A few days later, he found rows of tomato transplants—seven inches tall, healthy, hopeful—missing.

Not eaten. Just gone. Pulled clean from the trays like someone (or something) was planning a garden of their own.

It’s moments like these that remind us: spring has its own agenda.

But alongside the challenges come the first rewards—crisp asparagus stalks and tart, ruby-red rhubarb.

These early spring veggies, asparagus and rhubarb, arrive just when our bodies need them most: after a long season of soups, stews, and stored roots, they bring freshness back to the plate.

And if you’ve ever wrinkled your nose at either one, this post is for you.

Because just because you didn’t like a vegetable once doesn’t mean you can’t love it now.

Sometimes all it takes is a better recipe—and a little respect for what that vegetable has to offer.

Spring vegetables are delicious—but they’re also deeply functional.

Your creativity in the kitchen means more than just pretty plates – it means getting more vegetables into your diet, increasing nutrient variety, and rebuilding energy stores that winter quietly depleted.

If you’re on a quest to improve your health and eat more nutrient-dense food, the best place to start is right here: with simple meals, seasonal inspiration, and a willingness to try something new.

In this post, you’ll learn:

• How to avoid mushy, stringy asparagus forever

• How to use rhubarb without loading up on sugar

• Why local, organic versions of both make all the difference

• And a spring pasta recipe that brings them together beautifully

Let’s start with asparagus.

I know—maybe it was boiled to death on your childhood plate.

But done right, it’s a fresh, crisp, and nourishing powerhouse that even picky eaters can learn to love.

Here’s how to prep and cook it the right way…

You don’t like Asparagus? Let’s Fix That.

The top two reasons people say they don’t like asparagus? Mushy. And woody.

Totally valid. But totally avoidable.

I can help you like asparagus and maybe learn to love it.

First: Skip the Woody Bits

First of all you want to make sure you NEVER cook woody asparagus. It’s just a BAD experience that some folks never get over.

• • Those pale, fibrous ends near the base? That’s the part that held the plant upright—not the part you want to eat.
  • Simply break each stalk where it snaps off easily at the stem end. (I show this in this video at the 5:50 mark if you want to see it in action.)
  • I think it is super important to give your eaters a good eating experience when convincing them to give asparagus a chance. 

Second: Don’t Overcook It

This is where asparagus wins or loses hearts.

Here are my favorite methods:

• • Roasted asparagus – toss those trimmed spears with some olive oil, salt, and pepper, then pop them in the oven until they’re tender but still crisp, letting their natural sweetness shine. Roast at 450°F until tender but still crisp—caramelized tips are a bonus.
  • Grilled asparagus – gives them that lovely smoky flavor while keeping them nice and firm; a little olive oil before grilling does wonders for their taste.
  • Blanched asparagus – if you’re in a hurry, blanching is the way to go – just a quick dip in boiling water until they’re bright green, then straight into an ice bath to stop the cooking, preserving their crunch. Be sure to salt and pepper to taste and and drizzle with olive oil or your healthy fast of choice to aid digestion. Grass fed butter is my choice.
  • Stir-fried: My personal favorite—quick and hot with sesame oil and garlic. Crisp, flavorful, and fast.

Even I Don’t Get It Right Every Time

I overcooked my roasted asparagus the other night.

Farmer Reuben noticed.
“What did you do differently to the asparagus this time?” he asked gently.

He’s used to me stir-frying it, which keeps it firmer. This time, I aimed for those blackened tips in the oven—but I left them in too long and then broiled them for just a bit too much.

Lesson learned: high heat, short time. And maybe don’t get distracted by kids at the same time.

Why Asparagus Belongs in Your Spring Seasonal Eating Plan

Asparagus isn’t just tasty when cooked right—it’s also one of the most nutrient-dense veggies of the season.

These crisp green spears are packed with:

• Immune-boosting vitamin C

• Energizing B vitamins

• High fiber to support digestion and detox

• Antioxidants that help your body reset after winter

It’s a gentle way to rebuild energy, support your gut, and shift into spring with lighter, fresher meals.

Whether you roast it, grill it, or toss it into a fresh salad, asparagus is a delicious way to welcome the season—and give your body the nourishment it’s naturally craving.

Rhubarb, Reimagined: A Seasonal Superfood That Deserves a Second Look

If you only think of rhubarb as pie filling, you’re not alone.

Most of us were introduced to it under a mountain of sugar—usually next to strawberries in a dessert that left us with a blood sugar crash (and not much appreciation for the plant itself).

But rhubarb is so much more than a pie ingredient.

It’s technically a vegetable, and one that reaches its peak in spring—when our bodies are looking for lighter, brighter foods to support immunity, digestion, and energy.

Rhubarb is:

• Packed with vitamin C, K, and calcium

• Naturally tart and cleansing

• A perfect match for savory dishes, sauces, and even brothy spring soups

It’s a versatile ingredient that can be used in both sweet and savory dishes—from pies and crisps to sauces and compotes.

But here’s my take:

I recommend trying rhubarb in savory dishes first, in order to get the benefit without the negative consequences of added sugar that can suppress your immune system.

Think herb-roasted chicken with rhubarb compote, rhubarb vinegar reductions, or even blended into spring soups.

It’s a bold, beautiful way to expand your seasonal eating—and a great opportunity to explore flavor without relying on sweetness to make it palatable.

So yes—add rhubarb to your seasonal diet. Just maybe not only how your grandma made it.

Shop Now

Farm Members Get Creative with Spring Veggies

“Clean out the fridge day” is a weekly rhythm for many of our CSA members.

Right before the next Market Box arrives, it’s time to gather all the bits and bobs—then turn them into something colorful, nourishing, and deeply satisfying.

Mary posted in our Farm Member Chat Group:

“Today’s clean out the fridge lunch bowl featuring WHF spinach, arugula carrots, roasted beets, red cabbage and cucumbers. Eat the rainbow!”

Yes—cucumbers in early spring!  Some years, Farmer Leroy’s greenhouse in Kutztown is especially productive. Last spring, we offered local cucumbers to our Market Box subscribers for the very first time. We’ll see if this year brings more of that magic.

Let’s try Rhubarb and Asparagus Together

Since these two veggies show up at the same time each year, why not bring them together on your plate?

This Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto is bright, fresh, and unexpectedly balanced. It’s a dish that honors seasonal eating and surprises your taste buds.

Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto

Ingredients:

• 8 ounces pasta (such as penne or fusilli)
• 1 cup rhubarb, chopped into small pieces
• 1 cup asparagus, trimmed and cut into bite-sized pieces
• 3 ounces goat cheese, crumbled
• 1/2 cup walnuts
• 2-3 stalks green garlic, chopped (use both the green and white parts)
• 1/4 cup extra virgin olive oil
• Salt and black pepper, to taste
• 1 cup watercress or arugula leaves
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to the package instructions until al dente.
   • Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the Rhubarb and Asparagus:
   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped rhubarb and cook for 2-3 minutes until slightly softened.
   • Add the asparagus pieces and cook for another 3-4 minutes until tender but still crisp.
   • Season with salt and black pepper to taste. Remove from heat and set aside.
3. Make the Walnut Pesto:
   • In a food processor, combine the walnuts, chopped green garlic, watercress or arugula leaves, and a pinch of salt.
   • Pulse until the mixture is finely chopped.
   • With the food processor running, drizzle in the olive oil until a smooth pesto forms.
   • Taste and adjust seasoning as needed.
4. Combine Everything:
   • In a large mixing bowl, toss the cooked pasta with the rhubarb, asparagus, and crumbled goat cheese.
   • Add the walnut pesto and toss until everything is well coated, adding reserved pasta water as needed to loosen the sauce.
5. Serve:
   • Divide the pasta among serving plates or bowls.
   • Serve with grated Parmesan cheese on top, if desired.
   • Serve immediately and enjoy!

Seasonal Eating Isn’t Just Smart—It’s Delicious

Whether you’re clearing out the fridge, trying a vegetable you thought you didn’t like, or exploring new ways to nourish your family—seasonal eating gives you a rhythm you can trust.

Want more ideas like this each week?

  Join our email list  to start eating with the seasons.

As Always,

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S.  Spring vegetables don’t last long. Fill your Market Box now to enjoy fresh, local asparagus and rhubarb while they’re at their best.

Shop Now

– Originally published in 2024. Updated for Spring 2025.

VegStock is a BIG event that promotes plant-based eating, which has become super popular these days.

I’m familiar with the founders of the Kellyn Foundation and even attended their medical symposium in July. The focus of the event was on helping medical practitioners guide clients toward lifestyle changes that lead to better health outcomes—in other words, preventative care!

Now, while I personally don’t believe in following a fully plant-based diet that excludes all animal products forever, I DO understand that focusing on organic plant-based foods can be a powerful way to heal the body.

With the right education, the right kinds of animal products can be strategically reintroduced to boost the nutrient density of your meals.

Take bone broth, for example. Incorporating bone broth into a plant-based diet is a proven way to heal even severe gut issues.

Grab my Bone Broth Recipe + my favorite healing soup recipes for cough and cold season. It’s the ultimate comfort food!

Come find me at VegStock and support our plant based and animal based options – we’ll be bringing cheese and yogurt as well as veggies,  kombucha, bread and essential oils.

It will be a FUN event for music, food & local alcohol,  unique shopping, and kids activities.

11 AM – 5 PM
336 Bushkill St., Tatamy, PA

Farm Food Highlights

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

Looking for some colorful fall side dishes?

• If you love tabbouleh, Quinoa-Carrot Tabbouleh is a fun variation that allows you to use those carrot tops! Make it with quinoa or bulgur wheat. Zucchini is a delicious swap option for the cucumber. Great for lunch or a light meal.
• Eat your cabbage two ways in this Spicy Kimchi Slaw. Substitute radishes from your market box for the daikon radish in the recipe.
• Combine fresh green beans with a few pantry items for Green Bean, Cranberry, and Sunflower Seed Salad.

One-pan dinners can be a helpful weeknight tool. Chicken, Sweet Potato, and Broccoli Sheet Pan Dinner (boneless breasts) and Sheet Pan Chicken with Roasted Harvest Vegetables (leg/thigh) are both packed with fall veggies and flavors.

Curried Apple Butternut Soup will warm you up on a chilly day. Serve with warm sourdough bread and a fall salad or side dish.

Veggies for dessert? Yes, please!

• Gingered Butternut Squash Pie is a little sweet and a little sassy with brown sugar and fall spices.
• Zucchini Cookies with Chocolate Chips and Dried Cranberries are so delicious you won’t mind that they’re healthy! (You can add chocolate chips to your market box!)

BREAD: 

• Bagels are great for breakfast or lunch sandwiches. Add sprouted wheat or NY-style bagels to your box this week.
• If you’re making fall soups, stews, and salads, make sure to add bread to your market box. Our sourdough loaves are made lovingly by Vince right here on the farm. Grab two!

SEAFOOD: Smoked salmon from Wild for Salmon is on sale right now. Choose from traditional smoked, garlic pepper, and Nova lox. Great with veggies or a side dish for dinner or serve the Nova with bagels and cream cheese for brunch.

MEAT: Our pasture-raised chicken is a delicious part of any fall meal.

PANTRY RECOMMENDATIONS:

• Grab a jar of kimchi for the slaw recipe above and add a jar of sauerkraut, too. Fermented foods are nutritious and filled with probiotics that support good gut health.
• Stock up on dried beans, rice, healthy grains, and dried pasta for your fall recipes.

FRUIT:

Apples, Gala – This popular apple variety is known for its sweet, mild flavor and crisp texture. Gala apples have thin skin that ranges from yellow to red with subtle striping. They are a good source of vitamin C, antioxidants, and dietary fiber, which supports digestion and heart health. Gala apples can be eaten fresh, sliced into salads, or used in baking, sauces, and smoothies. Stored in the refrigerator, they will stay fresh and crisp for several weeks.

Apples, MacIntosh – The soft, juicy texture and balanced sweet-tart flavor of MacIntosh apples makes them perfect for snacking and adding to salads. They are low in calories, rich in dietary fiber, and provide essential vitamins such as A and C, potassium, and antioxidants. McIntosh apples break down easily when cooked, making them perfect for sauces, purees, and softer baked goods like crisps or pries. (They may not hold up in firmer recipes.) To maximize freshness, store them in the refrigerator’s crisper drawer, where they can last several weeks. Store away from strong-smelling foods to avoid absorbing odors.

Asian Pears – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate them in a perforated bag for up to two weeks, keeping them away from strong odors to preserve their fresh taste.

Pears, Sunrise – This yellow-green pear variety is known for its sweet, juicy flesh and smooth texture. They are a great source of dietary fiber, vitamin C, and potassium, which support digestion, immune function, and heart health. Sunrise pears are delicious when eaten fresh, added to salads, or paired with cheeses. They can be baked, poached, or used in desserts like tarts and crumbles. Store unripe pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: pears, arugula, cauliflower, eggplant, microgreens, mizuna, tomatoes

Lasts longest: apples, beets, garlic, onions, squash, potatoes, Chinese/Napa cabbage

Finished for the season: asparagus, garlic scapes, rhubarb, scallions, snap peas, cucumbers

Done for now but will return: bok choy, kohlrabi

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year. Looking for ways to prepare beets? This post will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight. This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Cauliflower – Cauliflower has a mild, slightly nutty flavor and a dense, white head of tightly packed florets. It is low in calories and high in fiber, vitamins C and K, folate, and antioxidants, which support immune health, bone health, and digestion. Cauliflower can be eaten raw, roasted, steamed, or mashed, and is often used as a low-carb substitute in dishes like cauliflower rice and pizza crust. ROASTED cauliflower turned my family into cauliflower LOVERS, rather than haters. This is a favorite recipe: Roasted Cauliflower with Pasta and Lemon Zest. I even make this recipe without the pasta. Store cauliflower in the refrigerator, unwashed, in a perforated plastic bag or loosely wrapped in plastic to keep it fresh for up to a week. Avoid washing until ready to use to prevent moisture buildup. Whole heads can last up to a week, while cut or florets should be used within 2-3 days for optimal freshness.

