Carrot and White Bean Burgers

I hope everyone and their homes stayed safe from the fires. It was very close to us but thankfully we are ok. Our community has been through so much I know we will get through this. We were out of our house for several days and the electricity was off so I had to throw almost everything in the refrigerator away. The root vegetables were all ok. I needed a little comfort food so I made these.

I really like to make vegetable burgers and fritters. I like how they are filling but not heavy.

I haven’t posted very many veggie burger recipes here because it seems like most of them have really long list of ingredients. Most recipes too have you use a food processor so it feels like a bit of an ordeal. This one you mash the beans with a fork. It comes together in a jiff and is really delicious.

I got the recipe here. Lots of great ideas on that site.

Makes 4 big burgers (or 6 smaller ones)

Olive oil
1/2 cup panko
3 shallots, or 1 small onion, diced
1 tablespoon tomato paste
1 1/2 teaspoons salt
1 cup grated carrot (from 2 medium carrots)
1 1/2 tablespoons apple cider vinegar
Two 15-ounce cans cannellini or other white beans, drained and rinsed
1 egg, beaten
Freshly ground black pepper
Burger accompaniments, as you like

Heat 1 tablespoon olive oil in a medium skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. Transfer to a bowl or plate, then return the pan to the heat.

Add 2 tablespoons olive oil to the skillet, followed by the onion. Cook until softened and lightly golden, 8 to 10 minutes. Stir in the tomato paste, salt, and carrots and stir frequently until the carrots are soft and a bit blistered, another 8 to 10 minutes. Add the vinegar, scraping up all the browned bits until the pan is dry.

Remove from the heat and add the toasted panko and beans. Use a wooden spoon or spatula (I used a fork) to very coarsely mash the mixture until a bit pasty and holds together—there should still be plenty of beans intact. Stir in the egg and pepper to taste.

Shape into 4 patties, or 6 smaller burgers (I got 6, they were plenty big) or 10 to 12 sliders. To cook the burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook until browned and slightly firm to the touch, 3 to 4 minutes per side. It may be necessary to cook in batches. Serve hot or at room temperature, with accompaniments as desired.

I am positive you could substitute any root vegetable for the carrots, parsnips, celeriac, rutabaga… even winter squash would work. Next time I would add a handful of hemp or sunflower seeds for a little texture.

Delicious meal and the leftovers are just as good as the first day.

Have a great week.


Posted in 2022, Carrots, Mo's Favorites, Recipes | Comments Off on Carrot and White Bean Burgers

Winter CSA Week 10

Hello CSA Members!

It must officially be winter because we’re buried in snow! It’s hardly going to be above freezing this week. We harvested the last of our greens from our tunnels and will start pulling from our greenhouse next week. We’re also going to start pulling from our super secret stash of frozen roasted peppers for you over the next few weeks :)

Here is what we *hope* to bring you for Week 10 of our Winter CSA:



CHOICE: Beets OR Carrots
CHOICE: Cabbage OR Turnips
Roasted Carmen Peppers
CHOICE: Collards OR Bok Choi

None for the Winter Season

None for the Winter Season


Posted in 2022, Farm, Newsletter | Comments Off on Winter CSA Week 10

Celeriac Puree

This is a really easy celeriac dish that comes together in about 40 minutes with only about 10 minutes of hands on time, 30 minutes is cooking. You only need a few ingredients and if you are new to cooking with celeriac this will give you an idea of the flavor and texture of the vegetable.

I followed this recipe exactly.

The rice in this dish gives it a firmer texture than a puree using only celeriac but lets the celeriac flavor shine on it’s own. The milk makes it luxurious without being heavy like mashed potatoes made with cream and butter.

I used two celeriac. Here is how to prepare them if you need help with that. You’ll need;

  • 3/4 pound celeriac (celery root) peeled and cut into chunks
  • 1 quart milk
  • Salt and pepper
  • 1/2 cup rice
  • 2 tablespoons heavy cream

Put everything but the cream into a pan and simmer for 30 minutes.

After 30 minutes (I let mine stand off the burner for another 15 minutes so it wasn’t so hot transferring it). Strain out the rice and celeriac (save the yummy flavored milk for soup or making mashed potatoes) and put the solids and the cream in a food processor and let it spin for a full 3 minutes.

That’s it.

You can serve this with any roasted meat. It’s really good with a mix of roasted vegetables.

