In your box: --Basil --Beans --Broccoli --Cucumbers --Green Onions --Head Lettuce --Potatoes, “Yukon Gold” --Summer Squash --Tomatoes At this point I think I should formally apologize for all of the mean things I said about Minnesota weather back in the spring. The mild, dry weather we enjoyed all of last week has continued through this … Continue reading Week 7 Newsletter
Mashed Potato with Cucumber
from TasteofHome.com Ingredients: 2 medium potatoes, peeled and cubed1 tablespoon butter4 tablespoons milk, divided1/2 small cucumber, peeled and diced2 tablespoons chopped sweet onion or green onions1/2 teaspoon salt1/4 teaspoon pepper1-1/2 teaspoons white vinegar1 teaspoon sugar Directions: Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 … Continue reading Mashed Potato with Cucumber
Week 6 Newsletter
In your box: --Beets --Broccoli --Cucumber --Head Lettuce --Napa cabbage --Red currants --Red onion --Summer Squash Last week's heat wave and relentless humidity were not a bit of fun to work in, and I had to limit myself to basically working all morning and cooling off all afternoon. Everything in the garden really seemed to … Continue reading Week 6 Newsletter
Salmon in Sorrel Sauce
from CSA member Becky Karg 3 tablespoons butterPrepared Salmon - see below2 cups fresh sorrel leaves, chopped rough1/4 cup chervil1/2 cup chives, with flowers if possible1/2 cup heavy creamsalt and pepper Prepare the Sauce Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Warm the plates (very important) in a sink of warm water, your extra oven (ha), … Continue reading Salmon in Sorrel Sauce
Week 5 Newsletter
In your box: --Basil --Green onions --Head Lettuce (“Webb's Wonderful”) --Komatsuna --Turnips or broccoli or kohlrabi --Salad mix --Sorrel --Summer Squash With the heat wave we've had this week it looks like we're nearing the end on some of our favorite spring crops. This will be your last crop of salad mix until fall, when … Continue reading Week 5 Newsletter
Sorrel-Buttermilk Panna Cotta
from CSA members the Clark family Ingredients 2 1/4 teaspoons powdered agar2 tablespoons cold water6 cups sorrel (3 1/2 ounces)1 1/2 cup buttermilk1 1/2 cups heavy cream2/3 cup sugarKosher saltFresh fruit for serving Directions Lightly oil 8 (3- to 4-ounce) ramekins (souffle dishes). Sprinkle the agar over the water in a bowl and let stand … Continue reading Sorrel-Buttermilk Panna Cotta
Week 4 Newsletter
In your box: --Garlic scapes --Green onions --Head Lettuce (“Webb's Wonderful”) --Komatsuna --Turnips --Salad mix --Sorrel --Summer Squash I hope everyone had a safe and enjoyable 4th of July holiday! The weather has been great lately, with nice low humidity and reasonable temperatures making for very comfortable farm work. I'm still hard at work getting … Continue reading Week 4 Newsletter
French Sorrel Soup Recipe
from Honest-Food.net Ingredients 4 tablespoons unsalted butter, divided1/2 cup chopped green onions, ramps or other wild onion4-6 cups of chopped sorrel, packedSalt3 tablespoons flour1 quart chicken stock or vegetable stock2 egg yolks1/2 cup cream Directions Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes.While the onions are cooking, … Continue reading French Sorrel Soup Recipe
Week 3 Newsletter
In your box: --Fennel --Garlic scapes --Green onions --Head Lettuce (mostly “Webb's Wonderful”) --Kohlrabi --Turnips --Salad mix --Spinach With the 4th of July this week, we're at the height of mid-summer. Pontoons are launching into lakes with slices of kohlrabi for everyone on board. Beachgoers munch on fennel fronds as they soak up the rays. … Continue reading Week 3 Newsletter
Kohlrabi Fennel Slaw
from HealthySeasonalRecipes.com Ingredients ½ cup low-fat plain Greek yogurt3 tablespoons mayonnaise2-4 green onions, finely chopped 2 teaspoons cider vinegar¾ teaspoon saltfreshly ground pepper to taste1 fennel bulb, cored and julienne cut6 cups finely shredded or julienne peeled kohlrabi½ cup toasted walnuts¼ cup crumbled blue cheese Directions Whisk Greek yogurt with mayonnaise in a large bowl. Add shallot, vinegar, salt and … Continue reading Kohlrabi Fennel Slaw
Fox & Fawn Farm 