Week 2 Summer 2019


Week 2 Summer 2019

What's in the Basket

  • Snap Peas

  • Lettuce - Red

  • Swisschard ! yup,, our favorite :-) - Goes great with our bacon too.

  • Broccoli

  • White Spring Onions (Great Braised in Butter! as a side)


Week 1 Summer 2019


Week 1 Summer 2019

What's in the Basket

It's a slow start to the season, but expect to find Radishes, Lettuce, Broccoli, Beets and a jar of our own salsa in the baskets this week. Family shares will have the same but larger quantities.

There will be other items available for purchase that we have limited quantities of (which is why they are not in the baskets this week) Don't forget CSA members get 10% off all purchases at the store!

Fruit shares will be local strawberries.

Meat shares will have the 2019 meat schedule in your first pick up bag.

Recipes can be found down below, on our app, or here on our blog. Don't have our app? Download it today!

Iphone users- get the app here

Android Users- download it here


Week 8 Winter CSA Newsletter


Week 8 Winter CSA Newsletter

Week 8 Winter CSA Newsletter

Week 8 Already! WOW! Two more weeks to go!

Harvest Card Holders - We still have many things on the stand too; stop by and see us.

We've got a bit smaller basket this week, before the next two week's larger baskets. Get that fridge in shape! A cabbage is in site next week. We have also put together a Holiday Ingredient Tote Bag Bundle for purchase by anyone. This week 10 inspired bag is up on our online store for purchase; or a preview of what will be coming the last week of CSA.

I've been busy getting ready to order our seeds, liners, plugs, and other farm stuff already for 2019. These items sell out fast! We want to be able to plan and bring the "cool stuff" to you and your gardens (if you also purchase our Spring plants). With that bit said, have you considered CSA 2019? Or maybe give a subscription as a gift too! Check out our online store for the scoop on it all.

See you soon,

Mike & Crew

Check out our Online Shop

Week 8 Ingredients

Carnival Squash

Bok Choi




Garlic (1 bulb)


Red Beets

Rosemary and garlic lamb rack with parsnip puree and plum and date chutney





Garlic-Roasted Chicken with Carrots and Parsnips Recipe

Many More Recipes & Tips

The Farm Beet

The Farm The Farm Beet

Find all sorts of helpful Recipes, and Produce Tips on our information area of the website called "The Farm Beet"

A Gift of Good Taste

Our Loved Ones are all important to us. Why not give the gift of good health in 2019? Harvest Cards, CSA Shares, Gift Baskets all make terrific gifts that are unique and thoughtful. Discover the bounty of LOCAL gift giving.


Week 2 Fall - Winter CSA


Week 2 Fall - Winter CSA

Good Morning,

We are currently working on updating the Week 2 email blast. This is the “Basic” part of the email. Much more available soon!

Week 2 of our Fall - Winter Ingredients

Simply Salsa

Red Peppers



Napa Cabbage




Okay, okay... we know not everyone maybe used to some of these items... BUT! your adventuresses right? Check out some simple but tasty recipes we've posted just for you!

Always available on our app - or website. Check out our blog "The Farm Beet"

It's on the footer of every page of our website if you get lost ;-)

Here's a taste of the recipes and a link for your convenience.


Fried quinoa makes a healthful, easy alternative to fried rice in this yummy combination that includes eggplant, cabbage, onion, garlic and egg.


  • 1 cup quinoa

  • 2 cups low-sodium chicken broth

  • 1 tablespoon toasted sesame oil

  • 3/4 to 1 lb eggplant, cubed

  • Vegetable oil

  • Salt and freshly ground black pepper

  • 2 large eggs, lightly beaten

  • 1/2 medium onion chopped

  • 2 cloves garlic, chopped

  • 2 teaspoons sriracha

  • 2 cups cabbage, chopped

  • 1/4 cup soy sauce

  • 2 tablespoons fresh cilantro, chopped

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  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the eggplant cubes in a bowl, drizzle with a small amount of vegetable oil, season with salt and pepper and toss to combine. Arrange in a single layer on the baking sheet and roast for 8 to 12 minutes, or until tender and lightly browned. Remove from the oven and set aside.

