Welcome to Blue Yonder Organic Farm

Putting your family's health first! Fresh organic food can be hard to find...Here at Blue Yonder Organic Farm we are committed to growing the tastiest, nutrient packed food in a way that mimics nature- no chemicals, no GMO's, just pure food. One of the only locally raised sources of certified organic meat, our animals enjoy acres of green pastures. Our fruits, vegetables, mushrooms, and honey are delivered fresh from the fields to market. 

 

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Blue Yonder Organic Farm Week One CSA!

Posted by Sara Creech :: Sunday, April 29 :: 12:50pm

Happy Sunday to Everyone! Today marks the first week of the 2018 Blue Yonder CSA. We are so excited to be sharing this season with you and hope that you enjoy this summer in partnership with your farm. The weather may still be working out the kinks, but it is spring inside our high tunnel greenhouses. This means there will be lots of greens for you- lettuce spinach, kale, and Pac Choi. You will also be getting a bottle of our 2018 hot off the press Pure Indiana Maple Syrup in partnership with our friend Steve Gaddis, formerly of Blue Yonder.

This year we are wanting to work on building community here on the farm. One of my favorite things about being here is how it has brought my family and community closer together. Over the past few years we have had the pleasure of hosting countless veteran training programs, youth group tours, drop in personal visits and family functions. We want you to see the farm as a place that you can drop in and walk around, visiting animals, collecting eggs, picking produce, and volunteer weeding. Just give us a call or text before you come and make Blue Yonder your home farm.

CSA boxes will be ready for pickup this week at your designated signup location. For those of you in Brownsburg, your box will be available from 5-8 this Thursday at my sister Stacy’s house: 14 Woodstock Dr, Brownsburg 46112. The Indianapolis pickup is at Farm to Fork at Normandy Farms on Friday 4-7p at 7802 Marsh Rd Indianapolis. The Carmel Farmers Market (the Palladium) begins this Saturday with pickup between 8-11. If you have questions or need to change your pickup just send a quick email and we will update.

We know that summers are a busy time and lots of you go out of town. We will try to be flexible with that by either giving you a credit for the farmers market or by doubling up your future deliveries. Of course you also have the option to donate your delivery, which will be given to our local food pantry here in North Salem.

Each of us has our own reasons for getting involved in a CSA program but we want to assure you that we are committed to growing food that you can trust. Your health is our main focus and we promise to grow our food in a way that maximizes nutrients holistically and safely, all while avoiding chemical inputs. If you have any specific questions about how we grow things please ask or come on out to see the farm in person.

This week’s feature vegetable is Red Pac Choi. It is a variety of Bok Choy that doesn’t form heads so it is leafier than a traditional soup spoon stalk characteristic of Bok Choy. This vegetable contains antioxidant and anti-inflammatory benefits which we can all use more of.  You can use these leaves in any recipe calling for Bok Choy. It can also be used as a replacement for cabbage or mustard green recipes and is traditionally used in soups (my favorite) , sauteed, steamed or eaten raw. My favorite recipes for Red Pac Choi include lots of garlic, ginger, and mushrooms. Here is one I like to make, to spark your imagination, compliments of NaturallyElla.com:  

 

                Pak Choi Soup with Noodles Yield: 2 large bowls 

·         1 tablespoon olive oil

          1/2 bunch scallions

·         2 cloves garlic minced

·         2 tablespoons minced fresh ginger

·         2 cups low-sodium vegetable broth

·         2 cups water

·         Half lb Pak Choi

·         4 ounces ramen noodles (not the instant but the real deal)

·         Salt if desired

·         Sesame Seeds for topping

·         Red Pepper Flakes for topping

1.    In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop up the light green stem. Save the dark green tops for topping. Next, add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.

2.    Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.

3.    While broth is simmering, roll the leaves together and also cut into strips.

4.    Cook the leaves  for 5 minutes. Finally, stir in the ramen and simmer soup until the noodles and Pak Choi are tender, 4 to 6 minutes. Taste and add salt as needed.

5.    Divide soup into two bowls. Then top with chopped scallion greens, sesame seeds, and red pepper flakes

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