Archive for July, 2013

A Well Fed Seed: Week of July 22

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photoHow many years have you been a member of Wayward’s CSA program?

This is my second year as a member but I would always find myself gravitating toward Wayward’s tent at the farmers market.
How did you first hear about Wayward?

Luck. I saw the beautiful produce at the market and have been hooked ever since.

What has been your favorite vegetable? Why?

Fennel. When I buy it at the store it tastes pretty plain but Wayward’s has a lot of flavor.

What has been your least favorite vegetable? Why?

Napa cabbage. I am just not a big fan of it.

What is the most interesting dish you have made from your CSA?  Please provide the recipe.  

Potato and Kale enchiladas 

I never measure when I cook so you can adjust the amount as needed
3 cups cooked cubed potatoes
3 cups chopped kale
1 yellow onion diced
3 cloves garlic minced
spices- paprika, cumin, oregano, cayenne and salt
3 cups homemade or store bought enchilada sauce
1/2 cup raosted pepitas
2 cups shredded cheese

Saute cooked potatoes, kale, onion, and garlic. Add the spices and let cook 2-3 minutes. Add in 1/2 of the pepitas and cook for one more minute. Build your enchiladas using the potato and kale mixture as the stuffing. At the end sprinkle the cheese and remaining pepitas on top. Bake 375 for 20-25 minutes.

Anything else you wish to share?

I would love to see some recipes linked with some of the produce from each week’s CSA.

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April Blaine headshot 3Fun fact about yourself:

I am originally from Arkansas, and though I have lived here for 10 years and now work near campus, my football loyalty is still largely to the Razorbacks!  I love to travel and have spent time in India, Australia, Europe, Central and South America.

How many years have you been a member of Wayward’s CSA program?

4 years

How did you first hear about Wayward?

Actually on the website!

What has been your favorite vegetable? Why?

It is a toss-up between Kale and the Cherry Tomatoes.  So many things we can do with them and so absolutely delicious!

What has been your least favorite vegetable? Why?
Green peppers–I just can’t learn to enjoy them…
What is the most interesting dish you have made from your CSA?  Please provide the recipe.
There are so many to choose from.  I’m not sure if it is the most interesting, but it is a favorite:  
Fennel & Tomato Cream Pasta w/Sausage
1/2 lb of cooked sausage of your choice.
1 tbsp of olive oil
1 fennel bulb
1 clove of garlic
1-2 pints of cherry tomatoes depending on your preference
2 sprigs of rosemary
1 small tub of mascarpone cheese
1 box of pasta of your choice.
Cook Sausage.  Remove from pan.  Add olive oil and saute fennel until it starts to appear translucent on medium high heat. Add Garlic.  Cook until soft.  Cut cherry tomatoes in half and add to pan.
Meanwhile, cook pasta in a separate pan.
Saute until they fall apart and start to add liquid to the pan.  Chop rosemary and add to pan.
Remove from heat and then add mascarpone cheese until creamy.
Serve over pasta.

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Fun fact about yourself:


Will work for vegetables! Even though I’ve only been at it for a little while, I much prefer telling people I’m a farmer than saying I’m a retired programmer. Everybody eats, but few are interested in discussing the merits of programming.

How many years have you been a member of Wayward’s CSA program?

My wife and I purchased community shares from Sandy Sterrett who ended deliveries in Columbus. We started with Wayward Seed a couple of years ago. I used to be bewildered and confused by all the strange vegetables. Now most of them are cut up and roasted on Friday night. The greens go into the blender to make a green soup, which usually doesn’t last the weekend. Green smoothies are under study at our house.

How did you first hear about Wayward’s work share program?

My wife told me about the work share opportunity. I have been a physical fitness nut for decades, but I have come to think of physical labor as a practical alternative to pumping iron. Recent exploits include assisting my dad to stay out of a nursing home and helping my brother with his tree cutting business. I read Adam Utley’s description of the Wayward Seed work share program and thought I’d give it a try. I am curious about whether organic farming can be expanded to provide jobs and sustainable agriculture. It is a lot more labor intensive than agribiz, but it is safer for the farmer and the planet because no pesticides are used.


What is it like to work on the farm?

Working on the farm involves a lot of teamwork. It is amazing to observe the three full time farmers go through the routines of planting, weeding, harvesting, and cleaning. Adam Utley and Kristy are great instructors. They take the time to explain how to do things and offer tactful suggestions about how to improve. Adam Welly will talk your ear off about soil integrity and crop rotation. It sometimes seems like a college classroom. While carrying out repetitive tasks in the greenhouse or weeding, the conversation runs from the serious to the absurd. You learn a little about the folks you are working with while making yourself useful. Nobody complains that I weed half as many beets or harvest about 2/3’s as much kale as the full timers. When you do things for the first time, it’s expected that you will be a little slower.


What has been your favorite vegetable? Why?

My all-time favorite vegetable is eggplant. I couldn’t stand it when I was little. Once I discovered eggplant parmesan I was hooked. Kohlrabi is my discovery vegetable for the year. It’s great on salads, raw, peeled and thinly sliced. I also like sliced Kohlrabi slightly warmed with a dollop of hummus.

