From CSA member Beth Manthe. Thanks Beth! Ingredients 1 bunch baby arugula 1 cup sliced fresh strawberries 1/2 cup Crumbled Feta Cheese 3 Tbsp. coarsely chopped Walnuts, toasted 1/4 cup Balsamic Vinaigrette Dressing Directions Combine all ingredients except dressing in large bowl. Add dressing just before serving; mix lightly. Substitutions: Prepare using zesty Italian … Continue reading Strawberry-Feta Salad
Browned Butter Pasta with Tat Soi
From appetiteForChina.com Ingredients Pasta of your liking, preferably curved or with ridges ½ stick unsalted butter salt and pepper bunch of tatsoi leaves, rinsed ½ c. chopped sage grated parmesan lemon wedges, if desired Directions Cook pasta until al dente in salted water. When the pasta is nearly done, melt butter in a skillet. Swirl … Continue reading Browned Butter Pasta with Tat Soi
Week 2, 2010
Kale Lettuce Radishes Mizuna Spinach Strawberries Arugula Dill Beets Tat Soi Sugar Snap Peas Garlic scapes During most years, the first few boxes of the CSA season are a little light on the favorites and make me a little nervous that our members might think we’re only growing various salad greens. This year, however, with … Continue reading Week 2, 2010
Soba Noodle Salad w/ Mizuna
from DaniSpies.com Ingredients 2 cups Mizuna leaves, washed, stemmed, and chopped 2 carrots, cut into diagonal slices 4 thinly sliced scallions, white and green parts ½ cup of thinly sliced radishes 2 cups of cooked Soba noodles 1 tablespoon of toasted sesame oil 1 tsp ground ginger 1 clove minced garlic or 1 garlic scape … Continue reading Soba Noodle Salad w/ Mizuna
Week 1, 2010
Swiss Chard Lettuce Radishes Mizuna Spinach Strawberries Mustard Greens Dill Tomato plants, VERY ready for transplanting. Welcome to our first week of produce delivery! We are so excited to be harvesting the first veggies from our garden. We are truly grateful to have you as a member this year, and we appreciate your support as … Continue reading Week 1, 2010
Roasted Parsnips
Source Simply Organic, by Jesse Ziff Cool 1 lb. parsnips, peeled and cut into 3” sticks 2 medium leeks, cleaned and sliced into ½” rounds 2 TB olive oil 2 garlic cloves, minced 1 tsp fresh chopped oregano ¼ tsp salt ¼ tsp black pepper Preheat oven to 375°. Put the parsnips and leeks into … Continue reading Roasted Parsnips
Savory Tempeh and Vegetables
Source: Simply in Season 2 TB butter 2 TB olive oil 3 leaves kale, de-stemmed and chopped 3 cloves garlic, minced 1 TB ginger root, peeled and minced Fresh rosemary or sage, to taste In a Dutch oven, melt the butter with the oil on medium heat. Add the other ingredients and saute for 2 … Continue reading Savory Tempeh and Vegetables
How to Freeze Winter Squash
To begin, preheat the oven to 375° - 400°. Wash the squash, slice down the middle, and scoop out any seeds and pulp with a spoon. Place both halves of the squash face down into a casserole dish, and add ¼”- ½” of water. Bake for 45-60 minutes, depending on size of squash. Remove the … Continue reading How to Freeze Winter Squash
Hearty Green Gumbo
Adapted from Vegetarian Recipes, Better Homes and Gardens 1 bunch kale or 10 oz spinach, chopped 1 head cabbage or 1 bunch watercress, chopped 1 bunch parsley, chopped ¼ c. water ½ c. all-purpose flour ½ c. cooking oil 2 large onions, chopped (or one of this week’s!) 1 medium green pepper, chopped 2 stalks … Continue reading Hearty Green Gumbo
Beet and Celeriac Casserole
From Vegetarian, by Linda Fraser 12 oz raw beets (about 3-4 average beets) 12 oz raw celeriac 4 sprigs of fresh thyme, chopped (or dry thyme) 6 juniper berries, chopped (optional) ½ c. fresh orange juice ½ c. vegetable stock salt and pepper Preheat the oven to 375°. Peel and slice the beets very finely. … Continue reading Beet and Celeriac Casserole
Fox & Fawn Farm 