In your box: Beans Beets Cucumber Dill Hot pepper Red onion Summer Squash or broccoli Sweet corn Sweet onion Tomatoes This weekend is the ever-enchanting, supernatural, and downright stinky highlight of any farmer's summer: The Minnesota Garlic Festival in Hutchinson. Unfortunately, there will be a lot of long faces at the Fest this year due … Continue reading Week 9 Newsletter
Newsletters
Fresh Green Bean Casserole
from Delish.com Ingredients: 1 pound green beans, trimmed 1/2 TB olive oil 3 cloves garlic, finely chopped 1 cup fresh bread crumbs, made from 5 slices country bread 1 tablespoon butter, melted salt and ground black pepper to taste Directions: Heat oven to 400 degrees F. Fill a large bowl halfway with ice water, and set aside. Bring a large … Continue reading Fresh Green Bean Casserole
Week 8 Newsletter
In your box: Beans Cauliflower, cabbage, broccoli, or endive Cucumber Kale, Red Russian Parsley Summer squash or Eggplant Sweet corn Sweet onion Sweet pepper Tomatoes This week's newsletter is written by our intern, Jeremy "Naptime" Benson, who is now in his second year with us. As he is also an English major, you'll be in … Continue reading Week 8 Newsletter
Nutty Endive Pizza with Two Cheeses
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 1 small red onion, chopped 2 cloves garlic, minced 1 TB olive oil 4 c. torn curly endive or spinach ¼ tsp. Crushed red pepper 16 oz. Prebaked Italian bread shell 1 c. shredded Swiss cheese (4 oz.) ¼ c. pine nuts or coarsely chopped walnuts, … Continue reading Nutty Endive Pizza with Two Cheeses
Double Corn Tortilla Casserole
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 8 corn tortillas 1 1/2 c. shredded Monterey Jack cheese (6 oz.) 1 c. corn, schucked 1/2 c. sweet onion or scallions 2 eggs 1 c. buttermilk fresh or 4 oz. can green chili peppers or Directions: Preheat oven to 325 deg. Grease a 2-quart square … Continue reading Double Corn Tortilla Casserole
Salmon with Fennel
From FoodNetwork.com via CSA member Heather Copps Ingredients 1 (10 pound) fresh salmon 5 cups sliced yellow onions, 1/4-inch thick (3 pounds) 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds) 1/2 cup good olive oil 3 tablespoons fresh thyme leaves, coarsely chopped 2 tablespoons coarsely chopped fennel fronds 1 orange, zested 2 tablespoons freshly … Continue reading Salmon with Fennel
Week 7 Newsletter
In your box: Basil Cabbage or head lettuce Carrots Chard Cucumber or Summer Squash Sweet corn Sweet onion I wouldn't really be doing my job as a farmer if I didn't talk about the rain we received this week: a very welcome inch and a half. Even though we had record-breaking rains in May and … Continue reading Week 7 Newsletter
Cabbage Thoran
From New Vegetarian Cooking, by Rose Elliot Ingredients: 1 onion, sliced 1 TB canola oil 1 tsp. Mustard seeds ½ tsp. Turmeric ½ cinnamon stick, broken 12 curry leaves or ½ tsp. Curry powder 1 c. shredded cabbage 3 TB unsweetened shredded coconut salt and pepper to taste Directions: Cook the onion in the oil … Continue reading Cabbage Thoran
Fusilli with Uncooked Tomato and Basil Sauce
From New Vegetarian Cooking, by Rose Elliot Ingredients: 9 oz. Fusilli pasta 2 c. chopped tomatoes 2 garlic cloves, crushed or minced 2 good sprigs of fresh basil, leaves torn 1 TB olive oil salt and pepper to taste 1 ripe avocado, peeled, pitted, and cut into chunks Bring a large saucepan of water to … Continue reading Fusilli with Uncooked Tomato and Basil Sauce
Week 6 Newsletter
In your box: Beets Cucumber or Summer Squash Dill Head lettuce Kale, Red Russian Red onion Sweet onion Beans, cabbage, or tomatoes In a time when most farmers require hundreds or even thousands of acres of land in order to make a living, it surprises most people that we only have ten acres here at … Continue reading Week 6 Newsletter
Fox & Fawn Farm 