DISCOLORATION? Cauliflower heads are easily bruised which causes gray or light brown discoloration on the very surface of the florets. This doesn’t change the flavor or nutrition in anyway. If you feel the need, you may trim the surface with a sharp knife. We take much care in handling our cauliflower but some bumps are out of our control.

Cabbage, Chinese/Napa – Chinese or Napa cabbage is a pale green, oblong-shaped cabbage with crisp, tender leaves and a mild, slightly sweet flavor. It is low in calories and rich in vitamins C and K, fiber, and antioxidants, which support immune health, bone strength, and digestion. This cabbage can be eaten raw in salads or as a wrap for fillings. It can also be cooked any way you would use traditional cabbage. Napa cabbage tastes excellent in Asian-inspired dishes. It is commonly used in stir-fries, soups, and as the main ingredient in kimchi. Store Napa cabbage in the refrigerator, tightly wrapped, where it can stay fresh for up to two weeks. Stir-fried Chinese Cabbage Recipe is a quick and easy recipe to get you started.

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Eggplant, mixed varieties – Eggplant can be left unrefrigerated at a cool room temperature for a day or two or in the crisper drawer for one week but it tastes best when used soon after picking.  Eggplant can be peeled or unpeeled depending on the type of dish you are preparing. Just like a zucchini doesn’t have much flavor on its own so it’s often paired with other veggies in a dish, so, too, the eggplant is often paired with other stronger flavors. It can be sauteed, baked, fried, grilled, or steamed.  You can freeze eggplant when it is cooked in a dish like ratatouille or baba ganoush, Enjoy the classic eggplant parmesan or pick from these 8 simple ways to cook eggplant.

Eggplant, Japanese – Slender varieties of many color variations of purple and white. Lends well to sliced circles.

Eggplant, Purple Globe – Italian globe variety lends itself to stuffing, slicing, cubing, and roasting.

Salting & Draining Eggplant – It’s a good idea, if time allows, to salt the sliced or chopped eggplant and soak in water for about 15 minutes and then gently drain and squeeze to get rid of acrid flavors, according to From Asparagus to Zucchini cookbook.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. Fennel is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious used in the winter in a potato soup or vegetable stir fry.  I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel, and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mizuna – Mizuna is a leafy green vegetable originating from Japan. It is known for its feathery, serrated leaves and mildly peppery, mustard-like flavor. Commonly used in salads, stir-fries, and soups, it adds a refreshing crunch and subtle spice to dishes. Mizuna is rich in vitamins A, C, and K, and offers a good source of folate, calcium, and antioxidants, making it a nutritious addition to meals. It can be eaten raw or lightly cooked, and blends well with other greens or as a topping for pizzas and sandwiches. Store mizuna in the refrigerator in a plastic bag with a damp paper towel to retain moisture, where it can stay fresh for up to a week.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Mushrooms, Shiitake – Add them to stir-fries, risottos, and soups, or use as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

Onions, Sweet Yellow – Sweet yellow onions are known for their mild, sweet flavor and yellowish-brown skin. Their high sugar content makes them ideal for caramelizing and cooking, as they become sweeter when cooked. Pair them with green (or yellow) beans to make Green Beans and Caramelized Onions. They are a good source of vitamin C, fiber, and antioxidants like quercetin, which has anti-inflammatory and immune-boosting properties. Usage: Sweet yellow onions are versatile in the kitchen and can be used raw in salads and sandwiches or cooked in soups, stews, and casseroles. They are especially popular in dishes that require a subtle onion flavor without overwhelming heat, such as French onion soup and onion rings. Storage: Store in a cool, dry, and well-ventilated area away from direct sunlight for up to a month. Avoid refrigerating them, as this can cause them to spoil faster.

Sweet Corn – A fresh, tender vegetable known for its naturally sweet flavor and juicy kernels, sweet corn provides fiber, vitamins A and C, potassium, and antioxidants like lutein and zeaxanthin, which support eye health, digestion, and immune function. Sweet corn can be enjoyed grilled, boiled, roasted, or eaten raw in salads and salsas. To prepare sweet corn, peel off husks and silk. If you see a worm in the tip, just cut out the damaged section — the rest of the cob is still edible! Boil in water for 5 – 8 minutes and serve hot with plenty of good butter and salt.  You can eat corn raw or cook it in the oven or grill with the husks on (usually after soaking them in water). Shuck the cob by pulling the husks down the ear and snapping off the stem. The silks will fall off as you cook the corn. Rinse under cold water. To cut the kernels off the cob, stand the cob upright on its base and run a sharp knife from the tip of the ear down to the base. Save those used cobs for making broth! Store unshucked corn in the refrigerator to maintain its freshness and sweetness for up to three days, or blanch and freeze kernels for longer storage. You can store sweet corn in the fridge for a day or two but for the best flavor, consume as soon as possible after harvesting or purchasing.

Parsley – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

From L to R: Hungarian wax, jalapeño, cayenne, and sweet colored bell peppers.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Cayenne – Cayenne peppers are long, thin, and vibrant red chili peppers known for their intense heat and spicy flavor. Rich in vitamin C, vitamin A, and capsaicin (which provides the heat), cayenne peppers are commonly used to add spice to dishes. Usage: They can be used fresh, dried, or ground into cayenne powder for seasoning everything from sauces and soups to meat and vegetable dishes. Special Storage: Dry cayenne peppers to preserve for longer periods. Ground cayenne pepper should be kept in an airtight container in a cool, dark place to maintain its potency.
Heat Index: Cayenne peppers typically range from 30,000 to 50,000 Scoville Heat Units (SHU) on the Scoville scale. This puts them in the mid-range of hot peppers, significantly spicier than jalapeños (2,500-8,000 SHU) but milder than habaneros (100,000-350,000 SHU).

Peppers, Green Bell – Green peppers pack the most nutritious punch when eaten raw. Try on salads, sandwiches, or with a favorite dip. Cooked, green pepper can be used in soups, chili, casseroles, egg dishes, or stir-fries. Can be sliced, diced and frozen for later cooked dishes.
Usage: Peppers can be used raw in salads or as a crunchy snack, and they are excellent for stir-fries, sautés, soups, stuffed dishes, or grilled kebabs, adding flavor and nutrition to various meals. Their different colors can also add an appealing visual touch to your dishes. Try Black Bean & Corn Salad, or Stuffed Tomatoes or Peppers.

