September 19th

One of the major benefits of belonging to a CSA farm is that when the 'gettin' is good', there is a lot to be gotten.  The CSA boxes are heavy and colorful and full of scents and textures that will delight or entertain almost all of our senses.  We begin to feel rich when there is so much variety to cook with, share with and possibly even store with.  The bounty has been surprisingly good this year considering the length of the drought and the duration of record-breaking temperatures this summer.  All of our hard work seeding, transplanting, weeding and now harvesting is paying off!  But winter's a comin'!  The north winds are blowing in, the sandhill cranes are flying south overhead and the threat of frost is upon us in the ten-day forecast.  spinachpickingMany hands make light work. Picking Spinach takes a LOT of time!

It's time to dig your hole and gather your nuts.  It's time to grow that winter coat.  At the farm we have been preserving all of our favorite veggies for winter storage.  Momma Jane has been canning like no woman has ever canned  before in our tiny farmhouse kitchen.  We've been canning salsa, sauce and pickled beets while freezing peppers, berries, and beans and drying parsley, basil, oregano and mint.  We are even drying celery for those of you who are wondering what to do with all of these greens.  In the fields we are always talking about everyone's favorite way to can, freeze, dry or store the now-fresh vegetables at hand.  In some ways, with so many vegetables coming to you each week, it feels like it is never going to end.  But invariably, the season will end and the vegetables will stop coming.  This season, especially, has been wonderfuly generous.  I know you'll miss us when it's all over!

As CSA farmers we are finishing up our 7th season.  I'm not sure what happened in the last six years, but I'll assume that we've been learning a thing or two along the way.  We've been sharpening our harvest knives, changing our oil and maintaining our equipment.  And just when I thought that I might stay in my twenties forever, they too will come to an end.  The years and the lessons pass by so quickly, if only there was a way to preserve them.  Fortunatley for us, each season is like hitting the re-set button on the farm.  We get another chance at growing something we weren't so good at growing before.  We get another chance to prove we've learned from our mistakes.  And (thank heavens) the deck gets shuffled and we are delt a new set of weather patterns for a new season to bring you fresh, local veggies.  

Sooo..... What's in the box???

Beets-  We cut the tops off of the beets this week because the bed we were harvesting from had the tops dieing back most of the way.  Store these beets in a plastic bag in the fridge to preserve moisture.  

Acorn Squash-  The first giving of our hard, winter squash.  Acorn squash will keep in a cool and dry location for at least a couple 

aylaspinachAyla is now trained in on picking spinach!

monthes.  The squash will potentially become sweeter with time at room temperature.  Will keep best outside of refrigeration.  

Diakon Radish-  These are the long, white, Japanese radishes in your box.  The greens are edible and can be used like most cooking greens or 

cut up raw in a salad.  The white roots can be julianned onto a green salad.  Diakon Radish can be used anywhere you would use a radish or a carrot.  You can eat it raw or cook with it.  Grate it raw into a cabbage slaw.  Roast it in a roasted root veggie dish or chop it up and put it in a stew.  Diakons are also wonderful in home-made Kim-chi ferments.  Diakons have a mild flavor that is very versatil

e.  So big they'll make you blush.  

White Onions-  Yum Yum!  Keeps best in a cold, dark and dry place.  

Asian Tempest Garlic-  Beautiful bulbs for your everyday cooking needs.  Keeps best in a cold, dark and dry place.  

Sweet Peppers- A medly of yellow, orange, and red peppers.  What a wonderful pepper year we are having.  Pepper plants are susceptable to being damaged by a frost.  We're hoping the frost holds off or another week or two so we can keep picking peppers strong.  The plants are really looking great and like they're still loaded with peppers. 

Hungarian Hot Wax Peppers-  A little warmth for you life.  These little guys are usually found yellow or lime green, but turn a red or orange when ripe.  

Jalapeno Peppers-  Either a small green or red pepper.  Still a lot of heat tucked into these little puppies.  

Broccoli-  Absolutely BEAUTIFUL broccoli this week.  I told you we knew how to grow broccoli.  Stores best in a plastic bag in the fridge, but does need to be kept very cold.  

Celery-  Sadly, this is the final celery giving.  Celery will keep best in a plastic bag in the fridge.  Don't forget to dry or cook with the flavorful greens on the celery!

