Lettuce Mix Green Curly Kale Collards Parsley Sweet Potatoes 2# Potatoes 2# Kohlrabi Broccoli 3/4# Honey Bear
Uncategorized
Red Leaf Lettuce Delicata Winter Squash Onions & Shallots Red Russian Kale Baby Bok Choy Eggplant Radishes Green Pepper
What’s in Your Box – September 24, 2011
serves 6 2 teaspoons unsalted butter 1 tablespoon vegetable oil 5 large onions, halved and thinly sliced (about 3 pounds) 3 garlic cloves, minced ½ teaspoon salt 2 tablespoons all-purpose flour 6 cups roasted vegetable broth or 6 cups low sodium vegetable broth 1/3 cup dry sherry 1 teaspoon dijon […]
French Onion Soup
Recipes from America’s Small Farms has these tips for stuffing hollowed-out peppers, eggplants, summer squash, and even onions. These stuffing recipes will fill about 4 small bell peppers or 2 large squash. Bake stuffed vegetables on oiled baking pan at 375° for 45 minutes to 1 hour, until stuffing is […]
Ideas for Cooking from Intern Maggie
Please Return Your Box(s) this week. If you don’t bring your empty box, you can’t take another box. You can have this week’s produce out of the box, just not the box. Six of our ten fields have been sown to the Fall cover crop, a combination of Rye or […]
News from the Farm – September 24, 2011
Red Leaf Lettuce Delicata Winter Squash Onions & Shallots Red Russian Kale Baby Bok Choy Eggplant Radishes Green Pepper
What’s in Your Box – September 24, 2011
Serves 6 6 cobs of sweet corn 2 tablespoons vegetable oil 1 onion, finely diced 3 garlic cloves, crushed 1 celery stalk diced 1 carrot, diced 2 large potatoes, peeled and diced 4 cups vegetable stock 2 tablespoons finely chopped flat leaf parsley Cook the corn cobs in a large […]
Potato and Sweet Corn Chowder
serves 2 1 – 2 large fennel bulbs, with fronds attached 2 oz olive oil 1 orange ½ red onion, thinly sliced 1/3 cup pitted kalamata olives 1 tablespoon lemon juice 2 tablespoons chopped mint 1 tablespoon chopped flat-leaf parsley Preheat the oven to 400 F. Trim the fronds off […]
Roasted Fennel and Orange Salad
Only four weeks remain in the CSA season! As you have noticed we’ve started to put in winter squashes in the boxes. They are ready to eat, though, some, especially the Butternut variety, will last for a few months, so you don’t have to eat them all now! Just leave […]
News from the Farm – September 17, 2011
Red Oak Leaf Lettuce Butternut Winter Squash Red Pontiac Potatoes 2# Fennel Green Curly Kale Corn 6 ears Parsley
What’s in Your Box – September 17, 2011
from Student’s Vegetarian Cookbook by Carole Raymond Yield: one serving 7 oz Chinese-style firm tofu 2 teaspoons vegetable oil ½ teaspoons minced or grated gingerroot 2 cups packed shredded bok choy (4 or 5 leaves) splash of chili oil 1 tablespoon fi
Gingered Chinese Greens Stir-Fry
from Main Course Vegetarian Pleasures by Jeanne Lemlin serves 8 as a main course ¼ cup olive oil 2 medium onions, finely diced 4 garlic cloves, minced 2 large parsnips, thinly sliced 2 carrots, thinly sliced 1 tiny (1 pound) winter squash (butternut, acorn, or delecata) 12 cups vegetable stock […]