In your box: Arugula Beets Bok choy Daikon radish Onion Sage Salad Mix Winter Squash Thanks so much to everyone that made it out to the fall festival last weekend! We had a great turnout, with about sixty people stopping by and more pies per capita than any other potluck I’ve ever attended. Thankfully everyone … Continue reading Week 17 Newsletter
Stir Fry with Daikons and Bok Choy
Ingredients: 1 head bok choy (about 11⁄2 pounds) 4 tablespoons vegetable oil 1 block firm tofu (about 1 pound), cut into 1⁄4-inch slices and patted dry 1 onion, chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced 8 ounces daikon radish, cut … Continue reading Stir Fry with Daikons and Bok Choy
Week 16 Newsletter
In your box: Broccoli Carrots Kale, "Winterbor" Leeks Pie pumpkin Salad mix Turnips A sharp cold front came whistling through last weekend, bringing an end to our growing season late on Saturday night, the 22nd, with a low around 30 degrees that killed off all of our frost-sensitive crops. This first freeze is a week … Continue reading Week 16 Newsletter
Pumpkin Soup with Lime
from 125 Best Vegetarian Slow Cooker Recipes Ingredients: 6 c. peeled pumpkin, cut into 2" cubes 2-3 leeks, central stalk only, cleaned and coarsely chopped 4 c. vegetable stock salt and pepper to taste zest and juice of 1 lime pinch of cayenne pepper 1 c. whipping cream 6-8 cherry tomatoes, halved ¼ c. toasted … Continue reading Pumpkin Soup with Lime
Week 15 Newsletter
In your box: Basil Cauliflower Celery Cucumber or summer squash Daikon Radish Head lettuce Red Onion Sweet Pepper Tomatoes The next time you hear someone raving about how much they love fall—the crunch of falling leaves, baseball playoffs, sending the kids back to school, putting on their Uggs again—do me a personal favor and tell … Continue reading Week 15 Newsletter
Refrigerator Daikon Pickles
from CDKitchen.com Ingredients: 1 1/2 cup chopped daikon 3/4 teaspoon salt 1 tablespoon rice vinegar 1/4 teaspoon ground black pepper 1/4 teaspoon sesame oil (optional) Directions: In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Drain and rinse daikon, removing as … Continue reading Refrigerator Daikon Pickles
Cheesy Baked Cauliflower
from AllRecipes.com Ingredients: 1 head cauliflower 1/4 cup butter, cut into pieces 1 teaspoon mayonnaise 1 teaspoon prepared mustard 1/2 cup grated Parmesan cheese Directions: Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate. Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, combine mayonnaise … Continue reading Cheesy Baked Cauliflower
Radish-Squash Slaw
from MyRecipes.com Ingredients: 2 tablespoons dark sesame oil 2 tablespoons rice vinegar 1 tablespoon lower-sodium soy sauce 2 teaspoons honey 1/4 teaspoon salt 3/4 cup julienne-cut carrot 3/4 cup julienne-cut radish 3/4 cup julienne-cut yellow squash 3 tablespoons cilantro or parsley leaves Directions: Combine dark sesame oil, rice vinegar, soy sauce, honey, and salt in … Continue reading Radish-Squash Slaw
Week 14 Newsletter
In Your Box: Cabbage Carrots Cucumber Edamame or Beans Head lettuce Onion Parsley Summer Squash or broccoli Tomatoes All of the sudden, the calendar has flipped on summer and ushered in a much-welcomed autumn. While this usually occurs gradually over the course of a few weeks, summer blew out of here with 95 degrees and … Continue reading Week 14 Newsletter
Vegetable Potstickers
from Recipes for Social Change, 2011-2012 Ingredients: 1 package firm tofu 1/2 c. grated carrots 1/2 c. shredded cabbage 1/2 c. finely chopped red pepper 2 TB finely chopped scallions 2 tsp minced fresh ginger 2 TB finely chopped parsley or cilantro leaves 2 minced cloves garlic 1 TB soy sauce 1 TB hoisin sauce … Continue reading Vegetable Potstickers
Fox & Fawn Farm 