from EatingWell.com 5¼ cups vegetable broth, or reduced-sodium chicken broth 4¼-inch-thick slices fresh ginger, peeled 2 cloves garlic, crushed and peeled 2 teaspoons canola oil 1¾ cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces) ¼ teaspoon crushed red pepper, or to taste 1 small bok choy, cut into ½-inch pieces, stems and greens … Continue reading Bok Choy Hot Pot Soup
Week 1 Newsletter
In your box: --Arugula --Bok Choy --Head lettuce, “Red Romaine” --Kale --Radishes --Rhubarb --Spinach Welcome to our 2017 season! We are thrilled to be kicking off the growing season this week, as we embark on our ninth season of providing naturally grown produce to our local community. After months of planning, preparing, seeding, weeding, watering, … Continue reading Week 1 Newsletter
March Update
I've had a lot of people ask me what this non-winter and really early spring will mean for the farm. My answer: I have no idea. We've had warm springs before, but hitting 60 degrees repeatedly in February and losing all of our snow cover by Valentine's Day make this year especially remarkable. I just … Continue reading March Update
Week 18 Newsletter
In your box: –Bok choy --Brussels sprouts --Celeriac --Garlic --Kale --Salad mix --Winter squash Welcome to our last delivery of the CSA season. We hope you've enjoyed the experience this summer and tried some new crops and recipes. We did have a hard frost on both nights over the past weekend and even ice in … Continue reading Week 18 Newsletter
Week 17 Newsletter
In your box: --Broccoli --Brussels sprouts --Celery --Chard --Napa Cabbage --Salad mix --Sweet pepper --Winter squash or pie pumpkin My summer reading this season somehow led me to a study of the history of agriculture in ancient Greece. The book ended up being a little too broad in focus, but it did provide me … Continue reading Week 17 Newsletter
Week 16 Newsletter
In your box: --Arugula --Broccoli --Cabbage --Garlic, “Purple Glazer” --Gourd --Kale --Rutabaga or kohlrabi --Tomatoes Thanks to all the brave souls to braved the rain and chilly temperatures on Sunday for our annual Harvest Party! You never know what kind of weather we'll get this time of year, and unfortunately the wet cold drizzle … Continue reading Week 16 Newsletter
Week 15 Newsletter
–-Bok Choy --Celery --Garlic, “Georgian Crystal” --Head lettuce --Parsley --Potatoes --Sweet pepper --Tomatoes Don't forget—our fall festival is coming up this Sunday, September 25th from 3pm until dark. We'd love to have you out to the farm for yard games, jumping in mud puddles, farm tours, and a potluck starting around 5pm. Please bring yard … Continue reading Week 15 Newsletter
Week 14 Newsletter
I finally got around to writing a newsletter, only to have my computer eat it before I could save it. So there's no newsletter this week thanks to technology. In your box: –Basil --Beets --Chard --Cucumber, summer squash, or eggplant --Garlic, “Lorz Italian” --Kohlrabi or broccoli --Sweet pepper --Tat soi --Tomatoes Expected next week: … Continue reading Week 14 Newsletter
Kohlrabi Fritters
from CSA member Sarah Palkowitsch 1 medium to large size kohlrabi 1 red or yellow onion 1/2 cup all purpose flour (or gluten free all purpose or whole wheat) 1 teaspoon baking powder 1/2 teaspoon sea salt 2 eggs, lightly beaten olive oil for frying Using a food processor with a grating disk, grate the kohlrabi … Continue reading Kohlrabi Fritters
Noodle-less Lasagna
from CSA member Heather Copps Slice 2 medium summer squash on a mandolin to make the "pasta." You may sprinkle with salt and lay on paper towels to pull out some moisture if you like. Saute onion, garlic and whatever green is in your box. Mix basil and parsley (oregano or chives) with a container … Continue reading Noodle-less Lasagna
Fox & Fawn Farm 