Lettuce-  Stunning heads of romaine, green leaf or red leaf lettuce.  Lettuce will also keep best in a plastic bag in the fridge to prevent from wilting.  

Spinach-  Wonderfuly tender and succulent fall spinach.  I love to eat spinach on pizza, with eggs or pureed into a dip.  Love spinach!

Tomatoes-  Even at the end of the season we're still abel to give a wopping 4.2lbs of tomatoes.  Rock on Tomato fever!  Remember they will ripen quicker at room temperature.  

Cherry Tomatoes-  Lovely cherry tomatoes to sweeten up your life.  Possibly the final Cherry tomato giving.  We'll see!  celeryJoe and Adrianne cleaning the celery for this weeks box in the rain.

Eggplant-  Okay, I promise that the eggplants are winding down as well.  They really produce in the warm weather, but now that it's getting quite cool, they won't last much longer!  


Easy Diakon Salad Recipe

Japanese Vegetable Stew with Diakon Radish

Classic Baked Acorn Squash

September Twelfth

The winds of Fall blew onto the farm this week.  It feels a little like taking a nap in the middle of the day and waking up slightly disoriented.  The days have suddenly become shorter in a way that doesn't feel fair.  I sometimes think that someone is laundering time from me.  Like whole monthes of my life are gobbled up by a time-hoarding monster.  When did the leaves on the maple tree turn yellow and red or orange when just yesterday-I swear they were green?  As I stroll the baby to sleep alongside the country roads, the wheels on her stroller crunch dried leaves and I find myself steering away from them as they might be making too much noise for a baby trying to fall asleep.   As much as I wish someone would stroll me to sleep down a country rode with fallen leaves, I remain alert as a guard dog because someone is trying to rip the rug of time right out from beneath me.  

The peppers turn colors quicker in the fall.  It is as though they sense that time is running out and if they're ever going to show us what they're made of, they had better get going.Week_15Oooh, the bounty!

I'll admit that this is my favorite time of year.  I love the cool wind on my weathered cheeks.  My bones feel tired at the end of a long season.  My enthusiasm begins to wane for the start of the week and the day.  And this season has offered a new set of challenges for me to share half of my energy with another human and forfit half of my time on the playing filed of the farm.  And while perserverence remains a strong suit of mine, I cannot match my efforts with an equal amount of fervor at th end of the season.  My loyalty to this farm and the CSA model and this small family of ours does not wavre, but I humbly reveal that I love 60 degrees and sunny with dry air and a north wind.

Sooo, What's in the Box????

Potatoes-  Red Norland Potatoes fresh out of the earth Saturday.  We do not wash our potatoes because (well, it's a LOT of extra work and handling of the potatoes) and they keep much better when they're dirty.  These red beauties were a prolific variety for us this year.  

Carrots-  We reached the end of a carrot bed that had the monster carrots in it and are now digging carrots from a fresh new bed.  The new carrots were impressively sweet.  Many more carrots to come!  

Dragon Tongue Beans-  These are a flavorful heirloom variety of beans.  Unfortunately their beautiful purple streaks disappear once they are cooked.  We love the way they don't even get stringy even when they're on the large side.  

Broccoli-  Much nicer looking broccoli this week.  I told you we knew how to grow broccoli, we just need nature to cooperate with cooler temperatures and a little rain (although irrigation lines are to thank for bringing this broccoli to life!).

Cucumbers-  Possibly the final week of cucumbers.  A few lemon cukes and a regular cucumber for everyone this week.  Love your cukes while you're getting them, they're just about goooonnne!  

Sweet Pepper Medly-  Sweet Peppers galore!  We're having a great sweet pepper year with a beautiful array of yellow, orange, red, and pink peppers.  The beauty of CSA is that you'll receive pepper varieties that you may not usually find at the supermarket or even the Farmer's Market at times.  

Hungarian Hot Wax-  These would be the lime green, red or slightly orange little peppers (depending on how 'ripe' they are).  They're long and pointed shaped.  They're on the spicy side, so watch out!

Jalapeno Peppers-  These were all red this week!  The Jalapeno Peppers are HOT, so have fun with them in salsa or pass them on to a friend who loves to cook spicy food.  carrot_harvestMany hands make light work when harvesting carrots on Monday morning

White Onion-  Another white onion for your everday cooking.  Does not need refrigeration but will keep well on the counter in a cool, dark and dry place.