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Peppers, Sweet Colored – Also known as bell peppers, sweet peppers come in vibrant colors like red, yellow, and orange. The red variety is the ripest and sweetest. They are rich in vitamins A and C, antioxidants, and dietary fiber, making them a nutritious addition to meals.
Usage: These peppers are versatile and can be eaten raw in salads, sliced for dips, or cooked in a variety of dishes, from stir-fries to stuffed peppers.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber alow in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Radish – The roots keep well for up to two weeks in a plastic bag in the fridge. Remove leaves if they are still attached. Store the unwashed greens in a loosely wrapped Debbie Meyer plastic green bag in the crisper bin of your refrigerator and eat them ASAP. Store the radish roots dry and unwashed in a plastic bag in the refrigerator for 1 week. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste. They’re also good on the veggie tray with some dip. Use the greens in Radish Leaf Pesto.  Try Roasted Radishes with Chive Vinaigrette or Arugula, Avocado, and Radish Salad with Poached Egg. And if you haven’t tried pickled radishes, they will blow your mind. Use the Fermented Vegetable Recipe included in the DIY Basic Sauerkraut Formula – download to make your own pickled radishes.

Sage – Sage is a fragrant herb with soft, gray-green leaves and a slightly earthy, peppery flavor, often used in savory dishes. It is rich in vitamins A, C, and K, along with antioxidants and anti-inflammatory compounds that may support memory, digestion, and immune health. Sage is commonly used in poultry seasoning, stuffing, soups, and roasted vegetable dishes, and it pairs well with meats like chicken and pork. Store fresh sage in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where it can stay fresh for up to a week. Sage can also be dried for longer storage.

Shallots – Shallots are a type of small, elongated onion with a mild, slightly sweet flavor and a hint of garlic. They are rich in vitamins A, B6, and C, antioxidants, and minerals like manganese, which support immune health, skin health, and metabolism. Shallots are often used in sauces, dressings, and sautés, and have a more delicate flavor than regular onions. They can be roasted, caramelized, or eaten raw in salads and vinaigrettes. Store shallots in a cool, dry, well-ventilated area for several weeks. Avoid refrigeration, as it can cause sprouting.

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Delicata – Delicata squash is a small, oblong winter squash with yellow skin and green stripes. It is known for its sweet, creamy flavor and edible skin. It’s a good source of vitamins A and C, potassium, and dietary fiber, which aid in immune function, eye health, and digestion. Delicata squash can be roasted, stuffed, or sautéed and is often enjoyed as a side dish or in salads and soups. Store delicata squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes.

Did you know that tomatoes are actually a fruit, but commonly used as a vegetable?

Tomatoes, Green – Green tomatoes are unripe tomatoes that have a firm texture and a tangy, slightly acidic flavor. Often used in Southern U.S. cuisine, they are commonly fried, but can also be pickled, grilled, or used in relishes and salsas. Nutritionally, green tomatoes provide fiber, vitamin C, vitamin K, and small amounts of beta-carotene, although their nutrient content is slightly lower than that of fully ripe tomatoes. Their firm texture makes them ideal for frying or baking, as they hold up well during cooking. To store green tomatoes, keep them at room temperature if you want them to ripen, or refrigerate them to slow down the ripening process, where they can last for several days.

Zucchini – Green summer squash is often called zucchini. It is low in calories and rich in vitamins A and C, potassium, and antioxidants, which support skin health, immune function, and digestion. It has a mild flavor and tender texture making it a versatile ingredient for many dishes. Many varieties of green and yellow summer squash are interchangeable in recipes. Zucchini can be eaten raw in salads, grilled, sautéed, spiralized into noodles, or baked into breads and muffins. Try a simple sautee or stir fry. Use zucchini (or summer squash) in your baking. Mock Apple Cobbler is so delicious no one will ever know it’s zucchini unless you tell them! Store zucchini in the refrigerator, where it can stay fresh for up to a week. Avoid washing it before storing it to prevent moisture buildup.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Broccoli E-Book
Carrots E-Book
Chinese Cabbage E-Book
Collard Greens E-Book
Beets E-Book
Bell Peppers E-Book
Kale E-Book
Microgreens E-Book
Mizuna E-Book
Mushrooms E-Book
Potatoes E-Book
Radish E-Book
Tomatoes E-Book
Winter Squash E-Book

Farm Events

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click image to join me here:

Next Farm Event:

 Join Willow Haven Farm at Lehigh Valley VegStock 2024!

 Saturday, October 12, 2024​
11 AM – 5 PM
Bushkill Creek, Tatamy, PA

Come enjoy a FREE Fall Healthy Harvest Festival filled with:

• Delicious & Nourishing Food
• Local Booze
• Phenomenal Live Music
• Renowned Guest Speakers
• Family-Friendly Fun

​Willow Haven Farm will be there with a selection of:

• Fresh Veggies
• Homemade Bread
• Tasty Snacks
• Essential Oils
• Refreshing Drinks

​Support local vendors and enjoy a day of community fun!

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

I called my kid’s names. No response.

Were they outside in the yard?

The swings hung still and the slide was empty.

Turning around the corner of the house, I spotted a yellow picking bin walking by itself in the distant field.

Found: 6 year old boy and 3 year old sister in the lettuce field with the picking team – before breakfast!

I did what any modern mother would do…  I grabbed my camera to capture the moment.

Maybe they think picking lettuce is more fun in the early morning than doing their normal chores, like vacuuming.

Older brother Blaise told me he saw him biking toward the field with little sister running behind. She asked the “boss man” to let her help so he sent her to the end of the row to bring an empty picking bin to him to fill.

Little farmer boy didn’t want to help at first but then grabbed the bin from her because he could do it better – she was too small.

“You can both bring bins!” shouted Boss Man from the end of the row, in an attempt to stop the crying and fighting.

Little did I know during my personal morning routine that my youngest kids were being supervised by our field manager – during work hours.

I don’t think we wrote that in the job description.

Is that what “family farm” means?

Here it does. The kids feel they belong to every part of the farm and love to get involved.

Tommy, our friend and former farm hand, dropped in to work in the field for fun one day this week.

Just reconnecting with the dirt, physical work and the comraderie of farm work gave his mind and body the satisfaction of a job well done and meaningful work.

Our farm members tell us the same thing.

“I feel like I can come to the farm anytime. You are always inviting me!”

I’m glad our customers, our farm team and our kids feel like they belong here!

This is YOUR Farm.

We grow for YOU.

I love the permission that the farm gives to people to rest into their spontaneous side.

To do something fun.

To have an adventure.

To be free from the ordinary and the routine for a moment – or a day. Or a summer.

So, I’m going to invite you again.

To be spontaneous.

To enjoy life.

To enjoy fantastic food.

To take a break from your routine.

Come to Pizza Night Tonight!

Hang out with Reuben and I on the deck this evening while Mas (Massimiliano’s Homestead) handcrafts your pizza and pulls it sizzling out of the wood fired oven.

