In your box: Arugula Beets Cilantro Garlic scapes Lettuce mix Mizuna Radishes Scallions (green onions) Sugar Snap Peas It's hot! After a spring that offered hot weather in fits and starts, it looks like we are finally settling into a pattern of hot hot heat and humidity. One day after harvesting greens in a light … Continue reading Week 3 Newsletter
Fried Beets ‘n’ Carrots
From Asparagus to Zucchini, 3rd ed. 2 TB olive oil 2 tsp. Cumin seeds 2 medium beets, quartered, sliced ¼" thick 2 medium carrots, sliced ¼" thick tamari sauce beet tops, fresh spinach, or chard Heat olive oil in a skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. … Continue reading Fried Beets ‘n’ Carrots
Week 2 Newsletter
In your box: Arugula Bok choy Chard Garlic scapes Head lettuce Parsley Scallions (green onions) Sugar Snap Peas Turnips To begin this week, we wanted to extend all of our sympathies to those suffering from the torrential flooding all across our state. It's been a traumatic week in so many flooded areas throughout the region, … Continue reading Week 2 Newsletter
Bok Choy Yuke
from a really old cookbook by really old church ladies Ingredients: 1 lb. finely cut stewing beef or tofu 2 TB cooking sherry 2 TB soy sauce rice, cooked 1 TB oil Ginger root to taste 1 tsp. cornstarch salt and pepper 1 bunch bok choy, cut up Directions: Marinate beef for 1/2 day in … Continue reading Bok Choy Yuke
Asian-Style Vegetable Noodle Rainbow Platter
From Asparagus to Zucchini, 3rd edition. ½ lb. thin or medium Chinese noodles (fresh or fried) 5 TB sesame oil, divided ½ c. peanut butter 2 TB sugar 4TB soy sauce 4 TB red wine vinegar 8 TB water 1 TB hot bean sauce (or to taste) 3-4 c. of a variety of fresh, crisp … Continue reading Asian-Style Vegetable Noodle Rainbow Platter
Week 1 Newsletter
Week 1 Newsletter : June 14th and 19thIn your box:--Kale, Red Russian--Lettuce mix--Mizuna--Radishes--Rhubarb--Scallions (green onions)--Tat soiWelcome to our first week of produce delivery! We are thrilled to be offering you the first harvests from our garden this year, and we thank you for your support as we kick off 2012. Many of you might be … Continue reading Week 1 Newsletter
Fox & Fawn Farm 