Heat the oven to 350. Scrub 4 beets, then cut in half and then into thin half rounds. Toss with olive oil, salt and black pepper and place in a single layer on a baking sheet or in a large cast iron skillet. Roast until the beets are browned on one side, then flip them … Continue reading Roasted Beet and Frisee Salad
Garlic Walnut Dressing
From EatDrinkBetter.com 1/4 cup of extra virgin olive oil 6 cloves of garlic, peeled 1/2 cup of walnuts 2 tablespoons to 1/4 cup of freshly squeezed orange juice 1 tablespoon of Dijon mustard 1/4 cup of walnut oil (or extra virgin olive oil) Sea salt and freshly-ground black pepper, to taste 1. Put oil in … Continue reading Garlic Walnut Dressing
Week 7 Newsletter
In your box: --Basil (green and purple) --Beans or broccoli --Cucumber --Kale, “Red Russian” --Lettuce, “Ocate” --Red onion --Scallions --Summer squash or eggplant --Tomato The farmers in our neighborhood aren't exactly a close-knit community with the traditional images of potlucks and barn-raisings. Everyone is very friendly, but everyone works so much all summer and tries … Continue reading Week 7 Newsletter
Greek Stewed Zucchini
From Asparagus to Zucchini, 3rd ed. 1 lb. Zucchini, sliced into 1” thick rounds 1 c. tomato sauce 1 tsp. Chopped fresh oregano 2 diced plum tomatoes 3 TB feta cheese salt and pepper Directions: 1. Simmer zucchini in tomato sauce along with oregano and diced tomatoes until softened, about 8 minutes. 2. Sprinkle with … Continue reading Greek Stewed Zucchini
Week 6 Newsletter
In your box: --Beans --Broccoli or beets --Chard --Cucumber --Salad Mix --Scallions --Summer squash or eggplant or raspberries --Tomato It seems hard to believe, but this box completes the first third of our CSA season. We have lots of goodness still to come, of course. My personal favorite is the last third of the season, … Continue reading Week 6 Newsletter
Shredded Beet Salad
From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 2 c. beets ½ c. fresh parsley, chopped 3 TB olive oil 2 TB lemon juice 2 TB onion or scallions, chopped 1 TB sugar ½ tsp salt pepper to taste 1 c. carrots, shredded 2 hard-cooked eggs, sliced green olives (optional) Directions: 1. … Continue reading Shredded Beet Salad
Week 5 Newsletter
In your box: --Basil --Beans --Celery --Cucumber, summer squash, or eggplant --Head Lettuce: "Grandpa Admire" --Sweet onion In late July, I almost prefer to be uncomfortable. As much as I enjoy working in 60 and 70 degree weather with no humidity, the fruiting crops and most of the greens really need heat to boost their … Continue reading Week 5 Newsletter
Curried Celery Soup
from Vegetarian, by Linda Fraser 2 TB olive oil 1 onion, chopped 1 leek, washed and sliced 1 ½ lb. Celery, chopped 1 TB medium or hot curry powder 8 oz. Potatoes, washed and diced 3 ¼ c. vegetable or chicken stock 2 TB chopped fresh mixed herbs salt to taste celery seeds and leaves, … Continue reading Curried Celery Soup
Week 4 Newsletter
In your box: --Cucumber or summer squash --Garlic scapes --Head lettuce: "Grandpa Admire" --Kale: "Red Russian" --Kohlrabi --Radish --Salad mix --Sweet onion Last week all was well in the natural world of Fox and Fawn Farm. Crickets were chirping, frogs were croaking, and birds were landing on us. This week, Mother Nature has been none … Continue reading Week 4 Newsletter
Vietnamese Style Lettuce Rolls
from 1,000 Vegan Recipes 2 green onions or one sweet onion 2 TB soy sauce 2 TB rice vinegar 1 tsp sugar 3 TB water 3 oz. Rice vermicelli 4-6 large lettuce leaves 1 medium carrot, shredded ½ cucumber, peeled, seeded, and sliced ½ sweet pepper, cut into strips 1 c. fresh cilantro or basil … Continue reading Vietnamese Style Lettuce Rolls
