Thanks for being a part of our CSA this season! We appreciate all of the excellent feedback we have been getting from the surveys you have sent back. If you haven’t sent yours back yet… here’s a friendly reminder :).
WHAT’S IN YOUR BOX THIS WEEK:
Honey (From the farm - "Granpa Jim" is Bryan's dad)
Apples
Leeks
Acorn Squash
Garlic
Broccoli
Carrots
We are excited to start our new garden plan and will be implementing some cold frames and low tunnels to help extend our season. We just planted next year’s garlic and are getting ready to mulch and prep the rest of the garden for the winter. We do have some broccoli and carrot successions that are not quite ready yet so if any of you are interested in a bonus box please send us an email or give us a call and we’ll set up an additional pick up day.
Thanks again for your support! You are truly helping to create a more vibrant and sustainable food model. We hope that you will join us again next year…
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Broccoli Crunch (www.101cookbooks.com)
4 -5 cups tiny broccoli florets (and chopped stalks if you like)
1 garlic clove, smashed and chopped scant 1/2 teaspoon fine grain sea salt 1/4 cup almond butter 3 tablespoons freshly squeezed lemon juice 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 tablespoons hot water
2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)
1/2 small red onion, thinly sliced 1/2 cup toasted or candied walnuts or almonds 1/3 cup pan-fried crunchy shallots* chives (optional)
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water. At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy.
In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style..
*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit
Wednesday, October 19, 2011
Wednesday, October 12, 2011
Time to reflect on this years CSA...
As promised we’ve included a survey with this week’s box. Your feedback is extremely important to us! You are in a unique situation this year as we are a very young CSA and your opinions will truly influence our farm. You can look at yourselves as true ‘shareholders’ with voting power! We’ve also included a self-addressed, stamped envelope so please send them back as soon as possible!
The CSA and farmer’s market seasons are coming to an end but we will be selling dried shiitake and wine cap stropharia at the Winona, and possibly Rochester winter markets. We are also seriously considering offering a winter egg share so let us know if you have any interest in signing up!
WHAT’S IN YOUR BOX THIS WEEK:
Kale
Apples
Onions
Butternut Squash
Radish Sprouts
Napa Cabbage
Sage
We will be planting our 2012 garlic crop next week and prepping the rest of the garden for winter. We can certainly use some help mulching, weeding, and planting cover crops if any of you would like to get your hands dirty…
Sustainably yours,
Bryan and Katelyn
The CSA and farmer’s market seasons are coming to an end but we will be selling dried shiitake and wine cap stropharia at the Winona, and possibly Rochester winter markets. We are also seriously considering offering a winter egg share so let us know if you have any interest in signing up!
WHAT’S IN YOUR BOX THIS WEEK:
Kale
Apples
Onions
Butternut Squash
Radish Sprouts
Napa Cabbage
Sage
We will be planting our 2012 garlic crop next week and prepping the rest of the garden for winter. We can certainly use some help mulching, weeding, and planting cover crops if any of you would like to get your hands dirty…
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple, Leek, and Butternut Squash Gratin (www.wholeliving.com)
3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.
Thursday, October 6, 2011
Herbal Turtle Farms Mini-Documentary
Steve Date from MinnPost.com came out a few weeks ago and shot this mini-documentary on Herbal Turtle Farms. MinnPost.com is a website currently focusing on young people in rural Minnesota. Check out the video when you get a chance! You can find it here: http://www.minnpost.com/ruralmn/2011/10/06/32180/from_desk_job_to_winonas_herbal_turtle_farms
Wednesday, October 5, 2011
We cry for your taste buds.
If you’ve ever been tear gassed then you know what it’s like making horseradish sauce! We had a house full of teary eyes and runny noses last night… but you all are worth it :). Please keep the horseradish sauce in the fridge. It has vinegar in it and should keep for a few months at least but it is NOT canned so must be kept chilled.
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Leeks
Apples
Kabocha Squash
Red Leaf Head Lettuce
Horseradish (Sauce)
We will be hosting an inoculation workshop on Sunday, October 16th from 11-3ish. The cost of the workshop is $60 and includes lunch and your very own shiitake log. CSA members can sign up for $45 if anyone is interested.
We’re still fighting for the eggplant and won’t give up until they’re on your plate! Additionally in the next couple weeks you can expect another round of beets, carrots, broccoli, micro-greens/sprouts, and honey.
