Week 7, 2016

beet eyesSpring Onions -Uncured Walla Walla sweet onions – use within 2 weeks and keep them refrigerated.

New Potatoes – Gorgeous fingerling potatoes from our friends Robin & Sarah River of Primitive Pastures.

Beets – The Chioggia variety is famous for its charming candy cane stripe on the inside.

Cherry Tomatoes – The grand debut! Today is a mix of all our varieties, so you have a chance to taste the range of sweetness, texture and overall flavor.

Yellow = Esterina
Purple Shoulder/Red Bottom = Indigo Cherry
Red Round = Suzanne
Red Oval = Montessino
Orange = Toronjina
Muted Purple/Red = Black Cherry

Kale  – This week’s variety is Red Ursa

Dragon Carrots – A spectacular spread of color and a hint of spice with their classic carrot sweetness.

Slicing Tomatoes – Also debuting!

Green Beans




Stories from Field Notes
When I reach down and pull a beautiful carrot out of the ground I feel a sense a pride. When we lived and farmed in Appleton the red clay soil resisted carrot growing. Our sandy loam consistently provides big sweet carrots with an easy crunch. There is something about the struggle to grow carrots in Appleton that makes me love growing carrots out here.

Growing food provides me with value in and of itself. There are endless curiosities throughout our farm. I can get lost in the moment watching a bumblebee buzz tomato flower after tomato flower. But my work as a farmer goes deeper than my triumphs as a grower and my fascination with nature. Every day for almost half of the year, more than 100 people eat our produce. Even better, we are 100 specific people. I am not growing food for some massive machine or anonymous widget eater across the globe. I am growing food for people I get to know. Together, we eat some of the best food on this planet. This week, we get to experience a consistent annual treat: the first tomatoes of the year!

It’s easy to end the description here. I mean, what more to CSA is there than the farmers and the community that supports them? There is a greater context for our work. Did you know that the average city has but 3 days of food for its resident population? When I was at Lawrence University I attended a talk by a Canadian man who showed pictures of empty supermarket shelves 48 hours after a storm shut down highways to and from the city. In a panic, people had hoarded all of the food.

So, in case you haven’t caught on yet, the real reason to be a CSA member is because the zombie apocalypse is real. Luckily, you have taken the first step to ensure a stable supply of high quality organic fruits and vegetables for your family. These vitamin packed superfoods will definitely help your immune system resist the genetically modified proprietary virus that is turning your neighbors into zombies. But as our infrastructure continues to crumble and we slowly run out of fuel, we will face a tough question: who is on the short list? In an effort to prepare for this inevitability, we would like to get to know you better. Please send us an email responding to the following prompt:

  • What skills and/or knowledge will you be able to contribute post-apocalypse?
  • Will we have to pick you up, or will you be able to get yourself out to the farm?
  • Kohlrabi: yes or no?
  • Tell us your worst vegetable cooking mistake.

Please email your response to zombies@fieldnotesfarm.com by August 5th, 2016. ~ Oren

Farro Salad with Beets, Beet Greens & Feta

Adapted from NY Times
This salad can be assembled hours or days ahead of time. It will keep for 5-6 days in the fridge.

3 medium beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water
1 cup farro, soaked for one hour in water to cover and drained
Salt, preferably kosher salt, to taste
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
½ cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)
½ cup broken walnut pieces
2 ounces feta or goat cheese, crumbled (more if desired for garnish)
¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint


Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.

Green Bean Potato Salad
Adapted from Southern Living

½ pound fresh green beans
¾  teaspoon table salt, divided
1 pound petite red potatoes
1 large yellow bell pepper, cut into thin strips
⅓  cup thinly sliced red onion
Lemon-Soy Vinaigrette
3 tablespoons chopped fresh mint
2 tablespoons toasted sliced almonds
1 tablespoon toasted sesame seeds


  1. Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.
  2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.
  3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.

Lemon Soy Vinaigrette
1/4 cup packed light brown sugar
1/4 cup fresh lemon juice
2 tablespoons soy sauce
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes

Whisk together all ingredients together until combined.

Bookmark the permalink.

Comments are closed