A Note About Hot Peppers–

Once a year I like to send you ALL hot peppers.  Why would I do this?  Well….some folks like them and some folks do not and some folks just haven’t had a chance to experience and explore the variety and diversity of the hot pepper world!  After all, we want you to know all that you can about the value of your food, and how it is directly related to your overall health–  So here is a little, short primer on Capsicum’s.

First, Bell Peppers have no capsaicin, the thing that makes hot peppers hot!  So we are only talking here about all the other peppers except that non-hot, sweet kind.  The highest concentration of the hot (capsaicin) is in the white pithy membrane inside the seed cavity.  The seeds have no capsaicin.  The Scoville scale lists the ‘score’ of the hotness of different hot peppers.  The hottest we grow is a small bushy plant called Aurora, with purple peppers the size of the tip of your finger–as the season progresses they turn yellow and then red-orange.  The next hottest in our garden is the Habanero.  Of course, we all have heard names like Ghost Pepper and Carolina Reaper.  One look at these and it is obvious they are in the same family as the Habanero!

For a good read on the benefits of capsaicin check out draxe.com/nutrition/capsaicin–

Each Share Group’s pepper selections are a little different.  We had an abundance of Poblano’s and Jalapeno’s, so they went into Group E and Group B with one or two Habanero’s.  Group C is completely different with the concentration on the drying and roasting peppers:  Guajillo, Krimzon Lee, and the Pueblo Roasting Pepper (from Colorado–no picture available).  Group D will be a surprise, but we will be there to share information with you Thursday at the Pick Up!

Below are pictures of the peppers you may have and some short notes for their use and enjoyment:

Baron Hot Peppers

POBLANO–these are often used in Chili Rellenos, a stuffed pepper filled with cream cheese, breaded, and deep fat fried.  I have a simple and tasty recipe for a Chili Rellenos Casserole in which you roast the pepper in the broiler to blister the skin, and then peel them after you have plunged them into cold water.  I slice the Poblano along the sides and lay them flat in the pan, then cover them with an egg mixture and cheeses.  Usually Poblanos are not all that hot…however…each one is its own boss! (You can make the casserole with fresh poblano’s or just place the peppers peeled and laid flat, in a freezer bag for a different time.) 

Habanero Hot Peppers

This is the Habanero…the hottie…we don’t eat these but sell them for those with an obsession for HOT.  Some peppers can be so hot that they can be detrimental to a small child or those sensitive to capsaicin–this is one!  But not the WORST!! Not life-threatening, but awful painful, especially in the eyes.   (I have a story posted on our website called “Chinese Lanterns” about our family experience with the Habanero…check it out!)


El Eden Hot Peppers

Guajillo peppers are dried and used to make mole.  These are new this year and I haven’t had a chance to give them a test run!  Hope to find more time next year.  We included these with the Krimzon Lee (below) for Group C because both are drying peppers.  The Krimzon is a type of Paprika pepper…one of my favorites as it is not real hot, but full of flavor.  Great in scrambled eggs or with fried potatoes.  Easy to dry by stringing them together and hanging them in a well ventilated, dry place–keep them aired so as not to form mold.

Krimzon Lee Hot Peppers

Krimzon Lee–Paprika type.

Red Flame Hot Peppers

Chili pepper, another candidate for drying.  We use dried chili’s in our Salsa and Dill Pickles–

Jedi Hot Peppers

Jalapenos are the most well known hot pepper and the pepper group with the most variety in color, size, and heat.  We used to raise a variety known as Concho–it had good flavor, held long on the plant, and was generally not real hot.  We can’t find that seed and this year we planted 4 varieties to try to find one like the Concho.  The Farmer liked the Centella, a LARGE Jalapeno…I think I liked El Jefe, a little smaller with deeper color and light checking as it matures.  (Checking is slightly visible in the pepper in the forefront. Severe checking will not store well after harvest.)  We stay away from Early Jalapenos as they are usually hotter than blazes! My favorite use is Jalapeno Poppers, not the fried ones, but those stuffed with cream cheese and wrapped in bacon, then roasted in the oven for about 20-30 minutes–YUMMMMM

Today for lunch I cut up the last three zucchini, some kohlrabi, white onion, and added ONE red Jalapeno, followed by a couple of small grated carrots added during the last few minutes for color and sweetness.  We had to open ALL the windows.  Jessica entered the kitchen and immediately became a coughing fool like myself! This pepper was worse in the air than in the dish, which we nearly finished off.  I noticed the ladies left the red skin on the side of their plates, and the guys ate it all! 

