NEW for 2013 is an Every-Other Week share for $280. You get all the same veggies as the regular members, but only every other week for a total of 12 weeks. This should be perfect for those who want to try CSA for the first time, for very small households, or for those who know they
Check out this wonderful article about us, with excellent photos from Shawn Linehan- http://www.friends.org/about/profiles/Dancing-Roots
November greetings Dancing Roots Farm Members, Former Members & Friends! Just wanted to give an update &/or reminder about our Thanksgiving boxes. We have about 20 left and are now open to orders from friends and neighbors, so if you know of others who might be interested
Dear Members - Thank you for being a part of the solution with us!! It was a season with a rough start, potting soil issues and crazy weather, but we seem to have come through it all with flying colors. We have so much to be thankful for as this season draws to a close. Shari &
from member Angela Bozo, adapted from Food52 6-8 large carrots, peeled and cut into 1/2” chunks Olive oil 7 cups vegetable stock 3 sprigs of thyme 1” ginger, peeled 1 sweet onion, diced 5 garlic cloves, smashed Salt and black pepper Preheat broiler. Lay our carrot chunks and
Greetings Members of Dancing Roots Farm- The chill is in the air, the tomatoes are done and the kale is getting sweeter by the minute! We have one more week of pick up, so want to let you know about our Thanksgiving Boxes. Thanksgiving Boxes will be distributed the Monday & Tuesday
from Mariquita Farm 1/4 lb White beans 5 cups vegetable or chicken broth 2 Tbsp olive oil 2 Tbsp minced garlic 1 onion, diced 2 cups chopped escarole S&P to taste croutons, optional Soak beans overnight in water. Drain. Place beans in a pot, add broth, cover and cook over medium
from former member Jeffrey Limerick Red cabbage, shredded Kale, shredded finely with a good knife Carrots, shredded Red or yellow pepper, chopped For Dressing: Olive oil, about 1/2 cup Roasted tahini, 2T Garlic, 2-3 cloves Lemon juice S&P to taste Mix all and toss with dressing.
In Your Share This Week Escarole – Coral. Like last weeks’ curly endive, this is another in the milder-leaning chicory family; it is very lettuce-like and is especially favored in France and Italy. It can be eaten raw as a substitute – or in addition to – lettuce for salads.
from Moosewood Cookbook by Mollie Katzen 2 Tbsp butter 1½ cups chopped onion 1½ cups thinly-sliced potato 1 cup thinly sliced beets 1 large, sliced carrot 1 stalk chopped celery 3 cups chopped cabbage 1 tsp caraway seeds 4 cups stock or water 1 tsp salt & black pepper ¼ tsp