Week 13


digging carrots the old fashioned way

digging carrots the old fashioned way

 whats in the box… 

Carrots, Dill, Green Beans, Potatoes, Red onions, Zuchinni, Salad mix, Radishes….

After a cool and wet weekend we are back on track with some sunny weather. We had a glimmer of hope that we actually might be picking corn from our fields this week, But alas we are still waiting. The majority of it just sitting still and SLOWLY marturing. Same goes with the tomatoes. Looking back on records we picked near 1200 lbs of tomatoes last week, and only about 700 this week. Hope that helps to quantify how the cool weather really slows things down for us. Also you might notice that we have no green peppers in the box this week either. Those little buggers just are standing still, not really even getting bigger, nor turning red. But the forecast looks promising. The last 3 weeks of the summer share should be full ones. We should continue to have Carrots, Salad mix, another week of beans, tomatoes, peppers, Onions, leeks, zuchinni, greens, spinach etc. 

If anyone is still interested in the winter share we do still have just a few more available. print out the form from our website and send it on in. 

DSC01312So what to do with the contents of this box?? 

some ideas we came up with include. A dip like,

Cheesy Artichoke Dip.  

  • 2 (14 ounce) cans artichoke hearts, drained
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • 1 teaspoon dill or parsley
  • 2 cloves garlic optional


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish.
  3. In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until the dip is brown on top.

Or a what Rama’s mom calls a ‘Big Salad’. Which is basically a salad with cheese, nuts, and a good dressing. 

Dill Vinaigrette

  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1/2 teaspoon dried dill weed
  • 1/8 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground black pepper


  1. In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
  • DSC01302
    DSC01303Or a much talked about meal we had back in the Early Summer…

Cold (or warm) Carrot Curry Soup

  • 1/4 cup olive oil
  • 2 cups chopped onion
  • 2 teaspoons minced garlic (3 large cloves)
  • 3 tablespoons minced fresh gingerroot
  • 2 pounds carrots, sliced thin
  • 1 and 1/2 teaspoons curry powder
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons course salt
  • 8 cups fat-free chicken or vegetable stock or cocunut milk. 
  • 1/4 cup chopped fresh chives
  • a blender

1-Heat the olive oil in a large heavy saucepan. Sauté the onions over low heat for about 10 minutes. Add the garlic, ginger,carrots, curry powder, pepper and salt and stir to mix.

2-Add the chicken or vegetable stock and bring everything to a boil. Simmer, covered, for 30 minutes until carrots are tender.

3-Remove from the heat and cool to room temperature. Transfer 4-5 ladlefuls of the soup to a blender and puree in batches until you have pureed all of the soup. It will be creamy and bright orange in color.

4-Chill soup or let cool to a warm temp. Flavors come out more when cool. garnish with chives, or dill or parsley.  One hint to speed things up is to add a handful of ice cubes to cool things down quickly. 


Another favorite carrot dish…

Honey glazed carrots, A-z Cookbook. 

1 lb carrots, 2 tablespoons butter, 1 1/2 tablespoons Honey, salt and pepper, 1-2 tablespoons chopped mint. 

cut carrots into evenlty sized sticks, combine carrots, butter honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid is has reduced to a glaze, 10-15 min. season to taste with salt and pepper.  Sprinkle mint (or dill) on carrots toss well and serve. Serves 4. 

until next week. 


1 Comment »

  1. Sarah said

    My daughter’s friend was looking at the zucchini on our kitchen counter. My daughter saw her looking and said, “That’s zucchini. It’s from our USA farm.”

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