Here’s a hint for a good ‘fresh’ salsa in the dead of winter:  take 3 jalapenos and slice them, put them in snack bags, and throw them in the freezer. When you want Salsa in the middle of January, use your canned tomatoes, dried chili peppers, frozen jalapenos, a dried onion, some garlic, and a little salt. Chop and mix them up in the food processor.  I like to include some frozen bell pepper too for color and sweetness…orange is my favorite.  We store our Salsa in the fridge in a quart jar  (actually closer to an Adam’s Peanut Butter jar)–  Recipe is under our Recipe tab.  


As always, Enjoy your food!  Experimentation is the spice of life–  The Farmer’s Wife



ALMOST DONE! Garden Week 14–

Thanksgiving and Christmas pies are right around the corner!

Folks will be dropping like flies…I know that is not a refreshing picture considering the flies this time of year are A-1 PESTS!  The normal span of the CSA is 13 weeks,  with an option to Extend to 15 weeks.  Last week was the last Share/Box for some–start dates in July were staggered while the garden increased production and so the end is staggered…but you can ADD ON or EXTEND!  Here’s what I mean:  Week 13 and 14 will be in excess of 100 Shares/Boxes, but Week 15 at this time is 51 Shares/Boxes (dropping like flies)…but you can continue by adding one or two more Shares/Boxes! (Below the quote box is an idea of what to expect next week and in Week 15–)

If you want to EXTEND, and haven’t already, send me a text 431-1219.  Cost is $25 in Worland, and $30 in the outside areas in the Special Box program per box–2 Boxes for Weekly, 1 Box for Leap-Frog.  We start putting the Boxes together on Wednesday, so I need to know before October 16th.  Payments can be made by PayPal (add $2 to cover the fee), pay Thursday at CSA Pick Up, or mail a check to 1049 Washakie Ten, Worland, WY  82401.

Hot Pepper Mix with sweet (Not Hot) Bells–these were harvested before the frost and so some are not as firm as originally, but the flavor is YUMM!  I’d like to put some Snack Peppers with these, too–so the hot and not-hot will be bagged separately as to not mix you up!  All Groups have this pepper combination.  Week 15 will be Yellow/Green Flavorburst Bell Peppers.  

3# Potatoes–last week it was Fingerlings, a Fingerling Mix, Huckleberry Gold, or Yukon’s.  This week it will be Fingerlings or Satina.  Week 15 will be 5# Potatoes–either Red Norland, Russet, or Satina…all which store good!      REMINDER:  Potatoes should be stored in bags that breath (paper is a great option) and in the dark.  You want to minimize the greening caused by light–some folks are sensitive to nightshades, and potatoes are a nightshade along with peppers, eggplant, and tomatoes.

I once read the diary of the guy that floated down the Colorado River (Powell was the name) before the Colorado was dammed up.  At the start of their journey their food canoe tipped over and so all they had for supplies were coffee and bacon.  They hunted along the route, but as they passed through Indian territory they spotted some young potato and corn plants that the Pueblo’s had planted along the river for their summer crops.  The traveling party, tiring of wild game, helped themselves to potato plants.  No one died but their intestinal tracts were disrupted and some wished they could die!  

Tomatoes–we have held back some Roma tomatoes to add to the Shares.  No tomatoes in Week 15, but Cabbage or Brussels Sprouts as well as other root crops like Daikon Radishes, Turnips, or Red Beets.   

Carrots–last week was Rainbow or Sugarsnax (orange) carrots.  This week it will be Cosmic Carrots for those that had Rainbow, and Rainbow for those that had Sugarsnax.  1# bag to store in the fridge!  Week 15 will be 3# Cosmic Carrots which store excellent in the fridge.

Onion–Sierra Blanca (Jumbo White) for all, partially dried, but maybe not enough to store outside the fridge.  Week 15 will be Highlander Onions, a great dried storage onion.