I hope you try this and enjoy it.






Posted in 2021, Celery Celeriac, Recipes | Comments Off on Celeriac Puree

How to Prepare Celeriac aka Celery Root

Behold celeriac, also referred to as celery root. One of my favorite vegetables and also, one of the weirdest looking vegetables we grow. Weird but delicious. You can use celeriac in any root vegetable recipe; soups, roasted, puree or in slaws and salads.  You can use it alone or mixed with any other root vegetables. Its flavor is similar to a salad turnip but it also has a hint of celery-like freshness. That freshness is delightful and unexpected in a root vegetable dish. I love to mix different root vegetables together in soups and gratins.

An added bonus of this wonderful vegetable it is stores in your refrigerator for a really really long time, like months.

Don’t let it’s looks intimidate you. Celeriac isn’t much harder to deal with than a potato. Let’s break this task down. Grab your celeriac and a knife and peeler you are comfortable handling.

Put the celeriac on it’s side and lob off the bottom gnarly root. I cut at an angle to make a point at the bottom of the root, making sure to cut away from the hand holding the celeriac.

Then I used a peeler and peeled the smoother upper part of the root.

There are usually some areas where you can’t peel and there is some dirt to get rid of.

Just get your paring knife or the tip of your peeler and cut those out like you would an eye of a potato or a bad spot on a potato, easy peasy.

That’s it. You are ready to carry on with whatever recipe you are making.

If you are new to celeriac try making a simple mash or classic remoulade. I think you will really like the flavor.





Posted in 2021, Celery Celeriac, Recipes | Comments Off on How to Prepare Celeriac aka Celery Root

Winter CSA Week 9

Hello CSA Members!

We’re back in action after a relaxing week off! Happy to be bringing you more vegetables. It’s definitely cooling down now but our tunnels and greenhouses still have plenty of fresh goodies for you.

Here is what we *hope* to bring you for Week 9 of our Winter CSA:



Fresh Heirloom Carrots

CHOICE: Potatoes OR Rutabaga OR Hakurei Turnips
CHOICE: Winter Radish OR Chile de Arbol OR Celeriac
Salad Greens Mix
CHOICE: Kale OR Collards OR Chard OR Bok Choi

None for the Winter Season

None for the Winter Season

Posted in 2021, Farm, Newsletter | Comments Off on Winter CSA Week 9

Roasting Winter Squash

I thought some people, like me, might be a little overwhelmed by the amount of squash we got the last couple of weeks. I thought I would show you how I roast different winter squash varieties and maybe give you a couple new ideas for dishes using winter squash other than soup.

The squash I have are delicata, butternut, kabocha and pumpkin.

Cut the squash in half and remove the seeds. I’m not going to peel the delicata, pumpkin or kabocha.

I peeled the long shaft of the butternut and cut it in two shapes for comparison. The small cavity where the seeds are I am leaving unpeeled and I’ll roast them with the pumpkin and scoop the flesh out.

I cut the kabocha up in thin strips and tossed the strips in olive oil and salt and pepper and tossed in some sage leaves. You want to set your oven for 400F to 425F to roast squash. These are kind of thin so I went with 400F.

After 25 minutes they were done. Kabocha is more dry and fluffy like potatoes when it’s roasted. I love the texture contrast of the skin and the flesh. This would make a nice risotto.

I didn’t  make risotto. I made a super simple rustic galette with the roasted kabocha squash.

The delicata squash I cut in small dice, I tossed it with some olive oil and balsamic vinegar and salt and pepper. Don’t forget that you can roast any vegetables together with the squash if you have room. I like to keep them separate incase one gets done sooner than the other.

Here is the delicata done, it took about 30 minutes to cook at 400F. It’s kind of hard to tell from the picture that they are done (soft all the way through). These delicata will be delicious in a grain or noodle bowl like this.

Here is the butternut squash done. Again, tossed in olive oil and salt and pepper and cooked for about 40 minutes at 425F. It keeps its shape better than the kabocha. There are lots of nice winter squash salad recipes you could make with the roasted butternut squash.

And here are the pumpkin and seed cavity of the butternut squash done.

I have seen a couple recipes for squash pasta sauce I want to try with these.

I hope this gives you an idea or two for what to do with your winter squash.

Have a great week.





