In your box: Bok Choy or Tat SoiBrussels sproutsCabbage or head lettuceKale, “Curly Roja”LeekParsleyRadishesWinter Squash, “Butternut” Farm News Welcome to your final box of the season! We hope you’ve enjoyed the experience of eating locally and in season with us this year, and we’re so grateful for your support this year. 2020 felt like a … Continue reading Week 18 Newsletter
Newsletters
Week 17 Newsletter
In your box: Bok Choy or Tat SoiBrussels sproutsCarrotsCeleryOnionParsleySpinachTurnipsWinter Squash, “Acorn” Farm News I know the weather doesn’t seem very autumnal this week, but we are unfortunately still closing in on the end of our CSA season next week. We had two killing frosts here over the weekend, which killed off a lot of fruiting … Continue reading Week 17 Newsletter
Creamed Turnips and Greens Recipe
from EatingWell.com Ingredients 2 tablespoons extra-virgin olive oil1 clove garlic, grated1 pound turnips, peeled and cut into 1/2-inch wedges, greens reserved½ cup water, plus more as needed1 tablespoon lemon zest, reserved 1 tablespoon lemon juice½ teaspoon salt, divided4 cups chopped turnip greens or mature spinach2 tablespoons all-purpose flour1 ½ cups whole milk½ teaspoon ground nutmeg⅛ teaspoon ground … Continue reading Creamed Turnips and Greens Recipe
Aronia Berry Muffins or Bread
from the Sunny Lane Farm Aronia Recipe Book 2 1/2 c. flour1/2 c. flax meal1 c. oatmeal1 1/2 c. sugar1 1/2 tsp baking soda2 eggs1 3/4 c. orange juice1/2 c. butter1/2 pint aronia berries1 1/2 c. walnuts or hazelnuts Process oatmeal into coarse flourMix all ingredients except berries and walnuts together until just combinedFold in … Continue reading Aronia Berry Muffins or Bread
Aronia Smoothie
Ingredients: 1/4 cup (or 1/3 of a 1/2 pint) aronia berries, de-stemmed and washed1 banana1/2 c. milk1/2 c. orange juiceBig scoop of peanut butter2 scoops chocolate whey powder or other protein powderice, as desired Dump all ingredients in a blender and mix well. Now you are invincible!
Week 14 Newsletter
In your box: ArugulaBaby bok choyBeetsChardCherry tomatoesCucumber or squash or eggplantRed onionSweet pepperTat Soi (baby bunches)Tomatoes Farm News We had a close shave with winter last week, but thankfully we just barely dodged our first frost. On Wednesday night last week the temperature dropped to 33 degrees here at the farm, but thankfully the thick … Continue reading Week 14 Newsletter
Week 13 Newsletter
In your box: ArugulaBaby bok choyBroccoli (full shares only)CeleryCucumber or squashGarlicGround CherriesKale, “Curly Roja”Sweet pepperTomatoes Farm News I did give one final look at the beans over the weekend, just in case they had one more week in them, but it looks like bean season is finally over. During their harvest window I spend about … Continue reading Week 13 Newsletter
Mustard Glazed Chicken with Arugula and Bok Choy
4 teaspoons dry mustard powder4 teaspoons water1/2 teaspoon mirin1 1/2 teaspoons low-sodium soy sauce3/4 teaspoon sugar1/4 cup canola oil4 skinless, boneless chicken breast halves (about 6 ounces each)Salt and freshly ground pepper1 head of bok choy or tat soi, or 2 bunches baby1 tablespoon rice vinegar1 bunch arugula Preheat the oven to 425°. In a … Continue reading Mustard Glazed Chicken with Arugula and Bok Choy
Pureed Broccoli and Celery Soup
from New York Times Cooking 1 tablespoon extra virgin olive oil 1 medium onion, chopped 4 stalks celery, diced 2 to 4 garlic cloves, to taste, minced 2 pounds broccoli, mostly crowns, chopped; stems, if using, peeled and diced 6 ounces potatoes, peeled and diced, or 1/2 cup medium grain rice 2 quarts water or vegetable stock A bouquet garni made with … Continue reading Pureed Broccoli and Celery Soup
Week 10 Newsletter
In your box: BasilBeans, “Dragon’s Tongue”CarrotsCucumberEggplant or ground cherriesLettuceSweet OnionSweet pepperSummer SquashTomatoes Farm News All of our onion crop has now finished growing for the year, so over the weekend our boys helped to bring in all of the onions to dry out for storage. With a big blank space in the gardens now where … Continue reading Week 10 Newsletter
