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Today’s post comes straight from the newsletter…

Veg Box 9.17.9
Italian red garlic: Chop or crush garlic and stir into softened butter with grated cheese such as Parmesan and, if you wish, chopped herbs like thyme or rosemary.  Roll compound butter into a log and wrap in plastic; store in the freezer.  Slice a chunk off as needed for topping steaks or chops, mashed potatoes, or a quick garlic bread on a busy night.
Gunnison Yellow onions: Our best storage onions!  Slice and caramelize onions, then spoon over fresh fish and bake with a sprinkle of salt and Cajun seasoning.
Red Wing onions: From Bejo organic seed.  Slice thin and add to a ham or turkey sandwich.
Peppers: Orange Ukraine, Red, yellow or green bells, señorita pimentos, jalapeños: All these peppers are from our own seed stock.  Add sautéed sweet and hot peppers to bean soups to boost the flavor.
Tomato variety bag: We are reaching the end of our summer vegetables and transitioning into fall, so now is the time to enjoy your favorite tomato dishes one last time.
Sweet Olive Grape or Black Cherry tomatoes: Teeny tomatoes make a charming addition to grilled skewers.
Raspberries: Raspberry bran muffins!
Edamame: Cook and shell Edamame beans, toss with cooked rice, chopped raw veggies, and a little bit of oil, chill and serve as a cold salad dish.  This is true Edamame, from our own seed supply.
Cauliflower, cheddar, white, panther, or romanesco: Steam florets and chill; toss with a lemony dressing and a hard grating cheese such as parmesan or Pastureland Sogn.
Broccoli: Add crunchy broccoli to a stir fry with onions, almonds, garlic, and sesame oil over rice.
Satina Gold Flesh Potatoes: How about cheesy mashed potatoes with broiled steaks and warm braised cabbage?
Yukina savoy: Can be cut in thin strips crosswise and added to a cole slaw, or mixed into a grain salad.
Salad mix or spinach: Top with red onion, Ukraine peppers, roasted grape tomatoes, steak strips, croutons, and a sweet vinaigrette.
Green Top celeriac: See veggie feature on back of this week’s newsletter.
Green Savoy Cabbage: Pair with carrots, onion, and grated celeriac to make a fresh and crunchy cole slaw to accompany early fall dinners.
Green Top Red or French Breakfast radish:The leaves will be a fine addition to soup or stew; add at the very end to keep their green color.  Chop radishes and toss with cooked veggie dishes to add a crunchy texture.

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Week 18 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Italian garlic,
  • Red & Yellow onions,
  • Carrots,
  • Cauliflower,
  • Tomato variety bag,
  • Red Grape or Black or Red Cherry tomato,
  • Melon,
  • Watermelon,
  • Sweet corn,
  • Orange Ukraine & Red Pimento Peppers,
  • Spigarello,
  • Broccoli,
  • Salad,
  • Red or French breakfast radish,
  • Jalapeño Peppers,
  • Summer squash,
  • Eggplant,
  • Cucumber, and
  • Edamame

Another great week of veggies.  Delicious!

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Week 15 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Italian garlic,
  • Onions,
  • Green Top carrots,
  • Summer squash,
  • Cucumbers,
  • Tomatoes,
  • Peppers,
  • Eggplant,
  • Potatoes,
  • Green beans,
  • Yellow Watermelon, and
  • Salad mix

I enjoy reading about how others use their box and have enjoyed Simple, Good, and Tasty’s discussion about local food and their Harmony Valley CSA.  A recent post highlighted a more unique use of a CSA.  CSA Pizza is sold by Galactic Pizza, a local pizza joint.  The pizza aptly uses food from their weekly box, which happens to also come from Harmony Valley.

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Week 13 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Italian garlic,
  • Sweet Spanish onion,
  • Green Top carrots,
  • Sauté mix,
  • Arugula,
  • Romance Potatoes,
  • Yellow & Green beans,
  • Summer Squash & Zucchini,
  • Regular Cucumber,
  • Red mizuna,
  • Tomatoes,
  • Dill,
  • Green Bell Pepper

Check out this huge cauliflower!

We’ll be traveling and not get to enjoy our veggies very much, which is sad because there are some great ones. We’ll also miss next week’s.

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Week 12 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Sweet Spanish onions,
  • Green Top carrots,
  • Amaranth,
  • Cauliflower,
  • Broccoli,
  • Salad mix or sauté,
  • Potatoes,
  • Green/yellow beans,
  • Zucchini/squash,
  • Cucumbers,
  • Chioggia beets,
  • Fennel,
  • Basil

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Week 11 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Fresh garlic
  • White cipollini or sweet Spanish onion
  • Green Savoy cabbage
  • Green Top Carrots
  • Gold beets
  • Arugula
  • Spinach
  • Green beans
  • Cauliflower
  • Broccoli
  • Summer squash
  • Zucchini
  • Cucumbers
  • Chard

This seems like it is our biggest box yet.  Fortunately, it is pretty much standard veggies that we’ve heard of before and pretty much know how to use.  Christy has been soliciting feedback on what to do with so many beets (we still haven’t used them from the last few weeks).  So any creative ideas are welcome!

Below is a stir-fry that was used with pretty much all CSA veggies.

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Week 10 of Harmony Valley Farm‘s CSA (blog) contained the following:

  • Fresh garlic
  • White cipollini onions
  • Red or Chioggia beets
  • Fennel
  • Carrots
  • Thai basil
  • Summer squash
  • Sugar Snap Peas
  • Baby bok choi
  • Salad Mix
  • Cauliflower

Sadly, we will be missing the barn dance on Saturday. Work gets in the way.

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