Tag Archives: Garlic

April Winter Share

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Greetings! The outside world has temporarily regressed into winter, but things are moving quickly at the farm. We have a full crew lined up for this season, the root cellar is nearly empty, and the greenhouse is filling up with onions, tomatoes, peppers, broccoli, cabbage, and cauliflower transplants. Even with as late of a spring as this, there’s still a good chance that we’ll be able to start the Summer Share season on time. We’re fortunate to have invested a lot in greenhouse space for early crops, and the combination of drainage tile and little to no frost over winter means that we could be ready to get in the field fairly quickly with another stretch of sun and heat.

Speaking of sun and heat, we were able to sneak in a quick getaway to southern Illinois while the kids were on spring break last week. It was delightful to enjoy some sunshine and warm weather, and what do farmers do when they’re on vacation? Farm work, of course! Our friends Segue and Amy of Three Rivers Farm had a work party over the weekend, so we got to help plant onions with them and had a good time talking with their CSA members as we worked.

It may seem like that scene is a long way off for us, but things can turn around quickly and we’re hopeful for a great start to the season. Ultimately, we’re at the mercy of mother nature but we feel pretty well prepared for whatever the season brings. Think sun!

For the farm crew,

Janaki

In your share today:  

Beets — Orange and Purple Carrots — Garlic — Onions — Red and Russet Potatoes Rutabagas — Shallots — Spinach

Allo Palak (Spinach and Potatoes)
modified from NYT

  • 1/4 cup neutral oil
  • 1 large yellow onion, finely chopped
  • 1.5 tsp grated ginger
  • 1 clove garlic, finely grated
  • 1 tsp cumin seeds
  • 3 Thai green chilis, sliced
  • 1 tsp red pepper flakes (or to taste!!)
  • 1/4 tsp turmeric powder
  • 1 cup crushed tomatoes
  • 1/5 tsp salt
  • 3 medium potatoes cut into 1-inch cubes
  • 1 lb fresh spinach, chopped
  • 1/2 tsp garam masala

1.  In a large pot, heat oil and onion, ginger, and garlic.  Stir for 30 seconds.  Add cumin, green chilis, pepper flakes, and turmeric.

2.  Add tomatoes and salt.  Stir and continue cooking until the tomatoes are jammy and the oil has separated (3-5 minutes).

3.  Stir in potatoes.  Add 1/2 cup water, bring to a boil and lower heat to medium.  Cover and cook for 12 minutes or until potatoes are almost done.

4.  Add spinach and turn the heat to high.  Once the mix begins to bubble, lower the heat to medium, cover and simmer until potatoes are cooked through, stirring occasionally, 7-10 minutes.  Top with garam masala and serve with rice.  

March Winter Share

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Whew, what a winter! Onion seeds are already up, and the greenhouse is tucked in a cozy blanket of snow, but we’re definitely ready to see the banks recede. The first broccoli plants are scheduled to go in the field in just six weeks so we’re getting a little bit antsy! Ellis pretty much summed up our feelings right here: https://photos.app.goo.gl/bhbWAt1VpbyWUFyq8

We are still hiring, so please have folks reach out if they’re looking for some good work this summer.

For the farm crew,

Janaki

In your share today:  

Beets — Green Cabbage — Orange and Purple Carrots — Onions — Parsnips Baby Red, Fingerling, and Yellow Potatoes – Rutabagas

Indian spiced pasties

Dough

  • 1 cup boiling water
  • 1 cup shortening
  • 3 cups flour
  • 1 tsp salt

Stir shortening and water in a large bowl until the shortening is melted.  Slowly add flour and salt while stirring.  When the dough is soft, cover and refrigerate for 1.5 hours.  

Filling

  • 2 lbs potatoes, peeled
  • 1 lb rutabaga, peeled
  • 1/2 lb carrot, peeled
  • 2  cups cabbage, finely chopped
  • 1 finely minced onion
  • 2 medium cloves garlic, minced
  • 1.5 cups frozen peas
  • 1 tablespoon freshly grated ginger
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tsp ground roasted cumin seeds
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 2 tablespoons lemon juice

Cube potatoes, rutabagas, and carrots (1/4″ cubes- all veggies to similar size to ensure even cooking).  Mix all filling ingredients in a large bowl and stir.  

