Summer CSA Week 17, 2022

It’s pumpkin time!

This is the penultimate CSA week! You will be receiving a carving pumpkin with your share this week. The pumpkins do not fit in the box, so please remember to grab your pumpkin when you pick-up. Enjoy carving jack o’lanterns! Try roasting your pumpkin seeds for a bonus tasty snack.

Next week will be the 18th and final CSA box for this season. It has been a joy having you as part of the Food Farm family!

Loading up pumpkins for Monday deliveries.

In your share this week:

Noreaster Beans – Broccoli – Carrots – Garlic – Leeks – Lettuce – Onion – Sweet Red Peppers (not hot) – Jalapeño Pepper (hot) – Yellow Potatoes – Daikon Radish – Delicata and Acorn Squash – Tomatoes – Parsley


Leaves changing at the farm


Universal Cream of Vegetable Soup

This recipe works for nearly any vegetable the farm grows – from celery to leeks to squash! This is also a great way to use up veggies from last week.

Ingredients

  • 4 tbsp butter
  • 6-8 cups coarsely chopped veggies (suggested starting point: 1 med onion coarsely chopped, 2 leeks, one clove garlic minced, 2 diced carrots,  2-3 stalks celery coarsely chopped, 2 potatoes diced. Add any other veggie like broccoli, cauliflower, or  squash to total 6 cups veggies.)
  • 1/4 cup flour.  
  • 4 cups broth (chicken, pork or veggie)
  • 1/2 to 1 cup milk or cream
  • Salt and pepper to taste

Instructions

  1. Sauté veggies in the butter 10-15 minutes (until tender but not brown).
  2. Add flour and cook for a couple of minutes.  
  3. Turn heat to high and add 4 cups of broth (chicken, pork or veggie), while constantly stirring as the soup thickens.  Bring to a boil.  
  4. Reduce heat to simmer the soup.  Cook, partially covered, until the vegetables are very tender (appx 30 minutes).   Using an immersion blender, food processor, or blender process the soup until smooth.  Add a little water or more broth if the soup is too thick and difficult to process.  
  5. Return soup to the pot and add 1/2-1 cups milk or cream.  Salt and pepper to taste.
  6. Can be served with grated cheese.

Recipe from Deb Rausch


What to do with Daikon Radish?!

This week you will find daikon radish in your box. Daikon is a large peppery variety of radish that is common in Asian cuisines. This crunchy vegetable can be eaten raw, pickled (like in traditional kimchi), or cooked.

Vietnamese Pickled Carrots & Daikon Radish (Đồ Chua)

Ingredients

  • 1/2 lb daikon radish*
  • 1/2 lb carrots*
  • 1 tbsp salt
  • 1/2 c boiling water
  • 5 tbsp granulated white sugar
  • filtered room temp. water
  • 4 tbsp distilled vinegar

Instructions

  1. Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
  2. In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
  3. Rinse thoroughly to remove the salt and in small hand-fulls, squeeze to remove as much moister as you can.
  4. Add to jars, filling almost to the top.
  5. Create the vinegar solution (brine) by boiling water then adding sugar. Mix to dissolve. Add vinegar.
  6. Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.
  7. Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.
  8. Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.

*You can change the ratio of veggies to your preference and/or scale the recipe up or down depending on how much veg you have to pickle. Just make sure you have enough brine to completely submerge your veggies.

Based off recipe from Hungry Huy.

Check out other daikon recipes here.


For the farm crew,

Starr

Summer CSA Week 16, 2022

Leaves are starting to change color on the farm.

Sixteen weeks! Can you believe it? After this week, we have two more distributions in our summer CSA. Autumn is truly harvest season. Shares this week are overflowing and the farm crew is building muscle bringing in heavy squash, pumpkins and carrots. Temperatures are brisk and refreshing and we are making preparations for the fast approaching first frost.

Crew harvesting kale and rutabagas

In your share this week:

Green Beans – Carrots – Cilantro – Cucumber – Kale – Onion – Sweet Red Peppers (not hot) – Green Bell Peppers – Hot Wax Pepper – Potatoes – Rutabaga – Squash – Spinach – Tomatoes


Harvesting Squash

It’s always fun when throwing food is encouraged! The squash plants spreads out across the whole field, so when we harvest, squash are spread everywhere. To get squash consolidated we toss squash to each other across the field. You will find delicata and kabocha squash in your shares this week


Onions curing

Minnesota Pasties

This week’s box has all the vegetable ingredients you need for tasty pasties!

