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NOTES FROM FARMER CHERYL ROGOWSKI

Fall Share Week 12
So hard to believe that 12 weeks have gone by and only 2 weeks left in this year. And what a year it has been!!! From our home burning down to enduring the crazy environmental conditions of our world as we now know it, it has been a journey of trust, faith and love. As I have said before we made it through because of your support and knowing you were right there with us. So as we wind this season and year down we are so very grateful for each of you. We wish you the best for wonderful holidays, times of joy and love and a peaceful and harmonious beginning of the New Year!!! See you in January!!!!!

GLAZED CARROTS
Source: https://www.dinneratthezoo.com/glazed-carrots/
These glazed carrots are tender carrot coins simmered in a mixture of brown sugar and butter and topped with a sprinkling of parsley. An easy and inexpensive side dish that’s perfect for a holiday meal or an everyday dinner.
Ingredients
▢1 1/2 lbs carrots peeled and cut into 1/2 inch thick slices
▢1/4 cup butter
▢1/4 cup brown sugar
▢1/4 teaspoon salt
▢1 tablespoon chopped parsley optional
Instructions
1. Place the carrots in a large pan and add 1 1/2 cups of water. Bring the carrots to a simmer
2. Cook for 8-10 minutes or until carrots are tender. Drain off any excess water.
3. Add the butter, brown sugar and salt to the pan. Stir to coat the carrots.
4. Cook for an additional 4-5 minutes, stirring occasionally, until a sauce has formed.
5. Sprinkle with parsley if desired, then serve.
Flavor Variations
This is a simple recipe that is easy to customize to suit your tastes.
Sweetener: You can substitute honey or maple syrup for the brown sugar if needed.
Vegetables: I sometimes add other root vegetables to this dish such as parsnips, thinly sliced sweet potatoes and even yellow beets.
Toppings: Finish your carrots with a sprinkle of nuts such as chopped pecans or toasted sliced almonds.
Add-Ins: Feel free to add other flavors such as a pinch of cinnamon or nutmeg, 1/2 teaspoon of fresh grated ginger, a squeeze of lemon juice or even a dash of vanilla extract.

CARROT PATTIES
Source: https://www.allrecipes.com/recipe/15183/carrot-patties/
Looking for shredded carrot recipes? These delightful carrot patties can be served either as a main dish or as a side. They're always a favorite.
Ingredients
1 pound carrots, grated
4 eggs
¼ cup all-purpose flour
¼ cup bread crumbs
1 clove garlic, minced
½ teaspoon salt
1 pinch ground black pepper
2 tablespoons vegetable oil
Instructions
Step 1: Mix grated carrots, eggs, flour, bread crumbs, garlic, salt, and pepper together in a medium mixing bowl until well combined. Form into patties.
Step 2: Heat oil in a frying pan over medium-high heat. Add patties and fry until golden brown on each side.
Recipe Tip
You can use matzo meal instead of bread crumbs if desired.


Fall Share Week 11
Wow this weather!!! Temps dropping like crazy from the 60s to 30s all in the space of a few hours. Watching the fields flood with rain as it pours down , and so very grateful not to be out there in it. Time to focus on cleaning out the greenhouse and prep for planting. Onion seeds need to be planted in January/February so we have transplants ready to go in the field in Spring. Peppers and tomatoes need to be started around February/March. The pace is pretty relentless and yet so exciting all at the same time. I think that’s one of the miracles of farming, you always have hope. To plant those tiny seeds and watch them germinate and grow into those big plants and then generate those delicious fruits and vegetables, how can you not have hope! I’ve been looking at varieties that can hold up better to the high heat of summer as well as having good flavor and higher nutritional values. Everyone's soil is different so I’ll have to do some analyzing once the crops come in. I’ve been looking at refractometers. I lost mine in the fire. A refractometer is like a microscope that can be held in your hands. It measures the brix. Brix is the sugar level found in fruits and vegetables. It’s fun and exciting to see the levels in our produce and see how the levels match up to what the seed producer promises! Can’t wait for Spring!!!

Recipes Today: the Pain d’epices recipe produces a great tea loaf that my sister and I enjoy for breakfast! French recipes by Florence from www.zestoffrance.com

PUMPKIN SOUP WITH CARAMELIZED GINGERBREAD CROUTONS
Source: https://zestoffrance.com/pumpkin-soup-with-gingerbread-croutons/
Quick and easy smooth squash soups with a twist: croutons of pain d’épices aka honey and gingerbread spices, previously pan fried in butter to become caramelized. Comforting and delicious. Pan fry cubed gingerbread with butter. Prepare the soup, cook vegetables and mix. Dress soup in bowls with gingerbread croutons, cream and parmesan.

Ingredients
800 gr pumpkin or other squash you like, butternut for example
1 onion
parmesan
4 thick slices gingerbread pain d’épices recipe see below
2 tablespoons olive oil or butter or your usual oil
1/2 liter water
10 cl cream / crème fraîche or milk or vegetal milk
salted butter or unsalted butter + pinch of salt
salt
Pepper

Instructions
Prepare the soup
1. Prepare vegetables: remove seeds and skin of pumpkin, cut slices or cubes. Peel and mince onion.
2. Heat olive oil in a large saucepan. Fry onion for a few minutes. Add pumpkin, salt and pepper. Cook over medium heat for about 10 minutes stirring occasionally.
3. Add water to 2/3rd of the height and cook for another 10 minutes.
Prepare gingerbread croutons
1. While the soup is cooking, caramelize gingerbread croutons.
2. Heat salted butter in a frying pan.
3. Meanwhile, cut gingerbread into cubes.
4. Pan fry gingerbread over medium heat to get golden croutons then set aside.
Mix the soup
1. When vegetables are well cooked, remove a bit of cooking water but don’t throw it away. Mix in the blender or with a hand mixer.
2. Add crème fraîche, taste and adjust seasoning. Depending on the consistency you get, if it’s too thick, pour back in some cooking water you removed earlier and mix again.
Dress
Serve the soup with gingerbread croutons, grated parmesan and additional crème fraîche aside or dress individual bowls : Pour soup in, dizzle crème fraîche (or not ;-) ), add a few gingerbread croutons, grate parmesan and / or any other topping you like.

