Walnut Run Farm

Walnut Run Farm

certified organic CSA in Williamsport, PA

Archive for July 2012

CSA July 31

Dear CSA Member ,

This week we’ve been quite busy. We had to spend a little time making repairs after a storm  ripped through the farm last Friday. We’ve also been cultivating and seeding crops for fall and winter, and we even managed to find time to catch up with some old friends. But most of all we’ve been preparing for our daughters first birthday, this coming Saturday, August 4th. We’ll be at the farmers market that day, so if you’re in the area stop by and wish Charlie Mae a happy first birthday.

In this week’s share you will find:

  • Beets
  • Scallions
  • Carrots
  • Heirloom Tomatoes
  • Cherry tomatoes
  • Mustard greens mix
  • Cucumbers
  • Onions
  • Zucchini


Below I have included a very simple recipe for roasted beets.

  • Preheat your oven to 425.
  • Cut off the beet greens (these can be sautéed like chard or kale). Scrub the beets a little if necessary and put them in a baking dish with ¼ inch of water.
  • Cover the dish tightly and roast them in the oven for 30-45 minutes. You can tell they are done by piercing them with a knife and seeing if the insides are tender. The skins should slip away easily when cooked.


These are great as they are out of the oven or they can be dressed with a little bit of vinaigrette.


We are still offering bulk deals on Roma and heirloom tomatoes and basil, so please e-mail me and let me know if you’re interested.



Certified Organic

We are happy to announce that all of our produce is now officially  USDA Certified Organic! We signed off on the final round of paperwork last week.  This doesn’t reflect any changes in our farming methods, and our prices aren’t going to go up because of the certification. It simply means that  now we are legally permitted to call our operation “organic”.

We also still have loads of heirloom tomatoes available. So email/call us or stop by the farmers market if you’re interested in some tasty, certified organic tomatoes.

CSA July 23, 2011

Walnut Run Farm

 Dear CSA Member ,

On the farm this week,  we have lots of family and friends visiting and we are putting them to work!  Also, our paperwork has finally gone through and we are officially Certified Organic.  We have hundreds of pounds of heirloom tomatoes so please let us know if anyone would like a few hundred pounds more.  Not really kidding either.

In this week’s share you will find:

  • Salad Mix
  • Carrots
  • Onions
  • Cucumbers
  • Beans
  • Peppers- Serranos—these are little and hot, gorgeous flavor  and Carmens- Italian frying peppers, sweet, but sometimes have little kick to them
  • Heirloom Tomatoes- an assortment of Pineapple, Cherokee Purple, Brandywine and Cosmonaut
  • Cherry Tomatoes
  • Cilantro
  • Zucchini

A few ways that we use this produce:

Slow cooked peppers and onion

I love slowly carmelizing peppers and onions.  Heat a little oil in a pan.  Saute over higher heat until just browned, then reduce heat to low.  Add a little bit of water or cooking sherry and partially cover with a lid.  Cook for 20 min to an hour, stirring occasionally and adding liquid as needed.  The lower heat brings out the sweetness in both the onions and the pepper.


Unfortunately, we did not grow garlic this year because we were out West in the fall.  We will definitely have it next year.  We have included everything else you need for salsa.

 Chop up tomatoes—heirloom or cherries,  onion, pepper, and cilantro.  Add a little bit of Serrano to taste.  Add salt, and a little bit of lime or vinegar.  Mix together and eat with nachos or on pizza, salad, pasta, quesadillas…  You can also add cucumber, zucchini, carrot— the list goes on and on.

Tomato Soup

An amazing tomato soup made by one the chefs we worked with:

Lightly braise or steam a few fresh heirloom tomatoes just enough to core and skin then.

Saute’ garlic in olive oil for a few seconds, add  tomatoes, little cooking sherry.  Simmer for 20-30 minutes. Add basil or other herbs at end and salt to taste.

So simple and so amazing.


A lot of the farmers we know as start making huge batches of ratatouille at this point in the season.   We make it a lot using the onion, tomato and zucchini.  If we have eggplant and garlic, we add that too, but it is not immediately necessary.

Next week we are offering bulk Romas, Heirlooms, cherry tomatoes, basil, dill blossoms, cucumbers, zucchini, onions and more!  Also ground lamb. Please e-mail me  and let me know if you are interested.

Thank you!

