Red House Farm

Boulder, Utah


RHF CSA #5 12-01-09

Posted by scott brodie on March 3, 2010 at 8:16 PM

Red House Farm CSA Pickup #5  12/1/09  

Well, here we are at the mid-point of our Winter CSA…and it sure feels like winter.  We have been adjusting  to the cold temps (minus 15 degrees on weds nite!).  The chickens have been staying closer to the coop with the snow  and have settled in to a regular 2 dozen/day laying regimen.  We now have plenty of eggs for everyone.  We let them into the house garden for 10 days to pick at seeds and frozen bugs.  We have been sprouting grain (oats, wheat) in buckets for them which they enjoyed for awhile but have since lost interest in.  The Draw hens still will not roost in the coop but prefer being  in the cold so are not laying.  We oriented the coop east/west to get the most solar gain and it is staying warm for the farm chickens.   We skied down to the creek and it seems our mountain lion has moved on.  The Bees have been tucked in for the winter with straw bales.

Scott and Dave have been working on finishing up the workshop under the watchful eye of Muckluk, the rooster, who has mysteriously lost a toe (frostbite?).

Katherine moved into the farmhouse for the winter and is helping with farm stuff  when she is not teaching at the Boulder school.  She worked on her cousins farm back in the old days and also has experience farming in Oregon and Morocco as a Peace Corps volunteer.  She will be putting together the next pickup or two while the Brodies are in Idaho.

The Special this week is Greens from the hoophouses!  This was a late season experiment.  They are incredibly tasty  but few……growing VERY slowly with the short days.  We harvested all the greens for this week so enjoy the last of them..  Next year we will start them earlier. We will be providing more sprouts in the future because greens are precious in the winter.

The onions are a bit soft….We cured them but they are not storage onions (we  picked the variety before we decided to do a  Winter CSA).  The firmer ones we have held back for a later pickup.

We bought a steer along with the Feilers from Doren Lyman and butchered it last week.  It is now hanging and we will cut and wrap it this weekend.  It had a happy life grazing in Alfred Jepsons pasture.  Look for some local beast in a future pickup….

Next Pickup will be WEDNESDAY  December 23rd- mark your calender.

Have a GREAT Holiday season and enjoy the food!!



This weeks Box:

Greens- baby kale, chard, spinach, misc.

Spanish Roja garlic

Hubbard squash


Purple Top turnips

Kennebec potatoes


Joan rutabaga

Red Dragon carrots

Dried sage


Fresh thyme (see recipe)

Mixed beets


List of ingredients that are good with WINTER SQUASH:

Olive oil butter, brown butter, sunflower seed oil, fontina, gruyere,pecorino romano, parmesian, sage, rosemary, garlic, red pepper, chile, cumin, corriander, brown sugar, coconut milk, ginger, lime, lemongrass, curry, onions, radicchio, apple, quince


Turnip or Rutabaga Puree:

1 small russet, peeled

2 lbs turnips and/or rutabegas

2 medium leeks or onions, whites only, chopped

1 garlic clove, thinly sliced

salt and fresh-milled pepper

2 T cream or buttermilk

2 t chopped fresh thyme

2T butter

Chop potato and turnips same size.  If using rutabagas, chop them ½ size.  Put vegs, leeks or onion and garlic in pot with cold water just to cover.  Add ½ t salt and simmer, partially covered, until tender 15-20 minutes.  Drain, reserving liquid.  

Mash the veggies with fork for a rough-textured puree or pass them through a food mill.  Add 2T more cream or reserved broth to thin the puree.  Stir in butter and thyme and season with salt and pepper to taste.

Variation: stir in 1C grated Gruyere cheese




Coupon good for one dozen red house farm eggs before 12/17/09

Eggs in Black fridge which is now in the south room in farmhouse







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