Week 12 Newsletter

In your box:–Basil--Beans--Corn--Eggplant or summer squash or cucumber--Hot pepper--Lettuce, “Nevada”--Onion--Tomatoes  Breaking news this week from Fox and Fawn Farm....For the fourth week, the most violent outbreak on record of Tomato-bola virus continues to ravage the countryside west of Minneapolis.The history of tomato-bola has been traced back to an excessive consumption of tomatoes in the human … Continue reading Week 12 Newsletter

Sauteed Green Beans

From FoodNetwork.com1 1/2 pounds fresh green beans, trimmed2 tablespoons unsalted butter1 tablespoon olive oil3 large shallots, thinly sliced2 garlic cloves, minced1 (14 1/2-ounce) can diced tomatoes1/4 cup dry white wine2 tablespoons thinly sliced fresh basilSalt and freshly ground black pepperParmesan Crisps:1/2 cup grated ParmesanCook the green beans in a large pot of boiling water until … Continue reading Sauteed Green Beans

Roasted Eggplant Spread

From FoodNetwork.com1 medium eggplant2 sweet peppers, seeded1 red onion, peeled2 cloves garlic, minced3 tablespoons good olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon tomato pasteDirectionsPreheat the oven to 400 degrees.Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, … Continue reading Roasted Eggplant Spread