Santa Rita Flower Farm

05/24/2019

Our broccolini is probably the most popular thing we grow. Broccolini, meaning baby broccoli in Italian, is just that. It is the young tender leafy florets of an Italian heirloom broccoli cultivar. It's a farmers market favorite. I prefer to lightly roast it with olive oil, onion, and garlic, and then a big handful of sh*take musrooms thrown in at the end. Also in this weeks veggie box; salad mix, spinach, chard, kale, carrots, zucchini, beets, sweet onions, oranges, and tangerines.

11/29/2018

Our winter hours will be Wednesday Thursday Friday 11:30-5pm, and Saturday 10-2 until the farm picks back up in the new year. We will continue to have great organic veggies (including late season heirloom tomatoes:) in the meantime.

11/16/2018

The Veggie Box selections for Session 6 (Week 6 is of 6) November 15, 2018), include Bell Peppers, Italian Parsley, Spinach, Broccolini, Summer Squash, Hungarian Sweet Peppers, Cauliflower, Butternut Squash, Lacinato Kale, Delicata Squash, and Apples. REMINDER: This is the final Veggie Box delivery of the 2018 Season. We are proud to have provided you and your family with fresh, locally grown produce this season and look forward to seeing you next spring for the 2019 Season.
This week’s Veggie Box features the season’s first appearance of Delicata Squash. Unlike most winter squash, the Delicata rind is edible and brings added flavor and eye appeal to any dish. This ‘loveandlemons’ recipe link allows you to combine this week’s Veggie Box Delicata Squash, Lacinato Kale, and Apples to create a beautiful and tasty presentation worthy of this festive season.
https://www.loveandlemons.com/roasted-delicata-squash-apples-sage/

This roasted squash is a delicious, easy vegetarian Thanksgiving holiday side dish (with a make-ahead option)! Vegan and Gluten Free.

11/09/2018

The Veggie Box selections for Session 6 (Week 5 of 6) November 8, 2018), include Heirloom Tomatoes, Italian Parsley, Broccolini, Lettuce Mix, Summer Squash, Spinach, Hungarian Sweet Peppers, Cauliflower, Lacinato Kale, and Strawberries.
There was time when Parsley was relegated to the role of a pretty green garnish to be added to a finished plate for color. What a shame! The Italian Parsley in your Veggie Box is loaded with tons of flavor and nutrients, and it deserves to be the star player in any sauce, pesto, or salad. This week’s link from ‘hereandnow’ offers a number of Parsley recipes you’ll want to try.
http://www.wbur.org/hereandnow/2015/04/01/parsley-recipes-kathy-gunst

Our resident chef Kathy Gunst shares recipes for chimichurri, fried parsley leaves, a parsley soup and more.

11/03/2018

The Veggie Box selections for Session 6 (Week 4 of 6) November 1, 2018), include Butternut Squash, Heirloom Tomatoes, Broccolini, Lettuce Mix, Summer Squash, Hungarian Sweet Peppers, Cauliflower, Lacinato Kale, and Bell Peppers.
The Cauliflower in this week’s Veggie Box is from the first picking of our latest cauliflower planting. If you don’t already have your own favorite roasted cauliflower recipe, we suggest this ‘SimplyRecipes’ version. As with many other vegetables, roasting brings out the cauliflower’s sweet and nutty flavours. Cauliflower is in some ways a blank canvas, so if you wish, you may want to add other of your favorite seasonings.
https://www.simplyrecipes.com/recipes/roasted_cauliflower/

Oven-roasted cauliflower florets, with garlic, lemon, olive oil, and Parmesan cheese. So good!

10/25/2018

The Veggie Box selections for Session 6 (Week 3 of 6) October 25, 2018), include Heirloom Tomatoes, Broccolini, Lettuce Mix, Summer Squash, Hungarian Sweet Peppers, Italian Parsley, Bell Peppers, Carrots, Lacinato Kale, and Apples.
When making a tossed salad green salad including Lettuce Mix, Bell Peppers and Heirloom Tomatoes, our family enjoys adding Italian Parsley leaves to the mix for added flavor and texture. This week’s recipe comes from ‘eatwell101’ which combines the Summer Squash and Carrots in your Veggie Box for a quick sauté the whole fmily will enjoy.
https://www.eatwell101.com/summer-squash-saute-recipe

