Serafina Says Welcome Spring! March Happenings

CTFoodFarm-sprouts on saladSerafina Says Farm mixed lentil and pea sprouts adorn an organic spinach salad.

Happy March! I invite you to shake off the end of winter and welcome spring together with Serafina Says Farm – a variety of programs are available to get you feeling your absolute best! Join the 7-day guided Juice & Glow cleanse. Sign up for a personalized, 1-week immersion course that gets you sprouting food at home (new program!). Come discuss Grain Brain at the next Wellness & Nutrition Book Club meeting. And visit Serafina Says Farm at a NEW Farmers’ Market at Get Baked in Windsor. Read on!

Welcome spring! The snow is starting to melt, sheets of ice are splintering, river currents are becoming visible and the spring birds are arriving. Our environment is slowly transforming from a sparkling white icebox to a slushy, swampy, wet mud pit. Ayurveda describes this transition as moving from the Vata to the Kapha energy.

The watery slush and the heavy mud outside is an apt illustration of kapha energy. Kapha qualities are earthy and watery, exactly what plants and animals need to begin the spring lifecycle. When in balance, kapha provides lubrication, suppleness, and mucus to protect lung, sinus and stomach tissue. In excess, kapha causes sluggishness, dullness, and even depression. If you have an excess of kapha, you may experience excess phlegm, water retention, and heaviness in your limbs. And indeed, these are common physical side effects we all experience in spring. You may feel the need to stretch more, or to eat lighter foods. Perhaps you are more easily congested or get a head cold.
This transition to spring is the ideal time for our bodies to undergo a cleanse. Detox the body from the excess of winter, shed any extra pounds that may have piled on, shed your winter skin, and step into spring feeling lighter and more energetic. Are you starting to feel the pull of spring? Are you ready to restore your energy levels? Reset your eating habits? Realign your health? To experience greater happiness and increased creativity? If so, you are not alone! Join us for the first guided 7-day Juice Cleanse of the spring season!

During a juice cleanse, you have the opportunity to experience a variety of benefits, including weight loss and reduced bloat, shinier hair, nails and skin, improved sleep, identification of food sensitivities, greater awareness of your body and eating habits, increased energy and happiness, and an overall glow. Now who wouldn’t want that?
The next Juice & Glow Cleanse starts Wed. March 18. Pre-cleanse starts Sunday March 15. Now is the time to sign up and receive your wonderful kit of self-care goodies in the mail before pre-cleanse starts. Just think: you have the chance, this month, to create new habits and enter the spring season from a great place of health and happiness.

Yes, I want to glow! Sign me up for the juice cleanse. Click to learn more about the cleanse and read how this cleanse has changed people’s lives.

Nature, as always, provides the necessary seasonal plants to assist our healthy transition from winter to spring. To gradually lighten up and shed the sluggishness of winter, the earth springs forth new shoots and sprouts. In food energetics, sprouts and microgreens have a living, creative, flexible energy that help us to lighten up. They are also alkalizing, immune-strengthening and delicious! Sprouts are the ideal food to eat right now and welcome spring.
Transform your kitchen into a garden. I am offering a new personalized 1-week Immersion Course to get you sprouting at home from day one. You will learn how to sprout three different types of seeds, how to use different types of sprouting equipment, and how to integrate them into your daily meals. You will also receive a consultation on how to get started growing microgreens.
By the end of the week you will be happily munching on nutrient-dense, alkalizing, immune-building sprouts that you grew yourself! Sprouting is a life-long skill that will add enormously to your own health and the health of your family. Plus, it’s fun! Be a kitchen gardener!Yes, I want to grow at home! Tell me more!

Grain Brain

The Wellness & Nutrition Book Club meets Wednesday, March 18 from 7-9pm at Passiflora Tearoom and Herbal Apothecary in New Hartford. This month we are discussing Dr. Perlmutter’s Grain Brain.

Grains: friend or foe? The misalignment of carbohydrates started with the Atkins Diet and continues to this day. Are grains bad for us? Join us for this relevant and trendy topic! The book club is free, but spots are limited. Please email me to reserve your spot.

Click here to see all the books we are reading this year – join us for one or all of them!

To celebrate the Spring Solstice, Serafina Says Farm will be selling sprouts, microgreens, wheatgrass, and other artisanal farm-fresh foods at a new market at Get Baked in Windsor. This is a fabulous (indoor!) market. If you are missing my smiling face or the farm’s delicious produce stop by! Serafina Says Farm will be at market on Saturday only, March 21 from 10-3pm.

Looking forward to the summer… I have received numerous emails from CSA customers asking me if my vegetables will be available this summer. Yes, they will! The farm is not offering a CSA, but I am continuing to grow and will have a market stand available. More details to come as we get closer to the summer. For my Coventry Regional Farmers’ Market customers, I will be vending at the Coventry summer market during the months of August-October. So you will not see me during June-July, but have no fear, I will be there in high summer!

To your health & vitality,

Posted in Newsletter

Introducing the Wellness & Nutrition Book Club

Introducing… new for 2015…
The Wellness & Nutrition Book Club!

Discuss the latest in nutrition.
Take greater control of your health.
Enjoy a lively, fun, and supportive evening!
Come for one book, or come for all of them!
Seats are limited, please sign-up. (Details below!)

January 28, 2015 book: The Hormone Cure
by Dr. Sara Gottfried, M.D.
The Hormone Cure: Reclaim Balance, Sleep and Sex Drive; Lose Weight; Feel Focused, Vital, and Energized Naturally with the Gottfried Protocol

Sorry men, this month is for ladies only! Book description from Amazon: Dr. Sara Gottfried, a Harvard-educated physician and nationally recognized, board-certified gynecologist, refuses to accept that being a woman means feeling overwhelmed or that popping pills is the new normal.

In The Hormone Cure, she shares the unique hormone-balancing program that she has used to help thousands of women reclaim wellness, verve, and optimal health. Combining natural therapies with rigorous scientific testing and using an informative questionnaire to identify the common causes of hormonal imbalance, Dr. Gottfried provides an individualized plan in nonjudgmental and thoughtful language.

Discussion to be lead by Karen Tyson, Certified Herbalist, Nutritionist, and Ayurvedic Consultant, and Tara Tranguch, Certified Health Coach.

How to join January’s Book Discussion

1. Sign up – spots are limited. Sign up by responding to this email.

2. Read the book! Specifically, take the quiz in the book, and then read the chapters of the hormone cure that apply to you.

3. Arrive Wed. January 28 before 7pm ready to discuss! Location: Passiflora, 526 Main Street, New Hartford, CT

If you have any questions, please don’t hesitate to contact us at serafinasays @ yahoo . com

We are so excited about January’s book club, can’t wait for you to join us!


Join us at Passiflora Cafe in New Hartford!



Posted in Newsletter, Wellness Tips

Summer CSA 2014 Week 19 News

Thursday, October 23

An extra CSA week this year!


Baby broccoli

This week’s share:

Winter Squash – Your choice of Butternut, Spaghetti, Red Kuri or Long Island Cheese Pumpkins.

Cabbage – Try making cabbage burritos!

Baby Broccoli – This is the freshest, most delicious broccoli ever (ok, but I am a little biased). You can eat ALL of it – the tender stalks, the delicious green leaves AND the florets. Do not waste any of it please! You will note that unlike store bought broccoli, the stalks and leaves are quite delicious! Sometimes during the season I harvest just the leaves to add to a smoothie or to sautee.




