Weekly Weed Archive

Week Four

October 26, 2011

It has been a long time, too long since I wrote a “weekly” newsletter. I decided to write. I was done.finished! Because it is embarrassing I will not tell you how long it took me to write it. But know I did not save it on the computer and had to re write the whole thing over and it is now not quite as timely. Knowing you already have your baskets I hope it will still be of some use to you.

Besides not making time to do it, I told myself “know one reads it,I have no new share holders etc. ”Many of you have asked “where is the news letter?”The truth is we do have many new share holders this season and they do not all pick up at the farm.This is the first time I have ever missed writing “The Weekly Weed “in the beginning of a season. So for those of you who still might be confused,

  1. Read the agreement form it will answer most questions.
  2. EVERY season please reread and fill out the form. Changes happen each season as well as your information being updated.
  3. The only change in the schedule this season is that everyone will pick up on TUESDAY November 22,as early as possible instead of Wednesday or Thursday so you can start cooking your Thanksgiving feast! (will email exact times).
  4. We have a recipe exchange on our website to help you and encourage you to post recipes as well.

I think it would be helpful if the “Weekly Weed” was printed as well. So those poor souls who are picking up for those times that you sell, share ,or give your basket away as a gift for one week will have some clue of what’s going on and know what the heck is in there basket.

If you will take the time to read or at least scan the”Weekly Weed” at the very least you might know whats going on with your food and the farm.I believe you will know your food,your farm and your farmer better. If you feel apart and more connected to the farm I know this could be a wonderful experience for you and your whole family. It is the next best thing to growing it yourself which we want to help you do as well if you are interested. The news letter includes what is in your basket, some tips and info to help you better use your produce. And any changes or updates. Items we are offering that week or in the future:meat,bread,yogurt,special cheeses etc. And any earth shattering news.

Which is what really brought me to my knees or my hand to the key board.I felt I couldn’t just forward a story when I had not yet sent out a news letter for this season and I wanted to tell the story in here. I attended an event last Friday night at Quail Hallow Farm. It was their Farm to Fork dinner.Inspired by ours. With our blessing if you saw there adds they pretty much just copied us. (only the ad part) Imitation is the highest form of flattery.

These are our mentors and dear friends.Many of you have met them.They helped at our dinner last month.They pressed all the cider on sight at the shareholder dinner last year.Last spring they brought their tractor from Overton Nevada to plow our field, the one you eat out of! You have eaten their food as they have shared there bounty on occasion we have included their vegetables in your share baskets . They are the closest CSA to us. This is personal and close, not a story about someone you do not know.

I believe after the air you breath and the water you drink, FOOD and what you eat is the most basic of rights that you have to keep you alive. I believe you should be allowed to buy,sell,grow,raise ,drink raw organic milk , eat vegetables that are cut and washed, oreos or mac n cheese out of a box. This is not possible. It is legal to sell food for humans and animals that has been made from GMO seed and not tell you . It is legal to not list all the ingredients.

However ,raw, organic, small farms,and farmers markets are under serious attack.We read about the stories every day: The lady back east that was not allowed to have a garden in place of a lawn, the milk cow taken from the family in Wi., the raid on the Amish etc.Why do these folks not have the right to eat how they choose? I now have a story as well. It was surreal,and unbelievable. I am not traumatized easily but this disturbed me. Here the story is told in a letter from Laura(owner of quail Hallow Farm) and a link to the video.

Dearest Guests, (You have all become dear to us!)

What an evening we had this last Friday night! It had all the makings of a really great novel; drama, suspense, anticipation, crisis, heroic efforts, villains and victors, resolution and a happy ending.

