CSA Week 19

Hello CSA Members!

Here is what we *hope* to bring you for Week 19 of our CSA:


Winter SquashCHOICE: Cucumber OR Zucchini
Winter Squash
CHOICE: Corn OR Beans
CHOICE: Carrots OR Beets
CHOICE: Potatoes OR Cabbage
CHOICE: Carmen OR Poblano OR Bell Peppers
Red Tomatoes
CHOICE: Collard Greens OR Chard OR Kale

And one other item!


Posted in 2019, Newsletter

Roasted Carrots with Raita

I saw this roasted carrot recipe in the food section of the New York Times a while ago.


I knew it would be delicious, what’s not to love? Roasted carrots, crushed salty peanuts served on what is basically raita.

The recipe is pretty straight forward I hardly changed anything.

1 ½ pounds small to medium carrots (I didn’t cut peel mine they were small)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander

1 cup full-fat yogurt-I used goat milk yogurt  and it was delicious
1 small cucumber diced
½ cup finely chopped cilantro
¼ teaspoon cumin
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
Kosher salt
¼ cup roughly chopped roasted, salted peanuts- any nut or seed will work here.

Step 1 Heat oven to 400 degrees.  Place the carrots on a rimmed baking sheet and toss the carrots with the olive oil. Season well with salt and pepper and roast until the carrots are golden brown and tender, about 25 to 30 minutes.


Step 2 While the carrots roast, make the raita: In a medium bowl, combine the yogurt, cilantro, cucumber, cumin and lime juice. Stir well to combine and salt to taste.


Step 3 Spread the raita on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, and finish with flaky salt and a squeeze of lime juice.

After I took the first picture my daughter came over and it was lunch time. I added a few things I had laying around to the carrots and raita plate to make enough for two of us for lunch. Then took this picture.


We grabbed a couple of tortillas and made, sort of, carrot-yogurt tacos and after about 10 minutes it looked like this.


I love dips and sauces and I love the idea of the raita on the bottom of the dish to be scooped up with the other ingredients. This was a fun satisfying meal to share.

If you try this or anything posted here let me know if you like it, or if you don’t! I love to hear your comments.

Have a great week. See you at pickup.






Posted in 2019, Carrots, FeaturedRecipe, Recipes

CSA Week 18

Hello CSA Members!

Here is what we *hope* to bring you for Week 18 of our CSA:


CHOICE: Cucumber OR Zucchini OR Bell/Carmen Pepper Combo OR Shishito OR Poblano Peppers
Spaghetti Squash
CHOICE: Corn OR Beets
CHOICE: Carrots OR Cabbage
CHOICE: Beans OR Potatoes
CHOICE: Roasted Carmen OR Roasted Anaheim Peppers
Red Tomatoes
CHOICE: Collard Greens OR Chard

Sweet Jimmy Nardello Peppers
Leafy Green
Pepper Combo


Posted in 2019, Newsletter

Marcella Hazan’s Famous Tomato Sauce

Tomatoes are full on. I have been eating, canning, and drying tomatoes for the last couple of weekends. I love Marcella Hazen’s super popular tomato sauce recipe, I usually make it in the winter with tomatoes I canned in the summer. I recently saw a blogger change the original recipe using fresh tomatoes. I decided to try it!

This is one of those recipes, I know I say this all the time and I am going to say it again; that is more than a sum of it’s parts. The combination of ingredients and time sort of emulsifies and becomes silky and smooth and the fresh tomato taste stays true but there is a richness that is unique. It’s tempting to add herbs but I don’t. Sometimes simple is best. This is one of those times.

You only need 4 ingredients.

  • 2 pounds of ripe tomatoes-I didn’t peel mine I just cored them and chopped them up
  • 5-8 tablespoons of butter. Some recipes call for 5 others call for 8, I use the whole stick of butter baby, but you do you.
  • 1 or 2 onions depending on the size, chop them up
  • salt


Chop everything up and throw it all in a sauce pan and simmer it for an hour.


It will look like this after about 20 minutes.


Keep cooking it. It will look like this after about 45 minutes.


After an hour or so, when all the vegetables have completely collapsed, hit it with an immersion blender or blend it in a blender or food processor and it will be lush and smooth like this.


This makes a generous 2 quarts of sauce. I froze some and I used some to make eggplant Parmesan.


Enjoy the fresh tomatoes while we have them, but maybe put a few quarts away in the freezer for winter. Fall is right around the corner and the tomatoes will be gone.

Have a great week. I’ll see you at pickup.






Posted in 2019, Recipes, Tomatoes | 2 Comments

CSA Week 17

Hello CSA Members!

Here is what we *hope* to bring you for Week 17 of our CSA:


CHOICE: Cucumber OR Zucchini
CHOICE: Bell Peppers OR Lunchbox OR Carmen Peppers
CHOICE: Beets OR Cabbage
CHOICE: Roasted Chiles OR Shishito OR Anaheim Peppers
CHOICE: Garlic OR Onions

CHOICE: Chard OR Choi
And one other item!