Swiss Chard

Mizuna – This is an Asian green with a slightly mustard taste, but more mild. It is great raw in salads, or added to pasta, or cooked as you would any green! It is mild enough to juice and add to smoothies too!

Mustard – Wonderful cooked with eggs, sauteed with shredded carrots and maple syrup, or used as an alternative topping to lettuce!


I am loading you up with greens this week because this is the perfect weather for them and they are all so happy and growing so well! If it is too much for you to consume this week, consider freezing them to use during the winter. Here is how to freeze greens.


Sauteed Green Cabbage with Carrots and Thyme
This cabbage is so fresh and sweet, you will not want to overcook it!
– In a large skillet, heat oil and add 2 carrots, julienned, 4 inches daikon radish, quartered lengthwise and cut into 1/3-inch slices, and 4 scallions, thinly sliced on the diagonal. Cook for one minute.
– Add 6 cups finely shredded cabbage and toss to coat with the oil. Stir-fry for 2 minutes. Then sprinkle with a pinch of sea salt and add a large pinch of dried thyme plus 2 Tbsp water. Cover and cook for 6-8 minutes until cabbage is tender but not overcooked.
– Optional: season with 1 tsp umeboshi vinegar. (Umeboshi is a pickled plum from Japan. You can find it in the Asian section of your grocery store. It is tart and delicious!)Cabbage Recipes
101 Cookbooks is a wonderful online recipe journal. And here are some recipes I am excited to try!
Okonomiyaki (Japanese Pizza) Recipe – the cabbage is the pizza crust. I want to make this tonight!
Lime and Peanut Coleslaw – take an ancho pepper too for this recipe!
Chopped Miso Salad – are you familiar with miso? Miso is a fermented soybean paste from Japan that is awesome in salad dressings. (And good for you too! It adds all those healthy beneficial bacteria to your gut!)

Braised Mustard Greens
Absolutely delicious as a side dish. If you want to cut the spiciness of the mustard greens, blanch them in boiling water for 2 minutes before sauteeing. If not, cut up 1 clove of garlic and sautee in olive oil. Then throw in the mustard greens washed and torn into bite size pieces and sautee for 3 minutes. (Water should still be clinging to the leaves, which will aid the cooking). Add sea salt to taste. Done! Enjoy!

Coconut-Flavored Sweet Potato with Mustard Greens
Simmering mustard greens in coconut milk takes away their spiciness. Serve over brown rice or quinoa. From Greens, Glrorious Greens
– Sautee 1 medium onion thinly sliced together with 1 teaspoon minced garlic and 1 tsp brown mustard seeds for 5 minutes.
– Add 1 1/2 cups coconut milk, 1 tsp ground coriander, 1/4 tsp cayenne powder, 1 cinnamon stick broken in half, and 3 cups cubed and peeled sweet potato. Cover and cook for 10 minutes over medium heat.
– Meanwhile wash and strip the mustard leaves from their stalks. Chop the greens into bite-sized pieces.
– Stir in mustard greens and simmer, covered, over medium-low heat for 15 minutes.
– Remove cinnamon stick. Squeeze in lime juice, and serve!

Martha Stewart recipe for Mustard Greens and Sweet Onion Saute

Three mizuna recipes from

Asian Greens with Miso Dressing
A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight. Enjoy this easy mizuna recipe.

1 (2-inch) piece fresh ginger, coarsely chopped
2 TBS white miso
3 TBS tahini (sesame paste)
1/2 cup water
3 TBS fresh lemon juice

5 ounces baby Asian salad mixed greens with mizuna
1 small radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped

For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.

Drizzle one to two tablespoons of dressing over each salad and serve. Delightful mizuna recipe.

Mizuna Mozzarella Salad
12 small balls of mozzarella cheese
1 large tomato, seeded and sliced
1 bunch mizuna, trimmed
1/3 cup extra virgin olive oil
1 cup fresh basil, chopped
kosher salt and freshly ground black pepper to taste
1 tsp lemon juice

In a large bowl, toss the mizuna and tomato slices with the fresh basil and olive oil. Serve on a salad plate with a few mozzarella balls and season with a few drops of lemon juice and salt/pepper to taste.

Grilled Mushroom Salad with Mizuna
2 TBS fresh lime juice
2 TBS fresh orange juice
2 TBS fresh grapefruit juice
1 tsp fresh lime zest
1 tsp fresh orange zest
1 tsp fresh grapefruit zest
3 TBS rice vinegar
1/4 cup soy sauce
1/8 tsp white sugar

Combine all ingredients and pour into a small saucepan. Bring to a boil and remove from heat. Cool to room temperature and then chill in the refrigerator for at least 1 hour.14 shiitake mushrooms, stems removed
5 cups mizuna leaves, trimmed
kosher salt and freshly ground black pepper to taste
canola oil

Heat your grill and brush the mushrooms with the canola oil. Grill for 4 minutes on each side, and tear or cut into bite-sized pieces.

In a large salad bowl, lightly toss the mizuna with the 1/2 of the salad dressing. Place on a salad plate and top with some grilled mushroom and drizzle with more dressing before serving.

Need new kale recipe ideas?
Shrimp-and-Potato Cakes with Kale Braised in Chile Broth
Kale and White Bean Stew
Kale and Apple Salad with Pancetta and Candied Pecans (potential Thanksgiving recipe?)

Eat well and have a great Halloween!


Posted in Newsletter, Recipes

Summer CSA 2014 Week 18 News

Thursday October 16

Harvesting leeks in the autumn brassica field on a spring-like day this week!
Today is the final official pick-up for the 2014 summer CSA season. Thank you for a great season!

Would you like to pick-up a share next week? I am offering a CSA share pick-up for a limited number of customers next Thursday, October 23 from 4:30-6:30pm. Price is $25. It is first come, first serve, so either email me back to let me know you are in, or sign up at today’s CSA. Payment is due next week at pick-up in either check or cash. The share will be similar to what you are accustomed to! A variety of 7-8 veggies plus accompanying email with recipes.

Sweatshirts and T-Shirts are in! For those of you who have placed an order, thank you for your patience. You can pick your new awesome clothes up today! For those of you who would like a warm sweatshirt or super soft t-shirt, they will be available today. The 2014 T-shirts are a dark purple with silver writing and 100% cotton.

Sale! Today, all raw cacao bars, vegan gluten-free granola and herbal teas are on sale! Stock up for the winter!

Harvesting kale before the rain struck!

Minutina, or Erba Stella, aka Buckshorn Plantain

This week’s share:

Butternut Squash – Great for butternut squash soup, as “mashed potatoes”, in a pie, roasted and added to quinoa, the possibilities are endless!

Daikon Radish – The ugliest vegetables this week, but my personal favorite!! I have been slicing them into 1/2″ rounds, boiling them in 2 cups water for about 8 minutes (until translucent), then roughly chopping the radish greens and stirring in the water for the last one minute. Take the radish and water combination of the heat, add a splash of olive oil, tamari, and 1/2 Tbsp of miso. Stir until all the miso is broken up and dissolved (this takes some effort!). The soup will look like miso soup at the end and is super delicious. My favorite soup right now, I am eating it everyday!

Kale This week you have a choice of either White Siberian Kale, Red Russian Kale or Lacinato Kale. Did you know there were so many varieties of kale?

