In your box: Cabbage or Cauliflower Chard Parsley Peas or Green Beans Salad mix Sweet onions Summer squash, cucumbers, raspberries, or tomatoes In planning out one’s summer, it’s basically impossible to really know when a vacation will be most needed. But we really lucked out over the post-4th of July weekend, when we made plans … Continue reading Week 5 Newsletter
Newsletters
Ensalada de Marcelo
From Asparagus to Zucchini, 3rded. 2 c. cooked rice, at room temperature 2 c. assorted diced early summer veggies (beans, peas, cauliflower, etc.), slightly steamed ¼ c. raisins ¼ c. chopped olives ½ c. cubed provolone or other cheese 3 or 4 hard-boiled eggs, chopped ½ lb. Summer sausage, diced (optional) olive oil salt and … Continue reading Ensalada de Marcelo
Week 4 Newsletter
In your box: Chinese Cabbage Head Lettuce Kale, Red Russian Sage Scallions (green onions) Sugar Snap Peas This past week has been a great one for watching corn grow and farmers collapse from heat exhaustion. Actually, we’ve modified our schedule during this obscene heat wave to maximize our work hours in the early morning and … Continue reading Week 4 Newsletter
Oriental Speckled Rice Salad
From Vegetarian Recipes by Better Homes and Gardens 1/3 c. wild rice 1/3 c. brown rice 1 ½ c. water 3 TB teriyaki sauce 2 TB rice wine vinegar 2 tsp. Toasted sesame oil 2 tsp honey ¼ tsp. Crushed red pepper 1/3 c. shredded carrot ½ head shredded Napa cabbage 6 oz. Pea pods, … Continue reading Oriental Speckled Rice Salad
Napa Wasabi Slaw
From Asparagus to Zucchini, 3rded. Ingredients: 1 TB wasabi paste 1 TB soy sauce 1 ½ TB sugar 1 ½ TB rice vinegar ¼ c. sesame oil 1 c. orange juice 1 head napa cabbage, very thinly sliced 6 carrots, shredded 3 chopped scallions 2 TB sesame seeds Directions: Whisk wasabi, soy sauce, sugar, vinegar, … Continue reading Napa Wasabi Slaw
Week 3 Newsletter
In your box: Arugula Beets Cilantro Garlic scapes Lettuce mix Mizuna Radishes Scallions (green onions) Sugar Snap Peas It's hot! After a spring that offered hot weather in fits and starts, it looks like we are finally settling into a pattern of hot hot heat and humidity. One day after harvesting greens in a light … Continue reading Week 3 Newsletter
Fried Beets ‘n’ Carrots
From Asparagus to Zucchini, 3rd ed. 2 TB olive oil 2 tsp. Cumin seeds 2 medium beets, quartered, sliced ¼" thick 2 medium carrots, sliced ¼" thick tamari sauce beet tops, fresh spinach, or chard Heat olive oil in a skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. … Continue reading Fried Beets ‘n’ Carrots
Week 2 Newsletter
In your box: Arugula Bok choy Chard Garlic scapes Head lettuce Parsley Scallions (green onions) Sugar Snap Peas Turnips To begin this week, we wanted to extend all of our sympathies to those suffering from the torrential flooding all across our state. It's been a traumatic week in so many flooded areas throughout the region, … Continue reading Week 2 Newsletter
Bok Choy Yuke
from a really old cookbook by really old church ladies Ingredients: 1 lb. finely cut stewing beef or tofu 2 TB cooking sherry 2 TB soy sauce rice, cooked 1 TB oil Ginger root to taste 1 tsp. cornstarch salt and pepper 1 bunch bok choy, cut up Directions: Marinate beef for 1/2 day in … Continue reading Bok Choy Yuke
Asian-Style Vegetable Noodle Rainbow Platter
From Asparagus to Zucchini, 3rd edition. ½ lb. thin or medium Chinese noodles (fresh or fried) 5 TB sesame oil, divided ½ c. peanut butter 2 TB sugar 4TB soy sauce 4 TB red wine vinegar 8 TB water 1 TB hot bean sauce (or to taste) 3-4 c. of a variety of fresh, crisp … Continue reading Asian-Style Vegetable Noodle Rainbow Platter
Fox & Fawn Farm 