Ingredients

Crust

  • 1 stick butter, cubed
  • 1/2 cup shortening (Crisco)
  • 1 cup boiling water
  • 1 tsp salt
  • 3 1/2 to 4 cups flour

Filling

  • 1 1/2 lb meat, 70% ground beef, 30% ground pork (make vegetarian by excluding meat and adding a vegetarian gravy to the veggie filling)
  • 2 diced onions
  • 1 cup carrots, diced
  • 1 1/2 cups rutabaga, peeled and diced
  • 4 cups potatoes diced
  • 2 tsp salt
  • 1 tsp pepper
  • dash of garlic salt (or use a minced fresh garlic clove)
  • butter
  • milk

Instructions

  1. Melt butter and Crisco in microwave. Stir in rest of crust ingredients. Do not over mix. Let cool to room temperature.
  2. Preheat oven to 400°F.
  3. In a very large bowl, add ground beef and pork together, squishing together with a clean hand to combine. Roughly break apart into dime sized pieces. Add in all veggies and seasoning and mix ingredients well.
  4. For jumbo sized pasties, roll dough into 10 inch circles. Add 1 cup filling on one side of each circle. With water, wet the edges of the dough around the filling. Add 1/2 tsp butter on top of filling. Fold dough over the side with the filling making a pouch. Press and seal all edges tightly. Trim any uneven edges and make a 1 inch slit on top of the pasty. Brush top with milk. Repeat until all ingredients are gone. For smaller pasties use 5 inch circles of dough and 1/2 cup of filling.
  5. Bake for 1 hour at 400° F. Let cool slightly before serving, or let cool completely before storing.

Recipe from Just a Pinch Recipes.

Check out some other great rutabaga recipes in our “April Winter CSA” post.


A sneak peak of what’s to come!

For the farm crew,

Starr

Summer CSA Week 15, 2022

At the Food Farm, we love our carrots, and our carrots love each other.

We are moving towards fall with seasonal favorites like leeks and acorn squash. We also have Noreaster beans, a very distinctive green bean and a favorite of the farm crew because of its great flavor.


In your share this week:

Noreaster Beans – Beets – Cabbage – Carrots – Cucumber – Leeks – Lettuce – Onion – Sweet Red Peppers (not hot!!!) – Green Bell Peppers – Russet Potatoes – Acorn Squash – Tomatoes


How we harvest our carrots

You probably love Food Farm carrots as much as we do. Our carrots go into your CSA boxes, go to several wholesale accounts including the Whole Foods Co-ops in Duluth, and are part of the our winter CSA shares. Long story short, we grow A LOT of carrots, and harvesting those carrots is quite a production!

We need three different pieces of equipment and a farm crew of at least five to harvest carrots mechanically. First in the harvest train is the tractor, which pulls and powers everything mechanical. Next is the carrot harvester. The carrot harvester digs up the carrots, pulls them up a conveyor by their tops (leaves), and then slices off the tops so they fall into a collection bucket. One person drives the tractor while another person (always Janaki) steers the carrot harvester making sure it is perfectly lined up with the rows, digging to the appropriate depth and generally running properly. Lastly, is the trailer with the collection buckets and farm crew. Carrots come down the chute FAST. One person kneels down swapping out new buckets as they fill, approximately a new bucket every eight seconds. The first crew member sets full buckets aside, and a 2nd crew member moves that bucket from the front to the back of the trailer and gets a new empty bucket ready for the first person to grab. The third and final person arranges full buckets in the back of the trailer or dumps buckets into a pallet box so we can fit as many carrots on the trailer as possible! It’s cardio, weight-bearing, and teamwork so let us know if you’d like to add it to your workout routine this fall.


Gado Gado (from The Moosewood Cookbook)

Ingredients

  • 2 cups rice
  • ½ tsp turmeric
  • broccoli or cauliflower
  • green beans
  • green or red cabbage, finely shredded
  • carrots, sliced thinly
  • cucumber
  • peppers
  • squash
  • tomato
  • lettuce

Instructions

  1. Make yellow rice by cooking 2 cups of rice in 3 cups of simmering water with 1/2 tsp of turmeric until tender.
  2. Cut all vegetables into small bite-sized pieces. Exact measurement are not necessary, just use what you like! Lightly steam the cauliflower/broccoli, green beans, and squash.
  3. Tear the lettuce or greens mix and place on a platter or plate.  Top the greens with the yellow rice.  Arrange the chopped vegetables on top of the rice.  Top with hard boiled eggs and/or tofu.  Dress with the peanut sauce.

