CSA Woodstock Day 16, Eggs yes September 21,Day16 2 weeks left

Extend your Season by 3 weeks
Added days October 12th, and l9th & 26th

1. take one PLASTIC bag from TOP OR BOTToM shelf of your fridge
2. Take EGGS FROM The door if you subscribe.
In the bag:
Heirloom Tomatoes:
Arugula
Red Onion
Sweet Banana peppers un stuffed peppers: slice, place in bottom of baking pan, add the “stuffing”( hamburger mix etc. Bake in oven. Or https://www.google.com/search?q=unstuffed+peppers&ie=utf-8&oe=utf-8

Extend your Season by 3 weeks
Added days October 12th, and l9th & 26th
Vegie only $45.00
Add egg share( weekly) $66. 00
Some things to expect :greens, radish, summer squash, sweet potatoes, leeks and more
Your last day for Summer shares October 5th

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CSA Woodstock Day 15, Eggs no September 14,Day15 , see below to extend season

Extend your Season by 3 weeks Added days October 12th, and l9th & 26th Veg only 45.00 Veg and egg weekly 66.00
Instructions

1. take one bag from TOP shelf of your fridge
2. Take a container of Sunshine Salsa from the door of the fridge.
Rose you have something in the door
Patricia: your special order is below and to the left with your name on it.
In the bag:
Heirloom Tomatoes:
Arugula
Parsley
Salsa Ingredients
Fresh Ingredients from M’s Organic Sustainable Farm.
MILD
WI/ ORGANIC VEGIES. organic: TOMATOES, ONION, GARLIC, ,ZUCCHINI , JALAPENO CILANTRO, PARSLEY, TURBINADOSugar. CUMIN, SALT, VINEGAR,GarLIC.,CRACKED PEPPER & SUNSHINE. . msorganicfarm@gmail.com $7.00

Extend your Season by 3 weeks
Added days October 12th, and l9th & 26th
Vegie only $45.00
Add egg share( weekly) $66. 00
Some things to expect :greens, radish, summer squash, sweet potatoes, leeks and more
Your last day for Summer shares October 5th

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CSA Woodstock Day 14, Eggs,yes September 7,Day14

Extend your Season by 3 weeks
Added days October 12th, and l9th & 26th
Vegie only $45.00
Add egg share( weekly) $66. 00(THIS IS VEG SHARE AND EGG SHARE)
Some things to expect :greens, radish, summer squash, sweet potatoes, leeks and more
Your last day for Summer shares October 5th
INSTRUCTIONS:

1. take one bag from TOP shelf of your fridge
2. take a bag from the table
3. Take eggs only if you subscribe
Rose you have Chard in the door from last week, sorry
Patricia: your special order is below and to the left with your name on it. I only have concord grapes and they have seeds in them. And apples , later I’ll have pears
In the bag:
Heirloom Tomatoes: Polish linguisa
Kale Mix
Potatoes
Leeks

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Woodstock csa August 30th Fall shares available? yes

Extend your Season by 3 weeks
Added days October 12th, and l9th & 26th
Vegie only $45.00
Add egg share( weekly) $66. 00(THIS IS VEG SHARE AND EGG SHARE)
Some things to expect :greens, radish, summer squash, sweet potatoes, leeks and more
Your last day for Summer shares October 5th
INSTRUCTIONS:
CSA Woodstock Day , / No Eggs Augurst 30 Day12

1. take one bag from TOP shelf of your fridge
2. take a bag from the table
Rose you have Chard in the door
Patricia: your special order is below and to the left with a sign
In the bag:
Heirloom Tomatoes
Dragon tongue beans
Collards: PLEASE SOMEONE MAKE THIS RECIPE AND LET ME KNOW
http://hipfoodiemom.com/2016/01/18/spicy-asian-collard-green-wraps/
Parsley
Squash

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CS Woodstock Day , Eggs August 24 Day11

Instructions
1. take one bag from TOP shelf of your fridge
2. take a bag from the table
3. If you sub: take eggs from the door
Rose you have Chard in the door
Patricia: your special order is below and to the left with a sign
In the bag:
Banana Pepper: grill, chop on pizza or w/ vegie, or if big stuff and bake)
Summer squash: patty pan and Zukkini
Cherry tomatoes
Onion
Tomato

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Just a recipe for basil and zuk

shallots or leeks or onions whatever
sub where you can

Spaghetti Zucchini with Basil Sauce

Print
Spaghetti Zucchini with Basil Sauce
Author: Ordinary Vegan
Ingredients

3 large zucchinis (green or yellow)
3 cloves garlic, chopped
¾ cup low-sodium vegetable broth
⅓ cup finely minced parsley leaves
½ cup whole wheat bread crumbs (I make my own, 2 slices whole wheat bread in food processor with some fresh chopped parsley approximately 2 tbsp)
2 shallots, chopped
2 tomatoes chopped
1 tbsp olive oil + ½ tsp
1 bunch of basil leaves
½ tsp red pepper flakes
Fresh ground pepper & salt to taste
1 lemon, zested and juiced
½ pound whole-wheat linguini (optional)

Instructions

In a large pot, cook pasta “al dente” and drain. Also cook 1 or 2 minutes less than package instructions so it is “al dente”
Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline or large cheese grater, or carefully with a sharp knife, slice zucchini into thin (about ⅛ inch ) slices trying to keep some skin on ribbons for color. Stack slices and if long, cut in half lengthwise. My zucchini’s were on the smaller side so I didn’t cut them. Reserve zucchini slices in a large bowl.