SPICES AND HONEY GINGERBREAD
Source: https://zestoffrance.com/spices-and-honey-gingerbread/#recipe
French gingerbread is more like a honey and spices gingerbread, with lots of different spices. The recipe is very simple and doesn't contain any butter nor egg. Mix all dry ingredients together. Heat milk, dissolve honey in it and add citrus juice and zests. Mix everything together then bake.
Equipment: Cake tin
Ingredients
250 gr flour ideally all-purpose flour ±2 cups
150 gr sugar a little less than ½ cup
1 teaspoon baking powder or baking soda
250 ml milk 1 cup
2 tablespoons honey large tablespoons
½ lemon for its juice
lemon and/or orange zest quarter of a fruit
Spices
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon gingerpepper a few turns of mill
cloves optional
Instructions
1. Preheat the oven to 180°C (350°F).
2. Sift the flour. Add the sugar and the baking powder and mix.
3. Then add the spices and mix. As spices are added in dry ingredients, it’s easy to make sure that when you mix, spices are spread all over the preparation and that the entire flour-sugar mix is completely impregnated with spices.
4. Take off the peels of your citrus (may it be orange or lemon). Finely chop the zests. Add the zests and the lemon juice to the preparation.
5. Heat the milk and add two generous spoons of honey. Thus, the honey dissolves in hot milk and will be well spread homogeneously in the preparation.
6. Add the milk and honey mixture to the preparation and mix vigorously until you get a nice dough, without lumps.
7. Grease and flour a mold, preferably a cake tin, or use a silicone mold. Pour the dough in and bake for 45 minutes.
8. Spices and honey gingerbreads are served for breakfast or as snack (it’s in my family enjoyed with salted butter), with creamy or fruit desserts.
9. Spices and honey gingerbreads are also tasty with some savory dishes: some gingerbread croutons in a pumpkin soup or foie gras on gingerbread toasts with fig jam.

Fall Share Week 10
Hope your holiday was exceptionally delicious!!! I cooked for my family — our first celebration in the rebuilt kitchen after the fire. For us it was a great day — mostly because we were together for the first time in a long long while. And today back to work — water was frozen so it was difficult to wash produce.  A miscommunication between Lupe and myself resulted in her not showing up for work so I did all the harvesting and packing out myself. She’ll be back on duty next week for which I am very grateful. As I sit writing this I’m looking out at a light dusting of snow covering the valley, sunlight reflecting off the flakes, watching the tree boughs bending in the building breeze. Thinking about all the projects I want to work on, the crop planning for next year, the recipes I want to make, it just doesn’t get any better!!!!

CURRIED ROOT VEGETABLE SOUP
Source: https://www.crowdedkitchen.com/curried-root-vegetable-soup/ 
This is such a flavorful, creamy soup - perfect for a cozy autumn evening!  I have found myself fascinated with curry lately and plan on making this soup for us this weekend.  
Ingredients
1-2 tablespoon coconut or olive oil
1 large yellow onion, diced
2 garlic cloves, minced
6-8 carrots, peeled and roughly chopped
1 cup butternut squash, peeled, deseeded and roughly chopped
1 large sweet potato, peeled and chopped
4-6 cups of veggie broth (enough to cover the veggies in the pot)
1 tsp sea salt
1⁄2 tsp pepper
1 ½-2 tablespoon curry powder
1 tsp cumin
1 tsp turmeric powder
½ tsp cinnamon
2 tsp maple syrup

Instructions
1. In a large pot over medium heat, sauté onion and garlic until translucent & softened.
2. Add in rest of ingredients. Bring to boil, then reduce heat to medium.
3. Cover and simmer until veggies are softened (approx 45 minutes).
4. At this point, add in hemp seeds and maca powder if using.
5. Use either an immersion blender or regular blender to puree soup until smooth. (If using a blender, be careful when transferring soup to blender and vice versa! You may have to do this in two batches.) Taste and adjust spices as desired.
6. Serve topped with crunchy lentils, a dollop of plain yogurt or coconut milk and fresh herbs. For a more filling dinner, you can also serve over cooked lentils, rice and/or quinoa.

A link to a primer on types of curries.
https://www.ispiceyou.com/blogs/news/the-difference-between-garam-masala-and-curry-powder#:~:text=Garam%20Masala%3A%20Garam%20Masala%20is,to%20the%20presence%20of%20turmeric. 

ROASTED BRUSSELS SPROUTS & PARSNIPS
Source: https://www.allrecipes.com/recipe/240025/roasted-brussels-sprouts-and-parsnips/
I liken parsnips to an elegant carrot. They have become one of my personal favorite vegetables.  
Ingredients
⅓ cup balsamic vinaigrette salad dressing
1 tablespoon brown sugar
1 tablespoon chopped fresh thyme
1 pound Brussels sprouts, halved
1 pound parsnips, peeled
1 large red onion, thickly sliced

Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix salad dressing, brown sugar, and thyme together in a small bowl.
3. Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
4. Bake in preheated oven until vegetables are tender, about 40 minutes.

Fall Share Week 9
November — already almost a memory but still a week left on the calendar. Finally rain started to fall around 1 AM this morning.  I feel like I forgot what it felt like, even smelled like. Bruiser, one of my cats came in to huddle on my lap for a while. The two of us sat on the back steps staring out the open doorway taking it all in. The soft patter of raindrops permeated the earth dampening the dust and washing away the quiet film of soil that clings to vehicles and us.  The forecast is calling for snow north and west of the City which means our area!  I don’t foresee the temps dropping enough to put us in that range but stranger things have happened. I wouldn’t be surprised if the higher elevations will be the recipients of some early white precip. So Thanksgiving is just a week away and so so much to be grateful for! Beginning January 3 with the fire and now we have begun to slowly move back home! So grateful that you have been a part of our lives and traveled this journey with us. Without you and your support we would not be able to persevere. THANK YOU! We hope your table and hearts are full not only on Thanksgiving but throughout the year as well!!!!

