Red House Farm

Boulder, Utah


RHF CSA newsletter #4

Posted by scott brodie on March 3, 2010 at 8:15 PM

Red House Farm CSA #4

Happy Thanksgiving Everyone!  Living in Boulder, there is always so much to be thankful for….often an abundance of life, love, food, scenery and colorful characters.

 Steve and Cheryl have donated this weeks pickup to Kelly for the community Thanksgiving potluck..hope to see you there.

Brynn has spent the last week working with potatoes and onions….storing and curing. If you feel the need to dig potatoes, check in with Brynn.  We are learning that we need to figure out where everything goes….some things in the barn, others in the root cellar, basement, sunroom and even bedrooms!

The chickens have been roaming freely…sometimes too much and getting into stuff and laying eggs in mysterious places.  With the cold weather, egg production has dropped.  We have put a heat lamp on a timer in the coop for nighttime, but we are still getting just enough eggs to provide for the CSA.  If you come by to redeem your egg coupon, there is a chance there will not be eggs.  Please be patient while we figure this out. We may try to fence them in an enclosure so they are more contained and we get all the eggs.  We have also started to sprout grains for them as there is less forage available.  We moved our 12 chickens from the Draw to the farm and they seem happier. The rooster voted ‘most personality’ has to be ‘Muckluk’.  Not only the showiest but he seems to prefer people to poultry and we think he may be the reincarnate of elvis had he been a buddist.

 There is a local mountain lion that has killed several deer near the farm but he seems satisfied with venison and has not yet established a taste for poultry (or three-legged dogs).

This weeks Box:

*Inchellium Red Garlic

*Bucket of Taters- Russets (for baking) and Red Barbaras (seeds donated to the farm by Barbara Gardener)

*Spicy Pumpkin bread or muffins (recipe was in 1st CSA pickup)

*Turban Squash


*Red Dragon and Red Core Chantenay Carrots

*Cylindra Beets

* 3# of Globe Top Turnips (see recipe for glazed turnips)

*Wild Chicken Eggs (coupon for 2nd dozen below)


This weeks’ recipe…………..

Glazed Turnips

Glazing is a simple method for tenderizing veggies while adding to their natural sweetness and concentrating their flavors.  It is also a great way to highlight a single vegetable and give it richness without much fat.  Makes 4 servings.

1 ½  pounds turnips peeled and halved or quartered

1 ½ tablespoons unsalted butter

1 ½ tablespoons maple syrup

¾ teaspoon coarse sea salt

Freshly milled black pepper

    •    Place turnips in sauté pan large enough to hold them comfortably in a single layer.  Add butter, maple syrup, salt, pepper to taste, and enough water to cover turnips halfway.  Turn heat on high and bring to boil. Reduce heat to low, cover, simmer for 10 minutes.

    •    Uncover, raise the heat,  and bring to boil.  Boil until the liquid has reduced to a shiny glaze and the turnips are tender.


Good for one dozen red house farm eggs

Pickup in black fridge before dec 5th

compliments of those wild hens






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