Archive for October, 2010


  • 1½ lbs. small turnips (1-2”across)
  • salt
  • 1 medium onion or 2-3 leeks (white and pale green part)
  • 5 tablespoons unsalted butter
  • 6 branches fresh thyme
  • 4 cups whole milk
  • 4 cups of turnip greens (washed and dried)

 Peel turnips and cut in ¼ inch slices. Put in boiling salted water. Cover and cook for 1 minute. Drain.

 Put 3 tablespoons of butter in pot with ½ cup water and melt butter. Add onions, blanched turnips, thyme and one teaspoon salt. Cover and cook over medium-low heat for 5 minutes. Then slowly add the milk being careful to heat and not boil the milk. Cook and stir a bit until turnips are tender, about 1-2 minutes.

Cool and puree in blender, being careful with hot liquid. Salt and pepper to taste, and thin with milk or water if necessary.

To prepare greens: Heat butter in pan. Add turnip greens and cook over medium heat 5-10 minutes or until tender, soft, and wilted. Reduce heat to low, cooking greens until crisp 5-10 minutes more. Remove and rough chop for garnish. Serves 4.

FROM: Don, Friend of Wayward

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  • 2 carnival or acorn squash
  • 2 tablespoons melted butter
  • four sprigs of fresh thyme
  • 4 small, or two large tart apples
  • ¼ teaspoon cinnamon
  • 2 tablespoons brown sugar

Heat the oven to 375˚. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon.

Remove the squash from the oven. Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.

FROM: Kella, CSA Member

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2011 CSA Announcement

With the blink of an eye October has arrived. There’s a crispness to the air, the days are getting shorter and the end of the growing season is upon us. In a continued attempt to finish the season with a bang, we’re happy to report a successful planting just last Sunday. Lettuce, spinach, radishes, turnips–with our fingers crossed, we’ve planted even more for fall. With just a little bit of rain, a few sunny days, and evenings not below 40 degrees, these items should be ready in the next 30 days. But while there are still many weeks left of the 2010 CSA, it’s time to think about 2011.

We have enjoyed feeding you, your friends, and your family for the last 20 weeks. We appreciate your continued patience with the ebb and flow of the weather and your share. In the countless words of support and encouragement we’ve received, some of our long-time members commented that they learned more about the source of their food in this season than any other. We like to think we are better for it as well.

With that said, we’ve spent a lot of time working through our intentions for the CSA program, both next season and beyond. We are making two major changes to our CSA program: We are combining the vegetable and fruit share and we are offering one share size. The share will include our current two-person fruit share and a vegetable share that is slightly larger than our current two-person option, but smaller than the four-person share. We estimate that it will feed a family of four for four meals each week (depending on how often you cook), or it would provide two vegetarians with meals for 5-6 nights each week. As you know, we like to bulk up our shares–and this model will only further encourage that tendency.

Each week you will receive 9-11 items in your share, with roughly 7-8 vegetables and 2-3 fruits. The share will last 25 weeks, from mid-June until early December, costing $36 per week. (For reference, our current 2-person vegetable and 2-person fruit shares have a combined cost of $40 per week. The 2011 share will be larger and slightly less in cost.) Additionally, there will be a limited number of shares available, so we would encourage you to sign up sooner than later if you believe the share is a good fit for your needs. Lastly, we will continue to offer Snowville Creamery and Cafe Brioso coffee as supplements to your share.

Some of you are likely asking, “What about my fruit share?” or, “What about my bi-weekly share?” We encourage those of you affected by the changeover to consider splitting a share by alternating pick-up weeks with another member. We have many bi-weekly members who will be looking for partners as we transition to this new model. We are happy to help make those connections by encouraging you to post your request on our Facebook page at http://www.facebook.com/waywardseed. And of course, we will do whatever we can to assist you as well.

Also in 2011, we will be pursuing organic certification. By all accounts we expect to be certified at some point during the season. We are also offering an online system for our customers that will not only allow you to manage your own share, but will also make our own record keeping and communications far more

timely and efficient. And despite all that is changing, you can trust that the quality you’ve come to expect from us will not simply continue, but will increase. This new model will allow us to become more focused, efficient and successful farmers–which creates stability for all of us in the years ahead.

We thank you in advance for your understanding. We have toiled for weeks deciding how to best move Wayward Seed forward in the next year and the many years to come. We’ve made these changes with our customers in mind, as well as the vitality and health of both the farm and our own quality of life. If you have any questions at all, please don’t hesitate to contact us and we will be in touch as quickly as we can.