CHOCOLATE CHIP BUTTERNUT SQUASH CAKE 
Source: Chocolate Chunk Butternut Squash Cake - Veggie Desserts 
This Chocolate Chip Butternut Squash Cake is a cozy dessert that’s moist, spiced, and studded with chocolate chips.  See note.
Ingredients
250 g peeled and deseeded butternut squash, cubed (1 ¼ cups (1 cup of puree))
175 g unsalted butter, softened (¾ cup)
125 g granulated sugar (⅔ cup)
2 large free-range egg
2 teaspoon vanilla
175 g plain (all purpose) flour (1 ½ cups)
1 ½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
100 g chocolate chips (3.5oz/ ½ cup)
Instructions
1. Preheat oven to 180°C/350°F. Lightly grease and line an 8x8 inch baking pan
2. Steam the butternut squash over a pan of simmering water until soft. Drain well and puree with a hand blender, potato masher or food processor. Set aside to cool slightly. You should have 1 cup of puree.
3. In a large bowl or stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat each one in well. Add the vanilla and cooled squash puree and combine.
4. Sift in the flour, baking powder, spices and salt and gently mix. Fold in the chocolate.
5. Spread the mixture evenly into the baking tray and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean. Allow to cool in the pan and then turn out and cut into squares.
Note: Other squashes can be substituted for butternut - Robins koganut, kabocha, honey nut, honey patch are some of the varieties that will work well and of course you can also substitute sweet potato.

TURNIP AND BEET GRATIN WITH GRUYERE
Source: Turnip and Beet Gratin with Gruyere - It's a Veg World After All®
Ingredients 
1 pound beets 
1 turnips  
½ shallot - diced
3 tablespoon olive oil - divided
1 tablespoon butter
1/2 tablespoon fresh thyme - more to taste
½  cup vegetable stock
¼  cup gruyere cheese - freshly grated
Instructions
1. Preheat the oven to 400 degrees F. Grease a 12-inch cast iron skillet.
2. Prepare the beets and turnips by trimming and scrubbing them (you can also peel them if you'd like). Use a mandoline to make thin slices. Layer the vegetables in the cast iron skillet (or other oven-proof skillet or 9x13 baking dish) by starting with a layer of turnips, followed by a layer of beets, and so on.
3. In another large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced shallots and cook for 3 to 4 minutes. Remove from heat and stir in the other 2 tablespoon of olive oil and 1 tablespoon of butter until melted. Add the chopped thyme and vegetable stock. This is your gratin sauce.
4. Pour the sauce over your layered vegetables. Wrap foil over the skillet and bake for 45 minutes. Remove from oven, take off the foil, and sprinkle the shredded gruyere cheese over the vegetables. Bake uncovered for another 15 minutes or until the cheese is bubbling and slightly brown.   
5. Garnish with fresh thyme sprigs. Serve warm and enjoy! 
Notes
* You can use larger beets for this recipe if you can't find baby ones.
* When layering the gratin, try to make each consecutive layer further away from the edge of the skillet than the one before it. This will make for a really pretty dish, but you can also just make flat layers, as you would with a scalloped potato dish.
* If you are making this in advance, you can reheat the entire gratin in its skillet, covered with foil, for 10 to 15 minutes at 350 to 400 degrees F. But it does taste best fresh out of the oven.
* If you don't have a mandoline, you can try using a sharp knife, but it will take longer.

Fall Share Week 8
Keep thinking of our friends, relatives and the first responders over in Greenwood Lake. The fire has taken such a toll. I drove over after the market on Sunday and delivered a bunch of baked goods for the responders. As you crossed over Mt. Peter the smoke was horrific. I only went as far as the first fire house not wanting to impede the progress of the fighters. So far over 5,000 acres are gone and the firefighters continue their valiant efforts. Sending caring thoughts to the family of the young firefighter who died. In the meanwhile we continue to carry on at the farm. The fierce winds continue to beat us all up and erode away the soil. Were we to plant cover crops now would be of no use as without moisture the seeds aren’t able to germinate. So we continue to plan for Spring and hope for the best!!!
MAPLE-ROASTED PARSNIPS AND BRUSSELS SPROUTS
Source: Maple-Roasted Parsnips and Brussels Sprouts - Today's Parent
Ingredients
1/2 lb parsnips, peeled and quartered
1/2 lb Brussels sprouts, ends trimmed, halved
1 ½  tbsp olive oil
1/2 tsp salt
1 tsp maple syrup
1/2 tbsp chopped thyme
Instructions
1. Preheat oven to 425F. Toss parsnips and Brussels sprouts with oil on a baking sheet.
2. Roast 20 min or until tender and lightly browned. Toss vegetables with syrup and thyme and roast 10 min more. Serve warm.
Tip: For crunch, add a handful of pecans to the tray for the last 10 min of roasting. Or make this recipe into something else entirely: Once veggies are roasted—but before adding maple syrup and thyme—purée them with chicken stock to make a silky, hearty soup (this trick works well with pretty much any tray of roasted veg). Drizzle with maple syrup and garnish with fresh thyme to serve.

MINESTRONE SOUP WITH PESTO
The point of this minestrone soup is to make use of your favorite fall & winter veggies, or just use up what you have on-hand. It's very flexible, letting you use any of the following:
Butternut squash, or your favorite winter squash
Carrots or parsnips
Sweet potatoes, regular potatoes, or celeriac
Spinach, kale, or shredded brussels sprouts
The amount of each vegetable is also very flexible. The recipe provides some guidelines, but you can easily stray from them. Below the recipe is a guide on the different vegetables you can choose from, how to make ahead, store leftovers, and additional nutrition info.
Ingredients
Aromatics
2 tablespoon bacon fat (or butter, see note)
1 yellow onion
3 stalks celery
4 cloves garlic
Soup ingredients
6 medium carrots (or parsnips)
½ butternut squash, peeled (or about 1 lb of any winter squash)
1 medium sweet potato, peeled (or regular potato, or celeriac)
4 sprigs fresh thyme (or substitute 1½ teaspoon dried)
1 teaspoon salt (more or less depening on sodium level of broth)
1 teaspoon black pepper (or red pepper if preferred)
1 parmesan rind (optional)
2 bay leaves
26 oz can of diced tomatoes
6-8 cups chicken broth
15 oz can of cannellini beans rinsed and drained
½ - ¾ cups dry small pasta, like ditalini (see note for small pasta types and measurements)
Finishing touches
8 oz spinach (or kale or shredded brussels sprouts)
½ cup dry white wine (any non-sweet white wine or vermouth you would drink)
2-3 tablespoon pesto