As you savor each delicious bite, you’ll taste the love and care we pour into our crops and the unmistakable flavor that comes from the bounty of the farm

Here are the key details for every Friday:

15.00,  for personal 11 inch pie

Date: Fridays

Time: 5pm – 9 pm

Location: Willow Haven Farm

Address: 7686 Herber Rd. New Tripoli, PA, 18066

Walk in! No tickets or reservations necessary!

This is what Your Farm Does

Reuben and Tessa DeMaster are passionately focused on the people who make Willow Haven Farm so special.

Our  50-acre organic vegetable and grass farm in New Tripoli, PA, serves as a cornerstone for fostering meaningful connections and promoting well-being.

The heart of farming lies in the relationships we cultivate, ensuring that every practice supports not just the land, but the health and sustainability of families like you.

You are invited to experience the transformative power of nutrient-dense food, the strength of personal connections and shared experiences that turn farm members  into family.

Keep reading to discover what our Farm Members are transforming into healthy meals for their families and creating a sustainable life with new knowledge and skills.

Harvest Highlights for Market Box CSA – June 10, 2024

If you are curious about the curly, pointed garlic scapes or how easy it is to make probiotic kefir on your countertop, this video is for you.

Even experienced farm members learn something new here.

Veggies We Harvested This Week:

Every member’s customized Market Box is unique so we hope you will take advantage more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

Coming Soon: Cherries, Cucumbers. If you want those the first time they are offered, make sure they are rated 5 in your preferences and there aren’t too many other competing 5s.

What to use first: arugula, dill, microgreens, tomatoes, strawberries.

Finished for the season: we’ll let you know here when a certain crop is over for the season.

Done for now but will return: many spring veggies will reappear in the fall.

Storage & Usage Info

Arugula – Place arugula in a loosely sealed plastic bag in the crisper drawer. Use within three days. Arugula is a slender, leafy green which has a spicy/nutty taste. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its flavor without being overpowered by it. It can also be sautéed or added to hot pasta. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 

Asparagus – Store upright in a jar with an inch of water in the refrigerator. Some recommend draping a plastic bag over the spears. Best flavor if used within a couple days but will keep longer. The key to enjoying asparagus is to trim off the “woody” ends. The tough fibers are unpleasant compared to the soft, melt in your mouth stems and tips. This video (at minute 5:50) shows my preferred method. Freeze with blanching method for 30 – 60 seconds depending on thickness.

Butterhead Lettuce – this variety is a head lettuce. Store it properly to last all week.

Chinese/Napa Cabbage – Can be eaten raw in salads or cooked any way you would use traditional cabbage. It tastes excellent in Asian-flavored dishes, especially stir frys. Stir fried Chinese Cabbage Recipe Store the Napa cabbage wrapped in a damp towel or plastic bag in crisper drawer. The Napa cabbage will stay fresh for up to two weeks.

Collard Greens – To store, wrap the greens, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you’ll need to wash them. To freeze: Wash the leaves, cut off the woody stems, blanch in boiling water for three minutes and chill in ice water. Dry the leaves, pack into freezer bags, and freeze.

Dill – like all herbs, will not last long once picked. Place upright in a glass of water in the fridge or on your kitchen counter. Dill pairs well with potatoes, cucumbers, and green beans. If you cannot use the dill this week, preserve the herb by tying a string around the bunch and hanging it upside down in a well-ventilated and dry area. When it’s dry, crumble and store in an airtight container. Making a dill dressing to use on salad, dip, grilled veggies or meats also preserves the dill longer.

Garlic Scapes – a treat that is only harvested for about 3 weeks each year. Place in a plastic bag in fridge for two to three weeks.  It makes a delicious pesto. Simply replace basil with garlic scapes in a pesto recipe. This pesto may also be frozen flat in a plastic bag so that you may break off a chunk as needed. Garlic Scape Pesto. If you can’t get through them fast enough, just chop them up and throw them into the freezer in a Ziploc freezer bag. Use them all winter long as a garlic substitute. I like to use these in garlic-scape compound butter or add to my own DIY cream cheese.

Kale – Lacinato or Red Russian kale. Store in a loosely sealed plastic bag in the crisper drawer for 7-10 days. Lacinato is dark green, narrow bumpy leaves. Red Russian kale has red/purple stems and a more tender, flatter leaf. To freeze, wash and chop into small pieces and place in a freezer bag. This would be delicious used in the winter in a potato soup or vegetable stir fry.  I love it sauteed with garlic and olive oil until bright green and tender.

Microgreens – transfer to an airtight container or a resealable plastic bag lined with a paper towel to absorb excess moisture. Store the container or bag in the refrigerator’s vegetable crisper drawer, where the microgreens can stay fresh for about 5 to 7 days.

Mint – Just like most herbs, mint should be stored on the kitchen counter in a jar or cup with a small amount of water in the bottom. Keep the mint fresh by snipping a half inch off the bottom of the stem and placing it in a glass of water on your kitchen counter, just like you would do to a bouquet of flowers. Change the water daily to keep the herb fresh all week. Here’s more to help you use fresh mint. Mint Resources

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Shiitake – Emmanuel Farm successfully grew these Shiitakes to offer you. Add them to stir-fries, risottos, soups, or use them as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes.

Parsley – Store as you would any herb; in a glass with some water on the counter.  Keeps for several days. I love in Tabouleh Salad. Here is my Spring Tabouleh Recipe.

Radish – keep well for up to two week in a plastic bag in the fridge. Store greens separately. Wash radishes and layer with paper towels in a mason jar or a plastic Ziploc bag in the fridge to keep them crisp longer. This root vegetable can be eaten raw or steamed for 8-12 minutes for a milder taste. Try this quick Thai Radish Salad.

Rhubarb – To store rhubarb, remove any leaves and trim the ends, then place the stalks in a plastic bag and store them in the refrigerator for up to a week. For usage, rhubarb can be cooked into compotes, jams, pies, or used in baked goods, providing a tart flavor that pairs well with sweet ingredients like strawberries or apples.

Scallions – Green onions, or scallions, can be wrapped in a damp towel or placed in a plastic bag in the crisper drawer of the fridge. Chop and use raw or cooked any way you would use a bulb onion. The whole of the green onion can be eaten, stalks and all.

Sprouting Broccoli is a variety of broccoli characterized by its long, slender stalks and multiple small florets, rather than a single large head. Use sprouting broccoli in steamed or sautéed dishes, stir-fries, pastas, salads, roasted with seasonings, or as a topping for pizzas, quiches, and frittatas. Storage: Keep sprouting broccoli in the refrigerator’s crisper drawer, stored in a plastic bag or wrapped in a damp paper towel, and use within a week for best quality.

Stinging Nettle 

General and Nutritional Information:
Stinging nettle is a wild leafy green known for its stinging hairs, which contain compounds that can irritate the skin. It is rich in vitamins A, C, and K, iron, calcium, and magnesium, making it a highly nutritious plant that can be safely consumed once cooked or dried.

Usage Suggestions:
Use stinging nettle in soups, stews, and teas after blanching or cooking to neutralize the stinging hairs. It can also be added to pesto, sautéed like spinach, or used in place of other greens in recipes.