Celery for your bone broth needs, soups and stews, goulashes, and fresh stalks with raisins and peanut butter…we called these Ants on a Log when the kids were young.  Celery is such a great staple–its flavor continues to develop the longer it cooks…parsley and carrots are in the same family!  Week 15 will have Celeriac, or Celery root–the same uses as celery and stores longer in the fridge…but no Ants on a Log…

Surprise item:  Sunchokes (I’m a hoping they had a long enough growing season!)  These are also known as Jerusaleum Artichokes, and nicknamed by some: Fartichokes.  (Yes, it means what it sounds like.)  Sunchokes are a great pre-biotic, meaning they feed the probiotics in your gut.  (I think if your gut balance is off, or if you eat too chokes at one sitting, they will generate gas.  So beware!)  Also, sunchokes are good for diabetics if eaten within the first two week of harvest…something about inulin (not insulin)…check it out! Check out Recipe #57 to know how to roast them–

Buttercup Winter Squash for all!  Buttercup has more of the Hubbard family flavor (Maxima), unlike the Delicata, Acorns, or Spaghetti Squashes we’ve had the last three weeks that are milder.  Don’t be intimidated by winter squash.  Easiest to cook it ahead in a covered dish or crock pot to hold the moisture and not overcook, drying it out.  I always add an oil (olive, coconut, butter) and an Allium (garlic, slice of onion, shallot) to the seed cavity–it just seems to heighten the flavor making it a little savory.  I cook double what we need and put half in the fridge for Bisque–simple to make, recipes at http://www.lloydcraftfarms.com.  The Buttercup would be an excellent choice for a roasted sweet and savory squash recipe I have…I’ll track it down and get it posted to the Recipe page at http://www.lloydcraftfarms.com.  (The Hubbard family is high in beta-carotene which our bodies convert to Vitamin A–good for skin and overall health!  Super good in the winter!)  Week 15 will be the Butterscotch Butternut, a smaller version of the Waltham Butternut, none of which made it this year! 😦

PUMPKINS–All our pumpkins (except the Knucklehead’s) are suitable for making pies!  Couple of years ago we had a 40# pumpkin that I turned into 20+ Christmas pies–I have a killer pumpkin pie recipe (I use fresh cream instead of canned milk and lots of balanced spices)– posted on our Recipe page!  We will start passing out the pumpkins with this week’s Share/Box.  If you don’t have a Share/Box this week, and not one next week, then let me know by Wednesday and we will get one headed your direction or held here at The Farm for you.  FYI–you can buy our pumpkins at Blair’s Supermarket in Worland.  We will be delivering 4 more bins on Tuesday.  Not all the pumpkins there are ours, some come out of Utah…ours are the clean ones–LOL!

Stay Warm–Consider the Last Share/Box and let me know ASAP–The Farmer’s Wife

What to Expect in the Shares and Special Boxes this Week–2nd week October–


As you can imagine we have worked hard (and are still working hard) to get things harvested from the Garden for the last 3 weeks of this year’s garden season!  

Here’s what to EXPECT this week: 

Shishito Peppers in all the Groups–1/2# bag–great marinaded and roasted in your oven–Sweet, NOT hot!

Potatoes of some sort for all the Groups…we are digging these Tuesday!  I’m hoping for the Fingerling Mix, or the French Fingerlings–3# bag, store in the dark in a bag that breathes.  Not familiar with Fingerlings?  Check out the recipe, and learn how to cook them at http://www.lloydcraftfarms.com , Recipe tab, #56.

Tomatoes for all the Groups if the quality has held this past week from the rush pick prior to the October 2nd freeze.

Carrots for all the Groups–either Cosmic (a red), Sugarsnax (standard orange), or the Tri-color Mix – pictured above–Deep Purple, Purple Haze, and Orange…can you hear the Rock from the 70’s?  We are digging these Tuesday, too!

Green Onions for all the Groups, too.

Groups A, E, and D will get Fennel with Fronds in their Shares or Special Box–

Corn for Groups A, B, D, & E–the very last for the season!!

Broccoli, Broccolini Galion X, Romanesco, OR Bagged Cauliflower Mix will be in each of the Shares or Special Boxes.  We won’t know how they will be divided until we get them worked through and weighed and packaged–BUT you will get one of these!  They are Wonderful Surprises from the Garden that Erica and Jessica literally discovered during their Friday harvest!!

Winter Squash for the Week is Thelma Sanders Sweet Potato Squash–a butter yellow colored, acorn looking, heirloom squash.  Obviously named after Thelma Sanders, and with the claim that it tastes like Sweet Potatoes!  This is a great candidate for baking in the oven–very sweet with a smooth texture–Everyone gets the same Squash of the Week!

There may be another surprise item…like the Lemon Cucumber, Romanesco, or Fennel of the past!  Stay tuned–The Farmer’s Wife



Severe Winter Weather Predicted for Wednesday and Thursday…Here’s the PLAN–IMPORTANT!

Our Deliveries and Pick Up’s this week are being changed due to SNOW and FREEZING temperatures–  Please text me 431-1219 to let me know you have received this notice…Sorry for any inconvenience!