Eggplant-  Either a long and thin Japanese Eggplant or a traditional round eggplant.  Eggplant production is slowing down quite a bit now as eggplants love the heat.  

Tomato Mix-  Another nice offering of tomatoes around 4.87lbs per member.  Still a very nice bag.  There may be a mix of unripe and ripe tomatoes in your bag.  Be sure to leave your unripe tomatoes on your counter to ripen.  Some tomatoes will ripen red, orange, yellow, or purple.  Just give them a very gentle squeeze to know if they are ripen.  So far I haven't gotten any complaints about TOO MANY TOMATOES!  Yum!  

Sun Gold Cherry Tomato-  These little guys are very ripe.  We had a small issue with some of them cracking on us.  I would use these guys up sooner rather than later.  We ran out of our plastic clamshell containers and switch to using small paper bags for shipping the cherry tomatoes this week.  A slightly more generous portion as well.  

Curly Leaf Parsley-  Very nice sized bunches of curly leaf parsly.  Use fresh in your sauce, salads and soups or dehydrate in your dryer and use in the winter monthes as a 'fresh' reminder of your fond summer days as a CSA member with the small family farm.  

Lettuce-  Either a red or green leaf lettuce for each member this week.  The heads were looking so beautiful and it was such a joy to harvest them.  The irrigation lines came in handy once again when helping thse guys fill out.  Keeps best in a plastic bag in the fridge to preserve moisture.  


Roasted Tomato Soup (Thank you Kate Parks for sharing this Recipe with us!)

Frijol Mole (Green Bean Dip) (Thank you, Kristin Koepke for posting this one from Animal, Vegetable, Miracle;)  

Eggplant Gratin (Deborah Madison Recipe)

September Fifth

My neighborhood is wonderful.  I love the people who live on the farm and farmettes around me.  I love the rolling hillside, the cold water that comes from 350ft deep below ground level and spills out of my kitchen tap, and the gusty winds that blow in from the west on our tiny ridge top.  I love the windy Kickapoo river that ziggs and zaggs between the ridges and through the valleys.  I love that the people that who are attracted to live here wish to live very closely connected to their food and the earth and see the connection between the two.  picking_peppersPicking Peppers on a Foggy Tuesday Morning

The beauty of where we live is being discovered.  Land is being parceled-off and sold into smaller and even smaller pieces of land to accommodate the small family farmers (like us!), the homesteaders, the retired, the dooms day-ers, and the passionate land lovers.  Everyone wants a piece of the Driftless area.  What I see happening is curious.  I see spontaneous and un-intentional community.  There is barter and trade and lots and lots of giving.  The people here, including myself, have a slightly reduced interest in personal appearance, style and hyper-hygiene maintenance.  It's a funny thing how the men all start growing beards, the women keep gardens and the children play barefoot.  I think we fit right in.  

This farm, about 10 years before we bought it, was originally about 200acres of land.  It was then sold to a man who divided it into 6 different pieces and sold it off piece by piece.  You might think this to be a sad story, but what came of it is quite interesting.  The families who bought the land built modest homes and are all participating in active engagement with one another.  They share, lend, loan, sell, trade, babysit, preserve food, fix machinery and teach one another.  We are closely connected to one another's lives because we are neighbors in, well, the old-fashined sort of a way.  

Vernon county now has the highest concentration of organic farms than anywhere else in the country.  The quaint little town of Viroqua supports a Natural Food Cooperative the size of a Willy Street Co-op in Madison.  The Farmer's Market in downtown is highly impressive when compared to a Farmer's Market in any other town it's size up and down the Mississippi.  Organic Valley-the nations largest dairy cooperative exists here and families from all over the country bring their children here to go to school at the area Waldorf schools.  There's something happening here.  What it is ain't exactly clear.  And while Vernon county is also considered to be the most economically depressed county in the state-no one seems to mind because we're so rich in natural resources, family-based community, and really, really good food.  

Sooo, What's in the Box???

Red or Green Cabbage-  Just in case the boxes weren't heavy enough this week, we added a cabbage to top it off.  Store in an open plastic bag in your fridge to preserve moisture.  adamaylacukesAdam carries Ayla in his cucumber bin while he harvests cucumbers and watches the baby at the same time.

Red Beets-  We topped the greens off the beets this week because they weren't looking as appetising.  Store your beets in a plastic bag in the fridge to preserve moisture.  Boil beets and then cut them up.  Their color will bleed out of them if you cut them up and then boil them.  