Assembly

On a floured surface, cut the dough into 10 equal portions.  Roll one portion into a 8-10″ (appx) circle.  Heap 1-1.5 cups of filling onto one half the dough.  Fold the dough over (to make a half-moon shape) and crimp edges with fingers or a fork.  

Arrange samosa/pasty on ungreased baking sheets.  Freeze or bake.

Bake appx 1 hour at 350degrees

February Winter Share

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What a difference a month makes! We know that there’s a lot more of winter left, but it feels like spring is just around the corner. Annie and the kids and I are getting away for a family trip to Washington, DC this week to visit friends and family. We’re really looking forward to having a little time away before we open up the greenhouse for onion planting in just two weeks!

Share signups are going well, we’re about 90% full for the summer season, but there’s still a chance to get a spot if you haven’t done it yet.

We are looking for a couple of seasonal farm crew members for the upcoming season, if you know of someone who is interested in good, meaningful work with a team of great people, have them reach out, I’d love to talk with them! https://foodfarmcsa.com/employment/

Unfortunately, it looks like the weather won’t be cooperating for curling on Wednesday, but we’re still planning to bring in a bunch of rutabagas to give away at Wild State Cider on Wednesday evening, and we’d love to see you! If you have friends or family who are interested in the farm, send them down to meet us and answer any questions they might have about being a member.

Enjoy the sunshine! For the farm crew,

Janaki

218-384-4421

In your share today:  

Beets — Green Cabbage — Orange and Purple Carrots — Garlic — Onions — Parsnips Red and Russet Potatoes –Delicata Squash

Valentine’s Casserole (or Hotdish for you true Minnesotans)

  • 5 cups cream or 1/2-n-1/2 (see Tips)
  • 5 cloves garlic, minced
  • 2 cups Parmesan cheese (see tips)
  • 1 tsp cornstarch
  • 1 lb dark leafy greens (kale, collards, or finely chopped green cabbage)
  • 3 cups chopped potatoes and squash (total)
  • 2 cups chopped yellow onion
  • 8 slices bacon, diced (omit if vegetarian)
  • 1/2 cup breadcrumbs
  • 1 Tbsp olive oil

1.  Preheat oven to 350°.  Bring first two ingredients to a boil over medium high heat. Reduce heat to low, and simmer 30 minutes or until reduced by half. Stir in 1 cup of cheese.

2.  Stirred together corn starch and 1 tablespoon of water. Whisk into cream mixture until thickened.

3.  Wash and dry greens.  If using collards, cook in boiling water until tender (5minutes).

4.  Cook bacon in large skillet over medium high heat, stirring often When crisp, add onion, cook five minutes or until tender. Add the diced vegetables and saute for another 5 minutes.  Stir in the greens and cook for three more minutes.  

5.  Mix the cream mixture with the vegetables and pour into a lightly greased 11 x 7 baking dish. Stir the breadcrumbs, remaining cheese, and olive oil together and sprinkle over the casserole.

6.  Bake for 35 to 40 minutes until the diced vegetables are cooked thoroughly and the breadcrumbs on top are golden brown. Let stand for five minutes before serving.

Tips:

Try fat free 1/2-n-1/2 rather than milk or the sauce can curdle.

Sharp cheddar also works well but use some Parmesan for the topping.

Winter CSA Box 2, December 2022

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Garlic ready to go out in shares.

Happy December! We hope you’re keeping warm and enjoying the holiday season.

In your share this month:

Chioggia Beets – Orange and Purple Carrots – Green Cabbage – Garlic – Yellow and Red Onions – French Fingerling & Russet Potatoes – Sunshine and Delicata Squash

Packing winter share boxes is quite a production! We have all hands on deck and a conveyer table set up that reaches all the way across the pack house.

