from NYTimes Cooking 1 (1-inch) piece fresh ginger, finely grated 1 garlic clove, grated 2 tablespoons rice vinegar 2 tablespoons maple syrup 4 teaspoons sesame oil Salt and black pepper 2 pounds bok choy (about 2 large bunches), rinsed and patted dry Extra-virgin olive oil 2 (15-ounce) cans cannellini beans, rinsed 1big handful cilantro, chopped … Continue reading Charred Bok Choy and Cannellini Bean Salad
Week 16 Newsletter
In Your Box: Basil Broccolini (full shares) Carrots Celeriac Garlic Onion Spinach Sweet pepper or cherry tomatoes Winter Squash: Butternut Farm News One final reminder that we hope you can join us here on the farm this Saturday, October 5th from 3:30-6pm. We’ll have yard games and farm tours and then a potluck starting at … Continue reading Week 16 Newsletter
Week 15 Newsletter
In Your Box: Basil Broccolini or kohlrabi Carrots Celery Onion Squash or cauliflower Tat Soi Tomatillos Farm News Even though summer weather is hanging on late this year, we are rapidly coming up on the end of the CSA season. We have just three more weeks to go after today’s box. To mark the end … Continue reading Week 15 Newsletter
Tomatillo – Basil Salsa Verde
Ingredients 2 cups tomatillos 1 small yellow onion 3-4 cloves of garlic 1 cup cilantro 3/4 - 1 cup basil Juice of 1 lime Salt to taste Splash of apple cider vinegar (optional) Directions Turn your broiler on and let the oven get very hot Peel your garlic cloves and put them on a piece … Continue reading Tomatillo – Basil Salsa Verde
Bok Choy Stir Fry Recipe
Ingredients sauce: 3 tablespoons tamari 4 tablespoons rice vinegar 2 teaspoon fresh lime juice, plus extra lime slices for serving 1 teaspoon honey, or maple syrup 1 teaspoon minced fresh ginger 2 small garlic cloves, minced 1 teaspoon toasted sesame oil for the stir fry: 8 ounces soba noodles or brown rice pasta 2 tablespoon sunflower oil, or any high-heat oil 8 ounces shiitake mushrooms, stemmed and sliced 1 small head broccoli, florets chopped, stems peeled into strips 1 onion, chopped Bok … Continue reading Bok Choy Stir Fry Recipe
Week 12 Newsletter
In Your Box: Basil Broccolini Carrots Cucumber or summer squash Garlic, “Purple Glazer” Head lettuce Kale, “Red Russian” Sweet onion Tomatoes Sweet pepper Farm News This Labor Day, I was especially struck with how different the holiday feels when you’re a middle aged farmer compared to a middle schooler. Our oldest, Nathan, is off to … Continue reading Week 12 Newsletter
Roasted Carrots and Broccolini
INGREDIENTS 1 lbs carrots 1 lbs broccolini 2 Tbsp butter 3 cloves garlic, minced sea salt salt pepper INSTRUCTIONS Preheat oven to 400 F. Wash carrots and broccolini well and dry with a kitchen towel. Cut thick carrots lengthwise and leave thin ones as is. Pieces should not be thicker than your thumb. In a small saucepan, melt butter and once melted, add … Continue reading Roasted Carrots and Broccolini
Week 11 Newsletter
In Your Box: Beans Carrots Celery Cucumber Head lettuce Summer Squash or eggplant Sweet onion Tomatoes Sweet pepper Farm News The big news on the farm this week has certainly been the weather. I’m more than ready to be done with humidity, but it looks like it’s going to hold on through most of the … Continue reading Week 11 Newsletter
Week 10 Newsletter
In Your Box: Basil Beans Broccolini Cherry tomatoes Cucumbers Garlic, “Music” Head lettuce Summer Squash Sweet onion Tomatoes Farm News Last week we enjoyed a family vacation to the sand dunes and beaches of Michigan’s west coast. We had a great time away, reconnecting with some friends from college and swimming every chance we had. … Continue reading Week 10 Newsletter
Week 10 Newsletter
In Your Box: Basil Beans Broccolini Cherry tomatoes Cucumbers Garlic, “Music” Head lettuce Red onions Summer Squash Tomatoes Farm News Last week we enjoyed a family vacation to the sand dunes and beaches of Michigan’s west coast. We had a great time away, reconnecting with some friends from college and swimming every chance we had. … Continue reading Week 10 Newsletter
Fox & Fawn Farm 