Peanut Sauce

Ingredients

  • 1 cup peanut butter
  • 1 heaping tablespoon grated ginger (fresh)
  • 1 heaping tablespoon finely minced garlic
  • 3 tablespoons brown sugar
  • 1.5 cups hot water
  • 4 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tsp salt
  • crushed red pepper, to taste

Instructions

  1. Put everything in a blender and puree until smooth.  If the sauce is too thick, add a little extra water.  Drizzle over Gado Gado.

The Gado Gado can also be topped with sauteed ginger and garlic (very thin slices), crispy fried onions, shredded coconut, and slices of oranges.


Looking for past recipes?

You can search all past newsletters using the search box in the upper right hand corner of your screen. If you remember the title or unique keywords in a previously posted recipe, this can be helpful way to find old recipes.

If you’re looking more generally for a recipe to use something in your box check out the tag cloud below:

Basil Beet Bell Pepper Broccoli Brussels Sprouts Cabbage Carrot Carrot Leaf Cauliflower Celery Chard Chives Cilantro Cucumber Daikon Radish Delicata Squash Dill Dressing/Sauce Egg Garlic Garlic Scape Green Bean Green Onion Kale Leek Mint Napa Cabbage Onion Parsley Parsnip Pepper Potato Radish Red Onion Red Potato Rutabaga Scallion Shallot Spinach Thyme Tomato Turnip Winter Squash Yellow Onion Zucchini

The larger the word above the more posts with a recipe that features that vegetable. Click the vegetable you’re seeking a recipe for, and our website will return a list of all the newsletters that feature that vegetable!


For the farm crew,

Starr

Summer CSA Week 14, 2022

The whole crew picking green beans.

It has been an exciting week! Saturday was Harvest Fest at Bayfront Festival Park. It was great seeing all of you that stopped by our booth. We have also had a new crew member join the gang and an old crew member move on to great new things.

A note about peppers: The large pointy red peppers are a SWEET pepper variety named Carmen. The smaller yellow pointy pepper are a HOT pepper variety.

In your share this week:

Green Beans – Carrots – Celery – Cilantro – Cucumber – Garlic – Onion – Red Pepper – Green Peppers – Hot Peppers – Potatoes – Tomato – Zucchini


Here are pictures from our Harvest Fest booth! We moved a lot of produce on Saturday. Thank you to everyone who came out. Harvest Fest is hosted by the Lake Superior Sustainable Farming Association.


Tomato and Pepper Chunky Salsa

Salsa is one of the joys of summer. It’s great as a snack with tortilla chips or on top of eggs. Luckily, salsa is very easy to make!

Ingredients

  • 7 medium tomatoes
  • 1 red bell pepper (the long pointed one)
  • 1 small diced red onion
  • 1 hot pepper
  • ½ cup fresh cilantro
  • 1–2 garlic cloves
  • juice of 1 lime
  • ½ tsp pepper
  • ½ tsp cumin
  • 1 tsp salt, or to taste

Instructions

  1. Finely dice the tomatoes, red bell pepper, red onion, hot pepper, garlic and cilantro. Combine in a large bowl and add lime juice and seasonings.
  2. Alternatively, process all ingredients in a food processor for 30 seconds.
  3. Store in the refrigerator in an airtight container for up to 1 week.

Recipe based off the green creator..


Congrats to our former crew member, Emily, who is moving on to a great new job in her field. Emily has been with the Food Farm for two years and wrote last year’s newsletters.

This beautiful key lime pie was made in Emily’s honor by Charlie, a fellow crew member.


A great morning for spiders!

The first spider is a funnel-weaver spider with in her name-sake funnel web beautifully outlined in morning dew. This spider was found next to our celery rows. The picture doesn’t do justice to the unique 3D tunnel structure this spider builds. The second spider is a black and yellow argiope, also called a black-and-yellow garden spider, which may be the largest web-building spider in the northern United States. She was a big one! She was found feasting on a fly in her web that spanned one of the green bean paths. (We made certain not to disrupt her.) Many think because this spider is so colorful and large it must be dangerous, but in reality, they are shy and rarely venture off their webs. We appreciate these spiders eating the more annoying bugs for us!


