from SimplyRecipes.com 1 Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) 2 Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual … Continue reading Roasted Garlic
Week 9 Newsletter
In your box: --Beans --Beet greens --Cucumbers --Escarole --Head Lettuce, “New Red Fire” --Parsley --Summer squash --Sweet Onion --Sweet pepper --Tomatoes This week we have the first of our sweet peppers. We aren't seeing any red ones yet, mostly because it's been so cool the past two weeks, but within a few weeks we should … Continue reading Week 9 Newsletter
Middle Eastern Tomato Salad
from AllRecipes.com Ingredients: 1 c. seeded, finely diced cucumber 1 tsp salt 1 c. finely diced tomato 1 c. finely diced sweet onion 3/4 c. finely chopped mint, or to taste 2 TB olive oil 1 TB fresh lemon juice salt and pepper, to taste Directions: Place diced cucumber into a colander and sprinkle with … Continue reading Middle Eastern Tomato Salad
Week 8 Newsletter
In your box: --Beans --Cucumbers --Dill --Head Lettuce --Kale --Potatoes, “Red Gold” --Red Onion --Summer squash --Tomatoes This week we finally welcome beans to our box, and they will be a regular for the next five weeks or so. This week I'm mostly finding green beans with some yellows starting to reach full size. … Continue reading Week 8 Newsletter
Spicy Squash Refrigerator Pickles
from Smitten with Squash Ingredients: 9 sprigs fresh cilantro 3 large cloves garlic, halved 3 tsp. mixed peppercorns 1-1/2 tsp. coriander seeds 3 tsp. crushed red pepper flakes 1-1/2 lbs. yellow squash and zucchini, sliced into thin rounds. 1/3 c. thinly sliced sweet onion 1-1/4 c. apple cider vinegar 1-1/4 c. water 2 tsp. kosher … Continue reading Spicy Squash Refrigerator Pickles
Week 7 Newsletter
In your box: --Basil --Beets --Cucumbers --Escarole (endive) --Head Lettuce --Kale --Summer squash --Sweet onion or Scallions --Tomatoes This week's box is a little different than I had planned a week ago, largely due to the good rains we received Wednesday night. We picked up over an inch and a half in a good summer … Continue reading Week 7 Newsletter
Grilled Kale and Escarole Caesar Salad
from RealSimple.com 1 garlic clove ¾ teaspoon salt, divided 1 large egg yolk ½ teaspoon Dijon mustard 1½ tablespoons fresh lemon juice, divided 2 tablespoons extra-virgin olive oil, divided ¼ cup vegetable oil ½ teaspoon black pepper ¼ cup grated Parmesan cheese, divided 1 large bunch kale (about 12 oz.), tough stems removed 1 small head escarole (about 12 oz.), leaves torn Directions: Preheat the grill … Continue reading Grilled Kale and Escarole Caesar Salad
Week 6 Newsletter
In your box: --Beet greens --Broccoli --Cucumbers --Fennel --Head Lettuce, “Mantilia” --Napa Cabbage --Scallions --Summer squash This week we've been enjoying some much-needed rain and heat. We have had a couple stretches this growing season already with little or no rain, but once again some good thunderstorms bailed us out and helped to keep the … Continue reading Week 6 Newsletter
Fennel/Orange/Cabbage Slaw
Ingredients: 6 cups shredded cabbage (Napa or other) 2 medium oranges, peeled and segmented 1 large fennel bulb, thinly sliced 1/4 cup chopped Italian parsley 1/2 cup mayonnaise 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon spicy brown mustard 2 teaspoons brown sugar Fresh cracked black pepper, to taste 1/2 cup sliced … Continue reading Fennel/Orange/Cabbage Slaw
Week 5 Newsletter
In your box: --Basil --Beet greens --Broccoli --Cabbage ('Caraflex' green) --Cucumbers --Kohlrabi --Salad Mix --Scallions --Summer squash As your dedicated purveyor of fine vegetables and ways to put them to good use, I'm always on the lookout for new ways to use veggies in the kitchen. So I was delighted to receive an e-mail from … Continue reading Week 5 Newsletter
Fox & Fawn Farm 