The evening was everything I had dreamed and hoped it would be. The weather was perfect, the farm was filled with friends and guests roaming around talking about organic, sustainable farming practices. Our young interns were teaching and sharing their passion for farming and their role in it. (A high hope for our future!) The pig didn’t get loose. Our guests were excited to spend an evening together. The food was prepared exquisitely. The long dinner table, under the direction of dear friends, was absolutely stunningly beautiful. The music was superb. The stars were bright and life was really good. And then, …

for a few moments, it felt like the rug was pulled out from underneath us and my wonderful world came crashing down. As guests were mingling, finishing tours of the farm, and while the first course of the meal was being prepared and ready to be sent out, a Southern Nevada Health District employee came for an inspection. Because this was a gathering of people invited to our farm for dinner I had no idea that the Health Department would become involved. I received a phone call from them two days before the event informing me that because this was a “public event” (I would like to know what is the definition of “public” and private”) we would be required to apply for a “special use permit.” If we did not do so immediately we would be charged a ridiculous fine. Stunned, we immediately complied. We were in the middle of our harvest day for our CSA shares, a very busy time for us, but Monte immediately left to comply with the demand and filled out the required paper work and paid for the fee. (Did I mention that we live in Overton, nowhere near a Health Department office?) Paper work now in order he was informed that we would not actually be given the permit until an inspector came to check it all out. She came literally while our guests were arriving!

In order to overcome any trouble with the Health Department of cooking on the premises most of the food was prepared in a certified kitchen in Las Vegas and to further remove any doubt we rented a certified kitchen trailer to be here on the farm for the preparation of the meals. The inspector, Mary Oaks, clearly not the one in charge of the inspection as she was constantly on the phone with her superior Susan somebody who was calling all the shots from who knows where. Susan deemed our food unfit for consumption and demanded that we call off the event because: 1. Some of the prepared food packages did not have labels on them. (The code actually allows for this if it is to be consumed within 72 hours.) 2. Some of the meat was not USDA certified. (Did I mention that this was a farm to fork meal?) 3. Some of the food that was prepared in advance was not up to temperature at the time of inspection. (It was being prepared to be brought to proper temperature for serving when the inspection occurred.) 4. Even the vegetables prepared in advance had to be thrown out because they were cut and were then considered a “bio-hazard”. At this time Monte, trying to reason with Susan to find a possible solution for the problem, suggested turning this event from a “public” event to a “private” event by allowing the guests to become part of our farm club, thus eliminating any jurisdiction or responsibility on their part. This idea infuriated Susan and threatened that if we did not comply the police would be called and personally escort our guests off the property. This is not the vision of the evening we had in mind! So regretfully, again we complied. The only way to keep our guests on the property was to destroy the food. I can’t tell you how sick to my stomach I was watching that first dish of Mint Lamb Meatballs hit the bottom of the unsanitized trash can. Here we were with guests who had paid in advance and had come from long distances away anticipating a wonderful dining experience, waiting for dinner while we were behind the kitchen curtain throwing it away! I know of the hours and labor that went into the preparation of that food. We asked the inspector if we could save the food for a private family event that we were having the next day. (A personal family choice to use our own food.) We were denied and was insulted that we would even consider endangering our families health. I assured her that I had complete faith and trust in Giovanni our chef and the food that was prepared, (obviously, or I wouldn’t be wanting to serve it to our guests). I then asked if we couldn’t feed the food to our “public guests” or even to our private family, then at least let us feed it to our pigs. (I think it should be a criminal action to waste any resource of the land. Being dedicated to our organic farm, we are forever looking for good inputs into our compost and soil and good food that can be fed to our animals. The animals and compost pile always get our left over garden surplus and food. We truly are trying to be as sustainable as possible.) Again, a call to Susan and another negative response. Okay, so let me get this right. So the food that was raised here on our farm and selected and gathered from familiar local sources, cooked and prepared with skill and love was even unfit to feed to my pigs!? ! Who gave them the right to tell me what I feed my animals? Not only were we denied the use of the food for any purpose, to ensure that it truly was unfit for feed of any kind we were again threatened with police action if we did not only throw the food in the trash, but then to add insult to injury, we were ordered to pour bleach on it. Now the food is also unfit for compost as I would be negligent to allow any little critters to nibble on it while it was composting and ingest that bleach resulting in a horrible death. Literally hundreds of pounds of food was good for nothing but adding to our ever increasing land fill!

