recipe

Upland Cress

In season  through late spring, upland cress is similar in appearance to its better-known cousin, watercress, but boasts a deeper pungency that would be a shame to miss. A member of the mustard family, upland cress packs a sharp, peppery heat more akin in flavor to horseradish than the tea Read more

By Wholesale Test, ago
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Week 19: November 17

We couldn’t have asked for a more beautiful day for harvesting and packing our final CSA for the 2012 season. We farmers will spend the rest of November putting our farms to bed for the winter, building the soil with cover crops and compost, and allowing the land to rest Read more

By Wholesale Test, ago
recipe

Pasta with Pumpkin Sage Sauce

8 ounces linguine 1 medium shallot 3-4 garlic cloves 2 sprigs fresh sage (10-12 leaves) 1 tablespoon olive oil 3/4 cup pumpkin puree (can use any winter squash puree) 3/4 cup chicken or vegetable broth 1/2 cup whole milk 2 tablespoons parmesan cheese salt and pepper to taste Bring a Read more

By Wholesale Test, ago
recipe

Potato Leek Soup

3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. 2 Tbsp butter 2 cups water 2 cups chicken broth (or vegetable broth for vegetarian option) 2 lbs potatoes, peeled, diced into 1/2 inch pieces Marjoram – dash 1/4 cup chopped fresh parsley 2 Read more

By Wholesale Test, ago
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Week 17: November 3

It’s hard to believe that November is already here. We’re trying to put our farms to rest for the winter as quickly as we can and still stay warm. Despite the lower temperatures we still have quite a few crops in the ground though. This week’s box is full of Read more

By Wholesale Test, ago
recipe

Whipped Rutabagas

3 1/2 to 4 pounds rutabagas (two small or one large vegetable) 2 tablespoons unsalted butter 4 garlic cloves, peeled and roughly chopped 1 1/2 teaspoons kosher salt 1 cup whole milk 4 ounces cream cheese, cut into small chunks 2 tablespoons¬†smoked olive oil (if you don’t have smoked olive Read more

By Wholesale Test, ago
recipe

Jerusalem Artichoke Soup

Neither artichokes or from Jerusalem, these tubers are actually native to North America and were cultivated by Native Americans long before Europeans arrived on the continent. Related to and resembling sunflowers, Jerusalem artichokes are often called sunchokes. 2 Tbsp unsalted butter 1 cup chopped onion 2 celery stalks, chopped 2 Read more

By Wholesale Test, ago
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Week 15: October 20

It was a rainy harvest and packing night, but these cooler nights just serve as a reminder that the last few sunny, warm days are fleeting. Both Farnsworth and Buffalo St. put up quickhoops (metal hoops covered with row cover and plastic) today, to protect their crops from the cooler Read more

By Wholesale Test, ago