Farm News

Cilantro Carrot Slaw

bin of red carrots
Cilantro Carrot Slaw
“This quick and easy slaw is an excellent way to showcase multi-colored carrots. Our testers loved it on fish tacos; its also great with grilled chicken and fish. You can also make this slaw recipe with beets, kohlrabi, or radishes instead of carrots. It’s also delicious with mint or parsley in addition to, or in place of cilantro.”
Recipe by:

  • 5 carrots
  • 2 stalks celery
  • ½ cup diced yellow onion
  • ½ cup roughly chopped fresh cilantro
  • 1½ tablespoons olive oil
  • 1½ tablespoons apple cider vinegar
  • Salt and freshly ground black pepper to taste

  1. Shred the carrots and celery with a food processor or box grater. Toss with the remaining ingredients. Taste and adjust seasonings as desired.

~ Recipe by Dax Phillips


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Almond Parsley Pesto

flat leaf parsley growing in the sunlight
Almond Parsley Pesto
Sunset Magazine notes: “An intriguing spin on the Italian classic basil-and-pine-nut pesto, this sauce complements all sorts of roasted or grilled vegetables and meats.”
  • ½ cup raw whole almonds
  • 2 medium garlic cloves, peeled
  • 2 cups coarsely chopped flat-leaf parsley (leaves and tender stems)
  • 1 cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon red chile flakes
  • ⅓ cup finely shredded parmesan cheese

  1. Preheat oven to 350°. Spread almonds in a single layer on a rimmed baking pan. Roast almonds until golden beneath the skin and fragrant, about 10 minutes. Cool to room temperature.
  2. In a food processor, finely chop garlic. Add almonds and whirl until coarsely chopped. Add parsley, olive oil, salt, and red chile flakes and whirl until parsley is finely chopped. Add parmesan cheese and pulse to combine.

Adapted from a recipe by Angela Brassinga featured in Sunset.


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Roasted Black Futsu with Jasmine-Kale Rice

Japanese Futsu Squash
Roasted Black Futsu with Jasmine-Kale Rice
Recipe by:

  • One medium black futsu squash, washed, scrubbed, quartered and cut into slices (like apples), skin on
  • 1-2 tablespoons olive oil to coat squash
  • Salt & pepper
  • ½ teaspoon paprika
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 cup jasmine rice or other fragrant variety like basmati
  • 1½ cups water
  • 2-3 whole cloves
  • 1 tablespoon fennel seeds
  • 1 tablespoon olive oil for cooking with the rice
  • ¼ cup golden raisins
  • 1½ cups of kale (or arugula or other winter green), finely chopped
  • dry toasted pumpkin seeds (from your pumpkin, of course!)

  1. Preheat oven to 400 degrees and arrange squash pieces (skin on) in a single layer on a large baking sheet. Toss them in olive oil, salt, pepper. Sprinkle paprika, cinnamon and cayenne on both sides. Transfer to the oven for about 35-40 minutes or until the squash has softened, flipping the slices halfway through.
  2. Meanwhile, measure the rice and water into a large pot with a tight fitting lid. Add cloves, fennel seeds, and olive oil to the rice and water. Bring to a boil. Cover, reduce heat to a low simmer and cook for 15 minutes.
  3. In a small skillet over low heat, add the (rinsed and dried) pumpkin seeds. These will toast up quickly and can burn if you don’t watch them closely. Stir them often until lightly browned, then remove from the pan and set aside. (Alternatively you can toast them in the oven, but remember to keep an eye on them, and turn often.)
  4. When the rice is done, remove pot from heat and quickly stir in the chopped kale and raisins before putting the lid back on. Let sit for up to 5 minutes.
  5. Serve rice alongside slices of black futsu and topped with toasted pumpkin seeds. Season to taste with salt and pepper. The squash skins are tender and very edible. You do not need to peel them off.