Leeks – Time for potato leek soup! Vegan recipe below!

Carrots – I dug them today in the pouring rain and wow what a muddy mess I was! Red and orange carrots. You are weighing them out today so you can pick the size you want – slender ones for carrot fries?

Minutina – An Italian heirloom green with a nutty flavor (I always taste almonds) and a crunchy texture. Yes, it looks like ragged grass. No, it isn’t. The first few chews may be a bit bitter, but give it time, it finishes with a nice almond frangipani taste. It should be used in its raw state for an awesome salad! I love this winter green and hope you do too! (This is why you get your produce rom a farm – where are you going to find minutina in the grocery stores?)

Arugula or Mizuna – Big bunch of peppery arugula or mildly-mustardy mizuna. Both are excellent in salads.

Peppers – A mix of sweet and hot peppers. I pulled everything from the plants this week because we are due for a frost this weekend. Enjoy the end of the pepper harvest!


Here is an intriguing recipe Devon Point Farm sent me. I can’t wait to try it!

Easy Cider Roasted Vegetables Recipe.
From The Gluten Free Goddess Blog
While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375ºF.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I’ve never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they’ll take a bit longer to cook through.


1 sweet or red onion, cut into wedges

2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1 1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage- green or purple- sliced
1 1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up

Lots of garlic, several whole or minced cloves


Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting Sauce:

3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar

1 cup natural apple cider or apple juice
1 tablespoon agave, honey or brown sugar

Stir to blend. Pour the sauce over the veggies, toss well to coat.

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.

Other Options
Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.

Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.

Grilled Pizza With Fontina & Arugula


Preheat grill to medium. Brush a rimmed baking sheet with 1 tablespoon oil. Using your hands, stretch dough into a 10-by-12-inch rectangle on baking sheet. Lightly brush top of dough with remaining tablespoon oil. Fold in half.


Gently transfer dough to grill, and unfold to lay flat. Cover, and grill until underside is golden brown, 3 to 4 minutes. Using a pizza peel or wide spatula, flip crust. Top with cheese. Cover, and grill until bottom of pizza is golden brown and cheese melts, 3 to 4 minutes more.


Transfer to a cutting board. Season with salt and pepper. Top with arugula, and drizzle with oil. Cut into squares.

Minutina salad with vegetable confetti and coriander vinaigrette
Using a mandoline or peeler, julienne 2 carrots, 1 small fennel bulb, and a handful of radishes. Toss together with 1/4 lb minutina lettuce. In a separate bowl whisk together champagne vinegar, coriander seeds, olive oil and sea salt. Toss the salad with your dressing and enjoy!

Sesame Pasta Salad with Mizuna
Chop mizuna leaf into peaces 1 inch long. Also cut one carrot into matchsticks (or shred), slice 1/4 cup of scallions, and thinly slice 1 red pepper. Cook a 8-ounce package of udon noodles (you can use linguine if you prefer). Drain noodles and mix with vegetables together with 3 Tbsp sesame oil, 1 tsp grated ginger, 1 1/2 Tbsp soy sauce (or to taste), and 2 Tbsp sesame seeds.
Eat well and have a great week!

Vegan Potato Leek Soup

  • 3-4 Tbsp olive oil
  • 6-8 medium potatoes, peeled and chopped into 1″ cubes
  • 2 large leeks, sliced into rounds
  • 4 carrots, peeled and sliced
  • 6 cups veggie stock or 6 cups water + 1 veggie bouillon cube
  • 2 tsp dried thyme, or 1-2 Tbsp chopped fresh thyme
  • ½ tsp dried dill, or 1 tsp chopped fresh dill (optional)
  • 1-2 tsp sea salt
  • ½ tsp black pepper, and more to taste
  1. Heat olive oil in a large pot over medium heat.
  2. Add leeks and potatoes, and sauté for about 5 mins, stirring constantly.
  3. Add in carrots, thyme, salt, and pepper. Saute for another 5-10 minutes.
  4. Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes.
  5. At the end of simmering, use a stainless steel immersion blender to puree of the soup in the pot until you reach the desired level of smoothness.
  6. Taste and add more salt and pepper if necessary.
  7. Garnish with fresh parsley or pumpkin seeds, and serve along side your favourite gluten-free toast.

Mizuna Salad with Aged Gouda & Roasted Portabellas adapted from

3/4 pounds sliced portabella mushrooms
1/2 cup extra-virgin olive oil, divided
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
10 cups mizuna, (or other spicy green such as arugula) washed, dried and torn or chopped for a salad
1 cup coarsely grated aged Gouda cheese

Preheat oven to 425°F with rack in middle.
Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.

Eat well! For those of you who I will not see next week, have a WONDERFUL winter!


Posted in Newsletter, Recipes

Summer CSA 2014 Week 17 News

Thursday, October 9

Serafina says next week is the final CSA pick-up for the summer 2014 season!
Read about the farm’s 2015 plans below.
Next Thursday, October 16, is the final pick-up for the 2014 summer CSA season. Wow, how the season has flown by! Usually this would be the time to renew your CSA for 2015. Unfortunately, the farm will not be offering a CSA next year.

I am sorry to have to tell you this because I enjoy growing food for you and seeing each of you every week. You are a great CSA group! I love listening to your recipes, hearing about your new experiments in the kitchen, watching your children grow, and learning more about the local area from you. Who the customer is plays a critical role in a start-up business’s success and I could not have asked for a more supportive, fun, interesting and dedicated CSA membership than you. Seriously. Thank you!

Serafina Says Farm’s mission statement is to create and grow a sustainable farm and wellness center that grows the earth’s most nutritionally-dense and healing superfoods, and provides individuals and families with the ability to transform their health and their lives by achieving their lifestyle goals and dreams. Over the past two years, the farm has made good progress towards this goal. Moving forward, I decided that Bristol’s Farm is no longer the right place to grow this type of business.

Next year I will continue to farm my plot in Simsbury. I have less than an acre there so I cannot support a CSA. Instead, I will shift to a different business plan (stay tuned, I will be working on it over the winter – it is exciting!) In addition, I will expand the microgreens and sprouts part of the farm starting this winter when I move to a larger greenhouse space. Yay! Please do stay in touch with me and the farm via Facebook and email. If you haven’t liked the farm yet on Facebook, please do so!

I urge you to please continue to buy your produce locally directly from farmers via a CSA and through farmers’ markets. I have talked with two farms about taking you as CSA members and they are more than happy to! I recommend Gresczyk’s Farm in New Hartford (I will be their greenhouse grower next year learning about bedding plants and flowers and greenhouse systems, so stop by to say hi!) and Sub Edge Farm in Farmington/Avon. Tell them I sent you and I believe they will give you a good price for the 2015 season. I am looking out for you! 🙂

Thank you again for your support of the farm and for a great 2014 season! Now, on to this week’s delicious produce!

This week’s share:

Spaghetti Squash – Recipe on how to prepare spaghetti squash below. Yes, the spaghetti squash strands are great with marinara sauce or pesto, but they are also wonderful as a salad (recipe below)! How to bake Spaghetti Squashinstructions with pictures here!

Radish – Cherry or Daikon (see recipes below) – great for reducing mucus, according to my Dad, and with the pesky cold and flu season starting, keep yourself mucus-free! Remember, you can roast radishes in the oven, add them to soups, slice them for a salad, grill them…

Lacinato Kale prepare just as you would prepare curly kale!

