https://sognvalleyfarm.com/blog daily 0.75 2022-01-24 https://sognvalleyfarm.com/blog/changes-afoot-for-our-farm-in-2022 monthly 0.5 2022-01-24 https://sognvalleyfarm.com/blog/hail monthly 0.5 2020-08-17 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597683150549-LGDDOBJKPKCDOD12359U/IMG_1818.jpg Sogn Valley Farm Blog - How we move forward after a devastating hail storm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597683150921-XU2A21AE0AN02VD55OKN/IMG_1782.jpg Sogn Valley Farm Blog - How we move forward after a devastating hail storm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597683177096-FL3EB9UXZZ3U587I6QVA/IMG_1784.jpg Sogn Valley Farm Blog - How we move forward after a devastating hail storm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597683177056-21K0MLKT8B7IS4ORJ4EW/IMG_1790.jpg Sogn Valley Farm Blog - How we move forward after a devastating hail storm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597683192821-IQ8RLGKDLQU3BJUQNYHF/IMG_1795.jpg Sogn Valley Farm Blog - How we move forward after a devastating hail storm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597683207907-QDLS4TW8AQ1QGJDH8OQJ/IMG_1807.jpg Sogn Valley Farm Blog - How we move forward after a devastating hail storm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597683214053-30Q3OPX6QPJMX4BLMJJ3/IMG_1809.JPG Sogn Valley Farm Blog - How we move forward after a devastating hail storm https://sognvalleyfarm.com/blog/lets-be-honest monthly 0.5 2019-07-23 https://sognvalleyfarm.com/blog/seasonreflections monthly 0.5 2016-11-29 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1480395051748-0F12KEEYJHDRELLSNADT/IMG_1316.JPG Sogn Valley Farm Blog - First season in the books https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1480396974147-856IBYZ64OA8EJEY5IUT/076.JPG Sogn Valley Farm Blog - First season in the books https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1480397231397-GX4JF51IQ3AP1173M5OT/022.JPG Sogn Valley Farm Blog - First season in the books - May 3, 2016 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1480397222552-8A7RH3ZT1ASNFFA4P3UK/065.JPG Sogn Valley Farm Blog - First season in the books - June 14, 2016 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1480397277511-TKUHREAQ7YBM4B94M44Q/IMG_4804.JPG Sogn Valley Farm Blog - First season in the books - July 23, 2016 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1480397332294-WGMQW8B4XPYC3HFTFHON/Sogn+Valley+Farm-Dana+Sogn-0014.jpg Sogn Valley Farm Blog - First season in the books - Oct. 2, 2016 Photo credit: Anastasia Galka Photography https://sognvalleyfarm.com/blog/first-year-markets monthly 0.5 2016-09-12 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465823983134-Q6LLVPO4ZM237EUHS1SR/DSC_2094.jpg Sogn Valley Farm Blog - Market beginnings https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465823977560-ZLYNJLTWQH1SROKNB83V/DSC_2117.jpg Sogn Valley Farm Blog - Market beginnings https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465823999305-OSSCCJQQLIFNPFSHSHEO/DSC_2132.jpg Sogn Valley Farm Blog - Market beginnings https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465823998321-6Q51PQV35DDPN1TGKIL5/DSC_2201.jpg Sogn Valley Farm Blog - Market beginnings https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465825192202-G4SECRPMA2N1U317KZQ2/image-asset.jpeg Sogn Valley Farm Blog - Market beginnings Our first event of the season at Ferndale Market in Cannon Falls. Look at that beautiful sign they made to help us promote our CSA! https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465827515663-N8S3UQXFUHGZMO07OFPK/IMG_5549.jpg Sogn Valley Farm Blog - Market beginnings https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465827489193-CQ0RFFJHI7BDG7S256CK/IMG_1323.jpg Sogn Valley Farm Blog - Market beginnings - Karin getting a little too excited about her native plants! https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465827772514-3D9EA04B3UIF8BJXFJSL/Farmers+market+booth+6.4.16.jpg Sogn Valley Farm Blog - Market beginnings https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465828747940-I0XCTO8CSGBOPDE1NK36/IMG_4407.jpg Sogn Valley Farm Blog - Market beginnings https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465828730592-GJSMD9J2OL118F10S9US/IMG_4311.jpg Sogn Valley Farm Blog - Market beginnings https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1465834588146-LLH1AY13I8T2ZUCL67WG/IMG_4471.jpg Sogn Valley Farm Blog - Market beginnings - Butterfly milkweed (Asclepias tuberosa) blooming in the greenhouse https://sognvalleyfarm.com/blog/greetings-from-the-other-half-of-sogn-valley-farm monthly 0.5 2022-01-24 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462848734531-LT43EX9SXZBNXR3LP28R/image-asset.jpeg Sogn Valley Farm Blog - Greetings from the other half of Sogn Valley Farm Prairie spiderwort (Tradescantia bracteata) ready to be planted in a garden near you! https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462849281536-UJ2JSRA3EDCYSGMBP8C1/IMG_2664.JPG Sogn Valley Farm Blog - Greetings from the other half of Sogn Valley Farm A fly from the family Bombyliidae on Prairie phlox (Phlox pilosa) https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462850189188-QJ4XCMDSREPBQYQ8DWD5/DSC_0303.jpg Sogn Valley Farm Blog - Greetings from the other half of Sogn Valley Farm Edwards' hairstreak (Satyrium edwardsii) nectaring on Butterfly milkweed (Asclepias tuberosa) https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462849884587-RQAAEPPXOZUTIH24O6Z5/DSC08759.jpg Sogn Valley Farm Blog - Greetings from the other half of Sogn Valley Farm Bumble bee (Bombus sp.) foraging on Purple prairie clover (Dalea purpurea) https://sognvalleyfarm.com/blog/2016springupdate monthly 0.5 2016-05-10 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337497295-UR9TV00ZDX74DLLLZEXS/image-asset.jpeg Sogn Valley Farm Blog - Spring update from the farm The 3D "anti-deer" fence https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337219254-ZEWFT17PGPTYVBM5EHQP/IMG_5181.jpg Sogn Valley Farm Blog - Spring update from the farm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337222241-DZB2D0OKMU5PSRTNUPNH/IMG_5179.jpg Sogn Valley Farm Blog - Spring update from the farm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337231943-VU8YXUYUBI3OIR43LQJJ/IMG_5148.jpg Sogn Valley Farm Blog - Spring update from the farm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337648353-12OQSY2N4O21WJ3YPIGT/IMG_5210.jpg Sogn Valley Farm Blog - Spring update from the farm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337649221-MEFWA5GIEM8DTPPXI7AI/IMG_5217.jpg Sogn Valley Farm Blog - Spring update from the farm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337626169-YPQHE6QV1R6QN2089P90/IMG_5227.jpg Sogn Valley Farm Blog - Spring update from the farm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337673511-WUVY4248ZD5C93ESPV8F/IMG_5254.jpg Sogn Valley Farm Blog - Spring update from the farm https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1462337663089-YYSB49Y1H3U4VUYVE95B/IMG_5261.jpg Sogn Valley Farm Blog - Spring update from the farm https://sognvalleyfarm.com/blog/thevolutionofafarm monthly 0.5 2016-03-16 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458011562238-W4ANLE6DSRJXJMGBL324/IMG_4969.JPG Sogn Valley Farm Blog - The evolution of a farm Our first employee, Karl Sames, putting up the siding. