In your box: --Chinese Cabbage --Garlic Scapes --Sage --Salad mix --Scallions --Turnips As the public has shown increased interest in supporting area farmers and sourcing local foods, farmers have once again assumed a idyllic image and a sort of heroism in certain circles. When you think of a farmer, perhaps you picture a woman in … Continue reading Week 3 Newsletter
Chinese Cabbage Thoran
from New Vegetarian Cooking 1 onion, sliced 1 TB canola oil 1 tsp mustard seeds ½ tsp turmeric ½ cinnamon stick, broken 12 curry leaves or ½ tsp curry powder 1 c. shredded napa or regular cabbage 3 TB unsweetened shredded coconut salt and pepper to taste Directions: 1. Cook the onion in the oil … Continue reading Chinese Cabbage Thoran
Week 2 Newsletter
In your box: --Bok choy --Chard --Garlic scapes --Lettuce, "Red Romaine" --Radishes --Scallions --Strawberries or Sugar Snap Peas --Less whining A funny thing happened this week—it didn't rain every single day! With the much-needed respite from flooding, we've finally been able to start catching up on weeding. We've also seen a lot of growth, as … Continue reading Week 2 Newsletter
Bok Choy Skillet Supper
Ingredients 2 tsp. olive oil, divided, plus more for drizzling 8 oz. button mushrooms, sliced (2 cups) 8 cherry or grape tomatoes, halved 2 garlic scapes or shallots, finely chopped (¼ cup) 1 cup bulgur 1 cup mushroom or other broth 1 sprig fresh sage or thyme plus 1 tsp. fresh thyme/sage leaves, divided 1 … Continue reading Bok Choy Skillet Supper
Week 1 Newsletter
In your box: --Kale, "Red Russian" --Lettuce, "Red Romaine --Rhubarb --Scallions --Strawberries --Thunderstorm Welcome to the start of our CSA season for 2014! Except that it will not be known as 2014, but rather “that one crummy year when it rained every day all spring and the mosquitoes drained us of all our blood.” If … Continue reading Week 1 Newsletter
Tomato Pie
from CSA member Julie Healy Ingredients: 2 pie crusts - baked 10-15 minutes so that bottoms are no longer soft. 3 cups shredded mozzarella 10 Roma tomatoes, cubed and put on paper towels to absorb the moisture 8 cloves of pressed garlic 1 cup mayonaise (I use lowfat) 1/2 Cup of Parmesan Cheese (or a … Continue reading Tomato Pie
Week 17 Newsletter
In your final box: Broccoli or cauliflower Carrots Chinese Cabbage Kale, "Winterbor" Lettuce Parsnips Spinach Winter squash Thank you all for your support this season! It has been a difficult year to summarize. At best, it's been a tale of three seasons: It was the worst of times (flooding and light boxes to start … Continue reading Week 17 Newsletter
Chinese Cabbage Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 5 cups chopped Chinese cabbage 3/4 cups sliced or shredded radish (Daikons work best) 1 1/2 cups crunchy chow mein noodles 1 cup crushed peanuts 1/4 cup sesame seeds 2 TB rice vinegar 4 TB sesame oil 3 TB soy sauce 1 TB honey 1 tsp dry mustard Directions: … Continue reading Chinese Cabbage Salad
Week 16 Newsletter
In your box: Arugula Bok choy Daikon radish Head lettuce Sage Tomatoes Turnips Winter squash It's hard to believe it by the warm spell we've continued enjoying lately, but the calendar is right in suggesting that it is indeed October. As such, we have just one more box to go after this one. Even though … Continue reading Week 16 Newsletter
Turnip and Daikon Greens with Tahini
from CookForGood.com Ingredients: 2 cloves garlic 1/4 teaspoon olive oil 1 yellow or sweet onion 1 bunch turnips with greens, about four medium turnips 1 small daikon radish with greens 1 beet (greens optional) 1/2 teaspoon chipotle 1 tablespoon apple cider vinegar 1 tablespoon tahini 1/2 teaspoon salt Directions Mince garlic and set aside so the … Continue reading Turnip and Daikon Greens with Tahini
