Hi SBF Friends! It’s that time of year, when the transplanter gets it’s second good workout of the season. It gets a work out all season long, but the two […]
Jim Prouhet
INGREDIENTS 1 delicata squash 1 teaspoon olive oil 1/4 teaspoon salt (more or less to taste) 1/4 teaspoon black pepper (more or less to taste) Preheat oven to 425°F. Scrub the […]
Roasted Delicata Squash Rings
Ingredients 1/4 cup vegetable oil or olive oil, divided 3 medium cloves garlic, minced 1/4 teaspoon kosher or sea salt, plus more for seasoning 1/2 teaspoon chili powder 1/4 teaspoon […]
Chicken Fajitas with Sweet Corn
Ingredients Approximately 5 sprigs fresh sweet marjoram 1 cup heavy whipping cream 4 peaches, ripe Olive oil, for drizzling 1 teaspoon granulated sugar 1. In a small saucepan, heat whipping […]
Grilled Peaches with Marjoram Infused Whipped Cream
Greetings Everyone. We have some items this week, that bring thoughts of fall. One of them, is our favorite squash which is called Delicata. Delicata is an heirloom variety squash. […]
2018 SBF CSA Week #13
Ingredients 1/2 lb Dragon’s Tongue beans, stem ends popped off 1 T butter 1 medium onion, sliced as thinly as possible 1/2 C chicken or vegetable stock (or water) 3/4 […]
Dragon Tongue Beans with Caramelized Onions
Ingredients 4 cups cucuzza squash (peeled and cubed) 1 cup onions (diced) 1 cup tomatoes (diced) 1 tablespoon extra virgin olive oil 3 cloves garlic (freshly crushed) 1/2 jalapeno (diced) […]
Spicy Italian Cucuzza Squash Bake
Ingredients 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 […]
Spaghetti Squash Salad
Wow! August already! As the kids prepare to go back to school, us farmers prepare to go back to school too. And just like every kid, we get those mixed […]
2018 SBF CSA Week #12 Newsletter
Ingredients 3 Beets 1 tbsp . Extra Virgin Olive Oil 1 tbsp . Balsamic Vinegar 1 tbsp . Fresh Rosemary, chopped Salt and Pepper, as desired Instructions Preheat oven to 425 degrees F. Using sharp knife, cut […]
Oven Roasted Balsamic-Rosemary Beets
Ingredients 2 tablespoons olive oil 1/2 yellow onion, sliced 4 cloves garlic, minced 1/2 cup vegetable broth 1 ear corn, kernels cut from cob 2 cups sliced yellow squash 2 […]
Garlicky Summer Squash and Fresh Corn
Ingredients 1 lemon 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 12 wedges yellow or red watermelon, rind removed 1 pint of cherry and/or grape tomatoes 1 small red onion, thinly sliced 12 ounces fresh mozzarella, thinly […]
Watermelon & Tomato Salad
Hello Everyone, I hope you all used up all of your excess produce during the off-week. We stayed busy here at the farm with all of the normal chores, and […]
2018 SBF CSA Week #11
Ingredients 1 leek 1 tablespoon butter 2 cups of okra 2 1/2 ounces tomato paste 10 1/2 ounces shrimp Salt and pepper, cayenne pepper Directions 1. Prepare the leeks. First, […]
Shrimp with Melted Leeks and Okra Recipe
Ingredients 4 ears of corn, husks and silks removed and cut in half (if desired) 3/4 cup milk 3/4 butter Instructions Fill a large about halfway with water. Bring water to a boil. Add milk […]
Best Way to Cook Corn on the Cob
What You’ll Need 1 cup fresh blackberries, rinsed 2 cups fresh sliced peaches 1 1/4 cups milk 3 eggs 1/2 cup all-purpose flour 2/3 cup sugar 1/2 tsp. vanilla extract […]
Peach and Blackberry Clafouti
Hi SBF Subcribers! Did you recognize the flower above? If you were thinking it looks like a hibiscus flower you have growing in your landscape, you are correct. However, this […]