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458012135819-JVPHLVPLAWYV94FTJOTX/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm The cooler has two rooms, and we'll use one for crops that are best stored cold (just above 32 degrees) and the other for crops that like it more moderate (45-55 degrees). https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458011099867-L2MVDLLYDATR5QWFSLAT/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm Concrete pouring! This part we hired out. Many thanks to O'Gorman Masonry for doing a bang-up job. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458012348042-W0ENU0C6K8X21VUWQWRU/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm Overhead door is done and entry door frame in place. Next steps are to install the entry door and finish up the siding. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458010399134-G3AGHXL1BJERXOCXS49Z/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm Electric cable laying in a trench. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458012264792-C1MQE94W239ZVWIB39KK/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm Cooler is built and refrigeration equipment ready to be installed (by a professional). https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458010576238-HWXA2LOGHD03DOLR211C/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm Electrical panel and frost-free hydrant installed! https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458010936190-1FJ8AHOUQYF8NEFD7OVD/IMG_4530.JPG Sogn Valley Farm Blog - The evolution of a farm Stapling the Pex tubing down to the insulation with the help of our friend Bryn Takle. In the future, we will heat the concrete slab by boiling water using a wood furnace and circulating the water through this tubing. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458010018106-PKPVYFW2AC9WRMQWUV71/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm The soon-to-be packing shed after clearing out all the equipment and part-way through excavating out the old fill. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458011890291-M7I4K3Z3K4IAKWPW5FIR/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm Cooler panels are unloaded and ready to be put together. Thanks to Brandon Carpenter for again coming up from Iowa to help us with projects! https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458011206489-NZE6U0Y53SJQIO6JKG8N/image-asset.jpeg Sogn Valley Farm Blog - The evolution of a farm The finished product during the curing process. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1458011792034-CQEPCD1LN3VY3SZS8ZX7/IMG_4959.JPG Sogn Valley Farm Blog - The evolution of a farm Lights! https://sognvalleyfarm.com/blog/vacuum-seeder monthly 0.5 2016-03-15 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456943120354-SVYRVM08KPXXSDFI8BAW/image.jpg Sogn Valley Farm Blog - Vacuum flat seeder - a real time saver! https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456944631914-US7DBUK4K0ZVKFG7L3FZ/image.jpg Sogn Valley Farm Blog - Vacuum flat seeder - a real time saver! This flat already has two seeds in each cell.  https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456942946817-FA30NZF1NS30VEZB1T5Q/image.jpg Sogn Valley Farm Blog - Vacuum flat seeder - a real time saver! https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456944435919-MN05P4E1MX5T8M3IDJNA/image.jpg Sogn Valley Farm Blog - Vacuum flat seeder - a real time saver! The vacuum seeder in front, and the flat waiting to be seeded behind.  https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456944318065-ACWHFCY0YHI4XA9N9D5O/image.jpg Sogn Valley Farm Blog - Vacuum flat seeder - a real time saver! Vacuum applied, one seed stuck to each hole.  https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456944505782-R6NL7DWLN0KS6V2C5YI0/image.jpg Sogn Valley Farm Blog - Vacuum flat seeder - a real time saver! The seeder is turned over onto the flat. Vacuum is then turned off, and the seeds drop.  https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456944703633-3I01F2KTWZLJ4UG1I8O8/image.jpg Sogn Valley Farm Blog - Vacuum flat seeder - a real time saver! Ta da! Now there are three seeds in each cell.  https://sognvalleyfarm.com/blog/2016/2/25/the-season-begins monthly 0.5 2016-02-25 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456433086961-516O46059ZZ0SF3UG5L8/image-asset.jpeg Sogn Valley Farm Blog - The season begins https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456433704104-AD0QT40VHBCYU19E0NMJ/image-asset.jpeg Sogn Valley Farm Blog - The season begins https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1456433194962-T5EANKQCGCYZHW4IDMCP/image-asset.jpeg Sogn Valley Farm Blog - The season begins https://sognvalleyfarm.com/blog/2015/12/22/it-begins monthly 0.5 2015-12-23 https://sognvalleyfarm.com/blog/tag/Plant+sale monthly 0.5 https://sognvalleyfarm.com/blog/tag/Native+plants monthly 0.5 https://sognvalleyfarm.com/blog/tag/Farmers+market monthly 0.5 https://sognvalleyfarm.com/events daily 0.75 2022-05-09 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1569620567483-XFD1AW17476T86FZN83Y/DSC00441+%281%29.jpg Events https://sognvalleyfarm.com/events/landscape-revival-native-plant-expo-and-market-2 monthly 0.5 2022-05-09 https://sognvalleyfarm.com/events/landscape-revival-native-plant-expo-and-market-oakdale monthly 0.5 2022-05-09 https://sognvalleyfarm.com/events/on-farm-plant-sale-1 monthly 0.5 2022-05-09 https://sognvalleyfarm.com/events/on-farm-plant-sale monthly 0.5 2022-05-09 https://sognvalleyfarm.com/events/native-plant-sale-hail-storm-fundraiser monthly 0.5 2020-08-18 https://sognvalleyfarm.com/events/harvest-celebration-and-open-house-2019 monthly 0.5 2019-09-27 https://sognvalleyfarm.com/events/2019-farm-experiments monthly 0.5 2019-07-08 https://sognvalleyfarm.com/events/oakdalelandscaperevival monthly 0.5 2019-02-25 https://sognvalleyfarm.com/events/2019plantsale monthly 0.5 2019-03-19 https://sognvalleyfarm.com/events/farm-tour-and-native-plant-sale monthly 0.5 2018-06-26 https://sognvalleyfarm.com/events/plant-sale-and-open-house-2018 monthly 0.5 2018-05-10 https://sognvalleyfarm.com/events/landscape-revival-native-plant-expo-and-market-1 monthly 0.5 2018-02-04 https://sognvalleyfarm.com/events/burnsville-native-plant-market monthly 0.5 2018-02-04 https://sognvalleyfarm.com/events/open-house-and-community-potluck monthly 0.5 2017-08-18 https://sognvalleyfarm.com/events/gardening-for-pollinators-northfield-wild-ones-tour monthly 0.5 2017-07-05 https://sognvalleyfarm.com/events/cannon-river-sfa-working-potluck-transplant-production-for-vegetable-farms monthly 0.5 2017-03-06 https://sognvalleyfarm.com/events/landscape-revival-native-plant-expo-and-market-2017 monthly 0.5 2017-02-15 https://sognvalleyfarm.com/events/plantsale2017 monthly 0.5 2017-01-29 https://sognvalleyfarm.com/events/sogn-valley-craft-fair monthly 0.5 2016-08-30 https://sognvalleyfarm.com/events/csa-member-potluck-and-tour monthly 0.5 2016-09-16 https://sognvalleyfarm.com/events/farmersmarket monthly 0.5 2016-07-30 https://sognvalleyfarm.com/events/landscape-revival-native-plant-expo-and-market monthly 0.5 2016-06-08 https://sognvalleyfarm.com/events/raingarden-workshop-in-faribault monthly 0.5 2016-06-08 https://sognvalleyfarm.com/events/plant-sale-and-open-house monthly 0.5 2017-01-29 https://sognvalleyfarm.com/contact-us daily 0.75 2022-04-22 https://sognvalleyfarm.com/the-farmers daily 0.75 2024-11-27 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597697947732-74JTVWFI43RTYHVBBT6U/Sogn-4483.jpg The Farmers - Sogn Valley Farm - Organic CSA Farm and Wholesale Produce - Minnesota Local - 2020 Crew