Thanks again for choosing our CSA! We’ll be distributing a survey/feedback form so we can hear more of your input regarding the produce we’re growing, what we’re doing right (or wrong), and what you would like to see more/less of. Your feedback is very important to us… we’re growing for YOU after all!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple Cider-Braised Kabocha Squash with Golden Raisins and Onion (noteatingoutinny.com)
1 kabocha squash (roughly 1 lb), seeds removed and sliced into thin wedges or crescents
1 medium onion, sliced
1 clove garlic, minced
about 1/2 cup golden raisins
2-3 cups apple cider
3 tablespoons olive oil
1 tablespoon butter
pinch red chili flakes (optional)
salt and pepper to taste
Slice and trim squash pieces, removing any knobs or brown patches on its skin if you prefer, add to a hot pan with about 2 tablespoons of the olive oil. Let cook 1-2 minutes on each side, seasoning with salt and pepper, until a slight crust develops. Transfer and set aside.
In the same pan, heat remaining olive oil and sliced onions over a very low flame. Continue cooking, stirring occasionally for 10-15 minutes, until onions are translucent and golden brown (caramelized). Add the garlic, raisins and optional chili flakes and return squash to the pan. Add the apple cider, cover and simmer about 10 minutes, or until squash is just tender and liquid is almost cooked off. Taste for seasoning. Add butter, toss once more, and serve
WHAT’S IN YOUR BOX THIS WEEK:
Garlic
Leeks
Apples
Kabocha Squash
Red Leaf Head Lettuce
Horseradish (Sauce)
We will be hosting an inoculation workshop on Sunday, October 16th from 11-3ish. The cost of the workshop is $60 and includes lunch and your very own shiitake log. CSA members can sign up for $45 if anyone is interested.
We’re still fighting for the eggplant and won’t give up until they’re on your plate! Additionally in the next couple weeks you can expect another round of beets, carrots, broccoli, micro-greens/sprouts, and honey.
Thanks again for choosing our CSA! We’ll be distributing a survey/feedback form so we can hear more of your input regarding the produce we’re growing, what we’re doing right (or wrong), and what you would like to see more/less of. Your feedback is very important to us… we’re growing for YOU after all!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Apple Cider-Braised Kabocha Squash with Golden Raisins and Onion (noteatingoutinny.com)
1 kabocha squash (roughly 1 lb), seeds removed and sliced into thin wedges or crescents
1 medium onion, sliced
1 clove garlic, minced
about 1/2 cup golden raisins
2-3 cups apple cider
3 tablespoons olive oil
1 tablespoon butter
pinch red chili flakes (optional)
salt and pepper to taste
Slice and trim squash pieces, removing any knobs or brown patches on its skin if you prefer, add to a hot pan with about 2 tablespoons of the olive oil. Let cook 1-2 minutes on each side, seasoning with salt and pepper, until a slight crust develops. Transfer and set aside.
In the same pan, heat remaining olive oil and sliced onions over a very low flame. Continue cooking, stirring occasionally for 10-15 minutes, until onions are translucent and golden brown (caramelized). Add the garlic, raisins and optional chili flakes and return squash to the pan. Add the apple cider, cover and simmer about 10 minutes, or until squash is just tender and liquid is almost cooked off. Taste for seasoning. Add butter, toss once more, and serve
Wednesday, September 28, 2011
Week 17... the apple and the bee.
Its apple time again! We’ve been enjoying our time in the apple orchard and this is a bountiful year. Our chief apple picker (6 year old super kid Ayden Crigler) has been pretty busy the last week or so.
Honey bees are an important part of our farm and we’ll be harvesting honey for you soon. Unfortunately, one of the best apple trees is currently host to a swarm of honey bees! Occasionally an entire hive will “swarm” and start a new colony somewhere else… in this case it’s in our apple tree! Bees are great pollinators but it’s a challenge picking apples when they think you’re attacking their hive!
WHAT’S IN YOUR BOX THIS WEEK:
Carrots
Wine Cap Stopharia
Heirloom Tomatoes
Pie Pumpkins
Summer Squash
Onions
Apples
Swiss Chard (full shares)
Purple Beans (half shares)
We didn’t have room for pumpkins this year so we brought these beauties in from our friends at Featherstone. Hope you enjoy them.
We have had a few space issues this year and as a result will be expanding our tilled acreage this fall in preparation for next season! We’re excited about the expansion and equally excited about plans for a hoop house!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
No Fault Pumpkin Pie
(The New Moosewood Cookbook)
First you’ll need to bake your pumpkins!
Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
In a shallow baking dish, place the two halves face down and cover with foil.
Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender.
Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.
