 | | | | Produce CSA Information |  |
JOIN THE FARM BY CLICKING HERE
UPDATE:
We will open our Produce CSA again this Spring. You are welcome to join an exsisting food group in your area that comes to our farm. Join our farm by clicking on the link above and choose the group closest to you.
We have 15 acres under cultivation with lots of selection.
This is our largest planting ever with many new and interesting foods. We currently have chard, leaf lettuce, romain lettuce, red russian kale, and watermelon radishes available. Coming next will be carrots, red and golden beets, small green onions and spinach. Later in the season we will have collard greens, red cabbage, butternut squash, scalloped sunburst squash, 8 ball zucchini, acorn squash, sweet potatoes, buttercup squash, watermelon, honeydew, cantaloup, pumpkins, okra, cucumbers, eggplant, spaghetti squash, japanese turnips, potatoes, brocolli, brussel sprouts, cauliflower, tomatoes, green beans, delacata squash, peppers and much more.
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SAND CREEK FARM offers a seasonal Produce CSA. This means that a person becomes a Member of the farm, joins a local group to pick up or receive deliveries for fresh produce along with any other items ordered from the farm store on a weekly, biweekly, monthly or quarterly schedule. The Farm Membership costs $25 and is good for as long as your family continues to order food from the farm. If your account remains inactive for 6 months or more or you ask to leave the farm your account will be deleted. If this occurs and then you want to come back at a later time, you would need to rejoin our software and the membership fee would again be added to your account.
We offer our customers 3 ways to receive their food:
1) Come to the farm to pick up
2) Join a group in your area with a paid driver or the families take turns coming for the group
3) Join a group with delivery on our route. The delivered route members may NOT order raw milk or raw kefir for delivery but may order it for pick up on the farm by state law. You may set up a new group or drop site with us and we will program our software to support you and the other families within your group.
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Each CSA member will receive the following:
A full-share of produce will average 5 to 8 varieties for $30.00 per share. You are welcome to share this with another family.
You may still want to round out your diet with other produce from your local market for items that we are not growing at this time. This box is intended to meet your needs for a few varieties of locally grown, in season, vegetables. We have include many recipes on our blog page, just click the recipe tab and then search for the type of food you want to prepare. We would happily add your favorite recipe to our blog so that others may enjoy it as well. Send it to us in an email and we will load it to the blog page.
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Sign up for the SAND CREEK FARM CSA now.....click here
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Current Group Options:
Elgin (every other Monday - group members take turns)
Montgomery-Dobbin (every other Monday - group members take turns)
Georgetown (Tuesday - paid driver group)
Tomball (Tuesday - group members take turns)
Belton/Temple (Tuesday - delivered by farm during produce season only)
Pflugerville (Tuesday - delivered in produce season only)
The Woodlands (Sat group - group members take turns)
Kingwood (every other Thursday - group members take turns)
Temple Milk Group (every other Thursday - group members take turns)
Spring (Thursday - monthly - group host drives for a $10 fee)
Bryan/College Station (Friday - paid driver group)
Waco (Saturday, monthly - group members take turns)
Round Rock (Saturday - group members take turns)
If none of these areas are close to you, we will help you start your own group. If you would like to host a site, please contact us at support@sandcreekfarm.net or call the farm Mon-Wed, 8 a.m. - 11:30 p.m., 254-697-2927
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DIFFERENT VEGGIES FROM THE FARM:
Broccoli
Broccoli can be eaten raw, steamed, grilled, boiled, roasted or baked, some batter and fry it. Broccoli is very nutritious and is used in a wide variety of American, Asian and Italian dishes.
One cup of chopped raw broccoli contains:
31 calories
2g fiber
3g protein
81mg vitamin C
43mg Calcium
19mg Magnesium
288mg Potassium
30mg Sodium
60mg Phosphorus
Cauliflower
Green / Red Cabbage
We love lots of different cabbage recipes and look forward to making them every year. Cabbage is a versatile vegetable that can be steamed, roasted, boiled and eaten raw. It can also be stuffed or made into sauerkraut. Even though cabbage itself doesn't store well for long periods of time, several recipes can be made and then frozen. This allows for the taste of fresh grown cabbage any time during the year. Here is some nutrient information...