https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597697332676-13J56I08BY1E3GLU8YB2/74573703_2469368149997792_3366672941751205888_o.jpg The Farmers - Sogn Valley Farm - Organic CSA Farm and Wholesale Produce - Minnesota Local - 2019 Crew https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597695663704-D9WJP5LH4DI5YT8JD5GU/36682124_2134044993530111_2852418279559921664_o.jpg The Farmers - Sogn Valley Farm - Organic CSA Farm and Wholesale Produce - Minnesota Local - 2018 Crew https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597697024245-GL9QLZ8E2F4XP74DID4S/Crew%2BPhoto%2B2016.jpg The Farmers - Sogn Valley Farm - Organic CSA Farm and Wholesale Produce - Minnesota Local - 2016 Crew https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1450826688049-3T0YMC39LUYM4IIOLZMI/Karin+Jokela+Sogn+Valley+Farm.jpg The Farmers - Sogn Valley Farm - Organic CSA Farm and Wholesale Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/f7aecffd-b707-4113-9639-ae3dc2fe3f80/KK2_0364.jpg The Farmers - Sogn Valley Farm - Organic CSA Farm and Wholesale Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1597755961746-G2ACPC8XFVD2IGX4D7ZM/Sogn-0023.jpg The Farmers - Sogn Valley Farm - Organic CSA Farm and Wholesale Produce - Minnesota Local https://sognvalleyfarm.com/home daily 1.0 2025-02-26 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1651783329210-HB29KEA1C87ES9RX8JXO/native-plants.jpg Sogn Valley Farm - Native Plants and Garden Starts https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/4e01982a-2d01-4aae-8d30-0d9aba6400a0/77E38931-4F43-456A-A616-CE2EF3CE5153.jpg Sogn Valley Farm - Native Plants and Garden Starts https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1643055145905-3IEYDXNQ33NM9EZD4GQZ/Sogn+Valley+Farm_hot+peppers_Anastasia+Galka.jpg Sogn Valley Farm - Native Plants and Garden Starts https://sognvalleyfarm.com/about-the-farm daily 0.75 2024-11-27 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467166346378-0G7OYKI4CV0C4L6P0TEY/041.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467166344315-X5R91C628N3YE34UALXU/010.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467167159303-POUSZWCAATBXW8CV1BEC/019.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1450829051266-DYSRG5V9V7RI784XEC2J/IMG_3500.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467168290381-UFHMPHMD6795QCFEFK6L/IMG_1288.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1450829008976-2RQF358VPTR69U37JSN6/DSC08938.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467167160952-GXE00YEDGKZB4VL6HKLE/049.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467166345257-2P01EY1GWBYDNPAAJGW7/029.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467166730273-VP0K2R3S9XU06QP9H8UD/079.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467166346953-2AFGUY6QAI50PXINT613/078.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - 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Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1450828999943-A2S9TS6RI88QDSM9SAKR/Image+13.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1450828976905-GXIE6UIBLSAC1UBGIQIA/DSC08557.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1467167160792-J2A9T6DGBHNM0QCOA8DZ/030+%281%29.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1468384829196-K2T34H8L5EQDZKK5AYFR/IMG_4817.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1514939284387-PF4RC0Q4YAYTHMT20TPR/LW_SOGN_VALLEY_PHOTOS_19.jpg Sogn Valley Farm - Organic CSA Farm and Wholesale Organic Produce - Minnesota Local https://sognvalleyfarm.com/native-plants daily 0.75 2022-02-07 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1642181240648-UHI6VJP8OPPVCN8SFD1W/SOGN+VALLEY+FARM_Med+Soils_Pollinator+Kit.png Native Plants and Pollinator Friendly Habitat - Sogn Valley Farm | Minnesota Local - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1585504974824-0QBW9MGR8AXOQNN8JXBJ/SOGN+VALLEY+FARM_Med+Soils_Pollinator+Kit.jpg Native Plants and Pollinator Friendly Habitat - Sogn Valley Farm | Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1585507109907-UMOKPV2YT2Q224DEV3DT/SOGN+VALLEY+FARM+Wet+Soils_Pollinator+Kit.jpg Native Plants and Pollinator Friendly Habitat - Sogn Valley Farm | Minnesota Local https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1464063370914-23X966M3KB59GFGW5VFF/IMG_4160.jpg Native Plants and Pollinator Friendly Habitat - Sogn Valley Farm | Minnesota Local https://sognvalleyfarm.com/native-resources daily 0.75 2017-01-09 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1483916126308-XXYHCIUFI5R36BQ2O2IW/IMG_1079.JPG Native Plant and Pollinator Resources https://sognvalleyfarm.com/instagram daily 0.75 2018-01-20 https://sognvalleyfarm.com/csa-newsletter-week-1-2018 daily 0.75 2018-06-27 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1529640620576-PPBBKM38V07X834W4LB0/recipe.png CSA Newsletter Week 1 2018 | Sogn Valley Farm | Cannon Falls, MN - Grilled Asparagus Salad Ingredients •1/4 cup olive oil •1/8 cup lemon juice •12 fresh asparagus spears •6 cups fresh spinach leaves, chopped •1/8 cup grated Parmesan cheese •1 tablespoon seasoned slivered almonds Directions 1.Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat. 2.Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil. 3.In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve. Recipe Source: Heather Hedstrom. https://www.allrecipes.com/recipe/74083/grilled-asparagus-salad/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1529638264395-QIHG9XYSUODMF24CGXY8/CSA-Week-1-2018.jpg CSA Newsletter Week 1 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-3-2018 daily 0.75 2018-06-27 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 3 2018 | Sogn Valley Farm | Cannon Falls, MN - Spring Root Salad I was recently reminded of this recipe that appeared in a newsletter last year. It’s easy to prepare, very refreshing, and uses several items from this week’s box. The dressing recipe comes courtesy of my cousin and CSA member Chandler Yorkhall. It’s really less a recipe than a formula to use to concoct a salad dressing out of whatever you have in the kitchen—that’s our style. Ingredients For the salad: 1/2 bag of salad mix Walnuts (optional) 1/2 head of lettuce, rinsed and torn Grated parmesan cheese (optional) 2 salad turnips, sliced 4 hardboiled eggs, sliced (optional) 2-3 radishes, sliced For the dressing: 5 parts oil (extra-virgin olive, sunflower, or other) 5 parts vinegar (balsamic, apple cider, or other); adjust based on your preferences—Chandler prefers 5 parts or even more vinegar, but some of you may prefer a less acidic dressing 1 part honey or maple syrup Fresh herbs, finely chopped, to taste (dill, rosemary, thyme, oregano, sage) Garlic or garlic scapes, minced or pressed, to taste [next week, try using garlic scapes from your CSA box!] Directions 1. Mix together salad mix, lettuce, turnips, radishes, and parmesan. 2. Top with hardboiled eggs and walnuts. 