Author Archive

EAT EIGHT

EAT EIGHT

Roast asparagus this way and it becomes positively juicy You’d think one pound would be enough for four people, but in my experience the thick stalks — the best kind to use — are really irresistible Err on the side of extravagance, and polish up any leftovers for lunch the

Asian-inspired napa cabbage salad has a tart and tangy dressing made with rice wine vinegar. The toasted almonds on top give the recipe a great crunch. Source: Napa Cabbage Salad

Social Media isn’t for everyone, but it is a good way to see what’s happening on the farm! Follow us on Instagram or Facebook to see the work happening behind the scenes that makes CSA possible. Check us out!  

With the unusually cool spring this year, we need to delay our first scheduled CSA u-pick date. The May 20th date has been cancelled, and we are planning for the first strawberry u-pick on SUNDAY, MAY 27TH Strawberries should begin showing up in CSA shares the week of May 21st!

Glazed in a salty-sweet blend of sesame seeds, honey, and olive oil and roasted until crunchy, the humble beans make a nicely adult, tree-nut and peanut-free alternative to the typical candied nuts. Source: Caramelized Sesame Chickpeas

Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this rich gratin, they take a savory note alongside kale and cheddar. Source: Kale and Sweet Potato Gratin