens
24 radishes, sliced (about 2 cups) with green tops
2 tablespoons olive oil
1 medium onion, chopped
12-ounce package short pasta such as penne or shells, cooked
1/4 cup cooking water from pasta
1/3 cup freshly grated Parmesan or Romano cheese
Salt and pepper

1. Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.
2. Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning.
3. Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired.


And lastly, because I’m into the idea of posting video lately, a cool time lapse video of radishes growing!



We received a bunch of garlic in our shares this season and I’ve been curious about recipes that feature garlic as the main ingredient. I’ve done some research and this is what I’ve found.

Garlic is related to the lily family which includes onions, shallots, chives, and leaks. The word garlic comes from the Old English garleac, meaning “spear leek.” Garlic is native to Central Asia and dates back to over 6,000 years ago, and has long been a staple in the Mediterranean region, and a prized seasoning in Asia, Africa, and Europe.

In years past garlic was even used as currency and valued by many cultures for its medicinal properties. Garlic contains vitamins, C, A, and B, which stimulates the immune system to eliminate toxins and combat carcinogens. Garlic is also known to kill 60 types of fungi and yeast. I eat a bulb of garlic every time I feel myself coming down with something and I really believe it helps to ward off illness.

Garlic is healing and tasty, and the following are some recipes inspired by garlic.

Garlic Sauce Recipe   

Cabbage and Garlic Soup

Garlic Potato Pie

Pickled Recipes: How to Pickle Garlic    

Roasted Butternut Squash and Garlic Soup

Roasted Garlic Bulbs   

Roasted Garlic Soup with Parmesan Cheese    

Chicken with Forty Cloves of Garlic

Richard Olney’s Garlic Soup Recipe

Roasted Garlic Mashed Potatoes

Don’s Stinky Great Garlic Balsamic Vinegar Salad Dressing