At some point in all of this turmoil Monte reminded me that I had the emergency phone number for theFarm to Consumer Legal Defense Fund (FTCLDF)on our refrigerator. I put it there never really believing that I would ever have to use it. We became members of the Farm to Consumer Legal Defense Fundseveral years ago as a protection for us, but mostly to add support to other farmers battling against the oppressive legal actions taken against the small farmers trying to produce good wholesome food without government intrusion. The local, sustainable food battle is being waged all across America! May I mention that not one battle has been brought on because of any illness to the patrons of these farms! The battles are started by government officials swooping down on farms and farmers like SWAT teams confiscating not only the wholesome food items produced but even their farm equipment! Some of them actually wearing HAZMAT suits as if they were walking into a nuclear meltdown! I have personally listened to some of their heart wrenching stories and have continued to follow them through the FTCLDF’s updates. Well, I made the call, told my story and within a short period of time received a phone call back from the FTCLDF’s leading council Gary Cox. When told the story he simply suggested that we apply our fundamental constitutional right to be protected against “unlawful search and seizure.” I simply had to ask Mary two questions. Do you have a search warrant? Do you have an arrest warrant? With the answers being no I politely and very simply asked her to leave our property. As simple as that! She had no alternative, no higher power, no choice whatsoever but to now comply to my desire. She left in a huff making a scene shouting that she was calling the police. She left no paperwork, no Cease and Desist order, no record of any kind that implicated us for one thing, (we had complied to all their orders) only empty threats and a couple of trash cans full of defiled food. I will get back to “the inspector” and her threats shortly. Let’s get to where it really gets good.

While I am on the verge of a literal break down. Monte and Gio get creative. All right, we have just thrown all of this food away, we can’t do this, we can’t do that, what CAN we do? Well, we have a vegetable farm and we do have fresh vegetables. (By the way, we were denied even using our fresh vegetables until I informed our inspector that I do have a Producers Certificate from the Nevada Department of Agriculture allowing us to sell our vegetables and other farm products at the Farmers Market. Much of our produce has gone to some of the very finest restaurants in Las Vegas and St. George.) The wind taken out of the inspectors sails Gio and his crew got cookin’. It just so happened that we had a cooled trailer full of vegetables ready to be taken to market the following day. Monte hooked on to the trailer and backed it up right next to the kitchen. Our interns who were there to greet and serve now got to work with lamp oil and began harvesting anew. Knives were chopping, pots of pasta and rice from our food storage were steaming, our bonfire was now turned into a grill and literal miracles were happening before our eyes!

In the mean time, Monte and I had to break the news to our guests. Rather than go into the details here, you can see the video footage on Mark Bowers and Kiki Kalor’s (our friends and guests) website at: http://www.reallyvegasphoto.com /Events/CSA-Farm-Government-Inspection, password Rth-2034. We explained the situation, offered anyone interested a full refund, and told them that if they chose to stay their dinner was now literally being prepared fresh, as just now being harvested. The reaction of our guests was the most sobering and inspirational experience of the evening. In an instant we were bonded together. They were of course out-raged at the lack of choice they were given in their meal. Out-raged at the arrogance of coming to a farm dinner and being required to use only USDA (government inspected)meats. Outraged at the heavy handedness of the Health Department into their lives. Then there was the most tremendous outpouring of love and support. One of our guests, Marty Keach, informed us that he was an attorney and as appalled as everyone else offered his support and council if need be, even if it be to the Supreme Court. He was a great comfort in a tense time.