What has been your least favorite vegetable? Why?

My biggest disappointment this year has been with lettuce. Don’t get me wrong, I’m a salad-a-day kind of guy, but I got greedy when I liberated some extra plants for my home garden. My first crop has bolted and gone bitter, so much of it has ended up on the compost pile. Successive plantings spaced by two weeks is the only way to go.

What has been the most interesting experience you’ve had on the farm?

The first day I came for my work share I forgot to check the calendar and was a week early. I took pictures of the equipment and empty fields on a wet April day. I got a second chance to wander around the fields when I arrived at sunrise on the summer solstice. Seeing the small changes, day by day, is what I like the most.

Anything else you wish to share?

Working on the farm has taught me a lot about what it takes to grow vegetables:

Composting: The repository for the farmer’s unrealized aspirations and the source of next year’s organic content.

Greenhouse: Time consuming and tedious but it gives the plants an advantage over weeds, which can be knocked down a day or two before transplanting.

Transplanting: The mechanical transplanter is pulled by the tractor and operates in an awesome display of synchrony as it inserts thousands of plants per hour.

Harvest: Clippers for Kohlrabi, sharp knives for parsley and kale. I lose  count as I place bunches in a crate all higgly-piggly. Then I count just once as I transfer them into a second crate.

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A Well Fed Seed: Week of July 8th

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How many years have you been a member of Wayward’Images CSA program?
This is our third year – and we’re sharers with another couple.

How did you first hear about Wayward?

When we found out our old CSA was retiring, we started asking around about other CSAs at Clintonville. Everyone was super-excited when they talked about Wayward Seed. After talking to Jamie about Wayward, I wanted to sign up yesterday.

What has been your favorite vegetable? Why?
It’s like asking me to pick a favorite kid! Actually, I have to admit a certain amount glee when we’re the ones walking around with the last of the strawberries each season. But if you really want a favorite, sorrel was an amazing new-to-me green that I’d take every single week in my basket.
What has been your least favorite vegetable? Why?
Daikon. It’s not that I don’t like it, it was just that there was only so much I could do with it. Daikon dip was a low point.
What is the most interesting dish you have made from your CSA?  Please provide the recipe.  
Whenever we get the sorrel, I always turn to Mark Bittman’s chicken and sorrel.
Chicken and Sorrel
2 tablespoons butter
1/2 whole chicken, cut into serving pieces
Salt and freshly ground black pepper
1  onion, peeled and cut into 1/4-inch slices
1/4 lb loosely packed sorrel, trimmed and washed
1.  Brown the butter in a pan over medium-high heat until it is melted and just starting to brown.  Salt and pepper the chicken and brown it thoroughly on all sides.  You should have crispy-looking skin after 10-15 minutes (3-4 minutes a side).  Take chicken out of pan & let it rest.
2.  Add onions to the pan and let them soften for about 5 minutes (do not wipe out the pan).  Add 1/2 cup of water and let it thicken for about a minute.  Add the chicken back to the pan, turn the heat to medium-low, cover and cook for 10 minutes.
3.  Add the sorrel to the pan, stir, and cook (covered) for another 10 minutes.  The sorrel will practically dissolve into the onions and liquid, leaving you chicken and brothy onions with a lemony sorrel flavor that you’ll want to serve with some crusty bread (check out the Lucky Cat stand for some baguette!).
Anything else you wish to share?
Keep up the awesome work!
If you wish to be our next Member of the Week email us at farm@waywardseed.com.  

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Lisa’s dog, Mr. Darcy

Lisa has been a member of Wayward Seed’s CSA program for four years.  She first heard about the program through friends at the North Market and joined immediately.  Her favorite vegetable is squash because it freezes well and she love making squash soup.  Her least favorite vegetable is turnips, but don’t worry–they don’t go to waste.  Lisa shares her turnip-loving neighbors.  Lisa’s made many things with her CSA veggies over the years but her favorite was the Purple Scallion Pancakes her daughter, Brynna, made for her last week.  Here’s the recipe:

Purple Scallion Pancakes

2 cups self rising flour

1 T ground ginger

1 T soy sauce (or tamari)

1 egg

water to desired consistency

1 cup of diced purple scallions

Blend all ingredients. Add more or less water for your

preference of pancake, more water and they will be thin and

crispy, less will give a more “fluffy” consistency.

Heat sesame oil (or any other oil you prefer) in pan. Place

about 1/2 cup or so of batter to make pancakes and pan fry until

golden brown and cooked through, turning over once.

Serve with sauce for dipping:

1/2 cup soy sauce (or tamari)

1 T red wine vinegar (Lisa used apple cider vinegar)

1/2 cup water

1 T ground ginger

Dash of sugar

Chopped cilantro to taste

Lisa added about a 1/4 cup of sugar and some seasame oil to change it up a bit.

Mix sauce and let sit for at least 1 hour so flavors can blend.

Dip pancakes into sauce.

If you wish to be our next Member of the Week, please email us at farm@waywardseed.com

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A Well Fed Seed: Week of June 24th

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