CSA members, Recipe

Parsnip Cake with Lemon Cream Cheese Icing (From A to Z Cooking)

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Parsnip Cake with Lemon Cream Cheese Icing


  • 1 2/3 cup Whole wheat pastry flour
  • 1 cup sugar
  • 1 1/2 teas cinnamon
  • 1 teas baking powder
  • 1 teas baking soda
  • 1/2 teas salt
  • 3 eggs, beaten
  • 1/2 cup canola oil or apple sauce
  • 2 cups grated parsnips (can use carrots too)
  • 1 cup apple grated
  • 1/2 cup walnuts
Frosting: 1 package cream cheese, 3tb butter, 1 1/2 cup powder sugar, lemon zest, 1 1/2 teas. lemon juice, and vanilla.   Cream all together.
  • Heat oven 350.  Grease 9-by-13 cake pan.
  • Whisk dry ingredients.
  • Combine eggs, oil, parsnips, and apples in a second bowl.  Stir the wet into the dry until barely combined. add nuts.
  • Bake for 25 – 30 min until middle is cooked.
  • Let cool and add the lemon frosting.  Then Eat
CSA members, Recipe

Rainbow Chard and Onion Quiche

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Rainbow Chard and Onion Quiche

The Crust: The easiest option is just to buy a pie crust in the store. But, if you’re feeling adventurous, there are tons of crust recipes online. We have a great one, but it’s top secret 😉

The filling:

  • 2 cups milk
  • 3 eggs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup of grated cheese
  • Rough chopped rainbow chard
  • 3 cloves garlic chopped
  • 1 diced onion
  • Option herbs: A sprinkling of chopped dill, basil or oregano


  1. Preheat oven to 375 degrees.
  2. Mix eggs, salt, milk and pepper together
  3. Add chopped vegetables and cheese. Save a little cheese to sprinkle on the top.
  4. Pour mixture onto the pie crust
  5. Bake for 35- 40 minutes or until top is golden brown.

Onion Pie

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  • Short crust pastry 10-inch
  • 10 ounces cheese (swiss and/or gruyere)
  • 2 TBSP flour
  • 2 large onions
  • 4 TBSP butter
  • 1 tsp chopped basil
  • 2 large tomatoes, sliced
  • 2 eggs
  • ¾ cup cream


  1. Chill crust
  2. Grate cheese and toss with flour
  3. Sauté onions in butter until soft and golden brown
  4. Layer 1/3 of cheese over chilled crust
  5. Layer onions slices on top of cheese
  6. Heat tomato slices and basil in leftover butter; Place on top of onionsPut the rest of the cheese on top
  7. Beat eggs and cream together and pour over entire pie
  8. Cook 35-40 minutes at 350 degrees

Moose’s fall fashion

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Poor Moose had a few feather’s fall out this summer—too much time with the rooster, ahem—so we think of away to protect her so that her feathers could grow back!

We brainstormed ways to cover her back, but with a quick search online, we found someone who had already come up with the perfect solution. Thanks to MBLDesigns for her fabulous (not to mention oh-so-stylish) chicken saddles!


Red-Wine Spaghetti with Broc Raab

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  • 1 3/4 lb broccoli raab, thick stems discarded
  • 1 lb spaghetti
  • 1 (750-ml) bottle red wine (preferably Zinfandel)
  • 1 teaspoon sugar
  • 4 garlic cloves, finely chopped (2 tablespoons)
  • 1/2 teaspoon dried hot red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 2-3 cloves garlic
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Parmesan Cheese


  1. Boil and cook spaghetti, stirring occasionally, ONLY 5 minutes (pasta will not be fully cooked). 3.
  2. Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente and bright red!).
  3. While spaghetti is cooking, sauté broc raab, garlic and red pepper flakes in oil in a deep skillet over moderately low heat, shaking skillet occasionally until the broc raab is tender.
  4. Add spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese.
  5. ENJOY!