Posted in 2021, Recipes, Winter Squash | Comments Off on Roasting Winter Squash

Winter CSA Week 8

Hello CSA Members!

Remember that we will not be holding a pick up on the week leading up to Christmas, so if you’ve got a Biweekly A share you’ll be picking up this week or on the 30th, the week after Christmas! Please let us know your preference if you haven’t already.

Here is what we *hope* to bring you for Week 8 of our Winter CSA:



CHOICE: Carrots OR Parsnip
CHOICE: Potatoes OR Beets
CHOICE: Garlic OR Celeriac
CHOICE: Lettuce OR Choi
CHOICE: Kale OR Collards OR Chard
Winter Squash

None for the Winter Season

None for the Winter Season

Posted in 2021, Farm, Newsletter | Comments Off on Winter CSA Week 8

Daikon and Carrot Quick Pickle

I love pickled daikon. I put it on everything. Pickled daikon and carrots are usually associated with Bahn mi sandwiches, but why save this yummy pickle for just Bahn mi?

It can dress up any kind of sandwich, this is just a fried egg in a pita. Use it in rice or noodle dishes or any roast meat or vegetable dish. I like it on fish tacos or in tortilla wraps. Think of using it like you would sauerkraut or coleslaw. Like sauerkraut or coleslaw, it brings a fresh crunchy funky element to a meal.

Speaking of funky, it has to be said that pickled daikon’s are a little stinky. Not too bad like say, kimchi. They won’t stink up your refrigerator. When you open the jar step away for a minute and let the smell dissipate, it just takes a couple seconds.

OK, back to the recipe. This just takes a few minutes to make. The hardest part is cutting up the vegetables. You can cut the vegetables as small or big as you like. You can use a knife, I like to use my mandolin to make thin slabs then I slice the slabs into small julienne slices with a knife. You could use your food processor and shred them small.

To make about a quart of pickles you will need;

  • 4 cups total of daikon and carrots. It doesn’t matter the proportions.
  • 1 cup water
  • 1/2 cup vinegar either rice or white
  • 1/4 cup sugar
  • 1 Tablespoon salt

Combine carrots, radish, sugar, and salt in a large bowl.

Using your hands, massage salt and sugar into vegetables until dissolved.

Add water and rice vinegar. Pack vegetables into a quart-sized mason jar with a tight lid. You can eat the pickles right away but they are better after a day or so. They will keep in the refrigerator for at least a month. They get a little limp after a week but they are still really good.

This is one of those things when you make it once you want to always have it in your refrigerator. You’ll find more and more uses for it.



Posted in 2021, Radish, Recipes | Comments Off on Daikon and Carrot Quick Pickle

Winter CSA Week 7

Hello CSA Members!

Brrr! The cold has finally arrived! Luckily our greens are staying nice and warm in our covered tunnels. In addition to greens, this week we’re excited to be bringing you another round of leeks, some refreshing, crunchy kohlrabi, and another opportunity to take home an enormous green cabbage or tender, leafy lettuce.

Here is what we *hope* to bring you for Week 7 of our Winter CSA:



CHOICE: Beets OR Hakurei Turnips OR Purpletop Turnips
CHOICE: Garlic OR Parsley OR Daikon Radish
CHOICE: Cabbage OR Lettuce
CHOICE: Kale OR Collards OR Chard OR Choi
Butternut Squash

None for the Winter Season

None for the Winter Season

Posted in 2021, Farm, Newsletter | Comments Off on Winter CSA Week 7

Winter CSA Week 6

Hello CSA Members!

We cannot believe it’s December this week! It’s supposed to be nice so we’re hoping to get at least one more harvest of spinach before the wind and cold take it from us. We’re going to be giving you a lot of winter squash this week in order to clear space in our greenhouse and not have to heat them all winter. Here is some advice on storing your squash and here is some advice on using it.

Here is what we *hope* to bring you for Week 6 of our Winter CSA:


Lettuce in greenhouse

CHOICE: Potatoes OR Carrots OR Rutabaga
CHOICE: Hakurei OR Purpletop OR Kohlrabi
CHOICE: Garlic OR Parsley OR Winter Radish
CHOICE: Cabbage OR Lettuce OR Spinach
CHOICE: Kale OR Collards OR Chard OR Choi
Winter Squash

None for the Winter Season

None for the Winter Season

Posted in 2021, Farm, Newsletter | Comments Off on Winter CSA Week 6