box contents – week 18, 2017 Week 17: August 22th – August 24th 2017 Tuesday Classic Harvest Boxes Ultimate Box Family Box Essential Box Peaches Peaches Peaches Plums Plums Plums Watermelon Watermelon Watermelon Pears Beans Beans Beans Carrots Carrots Carrots Corn Corn Corn Eggplant Onions Eggplant Onion Peppers Onions Peppers Scallions Peppers Scallions Tomatoes Scallions …
For the Blackened Fish: 4-4 oz. fillet fish (4 ounces each; flaky white fish like tilapia, flounder or sole, or red fish work well – look for something you like that’s on sale) 2 Tbsp. chili powder 2 tsp garlic powder 2 tsp cumin 2 tsp paprika 1/2 tsp salt For the Strawberry Kiwi Salsa: …
This recipe sent from CSA member Michelle Kelts. I know it might be a little late for this season. I think it might be worth having in your own “farm to table” cookbook collection. Cantaloupe and Pancetta Cream Sauce for Pasta From Emeril Lagasse’s Farm to Fork Cookbook Author’s note: I know, I know. This …
CSA member Tamar Bacon sent this recipe this week. She prepared it using the golden beets, radishes and carrots from our share last week. This recipe might be one that we can adjust to use anything that we have on hand. Serves: 4 For the filling: 8 rice paper wraps 1 head purple cabbage 5 …
1/2 teaspoon ground cinnamon 2 tablespoons sugar 1 egg 1 tablespoon water 4 medium Rome or Granny Smith apples, peeled 1/2 cup caramel sauce 10 ounce package of Trader Joe’s puff pastry (or another brand of puff pastry may be substituted) Vanilla ice cream Heat the oven to 400º. Stir the cinnamon and sugar together …
This recipes was sent to me by CSA member Crystal Burke. 2 peaches pitted and sliced 2 tomatoes sliced 4 basil leaves sliced into slivers White wine vinegar, olive oil and salt to taste. For a change, add some watermelon as well.
4 large beefsteak tomatoes Coarse salt and ground pepper 1/2 cup fresh or frozen corn kernels 4 large eggs 2 teaspoons snipped fresh chives 1/4 cup grated pecorino or Parmesan cheese (1/4 ounce) Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the …
6 tablespoons olive oil, divided 2 large sweet or yellow onions, sliced thin Salt to taste 20 large Brussels sprouts 1 tablespoon tamari 2 to 3 cloves garlic, pressed A dash of liquid smoke (if desired) ½ teaspoon ground cumin ¼ teaspoon cayenne pepper 8 ounces tempeh, cut into thin slices 5 teaspoons grainy mustard …
1 large very ripe cantaloupe or muskmelon (about 4 pounds melon) 1 cup sugar In a small saucepan, bring sugar and 1 cup water to a boil. Reduce heat to maintain a simmer and cook until it thickens slightly, about 10 minutes. Let cool to room temperature. While sugar syrup cools, peel, seed, and cut …
1 (3-pound) ripe cantaloupe or other small melon, cut into large dice (about 4 cups) 3 cups cold water 2 teaspoons freshly squeezed lime juice (from about 1/2 lime) 2 teaspoons granulated sugar, plus more as needed Ice Place the cantaloupe, 1 1/2 cups of the water, the lime juice, and measured sugar in a …
FIFA World Cup™ – Cantaloupe Agua Fresca Our Hometown Farm, Global Roots series takes us to Mexico with a refreshing twist on a classic agua fresca. Popular throughout Mexico, these fruit-based drinks celebrate simple, seasonal ingredients, and this version puts ripe cantaloupe front and center. Made with farm-fresh cantaloupe, orange juice, a touch of honey, …
