Thursday, December 02, 2010
Sunday, November 21, 2010
Friday, October 01, 2010
Friday, September 24, 2010
Sunday, September 19, 2010
- Time: 6:30
- Place: Lida Farm (44593 275th Ave. - corner of Otter Tail County Highway 4 and East Lake Lida Road-there is a map on the website to the right)
- Activities: Ryan gives his typical farm tour, drinks, bonfire
- What to bring: mainly just bring yourself, but, if so inclined, bring something to drink or some kind of snack/appetizer (your homemade salsa, etc.) We will be providing a mix of drinks and snacks ourselves.
Friday, September 10, 2010
Friday, September 03, 2010
Friday, August 27, 2010
Thursday, August 19, 2010
Friday, August 13, 2010
Friday, August 06, 2010
Wednesday, July 28, 2010
- I like the huge variety of tomatoes. We grow 13-15 varieties-which seems like a lot-but it's absolutely endless. Even the names are good: Sungold, Green Zebra, and-my favorite-Nebraska Wedding (isn't that just a great name for a tomato?).
- I like endless tastes of tomatoes and how they change from season to season. Tomatoes are the closest thing we have to grapes around here. Considering on the soil, climate, weather, you get different tastes...terroir for you foodsnobs out there :) A real dry year produces vibrant sweet flavors. We've definitely had the heat, but we've been a bit wet, so let's see on taste this year.
- I like harvesting tomatoes. Things like carrots are just some you go out and harvest-there's no allure-but tomatoes are like a gold digging expedition. I crawl around under this big canopy of foliage, prospecting for big tomatoes, colorful tomatoes, ones with crazy shapes and so on. It's also a big harvest, which I have to approach as "hitting it hard" when the time comes, like a fisherman in high season. It's a great feeling pulling cases upon cases into the packing shed.
Friday, July 23, 2010
Friday, July 16, 2010
Friday, July 09, 2010
This could also be good without the cabbage.
2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.
Friday, July 02, 2010
Friday, June 25, 2010
Spicy Braised Greens from the food network (http://www.foodnetwork.com)
- 3 tablespoons vegetable oil
- 1/4 pound turkey bacon, diced
- 1 cup sliced yellow onion
- 1 tablespoon minced garlic
- 1 pound collard, mustard, or beet green leaves, or a combination
- 2 cups water
- 1/2 teaspoon salt
Heat a large, 12-inch saute pan over medium-high heat. Add the vegetable oil to the pan, and when hot, add the bacon in the pan and cook, stirring often, until the bacon is well browned, 7 to 8 minutes. Add the onions to the pan and cook, stirring often, until softened, 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add the greens to the pan and cook, stirring frequently, for about 1 minute. Add the water and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens are tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens if necessary.
Thursday, June 17, 2010
Wednesday, March 03, 2010
Well, we're getting ready for another season and we're putting out the call for members!
- The "every-other-week share" ($225). The name kind of says it. You get a delivery every other week and we're starting this especially for couples who get overwhelmed by a regular share. Chet and Paulette Nettestad of Pelican Rapids were our every-other-week trial run last year, and, from talking with them, it seemed to be a good amount for two people and worked out well.
- The "a la carte share" (increments of $100). This is a customized delivery every other week, and, like an a la carte menu, you choose what you want from our online order system (www.localdirt.com) earlier in the week and we deliver on Fridays. Think about it as having a tab with us. You put in $100, $200, $300 at the beginning of the season and we keep track of what you order and let you know your balance monthly. On our site we also carry Organic Valley dairy products, meats, and eggs you can order too. This is a "use it or loose it" option. You will have from now until December to use your tab and whatever is leftover will be donated to Lutheran World Relief, because it's a little harder for people around the world to feed themselves than for us here...I like their approach to sustainable rural development and I'm a Lutheran.
- The "chicken share" ($60). You receive 6 chickens (5-6 lbs) in three deliveries from late summer to early fall. The chickens will be whole, frozen, and plastic wrapped just like a whole chicken in the store.