Recipe

Shredded Pea Salad


Ingredients:

  • 1 lb snap peas, washed and destemmed
  • 1/4 olive oil
  • 1-2 TBSP lemon juice
  • 1-3 TBSP white balsamic vinegar
  • 1 TBSP honey
  • 1 clove garlic, pressed
  • 1 TSBP each fresh chopped thyme and basil
  • Salt and pepper to taste

Directions:

  1. Shred peas with thinnest blade on cuisinart. Dump into large salad bowl
  2. To make the dressing, blend the rest of the ingredients together. Make sure it’s not too runny before pouring over the peas. If it is, add more oil or honey to thicken
  3. Toss together and voila! This really is one of the easiest salads we make!
Recipe

Spring roots in mashed garlic


Ingredients:

  • 1 brunch turnips
  • 1 brunch radishes
  • 1 brunch baby carrots
  • 5 cloves of shallots (keep in skin)
  • 5 cloves of garlic (keep in skin)
  • Olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 375
  2. Wash and halve the turnips and radishes
  3. Place all vegetables, including garlic and shallots, on a baking sheet.
  4. Spray with olive oil and roast for 25 min
  5. Take out the shallots/garlic and squeeze out of wrapper into cuisinant
  6. Blend together into a paste
  7. Toss the roasted veggies in the paste
  8. Return to oven and broil for 5 min or until browned and crispy
Recipe

Spring spinach salad


Ingredients:

  • 1/2 lb spinach
  • Radishes, sliced in strips
  • Chive blossoms, de-stemmed and broken apart

Dressing:

  • 1/8 cup olive oil
  • 1/8 basalmic vinegar
  • 3-4 frozen strawberries
  • 1/8 cup sugar or honey
  • Poppy seeds, sesame seeds 1 TBSP each
  • Almond slices

Directions:

  1. Mix salad ingredients together in bowl
  2. Blend dressing ingredients together with immersion blender
  3. Top salad with dressing and almond slices
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.
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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.