May Newsletter

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In this issue:

In the Store

see the list

Farm News

All of the back-and-forth weather we've had this spring -- a week of sun, two days of rain, a week and a half of sun, another day of rain -- has made planting difficult... read more

Featured Veggie: Baby Artichokes

Come into the farm store on a good picking day, and you're likely to find yourself facing Artichoke Mountain!... read more

Upcoming Events

Farm tour and family day... read more

Recipe: Marinated Baby Artichokes

Loaded with tasty herbs and olive oil, these marinated chokes are great to add to salads and sandwiches, or just to have as a tangy snack. Make a big batch all at once and stash them in the fridge if you want to have them on-hand. read more

Recipe: Weeknight Favas

Fava beans can take a long time to prepare, and even something as simple as fava soup can take hours or shelling, blanching, and peeling. When you're not up for that kind of time commitment, but you're still jonesing for those delicate beans, try this easy method instead. read more

Recipe: Green Garlic Tomato Sauce

For those of us who dream of juicy, sweet, bursting-with-flavor tomatoes, this is a tough time of year; it's been 8 or 9 months since the last taste of fresh tomatoes, and we've still got another few weeks to wait until they're ready again. Whip up a nice pasta sauce using good quality canned tomatoes to help you through the home stretch. read more

April Newsletter

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In this issue:

In the Store

see the list

Farm News

It's spring, and life on the farm is starting to pick up the pace. We're all spending our time planning and starting seeds for the summer, and trying to keep up with picking the artichokes... read more

Featured Veggie: Green Garlic

Everyone loves artichokes and asparagus, but for a spring delicacy that you won't find in the supermarkets, we suggest green garlic... read more

Upcoming Events

Special Farm Trails event, farm tour, family day, and community workdays... read more

Recipe: Baby Artichoke Sauce

Using baby artichokes -- with a diameter no more than 3 inches -- makes for easier preparation, since the buds are picked before developing an inedible choke. Serve this decadent sauce over fettuccine. read more

Recipe: Sautéed Fava Greens with Green Garlic

Fava greens are the leaves picked from the tops of young fava plants. The leaves taste very similar to fava beans, with a texture like baby spinach. This rarity is a true farm treat. read more

Recipe: Herbed French Lentils

French green lentils have so much flavor that a couple simple additions are enough to make them a tasty dish on their own. read more

March Newsletter

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In this issue:

In the Store

see the list

Farm News

Everything around the farm is looking cheerful these days, with the bright yellow of mustard flowers on every hill and field, and the blue skies of almost-spring... read more

Featured Veggie: Swiss Chard

Recently, our red Swiss chard has been getting all the "oohs" and "ahhs" at the farm store... read more

Upcoming Events

Farm tour, family day, and community workdays... read more

Recipe: Creamed Chard

Our take on the classic dish is just as creamy and comforting as the original. read more

Recipe: Couscous Pilaf with Beets

A quick farm-fresh meal for weeknights. read more

Recipe: Broiled Asparagus

As luck would have it, the best way to cook asparagus is also the easiest. The broiler's flames bring out the sweet tenderness of the spears and lightly crisp them on the outside. read more

February Newsletter

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In this issue:

In the Store

see the list

Farm News

We have 200 (adorable) baby chicks coming in this first week of the month, which means that in another year we'll have many more eggs... read more

Featured Veggie: Turnip

It's hard to think of a vegetable that's as under-appreciated as the turnip... read more

Upcoming Events

Winter's Harvest Supper, Farm tour, family day, and community workdays... read more

Recipe: Cardoon Gratin

Cardoons have all the flavor of their close relatives, artichokes, but are significantly easier to prepare. read more

Recipe: Paprika-Glazed Turnips

This buttery, tasty dish will make a turnip-lover out of anyone. read more

Recipe: Crispy Lacinato Kale

Cook kale over high heat and it transforms into a crispy snack. read more

January Newsletter

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In this issue:

In the Store

Cabbage, lettuce, and squash, oh my! read more

Farm News

It probably won’t surprise you to hear that we’re the kind of folks who get really excited about vegetables. Winter veggies may seem somewhat less thrilling... read more

Crushed Rock

Bob Cannard has been using crushed volcanic rock for over 30 years to increase the vitality of the soil. Properly applied, crushed volcanic rock increases... read more

Upcoming Events

Farm tour, family day, and community workdays... read more

Recipe: Winter Tomato Soup

A blast of summer’s goodness in winter’s favorite form -- soup! Serve with grilled cheese the next time you need some serious comfort food. read more

Recipe: Simple Squash Soup

Try out different kinds of squash for this thick, rich soup, like pumpkin, red kuri, pink banana, and hubbard. read more

Recipe: Hearty Greens with Sausage and Blue Cheese

The bright greens and reds from collards and chard in this dish bring a little color to gray winter days, and sausage adds a little umph! read more

December Newsletter

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In this issue:

In the Store

Topping the list this month, five different kinds of cabbage! Yup, it's winter alright. read more

Farm News

As the year draws to a close, we can't help but reflect on what a great year we've had at the farm... read more

Winter Crops

There are so many blessings of living in our little corner of the world. Our ability to grow crops year-round feels particularly special during these shortest days of the year... read more

Recipe: Kohlrabi Slaw

Swap out celeriac for kohlrabi for a twist on the French classic, céleri rémoulade. This recipe makes a little extra rémoulade, so use it on its own as a salad dressing, on burgers, or on fish... read more

Recipe: Persimmon Pudding

Serve this nutty, rich dessert to finish off a special winter meal. For a moister pudding, try covering the pudding with foil during baking... read more

November Newsletter

Yikes, the newsletter's late this month! Sorry, we've had some internet/computer difficulties recently. The month's almost halfway over, but I hope you enjoy the newsletter anyways!

