Farm News

Warm Cabbage Slaw

photo of heads of green cabbage growing
Warm Cabbage Slaw
AJF says: Make a double batch! The leftovers are an excellent filling for lettuce wraps. Mash up diced garlic, sea salt and an avocado. Spread on butterhead lettuce, add the cabbage slaw, roasted chicken or protein of your choice and a bit of fresh parsley. Messy, but worth it.
Recipe by:

  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 1 teaspoon maple syrup
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon light sesame oil
  • 1 cup thinly sliced onion, scallions w/ green tops
  • Sea salt
  • 3 cups shredded cabbage
  • ½ cup coarse chopped lettuce
  • 1 cup shredded carrots
  • ¼ cup fresh cilantro leaves

  1. Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
  2. Heat the sesame oil in a large saute pan over medium heat, the add the onion and a pinch of salt and saute until the onion is translucent, about 3 minutes. Add the cabbage, carrots and a pinch of salt and saute until the cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables, about 2 minutes. Remove from heat and stir in the red lettuce and cilantro.

Recipe adapted from The Cancer-Fighting Kitchen, by Rebecca Katz with Mat Edelson


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Savoy Cabbage Slaw with Applesauce Vinaigrette

photo of savoy cabbage
Savoy Cabbage Slaw with Applesauce Vinaigrette
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon applesauce
  • ⅓ cup olive oil
  • 4 cups savoy cabbage, sliced as thinly as possible
  • 1-2 medium beets*
  • 1 Granny Smith or tart apple
  • ½ lemon, juiced
  • 1 teaspoon mustard seeds
  • ½ cup walnuts, toasted and chopped
  • Salt and black pepper to taste

  1. Make vinaigrette: In a bowl, mix together mustard, salt, vinegar and applesauce. Slowly whisk in olive oil a little at a time until dressing emulsifies. Set aside.
  2. Make salad: Put cabbage in a large bowl. Using the shredding blade of a food processor or a box grater, shred the beet(s) until you have 1 cup. Set aside.
  3. Core apples and shred in food processor or with box grater until you have 2 cups. Put shredded apple into a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.
  4. When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Add the shredded beet and lightly toss. Sprinkle walnuts on top of slaw. Season with salt and pepper.

Adapted from a recipe by Chef Jeremy Fox

*Radishes can be used in lieu of beets.


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Butternut Squash and Swiss Chard Lasagna

photo of three butternut squash
Butternut Squash and Swiss Chard Lasagna
Easily a side dish if you leave out the meat, and plenty flavorful even without the cheese.
Recipe by:
Recipe type: Recipe by Hillary Boynton and Mary G. Brackett

  • 1 large or 2 small butternut squash, peeled, seeded and sliced ⅛” thick
  • Sea salt and pepper
  • 3 tablespoons butter or fat of choice, cut into pieces
  • 1-2 large bunches of Swiss chard, chopped
  • 1-2 cups cooked ground sausage
  • 2-3 tablespoons dried thyme
  • 1½ – 2 cups grated cheddar (optional), divided
  • 1-2 cups chicken broth
  • ½ cup grated Parmesan (optional)

  1. Preheat oven to 350F. Grease a 9 by 13-inch baking dish. Layer a third of the squash slices on the bottom of the pan; season with salt, pepper and a little chopped butter. Top with half the chard, add a layer of one half of the sausage, a big pinch of thyme and more salt, pepper and butter. Add a third of the cheddar cheese. Top with half of the remaining squash, then all the remaining chard, salt, pepper, butter and thyme, and all the remaining sausage. Add half the remaining cheddar, then finish with the last of the squash.
  2. Carefully pour the broth over the dish. It’ll seem very full, but don’t worry, it cooks down. Cover tightly with foil and bake for an hour.
  3. Carefully remove from oven and take off foil. Top the lasagna with the remaining cheddar and the Parmesan. Broil until the cheese is melted and golden.

Photo by Gemma Evans on Unsplash


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The Best Roasted Potatoes Ever

photo of a bunch of yukon gold potatoes
The Best Roasted Potatoes Ever
Thanks to CSA member Beth for sharing this recipe idea with us.
Recipe by:

  • Kosher salt
  • ½ teaspoon baking soda
  • 4 pounds russet or Yukon Gold potatoes, peeled and cut into large bite sized pieces*
  • 5 tablespoons extra-virgin olive oil, duck fat, or beef fat
  • Small handful picked rosemary leaves, finely chopped
  • 3 medium cloves garlic, minced
  • Freshly ground black pepper
  • Small handful fresh parsley leaves, minced

  1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quart water in a large pot over high heat until boiling. Add 2 tablespoon kosher salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
  2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
  3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
  4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

*German Butterball potatoes are a great choice for this recipe.

