100% Community Supported Agriculture!

I am excited to announce that for 2017, Hand Picked Farm is going to realize my original goal of being a 100% CSA driven farm.  This decision matches my vision for the farm and is more in line with the life I have built around being a father, husband, and farmer.

Our land is small, but becomes more productive with each season. Constant additions of rich mushroom compost, broadforking the 1+ mile of beds that we have, keeping as much soil covered in plants as possible, and amending the soil with minerals as needed has been, so far, a successful regimen.

Not to say this isn’t a lot of work, but it get’s easier every year.  Fences are already put up. Permanent beds are already shaped.  Instead of spreading 4″ of compost, I can get away with 1-2″.  The broadfork moves much easier in ground that is has already seen. My hands become faster and systems become more efficient.

The eternal optimist in me is still running things, and 2017 is looking to be another great season!

 

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In the popcorn, summer heat.

 

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Posted on: October 10, 2016

Gearing up for 2016

  
The view from our workshop. 

Hand Picked Farm is growing! For the 2016 season we are enrolling 70 shares in our CSA. This is a big jump, as we had 35 this year. 

I had initially applied for a loan for a few key pieces of equipment to help our expansion. That loan was unfortunately denied, but the farm grows on! 

If you ever were on the fence about joining, now is the perfect time. With the loan out of the picture, it is important to have a lot of our capital early to ensure we can procure all the needed supplies and have time to build more infrastructure for next season and beyond. 

Posted on: December 11, 2015

Swiss Chard with Beans and Pancetta

Swiss Chard with Beans and Pancetta
Swiss Chard with Beans and Pancetta
Ingredients
Servings:
Instructions
  1. Add the olive oil to a large saute pan over medium heat. When the pan is hot, add the pancetta and cook until crispy. Add the garlic and cook for about one minute, stirring to prevent burning. Add the Swiss chard and chopped parsley. Season with salt and pepper. Cook the Swiss chard until i begins to wilt, stirring frequently. Add the beans and the corn. Stir to combine. Add the broth, if desired. Season with salt and pepper to taste and serve immediately.
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Posted on: June 9, 2015

Crispy Radishes

Crispy Radishes
Servings
4 people
Cook Time
35 minutes
Servings
4 people
Cook Time
35 minutes
Crispy Radishes
Servings
4 people
Cook Time
35 minutes
Servings
4 people
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400. Juice the lemon and combine with the oil, crushed red pepper, garlic, parsley and radishes. Season with salt and pepper. Toss to combine thoroughly.
  2. Spread on a tray and bake 25 minutes. Once radishes are tender, turn the oven to high broil and let cook for 5 minutes until crispy
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Swiss Chard and Potato Soup

Swiss Chard and Potato Soup
Servings Prep Time
4-6 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
50 minutes
Swiss Chard and Potato Soup
Servings Prep Time
4-6 people 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Trim the stems from the greens. Cut the leaves down and place them in a soup pot with 3 cups of water and a teaspoon of salt. Wash and peel the potatoes. Cut into small pieces and add to the pot. Cover and simmer for about 30 minutes.
  2. In a separate pan, add the olive oil and cook the onions on low heat until they are caramelized, about 10 o 15 minutes. Add he garlic and cook for a minute or two until the garlic begins to simmer. Add the onion and garlic mixture to the soup. Let simmer for another 10 miuntes
  3. Add the broth to the soup. Using an immersion blender, or a regular blender or food processor puree the soup until it is smooth. Try not to over mix the soup. Finish off the soup with lemon juice, cayenne pepper and salt and pepper to taste.
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Kale with Pesto Polenta

Kale with Pesto Polenta
Servings
2 people
Cook Time
30 minutes
Servings
2 people
Cook Time
30 minutes
Kale with Pesto Polenta
Servings
2 people
Cook Time
30 minutes
Servings
2 people
Cook Time
30 minutes
Ingredients
Pesto
Servings: people
Instructions
Pesto
  1. Combine fresh basil and nuts in a food processor. Process until they are mostly chopped. With processor on low speed, slowly drizzle in olive oil, scraping he sides down with a spatula. Add salt to taste.
Kale and Polenta
  1. Stir together the corn meal, water and milk in a pan and bring to a simmer. Continue simmering gently, stirring frequently for 20-30 minutes, or until the polenta is at the texture you prefer. Add the Parmesan and butter and stir until all is melted and combined. Add salt to taste. Stir the pesto into the polenta.
  2. Add the oil to a pan and heat over a medium flame. Add the kale and toss. Cover for about two minutes and toss again. Repeat until all of the kale is wilted. Remove from pan.
  3. Remove the kale from pan and use the remaining oil to fry the eggs o desired doneness. To serve, layer the polenta, kale and eggs on a plate and season liberally with salt and pepper.
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Grilled Pineapple with Mint and Honey Glaze

Grilled Pineapple with Mint and Honey Glaze
Servings Prep Time
1-2 people 5 minutes
Cook Time
5 minutes
Servings Prep Time
1-2 people 5 minutes
Cook Time
5 minutes
Grilled Pineapple with Mint and Honey Glaze
Servings Prep Time
1-2 people 5 minutes
Cook Time
5 minutes
Servings Prep Time
1-2 people 5 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Instructions
  1. Combine water, honey and mint. Heat coconut oil on on grill or saute pan on medium-high heat. Add the pineapple and cook until soft, about 3 minutes on each side. Remove from heat and add the honey mint glaze.
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Pickled Swiss Chard Stems

Pickled Swiss Chard Stems
Pickled Swiss Chard Stems
Ingredients
Servings:
Instructions
  1. Put all of the ingredients in a small pot and bring to a boil. Once the mixture reaches a boil, reduce heat and simmer for about 20 minutes, until the stems have softened. Remove the cloves from the liquid. Store the pickled stems in the liquid in a glass container in the fridge for up to 1 month.
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Braised Bok Choy

Braised Bok Choy
Servings
6 people
Cook Time
15 minutes
Servings
6 people
Cook Time
15 minutes
Braised Bok Choy
Servings
6 people
Cook Time
15 minutes
Servings
6 people
Cook Time
15 minutes
Ingredients
Sauce
Servings: people
Instructions
  1. Heat the oil in a pan over medium-high heat. Once the pan gets hot, add the bok choy, cut sides down. Cook for about 4 minutes, until the sides ave browned. Remove, and repeat until all of the boy choy is browned.
  2. Mix all of the remaining ingredients, except for the corn starch together. Return all of the bok choy to the pan with the sauce and simmer for 10 minutes, until the bok choy is tender. Mix the corn starch with 2 teaspoons of cold water. Remove the bok choy from the sauce, and add in the corn starch mixture. Bring to a boil and cook for about 2 minutes until the sauce has thickened. Pour over bok choy and serve.
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Stewed Collards

Stewed Collards
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Stewed Collards
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Remove the stems from the collards. Roll the collards and cut into ribbons about 1/2 inch thick Add all ingredients to a large pot and heat to a boil. Once the liquid begins to boil, reduce the heat and simmer for about 40 minutes or until the greens are tender. While the liquid is simmering, taste occasionally and season with salt and pepper.
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