Augusta Potato perfect flavor and consistency for au gratin, fries or a good old-fashioned mash (see recipe below).

Collards – Collards are essentially kale. Kale and collards seeds are grouped together in the seed catalog, and this variety of collards looks very similar to Siberian kale. So if you have an aversion to collards, just think of it as kale! Get out the slow cooker for a delicious stew, or use the tender leaves as a wrap for gluten-free sandwiches, burritos and tacos (see recipe below).

Lettuce Salad Mix – Heirloom mix of red, green and speckled romaine and green butterhead and oakleaf.

Onions – Red onions this week!

Cherry Tomatoes or Husk Cherries


Daikon Mashed Potatoes
From Worden Farm

– Approximately equal amounts (50-50% by volume) of daikon and potatoes; unpeeled is fine.
– Any combination and amount of olive oil, milk, yogurt, butter, sour cream, cottage cheese, or whatever you usually like to add to make mashed potatoes creamy.
– Salt and pepper

– Cut daikon and potatoes into 1-2” chunks. Boil in a large pot of water.
– Check potatoes and daikon after 10 minutes for tenderness with a long, sharp knife. Remove to a large bowl those which are tender, leaving the rest to boil until done. Mash daikon and potatoes together in the large bowl with remaining ingredients.  Sounds easy enough!

Daikon Radish Miso Soup
From Avalon Organic Gardens
1 Qt. water
8 Tbsp. miso paste
1/2 cup chopped Daikon radish
tofu, chopped into small cubes
2 strands of chopped green onions

Add Daikon radish to slow boiling water, let cook for another 10 minutes or until soft. You can cut the Daikon anyway you like but if you slice it relatively thin (1/4 inch) and then cut in half so that they are half-moon shaped, it will cook faster. Add miso paste. The best way is to take a small amount of the soup in a small bowl and mix the miso paste in there until it is evenly distributed, then pour the soup (with miso) back into the soup pot. Remove the soup from heat immediately after adding the miso paste. Add the tofu and green onions and serve! Makes around 6 servings.

Sauteed Daikon Radish on a Bed of Wilted Greens
From Avalon Organic Gardens
1 Tbsp. extra virgin olive oil
2 Tbsp. garlic, peeled & finely minced (about 3 large garlic cloves)
1 Tbsp. shallot, peeled & finely minced (about 1 large shallot)
1 c. daikon radish, peeled & sliced crosswise into paper-thin rounds (about 1 large radish)
2 c. daikon greens, finely chopped crosswise into narrow strips
1/4 c. fresh sorrel, finely minced
2 Tbsp. fresh basil, finely chopped crosswise into narrow strips
1 Tbsp. fresh thyme (about 10 sprigs)
1 c. water
1/2 tsp. ground nutmeg
1 Tbsp. butter
salt, to taste
pepper, to taste
2 Tbsp. low-fat sour cream
Parmesan cheese, grated (for garnish)Directions: Saute garlic & shallot in olive oil on low heat, & cook until tender (about 30 seconds). Add all other ingredients, except the sour cream & Parmesan cheese, and cook until liquid has almost completely evaporated. Be sure to cook the ingredients on low-heat, as you want to blanch the greens, so that they retain their bright green color. Taste-test a radish (allow it to cool first so you don’t burn your mouth!); it should be pliable but still retain a bit of its crunch. When ready, remove from heat. Allow to cool a bit, mix in sour cream, stir thoroughly, garnish with Parmesan cheese, & serve.

Notes: Use a vegetable peeler to slice the radishes paper-thin; this is the best way to achieve this effect. It’s important that the radishes are very thin, because they need to cook at the same rate as the greens. Also, the texture is really nice.

Raw Rainbow Collard Greens Wrap Recipe
From this link

Collard Wrapped Burritos
From this link

Sausage, Potato and Kale Soup

  • 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
  • 12 whole Red Potatoes, Sliced Thin
  • 1 whole Onion, Chopped
  • 1-1/2 pound Italian Sausage
  • 1/2 teaspoon Red Pepper Flakes (more To Taste)
  • 2 cups Low Sodium Chicken Broth
  • 2 cups Whole Milk
  • 4 cups Half-and-half
  • Splash Of Heavy Cream
  • Fresh Or Dried Oregano
  • Black Pepper To Taste

Prepare the kale and set it aside.

In a medium pot. boil sliced potatoes until tender. Drain and set aside.

In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

Slow Cooked Vegetarian Collard Greens Recipe

  • 4 tablespoons olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 4 carrots, peeled and chopped to smaller bits
  • 1 chipotle pepper, roasted and chopped
  • 1 cup vegetable stock
  • 8 cups chopped collard greens
  • Smoked sea salt, to taste
  1. Heat the oil in a stock pot over medium heat. Add the onions, cooking until they are translucent, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  2. Add carrots and pepper and cook for 2 minutes, stirring constantly. Turn the heat down to low and add vegetable stock and collard greens. Cover pot and allow to cook just until the greens are tender, about 30-40 minutes. Salt to taste at the very end to keep your greens from getting soggy. Serve hot.

Braised Collard Greens
Recipe taken from A Veggie Venture
1 tablespoon olive oil
2 or more large garlic cloves, chopped
1 pound fresh collard greens, cleaned, trimmed & chopped (see below for more detail)
1 cup vegetable stock
1 tablespoon cider vinegar
2 teaspoons sugar
Salt to taste
Red pepper flakes to taste

Wash leaves. Trim away any rough stems pieces or bruised leaves. Cut out the stems from all the leaves, collect together and chop into one-inch pieces. Roll 1 – 2 leaves into ‘cigar rolls’. Holding a roll with your fingers, to hold it together, slice into it lengthwise, turn ninety degrees and cut lengthwise again. Then cut cross-wise about an inch apart, you’ll end up with one-inch squares.

COOK THE COLLARD GREENS Heat the olive oil in a large skillet til shimmery. Add the garlic and cook for a minute. Stir in the greens, stirring to coat. Add the remaining ingredients. Cover and cook til tender about 45 minutes – do not overcook!, stirring occasionally. Taste and adjust seasonings.

Greek Salad Styled Spaghetti Squash

  • 3 tablespoons red wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 3 cups cooked spaghetti squash
  • 2 cups chopped tomato
  • 1 cup diced cucumber
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red onion
  • 2 tablespoons chopped pitted kalamata olives
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
  1. Combine first 6 ingredients in a bowl; stir well with a whisk.
  2. Combine squash and remaining ingredients in a large bowl. Add vinegar mixture; toss well. Cover and chill.
There is still time to join!
Juice & Glow Cleanse – start your winter feeling and looking fabulous!
More information and registration online.

I am offering the next guided 7-day juice cleanse starting October 15. That is one week from today, which gives you plenty of time to sign up and get prepared for a wonderful week of developing new, healthy habits, resetting yourself emotionally and physically before the holiday season, and overall feeling better about yourself! I have offered this program several times this year and have been overjoyed with the positive results participants have experienced. It is a great cleanse, and yes, you can do it. Read more online, and of course you can ask me questions you may have too!
Eat well and have a great week!
Posted in Newsletter, Recipes

Summer CSA 2014 Week 16 News

Thursday, October 2

Happy October! Autumn on the farm, pictures taken by my mom.
I hope everyone is enjoying the beautiful colors of the leaves turning all around us. Especially in the drizzly gray weather of yesterday and today, the leaves really pop! In the fields the mice and deer are hungrily packing it in before the winter – have I mentioned I may change the name of the farm to Deer Salad Bar Farm? It has a nice ring to it, right? We are also beginning to prepare for winter too. Peter and Hannah cleared the greenhouse of tomato plants last week (they were growing along the top of the greenhouse so you can imagine it was quite a bit of work!), and I hope to manure and plant it with winter greens and root crops tomorrow. Gresczyk’s Farm came to disc the top field last week, and I will sow it with oats this weekend for its winter cover crop. We are still busy, busy, busy!