  2. Thoroughly rinse the quinoa with cold water in a fine mesh strainer. Place the quinoa and broth in a saucepan and bring the mixture to a boil. Reduce the heat to a simmer and cook until all the water is absorbed, about 12 minutes. Drizzle with sesame oil, fluff with a fork and set aside.

  3. In a large skillet or wok heat 1 teaspoon of vegetable oil over medium-high heat. Add the eggs and scramble until cooked through. Stir into the cooked quinoa.

  4. Add another tablespoon of oil to the pan and increase the heat to high. Add the onion and garlic and stir-fry for 1 minute. Quickly stir in the sriracha, then add the cabbage. Stir-fry until the cabbage is crisp-tender, another 2 minutes.

  5. Add a little more oil to the pan if needed, then add the quinoa-egg mixture. Continue to stir-fry for another minute. Add the soy sauce, toss to combine, then add the eggplant and cilantro. Mix well, drizzle with a little additional sesame oil and serve.


We recommend using Chinese eggplant with the tender skin left on for this recipe, but regular globe eggplant will work fine as well ~ you may want to peel it though.

We chose to oven-roast our eggplant because it has a tendency to absorb quite a bit of oil in the frypan. The oven roasting method achieves a nice caramelization without all the excess fat.


If you haven’t had the opportunity to cook with quinoa, be sure to check out our article Cooking with Quinoa for some added information and cooking tips.





September 25th, 2018


Week 16 Basket



Yellow Onions



Broccoli Rabe

Some easy; tasty recipes available!

We urge everyone to try this most unique basket in its entirety


This is a great soup that can be spiced up or tamed down depending on your individual taste. Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro




1 1/2 pounds broccoli rabe

2 garlic cloves, minced

1/3 cup olive oil

1/3 cup chicken broth

1 teaspoon dried pepper flakes

Salt and pepper

2 cups cooked cannellini beans

1 pound orecchiette


Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.

In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

Basket Ingredients

Featured Item of The Week

Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes. It now grows everywhere in the Western Hemisphere and is common in Texas gardens.

The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.


The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers. This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version. Learn More

Watermelon Salad with Pickled Onions and Feta

The sharpness of pickled onions offers a pleasing contrast to crisp, juicy watermelon and salty, creamy feta cheese. Learn More


We still have room!

Join us for an exciting 10 week program!


Many More Recipes Available on "The Farm Beet" HERE


Week 15 Summer 2018 CSA Newsletter


Week 15 Summer 2018 CSA Newsletter

Week 15

Summer 2018 CSA Newsletter

Week 15 Basket Ingredients

Italian Frying Peppers (not hot)

Small Bok Choi (joi choi)

French Radish (seriously good)

Japanese Lavender Eggplant

Small Red Seedless Watermelon

Tomatoes! (Of course)


Summer CSA Week 14


Summer CSA Week 14

Week 14 Summer CSA

Good Morning!

This week in the basket :

Sweet Corn


Graffiti Eggplant


Spaghetti Squash

Carrots - New Crop Small and tender

Refrigerate these items:




Sweet Corn

Leave on counter away from sun:

Spaghetti squash


Pick - Up:

Pickup is on your normal pickup day this week.

Reminder! Call if you are running late, we can leave it behind the shop if after 6 pm. Gotta call BEFORE 6 though! 203.266.9149


Week 13 CSA Newsletter - Important PICKUP INFO THIS WEEK


Week 13 CSA Newsletter - Important PICKUP INFO THIS WEEK

Week 13 Summer CSA




Can't make it by 6? call and we'll leave your basket out behind the shop.

Store# AGAIN is 203.266.9149 just incase.

Thank you.


Short and Sweet.

Let's try this on for size..

We'll be set up at the Bethlehem Fair this Friday - Sunday. Read Blog Post.

Fall Winter CSA... are you In? Sign Up Here (PayPal Users. 0% 6 month offer)

News: Farm is in the main harvest season; turning to Fall crops now as well.

