by Dee Englund | Oct 8, 2019 | Recipes, CSA Member Updates
This recipe was created by Emma Frisch, chef, cooking instructor, author and cofounder of Firelight Camps. It’s a great way to use a variety of root vegetables and a delicious accompaniment to roast beef or a pork roast. Use whatever combination of root...
by Dee Englund | Oct 8, 2019 | CSA Member Updates, Recipes
Jess Fleming, a Food writer for the St. Paul Pioneer Press, shared this salad recipe in the Wednesday, November 22, 2017 edition of the Press. She mentioned serving it at a gathering and all of her guests took seconds. She also tells us that the prosciutto crisps are...
by Dee Englund | Oct 8, 2019 | CSA Member Updates, Recipes
Shared by one of our CSA members, Annie Sperides, this colorful and delicious recipe is excellent paired with your favorite crackers, chips or fresh veggies. Ingredients: 1 small roasted Beet 1 15-oz. can cooked Chickpeas (mostly drained // 1 can yields ~1 3/4 cup) 1...
by Dee Englund | Oct 4, 2019 | Market News, CSA Member Updates, What's in your share box
Nothing beats the flavor of a pie pumpkin, with its sweet taste and smooth texture. It provides the most vitamin A of all the common fruits and vegetables, and is also high in iron, potassium, and phosphorus. Save the seeds–they are an excellent snack, offer...
by Dee Englund | Oct 1, 2019 | News from the Farmer, CSA Member Updates
It looks like we are well into fall with the arrival last week of acorn squash and this week of our second winter squash of the season. I love the versatility of squash, you can keep it simple by baking it in the oven with a little butter, salt and pepper, and a...