Adapted from a recipe by Green Girl Eats


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Maple-Roasted Delicata Squash with Red Onion

rows of squash
Maple-Roasted Delicata Squash with Red Onion
Recipe by:

  • 3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into ¼-inch thick slices
  • 2 medium red onions, halved lengthwise and cut into ½-inch rings
  • 5 garlic cloves, peeled and smashed
  • 4 fresh thyme sprigs
  • ½ teaspoon red-pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • Kosher salt
  • Freshly ground black pepper

  1. Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees.
  2. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
  3. Spread vegetables evenly onto two large, rimmed baking sheets.
  4. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes.
  5. Taste and season again with more salt and pepper, if desired.

Thanks Karen for passing along this recipe by Leah Koenig.


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Fall Tomato Soup

cherry tomatoes on large tomatoes
Fall Tomato Soup
Recipe by:

  • 3 slices home cured porkbelly, diced
  • 4 Tbs butter
  • 3 onions diced
  • 1 large leek diced
  • ½ cup flour
  • 3 pints diced canned tomatoes**
  • 2 cups broth
  • ¼ sugar
  • 1 Tbs salt
  • ½ Tbs pepper
  • Fresh thyme to taste
  • Hot pepper or chili flakes to taste

  1. Combine butter and pork belly and simmer, add onions and leeks simmer on low for 20-30 minutes with the lid on.
  2. Add flour and brown quickly, 3 minutes.
  3. Add tomatoes, broth, sugar, salt, pepper, and thyme, simmer for one hour with the lid off.
  4. Serve with crunchy bread or better yet yummy grilled cheese sandwiches

** If using home canned fresh summer tomatoes, reduce added sugar


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Roasted Cauliflower Steaks

romanesco, roman cauliflower
Roasted Cauliflower Steaks with Brown-Butter Grape Sauce and Farro
  • ¾ Cup Semi-Pearled Farro
  • 4 Ounces Seedless Table Grapes
  • 2 Ounces Arugula, Leaf Celery, or Frisée plus the cauliflower leaves
  • 1 Head Cauliflower
  • 1 Lemon
  • 1 Bunch Rosemary
  • 4 Tablespoons Butter
  • 3 Tablespoons Hazelnuts or Almonds
  • 1 Red Onion
  • ⅛ Teaspoon Paprika or dried chili powder

  1. Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off the leaves of the cauliflower. Slice the cauliflower into 1-inch-thick pieces (keeping them as intact as possible); place on a sheet pan. Finely chop the arugula (or other greens) and the cauliflower leaves. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Halve the grapes. Peel, halve and thinly slice the red onion. Roughly chop the hazelnuts or almonds. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves.
  2. Drizzle the cauliflower with olive oil and season with salt and pepper; gently flip to thoroughly coat. Roast 15 to 25 minutes, or until browned and tender when pierced with a knife. Remove from the oven and set aside in a warm place.
  3. While the cauliflower roasts, add the farro to the pot of boiling water. Cook 16 to 20 minutes- just until tender. Drain thoroughly and transfer to a large bowl. Add the finely chopped greens and lemon zest; drizzle with olive oil and toss to combine. Season with salt and pepper to taste. Rinse and wipe out the pot.
  4. While the cauliflower continues to roast, in the pot used to cook the farro, heat the butter on medium-high until hot. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
  5. Add the grapes, onions, hazelnuts or almonds and half the rosemary to the pot of browned butter; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until well combined and fragrant. Turn off the heat. Stir in the juice of all 4 lemon wedges. Season with salt and pepper to taste.
  6. Divide the dressed farro between 2 plates. Top with the roasted cauliflower. Spoon some of the sauce on top. Garnish with the paprika and remaining rosemary. Enjoy!

Adapted from a recipe by Blue Apron.