Instructions
Prep produce: Cut the onion and celery into a small dice, and finely chop the garlic. Cut the carrots, butternut squash, and sweet potato into bite-sized pieces for soup. Roughly chop spinach (or kale, stems and ribs removed).
Make the soup. Cook aromatics, about 10 minutes: Heat 2 tablespoon bacon grease (or butter) in a large soup pot (minimum of 6 quarts, see note). Add the diced onion and celery, cook until it smells good and the onions turn translucent (about 6-8 minutes). Add the garlic, thyme, and 1 teaspoon salt and 1 teaspoon pepper. Cook 2-3 more minutes until it smells good. (The oils in thyme are fat soluable, so cooking them in fat before broth is added intensifies the flavor).
Add more vegetables & broth, cook 20 minutes: Add the diced carrots, butternut squash, sweet potato, can of diced tomatoes, 6 cups of broth, Parmesan rind (optional), and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes, or until the vegetables are almost soft (they will continue to cook after adding the pasta). Taste, add salt as needed, remove herbs & Parmesan. At this point, give it a taste and add salt if needed. Remove the thyme sprigs, bay leaves, and Parmesan rind.
Add beans & pasta, cook 8-10 minutes: Add the can of beans and dry pasta. Cook as long as pasta package indicates.
Thick vs thin soup: at this point, the soup is probably pretty thick. Add more broth if you want a thinner soup.
Almost done! Add finishing touches
Add spinach & wine: cook until the spinach is wilted, about 2 minutes. Add pesto to the pot or add about 1 teaspoon to each bowl when served.
Notes
Butter or bacon grease: I usually buy bacon and cook it the night before, saving the bacon fat for this soup. It adds depth but doesn't add a noticeable bacon flavor. If you don't want the fuss, butter is a good substitute, followed by olive oil.
Pasta: you want about 2 cups of cooked pasta in the end (give or take, based on your preferences). You can cook the pasta in a separate pot if you're worried about measurements. I like to cook it in one pot to save on dishes. Below is a list of the approximate amount of dried pasta needed to make 2 cups cooked. Ditalini or tubetti (my favorite for this soup): ½ cup dry
Elbows: just shy of 1 cup dry
Orzo: about ¾ cup dry
Soup pot: the standard dutch oven size is 6 quarts. This recipe will fill it to about 1-2 inches from the top, so anything smaller won't work.


Fall Share Week 7
The fields are so dry and windswept right now it feels like a desert out there. The extraordinary warm days are great in allowing us to get more field work done in preparation for spring. But it is worrisome as even the drainage ditches are pretty dry leaving little opportunity for irrigating any new plantings. Debating whether to get the excavator and clean the ditches now. But I think I'll wait till spring as the ditches will only fill back up again with soil as the winds scour the valley. In the meantime I’m working on getting a tire fixed and the pto shaft replaced on the Kabota, two tires on the disc harrow. Trying to find a mechanic to help me get the cub and ACG up and running for Spring time. Seed companies are tantalizing me with early bird offers so I’m creating a wish list for late winter early spring of what to grow. Lots to do!!!!

EASY, CLASSIC ROASTED ROOT VEGETABLES
Source: Roasted Root Vegetables | The Kitchn
Ingredients
3 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets
1 small red onion
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh rosemary leaves
Instructions
1. Arrange a rack in the middle of the oven and heat the oven to 425°F.
2. Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.
3. Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.
4. Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.

MASHED ROOT VEGETABLES
Mashed potatoes are well known, as are mashed sweet potatoes (often sweetened with brown sugar). Other root vegetables like rutabagas, parsnips, turnips, and celery root are also delicious mashed, either on their own or mixed in with the more traditional potato.
Instructions
1. Peel root vegetables and cut into large, even chunks. Put them in a pot and cover with cold water.
2. Bring to a boil. Add salt. Cook until vegetables are very tender, about 20 minutes.
3. Drain thoroughly; return vegetables to pot over heat; shake the pot to cook off any excess liquid, about 5 minutes.
4. Put vegetables through a ricer or mash with a large fork or masher.
5. Add cream, butter, milk, and/or buttermilk and salt and pepper to taste. Serve hot.

CHEESY ROOT VEGETABLE GRATIN
Source: Cheesy Root Vegetable Gratin | Spoon Fork Bacon
This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.
Ingredients
1 tablespoon unsalted butter softened
1-2  long sweet potatoes (about 2 inches thick), peeled
3-4 large parsnips, ends trimmed and peeled
3-5 small beets, peeled
14 tablespoons heavy cream, divided (whole milk is fine, but mixture won't thicken as much or be as creamy)
4 ounces grated Parmesan, divided
1 tablespoon fresh minced thyme, divided plus more for garnish
1 garlic clove, minced
1 ounce shredded gruyere
salt and pepper to taste
Instructions  
1. Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
3. Pour 4 tablespoons cream over each sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
4. Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
5. Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish. Follow the sweet potato with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
6. Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
7. Cover with foil and bake for 30 minutes or until vegetables are soft.
8. Uncover gratin and top with shredded gruyere.
9. Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
10. Finish with a sprinkle of fresh thyme leaves. Serve.

MIXED BEANS AND ROOT VEGETABLE STEW
Source: Mixed Beans and Root Vegetable Stew - Forks Over Knives
This is almost a chili—except that there are more root vegetables than beans. If you want to make it into a chili, just cut down on the vegetables and up the beans. Serve as is or with cooked grains, tortilla chips, or baked potatoes.
Ingredients
1 onion, cut into ¼-inch dice
1 rutabaga, peeled and cut into ½-inch dice
2 parsnips, peeled and cut into ½-inch dice
1 carrot, peeled and cut into ½-inch dice
5 ounces mushrooms, cut into ½-inch dice
1 tablespoon minced garlic
1 tablespoon dried oregano
4 cups vegetable broth
2 (15-ounce) cans kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
2 tomatoes, cut into ½-inch dice
¼ cup tomato paste
2 chipotle chilies (whole pods)
1 tablespoon nutritional yeast
¼ teaspoon cinnamon
¼ cup lemon juice
sea salt
ground black pepper
2 tablespoons parsley, finely chopped, divided
Directions
1. Place the onion, rutabaga, parsnips, carrot, mushrooms, garlic, and oregano into a stockpot. Add ¼ cup of water and cook over medium heat for 10 minutes, stirring occasionally, until the onions are translucent. Add 1 to 2 tablespoons of water, if needed, to prevent the vegetables from sticking to the pot.
2. Add the broth, beans, tomatoes, tomato paste, chili pods, nutritional yeast, and cinnamon. Bring to a boil, reduce heat to medium, cover and simmer until the vegetables are well cooked, about 20 minutes.
3. Add the lemon juice, salt, pepper, and half of the parsley. Taste and adjust seasoning. Cook for another 5 to 10 minutes until the stew is creamy.
4. Remove the chili pods before serving. Garnish with remaining parsley and serve hot.