1 cup shredded cabbage contains:
16 calories
4 g carbs
36 mg vitamin C
40 mcg Folate
33 mg Calcium
172 mg Potassium
13 mg Sodium
Chinese Cabbage
Kale
Collard Greens
Green Beans
Swiss Chard
Beets: Red and golden vegetables are packed with unique phytonutrients called betalains, which provide support for the body’s antioxidants and detoxifcation process. Make sure to add beets to your daily diet to help clean out your system. In addition, lab studies of human tumor cells show that beets’ betanin decreases the cells’ growth
Radish: The ancient Greeks held such high opinion of radishes in the medical field that Greek physician Androcydes used to instruct his patients to eat daily servings of radish to prevent intoxication. Radishes are high in vitamin C and are helpful in lowering cholesterol, curing urinary tract disorders, and increasing the supply of fresh oxygen in the bloodstream.
Leaf Lettuce
Spinach
Yam: With more than 200 varieties, yams vary from yellow to purple. They are all, however, great sources of vitamin B6 and potassium. Many people tout that wild yam extract, which contains diosgenins (chemicals that act similar to progesterone), helps provide an alternative to hormone replacement for menopausal women. While studies have yet to confirm this, Chinese herbal medicine has been using yams to improve organ function for centuries.
Carrot: It’s common knowledge that carrots make your eyesight better. What makes the orange-colored root great for vision health is its beta-carotene content, which is converted to vitamin A, travels to the retina, and protects against macular degeneration, the leading cause of blindness. Perfect for dipping in your favorite hummus or dressing, studies have also found that carrots promote lung health.
Onions: Peel off as little of the outer layers as possible, because the onion’s flavonoids, which provide antibacterial benefits, are more concentrated in those areas. Onions have also been shown to increase bone density, especially for older women, have anti-inflammatory properties, and lower esophageal- and mouth-cancer risks.
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SUMMER SQUASHES:
YELLOW STRAIGHT NECK SQUASH:
Description/Taste
Generally uniform, yellow straight-neck squash is an attractive glossy fruit that may be bright to creamy to lemon yellow. Closely resembling its near twin, the yellow crookneck, this squash has a tapering cylinder shape and does not have a curved neck. The skin may be pebbled, like the crookneck, or it may be smooth, with a somewhat paler flesh.
Nutritional Value
A source of vitamin C and fat, saturated fat, sodium, and cholesterol-free, one cup of raw squash contains about 25 calories.
Applications
Versatile, this tender squash can be steamed, sautéed, baked, boiled, stir-fried or microwaved. Enjoy cooked or raw. Cook whole, cubed, sliced or cut into julienne strips. Add to casseroles, chowders, soups and stews, flavor muffins or quick breads. Loves the compatible company of sweet bell peppers, beans, corn, tomatoes and eggplant. Combine several squash varieties for a colorful and tasty side dish. Shred; add to salads and slaw. Butter and fresh herbs deliciously enhance its subtle taste. Skewer large chunks; grill just until tender. To prepare, rinse and trim away ends. No need to peel. To store, refrigerate unwashed squash in a plastic bag up to five days.
Geography/History
A member of the gourd family, squash is native to the Western Hemisphere and it is believed squash was cultivated in South America more than two thousand years ago. The large Cucurbit family includes pumpkins, cucumbers, watermelon and cantaloupe and is classified according to shape and color. Yellow summer squash produces two forms: straight-neck and crookneck. Maturing about 46 to 52 days after planting, squash grows in numerous types of soil as long as it is well drained.
Summer squash can be fried, steamed, baked, roasted, broiled and stuffed. Additionally, it can be used as a substitute for zucchini in almost any recipe. Before we share some of our favorite summer squash recipes, here is some nutrient information...
One cup of summer squash contains:
36 calories
5g carbs
10mg Vitamin C
346mg Potassium
49mg Calcium
43mg Magnesium
ZUCCHINI SQUASH:
Zucchini can be fried, steamed, sauteed, roasted, baked or eaten raw. Before we share some of our favorite recipes for zucchini, here is some nutrient information...
One cup of raw zucchini contains:
20 calories
4g carbs
21mg Vitamin C
19mg Calcium
325mg Potassium
12mg Sodium
FLYING SAUCER SQUASH:
Description/Taste
This small size squash measures about two to three inches in diameter and sports vivid green star-like markings on its unusual surface colorfully contrasted by its sunny yellow bottom. A summer variety, this out of the ordinary squash cutie is a relative of pattypan and zucchini but offers more flavor and has a superb buttery texture that is deliciously delighting squash-loving fans and chefs.
Nutritional Value
Ninety percent water, this tasty little squash provides a source of vitamin A, copper, iron and magnesium.
Applications
Exceptionally tender, creamy and flavorful, prepare like any summer squash.
