In your box:–Basil--Beans--Corn--Eggplant or summer squash or cucumber--Hot pepper--Lettuce, “Nevada”--Onion--Tomatoes Breaking news this week from Fox and Fawn Farm....For the fourth week, the most violent outbreak on record of Tomato-bola virus continues to ravage the countryside west of Minneapolis.The history of tomato-bola has been traced back to an excessive consumption of tomatoes in the human … Continue reading Week 12 Newsletter
Sauteed Green Beans
1 1/2 pounds fresh green beans, trimmed 2 tablespoons unsalted butter 1 tablespoon olive oil 3 large shallots, thinly sliced 2 garlic cloves, minced 1 (14 1/2-ounce) can diced tomatoes 1/4 cup dry white wine 2 tablespoons thinly sliced fresh basil Salt and freshly ground black pepper Parmesan Crisps: 1/2 cup grated Parmesan 1. Cook … Continue reading Sauteed Green Beans
Roasted Eggplant Spread
From FoodNetwork.com1 medium eggplant2 sweet peppers, seeded1 red onion, peeled2 cloves garlic, minced3 tablespoons good olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon tomato pasteDirectionsPreheat the oven to 400 degrees.Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, … Continue reading Roasted Eggplant Spread
Week 11 Newsletter
In Your Box: –-Beans --Beets --Eggplant --Fennel --Lettuce, “Nevada” --Red onion --Sweet pepper --Tomatoes Many of you were no doubt excited for another week of sweet corn this week, but unfortunately the second planting is lagging behind and will need another week to catch up. But it does look like a healthy stand of corn, … Continue reading Week 11 Newsletter
Roasted Beets, Apple and Fennel
From AllRecipes.com Ingredients 5 medium beets, peeled and quartered 5 apples, cored and chopped 2 heads fennel, trimmed and thickly sliced ½ c. honey Dijon salad dressing ¼ c. apple cider vinegar 2 TB olive oil salt and pepper to taste Directions 1. Preheat the oven to 400 degrees. 2. Place the beets, apples, and … Continue reading Roasted Beets, Apple and Fennel
Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
From Asparagus to Zucchini, 3rd ed. 2 tablespoons olive oil, divided 1 - 1 1/2 lbs Italian Sausage links (hot or mild) 1 cup finely chopped onion 2 tablespoons minced garlic 1 cup finely chopped fennel stalk 1 teaspoon fennel seed 2 cans (each 28 oz) whole peeled tomatoes, pureed, or 7-8 cups peeled, chopped, … Continue reading Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
Week 10 Newsletter
In your box: –-Beans --Chard --Cucumber or summer squash --Garlic, “Bear Carcass” --Lettuce or endive --Sweet corn --Sweet onion --Tomatoes As you scroll through the list of crops in your box this week, I'm guessing two points of interest crossed your mind. First, it might surprise you that I've mentioned a specific variety of garlic. … Continue reading Week 10 Newsletter
Moroccan Chickpea Casserole
From New Vegetarian Cooking, by Rose Elliot 2 onions, minced 2 TB olive oil 2 tsp cumin 2 tsp coriander seeds, lightly crushed 4 garlic cloves, chopped 2 eggplant, cut into chunks 1 pepper, hot or sweet saffron, if desired 1 tsp salt 4 c. canned chickpeas ½ c. basmati rice ½ c. large green … Continue reading Moroccan Chickpea Casserole
Fusilli with Peppers and Onions
From Vegetarian, by Linda Fraser 1 lb. Sweet peppers 6 TB olive oil 1 large red onion, thinly sliced 2 cloves garlic, crushed 14 oz. (4 c.) fusilli or other short pasta 3 TB finely chopped fresh parsley salt and pepper to taste grated Parmesan cheese, to serve 1. Place the peppers under a hot … Continue reading Fusilli with Peppers and Onions
Week 9 Newsletter
In your box: --Celery --Cucumber --Eggplant or summer squash or beans --Head Lettuce: "Ocate" --Red onion --Sweet onion --Sweet pepper --Tomatoes Every week that we have head lettuce, I'm convinced that the variety that week is the most beautiful head of lettuce we grow. We grow a picturesque variety of lettuces, many of them uncommon … Continue reading Week 9 Newsletter