Storage:
Store fresh stinging nettle in a plastic bag in the refrigerator and use within a few days for best quality. Dried stinging nettle can be stored in an airtight container in a cool, dark place for several months.

Caution:
Handle stinging nettle with gloves to avoid skin irritation from its stinging hairs. Always cook or dry stinging nettle before eating.

Summer Squash – green summer squash is often called zucchini but there are many varieties of various green and yellow that are interchangeable in recipes. Try a simple sautee or stir fry. Simple Sauteed Zucchini Squash Recipe.

Swiss Chard – Chard is in the chenopod family which includes beets and spinach. The stems come in a variety of vibrant colors or simply a whitish green. Both the leaves and the stalks are edible. When cooked, swiss chard is a very good source of vitamins A, C, K, iron, and potassium. Serving Suggestions: When picked very young, chard can be part of a green salad. But full grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Chard can be sliced and chopped and added to soups. After cooking for several minutes, it can also be added to rice and beans or omelets. Basically any way you would prepare spinach, you could substitute chard allowing for longer cook time for the stems. Store in a loosely sealed plastic bag in the fridge for 3-5 days. Before using, wash well in cool water and separate the leaves from the stems. See below for E-book with recipes. This is one of our family favorites Baked Swiss Chard Stems. Try this twist on bruschetta: Skillet Bruschetta with Beans and Greens.

Tomato, Red – Keep tomatoes on the counter at room temperature. Tomatoes should not be refrigerated. Enjoy fresh in salads.

What To Do With Your Veggie Scraps

Make your veggies go further and give you more value when you save your trimming and ends of the vegetables you are preparing.

Start a “veggie scrap bag” in your freezer to store random bits of onion skins, root ends of turnips, radishes, carrots,  woody ends of asparagus, garlic scapes, collards, and kale. When the bag is full, use it to create your own DIY veggie broth. You can even freeze your veggie broth in ice cube trays for late use.  Grab our Do It Yourself Veggie Broth Guide here.

Farm Food Highlights

FRUIT:

Strawberries – Best when eaten right away.  But if you have to store them: avoid washing the strawberries to prevent excess moisture. Remove the green leaves and stems and place the strawberries in a breathable container or basket lined with paper towels for air circulation. Store the container in the refrigerator’s main section for up to 3 days.

BREAD:

Country Sunflower Bread – This bread is perfect for any use. Just a bit nutty, but show-casing the rich flavor of the organic wheat flour and sourdough method. To reheat sourdough bread, preheat the oven to 350°F (175°C), wrap the bread loosely in foil, and warm it for 10 to 15 minutes. Optionally, remove the foil during the last few minutes for a crispy crust. Use for morning toast with jam, a sandwich at lunch piled with farm cheese, greens, and cured meats, or with cultured butter with your dinner.

CHEESE: 

Haven Farmstead Table’s spreadable “fromage” can be used like cream cheese and is a favorite with Willow Haven Farm members.

If you didn’t get these in your farm share this week, look for them next time.

MEAL SUGGESTION: 

Make use of several items from your box and try this  Farmer’s Favorite Summer Skillet. This beautiful seasonal mix of Swiss chard, scallions, tomatoes, zucchini, and garlic scapes is delicious alone, over pasta, or as a side.

Keep Tessa’s Favorite Coleslaw Dressing & Recipe on hand all season to make coleslaw or use over any spring salad.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Garlic Scape E-Book
Collard Greens E-Book
Kale E-Book
Radish E-book
Fresh Herbs E-book
Kohlrabi E-Book

Do you know what vegetables have greens you can use?

Click the image to download a list of Vegetables Greens You Can Use:

Farm Events

Coming up:

Brick Oven Pizza Night

Join us every Friday night from 5:00-9:00 P.M.  Relax and enjoy the farm-to-table flavors of Massimiliano’s Homestead’s hand-crafted pizza.

Member Appreciation Dinner – June 29, 5:30 P.M. Join us for an incredible meal and inspiring event to support the opening of the Willow Haven Farm General Store, featuring keynote speaker Dr. Carmina Chapp on local sustainable food systems. More Info Here!

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. Olive Rosemary Bread, Ancient Grains, Country Sunflower, Brioche, Scones…

Open this weekend!

On Farm Market Hours: Saturday: 9:00 AM – 3:00 PM

We want to connect you with a real farmer and send you amazing local, organic food this week!

Join the Market Box Subscription.

1. Choose your size.
2. Tell us your favorite farm foods.
3. Pick up your box and enjoy amazing flavors in your food again.​

We support your desire to have a rewarding, healthy way of life and clean food on your table that supports that goal.

​

Taking my girls out for birthday shopping kept being delayed because of farm activities. I said I would take them last Saturday, but I got pulled into setting up a tent at Rodale’s Spring Market event.

Even a unique situation on the farm last night caused me to detour as we started to drive away.

A fight.

Two cows were pushing and head butting each other in the pasture as we drove by.

Curious about why two large females were acting this way, I stopped to send a picture and video to Farmer Reuben—just in case we needed to worry.

When the bull got involved and started mounting one of them, I realized it was probably a cow “in heat” causing all the angst.

Keep the Angst in the Pasture

It was a stressful week for some of the cows. A couple of our favorite mature calves were moved to a different pasture, and their former companions “missed them.”
Luscious green grass to eat isn’t enough to distract from the stresses of mating and of separating cows from growing steers.

It’s just better when the males and females are separate.

Especially when it comes to birthday shopping.

Our “girls-only” shopping trip was successful. We enjoyed new summer shoes, choosing fabric for a sewing project, and a sweet treat.

Remembering our flavorful, not too sweet, not too large gelatos while we were in Rome, my daughter commented on how large our portions were. “I’m glad I got the small!” We can’t wait for Daddy Farmer to figure out a way to create farm made gelato for our farm stores – and our family!

Accomplishing our goals together, reminiscing and letting our personalities mesh was fun.

My teens are so capable and independent that it is hard to find the right way to spend time with them.

Actually, it’s hard to know the right way to spend time with any teenager.

I told them to remind me next time how much we all enjoyed it and tell me not to stress about my schedule.

Cultivating Calm is Necessary for a Sustainable Life

It seems that every week is packed with activities and obligations, especially at the end of the school year.

Are you feeling it, too?

We have a high school senior graduation next week—congrats to Blaise!

To increase the intensity, Farmer Reuben just told me that he’ll be making hay next week.

A break from the wonderful spring rains we’ve had means that the lush hay and alfalfa fields are ready to be cut and baled .

That’s intense, time-sensitive work for Reuben, Andres, and Blaise.

I can’t wait until the kids are finished with their school year studies so I can focus on my summer projects.

Are you looking forward to summer too?

With Memorial Day, graduations, and end-of-school-year activities just around the corner, it feels like you just have to get through a couple more intense weeks.

Am I right?

What are you looking forward to this summer?

More time with kids or grandkids?

Quiet mornings working in your garden?

