INGREDIENTS ⅓ cup olive oil 1 pound yellow wax beans, trimmed 3 shallots, thinly sliced 3 garlic cloves, thinly sliced 2 tablespoons lemon juice 1½ teaspoons fresh thyme leaves, finely […]
Monthly Archives: September 2018
INGREDIENTS 1 butternut squash peeled, seeded and cubed (about 8 cups cubes) ¼ cup all-purpose flour ⅛ teaspoon cornstarch 2 teaspoons ground ginger 1 teaspoon salt, more to taste ½ teaspoon black pepper, more to taste 4 to […]
Rosemary-Roasted Butternut Casserole
INGREDIENTS: Roasted Carrots 1 pound carrots with fresh, green tops attached 1 tablespoon extra virgin olive oil 1/8 teaspoon kosher salt freshly ground black pepper Carrot Top-Pistachio Pesto 1/4 cup […]
ROASTED CARROTS WITH CARROT TOP-PISTACHIO PESTO
Hello Everyone. It’s hard to believe that we are already at the end of September. The weeks just seem to fly by. We have something on the CSA menu this […]
2018 SBF CSA Week #19
Ingredients 1 pound green, purple, and yellow wax beans 1 1/2 cups chopped tomato 1 tablespoon sherry vinegar 2 teaspoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground […]
Bean Salad with Chunky Tomato Dressing and Feta Cheese
INGREDIENTS 1 large kohlrabi (purple or white), peeled and cut into matchsticks about ¼″ wide 2 golden delicious apples, cored and cut into matchsticks about ¼″ wide ⅓ cup grated […]
Crispy Apple and Kohlrabi Salad
Ingredients 5 Ancho Peppers 3 large Eggs, divided 3 tablespoons All-Purpose Flour 2 cups Shredded Monterey Jack Cheese 4 cups Vegetable Oil, or corn oil For the Sauce: 2 tablespoons […]
Chile Rellenos
Happy week #18 and fall! It sure feels like fall and we love it here at the farm. Fall brings with it the importance of cover crops and soil maintenance […]
2018 SBF CSA Week #18
1/4 cup all-purpose flour 1/4 cup stone ground corn meal 1/2 teaspoon kosher salt 2 cups sliced okra 1/2 medium onion, finely chopped 1 medium jalapeño pepper, minced 1/4 cup […]
Okra Jalapeno Fritters
INGREDIENTS 1 Delicata squash, halved lengthwise, seeded, and cut into ½-inch inch thick pieces 1 teaspoons sesame oil 1/2 tablespoon miso (preferably white) 1/2 tablespoon maple syrup (honey and agave […]
ROASTED DELICATA SQUASH WITH MISO-MAPLE BUTTER
Ingredients:2 large sweet potatoes3 T chicken stock, can also use vegetable stock2 1/2 T extra-virgin olive oil2 T balsamic vinegar1 tsp. dried thymesalt and fresh ground black peppers to taste12 […]
ROASTED SWEET POTATOES AND MUSHROOMS WITH THYME AND PARSLEY
As our summer crops are slowing down, we will be spending a lot of time clearing out hoop houses, and planting appropriate cover crops. It is also time for one […]
2018 SBF CSA Week #17
Ingredients: 2 pattypan squash, cut into 1/4-inch thick slices 1 medium onion, halved and sliced 2 tablespoons olive oil salt and pepper, to taste 1 cup marinara sauce 1/2 cup […]
Baked Pattypan Squash Parmesan with Garlic Breadcrumbs
Ingredients 1 pie crust 1 pound of Italian Prunes (or Stanley plums) 1/4 cup sugar 2 teaspoons cinnamon 3 tablespoons flour (or tapioca or fruit filling thickener of your own […]
Bavarian Style Plum Galette
Ingredients 1 1/4 cups chopped cooked chicken 6 ounces cream cheese, softened 3/4 cup shredded Parmesan cheese 3/4 tablespoon hot wing sauce 1/3 teaspoon salt 8 banana peppers, halved and […]
Buffalo Chicken Banana Peppers
Not getting the 3-6 inches of rain that was predicted was a pleasant surprise! We hope everyone had a great Labor Day! The weekend was filled with relaxation and family […]