CSA members, Newsletters, Recipe

Purple carrot risotto


  • 1 cup black rice
  • 2 shallots, finely chopped
  • 1 teaspoon olive oil
  • 1 tsp salt
  • 2 tablespoons coriander
  • 3 tablespoons sesame seeds, toasted
  • 5 purple carrots, coarsely grated
  • 1 lime, grated for zest and juiced
  • 1 teaspoon salt
  • 1/2 pomegranate, seeds


  1. Prepare rice to package instructions.
  2. While the rice is cooking, toast sesame seeds and sauté shallots in pan with olive oil, salt and coriander
  3. Add grated carrots and lime zest to shallots. Cook until al dente.
  4. Once the rice is complete, mix with carrot and shallot mixture.
  5. To serve, top with sesame seeds and pomegranate seeds.
CSA members, Newsletters, Recipe

Thanksgiving Recipes 2017!

Our Thanksgiving box this year features:

  1. Our favorite, all-homemade pumpkin pie recipe
  2. Sweet potato and red valerie potato bake
  3. Roasted fall root soup

Our Favorite, all-Homemade Pumpkin Pie Recipe


For the filling:

  • 16 oz pumpkin (roast your pumpkin at 350 degrees until soft. Then scoop out and mash/blend with an emersion blender)
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp fresh ginger, grated
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 eggs (beaten)
  • 1⁄2 tsp vanilla extract
  • 1-12oz can evaporated milk

For the crust:

  • 12 oz (approx. 45-50) gingersnap cookies
  • 2 Tbsp light brown sugar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted


  1. Make the gingersnap crust: Preheat the oven to 350 degrees F.
  2. In a food processor, pulse together the gingersnap cookies and brown sugar until youhave a coarse crumb.
  3. Add the ginger and cinnamon and pulse once or twice to combine.
  4. Pour in the melted butter and pulse until combined.
  5. Spoon the crumbs into a ungreased 9-inch pie pan and use your fingers to gently dividethe mixture into an even layer on the bottom and sides of the pan.
  6. Bake for 8 minutes, then remove from the oven and let cool for 10 minutes.

Meanwhile, make the pumpkin filling:

  1. Heat the pumpkin, sugars, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5minutes, stirring regularly, until smooth and glossy.
  2. Remove from the heat and slowly stir in the condensed milk, whisking until completelycombined.
  3. Whisk in the vanilla and eggs until combined.
  4. Pour the filling into the pie shell.
  5. Bake for 40-50 minutes, until the filling is mostly set (the center will still be slightlyjiggly).

Sweet Potato and Red Valerie Potato Bake


  • 2 Tbsp olive oil
  • Shallots, sliced thin (feel free to add onions too if you have them laying around!)
  • 1 teaspoon fresh thyme, minced + sprigs
  • 1/2 teaspoon salt
  • Sweet potatoes sliced into 1/8-inch thick rounds (mandolin time!)
  • Valerie potatoes, peeled, and sliced into 1/8-inch thick rounds
  • 2 Tbsp melted butter
  • 1 teaspoon of salt
  • 1/4 teaspoon black pepper


  1. Slice the shallots and caramelize in a pan with olive oil until golden brown.
  2. Slice the potatoes into 1/8 rounds (Place the slices in a bowl of water while you are prepping them to prevent them for discoloring).
  3. Drain the slices, place them in a bowl.
  4. Place the caramelized shallots in an even layer over the bottom of a 9×12 rectangular or oval casserole dish.
  5. Arrange slices of sweet potatoes and Yukon Gold potatoes in rows on top of the caramelized onions.
  6. Brush with melted butter, sprinkle with salt and pepper.
  7. Cover with foil and bake in a 400°F oven for 45 minutes, until the potatoes are cooked through.
  8. Remove foil, bake uncovered for 15 minutes more, until the edges are crispy.