With their approval Giovanni and crew got cooking and the evening then truly began. The atmosphere turned from tense and angry to loving and supportive. As soon as I heard my brother Steve sit down and begin strumming his guitar I knew something special was happening. Paid guests volunteered their services. Chef Shawn Wallace, a guest, joined Gio and his team his knife flying through the eggplant and squash. Wendy and Thierry Pressyler and so many that I am not even aware of, were helping to grill and transport dishes. Jason and Chrissy Doolen offered to run quick errands. Jeanne Frost, a server for the Wynn hotel, didn’t take a seat and began serving her fellow guests. Before long we were seated at the beautiful table and the most incredible dishes began coming forth. It was literally “loaves and fishes” appearing before our very eyes! We broke bread together, we laughed, we talked, we shared stories, we came together in the most marvelous way. Now this is what I had dreamed, only more marvelous than I could have ever imagined! The sky being bright with glittering stars, we had the telescopes out and invited any guests who desired to look into our starry heaven. While we were looking into the heavens, heaven was looking down upon us! I can’t tell you the times I have felt the hand of providence helping us in the work of this farm. As hard and demanding as this work is I KNOW that this is what we are meant to do. I KNOW that it is imperative that we stand up for our food choices. I KNOW that local, organic, sustainable food produced by ourselves or by small family, local farms is indispensible to the health and well being of our families and our communities now and in the future! If this work were not so vitally important, the “evil forces” would not be working so hard to pull it down. We were victorious, we will be victorious, we must be! Our grandchildren’s future is at stake!

Back to the inspector. She did call the police. You must remember that we live in a small town. We know these officers. They responded to the call dutifully but were desperately trying to figure out why they had been called. Never in all of their experience had they ever received a call like this. Mary, the inspector demanded that they give us a citation. The officer in charge said that she was to give us the citation, she responded that no, they were to give us the citation, which they then asked her for what violation. Even with the help of her superior on the phone she could not give them a reason. They asked her to leave which she did. The police were very kind and apologetic for the intrusion. All of this was done without fanfare and out of sight of our guests. The police officers are commended for their professionalism!

Now that we have come to the last chapter of our novel, I realize that it ends with a cliff-hanger. As happy as the ending was, it isn’t “happily ever after” yet. This will remain to be seen in the ensuing days, weeks and even years ahead. Tom Collins, our County Commissioner, furious by the events that took place, having formerly been a board member for the Southern Nevada Health District is putting together a meeting with himself, the current board members and ourselves to make sense of all this mess. As so many of you have related verbally and through emails your desire to help and be involved, we will keep you informed as events take place. I feel that we have been compelled to truly become active participants in the ongoing battle over our food choices. This is just one small incident that brings to our awareness how fragile our freedoms are. We are now ready to join the fight!

We would encourage all of you who can to contribute and to become a member of the Farm to Consumer Legal Defense Fund. They are not only fighting for the farmers, they are fighting for the consumers to have the right to choose. You can find them at ftcldf.org.

As I close, I am reminded of the passage written so forcefully by Thomas Jefferson in the Declaration of Independence: “He has erected a multitude of New Offices, and sent hither swarms of Officers to harass our people, and eat out their substance.” The same battle continues. I pray the result of the battle will be the same, that we have been “endowed by our Creator with … life and liberty” .

We love you all, and thank you with all our souls for your continued love and support! We will stay in touch.

With warmest wishes for you and your families,

Monte and Laura Bledsoe
Written from Quail Hollow Farm
October 24, 2011

After it was over the questions, WHY? Why didn’t we make her /them throw the food out and destroy it? Instead of fear that we had done something wrong and not try to share what was going on with the guest. They would have been an excellent audience for this. When in fact what the health department was doing was deciding for these people that they were too dumb or not smart enough to know or make their own choice what to eat. I will know the law and I will remember to not act in fear.

I spoke to Laura yesterday here is an update;

Follow up on the “Inspection” incident:

Susan LeBay from the Health Department sent an official to Giovannis soon to open bakery/pizzaria. She came unanounced while he was not there. He states that he could tell that she came with “her boxing gloves on.” I was very worried for him as he is on the verge of opening his new pizzaria. He found that as soon as she heard the story, realized that we had a certified kitchen on the premises, understood the method he used to prepare the food, that she was a bit baffled by all of the commotion. She not only didn’t give any citations of any kind, she also did a pre-inspection of the premises and made things ready for him to immediatly proceed with his plans to open right away. Gio felt her heart soften. They left as friends. (Miraculous!)

