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The oldest member of the cabbage family, kale is among the earliest cultivated and was a favorite vegetable in ancient Rome. It is a powerhouse vegetable, very rich in vitamins A, C, and the mineral calcium. It is also high in the B vitamins. Kale is the highest in protein of all the other vegetables. […]
This section will include what we expect to harvest for the next week’s share, but as always–Mother Nature rules and things can change. Week 7 Plan: Sweet Corn Beets Kohlrabi Peppers Cucumbers
I hope many of you were able to make it out to the bean field this week. We stopped in Saturday evening to check it out. The beans were beautiful and plentiful! It’s a bit of a walk, so wear sturdy shoes and be aware of some soft spongy areas. We enjoyed it, and I […]
Found on Pinterest, this recipe was shared by Dan, who blogs on Platter Talk. This is a Croatian dish that features Swiss chard, one of the dark, green leafy vegetables we’re all encouraged to eat more of. Dan suggests serving this dish with grilled fish, and it’s also delicious with grilled chicken. Ingredients: 1 pound Yukon gold potatoes, […]
This is one of Martha Stewart’s recipes, found on her website, www.marthastewart.com. It’s an excellent accompaniment to chili, sloppy Joes, or barbequed ribs. Prep time: 15 minutes Bake time: 22 minutes Servings: 1 dozen Ingredients: 1 bunch Kale, cleaned and torn into 2-inch pieces 1 stick unsalted Butter, melted, plus more for brushing (optional) 1 […]
Late last week, the irrigators all fell silent as the rain and wind came in intense waves. Now, as we begin to dry out, we really appreciate how good we have it when the fields are dry. Swiss chard shows up this week, a vibrant and colorful health food with exceptional mineral benefits deriving from […]
This recipe was featured in the publication “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce-Third Edition”, by the Madison Area Community Supported Agriculture Coalition, Jones Books, Madison, WI, 2004. It was shared by Lisa Kivirist and John Ivanko, of Inn Serendipity, outside of Monroe, WI. This is an excellent make-ahead recipe. Servings: 4-6 Ingredients: Approximately […]
Looking quite similar to onions in appearance, leeks are root vegetables and are related to onions, garlic, scallions, shallots and chives. Their flavor is onion-like but much milder. People who avoid this vegetable because they dislike onions should try them, their flavor is mellow and not overpowering, and many onion-haters enjoy them. Nutritionally, leeks are a great […]
Your share box this week will contain fresh brats from Von Hanson’s Meats. Note that these are not pre-cooked, they must be cooked thoroughly before serving.
Available year round, Yukon Gold potatoes are noted for their golden yellow-brown skin and shallow eyes. The flesh is distinctively moist, yellow and waxy. The Yukon Gold potato will keep its beautiful golden hue even when cooked. The cooked flesh has a creamy consistency and a rich, buttery flavor. Use the Yukon Gold in any […]
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