Egyptian Stuffed Cabbage

Serves 10

Ingredients

Cabbage braising

  • 1 head of cabbage
  • 2 tablespoons salt
  • 1 tablespoon ground cumin

Stuffing

  • 1 tablespoon vegetable or olive oil
  • 1 large onion, finely minced
  • 1-1.5 pounds lean ground beef
  • 1 tablespoon minced garlic
  • 1 can, tomato paste (6 oz.)
  • 3 cups Egyptian rice, or Goya medium grain rice, washed until water is clear
  • 2 tablespoons salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon allspice (optional)
  • 1+ can, crushed tomatoes (28 oz)
  • 1 cup finely minced flat leaf parsley
  • 1 cup finely minced cilantro
  • 1 cup finely minced dill
  • 1 tablespoon Better Than Bullion Chicken flavor
  • 2 tablespoons butter

Instructions

Cabbage braising

  1. In a large, heavy pot, fill with water until about 2/3 full. Add salt and cumin, cover and bring to a boil. 
  2. Remove any wilted or damaged leaves from the cabbage. Turn cabbage upside down (with stem facing you) on a cutting board. Make deep gashes into the cabbage leaves as close to the stem as possible in a circular fashion. Hold the stem and gently pull apart the leaves, one at a time, careful not to rip them. 
  3. Place leaves 2-3 at a time in the boiling water. Allow to cook for 2-3 minutes until it becomes less stiff and just wilted. Do not overcook. Remove and place in a colander. 
  4. Gently peel leaves from the cabbage and cook in small batches. At some point, the cabbage will become too compact to remove the leaves. Hold the cabbage stem and gently lower half the remaining cabbage in the water. With your other hand, you can begin loosening the cabbage leaves one by one into the water. Once you have loosened 2-3 leaves, remove the head and set aside. Repeat until most of the cabbage is cooked. It’s ok to stop at the deepest part of the cabbage, as the leaves become too crinkly to be rolled. 
  5. Allow cabbage to cool. Meanwhile, prepare the stuffing mix. 

Stuffing

  1. In a large Dutch oven or non-stick pot, add the vegetable oil and bring to medium high heat. 
  2. Add the onions and sauté until translucent. If using, add the beef all at once, mixing with the onions and breaking up the clumps. Sauté until browned. 
  3. Add the garlic and mince until fragrant (about 1 minute). Add all of the tomato paste, stirring constantly for 3-4 minutes (the texture will change and become less of a formed paste). Add salt, pepper, and all-spice.
  4. Add the can of crushed tomatoes and stir until evenly mixed. Turn off the heat. 
  5. Pour in all of the washed rice, stirring until mixed. Now add all of the herbs and stir until everything is combined. If necessary, adjust the salt. Transfer to a large mixing bowl and allow to cool. 
  6. Prep the cabbage leaves for rolling. Set up a clean work area with a cutting board. Take one cabbage leaf at a time and spread it out over the board. Cut out the thick stem, reserve for later. With the flat leaf on the board, cut it into 2-3 even pieces that can be rolled in a straight line, about 2 inches wide x 3-5 inches long. See Photo. Make a stack of leaf segments on a clean plate. 
  7. Prepare the pan for cooking: generously drizzle vegetable or olive oil at the bottom of the Dutch oven or nonstick pot. Take several of the cabbage stems and cover the bottom to prevent the rolled leaves from scorching on the bottom layer. 
  8. Roll the leaves: place an entire leaf segment on the cutting board. Leaving 1/2 inch of space at one end, place a line of the stuffing mixture about 1/2 inch wide inside the leaf. Gently roll it up (important to roll it securely but not too tightly, as the rice still needs to expand). See photo. 
  9. Layer the rolled cabbage leaves in one direction until one layer is completely filled, then top with another layer at a ninety degree angle to the first one to prevent the rolled cabbages from unraveling. Continue rolling and layering at 90 degrees until all of the cabbage leaves are rolled (extra rice mixture may remain). 
  10. In a small saucepan, bring 1 cup of crushed tomatoes + 1 1/2 cups of water to a boil. (Alternatively, you can use 2 1/2 cups of water and 1/2 can of tomato paste). Add 1 tablespoon of butter and 1 heaping tablespoon of bullion paste and boil until dissolved. 
  11. Place the pot with the rolled cabbage on medium heat. Pour all of the water/tomato mixture on the rolled cabbages. Cover and cook on medium low for 45 minute-1 hour. Do not uncover for the first 30 minutes, then begin checking if the rice is cooked on the top layers. If it appears too dry, add in 1/2 cup of water and continue to check. The cabbage is done with the rice is completely cooked and the liquid has been absorbed. 
  12. Turn off heat. Add small pats of butter to the top. Cover. Allow to rest for 15 minutes. Enjoy, or: 
  13. Place a large plate over the opening of the pot. Carefully invert the entire pot and let rest for 5-10 minutes. Gently remove the pot and serve immediately.