3. Whisk dressing ingredients together (or shake in a mason jar) and This recipe was inspired by Dani Lind of Rooted Spoon Culinary, via our friends and fellow CSA farmers at Driftless Organics. https://www.driftlessorganics.com/organic-turnip-salad-with-summer-savory-dressing/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109324125-MEPBG49F02TWC5N3LBMT/Becky+Wagner.jpg CSA Newsletter Week 3 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109165597-CPO0JUU1Y64SMZEGJMM9/Michael+Wyrsch.jpg CSA Newsletter Week 3 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530112098677-H74DNJWXJNBTASHL6VLB/CSA-Week-3-2018.jpg CSA Newsletter Week 3 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-2-2018 daily 0.75 2018-06-27 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530113609068-Y93WB521M4XU7H6DJAVT/eat-your-vegetables.png CSA Newsletter Week 2 2018 | Sogn Valley Farm | Cannon Falls, MN - Cilantro-Lime Dressing I got the bug to make up this recipe while harvesting cilantro for this week's shares. We had this on a green salad this evening, but I suspect it would also be tasty poured over chicken or fish. Ingredients 1/2 C canola or sunflower oil 3 Tbsp lime juice 2 Tbsp apple cider vinegar 1/4 C plain whole milk yogurt 1/4 C chopped cilantro, densley packed 1 Tbsp honey 3 Tbsp parmesan cheese, shredded Directions 1. Combine all ingredients besides the parmesan in a wide- mouth pint mason jar and blend with an immersion blender. 2. Add parmesan and pulse blender a few times to coarsely chop up the cheese, leaving small chunks for texture. Recipe Source: Me https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530113146103-S8NSHD123HYXXFCUZPF0/Aaron+Maltz.jpg CSA Newsletter Week 2 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 2 2018 | Sogn Valley Farm | Cannon Falls, MN - Spinach Chips This recipe came to me from current CSA member Alisha Saladino. It's more of a general guide than a recipe, and can be applied to other greens, such kale or chard. “My 2 year old eats them faster than I can make them!” she wrote. If other members have recipe ideas to share, don't hesitate to send them to me! Ingredients Spinach (or chard or kale) Olive oil Lawry's seasoning salt, or other seasoning of your choice. Directions 1. Preheat oven to 400. 2. Toss spinach in a bit of olive oil. If you wash the greens beforehand, make sure they are dry before tossing with oil 3. Place flat on baking sheet, not overlapping. Sprinkle with a bit of Lawry's seasoning salt. 4. Bake for about 10 minutes until crispy, not burnt. Recipe Source: Alisha Saladino https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530108260742-YMP3LHDYWHOBJCXTO7U9/CSA-Week-2-2018.jpg CSA Newsletter Week 2 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-4-2018 daily 0.75 2018-06-29 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 4 2018 | Sogn Valley Farm | Cannon Falls, MN - Parmesan-Baked Kohlrabi This is good starting point for someone new to, and perhaps skeptical of, kohlrabi. Ingredients 2 tablespoons breadcrumbs, divided 3 medium or two large kohlrabis, peeled and cut into ¼-inch-thick rounds 1 tablespoon melted butter 2 tablespoons grated Parmesan cheese ¼ teaspoon freshly ground black pepper Directions 1. Preheat the oven to 350°F. 2. Butter an 8-inch round pan and dust with ½ tablespoon of the breadcrumbs. 3. In a large pot of salted boiling water, cook the kohlrabi slices until they become just tender, about 7 minutes; drain. Toss with the melted butter. 4. Place the kohlrabi in the prepared pan, and sprinkle with Parmesan cheese, the remaining breadcrumbs, and pepper. 5. Bake for about 1 hour, or until browned. Barbara Hunt, mother of Margaret Trott, Featherstone Farm CSA member Recipe source: Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530259567870-0OB9J843P7WN9NNRRDVZ/CSA+Week+4.jpg CSA Newsletter Week 4 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-5-2018 daily 0.75 2018-07-05 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 5 2018 | Sogn Valley Farm | Cannon Falls, MN - Fennel, Sausage, and White Bean Hash (Serves 2) Source Note: Fennel and sausage—two foods born to be together—form the major flavor components of this dish, while filling, creamy cannellini beans make a perfect bridge between the two. We like to make this recipe heavy on the fresh fennel and slightly lighter on the sausage. (Italian sausage usually contains fennel seeds, so it’s a natural choice, but any tasty sausage—pork, chicken, or even vegetarian—will work great.) This hash can come together in a jiffy on a weeknight. Add a refreshing green salad to complement the bold flavors of the hash—and don’t cheat yourself by skipping the crusty toast! Ingredients 1 tablespoon extra-virgin olive oil 1 large fennel bulb (about 10 ounces) 2 links fresh Italian sausage, or 5 ounces fresh bulk sausage 1 cup cooked or canned white beans, such as cannellini, drained 2 to 3 green onions, chopped [Try substituting the “necks” from this week's bunched sweet onions] Salt and freshly ground pepper 1 tablespoon chopped flat-leaf parsley or other fresh herbs 2 tablespoons cream, sour cream, or yogurt (optional) 2 thick slices crusty Italian or sourdough bread Directions 1. If there are still feathery green fronds attached to the fennel bulb, cut them off and chop them for later use. Trim away any dried or brown areas. If the outer surface of the bulb seems fibrous, use a vegetable peeler to remove some of it; this will make that outer layer much more tender and usable. Cut the bulb into quarters and remove the inner core that keeps all the leaves attached (it’s great for munching!). Slice the fennel into long strips. 2. Heat the olive oil in a large sauté pan over medium heat. Remove the sausage from its casings and crumble it into the pan, spreading the pieces so they cook evenly. Cook without moving the sausage for several minutes, until one side has a crispy brown crust. Add all of the fennel and stir. Continue cooking until the fennel has softened about halfway. 3. Meanwhile, butter or oil the bread slices. Toast them (your oven broiler works great for this) until the top side is golden and crunchy. Set aside and keep warm. 4. Add the cannellini beans and green onions to the pan; stir to combine. Season to taste with salt and pepper. Cook until all the ingredients are hot and the fennel has softened a bit more. Add the parsley and fennel fronds. If you’d like to add more moisture and richness, add the cream. Place a piece of the crusty toasted bread on each plate and spoon the hash on top. — Lisa Gordanier Recipe source: Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530757514242-STSPQAG9X3CFR56G96C4/Sam_Porter.png CSA Newsletter Week 5 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530757550910-HY1M5OB4XZWD5CLJ00ZN/Elyssa_Eull.png CSA Newsletter Week 5 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530756260372-KLX9FK8Q3PWCYPES5ATR/CSA+Week+5.jpg CSA Newsletter Week 5 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-6-2018 daily 0.75 2018-07-12 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 6 2018 - Sauteed Cilantro-Lime Zucchini (Serves 4-6) This recipe uses two items from this week's box and two items from last week's, if you have any left over. A nice summery side dish. This tastes great warm or cold. Half share members will need to scale this receipe back a bit proportionate to the quantity of zucchini in the box. Ingredients 1 Tbsp oil (grapeseed, olive, coconut) 3-4 large zucchini and/or summer squash 1 medium sweet onion, sliced thin 3-4 garlic scapes, minced juice of one lime 1/4 C chopped cilantro Coarse sea salt and fresh ground pepper, to taste Directions 1. Add 1 tablespoon of oil in a large pan over medium heat. Add onion and garlic scapes and cook for 1-2 minutes, until fragrant. 2. Add sliced zucchini/squash and gently toss. Let cook for about 3-5 minutes, tossing every now and then to ensure even cooking. 