You can alternatively save 5% on either the 2013 Full season or Winter share by paying in full by April 1, 2013.

This offer is available via the online store. If you have questions please call the farm at (315) 298-4139 and ask for Ellie or Jason. You may also email customerservice@grindstonefarm.com

You should also check out our Healthy Boxes where you can customize your orders to include or exclude items based on your tastes and preferences.

Boxes

Healthy Box

$30.00

A box of certified organic fruits & veggies both local and wholesale. This box changes weekly. 10-15% savings if compared to purchasing serarately! **Delivery fees extra.**

Browse the store!

1 shallot, finely diced
1 1/2 Tbs. fresh lemon juice, plus more if needed
1 1/2 Tbs. white wine vinegar
Salt, to taste
1 avocado, halved lengthwise, pitted and diced
1/4 cup extra-virgin olive oil
2 heads romaine lettuce, dark outer leaves cut into 1/2-inch pieces
2 watermelon radish, thinly sliced
1/4 cup chopped fresh cilantro

Directions

In a small bowl, stir together the shallot, the 1 1/2 Tbs. lemon juice, the vinegar and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.

In a large bowl, combine the lettuce, radish and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed. Transfer the salad to individual plates and serve immediately. Serves 4.

Ingredients:

Directions:

3 scallion stalks, roughly chopped

8 cloves garlic

1/3 cup lemon juice

1/4 cup roughly chopped fresh dill

1 cup vegetable broth

4 cups plain yogurt

salt and pepper to taste

2 radishes, minced for garnish

Place cucumbers, scallions, lemon juice, dill,

vegetable broth, yogurt in food processor.

Pulse a few times, pureeing until smooth and well combined.

Season to taste with salt and pepper.

Transfer to a large container and chill in the refrigerator

for at least 2 hours before serving.  Top with radish and serve.

• Kosher salt
• 1 pound green beans, trimmed of stem end
• 1/2 pound peppers, sliced
• 1/2 cup skin on sliced almonds
• 3 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1 large onion, sliced thin
• 2 tablespoons chopped fresh basil leaves
• Freshly ground black pepper

Directions

Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions and peppers, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 minutes. Add the basil, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Ingredients:

Cloves from one head roasted garlic mashed

8 ounces goat cheese (Chevre)

1 1/3 cups bottled dark beer (341 ml bottle)

1 large egg, lightly beaten

2 tablespoons melted butter

16 other squash blossoms, pistils removed if desired

salt and pepper to taste

1 cup all purpose flour, plus extra

1 tablespoon olive oil

1 tablespoon fresh thyme leave, chopped

Olive oil, for deep frying

Directions:

1. To make the filling:  Combine garlic, olive oil, goat cheese and thyme in a small bowl.  Mix until smooth, and season with salt and pepper.
2.  For the blossoms: In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablespoon at a time, until mixture has the consistency of thin pancake batter.  Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
3. Meanwhile, in a deep heavy pot fitted with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
4. Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
5. Sprinkle fried blossoms with salt and serve immediately.

1-2  heads Chinese cabbage

1 medium Asian radish

¼ cup coarse sea salt

4 scallions cut into 1″ pieces

2 carrots thinly sliced and diagonally cut

8 garlic cloves minced

2 tablespoons fresh ginger minced

2 tablespoons chili powder

1 Teaspoon sesame seeds

Water

To prepare:

1 – Dissolve salt in 1 cup water/set aside.

2 – Thoroughly wash the cabbage-

then cut into 2 inch lengths-

peel Asian radish and halve it lengthwise

then halve lengthwise again

then slice thinly into ½” squares.

3 – Place cabbage and radish in a large bowl

and pour salt water over them.

4 – Let soak overnight or at least 5 hours.

5 – After soaking drain vegetables

BUT RETAIN SALTED WATER.

6 – Add scallions, carrots, garlic, ginger,

chili powder and sesame seeds

7 – Mix all vegetables, thoroughly, by hand

(using gloves as chili powder may sting)

Pack all in a large jar (about 2 quart size)

pour the salted water over the mixture.

Leave an inch of space at the top of the jar.

Cover tightly.

Let sit for 2-3 days depending on how fermented

you like your kimchi.

Refrigerate after opening.

3 cups plain yogurt

1 cucumber 16oz peeled halved lengthwise seeded)

1 garlic clove (minced)

1 tomato (quartered seeded thinly sliced)

Salt and Pepper to taste

1 bunch (about 6 ounces) kale  (Red, Green or Lacinato all work great)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet

Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool. Enjoy as a movie snack!