Winter CSA Box 2, December 2022

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

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

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

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

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

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

April Winter CSA

Happy Spring, food lovers!
The time has come for our final Winter Share of the season. Whether you’re new to us or a day-one member, we thank you for letting Food Farm feed your family this winter. Our root cellar is almost empty but our hearts are full. It is so rewarding to see the fruits of last year’s labor still providing nourishment at the dawn of a new season. I would also like to give a special shoutout to our wonderful soil and local honey bees for helping us make it all possible.

As I mentioned last month, this growing season is already in the works. Our onions and leeks are doing well. We have also started the first batches of tomatoes, peppers, and brassicas. As usual, there are some slight changes we’ve made to each of these crop plantings this year. We often experiment with new varieties in addition to other improvisations and adaptations and it is exciting to watch these changes unfold. The crew is eagerly waiting for the last of the snow to melt so we can get to work full time by the end of the month.

See you in the summertime!

Emily

In your shares this month:
Beets, Carrots, Garlic, Onions, Yellow and Red Potatoes, Shallots, Rutabagas

Your recipes this month would make great sides for Easter dinner!

Carrot Puree
1 lb carrots peeled and cut into coins
Add water to cover generously and bring to a boil. Cook until the carrots are completely tender
(25 or so minutes). Drain and mash carrots with following:
1/2 cup milk or cream
1-1/2 tablespoon butter
1/2 tsp salt
1/2 tsp ground cumin

Rutabaga and Potato Gratin
1-1/2 lbs rutabaga and potatoes (total), peeled and sliced thinly
1/2 clove of grated garlic
1/4 cup finely chopped onion
salt and pepper
1/2 tsp thyme
3/4 cup grated sharp cheddar or Gruyere cheese
1-1/2 cup milk
Heat oven to 400 degrees. Season sliced veggies with salt, pepper, and thyme. Arrange the
veggies in a gratin dish (or 9″x13” pan). Add milk. Bake for 45 minutes, pressing veggies down
into the milk one or two times during baking. After 45 minutes, add the cheese. Stir it into the
veggie mix and return to oven for 20-30 minutes (until veggies are completely soft and easily
pierced with a fork).

Cajun Rutabaga Chips
CHIPS
Rutabaga (peeled)
1.5 lbs
Extra Virgin Olive Oil
0.7 fl oz.
CAJUN SEASONING
Oregano 1 tsp
Thyme 1 tsp
Paprika 0.5 tsp
Cayenne Pepper 0.5 tsp
Garlic Powder 0.5 tsp
Black Pepper 1 pinch
Salt
STEP 1
Peel the rutabaga and then use a mandolin slicer or sharp knife to slice the swede into very thin
chips.
Ensure the chips are 1 to 2 mm thick, or they won’t crisp up as nicely.
STEP 2
Combine the Cajun seasoning ingredients in a small bowl. In another bowl, toss the rutabaga
chips with the olive oil.
Then, tip in the cajun spice mix and rub the chips thoroughly until they’re well coated
STEP 3
Now, arrange the seasoned chips flat on a baking tray lined with parchment paper.
You can keep them close to one another as they will shrink a lot while cooking. As they might
not fit all into one tray, we recommend baking them on multiple trays.
Bake the chips for 25 minutes at 250 °F in fan mode or at 285 °F in static mode.
Once they look smaller and curled up, flip them upside down and swap the trays top to bottom
and front to back.

These chips are best when consumed on the same day as they will lose some of their crispiness when stored longer.