It’s hard to believe that we are already entering week 4 of The Local Food Box (LFB) Program, while 3 months ago we were planning on not farming in 2020. Thanks to a great farm team as well as ongoing support from LFB members, we’ve had a super busy but successful start of the season. […]
Submitted by Helen Fletcher, adapted from shebrewsgoodale.wordpress.com Ingredients (for 3 hungry people or 4 moderately hungry people) 1 lb chicken breasts, sliced into very thin strips 4 large handfuls of thai basil 6 cloves garlic, minced 2 red chiles 4 and a half tbsp oyster sauce About 1 tsp fish sauce, to taste 2-3 tbsp peanut […]
From www.foodandwine.com The Spanish drink sangria draws its name from the blood-red color of its traditional red wine base. This stripped-down version gets its rich golden hue—and zingy flavors—from white wine, fresh-squeezed orange juice and a kick of brandy. 12 thin orange slices, for garnish 8 Thai basil sprigs 1/4 cup sugar Zest of 1 lemon, […]
(From Nava Atlas Vegan Recipes) This warm potato salad is bathed in a richly flavored parsley sauce. Serves 8 to 10 6 large potatoes, preferably red-skinned, scrubbed 1 fennel bulb (bottom trimmed, stalks discarded) thinly slice Sauce: 1 cup firmly packed fresh parsley 3 tablespoons extra-virgin olive oil 3 tablespoons red or white wine vinegar […]
Recipe by Sally Garcelon, a Wind-Whipped Farm customer A traditional potato soup with the subtle and rich flavour of fennel and a velvety texture. 1 fennel bulb cut into 1/2 in. slices, save the greens 1 large onion diced or more if you like 2 T. unsalted butter 2 diced medium russet or other potatoes […]
(Adapted by Helen Fletcher from about.com) Makes 4 servings Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes A few chopped green garlic or garlic scapes add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the garlic scapes an extra few minutes before adding the spinach […]
