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
Shrimp-Kale Bean Bundles
from new CSA member Julie Ahern: 1 bu kale, chopped 1 carrot, thinly sliced 1 celery stalk, thinly sliced 15 oz can of cannelini beans, drained 20 medium shrimp, raw 1/2 red onion, thinly sliced 1 t. rosemary juice of 1 lemon 2 T olive oil salt and pepper to taste Preheat oven to 400 … Continue reading Shrimp-Kale Bean Bundles
Corn Salad
From the staff of Pioneer Ridge Middle School, Chaska MN 2 ears sweet corn, schucked 1 cup mayo 1/2 red pepper 1/2 green pepper 1/2 red onion 1/2 bag crushed chili cheese Fritos Directions 1. Finely chop all peppers and onions. 2. Mix all ingredients in a large bowl
Braised Cooking Greens with Raisins and Pine Nuts
From CSA member and hero, Nancy Healy Ingredients 1 bunch cooking greens (Swiss chard, kale, collards, turnip greens, beet greens, spinach) 1 tablespoon olive oil 1 medium red onion, thinly sliced (or 4 red scallions) 1 tablespoon raisins, any kind 2 tablespoons pine nuts 1/4 cup water salt and pepper 1 dash balsamic vinegar Directions … Continue reading Braised Cooking Greens with Raisins and Pine Nuts
Fox & Fawn Farm 