Basil Sauce

Add half of the bunch of basil leaves, ½ cup vegetable broth, 2 tbsp lemon juice, 2 tsp lemon zest, 1 chopped garlic clove, salt, pepper & red pepper flakes to a food processor and blend to a thick soup consistency. Add more vegetable broth if needed. Set aside. (what you don’t use can be saved for later to add to soups, pastas or spread on toasted bread )

Toasted Bread Crumbs

In a non-stick skillet, add /2 tsp olive oil heat until hot. Add bread crumbs and saute until brown & crunchy.

Zucchini Pasta

In a pasta pot or large deep skillet, heat the olive oil over low-medium heat. Add 1-2 chopped garlic cloves, chopped tomatoes and shallots and cook until soft and translucent but not browned (about 2 minutes). Add ⅛ to ¼ cup vegetable broth (or more if needed depending on how many zucchini ribbons you have) Bring to boil, lower heat. Add 3 tbsp of basil sauce, zucchini ribbons and cook zucchini for approximately 3 minutes or less. You want it to stay somewhat firm and you don’t want too much liquid so add veggie broth gradually. Add parsley, cooked fettuccini (if using), ¼ cup chopped basil (or more to taste) salt, pepper and toss to combine. I always add more red pepper flakes but I like things spicy. Serve with a big sprinkling of toasted bread crumbs on top for crunch, sliced avocado & fresh sliced tomatoes. Sprinkle avocado & tomatoes with bread crumbs.
from the Ordinary VEgan

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CSA Woodstock Day , / No Eggs August 17 Day 10

Instructions
1. take one bag from TOP shelf of your fridge
2. take a bag from the table
Attention: whomever DID NOT TAKE EGGS, that subscribed, last week take them.
In the bag:
Basil
Cucumber
Beets
Carrots
Cabbage

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CSA Woodstock Day , / No Eggs Augurst 10 Day 9

Instructions
1. take one bag from TOP shelf of your fridge
2. take 2 round zukkini from the table
3. take eggs if you subscribe

In the bag:
Lemon Basil : Drink Recipe? And http://www.huffingtonpost.com/the-splendid-table/what-to-do-with-lemon-basil_b_1847507.html
Kale: See the Kale and potatoes recipe on msorganicfarm.com which I’m sure you check weekly.
Round Squash: *I spriralized for pizza tonite, *Mint Creek Farms grilles these and puts on sandwiches or *google stuffed round squash, ( whole or really you can half them and stuff too )
Zuchinni Chips, google it
Red potatoes :

Ingredients FOR KALE POTATOES

1 pound medium red potatoes
4 cups shredded kale (see procedure below)
2 tablespoons extra-virgin olive oil
1 large onion, chopped
Salt to taste

Instructions

1. Cover the potatoes with water and boil them until tender. Peel while hot, then cool in cold water and drain. Cut into thick slices. Refrigerate if you are cooking the potatoes in advance.

2. Just before serving, wash the kale, drain, and remove the stems and midribs. Stack leaves, roll up lengthwise, and shred crosswise.

3. In a large skillet, heat the olive oil and add the onion. Sauté over medium-high heat, stirring, until onion just begins to brown.

4. Add kale, tossing it about until it all wilts. Reduce heat to medium and stir-fry kale for 5 minutes.

5. Add the potatoes and cook until they are heated through. Season to taste and serve.

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CSA Woodstock Day , / No Eggs Augurst 3 Day 8

CSA Woodstock Day , / No Eggs Augurst 3 Day 8

If you need xtra eggs, tell me: I will mark for you and you can pay the basket

Instructions
1. take one bag from TOP shelf of your fridge
2. take a bag from table
Jeanice: do not forget your marked eggs in door from last week.
In the bag:
Parsley Put in your omelets, or make a pesto for everything.
Heirloom Lemon Cuks: I like cuk salad and use your parsley too and leeks
Leeks : put in anything.
Dragon Tongue Beans: Grilled w/ olive oil & salt or at market they take my parsley and cut beans and put in omelet. Not sure if they steam them first or not. I dont think so
Baby Squash: put in omelet or also grill these babies… I put my squash in my famous Sunshine Salsa
Return and or Ztra egg cartons appreciated thanks

Another Dragon Tongue Recipe
Dragon’s tongue Beans With Garlic

2-3 cups of beans (it’s hard to measure beans. I used the quantity pictured above.)
water for steaming
2 tbsp olive oil
1 clove crushed and chopped garlic
1 handful of fresh basil, chopped (or 1 tbsp dried)
salt and pepper

Steam beans for five minutes until yellowy and not very speckled.

Combine all other ingredients, except salt and pepper, in a bowl and add beans. Toss to coat.

Season to taste with salt and pepper.

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CSA Woodstock July 27th, Eggs, yes. week 7

1. take a bag from the top shelf of the shelf
2. eggs from door if subsribe
3. bag or squash from table opposite fridge

In the bags:
Cuks
garlic
REd onin
Dragon tongue Beans: raw or cooked

Cucumber Salad: and it last forever
Vinegar, cidar or white.( if you get it too strong, tasting wise, add water or more of this) *
Cuks
Onion
garlic
Cream(sour vegan, milk ,YOUGurt, whatever) *
S& P
Dill, BAsil, or Parsley if you have it
My Gramma added a little sugar and it was delicious

You can spiralize your cuks or just slice them with peels on

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