Tomatoes (F, TQ, H)Lacinato Kale (F, TQ, H)Swiss Chard (F, TQ, H)Cabbage (F, TQ, H)Apples (F, TQ, H)Shallots (F,TQ, H)Summer Squash (F, TQ)Broccoli (F, TQ) Celery (Full Only)Beets (Full Only) (Full - F, Three Quarter - TQ, Half -H) *as always this list may change a bit once we get out into the fields to … Continue reading Week 11 Boxletter
Fall Session Week 5
Week 5 Box Contents Carrots Bulls Blood Beets Fall Salad Mix Green Cabbage Broccoli, Cauliflower or Romanesco Shallots Jubilee Flour Mystery Veggie – Peppers, Tomatoes, Fennel or Red Cabbage Chard (Regular boxes only) Small Winter Squash Hello Everyone! Today in your box you will find a new type of flour. It is made from the … Continue reading Fall Session Week 5
Late Spring Session Week 6 Recipes
Welcome to Week 6 of the Late Spring Session! This is the final week of our Late Spring session for the year. Thank you all so very much for supporting us, and being a part of the farm. We are forever grateful for our off season members, who pave the way for our Summer Sessions … Continue reading Late Spring Session Week 6 Recipes
Late Spring Session Week 3 Recipes
Rozanne Gold's Perciatelli with French Breakfast Radishes, Bacon & Greens 6 ounces dried perciatelli, bucatini, or spaghetti Several large large French breakfast radishes, greens included 4 strips bacon 2 tablespoons olive oil 1/3 cup freshly grated Pecorino Romano Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just … Continue reading Late Spring Session Week 3 Recipes
Late Spring Session Week 1 Recipes
Recipes: Fingerling Potato-Leek Hash with Swiss Chard and Eggs 2 tablespoons extra-virgin olive oil 2 cups sliced leek (about 2 large) 1lb ounces fingerling potatoes, cut in half lengthwise 2 garlic cloves, minced 1 1/4 teaspoons smoked paprika, divided 1/2 teaspoon salt, divided 1/2 teaspoon coarsely ground black pepper, divided 1 bunch thinly sliced trimmed Swiss chard 4 large eggs 1/4 cup (1 … Continue reading Late Spring Session Week 1 Recipes
Early Spring Session Week 6 Recipes
Week 6 Recipes: Roasted Broccoli Fennel Soup with Kale + Lemon Zest Notes: If you don’t have time to soak the cashews before that’s a-okay! Ingredients: 1 small – medium head of broccoli 1 medium head of fennel 2 – 3 cloves of garlic 5 kale leaves, ribs removed 2 tablespoons olive oil sea … Continue reading Early Spring Session Week 6 Recipes
Early Spring Session Week 5 Box Contents and Recipes
We are SO excited to announce that our first harvest of the year will be included in this weeks box! Mixed greens, straight from Jubilee. A big THANK YOU goes out to our hard working crew members, who are currently out harvesting your greens as I write this! As springtime sets in, the local produce is … Continue reading Early Spring Session Week 5 Box Contents and Recipes
Early Spring Session Week 3 Recipes
~ Recipes ~ Braising Greens with Apples and Parsnips 2 cups parsnips, halved and cut into 1/4 inch half-moons 2 tablespoons olive oil 4 tablespoons butter or olive oil 1 apple, cored, quartered, and cut into 1 inch pieces 2 small shallots, thinly sliced (or half a yellow onion) 3 cloves garlic, thinly sliced … Continue reading Early Spring Session Week 3 Recipes
Winter Session Week 6 Recipes
We hear you! Some of our members have requested additional recipes to accompany their weekly produce share. We have begun the process of adding on a few more recipes to your weekly newsletter, and will now be posting them on our blog as well. We hope to be able to help you accommodate all the tastebuds in your family! … Continue reading Winter Session Week 6 Recipes
Jubilee Farm 