Group B Delivery to Riverton/Lander will be Saturday instead of Thursday; Riverton (Graham’s Gluten Free) by 11:00, and Lander (Amy Oakley’s) by Noon.

Group C Pick Up from Casper will be Friday morning instead of Thursday morning–

Group D, CSA Pick Up at The Farm, will be Friday 4 p.m. to 6 p.m. instead of Thursday–The Store will be stocked as usual–

Group E Delivery to Sheridan will be Friday instead of Wednesday–

We hope to resume all operations next week at the original times as set up!  Thanks for your understanding AND stay warm…and Eat your Veggies!

The Farmer’s Wife


Thursday CSA Pick Up and The Store–UPDATE ON THE FARM–October 3rd, 2019


We have some surprises Thursday!  Besides being one of the BIG Pick Up’s with Group D Weekly’s (D12), Leap-Frog’s (Group D2), and Monthly’s that bought the October Extension (Group DM1+), this is the last push for the 2019 season, the last month, and the garden is groaning…as is The Farmer, his Wife, and the Workers! (The don’t look like it in the picture…I know!)

If you bought a regular 13 week CSA Share you have 2 more veggie shares…If you bought an Extension you have 4 more veggie shares.  Check Thursday to see when your last Pick Up is!  If you’d like to add on another Share (or two), check with The Farmer’s Wife…cost is $25 per veggie week! 

This has been a grueling week (that matches the ‘groaning’ garden)…The crew here at Lloyd Craft Farms has worked SOLID for the past 10 days, trying to beat the weather!  We have not done it yet BUT we are getting closer:  We have gleaned what we can from the peppers and tomatoes (we let the eggplant go), picked a good stock of corn to sell  (300 ears left yet at $24 for 3 dozen…a great addition to your freezer!), harvested the last of the melons for the Shares this week (and sale in The Store), harvested the celery ahead (soup stock weather!), and stock piled the pumpkins.

Which brings me to the reason for this post (other than filling you in on the news on The Farm)–We have BROCCOLI for sale at The Store this week, as well as some of the beautiful Purple Cauliflower.  Both are treasure finds from The Garden! These, in addition to the other stuff we usually stock:

Bagged Broccolini (Galion X), large Red or Orange bell peppers (and a few Green…as well as 1# bags of Snack Peppers), HOT peppers (including the last of the Habanero’s and Poblano’s), Sierra Blanca fresh onions and fresh green onions, last of the cucumbers and slicing tomatoes, lettuces from Greybull Valley Produce, Organic Girl Spinach,  last of the Utah peaches (canned the pears last night) and other organic fruits (Gala and Ginger Gold apples), yams and our freshly dug red potatoes (maybe some 5# bags of Russets)Come check it out and stock up!   Help us get this fresh, healthy food from our Farm to your Fridge!

Remember:  Any CSA member can shop ANY Thursday from 4:00-6:00 p.m.  AND don’t forget about our October 24th Soup Dinner at The Farm from 5:00-7:00!  Jans and Christa (Nam Sweet and Savory–Greybull) will work their magic AGAIN with some amazing end of the season soups…all made with veggies from The Garden–What an appropriate parting gift for the 2019 Garden Season!  Watch for more information on cost and how to reserve a spot–

The Farmer’s Wife

What to Expect in the Special Boxes and Shares this Week–First Week in October!

garlic in roaster

Today was a very productive day considering it rained all day, it rained yesterday, and it is supposed to rain tomorrow…As posted earlier, we are in the last lap with the 2019 Garden…our energies and attentions are directed to harvesting and storing and protecting what the garden has already produced!  

Before I post another WORD–If anyone wants corn to freeze or enjoy, let me know MONDAY.  TEXT 431-1219.  $8.00/dozen.  We can deliver to anywhere we have Special Box members or CSA members. We are going to do a final harvest and store it in the cooler, but don’t want to harvest more than is needed this time of year because of limited cooler space!

So, what can you expect in your Share or Special Box for this first week in October?

Snack Peppers!–We harvested over 240# of the sweet and colorful Snack Peppers–97# of that will go to the CSA Members- GROUPS A, C, D, & E!  Orange Bells to Group B as they had Snack Peppers last week…  Our harvest style was a little different this week…The Farmer cut the plants off at ground level and brought them into the Shelter where we cut the maturest and sweetest off the plant, dried the rain off them, and then stored them in tubs in the cooler, and discarded the plant. 

