Hello Folks – So, here we go! We have arrived at the first week of CSA deliveries for the season. It will be a nice first share – the weather has been uncharacteristically cooperative! So far, so good.
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For those of you familiar with the CSA, these curly beauties are a welcome friend. For those new to the CSA experience, this may be one of your first “experimental” vegetables.
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Did you know that you can roast your garlic scapes? The entire garlic scape is edible and, when prepared this way, takes on a delicious flavor that isn’t too spicy. Try it out!
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Found on skinnytaste.com, this summer salad highlights the peppery arugula that we get from Farmer John. Toss with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar to create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying. Serves 4.
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Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4.
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Hi Folks, Happy Spring! Almost summer, I guess, but for now we have not had any of the blistering heat which that season is sure to bring. Things are going very well on the farm – the weather has been relatively cooperative thus far and all my workers have arrived on time. For the last several seasons poor weather has set us back with spring planting and we have needed to postpone the first delivery a couple of times. Because Thanksgiving is so late this year, we were able to plan the start of the season for the second week…
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Happy winter everyone! It is time to register for the 2025 CSA season! Know your farmer. Know your food. Our season is 24 weeks long, June-November. Click here to register online!
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You can create excellent baked or pan-fried falafel using canned chickpeas, but if you want to make the universally loved deep-fried variety, you’ll need to use dried chickpeas, which you soak overnight in water before blitzing with the other ingredients. Dried chickpeas, even when partially hydrated through soaking, are drier and starchier than the canned variety, yielding a batter that will stick together and not disintegrate when deep-fried. This recipe comes from Delish.com and uses many of our veggies and herbs to create!
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This is a delicious no-cook recipe found on the well nourished brain blog for those hot summer days! My friend says to make the dressing in the tahini jar, omit the sunflower oil, sub maple syrup for the mirin and off it goes!
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On a hot summer day, it’s like a spicy-savory equivalent of slices of cold, juicy watermelon: hydrating for the soul, quenching thirst and hunger in one go. The recipe is from Delish.com. Serves 4.