Fill Our “Cans” Friday!
Tomorrow, Friday October 3 at Le Petit Studio in Collinsville
Bust out and support breast cancer research!

Tomorrow night at Le Petit Studio in Collinsville, come join me and other female-owned start-ups for a great evening of wellness and pampering. The event is free! We have healthy nibbles (with veggies from the farm!), makeovers (hair and makeup by professionals!), massage, herbal teas, wheatgrass shots, professional selfies, and I will demonstrate how to sprout and grow micrgreens at home this winter. You will leave feeling and looking fabulous. There is more about the event online at Facebook. All are welcome, come join us!

Juice & Glow Cleanse
Starts October 15

Start your winter feeling and looking fabulous!
More information and registration online.

I am offering the next guided 7-day juice cleanse starting October 15. That is two weeks from today, which gives you plenty of time to sign up and get prepared for a wonderful week of developing new, healthy habits, resetting yourself emotionally and physically before the holiday season, and overall feeling better about yourself! I have offered this program several times this year and have been overjoyed with the positive results participants have experienced. It is a great cleanse, and yes, you can do it. Read more online, and of course you can ask me questions you may have too!

This week’s share:

Napa Cabbage – My absolute favorite cabbage. Slice it up (rib and leaf!) and sautee in water with garlic and a touch of olive oil. Delicious. Also fantastic in soup and as kim chi! Easy kim chi recipe below.

Kale – Absolutely beautiful source of dark green chlorophyll. Luckily the deer haven’t found the kale yet, as they are busy enjoying the swiss chard and beans.

Carrots – I pulled them today and was completely soaked in mud by the end! Fresh and orange, they smell and taste divine.

Arugula – Big bunches of arugula! For cooking or enjoying raw.

Potato – Keep your potatoes in a dry, cool space and you can enjoy them for weeks to come. Frittata recipe below.

Peppers – A mix of sweet and hot peppers!

Garlic – Boost your immune system!

Onions – Because isn’t everything better with onions?

Napa Cabbage


Kale, Potato and Onion Frittata

  • Vegetable oil cooking spray
  • 1 yellow or white onion, sliced
  • 1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
  • 2 cloves garlic, chopped
  • 2 cups boiled diced potatoes
  • 2 whole eggs
  • 2 egg whites
  • 1/2 teaspoon paprika (preferably smoked)
Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Spicy Thai Carrot and Kale Salad

  • 3 cups carrot strings using a julienne peeler
  • 2 cups thinly sliced tuscan kale
  • 3 tablespoons creamy peanut butter
  • 1½ teaspoons sriracha
  • 3 tablespoons almond milk
  • ½ teaspoon sesame oil
  • ½ teaspoon extra virgin olive oil
  • ½ teaspoon apple cider vinegar
  • ½ tablespoon maple syrup
  • ½ teaspoon freshly grated ginger
  • pinch of salt
  • sesame seeds for garnish
  1. Toss carrots and kale together in a large bowl.
  2. Whisk together the remaining ingredients except sesame seeds in a small bowl. Add more milk if necessary to get the desired consistency.
  3. Pour dressing on top of the carrots and kale and toss until fully coated.
  4. Garnish with sesame seeds and serve.

French Onion Soup in the Crock Pot

4 medium sweet onions, thinly sliced
3 garlic cloves, minced
4 tablespoons of butter
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons flour
8 ounces of beer
64 ounces of low-sodium beef stock
2 tablespoons fresh thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
french bread
gruyere cheese, sliced

Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours.

Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!

Kim Chi
1 medium sized napa cabbage, shredded
2 cups carrots, shredded
1/2 cup red bell pepper, diced
1/2 cup onion, shredded
1 Tbsp apple cider vinegar
1 Tbsp ginger, minced
1 tsp honey
1/4 tsp red chili flakes (or more if you like it hot!)
1 Tbsp sea salt

Mix all ingredients together in a bowl and allow to sit overnight or at least a few hours for the flavors to mingle.

Miso Soup with Napa Cabbage and Udon Noodles

  • 1 cup sliced dried shiitake mushrooms (about 1/2 ounce)
  • 2 cups boiling water
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1/2 medium yellow onion, thinly sliced
  • 1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece)
  • 2 medium garlic cloves, finely chopped
  • 6 cups low-sodium vegetable or chicken broth or stock
  • 2 tablespoons soy sauce
  • 1 (12-ounce) package udon noodles
  • 1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
  • 1/2 cup white miso
  1. Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes.
  2. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.
  3. Increase the heat to medium high. Add the broth or stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.
  4. Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)
  5. Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.
  6. When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Divide the soup among the bowls of noodles, and serve immediately.

Eat well and have a great week!

Posted in Newsletter, Recipes

Summer CSA 2014 Week 15 News

Thursday, September 25

Farm & Yoga Day! is this Saturday September 27. We will be harvesting, weeding, chatting, making new friends, enjoying the spectacular 80 degree weather in early fall and observing the changing birds and leaves. Then at noon we have an amazing yoga class with certified yoga instructor (and CSA member) Sybil Merriman. Come anytime between 9-1pm. Please drop me a note if you think you may come – this is our final community day on the farm this season, come on out and enjoy your farm!
This week’s share:

This week’s share is perfect for making delicious, nutritious soups and stews! Be sure to make extra portions for freezing so you have a ready-made farm-fresh meal available in the winter. Serve over a hearty grain like millet or quinoa for a hearty, warming meal.

Kale – We did it. It took a season of fighting the flea beetles, but we did it. Look forward to delicious bunches of Heirloom kale from here on out! Tear into pieces and massage with avocado and a squeeze of lemon for a quick, easy salad. Make kale chips, throw into smoothies, make soup, add to an omelet…

Pac Choi – One of my favorite greens, a true delight to enjoy raw in a salad. Use all of it, even the stalks! If you roast it whole in the oven, be sure to clean the inside very well. Clean it like you would clean a leek, as dirt and ahem bugs, can be hidden in the middle of the stalks.

Potato – Big, hearty potatoes this week!

Bunching Onions – A great addition to soups (think miso) and/or salads. Also a great base for salad dressings (see recipe below)!

Turnips – Choose between Hakurei or Scarlet turnips. Wonderful for roasting, mashing, or slicing thin to add to a sandwich or a salad.

Tomatoes – This week you will get both ripe tomatoes and green tomatoes! There are many recipes that use green tomatoes. Check some out below.

Swiss Chard – Eat the rainbow!

Salad Mix – A loose-leaf Heirloom lettuce mix.