Recipe by J. Kenji Lopez-Alt:

Photo by Hai Nguyen on Unsplash


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Lentils and Beets with Salsa Verde

photo of a bunch of pink and purple beets with green leaves
Lentils and Beets with Salsa Verde
AJ says: The instructions for this recipe are lengthy, but don’t be put off. It’s actually quite simple. When prepared carefully as instructed, all the pieces flow nicely into each other to make the best lentils I’ve ever tasted. I never seem to have all the right mix of fresh herbs the recipe calls for, but I don’t let that stop me. I just use what I have on hand (our leaf celery is excellent in place of the parsley) and substitute dry herbs where needed. More than once, when I haven’t had the ingredients to prepare the salsa verde, I skip making it. The truth is, it doesn’t matter- these lentils and beets are outstandingly delicious on their own.
Recipe by:

  • —For the Beets—
  • 8 medium beets, quartered
  • 4 tablespoons red wine vinegar
  • olive oil
  • sea salt and black pepper
  • —For the Lentils—
  • 2 cups Puy lentils
  • 4 cloves garlic
  • 1 small tomato*
  • 1 bay leaf
  • a few springs fresh thyme
  • 4¼ cups vegetable stock
  • —For the Salsa Verde—
  • 2 tablespoons capers
  • 2 tablespoons cornichons
  • 1 bunch fresh mint
  • 1 bunch fresh parsley
  • 1 bunch fresh basil
  • olive oil
  • juice of ½ lemon

  1. Preheat oven to 350F.
  2. Put the quartered beets on a tray with the vinegar, a good plug of olive oil and a splash of water. Then season with salt and pepper and toss everything to coat. Cover with foil and roast in the oven for 1 hour until the beets are cooked through and the juices are neon pink.
  3. White the beets are roasting, make the lentils. Put them into pan with the unpeeled garlic, whole tomato and herbs. Add vegetable stock to just cover, place over medium heat, bring to a simmer, and simmer for 20 to 25 minutes, until they are cooked and the water has evaporated. If they are looking dry, add a little boiling water as needed.
  4. Next, make you salsa verde. On a big cutting board, chop the capers and cornichons until they are pretty fine, and then add the herbs and chop everything until you have a fine mass of green.
  5. Put the chopped greens in a bowl and add 3 tablespoons of olive oil and the lemon juice. Season with salt and pepper and taste, adjusting everything until it’s to your liking.
  6. Once the lentils are cooked, scoop out the tomato and garlic cloves and put aside to cool. Throw away the bay leaf and thyme sprigs. Once cool enough to handle, pop the tomato and garlic out of their skins and mash together. Add back to the pan of lentils and stir through. Taste, adjust the seasoning, add a generous glug of olive oil and a splash of red wine vinegar.
  7. Serve the lentils into dishes and top with the roasted beets, drizzling the bright pan juices over. Spoon on the salsa verde to finish.
  8. *I use a frozen whole tomato.


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Roasted Eggplant and Tomato Pasta

photo of roasted eggplant and tomato pasta
Roasted Eggplant and Tomato Pasta
AJ says: Thanks CSA member Meg who shared this recipe and photo with me. Meg said she often makes her own summer squash pasta and turns this dish into a real celebration of AJF summer produce. That makes a farmer happy!
Recipe by:

  • 1 ¾ pounds eggplant, cut into 1-inch cubes
  • 1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
  • 4 tablespoons extra-virgin olive oil, more for drizzling
  • Kosher salt
  • 12 ounces pasta, such as campanelle or farfalle (or summer squash noodles made with a spiralizer)
  • 2 pounds very ripe heirloom tomatoes, halved through their equators
  • 1 to 2 fat garlic cloves, grated on a Microplane or minced
  • Large pinch crushed red pepper flakes
  • 2 tablespoons brine-packed capers, drained
  • 2 tablespoons unsalted butter (optional)
  • Grated ricotta salata or Parmesan cheese, for serving (optional)
  • Fresh mint or basil leaves, for serving

  1. Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  2. Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  3. Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  4. Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  5. Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  6. Serve pasta drizzled with a little more oil and the herbs.

