Newsletters

Celery – Kohlrabi Salad

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

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

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