Friday, February 5, 2016

Join Our Local, Veggie Party: CSA 2016!

                                       

It is that CSA sign-up time of year again.  As we wrap up the farm happenings of 2015 and slowly move into 2016, we are looking forward to our 10th CSA season and 15th year on the farm. We have already cozied up to this year's seed catalogues, and today, we received our first seed order of onions, leeks, radishes, spinach, and a variety of herbs.  Some of these items will be in this season's first CSA boxes come the beginning of May.  Tiny, yet to be planted seeds will somehow be tucked into the soil, weeded and watered, harvested and nourishing our community by May. Whoa!  There is so much goodness to be cultivated in 2016, and we invite you to be a part of it.

If you are interested in being a member of the Echollective CSA (Community Supported Agriculture), we have started the summer share sign-up.  On the right side of this blog page is a printable brochure with the CSA sign-up.  Please, print that CSA sign-up, fill it out with your information, and snail mail it to us with a check made out for half the total amount so we can reserve your spot.

For complete information on what the CSA will bring you throughout the season and pricing, please refer to the brochure on the right side of this blog page or contact us with you questions at echocsa@gmail.com.  We look forward to growing lots of community love and leafy green with you this season.




Sunday, September 20, 2015

Fall CSA Sign-Ups Now Open - One Season to Another!

Greetings all!

Here's to hoping that these slightly less hot temps, interspersed with bouts of refreshing cold, are treating everyone well as Summer transitions into Fall.

Here at Echollective, production is still flowing!  Market stands and CSA boxes remain full.  Tomatoes are still coming out of our high-tunnels, plump and fresh, while we continue awaiting a new round of delicious, delectable greens for Fall - such as arugula, kale, and bok choy!

Winter squash is ripening slowly on the vine, and it's become the time to prepare our Garlic seed for yet another Garlic planting season.  Machines, deft hands, and quick eyes are quickly cleaning and comparing bulbs we've spent the last few months pulling and hoisting in from the field.

As the seasons come and go, so do our CSA's!  We want to thank everyone who has participated in our Summer CSA season, and extend an invite to anyone who doesn't want to see an end to our veggie goodness, to sign up for Fall.

Interested in Signing Up?  Contact us soon, space is limited and our Fall CSA begins next week!  Feel free to email or call, and find Farmer Derek's contact info on our "Contact Us" page above.

Pick ups will continue to be at the Downtown Iowa City's Farmer's Markets for a time, Saturdays and Wednesdays right at the Echollective Farms Market booth- up until Market season is over.  Then, pickups will most likely be moving to another location, once market ends.

Cost for the Fall CSA Season (8 weeks) is $170.  Our Fall CSA Seasons always end with a special, end-of-the-season Thanksgiving box...so keep that in mind!

We hope to be hearing from you soon.  Enjoy the last vestiges of Summer!

-Adrian at Echollective


Wednesday, July 8, 2015

From One Potter to Another

"Peter lost one of his shoes among the cabbages, the other among the potatoes."
 
~ Beatrix Potter
 







We have a good bunch of delicious for you this week... and oh, yes, I thought last week was my last blog but here I am again, quoting and blogging.  Kind of like a weed in the garden I sort of keep going.  I am back, amidst a move, to report to you all what you have coming this week at market pick up.  I have been spending my final days hard at work to trellis and weed tomatoes so they are easy to access by those who follow my footsteps. 

Cabbage has come on like crazy and did you know you can get fresh potatoes now? They are fresh and need to be refrigerated because they are not fall potatoes. So take them and cook them! They are not for storage.

Here is this week's garden gathering:

Potatoes
Kohl Rabi
Scapes
Kales
Bunched Rainbow Chard
Cabbage
Broccoli
Cucumbers

And for what to do with that Cabbage?

