Arugula Basil Bok Choy Carrots Eggplant or cucumbers or summer squash Endive Kale, Red Russian Onion Potatoes Sweet pepper Winter squash (Acorn or Delicata) What has already been an excessively wet summer met its fitting conclusion this week, with about 3 inches of rain during this massive storm. This is so much better than … Continue reading Week 15, 2010
Savory Kale
A World Community CookbookFrom Simply in Season 1 onion, thinly sliced 1 large bunch kale, collards, or chard ¼ tsp salt 1 TB tomato paste Directions 1. In a large frying pan or wok, saute the onion in olive oil over medium heat until brown and crisp, not just soft. Remove to a serving dish. … Continue reading Savory Kale
Red Lentil and Squash Soup
From The Zen Monastery Cookbook 4 c. cooked and pureed winter squash 1 c. red lentils 6 c. water Fresh ginger, as desired, chopped fine (or 2 tsp dried ginger) 1 tsp. turmeric 1 tsp. cumin 1 tsp. salt Directions 1. Bake the squash, scoop the good stuff out of the shell, and puree (a … Continue reading Red Lentil and Squash Soup
Cranberry Acorn Squash
From Asparagus to Zucchini, 3rd ed. ½ c. raw fresh cranberries 1 small apple, cored, chopped into small pieces ¼ c. currants ½ c. orange juice or apple cider 1 ½ TB honey or maple syrup 1 TB melted butter 2 acorn squash, cut in half, seeds removed 1. Preheat oven to 350. Combine cranberries, … Continue reading Cranberry Acorn Squash
Week 14, 2010
Beets Collards Cucumbers or summer squash or melon or eggplant Fennel Hot pepper Lettuce or Broccoli Red onion Sweet onion Sweet pepper Tomatoes or tomatillos Winter squash (Spaghetti or Butternut) Fall Festival is coming soon! Saturday, September 25 We would love to have everyone out to the farm next Saturday for a celebration of the … Continue reading Week 14, 2010
Spaghetti Squash Italiano
Vegetarian Recipes (Cooking for Today)From Vegetarian Recipes, Better Homes and Gardens 2 small spaghetti squash 4 ox mozzarella cheese, cut into small cubes 3 medium tomatoes, seeded and chopped (1 ½ c.) 4 green onions, sliced (or 1 sweet onion, chopped) ½ c. pine nuts or coarsely chopped walnuts, toasted ¼ c. snipped fresh basil … Continue reading Spaghetti Squash Italiano
Autumn Vegetable Gratin
Simply OrganicFrom Simply Organic, by Jesse Ziff Cool ¼ c. unbleached, all-purpose flour ¼ c. brown sugar 1 c. shredded Cheddar cheese (4 oz) 1 tsp salt ½ tsp black pepper 1 ½ pounds winter squash, such as butternut, buttercup, or acorn, peeled and thinly sliced (the average squash this week is 3 ½ pounds, … Continue reading Autumn Vegetable Gratin
Week 13, 2010
This week, Lettuce makes a most welcome return to the boxes. During the height of summer’s heat, the lettuce in the field either bolted (went to seed, making the leaves bitter) or took a month-long siesta. Now that summer is long forgotten, it’s great to have green things back in the box. We have recently … Continue reading Week 13, 2010
Spicy Chili French Fries
From AllRecipes.com 4 large russet potatoes, peeled and cut into 1/4 inch thick fries 1/4 cup vegetable oil 1/4 cup tomato-vegetable juice cocktail 1 tablespoon chili powder 1 teaspoon ground cumin 2 teaspoons dried onion granules 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 teaspoon white sugar 1 tablespoon salt Directions 1. Preheat an … Continue reading Spicy Chili French Fries
Fried Green Tomatillos
From AllRecipes.com 2 egg white, lightly beaten 1/3 cup cornmeal 1/2 teaspoon herbes de Provence (or thyme, basil, savory mixed) 1/2 teaspoon garlic salt ground black pepper to taste 8 tomatillos, husked and sliced 1/4 inch thick 2 tablespoons vegetable oil Directions 1. Place egg whites in a shallow bowl. 2. In a separate shallow … Continue reading Fried Green Tomatillos
Fox & Fawn Farm 