This simple sauteed veggies recipe combines zucchini, yellow summer squash and carrot for a colorful side dish, perfect with grilled meat of chicken. Not only it’s healthy, but it’s also so delicio…

10/19/2018

The Veggie Box selections for Session 6 (Week 2 of 6) October 18, 2018), include Brandywine Tomatoes, Broccolini, Strawberries, Lettuce Mix, Lemon Cucumbers, Dandelion Greens, Early Girl Tomatoes, Hungarian Sweet Peppers, Parsley, Bell Peppers, Carrots, and Lacinato Kale.
Because there are so many great recipes which highlight the items in your weekly Veggie Box, we often overlook soup. This week’s recipe from ‘Food52’ for Early Girl Tomatoes will remedy that, and may even become one of your go-to recipes when those little red jewels appear in your Veggie Box. The recipe requires few ingredients and comes together quickly because the Early Girls break down easily releasing tons of flavor.
https://food52.com/recipes/30396-early-girl-tomato-soup

Often it seems like tomato soups don’t taste anything like an actual tomato—the tomatoes are roasted or stewed into a soup that is so far from the starting main ingredient. I like using Early Girl tomatoes for this recipe because they cook really quickly and have a fresh, bright flavor, but you ...

10/12/2018

The Veggie Box selections for Session 6 (Week 1 of 6) October 11, 2018), include Heirloom Tomatoes, Broccolini, Basil, Parsley, Carrots, Cherry Tomatoes, Ghost Pumpkins, Summer Squash, Lettuce Mix, Lemon Cucumbers, and Lacinato Kale.
This week’s Veggie Box recipe box recipe from ‘epicurious’ uses two of the veggies from this week’s box, Basil and Summer Squash, to make an unusual pasta dish using a large, flat or tubed pasta with a sauce made from summer squash that is cooked to a jammy state with olive oil and garlic and finished with fresh basil. (Some additional cherry tomatoes would add color and flavor.)
https://www.epicurious.com/recipes/food/views/summer-yellow-squash-zucchini-and-basil-pasta

10/12/2018

The Veggie Box selections for Session 6 (Week 1 of 6) October 11, 2018), include Heirloom Tomatoes, Broccolini, Basil, Parsley, Carrots, Cherry Tomatoes, Ghost Pumpkins, Summer Squash, Lettuce Mix, Lemon Cucumbers, and Lacinato Kale.
This week’s Veggie Box recipe box recipe from ‘epicurious’ uses two of the veggies from this week’s box, Basil and Summer Squash, to make an unusual pasta dish using a large, flat or tubed pasta with a sauce made from summer squash that is cooked to a jammy state with olive oil and garlic and finished with fresh basil. (Some additional cherry tomatoes would add color and flavor.)
https://www.epicurious.com/recipes/food/views/summer-yellow-squash-zucchini-and-basil-pasta

10/04/2018

The Veggie Box selections for Session 5 (Week 6 of 6) October 4, 2018), include Broccolini, Hungarian Sweet Peppers, Cherry Tomatoes, Strawberries, Butternut Squash, Lettuce Mix, Lemon Cucumbers, Torpedo Onions, Lacinato Kale, Rainbow Chard, and Summer Squash. REMINDER: This week’s delivery marks the end of Season 5 of our 2018 Veggie Box Season, which means that there will be only one more session in the 2018 Season. Although this is the last session this year, it doesn’t mean the bountiful selections will diminish. Fall means plenty more pickings of hirloom tomatoes, new winter squashes, peppers and the many green vegetables you have enjoyed all summer. To make ure you do not miss a single delivery, download, print, complete and mail the flyer, along with your check.

10/04/2018

The Hungarian Sweet Peppers in this Week’s Veggie Box offers an opportunity to try something a bit beyond the scope of your usual mealtime fare. ‘JoCooks’ shares a Romanian recipe for pork and rice stuffed peppers.
https://www.jocooks.com/recipes/stuffed-peppers-ardei-umpluti/

I grew up with these Romanian Stuffed Peppers (Ardei Umpluti) and to this day it's one of my favorite dishes ever. To die for!

10/02/2018

JUST A REMINDER: This Thursday’s Veggie Box delivery (October 4, 2018) marks the end of Session 5 of our 2018 Veggie Box Season which means there will be only one more session in the 2018 Veggie Box Season. While Session 6 closes out the year, it does not mean that the bountiful selection will diminish. Fall means plenty more pickings of heirloom tomatoes, new and abundant winter squashes, peppers, and the many green leafy vegetables you have enjoyed all summer. To make sure you don’t miss out on a single delivery, download, print, complete and mail the flyer, along with your check.

