One of our wonderful CSA members recently emailed us this great recipe she found on the Food Network's website. She tells us it is easy, fast and deliciously flavorful! Prep Time: 20 minutes Cook Time: 20 minutes Servings: 2 Ingredients: 1/3 cup extra-virgin olive...
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...
With things moving at such a brisk pace around the Farm, we won't be hearing from Cole this week. We have shared this prayer for the last three years, but feel it is worth repeating, for new friends. Let Us Give Thanks for a Bounty of People by Reverend Max Coots For...
A colorful new addition to your CSA box, purple green beans offer the same taste and texture as basic green beans. Sliced diagonally and used fresh in salads, they retain their beautiful rich color. But when cooked, their exterior will fade from purple to green....
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...
This recipe was found on the about.com Food web-site, and is shared by Diana Rattray. Prep time: 12 minutes Cooking time: 30 minutes Servings: 6-8 Ingredients: 1 cup chopped red onion 3 cups chopped Swiss chard 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4-6...
Chard is native to the Mediterranean region. It is named 'Swiss chard' because it was first described by a Swiss botanist in the 16th century. The most familiar varieties of Swiss chard are the white stem and the beautiful ruby-red stem chard. Both types have...
Tuscan kale is known for its rich blue or grayish-green to deep green leaves with a crinkly texture. It is sometimes referred to as dinosaur kale. It is chewier than Swiss chard, sweeter in taste than collard greens and milder in flavor than the somewhat peppery...
This recipe courtesy of "From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce" published by the Madison Area Community Supported Agriculture Coalition. Ingredients: 1 pound potatoes, cut in 1/2-inch pieces 1-4 cloves garlic, chopped 3-4...
The first ripe tomatoes of the season are eagerly anticipated by cooks and gardeners alike. An excellent source of antioxidants and dietary fiber, they also offer us high levels of vitamin A and potassium, and are a good source of vitamin C. They can be baked,...
