CSA members, Newsletters, Recipe

Roasted carrots with carrot top pesto

  • Servings: 1-2
  • Difficulty: medium
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  • 1 bunch carrots
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 garlic clove
  • 3 TBSP pine nuts, walnuts or pecans
  • 2 cups carrot tops
  • 1/2 cup (packed) fresh parsley or basil leaves
  • 1/4 cup finely grated Parmesan
  • 1/2 cup extra-virgin olive oil


Prepare the pesto:

  1. Pulse garlic, nuts until coarse paste forms.
  2. Add parsley (or basil), cheese and carrot tops until until blended.
  3. Add olive oil and pulse until combined and a good “pesto” consistency.

Prepare the carrots:

  1. Preheat oven to 400°.
  2. Trim carrot tops, leaving some stem attached.
  3. Measure out 2 cups carrot tops and set aside
  4. Toss carrots and oil on a rimmed baking sheet; season with salt and pepper.
  5. Roast, tossing occasionally, 25–35 minutes.
  6. Coat with pesto and serve!
News, Recipe

Roasted tomatillo cornbread

  • Servings: 2-4
  • Difficulty: easy
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Tomatillo cornbread


  • 2 jalapeño peppers, de-stemmed and seeded
  • ½ half of a medium white onion
  • 4 tomatillos, husked and sliced in half
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ teaspoon ground cumin
  • ½ cup buttermilk
  • 5 tablespoons unsalted butter, melted and cooled, plus more for greasing
  • 1 egg, lightly beaten
  • 1 cup (4 ounces) grated Monterey Jack cheese


  1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil and roast the peppers, tomatillos and onions until evenly blistered and blackened in some spots, 10 to 12 minutes.
  2. Allow to cool completely, then stem, peel, seed and roughly chop. Set aside.
  3. Lower the oven to 350º and grease an 8-inch square baking dish.
  4. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
  5. In a blender, purée the the buttermilk, butter and egg until smooth.
  6. Mix dry ingredients, wet ingredients, roasted veggies and cheese torgether.
  7. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
  8. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes.
  9. Let cool completely before cutting into squares and serving.
CSA members, Newsletters, Recipe

Watermelon salsa


  • 1 cup watermelon
  • 1 cup diced cucumbers
  • 1 cup diced peppers (any combo!)
  • ½ cup diced onion
  • 2 TSSP lime juice
  • ⅓ cup chopped parsley
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • Optional (use a jalapeño to add some heat!)


  1. Scoop out and dice up the innards from one half of your melon. Save the shell to make “bowl” with which you can serve your salsa!
  2. Mix the rest of the ingredients together in a pyrex dish
  3. Blend lime juice, oil, parsley together to make dressing.
  4. Toss everything together and then serve in the watermelon shell!
CSA members, Newsletters, Recipe

Tuscan kale and fava bean soup

  • Servings: 4-8
  • Difficulty: medium
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  • 2 tablespoons olive oil
  • 1 bunch tuscan kale, cut into 1/2 strips
  • Fava beans, shelled
  • 1 onions, coarsely chopped
  • 1 carrot chopped
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 TBSP tomato paste
  • 1/4 cup finely chopped parsley (save some for topping at the end)
  • 5 cups vegetable or chicken broth
  • 2 qt water
  • Parmesan
  • Salt and pepper to taste
  • 1 lb Italian sausage (optional)


  1. Heat oil over medium heat in large pot. Add onions, carrots and salt. Sauté until tender, about 5-8 minutes depending on how finely you’ve chopped them.
  2. Add garlic and tomatoes and return to fragrant simmer.
  3. Add water + broth, tomato paste, parsley. Bring to a boil and simmer 10 minutes.
  4. (Optional) For added protein, sauté Italian sausage in skillet while water is heating. Add to soup during last few minutes.
  5. Add kale and fava beans, then simmer 5-10 minutes more until al dente.
  6. Serve and top with grated parmesan and fresh parsley.
CSA members, Recipe

French Endive Salad

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  • Servings: 2
  • Difficulty: easy
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Endive Salad

  • 1 head endive frisée, rough chopped
  • 1 grapefruit (or other citrus fruit), peeled skinned and cut into 1-inch chunks
  • 1 cucumber, cut into cubes
  • 2 TBSP fresh chopped parsley
  • 2 TBSP olive oil
  • 2-3 TSBP cider vinegar (or more depending on your salad dressing preferences
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove
  • salt and pepper to taste
  • ¼ cup crushed and toasted pistachios


  1. Chop all the vegetables and place in large salad bowl
  2. To make the dressing, blend together (with an emersion blender if possible): oil, vinegar, garlic, honey and mustard. Add salt and pepper to taste.
  3. Toss salad and dressing together. Top with toasted pistachios