Week 3: July 28
The rain made our harvest a little soggier this week, but will easily improve the quality of future harvests. It has been a hard year for rain and most of … Continue reading
Tarragon Chicken Salad
2 cups chopped, cooked chicken meat 1/4 cup dried cranberries, finely chopped 1 teaspoon lemon juice 1/4 cup mayonnaise 1-2 Tbsp fresh chopped tarragon Salt and pepper to taste Mix … Continue reading
As Good As Gold
This has been a strange spring and summer for farmers across the country, and it’s been especially hard for fruit farmers who knew early on that their harvests would be … Continue reading
Squash Blossom Quesadillas
Squash blossoms 1 hot pepper 3 cloves of garlic, minced 1/4 half an onion, diced 1/8 cup fresh cilantro 1 1/2 cups of Monterrey Jack or Muester cheese, grated Tortillas … Continue reading
Storing the harvest
Feeling overwhelmed by the produce piling up? Don’t worry, there are lots of ways to properly store your goodies so they will keep until a less bountiful day. Carrots store … Continue reading
Carrot Top Soup
Don’t just throw them away! The tender tops that come with your carrots are delicious in soups. Here’s one that uses both the carrots and their tops. 1 bunch (6 … Continue reading
Week 2: July 21
Thankfully we’ve gotten some respite from the oppressive heat over the last few days, which has been great for us farmers. Harvesting in 100+ degree heat is no fun, and … Continue reading
Chenopod Greens and Carrot Top Salad with Vermouth Vinaigrette
Did you know that carrot tops are edible? Use this weeks carrot tops and the chenopod mix (a mix of Swiss chard and beet greens to make this delicious salad! … Continue reading
Sesame Kale Salad
1 pound Kale Leaves, Once Tough Stems And Ribs Have Been Removed 3-5 carrots, grated 3 Tablespoons Toasted Sesame Seeds ¼ cups Rice Wine Vinegar 2 Tablespoons Soy Sauce 2 Tablespoons Toasted Sesame Oil In … Continue reading
Green Onion Pancakes
This recipe is a little time consuming, but definitely worth the effort! 1 1/2 cups all-purpose flour 1 1/2 teaspoons salt 1/2 cup water 8 green onions sliced crosswise thinly … Continue reading
Week 1: July 14
We grew a whole box of stuff for you! Carrots (Farnsworth, Singing Tree) Beets (Fields of Plenty, Farnsworth) Red and green basil (Singing Tree) Cabbage (Buffalo St) Cherry tomatoes (Buffalo … Continue reading
Pasta salad with salmon, cabbage and carrots
About 8 ounces of grilled or broiled salmon 1/2 a medium head of cabbage (any kind you prefer) 2 medium carrots (or about 5 baby carrots) a good handful of … Continue reading
Lasagna al Pesto
a little oil for the pan about 16 lasagna noodles Chard 2 lbs (4 cups) ricotta cheese 1 cup pesto 4 large cloves garlic, minced ½ tsp salt Fresh black … Continue reading
Poached eggs on a bed of vegetables
1 Tbs butter (or oil) 1 cup minced onion 1/2 tsp salt 2 medium cloves garlic, minced 3 handfuls chopped chard (or other greens) a few dashes cayenne 1 heaping … Continue reading
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