Filling:
2 cups cooked, pureed pumpkin or squash
¼ cup white sugar
¼ cup brown sugar
2 tbs molasses
½ tsp ground cloves or allspice
2 tsp cinnamon
2 tsp powdered ginger
¾ tsp salt
2 beaten eggs
1 cup evaporated milk
1 unbaked 9 inch pie crust
Preheat oven to 375 F
Place pumpkin or squash puree in a medium-sized bowl, and add all other filling ingredients. Beat until smooth.
Spread into the pie crust and bake at 375 for 10 min. Turn the oven down to 350 and bake another 40 min or until the pie is firm in the center when shaken lightly.
Cool at least to room temperature before serving. Serve with ice cream or whipped cream and enjoy!!
Wednesday, September 21, 2011
Week 16 CSA Box...
The wine cap stropharia are LOVING this weather! We’ve harvested close to 100 lbs over the last 4 days!! The drop in temperature and sudden rain fall have created ideal conditions for these beautiful mushrooms. We hope you enjoy them as much as we do. They have a sweet, nutty flavor and both the cap and stem are great sauted. Just be sure to cook them through. I recommend cooking for a long time at a low temperature. We’ve included a recipe as well.
We managed to save the eggplant from the frost and its looking great! You can expect these purple beauties in the next week or two along with another round of napa cabbage and carrots.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Wine Cap Stopharia
Heirloom Tomatoes
Garlic
Summer Squash
Acorn Squash
Kale
Don’t forget to get out in the woods to look for mushrooms! This is a beautiful and bountiful time of year in the forest.
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Classic Baked Acorn Squash (simplyrecipes.com)
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Wine Cap Packets on the Grill
(iowamushroom.org)
1 lb young wine-cap buttons whole, halved or quartered depending on size
1/4 cup extra virgin olive oil
1/3 cup dry red wine
1/2 cup chopped sweet or green onion or pearl onion bulbs
1-2 large fennel bulbs
3-4 young potatoes and/or artichoke hearts
experiment with a handful green beans or green pepper
1-2 small lemon slices/packet
1/2 teaspoon nutmeg
experiment with a dash of fresh oregano and/or thyme
1/4 teaspoon salt and black pepper to taste.
Stir olive oil and red wine together in a large mixing bowl with herbs, salt and pepper. Add vegetables and mushrooms
and mix thoroughly. Divide ingredients onto 4 to 6 sheets of heavy duty aluminum foil. Add lemon slices. Fold the foil into packets, carefully crimping edges under to keep from leaking. Cook over an open fire or on grill until vegetables and mushrooms are tender, periodically turning packets over. This can take anywhere from 20 to 40 minutes depending on the heat of the fire and size of the packets. Remove from fire, let stand for a few minutes and serve in the packet.
These make a great addition to any camp-out. Don’t be afraid to experiment. The end result will at least be good and quite likely be great!
We managed to save the eggplant from the frost and its looking great! You can expect these purple beauties in the next week or two along with another round of napa cabbage and carrots.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Wine Cap Stopharia
Heirloom Tomatoes
Garlic
Summer Squash
Acorn Squash
Kale
Don’t forget to get out in the woods to look for mushrooms! This is a beautiful and bountiful time of year in the forest.
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Classic Baked Acorn Squash (simplyrecipes.com)
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Wine Cap Packets on the Grill
(iowamushroom.org)
1 lb young wine-cap buttons whole, halved or quartered depending on size
1/4 cup extra virgin olive oil
1/3 cup dry red wine
1/2 cup chopped sweet or green onion or pearl onion bulbs
1-2 large fennel bulbs
3-4 young potatoes and/or artichoke hearts
experiment with a handful green beans or green pepper
1-2 small lemon slices/packet
1/2 teaspoon nutmeg
experiment with a dash of fresh oregano and/or thyme
1/4 teaspoon salt and black pepper to taste.
Stir olive oil and red wine together in a large mixing bowl with herbs, salt and pepper. Add vegetables and mushrooms
and mix thoroughly. Divide ingredients onto 4 to 6 sheets of heavy duty aluminum foil. Add lemon slices. Fold the foil into packets, carefully crimping edges under to keep from leaking. Cook over an open fire or on grill until vegetables and mushrooms are tender, periodically turning packets over. This can take anywhere from 20 to 40 minutes depending on the heat of the fire and size of the packets. Remove from fire, let stand for a few minutes and serve in the packet.
These make a great addition to any camp-out. Don’t be afraid to experiment. The end result will at least be good and quite likely be great!
Wednesday, September 14, 2011
The big 15....