White Onion-  Mmmmmm, yum-yum!  Onion will keep on your counter at room temperature for at least a month or more.  It will not need refrigeration for short-term storage.

Sweet Peppers-  The red, yellow and orange peppers are BUMPING!  It feels so nice to send you such a great variety of sweet peppers.  Such a treat!  Peppers prefer a warmer storage at 52 degrees.  They do not love a very cold refrigerator.  

Hot Peppers-  A Hungarian Hot Wax and a Jalapeno pepper again this week.  Some like it HOT!  Great for salsas and spicy currys.

Summer Squash, Zucchini and Patty Pans-  Were getting to the end of the summer squashes.  I know, I KNOW-you're really wishing that you could get more squash but you'll just have to wait until the fall winter squashes start coming on!

Cucumbers-  Cucumbers are also heading out.  Love 'em before they're gone!

Celery-  We think that this may have been the final celery giving for the season, but there might be one more giving out there, or at least half of a giving.  Enjoy your celery before it is no longer coming in your weekly boxes.  Celery should be stored in a closes plastic bag to preserve moisture in cool storage in the fridge.  

Yellow and Dragon Tongue Beans-  Use these beans like you would use a green bean.  The Dragon Tongues are a new variety that we tried.  Once cooked, the beautiful purple streaks magically disappear!

Swiss Chard or Purple Kale-  Medium Sized bunches of chard or kale this week for cooking greens.  It won't be long before we're rich in spinach and lettuce again now with the cooler weather.weedingJoe and Neal weeding our Fall Spinach on Friday morning

Basil-  We've got to get our fill of basil before the big "F" gets here.  You know the one that I'm talking about that usually arrives in mid September some time.  Shhh, don't say it....

Tomatoes-  Can you believe the tomatoes?  Each bag of tomatoes weighed about 8.5lbs this week.  This breaks the record for the most number of pounds of tomatoes that we've ever sent CSA members in one weeks box.  We harvested around 1,780lbs of tomatoes this week.  Woah!  Remember that if your tomatoes aren't ripe, leave them out at room temperature to ripen.  You will know they are ripen with a very tender squeeze.  Some tomatoes ripen yellow, orange, pink and purple.  Not all tomatoes are created Red.  

Cherry Tomatoes- A pint of Sun Gold Cherry Tomatoes for all again.  They're wonderful grilled on skewers with your peppers, onion, some mushrooms.  

Eggplant-  We picked a little over 100 eggplants this week, but it still wasn't enough for everyone, we started giving some broccoli florettes and extra sweet peppers when we ran out of eggplants.  


A Very Simple Fresh Salsa Recipe

Apple and Raw Beet Slaw Recipe


August Twenty-Nineth

Harvest season is in full force on the farm.  It feels like we are spending almost every day harvesting something which is leaving very little time left over for weeding or for harvesting and cleaning storage crops.  We're almost non stop picking cucumbers, zucchini, tomatoes and cherry tomatoes every-other-day.  We're harvesting green beans on our Thursday and Friday slots, potatoes and cabbages on the weekends and somehow finding time to get everything else picked on our usual Monday and Tuesday harvest and packing days.  The harvesting has been a little intense, but the boxes are really looking great!  We're doing our best to keep up the hard work!  


We said "Good Bye" to Sam this week as he head off back to finish school and welcomed Joe Orso to the crew this week.  We're going to miss Sam's relaxed attitude and hard work but are really enjoying Joe's fresh enthusiasm and humor.  Adrianne is still rock-solid, showing up for work every morning, ready for more.

adandaylaAdrianne holds Ayla in the Farm truck on our way out to the field every morning

Sooo, What's in the box???  

Youkon Gold Potatoes-  We were very pleased with the yields on our Yukons this summer.  They sized up nicer than we are used to seeing with this variety.  It was a little muddy on Sunday from the rain when we dug them out so there is a little more mud than usual.

Carrots-  Many of the carrots are a little on the large side.  We experimented with spacing our carrots out a little more this year and it seemed to work quite well for us.  We are wishing that we could have harvested these before they got quite this big, but they're still great for cooking!  Plenty more carrot successions coming up!

White Onion-  A white onion for your everyday cooking.

Garlic-  Asian tempest garlic.  Will keep great on your coutnertop for at least a couple more monthes.  

