In your box: --Broccoli --Fennel --Green onions --Head lettuce, “Mantilia” --Kohlrabi or broccoli --Red Cabbage When we purchased our farm property back in 2009, we were lucky enough to stumble upon one with a mature stand of basswood trees. Basswoods aren't the prettiest tree around, and their wood is too light to make good firewood. … Continue reading Week 5 Newsletter
Newsletters
Red Lentil Coconut Curry
From Simply in Season Ingredients: 1 large onion or scallions, minced 1 TB garlic or garlic scapes, minced 1 TB ginger root, peeled and minced 2 tsp curry powder ½ tsp each turmeric, cumin, pepper ¼ tsp each red pepper, cinnamon 2-3 bay leaves 13.5 oz. Can coconut milk ¼ cup tamari or soy sauce … Continue reading Red Lentil Coconut Curry
Week 4 Newsletter
In your box: --Broccoli or kohlrabi --Chard --Garlic scapes --Green onions --Napa Cabbage --Salad mix --Turnips Four weeks into the harvest season. Four weeks without complaining about the weather. Family meals have devolved into staring at one another, desperate for anything to talk about. “Some weather.” “Yup.” We picked up 1.5” of rain Monday morning, … Continue reading Week 4 Newsletter
Roasted Broccoli
From Asparagus to Zucchini, 3rd ed. Ingredients: 1 head broccoli, chopped 1 ½ TB olive oil ½ tsp. Garlic salt 1 tsp balsamic vinegar ¼ tsp ground black pepper Directions: Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 … Continue reading Roasted Broccoli
Chinese Cabbage Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 5 c. chopped Chinese cabbage ¾ c. sliced or shredded sweet turnip 1 ½ c. chow mein noodles (crunchy) 1 c. crushed peanuts ¼ c. seasame seeds 2 TB rice vinegar 4 TB sesame oil 3 TB soy sauce 1 TB honey 1 tsp dry mustard Directions: Combine … Continue reading Chinese Cabbage Salad
Week 3 Newsletter
In your box: --Garlic scapes --Green onions --Head lettuce, “Red Romaine” --Kale, “Red Russian” --Salad mix --Strawberries First of all, I just wanted to remind everyone that our produce delivery will go on as normally scheduled during this holiday week. The 4th of July doesn't really come at a great time for vegetable farmers—but then, … Continue reading Week 3 Newsletter
Farmer Red’s Favorite Burritos
Ingredients: An Onion, chopped Garlic, diced Olive oil 2 c. dry pinto beans 4-6 kale leaves, de-stemmed and chopped 1 box of “roasted pine nut” couscous Hot sauce or salsa, as desired Directions: Heat oil over high flame in a large skillet. Add garlic and onion and stir-fry until golden, about 2 minutes. Add 6 … Continue reading Farmer Red’s Favorite Burritos
Week 2 Newsletter
June 23rd and 25th In your box: --Garlic scapes --Green onions --Head lettuce, “Grandpa Admire” --Salad mix --Spinach --Strawberries --Turnips Over the past weekend, I started pondering the idea that perhaps the weather this growing season was no longer perfect. We had received just half an inch of rain over the past two weeks, and … Continue reading Week 2 Newsletter
Week 1 Newsletter
June 16th and 18th In your box: --Bok choy --Chard --Head lettuce, “Red Romaine” --Rhubarb --Salad mix --Spinach Welcome to our 2015 growing season! We are grateful for your support as we launch our seventh growing season. We hope you enjoy the experience—may you try something new, be a little brave when necessary, and perhaps … Continue reading Week 1 Newsletter
Spinach and Chard Quiche
From AllRecipes.com One 9” pie crust 1/2 pound spinach, rinsed and chopped 1/2 pound red Swiss chard, rinsed and chopped 1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, minced 1/4 teaspoon curry powder 1 teaspoon dried parsley 1/2 teaspoon salt 1/2 teaspoon ground black pepper 8 small oyster mushrooms, chopped 2 teaspoons capers … Continue reading Spinach and Chard Quiche
Fox & Fawn Farm 