Terripin Farms CSA

Getting fresh, healthy veggies from my CSA has made a difference in my well-being, and brought new friends as well.  I am sharing a bit with Moriah and Kelsey, because they didn’t get their share ordered in time and because I love them . . .   All shares are sold for this year, but Jessica has started a waiting list for next year.

I picked up CSA veggies from Terripin Farms CSA yesterday and gave Jessica Whiston an article from the Post-Dispatch that mentioned them, and which she had not seen!

First pick-up . . . and long conversation in the parking lot. I have kale chips in the oven right now .. . the oven because I prepared too many for the toaster oven . . . yes, I’m eagerly anticipating the first kale chips of the season. and then “greens” and salad and collard tacos . . . (new recipe) and perhaps even some juicing, in solidarity with Bob Oxford.

Going to do major cooking/eating/freezing of greens this weekend.  Spring greens, just what the doctor ordered.   We won’t have squash or eggplant for a while, but patience is a virtue.OLYMPUS DIGITAL CAMERA

Sharing part of Jessica’s newsletter — too bad her photos won’t transfer . . .

What’s in the box

  1. Kale
  2. Kohlrabi
  3. Napa


  4. Lettuce

page1image7744 page1image7904 page1image8064 page1image8224

  1. Spring onions
  2. Lose leaf lettuce
  3. Collard greens
  4. Rainbow swiss chard

page1image11032 page1image11192 page1image11352 page1image11512 page1image11672 page1image11832 page1image11992 page1image12152 page1image12312



This week will be very GREEN ! The rains and cool weather are making very good greens. They are sweet , tasty and tender enough for salads. We have been very busy at the farm trying to catch up from the heavy rain but we are almost there! We have close to 10 acres planted already and have had a much less stressful start since we have a new guy working with us this year, for the first time we have three dedicated farmers and it has been a blessing. We are also in the process of finishing up our brand new 30 by 72foot hoop-house we hope to be able to learn how to grow year round!

We would like to finish this up by thanking everyone who has joined or re-joined our farm this year without you we would not be able to continue living our dream and growing sustainable, Clean safe produce for everyone’s family to enjoy.

Thank you from all of us, Terripin Farms

All about KOHLRABI>>>>

Kohlrabi gets its name from the German “kohl” for cabbage and the Latin “rapa” for turnip. It looks like a root, but it’s actually a tuber and cruciferous like cabbage, kale, cauliflower and broccoli.

The bulbs are about the size of an orange and come in pale green and purple varieties. Young green bulbs have a radish-cucumber flavor and young purple bulbs tend to have a spicier flavor. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups. Kohlrabi is available year-round with peak season in June and July.

If the leaves are still attached, cut them from the bulbs and refrigerate separately in plastic bags. Kohlrabi bulbs will keep up to a week or more and the leaves for several days.

To prepare, wash, cut off top and bottom and peel, removing any obvious fibers. Grate, cube or thinly slice and eat raw, boiled or steamed, or in soups or stews.

Roasted kohlrabi with parmesan cheese

4-6 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese

Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown

page2image18816 page2image18976 page2image19136

evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce

From the Ivy Manning collection Ingredients

1 large bunch kohlrabi with greens 1 tsp. toasted sesame oil ~Good-quality soy sauce, to taste ~Shichimi, to garnish (see note)


  1. Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.
  2. Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir- fry.


Shichimi is a Japanese condiment made from sesame seeds, nori seaweed, and red chile flakes. It is available at most Asian grocery stores, or you can substitute toasted sesame seeds and a sprinkle of sea salt.

Chinese Noodle Slaw

1 bundle Napa cabbage
1 bundle green onions white and green parts used 1 pkg Ramen chicken noodles, broken up
3/4 cup slivered almonds
1/2 cup sunflower seeds
2 Tbsp butter

1 cup vegetable oil 2/3 cup sugar
1/3 cup white vinegar 1 tsp pepper
1 tsp salt

Combine salad dressing ingredients in resealable container (such as a jar). Shake well to combine. Store in fridge until ready to serve.

In nonstick skillet, melt 2 Tbsp butter. Lightly brown almonds, and noodles. Cool completely and add seasoning packet.

Wash cabbage and drain. Peel off outside layers and shred. Chop green onions. Combine in large bowl. Add noodle mixture and toss.

Add dressing to salad mixture just before serving and toss well to coat. The salad won’t keep very well, so only add the dressing to the portion that is likely to be consumed immediately.


1 bundle of Swiss Chard (approx. 12 oz.), with leaves and stalks SEPARATED and chopped into small pieces
1/4 cup olive oil
4 to 6 clove garlic, minced

1 cup finely chopped onions
1 14-oz. can artichoke hearts, drained, rinsed and chopped into small pieces 4 oz. cream cheese, softened

page4image16704 page4image16864

1/2 cup sour cream
1/4 cup mayonnaise
1 and 1/2 cup of finely grated Pecorino-Romano Cheese 2 t. Worcestershire Sauce
salt and pepper to taste

Heat olive oil in a large pot. Add onion and chopped chard STALKS. Saute’, stirring frequently, until stalks are soft, about 5 to 8 minutes, at medium-high heat. Add garlic and cook, stirring frequently, for 1 to 2 minutes. Do not let garlic brown.

