serves 4 as a side 3 tablespoons white wine vinegar ½ teaspoon coarse (kosher) salt, or more to taste ¼ teaspoon sugar, or more to taste 1 hothouse, unpeeled, cut into 1/8 inch-thick slices (about 2 cups)** ½ red onion, cut in half through the stem end and sliced very […]
Yearly Archives: 2011
We’ve been attacked! We’re fairly sure that there is a group of masked bandits rampaging through our fields at time. They went for the good stuff: the sweet corn! It was pretty disappointing to go out this morning to see the extensive damage and remnants of their feast. In years […]
News from the Farm – July 20, 2011
Red, Heirloom & Cherry Tomatoes Red Oak Leaf Lettuce Basil .2# Swiss Chard Red Pontiac or German Butterball Potatoes 2# Green Beans 3/4# Fairy Tale Eggplant Zephyr Summer Squash
What’s in Your Box – July 20, 2011
Rinse but don’t peel summer squash. Spears and matchsticks are a great addition to summer salads. Roasting squash is efficient when you are heating the oven for something else. Slice or quarter large squash; cut small squash in half. Brush with oil; sprinkle with herbs and salt. Place in a […]
Tips on Preparing Summer Squash:
1 pound zucchini or summer squash, peeled and thinly sliced 1 pound combined of fennel and leek, rinsed and drained, and thinly sliced 6 tablespoons olive oil or unsalted butter 1 large onion, chopped 2 garlic cloves, finely chopped (optional) 2 cups milk, stock, or cooled vegetable cooking liquid ¼ […]
Basic Gratin with Leek, Fennel, Zucchini
Makes 6 servings 1 tablespoon olive oil 1 small onion, thinly sliced 2 garlic cloves, finely chopped 3 large tomatoes, seeded and chopped 1 tablespoon chopped fresh basil, oregano, or parsley salt and freshly milled black pepper 1 ½ pounds fresh green, wax, or purple beans, trimmed ½ pound feta […]
Mediterranean Beans and Tomatoes
Hope everyone had a great holiday weekend. Ours was a lot of fun and exhausting at the same time. We joined long-time CSA members Dave & Christine Ray on a picnic/hike/swim at Big Creek in the Smokies. We enjoyed the COLD water and great company. We brought along masks and […]
News from the Farm – July 9, 2011
Swiss Chard Carrots Fennel Summer Squash Green leaf Lettuce Heirloom & Red Tomatoes 1#+ Leeks Honey Bear
What’s in Your Box – July 9, 2011
from “Food To Live By” 1 pound roasted baby beets, at room temperature About 1/3 cup Orange Walnut vinaigrette (recipe follows) or balsamic vinaigrette 5 ounces (about 6 cups) baby arugula, rinsed and dried if needed** 2 blood oranges or navel oranges, segmented ¼ cup (1 ounce) crumbled feta or […]
Roasted Beet and Arugula Salad
½ cup good-quality roasted walnut oil ¼ cup extra virgin olive oil 1 tablespoon fresh orange juice or blood orange juice 1 teaspoon finely grated orange zest 5 tablespoons sherry or wine vinegar 2 teaspoons dijon mustard 1 tablespoon finely minced shallots** ¼ teaspoon salt, or more to taste ¼ […]
Orange Walnut Vinaigrette
Ideas for Cooking from 2nd year intern Maggie Fennel can be baked, steamed, or sauteed with excellent results. The leaves can be used as an herb or seasoning. Try using in place of dill. Fennel is excellent on baked or broiled fish with butter and lemon. Storage tips: Fennel will […]
Tips for Using Fennel
We’re truly hoping for no more rain for a little while. The farm is a bit water logged and needs some time to dry out! We were disappointed to have to postpone the farm party, but what else could we do?! Let’s just hope that this weekend is going to […]