9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Beet Slaw with Fennel, Tart Apple, and Parsley

Whisk together: 
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely grated orange zest
1/2 teaspoon honey
1/2 teaspoon kosher salt or fine sea salt
1/8 teaspoon freshly ground black pepper
 

1/2 fennel bulb, cored and thinly sliced lengthwise, from Piney Mountain Orchard
½ tart apple, such as Granny Smith or Empire from Rex Farms or Three Springs--cored, sliced into ¼- to 1/8-inch-thick
pieces, then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks
1 cup flat-leaf parsley leaves, finely chopped
1 medium red beet from Everblossom or Earth Spring--peeled, ends trimmed, sliced into 1/4- to 1/8-inch-thick
pieces then stacked and sliced into 1/4- to 1/8-inch-thick matchsticks

Make the slaw: In a medium bowl, toss together the fennel, apple and parsley leaves. Add two-thirds of the dressing. In a small bowl, combine the beet with the remaining dressing. Add the beet to the fennel-apple mixture and toss once or twice to combine (don’t overmix). Chill in the refrigerator for 30 minutes to allow flavors to meld and refrigerate up to 8 hours. Bring to room temperature before serving.

CSA Pickup Reminder Thursday Oct 11 and Marion Friday Oct 12thOctober 10th, 2018

CSA Members will enjoy white turnips, fresh lettuce, new fall potatoes, kale, and last of season heirloom tomatoes!   Kale a top mashed potatoes is one of my favorites!   Remember to call or

Photo(s) added: Hungarian Hot WasOctober 6th, 2018

New photo added:

Photo(s) added: Hungariran Hot Was, !st Fall CSA Share, Fall Greens, Mixed Sweet Green Peppers, First Fall Share, First Fall Share, Sweet Red Bell Peppers, Hungarian Hot Wax, CSA 1st Fall DropOctober 5th, 2018

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