Stir in chard leaves and chopped artichoke hearts into the olive oil mixture in pot. Cover pan with lid and cook, stirring occasionally, until chard leaves are tender. (You may want to reduce heat from medium- high to medium at this point.) It takes the chard leaves about 3 to 6 minutes to get tender, depending on how “mature” the leaves were when you picked them. If the leaves are tender but lots of liquid remains in pan, remove the lid and cook off the liquid.

Stir in the cream cheese, sour cream, mayonnaise, cheese and Worcestershire Sauce and cook for 10 to 15 minutes, stirring occasionally, until dip is thick and hot. Add salt and pepper to taste. Serve hot with your favorite crackers, chips, etc.

Collard Green Tacos


1lb lean ground meat

taco seasoning

~1/2 small yellow onion, minced
~1/2 cup water
1 bunch of collard greens (1 leaf per taco)

page5image14584  page5image14912

Optional Toppings: pico di gallo, sliced avocado or crispy crumbled bacon

*If you’re not sensitive to dairy, shredded cheese would be another great topping.


1. Brown the ground meat with the minced onions in a skillet over medium to high heat until well done.

2. Add the taco seasoning and water. Bring to a boil and then turn heat down right away. Simmer for about 5 minutes, or until thickened.

3. Scoop taco meat onto a collard green leaf and top with your favorite taco toppings.

Sesame Noodles + Mustard Greens Ingredients:

  •   8 oz spaghetti or your favorite noodle
  •   1 teaspoon grapeseed oil
  •   8 oz mustard greens, cleaned and stemmed
  •   1 clove garlic, minced
  •   1/4 cup soy sauce
  •   2 tablespoons honey
  •   2 tablespoons rice wine vinegar
  •   2 teaspoons dark sesame oil
  •   1/2 teaspoon garlic chili paste
  •   2 tablespoons grapeseed oil
  •   1 scallion, chopped
  •   1 teaspoon sesame seeds (black if you can find them)


    To make the dressing, combine soy sauce, honey, rice wine vinegar, sesame oil, garlic chili paste and 2 tablespoons grapeseed oil in a small bowl. Mix to combine; set aside. Fill a large stock pot with water and bring to a boil; cook spaghetti according to manufacturers directions. Meanwhile, heat 1 teaspoon grapeseed oil in a large saute pan over medium heat. Add mustard greens and saute for 7-8 minutes until they begin to soften. Add minced garlic and cook for 2 minutes more. Remove from heat. When pasta is cooked, remove from water and add drained noodles to mustard greens. Add the soy sauce mixture and toss to coat all the noodles and greens. If desired, sprinkle with chopped scallion and sesame seeds. This is great served warm or chilled.


Juice of the week:

Spring Green Juice

3 large pieces of kale
3 large pieces of swiss chard
1 cucumber (or 1/2 a large english cucumber) 1 green apple
1/2 lemon (peeled)
1/2 lime (peeled)
1/2″ piece of ginger

Smoothie of the week

Creamy Cherry Strawberry Kale Smoothie

Recipe type: smoothie Author: Paul Ahern Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1


  •   1⁄2 cup frozen cherries
  •   1⁄2 cup frozen strawberries
  •   1⁄2 cup apple juice
  •   1 very small shake of cinnamon
  •   3 leafs of kale
  •   1 large tbsp greek yogurt


  1. put all ingredients into blender
  2. blend
  3. drink
  4. enjoy!

Mom’s Pumpkin Pie

No one’s pumpkin pie can ever compare to Mom’s — what we grow up with is the “right” way.  I typed up Mom’s recipe, as insurance against loss of the scrap of paper, then decided that sharing it is the best insurance.  

I’ll add a little story . . . (surprised?)  When my niece Joy was little, I flew home for Christmas. It was the ’70’s, when airlines still fed passengers.  I was too full for dessert, so I put mine, which was well-wrapped, in my purse for later.  When my sister and I walked in Mom’s kitchen, Joy was saying to my mother, “I want some brown pie.”  Mom explained that she had developed a taste for pumpkin pie (my favorite), “but that was Thanksgiving.  We don’t have any more,” which was when I reached in my purse and produced my slice of pumpkin pie.  Joy was convinced that I had a magic purse . . . perhaps the real magic was in willingly giving away my favorite dessert. 

Merry Christmas, and may all your wishes come true!Image


Pumpkin Pie (Mom’s)

1 1/2 cups pumpkin  

1 cup brown sugar, packed

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ginger

1/8 tsp. allspice

2 TBLSP molasses

3 eggs, beaten

1 cup evap. milk

(whole can & 5 eggs to fill 2 pie crusts)

Combine all but eggs and milk, mix — add e&M  (or blend it all at once in blender)

Pour into unbaked pie shells (don’t prick shells) 

Bake 425 degrees for 40-45 minutes or until knife inserted comes out clean . . .