From Vegetarian, by Linda Fraser 1 lb. Sweet peppers 6 TB olive oil 1 large red onion, thinly sliced 2 cloves garlic, crushed 14 oz. (4 c.) fusilli or other short pasta 3 TB finely chopped fresh parsley salt and pepper to taste grated Parmesan cheese, to serve 1. Place the peppers under a hot … Continue reading Fusilli with Peppers and Onions
Newsletters
Week 9 Newsletter
In your box: --Celery --Cucumber --Eggplant or summer squash or beans --Head Lettuce: "Ocate" --Red onion --Sweet onion --Sweet pepper --Tomatoes Every week that we have head lettuce, I'm convinced that the variety that week is the most beautiful head of lettuce we grow. We grow a picturesque variety of lettuces, many of them uncommon … Continue reading Week 9 Newsletter
Roasted Beet and Frisee Salad
Heat the oven to 350. Scrub 4 beets, then cut in half and then into thin half rounds. Toss with olive oil, salt and black pepper and place in a single layer on a baking sheet or in a large cast iron skillet. Roast until the beets are browned on one side, then flip them … Continue reading Roasted Beet and Frisee Salad
Garlic Walnut Dressing
From EatDrinkBetter.com 1/4 cup of extra virgin olive oil 6 cloves of garlic, peeled 1/2 cup of walnuts 2 tablespoons to 1/4 cup of freshly squeezed orange juice 1 tablespoon of Dijon mustard 1/4 cup of walnut oil (or extra virgin olive oil) Sea salt and freshly-ground black pepper, to taste 1. Put oil in … Continue reading Garlic Walnut Dressing
Week 7 Newsletter
In your box: --Basil (green and purple) --Beans or broccoli --Cucumber --Kale, “Red Russian” --Lettuce, “Ocate” --Red onion --Scallions --Summer squash or eggplant --Tomato The farmers in our neighborhood aren't exactly a close-knit community with the traditional images of potlucks and barn-raisings. Everyone is very friendly, but everyone works so much all summer and tries … Continue reading Week 7 Newsletter
Greek Stewed Zucchini
From Asparagus to Zucchini, 3rd ed. 1 lb. Zucchini, sliced into 1” thick rounds 1 c. tomato sauce 1 tsp. Chopped fresh oregano 2 diced plum tomatoes 3 TB feta cheese salt and pepper Directions: 1. Simmer zucchini in tomato sauce along with oregano and diced tomatoes until softened, about 8 minutes. 2. Sprinkle with … Continue reading Greek Stewed Zucchini
Week 6 Newsletter
In your box: --Beans --Broccoli or beets --Chard --Cucumber --Salad Mix --Scallions --Summer squash or eggplant or raspberries --Tomato It seems hard to believe, but this box completes the first third of our CSA season. We have lots of goodness still to come, of course. My personal favorite is the last third of the season, … Continue reading Week 6 Newsletter
Shredded Beet Salad
From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 2 c. beets ½ c. fresh parsley, chopped 3 TB olive oil 2 TB lemon juice 2 TB onion or scallions, chopped 1 TB sugar ½ tsp salt pepper to taste 1 c. carrots, shredded 2 hard-cooked eggs, sliced green olives (optional) Directions: 1. … Continue reading Shredded Beet Salad
Week 5 Newsletter
In your box: --Basil --Beans --Celery --Cucumber, summer squash, or eggplant --Head Lettuce: "Grandpa Admire" --Sweet onion In late July, I almost prefer to be uncomfortable. As much as I enjoy working in 60 and 70 degree weather with no humidity, the fruiting crops and most of the greens really need heat to boost their … Continue reading Week 5 Newsletter
Curried Celery Soup
from Vegetarian, by Linda Fraser 2 TB olive oil 1 onion, chopped 1 leek, washed and sliced 1 ½ lb. Celery, chopped 1 TB medium or hot curry powder 8 oz. Potatoes, washed and diced 3 ¼ c. vegetable or chicken stock 2 TB chopped fresh mixed herbs salt to taste celery seeds and leaves, … Continue reading Curried Celery Soup
Fox & Fawn Farm 