Red House Farm

Boulder, Utah

News

RHF CSA newsletter #7

Posted by scott brodie on March 3, 2010 at 8:17 PM

Greetings Everyone!

 

I hope you had a truly joyful holiday with friends and family.  We did!  We enjoyed the snow in Idaho and beach in Florida.  But it’s always good to return to Boulder.  I’m looking forward to two quiet months of research and planning.  We just dove in quickly last year, our first year.  Now we’ve had a season to test the soil, improve the buildings, acquire equipment, etc.  We have a year’s experience to build upon.

 

Three things I’d like to accomplish this year (among others):

Town Food Assessment – to understand what we consume and need vs. what we produce

Develop Seed Stock – so we have on hand seed specifically accustomed to Boulder

Build a greenhouse – for year-round greens

 

This week we’re excited to offer our own Boulder-grown Anasazi beans.  Beans are a wonderful staple.  They’re easy to grow, they add nitrogen to the soil, store well for years, and are so healthful and delicious.  How to process on a large scale is what we need to figure out, but we do plan on saving a lot to replant this year.

 

Please return the mason jar and lid.  Also your egg cartons & boxes.  Thanks!

 

This week’s offerings:

 

Anasazi Beans w/dried jalapeño

Onions (use these with the beans)

Morris Piper & Colorado Rose potatoes

Inchellium Red Garlic

Parsnips

Cylindra Beets

Red Core Chantenay Carrots

Turnips & Rutabegas

Butternut Rugosa Violina Squash

Red Dragon Carrots

Homemade Apple/Carrot Muffins

Dozen Eggs

Coupon for 2nd Dozen

 

 

Anasazi Beans

 

Per Tia & Don Montoya, who provided some of their Anasazis in June for us to plant:

 

Soak the beans overnight.  (Do not soak jalapeño.  Add to bean pot later w/ onion.)  Discard any floating debris, then drain.  Rinse and drain again.  Cover beans with a couple of inches of water, add a diced onion or two and jalapeño but NOT salt (yet) and cook until tender, about three hours.  (Be sure to check that the water doesn’t cook off before beans are done.)  Add salt to taste when beans are completely cooked.

 

 

 

 

 

Beginning Friday, January 29th from 12-3pm (pick-up day), Red House Farm will host a winter food market.  If successful, we’ll continue to do this on subsequent pick-up days.  Please come early so you can be a part of it.  This is open to the public and may include local food items such as fresh baked goods, dairy products, dried foods, honey, prepared foods, etc.  We hope to see you there!

 

Mark your calendars – the last three CSA pickups are:

 

    CSA #8 – Friday, Jan. 29

    CSA #9 – Friday, Feb. 12

    CSA # 10 – Friday, Feb. 26

 

 

******************************************************************************************************

 

Red House Farm

 

Coupon for one dozen eggs

 

Expires 1/22

 

 

******************************************************************************************************

Red House Farm

CSA Member Newsletter #7

 

 

 

 


Categories: None

Post a Comment

Oops!

Oops, you forgot something.

Oops!

The words you entered did not match the given text. Please try again.

Already a member? Sign In

0 Comments