Adapted from a recipe by Melissa Clark from The New York Times


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photo of a bunch of sweet red peppers
AJ says: Double this recipe. You will want leftovers.
  • Three good splashes of extra-virgin olive oil
  • Two cloves of garlic, peeled and crushed by the side of the knife
  • Two large Sweet Italian Frying Peppers, deseeded and sliced
  • One small onion, sliced into fine rounds
  • Fine sea salt
  • Handful of flat-leafed parsley, finely chopped
  • Handful of fresh basil leaves
  • Crushed dried red chili

  1. Place the oil in a deep frying pan along with the garlic, and heat the oil gently, allowing the garlic to impart itsf flavor into it. Do not let the garlic could and burn.
  2. Add the peppers and onions long with a good pinch of sea salt, and fry gently for around twenty to thirty minutes, stirring frequently to make sur the peppers do not burn. If the garlic starts to burn, remove it from the pan.
  3. When the peppers and notions are sot and emptying, sprinkle over the parsley and basil, stir well then add a few pinches of chili, if using. Taste for salt, and add more if desired.
  4. Serve hot, with lots of fresh crusty bread – though this dish tastes more delicious the following day, served at room temperature.

Adapted from a recipe by Tracey Lawson in her book A Year in the Village of Eternity


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Peppers and Eggs

Peppers and Eggs
Recipe by:

  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • Bell pepper rings (1/2-inch thick)
  • Eggs
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh herbs: diced parsley, basil or celery leaf

  1. Heat the olive oil in a large skillet over medium heat, about 4 minutes.
  2. Add the bell pepper rings. Cook 1 minute on each side.
  3. Place a small bit of garlic in the middle of each ring, spreading it out a bit so it is evenly distributed.
  4. Crack an egg into each pepper ring. Season with salt and pepper. Lower heat to medium-low. Cook until whites are set, 5-10 minutes.
  5. Sprinkle eggs with herbs and serve.

You can also make this dish in the oven. Simply brush a baking dish with the olive oil, slice your peppers legthwise (in half), crack the eggs inside the pepper halves. Bake 10-18 minutes (or until whites are set) in a 400-degree F oven.


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Shredded Carrot and Beet Salad

Shredded Carrot and Beet Salad
  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon sea salt
  • 1 cup shredded carrot
  • 1 cup shredded red beet
  • 2 tablespoons chopped fresh mint

  1. Whisk the orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.
  2. Put the carrots in a mixing bowl, drizzle with half of the dressing, and toss until evenly coated.
  3. Place the carrots on one side of a shallow serving bowl.
  4. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly coated.
  5. Place the beets in the serving bowl next to the carrots for a beautiful contrast of red and orange.
  6. Top with the chopped mint before serving.

Recipe from The Cancer-Fighting Kitchen by Rebecca Katz with Mat Edelson


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Whipped Tahini Sauce

bunch of red chard
Whipped Tahini Sauce
Kate and Cara write: “Tahini, or sesame butter, is the most delicious way to reap the benefits of sesame’s deeply nourishing and moisturizing effects. This seed is an ojas-building tonic full of iron and protein. This sauce can be made to order- whip it right in the serving bowl with a fork and voila! The recipe makes a thick sauce for dipping roasted root vegetables. Anytime you need a rich topping for your grains or other vegetables, add a bit more water and process in a blender to make a creamy dressing.” AJF says: An all purpose sauce, satisfying and tasty. For minimal clean up, skip the mixing bowl and use a wide mouth pint mason jar to stir all the ingredients in. May not be as whipped, but makes for one less bowl to wash. My go-to when I want a hearty salad dressing for cabbage, chard or kale. Heavenly when paired with warm beets.
  • ½ cup tahini
  • 2 tbsp olive oil
  • juice of ½ lemon
  • ½ tsp sea salt

  1. Put the tahini in a bowl large enough for you to whisk all the ingredients. (Rather than coating a measuring cup with messy sesame butter make an educated guess and spoon the tahini directly into the mixing bowl. A slightly interpretive measurement will not ruin your end product.) Add oil, lemon juice and salt. Whip briskly with a fork or whisk. There will be a moment when the oils begin to separate — keep whipping! The mixture will be come smooth. Add water, 2 tbsp at a time, if you’d prefer to pour the sauce rather than spoon it.


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