SUMMER CSA // WEEK 9

PRODUCER SPOTLIGHT: Hirakata Farms // Rocky Ford, CO

Our family history in Rocky Ford spans five generations. It started in the early 1900s when Tatsunosuke Hirakata came to the United States from Japan. Upon arrival, he went to work for the railroad, which eventually brought him to Colorado where he settled in Rocky Ford. Soon after, he and his son Keiji began farming, building what’s now Hirakata Farms and raising various crops and growing our renowned Rocky Ford Cantaloupe.
Hirakata Farms is committed to bringing our customers safe and quality produce. Our families have been working the land around Rocky Ford Colorado’s Arkansas Valley for more than 100 years. We consider ourselves stewards of this land that we are so very fortunate to farm.
We’re dedicated to using our water and other natural resources wisely to ensure that future generations can benefit. Today, we farm 900 acres in the Arkansas Valley and ship our produce throughout Colorado and its surrounding regions.

WHAT'S IN THE BOX?

• Honeydew, CO, Hirakata Farms, Rocky Ford, CO    
• Peaches, COG, Sweet Cheeks, Palisade    
• Radish, Watermelon, COG, White Mountain Farm    
• Carrots, Weathervane Farm, Buena Vista    
• Corn, Sweet, Schwebach Farms, Moriarty, NM    
• Squash, Yellowfin, Rio Grande Farm Park, Alamosa    
• Zucchini, Dark Green, Rio Grande Farm Park, Alamosa    
• Chard, Rainbow, Weathervane Farm, Buena Vista     
• Mushrooms, Portabella Stuffers, Colorado Mushroom Farm, Alamosa

RECIPES

Crunchy Lime Carrot Salad

• 4 Carrots
• 1 Avocado
• 1 Lime
• 1 tbs grated Ginger
• 1/2 cup Soy Sauce
• 2 ears Corn
• 3/4 cup Cherry tomatoes
• 1/2 cup Pine nuts

 

1. Toast the pine nuts for about 2 minutes
2. Peel carrots with a vegetable peeler to get pretty ribbons
3. Mix soy sauce, grated ginger and the juice of one lime
4. Chop avocado into chucks,
5. Place all ingredients in a bowl and toss

Sausage + Chard Stuffed Portobellos 

• 1 pound of Sausage
• 2 Portobello
• Rainbow chard
• Garlic
• Onion
• S + P
• Parmesan 
• 1 Egg

 

1. Preheat oven to 325
2. Remove stalks from mushrooms and the stems from the chard and chop the chard
3. Remove sausage from casing and place in a bowl with the chopped chard, chopped onion, garlic, 1 cup of Parmesan cheese, egg and salt and pepper
4. Divide this mixture between portabellas and place on a baking sheet in the oven for about an hour
5. Top with Parmesan and serve
   
   
   

Grilled Honeydew and Black Bean Salad

• 1 honeydew
• 3 ears of corn
• 1 zucchini
• 1 squash
• 1/4 cup olive oil
• 1 can of black beans
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 3/4 cup tomatoes, diced
• 1/4 cup rice wine vinegar
• Juice and zest of one lemon
• 1/4 cup parsley, chopped
• 1/4 cup green onions, thinly sliced

 

1. Preheat grill and brush the corn, honeydew, zucchini and squash with oil and season with salt and pepper
2. Grill 3-4 minutes on each side
3. When cool, dice zucchini and honeydew and cut the kernels off of the corn
4. Mix with the rest of the veggies in a large bowl
5. Gently toss with the vinegar, lemon juice/zest and herbs

Green Curry Corn Chowder with watermelon radish

• Green Curry paste
• 1 can of coconut milk
• 16 oz vegetable stock
• 3 ears of corn – kernels off
• 1 – 2 watermelon radish – cut into bite size pieces
• Green onion
• Cilantro
• Sweet potatoes – diced
• Onion – diced
• Garlic - chopped
• 1 carrot – cut into disks
  
  

1. Sautee potatoes, onion and garlic for about 3 minutes
2. Add curry paste – cook for about 3 minutes
3. Add vegetable stock and let simmer for about 20-30 minutes
4. Add coconut milk, corn and watermelon radish
5. Add herbs and serve​