Mulligan Stew fixings!  This is a great recipe from a dear friend of ours from the first year of the CSA–included will be Potatoes, Cabbage Sprouts, Roma Tomatoes (we hope), Celery, 2 large and gnarly Carrots for stew, Broccolini, and a good naturally dried down Highlander OnionYou supply 1# of stew meat, 3 T cooking oil, 2 cloves of fresh garlic, water, bay leaf, 1 C. beef broth, and 2 T corn starch.  We also include the recipe!

Melons stored in the cooler–I’m a-thinking Honey Dews, French Charentais, or a Watermelon…we now have some Amarilla (Yellow) and Orange Crisp (Orange)!

Delicata Winter Squash–a smaller yellow striped variety that can be sliced and cooked like zucchini, skin and all!  You can also cook them in the oven like other winter squash, but they are thin-meated and tender enough to fry, and you won’t run the risk of it drying out from over-cooking!

Pray for us as we try to maneuver the sogged ground, navigate through the below freezing night-time temps, and draw on miraculous energy to get it all done! The challenge this week for us may be digging the Satina potatoes with all the rain, gathering more ripened Roma’s, and having it dry enough to harvest Broccolini–But we will do our best!! …And we have a wedding in Seattle on Saturday–our daughter Michele and Chris! We fly out of Billings on Friday morning–  Take care!  The Farmer’s Wife 


Another Busy Week…


Another busy week comes to a close!  We harvest, package, ship, and share Monday through Thursday–but this too will come to a close!  The weather is a changing and so we are going into hyper-mode to do what we can to protect what the garden has provided for us this season: harvest, store, cover, insulate.

Tomorrow we will start the clean harvest of many of the peppers and tomatoes.  Peppers will be stored in tubs in the coolers for several weeks, tomatoes will be ripened in the greenhouse and then sorted, boxed, and sold or shared.

We will make a decision on the corn–It has been so good this year!  (And it is getting harder to find non-GMO, organically raised corn with all the GMO sweet corn now in the market.)  I think we will harvest and stock pile what we can use or sell within 10 days.  (Send me a text if you are interested in freezing some–and send it tomorrow–as how much we save will depend on who we hear from…$16 for 24 ears.)

Same decision on the celery…our second planting is NOW coming into its own…smaller so it will fit into the Special Boxes!  The celeriac will be covered with straw to protect it through some of these frigid nights over the next couple of weeks until we can get it harvested and stored!

Some of the cabbage will be harvested and stored, and some covered and their use accelerated.  Root crops, including the potatoes,  will be dug, Sunchokes (Jerusalem Artichokes) will be covered or harvested, before they freeze into the ground!   Onions pulled and moved to the greenhouse to dry.  Leeks and Green Onions pulled and bundled for storage in the cooler.

And all the winter squash brought in and sorted for storage in the pallet bins we move into the Shelter.  Pumpkins we stack and cover with straw to hold them until the second week in October when they go to market, not sure where that is this year with Reese’s and Ray’s IGA closing their doors.

We continue to harvest Kale and Broccolini Galion X until mid-October when it finally becomes too cold for them to produce or too cold for the Farmer’s Wife to harvest!  Row cover will give them a little cold stress protection–but it’s hard to harvest when your fingers are numb–and thick gloves just do not work!


We have four more weeks of Shares with the last of Groups A & E  ending October 15th, and the rest of the Groups ending October 24th.  As you can see even after the frost we will have food!  

On a different note–Group B and Group C:  How did you like that surprise ingredient this week!? For Group B, we were able to fit the Fennel with Fronds into your Special Box, but for Group C–we had to box them separately and let LeAnn with Fresh Foods pass them out with your Special Box!  Usually fennel bolts with summer heat, but this strange year they were thrown into Super Mode and just kept growing with the majority reaching more than 2# in weight!  Amazon’s in the Fennel World since an average fennel bulb weighs less than 1#– 

Fennel is a treat!  The fronds can be added to salads, or lightly sprinkled in cooked dishes during the last stage of cooking.  LeAnn is going to roast her fennel bulb.  There is a recipe I’ve used in the past that I’m going to hunt down and get posted to http://www.lloydcraftfarms.com under the Recipe tab.  (I thought it was there but am sadly mistaken–)

Anyway…I’m exhausted from four days of 14 hour work-days, and realizing what needs to be done these next couple of days and into the extended weeks is making me extra tired! Sleep well my friends–The Farmer’s Wife

PS–thanks to those that responded to my request for feedback…it provided the magical fuel to keep us going!