by Dee Englund | Jul 5, 2016 | Market News
One of the most familiar cooking herbs, thyme is often used within soups, stews, sauteed or baked vegetables, custards, and casseroles. This herb gives the food a warm and tangy flavor, and retains its strong flavor even after cooking. It is also used in dressings...
by Dee Englund | Jul 5, 2016 | Recipes, CSA Member Updates
Preparation time: 20 minutes Cook time: 30 minutes Ready in: 50 minutes Servings: 6 Ingredients: 1 pound medium fresh beets, peeled, cut into 1/4-inch-thick slices 1 tablespoon olive oil, divided 4 large carrots, peeled, cut diagonally into thin slices 4 cups...
by Dee Englund | Jul 5, 2016 | Recipes, CSA Member Updates
This recipe comes to us courtesy of the publication “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”-Third edition. It is published by the Madison Area Community Supported Agriculture Coalition. Servings: 6 Ingredients: 1 1/2...
by Dee Englund | Jul 5, 2016 | Market News
This week your share will contain either escarole or red leaf lettuce. Click here for image and description of red leaf lettuce. Escarole lettuce is a type of endive. Delicious and versatile, it is characterized by dark green outer leaves, while the inner leaves...
by Dee Englund | Jun 28, 2016 | Market News
Chives are a rich source of vitamins A and K, and also provide vitamin C, B-complex vitamins and folates. Chives are a delicious addition to fresh green salads, soups, and stews.
