Walnut Run Farm

Walnut Run Farm

certified organic CSA in Williamsport, PA

Archive for May 2013

Going to Market

Tomorrow will be our first appearance at the Williamsport Growers Market for the season. We harvested a lots and lots of beautiful arugula this morning, along with some salad mix, kale, chard, spring onions and even a few pounds of potatoes. All of that and more will be on sale at our stall. We will be set up down at the end of the parking lot next to the folks from Wild for Salmon.



CSA Newsletter May 28, 2013

Dear CSA members,

This week the weather has been crazy. Temperatures fluctuated from the 90s to the 30s.  We had high heat and no rain, then lots of rain and wind followed by patchy frost. It’s been a challenging week, but we still have plenty of food.

In the shares this week you will find:

•             Lettuce Heads

•             Spinach

•             Beet Greens

•             Radish

•             Spring Onions

•             Parsley

•             Dill

•             Kale


We are including head of Romaine lettuce and a head of Butterhead lettuce(also called Boston or Bibb lettuce).  Romaine is excellent for Caesar salad,  and Butterhead is my all-time favorite.  I love eating it with a light white vinegar dressing.

I am including a recipe for falafel.   I made it last week using the onions, parsley, dill and lettuce and it was so delicious.

The other things we have been doing with the food are:

Cheese and Mayonaise Sandwiches w/ Sliced Radish, Beet Greens and Green Onion

Miso Soup w/  Tofu, Kale and Green Onion

Freshly Made Pasta with Kale, Parsley, Green Onion, Sopresata and Cheese

Also, I have not gotten around to making this yet, but I think that the beet greens and spinach would make a pretty mean Spanakopita. (Also, add in the dill and onion if you like!) Possibly add in some kale to bulk up the other greens.



1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

1-2  spring onions, chopped

2 cloves of garlic, chopped (or garlic powder)

3 tablespoons of fresh parsley, chopped

1 teaspoon coriander

1 teaspoon cumin

1 tablespoon lime juice

2 tablespoons mayonnaise(optional)

1/2 cup bread crumbs(flour would work too)Salt


Oil for frying

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve with lettuce, bread or pita bread. Tahini if you have it.Also, more chopped green onions and thinly sliced radish. We made a quick sauce with lime, cumin, yogurt, and dill.  Mint or cilantro would also be excellent.

Beet Green Salad

Allow the salad to marinate in the dressing for a while, the leaves will soften up and become even more digestible.


1 bunch beet greens, sliced into 1/2-inch strips (about 6 cups)

1/4 cup thinly sliced basil(other herb)

1/4 cup thinly sliced parsley

2 tablespoons cold-pressed olive oil

1 tablespoon balsamic vinegar

1 to 2 cloves garlic, pressed or minced

1 teaspoon stone-ground mustard

1 tablespoon tamari

1 tablespoon maple syrup

1 medium tomato, chopped(optional)

1/2 cucumber, quartered and chopped(sub  onion?)

Handful Kalamata or other olives, sliced(optional)

Place the beet greens in a mixing bowl with the basil and parsley, and gently toss.

Whisk together the olive oil, balsamic vinegar, garlic, mustard, tamari, and maple syrup until well combined. Pour over the greens and gently toss until all of the greens are coated.

Serve topped with the tomato, cucumber and olives.

BEET GREEN CHOPPED SALAD (From  Sprouted Kitchen)(adapted without beets)

1 bunch of beet greens(also spinach and lettuce!)

olive oil for cooking

4 scallions, white and light green parts(use green onion)

1 cup cooked and cooled quinoa

1 small avocado, diced

1/4 cup toasted sunflower seeds

 Tahini Dressing

2 Tbsp. tahini

1 Tbsp. lemon juice

1 Tbsp. apple cider vinegar

1-2 tsp. maple syrup, depending on desired sweetness

3 Tbsp. water, or as needed

hefty pinch of salt and pepper

1 clove of garlic finely minced

1 Tbsp. extra virgin olive oil

1 Tbsp. finely chopped chives

To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside. Thinly slice the scallions. Add the  beet greens, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing. Sprinkle in the sunflower seeds, give it one more toss.

Looking to next week we plan to have lettuce, chard, thyme, arugula, radish,  and maybe, maybe potatoes.


CSA May 21

We had a pesky late frost to deal with last Monday night. Luckily all of our crops seem to have made it unharmed.  Since then we have been focusing on getting all of our warmer crops in the ground.   We have seeded or transplanted field tomatoes, peppers, sweet potatoes, sweet corn, popcorn, beans, cucumbers and zucchini.