Fried Green Tomatoes

  1. Slice 4 tomatoes 1/2 inch thick. Discard the ends.
  2. Whisk 2 eggs and 1/2 milk together in a medium-size bowl. Scoop 1 cup flour onto a plate. Mix 1/2 cup cornmeal, 1/2 cup bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Green Tomato Recipes
Green Tomato Pie
Green and Red Tomato and Corn Soup
Green Tomato Cake

Creamy Turnip Soup

  • 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt plus a pinch, divided
  • 1/4 teaspoon freshly ground white pepper plus a pinch, divided
  • 4 cups reduced-sodium chicken broth
  • 1/4 cup shredded carrot
  • 2 tablespoons thinly sliced scallion greens
  • 2 teaspoons white-wine vinegar


  1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
  2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
  3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
  4. Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

Barley and Lentil Soup with Swiss Chard

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped peeled carrots
  • 3 large garlic cloves, minced
  • 2 1/2 teaspoons ground cumin
  • 10 cups (or more) low-salt chicken or vegetable broth
  • 2/3 cup pearl barley
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 2/3 cup dried lentils
  • 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
  • 2 tablespoons chopped fresh dill

DirectionsHeat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.

Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Tomato Salad with Scallions and Balsamic Vinaigrette

3 1/2 pounds large beefsteak tomatoes, peeled and thinly sliced
2 tablespoons white wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon paprika
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
6 scallions, white and tender green parts only, thinly sliced
1 cup shredded basil

Arrange the tomatoes on a large platter. In a small bowl, whisk the white wine and balsamic vinegars with the sugar and paprika. Slowly whisk in the olive oil and season with salt and pepper. Stir in the scallions and half of the basil. Pour the dressing over the tomatoes and let stand at room temperature for 1 hour. Sprinkle the remaining basil over the tomatoes and serve.

Green Goddess Salad Dressing
2 cloves garlic
1 scallion
1 handful (about 1/2 cup) fresh herbs (parsley, dill, basil, tarragon etc.)
2 tbsp red wine vinegar
2 tsp dijon mustard
1 c Greek yogurt
1/4 c water (leave this out if you want more of a dip consistency)
salt & pepper, to taste

Method: Add all ingredients to a food processor and process until smooth and creamy.

Eat well and have a great week!

Posted in Newsletter, Recipes

Summer CSA 2014 Week 14 News

Thursday, September 18

Beautiful, delicious, crisp pac choi!
“The breezes taste

Of apple peel.
The air is full
Of smells to feel-
Ripe fruit, old footballs,
Burning brush,
New books, erasers,
Chalk, and such.
The bee, his hive,
Well-honeyed hum,
And Mother cuts
Like plates washed clean
With suds, the days
Are polished with
A morning haze.”
John Updike, September

Happy Autumn Equinox! I am sure you are all feeling the shift in the weather. In the morning it is dark and chilly, and it is getting darker earlier in the evening. Today’s share reflects the shift to cooler days as we enjoy the end of the summer squash and tomatoes and enjoy the great greens fall gives us.

This week’s share:

Pac Choi – One of my favorite greens, a true delight to enjoy raw in a salad. Use all of it, even the stalks! Recipes below.

Haricots Verts – French filet beans! Ooh la la! These beans are exquisite in their crispiness and sweetness. I highly recommend eating them raw! Or blanching/steaming them for just a minute.

Onions – Red onions this week!

Carrots – Atomic Red carrot bunches. Your fellow CSA member Al recommends tying the carrot greens in a muslin bag/cheesecloth to use them when making broth. He said the earthy flavor the greens impart (and nutrition!) is amazing.

Tomatoes – This is the end of the ripe tomatoes! We had a great tomato season, I hope you all had your full and are tired of eating them until next year. I know I am! I have been dehydrating the yellow plums to have sundried tomatoes through the winter, and I highly recommend it! Recipe below.

Fennel – A true treat for autumn salads. Slice thin and toss with a Connecticut apple, add a honey balsamic vinaigrette, and you have a delicious, crunchy treat.

Peppers – A mix of hots and sweets. Enjoy!

Braising Mix o’ Greens – A delicious mix of greens to either enjoy raw or to cook with. They have a nice mix of flavors, so I highly recommend enjoying them raw.


*Bonus: End-of-season-gleaning-the-fields squash. This is first come, first serve as there is not enough for a full share. But waste not, want not, right?


Roasted Carrots
Cut carrots into 1/2″ chunks, toss in the following: honey, ginger, cinnamon, tons of fresh rosemary (chopped), salt, pepper, and olive oil. Bake on a cookie sheet at 350 for 45-55 minutes or until tender.I am Divine Fiery Carrot Soup
This is a raw recipe from Cafe Gratitude’s I Am Grateful raw uncookbook. :)
Blend 2 cups carrot juice, 1 large avocado (save a bit for garnish), 1 Tbsp + 1 tso minced ginger, 1 Tbsp + 1 tsp lemon juice, 1/2 hot pepper (try the anchos!), 1/2 tsp chopped garlic, and 1/4 tsp cayenne pepper, 5 mint leaves, 15 large basil leaves, 1 Tbsp + 1 tsp olive oil. Puree until smooth. Pour into 3-4 bowls.

Shanghai Pac Choi with Carrots and Daikon
– Separate stalks of the pac choi and slice stalks and leaves into 1/2-inch pieces. Use all of the stalk and leaf!
– Combine 1/3 cup apple cider, 2 Tbsp soy sauce, 1 tsp brown rice vinegar, 1 Tbsp agar agar (or any thickener, or omit) in a bowl. Set aside and prepare: 2 tsp minced fresh ginger, 2 minced garlic cloves, 1 cup julienned daikon radish, and 1 cup julienned carrot.
– Heat oil in a wok, or frying pan. Add ginger and garlic and stir-fry for 10 seconds. Add the daikon, carrots and pac choi, and cook for 1 minute. If necessary, add 1 Tbsp water to prevent burning. Cover and cook for 2-3 minutes, stirring frequently.
– Add sauce ingredients and cook until sauce has thickened.

Tomato Fennel Salad
Recipe by Ina Garten

  • 1 1/2 pounds heirloom tomatoes
  • 1 small fennel bulb
  • 2 tablespoons good olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
– Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
– Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

Fennel, Apple, and Walnut Salad
Recipe on Goop, Gwyneth Paltrow’s website


  • Fennel, about 1⁄3 medium bulb or 1⁄2 small one
  • 1⁄2 tart apple
  • About 6 walnuts


  • 1⁄4 teaspoon Dijon mustard
  • Pinch of salt
  • 1 teaspoon fresh lemon juice, or more to taste
  • 1⁄2 teaspoon balsamic vinegar
  • 1 tablespoon olive oil, or more to taste


1. Remove the course outside rib of the fennel bulb, and trim off the stalk, saving the leaves. Trim the root end so the bulb stands firmly, and with a sharp knife cut very thin slices. If you have a mandoline, by all means use it.

2. Core the apple, and cut it into thin slices, leaving the peel on.

3. Mix together the dressing ingredients, taste, and adjust as you see fit. Pour the dressing over the fennel and apple slices with the walnuts, broken in half, and some of the fennel leaves chopped, and toss everything together. Pile onto a salad plate, and top with a few more fennel leaves.