09/28/2018

The Veggie Box selections for Session 5 Week 5 of 6) September 27, 2018), include Broccolini, Yukon Gold Potators, Cherry Tomatoes, Cherokee Purple Tomatoes, Hungarian Sweet Peppers, Butternut Squash, Lettuce Mix, Torpedo Onions, Lacinato Kale, and Early Girl Tomatoes.
This week’s Veggie Box featured veggie, Butternut Squash, immediately brings to mind the delightful flavours produced by roasting this sturdy favorite. We suggest taking the roasting to an even higher level of deliciousness by following Ina Garten’s Carmelized Butternut Squash recipe which calls for only three additional ingredients— butter, golden brown sugar, and salt.
https://www.foodnetwork.com/recipes/ina-garten/caramelized-butternut-squash-recipe-1941999

Get Caramelized Butternut Squash Recipe from Food Network

09/21/2018

Our Veggie Box selections for Session 5, Week 4 of 6 (September 20, 2018) include Red Onions, Garlic, Purslane, Torpedo Onions, Yukon Gold Potatoes, Rainbow Chard, Lacinato Kale, Beets, Mixed Cherry Tomatoes, Cherokee Purple Tomatoes, and Lettuce Mix.
If you are not familiar with Purslane, you are missing out on a boatload of nutritional benefits as well as a decisively flavorful addition to your summer salad repertoire. This week’s recipe link from ‘SimplyRecipes’ uses it in a Mexican salad that includes some added kick from finely chopped jalapeños.
https://www.simplyrecipes.com/recipes/tomato_cucumber_purslane_salad/

Wild purslane salad with cucumbers, tomatoes, jalapeño chile, lemon juice and salt. Ensalada de Verdolaga.

09/14/2018

Our Veggie Box selections for Session 5, Week 3 of 6 (September 13, 2018) include Yukon Gold Potatoes, Dandelion Greens, Cherry Tomatoes, Cherokee Purple Tomatoes, Carrots, Spinach, Summer Squash, Onions, Lettuce Mix, and Broccolini.
Oven baked ‘french fries’ have become very popular among home cooks who prefer a more healthy version of the traditional deep fried favorite. And the Yukon Gold Potatoes in your Veggie Box are the perfect potato to use in this endeavour. Although the sugar used in the ‘allrecipes’ recipe may seem odd, it is used to draw out some liquid from the potato before baking and helps the potatoes to brown; but the sugar is not detectable in the taste of the finished product.
https://www.allrecipes.com/recipe/229310/best-baked-french-fries/

Potato slices are coated in garlic salt and sugar and baked into crispy, golden French fries.

09/06/2018

Our Veggie Box selections for Session 5, Week 2 of 6 (September 6, 2018) include Basil, Dandelion Greens, Lacinato Kale, Cherry Tomatoes, Cherokee Purple Tomatoes, Carrots, Summer Squash, Bok Choy, Beets, Lettuce Mix, and Broccolini.
Our Veggie Box features Dandelion Greens, a popular Italian bitter green which stands up well to the robust flavor of onions, garlic, and red pepper flakes when sautéed as suggested in this basic ‘allrecipes’ recipe and finished with salt, pepper, and Parmesan cheese to taste—a delicious side dish!
https://www.allrecipes.com/recipe/222744/dandelion-greens-with-a-kick/

Dandelion greens make a terrific side dish, especially when cooked with onion, garlic, and a big pinch of red pepper flakes.

08/31/2018

Our Veggie Box selections for Session 5, Week 1 of 6 (August 30, 2018) include Dandelion Greens, Spinach, Early Girl Tomatoes, Cherokee Purple Tomatoes, Yukon Gold Potatoes, Summer Squash, Bok Choy, Basil, Beets, Lettuce Mix, and Yellow Onions.

08/31/2018

If you are accustomed to cooking baby bok choy, the big head of Bok Choy In this week’s Veggie Box may be a bit intimidating. Jessica Seinfeld’s site offers a very simple five-ingredient recipe for sautéed Bok Choy which also includes a sautéing technique which will serve both the large white stalk as well as the dark green leaves. If you wish, you could add other flavours such as sesame oil or soy sauce.
http://jessicaseinfeld.com/recipes/sauteed-bok-choy-with-garlic-and-ginger