Hungarian Hot Wax Peppers-  The Hungarian Hot wax peppers turn orange and then red when they are ripe.  We picked as many colored ones as we could and then picked the yellow-er ones next.  They little peppers have a surprising kick to them!

Jalapeno Peppers-  These peppers also turn red when ripe.  We picked as many as we could that were red and then picked green ones next.  

Sweet Red, Orange or Yellow Bell Peppers-  So many different varieties of peppers coming into maturity!  It is so fun to see all of the beaitufl colors.  We do not actually grow green peppers, but sometimes pick red or yellow or orange peppers before they are fully turned in color.  We are noticing that we're having an unknown insect making a tiny hole on some of the peppers.  There is no evidence of what is making the hole.  The peppers look perfect on the outside but sometimes are rotten on the inside.  We appologize if you got a pepper that was bad-we had no way of knowing!greenbeansSam and Adrianne spending hours upon hours picking beans.

Tomatoes-  Huge bags of tomatoes this week!  It felt like we were picking tomatoes all week long on the farm.  Remember to leave your tomatoes out on your counter to ripen.  Some tomatoes will ripen red or purple or pink or orange or yellow.  To know if your tomato is fully ripe, just give it a very gentle squeeze.  Some healed cracking is normal in the heirloom tomatoes up around their shoulders.  

Sun Gold Cherry Tomatoes-  These sweet babies are orange when fully ripe.  They're a fun treat for the ride home from picking up your CSA box.  We were able to give everyone a pint again this week!  Many hours spent picking cherry tomatoes so far this summer!  It's a labor of love!

Eggplant-  Almost everyone was able to get an eggplant this week.  We came up a little short but tried to be more generous with other items for those folks.  

Cucumbers-  I'm not sure what to say about cucubers any more.  They are still producing quite well this late in the summer.  

Zucchini, Summer Squash and Patty Pans-  Remember that you can grate and freeze or chop, blanche and then freeze.

Green Beans-  A mixture of green, yellow and the purple dragon tongue beans.

Collards-  A very small bunch of collards or swiss chard this week.  We aimed to clean up the plants of the damaged leaves so they could put more energy into the fresh new growth.

cherry_tomsJoe and Adrianne getting lost in Cherry Tomato Land

Italian Flat Leaf Parsley-  Beautiful, dark green flat leaf parsley.  Wonderful for potato salads, soups, or for drying and using this winter.

Celery-  The celery heads are still producing quite nicely with no signs of rot.  In past years we always had a difficult times growing celery because we did not have a way to irrigate it and the centers would rot out.  This year things are looking great.  It is no comparison to California celery, we know, but it has a character all of it's own.  Local celery has a stronger celery flavor, more leafy greens and it a little less of the thick-crunchy stalks we are used to seeing from California celery.  Use the greens of this celery in your stocks, soups or for drying and seasoning with.  The stalks are still wonderful in salads, soups or whatever you're making with celery!


Chilled Smoky Eggplant with Yogurt and Cilantro

Penne with Green and Gold Zucchini and Ricotta

Cucumber and Pepper Relish

Cucumber Salad with Chili and Roasted Pine Nuts

August Twenty-Second

It seems to be the way of our times today to move very quickly, become very successful and lead productive lives.  I understand this concept very clearly and almost to a fault some days.  Even on a farm where we are literally surrounded with food, it can be difficult to find the time to lovingly and thoughtfully prepare it.  It can seem as though the world is spinning so fast and that for everyone in the house to find the time at the same moment to sit down at the dinner table to enjoy food together- how do we manage such a thing?green_beansYum-Yum, Green Beans!

What happened to the family that eats dinner together?  Why does the the telephone, the TV or the work day take precedence over the strength a family finds together when holding hands over food with bowed heads?  Who decided it was okay for everyone to come into the house at different times to eat dinner?  What is happening to the importance of sharing a lovingly prepared meal with a consciousness for where the food came from, a respect for the hands that prepared it and thougtfulness towards the lives and the world from which food comes? This is not a religious thing, it is not a discipline thing or a family values thing or an organic thing.  This is about an honest pause, a respectful stillness, or a prayer-if you will-made in the center of your home in the presence of your children, recognizing the importance of what you are about to consume.

