from Better Homes and Gardens 3 tablespoon vegetable oil 4 cup finely shredded red or green cabbage 3 cup thinly sliced carrots 3 cup finely chopped peeled celeriac 1 large onion, finely chopped (1 1/2 cups) 5 cloves garlic, minced ½ kosher salt ½ teaspoon crushed red pepper 2 tablespoon apple cider vinegar Chopped fresh chives Directions Heat a 12-inch cast iron skillet over high heat for 2 minutes. Add … Continue reading Pan Roasted Winter Veggies
Newsletters
Buttered Pasta with Garlicky Greens
from NYTimes Cooking Serves 4 12 ounces mezze rigatoni or other short pasta Kosher salt and black pepper 4 tablespoons unsalted butter ½ cup roasted salted pistachios, almonds or hazelnuts, chopped 4 garlic cloves, chopped 2 tablespoons capers, drained 12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped Grated Parmesan, … Continue reading Buttered Pasta with Garlicky Greens
Roasted Hakurei Turnips and Radishes
from CSA member Sarah Glockner Ingredients 1 bunch radishes 1 bunch Hakurei turnips, or other mild salad turnips 3 tbsp olive oil 1 tsp kosher salt Instructions Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F. Slice the greens off the turnips and radishes. Scrub the turnips and radishes … Continue reading Roasted Hakurei Turnips and Radishes
Week 15 Newsletter
In Your Box: Basil Beets Garlic, “Chesnook Red” Kohlrabi or fennel Lunchbox peppers Onion Sweet pepper Tat soi Tomatoes Farm News Rain! At long last, we’re finally making a dent in the drought pattern that has plagued so much of Minnesota since May. We’ve received around 3” or rain between Saturday and Monday. That’s right … Continue reading Week 15 Newsletter
Fiesta Stuffed Mini Peppers
INGREDIENTS 6-9 Sweet Mini Peppers halved and seeded 4 oz Cream Cheese softened 4 oz shredded cheddar cheese or shredded Monterrey jack 1 tbsp lime juice 1 tbsp fresh cilantro 1/2 tsp garlic salt INSTRUCTIONS Preheat your oven to 350 degrees F Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds. In another bowl mix together the cream cheese, cheddar cheese, … Continue reading Fiesta Stuffed Mini Peppers
Honey Roasted Carrots with Sage
3 pounds carrots 2 tablespoons extra virgin olive oil 3 tablespoons honey 1 teaspoon sea salt 1/2 teaspoon freshly ground white pepper 1 teaspoon fresh sage leaves, chopped Fresh sage sprigs for garnish 2-4 cloves garlic, minced Instructions Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside. Wash the … Continue reading Honey Roasted Carrots with Sage
Carrot Noodle Stir Fry
Ingredients GINGER SESAME SAUCE 4 tablespoons each: rice vinegar and soy sauce 2 tablespoon each: cornstarch, dark sesame oil, and minced ginger 2 teaspoon each: brown sugar and sriracha 6 cloves garlic (finely minced) Juice from 1 lime THE CRISPY TOFU 4 tablespoons coconut oil 32 ounce package of medium tofu (cut into squares) 2 tablespoon soy sauce THE CARROT NOODLE STIR FRY 10 carrots 2 tablespoon coconut oil 1 medium or 1/2 large … Continue reading Carrot Noodle Stir Fry
Week 12 Newsletter
In Your Box: BasilBeansCherry tomatoesCucumbersEggplant or green pepperGarlic, “Music”Napa CabbageSummer squashTomatillosTomatoes Farm News In farm news, it is hot. And dry. Very hot and dry. I do not like when it is hot and dry. In other news, school is starting up and I know some of you will have new schedules and routines. If … Continue reading Week 12 Newsletter
Summer Tacos
from NYTimes Cooking ½ pound green beans, topped and tailed 4 ears corn 2 tablespoons extra-virgin olive oil 1small red or white onion, finely chopped Salt to taste 1 serrano chile, minced ¼ cup chopped cilantro 1 recipe fresh tomatillo salsa 8 warm corn tortillas ¼ to ½ cup crumbled feta, queso fresco or goat cheese … Continue reading Summer Tacos
Quick Fresh Tomatillo Salsa
from NYTimes Cooking 1 pound tomatillos, husked and rinsed 2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped ¼ cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed ¼ to ½ cup coarsely chopped cilantro (to taste) Salt to taste (about ½ teaspoon) ¼ to ½ … Continue reading Quick Fresh Tomatillo Salsa
Fox & Fawn Farm 