First Day of Spring, thinking plants?

First Day of Spring, thinking plants?

It’s that time of year to start thinking plants, herbs, patio planters, color, color and more color! Greenhouse opens April 22nd. Check out our website costafarm.com for spring inspiration. Sign up now for a share of Costa Farm’s CSA program. Leave the growing to us for a summer of fresh...

CSA 2017 Sign Up Now Open!

Sign Up Now for Costa Farm’s CSA 2017 New Year, Fresher Diet, Homegrown, Non GMO, fresh veggies for 16 weeks starting in June, Many Pickup locations in the Metro area, Half Share and Full Share options available as well as a payment plan, Don’t delay, sign up today!...
Join Our CSA

Join Our CSA

Eat Fresh All Summer! Join Our CSA Find a Pickup Location Near You View Our CSA...
Creative Centerpieces….

Creative Centerpieces….

Our friend Pam and her St Paul Garden Club got really creative this past summer and arranged these gorgeous veggie and flower centerpieces for an event they were having. WOW! Spectacular.
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...