Hi Shared Bounty Farm Folks! This week we’ve got quite a few summer crops for you — some summer favorites that will compliment your holiday celebrations nicely. We may not […]
Monthly Archives: June 2017
Hello Subscribers! We are sure enjoying a couple perfect days. The heat we were experiencing earlier in the week puts a lot of stress on the crops, and makes it […]
2017 SBF CSA Week #6
Gorgeous Beet Salad 3 medium to large chioggia beets, sliced 1/16th to 1/8th inch thick (love your mandolin) 1 orange, zested and then supremed, juices reserved ¼ cup roasted or […]
Gorgeous Beet Salad
Lemon Blueberry Biscuits 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (8 ounces) lemon yogurt 1 large egg […]
Lemon Blueberry Biscuits
Creamy Cucumbers 2 large cucumbers, peeled and thinly sliced 1 onion or 4 spring onions, thinly sliced 1 tablespoon sea salt 1 1/2 cups mayonnaise, or more to taste 2 […]
Creamy Cucumbers
Grilled Cabbage Wedges with Spicy Lime Dressing Serves 8 as a side dish 1/4 cup lime juice (from about 3 limes) 1/4 cup extra-virgin olive oil 2 cloves garlic, roughly […]
Grilled Cabbage Wedges with Spicy Lime Dressing
Hello Shared Bounty Subscribers! Despite the rain, it’s been another busy week here at the farm — pruning tomato plants, preparing for a field trip, weeding (the job that never […]
2017 SBF CSA Week #5
Minestrone with Collard Greens and White Beans 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced Coarse salt and ground pepper 2 tablespoons tomato paste 1 pound […]
Minestrone with Collard Greens and White Beans
BAKED ORANGE CAULIFLOWER PREP TIME: 20 MINS COOK TIME: 20 MINS TOTAL TIME: 40 MINS INGREDIENTS: 1/2 head of cauliflower, cut into bite sized florets 2 cups panko bread crumbs […]
Baked Orange Cauliflower
Kohlrabi Fritters Ingredients For the sauce: 1 ripe avocado 1/2 cup Greek yogurt Zest and juice of 1 lemon 1/4 cup finely minced dill 1 teaspoon garlic powder For the […]
KOHLRABI FRITTERS
ROASTED PEAR AND RAINBOW CHARD SALAD For the vinaigrette: – 2 tablespoons freshly squeezed lemon juice – 4 teaspoons Champagne vinegar, white wine vinegar, rice wine vinegar, or any other mild […]
ROASTED PEAR AND RAINBOW CHARD SALAD
Here we are, already arriving at week #4 of the season! We hope everyone is enjoying the season as much as we are here on the farm. It’s such […]
2017 SBF CSA Week #4
TANGY RHUBARB SALSA Ingredients: 2 cups thinly sliced rhubarb 1 small red onion, coarsely chopped 1 large green bell pepper, seeded and coarsely chopped 1 large red bell pepper, […]
TANGY RHUBARB SALSA
INGREDIENTS 1 bunch of rainbow radishes olive oil, for coating lemon pepper seasoning, to taste 1 pat of unsalted butter INSTRUCTIONS Preheat your oven to 425 F. Line a rimmed […]
ROASTED RADISHES
GARGANELLI WITH PEAS AND PROSCIUTTO Eye-catching sweet peas and salty prosciutto create a bright contrast of color and flavor in this creamy pasta dish. This creamy dish calls for quill-shaped […]