From Our Farm to Your Table

This week we’re featuring the everyday handiwork of some great cooks we know – our CSA members! You don’t have to eat at a fancy restaurant to have a farm-to-table experience (though, if you want to, we would suggest The Mayan CafeProof on Main, or Decca – these guys and gals kill it in the kitchen). Your own fork can bring well-grown produce to your mouth via simple, delicious preparation. Enjoy seeing the many different ways the work of our hands makes it to folks’ bellies.

First, Anne’s Potato Leek soup – an Alton Brown recipe that is delicious on it’s own, but will get dressed up with crumbled bacon, cheesy croutons, and sour cream for her hungry family!

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Sally’s roasted rosemary garlic potatoes, hearty salad, and salsa!

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Tim and Stephanie’s oven-made beet chips – great for those who have an aversion to eating them whole

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Beginning with our farm’s bounty, Tesla made a Parmesan Raviolini with Bruschetta topping and Bison Sloppy Joes (zucchini, tomatoes, garlic, and peppers).


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