from Easy Vegetarian Ingredients: 6 oz. thin dried egg noodles 1/4 c. peanut or safflower oil 2 garlic cloves, chopped 2 inches fresh ginger, peeled and chopped 2 onions, thinly sliced 2 chiles, finely chopped 1/2 cabbage, finely shredded 4 oz. bean sprouts OR finely chopped celery, about 2 cups 1/4 c. soy sauce freshly … Continue reading Noodle Mountain
Carrot and Spinach Butter Mash
from Easy Vegetarian Ingredients: 1 lb. carrots, peeled and chopped 6 TB butter 8 oz. spinach, chopped (about 2 cups) salt and pepper to taste Directions: Cook the carrots in a saucepan of lightly salted boiling water for about 20 minutes, or until tender. Drain well. Return the carrots to the pan and put over … Continue reading Carrot and Spinach Butter Mash
Week 14 Newsletter
In your box: Carrots Daikon Radish Gourds Kale Head lettuce Hot pepper Onion Parsley Potatoes Radicchio Red onions Sweet Pepper During the height of summer, it's easy for us to get into a rut with providing quite similar vegetables and fruits every week in the box. Indeed, it has to be like this--bean and zucchini … Continue reading Week 14 Newsletter
Green Leaf Salad
from FoodNetwork.com Ingredients: 2 tablespoons balsamic vinegar 1 garlic clove, pressed or minced 1/4 teaspoon salt Freshly ground black pepper 5 tablespoons olive oil 6 cups torn up green leaf lettuce, washed and spun dry 1 cup tornup radicchio, washed and spun dry 1/2 large Granny Smith apple, cut into 12 thin slices 2/3 cup … Continue reading Green Leaf Salad
Carrot and Daikon Slaw
adapted from From Asparagus to Zucchini, 3rd ed. Ingredients: 3-5 carrots, cut into matchsticks two 6" daikon radish, cut into matchsticks 2 tsp toasted sesame oil 1 TB canola oil 2 tsp unsalted rice vinegar 2 tsp sea salt 1/2 head radicchio Directions: Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season … Continue reading Carrot and Daikon Slaw
Week 13 Newsletter
In your box: Beans or eggplant or zucchini Beets Celery Cucumbers Dill Green tomatoes Head lettuce Hot pepper Onion Sweet Pepper It's always bittersweet to have the first fall's frost of the season, ending the growing season for so many crops and ushering in my favorite season. We've put so much work into the crops, … Continue reading Week 13 Newsletter
Fried Green Tomatoes
from AllRecipes.com Ingredients 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 5 green tomatoes, sliced 1/2 inch thick 1 cup crushed saltine crackers 2 eggs, beaten 1/2 cup butter Directions In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs … Continue reading Fried Green Tomatoes
Green Tomato and Egg Gratin
From Asparagus to Zucchini, 3rd ed. Ingredients: 1 1/2 c. chopped green tomatoes 6 hard-boiled eggs, sliced 5 TB butter, divided 3/4 c. soft bread crumbs 3 TB unbleached flour 1 1/2 c. low-fat milk Directions Preheat oven to 350. Alternate layers of egg slices and tomatoes in shallow baking dish. Melt 2 TB butter … Continue reading Green Tomato and Egg Gratin
Week 12 Newsletter
In Your Box: Beans Carrots Cucumbers Fennel Hot pepper Kohlrabi Onion Potatoes, Yukon Gold or Nicola Sweet Pepper Swiss chard Tomatoes Zucchini or eggplant Judging from the extended forecasts, it looks like we’re enjoying the last gasp of summer. With temperatures tumbling next week and a possible frost coming on September 22nd, enjoy the fruits … Continue reading Week 12 Newsletter
Salsa Verde
From Asparagus to Zucchini, 3rd ed. Ingredients 1 lb. tomatillos, husked 1 lb. poblano chiles 1 yellow onion 8 serrano chiles, stemmed 6 garlic cloves 1/3 c. chopped cilantro 1 1/2 TB lime juice 1 tsp. sherry vinegar 1 tsp. molasses Directions Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until … Continue reading Salsa Verde
Fox & Fawn Farm 