In your box: Beets Dill Garlic scapes Mustard greens Parsley Radishes (red) Salad mix Strawberries Turnips (white) We must begin this newsletter with the most decidedly unhappy news: preliminary reports from our strawberry patch indicate that the end is near for these beloved morsels. Just as strawberry production reached its high point and threatened … Continue reading Week 3
Newsletters
Chickpea Falafel with Cilantro Dip
From Vegetarian: The Best-Ever Recipe Collection, by Linda Fraser Serves 4 14 oz can chickpeas, drained 6 scallions, finely chopped 1 egg ½ tsp ground turmeric 1 garlic clove or scape, chopped 1 tsp ground cumin 4 TB chopped cilantro oil for deep-frying 1 small fresh red chile, seeded and finely chopped … Continue reading Chickpea Falafel with Cilantro Dip
Golden Beet Salad
From CSA member Julie Ahern Romaine Lettuce 3 golden Beets 3 red Beets 1 red onion shredded 1 seedless cucumber sliced and quartered Cook beets at medium heat 15 minutes. (Cook beets in separate pots or yellow beets will also become red) Cool beets and peel off skin, then cut julienne style … Continue reading Golden Beet Salad
Roasted Beets
From CSA member Julie Ahern Wash beets and remove any whiskers or greens that aren't pristine (you can leave the tops on - they're delicious too). Place beets in the center of a square of tinfoil. Add a garlic clove (or scape) and any herbs that are your favorites. Salt and pepper. Gather up … Continue reading Roasted Beets
Week 2 Newsletter
In your box: Garlic scapes Kale, Red Russian Mizuna Radishes Salad mix Scallions (green onions) Strawberries Tat soi Even if it were not for my new "no-weather-related-complaint" pledge, I wouldn’t have too much to complain about this week. Following the streak of April-type weather last week, we had a whole week of sunshine and steadily … Continue reading Week 2 Newsletter
Strawberry Muffins
From Favorite Recipes of the Northfield Elementary PTO Makes about 15 muffins Topping ¼ c. brown sugar, packed ¼ c. pecans, chopped ½ tsp cinnamon Combine above ingredients and set aside. Muffins: ½ tsp baking soda ¾ c. packed brown sugar 1/3 c. oil ½ c. pecans, finely chopped (optional) 1 tsp vanilla ½ tsp … Continue reading Strawberry Muffins
Garlic Scape Pesto
From CSA member Julie Ahern Makes about 1 cup (Obviously, you would need to find more scapes at a farmer’s market. But this is a great pesto recipe using basil, arugula, mizuna, etc. instead of the scapes) 20 garlic scapes, finely chopped 1 cup finely grated parmesan or romano 1 cup slivered almonds, toasted 1 … Continue reading Garlic Scape Pesto
Week 1 Newsletter
June 24th or 28th In your box: Arugula, mustard, and mesclun mix Bok Choy Garlic scapes Kale, Red Russian Radishes Rhubarb Strawberries Welcome to our first week of produce delivery! We are so excited to be harvesting the first veggies from our garden. We are truly grateful to have you as a member this year, … Continue reading Week 1 Newsletter
Wilted Mustard Greens
From CSA member Julie Ahern 2 lbs mustard greens (or arugula, mizuna, kale, chard, collards, etc.) 1 c pine nuts 1 clove garlic or 1 garlic scape 2 T olive oil 1 T butter salt and pepper Toast pine nuts in a dry saute pan until brown and fragrant. Set aside. Bring large pot of … Continue reading Wilted Mustard Greens
Rhubarb Dessert
From Nina’s stand-by cookbook, "Favorite Recipes of the Northfield Elementary PTO" Crust: 1/3 c. margarine or butter 3/4 c. flour 1 TB. Sugar Mix and pat into 8x8 pan. Bake at 325° for 15 minutes. Filling: 1 c. sugar 1 TB. Butter 2 egg yolks 2 TB. Flour ½ c. milk 2 c. rhubarb, cut … Continue reading Rhubarb Dessert
Fox & Fawn Farm 