Posted in 2019, Newsletter

Cucumber Margaritas

Happy Post-Labor Day weekend This is how we celebrated Summer winding down and saying goodbye to Summer, with cucumber margaritas!


For 2 cocktails you’ll need;


Some coarse kosher salt and optional chili lime seasoning blend to rim the glasses
Lime wedges, for rimming glasses
1-large cucumber I didn’t peel it I got a little more than a cup of cucumber juice
1/4 cup silver tequila -I used silver tequila because it doesn’t have any color and thought it would show off the green from the cucumber.
1/4 cup triple sec
1/4 cup lime juice
ice cubes
*optional* 1 jalapeno pepper, sliced into coins

1. Prepare the glasses: Pour some coarse kosher salt and optional chili seasoning onto a small plate. Run a lime wedge around the rim of each glass and dip in salt mix. If you are using the jalapeno muddle it, that just means smoosh it around a little in the glass to get the juices out

2. Make the cucumber juice: Put the cut cucumbers in a large blender and puree for about 45-60 seconds, until smooth and completely blended. Pour the blended cucumber through a fine mesh strainer and into a bowl or measuring cup to strain the pulp. Use a spoon to stir the pulp mixture around in the strainer to make sure you get as much juice as possible.


4. Mix everything together: Stir to combine and taste, you might need more lime or tequila


The texture was a little thicker than juice but I didn’t find it unpleasant. In fact I found it the opposite, quite pleasant; not cloying sweet at all, very refreshing and light.

Enjoy your long weekend and I’ll see you at pickup.



Posted in 2019, Cucumbers, Recipes

CSA Week 16

Hello CSA Members!

Here is what we *hope* to bring you for Week 16 of our CSA:

CHOICE: Cucumber OR Zucchini
CHOICE: Bell OR Lunchbox OR Topepo OR Carmen Peppers
CHOICE: Beets OR Cabbage
CHOICE: Roasted Chiles OR Shishito OR Poblano Peppers
CHOICE: Potatoes OR Onions

CHOICE: Chard OR Choi


Posted in 2019, Newsletter

Corn Stock

I really don’t like store bought vegetable stock. I think it often tastes muddy and makes whatever dish I use it in taste muddy as well. If I need vegetable stock and don’t have any homemade I often opt for water with a little miso or often times I just use water. Honestly I often use water instead of beef or chicken stock too unless I want a very deep complex flavor.

Corn stock is a very deep and complex flavor, it screams CORN! Nothing subtle here. Use it like you would any other stock, just know that the corn flavor is really going to come through. I especially like to use it when I make polenta, vegetable chowders or risotto.

You will need

Corn cobs from uncooked, boiled or grilled corn. Uncooked corn with give the stock a stronger flavor.

Water to cover

Pinch salt

Break corn cobs into 2-3 pieces. Stuff them into a pan – you want a snug fit. Cover with water. Salt lightly. Bring to a simmer, then lower heat and cover. Simmer gently, rolling the cobs around from time to time. Cook until broth tastes deeply corny. Rule of thumb is about an hour to an hour and a half.


Strain stock — and store it in the fridge, where it will keep for a week, or pop it in the freezer. I like to store it in quart containers because that is usually how much I need when I make a dish using stock.


That’s it. Super easy.

Enjoy this cooler weather we are having.

Have a great week.


Posted in 2019, Corn, Recipes | 2 Comments

About Sorrel and Sorrel Scrambled Eggs

Sorrel is a perennial herb with a bright lemon-green-vegetable flavor, if that makes sense. It is really hard to describe….lemon spinach maybe, but more tender than spinach. The leaves are very tender and sort of melt into whatever dish you use them in. They don’t look like much, looks are deceiving. The flavor packs a gentle punch unlike any herb I can think of.


I tell people to use it like you would basil; add sorrel to tomato sauce, or top pizza, make sorrel pesto or just add it to any salad. A handful of sorrel added to this super green pasta dish would be great! It brings a really bright unexpected note to anything.

It goes especially well with eggs and cheese dishes like omelettes or quiches, or anything creamy and rich.

If you haven’t ever had sorrel start with sauteing a handful of sorrel into some scrambled eggs. Once you taste it you will think of a million ways to use it.

You know how to scramble eggs, I know. Sorrel isn’t very photogenic, neither are scrambled eggs. I took a few pictures anyway to  show you how sorrel turns brown-green when cooked. I don’t think it is a bad thing, just know what to expect.

I use a handful of sorrel for every two eggs. I like to put a little spoonful of sour cream into my scrambled eggs right at the end of cooking, you don’t have to do that.



Absolutely delightful. Yes I said delightful. Delightful, not pretty.


I hope you try using sorrel. I think you’ll love it.

See you at pickup.


Posted in 2019, Herbs, Recipes

CSA Week 15

Hello CSA Members!

Here is what we *hope* to bring you for Week 15 of our CSA:

CHOICE: Zucchini OR Bell Peppers
CHOICE: Beans OR Artichoke
CHOICE: Roasted Chiles OR Shishito Peppers
CHOICE: Corn OR Cabbage

Bok Choi
CHOICE: Beets OR Carrots
One Other Item


Posted in 2019, Newsletter