from DishingUpTheDirt.com 1 medium sized kohlrabi, stems and greens removed 1/2 a head of green cabbage 1 large bunch of parsley, roughly chopped 1 cup raisins 1 small ripe avocado, diced 1/4 teaspoon crushed red pepper flakes salt and pepper to taste For the Tahini-Lemon Dressing: 1/4 cup tahini 2-3 Tablespoons fresh lemon juice 1 … Continue reading Kohlrabi Cabbage Slaw
Newsletters
Week 4 Newsletter
In your box: --Cabbage (red or green) --Garlic Scapes --Head lettuce (“Grandpa Admire”) --Salad Mix --Scallions --Spinach --Summer squash --Turnips Our highlight this week is the first of our cabbage. I've never been a reliable cabbage grower, and as a result I grow three kinds of spring cabbage with the hope that one or … Continue reading Week 4 Newsletter
Week 3 Newsletter
In your box: --Garlic Scapes --Head lettuce (“Grandpa Admire”) --Komatsuna --Salad Mix --Scallions --Spinach --Strawberries --Turnips Our head lettuce this week is one my favorite varieties, an heirloom named “Grandpa Admire.” I had always figured it was named after an especially admirable grandfather, but in fact it was named for a Civil War veteran named … Continue reading Week 3 Newsletter
Komatsuna Soup
Ingredients: Komatsuna (1 bunch) Small onion or bunch of scallions Potato (1) 1 cup milk 1 cup water Butter (1 tbsp) Chicken bouillon (1 cube) Bay leaf Salt and black pepper (to taste) How to make it: (1) Cut the komatsuna into 1 inch long pieces; slice the potato and onion thinly. (2) Melt the … Continue reading Komatsuna Soup
Week 2 Newsletter
In your box: --Bok Choy --Chard --Garlic Scapes --Head lettuce, “Red Romaine” --Radishes --Salad Mix --Scallions (full shares) --Spinach --Strawberries As we move along in the growing season, we've been blessed with a great stretch of weather. Past Junes have been marked with flooding and the resulting plagues of mosquitoes, but this year we're enjoying … Continue reading Week 2 Newsletter
Bok Choy Hot Pot Soup
from EatingWell.com 5¼ cups vegetable broth, or reduced-sodium chicken broth 4¼-inch-thick slices fresh ginger, peeled 2 cloves garlic, crushed and peeled 2 teaspoons canola oil 1¾ cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces) ¼ teaspoon crushed red pepper, or to taste 1 small bok choy, cut into ½-inch pieces, stems and greens … Continue reading Bok Choy Hot Pot Soup
Week 1 Newsletter
In your box: --Arugula --Bok Choy --Head lettuce, “Red Romaine” --Kale --Radishes --Rhubarb --Spinach Welcome to our 2017 season! We are thrilled to be kicking off the growing season this week, as we embark on our ninth season of providing naturally grown produce to our local community. After months of planning, preparing, seeding, weeding, watering, … Continue reading Week 1 Newsletter
March Update
I've had a lot of people ask me what this non-winter and really early spring will mean for the farm. My answer: I have no idea. We've had warm springs before, but hitting 60 degrees repeatedly in February and losing all of our snow cover by Valentine's Day make this year especially remarkable. I just … Continue reading March Update
Week 18 Newsletter
In your box: –Bok choy --Brussels sprouts --Celeriac --Garlic --Kale --Salad mix --Winter squash Welcome to our last delivery of the CSA season. We hope you've enjoyed the experience this summer and tried some new crops and recipes. We did have a hard frost on both nights over the past weekend and even ice in … Continue reading Week 18 Newsletter
Week 17 Newsletter
In your box: --Broccoli --Brussels sprouts --Celery --Chard --Napa Cabbage --Salad mix --Sweet pepper --Winter squash or pie pumpkin My summer reading this season somehow led me to a study of the history of agriculture in ancient Greece. The book ended up being a little too broad in focus, but it did provide me … Continue reading Week 17 Newsletter
Fox & Fawn Farm 