Grilled Asparagus

May 31st, 2011


Asparagus                                                                                                                                     Olive oil                                                                                                                                        lemon                                                                                                                                               lime                                                                                                                                                 garlic salt                                                                                                                                pepper


Spread asparagus on a cookie sheet.  Drizzle with olive oil, squirt with lemon and casino online lime juice, and sprinkle online casino with garlic salt and pepper. Move asparagus around in the pan to coat.  Grill on medium heat for 2-4 minutes or until crisp tender.

Star's recipe


Asparagus Frittata

May 31st, 2011


  • about 3/4 pound fresh asparagus spears
  • 6 eggs
  • 3/4 cup low-fat cottage cheese
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • Nonstick spray coating
  • 1 cup sliced fresh mushrooms
  • 1 small tomato, cut into wedges, or 1/4 cup chopped tomato


  1. Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
  2. Meanwhile, in a medium mixing bowl beat Grazie a questa modalita di gioco potrete godere a pieno di un intrattenimento sempre piu interessante ed infatti il online gratis blackjack online live e sicuramente una risorsa che viene sfruttata da un numero sempre piu ampio di giocatori. eggs until foamy. Beat best online casino in cottage cheese, mustard, salt, and pepper; set aside.
  3. Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. (If using fresh asparagus, arrange the 3 reserved spears on top.)
  4. Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
  5. Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.


Watercress Salad With Roasted Sweet Potatoes

May 31st, 2011


  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks
  • 3 tablespoons plus 1/2 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1/2 cup walnuts
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 12 ounces watercress, stems trimmed
  • 4 ounces feta, crumbled


  1. Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
  2. On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,
    until golden, 6 minutes.
  3. In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.

Rhubarb Crumb Bars

May 31st, 2011


  • For the Streusel

    • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
    • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
    • 1/2 cup packed light-brown sugar
    • 1/4 teaspoon salt
  • For the Cake

    • 1/2 pound rhubarb, cut into 1/2-inch pieces
    • 1 tablespoon light-brown sugar
    • 1 cup all-purpose flour, (spooned and leveled)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1 cup confectioners' sugar
    • 2 large eggs
    • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
  4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Papperadelle with Ricotta, Swiss Chard, Walnuts and Parmesan

May 31st, 2011

The Moosewood recipe also includes a bunch of watercress greens and a total of 3/4 cup ricotta. Experiment with greens of your choice!

1 bunch Swiss chard, stalks removed (about 4 cups chopped)
2 green garlic, minced
2 Tablespoons olive oil
salt and pepper
1/4 teaspoon nutmeg
1/2 cup ricotta cheese
8 oz. fresh papperadelle pasta (fettucini or bowties would also be good)
1/2 cup toasted walnuts
grated fresh parmesan cheese

Bring water to a boil. While water is getting hot, wash and rinse the swiss chard. Chop in shreds. Saute the garlic in the olive oil for a minute. Add the damp greens and stir until just wilted but still bright green. Add salt, pepper and nutmeg. In a blender or food processor, puree with cooked greens with the ricotta until smooth. Add a few extra teaspoons of olive oil if needed to smooth out the sauce. Add more salt if needed to bring out the flavors of the greens.

Cook pasta according to directions. Drain and rinse when cooked. Toss pasta with the sauce. Use tongs to place a pile of pasta on a plate. Sprinkle with toasted walnuts and cheese.


Wilted Watercress Salad Recipe

May 31st, 2011


  • 1 large bunch watercress (Try to get mature watercress as shown in the photo, not the baby watercress that Whole Foods carries. It will hold up better to the hot dressing.)
  • 3-4 slices bacon (can substitute olive oil)
  • 1/4 cup apple cider vinegar
  • 4 teaspoons sugar
  • Salt and pepper
  • A pinch of ground mustard
  • A pinch of paprika (sweet)


1 Rinse thoroughly the watercress, removing old leaves and thick stems. Set aside in a serving bowl.

2 Heat a small stick-free pan on medium heat and cook the bacon until done, several minutes on each side. Remove the bacon from the pan and put on a paper towel. Keep the bacon fat in the pan.

