RECIPES

Make Something Healthy & Delicious

RECIPE ARCHIVE

 

2019

Roasted Turnips
Roasted Butternut Squash
Simple Seedy Slaw
Stuffed Pepper Soup
Maple Roasted Brussels Sprouts/Bacon
Stir-fried vegetables, chicken/pork
Kimchi Recipe
Hearty Broccoli (or cauliflower) Soup
Fresh Broccoli Apple Salad
Boiled Dinner
Roasted Russet Potatoes
Roasted Spaghetti Squash
Stuffed Peppers
Chicken Fajitas
Cowboy Caviar
Potato Leek Soup
Beef/Venison Vegetable Dumpling Soup

2018

Ethiopian Cabbage
Winter Stew of Braised Rutabagas
Cabbage Sausage Supper
Honey Pumpkin Pie
Sweet and Spicy Pork and Napa Cabbage Stir-Fry
Coconut Curried Kale & Sweet Potato
Sneaky Beet Brownies
Red cabbage with Bacon & Apples
Parmesan Roasted Brussels Sprouts
Stuffed Peppers Soup
Broccoli Salad
Spicy Butternut Squash Soup
Roasted Butternut with Goat Cheese
Boiled Dinner
Sweet Basil Pesto with pasta
Detox Kale Salad Recipe
Swiss Chard with Bacon & Apple
Savory Roasted Root Vegetable
Spaghetti Squash
Old Fashioned Cabbage Rolls
Broccoli Salad
Cucumber Limeade
Kale Potato Soup
Tomato, Corne & Quinoa Bowl
How to Freeze Green Beans
Easy Cucumber Dill Dip
Asian Beef
Summer Savory Garlic Green Beans
Radish Dip
Garlic Scape Kale Pesto
Napa Cabbage Salad
Beet Greens and Kale
Balsamic Kale Salad
Sautéed Tokyo Bekana
Wild Ramp Chowder
Rhubarb BBQ Sauce
Rhubarb Meringue Dessert

2017

Creamed Celeriac Soup
Cabbage Bacon Casserole
Roasted Veggie Roots
KIMCHI
Carrot Pineapple Cake
Indian Summer Pasta salad
Corny tomato dumpling soup
Black Bean Salsa
Broccoli Bacon Cheese Salad
Roasted Brussels Sprouts and Carrots
Stuffed Green Bell Peppers
Roasted Beets
Thyme and Yukon Gold Potato Gratin
May’s Cabbage Bacon Casserole
Dill Dip
Boiled Dinner
Zuppa Toscana
Lemony Raspberry Zucchini Bread
Kale Brownies
Sautéed Swiss Chard
Three Carb Cauliflower Breadsticks
Summer Pasta Salad
Cabbage Coleslaw (KFC knock-off)
My Moms Apple Zucchini Bread
Simple De-Bloat, Re-Charge Drink
Raspberry Poppy Seed Dressing Recipe
Cool Creamed Cucumbers
Kohlrabi and Apple Slaw
Breakfast Smoothie
Garlic Kale Parmesan
All-Dressed Kale Chips
Wilted Lettuce Salad
Garlic Chicken Stir Fry
Crispy Tokyo Bekana Salad
Stove top Spinach Lasagna
Bacon & Boc Choy Stir-Fry

2016

Healthier Stuffed Peppers
Kimshi
Meal in a Peel Potato toppers
Carrot pineapple cake
Butternut Squash Bread
Spicy Squash Black Bean Soup
Butternut Squash Fries
Autumn Vegetable Soup
Roasted Carrots with Garlic
Picnic Salad
Wild Rodeo Salad-Vegan
Vegetarian Kale Soup
Maple-Glazed Delicata Squash
Oven Roasted Brussels Sprouts with Bacon
Cashew Carrot Ginger Soup
Scalloped Potatoes
Apple Bok Choy Salad
Garlicky Basil Parmesan Pesto
Garden Fresh Black Bean Salsa
Spaghetti Squash With Fresh Tomato Sauce
Savory Roasted Root Vegetables
Recipe for this week’s box prep
Polish Sausage
Zuppa Toscana
Chocolate Raspberry Zucchini Cake
Boiled Dinner
Dill Dip
Broccoli and Cauliflower
Potato Cakes with Zucchini and Onions
Kale Lasagna
Ashlyn’s Zucchini Pie
Cauliflower Salad (like potato salad but better)
Lemony Green Bean Pasta Salad
Cabbage Coleslaw (KFC knock-off)
Spicy Vegetable Tart
Broccoli Salad
Lettuce Soup
Do-Ahead Chicken Enchiladas
Apple Bok Choy Salad
Garlicky Brat Kale Soup
Garlic Chicken Stir Fry
Beautiful Summer Garden Pasta Salad
Bok Choy Salad
Radish Dip
Rhubarb Salad Dressing

