Every growing season is different with its own set of challenges, the weather being one of the biggest. There’s no telling which crops will flourish and which will struggle most each year, so we plant a wide variety of vegetables and some fruits in an effort to keep CSA shares as varied as possible. Visit our CSA page to see a rough approximation of when different crops may be available.

Joining a CSA often means getting “odd” veggies in your share. Here is some basic info about some of our crops, and if you join the Lost Barn Farm CSA, you’ll gain access to our extensive collection of recipes. We are constantly adding new recipes. If you have a recipe you'd like to share, email us!

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Artichokes

The heart and inner leaves of artichokes are wonderfully tender once you peel away the dark outer leaves. Even the smallest artichokes have an armor of tough outer leaves to protect the nutty, sweet treasure inside. Include the stems if you like; you’ll need to peel them before slicing. The stems can be sweet, like the hearts, but they’re also sometimes bitter. Be sure to use a non-reactive knife to keep the cut surfaces from turning dark.

Artichokes will discolor if prepared ahead of time, unless you cover them with lemon water.  To make lemon water, add the juice of 1 lemon to 2 to 3 cups water in a medium-size bowl.  You can also add a few cut wedges of the squeezed lemon to the water if you like.

Trim off the tops and stem ends of the artichokes.  Peel away the outer leaves, down to the tender light green inner leaves.  Cut the artichokes into quarters and trim away the choke.  Cut the quarters into 3 or 4 slices (or as directed in the recipe) and immediately place in the lemon water.  They’ll even keep overnight in the refrigerator this way, just be sure to cover the bowl.  When you’re ready to use the artichokes, drain them, then proceed with the recipe. (taken from Fields of Greens by Annie Somerville)

Broccoli Rabe (or Raab)

Broccoli rabe is a mix of long thin broccoli-like stalks, leafy greens, and small florets. While in the same family as broccoli, it’s actually more closely related to turnips.

The nice mix of textures can be chopped all together and cooked at the same time.

Regardless of the cooking method, rabe needs accompaniment for balance and eating enjoyment. Vinegar, oil, garlic, sausage, sweet red peppers, anchovies, and capers all work well, as does a mix of rabe with beans, pasta, or potatoes.

Claytonia

Claytonia is a plant native to the western mountain and coastal regions from southernmost Alaska and central British Columbia all the way south to Central America, but most common in California in the Sacramento and northern San Joaquin Valleys. It's common name is "Miner's Lettuce", so named because California Gold Rush miners ate it to prevent scurvy. 

A very succulent green, it is most often used as a salad green, but having a similar chemical content to spinach, it can also be cooked.  It has a very mild flavor, similar to chickweed, and a nice crunch.

Cornmeal

We enjoy cornbread here on the farm (and the occasional pan of polenta), so for close to 15 years we have been growing numerous varieties of flint corn (and the occasional dent corn) that we then mill into cornmeal. The flavor and texture of fresh ground cornmeal are incomparable.

We grow Roy’s Calais Abenaki corn and Painted Mountain every year. We have also grown, and periodically still grow Bloody Butcher, Hopi Blue, Dakota Ivory, Black Aztec and Floriani flint corns.

Escarole

Escarole, also known as Broad-Leaf or Batavian Endive, is a member of the sunflower family broadly, and the chicories more specifically.  Like it’s cousin radicchio, it is a mildly bitter green whose inner leaves can be eaten raw, and whose outer leaves can be shredded and dressed or cooked to neutralize the bitterness.  

Fava Beans

Fava beans are one of the oldest domesticated food legumes. References to favas occur in both the Talmud and the Mishna, indicating they have been part of the Middle Eastern diet since at least since the 4th century.

The term "fava bean" (from the Italian fava, meaning "broad bean") is used in some English-speaking countries such as the US, but "broad bean" is the most common name in the UK and Australia and New Zealand.

Beans are a great source of fiber, protein, iron, B vitamins, potassium, magnesium and many other beneficial nutrients. Favas have a mild, creamy flavor that compliments many spring dishes. Fresh favas are a bit time consuming, as they need to be shelled, cooked, then peeled.  Well worth the effort though.

The beans can be fried, causing the skin to split open, and then salted and/or spiced to produce a savory, crunchy snack. These are popular in China, Malaysia, Colombia, Peru (habas saladas), Guatemala (habas), Mexico (habas con chile), Gilan (North of Iran) and Thailand (where their name means "open-mouth nut").

