Greetings members, we hope you are enjoying summer and all the wonderful produce it brings. This week’s farm share includes some new items: potatoes, garlic and onions. Most of you are quite familiar this these things. We have tried to grow a variety of unique potatoes, some of them are rose colored throughout, there are
One pint tomatillos 1/4 c. Onion, chopped 2 cloves garlic 1 jalapeno, chopped Juice of one lime salt and pepper to taste Place all ingredients in food processor. Pulse till well blended. Taste and adjust lime juice, salt and pepper. If you do not have a food processor, just finely chop all ingredients. Store
1 pint cherry tomatoes, halved 1 cup chopped heirloom tomatoes 1/4 cup chopped green onions 1 clove garlic, minced 1/4 cup chopped fresh basil 1/4 cup chopped cilantro fresh ground black pepper to taste red pepper flakes to taste salt to taste
1 Chicory head, escarole, radicchio, or treviso 2 Tablespoons olive oil 1 Tsp thyme Salt and Pepper to taste 1/4 1/4 pound crisp fried bacon, cut into small pieces Halve chicory head and place them in an ovenproof dish. Drizzle with olive oil, cover with foil and roast in a 350° oven for 30 minutes.
Hello Farm Share members. This cooler weather has been really crucial for the farm to get going on all of our fall plantings. We have been quite busy as of late and this post will be a bit shorter, focusing on what is in the share and what to do with it. More news and
1 1/2 cups orzo, cooked 1 cup cauliflower, cut into small pieces 1 cup cherry tomatoes, halved 1/3 cup chopped cilantro (parsley or basil works too) 1 clove garlic, minced Juice of one large lime 1/3 cup olive oil plus one tablespoon Salt and pepper Heat oven to 425 degrees. Cook orzo according to package
Greetings farm share members. Is seems as though summer has been with us for quite some time now. There are a lot of transitions happening at the farm at this point in the year. Almost all of our spring planted crops are already to come out and be replaced with fall and overwintering crops. Hot
Greetings farm share members. It seems we are getting a break from the heat and temperatures are back down in the eighties this week. For us at the farm, this means we can get some more transplanting done, along with continued seeding of more summer faster crops like lettuce and ones that will new harvested
1 large summer squash 2 Tablespoons olive oil Kosher salt, to taste Preheat oven to 225°F. Line two large baking sheets with parchment paper. Slice summer squash into rounds and place the slices on a sheet of paper towels. Place another paper towel on top of the squash slices and press on them to draw
This is a good recipe for whenever you might have leftover cabbage. They keep really well, so that half cabbage from last week can be put to use. 1 cabbage. This can be any type or two halves to get more color and texture. Savoy and red cabbages are good together. 1 c. shredded beets.