Ingredients: Enough fruit (peeled apples, raspberries, blueberries, etc.) to cover an 8 1/2” x 11” pan. If using larger fruit, slice into thin slices and arrange over the bottom of the pan. 2/3 c. flour ½ c. oil 1 c. honey 3 ½ c. rolled oats 1 ½ t. cinnamon Directions: Preheat oven to 350 … Continue reading Apple Crisp
Week 15 Newsletter
In your box: --Beets --Bok choy --Celery or kohlrabi --Garlic, “Chesnook Red” --Ground cherries (full shares only) --Kale, “Winterbor” --Salad mix --Tomatoes This week's newsletter has been submitted by my dear wife, Nina, who somehow found time to write something articulate and wonderful while not sleeping, feeding our 6-month old, playing with trucks with our … Continue reading Week 15 Newsletter
Bok Choy, Beet and Feta Salad
From AllRecipes.com Ingredients: 4 small beets, trimmed, leaving 1 inch of stems attached 4 cloves garlic, chopped and divided 1 tsp olive oil 1 head Bok choy, chopped into ribbons 2 TB peanut oil 1 ½ tsp butter 1/3 c. crumbled Feta cheese Directions: Preheat oven to 425 degrees. Place the beets, ¼ of the … Continue reading Bok Choy, Beet and Feta Salad
Week 14 Newsletter
In your box: --Arugula --Bok choy --Broccoli --Carrots --Cucumbers (full shares) or ground cherries (half shares) --Red onion --Sweet peppers --Tomatoes For the first time since spring, we again have Bok Choy in your box this week. I'm pretty sure there are other things you can do with bok choy, but in our family it … Continue reading Week 14 Newsletter
Greek Omelet
From Fields of Greens, by Annie Somerville Ingredients: 1 TB light olive oil ¼ red onion, thinly sliced salt and pepper 1 garlic clove, finely chopped 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed). zest of 1 lemon, minced 2 tsp chopped fresh dill or 1 … Continue reading Greek Omelet
Buckwheat Noodle Dish
From Fields of Greens, by Annie Somerville Ingredients: ¼ lb. Fresh shiitake mushrooms head of tat soi or bok choy salt to taste 6 oz. dried buckwheat (soba) noodles 2 TB oil 3 garlic cloves, finely chopped 1 TB grated fresh ginger 1 to 2 jalapeno chilies, finely sliced 1 scallion, thinly sliced on a … Continue reading Buckwheat Noodle Dish
Week 13 Newsletter
In your box: --Celery --Cucumber --Eggplant or zucchini --Garlic, “Bear Carcass” --Lettuce, “Crisp Mint” --Parsley --Tat Soi --Tomatoes We are now transitioning to the final third of the growing season, and the weather has appropriately turned from hot & humid to the pleasant, comfortable weather of a Minnesota fall. We will keep up with the … Continue reading Week 13 Newsletter
Week 12 Newsletter
In your box: --Arugula --Basil --Beans --Carrots --Chard --Cucumber or zucchini or tomatillos --Hot pepper --Sweet pepper --Tomatoes Once again, I find myself wondering if I've somehow come into control over the weather. Last week I bellyached over the seeming onset of fall and longed for one more week of warm weather—only to find my … Continue reading Week 12 Newsletter
Cream of Tomato Soup
Cream of Tomato Soup From The Zen Monastery Cookbook Ingredients: 2 onions, chopped 1 large potato, peeled and thinly sliced 1 stalk celery, minced 2 cloves garlic, minced 2 cups water 2 lb tomatoes or 1 28 oz. Can 1 tsp brown sugar 1 ½ tsp salt 1 tsp dill 1 tsp thyme ¼ c. … Continue reading Cream of Tomato Soup
Week 11 Newsletter
In your box: --Beans, squash or tomatillos --Celery --Cucumber --Garlic, “Killarney Red” --Lettuce, “Nevada” --Sage --Tomatoes According to the calendar, it is still August. According to my arbitrary method of breaking up the growing season into six-week segments, we are still in the midst of the “summer” season. Yet a few minutes outside without a … Continue reading Week 11 Newsletter
Fox & Fawn Farm 