WINTER SQUASHES: (can also be grown in Spring)
ACORN:
Current Facts
Familiar dark-green acorn squash is the most common but new varieties are becoming available that include the attractive gold acorn squash and the stunning white acorn variety which also produce yellow-orange flesh.
Description/Taste
Naturally, this dark green to sometimes blue-green squash is acorn-shaped, hence its descriptive name. Its golden orange colored flesh offers a mildly sweet flavor and a somewhat dry texture. Usually about five to eight inches long and four to five inches across, the hardy rind has rather deep characteristic ridges with a splash of yellow-gold, considered a sign of maturity. Chefs say that no other vegetable exhibits the same culinary versatility and diversity as the acorn squash.
Nutritional Value
Not as rich in beta-carotene as other winter varieties, acorn squash is an excellent source of dietary fiber and contains vitamin C, vitamin B6, magnesium and manganese plus a substantial amount of potassium. One-half cup baked squash cubes has about 57 calories. Deep-colored squashes contain the most beta carotene. Winter squash does not lose quality after picking and in storage the carotenoid content actually increases, adding even more vitamin A. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten servings daily of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure.
Applications
Chefs especially prize this variety for its natural "bowl" that holds delicious fillings. Chefs also love it for its colorful rich orange puree that makes an attractive side dish to accompany meat entrées, especially poultry specialties. Simply bake or steam halves in the shell; top with butter. This squash loves cinnamon, honey and brown sugar. Perfect for stuffing with apples or cheese. Add cooked squash to casseroles, soups, stews and stir-fries for extra flavor and texture. Cook chunks in soup or stew until tender; remove; mash; return to cooking pot for a thicker broth. Squash loves the company of onions, tomatoes and eggplant. Cut in half horizontally; fill emptied seed cavity with applesauce; sweeten with maple syrup. Season with allspice, nutmeg or cinnamon. Bake until fork-tender. To store, keep in a cool dark place; do not refrigerate whole uncut squash. Wrap cut squash in plastic; refrigerate up to five days. Cooked pureed, mashed or chunked squash freezes well in plastic bags or in airtight containers up to one year.
Ethnic/Cultural Info
America has been fond of this vegetable for many centuries. Squash had become a rather traditional fall vegetable and served hot, made winter meals special with its warm, delicious flavor. The promotion of healthier eating habits has moved this nutritious vegetable to a higher rating and is now a frequently served year round food. Today, both winter and summer varieties are popular in American cuisine.
Geography/History
Most winter squashes are native to the Argentine Andes while the majority of the popular summer squash and pumpkins originated in Mexico and Central America. Native Americans are credited with taking squash north. Possibly the first food cultivated by Native American Indians, squash, along with beans and corn, formed the holy trinity of their diet. They taught the exploring Spanish conquistadors how to cook squash, utilizing every part, in the early 1500s. Usually measuring about three to four inches, the stems of winter squashes are left on as those without stems do not store well. Because the stems are easily broken, squashes should not be handled by their fragile stems. Not all squashes benefit from their attached stems, however, as the Hubbard squash must have its stem completely removed after harvest. Pumpkins especially require their stems to prolong shelf life.
Acorn squash can be fried, steamed, boiled, roasted and made into soups, sauces and stews. Some use hickory wood to smoke acorn squash. Here is some nutrient information...
One cup of raw, cubed acorn squash contains:
56 calories
15 g carbs
15 mg Vitamin C
46 mg Calcium
45 mg Magnesium
50 mg Phosphorus
486 mg Potassium
BUTTERNUT SQUASH:
Current Facts
Butternut is the most widely grown winter squash. Versatile and diverse, squash has no rival in the kitchen when it comes to its culinary flexibility. A member of the cucurbitaceae family, this large group includes not only squash, but also gourds and pumpkins. Versatile squash grows from bite-size to large enough to feed a fleet of men. Reports document an eight-hundred pound pumpkin recently grew in an apparently very large vegetable patch.
Description/Taste
The classic butternut squash is one of the most popular varieties. Producing a delicious rich golden-yellow flesh with excellent texture, butternuts are a smooth long-necked bowling pin or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Nutritional Value
All squashes provide vitamin A and vitamin C, some of the B vitamins, and are a good source of fiber. One cup of cooked squash has about 100 calories. Deep-colored squashes have the most beta carotene. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten servings daily of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure.
