Thursday, May 15, 2014

In full swing...

Spring is in the air at the farm. 

We have several weddings under our belt, 

the animals are pleased with the sunshine and green grass, 

and things are finally starting to grow in the greenhouse.

 (sauteed tatsoi and kale)

Justin has made a great spot for Kelly and me to enjoy a glass of wine

 and this little gnome is happy for his new home in the fairy garden.

Tuesday, April 22, 2014

An Update from the Farm

While we have thoroughly enjoyed growing for you all, we recognize that 
other happenings at the farm and at Wildwood landscaping have prevented 
us from doing as much as we would like for the CSA. Therefore, we will be 
taking a hiatus this coming year (2014 season).

As you know, we are very passionate about local food and will therefore 
continue to grow produce at the farm for our own families. We will also 
continue to offer field trips for area schools in order to educate the future 
generation about the importance of using local and sustainable food sources.

Thanks to each one of you for your support of Wildwood and we will be sure to 
contact you once we are able to offer a CSA again.

In the meantime, happy eating.
Justin, Kelly, and Kara
And a note from Kara------
Since Wildwood Family Farms is still bustling with activity, I will continue to use this blog to 
keep our farm community apprised of what what is happening with the weddings, 
floral design, renovations, animals, and produce at the farm. 

The floral room has been cleaned and organized and is ready for another 
great wedding season. And Easter is a perfect time to get back into floral design
by putting together these beautiful Easter table centerpieces.

Happy spring,

Tuesday, December 3, 2013

Christmas Arrangements

Kelly and Kara are currently taking orders for Christmas arrangements. Email by Monday, December 9th to reserve yours.

5x5 glass cube with flowers (pictured above): $40.00
5x5 glass cube with just greens and berries:$25.00

handmade barnwood box (approx. 7x12) with flowers: 75.00
handmade barnwood box (approx. 7x12) with greens and berries: $50.00

We are also willing to create an arrangement according to your individual preferences (specific container, with a candle, circular...). Contact Kara for pricing.

Arrangements will be ready for pick up at the farm on Friday, December 20 just in time for your party or as a last minute gift.

Wednesday, October 2, 2013

CSA pick up - Oct 2

Next week will be our last CSA pick up for the season.
But today's share included some unusual produce including a stir fry mix. It consists of a bok choy-like leafy green, and a kale-like curly green. Both of these (as well as the tatsoi) can be sauteed and substituted in the BeBimBop recipe posted below. Wilt or saute these greens just prior to serving.
Happy eating,
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Be Bim Bop

Be Bim Bop, meaning "mixed up rice": a traditional Korean dish (the Van Drie version)
This seems like a lot of work but once you get the hang of it, it comes together quickly. We eat this almost every week during the CSA season.

2 cups cooked white (or brown) rice (I use our rice steamer).

Marinade 1lb thinly sliced boneless chicken or beef while you prepare the vegetables. You can squish the meat and marinade together with your fingers for a few minutes to make the meat more tender.
2 cloves garlic, peeled and minced
2 green onions (chopped)
5 TBS soy sauce
2 TBS sugar
2 TBS vegetable oil
1 tsp toasted sesame seeds (optional)
1 TBS sesame oil (optional but I love it!)
1/8 tsp black pepper

Beat 4 eggs and pour egg mixture in small batches into an oiled pan over med/high heat making a thin egg pancake. Cook about 1 minute and then flip the pancake, cooking for another minute until firmly set. Flip pancake onto a cutting board and slice into thin strips or ribbons. Repeat 2-3X with remaining egg mixture. Place eggs in bowl and set aside.

Cut carrots into julienne strips and saute in a bit of oil until tender. Use those farm veggies! I have recently added sugar peas, turnips, and green beans to my carrots for a great use of our vegetables. You could certainly do a separate batch of sauteed zucchini, summer squash, and/or eggplant but I would cook these apart from the other vegetables listed above as they tend to get soggy if overcooked. Place cooked vegetables in bowls and set aside.

Saute chopped spinach (or kale, chard, or any dark leafy green) until wilted. Place in bowl and set aside.

Turn your pan up to high and dump the meat and all the marinade into the pan. Spread it around so it cooks evenly and saute for a few minutes until the meat is cooked through. Transfer to a large bowl.

Each diner gets a portion of rice in a bowl, then tops it with meat (be sure to spoon the meat sauce over it too), a variety of the vegetables, sauteed greens, and eggs. Then "be-bim" - mix everything together. It is ready to eat!

Traditionally this is also topped with kimchee (pickled spicy cabbage) that can be purchased at many grocery stores and Asian specialty markets (but we often skip the kimchee).

I usually make a hot sauce with equal parts fresh lime juice and nam pla (Asian fish sauce which is richer in flavor than soy sauce but you probably could substitute soy sauce too) and chopped hot peppers from the farm. Mix together and use sparingly depending on how much heat you can handle.

Thursday, August 29, 2013


I am canning salsa this week. Here is the recipe that I use for our mild salsa.

30 cups diced, peeled tomatoes
1 cup diced green pepper
2 cups diced red pepper
8 cups diced onion
1/4-1/2 cup jalapeno
1/2 cup sugar
2 cups vinegar
8 tsp pickling salt
2 tsp pepper
2 large cans tomato paste

Simmer for 1.5 hours stirring often. Jar and process: 35 minutes for pint jars, 45 minutes for quart jars.

CSA Pick up - Aug 28

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