Grilling outside or trying new recipes?

I am learning to cultivate calm in my life.

If I want to do any of those things, I have to set boundaries and make sure that stressful obligations don’t crowd out time with family or a few moments of peaceful time for myself.

What peaceful moments do you enjoy?

Tessa’s Moment #1: Today I weeded my asparagus patch for fifteen minutes.

Often when I’m working in my little kitchen garden next to the house, the kids won’t interrupt me.

Only one raised bed is a small gardening commitment, and I love asparagus, so it’s manageable and rewarding.

Tessa’s Moment #2: Making dinner after working on homeschooling or farm computer projects is enjoyable too.

Sending the kids out of the house and closing my computer so I can put together a meal with the food we’ve raised is cathartic.

Tessa’s Moment #3: Walking out to the field to enjoy the excitement of new pigs arriving also keeps me grounded in reality. It’s important that I  share those moments with you so you can be connected to your food.

Reuben and Andres are timing these exciting moments with you in mind. Reuben gave me a head’s up at breakfast and Andres called me 5 minutes before he arrived at the farm with the piglets.

The children on the farm get to be part of these moments too.

Stop now to invite a child to view this farm video with you. You’ll help them learn where their food comes from.

What Does Pastured Pork Taste Like?

“The best I have ever had. No comparison to the stuff in the store. It is tender, lean, juicy, flavorful. I put some in my box every week, and my kids beg for more.” – Suzanne

Cindy told me today that the pastured pork is “Lovely. We love it. Delicious. Flavorful.”

Should you try pastured pork?

If you seek nutrient dense food then you should consider these points.

Pastured pork: pigs raised on open pastures with space to roam and forage

• Benefits:
  • Improved animal welfare: access to fresh air, sunlight, and natural behaviors
  • Environmental sustainability: promotes soil health, reduces water pollution, supports biodiversity
  • Nutritional superiority: higher levels of omega-3 fatty acids, antioxidants, and vitamins

Conventional pork: raised in confinement with a diet of grains and soy

• Drawbacks:
  • Compromised animal welfare: limited space, lack of natural light, social isolation
  • Environmental impacts: pollution from antibiotics and manure, contamination of waterways
  • Nutritional inferiority: lower levels of nutrients, higher levels of saturated fat compared to pastured pork

Grilled Pork Chops & Asparagus with Sesame Glaze

Amp up the start of summer grilling with one of my favorite recipes.

You’ll want to review my blog post from last week about how to avoid triggering asparagus haters.

Make special note of the tips in the recipe to avoid overcooking your pastured pork.

Download Recipe! 

[fusion_button link=”https://test.willowhavenfarmpa.com/wp-content/uploads/2024/11/Grilled-Pork-Chops-with-Asparagus-Recipe.pdf” class=”join-btn” stretch=”no”]Download Grilled Pork Chops & Asparagus with Sesame Glaze [/fusion_button]

Considering Bulk Pork Purchase?

The pigs we raised this winter will be ready for your freezer in a few weeks.

We will sell Pork Bundles and Half Pigs. Either way, you can reserve yours by making a downpayment today.

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. The Farm store is open on Saturday to help you stock up on eggs, milk, cheese, vegetables, natural cleaners, home remedies and more.

Open this weekend!

Market Hours: Saturday: 9:00 AM – 3:00 PM

You see, if a snake is present, we can be sure that the mice will stay away and our seeds will be safe.

Unfortunately, the snake must have moved on because earlier this week Reuben suddenly noticed that his paste tomato plants were going missing.

The little creatures pull the whole 7 inch transplant out of the trays, one by one.

Are they using them for food or bedding? We really don’t know.

Or are they voles? Mice generally eat the seeds while voles are more interested in the stems and roots of plants. Maybe that’s why they waited for the plants to grow.

Farmer Reuben weighs the options and the dangers. Is the danger of frost in the second week of May greater than the threat of voles or mice in the greenhouse.

Farm News from the Field with Tessa will explain Reuben’s decision and show you what else we are planting that you can look forward to in your Market Boxes.

It’s worth the risk this year. the mice/voles won’t follow the plants over the hill to pull them out of their new home in the North Field.

Now before you start dreaming of perfect pasta sauce or salsa verde with roasted tomatillos it’s time to come back to reality.

Spring vegetable are delicious too and your creativity in the kitchen means that you’ll be able to get more veggies in your diet, increase your nutrient variety and rebuild your energy stores that become depleted in the winter.

If you are on a quest to improve your health and eat more nutrient dense foods, you’ll be grateful when you start to enjoy new foods and greater variety to your diet.

You don’t like Asparagus?

Mushy and “woody” are the two reason not to like asparagus.

But after a long, cold winter, asparagus is like a breath of fresh air for your body!

I can help you like asparagus and maybe learn to love it.

• First of all you want to make sure you NEVER cook woody asparagus. It’s just a BAD experience that some folks never get over.
  • The whiter fibrous ends are from where the stalks where picked at the ground level. Their job is to keep the plant standing straight. You don’t have to eat it!
  • Simply break each stalk where it snaps off easily at the stem end. Like I demonstrate in this video (at minute 5:50). It’s okay to break off a little extra as insurance. I usually eat that part raw so it doesn’t go to waste.
  • I think it is super important to give your eaters a good eating experience when convincing them to give asparagus a chance.
• Second: don’t overcook asparagus.
  • Roasted asparagus – toss those trimmed spears with some olive oil, salt, and pepper, then pop them in the oven until they’re tender but still crisp, letting their natural sweetness shine.
  • Grilled asparagus – gives them that lovely smoky flavor while keeping them nice and firm; a little olive oil before grilling does wonders for their taste.
  • Blanched asparagus – if you’re in a hurry, blanching is the way to go – just a quick dip in boiling water until they’re bright green, then straight into an ice bath to stop the cooking, preserving their crunch. Be sure to salt and pepper to taste and and drizzle with olive oil or your healthy fast of choice to aid digestion. Grass fed butter is my choice.
  • Stir-frying with a bit of sesame oil and garlic over high heat – keeps them crisp and adds that savory kick.

To be honest, last night I overcooked the asparagus that I roasted in the oven.

Farmer Reuben noticed.  “What did you do differently to the asparagus this time?”  he thoughtfully inquired.

You see, I usually stir fry my asparagus and Reuben would like them cooked just a little longer than I do. But he didn’t prefer them so soft, apparently.

I was aiming for those blackened bits but I kept them in the oven too long and then broiled them at the end. Remember to cook them at a high heat in the oven: 450 F and watch them closely.

Add Asparagus to Your Seasonal Eating Plan for Better Nutrition

These unique spears are delicious sign of spring but also a nutritional powerhouse that can help kickstart your health after the winter blues.

Packed with vitamins and minerals, including immune-boosting vitamin C and energizing B vitamins, asparagus provides a much-needed nutrient boost after months of heavy comfort foods.

Its high fiber content aids in digestion and helps detoxify the body, flushing out any lingering toxins from winter indulgences.

