3 tablespoons rice flour (or sub 2 tbsp AP flour and 1 tbsp cornstarch)
1.5 teaspoons, divided kosher salt
.5 teaspoon black pepper
1/3 cup oil (more if your pan is bigger)
Chop greens and simmer in some water, or microwave-steam, just to soften a bit, while you’re doing other things.Peel kohlrabi, and shred along with potatoes (with skin), onion and garlic.Drain greens and add to other veg in a pile in a tea towel. Squeeze and drain, quite a bit, to get them as dry as possible.Mix three eggs and three tablespoons of rice flour (or sub 2 tbsp AP and 1 tbsp corn starch) with half a teaspoon each salt and pepper. Reserve remaining salt for later. Mix this in with the drained shredded veg mix. Form into small balls (bigger than golf, smaller than tennis).Heat oil in a skillet – less than a quarter inch of oil, until it spits at you when you hit it with a drop of water, or bubbles around the edges of a wooden spoon or chopstick.Add a veg ball to the hot oil and squish with a spatula until it’s about a half-inch thick. If the oil bubbles all around the edges, you’re set, add another and squish.Fry until golden brown on both sides, maybe four minutes total per side, but until done.Drain on a towel, sprinkle with additional salt and keep warm in the oven until serving time.Makes 8 pancakes, and they freeze very well. All the goodness of a crisp potato pancake, but with a little more excitement.
2 bell peppers (one yellow and one red look nicest); cut into 1″ pieces
1 pint of cherry tomatoes (sun gold heirlooms are my favorite); chopped in half
1 med sweet onion; cut into bite sized pieces
1/2 bunch of chopped parsley
1 6 oz jar of chopped Kalamata olives
1 8oz package of feta cheese (crumble over the salad)
1 clove garlic; minced
6 swiss chard leaves (chiffonade and then cut into 1-2 inches in length)
1 can of artichoke hearts (optional)
1/2 t sea salt
1/2 t black pepper
1 t ground cumin
1 t oregano dried
1/2 C red wine vinegar
1/2-2/3 C olive oil
Directions: Mix everything down to the swiss chard into a bowl and toss well. Make dressing by mixing all the spices with the oil and vinegar. whisk well or use an emulsifying mixer. Pour over the salad and mix well. Add more salt and pepper to taste. Serve
Whisk together the vinegar, soy sauce, orange juice, ginger, and olive oil in a small bowl. Pour over the fennel and onion and toss well. Season to taste with salt and pepper. Chill the salad for 1 hr.
Here is a great article about LotFotL, published by, Farm to Table Wisconsin, started by Nick and Kimberly in 2012 as a way to promote Wisconsin family farms, how they operate, what they offer, and how the community can purchase farm-raised products. Local farmers
To give you an idea of what to expect in a box, here is what we gave out on our first year at the Quinney Farm in Elkhorn. It was a really tough year for us, with a cold spring and a dry August. Plus, everything we did that year was new. Moving forward, we see more diversity and slightly larger qty per veggie (example: 4 peppers instead of 2 or 3) in the boxes. Thank you for choosing LotFotL.
The chart reads across 26 weeks of delivery. Each week it shows how many units of each veggie was harvested for CSA boxes. If there is a number recorded in a given week it means that this veggie was given out in either a staple share, gonzo share, or both.
This is a list of the vegetables that LotFotL Community Farm, in Elkhorn WI, plans to grow for the 2012 season. Some of these will be added to our vegetable CSA, while others will be sold at South Shore Farmer’s Market, and some will be sold to area grocers and restaurants.