Recipe from Food52.

Archived Recipes

You can now search previously posted Food Farm recipes using the “Tag Cloud” below. If you click an ingredient below it will take you to a list of the newsletters that include a recipe using that ingredient. Larger text means there are many recipes using that ingredient while smaller text means fewer recipes have been tagged so far.

Arugula Basil Beet Bell Pepper Broccoli Brussels Sprouts Cabbage Carrot Carrot Leaf Cauliflower Celery Chard Chives Cilantro Cucumber 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

We hope this will help you explore new and old recipes and take advantage of the produce in your share!

For the farm crew,

Starr

Winter CSA Box 1, November 2022

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Welcome to the first month of the Winter CSA Season! Thank you for choosing local and organic.

Farm polar bear, Chester, wandering the fields around the chickens after a light dusting of snow. Chester keeps everyone safe on the farm!

Things have been busy busy busy this fall! The farm crew has been working hard filling up the root cellar with all the produce that will feed the CSA members through the winter and be sold to local restaurants and grocery stores. Our final full crew work day culminated in a party where we honored Dave our farm manager, who has been working at the Food Farm for 30 years! Thank you for being a great leader Dave!

I took the liberty of wearing my Halloween costume to the party, because I felt it was appropriate to what we do at the farm. Can you tell which vegetable I am? If you’re confused, just look at the skirt and ignore the rest. You’ll be getting this vegetable in next month’s CSA box!

In your share this month:

Beets – Brussels Sprouts – Red Cabbage – Carrots – Celery – Fresh Herbs – Onion – Red Potatoes – Yellow Potatoes – Delicata Squash – Kabocha Squash

On our last full crew work day last Friday, we moved the chickens into their winter home. The girls would get too cold out in the field during the deep winter, so they are moved to an indoor barn area to keep warm. You may wonder how we move 100 chickens from a wide open field to another area of the farm. In the evening all the chickens go into their coop for protection (the metal structure pictured above). Little do the chickens know that their house is actually a trailer on wheels that can be pulled by tractor to a new location. Once the the coop is moved close to the chickens’ winter home, we get them into the building by forming a long line of farm crew, family members and volunteers, and we commence the biannual chicken hugging. Janaki hands each person two chickens which are held in a “bear” hug and walked to the barn where they are loving deposited into their winter coop. As we move them, Farmer John serenades them with a special song he wrote for the occasion!

Balsamic-Roasted Brussels Sprouts

2-3 servings

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 1.5 Tbsp balsamic vinegar
  • .5 Tbsp. (or more) honey
  • 1 tsp. Diamond Crystal or .5 and a pinch tsp. Morton kosher salt
  • 2 medium garlic cloves, finely grated
  • Freshly cracked black pepper
  • 1lb. brussels sprouts, trimmed, halved, quartered if large
  • Flaky sea salt (as garnish)

Instructions

  1. Place a rimmed baking sheet on middle rack in oven; preheat oven to 425°. Stir together olive oil, balsamic vinegar, honey, salt, and garlic in a medium bowl; season with freshly cracked black pepper. Taste mixture and add more honey if needed. Add Brussels sprouts along with any loose leaves; toss to coat.
  2. Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25–30 minutes. Sprinkle with flaky sea salt.

Based off recipe from Bon Appétit.

Stuffed Delicata Squash with Quinoa, Cranberry and Pistaschio.

