From CSA member Julie Ahern Ingredients: 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 tablespoons drained capers 1 medium garlic clove, peeled and sliced 1/2 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 cup extra virgin olive oil Freshly ground black pepper 1 medium eggplant or several small (about a pound), … Continue reading Grilled Marinated Eggplant
Newsletters
Glazed Carrots with Cider
From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 bunch young carrots 2 TB butter 1 TB brown sugar ½ c. cider 4 TB vegetable stock or water 1 tsp Dijon mustard finely chopped greens from the carrots, or 1 TB chopped parsley Directions: Wash the carrots well and … Continue reading Glazed Carrots with Cider
Vegetable Pilaf
From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 c. basmati rice 2 tb. Oil ½ tsp cumin seeds 2 bay leaves 4 green cardamom pods 4 cloves 1 onion, finely chopped 1-2 carrots, finely diced 1 c. mixed frozen veggies or chopped green beans ¼ c. cashew nuts ¼ tsp ground … Continue reading Vegetable Pilaf
Week 6 Newsletter
In your box: Beans or eggplant or raspberries Carrots Cucumber Dill Garlic Head Lettuce Scallions or sweet onion Turnips (white) Zucchini or broccoli This week marks the most delightful transition from spring crops to the bounty of summer. While we miss the hearty greens of cooler weather, we’re excited to begin harvesting more of … Continue reading Week 6 Newsletter
Week 5 Newsletter
In your box: Basil Beets Cucumber or zucchini or beans/peas or kohlrabi Kale, red Russian Mizuna Radishes (red) Salad mix Turnips (white) Special thanks to our intern, Jeremy "Naptime" Benson for writing our newsletter story this week: After the third day of heat indexes above 105 degrees, Red locked himself in … Continue reading Week 5 Newsletter
Two-Way Street Beets
From Asparagus to Zucchini, 3rdEd. Serves 6 Ingredients: 2 bunches small beets Juice of one orange 1 TB butter, softened Pepper to taste 1 tsp. peanut oil 1 tsp. sesame oil 1 tsp. hot chili oil (optional) 1-2 TB soy sauce Directions: Cut the greens off of the beets. Wash them, remove the … Continue reading Two-Way Street Beets
Basil lemonade
Via CSA member Julie Ahern Ingredients: 1 bunch fresh basil leaves 1 cup sugar 1 cup water 2 cups lemon juice (about 10 to 15 lemons) and the lemon zest from the lemons 4 cups cold or sparkling water 2 cups of ice Directions: Create a simple syrup by combining basil, sugar, 1 cup of … Continue reading Basil lemonade
Week 4 Newsletter
In your box: Arugula Cilantro Cucumber or zucchini Kale, red Russian Salad mix Scallions (green onions) Raspberries or cauliflower or kohlrabi Turnips (white) As we watch the temperature skyrocket this weekend and the following week, coupled with a corresponding rise in our urge to nap and consequential fall of puddles of sweat from our … Continue reading Week 4 Newsletter
Kale Ideas
Add kale to the mix when you prepare egg burritos, scrambled eggs, casseroles, or mashed potatoes. While cooking up a batch of soup or stew, add chopped kale near the end for a blast of nutrition without too much of its leathery texture. Steam the leaves lightly and toss with olive oil, lemon juice, and … Continue reading Kale Ideas
Enchilada Casserole
From The Zen Monastery Cookbook, by Cheri Huber 1 lb. tofu (or cooked ground beef) 1 small onion or bunch of scallions 3 cloves garlic, minced (or scapes) 2 medium-sized tomatoes or 16 oz can diced tomatoes 1 tsp salt 1 tsp cumin chili peppers, to taste small bunch kale/collards/mizuna, de-stemmed and chopped 20 … Continue reading Enchilada Casserole
Fox & Fawn Farm 