3. Once vegetables are lightly browned and softened, turn off heat. Toss vegetables with lime juice and cilantro, and season with salt and pepper. Modified from https://aggieskitchen.com/sauteed-cilantro-lime-vegetables/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1531365238605-056QPOKF9S0A0Z9RR66I/yellow_flower.png CSA Newsletter Week 6 2018 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1531364248747-O1YPSPQ7MSZBY5JGR3Y2/CSA+Week+6.jpg CSA Newsletter Week 6 2018 https://sognvalleyfarm.com/csa-newsletter-week-8-2018 daily 0.75 2018-07-25 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1532506768776-V74ZPO4LFHE84VQ97O6Q/onions.png CSA Newsletter Week 8 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1532506731079-3SNIRD8HDDZXINYDRC5E/Tractor.png CSA Newsletter Week 8 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 8 2018 | Sogn Valley Farm | Cannon Falls, MN - Carrot and Red Lentil Curry (Serves 4-6) Source Note: Berbere is an Ethiopian spice blend that is a key ingredient in many Ethiopian and Eritrean dishes. Not for the faint of heart, this spicy mixture usually includes chile peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. You can either make your own (good recipes exist on the Internet) or you can buy it online from specialty food retailers. Ingredients 2 tablespoons peanut oil, divided 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 6 to 8 carrots, grated Garlic, to taste Ginger, to taste Jalapeño, to taste Fresh turmeric, to taste Berbere, to taste 4 cups chicken or vegetable stock cup split red lentils, washed 1 to 2 tablespoons crunchy peanut butter 1 tablespoon curry powder Salt and freshly ground black pepper ½ cup chopped cilantro, plus 2 tablespoons for garnish Yogurt, to garnish 8 to 12 sprigs cilantro, for garnish Directions 1. Heat 1 tablespoon of the oil in a large nonstick frying pan. Add the mustard and cumin seeds. Fry until the mustard seeds start to pop. Add the carrot and stir. Let the carrot “sweat” for 10 minutes. 2. In a separate pan, sauté the garlic, ginger, jalapeño, and turmeric in the remaining 1 tablespoon oil for 3 minutes, add a little berbere and salt, then mix everything with the carrots. 3. Add the stock, lentils, and more berbere; then simmer for 30 minutes. Add more stock if the pan starts to get too dry. 4. Add the peanut butter, curry powder, salt, and pepper. Simmer until the lentils are cooked through (they’ll break down a little) and the soup is a thick consistency. Right before serving, add the ½ cup chopped cilantro and stir to combine. 5. Serve the soup in individual bowls, garnishing each with the yogurt, chopped cilantro, and cilantro sprigs. Serve with rice, naan, or pita bread. — Allison, Featherstone Farm, Rushford, Minnesota From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1532506409728-JMEAVLUDNMPZZS6ZLQ7R/CSA+Week+8.jpg CSA Newsletter Week 8 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-7-2018 daily 0.75 2018-07-25 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1532508702158-XVPIVR9WKSCWFDJ8CP0E/vegetable-realm.png CSA Newsletter Week 7 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 7 2018 | Sogn Valley Farm | Cannon Falls, MN - Tex-Mex Summer Squash Casserole (Serves 4-6) I'll admit that this is comfort food. But with zucchini or summer squash comprising the bulk of it, I think you can feel ok about it :) We made this recipe with three jalapenos with all the seeds and pith scraped out, and I would call it Minnesota medium in terms of heat. Ingredients 2 pounds summer squash or zucchini, quartered lengthwise and thinly sliced crosswise ⅔ cup finely chopped yellow onion 3 green jalapeños, finely chopped, seeds and pith removed to reduce spiciness (if desired) ½ teaspoon salt, or to taste 2¼ cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided ¼ cup all-purpose flour (we used Bob's Red Mill All-purpose Gluten Free Blend) 1 can black beans ¾ cup salsa 4 scallions, thinly sliced, for garnish Directions 1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with oil. 2. Combine squash, onion, jalapenos, salt and ¾ cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil. 3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Take of out oven and remove foil. Sprinkle black beans across surface and incorporate with a spatula. Spoon salsa over the casserole and sprinkle with the remaining 1½ cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions. Modified from http://www.eatingwell.com/recipe/252090/tex-mex-summer-squash-casserole/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1532508677786-LAFPVJSH3S2A97U365OQ/nurse-crop.png CSA Newsletter Week 7 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1532507769908-506C1UNT8205D6ZXOF2C/CSA+Week+7.jpg CSA Newsletter Week 7 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-9-2018 daily 0.75 2018-08-01 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 9 2018 | Sogn Valley Farm | Cannon Falls, MN - Sauté of Savoy Cabbage and Fennel (Serves 4) Recipe author's note: This dish plays up the sweetness of the cabbage, while the fennel and tarragon work in harmony to perfume the dish. The lemon adds a brightness to the dish that lightens the whole thing. *Half share members may want to halve the recipe since they are only receiving one fennel bulb. Ingredients 1 1/2 - 2lbs savoy cabbage, thinly sliced 2 medium fennel bulbs, trimmed of stalks and fronds, thinly sliced 2 medium leeks or 1 yellow onion, thinly sliced 3 tablespoons butter 1-2 tablespoons grapeseed oil Salt and pepper to taste 1 Lemon, zested and juiced 2-3 tablespoons fresh tarragon, chopped 1 tablespoon flat-leaf parsley, chopped Directions Heat a large sauté pan over medium heat. When hot, add 1 tablespoon butter and enough oil to film the pan. Gently sauté the leeks and fennel, cooking them without coloring, until tender. When softened and fragrant, add the cabbage, turning so the cabbage is on the pan bottom. Continue cooking until the cabbage is tender. Place the lemon zest into a fine-mesh strainer and dip in boiling water for 5 seconds. Rinse with cold water and dry on a paper towel. Mince the zest together with the herbs, mixing well. Scatter half the herbs over the vegetables while they are cooking and season with salt and pepper. In a very small pan, reduce the lemon juice to 1 tablespoon and then add the 2 tablespoons remaining butter. Remove the pan from the heat and carefully melt the butter so it does not color, returning the pan to the heat if needed to melt the butter. Add the rest of the herbs and stir in so the heat wakes up the flavors of the herbs. When fragrant, drizzle the lemon butter over the vegetables and toss to coat. Taste for seasoning and add more if needed. Serve hot. Recipe source: http://www.highgroundorganics.com/recipes/saute-of-savoy-cabbage-and-fennel/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1533112673155-7GFV9LY7DCQTTZXFMMXQ/crew-kitchen.png CSA Newsletter Week 9 2018 | Sogn Valley Farm | Cannon Falls, MN The crew kitchen: where the magic happen https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1533111548721-JVTJN8NGR8JWSTAB42MT/CSA+Week+9.jpg CSA Newsletter Week 9 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-10-2018 daily 0.75 2018-08-08 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 10 2018 | Sogn Valley Farm | Cannon Falls, MN - TARATOR - BULGARIAN COLD CUCUMBER SOUP (Serves 4) Ingredients 2 cucumbers ( about 500 g or 1 lb) 500 g plain yogurt ( 1 lb) 3 -4 garlic cloves 2 -3 tablespoons of crushed walnuts (optional) 1 bunch fresh dill (probably less, as this week's bunches are pretty large) oil salt water (optional) Directions Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency. Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste. If needed add some water to make the soup as liquid as you like but take care not to make it too "thin". Put into the refrigerator to cool or add ice cubes. Serve cold. Recipe source: http://www.geniuskitchen.com/recipeprint.do?rid=62181 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1533712328337-X7FXYMOKB6YTAKG9AKXM/anneli.png CSA Newsletter Week 10 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1533711521858-JPQXMPO1L6KEYURTNBKO/CSA+Week+10.jpg CSA Newsletter Week 10 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-11-2018 daily 0.75 2018-08-17 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 11 2018 | Sogn Valley Farm | Cannon Falls, MN - Enchiladas Verdes (Serves 3-4) Ingredients 1 pound fresh tomatillos (about 7 medium) 2 jalapeño peppers 1 clove garlic 4 large red tomatoes Olive oil 1 red onion, thinly sliced Salt and freshly ground black pepper 10 flour tortillas or 15 corn tortillas 2 boneless, skinless chicken breasts, cooked and pulled into bite-size pieces 1 cup Parmesan cheese, shredded (or use Mexican cotija cheese) 1 head iceberg lettuce, washed and shredded (or use other fresh greens) 12 ounces (1 1⁄2 cups) sour cream Directions In a medium saucepan over medium heat, boil the tomatillos with the jalapeño peppers in enough water to cover until they become soft; remove from the water and drain. Put the tomatillos and jalapeños into a food processor, add the garlic clove, and blend until smooth. Blanch and peel the tomatoes; cut into cubes. In a small frying pan, heat 1 to 2 tablespoons of olive oil over medium heat; add the onion. Add the tomato cubes and cook until the onions become translucent. Add the blended tomatillo mixture and simmer for 10 minutes. Add salt and pepper to taste. Heat more olive oil in a sautépan over high heat. Lightly fry the tortillas in the hot oil on both sides (or they may be served without frying). Drain on paper towels to absorb the excess oil. Assemble the ingredients on each tortilla shell (chicken, cheese, tomatillo sauce, lettuce, and sour cream). Serve topped with salsa or guacamole. — Terhune Orchards, Princeton, New Jersey From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1534401859069-V2RFY7EFD35C8UJYG3PV/CSA+Week+11.jpg CSA Newsletter Week 11 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-12-2018 daily 0.75 2018-08-23 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 12 2018 | Sogn Valley Farm | Cannon Falls, MN - Sautéed Green Beans & Cherry Tomatoes Ingredients 2 teaspoons extra-virgin olive oil, divided 1 pound green beans, trimmed ½ cup water 2 cloves garlic, minced 1½ cups halved cherry tomatoes 1 tablespoon balsamic vinegar Salt & freshly ground pepper, to taste Directions 1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. 2. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. 3. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. 4. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper. Recipe source: http://www.eatingwell.com/recipe/252123/sauteed-green-beans-cherry-tomatoes/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1534990730107-P5CBWX8RZPT9963MKE1D/CSA+Week+12.jpg CSA Newsletter Week 12 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-13-2018 daily 0.75 2018-08-29 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 13 2018 | Sogn Valley Farm | Cannon Falls, MN - Gazpacho (8 to 12 servings, about 1 quart)   Author's note: More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture. Ingredients About 2 pounds ripe slicer, cherry, or heirloom tomatoes 1 red or orange sweet pepper 1 large or 2 small cucumbers, peeled and cut into chunks 1/4 of a large sweet onion, peeled and roughly cut into chunks 1 clove garlic 2 teaspoons sherry vinegar, more to taste Salt ½ cup extra-virgin olive oil, more to taste, plus more for drizzling Directions 1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. 2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy. 3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight. 4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch. Recipe source: https://cooking.nytimes.com/recipes/1017577-best-gazpacho https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1535526555779-PAZ1QKOPJ5Z4JU4UKIBC/CSA+Week+13.jpg CSA Newsletter Week 13 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-14-2018 daily 0.75 2018-09-05 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 14 2018 | Sogn Valley Farm | Cannon Falls, MN - Salsa (Yields about 6 pints)   This recipe is about the right scale for the amount of tomatoes full shares are receving this week. Half share members should convert this to about a 3/5ths recipe. Ingredients 8 cups tomatoes, peeled, chopped and drained, about 5 lbs 2 1⁄2 cups onions, chopped 1 1⁄2 cups green peppers 5-7 serrano peppers, chopped 6 garlic cloves, minced 2 teaspoons cumin 2 teaspoons pepper 1 bunch cilantro, rinsed and chopped 1⁄8 cup canning salt 1⁄3 cup sugar 1⁄3 cup vinegar 1 (15 ounce) can tomato sauce 1 (12 ounce) can tomato paste Directions 1. Peel tomatoes by submerging first in boiling water for 30 seconds (or when the skin begins to peel) and then in a bowl of ice water. 2. Mix all ingredients together and bring to a slow boil for 10 minutes. 3. If you want to can them, seal in jars and cook in a hot water bath canner for 10 minutes This is a medium salsa. This is also a chunky salsa, so if you want a smoother salsa, cut your veggies into smaller pieces. Modified from: https://www.geniuskitchen.com/recipe/wonderful-salsa-9272 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1536201739739-ZJOLJFYBJUT7WYY56O9Q/CSA+Week+14.jpg CSA Newsletter Week 14 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-15-2018 daily 0.75 2018-09-12 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 15 2018 | Sogn Valley Farm | Cannon Falls, MN - Sauteed Cabbage and Beets with Miso-Ginger-Sesame Vinaigrette(Yields about 6 pints) Ingredients Gingered Cabbage and Grated Beets 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon peeled and finely grated fresh ginger 2 tablespoons sesame seeds 1 savoy cabbage, very thinly sliced crosswise 1/2 cup peeled and coarsely grated beets (about 2 medium-size beets) Vinaigrette 2 tablespoons seasoned rice vinegar 3 tablespoons water 2 tablespoons red or white miso (fermented soybean paste) 1 tablespoon brown sugar 1 tablespoon rice wine vinegar (mirin) 2 tablespoons peeled and finely grated fresh ginger 1 tablespoon tahini (sesame oil with seed paste) 2 tablespoons olive oil Preparation 1. Heat oil in a 12-inch nonstick skillet over medium heat until oil is warm and covers the bottom of the skillet. Add garlic, ginger, and sesame seeds and sauté until golden (~30 seconds). Add cabbage and grated beets and sauté until cabbage wilts (~5 minutes). Season with a pinch of salt, transfer to a bowl, and cover to keep warm. 2. Make vinaigrette by pureeing all vinaigrette ingredients in a blender until smooth. Pour desired amount over the warm cabbage and beets and serve. (May be served over a bed of steamed white or brown rice.) Serves 3 to 4 people as a side dish or 2 for a warming lunch. Time: 30 to 40 minutes Recipe by Bridget Miegs. https://fruitguys.com/almanac/2010/12/26/sauteed-cabbage-and-beets-with-miso-ginger-sesame-vinaigrette https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1536720546511-IH5GGHPDX7ES1DWIPLJA/CSA+Week+15.jpg CSA Newsletter Week 15 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-16-2018 daily 0.75 2018-09-19 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 16 2018 | Sogn Valley Farm | Cannon Falls, MN - Sweet Corn with Anaheim Peppers (Serves 4 ) Ingredients 2 C sweet corn kernels 2 red Anaheim peppers, diced, main seed cluster removed 1 1/2 Tbsp butter, divided 1/2 tsp cumin 1/2 tsp salt Directions 1,Using a sharp kitchen knife, slice kernels off the cobs. 2. In a medium saucepan, add a 1/2 tbsp of butter, the diced pepper, and the corn. Sauté for a minute or so over medium-high heat, stirring to coat everything with the butter. 