In some Arab countries, the fava bean is used for a breakfast dish called ful mudammas.

Fava beans are common in Latin American cuisines, as well. In central Mexico, mashed fava beans are a common filling for many corn flour-based antojito snacks such as tlacoyos. In Colombia, they are most often used whole in vegetable soups. Dried and salted fava beans are a popular snack in many Latin countries.

Broad beans are widely cultivated in the Kech and Panjgur districts of Balochistan Province in Pakistan, and in the eastern province of Iran. They are called bakalaink in the Balochi language, and baghalee in Persian

Okra

Okra is in the Mallow family along with cotton, cocoa and hibiscus.  The exact origin is disputed by botanists, but it’s from the western hemisphere, and many agree it grew wild in Asia and was later domesticated in East Africa.  From there it became popular across the globe.  Today India is the largest grower and consumer of okra.   

Known for its mucilaginous qualities, it can be tempered by a short cooking time as well as being paired with acidic ingredients like tomatoes.  Water is really the key to its texture.  Its slick texture is formed by polysaccharides that dissolve in water to make a slippery gel.  Thus, slowly stewing it exploits its gooey properties.  Conversely, dry or quick cooking methods like oven roasting or pan frying for 10 minutes or less, bypasses the slipperiness.

High in dietary fiber, vitamin K, and vitamin C with moderate levels of thiamin, folate and magnesium.  

Rhubarb

Rhubarb is a member of the Knotweed Family, and originates in China, Russia and Mongolia.  Historically (before sugar was plentiful and cheap as it is now) rhubarb was used medicinally for its diuretic and anti-inflammatory properties, and in savory dishes.  

These days “pie plant” as rhubarb is otherwise known, is most often used in desserts.  While very crisp when raw, when cooked it loses all shape, making it an excellent choice for preserves, relishes, chutneys, sauces and pies.  While red rhubarb stalks are the most popular, there are green varieties as well, whose taste is indistinguishable, but whose color when cooked can be less pleasing.  

Rhubarb is very high in oxalic acid (especially the leaves which SHOULD NOT be eaten), is low in calories, high in calcium (almost a third of daily recommended intake), potassium, fiber, folate, and iron, among others.

Sorrel

Sorrel-- from the Old High German sur, or “sour”-- is related to rhubarb and contains the same oxalic acid compounds that give rhubarb its tanginess.  It is zesty enough to stand in for lemon in a variety of recipes, and makes it a great foil for rich foods, which is how the ancient Egyptians and Romans used it.  Sorrel’s acidity also means it’s not suited for cooking in aluminum or iron cookware because it will interact with the metals.

Sorrel shines alongside eggs, greens and milder herbs, and sorrel puree will enliven bland root vegetables and tame strong-flavored fish.  Try shredded sorrel raw in salads-it can even replace the dressing.  Raw leaves are nice in sandwiches, used as a garnish, or layered between fillets of fish or chicken before baking.  When cooked, sorrel has a variety of uses, from classic soup to sauces for fish and poultry.

It’s a good source of fiber, iron and several vitamins.

Tarragon

This herb was first grown in Siberia, but is used all over the world.  Today it's most commonly available in 3 varieties: French, Mexican and Russian.  The French cultivar is the most commonly known, with the strongest flavor, but it's also the most difficult to grow.  The Russian cultivar is very easy to grow, but has a much milder flavor, so isn’t used culinarily very often.  The Mexican cultivar is apparently the “Mama Bear” of Tarragon in that it is mid-way in flavor and ease of growing.  Also referred to as Spanish Tarragon, Texas Tarragon or Mexican Mint Marigold, it can be used fresh or dried. (This is the one that we grow.)

Tarragon has a strong anise flavor that pairs well with fish, lamb, chicken and eggs as well as potatoes and tomatoes.  It is an essential ingredient in the French Bernaise sauce.  It also pairs well with acidic flavors like lemon and vinegar, so can be used in dressings and marinades.

Try it with tomato and mozzarella; think modified caprese salad with tarragon instead of basil.

Make a potato salad: boiled and cubed potatoes coated in a mixture of dijon mustard, white wine vinegar, chopped tarragon and minced garlic.  Seasoned with salt and pepper and topped with more fresh tarragon.