We have also completed the paperwork/training for the WIC Farmers Market Nutrition Program and will be able to accept FMNP checks at the Williamsport Grower’s Market beginning in June.

In you share this week you will find:

  • Salad Mix
  • Chard and Kale
  • Radish
  • Oregano
  • Baby bok choi
  • Chives

We are including a few recipes for kale and chard.  They are different—kale is a brassica like cabbage or Brussels sprouts and chard is similar to a beet only it has been selectively bred to produce big colorful leaves. The flavor in chard and kale is slightly different. While chard is the richer and earthier of the two, for many recipes they can be used interchangeably. I like to use them in combination for the subtle contrast in colors and flavor.

We use both of them in stir fry a lot (especially this winter!) And we also chop them up, steam them quickly in a frying pan with a little bit of water and some tamari.  This is a simple, fast and satisfying way to cook them and it can be made with meat, or as a stand-alone dish.

A quick note on herbs:

You can trim the base of the stems and store them in glasses or jars on the counter in a little bit of water (like a bouquet).  This will keep them fresh and also keep them within sight so that you are more likely to use them as you cook.


Vegan Reuben Sandwich

1 bunch kale(haven’t tried chard yet, but bet it would be amazing)

1-2 cups sauerkraut

1-2 tbsp Annie’s Goddess Dressing

1 loaf rye bread

Cut up kale and steam lightly.    Put sandwiches together—little bit of dressing, little bit of sauerkraut, and some kale on each one.   Toast on griddle until each side is golden brown.  Enjoy!

Kale and White Bean Soup

From Whole Living


1 pound kale, stems (and veins, if desired) removed and leaves washed ( chard also works for this recipe)

2 tablespoons olive oil

1 onion, chopped

2 cans cannellini beans, (14.5 ounces each), drained and rinsed

4 cups water

2 cups chicken stock  or vegetable broth

Salt and pepper

4 thick slices country bread

Grated Parmesan cheese, (optional)


Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.

Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.

Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

Rigatoni with Swiss Chard

Martha Stewart Living, June 2006


Coarse salt and freshly ground pepper

1 pound rigatoni, or other tubular pasta

2 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

2 garlic cloves, thinly sliced

2 medium shallots, finely chopped(could sub spring onions)

1 1/2 pounds Swiss chard, (kale too!)leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces

2 tablespoons finely grated lemon zest (about 2 lemons)

1/2 cup dry white wine

1/2 teaspoon red pepper flakes

1/3 cup fresh ricotta cheese

1/3 cup (about 1 1/2 ounces) pine nuts, toasted

Freshly grated Parmesan cheese, for sprinkling


Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.

Heat butter and oil in a large Dutch oven over medium heat about 1 minute. Add garlic and shallots; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt, and the red pepper flakes; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.

Stir in pasta, ricotta, and pine nuts. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.

*** Both recipes could benefit from sage, oregano, or chives, tossed in towards the end.


Looking towards next week we expect to have:

Pea shoots

Baby Pac Choi

Butterhead Lettuce

Possibly green onions




And more!

WIC Farmers’ Market Nutrition Program

Starting the first of June we will be accepting WIC FMNP checks for our produce at the Williamsport Growers Market. Learn more about the program here. The checks are available for fresh produce at the farmers market only, so they can’t be applied to CSA shares, but if you participate in WIC, you probably know that already.


CSA Newsletter, May 14, 2013

May 14, 2013

Dear CSA member,

This week on the farm we are crossing our fingers and hoping to plant our field tomatoes and maybe our peppers and eggplant.  We are approaching the frost free date for our region but it looks like the cold weather is trying to give us one last good kick in the pants.

For our cherry tomatoes this year we are trying a few new varieties—Esterina, Sweetie and Torinjina. They are organic varieties we are testing out to replace Sun Gold and Supersweet 100s- great varieties but not available in organic seed.  We will compare them for taste, texture, ability to hold up in the field, and overall yield.

In your share this week you will find:

  • Radishes (2 different varieties)
  • Salad Mix
  • Arugula
  • Lovage
  • Chives
  • Anise Hyssop

The contents of this share will make incredible salads.  Each of the herbs are distinct and can be used to accent dressing to make each salad a little different.   Chives are excellent chopped up and added to omelets, baked potato, soup, tacos and of course, salad.  Anise hyssop has a sweeter flavor-it can used in much the same way as mint.  Toss in whole leaves.  It also makes a very nice tea.  Lovage has a very distinct flavor.  Use a few leaves to add a subtle new taste to a salad or try a lovage leaf salad with sliced radishes. Lovage can be quite delicate so we don’t wash it before packing, so make sure to give it a good soak before using it.   Radish is great sliced into salads or sandwiches. It can also be quick pickled, sautéed lightly, or eaten whole and raw with salt and butter. Our salad mix is ready for salad and sandwiches.  Arugula (recipe included) makes a great salad on its own.  I like to cut it into the salad mix for added flavor.  It is also great wilted into pasta with olive oil and parmesan or on pizza.  For pasta and pizza, simply add arugula as soon as you cut the heat or take it out of the oven. It will wilt perfectly.

