Week 9 Newsletter

In your box BeansBroccoli or CabbageCherry TomatoesHead Lettuce, “Encino” buttercrunchKale, “Scarlet”PotatoesSummer squash or Eggplant Sweet OnionTomatoes Farm News Just wanted to remind everyone that our work day is coming up this Saturday, August 14th from 9am-noon. If you would like to get a little farm work under your belt this summer, we’d love to have you … Continue reading Week 9 Newsletter

Potatoes and Green Beans

from eatsomethingvegan.com Ingredients 1 ½ lbs. potatoes1 ½ tbsp. olive oil½ tsp. salt⅓ tsp. pepper½ tbsp. taco seasoning½ tbsp. oregano For Green Beans 1 lb. green beans½ tbsp. olive oil4 garlic cloves, minced¼ tsp. salt Instructions Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.Transfer the potatoes to a large baking sheet and … Continue reading Potatoes and Green Beans

Week 8 Newsletter

In your box BasilBeansBeetsBroccoliCherry TomatoesHead Lettuce, “Encino” buttercrunchOnion, “Red Long of Tropea”Summer squash or Eggplant Tomatoes Farm News The first of our onion plants are beginning to droop, which indicates that the storage onions will likely be done growing in the next week or two. With that in mind, I’m planning an onion-plucking day on Saturday, … Continue reading Week 8 Newsletter

Week 6 Newsletter

In your box Berries: Gooseberries, red currants or white currantsBroccoliCabbageEscarole EndiveFennelRed OnionsSummer squash Farm News I can’t talk about the weather without complaining, and I think everyone’s had enough of that out of me already this year. Have I mentioned that it’s hot and dry? This week’s box Many of our gooseberries are starting to … Continue reading Week 6 Newsletter

Roasted Sausage with Broccoli and Fennel

from Food52.com Ingredients: 12 ounces (about 3 or 4 links) good-quality pork sausage, removed from casings and cut into 3/4-inch pieces. Non-meat alternatives work great too.2 small heads of broccoli, cut into small florets1 medium fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thickKosher salt and freshly ground pepper3 tablespoons olive oil2 teaspoons whole-grain mustardFinely grated zest and one 1 … Continue reading Roasted Sausage with Broccoli and Fennel

Week 5 Newsletter

In your box BasilHead lettuceKale, “Scarlet”Red CurrantsSalad MixScallionsSummer squash or broccoli Farm News Thanks so much to everyone who made it out to the Co-op Farm Tour this past Saturday! We ended up with 120 people in attendance throughout the day, which is approximately 120 people more than I see on a typical day! It … Continue reading Week 5 Newsletter

Red Currant Clafoutis

from ACozyKitchen.com Ingredients: Cooking spray1/2 cup all-purpose flour1/3 cup white granulated sugar2 tablespoons brown sugar1/4 teaspoon salt3 large eggs3/4 cup plus 1 tablespoon, milk or non-dairy milk1/2 cup fresh currants removed from their vines, plus more for garnishPowdered Sugar for garnish Directions: Preheat the oven to 350F. Liberally grease a 9-inch round baking dish with cooking spray. Set aside.In a large bowl, mix together the flour, white sugar, brown sugar … Continue reading Red Currant Clafoutis

Week 3 Newsletter

In your box Bok choyChardGarlic scapesHead lettuceRadishesSalad MixScallionsSorrel Farm News We’ve finally started getting some rain! Just when it looked like we might finish June going into a devastating drought, we picked up an inch of rainfall over the weekend. The bad news: we will still finish up the month with just about a quarter … Continue reading Week 3 Newsletter