2015 & Older

Sausages with Peppers and Fennel
Zucchini Dip
Taco Dip
Veggie Wraps
Creamy Garlic Potato Soup
Vegetarian KaleSoup
Basil Butter
Beet Chocolate Cake
Warm Pepper Dip
Carrot Cake
Pico De Gallo
Picnic Salad
Beef and Vegetable Stew
Brussels Sprouts w/Slivered Almonds
Garlic Scape Dressing
Spinach Dip
Spaghetti Squash w/ Tomato Sauce
Stuffed Acorn Squash
Vegetarian Chili
Baked Zucchini Sticks & Dip
Greek Fennel Skillet
Mushroom Zucchini Alfredo
Chocolate Zucchini Nut Bread
Zucchini Brownies
Hearty Broccoli Soup
Kohlrabi with Peas and Potatoes
Zucchini Apple Walnut Muffins
Spring Greens Salad
Garlic Kale Parmesan
Kohlrabi and Apple Slaw
Bok Choy Salad
Summer Pasta Salad
Rhubarb Upside-down Cake
Breakfast Smoothie
Bok Choy Stir Fry
Radish Dip
Margaret’s Lettuce Salad
Garden Pasta Salad
Swiss Chard Pie
Mixed Greens with Chicken and Almonds Salad
Broccoli and Tortellini Salad
Dill Dip
Broccoli-Rice Casserole
Cheesy Cauliflower Soup
Pesto
May’s Breakfast Blueberry Zucchini Bread
May’s Cabbage Bacon Casserole
Roasted Vegetables over Brown Rice
Scalloped Potatoes
Halooshki
Creamed Cabbage & Peas
Cabbage Supreme
May’s Black Bean Salsa
Chicken Capellini Caprese
Steamed Dill Green Beans
Cucumbers – Creamed

McDougal’s Farm LLC

Eating Healthy the CSA Way

Have you ever gone into the store looking for Antigo grown potatoes and wondered “Where are they!”? Well I found them; they are down in Madison, while Idaho and California potatoes are filling the bins here. The reason; our food system is not set up for local food distribution. Most chain food stores require all their products be shipped in from their own food distributors, which was shipped from a processor, who bought it from a wholesaler that had it shipped in from a producer. Although I see the need for organization, it doesn’t seem very economical, energy efficient and what about food freshness?

Most of our food travels an average of 1500 miles to reach us. Enormous amounts of energy are expended to transport it, days and sometimes weeks pass before it actually arrives on our plate. For every hour that passes, the nutritional value and freshness drops. Our food distribution system relies heavily on usage of agricultural chemicals, preservatives and fossil fuels. This all has a great impact on our health as well as the health of our planet. Weak earth can only grow weak food.

It is interesting as the nutrition in food declines so does the number of farms or should that be said in reverse? In Wisconsin the number of farms has declined from 143,000 in 1950 to only 21,000 in 2000. Across the Northeast we lose approximately 3,300 more farms every year. Every farm we lose takes us one step further away from having sustainable healthy communities. With losses like this it is obvious this food distribution system is not working for small farmers. Lacking local support, farmers in turn are unable to support their local community with quality food.

There is a new “bring it back home” movement taking hold today, reducing energy expenditures and making healthier, locally grown food more available. Food Co-ops and Farm Markets are popping up everywhere. People are enjoying home grown vegetables that were picked that day still bursting full of nutrients and bold colors. They know their grower and a new feel of community begins to blossom. But that’s not all that begins to blossom, so does the communities economy. Each dollar spent at a local merchant circulates within the community 3 to 5 times more than if it were spent at a national chain. Good for the environment and a double win for us and the community. Community Supported Agriculture does this also and supports a more sustainable secure food network in a community. In only 10 years, the CSA movement has spread to more then 600 farms in the United States and now to our little vegetable farm in Deerbrook.

You will still see us at the Antigo Farm Market, we really enjoy meeting all of you, but to those who can’t make Saturday mornings, lines aren’t your thing or would like to know there is a weekly box of vegetables with your name on them; maybe the CSA is for you.

Community Supported Agriculture is a partnership that joins people directly to the farmer that produces the food they eat. It works like this: you pay for a seasons worth of vegetables in the spring and we deliver them to a designated drop site in your neighborhood, workplace or home (if applicable) weekly throughout the growing season. In our CSA we make a commitment to you and to the land that we will grow your food using no chemicals or synthetic pesticides or fertilizers; we will try to offer a variety of quality vegetables weekly. In turn you make a commitment to us, to the environment and to a healthier lifestyle by purchasing a share in our harvest and sharing some of the risk (and all the bounty) associated with growing crops in the North.

Unlike other CSA’s, helping out on the farm is not mandatory but we do encourage members to come and help at least once to see how there food is grown and to appreciate what goes into the food growing process. McDougal’s Farm LLC also host two fun days on the farm for our members.
Until May 20th interested parties have the opportunity to join our CSA. You will be supporting locally grown, eco-friendly sustainable farming practices and a healthier eating style. The number of shares we offer this year will be limited.

Non-Food Recipes

Homemade “Round-up”

Storing Your Vegetables

Learn More About our CSA Farm and How it All Works

Join a Workshop or See Upcoming Events at the Farm

Check Out Some Random Photos of Life on Our Farm

Have Questions about Our CSA Farm?