A Special Holiday Double at Eckerton This Week

Last Week’s Recap: 

I have some pretty rockin’ recipes to share in the coming weeks and this week was a good one for developing some new ones!

Ben (with just a little bit of guidance) made a fantastic Potato Leek Soup (a super healthy, non-creamy one) last weekend. This recipe will be coming soon:) We used the leeks from last week as well as the fingerling potatoes in it.

As for the micro-arugula, I had it in salads everyday as well as on pizza and it was delicious. The radishes continued to be used as a nice  salad enhancer. I will say, cooked radishes are not a family favorite, so I think I will stick to fresh on greens for now:)

The squash has yet to be used, but I am thinking of roasting it this week. And, the turnips,well, they didn’t last long!

Here is what was in store for Weeks 5 and 6:

Since I am sure most people won’t be picking up a share on Christmas Day, this week, I picked up 2 weeks combined. The good news…there were TONS of great new veggies to try. The bad news…there isn’t any.

I grabbed a friend to head up to the farm this week so that she could experience it first hand instead of just hearing me talk about it over and over again! It was a gorgeous, but super confusing day (weather wise that is). When we left, it was in the 50’s and sunny. While we were at the farm, it was windy and chilly, and we could see the black clouds looming in the distance. We were able to get in a great farm tour by Tim before the hail started falling!

Tim took us through a few of the greenhouses, teasing us with some of the beautiful greens that we have to look forward to just after the holidays. More mesclun mix (oh man, I can’t wait), baby arugula, mustard greens, and a bunch of others. G and H tagged along this time and G was excited to be able to hold some radishes and a carrot that Tim picked for us:)
After we finished checking out 3 of the 5 greenhouses on the farm, we walked past the chicken coop and headed over to feed the billy goats and heifers (one of which is due to calve in March). Tim is hoping to start producing some of his own cheese with their milk right at the farm. We grabbed some fresh eggs and headed back to grab our box from the barn.
Tim was the star of the newsletter this week giving us a bit of insight into the origins of Eckerton Hill Farm. All of the newsletters are online from this point forward. You can check them out here if you are interested.
Included at the end of his post for this week was our weekly line up of produce included in our box. Two weeks combined makes for A LOT of produce and in turn A LOT of cooking!

  1. Rudabega
  2. German Butterball Potatoes
  3. Carrots
  4. Leeks
  5. Bok Choy
  6. Rainbow Chard
  7. Tuscan Kale
  8. Dried Santaka Peppers
  9. Radishes
  10. Turnips
  11. A loaf of sourdough bread from Oley Baker
  12. Toma and Havilah cheese from Cherry Grove Farm in Lawrenceville, NJ (I tried the Toma right away and what an awesome flavor it has!)
Dried Santaka Peppers were the beauty of the week for me. As soon as I got home, I cut them off of the branches and put them in a mason jar. These small little red – orange – green peppers are a variety of hot pepper and dried can be stored for a long time. They make a great decoration for above the stove (this way I can remember to use them in meals to:)
I was SO excited to get cooking as soon as my friend pointed out bok choy in our box and said it was one of her favorites. I figured a chicken stir-fry would be on the menu for tonight. AND…I would add turnips! I ended up being everyone’s best friend, especially H’s:)
He has become quite the fan.
As far as the leeks and butterball potatoes, I plan on making another pot of Potato Leek Soup (maybe I will share the recipe this time). The last pot went way too quickly! I will also use what is left of the carrots for this as well. G gets excited every time that he sees carrots with the sprouts at the end (a.k.a. the real deal) and so as soon as we came home, he parked it on the couch and asked me to wash some carrots for him.
I have NO idea what I am going to do with a rudabega. It is not something that I have ever tried before. My assumption is that I will treat it like any other root veggie and roast it in the oven. I will have to research that one.
The rainbow chard, I will cook the Garlicky Smoked Rainbow Chard that I did over Thanksgiving. It certainly was delicious, so I would be happy to have it again!
I also picked up one of Tim’s books, Heirloom, while I was up at the farm today, so I am going to get reading as well. You know, in all of that spare time I have…It may just have to wait until after Christmas.

About Lauryn Blakesley

A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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  1. Cant wait to see what you do with the Rudabega.. Looks like an adventure
    Sherry recently posted…Pa Ballet Nutcracker Review- Making a Day of it in PhillyMy Profile

  2. I guess using the “When in doubt, roast it” isn’t a bad option. Roasting makes everything taste good :)
    Melinda@LookWhatMomFound…andDadtoo recently posted…New Balance Sports and Fitness Gift GuideMy Profile

  3. We roast rutabaga with onions, beets and sweet potatoes. Our little one also loved having it steamed and pureed with applesauce when she was first trying foods.
    Becky recently posted…31 Days of Resolutions CalendarMy Profile

  4. I love following your CSA adventures! I think the biggest challenge (but perhaps also the biggest bonus) would be the mystery of figuring out how best to prepare each new veggie that we may have never tried before. I know my husband, especially, would love this! Thanks for taking us along.
    Alissa recently posted…PlanToys Green Dollhouse {Holiday Gift Guide 2012}My Profile

    • Thanks for following along Alissa! We have such a great time finding new recipes and preparing this food…if you have the chance, you should totally join one!

  5. Don’t think I’d know a rutabaga if I tripped over it…but it’s fun to say! Hope it is fun to eat:)

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