For the farm crew,

Starr

Summer CSA Week 13, 2022

After a couple of cool days, we’re ready for another warm dry week at the farm. Aside from routine harvest tasks, the main jobs for this week are bringing in a beautiful crop of storage onions and scouting the fields for weeds that eluded summer’s cultivation and hand weeding.

In your share this week:

Basil – Green Beans – Carrots – Cucumber – Lettuce – Melons – Green Peppers – Hot Peppers – Sweet Onion – Red Potatoes – Tomato – Zucchini


A friend flew over the farm this weekend–it’s nice to see that it looks just as good from the air!

Classic Stuffed Peppers

Ingredients

  • 4 large green bell peppers or about 5 small ones
  • 15 ounce can tomato sauce
  • 1/2 pound ground beef or turkey
  • 1/3 cup chopped onion
  • 1 cup cooked brown or white rice
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder

Instructions

  1. Place minced garlic and chopped cilantro in a large bowl and set aside.
  2. Bring water to a boil and plunge in green beans. Cook just until tender, about 5-10 minutes, do not overcook. Drain well and place beans back in hot pan, turn on stove burner and shake for 30 seconds to dry the beans out. Pour hot beans in the bowl with the garlic and cilantro mixture and stir briefly, then let sit untouched for ten full minutes. Add olive oil, toss and place in refrigerator overnight or for at least 4 hours.
  3. Before you are ready to serve, remove beans from refrigeration and let sit for 45 minutes at room temperature. Add lemon juice, vinegar and pepper. Toss, taste for seasoning and serve.

Recipe from Feast and Farm.


Fruit Dip to serve with your melon!

Ingredients

7oz marshmallow fluff

8oz cream cheese, softened to room temperature

2 Tablespoons frozen orange juice concentrate, thawed

Instructions

  1. Spoon marshmallow fluff into a large, microwave safe mixing bowl then microwave for 15 seconds. Add softened cream cheese and orange juice concentrate then whisk or beat with an electric hand mixer until very smooth. Chill for several hours or overnight. Serve with assorted fruit.

Based off a recipe from iowa girl eats.


Chester and Ellis

For the farm crew,

Starr

Summer CSA Week 12, 2022

Loading up the tractor for a hayride last Saturday.

It was so great seeing so many of you at the farm on Saturday. We hope you enjoyed the pizza, hay rides and exploring the farm. The farm crew loved meeting the families we feed each week!

In your share this week:

Green Beans – Beets – Carrots – Cilantro – Cucumber – Lettuce – Green Peppers – Hot Peppers – Onion – Red Potatoes – Tomato – Zucchini

Taste the rainbow 😉

Guess what vegetable these baby plants will grow up into!

Scroll to the bottom for the answer.


The weather was beautiful on Saturday in spite of threatening rain in the morning. The pizzas were not and tasty and covered in farm fresh produce. Thank you to the farm family and extended family for providing the awesome food. The pizza was cooked in a home-built woodfire oven right in the farm house backyard. Have you ever had a breakfast pizza? If you haven’t had egg on your pizza, you’re missing out!


Marinated Green Beans with Cilantro and Garlic

Ingredients

1 tablespoons minced garlic

1/3 cup chopped fresh cilantro

1 pounds fresh green beans, trimmed and washed

Salted water to boil

2 1/2 tablespoons extra virgin olive oil

1/2 tablespoon lemon juice

1 1/2 tablespoons cider vinegar

freshly ground black pepper to taste

Instructions

  1. Place minced garlic and chopped cilantro in a large bowl and set aside.
  2. Bring water to a boil and plunge in green beans. Cook just until tender, about 5-10 minutes, do not overcook. Drain well and place beans back in hot pan, turn on stove burner and shake for 30 seconds to dry the beans out. Pour hot beans in the bowl with the garlic and cilantro mixture and stir briefly, then let sit untouched for ten full minutes. Add olive oil, toss and place in refrigerator overnight or for at least 4 hours.
  3. Before you are ready to serve, remove beans from refrigeration and let sit for 45 minutes at room temperature. Add lemon juice, vinegar and pepper. Toss, taste for seasoning and serve.

Based off a recipe from A Family Feast.


Parsnip!

Parsnip is a member of the parsley family. You eat the root of the mature parsnip, which looks similar to a white carrot.


For the farm crew,

Starr

Summer CSA Week 11, 2022


We’d love to see you this Saturday for our annual farm tour!

