Lone Duck Farm CSA Shares Now Available!

Some people know all about CSAs (and might even school us!) and others are left scratching their heads about what this acronym could possibly mean. So just in case youre wondering, CSA stands for Community Supported Agriculture (a buying agreement between the farmer and his or her community). CSAs provide pre-paid "shares" of the farms produce to individuals/families, who then pick up their box of produce on a set day (usually once a week). This allows the share holder to get to know his or her farmer, to have a stake in the growing process, and to have access to the freshest food available; it also allows the farmer to know how much and which types of food to grow, guaranteeing him or her a market for their hard work. Financially, shareholders/members pay less than they would if they bought each item individually, though there is some risk involved- CSA farmers may sometimes need to substitute one item for another, depending on growing conditions. And did we mention that when you pre-pay for your veggies (and can plan for a set amount of produce to enter your house each week), you might just find it easier to actually eat the recommended amount of vegetable servings? :)


Lone Duck Farm is about to embark on the whole CSA adventure, and wed love it if you came along! Were starting out with two share options- a full share and a half share, available weekly. Share holders can sign up for a three month season, and our first season will be starting in October and ending in December (14 weeks of delicious, fresh greens!). After that, shareholders can decide whether to commit for another three months, let their share expire, or to extend their share for even longer than just the next season! So what can you expect from each option?

Full Shares ($30/week = $420/season) include:
3 heads of living lettuce
1 bunch of kale OR swiss chard
1 bunch of watercress OR purslane
1 bunch of arugula OR endive
1 bunch spinach OR mizuna (a delicious, mild alternative)
1 head of pak choi OR celery
2 bunches of fresh herbs (basil, oregano, mint, chives, parsley, or cilantro)
1 seasonal item (see list below)

Half Shares ($18/week = $252/season) include:
2 heads of living lettuce
1 bunch of kale OR swiss chard
1 bunch of watercress OR arugula OR purslane
1 head of pak choi OR celery
1 bunch of fresh herbs (basil, oregano, mint, chives, parsley, or cilantro)
1 seasonal item every other week

Seasonal items may include: rhubarb, peas, mulberries, radishes, cucumbers, tomatoes, carrots, kohlrabi, garlic, leeks, beets, onions, potatoes, or Brussels sprouts.


**As an added benefit, were also offering a discount on tilapia to our CSA members- about 15% per fish! And members get first notice of any other products that may become available as we expand our offerings.


At this time, were offering CSA shares on-farm, meaning that youd need to stop by the farm between 3 and 6 p.m. on Tuesdays to pick up your share for the week. If we happen to have multiple shares headed to the same area of town, we can discuss setting up a delivery option.

So does this sound interesting to you? Wed love to answer any questions you have or send you a sign up sheet! Drop us a line or give us a call- were excited to hear from you!

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Lone Duck Updates

Well, lets share the big news first: Little Duck has hatched! All is well and were thrilled- its amazing how quickly you can fall in love with someone so little! Of course, the practical part of this update is to share that our on-farm hours will remain the same (1-6 p.m. on Tuesdays, and other times are available- just ask!).

In other news, you may have seen this article about different kinds of fish that pose a risk to your (or the environments) health. If you havent, Id encourage you to click on the link- its a good starting point. There are a lot of other articles out there if youre interested in learning more about your piscatorial choices, but the number one thing to keep in mind is that neither farmed or wild-caught fish are inherently better. It all depends on which kind of fish and how theyre caught and managed.

While we may not be able to provide for all your fishy desires, Lone Duck Farm tilapia is sustainably raised, farmed without antibiotics and with strict safety measures. Fresh tilapia is a firm and flaky white fish (its much firmer when fresh than the frozen packages youll find in the grocery stores) and we are more than happy to discuss the details of why you can feel good about this choice!

Contact us today to talk about getting some delicious tilapia for dinner!

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Spring A Time For New Beginnings

When snowy slush turns to warm(ish) rains, bright flowers pop up (love me some primroses!), and the birds start building their nests, we all tend to get a little excited about new ideas and whats to come. Its no different at the farm, and so were embarking on a new (online) project.

Welcome to the first weekly installment of the Lone Duck Farm Recipe Book!

 

Every week, well be posting a new recipe that uses one of the ingredients we grow (youre welcome, CSA members!). We welcome submissions from the community, and if the warmer air gets to our heads, we might even post TWO recipes in the same week! You can find a compilation of these recipes in the new tab at the top of the page.

 

So without further ado, heres our first delicious treat:

 

Potato Leek Hash with Swiss Chard and Eggs

Source

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups sliced leek (about 2 large)
• 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
• 2 garlic cloves, minced
• 1 1/4 teaspoons Spanish smoked paprika, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon coarsely ground black pepper, divided
• 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
• 4 large eggs
• 1/4 cup (1 ounce) shredded Gruyère or Parmesan cheese

Preparation

1. 1. Heat a large skillet over medium heat. Add oil to pan. Add potatoes; cook 15 minutes or until potatoes are tender, stirring occasionally.Add leek and garlic; cook 8 minutes, stirring frequently.  Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

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Breaking out the kale!

Just in time for Memorial Day weekend and all the grilling that entails:

 

Garlicky Grilled Kale Salad

with Grilled Bread

 

Source

 

 

Serves 4 to 6

For the salad:
2 bunches (about 1 pound) kale, washed and dried
3 tablespoons grapeseed or other high-heat oil, divided
1/4 teaspoon salt, plus more for bread
2 thick slices sourdough bread (about 3/4-inch thick)
1 small garlic clove
2 tablespoon shaved Parmesan (optional, see Recipe Notes)

For the dressing:
1 large garlic clove
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
Cut out and discard the stem and central rib from each kale leaf. In a large bowl, toss the kale leaves with 2 tablespoons grapeseed oil and 1/4 teaspoon salt, until leaves are evenly coated with oil. Rub both sides of the bread with the remaining tablespoon grapeseed oil and sprinkle with a little salt. Rub the small garlic clove over both sides of the bread.
Preheat the grill or grill pan to high heat. Working in batches, grill the kale leaves until brown and crispy on both sides, about 30 seconds to 1 minute per side. Grill the bread until crisp and lightly charred on both sides, 1 to 2 minutes per side. Roughly chop the kale leaves into bite-size pieces and place in a large bowl. Cut the bread into large cubes and set aside.
To make the dressing, grate the large garlic clove with a microplane (or use a garlic press) and combine with the lemon juice and 1/4 teaspoon salt in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the chopped kale and toss to coat. Add the bread cubes and toss. Transfer to a serving platter or bowl and garnish with the cheese, if desired. ?

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