Acorn Squash Soup

from 2 acorn squashes 2 medium sweet potatoes 2 Tbsp olive oil ¼ tsp each salt and pepper 1 Tbsp olive oil 1 diced yellow or white onion, diced 1 cup diced carrot (about 2 carrots) 1 cup diced celery (about 2 to 3 ribs) 3 cloves garlic minced 3 cups vegetable broth 3 cups roughly chopped cauliflower (about ½ a head) topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs Prep: Preheat oven to 400°F (204°C). … Continue reading Acorn Squash Soup

Eggplant Parmesan

from Ingredients EGGPLANT 2 large eggplants1/2 cup all-purpose flour (see notes)3 eggs1/4 cup olive oil (for fried eggplant method) HOMEMADE BREADCRUMBS 6 bread slices (about 1 1/2 cups – see notes)1/2 cup parmesan cheese shredded2 teaspoons Italian herb blend1 teaspoon garlic powder1/2 teaspoon (each) salt & black pepper TOPPINGS 1 1/2 cups marinara1 lb mozzarella cheese1/3 cup parmesan cheese shredded1-2 Tablespoons fresh basil chopped1 teaspoon fresh oregano chopped Instructions Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.Sweat eggplant: arrange slices on … Continue reading Eggplant Parmesan

Week 5 Newsletter

In your box: Cucumber or scallionsHead lettuceKohlrabiRed CurrantsSalad mixSnap PeasSummer squashTurnips Farm News It’s the middle of July, so I suppose I can’t really gripe too much about heat and humidity. The good news is that we’ve been picking up enough rain lately to keep the gardens green and healthy, so we should be able … Continue reading Week 5 Newsletter

Kohlrabi Turnip Slaw

from Ingredients 1 pound kohlrabi (about 1 large head, leaves included)1 medium turnip (about 8 ounces), peeled and quartered3 tablespoons lime juice1 tablespoon peanut oil2 teaspoons honey1 teaspoon toasted sesame oilCoarse salt and ground pepper2 scallions, thinly sliced Directions Instructions Checklist Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half … Continue reading Kohlrabi Turnip Slaw

Zucchini Fritters

1 lb. zucchini or summer squash, coarsely grated to yield 4 cups1 teaspoon kosher salt1 egg4–6 scallions, thinly sliced1/4 cup flourgrapeseed oil or olive oil for fryinglemonsea salt INSTRUCTIONS Place the grated zucchini in a colander. Spread the gratings out to allow for maximum surface area exposure and sprinkle all over with 1 teaspoon kosher salt. Toss lightly. Let sit … Continue reading Zucchini Fritters

Roasted Acorn Squash and Leek Soup

from INGREDIENTS 2 small or 1 large acorn squash1 tbsp butter, vegans use olive oil1 about 1 cup large leek, light green and white part only4 cups fat free, low sodium chicken broth or vegetable stock2 tbsp pepitas (raw pumpkin seeds)2 tbsp chopped chives INSTRUCTIONS Preheat oven to 350°.Cut acorn squash in half and bake until tender, about 40 - 45 minutes. Remove from the oven.Meanwhile, discard … Continue reading Roasted Acorn Squash and Leek Soup

Potatoes and Green Beans

from Ingredients 1 ½ lbs. potatoes1 ½ tbsp. olive oil½ tsp. salt⅓ tsp. pepper½ tbsp. taco seasoning½ tbsp. oregano For Green Beans 1 lb. green beans½ tbsp. olive oil4 garlic cloves, minced¼ tsp. salt Instructions Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.Transfer the potatoes to a large baking sheet and … Continue reading Potatoes and Green Beans