Tom Collins our County Commissioner did get a meeting together with the Health District employees, Susan LaBay, Mary Oaks, Steve Goode, ourselves, himself and Janice, a member of his staff. The meeting was as cordial as possible. Commissioner Collins wanted to understand what happened. He tried to explain to Susan that although there may be laws, sometimes you need to use good judgement. (This seemed to be beyond her comprehension.) She admitted that the decisions she made were “judgement calls” because she believed we were dishonest. She did in the course of the meeting briefly apologize, after much justification, stating that she “may have handled the situation badly.” She did inform us, and this is the really frightening reality, that she did have authority to do what she did, even to destroying the food to make it even unfit for our animals. Commisioner Collins stated that we need to work with the Legislature to make some changes in the laws. We will definitely be working with him on this!

From this meeting we learned that for the future, even if we obtained all required permits, we would never be able to serve our farm raised meats to the public unless we had them shipped off to some distant processing plant to have them USDA stamped and certified. Imagine taking our fresh untainted meat and sending it most likely out of state to join hundreds of other meats of unknown origin and health to be butchered and wrapped by “a professional” and then shipped back to our farm. I have read the articles and seen the movies about the diseases that can be obtained in these “safe places.” No thank you! In the future we will no longer have “public events.” We WILL have a Quail Hollow Farm Diners club which you can join and then we will personally invite you to our “private event.” More on that forthcoming.

The letter that I sent out to all of you has spread like wild fire! We have been receiving emails and phone calls like you can’t believe. Thank you all for your encouragement and support! I will personally address all of you who have sent messages. Give me a couple of days to do so. We have had a response as far away as the UK. We have had a response from the Nevada’s First Lady, Kathleen Sandoval. We have had a personal response from the president of the Weston A. Price Foundation, Sally Fallon. We have had responses from many organizations and groups asking permission to forward the story to their contacts. This is an amazing thing! The Farm to Consumer Legal Defense Fund is putting the story and video on their front page! I don’t know how we rate with SWAT teams raiding Amish farms confiscating their raw milk and cheese as well as their equipment, but I suppose we are all fighting the same battle! You will be able to see the story by going to farmtoconsumer.org. It will probably be up later tonight.

Max Jacobson, one of our guests, a notable food critic for the Las Vegas area, wrote about the incident at: http://unicaworld.com/foodwinekitchen/out-and-about/9149/overzealous-health-inspector-makes-fiasco-at-farm a long link. If you go tounicaworld.com/foodwinekitchen you should find it from there. Well done Max! You made us laugh inspite of our tears!

Whitney Donohue, another guest, wrote about it in this weeks local paper, the Moapa Valley Progress. Along with her article, the editor of the paper did an editorial on it as well that is most excellent. You can find them here: http://mvprogress.com/2011/10/26/health-district-crashes-party-at-quail-hollow-farms/ and the editorial, http://mvprogress.com/2011/10/26/editorial-a-day-of-reckoning/

One more link and deep thanks of gratitude goes to Mark Bowers and Kiki Kalor for their pictures and video footage of the event. They are professionals in this business and have never charged Quail Hollow Farm a dime for their services! They are shareholders of our CSA and some of our biggest supporters. If you are ever looking for someone to photograph or video an event, please contact them at reallyvegasphoto.com. They are great!

All right. I have already been teased and scolded for writing novels so I had better let you go. Thank you again for all that you do and for all of your support!

We love being your personal farmers!
Laura and Monte Bledsoe

The best way to describe this is if you were pulled over by an officer he could be nice reduce the speed you were going or make your life hell. They choose hell and to push to the point of harassment. The most severe and worst order they can give is, for food to be destroyed. So even if some of what they did was “legal” should it be? Should you only be able to eat meat from a USDA butcher, should you not be allowed to buy a small farm or neighbors raw milk or rabbit he butchered in front of you? Should you not be allowed to buy washed or cut lettuce from a farmer etc.? I challenge you , for yourself,for future generations to DO SOMETHING!


  1. make others aware, tell everyone you know
  2. email everyone you know
  3. put it on face book
  4. your blog if you have one
  5. ask others to put it on there face book
  6. ask others to put it on there blog
  7. beside stories in the news read books there are so many
  8. know your state and federal laws
  9. know your political representatives (there commissioner cared and helped them)
  10. write, email and call them
  11. know businesses you like and do not like
  12. support the ones that you like and let the ones you don’t by telling them and why.
  13. join a group

I hope enough of us care to do something so we will legally be able to eat ,grow or raise that which we choose.