Pac Choi and Pineapple Salad with Peanut Dressing

For the dressing:

  • 1/4 cup natural smooth peanut butter (no added sugar or salt)
  • 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
  • 2 tablespoons soy sauce
  • 2 teaspoons packed dark brown sugar
  • 2 teaspoons fish sauce
  • 1 medium garlic clove, smashed
  • 1 teaspoon chile-garlic paste
  • 2 tablespoons vegetable oil

For the salad:

  • 2 pounds baby bok choy
  • 2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
  • 2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
  • 1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
  • 1 cup coarsely chopped fresh cilantro
  • 1/2 cup roasted, salted peanuts, coarsely chopped
  • 2 medium scallions, thinly sliced (white and light green parts only)

For the dressing:

  1. Place all of the ingredients except the oil in a blender and blend on high until smooth. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.
For the salad:
  1. Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
  2. Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.

5 Amazing Sun-dried Tomato Recipes

How to Make Homemade Sun-dried Tomatoes

Eat well and have a great week!
Posted in Newsletter, Recipes

Summer CSA 2014 Week 13 News

Thursday, September 11

Mix o’ Greens! Red Russian Kale, Mizuna, Mustard, Tatsoi and Arugula
Happy Autumn Moon Festival!
This week we celebrated with the full Harvest Moon! According to my Farmers’ Almanac, this moon hangs particularly low in the sky at sunset to illuminate the earth for farmers to continue harvesting. Unfortunately it has been so cloudy these past few evenings, I was unable to put this light to the test!

In China, this moon is celebrated as the Autumn Moon Festival. Friends and family gather together to eat moon cakes and tell the story of Chang E and the Jade Rabbit who are immortals living on the moon.

The farm’s red-tail hawk shows me his squirrel prey.

This week’s share:

Onions – Shiny papery onions. Enjoy raw or in French Onion soup, as onion rings, in a stir-fry…

Carrots – Freshly dug, bright orange, deliciously sweet carrots – don’t forget the tops! Pesto recipe below.

Edamame – Organic soybeans in the pod. Either boil for 4 minutes and eat them from the pod, or boil them, shell them and use them in hummus, add to soup or salad, or freeze for a later date!

Tomatoes – A mix of reds and Heirlooms

Rainbow Cherry Tomatoes – A mix of red grape, red cherry, black cherry, green grape and sungold! Enjoy the mix of tastes and colors.

Potatoes – Freshly dug potatoes! This week you will enjoy Red Maria potatoes.

Braising Mix o’ Greens – A delicious mix of greens to either enjoy raw or to cook with. They have a nice mix of flavors, so I highly recommend enjoying them raw with a light salad dressing a little bit on the sweet side, a slice of onion and cherry tomatoes. Perfection on a dish!

Swiss Chard – Big, beautiful bunches to add to smoothies, add to a salad, sautee as a side dish, or enjoy in a tart (recipe below).

1. Wash them well – I do not wash them before giving them to you for fear of water molding them, so they need a good soak.
2. Bring salted water to a boil. (About 1/2 tsp of salt for 1/2 pound of edamame)
3. Place soybeans in water and boil for 3-4 minutes. If they are boiled for too long, they will be mushy. Try one after 3 minutes and see how firm it is.

French Onion Soup
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Onion Gratin

2 medium yellow onions, cored and quartered lengthwise
¼ cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter
2 tbsp. flour
1 cup heavy cream
¼ cup dry white wine
Freshly grated nutmeg, to taste
½ cup finely grated parmesan
3 oz. Gorgonzola, crumbled
¼ tsp. paprika

Instructions1. Heat oven to 350°. Toss onions with oil in a 9″ × 11″ baking dish and season with salt and pepper. Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. Heat oven to broil.

2. Heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute. Add cream and wine, and cook, stirring, until thickened, about 5 minutes. Season sauce with salt, pepper, and nutmeg.

3. Pour sauce evenly over onions. Sprinkle with parmesan, dot with Gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes.

Swiss Chard and Herb Tart

1 bunch Swiss chard
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
Kosher salt and freshly ground pepper
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
1/2 cup chopped fresh parsley
1 cup shredded aged cheddar cheese, plus 1/4 cup shaved aged cheddar for topping
1/2 cup half-and-half
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
1/8 teaspoon freshly grated nutmeg

Get or make your favorite pie crust. Then for your filling…

Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and lemon zest and cook, stirring, 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste. Let the filling cool, then squeeze out the excess moisture.

Transfer the filling to a food processor; pulse until coarsely chopped. Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg. Pour into the crust and bake until set, 45 to 50 minutes. Top immediately with shaved cheddar and let melt. Serve warm or at roomGrilled Carrots with Carrot Greens Pesto
(makes 4-6 appetizer-sized servings)

– 1 bunch carrots (as fresh as you can find, and preferably thin)
– Greens from that bunch of carrots
– 1 large clove garlic
– About 1/2 cup and 1-2 tablespoons good extra-virgin olive oil
– Sea salt and pepper to taste
– Optional, for the pesto: nuts such as pine nuts, walnuts, pecans, almonds, hemp seed etc., and parmiggiano-reggiano

Snip the carrots from the greens leaving about 1/2-1 inch of the stem on the root. Set carrots aside. Remove any long stems and wilted leaves from the leafy greens. Bring a pot of salted water to a boil and boil the greens for about 1 minute. Drain well for at least 5 minutes. Coarsely chop the garlic clove and the greens, and transfer to a food processor as well as salt, pepper, the 1/2 cup of olive oil and optional pesto ingredients. Pulse for a few seconds, stopping to scrape down mixture with a spatula as needed, until well blended. Taste for seasoning, adding salt and pepper as desired.

Cut carrots lengthwise so that they’re about equal in size and thickness (you may want to halve skinnier carrots lengthwise, or quarter them). Drizzle with olive oil just to coat and season with salt and pepper. Get a grill hot (note: or substitute heating a cast-iron or heavy-bottomed pan) and place carrots cut side-down. Let cook for 1-2 minutes, or until charred marks form on the underside, and flip. Cook another 2-3 minutes, turning occasionally, until each side is slightly charred and remove from heat. Serve with the pesto.

Eat well and have a great week!
Posted in Newsletter, Recipes

Summer CSA 2014 Week 12 News

Thursday, September 4

Hot peppers, sweet peppers, bell peppers, loads of red peppers!
Please note: UCONN sent out the tomato late blight alert last week. This means that late blight is present in CT. Late blight is a devastating disease that destroys entire crops very quickly. The late blight alert is sent to farmers so we can begin preventative spraying of the crop to try and ward off the blight. The most common organic spray to use is copper. I decided not to spray the tomato crop. This means that if blight hits, that’s it for the tomatoes. However, I think this risk is worth it so we can eat the tomatoes directly from the vine without washing them or worrying about heavy metals. Plus, we have had a great tomato run!  Luckily, the weather has been dry so we are faring ok! If we have a wet period, however, that will be the end of the tomatoes. So eat up and enjoy them now!!Farm & Yoga, this Saturday, Sept. 6
Late summer is my absolute favorite time on the farm. The colors are bright and the weather is fair. We have only two Farm & Yoga days left! This Saturday come anytime between 9-1pm to harvest, cut flowers, eat cherry tomatoes, weed, talk, laugh and then have an awesome yoga session with certified instructor Sybil Merriman (one of our fellow CSA members!) Let me know ahead of time if you think you may come.

Farm Shirts and Sweatshirts
I am still taking orders for Serafina Says Farm apparel. Show your love for the farm, and have a cozy purple shirt or sweatshirt to snuggle up in this fall. More info. at the bottom of the email. Serafina says thank you (meow)!

Sybil, Jackie and Hannah harvest potatoes on a hot muggy day!

