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
Week 9 Boxletter
Kale (F, TQ, H)Onions (F, TQ, H)Cauliflower (F, TQ, H)Tomatoes (F, TQ, H)Broccoli (F, TQ, H)Cucumber (F, TQ, H)Beets (F,TQ)Celery (F, TQ)Lettuce (F, TQ) Collards (Full Only)Summer Squash (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 9 Boxletter
Summer Session: Week 10 Box Contents and Boxletter
Week 10 Box Contents Onions Cabbage Broccoli Potatoes Carrots Summer Squash Beets Kale Tomatoes Recipes One of my favorite cookbooks right now is Andrea Bemis’ Dishing up the Dirt. All three recipes this week are from her website/book with a few minor tweaks to accommodate our box. She hails from Oregon where she runs … Continue reading Summer Session: Week 10 Box Contents and Boxletter
Summer Session: Week 9 Box Contents and Boxletter
Week 9 Box Contents Tomatoes Carrots Celery Lettuce Summer Squash Cabbage Kale Green Onions Garlic (Delivery Folks) Recipes Tomatoes are coming on strong. Lest you feel overwhelmed by the quantity you may receive, here’s an idea you can use to deal with them fairly easily: Cut them in quarters and slow roast in the … Continue reading Summer Session: Week 9 Box Contents and 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 5 Recipes
Seared Salmon with Sugar Snap Fennel Slaw 1/4 cup lemon juice 3 tablespoons extra-virgin olive oil, divided 2 tablespoons minced shallot 1/2 teaspoon light brown sugar 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1 large fennel bulb, with fronds 2 cups sugar snap peas, trimmed 1 1/4 pounds wild Alaskan salmon, skinned … Continue reading Late Spring Session Week 5 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
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 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 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
Jubilee Farm 