What’s In Your Harvest Basket This Week:

  • Winter Squash, choose from Delectica,Spagetti, or Butternut
  • Eggplant,choose from Rosa Bianca,Ping Tung,Orange Brazilain,Thai Long Green,or Black Beauties
  • Carrots
  • Leeks
  • Potatoes
  • Black Summer Bok Choi ,Holey
  • Romaine
  • Extra, Radishes

Fruit Share:

  • All organic and local.The apples and raspberries are from Little America Farm in New Harmony.
  • Gala apples
  • Braeburn apples
  • Fuji apples
  • Cameo apples
  • Red Raspberries
  • Pomegranates from Ali,s Organics
  • Pine Nuts,raw and in the shell

Pomegranates, last year a share holder told us about a YouTube video on how to eat/peel them without such a mess. http://www.youtube.com/watch?v=taoTUz9wa-E&feature=fvst .

Pine Nuts, these were harvested by “Kurt” a wonderful person who volunteers many hours here at the farm.We like this site for the best way to eat these.Click on there storage tips as well.

Ideas for Eating,Cutting,Cooking and Keeping the new stuff:

Winter Squash, The reason for the season. Many people are new to winter squash and my one request with winter squash including pumpkins is that you resist the temptation to use them just for decoration. Yes, they’re cute and they look great in a fall pumpkin display, but your taste buds will thank you if you toss them in the oven because they are fantastically sweet, tasty and versatile. Each time I’ll help you out with some tips, suggestions and recipes that will help you enjoy them. Don’t be intimidated by their tough skins, large size, or funky shapes.

Their skin is often tough as nails, so be very careful cutting into them. If you’re cutting a squash in half or into slices, you’ll want to use a large, heavy-bladed knife, sharp-tipped knife (not a thin-bladed, paring, or delicate ceramic knife). Be careful that the squash doesn’t spin out of your grip, or that the knife slips. Always be aware of where your hands are and where the knife is headed.

They don’t need to be refrigerated, and in fact, the flavors will continue to evolve and sweeten if you leave them in a cool dry place, at around 50 degrees.Here’s your first taste of what you will see a few more times this season.

Delicatas,can be eaten now or stored for 4 months.They are a sweet, golden-fleshed squash, best for baking or stuffing. The colorful skin is not only thin, it’s also edible. Our favorite way to eat Delicatas is simple: cut them in half, scoop out the seeds, turn them face down on a baking sheet, put a little water in the baking sheet, and bake at 400 until the squash are soft. Pull them out of the oven, put a pat of butter inside each hot half, and devour. If your sweet-tooth is extreme, some people like to douse them with a little brown sugar or maple syrup – although these squash are sweet enough on their own!

Spaghetti squash ,can be enjoyed when picked or stored for 3 months.When baked or boiled it has fibers that separate into long noodles,resembling spaghetti.A fun treat and kid friendly. Fork out and serve with your favorite sauce.

Butternuts, are sweeter after a few weeks of storage and can be kept for 4 months. They are the quintessential soup squash: thin-skinned, easy to peel, incredibly meaty, golden-hued, and sweet. If you’re in the mood for some winter comfort food that you can eat with a spoon, this is your squash. Not that Butternuts can’t play a main role in lots of other dishes as well: curries, root roasts, braised or glazed. They are easy to handle, delicious to eat, and impressive to behold.

And if you want to do something simple, try roasting your Butternut: Heat the oven to 400. Peel your butternut and slice into ¼ inch rounds. Douse a roasting pan with some olive oil or melted butter. Arrange the rounds on the pan, sprinkle with salt, pepper and/or herbs like sage, thyme or rosemary, and drizzle with a little more oil/butter. Roast for about 20-30 minutes without turning until the squash is tender. I’ve heard some folks claim that the flavor of the squash is enhanced if you bake them with the seeds intact – that they impart a rich flavor of their own. Try it and let us know!

