Country Taste Farm: Small famliy farm near Cambridge, Mn. It is owned and operated by Peter Clay & Wife since 1983. We have 7.4 acres devoted to Vegetables and Fruit crop production. We Direct Market the Vegetables with memberships to our CSA and Isanti Farmers Market. We produce Asparagus, sweet corn, tomatoes, peppers, carrots, potatoes, onoins, squash, cucumbers, pumpkins,Strawberries, Raspberries and apples. We also have 50 acre corn/soybean/hay rotation and 39 acres of wildlife .
The heat is on Most plants looking good Raspberries are ripening fast. The Heat has the Weeds Growing i think an inch a hour.
Whats in your CSA Box This Week
Last of the Lettuce for this Season
"Know Your Farmer Know Your Food"
One of our Members shared this recipe
Here is a great recipe for the Kale. (From The Pampered Chef)
Microwave, covered, on HIGH 2 minutes or until cheeses begin to melt. Mix withSmall Mix ‘N Scraper® until well blended.
Meanwhile, place kale in processor and process until finely chopped. Remove baker from microwave and stir in kale.
Microwave, covered, on HIGH 2-3 minutes, stirring halfway through cooking, until hot and bubbly. Serve with Baked Pita Chips or fresh vegetables, if you’d like.
Yield: 30 servings of 2 tbsp/30 mL
Nutrients per serving:
Calories 80, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 3 g, Fiber 0 g, Protein 3 g
U.S. Diabetic exchanges per serving: No information is currently available.
For Baked Pita Chips, preheat oven to 400°F (200°C). Split 4 pita pocket bread rounds in half horizontally; cut each half into 8 wedges. Arrange half of the pita wedges in a single layer on Large Round Stone with Handles. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from stone; cool completely. Repeat with remaining pita wedges. Makes 64 pita chips.