In your share this week:

Basil – Carrots – Cilantro – Cucumber – Kale – Lettuce – Bell Peppers – Hot Pepper – Onion – New Potatoes – Tomato – Zucchini


Guess what vegetable these baby plants will grow up into!

Scroll to the bottom for the answer.


Basil, greens mix and young pole beans in the greenhouse.

Scalloped Potatoes

Ingredients

  • 1 clove garlic, lightly smashed and peeled
  • Unsalted butter, room temperature, for pan
  • 2 pounds think skinned potatoes
  • 1 cups heavy cream
  • 1 cups whole milk
  • 1/2 tablespoon lightly packed fresh thyme leaves
  • Coarse salt and freshly ground pepper
  • a pinch of freshly grated nutmeg
  • 3 ounces Gruyere, coarsely grated (1 cup)

Instructions

  1. Preheat oven to 375 degrees. Rub the bottom and sides of a baking dish with garlic; reserve garlic. Brush pan generously with butter. Wash and cut potatoes into 1/8-inch-thick rounds.
  2. Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
  3. Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
  4. Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

Based off a recipe from Martha Stewart.


Rutabaga!

Rutabaga or “swede” is a root vegetable and part of the Brassica family. Did you know that the first Jack O’lanterns were carved from rutabagas and turnips?


For the farm crew,

Starr

Summer CSA Week 10, 2022

The crew preparing to harvest carrots with THE HARVESTER.

Last week was a big week for the Food Farm crew: we harvested our long awaited garlic! You’ll find more pictures and descriptions of that process below. We also brought out the carrot harvester, which is efficient but requires many hands to run smoothly. Boxes are filled with high summer bounty. New this week you’ll find green peppers and GARLIC! The garlic in the box this week is “green” or not yet cured. It should be left out on the counter with good ventilation so it does not mildew.

Would you like to come see the farm at peak season? You’re in luck! We are hosting a farm tour and pizza dinner on Saturday, August 27th! Come by the farm at 2612 County Road 1, Wrenshall from 4:00pm to 6:00. We’ll be serving pizza hot from our wood fired oven and giving farm tours. Free for all to attend, we’d love to see you!


In your share this week:

Basil – Beets – Cabbage – Carrots – Cucumber – Dill – Green Garlic – Green Pepper – Green Onion – New Potatoes – Parsley – Tomato – Zucchini


What am I looking at?

This is a swarm of honey bees seen near the farm hives recently. When a hive gets large enough it splits into two distinct colonies. During this process, part of the hive leaves as a swarm to find a new home. These swarms are often very docile because they are not guarding honey or a queen, but always be careful around bees, especially if there there is a chance you could be allergic.


Cucumber and Tomato Salad

From Claudia Roden’s Mediterranean

Ingredients

  • Cucumber (peeled, seeded and cut into pieces)
  • 2 large tomatoes, seeded and cut into pieces
  • green onion
  • 3 Tbsp olive oil
  • juice of 1/2 lemon
  • salt and black pepper to taste
  • small handful of fresh herbs (parsley, oregano, dill, cilantro) chopped

Instructions

  1. Put cucumbers, tomatoes, and onions into a bowl. In another bowl, whisk together the olive oil and lemon juice and season with salt and pepper to make a dressing. Just before serving, pour the dressing over the salad and mix well. Sprinkle with the herbs and add feta if you like.

Basic Pesto

We have garlic AND basil in the box this week. The only option is to make pesto 😉

Ingredients

  • 2 cups fresh basil leaves (no stems)
  • 2 tablespoons pine nuts or walnuts
  • 2 large cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese

Instructions

  1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
  2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
  3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

From NYT Cooking


What is Harvesting Garlic Like?

Step one: Janaki uses the tractor to mow and subsoil the garlic. The subsoiler has big hooks that dig down between the garlic rows, loosening the soil and lifting up bulbs.

Step two: Bring in the farm crew! We pull the garlic and stack it up in piles. These piles are then loaded on a trailer and brought to the wash station.

Step three: Scrub-a-dub. The garlic is washed, removing any dirt that’s still on the bulbs.

Step four: Stack and cure. In order for garlic to last into the winter it must “cure” or partially dry for a few weeks.

Garlic takes at least three weeks to cure. Then, if stored properly, garlic should last through the next spring!


For the farm crew,

Starr

Summer CSA Week 9, 2022

Emily, Ellis and Janaki packing Monday CSA boxes

We have full and diverse box for you this week. We had all hands on deck to harvest everything in time for Monday deliveries! Annie and Ellis were even helping packing boxes. This week new in the box we have cilantro, dill, onion, hot pepper, and new potatoes. “New potatoes” are young tender potatoes.


