Week 1 Newsletter : June 14th and 19thIn your box:--Kale, Red Russian--Lettuce mix--Mizuna--Radishes--Rhubarb--Scallions (green onions)--Tat soiWelcome to our first week of produce delivery! We are thrilled to be offering you the first harvests from our garden this year, and we thank you for your support as we kick off 2012. Many of you might be … Continue reading Week 1 Newsletter
Newsletters
Thought for the Day
Men do not like hard work, but every man has an exceptional respect for tillage, and a feeling that this is the original calling of his race, that he himself is only excused from it by some circumstance which made him delegate it for a time to other hands. —Ralph Waldo Emerson as submitted … Continue reading Thought for the Day
How to Prepare Winter Squash
To cook any winter squash, preheat the oven to 375. Slice the squash in half lengthwise and scoop out the seeds. Place the squash facedown in a baking dish, and fill about ¼” of the dish with water. Cook for 45-60 minutes, depending on the size of the squash. Remove and cool, and then peel … Continue reading How to Prepare Winter Squash
Week 17 Newsletter
In your box: Arugula Cabbage or broccoli or kohlrabi or cauliflower Carrots Garlic Kale, "Red Russian" Onion Parsley Salad mix or head lettuce Turnips Winter squash or pie pumpkin Autumn finally seems to be settling in for good now, and none too soon for this tired farmer. It didn't feel right ending our season with … Continue reading Week 17 Newsletter
Week 16 Newsletter
In Your Box: Beets Cabbage or broccoli or cauliflower Collards Daikon radishes Mizuna Onion Potatoes, russet Red onion Salad mix It was a fiery end to an era here on the farm on Wednesday. For the three years I've been farming on my own, I've relied on a Ford 9N tractor named "Mr. Peanut" for … Continue reading Week 16 Newsletter
Beet, Goat Cheese, and Pine Nut Salad
from Easy Vegetarian Ingredients: 1 1/2 lb. small, unpeeled beets, trimmed 12 slices white sliced bread 1 lb. mixed greens 8 oz. crumbly goat cheese 4 oz. pine nuts, 1 cup, toasted in a dry skillet small bunch basil 2 garlic cloves, chopped 1/2 c. olive oil freshly squeezed juice of 2 lemons salt and … Continue reading Beet, Goat Cheese, and Pine Nut Salad
Winter Borscht
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert Ingredients: 1 c. onion, chopped 8 c. water 2 c. potatoes, chopped 1/2 head cabbage, shredded 1 c. beets with greens, chopped 1/2 c. carrots, diced 1/2 c. pearl barley 2 bay leaves 1/4 c. fresh dill, chopped (or 2 TB dried) salt and … Continue reading Winter Borscht
Week 15 Newsletter
In your box: Arugula Cabbage or broccoli or cauliflower Carrots Celery or kohlrabi Garlic Hot pepper Onion Spinach or head lettuce Turnip We wanted to begin today by expressing our gratitude for everyone who was able to make it out to our fall festival last weekend! On a perfect fall day, we … Continue reading Week 15 Newsletter
Noodle Mountain
from Easy Vegetarian Ingredients: 6 oz. thin dried egg noodles 1/4 c. peanut or safflower oil 2 garlic cloves, chopped 2 inches fresh ginger, peeled and chopped 2 onions, thinly sliced 2 chiles, finely chopped 1/2 cabbage, finely shredded 4 oz. bean sprouts OR finely chopped celery, about 2 cups 1/4 c. soy sauce freshly … Continue reading Noodle Mountain
Carrot and Spinach Butter Mash
from Easy Vegetarian Ingredients: 1 lb. carrots, peeled and chopped 6 TB butter 8 oz. spinach, chopped (about 2 cups) salt and pepper to taste Directions: Cook the carrots in a saucepan of lightly salted boiling water for about 20 minutes, or until tender. Drain well. Return the carrots to the pan and put over … Continue reading Carrot and Spinach Butter Mash
Fox & Fawn Farm 