Wednesday, July 20, 2011

The weather has made for a challenging week for us on the farm! We had the Winona County Master Gardener’s out to the farm on Sunday for a tour and a potluck but had a smaller group than expected due to the heat. We have had quite a few very early mornings so we can be out of the heat by the afternoon and we have had to delay planting some successions because the soil isn’t drying up in the extreme humidity. The chickens and lambs have been very lethargic and the cows haven’t left the creek since Sunday. We are all ready for some cooler weather!

Bryan is heading to the Boundary Waters on Thursday for a week so it will be a very busy week for Kate, Lauren and Michael. Please get in touch with Kate if you need to contact us for any reason. Phone-507-313-5085 Email-

We are really flush with shiitake this week and decided that it might be nice to offer our members a wholesale rate on mushrooms for next week. Anyone interested in purchasing larger quantities of mushrooms (a pound or more) email Kate-

What’s in your box this week:
Red Ace and Chiogga Beets
Red Russian Kale
Red and/or Savoy Cabbage
Summer Squash (zucchini, yellow, zephyr)


Kohlrabi and Avocado Salad
3 kohlrabis (bulbs)
2 avocados (ripe)
3 tbsp lime juice
1 scallion (chopped)
2 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1/4 tsp garlic powder
Ground pepper (fresh)
1/4 cup feta cheese (crumbled)

Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into 1/4-inch-thick slices, then cut the slices into chunks. Place in a bowl. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados, then cut into chunks. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix to cover. Mix together the chunked avocados and the kohlrabi mixture. Make a bed of the salad on four plates, and sprinkle each with feta cheese.

Chile Broccoli Pasta
2 cups dry penne or macaroni
1 medium head broccoli
¼ cup extra virgin olive oil
2 large garlic cloves, chopped
2 fresh red chilies, seeded and diced
8 cherry tomatoes, diced (optional)
Small handful of fresh basil or parsley, to garnish
Cook the penne or other pasta according to package directions. Cut the broccoli into florets and cook in salted boiling water for 5 minutes. Drain, rinse with cold water, and then drain again. Heat the olive oil in the saucepan that the pasta was cooked in. Add the garlic and chilies, and the tomatoes if using. Cook over high heat for 1 minutes. Return the broccoli to the pan with the oil and mix well. Cook for 2 minutes to heat through. Add the pasta and mix well again. Cook for 1 minute more. Remove the pasta from the heat, turn into a large serving bowl, and serve garnished with basil or parsley.

1 comment:

  1. Tried the Kohlrabi and Avocado Salad the other night - stupendous!!! Hope you don't mind I shared it with the Co-op customers. I think it's a winner :)