From AllRecipes.com One 9” pie crust 1/2 pound spinach, rinsed and chopped 1/2 pound red Swiss chard, rinsed and chopped 1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, minced 1/4 teaspoon curry powder 1 teaspoon dried parsley 1/2 teaspoon salt 1/2 teaspoon ground black pepper 8 small oyster mushrooms, chopped 2 teaspoons capers … Continue reading Spinach and Chard Quiche
April 2015 update
Spring is well underway here on the farm, with perfect weather serving to erase the memories of the cold, wet springs we've suffered the past two years. I've been out on the tractor already this week, cultivating the fields for this year's crops and planting a mixture of clover and grasses in fields that will … Continue reading April 2015 update
Week 18 Newsletter
In your box: Broccoli Celeriac Daikon radish Garlic, "Bear Carcass" Kale, "Winterbor" Onion Spinach Welcome to your last box of the season! Most years I would have no feeling left in my hands after washing vegetables all day this late in October, but thankfully this year we've had an extended run of Indian summer and … Continue reading Week 18 Newsletter
Roasted Root Vegetables
From iheartkale.com 1 large sweet potato, diced 3 medium-sized daikon radishes, diced 1 large celeriac, peeled and diced 2 small waxy potatoes, diced 2 tablespoons olive oil Salt Pepper Directions: Preheat oven to 425. Toss vegetables with olive oil, salt and pepper in a large pyrex pan or on a rimmed baking sheet. Roast until … Continue reading Roasted Root Vegetables
Stir-Fried Kale and Broccoli Florets
from allrecipes.com Ingredients: 2 TB olive oil 7 cloves garlic, sliced 1 chile pepper, chopped (optional) 1 head fresh broccoli, chopped 1 bunch kale, stems removed and chopped ¼ c. sun-dried tomatoes, cut in thin strips juice of 2 limes salt, to taste Directions: Heat olive oil in a large wok or skillet over high … Continue reading Stir-Fried Kale and Broccoli Florets
Week 17 Newsletter
In your box: Beets Cabbage Garlic, "Chesnook Red" Onion Red Onion Salad mix Tat soi Turnips While I would never use the contents of your CSA box to insist you try a particular meal, this box certainly leads in one direction. It's cold outside. You've got beets and cabbage here. Potatoes are cheap. It's time … Continue reading Week 17 Newsletter
Japanese Cole Slaw
From CSA member Laurel Means 1 head napa cabbage, sliced in half down the middle, then sliced across into thin shreds. 1 - 2 c. bean sprouts (optional) 1/2 - 1 c. green onions, sliced in 1/4 " pieces 1/2 c. unsalted, roasted peanuts (optional) 1/2 - 1 c. cucumber, cut down the length in 4ths, … Continue reading Japanese Cole Slaw
Week 16 Newsletter
Thanks so much to everyone who made it to our Harvest Celebration! We had a good turnout and the best weather imaginable—about 35 degrees warmer than last year! Our vegetable sculpture contest prize went to the Hrusovsky family for Mr. Potato Head-inspired creatures. Thanks again to everyone for making it a great day! I've been … Continue reading Week 16 Newsletter
Pad Thai with Tatsoi and Spicy Peanut Sauce
From BlueApron.com Ingredients 8 oz. Baby tat soi 3 cloves garlic 2 chicken breasts or 1 package tofu 1 TB peanuts 1 bunch cilantro ginger, to taste 1 lime 7 oz. Rice noodles ¼ c. peanut butter 2 TB mirin 2 TB soy sauce 2 tsp. Sesame oil 1 TB Sambal Oelek (optional) 1 TB … Continue reading Pad Thai with Tatsoi and Spicy Peanut Sauce
Week 15 Newsletter
In your box: Baby tat soi Broccoli or kohlrabi Celery Chard Garlic, "Purple Glazer" Onion Salad mix Tomatoes At this point in the growing year, I have no idea what season it is. A few weeks ago I was whining about skipping fall and jumping right to winter. After a really early first frost, it … Continue reading Week 15 Newsletter
