Purple Carrots Yellow Onions Green Peppers Summer Squash Corn Savoy Cabbage Cauliflower Grapes Eggplant Tomatoes Apples *as always these box contents may vary once we get out in the field to harvest Recipes We continue with the late summer boxes with our greatest variety of veggies! The slowing of the tomatoes is always a … Continue reading Summer Session: Week 14 Boxletter
Summer Session: Week 6 Boxletter
Recipes Surprise! Daikon! Not something we grow here on the farm often but it sure is tasty! Milder in flavor than its smaller spicier counterparts, this guy is often cooked but surely can be eaten raw if you like. On the next page you’ll find a little recipe to pickle some as well. Happy … Continue reading Summer Session: Week 6 Boxletter
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 Week 4 Recipes
Sunchoke - Kale Hash with Farro 1/2 cup farro .5 lbs. sunchokes, peeled and cut into 2-inch pieces 1 bunch kale, cut into ribbons 3 tablespoons olive oil ½ cup Cipollini red onion, sliced 1/4 inch thick 1 tablespoon unsalted butter salt and pepper In a medium saucepan, cover the farro with 2 inches of … Continue reading Early Spring Week 4 Recipes
Early Spring Session Week 1 Recipes
BEAUTIFUL beet hummus! Picture courtesy of Kailyard Kitchen Beet hummus with caraway and horseradish 1 medium beet 1 can white beans, drained 1 small lemon, zested and juiced 1 garlic clove, minced 1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish 1 teaspoon ground caraway 2 tablespoons tahini 1/4 cup olive oil Salt to taste … Continue reading Early Spring Session Week 1 Recipes
Winter Session Week 4 Recipes
(Recipes courtesy of Heather, Kailyard Kitchen) Farfalle with Rapini, Cauliflower, and Arugula 1 pound farfalle (bow tie) pasta 1 bunch rapini, cut into 1 inch pieces 1 head cauliflower, florets cut into bite sized pieces 4 garlic cloves, thinly sliced 2 tablespoons canola oil 1/2 cup extra virgin olive oil 1/2 teaspoon chili flakes 1 … Continue reading Winter Session Week 4 Recipes
Jubilee Farm 