Eggplants, I love this vegetable. Why because of the many ways it can be eaten! Grilled,smoked,fried,marinated,sauteed, or dried for later use.At the share holder dinner last year we rolled it around homemade ricotta and smothered it in a tomato sauce and baked it. Amazing!

We grew several varieties this season:

Rosa Bianca ,they are the beautiful white and violet streaked plump ones.An Italian heirloom with a mild creamy taste.

Ping Tung, from Taiwan,thin long purple,and sweet.

Thai Long Green, mild, sweet and an heirloom from Thailand

Brazilian Oval Orange, NOT a tomato or a persimmon. A very small oval fruit ,orange with green streaks.

Black Beauty’s,Of course the more common ones are in abundance those plump black oval shape ones you can find in just about any store.

If using within a day or two, store at cool room temperature:otherwise, refrigerate in an open plastic bag.

Carrots, Raw,juiced,add to other fruit and veggie juices for some extra potassium (balance out the bitterness with honey).
Carrot top soup is one of our Share Holders favorite family recipes!It is on the exchange.

The tops are not just compost or pet food .Our goats do love them.They’re rich in potassium and vitamin K. Like parsley, they’re packed full of chlorophyll, shown to combat bad breath—some have even suggested juicing carrot greens and making homemade mouthwash, though some opt for chewing on a sprig, country-style. They taste very similar to parsley, a little sweeter with a slightly bitter finish.Pick them off of the woody stalk.

Chop and mix into couscous or rice dishes.
Garnish soups with a few hand-picked leaves.
Fry and scatter over your protein for a beautiful and delicate splash of green.
Add to finely chopped tarragon, dill, parsley, and thyme in an herb vinaigrette before dressing a salad.

Carrots store best if you cut the tops off and put the roots in a plastic bag. Like other root crops, the tops transpire and suck all of the moisture out of the root in the refrigerator, leaving you with sad, limp carrots.

Leeks,are members of the Allium family, alongside onions, shallots and garlic. Of all the alliums, they are probably the most mild. Use them in lieu of onions (a mercy tactic for Allium-sensitive gut!), they’re wonderful sautéed, steamed or in soup.

We usually cut them into thin slices across the shaft, all the way up to the leaves. If you are one of those industrious veggie scrap utilizers, throw your leek tops into a stock pot of water with your carrot peelings and other veggie scraps in order to make a great, fresh vegetable stock.

Leeks store well in a plastic bag in the fridge for quite awhile – a few weeks at least.

Potatoes, store bought potatoes have been harvested last year thus not very moist and lacking flavor.These guys will cook in seconds. Taste the flavor!

Pac Choi, Pak Choi, and Bok Choy, are all different spellings for the same vegetable. Yes, there a bites out of your leaves. Deer,chickens,rabbits ?Some critter enjoyed them too. We were peeling the holey leaves off when we decided that is the beauty of a CSA and knowing your farmer.What could not be sold to a restaurant or store and would be wasted because of “how it looked” when it is perfectly fine to eat we can give it to you. A Chinese green you can eat both the white stems and the green leaves . Pac Choi is wonderful lightly steamed, braised in soy sauce or a sesame-soy glaze, stir-fried with cashews, or add it to soup. Think garlic, ginger, sesame seeds, sesame oil, rice vinegar, soy sauce, peanut oil, a dash of sugar, some chicken or veggie stock, salt and pepper – some combo of all that in a pan with your choi, and slice up your radishes and you should be good to go.
Store in a plastic bag , it should keep in your fridge for up to a week.

EXTRAS, what we do not consider part of your “share” but have extra of and offer it to you. We know you have had these twice already this season. We waste little here and if you do not take them they will come back as eggs in your basket(grin).

Radishes, Some people love the spicy bite of a radish, but if you want a less spicy mouthful, peel your radishes. All of the heat is in that red skin; the meat of the radish is tender, juicy and sweet.Also, radish tops are great in stir-fry (they belong to the same family as mustard greens). Don’t toss ‘em – chop them up and saute with a little rice vinegar, tamari or any other seasoning. If you want your radishes to last longer in the fridge, cut the tops off and store the roots in a Ziploc in the crisper.

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