3 Add the cider vinegar and sugar to the bacon fat. Stir to dissolve. Sprinkle with salt and pepper, add a pinch of ground mustard and a pinch of paprika. Taste and adjust seasoning. This is a sweet-sour dressing, so if it is too acidic, add a bit more sugar, if too sweet, add a bit more vinegar.

4 Bring the dressing to a simmer. Pour over the watercress. Crumble the bacon over the top. Toss and serve.


CSA pick up etiquette 101

May 24th, 2011

The nature of the CSA, what does it stand for?  Community Supported Agriculture and when you reverse it you have an Agricultural Supported Community.  This means a closer connection between you and your food and the farmers who work to produce it.  It means having a face to put behind your meal, and remembering food comes from soil and toil not the grocery store, via who knows where.  Being in a CSA means eating locally with the seasons and at the whims of Mother Nature.  We tickle her with our hoe  and she laughs with a harvest.

In the beginning expect the boxes to be easy to carry containing mostly scrumptious salad fixings of spring and early summer.  By August and September  the boxes will be full and varied.

The farm is 1 1/2 hours from Madison so we rely on you to make the pickups go smoothly.  Write your pickup days on your calendar.  Find the box with your last name (or the name of the Primary Household with whom you are sharing) marked on the box label.  If a check off sheet is provided at your pick-up site check of the appropriate name.  Leave last weeks box neatly folded for your site host, to be picked up by our driver.  IF YOU DO NOT FIND YOUR BOX DO NOT TAKE SOMEONE ELSE”S, contact your site host and the farm immediately.

You may bring your own bags and transfer your produce and leave the waxed box, carefully and neatly flattened.  Or you may take the box with you, carefully flatten and store to be returned at your next pick up.  We thank you in advance for taking care of these reusable boxes.

If you are unable to pick up your share you must make alternate arrangements ahead of time.  You can instruct someone to pick up your box for you, you can ask the farm by Monday not to make a box for you that week, or you can ask your site host to hold your box for a later pick up.  If you are In altri casino invece come IziCasino e possibile verificare il playthrough raggiunto per un determinato bonus accedendo ad un qualsiasi gioco. a no call, no show your box will be donated to an appreciative family at the end of the pick up window!

Please make sure that anyone you send in your place to pick up your box knows these instructions.  Thank your site host for sharing their space.  We could not be doing this without them!

Remember to check our website a couple of times a week.   Rather than the traditional newsletter we will be posting on our blog news, recipes, pictures and veggie storing tips.  Please feel free to post comments.  We would love if you sent us your favorite recipes to share with other members! You can also find us on Facebook!

Two really good Cookbooks for CSA are From Asparagus to Zucchini produced by MACSAC can be found at their website  Also Tastes from Valley to Bluff, The Featherstone Farm Cookbook.

We will have a farm party this summer!  An invitation will be posted on our website when we confirm the date.  If you are in the Kickapoo Valley area and would like to arrange a farm visit please give us a call. We have had a great Spring so far here on the farm.  We have a lot of plants and seeds in the ground and are expecting a phenomenal growing season!

If you have questions or concerns please don”t hesitate to contact me immediately!

Star 608-606-0373 or


2011 CSA pick up dates

May 23rd, 2011

We work hard to bring you your CSA share.  Your job is to remember to pick up your box of veggies.  Please mark your pick up days on your calendar!

All Standard and Double Shares begin June 1st and will run every Wednesday until the last pickup on October 12th.

Every Other Week ,  June 1st:  for Oregon, Commonwealth, Bloom Bake Shop, and Whole Foods

June-  1st, 15th, 29th

July- 13th, 27th

August- 10th, 24th

September- 7th, 21st

October- 5th

Every Other Week,  June 8th: for John Deere, Waunakee, Lowell, LaFarge, Viroqua, and Richland Center

June- 8th, 22nd

July- 6th, 20th

August- 3rd, 17th, 31st

September- 14th, 28th

October- 12th