Recipes are all on the blog and/or app: Check out The Farm Beet HERE

Hope to see many of you at the fair. We will have Harvest Card capability there too! CSA members still will receive 10% off at the fair too; mention your a CSA Summer 2018 member at checkout.

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Thanks for your support of our family farm and committing to eating healthy local produce as much as possible. :-)



Week 12 Summer CSA NEWSLETTER Now with PIZZAZZ!


Week 12 Summer CSA NEWSLETTER Now with PIZZAZZ!

Let's Do This!

Thank you for your time shareholders.


Week 12?! do you believe it?

Summer is flying by. Children are headed back to school, and the daylight is fading. However, the heat will not give up! WOW! On our app (the link is also available on our website at the bottom page menus titled "The Farm Beet"; there you can also find the recipes.

It's now that we could use your continued support as we march forward to the Fall CSA program in a little under 7 week's away.

If you have already signed up for the fall/winter; thank you!

Pick up is at Woodbury Floral Designs- ON YOUR PICK UP DAY

Mike feels like a broken record....

15 Hollow Rd., Woodbury CT. If you can not make it in time to pick up, please notify us at 203.266.9149 BEFORE 6 PM of your pickup day.

We can NOT supply you a basket if you do not call before 6 pm the day that you are to pickup. That would mean we'd be harvesting your basket and giving to the food bank and then using produce again which was to be sold (like 2 csa shares for one person). This is unfair to the other CSA member's.


Week 10 Summer CSA 2018 Newsletter


Week 10 Summer CSA 2018 Newsletter

Your Farming Family - Thanks YOU


Not sure this rain will ever end. It is really hitting us now with certain crops like a field of sweet corn worth over $20,000 succumbing to the flooding. These things can not be stopped when dealing with mother nature. It sure does however hit your farm in the piggy bank, not to mention all that labor and wasted time in retrospect..but who knew!?

Luckily! We do have two more corn fields that will make it. Our goal is always to work around mother nature's obstacles. Your support is appreciated.


Week 9 Summer CSA 2018


Week 9 Summer CSA 2018

Farm Fresh News

Ok, Mother Nature! You can stop now!


It's something I feel like we always complain about- we need more, we need less, whatever the situation may be.

Well... we have definitely have had enough, and the fields are starting to show it. Between root rot and soil erosion, too much rain also leaches away valuable nutrients that are in the soil and can make any bacterial and fungal bourne diseases spread like wildfire. Let's hope we get a little dry spell over the next week to start clearing up some of our concerns.


🍅🌽Week 8 Summer CSA


🍅🌽Week 8 Summer CSA

Farm Fresh News

It may be summer still, but we are deep into the planning stages of the Fall/Winter CSA program. Enjoying the summer session? Then let our family feed yours for the rest of the year!

Our fall/winter program begins immediately after the summer program ends.

Your support of our program is allowing our family to do BIG things this year. I can't quite tell you what that it yet... but it will be a game changer for our family farm and our community.

Click here to learn more about the program and reserve your spot!


Week 7 Summer 2018 Newsletter


Week 7 Summer 2018 Newsletter

Farm Fresh News

It's coming to that time of year where everything changes almost by the day. What was barely a flower blossom a couple days ago- has grown into little eggplant, a few of our colored bell peppers have already started to change color (they do this on the plant you know!) and our corn is just about ready as well! One of the downfalls about renting our land is that it is so spread out- we have fields in Woodbury, Watertown, Washington and Roxbury- that sometimes we can't check them all in one day AND do everything that needs to be done. This is why we can not always get our newsletters out to you on Mondays. We hope you can understand this and appreciate the fact that we do take the time to provide our members with this when can.

Did I mention corn above🌽☝? Yeah I did! If you've been lucky enough to grab some off the stand at some point over the last week, you know there's nothing like fresh corn. And it's almost to the point where Amanda & Mike can do a corn dance! It's gonna be sweet- really sweet- you know how we know this? Because unfortunately, the raccoons are great indicators and destroyers of sweet corn. They love it too. Let's hope they are nice enough to leave us some!