CSA July 17, 2012

Dear CSA Member ,

In this week’s share you will find:

  • Cucumber
  • Heirloom Tomato
  • Cherry Tomato
  • Beans
  • Carrots
  • Onion
  • Parsley
  • Salad Mix
  • Lettuce Head

We have gallons of cherry tomatoes now.  They are mostly a Sun Gold variety and very sweet.  On the chance that you are tired of eating them straight out of the crate, I have included a few recipes to use them.

Cherry Tomato Salad.  Heirloom Tomatoes will work in this recipe too.


4 cups halved cherry tomatoes

1/4 cup olive oil

3 tablespoons cider vinegar

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt


In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt.

Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.


Or you could try this recipe for Roasted Cherry Tomatoes:


2 pounds cherry tomatoes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper


Heat the oven to 400 degrees F. Place the tomatoes on a sheet pan and drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 10 minutes.


You can also stuff them will all kinds of filling. Here is one example but they are many variations.   Think also:  cream cheese, bacon, dill, cilantro, parsley, pesto, chives, cucumber, onion……


Goat Cheese Filling:


1/4 pound fresh goat cheese

1/4 cup minced fresh basil leaves

1/2 teaspoon salt or to taste

1/2 teaspoon freshly ground pepper

In a bowl, combine the cheese, basil, salt, and pepper. Mix with a fork until well blended.  Slice and scoop out the insides of the cherry tomatoes.  Scoop in the filling of your choice.




Next week we are offering bulk basil, Roma tomatoes, cherry tomatoes, zucchini, and cucumbers.  Also, ground lamb.  Please e-mail me and let me know if you are interested in anything.

CSA July 10, 2012


Walnut Run Farm

Dear CSA Member ,

In Crawford, Colorado, where we used to live, there was a saying that you had better lock your car in August or when you came back there would be fifty pounds of zucchini. That saying is probably true in any small town in the country right now.   My favorite story about using zukes effectively though, is about a woman in Washington state successfully fighting off a bear with an overgrown squash from her garden.  As you have probably guessed by now, we are including a few more zucchini in your share this week. While maybe not quite as impressive as fighting off a bear, we do offer a recipe for Chocolate Zucchini Bread that is decadent and like chocolate cake.  While I was researching the recipe, I found a useful tip.  You can grate zucchini and freeze it to make this bread or other zucchini breads throughout the winter.

We are also including a flyer from fellow farmers Mike and Christie Badger.   We wanted to include other ways to find amazing local food.  They produce pastured raised chickens, turkeys and rabbit.  Their product is so good and if you have not had fresh local chicken before you will be blown away.  Chicken really does have flavor!    Having raised chickens in the past, James and I can tell, it is very difficult to create such a quality product. It is really, really, really  hard work and we are all so lucky to have Millside Farm creating exceptional food.   They are definitely rockstars in my world!

On the farm this week,  we are getting into the time of canning, freezing, drying, and pickling.  We have bulk amounts of basil, thyme, Roma tomatoes, dill blossoms,  and cherry tomotoes.  Soon will we also have cucumbers, bean, and onions.  Please let us know if you are ever interested in purchasing additional amounts to preserve.   We offer our CSA members wholesale prices and can send the extra produce along with your box.   Lamb, too!  Please e-mail us with any questions on prices or details.

In this week’s share you will find:

  • Lettuce Heads
  • Roma Tomatoes- dice and cook down with garlic, basil, olive oil into an simple tomato sauce
  • Heirloom Tomatoes- fresh, salsa, or with basil and mozzarella
  • Green Beans- saute quickly with olive oil, garlic, a little bit of soy sauce, sliced almonds, 5-7 min
  • Red Onions- grill or fresh in salad or salsa
  • Basil- pesto, dry for winter, tomato salad or sauce
  • Zucchini-grilled(we eat them this way with salad every other night) fritters, cake
  • Cucumbers- fresh for breakfast,  sliced with a little vinegar, salt, dill, or diced into salsa

I have included a recipe for Chocolate Zucchini Bread Chocolate Zucchini Bread.


1 & 1/2 Cups Shredded Zucchini

1 Cup All Purpose Flour

1/2 Cup high quality Unsweetened Cocoa Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Baking Powder

Dash of salt

1/2 Teaspoon Ground Cinnamon

1/2 Cup Canola Oil or butter

1/2 Cup Sugar

1/2 Cup packed Brown Sugar

2 Eggs

1 Teaspoon Vanilla Extract

3/4 Cup Dark Chocolate Chips


In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.

Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.

Next week we are offering bulk Romas, basil, thyme, cherry tomatoes, zucchini, and  lamb. Please e-mail me  and let me know if you are interested in anything.