From FoodNetwork.com via CSA member Heather Copps Ingredients 1 (10 pound) fresh salmon 5 cups sliced yellow onions, 1/4-inch thick (3 pounds) 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds) 1/2 cup good olive oil 3 tablespoons fresh thyme leaves, coarsely chopped 2 tablespoons coarsely chopped fennel fronds 1 orange, zested 2 tablespoons freshly … Continue reading Salmon with Fennel
Week 7 Newsletter
In your box: Basil Cabbage or head lettuce Carrots Chard Cucumber or Summer Squash Sweet corn Sweet onion I wouldn't really be doing my job as a farmer if I didn't talk about the rain we received this week: a very welcome inch and a half. Even though we had record-breaking rains in May and … Continue reading Week 7 Newsletter
Cabbage Thoran
From New Vegetarian Cooking, by Rose Elliot Ingredients: 1 onion, sliced 1 TB canola oil 1 tsp. Mustard seeds ½ tsp. Turmeric ½ cinnamon stick, broken 12 curry leaves or ½ tsp. Curry powder 1 c. shredded cabbage 3 TB unsweetened shredded coconut salt and pepper to taste Directions: Cook the onion in the oil … Continue reading Cabbage Thoran
Fusilli with Uncooked Tomato and Basil Sauce
From New Vegetarian Cooking, by Rose Elliot Ingredients: 9 oz. Fusilli pasta 2 c. chopped tomatoes 2 garlic cloves, crushed or minced 2 good sprigs of fresh basil, leaves torn 1 TB olive oil salt and pepper to taste 1 ripe avocado, peeled, pitted, and cut into chunks Bring a large saucepan of water to … Continue reading Fusilli with Uncooked Tomato and Basil Sauce
Week 6 Newsletter
In your box: Beets Cucumber or Summer Squash Dill Head lettuce Kale, Red Russian Red onion Sweet onion Beans, cabbage, or tomatoes In a time when most farmers require hundreds or even thousands of acres of land in order to make a living, it surprises most people that we only have ten acres here at … Continue reading Week 6 Newsletter
Week 5 Newsletter
In your box: Cabbage or Cauliflower Chard Parsley Peas or Green Beans Salad mix Sweet onions Summer squash, cucumbers, raspberries, or tomatoes In planning out one’s summer, it’s basically impossible to really know when a vacation will be most needed. But we really lucked out over the post-4th of July weekend, when we made plans … Continue reading Week 5 Newsletter
Ensalada de Marcelo
From Asparagus to Zucchini, 3rded. 2 c. cooked rice, at room temperature 2 c. assorted diced early summer veggies (beans, peas, cauliflower, etc.), slightly steamed ¼ c. raisins ¼ c. chopped olives ½ c. cubed provolone or other cheese 3 or 4 hard-boiled eggs, chopped ½ lb. Summer sausage, diced (optional) olive oil salt and … Continue reading Ensalada de Marcelo
Week 4 Newsletter
In your box: Chinese Cabbage Head Lettuce Kale, Red Russian Sage Scallions (green onions) Sugar Snap Peas This past week has been a great one for watching corn grow and farmers collapse from heat exhaustion. Actually, we’ve modified our schedule during this obscene heat wave to maximize our work hours in the early morning and … Continue reading Week 4 Newsletter
Oriental Speckled Rice Salad
From Vegetarian Recipes by Better Homes and Gardens 1/3 c. wild rice 1/3 c. brown rice 1 ½ c. water 3 TB teriyaki sauce 2 TB rice wine vinegar 2 tsp. Toasted sesame oil 2 tsp honey ¼ tsp. Crushed red pepper 1/3 c. shredded carrot ½ head shredded Napa cabbage 6 oz. Pea pods, … Continue reading Oriental Speckled Rice Salad
Napa Wasabi Slaw
From Asparagus to Zucchini, 3rded. Ingredients: 1 TB wasabi paste 1 TB soy sauce 1 ½ TB sugar 1 ½ TB rice vinegar ¼ c. sesame oil 1 c. orange juice 1 head napa cabbage, very thinly sliced 6 carrots, shredded 3 chopped scallions 2 TB sesame seeds Directions: Whisk wasabi, soy sauce, sugar, vinegar, … Continue reading Napa Wasabi Slaw
Fox & Fawn Farm 