In your box: --Arugula --Broccoli --Cabbage --Garlic, “Purple Glazer” --Gourd --Kale --Rutabaga or kohlrabi --Tomatoes Thanks to all the brave souls to braved the rain and chilly temperatures on Sunday for our annual Harvest Party! You never know what kind of weather we'll get this time of year, and unfortunately the wet cold drizzle … Continue reading Week 16 Newsletter
Newsletters
Week 15 Newsletter
–-Bok Choy --Celery --Garlic, “Georgian Crystal” --Head lettuce --Parsley --Potatoes --Sweet pepper --Tomatoes Don't forget—our fall festival is coming up this Sunday, September 25th from 3pm until dark. We'd love to have you out to the farm for yard games, jumping in mud puddles, farm tours, and a potluck starting around 5pm. Please bring yard … Continue reading Week 15 Newsletter
Week 14 Newsletter
I finally got around to writing a newsletter, only to have my computer eat it before I could save it. So there's no newsletter this week thanks to technology. In your box: –Basil --Beets --Chard --Cucumber, summer squash, or eggplant --Garlic, “Lorz Italian” --Kohlrabi or broccoli --Sweet pepper --Tat soi --Tomatoes Expected next week: … Continue reading Week 14 Newsletter
Kohlrabi Fritters
from CSA member Sarah Palkowitsch 1 medium to large size kohlrabi 1 red or yellow onion 1/2 cup all purpose flour (or gluten free all purpose or whole wheat) 1 teaspoon baking powder 1/2 teaspoon sea salt 2 eggs, lightly beaten olive oil for frying Using a food processor with a grating disk, grate the kohlrabi … Continue reading Kohlrabi Fritters
Noodle-less Lasagna
from CSA member Heather Copps Slice 2 medium summer squash on a mandolin to make the "pasta." You may sprinkle with salt and lay on paper towels to pull out some moisture if you like. Saute onion, garlic and whatever green is in your box. Mix basil and parsley (oregano or chives) with a container … Continue reading Noodle-less Lasagna
Week 13 Newsletter
In your box: --Celery --Cucumber, summer squash, or broccoli --Fennel --Ground cherries --Potatoes, “Red Gold” --Red onion --Sweet pepper --Tomatoes As we get closer to the end of the season, it's looking more and more likely that we might actually finish the 2016 growing season without any catastrophic failure to my farming equipment. I have … Continue reading Week 13 Newsletter
Week 12 Newsletter
In your box: --Basil --Beans --Beets --Cucumber, summer squash, or eggplant --Garlic, “Lorz Italian” --Red onion --Sweet pepper –Tomatillos --Tomatoes This week is the end of the second third of the farm season, which for my purposes means that “summer” is over and the advent of fall crops (root veggies, cabbage, squash) is upon us. … Continue reading Week 12 Newsletter
Oven Roasted Beets
From The Zen Monastery Cookbook Ingredients: 6 small or 3 large beets ½ TB olive oil salt and pepper to taste Directions: Preheat oven to 400 degrees. Clean and slice beets Put beets in a bowl and toss with barely enough oil to coat them. Add salt and pepper. Place on a baking sheet that … Continue reading Oven Roasted Beets
Week 11 Newsletter
In your box: --Beans or Broccoli --Carrots --Cucumber, summer squash, or eggplant --Garlic, “Chesnook Red” –-Kale --Parsley --Sweet corn --Sweet pepper --Tomatoes Another CSA box, another lament about the rain.... We picked up another 3.25” of rain over the weekend, which was enough to re-flood everything that had finally started to dry out. It didn't … Continue reading Week 11 Newsletter
Garlic Bread
From Easy Vegetarian Ingredients: 1 loaf of bread 3 garlic cloves 1 stick unsalted butter, softened 1 tsp salt bunch of parsley, chopped black pepper, to taste Directions: Cut the bread into slices without cutting the crust all the way through, or cut the loaf in half lengthwise. Crush the whole cloves of garlic with … Continue reading Garlic Bread
Fox & Fawn Farm 