Fresh Green bean, Corn, and Tomato Summer Salad

Coarse salt; 3 ears corn, husks and silk removed; 1  pounds green bean, stem ends snapped off; 3 cloves garlic, peeled and gently smashed; 4 tablespoons extra-virgin olive oil; 3 tablespoons red-wine vinegar; 1/2 small red onion, peeled and thinly sliced; 2 1/2 cups of mixed heirloom tomatoes, chopped

In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot. Steam  the green beans until very tender, about 5 minutes.  Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 15 minutes for flavors to blend; refrigerate if longer than 30 minutes. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.


Tuscan Style Roasted Carrots with Fresh Oregano

Eating on the Wild Side continues to enlighten me to the healthiest vegetables to consume and the ways to prepare them to maximize their nutrition. This weekend, I made two new discoveries. 1. Colored carrots contain more antioxidants and phytonutrients that fight cancer than orange carrots. 2. It’s healthiest to eat your carrots cooked. More carrot antioxidants are available to your body if steamed, sauted or roasted.

3 tablespoons butter
3 tablespoons extra virgin olive oil
1 medium bunch organic carrots
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon fresh oregano

Preheat oven to 400 degrees. Place butter and olive oil in a 9 X 13-inch baking pan to melt butter.
Cut carrots in half lengthwise. Add to pan and toss with butter and oil.
 Sprinkle with salt, pepper and oregano. Roast 40-50 minutes, tossing the carrots halfway through roasting time to bring the un-browned carrots to the surface to brown.

Insanely Delightful Greens

This recipe comes highly recommended by Bayview CSA member, Victoria. It sounds like a perfect way to cook up any leafy green. And with a name like this, how can it be wrong? Thanks, Victoria!!

1 T. olive oil

1 onion chopped

thumb-size piece of fresh ginger, finely grated

3-4 garlic cloves, chopped

1/2 cup almonds or cashews, chopped

one bunch kale, collards, chard, spinach, beet greens or kohlrabi greens, chopped

2 T soy sauce or tamari

1 T rice or apple cider vinegar

1-2 t. toasted sesame oil

In heated skillet warm oil over medium heat; add chopped almonds and saute til toasted.

Add onion, garlic, and ginger next, saute for 2-3 minutes. Add stems of greens for a couple minutes before adding leaves. Add greens – cook 5-10 minutes (shorter for chard or spinach, longer for collards or kale) til coated in oil and brilliant green. Add soy sauce, vinegar, and sesame oil, cook for a minute more til all is combined and the greens are tender but not brown. Serve over rice or as a side dish.

Week 4 – July 1st

photo 2In this share: Carrots, Radishes, Collards, Cauliflower, Fennel, Shelling Peas, Garlic Scapes, Oregano

Deep Harvest Farm has reached a new milestone this summer. After 3 years of running the show as a duo, we’re hiring our first part-time employees to help us reign in this summer’s bounty. With 10 additional CSA members this year, as well as more seed contracts and restaurant accounts, our harvests have become too big for us to handle alone. While we’re excited to grow our business and bring in good friends for help, the growth doesn’t come with a few caveats. Labor is usually the largest expense for most farms, large and small, and if managed poorly holds the great potential to significantly decrease a farm’s profit. We know a few farms that are selling two to five times as much food as us, yet netting about the same amount. Where does that potential profit go? You guessed it. Employees are rarely as experienced, efficient or invested in the success of the farm business as the farmers themselves. The result is fewer units of produce planted, weeded or harvested in a given period of time, which costs the farmer since labor is paid by the hour, not the unit. Often, the way farms economize their labor costs is too have employees do simple, repetitive tasks that require little training or specialized skills, but that in turn can lead to higher rates of burn out and employee turnover. As we grow our business, we need to be be careful to select the right team members as well as take the time to instill them with a sense of autonomy, responsibility and accountability so that they can invest into the farm what is necessary to sustain our businesses productivity. We hope we can meet this challenge and become not only skilled farmers, but managers as well.


Garlic Scapes and Stir Fry

This week’s items are shouting out to us all, “Make Asian Food!” The peas, garlic scapes, carrots, scallions, and spinach all could be thrown into a stir fry with a protein of your choosing, put atop of rice or Asian noodles, sprinkled with roasted sesame seeds— and voilà—you’ve got a dinner fit for royalty!

