Farm Description

Ironwood is a small farm dedicated to growing a variety of fresh, high quality produce. All of our fruits and vegetables are grown using sustainable farming practices, without the use of synthetic fertilizers or pesticides.

We rent a farm on 80 beautiful acres in the rolling Hay River valley of Western Wisconsin. The garden is a little under 2 acres with the remainder of the farm consisting of pastures and woods. We are located in Prairie Farm, 75 miles northeast of the Twin Cities.

Beginning in June, produce will be available for purchase at the farm. We also plan to do a monthly delivery of produce to the Twin Cities area. If you would like to be on our email list to receive weekly updates of available produce, contact us at ironwood@chibardun.net

Monday, August 4, 2008

Share the Recipe Wealth!

If you have a favorite recipe that incorporates some of the produce from Ironwood Farm, please share it! You can add a comment to this blog entry and type in the recipe. Happy cooking!
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3 comments:

Jenny said...

I'll leave a link to my blog where I posted a great recipe with arugula.

http://a-latte-talk.blogspot.com/2008/07/foody-friday-whatd-you-cook-last-week.html

hope the link works!
Thanks for the great produce, we had a great time on Thursday working.

August 8, 2008 at 9:26 PM
Anonymous said...

Eggplant Parmesan
Vegetarian Cooking for Everyone by Deborah Madison

2 medium eggplants, about 1 ½ pounds
salt and freshly milled pepper
Olive oil
1 ½ to 2 cups Fresh Tomato Sauce, page 61 (I just used canned pasta sauce)
8 large basil leaves, torn into pieces
4 ounces mozzarella, thinly sliced if fresh, grated otherwise (I like to use the fresh and use morethan this)
½ cup freshly grated parmesan

Preheat oven to 375. Lightly oil a 2-quart gratin dish.

Slice the eggplant into rounds about 1/3 inch thick. Unless the eggplant is garden fresh, sprinkle it with salt and let stand for 30 minutes to an hour, then blot dry.

Preheat the broiler. Brush both sides of each round with olive oil and broil 5 to 6 inches from the heat until browned. Broil the second side until browned, then remove and season lightly with salt and pepper. Don't worry if the eggplant has a dry appearance.

Warm the tomato sauce with half the basil. Spread about a third of the sauce over the bottom of the dish, then make an overlapping layer of eggplant. Lay the mozzarella over the top, add the rest of the basil, and sprinkle with the parmesan. Add the rest of the eggplant and cover it with the remaining sauce. Bake in the middle of the oven until bubbling and hot throughout, about 30 minutes.




Thai Basil Eggplant
* 1 tablespoon peanut oil
* 2-3 garlic cloves, minced
* 2 Japanese eggplants (or 1 big purple, peeled and cut into pieces)
* 2 tablespoons fish sauce
* 1 tablespoon sugar
* 1 bunch basil, preferably thai basil, washed and stems removed
* 2 Thai chiles, minced (optional) - I used 1 jalepeno per recipe

1. Peel eggplant if desired(I don't) cut into irregular shapes but, same sizes. That makes them easier to turn and keeps them from sticking to the pan.
2. Heat wok over med-high heat. Add oil, peppers and garlic. Cook until garlic becomes lightly brownedm 1-2 minutes.
3. Add eggplant and stir. Add 1/2 cup water cover and simmer 5 minutes, until eggplant has soaked up most of the water and becomes translucent. You may need to add more water as it cooks.
4. Add fish sauce and sugar. Stir gently. Turn off the heat and add the basil stir gently.
5. Serve immediately.
6. Really good with jasmine rice.

September 10, 2008 at 8:44 PM
elizabeth said...

Hey there all!

Thought I'd leave a link as well...
There are recipes for tomatoes, cranberry beans (shell beans), and purple potatoes in this entry

http://centrepullball.blogspot.com/2008/09/tomato-jam.html

plus I post recipes nearly every day!! lots of them use our CSA veg!

elizabeth

looking forward to our Thursday visit in a few days!!

September 16, 2008 at 5:10 PM

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