Bam! It’s fall. Leaves are falling and people are digging out the ugly Christmas sweaters. Mushrooms are popping up all over the place and we’ve been out on a lot of mushroom walks lately (let us know if you’d like to join us sometime).
They’re calling for frost tonight!! Already! We’ve had some interesting weather this season but we’re rolling with the punches. Unfortunately, the majority our peppers were a casualty of the interesting weather this year. Most of the other farmers we’ve talked with have had pepper issues as well. Not the year of the pepper. Sorry gang.
As some of you know, we had to reschedule the shiitake inoculation for this weekend... so if you were interested but couldn’t make it last week you get a second chance!
WHAT’S IN YOUR BOX THIS WEEK:
Onions
Arugula
Heirloom Tomatoes
Soybeans
Summer Squash
Lemon Cucumbers
Royal Burgundy Beans
Kale
RECIPES WE THOUGHT YOU’D ENJOY:
Tortellini With Bacon and Arugula
(foodandwine.com)
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups canned crushed tomatoes (one 15-ounce can)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound frozen cavatelli
1 1/4 cups arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/3 cup grated Parmesan
1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
3. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Crispy Kale Chips
(foodnetwork.com)
1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Hope you enjoy this weeks box!
Sustainably yours,
Bryan and Katelyn
They’re calling for frost tonight!! Already! We’ve had some interesting weather this season but we’re rolling with the punches. Unfortunately, the majority our peppers were a casualty of the interesting weather this year. Most of the other farmers we’ve talked with have had pepper issues as well. Not the year of the pepper. Sorry gang.
As some of you know, we had to reschedule the shiitake inoculation for this weekend... so if you were interested but couldn’t make it last week you get a second chance!
WHAT’S IN YOUR BOX THIS WEEK:
Onions
Arugula
Heirloom Tomatoes
Soybeans
Summer Squash
Lemon Cucumbers
Royal Burgundy Beans
Kale
RECIPES WE THOUGHT YOU’D ENJOY:
Tortellini With Bacon and Arugula
(foodandwine.com)
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
1 onion, chopped
1 3/4 cups canned crushed tomatoes (one 15-ounce can)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound frozen cavatelli
1 1/4 cups arugula, stems removed, leaves torn in half (one 2-ounce bunch)
1/3 cup grated Parmesan
1. In a large stainless-steel frying pan, cook the bacon over moderate heat until almost crisp. Remove with a slotted spoon. Pour off all but 1 tablespoon of the fat from the pan.
2. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes with their juice, the salt, and the pepper and bring to a simmer. Cover and cook for 10 minutes.
3. In a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain and toss with the sauce, bacon, arugula, and 1/4 cup of the Parmesan. Stir until the arugula just wilts. Sprinkle the remaining Parmesan over the top. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Crispy Kale Chips
(foodnetwork.com)
1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Hope you enjoy this weeks box!
Sustainably yours,
Bryan and Katelyn
Wednesday, September 7, 2011
The Joys of Week 14...
Final Shiitake inoculation this weekend! We’ll be doing a late Saturday session, probably 3:30-6:30, and working all day on Sunday. Please let us know if you would like to come out on either day so we can plan accordingly.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Arugula
Heirloom Tomatoes
Soybeans
Summer Squash
Garlic
Royal Burgundy Beans
Green or Cayenne Peppers
This week’s box has a few surprises that some people may not be familiar with:
Everyone knows what soybeans are but most people haven’t actually eaten an unprocessed soybean! Edamame is a Japanese snack food consisting of … you guessed it, soybeans. We’ve included a simple recipe for you and hope you enjoy them as much as we do!
A leek is an allium and is basically a skinnier, milder version of an onion.
Arugula is a bitter green that is a great addition to salads or sandwiches… makes a great BLT!
Hope you enjoy this week’s box!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Edamame
Soybeans (still in pod)
Coarse salt
Steam soybeans for 20 min or until slightly soft.
Lightly salt and serve.
To eat: Chew the pod slightly to release the bean (and get the salt) but don’t eat the pods!
Potato Leek Soup
• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups potatoes, peeled and diced
• 2 cups heavy cream
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Arugula
Heirloom Tomatoes
Soybeans
Summer Squash
Garlic
Royal Burgundy Beans
Green or Cayenne Peppers
This week’s box has a few surprises that some people may not be familiar with:
Everyone knows what soybeans are but most people haven’t actually eaten an unprocessed soybean! Edamame is a Japanese snack food consisting of … you guessed it, soybeans. We’ve included a simple recipe for you and hope you enjoy them as much as we do!
