from 1,000 Vegan Recipes by Robin Robertson 1 pound celery 2 TB olive oil 1/3 c. dry white wine 1/3 c. vegetable broth salt and pepper, to taste 1/2 c. pitted kalamata olives, halved Directions: Trim and remove the strings from the celery ribs. Cut each celery rib into uniform pieces, about 1/2 inch wide … Continue reading Braised Celery with Black Olives
Newsletters
Week 10 Newsletter
In your box: Beans Cucumbers Eggplant Garlic Head lettuce Parsley Potatoes, "Red Norland" Summer Squash Sweet onion Sweet pepper Swiss Chard Tomatoes While late summer does bring in a bounty of harvest delights, it does also usher in the worst time of year for poor saps like me: ragweed season. As I write this, I … Continue reading Week 10 Newsletter
Garlic Potato Salad
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 6 c. new potatoes, cubed 3 cloves garlic or 6 scapes, minced 1 c. scallions or sweet onions, minced 1/4 c. olive oil 2 TB balsamic vinegar 2 tsp. fresh rosemary, chopped or 1 tsp. dried salt and pepper to taste Boil potatoes in … Continue reading Garlic Potato Salad
Chard Cheese Bake
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 1 lb. Swiss chard or spinach 4 eggs, beaten 1 c. milk 1 c. Swiss or other cheese, shredded 1 c. bread, cubed 1/2 c. scallions or sweet onions 1/4 c. Parmesan cheese Preheat oven to 375. Wilt chard/spinach over water until wilted and drain … Continue reading Chard Cheese Bake
Week 9 Newsletter
In Your Box: Beans Carrots Collard Greens Corn Cucumber Dill Head lettuce, Romaine Summer Squash Sweet onion Tomatoes Once again, we have been beyond thankful for this beautiful weather we've had lately. Following all of the heat and humidity we endured in July, we've truly appreciated the moderate temperatures, low dew points, and bearable humidity … Continue reading Week 9 Newsletter
Week 8 Newsletter
In Your Box: Basil Beets Corn Cucumbers Endive frisee Garlic Red onion Sweet onion Sweet pepper Tomato or beans or broccoli or cabbage Zucchini or eggplant After weeks or bitterly partisan debate, farmers at Fox and Fawn Farm agreed to a controversial move that would lift the so-called Cucumber Ceiling. This move clears the way … Continue reading Week 8 Newsletter
Corn and Tomato Salad with Cheese
From the Star Tribune, 10 August 2011 Ingredients: 4 large ears of fresh corn 2 or 3 ripe tomatoes 1 large red or yellow onion 1/2 head crispy lettuce or endive leaves, washed, drained and chilled 1/2 c. olive or grapeseed oil 2 tbsp. cider vinegar 1 garlic clove, crushed 1 tbsp. lemon juice 1/2 … Continue reading Corn and Tomato Salad with Cheese
Eggplant Extravaganza
from CSA member Linda Baudry Ingredients: 1 eggplant 1 red onion 1 sweet pepper salt and pepper to taste olive oil Directions: Preheat the oven to 400. Slice the eggplant and onion into slices about 1/4" wide. Slice the pepper into 1" pieces. Toss with olive oil and salt and pepper. Roast at 400 degrees … Continue reading Eggplant Extravaganza
Week 7 Newsletter
In your box: Broccoli or kohlrabi Cucumber Eggplant Kale, "Red Russian" Salad mix Sweet corn! Sweet onion Zucchini or extra cucumbers Check out some pictures of the farm taken by our friend Molly Otte, a professional photographer at http://paperlemonblog.com/ We also made the front page of our local Watertown paper, Carver County News. … Continue reading Week 7 Newsletter
Eggplant Ideas
From Asparagus to Zucchini, 3rd Ed. Bake it: Price eggplant all over with a fork and bake at 400° until flesh is tender, about 30-40 minutes. Flesh can be pureed. Stuff it: Bake 20 minutes, scoop out seeds, replace with stuffing, and return to oven for 15 minutes. Sauté it: Try dipping slices or chunks … Continue reading Eggplant Ideas
Fox & Fawn Farm 