Read the full newsletter

In this issue:

In the Store

The store's filled with the very last of our summer goodies and the beginning of winter specialties. It's a great time to eat local! read more

Farm News

First, a very exciting announcement: our fall interns are putting on a special event this month, and you're all invited! String Fest will take place on Saturday, November 21, and will feature speakers on sustainable agriculture... read more

Local Handmade Gifts

As a Green String Farm customer, you probably already know how important it is to buy local. We hope that by eating our food, you've also learned how rewarding it can be... read more

Recipe: Glazed Beets

Beets' naturally high sugar content makes for a deliciously rich glaze when you reduce their cooking liquid. Serve this dish with couscous or brown rice (see below) for a satisfying autumn meal... read more

Recipe: Leeky Pilaf

Plain brown rice can taste a bit too much like health food for some of us, but with just a little butter and added flavor it's transformed. Leeks' mild creaminess pairs nicely with the rice's nutty flavor... read more

Recipe: Poached Quince

Quince, the pear look-alike, raises more questions in the farm store than anything else we sell this time of year. The fruit is too hard and bitter to be enjoyed raw, but takes on fantastic flavor when cooked. If you're not feeling ambitious enough to make the traditional Spanish quince paste, membrillo, try poaching instead... read more

October Newsletter

In this issue:

• In the store
• Farm News
• Canning Revival
• Recipes:
  • Blistered Padróns
  • Fresh Tomato Soup
  • Roasted Eggplant

Read it online
Download the PDF

September Newsletter

Well, we're getting back on track with monthly newsletters. The September issue (a.k.a. the tomato issue!) is now available online. Check it out! Here's what we've got:

1. In the Store: an abridged list, because there's SO MUCH!
2. Farm News
3. Heirloom Tomatoes
4. Recipes:
   • Slow-Roasted Tomatoes
   • Pappa al Pomodoro
   • Herbed Fresh Tomatoes

Mad props to Melissa for writing this one. The lady knows her tomatoes!

Web version | PDF | Hard copies available at the farm store | Sign up for the mailing list

August Newsletter

Okay, so this month's newsletter is really late, but hey, it was my birthday last week! Cut me some slack. :-D

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Our list of produce available in the store keeps growing and growing! Summer vacation for the kiddies may be drawing to a close, but for some of our favorite veggies, the season is only beginning.

In this issue of the newsletter, we tell you a bit about our beef (did you know that we had beef?) and share a recipe for meatloaf that comes -- no joke -- from my boss's mom. We also have a new recipe for zucchini, and easy directions for a fresh tomato-basil sauce.

We hope you enjoy this month's newsletter! Remember that you can stop in at the store to grab a hard copy, and email jenny@greenstringfarm.com to get on the mailing list for next month.

July Newsletter

As always, we're a little late with the newsletter, but we're pretty sure you'll enjoy it anyway.

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In this issue, we let you in on some of the exciting goings-on this summer, reveal the secret to happy chickens (here's a hint: it's easy), and share recipes for farmy comfort food: glazed radishes, creamy zucchini pasta explosion, and peaches & frozen cream.

We hope you enjoy this month's newsletter! Remember that you can stop in at the store to grab a hard copy, and email jenny@greenstringfarm.com to get on the mailing list for next month.

June Newsletter

Well, the newsletter's up a little late, but at least it's up!

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In this issue: farm news, how to look at a plant, and recipes for Chris's fancy-shmancy rocket pesto, my yummy (wummy?) fusilli with white sauce, favas, and rocket, and easy-shmeasy tomato couscous.

May Newsletter

It may be a few days late, but hey, better late than never. The May newsletter is now online for all to see. Check out the web version or the PDF, or drop by the farm store to pick up a printed copy.

You can also join our mailing list if you'd like to have future newsletters emailed to you as soon as they're ready by sending a message to jenny@greenstringfarm.com.

In this issue, we answer mind-boggling questions such as: What's in the farm store? What's new at the farm? What the heck is compost tea? What do you do with these tiny artichokes? What about fava beans? And how do I make strawberry shortcake?

April Newsletter

The April newsletter is now available online and at the farm store. The first page is overflowing (literally) with farm news and an introduction to the Green String take on composting. We've also included two very quick and easy recipes: sautéed kale and quiche.

We also email the newsletter at the beginning of each month to our mailing list. If you'd like to get on the mailing list, send a message to jennycade@gmail.com.

April's newsletter and past issues

March 2009 Newsletter

The March newsletter is now available!

In this issue:

• In the Store
• Farm News
• Working with Weeds
• Recipe: Strange Slaw
• Recipe: Spicy Lemon-Glazed Napa Cabbage
• Recipe: Rosemary Cookies

Pick it up in the store or download the PDF. We also email a text version of the newsletter at the beginning of the month. If you'd like to be added to our mailing list, comment with your email address here.