In your box: --Basil --Beans --Carrots --Cucumbers --Garlic, “Purple Glazer” --Endive --Kale, “Red Russian” --Summer squash or extra cucumber --Sweet pepper --Tomatoes It's been four years now since we received a research grant from the USDA toward the purchase of a high tunnel for growing tomatoes. If you're not familiar with these, it's basically a … Continue reading Week 10 Newsletter
Newsletters
Basic Tomato Sauce
From Simply in Season Ingredients: 1 onion, chopped 2 cloves garlic, minced 2 carrots, shredded ½ sweet pepper, chopped 2 bay leaves ¼ c. fresh parsley, chopped 2 TB fresh basil, chopped 1 tsp dried oregano 1 tsp dried thyme 6 c. plum tomatoes, peeled and chopped 6 oz. Tomato paste 1 TB honey, if … Continue reading Basic Tomato Sauce
Week 9 Newsletter
In your box: --Beans --Broccoli shoots or summer squash --Chard --Cucumbers --Eggplant or sweet pepper --Sweet corn --Sweet onion --Tomatoes As we come around the halfway point of the growing season, it's time for my annual plug for Minnesota's stinkiest celebration, the 10th annual Minnesota Garlic Festival. If you've never been this is a great … Continue reading Week 9 Newsletter
Vegetable Stuffed Eggplant
From TasteofHome.com Ingredients: 1 small eggplant 1 ear of sweet corn 1 onion, chopped 1 garlic clove, minced 4 ½ tsp canola oil 2 TB minced fresh parsley ½ tsp salt ¼ tsp oregano ¼ tsp pepper ½ c. water 1/3 c. shredded cheddar cheese Directions: Preheat oven to 350 degrees. Cut eggplant in half … Continue reading Vegetable Stuffed Eggplant
Week 8 Newsletter
In your box: --Beans --Broccoli shoots or summer squash --Cucumbers --Endive --Parsley --Sweet corn --Sweet onion --Tomatoes Every growing season seems to have a theme animal or insect—some living thing that stands out and is the memorable presence of the season. So we have the year of the small toads (2014) and the year of … Continue reading Week 8 Newsletter
Mjeddrah
From The Zen Monastery Cookbook Ingredients: 2 large onions, coarsely chopped 3/4 c. brown rice, uncooked 1 ½ c. lentils, uncooked and rinsed 4 c. water 1 ½ tsp salt Directions: Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over … Continue reading Mjeddrah
Week 7 Newsletter
In your box: --Basil --Beans --Beets --Head lettuce, “Ocate” --Kale, “Red Russian” --Summer squash or cucumber --Sweet Onion --Tomatoes At this point in the growing season, my working life transitions from a mix of jobs and chores to a pretty consistent routine of harvesting. Mondays and Wednesdays involve picking tomatoes, zucchini, cucumbers, and beans for … Continue reading Week 7 Newsletter
Summer Borscht
From FoodNetwork.com Ingredients: 5 medium fresh beets salt to taste 2 c. stock 16 oz. Sour cream ½ c. plain yogurt ¼ c. sugar 2 TB lemon juice 2 tsp vinegar 1 ½ tsp pepper 2 c. medium-diced cucumber, seeds removed ½ c. chopped scallions or sweet onion 2 TB chopped fresh dill Directions: Place … Continue reading Summer Borscht
Week 6 Newsletter: Tornado Edition
In your box: --Beans --Broccoli --Green Cabbage, “Caraflex” --Green onions --Head lettuce, “Mantilia” --Summer squash or cucumber --Sweet pepper Last week I was wondering to myself, “Self, the weather has been incredible this growing season. What would it take to make it no longer the best growing season ever?” The answer is Tornado. The answer … Continue reading Week 6 Newsletter: Tornado Edition
Ethiopian Cabbage Dish
From AllRecipes.com Ingredients: ½ c. olive oil 4 carrots, thinly sliced 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp. Sea salt pinch black pepper 1 tsp. Ground cumin 1 tsp. turmeric ½ head cabbage, shredded 5 potatoes, peeled and cut into 1” cubes Directions: Heat olive oil in a skillet over medium heat. … Continue reading Ethiopian Cabbage Dish
Fox & Fawn Farm 