CSA members, Newsletters, Recipe

Purple carrot risotto


Ingredients:

  • 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

Directions:

  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

Ingredients

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

Instructions

  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

Ingredients:

  • 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

Directions:

  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

Ingredients:

  • 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)

Directions:

  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


2 Comments

  • Servings: 2
  • Difficulty: easy
  • Print

Radish Chips
Ingredients:

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

Directions:

  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

Ingredients:

  • 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

Directions:

  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.

Alternatives:

  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.
CSA members, Recipe

Sunshine kabocha squash with herb salsa


Ingredients:

  • 1 kabocha squash, cut into wedges or cubes
  • 1/2 cup loose leaf parsley
  • 1/2 cup loose leaf marjoram
  • 1 leek, thinly slicked
  • Salt and pepper to taste
  • Olive oil
  • 2 TSBP white balsamic vinegar
  • ½ cup hazelnuts, lightly roasted

Directions:

  1. Heat the oven to 400°F.
    Brush squash with olive oil, salt and pepper. Roast, flipping halfway through, 15-20 minutes.
  2. While squash cooks, work on the “salsa”.
  3. Sauté leeks in pan with oil until carmalized.
  4. Combine vinegar, olive oil, salt, herbs with immersion blender.
  5. Add shallots and whisk together.
  6. When squash is ready, plate up then drizzle salsa and hazelnuts over the top. drizzle sauce onto squash wedges. Serve hot.