Potting Up Tomatoes, Peppers & Eggplant

Potted up tomatoes, peppers and eggplant in the greenhouse

We finished potting up our tomatoes, peppers and eggplant seedlings. Potting up is the process of taking the seedlings from the small cell trays that we start them in and moving them into larger pots to allow them to develop larger and healthier root systems. This will give the plants a major head start when they get transplanted in the field and should result in earlier and higher quality fruit.

Fall/Winter CSA Week 15

Fall/Winter CSA Week 15: broccoli, baby spinach, savoy cabbage, spicy micro greens, dill, blood oranges. Want to join? You can sign up now to reserve your spot for the Spring/Summer Season which starts Feb 20th. Go to www.steadfast-farm.com/csa/ for more info.

Storage Onions

Our storage onions are looking great in the field! We start our red and yellow short day onions from seed in our greenhouse and then transplant the bare root "onion sets" in groups of 4 in the field. This gives us maximum density of onions per sqft and makes it easier to harvest since we can pull out 4 onions at once.

Partnering with Abbey Kitchen Blog for CSA Recipes

We're excited to be partnering with sisters Ashley and Allison Abbey of "Abbey Kitchen" Food Blog! They are creating healthy and delicious recipes inspired by the items in our CSA shares. We will be posting some of the recipes here in our newsletter but be sure to check out their blog so you can see them all. www.abbeykitchen.com

This Week's Recipe: Broccoli + Spring Garlic Pasta

Too Easy So Good: Broccoli + Spring Garlic Pasta for Two

This is a dinner recipe made for two. The pasta is light and hearty as it’s made with quinoa pasta and is a sauce-less dish seasoned with the spring garlic found in our CSA box from Steadfast Farm, sea salt, and ground pepper. The broccoli (also beautifully grown at Steadfast Farm!) cooks tenderly in the white wine vinegar and vegetable broth, giving the green veggie a great flavor. This dish takes about 20 minutes to cook and with no leftovers, the clean up is a breeze!

TO MAKE
Serves 2
1/2 package of quinoa pasta
2 tbsp onion, chopped
2 gloves spring garlic, chopped
2 tbsp olive oil
2 tbsp white wine vinegar
1/2 cup reduced sodium vegetable broth
2 cup broccoli
1/2 tsp sea salt
1/4 tsp ground pepper
4 tsp grated Parmesan or Romano cheese

1. In a large pot, cook the quinoa pasta according to package directions.
2. In a large skillet, saute the onions and spring garlic in the olive oil over low heat until the onions are clear.
3. Add in the wine, vegetable broth, and broccoli and cover. Cook until the broccoli has turned bright green.
4. Toss the cooked pasta with the broccoli and cook until the broccoli is tender.
5. Season with salt and pepper and dust with cheese.
6. Enjoy! And just relax. Get back to your to-do list after taking a nourishing dinner break!