Summer Slaw
 
  • 1 large head savoy cabbage, shredded
  • 2 carrots, peeled and grated
  • 2 stalks celery, finely sliced
  • 4 scallions, finely sliced into rings
  • 1 cup mayonnaise
  • ¼ cup buttermilk
  • 2 tablespoons honey
  • 2 teaspoons good-quality white wine vinegar
  • Salt and freshly ground black pepper
  • cup finely chopped pecans
  • ½ cup dried cranberries
 
  1. In a very large bowl, combine cabbage, carrots, celery and scallions. Toss to mix.
  2. In a small bowl, combine mayonnaise, buttermilk, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated with dressing.
  3. Season with salt and pepper to taste. Add pecans and cranberries, and toss again until evenly distributed. Cover, and refrigerate until serving.
 

Always a pleasure to connect with you all.

Jess

Tuesday, June 30, 2015

The Land Has A Quality of Time Which Steadies Us.

"The land has a quality of time which steadies us.  When you come to a place, honor her rhythm and her voice."

~Fredric Lehrman








While we don't have any to offer yet, sungold tomatoes are really starting to pop and we are excited to get them coming to you soon! The winds of change are blowing at the farm and my time here has come to an end.  I will miss your smiling faces and beautiful spirits at market and will also miss chatting here with you on the blog.  But I am passing the torch and am sure the lineage of farm speak here will keep doing just fine. :)  So, onto the CSA news. This week's share is a super yummy one:

Potatoes
Kohl Rabi
Turnips
Scapes
Kale Bunches
Rainbow Chard Bunches
Romaine Lettuce
Zucchini
Something a little extra? :)

Now for what to do with that kale!

Massaged Kale with Outstanding Miso Sesame Dressing (high raw, vegan, gluten free)

Makes 1 1/4 cups

1/4 cup mellow white miso
3 tbsp agave nectar
1/4 cup tahini (raw is preferable, but roasted is fine, and less costly)
2 tbsp tamari
1 tsp grated, fresh ginger
1/2 cup water + more as needed
1) Blend all ingredients together on high. Add more water if the mixture is too thick.

1 bunch curly kale
1 large beefsteak tomato, chopped
1 large bell pepper (or 2 small), chopped
1) De-stem, chop, and wash kale well
2) Add about 1/3-1/2 cup of the miso dressing to the kale. Using your hands, “massage” dressing into salad well, till it’s a little wilted in texture.
3) Add tomatoes and peppers, and toss. Serve!

Compliments of Choosing Raw: http://www.choosingraw.com/outstanding-miso-sesame-dressing/

Thanks for another week of membership with us.  It has been an honor to serve you all.

Jess

Thursday, June 25, 2015

Officially Summer!

"What is one to say about June, the time of perfect young summer, the fulfillment of the promise of the earlier months, and with as yet no sign to remind one that its fresh young beauty will fade."
~ Gertrude Jekyll










We are well into the summer CSA but it is now officially summer, the heat and crazy storms are on! So many people got hit this week with really bad storming and while we got a good bit of rain, we also got really lucky to have avoided the damage as with our surrounding areas.  Our hearts go out to all were affected and we also give thanks for being narrowly missed. We do though look forward to some more dry weather so we can out into the fields with a tractor and get work done that is being put on hold.  The deer are certainly active and as much as they like to eat our chard and lettuce it makes us happy to see them simply munching on clover, as the one pictured here was doing next to the house!  

Now to what you are munching on this week:

Lettuce Heads
Summer Potatoes
Turnips
Garlic Scapes
Kale Bunches
Chard Bunches
A surprise or two :)

What to do with turnips?! They often perplex people and these early spring and summer ones we grow are great to eat raw but you can also boil them. With a quick boil, they are a delicious addition to any meal.  Dice, boil and drizzle with olive oil.  Add a little sea salt, cracked black pepper and/or a squeeze of lemon and they are divine!

We hope your transition into summer is going smoothly and appreciate each and every one of you who support local foods and our hard work to get them to you.

Your Echo Team