COVID-19 & the Farm: FAQs and Updates
COVID-19 & the Farm: FAQs and Updates To our 2020 veggie share members and folks considering joining: May you be well. We wanted to write and assure each of you that our veggie share program [...]
Protected: Embracing the Philosophy of Seasonal
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Protected: Vegetables on the Sly
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Protected: Easy Fermenting
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Protected: Simple Sauces Make the Meal
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Protected: Advice from Veteran Members
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Protected: Use it Up – Freezing
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Protected: Use it Up – Flavor Bombs
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Protected: Use it Up – Sheet Pan Meals
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Protected: Use it Up – DIY Vegetable Broth
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Protected: Use it Up – Roasting
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Protected: Use it Up – Pesto
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Protected: Madlib Style Cooking
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Protected: Meal Templates
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Protected: Meal Map by Month
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Protected: Meal Map by Month
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Protected: 3 Rules to Meal Planning
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Protected: Keep it Simple
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Protected: Veggie Roshambo
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Protected: 7 Steps Veteran Members Follow
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Protected: Storing Your Vegetables
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Protected: Utilize Farm Resources
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Protected: Preseason Preparation: Debbie Meyer Green Bags
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Protected: Preseason Preparation: Tools for Seasonal Cooking
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Protected: Preseason Preparation: Stocking Your Pantry
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Protected: Preseason Preparation: the Member Handbook
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Farm Kitchen Lessons
When you join our farm as a share member, we don’t just send you a box of vegetables each week and stop there. Our goal is to help guide you along the transformation to seasonal, veggie [...]
Pasta Bake with Eggplant Sauce
1 pound shell pasta 3 C bread crumbs 1 T fresh thyme, minced 1 t kosher salt 3 T melted butter 4 C tomato sauce (or eggplant sauce from our website) 1 lb mozzarella, cut into 1/2 inch cubes 1 [...]
Eggplant Tomato Sauce
2 sweet bell peppers 2 large eggplants (about 3 lbs total) 2 T olive oil 1 count 16 oz can tomato sauce 1/4 C red wine vinegar 1/2 C fresh basil leaves 4 garlic cloves 1 T kosher salt Roast the [...]
