Produce | |
Large
Collards LM
Carrots JC IPM
Red Swiss Chard LM
Parsley LM
Butternut Squash PF
Onions LM
Shallots PF
Red Leaf Lettuce LM
Mushrooms PG
Baby Bok Choi LM
Beets LM
Rutabaga or Turnip EF
Medium
Collards LM
Cabbage LM
Carrots JC IPM
Butternut Squash PF
Onions LM
Shallots PF
Red Leaf Lettuce LM
Mushrooms PG
Baby Bok Choi LM
Small
Collards LM
Carrots JC IPM
Red Swiss Chard LM
Peeled Butternut Sq PF
Onions LM
Shallots PF
Red Leaf Lettuce LM
Mushrooms PG
Turnips EF
Green Beans LM
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Lady Moon Farm LMF
Joe Czajkowski JC
Plainville Farm PF
Phillip's Gormet Mushrooms PG
Enterprise Farm EF | |
Due to availability not all shares will have the exact same contents. |
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Warm Shallot Dressing
2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar
Saute shallots for 3 minutes in olive oil.
In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with your favorite salad greens etc! |
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Greetings!
Welcome to week 3 of winter session 2! We sincerely hope you have been enjoying the produce so far. We have been trying new recipes and are so thankful to have this fresh organic produce available to us. It is our dream come true to then be able to share it with all of you.
It may seem early and even strange because of how cold it is but we will begin planning and preparing for spring very soon. Come the beginning of March, Josh and Stephen will begin starting our baby plants in the greenhouses! That's when we start getting excited about the beautiful spring and summer seasons! We love what we do and are thankful for you our members with whom we can share our passion of growing and providing for all of you.
There is still time to take advantage of our Summer Promo...
Anyone who pays for their share by February 6th in full for the summer season will receive a 10% discount as a way for us to say thank you. No payment plans available for this particular offer.
Please take advantage of this promotion and of the yummy recipes below. Be sure to like our facebook page and share with your friends. The weekly newsletters are linked there for your convenience as well.
Blessings to you
-Ashley, Ethel & the farm family |
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Recipes of the week
Farfalle with Turkey Sausage, Peas and Mushrooms
Ingredients
Directions
In a large pot, bring 6 quarts of salted water to a boil.
In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
Roasted Swiss Chard with Feta
Ingredients:
1 bunch rainbow chard - leaves and
stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil |
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2
inch pieces |
Directions:
1. | Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil. | 2. | Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet. | 3. | Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top. | 4. | Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes |
Carrot Cake
Ingredients:
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt |
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with
juice
1 cup raisins |
Directions:
1. | Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan. | 2. | In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. | 3. | In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. | 4. | In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins. | 5. | Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well. | 6. | Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick. | 7. | Allow to cool for at least 20 minutes before serving. |
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Farm News
The farm family is going on vacation and we can't wait! We will be traveling by car to North Carolina and relaxing in a home on the ocean sound. We are so thankful and blessed to be able to get away as a family with our children and grandchildren!
Reminder:
There will be no deliveries the week of February 20th!
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