Applications
To prepare, cut well rinsed squash in half lengthwise; remove seeds. Bake; top with butter; sprinkle with favorite seasonings. Experiment with different spices to enhance its naturally good flavor. Cardamom, anise seed, thyme, mace, sage, cumin, ginger, turmeric, paprika, tarragon, allspice and savory complement its dependable sweet goodness. Braise, sauté, steam or microwave. Sweeten with brown sugar; add a kiss of nutmeg, cinnamon or cloves to enhance flavor. This squash is ideal for soups and stews. Ravioli and risotto especially welcome the flavor and texture contributions of the butternut. Make scrumptious squash soufflé. To store, keep whole squash at room temperature. Butternut squash is an excellent keeper. Wrap cut pieces in plastic; refrigerate up to five days.
Geography/History
Native to the Western Hemisphere, butternut squash is a member of the gourd family and is of the genus Cucurbita moschata. In the United States, Florida is the largest squash-producing state with California ranking a close second. Georgia and New Jersey are also major producers. Texas, Massachusetts, New York, Michigan, Oregon and South Carolina also contribute to the squash supply. This nutritious vegetable has earned a higher culinary rating in American diets due to the promotion of healthier eating habits.
There are many different butternut squash recipes. Butternut squash can be sauteed, boiled, steamed, roasted, fried and made into soups and sauces. Here is some nutrient information...
On cup of raw, cubed butternut squash contains:
82 calories
22 g carbs
31 mg vitamin C
3 mg Vitamin E
84 mg Calcium
582 mg Potassium
8 mg Sodium
SPAGHETTI SQUASH:
Current Facts
Part of today's lack of squash appreciation is from not knowing exactly how to cook them. More often than not, delicate squash gets overcooked resulting in a dining disappointment.
Description/Taste
Spaghetti squash really can substitute for spaghetti. Large, oval and sunny yellow, this variety looks more like a melon than a squash and usually weighs four to eight pounds. Especially prized for its unusual cooked yellowish flesh, it separates into thin, long, translucent strings that actually resemble pasta. Fun to eat, even children may ask for more.
Nutritional Value
Providing vitamin A and vitamin C, squash also contains some of the B vitamins. An excellent source of fiber, deep-colored squash offers the most beta carotene. One cup of cooked squash has about 100 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowered blood pressure.
Applications
Make superb spaghetti squash with garlic as follows: Place cut squash in vegetable steamer; fill bottom of steamer with water within one inch of steamer insert; cover; bring water to a simmer over medium heat; cook until tender. Heat four tablespoons butter in a large frying pan over low heat. Add three to six cloves finely chopped garlic and cook, stirring, for two minutes. Scoop cooked squash out of its skin, pulling into strands. Add squash to garlic butter; toss. Sprinkle with two tablespoons chopped parsley; season with salt and pepper to taste; toss and serve. For an unusual side dish, season hot cooked spaghetti squash with melted butter; add crumbled blue cheese and chopped walnuts. This squash may be baked, boiled or microwaved. Small ones are perfect for the crock-pot. With a large meat fork, pierce the whole shell several times; place in crock pot; cover with two cups of water; cook on low eight to nine hours or until tender. To store, keep whole squash in a dry cool area. Wrap cut squash in plastic; refrigerate for two days. To freeze, put cooked squash in freezer bags or airtight containers. Partially thaw before using; steam until tender but still firm.
Ethnic/Cultural Info
A staple food for North Americans before the arrival of Europeans, native Indians relied on squash along the corn and beans. To this day, squash still remains more popular with North Americans than Europeans.
Geography/History
Produced on a crawling vine-type plant, spaghetti squash loves to grow in well-drained warm fertile soil and matures on vigorous vines about ninety days after seeding. A member of the Cucurbit pepo genus, spaghetti squash is harvested when the skin turns light tan to golden yellow and weighs between two and five pounds. Bees are the usual force behind the necessary pollination of squash plants in order to produce fruit. Producing both male and female flowers on each squash plant, pollen has be transferred from the male flower to the female flower. Pollination most often requires several bees to make a stop over on the female flower within twenty-four hours or so. If bees are not available to do the job, pollinating is possible through the efforts of the human hand. This is done by removing the pollen-laden stamen from the male flower and rubbing it onto the pistil of the female flower.
Okra
Eggplant
Cucumbers
Potatoes
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Please feel free to contact us with any questions,support@sandcreekfarm.net
This is a fantastic opportunity for all of us to have access to excellent quality produce at an affordable price grown on a sustainable farm. We grow using organic practices, preferring open pollinated heirloom seeds with the unique characteristics of real food. Please contact with questions about our program and growing methods. Come tour the farm on a Farm Day (Farm Events page) and see how we do things.
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