Fall Share Week 6
'Tis the season of greens! Fall is one of the best times of the year for leafy greens​, spring being the other. I know it can get overwhelming as the flavor notes tend to be more on the bitter side and not appreciated by many. Even though I grew up on the farm we were not accustomed to the greens of fall except for cabbage. One of our, well two family favorites were sauerkraut and galombki (stuffed cabbage). Sauerkraut wasn't one of my personal faves until I was older but now I look forward to fall and fermenting. It's been a personal quest for me to find recipes to help use fall greens in ways that folks will hopefully find appealing. Some have fared better than others (people and recipes). The farm is in transition from an overabundance of leafy greens to heartier crops of late fall and winter, like ​Brussel​s sprouts, turnips, parsnips and more. Next week you'll start to see more of these types of vegetables, the farmers are busy shelling dry beans now!!! I am so looking forward to sharing the next season of flavors with you all!!!

C​HICKEN & BOK CHOY SOUP WITH GINGER & MUSHROOMS
S​ource: https://www.eatingwell.com/recipe/252321/chicken-bok-choy-soup-with-ginger-mushrooms/ By Bruce Aidells
This healthy and nourishing chicken and vegetable soup is the perfect winter meal. Servings: 8
​Ingredients
1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
3 cups boiling water
1 tablespoon peanut oil or canola oil
2 cups diced onion
3 cloves garlic, thinly sliced
6 1/8-inch-thick slices peeled fresh ginger
6 cups reduced-sodium chicken broth
¼ cup reduced-sodium soy sauce
1 2-to-3-inch cinnamon stick
1 whole star anise
1 teaspoon freshly ground pepper
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 bulb fennel, cored and cut into 1-inch pieces
8 scallions, whites cut into 2-inch pieces and greens chopped, divided
1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
2 cups (4 ounces) mung bean sprouts (see Note)
½ cup chopped fresh cilantro
2 teaspoons toasted sesame oil
Lime wedges for garnish

Directions
Step 1: Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
S​tep 2: Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
Step 3: Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more
​Step 4: Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.
N​otes
– Mung bean sprouts (germinated mung beans), often simply labeled "bean sprouts," are white with a light yellow tip.
– People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, March/April 2010; updated November 2022

ROASTED BROCCOLINI WITH TAHINI SAUCE (OTTOLENGHI RECIPE)
Source: https://www.recipetineats.com/roasted-broccolini-with-tahini-sauce-ottolenghi-recipe/#wprm-recipe-container-48993
Ingredients
500g/1 lb broccolini, ends trimmed
1 tbsp extra virgin olive oil
1/4 tsp each salt and pepper
1 garlic clove , finely minced
Tahini Sauce:
1/4 cup tahini
2.5 tbsp water
1.5 tsp honey
1 tbsp lemon juice
1/2 garlic clove , pressed through garlic crusher or grated using microplan (to make sauce smooth)
1/4 tsp each salt and pepper
Garnish:
1/4 cup flaked almonds, pine nuts or pistachios , toasted (Note 2)

Instructions
1. Preheat oven to 220°C/425°F (200°C fan).
2. Sauce: Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes.
3. Toss broccolini: Pile broccolini on tray, drizzle with oil, sprinkle with salt, pepper and garlic.
4. Roast for 12 - 15 minutes until the broccolini floret ends are dark brown and crunchy (the best part!), and the broccolini stem is just tender. (But if you want it really soft, lower temp to 180C/350F and cook 20 min).
5. Plate up: Transfer to serving plate, allow to cool until warm. Drizzle over tahini sauce, sprinkle with almonds or pine nuts and serve! Excellent served warm OR at room temp.
Variations:
1. The Tahini Sauce goes brilliantly with other roasted vegetables too, including: carrots, cauliflower, broccoli, green beans and asparagus.
Recipe Notes:
1. Broccolini preparation - rinse and trim the woody tips off, then it's ready to cook! Leaves and flowers can be eaten.
2. Tahini - sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Do not substitute with Chinese sesame paste or sauce which you might have (I always have it for Dan Dan Noodles, made that mistake once - flavour is way too intense). Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it's hard to mix together (some brands are better than others - I like Mayver's) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix.
3. How to serve this dish:
– Plain roasted broccolini (ie without tahini sauce) - as a side dish for "anything" With sauce - as an impressive side dish, particularly great with anything Middle Eastern/Arabic/Turkish (like these Koftas)
– As a meal - really great as part of a lunch spread of salad options which is how I've served it multiple times. See in post for ideas for other salads to add to the menu!
4. Source: This recipe comes to you via Yotam Ottolenghi - except I found I needed to adjust the salt way down and adjust the sauce quantities to make it drizzle-able (is that a word?).

SAUTÉED SPIGARELLO WITH GARLIC AND RED PEPPER
Because spigarello is kin to broccoli rabe, it can be used like it. You can sauté it, put it into soups, or bake it in casseroles. But since it does not have the bitterness of broccoli rabe, it can also be used in salads without sending the bitter part of the taste belt on your tongue into orbit. So, here is my favorite (and the most classic) recipe for broccoli rabe (which appears in Vegetarian Italian: Traditions, Volume 1), prepared with spigarello. Thanks to Linda for providing the clue.
Ingredients
3 tablespoons olive oil
2 large garlic cloves, thinly sliced
Crushed red pepper to taste
1 pound spigarello (or broccoli rabe)
½ teaspoon salt, plus more to taste
Directions
In a large pot, combine the oil, garlic, and red pepper and sauté over medium heat until the garlic is well browned, about 3 to 5 minutes.
– Meanwhile, cut the stems off the spigarello, and remove any blackened or yellowed leaves. Cut large pieces into edible lengths.
– Add the spigarello, salt, and ½ cup water to the pot and stir. Continue cooking until the spigarello is tender, about 10 to 15 minutes. If it gets dry, add a little more water. Transfer the spigarello and the juices to a serving platter. Season with more salt, if desired.

