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 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:

Kohl Rabi
Bunched Rainbow Chard

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.


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:

Kohl Rabi
Kale Bunches
Rainbow Chard Bunches
Romaine Lettuce
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:

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


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
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

Wednesday, June 17, 2015

Rain Makes Rainbows

"The way I see it, if you want the rainbow, you gotta put up with the rain."
~ Dolly Parton

Rainbow Chard Freshly Picked

We have had our fair share of rain!  One storm in particular bruised up a good bit of our lettuce and bok choi fields and a lot of stuff is beginning to bolt with this heat wave we are having.  So it goes this time of year.  We do still have a lot growing and thriving.  We are doing our best to get it to you before the deer eat it!  They are particularly fond of the rainbow chard and lettuce heads.  Many a baby fawn have been spotted in the fields and we can hardly blame them.  We grow good food.
It is a crazy busy week as our right hand man, Will Lorentzen, is getting married and the farm owner, Derek Roller, will be out of town.  So thank you to all of you, in advance, as this week will be a one of maintenance more than one of all out work. Congrats, Will and Adrian!

Considering the damage from the storms, we should have a pretty great CSA offering this week. We have:

Bok Choi
Lettuce Heads
Shiitake Mushrooms
Bunched Rainbow Chard
Lambs Quarters
Bunched Kale

Here is a simple and delicious way to use rainbow chard!

Sautéed Rainbow Chard with Garlic and Lemon

1/2 cup extra-virgin olive oil 
3 large garlic cloves, thinly sliced (or you can use your scapes!)
4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons 
Salt and freshly ground pepper 
1/2 teaspoon finely grated lemon zest
  1. In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot. 
  2. Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away. 

Compliments of:

Additionally, a side note about Lambs Quarters...

It is a local wild food, belonging to the same family as spinach and chard.  It is super nutritious and ours is pesticide free. :) It is a lovely cooked green.  Just treat it like you would spinach.  It makes really yummy pesto!

Have a super week folks and thanks again for joining us in keeping food local!

Your Echo Team