In your share this week:

Carrots – Cilantro – Cucumber – Dill – Greens Mix – Lettuce – Onion – Snap Peas – Hot Pepper – New Potatoes – Tomato – Zucchini


Terri harvesting dill in the field.

Georgian Cilantro Sauce

This sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables. It’s great way to use fresh summer herbs!

Ingredients

  • 2 ounces dried apricots
  • 1 cup boiling water
  • ⅓ cup shelled walnuts (1 ounce)
  • 2 to 4 garlic cloves (to taste), halved, green shoots removed
  • ¼ cup freshly squeezed lemon juice
  • ½ teaspoon salt (more to taste)
  • Freshly ground black pepper to taste
  • Pinch of cayenne
  • 2 cups cilantro leaves (2 good-size bunches), coarsely chopped
  • 1 ½ cups parsley leaves (1 1/2 bunches), coarsely chopped
  • ½ cup coarsely chopped mixed basil, tarragon, and dill
  • 5 tablespoons walnut oil (or more, to taste) (substitute with unrefined peanut oil, or olive oil)
  • ½ cup soaking water from the apricots, as needed

Instructions

  1. Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.
  2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with beans, chicken, meat or fish, grilled or roasted vegetables, or grains.

From the New York Times.


Crushed New Potatoes

Ingredients

  • 1 pound (450 grams) baby potatoes
  • 2 tablespoons olive oil
  • 1 clove garlic crushed
  • 1 teaspoon parsley or basil
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt

Instructions

  1. Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they’re cooked through and soft.
  2. Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
  3. Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don’t want really flat pieces of potato all over your baking sheet.
  4. Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
  5. Season with freshly ground black pepper, and sea salt.
  6. Sprinkle with either dried or fresh herbs and garlic.
  7. Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
  8. Served Immediately. 

From Little Sunny Kitchen.


Janaki and the farm crew bagging up snap peas. Yes, he is indeed that talll!

For the farm crew,

Starr

Summer CSA Week 8, 2022

– Sights around the farm: tractors, sprawling fields, and farm house hydrangeas.

New in the box this week we have tomatoes and basil; the perfect pair. Now we really know it’s summer! Janaki has taken a well earned vacation with his family this week. The farm crew is happy to hold down the fort here in Wrenshall. We’re still planting fall brassicas, weeding young plants, and looking forward to the coming preserving shares.


In your share this week:

Basil – Broccoli – Carrots with Tops – Cucumber – Kale – Lettuce – Green Onion – Snap Peas – Tomato – Zucchini


Guess what vegetable these baby plants will grow up into!

Scroll to the bottom for the answer.


Quinoa Vegetable Salad with Tahini Dressing

Ingredients

  • 4 cups chopped kale
  • 1 ½ cup chopped cucumber
  • 1 ½ cup snap peas trimmed
  • 1 cup chopped tomatoes
  • 1/3 cup quinoa (or 1 cup cooked quinoa. Raw quinoa will give you 3x as much cooked quinoa)

Tahini Dressing

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tahini (sesame paste)
  • 1 tablespoon warm water
  • 1 teaspoon agave nectar (can substitute with honey)
  • Salt and pepper to taste

Instructions

  1. Cook Quinoa – If you are starting with cooked quinoa, skip to step 3! Rinse raw quinoa for 30 seconds in a fine mesh colander. Drain well.
  2. Combine the rinsed quinoa and 2/3 cups water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 minutes.
  3. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork. Season with a pinch of salt. Allow to cool completely.
  4. Make the Dressing – In a small glass bowl, whisk together the lemon juice, tahini, water and agave nectar. If the tahini is difficult to whisk, microwave the mixture on HIGH for about 10 seconds. Salt and pepper to taste.
  5. Assemble the Salad – Place the kale in a colander and run warm water over it while massaging the leaves until the kale softens.
  6. In a large bowl, combine the kale, cucumber, snap peas, tomatoes and quinoa. Toss with the dressing. Serve.

Based of a recipes from Cookin’ Canuck and Cookie + Kate


Views of a greenhouse:

Outside
Inside

Celery!

This is a young celery plant. Celery is related to parsnips, carrot and parsley. Celery is grown for the stalks and leaves, and ground celery seed is used as a spice.  

For the farm crew,

Starr