2018 SBF CSA Week #10
Ingredients 2 beets (finely julienned) 2 small carrots (finely julienned) 1 small head of cabbage (thinly sliced) 2 lemons (zest and juice) 2 teaspoons snipped chives 2 tablespoons rice vinegar […]
BEET, CARROT & CABBAGE SLAW WITH SPICY LEMON-GINGER VINAIGRETTE
Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme Ingredients For the onions: 1 Tbs. olive oil 1 medium onions, thinly sliced 1 clove garlic, minced To assemble the […]
Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme
Skillet Mexican Street Corn 4 ears fresh corn, husks removed and kernels cut off cob (about 2-3 cups) * 1 Tbsp vegetable or olive oil 1 Tbsp mayonnaise 1/8 cup […]
Skillet Mexican Street Corn
Happy Week #9 Subscribers! It’s been a busy week here at the farm. We have been transplanting the fall cole crop seedlings that will get planted outside soon. These crops […]
2018 SBF CSA Week #9
Ingredients 1⁄4 cup olive oil 4 cloves garlic, roughly chopped 2 whole tomatoes, fresh, peeled and crushed 1 lb. green beans, trimmed Kosher salt and freshly ground black pepper, to taste […]
GREEN BEANS AND TOMATOES
Ingredients 2 medium zucchini 3 teaspoons olive oil, divided 1 tablespoons finely chopped red onion 1/4 teaspoon minced garlic 1/4 cup dry bread crumbs 1/4 cup shredded part-skim mozzarella cheese […]
Stuffed Grilled Zucchini
1 pound cream cheese, at room temperature 1 cup sour cream 1 1/2 cups seeded and diced jalapeños (5-7 medium jalapeños), plus more for garnish 2 cups shredded sharp cheddar cheese (about 8 ounces) […]
Baked Jalapeño Popper Dip
Happy Independence Week! Tomato season is in full swing here at the farm! Tomatoes are one of those items that are only worth eating when they are in season and […]
2018 SBF CSA Week #8
Ingredients 1 eggplant 3 cloves of garlic 1/2 cup feta fresh sage leaves 1/2 of lemon, juiced 2 handfuls of fettuccine salt and pepper to taste directions 1. Preheat the […]
Eggplant, Feta, Sage Pasta
Recipe courtesy of a Shared Bounty Subscriber Ingredients 2 cups of fresh blueberries 1/4 cup of fennel, finely chopped 1 granny smith apple, skin on cut into matchsticks 1 cup […]
Fennel Fruit Salad
INGREDIENT 3 TBS ghee or butter 1 large leek, sliced 3 rutabagas, skinned and diced 1/2TSP Himalayan salt 1/2TSP Black Pepper 4-6 C bone, vegetable, or beef broth smoked bacon […]
Rutabaga Leek Soup
Greetings from the farm. Believe it or not, we are at week seven already. The crops are in full summer swing now, and more new veggies are ripening every day. […]
2018 SBF CSA Week #7
INGREDIENTS 1 tablespoon olive oil 2 bell peppers, chopped 1 large onion, chopped 2 garlic cloves, minced 2 cans (15 ounces each) black beans, rinsed and drained 1 package (8.8 […]
BLACK BEANS WITH BELL PEPPERS & RICE RECIPE
Ingredients 5 slices bacon, chopped 1 pound green beans, trimmed 2 medium onions, finely chopped 12 ounces new potatoes (4-6 small), cut into 1-inch pieces 1 teaspoon freshly ground pepper […]
Smothered Green Beans with New Potatoes
Yield: 1 quart Ingredients For the ice cream 2 cups whole milk 1 tbsp + 1 tsp cornstarch 3 tbsp cream cheese, softened ¼ tsp fine sea salt 1¼ cups heavy […]
Cinnamon Basil and Pine Nut Praline Ice Cream
We’d like to introduce you to June. June and her cousin Anita joined our younger flock of chicks today. Both June and Anita are crested cream legbars. You can see […]
2018 SBF CSA Week #6