Plus, asparagus is low in calories and rich in antioxidants, making it an ideal choice for anyone looking to shed those winter pounds and revitalize their body for the warmer months ahead.

So whether you’re roasting it, grilling it, or tossing it into a fresh spring salad, asparagus is the perfect way to welcome in the season of renewal and rejuvenate your health after a long, cold winter.

Should I Add Rhubarb to My In Season Diet?

Absolutely! Spring is the perfect time to enjoy rhubarb.

This vibrant vegetable (yes, it’s technically a vegetable!) is at its peak during the spring months, bursting with tart flavor and vibrant color.

I recommend trying Rhubarb in savory dishes in order to get the benefit without the negative consequences of added sugar that can surpress your immune system.

It’s a versatile ingredient that can be used in both sweet and savory dishes, from pies and crisps to sauces and compotes.

Plus, rhubarb is loaded with vitamins and minerals, including vitamin C, vitamin K, and calcium, making it a nutritious addition to your springtime meals.

So go ahead and indulge in some rhubarb this spring—you won’t regret it!

Farm Members Experiment with Spring Dishes

Clean out the fridge day is a common routine among farm members. It’s time to finish the last of the veggies and left over bits in a thouroughly satisfying salad or grain bowl before the next Market box delivery.

Mary posted in our Farm Member Chat Group:

“Today’s clean out the fridge lunch bowl featuring WHF spinach, arugual, carrots, roasted beets, red cabbage and cucumbers. Eat the rainbow!”

Early cucumbers?! Yes, grown in Farmer Leroy’s greenhouse, these local cucumbers are offered to our Market Box subscribers for the first time ever.

My kids were crying at lunch when a couple of them missed out on a cucumber slice!

Let’s try Rhubarb and Asparagus Together

Try this recipe using the combo of Asparagus and Rhubarb. They are available at the same time of year so why not have a recipe that uses them both.

Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto

Ingredients:

• 8 ounces pasta (such as penne or fusilli)
• 1 cup rhubarb, chopped into small pieces
• 1 cup asparagus, trimmed and cut into bite-sized pieces
• 3 ounces goat cheese, crumbled
• 1/2 cup walnuts
• 2-3 stalks green garlic, chopped (use both the green and white parts)
• 1/4 cup extra virgin olive oil
• Salt and black pepper, to taste
• 1 cup watercress or arugula leaves
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to the package instructions until al dente.
   • Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the Rhubarb and Asparagus:
   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped rhubarb and cook for 2-3 minutes until slightly softened.
   • Add the asparagus pieces and cook for another 3-4 minutes until tender but still crisp.
   • Season with salt and black pepper to taste. Remove from heat and set aside.
3. Make the Walnut Pesto:
   • In a food processor, combine the walnuts, chopped green garlic, watercress or arugula leaves, and a pinch of salt.
   • Pulse until the mixture is finely chopped.
   • With the food processor running, drizzle in the olive oil until a smooth pesto forms.
   • Taste and adjust seasoning as needed.
4. Combine Everything:
   • In a large mixing bowl, toss the cooked pasta with the rhubarb, asparagus, and crumbled goat cheese.
   • Add the walnut pesto and toss until everything is well coated, adding reserved pasta water as needed to loosen the sauce.
5. Serve:
   • Divide the pasta among serving plates or bowls.
   • Serve with grated Parmesan cheese on top, if desired.
   • Serve immediately and enjoy!

Market Box Veggies for First week of May, 2024

Every member’s customized Market Box is unique so we hope you will take advantage more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Storage & Usage Tips

What to use first: arugula, loose leaf lettuce, microgreens.

Arugula – Place arugula in a loosely sealed plastic bag in the crisper drawer. Use within three days. Arugula is a slender, leafy green which has a spicy/nutty taste. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its flavor without being overpowered by it. It can also be sautéed or added to hot pasta. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 

Asparagus – Store upright in a jar with an inch of water in the refrigerator. Some recommend draping a plastic bag over the spears. Best flavor if used within a couple days but will keep longer. The key to enjoying asparagus is to trim off the “woody” ends. The tough fibers are unpleasant compared to the soft, melt in your mouth stems and tips. This video (at minute 5:50) shows my preferred method. Freeze with blanching method for 30 – 60 seconds depending on thickness.

Butterhead Lettuce – this variety is a head lettuce. Store it properly to last all week.

Collard Greens – To store, wrap the greens, unwashed, in damp paper towels until you are ready to use them. Keep the wrapped greens in an open plastic bag in the refrigerator for up to about 5 days. When you are ready to cook the greens, you’ll need to wash them. To freeze: Wash the leaves, cut off the woody stems, blanch in boiling water for three minutes and chill in ice water. Dry the leaves, pack into freezer bags and freeze.

Kale – Red Russian kale. Store in a loosely sealed plastic bag in the crisper drawer for 7-10 days. Lacinato is dark green, narrow bumpy leaves. Red Russian kale has red/purple stems and a more tender, flatter leaf. To freeze, wash and chop into small pieces and place in a freezer bag. This would be delicious used in the winter in a potato soup or vegetable stir fry.  I love it sauteed with garlic and olive oil until bright green and tender.

Lettuce loose leaf – this variety is a cut leaf lettuce. Store it properly to last all week.

Microgreens – transfer to an airtight container or a resealable plastic bag lined with a paper towel to absorb excess moisture. Store the container or bag in the refrigerator’s vegetable crisper drawer, where the microgreens can stay fresh for about 5 to 7 days.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Potato, White – Keep unwashed potatoes in a cool, dark, dry place, such as a loosely closed paper bag in a cupboard. They will keep for two weeks at room temperature. Light turns them green, and proximity to onions causes them to sprout. Don’t put them in the refrigerator, as low temperatures convert the starch to sugars.

Rhubarb – To store rhubarb, remove any leaves and trim the ends, then place the stalks in a plastic bag and store them in the refrigerator for up to a week. For usage, rhubarb can be cooked into compotes, jams, pies, or used in baked goods, providing a tart flavor that pairs well with sweet ingredients like strawberries or apples.

Scallions – Green onions, or scallions, can be wrapped in damp towel or placed in plastic bag in the crisper drawer of the fridge. Chop and use raw or cooked anyway you would use a bulb onion. The whole of the green onion can be eaten, stalks and all.

Watercress – To store, trim the ends of the stems and place the bunch in a container or jar filled with a small amount of water. Cover the leaves loosely with a plastic bag and store it in the refrigerator, changing the water every few days to keep it fresh. Watercress can be used in salads, sandwiches, soups, or as a garnish, adding a peppery and refreshing flavor to dishes.

Do you know what vegetables have greens you can use?

Click the image to download a list of Vegetables Greens You Can Use:

As Always…

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. The Farm store is open on Saturday to help you stock up on eggs, milk, cheese, vegetables, natural cleaners, home remedies and more.

Open this weekend!

Market Hours: Saturday: 9:00 AM – 3:00 PM