Fall Share Week 5
Brrr... it was chilly out in the fields for a couple of days. The frost was so heavy you only saw white, all the leafy greens were obscured by glittery shards. So beautiful as they glinted like diamonds in the early morning sunlight. Makes you wonder what winter will be like this year? Supposedly La Nina is headed our way, a weather pattern which could bring wetter, snowier weather. From what I’ve been reading it doesn't sound as though La Nina will be very strong this season and not have too much of an impact on us. If that remains true I am hoping we’ll be able to get some plantings done for overwintering and early spring harvests. I know it doesn't seem right that this year still has to be put to bed and I’m thinking of spring already! Meanwhile out to the fields to bring in the last of the winter squash and finish digging the potatoes!

CILANTRO LIME RICE
Source: https://www.loveandlemons.com/cilantro-lime-rice/#wprm-recipe-container-43197 
This easy cilantro lime rice recipe is a great side dish for Asian or Mexican-inspired meals. Of course, we also love it in homemade burrito bowls!
Ingredients
1 cup long-grain jasmine rice, rinsed well and drained
1½ cups water
3 teaspoons extra-virgin olive oil
1 small garlic clove, finely minced
2 scallions, finely chopped
1 teaspoon lime zest
¼ to ½ teaspoon sea salt
1½ tablespoons fresh lime juice
½ cup finely chopped fresh cilantro
Pinch red pepper flakes, or ¼ diced jalapeño, optional
Instructions
1. Combine the rice, water, and 1 teaspoon of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
2. Uncover and fluff with a fork. Add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute, then add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, lime juice, cilantro, and red pepper flakes or jalapeño, if using. Stir to combine and season to taste.

EASY BROCCOLINI AND BEANS PASTA SALAD RECIPE
Source: https://cookingwithourcsa.com/easy-broccolini-beans-pasta-salad/#recipe 
Ready in 30 minutes, this is a balanced pasta salad that hits all the right umami notes for a dinner idea that's packed with flavor.
Ingredients
Roasted Broccolini
1 pound broccolini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Pinch of crushed red pepper flakes
3 to 4 tablespoons extra virgin olive oil
Salad Base Ingredients
1 bunch broccoli greens stems removed and leaves chopped
1/2 lemon + 1 tablespoon olive oil to tenderize broccoli leaves
1 cup uncooked orzo pasta
2 tablespoons chopped Sun-dried tomatoes
1 cup cooked cannellini beans
Crispy Breadcrumbs
3/4 cup bread crumbs crisped up with olive oil and
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes
Kosher salt and pepper to taste
Lemon Parmesan Dressing
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon dijon mustard
1 teaspoon maple syrup or honey
1/4 cup olive oil
3 tablespoons grated parmesan

Instructions
Roast Broccolini
1. Preheat oven to 350 degrees Fahrenheit. Wash and trim broccolini to remove hardy stems and arrange evenly on a rimmed baking sheet. Drizzle with olive oil and season with kosher salt, black pepper, and red pepper flakes. Toss together to coat broccolini in oil and seasonings. Roast for 20 minutes, until edges are slightly charred and veggies are soft.
2. Once the broccolini is roasted and edges are slightly crisp, remove from oven and allow to cool slightly before giving the broccolini a rough chop. Add broccolini to the large bowl with the tenderized broccoli leaves. (see below for step to tenderize broccoli leaves)
Cook Pasta and Prep Salad Greens
1. While the broccolini roasts, bring a large pot of salted water to a boil and add the orzo. Cook pasta until al dente, about 6 or 7 minutes. Drain pasta and set aside.
2. Prep the broccoli greens but removing the leaves from the stems and giving the leaves a good rinse. Dry the leaves and use a sharp knife to roughly chop the leaves into bit size pieces. Add broccoli leaves to a large bowl. Squeeze out the juice of half a lemon over the broccoli greens and drizzle a tablespoon of extra virgin olive oil over the greens. Massage the greens to begin tenderizing the leaves. Allow the broccoli greens to sit and marinate in the lemon juice and olive oil while preparing the salad dressing and remaining ingredients.
Prep Salad Dressing
1. Prep the dressing by whisking together the lemon juice, white wine vinegar, dijon mustard, honey (or maple syrup), salt and pepper, and olive oil together until well emulsified. Add in the grated parmesan and whisk together. Taste and adjust seasoning as needed. Set dressing to the side.
Toast Breadcrumbs
1. Toast breadcrumbs in a small skillet for about 3 to 5 minutes with a tablespoon or two of olive oil and all the dried seasonings. Toast until golden brown and crispy. Alternatively, you can toast up Italian seasoned bread crumbs if you have those on hand instead. Remove from heat to cool slightly.
Salad Assembly
1. Assemble the remaining salad ingredients by adding in the cannellini beans, chopped sun-dried tomatoes, and cooked orzo pasta to bowl with the roasted broccolini and tenderized greens. Add half the toasted breadcrumbs and using salad tongs begin tossing salad ingredients to combine. Add in salad dressing and give it another toss before portioning salad in bowls and garnishing with more crispy breadcrumbs and grated parmesan, if desired.

Fall Share Week 4
“When the frost is on the punkin” is the opening phrase of a classic poem by James Whitcomb Riley. I have always felt these symbolic words of autumn to so accurately capture the essence of fall. Time for cozy sweaters, aromatic stews, fresh-pressed cider, steel gun colored skies, fierce winds whipping the air and scouring the soil so the grit is like sandpaper on your skin. And mostly time to harvest the pumpkins!!! Believed to have been cultivated as far back as 3599 BC pumpkins are native to Central America and Mexico and can now be found all over the world. The word itself comes from the Greek word Pepõn, which means "large melon." A symbolic fruit representing abundance, prosperity and natural goodness due to its prolific production of large quantities of food from one single seed and ability to grow like a weed.

