Thursday, November 27, 2014


sunset over the brusselsprouts

I was picking peaches this past season when one of my friends, Rachel, called to ask what I knew about preparing pork. I told her I recently had a conversation with one of my farmers' market customers about the preparation tactics for a pork butt (my sorority sister Emily would most certainly be proud).

And then I went on to tell her about another customer when she stopped me and said, "You're so lucky. You get to know so many cool people."

So many cool people, indeed! 

I get to know you through emails, notes in the comments section on your Buying Club orders, conversations at the farmers' market and bare footed front step chatter on delivery day.

I love your stories. I love your should grow this or have you ever thought of that or "Do you read the New York Times Wednesday food articles? __________ is so trendy right now." 

You are inspiring, creative, and a pretty darn fun bunch of folks. 

Yes, I teach you by answering questions and through blog posts (at least I hope I do a little bit) but it is a beautiful two way street. Each of you is a teacher too.  I am a firm believer that every interaction no matter how small is meaningful and impactful.  I mean....with out you I wouldn't know what nutritional yeast is or what a kiwi berry is (and that I should totally get on board and grow them) and what sorrel tastes like. 

I have gotten so many fantastically thoughtful gifts: tomato sauce, peach jam, Kombucha, kiwi berries, beet berry jam, green tomato relish, soup, pizza dough, seeds, sorrel, a heavenly maple bacon donut, wine, a beautiful scarf and more. 

I am so touched that you think of me and think to share the incredible things you create with what I grow. 

It's an amazing feeling to be able to share your passion. It's even more amazing to be able to make a living doing what you are passionate about.  And it's the most amazing that you guys are willing to and get exciting to try some of the more "out of the box" things I like to grow (i.e. husk cherries and tigger melons).

I was telling a Saturday market regular about wanting to grow this and that. To that, the shopper said, "There's always a dreamer."

And that, I certainly am.
A dreamer....
Bright colors and of vegetables you can't find just anywhere.
A quality product and a meaningful relationship.
Diversifying and trying everything at least once.
Making food fun.
And since I am so fortunate to be surrounded by such inspiring, creative, and  fun people you dream with me. 

Rachel couldn't have been more right.  I am so lucky.

I am so very lucky to have the help and support of so many great people behind the scenes.  And I am so lucky to have such incredibly customers.  

Thank you.

Thank you for being part of this incredible season.

Happy Thanksgiving!      

Sunday, November 9, 2014

Pink Pumpkin Donation and Future Donations

Thank you to everyone who bought a pink pumpkin via the Buying Club or at the Farmers' Market.  As I said $5 of each pumpkin sold will go the Pink Pumpkin Patch Foundation.

One person gave me a $10 and told me to donate the the grand total to be donated and mailed tomorrow is $168.

I was talking to a friend who saw me carrying an armful of pink pumpkins into a gym. He mentioned some other MS, ALS, etc.  Then I said there's even a lot of non-medical causes like: NJ Farmers' Against Hunger.  Two more examples in the farming community are the American Farmland Trust and FarmAid.

It got me thinking and here's what I propose: each year I'll grow a "fun" pumpkin variety (I'll try to mix it up as much as possible) and a portion of the sales of that type of pumpkin will go toward a cause.

I'll take suggestions from you guys for groups or organizations....choose one and donate.  Sounds swell right?!

Let's not do good. Let's do great!

Saturday, November 1, 2014

Celeriac Potato Apple Hash

Celeriac is part of the Apiaceae family which means it shares  kinship with celery (obviously), carrots, parsley, and fennel just to name a few. It takes a very long time to grow. I seeded them in the greenhouse in trays in February, then we transplanted in the field in late april/may, and I finally started harvesting them the first week in October.  Pretty wild! 

Celeriac has such a unique's like a potato with a slight taste of celery. Man, does it make an A+ addition to soup. Truly great. 

Other options for enjoying Celeriac are raw in a salad (pairs well with apple), hashbrowns (50/50 celeriac and potatoes) or in a hash. 

Here's my hash recipe: 

Celeriac Potato and Apple Hash
1-2 Celeriac bulbs, outside removed and chopped
3 medium potatoes (I used Yukon can also use sweet potatoes for this too), peeled and chopped
1 small onion, chopped
1 large apple, peeled and chopped
2 strips of bacon, cooked until crispy
olive oil
salt and pepper

Boil water and add chopped celeriac. Simmer for 3 minutes and then add potatoes. Simmer for an addition 2 minutes. 

Remove from the heat, drain, and let cool. Meanwhile saute onions and in a separate pan cook the bacon.  After bacon is done cooking let it sit on a paper towel to absorb grease.  

After onions are translucent combine apple and potato/celeriac mix. Cook for a few more minutes and then add bacon. 

At the very end drizzle honey over top

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