Food is energy.  It is calories and flavors and textures and smells.  But food, please do not let us forget (for I fear that we are) is origin.  Food is a place and a person and a life and a world.  Food comes from soil that is worked by people that live in communities with watersheds.  Food is a link to a place that should be relatively close by so that we can understand with intimacy the impact we have on the place and that the place is having on us.  Lucky are those who keep gardens.  The gardener holds a grounded understanding of food values and does not take for granted a single green bean.  

Wendell Berry says that "Eating is an Agricultural Act" in his essay 'The Pleasures of Eating'-1989.  He implied that industrial food consumers do not see the link between food and land.  Later on, in the same essay, he says that "One reason to eat responsibly is to live free."  I love these two lines so much.  It feels so nice to share them with you.  Because our minds cannot be free if our food and its sources are controlled by an industry of food packages, advertising, additives, chemicals, and preservatives.  He then points out that if there is food politics, there is also food ethics.  And the ethics of food that I beg of you to see is the very humble prayer spoken quietly at the dinner table with a recognition to your farming community that worked so hard to bring that food to your table.  

Sooo, What's in the Box???

Green Cabbage-  A nice and dense head of green cabbage this week.  Coleslaw, egg rolls or Borsht for anyone?

Beets-  The beets this week came from a fresh bed that we have been watering since the drought began.  They're a little on the grande side, but still a nice tasting beet.  Enjoy the nice greens on these beets.

Cucumbers-  Cucumbers are still cranking out.  A nice lemon cuke for everyone along with your standards.  Production is waning now if that is any consolation to you.

Summer Squash, Zucchini, and/or Patty Pans-  Still more squash to go around.  Production on the soft squashes is also waning.  Remember that you can grate and freeze squash or you can cube, blanche and freeze squash if you're feeling a little squashed.  

Celery-  More beautiful celery to go around.  It is such a feat in itself to grow celery, and now it is finally ready to be harvested, we are proud to bring you this nutritious green.  Midwestern grown celery will not live up to our California celery expectations.  It simply is not the same climate.  Local celery will have a stronger celery flavor, deeper green in the stalks and leaves and we will ship it to you with more leaves on top.  Use the leaves for stock, soup, or dehydrate them for seasoning with celery this winter.  More celery coming the next few weeks as well.  Get creative with celery!  Aunts on a log?heirloomtomsHeirloom Tomatoes

Green Beans and Yellow Beans-  Another nice offering of beans this week.  We were just shy of a pound this time.  We were able to mix in some yellow beans in almost every bag.  

Fresh Basil Leaves-  Remember that fresh basil does not keep.  Basil will turn black when placed in refrigeration.  The best way to keep it is on your countertop in a glass of water like cut flowers.  

Lacinato Kale-  More of everyone's favorite variety of kale this week.  We were working on cleaning all of the plants up.  See a fun new Kale recipe below!

Tomato Mix-  Leave your unripe tomatoes on your countertop to ripen.  If you put your unripe tomatoes in the fridge, they may not ripen at all.  Several of the more funky shaped tomatoes that we are sending you are Heirloom tomatoes.  It is very customary and expected of an heirloom tomato to be somewhat mishapen and have more cracks than hybrid tomatoes.  Heirloom tomatoes are not judged by their looks, for the real beauty is found when they are eaten.  Their flavor surpasses any hybrid tomato out there.  Some of the tomato varieties are yellow, pink, purple, orange and red when they are ripe.  If you want to know if your tomato is truly ripe, give it a very gentle squeeze.  You will find a nice mix of heirloom tomatoes this summer.  The funky shaped tomatoes are heirlooms.  They have a bit of a mind of their own at times.  2.87lbs per member this week.

Cherry Tomato Mix-  Remember that the Sun Gold Cherry Tomatoes ripen orange!  A very nice giving of sun golds this week!  Almost a pint for everyone!

Eggplant-  Either a Japanese Eggplant or a traditional eggplant this week.  Eggplant production seems to be waning a bit.

Jalapeno Pepper-  A small, green hot pepper.

Hungarian Hot Wax Peppers-  A red-ish or an orange-ish hot pepper this times that shows what the bananna peppers look like when ripening.  Some folks may have received the usual lime-green Hungarian Hot Wax peppers.

White Onion-  A fully cured white onion for your fresh salsa!  


Crispy Kale Salad with Toasted Coconut

Blue Moon Celery Salad

Green Beans with Lemon and Pine Nuts