This week’s share:

Tomatoes!  This week we have a bumper crop of plum tomatoes, perfect for sauce. Plus Striped Germans, Yellow Brandywines, Green Zebras, Pink Coer di Bues, Ivory Eggs, Yellow Love Apples… new recipes below!

Rainbow Cherry Tomatoes – A mix of red grape, red cherry, black cherry, green grape and sungold! Enjoy the mix of tastes and colors.

I have separated the green grapes for those of you who would like to pickle them. (Recipe was sent last week). Easy to do and another great way to enjoy tomatoes in the winter months!

Peppers – Hot peppers, sweet frying peppers, and bell peppers. Crunchy, sweet and gorgeous. Why not make fajitas for dinner one night?

Radish or Fennel

Edamame – Organic soybeans in the pod. Perhaps you have enjoyed these tasty treats at a Japanese restaurant, or purchased them frozen from a health food store. Now try them fresh!
1. Wash them well – I do not wash them before giving them to you for fear of water molding them, so they need a good soak.
2. Bring salted water to a boil. (About 1/2 tsp of salt for 1/2 pound of edamame)
3. Place soybeans in water and boil for 3-4 minutes. If they are boiled for too long, they will be mushy. Try one after 3 minutes and see how firm it is.

Potatoes – Freshly dug potatoes! This week you will enjoy Satina potatoes, they are as smooth as butter.

Tatsoi – an Asian green with tender dark green paddle-shaped leaves and pale white-green stems similar in taste and texture to Chinese pac choi. Simply slice off the joint at the bottom of the bunch, rinse well, and chop up to add to salads or to steam or stir-fry it. There is no need to chop or remove stems. This is one of my favorite greens!

Squash and/or Eggplant – Choose between yellow crookneck, white patty pans, Asian eggplants and small Italian heirloom eggplant.

We are starting to prepare the fields for winter. Peter spent yesterday pulling all the irrigation and trellising from the top field. When I pull the header line, it’s a big jumbled mess. But when Peter pulls it, it becomes artwork. Thank you Peter!

RecipesStir-Fried Shrimp with Tatsoi
In a large wok (or frying pan), heat 2 tsp of sesame oil over high heat, but do not let it smoke. Add 1 tsp each of ginger and garlic. Add 1 lb of medium shrimp, peeled and deveined, and stir-fry until just pink (2-3 minutes). Remove shrimp to a bowl. Add 1 more tsp of sesame oil to the pan, add another 1 tsp each of garlic and ginger, then 1 red pepper cut into 1/4 inch strips, and 1/4 cup minced scallions. Stir-fry for 5 seconds. Toss in the tatsoi and stir-fry for 2 minutes, until wilted. Do not overcook. Remove to the bowl with the shrimp. In the wok add 2 Tbsp soy sauce, 2 Tbsp mirin (or sherry), 1 tsp sesame oil, 1/2 cup stock (or water), and 1 Tbsp arrowroot powder (or corn starch – this is to thicken the sauce). Cook the sauce until thickened (about one minute). Return shrimp and veggies to pan to toss with the sauce. Serve over quinoa.

Tatsoi on the Grill
Brush tatsoi with olive oil and place on grill – cook until slightly tender, wilted and browned here and there. Do not overcook as it will become tough. Brush lightly with your favorite salad dressing to serve.

Sicilian Ciambotta
Thank you to CSA member Al Mauro for this awesome recipe!

3 Green Bell Peppers (cut in quarters, then slice crosswise)
2 Hungarian or Ancho Hot Peppers (cut in half lengthwise, then slice crosswise)
3 Potatoes (cut in half, then slice crosswise)
2 small Eggplant (cubed)
4 Tomatoes (diced)
2 Onions (cut in half, then slice crosswise)
4 Garlic cloves (minced)
2/3 cup chicken broth
7 fresh basil leaves (chiffonade)
Sea salt
Fresh ground black pepper

Adjust quantity of the ingredients to your liking.
– Using medium heat, sauté onions in evoo until translucent.
– Add garlic. After 1 minute, add tomatoes. Cook 3 minutes then add potatoes, peppers and eggplant. Season with salt and pepper.
– Continue to sauté until all ingredients are cooked through and soft.
– Add broth and continue to cook until a sauce like consistency.
– Turn heat off and add basil and stir through. Serve warm with ciabatta bread

Edamame Hummus
I have never tried this, but farmhand Hannah loves it, so I will make it this week!


  • 1 c. cooked edamame (shell the soybeans from the pods)
  • 1/4 c. tahini
  • 2 tbsp. lemon juice
  • 1 garlic clove, peeled
  • 2 tbsp. coarsely chopped fresh herbs (optional–I used rosemary, thyme, and basil)
  • 2 tbsp. olive oil (add more if you like your hummus creamier)
  • salt to taste (I used 1/4 tsp.)


  1. Combine edamame, tahini, lemon juice, garlic, and herbs in food processor. Process until smooth. Drizzle olive oil through feed tube, continuing to process until oil is fully incorporated. Season with salt to taste and serve.
Tomato Gazpacho
Is there an easier, more delicious meal than tomato gazpacho? I’ve had it everyday this past week.Tara’s simple, lazy recipe: quarter two tomatoes (I like Yellow Brandywine the best!), smash 2 cloves of garlic, cut up one sweet pepper, and throw it all into a blender. Blend. Add 2 Tbsp olive oil, a handful of basil, pinch of sea salt and a crack of black pepper. Blend again to emulsify. Pour into a big bowl and let it sit in the fridge (or freezer if you are in a rush) for a few minutes. Enjoy with a slab of bread (especially good is the bread from Collinsville Baking Co., and they are also part of our CSA community!)

A more posh recipe: This recipe is from Faith Middleton’s show Food Schmooze on NPR. It is an authentic Andalusian recipe, so you must pronounce it ‘gathpacho’ when making this recipe.



  1. In a blender, mince the garlic, then cucumber, and finally green pepper by pulsing each item as it is added.
  2. Add tomatoes piece by piece and pulse in between (do not over mix).
  3. Add a little salt and vinegar and quickly pulse.
  4. Turn blender on and while running, slowly and carefully stream the olive oil into the top opening so as the allow the oil to emulsify. You will see the color change to a creamy pink.
  5. Taste and adjust salinity and acidity. (If tomatoes are very ripe you will need more vinegar.)
  6. If serving immediately, add a handful of ice to the blender and quickly pulse. (Otherwise, store in fridge until cold.)
  7. Serve in a glass bowl or cup.

Eat well!

Farm T-shirts and Sweatshirts now available!
Love the farm? Love purple? Love cats? Serafina Says Farm t-shirts and sweatshirts now available for you to show your love! (Added bonus: wear them to Coventry Regional Farmers’ Market to see me and get 10% off your purchase!)Sweatshirts (with hood) are dark solid purple with Serafina Says Farm design printed in silvery gray. 50% cotton, 50% poly; DryBlend™ Wicking Performance; Pill-resistant air jet yarn; Warmth reflecting hood; Double-needle stitched pouch pocket; 1×1 spandex ribbed cuffs and waistband. $35

T-shirts are purple heather with Serafina Says Farm design printed in black. 65% poly, 35% cotton, pre-shrunk, double-needled stitched sleeves and bottom hem; 3/4” rib knit collar, and taped neck and shoulders. $15

Examples of both are hanging in the barn for you to see.

Posted in Newsletter, Recipes
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