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Week 1

newly prepared field

Hi everyone,

Welcome to the 2017 season at Lucky Moon Farm! To our returning customers, welcome back! And to our new members, thank you for joining us for our **25th year** of farming in Central New York.

For the last weeks, we've been hard at work preparing the beds, seeding, transplanting, and getting everything going for all the vegetables you'll be receiving in the weeks to come. The weather has been colder and rainier than we would like, but every dry spell we get, we're out planting. And when it's raining, we're planting or harvesting in the greenhouses.

The picture above is our potato field. The potatoes have been in for a couple weeks now, and it won't be long before the first shoots are poking their way through the dirt. And below is one of the two greenhouses with tomato seedlings being planted.

greenhouse tomato plants

If you're a new member, here are some things you should know:

  1. The veggies you receive aren't like the produce in the store. They are far tastier! But they are also more fragile. We recommend you get your bags home and the produce in your fridge as soon as possible. The bags of greens (salad, spinach, kale, etc) will do even better if you can put a folded paper towel in with them to absorb extra moisture.

  2. We are very careful when sorting the greens; we're on the lookout for stray weeds or little insect stowaways. But because this is organic, once in a while something might slip past us. So it's always a good idea to do your own little check before you mix up your salad.

  3. If you aren't familiar with a veggie you receive or don't know how to use it, take a look at some of our past blog posts.



Also, because Lucky Moon Farm is celebrating 25 years, we have a new website and we’ve overhauled our blog page.

On the Blog page here’s what new:

  • You will be able to view weekly blogs from the CSA, current and past.

  • The new blog design offers easier access to veggie information.

  • A “tag cloud” is located in the blog page margin. Selecting a particular tag allows you to search for blogs that focus on that specific subject.

  • Blog recipes are linked to printable/downloadable pdf documents, and documents for recipes off the web will also include (when possible) a link to the original online source.


Here's what's in your bags this week:

Salad Greens





Here are some good recipes for this week's veggies:

1) Maple Baked Radishes

2) Rhubarb Bread

3) Spinach Salad with Strawberries and Pecans

4) Roasted Yam and Kale Salad

I found this on and it looks delicious!

"A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale."


2 jewel yams, cut into 1-inch cubes

2 tablespoons olive oil

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 onion, sliced

3 cloves garlic, minced

1 bunch kale, torn into bite-sized pieces

2 tablespoons red wine vinegar

1 teaspoon chopped fresh thyme


  1. Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.

  2. Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.

  3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.

  4. Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

Enjoy your veggies! Let us know if you have any questions or concerns.

All the best,

Sarah VanNorstrand

for Lucky Moon Farm

peony bouquet

#spinach #kale #rhubarb #radishes #salad

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