One last note: Payment will be due in full no later than March 1, 2011. Our online ordering system will be up and running the first week of November, and for those members who have committed to 2011, we will notify you by email when your order can be placed. We are giving current members first priority for the 2011 season and will open orders to the public on October 16.

Thanks again.

Jaime Moore & Adam Welly

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  • 2 kabocha squash, halved and seeded
  • 3 tablespoons brown sugar                               
  • 5 tablespoons butter                                          
  • ½ medium onion, julienned                                
  • Water (to almost cover)
  • pinch nutmeg                                                    
  • pinch cinnamon                                                
  • 2 tablespoons maple syrup                                
  • 8 oz. heavy cream                                            
  • sea salt

Place the squash in a roasting pan and sprinkle each side with ½ tablespoon of brown sugar. Place a tablespoon of butter in each cavity. Add a little water in the pan and loosely cover with foil. Roast at 325˚ until squash is very soft. Remove and let cool.

Scoop out squash and set aside. In a pot at medium heat, add the remaining tablespoon of butter and melt. Add onions and lightly sweat for 2 to 3 minutes. Add squash and sauté for another 5 minutes. Add water to almost cover and cook together for about 15 minutes. Remove from heat and puree in blender in small batches taking care to not start it too high or hot as it will blow out the top of your blender. When all is pureed smooth return to pot and season with remaining tablespoon of brown sugar, cinnamon, nutmeg, maple syrup and heavy cream. Simmer at medium-low temperature for about 5 minutes to let the flavors marry. Season with sea salt to taste.

FROM: Chef David, Latitude 41

Read about Chef David and Latitude 41 at www.latitude41restaurant.com.

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  •  ¼ cup extra virgin olive oil
  • ½ cup thinly sliced onion
  • 1 garlic clove, minced
  • 1½-2 pounds swiss chard, rinsed, coarsely chopped
  • 1/3 cup raisins
  • ¼ cup pine nuts, toasted
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper

Heat 3 tablespoons of the oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden. Stir in garlic and cook for 1 minute more.

Add chard in batches; add more as each batch wilts. Keep pan covered between batches. When all the chard is added and the leaves are wilted, stir in the raisins, pine nuts, lemon juice, and the remaining 1 tablespoon oil. Season with salt and pepper to taste.

FROM: Farmer John’s Cookbook


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  • 1 onion, chopped                      
  • 1 garlic clove, minced
  • 2 tablespoons oil                       
  • 1 bunch swiss chard
  • 6 eggs                                     
  • 1 teaspoon salt
  • 1 cup shredded cheese             
  • 2 pie crusts

Heat oven to 400˚. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crust; bake until knife inserted into center comes out clean, 30-40 minutes.

FROM: Susanna Trucke, Dog Hollow Farm

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Dear CSA Members,

As you know, several farmers’ markets in the area will conclude at the end of October. However, at Wayward Seed, your share will continue for several more weeks. Here’s what we need from you: Please have a look at our delivery schedule below and choose a new location for November pickup. We will collect your new location from you at market over the next few weeks.


Truck #1

Diamond Innovations, Tuesdays, 2:30-3:30pm

Little Turtle (Westerville/New Albany), Tuesdays, 4:00-5:30pm

Truck #2

Resource Interactive, Tuesdays, 4:30-6:30pm


Truck #1

Ohio Department of Health, Wednesdays, 11:30am-12:30pm

Parkview Avenue (Bexley), Wednesdays, 1:00-2:30pm

Nationwide Children’s Hospital, Wednesdays, 3:00-5:30pm

Glen Echo (Clintonville), Wednesdays, 6:00-7:30pm

Truck #2

Riley Avenue (Worthington), Wednesdays, 2:30-3:30pm

Colonial Hills (Worthington), Wednesdays, 4:00-4:45pm

The Hills Market, Wednesdays, 5:30-7:30pm


Truck #1

Mill Valley (Marysville), Thursdays, 2:00-3:30pm

St. Mary Church (Delaware), Thursdays, 4:00-6:00pm

The Rite Bite (Lewis Center), Thursdays, 6:30-7:30pm

Truck #2

Grove City, Thursdays, 4:30-5:45pm

Truck #3

Dublin Recreation Center, Thursdays, 4:00-6:00pm

Scioto Run (Hilliard), Thursdays, 6:30-7:30pm


North Market Farmers’ Market, Saturdays, 8:00am-12:00pm

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