Wednesday, August 24, 2011

Week 12 Boxes!

Great news mushroom fans!!! Our first Winecaps have emerged from the depths of our woodchip beds. The mycelium has run thick and we expect to have a great harvest this season. They will be available at the Winona and Rochester farmer’s markets.

We would like to thank those of you who have come out to help with harvesting, weeding, and mushroom production! It’s been great having you out and we hope you had as much fun as we did :). As always, if you are interested in checking out the farm (to help out or just to see where your food is grown) just let us know!

We would also like to put out a friendly reminder to make sure you return your CSA boxes when you go to pick up your new one. Also, for those of you with egg shares, you may have noticed that we got some fancy new green egg cartons! We would appreciate it very much if you would return those when you bring in your boxes as well.


Pico de Gallo

2 large tomatoes, seeded and finely diced
½ medium onion, finely diced
1 serrano chile, finely diced
2 tbs of fresh lime juice
2 tbs of chopped cilantro
Pinch of salt

Toss together all of the ingredients and let stand at room temperature for at least 1hr.

Get yourself some chips and enjoy!

Zucchini and Cheese Pockets
(Outdoor Food)

8 zucchini or summer squash
1tbs olive oil (plus extra for brushing)
4oz feta cheese (drained weight) cut into strips
1 tbs finely chopped fresh mint

Pre-heat grill
Cut out 8 rectangles of foil, each large enough to enclose a zucchini and brush lightly with oil
Cut a slit along the length of each zucchini and place one on each foil rectangle
Insert strips of feta cheese along the slits in the zucchini, then drizzle the oil over the top, sprinkle with the chopped mint, and season to taste with pepper.
Fold in the sides of the foil and seal the edges to enclose the zucchini completely.
Bake on the grill for 30 min or until tender and serve right away.

Sustainably yours,

Bryan and Katelyn

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