Farmer Stands, CSAs, Merchandise, Recipes and More!
Come visit WTF at our produce stand every Friday and Saturday morning on the corner of Hermosa and Val Vista from 7am-12pm!
photo credit Sue Norris
What is a CSA?
Community Supported Agriculture is a cooperative formed between local farms, the farmers and members of the community. The farms grow food for the community and the community supports the farm. This model allows the consumers to be involved by buying straight from the source and connecting the community with their food.
By making a financial commitment to a farm through purchasing of shares or produce boxes, the community has access to fresh, organic and naturally grown food. They also have the opportunity to become a member of something much larger... a lifestyle.
What is in a CSA box?
Each CSA box will have a variety of items depending on what produce is available and ready to harvest that week.
Example: mixed greens, kale, romanesco, wheat berries, turnips, onions, radishes, carrots, sweet potatoes, black beans, and tangelos.
DON'T BE AFRAID! We'll be happy to help you prepare anything you're not familiar with. See below for recipes.
If there's something specific that you'd like to see, please let us know and we will do what we can to customize your order. Wandering Traveler Farms is all about connecting the community to their food source. We use affiliate farms in the area, allowing us to create a balanced sampling of what your community has to offer. Everyone gets a piece of the action! While the specific produce will change each week, you can always count on it being freshly harvested, organic, and in season!
Please visit our WTF Membership page to sign up for your CSA box o' goodness now!
Community Supported Agriculture is a cooperative formed between local farms, the farmers and members of the community. The farms grow food for the community and the community supports the farm. This model allows the consumers to be involved by buying straight from the source and connecting the community with their food.
By making a financial commitment to a farm through purchasing of shares or produce boxes, the community has access to fresh, organic and naturally grown food. They also have the opportunity to become a member of something much larger... a lifestyle.
What is in a CSA box?
Each CSA box will have a variety of items depending on what produce is available and ready to harvest that week.
Example: mixed greens, kale, romanesco, wheat berries, turnips, onions, radishes, carrots, sweet potatoes, black beans, and tangelos.
DON'T BE AFRAID! We'll be happy to help you prepare anything you're not familiar with. See below for recipes.
If there's something specific that you'd like to see, please let us know and we will do what we can to customize your order. Wandering Traveler Farms is all about connecting the community to their food source. We use affiliate farms in the area, allowing us to create a balanced sampling of what your community has to offer. Everyone gets a piece of the action! While the specific produce will change each week, you can always count on it being freshly harvested, organic, and in season!
Please visit our WTF Membership page to sign up for your CSA box o' goodness now!
~Recipes from our resident Chef~
Speedy Sautéed Hakurei Turnips and Greens
If you tend to run screaming from turnips, then pretty little hakurei turnips just may turn you around. The first thing you notice when you stumble upon them at outdoor farmers markets - - that's about the only place you'll find them -- is that they are snow white and perfectly round.
Bite into one of them and you may be pleasantly surprised. Go ahead; you can eat them raw. They're milder than a radish, crisper than an apple. Or you can eat them sliced on salads, roasted with other root vegetables and cooked in stir-fries.
I prefer to cook them very lightly. If you want the turnips to soften, leave them in the pot while you cook the greens.
Ingredients:
2 bunches hakurei turnips with greens
1/2 tablespoon olive oil
1/2 tablespoon butter
1/4 cup white wine
salt and pepper to taste
1. Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard.
2. Cut the turnips into quarters or eighths, depending on size. In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. Remove turnips from the pan.
3. Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes.
4. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.
What is a turnip?
A turnip is a fleshy, white, bulbous root vegetable with a purple top that grows easily around the world and is eaten by man and beast alike.
Turnips are best consumed young and sweet, like most of us they become bitter and coarse with age. Keep them in a cool place until you're ready to boil, steam, mash, glaze, or purée them. Turnips can also be eaten raw.
European in origin, turnips are used frequently in Britain and France in stews and soups, including the traditional French pot-au-feu. Because they can absorb fat easily, they are often served with fatty meats such as duck.
Turnip greens are a soul food staple that may be boiled, sautéed, steamed or stir-fried.
Cookthink ©2006-2012 Cookthink LLC, wholly owned by Cookthink LLC cookthink.com
If you tend to run screaming from turnips, then pretty little hakurei turnips just may turn you around. The first thing you notice when you stumble upon them at outdoor farmers markets - - that's about the only place you'll find them -- is that they are snow white and perfectly round.
Bite into one of them and you may be pleasantly surprised. Go ahead; you can eat them raw. They're milder than a radish, crisper than an apple. Or you can eat them sliced on salads, roasted with other root vegetables and cooked in stir-fries.
I prefer to cook them very lightly. If you want the turnips to soften, leave them in the pot while you cook the greens.
Ingredients:
2 bunches hakurei turnips with greens
1/2 tablespoon olive oil
1/2 tablespoon butter
1/4 cup white wine
salt and pepper to taste
1. Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard.
2. Cut the turnips into quarters or eighths, depending on size. In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. Remove turnips from the pan.
3. Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes.
4. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.
What is a turnip?
A turnip is a fleshy, white, bulbous root vegetable with a purple top that grows easily around the world and is eaten by man and beast alike.
Turnips are best consumed young and sweet, like most of us they become bitter and coarse with age. Keep them in a cool place until you're ready to boil, steam, mash, glaze, or purée them. Turnips can also be eaten raw.
European in origin, turnips are used frequently in Britain and France in stews and soups, including the traditional French pot-au-feu. Because they can absorb fat easily, they are often served with fatty meats such as duck.
Turnip greens are a soul food staple that may be boiled, sautéed, steamed or stir-fried.
Cookthink ©2006-2012 Cookthink LLC, wholly owned by Cookthink LLC cookthink.com
Kale - Copyright Photo by Park
Roasted Kohlrabi
serves 4 (smallish servings since roasted vegetables shrink so much)
Ingredients:
1 1/2 pounds fresh kohlrabi, diced, ends trimmed
1 tablespoon olive oil
2 diced garlic cloves (garlic is optional, to your taste)
salt
good vinegar
1. Set oven to 450 degrees.
2. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.)
3. Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30-35 minutes, stirring every five minutes after about 20 minutes.
4. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).
cooking tip: save the top greens for steaming as they will burn in roasting!
serves 4 (smallish servings since roasted vegetables shrink so much)
Ingredients:
1 1/2 pounds fresh kohlrabi, diced, ends trimmed
1 tablespoon olive oil
2 diced garlic cloves (garlic is optional, to your taste)
salt
good vinegar
1. Set oven to 450 degrees.
2. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.)
3. Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30-35 minutes, stirring every five minutes after about 20 minutes.
4. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).
cooking tip: save the top greens for steaming as they will burn in roasting!
Copyright Photo by Park