Each week throughout the shares we will try to include heads of lettuce and/or salad mix to ensure that you have plenty of salads throughout the week.  Also, arugula, kale, and mustard greens.

Most of the salad we make is quick and not very well thought out.  I wash greens and dress them with two parts olive oil to one part vinegar.   Add salt and ground pepper.  Toss and allow them to sit for about 15 minutes.  We use balsamic vinegar, apple cider vinegar, white vinegar, and red wine vinegar, whatever we have on hand.  To spice it up, we sometimes add soy sauce, sesame oil, and lemon or lime juice.  Rice vinegar too.   You can dress the salad directly or add dressing ingredients to a jar and shake. If you really want to get fancy you can use a blender or Cuisinart to help you emulsify the oil.  Other great additions are fresh or dried herbs on hand, onion, shallots, scallions, garlic, chives,   and red pepper flakes.

A paring knife is all you really need to make a salad.  A cheese grater is helpful.   A mandolin will take you to new levels but is incredibly terrifying to me.   A vegetable peeler may be useful too, although to be honest, I rarely peel anything.


Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette  (Recipe courtesy Emeril Lagasse, 2004)

Ingredients:   1/4 cup balsamic vinegar      1 teaspoon Dijon mustard     1 tsp maple syrup(optional)

1/2 teaspoon salt   Freshly ground black pepper

1 clove garlic, peeled and smashed on a cutting board with the side of a knife, or more to taste

1/2 cup extra-virgin olive oil   

12 ounces fresh arugula, washed and dried(sub lettuce if not enough, or if adventurous, try the radish leaves!)  

2 ounces shaved Parmesan

Directions: In a small stainless steel or glass bowl, whisk together the vinegar, mustard, salt, pepper, and garlic until the salt is dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.

Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.


Arugula and Radish Salad  (from WholeLiving-Martha)

1 teaspoon Dijon mustard       2 tablespoons fresh lemon juice     Coarse salt and ground pepper

2 tablespoons olive oil   1 ¼  # arugula (sub lettuce if not enough), washed well and dried 

1 bunch radishes (8 ounces), sliced

Directions: In a large bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.

Creamy Lovage and Mustard Salad Dressing (By French Tart)

Ingredients:  3 tablespoons mayonnaise   3 tablespoons yogurt     1 teaspoon lemon juice 

   1 teaspoon Dijon mustard   2 tablespoons chopped lovage,  leaves        salt    pepper

Directions:    Whisk all the ingredients together until well blended and slightly thickened. Check seasoning and adjust to taste. Serve with mixed salad leaves .Also excellent if used with lightly cooked and cooled spring vegetable salads such as peas, baby carrots, new potatoes and young broad beans. Store any unused dressing in a bottle or jar in the fridge for up to 2 days.

Tender Greens With Champagne Vinaigrette  (Marcus Nilsson)


2 1/2 teaspoons Dijon mustard

1/4 cup Champagne vinegar or white wine vinegar

1 teaspoon honey

1 cup extra-virgin olive oil

1 large shallot, finely chopped

1 head Boston or Bibb lettuce (salad mix)

1/3 cup fresh dill sprigs

3/4 cup fresh whole flat-leaf parsley leaves (sub lovage for parsley here)

1 1/2 tablespoons fresh tarragon leaves, roughly chopped (optional)

1/4 cup fresh chives, cut into 1-inch pieces (optional)

1/4 cup fresh whole chervil leaves (optional) (or sub hyssop)


In a bowl, whisk together the mustard, vinegar, honey, and 1½ tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.

In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)

Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.


 Radish Top Soup

“This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It’s thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!” — LAURA NASON


2 tablespoons butter

1 large onion, diced

2 medium potatoes, sliced

4 cups raw radish greens

4 cups chicken broth or vegetable stock

1/3 cup heavy cream

5 radishes, sliced


Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.

Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Quick Pickled Radishes (from Whole Living)

Ingredients   2/3 cup red-wine vinegar    1/2 cup sugar     Coarse salt        15 radishes, thinly sliced

Directions:  In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

Looking to next week, we expect to have salad mix, kale, chard, pea shoots, radish, oregano, chives, arugula…