Interfaith Event


A Farmer, a Priest and a Rabbi…A Winter Evening of Food, Farm and Faith.

Food for thought from two different faith traditions and a farmer.

Amy Tisdale from Red Wagon Organic Farm will talk about how farms, farmers and farm workers in Colorado survive the winter and the importance of CSA (Community Supported Agriculture) to local farms.

Rabbi Marc Soloway from Congregation Bonai Shalom will reflect on issues of food justice in the Jewish tradition following a recent rabbinic mission with migrant workers in Florida’s tomato fields.

The Rev. Mary Kate Rejouis from St. Aidan’s Episcopal Church will discuss how exploring our relationship and connections with the food we eat and where it comes from can lead to a deepening of faith and connections with others.

Thursday, January 23rd

7:00-8:30 pm

Location: Congregation Nevei Kodesh

1925 Glenwood Dr. Boulder, 80304


2013 CSA

First of all a big Thank You and Congratulations on another successful year!  We are all sad to see the CSA go at the end of each year but we look forward to those first spring shares full of leafy greens!  Even with a long winter and a flood this past year we have received beautiful full shares each week and the cooking classes have been fun and fruitful.  We look forward to seeing you all again in 2014!

Tomato, Panner, and Brown Rice, oh my!

Here’s a GREAT sounding recipe to help you eat all those delicious tomatoes we’ve been getting. Especially the big bags of seconds, ugly tomatoes may just taste better.

Roasted Curried Tomatoes with Fried Paneer and Rice
Recipe type: Vegetarian Main Course
Author: Erin Alderson
Serves: 2
  • 2 cups cherry tomatoes
  • 1/2 medium onion
  • 1/2 medium red pepper
  • 1-2 tablespoons good quality curry powder
  • 2 tablespoons olive oil
  • 8-10 1/2″ paneer cubes
  • 1/2 cup brown rice
  • Parsley, to serve
  1. Preheat oven to 375˚.
  2. Slice cherry tomatoes in half and roughly chop the onion and red pepper. Toss with 1-2 tablespoons curry powder and 1 tablespoons olive oil. Place on a covered baking tray and roast for 30-40 minutes. Tomatoes should be soft and beginning to brown.
  3. In a medium pot, cover rice with water (like you were boiling pasta). Bring to a boil and continue to cook until rice is tender, 30-35 minutes. Drain and set aside.
  4. In a medium skillet over medium-low heat, add olive oil. Toss in paneer cubes and roughly cook on each side until lightly brown.
  5. To serve, toss together rice, tomatoes, and paneer. Sprinkle with parsley.

Pesto Zucchini Noodles – Gluten Free!

Pesto Zucchini “Noodles”
1-2 zucchini or summer squash
1 bunch spinach 1 bunch arugula
1⁄2 cup Parmesan, grated
1⁄2 cup pine nuts, toasted
juice from 1 lemon
1⁄2 cup extra virgin olive oil
1⁄2 tsp sea salt

Wash and dry the spinach and arugula thoroughly. Place it in the bowl of a food processor with the lemon juice, pine nuts, salt, pepper and cheese. Pulse until finely chopped. With the motor running, slowly add the olive oil to form a smooth, thick paste.

Cut zucchini in half. Then slice each half lengthwise very thinly and stack each slice (You can also use a vegetable peeler and try and rotate around the zucchini, so that each strip has some skin and mostly flesh.). Next slice thin “noodles” lengthwise and set in a bowl. Gently toss the noodles with a couple of tablespoons or more of the pesto until well coated. Serve garnished with a sprinkle of Parmesan and a drizzle of olive oil.

Note: This recipe makes extra pesto—it freezes well.


Eggplants belong to the plant family commonly known as nightshades, and are related to the tomato, bell pepper and potato. Eggplants are best known as large globe shaped and deep purple in color. But, they are also available in long, thin, forms, which are also known as Asian eggplants, and other colors include lavender, jade green, orange, and yellow-white, as well as in sizes and shapes that range from that of a small tomato to a large zucchini. While the different varieties vary slightly in taste and texture, the eggplant can be described as having a pleasantly bitter taste and spongy texture. In many recipes, eggplant fulfills the role of being a complementary ingredient that balances the surrounding flavors of the other more pronounced ingredients. Many people say that eggplants should be salted and left to stand for 15-30 minutes prior to cooking to remove bitterness. Today, breeding has made eggplants more mild. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin.


Zucchini is probably the best known of the summer squashes, zucchini is a type of narrow squash that resembles a cucumber in size and shape. It has smooth, thin skin that is green and can be striped or speckled. Its tender flesh is creamy white in color and features numerous seeds. Its edible flowers are often used in French and Italian cooking.

Avoiding washing zucchini before storing. Store in plastic bags in the crisper drawer of your fridge. Stores well for up to a week.

Some simple ways to use summer squash: sprinkle grated zucchini or other summer squash on top of salads and sandwiches. Saute summer squash, onions, bell peppers, eggplant and tomatoes and then simmer the mixture in tomato sauce. Season to taste. Serve raw summer squash with your favorite dips. Add summer squash to your favorite muffin or bread recipe; decrease the amount of liquid in the recipe by about one-third to compensate for the moisture present in the squash.