Ingredients 4 chicken breasts 2 tablespoons olive oil 2 tablespoons freshly chopped lemon balm 1 green onion, minced salt and pepper Directions Preheat the olive oil in a large skillet […]
Summer Lemon Balm Chicken
Ingredients 4-6 cups grapeseed or canola oil, for deep frying 1 pound chioggia beets (peeled) 1 pound watermelon radished (peel-on, scrubbed well) Sea salt In a medium saucepan, heat the […]
CHIOGGIA BEET AND WATERMELON RADISH CHIPS
INGREDIENTS 2 kohlrabi bulbs, peeled 1/2 teaspoon grated lime zest 2 tablespoons fresh lime juice 1/4 cup extra-virgin olive oil, divided 1 bunch kale, stems and center ribs discarded 3 garlic […]
Sautéed Kale with Kohlrabi
Hello from the farm. We are at week 5 of the CSA season. The crops are progressing nicely. At least they like the heat and humidity. 😊 We have switched from […]
2018 SBF CSA Week #5
INGREDIENTS 1⁄2 cup balsamic vinegar 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 1⁄4 cup extra-virgin olive oil 1 bunch kale, stems removed and leaves chopped 1⁄4 cup red onion, diced 1 cup shredded carrot 2⁄3 cup fresh […]
Superfood Salad
INGREDIENTS 1 cup black rice, rinsed 1 bunch parsley, minced (reserve the stems) 1 small bunch basil, minced 4 garlic scapes, sliced thin (about 1/8 inch) 1 bunch asparagus, woody […]
Black Rice with Roasted Garlic Scapes and Asparagus
4 ounces blue cheese, crumbled 2/3 cup mayonnaise 1/4 cup sour cream or thick yogurt 1/4 cup well-shaken buttermilk 1 tablespoon white wine vinegar 1 teaspoon runny honey 1 tablespoon garlic scapes Freshly ground black pepper Caynne-based […]
Bang Up Blue Cheese Dressing
HELLO RAIN! And hello to each one of you! Even though we spent some of our Saturday picking veggies for the coolers in the rain it was well worth it. […]
2018 SBF CSA Week #4
INGREDIENTS 2 pounds turnips (tender leaves reserved), peeled and cut in half 3 tablespoons unsalted butter, browned 1 tablespoon thyme leaves, chopped 1 ½ teaspoons sugar ½ teaspoon salt 1 […]
Brown Butter Roasted Turnips and Greens
HOW TO BREW ROSEMARY TEA A fresh sprig of rosemary steeped in a teapot for three to five minutes. A longer steep of up to 10 minutes will draw out […]
Rosemary Tea
Ingredients 1/2 tablespoon olive oil 2 slices bacon 1 small onion, chopped 1 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon white pepper 1 1/2 cups chicken broth 1 large bunch of collard greens, cut into 2 inch pieces Directions Heat […]
Kickin’ Collards
Happy week #3 SBF Subscibers! Soon spring crops will be done and we’ll be moving into our summer crop harvests. But while we’re thinking about what we’ll be harvesting next, […]
2018 SBF CSA Week #3
Ingredients Maple Pecans 1/2 cup pecan pieces 1 Tbs. pure maple syrup 2 tsp. olive oil 1/2 tsp. salt 1/4 tsp. cayenne pepper Vinaigrette 2 Tbs. balsamic vinegar 2 Tbs. […]
Siberian Kale Salad with Pomegranate and Maple Pecans
INGREDIENTS 1 tablespoon Sherry wine vinegar 1 tablespoon apple cider vinegar 1/2 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil 3 dried chiles,* stemmed Canola oil 1/3 cup shelled raw […]
SPINACH, RADISH SLAW WITH CRISPY CHILES AND PEPITAS
Ingredients Dressing: 1″ piece fresh ginger, peeled and quartered 2 medium garlic cloves, peeled 2 Tbs seasoned or regular rice vinegar or white wine vinegar 1 Tbs hot mustard or […]
Fresh Bok Choy Salad
It’s been a pleasant week at the farm. We received some needed rain for the germination of the buckwheat (summer cover crop) we planted earlier in the week. Strawberry season […]