A leek is an allium and is basically a skinnier, milder version of an onion.
Arugula is a bitter green that is a great addition to salads or sandwiches… makes a great BLT!
Hope you enjoy this week’s box!
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Edamame
Soybeans (still in pod)
Coarse salt
Steam soybeans for 20 min or until slightly soft.
Lightly salt and serve.
To eat: Chew the pod slightly to release the bean (and get the salt) but don’t eat the pods!
Potato Leek Soup
• 1 cup butter
• 2 leeks, sliced
• salt and pepper to taste
• 1 quart chicken broth
• 1 tablespoon cornstarch
• 4 cups potatoes, peeled and diced
• 2 cups heavy cream
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Thursday, September 1, 2011
WEEK 13 BOX!
This week we were finally able to get our next round of Oyster and Wine Cap Stropharia inoculated! This mid-week rain is timely and welcomed for both the veggies and the shrooms. We still have a number of shiitake logs that need to be inoculated and if anyone is interested in learning about our inoculation process and would like to come help for an afternoon let us know!
We do have extra tomatoes and summer squash/zucchini available for anyone interested in putting them up for the winter. Send us an email or give us a call and let us know what you need.
For those of you who pick up your boxes in Winona, the coop has taken over the shelf where the boxes used to go. They are now asking that boxes be placed behind the shopping carts by the back entrance.
WHAT’S IN YOUR BOX THIS WEEK:
Onions
Purple Beans
Heirloom Tomatoes
Sungold Tomatoes (cherry)
Summer Squash
Lemon Cucumbers
Kale
Shiitake Mushrooms
Hope you enjoy this week’s box!
Sustainably yours,
Bryan and Katelyn
Recipes we thought you'd enjoy:
Fresh Tomato Bruschetta with Shiitake
4 tomatoes, diced
3 cloves garlic, minced
3/4 cup fresh basil leaves, coarsely chopped
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely ground black pepper to taste
French or Italian-style bread slices
Balsamic Vinegar, (optional)
3.5 oz of Herbal Turtle Shiitake Mushrooms
Preparation:
Preheat oven to 475 degrees F.
Slice Shiitake mushrooms into thin strips and sauté in olive oil and let cool.
In a medium bowl, mix together tomatoes, garlic, basil leaves, sautéd shiitake, lemon juice, olive oil, salt, and pepper; set aside.
Slice the bread into 1-inch slices. If you're working with a large loaf, you'll then want to halve each slice again.
Brush one side of each slice with extra virgin olive oil. Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
When the bread is toasted top with the bruschetta mixture and enjoy! Makes a great appetizer, mid-afternoon, or late night snack…
We do have extra tomatoes and summer squash/zucchini available for anyone interested in putting them up for the winter. Send us an email or give us a call and let us know what you need.
For those of you who pick up your boxes in Winona, the coop has taken over the shelf where the boxes used to go. They are now asking that boxes be placed behind the shopping carts by the back entrance.
WHAT’S IN YOUR BOX THIS WEEK:
Onions
Purple Beans
Heirloom Tomatoes
Sungold Tomatoes (cherry)
Summer Squash
Lemon Cucumbers
Kale
Shiitake Mushrooms
Hope you enjoy this week’s box!
Sustainably yours,
Bryan and Katelyn
Recipes we thought you'd enjoy:
Fresh Tomato Bruschetta with Shiitake
4 tomatoes, diced
3 cloves garlic, minced
3/4 cup fresh basil leaves, coarsely chopped
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely ground black pepper to taste
French or Italian-style bread slices
Balsamic Vinegar, (optional)
3.5 oz of Herbal Turtle Shiitake Mushrooms
Preparation:
Preheat oven to 475 degrees F.
Slice Shiitake mushrooms into thin strips and sauté in olive oil and let cool.
In a medium bowl, mix together tomatoes, garlic, basil leaves, sautéd shiitake, lemon juice, olive oil, salt, and pepper; set aside.
Slice the bread into 1-inch slices. If you're working with a large loaf, you'll then want to halve each slice again.
Brush one side of each slice with extra virgin olive oil. Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
When the bread is toasted top with the bruschetta mixture and enjoy! Makes a great appetizer, mid-afternoon, or late night snack…
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.
RECIPES WE THOUGHT YOU’D ENJOY:
Pico de Gallo
(www.foodandwine.com)
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
Pepper
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
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.
RECIPES WE THOUGHT YOU’D ENJOY:
Pico de Gallo
(www.foodandwine.com)
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
Pepper
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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