CSA members, Recipe

Sunshine kabocha squash with herb salsa


  • 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


  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.
CSA members, Recipe

Vegetarian Carbonara with Summer Greens


Recipe of the week, June 25:
Vegetarian Carbonara with Summer Greens (A big thanks to local blog, Shut Up & Cook, for sharing this awesome recipe!)

Carbonara is typically made with pancetta or bacon, but I didn’t have any and thought a vegetarian twist on the Italian classic might work. The radishes give it some nice bulk, and when the beaten egg is slowly added as you vigorously toss the pasta you get a rich sauce you’d swear had heavy cream in it.


  • 1 lb pasta, whatever is in the cupboard
  • 3 TB Olive Oil
  • 3 cloves garlic, minced
  • 1 leek, white part only, thinly sliced
  • 1 bundle of radishes, about 6, washed and thinly sliced with a mandolin
  • 1 bunch chard, washed and coarsely chopped
  • 1 bag spinach, washed
  • 1/2 cup chives, thinly sliced (this seems like a lot, but is delicious and gives it a nice kick)
  • 3 eggs, beaten
  • 1/2 cup good parmesan cheese grated, plus more to taste


  1. Bring a large pot of salted water to a boil. Cook the pasta according to directions. Drain and set aside.
  2. Meanwhile, in a large non-stick pan over medium-low heat, cook the garlic in the olive oil until just beginning to turn golden, 2-3 minutes.
  3. Increase heat to medium, add the radishes and the leeks, and cook until turning translucent, about 5 minutes, stirring regularly.
  4. Add the chard and spinach, returning heat to low, and cook until wilted and radishes and leeks fully cooked, another 5 minutes.
  5. To assemble take the warm pasta (you don’t want it too hot or the egg will scramble), and vigorously tossing with tongs slowly add the beaten egg, until it creates a rich coating.
  6. Add the chard/spinach mixture, chives, and the parmesan and continue tossing vigorously until all nicely mixed and coated.
  7. Serve with additional parmesan to taste and truffle salt.