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Collards and Hummus

collards with dew drops
Collards and Hummus
The chickpeas available in this week’s share come from our friends at Timeless Seeds in Montana. These certified organic ‘black kabuli’ chickpeas can be used as you would regular chickpeas, most notably as the feature ingredient in hummus.
  • 1 ¼ cups dried chickpeas
  • 1 teaspoon baking soda
  • 1 cup plus 2 tablespoons light tahini paste
  • 4 tablespoons freshly squeezed lemon juice
  • 4 cloves garlic, crushed
  • Salt
  • 6 ½ tablespoons ice-cold water
  • Carrot tops, parsley, or celery leaves finely diced, as well as chili pepper flakes added to taste are standard additions to my “farm hummus”

  1. Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
  2. The next day, drain chickpeas. In a medium saucepan, combine drained chickpeas and baking soda over high heat. Cook for about 3 minutes, stirring constantly. Add 6½ cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy.
  3. Drain chickpeas. You should have roughly 3 cups now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1½ teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
  4. Add chopped herbs or chilis as desired and mix well.
  5. Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

Julia Moskin from the NY Times writes, “The unusual yet helpful addition of baking soda speeds the process. Cooking the chickpeas with baking soda softens them, allowing for less time on the stove as well as a smoother, creamier finished product.”
Adapted from a recipe by Yotam Ottolenghi, from Jerusalem: A Cookbook.


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Fried Spiced Lentils

golden lentils heart
Fried-Spiced Lentils
I found this recipe by Chef Kay Chun in Food & Wine Magazine. I made several batches, and seasoned them all differently- just like popcorn. My favorite combinations included: rosemary, dried and crushed parsley and carrot tops, and a hot pepper mix. Add salt and start snacking!
Recipe by:

  • 2 cups red* lentils, soaked for 1 hour and drained
  • Canola oil**, for frying
  • ¼ teaspoon smoked paprika
  • Kosher salt
  • Pepper

  1. Soak the red lentils in water for 1 hour. Drain and pat the lentils dry with paper towels. In a large cast-iron skillet, heat ¼ inch of oil until shimmering. Fry the lentils in batches, stirring, until yellow and crisp, about 2 minutes per batch. Transfer to a paper towel-lined plate to drain. In a small bowl, toss the fried lentils with the paprika, season with salt and pepper and serve.

*I used Harvest Gold Lentils.
**I prefer to use organic safflower oil or a neutral flavored organic coconut oil in lieu of canola oil.


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Blistered Shishito Peppers with Miso

shishito peppers
Blistered Shishito Peppers with Miso
“Finger-long and typically mild (one in 10 is spicy), shishito peppers are sauteed, simmered, grilled and eaten raw all over Japan in the summer. This charred version from farmer Tadaaki Hachisu gets a salty, earthy, spicy hit from brown rice miso and fresh ginger.” —Wine & Food Magazine
Recipe by:

  • 1½ tablespoons brown rice miso
  • 1½ tablespoons sake
  • 1 tablespoon canola oil (preferably cold-pressed)*
  • 1 small dried red chile
  • ¾ pound shishito peppers
  • 1 tablespoon minced peeled fresh ginger

  1. In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.

*I prefer to use organic safflower oil, organic butter or a neutral flavored organic coconut oil in lieu of canola oil.


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Shirazi Noodle Salad

Shirazi Noodle Salad
By Diana Rodgers, RD.
Recipe by:

  • 2 medium cucumbers
  • 1 medium zucchini
  • Juice of 1 lemon
  • ¼ cup cold pressed, extra-virgin olive oil
  • 2 cups cherry tomatoes (or diced tomatoes)
  • ½ cup minced fresh parsley leaves
  • ¼ cup minced fresh mint leaves
  • ¼ cup very thinly sliced red onion (best done on a mandolin)
  • Sea salt and ground black pepper

  1. With a spiral slicer*, slice the cucumbers and zucchini into noodles and place in a bowl.
  2. Toss with the lemon juice, olive oil, cherry tomatoes, parsley, mint and red onion. Season with salt and pepper to taste.
  3. *NOTE: If you don’t have a spiral slicer, you can use a vegetable peeler or mandolin to make long strips of cucumber and zucchini.


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