3. Add in 3/4 cup of water and cook over medium-high heat for 8 to 10 minutes, stirring occasionally. 4. After the corn has cooked through, add the remaining butter, cumin, and salt and cook over low heat for another couple of minutes. 5. The corn should be a bright yellow and tender with a bit of chew to it. Serve hot Modified from https://www.umami.site/recipes/sweet-corn-with-anaheim-peppers/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1537340770841-YMSBG31HJZP26RRFXAKJ/CSA+Week+-+default.jpg CSA Newsletter Week 16 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-17-2018 daily 0.75 2018-09-26 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 17 2018 | Sogn Valley Farm | Cannon Falls, MN - Roasted Delicata Squash and Onions(Serves 4) Ingredients 2 pounds delicata squash (about 2 large) 1 medium red or sweet onion, sliced 2 tablespoons extra-virgin olive oil, divided ¼ teaspoon salt 1 teaspoon chopped fresh rosemary 1 tablespoon maple syrup 1 tablespoon Dijon mustard Directions 1. Preheat oven to 425°F. 2. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into ½-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. 3. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. 4. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing. Recipe source: http://www.eatingwell.com/recipe/250176/roasted-delicata-squash-onions/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1537931683103-45HP6TWJUZ23TD9K3KER/CSA+Week+17.jpg CSA Newsletter Week 17 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-week-18-2018 daily 0.75 2018-10-03 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Week 18 2018 | Sogn Valley Farm | Cannon Falls, MN - Maple Glazed Turnips (Serves 4) Ingredients 2 lbs turnips 2 tablespoons unsalted butter, divided 3 tablespoons maple syrup 1/4 teaspoon ground cinnamon 1 pinch grated nutmeg 1 tablespoon chopped parsley 2 teaspoons fresh lemon juice Salt and pepper Directions 1. Wash and peel the turnips and cut into 1 inch dice. 2. Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir. 3. Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes. 4. Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices, about 3 minutes. 5. Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. 6. Season to taste with salt and pepper and serve. Recipe source: https://www.geniuskitchen.com/recipe/maple-glazed-turnips-166414 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1538557866865-RIY9295DJDWL4BMXKSWY/packing_shed.png CSA Newsletter Week 18 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1538558002460-WQZPZD257MJBIR41Y8LX/packing_shed2v2.png CSA Newsletter Week 18 2018 | Sogn Valley Farm | Cannon Falls, MN https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1538557265152-BR23EL224N11MIUKFEHP/CSA+Week+18.jpg CSA Newsletter Week 18 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-fall-week-1-2018 daily 0.75 2018-10-10 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Fall Week 1 2018 | Sogn Valley Farm | Cannon Falls, MN - Roasted Chile Rellenos Ingredients 3-5 poblano peppers (depending on size), leave whole with stems on. 3 ripe, medium tomatoes 3 big garlic cloves one medium onion, sliced into ½ inch wedges or slices 1 small jalapeño 1 tablespoon olive oil ½-1 can black beans, drained and rinsed ( seasoned or Cuban Style are nice) 2-3 ounces grated jack cheese or Mexican queso fresco ( or 1 cup vegan Herbed Tofu Ricotta ) ¼ cup stock ( chicken or veggie) or sub water ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon chili powder ½ teaspoon dried oregano ½ teaspoon salt 1 tablespoon tomato paste (optional, but good) ¼ cup fresh cilantro plus more for garnish Serve with rice, sour cream, toasted pumpkin seeds, cilantro Directions 1. Preheat oven to 450F 2. Cut the tomatoes in half and arrange them on the sheet pan. Add the onions to sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, making sure they are not overcrowded. You may need to use two sheet pans. Drizzle with olive oil, sprinkle with salt and pepper and place in the oven and check after 15 minutes. If the peppers are tender remove them and check the garlic. Otherwise continue roasting with the tomatoes and onions another 15-20 minutes, until peppers and onions are tender and tomatoes are juicy. 3. In the meantime make the filling. Mix the beans ( drained, rinsed) with the cheese. If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. 4. When the poblanos are just tender, take the sheet pan out of the oven ( leave the oven on) and let it cool. Add ⅓ of the onions, chopping them up, into the filling mixture and stir. 5. Blend up the Roasted Ranchos Sauce: Place the other half of the onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, ½ cup stock, cumin, coriander, chili powder, oregano, salt, tomato paste and cilantro – and blend until smooth. Set aside. 6. Cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don’t worry about actively peeling them, especially poblanos – their skins are quite thin -Leaving some of the skin on is perfectly fine. Pasillo peppers have thick skin and should be peeled. 7. In a large baking dish (or oven proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom ( use about half the sauce). Place the peppers overtop of the sauce, slit side up, then spoon the filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point you could add more shredded cheese to the top, or leave it off. 8. Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes. 9. Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like Recipe source: https://www.feastingathome.com/roasted-chile-rellenos-with-black-beans/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1539156645457-TAVBW5K3PFA4SHV26L0U/fall+week+1.jpg CSA Newsletter Fall Week 1 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-fall-week-3-2018 daily 0.75 2018-10-24 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Fall Week 3 2018 | Sogn Valley Farm | Cannon Falls, MN - Chicken and Wild Rice Casserole with Butternut Squash and Cranberries(Serves 4-6 ) Ingredients 1 cup uncooked wild rice (3 cups cooked) 4 tablespoons olive oil, divided 1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces 1 medium yellow onion, diced 1 small butternut squash, about 1 1/2 pounds, peeled and cut into 1/2-inch pieces (about 5 cups cubes) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon chopped fresh thyme, plus additional for garnish 3/4 cup dried cranberries (I prefer the ones with reduced sugar) 1/2 cup freshly grated Parmesan cheese, divided (about 2 ounces) Directions Cook the rice according to package directions. Drain off any excess cooking liquid and set aside. Preheat your oven to 350 degrees F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside. With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan. Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm Recipe source: https://www.wellplated.com/chicken-and-wild-rice-casserole/ https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1540348391585-YJA2NMJN4FPR26FQCM3C/fall+week+3.jpg CSA Newsletter Fall Week 3 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-fall-week-2-2018 daily 0.75 2018-10-24 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Fall Week 2 2018 | Sogn Valley Farm | Cannon Falls, MN - Sautéed Delicata Squash and Leeks with Sage Ingredients 1 large or 2 small delicata squash, cut in half, seeds scooped out, and then cut into 1/2" half rings (keep skin on squash) 2 medium or 3 small leeks, thoroughly cleaned, and chopped 1 tbs. olive oil 1 sprig of sage, leaves removed 1 tbs. butter salt to taste 1/4 c. water or broth Directions 1. Add oil to skillet on medium heat and add leeks. Cook until translucent, but do not burn. 2. Add delicata squash and cook, stirring until it begins to brown. turn down heat if necessary so it doesn't burn. 3. Add water or stock. Put lid on and cook until squash is tender. Add water if necessary, but let water cook off as squash softens. 4. Add salt to squash to taste. 5. Melt butter in separate skillet and add sage leaves. Cook until butter turns light brown and sage turns crispy. Pour over squash. Modified from: https://www.providerfarm.com/csa/recipes/sauteed-delicata-squash-and-leeks-sage https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1540349480550-DA67ZOJH6YDR1AY5BVTK/fall+week+2.jpg CSA Newsletter Fall Week 2 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-fall-week-4-2018 daily 0.75 2018-10-31 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Fall Week 4 2018 | Sogn Valley Farm | Cannon Falls, MN - Sweet Potato Brownies These are best served chilled. Ingredients 2 C cooked sweet potato (about 18 oz raw) 2 tablespoons melted coconut oil or butter 3/4 cup pure maple syrup (or combination of honey and maple syrup) 1 1/2 teaspoons pure vanilla extract 2 large eggs 1 cup white whole wheat flour (or all-purpose gluten-free blend) 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup semi-sweet chocolate chips or chopped dark chocolate Directions Preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that you have some overhanging the sides, then lightly coat with baking spray. Set aside. Cook sweet potatoes using method of your choosing. I just peeled them, cut into large (1-1.5”) chunks, and boiled for about 15 minutes. You could also roast them, or for expedience, use the author's recommendation of microwaving: Place the sweet potatoes in the microwave and cook on high for 7 to 10 minutes or until completely softened. Once cool enough to handle, scoop out 2 cups of the flesh and discard the skin. Place cooked sweet potato in a larger mixing bowl, then beat until mashed and fairly smooth. Beat in the melted coconut oil (or butter) until combined, then beat in the maple syrup and vanilla extract. Beat in the eggs 1 at a time, stopping to scrape down the bowl as needed. In a separate bowl, stir together the flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix gently, just until the dry ingredients are incorporated. Fold in the chocolate chips. Scrape the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes, just until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool completely. (The brownies taste better the longer they sit). Gently lift the brownies out of the pan onto a wire rack. Slice and serve. Recipe source: https://www.wellplated.com/sweet-potato-brownies/ My additions in italics. https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1540981398722-BZ72G5LY5SQDKYFW054M/default.jpg CSA Newsletter Fall Week 4 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-fall-week-5-2018 daily 0.75 2018-11-08 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Fall Week 5 2018 | Sogn Valley Farm | Cannon Falls, MN - Autumn Carrot and Sweet Potato Soup Ingredients 4 tablespoons unsalted butter 2 medium yellow onions, chopped 1 tablespoon curry powder, plus a bit more for serving 1 pound carrots, peeled and chopped into 1-inch pieces 1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces 8 cups chicken broth 1-3/4 teaspoons salt 1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped 2 tablespoons honey Freshly ground black pepper Directions In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.) Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Recipe by Jennifer Segal: https://www.onceuponachef.com/recipes/autumn-carrot-and-sweet-potato-soup.html https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1541666964838-D8AYKW40S16YR5AM8NVZ/fall+week+5.jpg CSA Newsletter Fall Week 5 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/csa-newsletter-fall-week-6-2018 daily 0.75 2018-11-15 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1530109921850-CBQFCU41WICBWWWSS0O3/eat-your-vegetables.png CSA Newsletter Fall Week 6 2018 | Sogn Valley Farm | Cannon Falls, MN - Pasta with Butternut Squash and Herbed Breadcrumbs We've made versions of this recipe numerous times over the past couple of years. We've simplified it a bit from its original form in Fine Cooking magazine, and adjusted a few other ingredients. We have made it with and without the cream, but it's always tasted like comfort food to us. Ingredients 3 Tbs. extra-virgin olive oil 3 Tbs. butter 1 large leek (white and light-green parts only, rinsed well and thinly sliced) OR thinly sliced yellow onion 3 cups 1/4-inch-diced butternut squash 2 cups lower-salt chicken broth (less if adding heavy cream) 3 tsp. chopped fresh thyme 3 tsp. chopped fresh sage 3/4 cup heavy cream (optional) Freshly ground black pepper 1/2 cup panko (we used a food-processed gluten-free bagel, which was all we had on hand) 1/4 oz. finely grated pecorino or Parmesan (about 1/4 cup) 1 Tbs. chopped fresh flat-leaf parsley (optional) 12 oz. campanile or similar pasta (we used penne) Directions Bring a large pot of well-salted water to a boil. Heat 2 Tbs. of the oil in a 12-inch or larger skillet over medium heat. Add the leek/onion and a pinch of salt, and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the squash, chicken broth, half of the thyme, and half of the sage. Cover, and adjust the heat as necessary to simmer gently until the squash is tender, about 10 minutes. Mash about half of the squash with a potato masher until smooth, leaving the rest chunky. Stir in the cream and cook until it thickens slightly, about 5 minutes. Season to taste with salt and pepper and keep warm. Heat the remaining 1 Tbs. oil and 2 Tbs. butter in an 12-inch skillet over medium heat. Add the panko and cook, stirring, until golden brown, about 2-3 minutes. Off the heat, add the remaining thyme and sage, the cheese, parsley, and a pinch of salt and pepper. Boil the pasta according to package directions until al dente. Reserve 1/2 cup of the water and drain the pasta. Bring the sauce to a simmer over medium-high heat. Add the pasta and 2 Tbs. of the reserved pasta water; toss well to coat, adding more water if it looks dry. Season to taste with salt and pepper. Serve sprinkled with the panko. Modified from: https://www.finecooking.com/recipe/campanelle-with-butternut-squash-and-herbed-breadcrumbs https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1542270966017-81WDYLDW3Z4J5BYVPYCV/fall+week+6.jpg CSA Newsletter Fall Week 6 2018 | Sogn Valley Farm | Cannon Falls, MN https://sognvalleyfarm.com/email-signup-thanks daily 0.75 2020-01-04 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1551755762141-312VXBTBXRAZXNDJNTLP/IMG_1433+%281%29.JPG Email Signup Thanks https://sognvalleyfarm.com/winter-csa-signup-thanks daily 0.75 2020-01-02 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/1577983388604-3M3VN6MKHPFMR4EA1ROB/SognValleyFarm002-8358+%281%29.jpg Thanks for signing up! https://sognvalleyfarm.com/plant-sale daily 0.75 2025-03-13 https://images.squarespace-cdn.com/content/v1/558ac92be4b00725460b4adf/9e93c891-4f3b-4ab9-8f5e-8e249220fc25/IMG_3332+%281%29.JPG Plant Sale