by Dee Englund | Oct 8, 2019 | CSA Member Updates, News from the Farmer
After those cold rainy days last week, we’re all enjoying the current warm sunny spell. This weather is perfect for decorating outside, with corn shocks and straw bales, colorful gourds, pumpkins and squash. And this is the time of year for butternut squash, one...
by Dee Englund | Oct 8, 2019 | CSA Member Updates, What's in your share box
Baking potatoes are a type of potato, such as a russet or white, that are commonly used for baking, but can also be used for mashing, broiling or frying. This potato typically has brown skin and white flesh. It has a high starch content, low moisture content and a...
by Dee Englund | Oct 8, 2019 | CSA Member Updates, Recipes
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...