Kale Salad with Anchovy Dressing

Kale Salad with Anchovy Dressing
1/3 c olive oil
1 small tin of anchovies
3 small garlic cloves, sliced
pinch of red pepper flakes
Juice of 2 lemons, separate

1 bunch of kale (washed, stemmed, then shredded)
1 carrot, shredded into ribbons with a peeler
1/2 c finely grated Grana Padano or other salty Italian cheese
1/3 c pine nuts, toasted (or try hazelnuts or almonds, also toasted)
1/4 c dried cranberries

Heat the olive oil gently in a small frying pan, once shimmering, add the anchovies and heat through, whisk gently until they start to break up.
Once the anchovies have sort of dissolved in the oil and smell nutty, turn off the heat and add the garlic, red pepper flakes, and cracked black pepper.
In a large bowl, toss the kale with the warm oil and the juice of 2 lemons (1/3 to 1/2c) until coated, but not drowned, then toss with half the cheese, half the nuts, half the cranberries, and all of the carrot ribbons.
Let the dressed salad sit for at least 5 minutes then the serve sprinkled with the remainder of the cheese, nuts and cranberries.


The carrot is a plant with a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the 3rd century. Carrots belong to the Umbelliferae family, named after the umbrella like flower clusters that plants in this family produce. As such, carrots are related to parsnips, fennel caraway, cumin and dill. There are over 100 different varieties that vary in size and color. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots’ antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this promptly remove their greens and make sure to store them in the coolest part of the refrigerator wrapped in a paper towel and placed inside a plastic bag; the paper towel will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks. Carrots should also be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter.

Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them. If the stem end is green, it should be cut away as it will be bitter. Depending upon the recipe or your personal preference, carrots can be left whole or julienned, grated, shredded or sliced into sticks or rounds. The greens are NOT eatable.

Beet Yogurt Dip

Beet Yogurt Dip – A lovely, magenta colored treat. Make parve by substituting a can of rinsed chick peas and the optional tahini for the yogurt to make beet hummos!

1 lb of beets, washed and trimmed
4 cloves of garlic, unpeeled
1 c greek yogurt
1-2 Tbl lemon juice
2 Tbls tahini (optional)
salt to taste
lavash or pita chips for serving/eating

  1. Coat each beet and the garlic cloves with cooking oil (or just spray liberally with non-stick spray), wrap all the garlic cloves in one foil ball and wrap each beet tightly in aluminum foil and bake at 375F for 45-60 minutes, until fork tender, on a baking tray -TIP: try using the toaster oven instead of heating up the big oven, to save electricity and heat output into your home
  2. Let the beets cool enough to handle them and peel by hand, the skins should come off easily. Peel the papers off of the roasted garlic too.
  3. Combine the roasted and peeled beets and garlics with the remaining ingredients in a food processor or blender. Process until completely combined and smooth.
  4. Keep in an airtight container for up to a day or two in the fridge. The dip tastes best if you let it rest in the fridge for at least an hour before digging in.

The CSA Experience

The CSA Experience, originally posted June 11th, 2012 on Red Wagon’s Blog

Posted by: Maddie

As returning CSA members will recall (and new members are learning), being part of a CSA comes with many unique delights and challenges. As members of Red Wagon’s CSA, you receive produce at the peak of its freshness, flavor and nutrition. Your veggies are harvested the same day that you receive them, and most often the people who deliver them had a hand in growing and harvesting them as well! By being part of a CSA, you are supporting your local farmer and getting the very best of what we have to offer in exchange.

Some CSA boons and battles are one in the same. This week, for example, you may choose to take home scarlet turnips in your share. Maybe you’ve been eating scarlet turnips for years, or maybe you’ve never even heard of them. Trying new things can be daunting at first, but I hope you’ll find that the rewards outweigh the challenges. You might just learn that your kids LOVE curly green kale chips, or that Mo’s turnip slaw is your new favorite dish to bring to summer potlucks.

One of my favorite quotes is as follows: “Blessed are the flexible, for they do not get bent out of shape.” One requirement for being part of a CSA is flexibility. As an example, last week we tried very hard to bring you Easter Egg radishes. This was a challenge for several reasons and we were able to harvest only a small amount for pick-up on Monday and Tuesday. Because of the warm spring weather, one planting of radishes began to bolt (or flower) sooner than expected. At the same time, most of the radishes in the later planting were still too small to harvest. I realize that many of you who may have wanted them did not get a choice of radishes, and Thursday’s pick-up did not include radishes at all, but baby carrots instead. We try hard to predict what we will have to offer each week. However, a large part of the CSA experience is eating what is available when it is available and understanding that those of us on the farm often can’t know how things will work out.

That said, we at Red Wagon appreciate the support of our CSA members immensely. We hope you know that the quality of your experience is our top priority and we could not do it without you! Thank you again for being a part of our CSA and I will see everyone at pick-up!