Brew Time!

Brew Time!

Costa Farm has teamed up with local Minneapolis and St Paul brew houses to offer some very tasty new pickup locations! Sign up for a CSA share, pickup your fresh, homegrown veggies at the brewery, then stick around the taproom for a locally “grown”, uniquely crafted beer to unwind from your hectic day. Local breweries who share our vision of Think Local are Fair State Brewing, Insight Brewing, Lake Monster Brewing,and Tin Whiskers Brewing Co. check out the locations at...
Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

2 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil 1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion) 1 tsp. kosher salt; more to taste 1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini) 2 slightly heaping cups fresh corn kernels (from 4 medium ears) 2 tsp. minced garlic Scant 1/2 tsp. ground cumin Scant 1/2 tsp. ground coriander 2 to 3 Tbs. chopped fresh mint One-quarter lemon Freshly ground black pepper Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min. Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds. Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon,...
Dill Pickles

Dill Pickles

Dill Pickles From www.foodandwine.com, contributed by Bobby Flay These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator. TOTAL TIME: 20 MIN Plus overnight pickling SERVINGS: Makes 1 quart 1-1/2 cups distilled white vinegar 1/4 cup sugar 4 teaspoons kosher salt 1 teaspoon mustard seeds 1 teaspoon coriander seeds 3/4 teaspoon dill seeds 2 cups hot water 2 pounds green tomatoes, quartered OR kirby cucumbers, sliced 1/4 inch thick 3/4 cup coarsely chopped dill 3 garlic cloves, coarsely chopped In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold. Make Ahead: The dill pickles can be refrigerated in an airtight container for up to 1...
Zucchini Pickles

Zucchini Pickles

Zucchini pickles Zucchini pickles are every bit as delicious as their cucumber counterparts. Give this sweet-spicy version a go. Combine 4 cups 1/8-inch zucchini slices, 1 cup slivered sweet onion, and 3 thinly sliced garlic cloves in a glass bowl. Bring 1 cup white vinegar, 1/2 cup sugar, 3/4 teaspoon crushed red pepper, 1 teaspoon mustard seeds, and 3/4 teaspoon kosher salt to a boil; pour over zucchini mixture. Cover and chill 24 hours. From Cooking...
RED POTATO and GREEN BEAN SAUTE

RED POTATO and GREEN BEAN SAUTE

from Food.com DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes; cook about 15 minutes, or until almost tender. Add beans; cook about 3 minutes, or until tender; drain well. In large skillet, heat oil over medium heat. Add garlic; cook, stirring, for 30 seconds. Add potatoes, beans, and salt and pepper to taste. Cook about 2 minutes, or until heated through, tossing to coat. Add basil and toss once more before...

Zucchini Bread

Zucchini Bread By Jennifer Segal Servings: Two 8×4-inch loaves Total Time: 1 Hour 30 Minutes Ingredients 3 large eggs 1-3/4 cup granulated sugar 2 cups grated zucchini (you’ll need one medium zucchini, about 10 ounces) 2 sticks (1 cup) unsalted butter, melted and slightly cooled 2 teaspoons vanilla extract 3 cups all-purpose flour, spooned into measuring cup and leveled-off 2-1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup chopped walnuts, lightly toasted if desired 1/2 cup currants or raisins (optional) Instructions Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely. Note: You can also add chocolate chips to this bread. I typically use between ¾ – 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½...

Dill Pickles (using Cucumbers)

Crispy Dill Pickles You will need: 1 quart jar, with a tight fitting lid 2 medium cucumbers 1 cup water 1/2 cup distilled or apple cider vinegar 1 1/2 tsp salt 1 garlic clove 1/2 tsp dill seed 1 tsp dill or sprig of fresh dill. Put the garlic, dill seed and dill sprig in the bottom of the quart jar. In a separate bowl, combine the salt, vinegar and water. Stir until the salt is dissolved. Pour into the jar. Add theFill in the jar until the vinegar mixture covers the cucumbers. Put the lid on tightly and refrigerate 5-7 days. After 5 days you will have perfect pickles. Pickles will remain good 2-3 weeks. Posted by Chef Tess on...
Grilled Sweet Corn Salsa

Grilled Sweet Corn Salsa

Quick and easy! Grilled corn is teamed up with sweet bell peppers, spicy pickled jalapenos and the beloved combination of lime juice and cilantro. YIELD: 4 cups PREP TIME: 15 Minutes COOK TIME: chill time: 30-60 minutes TOTAL TIME: 45 minutes {give or take} INGREDIENTS: 4 Ears of Fresh Sweet Corn Extra Light Olive Oil plus 1 tablespoon, divided 1/2 Orange Bell Pepper, diced small 1/2 Red Bell Pepper, diced small 1/4 cup Red Onion, diced small 1/4 cup chopped Fresh Cilantro 1 tablespoon chopped Pickled Jalapeno 1 lime, juiced 1/2 teaspoon Kosher Salt, plus more to taste DIRECTIONS: Brush the corn with light olive oil. Place on a hot grill until cooked and slightly charred. Turn often and watch carefully. While the corn is cooling; combine the chopped peppers, onion, cilantro, jalapenos, the juice of an entire lime, cilantro and season with kosher salt. Give it a good toss, cover and refrigerate for at least 30 minutes. Stir once before serving. Enjoy! From...
Easy HomeMade Pickled Jalapenos

Easy HomeMade Pickled Jalapenos

So easy. So spicy… you won’t know what hit you! YIELD: 1 pint sized jar PREP TIME: 10 minutes COOK TIME: 1015 minutes TOTAL TIME: 25 minutes INGREDIENTS: 15 large Jalapenos, stems trimmed {discarded} and sliced 2 Garlic Cloves, smashed and peeled 1 cup Distilled White Vinegar 1 cup Filtered Water 4 tablespoons Sugar 2 tablespoons Kosher Salt DIRECTIONS: In a medium sauce pan combine the garlic, water, vinegar, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes. Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge. I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar. Enjoy! From...

Green Beans With Bacon Vinaigrette

Serves 8 Ingredients Salt & Pepper to taste 2 pounds green beans, trimmed 6 slices of bacon 2 shallots, sliced 2 tablespoons cider vinegar 2 tablespoons whole-grain mustard 2 tablespoons olive oil Directions Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to...