Recipes Today:
- HOW TO ROAST PUMPKIN
- HOW TO ROAST PUMPKIN & SEEDS
- SAVORY STUFFED SUGAR PUMPKINS

HOW TO ROAST PUMPKIN
Source: https://minimalistbaker.com/how-to-roast-pumpkin/#wprm-recipe-container-34577 
An easy-to-follow recipe for how to roast pumpkin and make homemade pumpkin purée! Perfect for pies, soups, pastas, and more!
Ingredients
1 2-3 lb. sugar pumpkin
1 Tbsp coconut or avocado oil (if avoiding oil, sub water)
1 pinch sea salt
Instructions
1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
2. Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
3. Brush the pumpkin flesh with oil, sprinkle with salt, and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
4. Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove pan from the oven, let the pumpkin cool for 10 minutes, then scoop out and use for whatever dish you’d prefer! See text links above.
5. If turning into purée, simply scoop pumpkin into a high-speed blender or food processor and blend until creamy and smooth. if it has trouble blending, add a little water. But it shouldn’t need it!
6. Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week, or in the freezer for 1 month (or longer).

HOW TO ROAST PUMPKIN & SEEDS
Source: https://ohsheglows.com/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/  Yield: 4 cups flesh, 3/4 cup seeds
Prep time: 10 minutes,  Cook time: 35 minutes
This is my go-to method for roasting a sugar pumpkin and its seeds at the same time! Most recipes tend to provide instructions on roasting them separately, but I wanted to come up with directions on how to roast them both simultaneously. And, luckily, I've discovered it couldn't be easier.
Ingredients
1 sugar pumpkin (2 1/2 to 3 pounds)*
Extra virgin olive oil
Pink salt, fine sea salt, or Herbamare
Directions
1. Preheat the oven to 325°F (160°C) and place two racks near the centre of the oven. Grab two rimmed medium-sized baking sheets and line one of them with parchment paper.
2. Fill a medium-sized bowl with water and set aside. Lie an absorbent towel onto the counter next to the bowl.
3. Slice off the pumpkin stem and discard.
4. Place the pumpkin, cut side down, onto a cutting board. Carefully slice the pumpkin in half.
5. Scoop out the pumpkin seeds and flesh/strings and place it all into the bowl of water. The seeds will float to the top (like magic!). Using your hands, grab the big chunks of flesh and pick off any attached seeds. Place the seeds back into the bowl of water. Discard/compost the chunks of flesh.
6. Use a slotted spoon to remove the seeds. Let excess water drip off and then place the seeds onto the towel. Blot dry (the seeds don’t have to be bone dry and it’s okay if there are some strands attached—they add flavour!).
7. Spread the seeds onto the baking sheet without the parchment and toss with 1 teaspoon of oil. Spread the seeds out into a single layer and sprinkle with salt.
8. Mist or spread oil all over the inside of each pumpkin half and then sprinkle with salt and pepper. Place each half cut-side down onto the lined baking sheet.
9. Place both sheets into the oven with the seeds on the lower rack. Roast at 325°F (160°C) for 20 minutes then remove the seeds and taste test a couple. As long as the inner seeds aren't tasting burned, you can keep roasting them. I usually return the seeds to the oven for another 3 to 4 minutes. Remove the seeds and cool.
10. Leave the pumpkin in the oven and increase the oven temp to 350°F (180°C). Continue roasting the pumpkin for another 12 minutes or so, until fork-tender. (The timing may vary based on how large and fresh your pumpkin is.) At this point you can slice it up and serve it as a side vegetable with your meal, or process/blend the flesh to make homemade pumpkin purée.
Tip: * One sugar pumpkin (roughly 2 3/4 pounds) yields about 4 cups (720 g) of roasted pumpkin flesh and 3/4 cup (75 g) seeds.

SAVORY STUFFED SUGAR PUMPKINS
Source: https://theculinarycure.com/savory-stuffed-sugar-pumpkins/ 
This recipe is an absolute show stopper. Individual pumpkins stuffed with bacon, cheese, bread, herbs and spices makes a dramatic and delicious presentation. It is not nearly as complicated to make as it looks; and it is a creative way to use whole pumpkins. Servings 4
Ingredients
2 sugar pumpkins each 1-1.5 pounds. I look for the smallest ones.
Salt and freshly ground pepper
1/4 pound stale bread or unseasoned stuffing mix 1/2-inch cubes
1/4 pound cheese such as Gruyere, swiss, cheddar, or a combination cut into 1/2 inch cubes
2-4 garlic cloves chopped
4 slices bacon sliced into cubes and cooked until crisp
1/4 cup snipped fresh chives
1 tbs fresh thyme
1 tsp fresh sage chopped
1/2 cup heavy cream - more if needed
1/4 tsp nutmeg
Instructions
1. Preheat oven to 350 degrees F.
2. Center a baking rack in the middle of the oven.
3. Line a baking sheet with a silicone baking mat or parchment.
4. Rinse outside of pumpkin to remove any residue and dirt.
5. Take a sharp knife and cut a cap out of the top of the pumpkin. Cut at a degree angle and make the opening large enough to scrape seeds and loose pulp out of the pumpkin. Reserve seeds for toasting.
6. Scrape clean inside of the pumpkin and cap, and season well with salt and pepper.
7. Toss bread, cheese, garlic, bacon, and herbs together in a bowl.
8. Season heavy cream with salt, pepper and nutmeg.
9. Combine bread and cream mixtures, mixing well until moist. Add more cream if needed, mixture should be moist, not too wet.
10. Stuff each pumpkin with the bread mixture until slightly overflowing, and place pumpkin caps on top of stuffing.
11. Bake for 1 hour. Remove caps and bake for 15-30 minutes more until pumpkins are done. Pumpkins should be soft to the touch, but not collapsing, when they are done.
12. Ninety minutes usually does it, but it can be sooner depending on pumpkin size.