2018 SBF CSA Week #2
Ingredients For the crust 1 and ½ cups flour ¾ cup cold butter, cubed ¼ cup powdered sugar For the filling 3 large eggs, beaten 2 cups white sugar, you […]
Rhubarb Bars
ingredients 1 bunch radishes 2 cup asparagus 1 tablespoon olive oil Green onion vinaigrette 2 tablespoon olive oil 3 tablespoon balsamic vinegar 2 spring onions 1 tablespoon chives 1 tablespoon […]
Roasted Radish and Asparagus Salad
ingredients 1 large bunch of Swiss chard 2 small onions 3 garlic cloves 2 carrots or 1 carrot and 1 parsnip 2 tablespoons olive oil or vegetable oil Fine sea salt […]
Stuffed Swiss Chard Leaves
Hi All! And once again, welcome to Shared Bounty Farm! The season is finally here! We were beginning to wonder when it was still cold well into April. We had […]
2018 SBF CSA Week #1
Ingredients 1/4 cup vegetable or olive oil 1 medium onion, diced 4 cloves garlic, minced 4 large carrots, thinly sliced 4 cups peeled and cubed butternut squash 12 cups vegetable […]
Butternut Vegetable Soup
Ingredients 1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds Coarse salt and ground pepper 1/4 cup all-purpose flour 1 pound sweet potatoes (about 2 medium), […]
Turnip and Sweet Potato Gratin
Ingredients 1 large bunch of mixed Asian greens 3 tablespoons low-sodium soy sauce 2 tablespoons rice wine vinegar 1 tablespoon honey 1 teaspoon sesame oil 1 teaspoon toasted sesame seeds, […]
Steamed Asian Greens with Honey Soy Sesame Dressing
ingredients Oil 4 green tomatoes, cut into 1/4-inch rings Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 1 tablespoon garlic powder 4 eggs 2 tablespoons milk 1 […]
Fried Green Tomatoes
It’s that time of year SBF Subscribers, the last week of the season time of year. Thank you all for putting your trust in our farm to deliver produce to […]
2017 SBF CSA Week #22
Ingredients 1 pound broccoli, stems peeled and sliced, florets cut into 1/2-inch-thick slices 1/4 cup raw hulled pumpkin seeds 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 […]
Roasted Broccoli with Pumpkin Seeds and Grated Pecorino
Ingredients 3 cups lettuce 1/4 cup gorgonzola cheese, crumbled or cheddar cheese, cubed 1 oz chopped pecans or walnuts, toasted 1 fuji apple, chopped 1/4 red onion, sliced 1 small […]
Fuji Apple Salad
3 tablespoons light olive oil 1/8 teaspoon salt 6-8 leaves lemon balm Fresh black pepper to taste 2 tablespoons wine vinegar Stack the lemon balm leaves together and roll, then […]
Lemon Balm Vinaigrette
Hey there SBF friends! As mentioned in a previous newsletter our end of the season open house will be on Saturday, November 4th. Open house will be from 12pm-4pm at […]
2017 SBF CSA Week #21
INGREDIENTS BALSAMIC MAPLE REDUCTION: 2 tbsp balsamic vinegar 3 tbsp maple syrup 1/8 tsp salt 1 tsp granulated garlic 1 bay leaf VEGETABLES 1 large sweet potato; peeled and julienned 1 pound green beans; rinsed and ends trimmed. Large pinch of kosher […]
Balsamic-Maple Roasted Sweet Potatoes and Green Beans
Ingredients 4 turnips 1 tbsp vegetable or coconut oil 1/3 cup parmesan cheese, grated 1 tsp garlic salt 1 tsp paprika 1 tsp onion powder Directions Preheat oven to 425 […]
Crispy Turnip Fries
Ingredients 1 head Savoy cabbage, (about 1½ pounds), cored and cut into 1-inch squares 4 teaspoons canola or coconut oil 2 tablespoons seasoned or plain rice wine or dry sherry […]
Roasted Savoy Cabbage with Black Bean – Garlic Sauce
