Over the years we’ve tried out a number of slogans to reflect the values of the farm and the produce we sell. Early on we had “We Nurture the Soil and Let Nature Do the Rest.” Another one that we still use occasionally is “Homegrown Freshness Without Getting Dirty.” In 2008 or so we finally settled on “We Take the FAR out of Farming” which we feel drives home the fact we farm in the Twin Cities metro area.
Of course these were not the only slogan’s we thought up over the years. Many slogans got rejected without being exposed
A wonderful soup for a cool fall day.
Ingredients 1 Butternut Squash – peeled, seeded and diced 2 tablespoons Butter 1 Onion – chopped 2 cloves Garlic – minced 3 Carrots – diced 3 cans Chicken Broth 1/2 cup Honey 1/2 teaspoon Thyme Salt Pepper 1 Potato – peeled and diced (optional) 2 stalks Celery – diced (optional)
Directions In large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots and celery (optional). Cook and stir until tender, about 5 minutes. Stir in potatoes (optional), squash,
It is one thing to make pumpkin soup, quite another to cook the soup inside the pumpkin! One of our favorites. Not only is it tasty and nutritious but also makes an attractive centerpiece. Vegetables can be varied based on what is on hand.
Ingredients 1 Pie Pumpkin 4 tablespoons Butter – melted 1 cup Leeks – chopped 1/2 cup carrots – chopped 4 cup Beef Broth 1 cup Tomatoes – peeled, seeded and chopped 1/4 cup Cooked Rice Fresh Ground Pepper Salt 1 cup Sour Cream (optional)
Don’t know what to do with Tomatillos? There is always Salsa Verde! This is a delicious, fruity salsa with a fresh taste. The amount of heat is up to you. Use either with chips or on your favorite Mexican dish.
Ingredients 1/2 pound Tomatillos – husked and rinsed Fresh hot chilis to taste (1 or 2 jalpeños) 5 – 10 springs of Cilantro – stems removed 1/4 cup Sweet Red Onions Salt
Fresh version using a Food Processor: Put chilis and cilantro in the food processor and pulse until well chopped. Add onion and pulse until just chopped (not too
The roasted red pepper compote is a wonderful addition to grilled pork chops. From Mon Cheri Cooking School and Caterers (Sunnyvale, California)
Ingredients 1-2 (Red) Peppers - roasted and chopped 1 small Sweet Onion or 2 scallions - diced 1-2 cloves Garlic - chopped 1 tablespoon Fresh Parsley - diced 2 tablespoons capers 1/4 cup Olive Oil 2 tablespoons Red Wine Vinegar Hot Pepper flakes to taste (optional)
Ingredient quantities can be varied to suit taste.
Directions To roast peppers: Cut peppers in half and seed. Place under broiler skin side up until charred black. Or place
If you are looking for a traditional Greek salad this is it! This recipe comes from a dear friend of our’s from California. Voula was our neighbor and a native Grecian.
Ingredients 2 medium Cucumbers – peeled and cut into wedges 4 medium Tomatoes – cut into wedges 1 medium Sweet Red Onion – sliced 1 8 oz package Feta Cheese – soaked in water 2 tablespoons Greek Oregano – whole leaves or chopped. Fresh preferred. ½ cup Olive Oil ¼ cup Red Wine Vinegar Salt & Pepper to taste
Directions Combine cucumbers, tomatoes and onion into a bowl. Crumble Feta
This is a test of the recipe section. Pay no attention…
The prices for FruitShare have been finalized. The prices have changed — some up, some down. The price for the full season has dropped even though we have added an extra delivery.
Please see Price List or Order Form for more details.