CSA members, Newsletters, Recipe

Heirloom Tomato Salad with Fennel Pollen Dressing


  • 2 heirloom tomatoes, rough cut into 1-inch cubes
  • 4 cups crusty bread (Italian or French loaf), cut into 1-inch cubes
  • 1 cucumber, cut into 1/2-inch cubes
  • 1/2 red onion, chopped
  • 1 cup very thinly sliced broccoli greens
  • 1 cup fresh mozzarella, cut into 1/2-inch cubes
  • 1 bunch fennel blossoms
  • 1/4 to 1/2 cup olive oil
  • 1 tsp honey
  • 2 lemons


  1. Toss bread with olive oil and bake in oven (or toss in skillet) until golden brown (your aiming for a soft crouton)
  2. Add tomatoes, cucumbers, onion, greens in large mixing bowl.
  3. To make the dressing, whisk olive oil, honey, lemon juice and pollen together.
  4. Add crusty bread and cheese, toss again.
  5. You can let sit for 15-30 minutes if you want to let the flavors soak into the bread, otherwise, eat and enjoy!
CSA members, Recipe

Carrot Pesto with Beet and Broccoli Pasta

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Carrot tops you say? Didn’t know you could eat them? Don’t know why you would want to eat them? Here’s why: The leaves of carrot are in fact edible and are highly nutritive. The dark green plant matter is rich in protein, minerals and vitamins. In fact, they are reported to contain six times the amount of vitamin C that is in the carrot root and are also a great source of vitamin K, potassium and calcium. The trick is, knowing what do do with them. To get started, we suggest something simple like a pesto!

Carrot Pesto Pasta


  • For the pesto:
    • 1 bunch of carrot tops
    • 1-3 cloves garlic
    • 1/2 cup walnuts
    • 1/2 cup loosely packed basil leaves
    • 1/4 cup grated parmesan cheese
    • Salt and pepper (to taste)
    • 2-4 TBSP olive oil (or more if you mixture is too dry)
  • For the pasta:
    • 4-5 small golden beets
    • 1 large head or three small heads of broccoli
    • Fresh linguini pasta (we used a red beet pasta)
    • Shredded parmesan cheese (to top)


  1. To make the pesto, blend carrot tops, garlic, cheese, walnuts, basil, oil and salt/pepper together in CuisinArt or similar blending contraption. Set aside
  2. Boil the beets in water until tender and skins peel off (about 20-30 minutes depending on size of beets)
  3. Sautée broccoli with oil, salt and pepper until softened (about 5-7 minutes)
  4. Coat pasta in pesto. Top with beets, broccoli and cheese.
  5. Eat!
CSA members, Recipe

Romanesco and Broccoli Bake

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Recipe of the week, July 5: Romanesco and Broccoli Bake


  • 1 head of Romanesco and 1 broccoli , separated into florets
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1/2 cup crushed corn flakes
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • paprika (optional)


    1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
    2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
    3. Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
    4. Bake uncovered until heated through, 30 to 35 minutes.

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!