As the sun sets earlier each day, we farmers really begin to connect with the sun — both the farmers and the sun are feeling a need to rest (but […]
2017 SBF CSA Week #20
Ingredients 1 pie pumpkin 1 recipe pastry for a 9 inch single crust pie 2 eggs 1 cup packed light brown sugar 1 tablespoon all-purpose flour 1/2 teaspoon salt 2 […]
Fresh Pumpkin Pie
Hello SBF Subscribers! We hope you are all enjoying the last few weeks of summer weather. We have been extremely dry here at the farm. It was just about to […]
2017 SBF CSA Week #19
Ingredients – 1 bunch of fresh kale – Olive oil – Salt Instructions 1. Preheat oven and prep kale. Preheat your oven to 300°F. Remove the center stem by slicing along […]
Kale Chips
Ingredients 1 1/4 pounds boneless-skinless chicken filets 4 roasted ancho peppers ** cut into strips 1/2 ounces medium onion sliced 1/4-inch thick, 3 1 large clove garlic, sliced 1/4 cup dry white wine 1 cup heavy cream 1/8 teaspoon dried cumin 1 tablespoon olive oil, divided salt and pepper […]
CHICKEN WITH ANCHO PEPPERS AND CREAM
Ingredients plain flour , for dusting 1 sheet of puff pastry, large enough to cover the entire pan with overhang on the edges 4 bartlett pears 1/2 cup superfine sugar […]
Tarte Tatin
Hello SBF friends and welcome October! October marks the last month of our CSA season. At the end of each season we like to invite all of you out to […]
2017 SBF CSA Week #18
INGREDIENTS 1 pound of bok choy 1 teaspoon coarse salt(divided) 1 apple, peeled and cut into matchstick pieces 1 carrot, peeled and cut into matchstick pieces 1 1/2 tablespoons fresh lemon juice 1 1/2 teaspoons canola oil 1/2 teaspoon grated fresh […]
Bok Choy and Apple Slaw
Ingredients 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 1 egg beaten 1/2 teaspoon garlic salt 3/4 pound fresh green beans ( fresh purple snap beans can be used as well) 1/3 cup grated Parmesan cheese Instructions Preheat oven to […]
Oven Fried Garlic Parmesan Green Beans
Ingredients 2 tablespoons olive oil 1 cup diced onion 1/2 cup diced celery 2 cloves garlic, minced 1/2 teaspoon dried oregano 1 (14-ounce) can fire-roasted diced tomatoes 1 (6-ounce) can tomato paste 1 teaspoon sugar 1/4 cup chopped fresh parsley salt and pepper to taste 1 1/2 pounds fresh okra pods […]
Okra Parmigiana
Hello SBF Members! September is coming to a close and October marks the last month of the season. We hope everyone is enjoying being a part of a CSA and […]
2017 SBF CSA Week #17
INGREDIENTS 1/3 pound Italian sausage (omit sausage and add 1 cup of ricotta cheese to recipe for a meatless version) 1 (8 ounce) package cream cheese, softened 3/4 tablespoon garlic […]
Stuffed Hungarian Peppers
Ingredients 1/2 Butternut Squash cut into thick slices 8 cloves Garlic 1 tsp Chili flakes 1/2 tsp cinnamon 8 oz Feta Cheese a few rosemary sprigs 1/4 cup Olive Oil Kosher Salt to taste Freshly ground […]
Roasted Butternut Squash with Rosemary and Feta
Ingredients 4 slices of your favorite bread 3 tablespoons avocado oil or olive oil, divided (an herb infused oil is best) 3 cups chopped kale 1 cup shredded carrots 2 […]
Panzanella Salad with Kale, Carrots & Watermelon Radishes
Greetings Shared Bounty Members, You just have to love the weather here in Missouri. We went from beautiful, cool, fall-like weather, to summer heat again. While “hot and dry” is […]
2017 SBF CSA Week #16
Ingredients 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups) 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup) 2 1/2 Tbsp thinly […]