Ingredients

Squash

  • Delicata squash, sliced in half lengthwise and seeds removed (recipe for 3, but make as many or few as you like or have, adjust the stuffing quantity accordingly)
  • 1 tablespoon pure maple syrup or olive oil
  • 2 teaspoons thyme, fresh or dried (try substituting with rosemary from your CSA box!)

Quinoa Stuffing

  • 1 cup dried quinoa, rinsed well
  • 1 3/4 cup water
  • 1/2 – 3/4 cup dried cranberries
  • 1/2 – 3/4 cup pistachios
  • 1 shallot, finely diced (try substituting with onion from your box!)
  • salt & pepper to taste

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment or silicon mat.
  2. Prep and roast the squash: Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil or maple syrup. Sprinkle with a bit of salt and herbs. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.
  3. Quinoa Stuffing: In a medium pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid, fluff a fork and let set 10 minutes. Add pistachios, cranberries, shallots, salt, pepper. Toss well to combine.
  4. Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.

Recipe from The Simple Veganista

Pictures from Harvesting

In preparation for this Winter season.

Cabbage
Winter Squash
Onions drying
The carrot harvester in action

For the farm crew,

Starr

Summer CSA Week 18, 2022

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The last share of the 2022 summer season!

Last week the leaves along the road were golden (pictured left) and this week there are more leaves on the ground than in the trees (pictured right). It is time for us to wrap up our 2022 delivery season. Winter shares will start November 14th. See below what to do with your Summer Share boxes. In your email inbox soon you will find a link to an online survey about how the Summer Share worked for you this season–thanks for taking the time to help us improve!

It has been a pleasure having you as part of the Food Farm family!

In your share this week:

Arugula – Beets – Brussels Sprouts – Red Cabbage – Carrots – Celery – Greens Mix – Onion – Sweet Red Peppers (not hot) – Yellow Potatoes – Rutabaga – Spinach – Winter Squash – Tomato – Thyme

What should I do with my CSA box now that the season is over?

I’m so glad you asked! You have two options:

  1. Bring your own bag or box to your CSA pick-up location. Take your produce and leave the CSA box for us.
  2.  Bring your empty Food Farm CSA share box back at your Please have your box back to your pickup site by next Thursday, October 20th, or bring bags with you to take your veggies home.

Returning your box helps us avoid buying more plastic. 

Beet Arugula Salad

Ingredients

  • 6 medium (2 lbs) beets
  • 5 oz (6 cups) baby arugula, rinsed and spun dry
  • 4 oz or 1/2 cup feta cheese or blue cheese, diced or crumbled
  • 1/2 cup pecans or walnuts, toasted
  • 1/2 cup dried cranberries

Balsamic Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp dijon mustard (we love Grey Poupon brand)
  • 1 garlic clove, pressed or finely minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Try adding minced rosemary and/or thyme

InstructionS

How to Cook Beets in an Instant Pot:

1. Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long.

2. Place basket insert into instant pot and add 1 cup water. Arrange the beets in a single layer over the insert.

3. Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. Press the “Pressure Cook” button and cook on high pressure for 15 minutes. (If you have smaller beets, it might take just 10 min to cook. Larger beets, however, will take 20 to 30 minutes to cook.)

Or without an Instant Pot:

1. If you don’t have an instant pot yet: Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat in a sheet of foil, wrapping tightly to seal and arrange the beets on the lined baking sheet. Bake in a preheated oven for 1 hour or until largest beet is easily pierced. Remove from oven, unwrap and allow them to cool to room temperature then peel the skins (see Pro Tip Below) and slice into halves and then wedges.

2. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and cool to room temperature.

3. Transfer the arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, 1/2 cup feta cheese, 1/2 cup toasted pecans and 1/2 cup dried cranberries.

4. To make balsamic vinagreate, combine all dressing ingredients in a small jar and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

Recipe based off Natasha’s Kitchen.

Harvesting cabbages. We love throwing our food!
And there’s lots more harvesting to be done before snow comes!

For the farm crew,

Starr

Summer CSA Week 17, 2022

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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 14, 2022

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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 12, 2022

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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.

More photos from the pizza party and tour!

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

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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!

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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