from therealfooddieticians.com Ingredients: 1 lb. fresh radishes, stems removed, ends trimmed, and halved 1 tablespoon butter, or your favorite oil 1/2 teaspoon sea salt 1/8 teaspoon black pepper 1/4 teaspoon dried parsley, dried chives, or dried dill or mix 2 garlic cloves or scapes, finely minced Instructions: Preheat oven to 425℉. In a bowl, combine the radishes, butter or oil, dried … Continue reading Garlic Roasted Radishes
Week 2 Newsletter
In Your Box: Bok Choy Garlic scapes Head lettuce: “Grandpa Admire” Kale, “Red Russian” Radishes Salad Mix Scallions Farm News Following a busy weekend of planting, the gardens are now nearly completely planted for the farm season. There are still some successional plantings of lettuce and the fall broccoli/cabbage beds to plant, but at this … Continue reading Week 2 Newsletter
Week 1 Newsletter
In Your Box: Bok Choy Garlic scapes Head lettuce: “Grandpa Admire” Radishes Rhubarb Spinach Farm News Welcome to your first delivery of our 2023 CSA season! We are so excited to begin feeding your family and bringing in the harvest from our fields. We are so grateful that you’ve chosen our farm to supply your … Continue reading Week 1 Newsletter
Week 18 Newsletter
In your box: Broccoli or small winter squash Celery or celeriac Garlic Lettuce Onion Radishes Turnips Winter Squash, mostly Butternut but also Pie Pumpkins and others Farm News Thank you so much for your support this growing season! This week is our last delivery of the growing season. Some years I’m tempted to keep going … Continue reading Week 18 Newsletter
Week 17 Newsletter
In your box: Cabbage Garlic Kale Napa cabbage (full shares) Onion Salad mix Turnips Winter Squash, “Acorn” Winter Squash, “Delicata” Farm News I’ve always thought I should have a sign up on the farm that says “It’s Been ___ Days Since Farmer Red Complained About the Weather.” This year, I don’t think I’ve ever gone … Continue reading Week 17 Newsletter
Savoy Cabbage and Turnips
from Williams-Sonoma.com 2 Tbs. unsalted butter 1 turnip, peeled and cut into 1/4-inch cubes 1 carrot, peeled and cut into 1/4-inch cubes 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide 3/4 cup low-sodium chicken stock Coarse salt and freshly ground pepper, to taste 1 Tbs. chopped … Continue reading Savoy Cabbage and Turnips
Week 16 Newsletter
In your box: Bok choy or tat soi Celery Fennel Head Lettuce Radishes Salad mix Shallots Winter Squash, “Fordhook Acorn” Farm News During the height of summer, our packing shed is a welcome refuge. It is shaded and open to any cooling breezes, and washing any veggies involves dunking them in really cold water. That’s … Continue reading Week 16 Newsletter
Acorn Squash Soup
from LiveEatLearn.com 2 acorn squashes 2 medium sweet potatoes 2 Tbsp olive oil ¼ tsp each salt and pepper 1 Tbsp olive oil 1 diced yellow or white onion, diced 1 cup diced carrot (about 2 carrots) 1 cup diced celery (about 2 to 3 ribs) 3 cloves garlic minced 3 cups vegetable broth 3 cups roughly chopped cauliflower (about ½ a head) topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs Prep: Preheat oven to 400°F (204°C). … Continue reading Acorn Squash Soup
Week 15 Newsletter
In your box: Basil Bok choy Garlic, “Music” Head Lettuce Kohlrabi Radishes, “Nero Tondo” Red onion Rutabaga Sweet Pepper Tomatoes Farm News Thanks to everyone who braved a rather chilly day to attend our harvest dinner last Saturday! We’ll have our first killing frost this week, and the harvest season will continue for just three … Continue reading Week 15 Newsletter
Week 14 Newsletter
In your box: Bok choy Celery Cucumber or eggplant Head Lettuce Parsley Radishes Red onion Sweet Pepper Tomatoes Farm News It was the end of an era on the farm this week, when a pair of pants known as “Ol’ Blue” were laid to rest. These pants had had the longest reign of any pants … Continue reading Week 14 Newsletter
Fox & Fawn Farm 