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Pasta with Brussels Sprout, Mushroom and Cheese Sauce

From The Enchanted Broccoli Forest, by Molly Katzen Serves 3-4 Ingredients: 1/2 lb Brussels sprouts 1/2 cup chopped onion 1/2 lb chopped mushrooms 2 Tbsp butter 1/4 tsp salt lots of freshly ground black pepper 1/2 tsp dill weed 1/2 tsp dried tarragon 1/2 tsp dry mustard 1Tbsp flour 1 cup hot milk 1/2 tsp prepared horseradish 1 packed cup grated cheddar Preparation: Cut the Brussels sprouts into quarters, and put them up to steam for 10-15 minutes. Cook the…

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Bounty Rice

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert Serves 6-8 Ingredients: 1/2 to 1 pound ground beef or pork 1 cup onion (chopped) 1 cup green pepper (chopped) 1 L canned tomatoes 4 cups Chinese cabbage (shredded) 3 cups cooked rice 1 tsp salt ½ tsp dried oregano ½ tsp dried basil 3 cloves garlic (minced) ½ cup sour cream 1 cup mozzarella cheese (shredded) Preparation: Sauté meat in large frypan with onion and pepper until meat…

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Winter Basket #1

Basket contents:  Acorn squash, parsley, mesclun, choice of Swiss chard or kale, carrots (Bolero), celeriac, leeks, onions (Calibra), potatoes (Estima), choice of baby Hakurei turnips or Purple Top storage turnips, Chinese cabbage, Brussels sprouts, peppers, tomatoes ***the name in parentheses refers to the variety*** Recipe: Bounty Rice with Chinese Cabbage Welcome back to the farm!  I hope in our week off you had a chance to empty your fridge of any lingering summer veggies, because here we go already with…

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Newsletter # 19: Week of October 21st

Basket contents: Celeriac, Choice of beets or onions, red pepper, kale, garlic, potatoes, choice of parsnip or rutabaga, choice of celery or broccoli, tomatoe, parsley, carrots Recipe of the week: Celeriac Slaw With Creamy Rosemary Dressing Well, dear partners, this is the last of the summer baskets we’ll share together.  For those of you continuing on with winter baskets, we look forward to continuing to see you for a few more months, if only every other week.  A few baskets…

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Celeriac Slaw with Creamy Rosemary Dressing

Heather’s invention!  She always looks forward to the celeriac harvest, because, in her books, nothing compares to this salad!  We hope you enjoy it as well. Serves 4 Ingredients: 1 lb celeriac, peeled and grated Dressing: 3/4 cup plain yogurt 2 Tbsp freshly squeezed lemon juice or apple cider vinegar 2 Tbsp fresh rosemary, chopped (or 1 tsp dried) or 1/4 cup fresh chopped parsley Salt and pepper to taste Preparation: Mix the grated celeriac in a large bowl with…

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Turnip Puff

From Eat Well, Live Well by Helen Bishop MacDonald and Margaret Howard Serves 6 Ingredients: 1/2 cup chopped leeks 1 tbsp melted butter, divided 3 cups cooked, mashed turnip 2 eggs, separated 1/4 cup milk 3 tbsp all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1/4 tsp ground nutmeg Dash ground pepper 1/2 cup whole wheat bread crumbs Preparation: Cook onion in non-stick skillet in 1 tsp. butter until tender.  Add to mashed turnip. Beat egg whites until stiff;…

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Newsletter # 18: Week of October 14th

Basket contents: Leeks, choice of Brussels sprouts or squash, carrots, peppers, spinach, lettuce, tomatoes, choice of fennel or asian greens, choice of chinese cabbage or turnips. Recipe of the week: Turnip Puff This is our second last basket in the summer season!  Remember that everyone gets a basket next week (even all the bi-weekly folk!), and then we have a week off before the first winter basket delivery. This week I want to do a little review of the season…

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Newsletter # 17: Week of October 7th

Basket Contents: Peppers, carrots, choice of Brussels sprouts or squash, choice of potatoes or onions, choice of beans or ground cherries, mesclun, tomatoes, choice of fennel or kale, celery. Recipe of the Week: Sweet and Sour Brussels Sprouts with Leeks This week, we start with a few reminders, followed by the details of our big garlic planting day! The drop-off schedule remains unchanged next week, even if Monday is Thanksgiving.  Remember that if you pick up your basket on the…

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Sweet and Sour Brussel Sprouts with Leeks

This is how Heather’s mom prepares Brussel sprouts.  She probably uses a recipe, but this is how Heather has adapted it over the years. Ingredients: 1 lb Brussels sprouts (sliced in thirds) 2 leeks 1 tbsp olive oil 1 tbsp butter 1/4 cup water 3 tbsp balsamic vinegar 2 tbsp maple syrup Salt and pepper to taste 1/4 cup walnuts, chopped Preparation: In large frypan, sauté Brussels sprouts and leeks in olive oil and butter, about 4 minutes.  Add the…

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Newsletter # 16: Week of Sept 30th

Basket contents: Carrots, onions, choice of baby pac choi or Swiss chard, potatoes, pumpkin, tomatoes, choice of leeks or beets, lettuce, parsley, ground cherries Recipe of the week: Elegant Oven-Poached Fish This week we thought images could tell the story better than words! With Steve Heller, farm-helper extraordinaire (and also Eby’s father!), we brought in the final load of pumpkins, and squash a couple of weeks ago.  You’ve been getting pie pumpkins in your baskets, but we also have large…

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