Here are some favorite stir-fry sauces (taken from

Sweet and Sour Stir-Fry Sauce – 1/2 cup, broth 1/4 cup soy sauce, 1/4 cup cider or rice wine vinegar , 2 Tbsp. brown sugar, 1 tsp. hot red pepper flakes

Thai Stir-Fry Sauce – 2/3 cup coconut milk , 1 Tbsp. fish sauce, 3 1/2 Tbsp. lime juice 1 1/2 Tbsp. soy sauce, 1/2 tsp. dried crushed chili, 2 1/2 tsp. brown sugar

Peanut Stir-Fry Sauce – 1/4 cup rice vinegar, 1/4 cup soy sauce, 4 tsp. granulated sugar, 4 tsp. peanut butter, 2 Tbsp. water, 2 teaspoons Asian chili garlic paste

We’ve got regular green cabbage and Chinese cabbages for your sauerkraut and kimchi making needs! We’ll sell you as much as you’d like for $1.50/lb. Just let us know by next Monday.

We love making pesto with just about anything. When we don’t have basil, we use spinach, parsley, or garlic scapes! Try this recipe from

Garlic Scape Pesto (makes 1 3⁄4 cups)

I bunch garlic scapes cut into 2” pieces, 1⁄2 cup Parmesan, 1⁄2 cup olive oil, 2 tsp. lemon juice, 1⁄2 tsp. salt, 1⁄2 cup cashews, pinenuts, almonds or walnut

Blend in food processor until smooth. Enjoy on pasta, veggies, toast, or by the spoonful!

Week 2 Newsletter – July 17

In this share: Spinach, Snow Peas, Broccoli or Cabbage, Beets or Carrots, Scallions, Fennel, Garlic Scapes, Lettuce, Sageshare 2

Brassica Fantastica!

You many begin to notice a disproportionate number of green, kale-esque items in your share, especially early in the season. I’m referring to the “brassicas”: the kales, collards, broccoli, cabbage, arugula, radishes, turnips, raab, kolrabi, mustards, salad greens and all the other cousins in the Brassicacea family (also know as the Cruciferous vegetables). Why so many of these? Well our cool Medterranian climate with its mild summer and gentle winters are perfect for these vegetables. They’re generally a cold-hardy bunch, grown in the Northern climes, and they tend to get stressed out and bolt in extreme heat. Brassicas are the backbone of most mixed-vegetable growers in our climate, and Deep Harvest is no exception. The most ubiquitous brassica species is the one and only Brassica oleracea, which encompasses all the cabbages, broccoli, cauliflower, collards, brussels sprouts, kohlrabi and European kales. How amazing that one wild species of plant, originally domesticated in the Mediterranean, could give rise to so many growth forms, flavors and nutritional profiles. Yup, artificial human selection of this plant for different functions led to the swollen stems in kohlrabi, huge central flower buds in broccoli, tight leaf buds in brussels and vigorous leaves in kale and collards. Just a bit of random knowledge for your eating pleasure…

Turnips and Greens

Japanese Salad Turnips???

Some of you may not be familiar with the white and pink radish looking roots in your share. Well, get excited, most people who try them fall in love fast. These are Japanese salad turnips. We adore them raw in salad (liked toss them on top of spicy salad mix with some peanut sauce for dressing) but others enjoy them slightly sautéed with butter and garlic. Don’t forget to eat the tops. Turnip greens are a southerner’s delight. We like ours sautéed with vinegar, garlic and brown sugar— down south they cook them up with bacon.

This is an awesome way to eat any of your greens. This recipe calls for spinach, but I’d also toss in a cup of kale to make it extra delicious (and healthy, too). This would be great in or alongside tacos or other Latin dishes.

Arroz Verde (Green Rice) Recipe from

  • 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
  • 1 cup tightly packed fresh stemmed spinach leaves
  • 1-1/4 cups chicken or vegetable broth
  • 1-1/4 cups milk
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 3 Tbs. butter
  • 1-1/2 cups long-grain rice
  • 1/4 cup finely minced onion
  • 1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until puréed. Add the milk and salt and blend a bit more until well combined. In a medium saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring, until it begins to brown. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice, cover, and cook another 5 minutes. Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.