Turnip and Potato Patties
Ingredients 3 cups all-purpose flour 1 cup granulated sugar 1 cup light brown sugar 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon cinnamon 3 eggs 3/4 cup vegetable oil […]
Warm Apple Cake with Gelato
1 medium acorn squash, halved and seeded 1 tablespoon butter 2 tablespoons brown sugar Preheat oven to 350 degrees F. Turn acorn squash upside down onto a cookie sheet. […]
Roasted Acorn Squash
Happy September SBF friends! We hope everyone had a nice break and enjoyable Labor Day. We are absolutely loving these cooler days and nights we’re experiencing. We are also very […]
2017 SBF CSA Week #15
iNGREDIENTS 1 pound okra, rinsed and dried 1/2 Tablespoon olive oil 1 teaspoons dried thyme 1/4 teaspoon dried turmeric 1/4 teaspoon garlic powder 1/4 teaspoon sea salt ground pepper, to taste pinch of cayenne pepper […]
Oven Roasted Okra
Ingredients 1 pound fresh green beans, trimmed and snapped in half 3 tablespoons butter 3 cloves garlic, minced 2 pinches lemon pepper salt to taste Directions Place green beans into […]
Buttery Garlic Green Beans
Ingredients 1 spaghetti squash, split in 1/2 lengthwise 1 recipe Roasted Garlic Pesto, recipe follows 1/4 cup Parmesan Roasted Garlic Pesto: 4 heads garlic 4 sprays olive oil cooking spray […]
Pesto Spaghetti Squash
ingredients 4 ancho peppers 2 medium tomatoes, chopped 1/2 medium white onion, chopped 1 large clove garlic, chopped 1 tsp. dried oregano, crumbled 1 tsp. ground cumin Generous pinch ground […]
Anchos Stuffed with Cheddar and Chicken
Hi SBF Subscribers! We hope all that had planned to view the eclipse on Monday were able to do so! As mentioned in last week’s newsletter, we were anxious to […]
2017 SBF CSA Week #14
Ingredients 2 cups fresh sweet corn 1/4 cup onion, chopped 1/4 cup assorted bell peppers, chopped 1 clove garlic, minced 1 good pinch dried red chili flakes (optional) 1 tbsp […]
Skillet Corn Medley
2 large beets or 4 small to medium beets, peeled 3 large eggs 2/3 cup brown sugar 2/3 cup sugar 1/2 cup oil 2 tsp vanilla extract 1 1/4 cup […]
Dark Chocolate Beet Brownies
Ingredients 1 1/2 cups uncooked orzo pasta 2 (6 ounce) cans marinated artichoke hearts 1 tomato, seeded and chopped 1 cucumber, seeded and chopped 1 red onion, chopped 1 cup […]
Greek Orzo Salad
Is everyone ready for the eclipse?!?! We’re super excited here at the farm! It’ll be interesting to see how or if the chickens react. We’ll be sure to let you […]
2017 SBF CSA Week #13
INGREDIENTS 4 ears corn (unshucked) 4 tablespoons unsalted butter, softened 1/3 teaspoon salt 1/3 teaspoon pepper INSTRUCTIONS The flavored butter can be made ahead and refrigerated for up to three […]
Husk-Grilled Corn
2 pattypan squash (or more depending on size), small portion of the stem removed 4 slices bacon 1/3 cup diced onion 1 cup soft bread crumbs 1/8 cup freshly grated […]
Stuffed Patty Pan Squash
Fresh summer okra, sliced and coated with flour and then fried until golden. Ingredients 3/4 pound okra, caps cut off and sliced 1 cup flour 1/2 teaspoon salt 1/4 […]
Fried Okra
Hello from your Shared Bounty farmers! This week at the farm has been so pleasant. Most days there was a nice breeze that made August farming in the Midwest feel […]
2017 SBF CSA Week #12
PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins Easy Indian spiced Eggplants and Potatoes. Aloo Baingan Recipe. Curried Potato Eggplant side. Serve with flatbread/rice and Dal. […]