from JamesBeard.org Ingredients Salad: 2 tablespoons kosher salt6 stalks celery, from the heart of the bunch, cut into 1/4‐inch diagonal slices3 baseball‐size kohlrabi (about 1 1/4 pounds total)1 Bosc pear or sweet‐tart apple, such as Honeycrisp, halved, cored, and cut into paper‐thin slices1/2 cup loosely packed celery leaves (just the pale‐green inside leaves)1/2 cup loosely packed parsley leaves (no stems)1 cup whole walnuts, toastedFlaky sea salt, such as Maldon or Jacobsen Vinaigrette: Big pinch of kosher salt2 tablespoons apple cider vinegar1 teaspoon Dijon mustard1/2 cup toasted walnut oil1/4 cup extra virgin olive oil Method Bring a small pot of water to a boil and prepare an ice bath. Add 2 tablespoons kosher salt to the boiling water. Add the sliced celery and … Continue reading Celery – Kohlrabi Salad
Newsletters
Week 12 Newsletter
In your box: --Bok choy --Cucumber --Grapes --Ground cherries --Parsley --Potatoes, “Red Gold” --Summer Squash or eggplant --Red onion --Sweet pepper --Tomatoes This week as we flip the calendars over to September, we begin the slow transition out of summer crops and into the great tastes of fall. The cool weather the past couple weeks … Continue reading Week 12 Newsletter
Week 11 Newsletter
In your box: --Beans --Beets --Cucumber --Garlic, “Deerfield Purple” --Ground cherries or cherry tomatoes --Head lettuce --Summer Squash --Sweet onion --Sweet peppers --Tomatoes Thanks so much to the great members who made it out to the farm open house on Saturday! We had a nice group of folks who explored the farm, spent a lot … Continue reading Week 11 Newsletter
Stuffed Sweet Peppers
from AllRecipes.com 1 tablespoon salt4 large green bell peppers - tops, seeds, and membranes removed1 tablespoon olive oil1/2 cup chopped onion2 cups cooked rice1 (15 ounce) can black beans, drained and rinsed1 (14.5 ounce) can chili-style diced tomatoes or fresh chopped1 teaspoon chili powder1 teaspoon garlic salt1/2 teaspoon ground cumin1/2 teaspoon salt1 (8 ounce) package … Continue reading Stuffed Sweet Peppers
Week 10 Newsletter
In your box: --Basil --Carrots --Cucumbers --Eggplant or cherry tomatoes --Head lettuce --Summer Squash --Sweet onion --Sweet pepper --Tomatoes This week finds us just past halfway through our growing season this year. After such horrible growing conditions in the spring, we've been rewarded with one of the best summers I can remember. We've had enough … Continue reading Week 10 Newsletter
Spicy Eggplant Recipe
from CSA members the Kinneberg family 2 tablespoons vegetable oil4 Japanese eggplants, cut into 1-inch cubes2 tablespoons vegetable oil2 onions, thinly sliced1 tablespoon minced garlic2 tablespoons soy sauce2 tablespoons water1 1/2 tablespoons oyster sauce1 tablespoon chili garlic sauce1 teaspoon white sugarground black pepper to taste1/2 teaspoon Asian (toasted) sesame oil Heat 2 tablespoons of oil … Continue reading Spicy Eggplant Recipe
Week 9 Newsletter
In your box: --Beans or eggplant --Beets --Cucumbers --Kale --Head lettuce --Summer Squash --Sweet onion --Sweet pepper --Tomatoes This week marks the unofficial start of the peak of tomato season, a glorious stretch of three or four weeks where every meal, passing car and visitor are in danger of being smothered in fresh tomatoes from … Continue reading Week 9 Newsletter
Whole Roasted Golden Beets
Ingredients 2 golden beets, unpeeled (about 8 ounces)1 teaspoon olive oil1/8 teaspoon kosher salt1/8 teaspoon black pepper Directions Preheat the oven to 400°F. Rub the beets with the oil, salt, and pepper. Wrap in foil.Roast at 400°F until tender when pierced with a fork, about 1 hour. Let stand until cool enough to handle. Peel … Continue reading Whole Roasted Golden Beets
Week 8 Newsletter
In your box: --Beans --Broccoli --Carrots --Chard --Cucumbers --Eggplant or Cherry tomatoes --Escarole --Green Onions --Summer Squash --Tomatoes I wanted to start with a plug for the 14th annual Garlic Festival, coming up this Saturday in Hutchinson. Full disclosure: yes, I am on the planning committee. And yes, I really love garlic. This is a … Continue reading Week 8 Newsletter
Ratatouille
1 onion, sliced thin2 garlic cloves, minced5 tablespoons olive oila 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)1 small zucchini, scrubbed, quartered lengthwise, and cut into thin slices1 red bell pepper, chopped3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)1/4 teaspoon dried oregano, crumbled1/4 teaspoon dried thyme, crumbled1/8 teaspoon ground coriander1/4 teaspoon … Continue reading Ratatouille