Roasted fall root soup


  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 TBSP butter
  • 3 jerusalem artichokes
  • 3 large carrots
  • 1 celeriac
  • 4 cups vegetable stock
  • salt and pepper to taste
  • 1/4 cup parsley, finely chopped
  • Yogurt or sour cream for topping (optional)


  1. Sauté the onion in the oil and the butter until soft.
  2. Chop artichokes, carrots and celeriac into 1-inch cubes.
  3. Sauté with the onion for 5 minutes
  4. Add the stock and simmer for 20 minutes.
  5. Purée in a blender or with immersion blender and season with salt, pepper and parsley
  6. Top with yogurt/sour cream and parsley.
CSA members, Newsletters, Recipe

Nero Black Radish Chips


  • Servings: 2
  • Difficulty: easy
  • Print

Radish Chips

  • 1 bunch nero radishes (5-7 radishes)
  • Coarse sea salt
  • Olive oil


  1. Slice radishes into very thin slices (if you have a julienne slicer, this is a great time to dust if off and use it! 🙂 )
  2. Coat in olive oil
  3. Prep baking sheet by covering it in parchment paper or a baking sheet liner
  4. Lay out radishes so they there is no overlap on the pan. Use two baking sheets if necessary.
  5. Bake for 10 minutes, turn over and bake until the edges start to brown and the radishes become chip like
  6. Note: If you have different thicknesses of radishes (as I did because I cut them by hand), you will want to take out the little chips early on so they don’t burn.
CSA members, Newsletters, Recipe

Romanesco and Golden Beet Rotîs (or Pasta!)

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 romanesco head
  • Thyme
  • ½ cup hazelnuts
  • 2-3 golden beets, sliced thin (1/8-1/4 inch)
  • 3 TBSP butter
  • ¼ cup breadcrumbs
  • 1 tbsp balsamic vinegar
  • 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper


  1. Slice the beets and break the romanesco into small (1-inch) size pieces.
  2. Add veggies, bread crumbs and toss together. Spread out over a baking sheet.
  3. Bake together at 350-degrees for ~30 minutes, or until “al dente”. Be sure to toss half way though.
  4. While the veggies are roasting, finely chop the thyme, zest the lemon, and add into mixing bowl with oil, lemon juice, vinegar and sesame seeds. Whisk together.
  5. Roast hazelnuts in skillet or separate baking sheet until lightly toasted. Set aside until the end.
  6. Once the veggies are done, plate up and top with dressing, hazelnuts and salt and pepper to taste.


  1. Mix with a pasta (hint: roasted beet pasta should pair nicely!)
  2. Turn your beets into pasta with a spiralizer and toss with the romanesco.
Newsletters, Recipe

Sweet potato latkes with sage aioli

  • Servings: 2-4
  • Difficulty: medium
  • Print


  • 2 sweet potatoes (~1 lb)
  • 1 yellow onion
  • 1/4-1/2cup flour
  • 2 eggs, beaten
  • Salt and pepper
  • 1 cup spinach, thinly sliced
  • 1 green tomato, thinly sliced
  • Aioli ingredients:
    • 1/4 cup mayo
    • 1 tsp lemon juice
    • 1 tsp vinegar
    • 1/2 tsp dijon mustard
    • 1/4 tsp salt
    • 1/3 cup olive oil
    • 2 cloves of crushed garlic (more or less depending on your taste)
    • 2 to 4 fresh sage leaves (or 1 tsp dried sage, to taste)


  1. Using a cuisinart (or box grater), grate the onion. Squeeze out as much liquid as possible from mixture and leave to keep draining while work on the sweet potatoes.
  2. Do the same with the sweet potatoes.
  3. In a large bowl, mix together the sweet potatoes, onions, flour, salt/pepper and eggs until well combined.
  4. Start with 1/4 cup flour. If the mixture isn’t sticking together when you form it into a ball, add more flower.
  5. Form into balls and then flatten into a 3-inch disc.
  6. To cook, either fry in a skillet or bake on a non-stick baking sheet until they are golden brown.
  7. If baking, bake at 350 degrees for 30 minutes, flipping over half way through.
  8. While the latkes are baking, blend the aioli ingredients together in a blender.
  9. Top with thinly sliced spinach leaves, a thinly sliced green tomato and a zesty aioli.