Fall Share Week 3
Our hearts go out to those folks in the Southeast, hoping and praying they will get through the horrible weather conditions.  
It’s coming!!! Cooler weather that is — already had a light frost the other day on higher elevations in the region and more to come as the temperatures decline at night. We haven’t been touched yet and I alternately look forward to and dread when the frost settles in. Dread because that will mean the ending of the more fragile leafy greens and looking forward to the vegetables that will benefit from the freeze and the sweetness that will bring on in Brussels sprouts and other root crops.
Winter squash this week — there's a variety from which you can choose. Lupe picked out mostly acorn style for you today — so pretty they make gorgeous table decorations until you’re ready to eat them!!
Recipes
Did you know bok choy is the perfect substitute for napa cabbage?Along with being crunchy and delicious, bok choy is full of fiber, vitamins, minerals, and other nutrients that make it a beneficial addition to your diet. Like other dark, leafy greens, it’s full of antioxidants and other compounds that help to promote better health. For more detailed information check out Bok Choy: Health Benefits, Nutrition Information, How to Prepare It, and More (webmd.com)

DAVID TANIS'S GLAZED SHIITAKES WITH BOK CHOY
Adapted from the New York Times
Source: David Tanis's Glazed Shiitakes with Bok Choy - The Wednesday Chef 
Serves 2 as a main course with rice, or 3 to 4 as a side dish
Ingredients
1-2 pounds baby bok choy
2-3 tablespoons vegetable oil
1 small dry red Calabrian pepper or one fresh red chile pepper
1 pound shiitake mushrooms (about 4 dozen), stems removed
Salt and pepper
4 garlic cloves, minced
1 tablespoon grated ginger
1 tablespoons sugar
1 teaspoon sesame oil
3 tablespoons tamari or soy sauce
6 scallions, sliced diagonally, for garnish (optional)
1 tablespoon roasted sesame seeds for garnish (optional)
Directions
1. Bring a large pot of water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove and drain. Arrange leaves on a serving platter, then set aside.
2. Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 to 2 minutes more.
3. Spoon shiitake and pan juices over reserved cooked bok choy. Garnish with scallions and sesame seeds, if using. Serve immediately or at room temperature.

BOK CHOY WITH CILANTRO SOY SAUCE
Source: Bok Choy with Cilantro Soy Sauce (bigoven.com)
Yield: 6 Servings
Ingredients
1 c Tomato juice
1/2 c Chopped yellow bell pepper
2 garlic; finely chopped 
1/4 c Chopped green onions 
2 tb Fresh Cilantro; chopped
1 ts Finely chopped ginger root
2 tb Lime juice
4 c Chopped bok choy 
1 ts Reduced-sodium soy sauce
1 c Chopped mushrooms
Preparation
Mix 1/2 cup of the tomato juice, the garlic and ginger root in 10-inch skillet. Cook over medium heat 2 minutes. Stir in remaining tomato juice, the bok choy, mushrooms, bell pepper and onions. Cook 3 minutes, stirring occasionally, until bok choy leaves are wilted. Stir in remaining ingredients.

Fall Share Week 2
Simply cannot believe here we are at the beginning of October. The greens are loving the current weather conditions, mountains of squash are piling up in the fields, potatoes like jewels in a treasure chest are being dug, cleaning out freezers in preparation for winter storage while cleaning seed trays in readiness for new plantings. Early morning fog obscures the valley in a damp mist, while the sun shines as it burns away the wispy clouds. Everyone is in sweatshirts and flannels first thing in the morning while quickly dressing down to t-shirts for the midday, early afternoon heat. Constantly reading recipes, seed descriptions and dreaming of what's to come from both the fields and kitchen. Checking out tools and tractors — what do we need most, how can we do better, be better.  At times it seems daunting, feels like there is so much to do and so little time, and then I look back at what we’ve done and am so proud of my team, how ch we’ve accomplished and so grateful for all the people in my life. Winter squash this week — there's a variety from which you can choose including butternut and carnival. Carnival is a gorgeous multicolored squash which is kin to acorn. Can be cooked anyway you cook acorn squash.

ROASTED BROCCOLINI
Source: The Best Roasted Broccolini Recipe • It Doesn't Taste Like Chicken (itdoesnttastelikechicken.com)
Roasted Broccolini is restaurant quality fancy but it's so quick and easy to make! Crispy, salty, and oh-so-delicious, roasted broccolini is the best, easy side dish for any meal. This broccolini is so tasty that I can't resist eating it straight from the pan!
Ingredients
1 bunch (8 oz/ 227g) broccolini, (see step 2 for prep)
1 tablespoon olive oil
1/4 teaspoon garlic powder1/8 teaspoon salt, (or to taste)
1/8 teaspoon black pepper, (or to taste)
Instructions
1. Preheat your oven to 425℉ (220℃).
2. To prep the broccolini: Trim about ½ inch off the bottom of each broccolini stem and throw that part away.Take one broccolini at a time and cut its stem in half from lengthwise to make two pieces leaving any leaves attached. If the stem is very thick, cut it into quarters. If the stem is thin, you can skip cutting it. This helps them cook evenly and gives you more broccolini pieces.
3. Spread the broccolini across a large baking sheet. Drizzle the olive oil over top and then sprinkle over the garlic powder, salt, and pepper. Using clean hands, toss well so that the broccolini pieces are evenly coated in oil and seasonings.
4. Bake in the preheated oven for 10 - 15 minutes until crispy and browned. Cook for 10 minutes if you like it extra crunchy, cook a little longer for more tender broccolini.
5. Roasted Broccolini is delicious served hot out of the oven, but it is also equally yummy served cold. If you have leftovers, just allow the broccolini to cool then store in an airtight container in the fridge for up to 4 days.
Notes
Oil-free: to make oil-free, omit the oil and instead use vegetable broth or aquafaba. Don’t throw away those leaves — totally edible. I like to chop, blanch them and mix into rice with cilantro for a variation of “green rice”

BROCCOLI AND GREENS GRATIN
Source: Broccoli and Greens Gratin - Two Lucky Spoons 
Don’t be intimidated by the wordiness of the instructions, this recipe comes together fairly fast and all of the ingredients can be prepped a day ahead of time. Servings: 4-6 servings
Ingredients
3/4 cup whole milk
3/4 cup heavy cream
1 clove garlic smashed
1 sprig of thyme
2 tablespoons olive oil
1 lb bunch of Swiss Chard or spinach stems and leaves chopped
1 pound broccoli cut into 1-inch florets or substitute broccolini
1 teaspoon kosher salt
1 teaspoon pepper
2 eggs
1 cup grated Parmesan
1 cup fresh bread crumbs

Instructions
1. Preheat your oven to 350 degrees, making sure that the rack is in the upper third of your oven.
2. In a small saucepan combine the milk, cream, garlic clove and sprig of thyme. Bring the mixture just to a simmer then remove from the heat and let the ingredients steep while you prepare the rest of the dish.
3. In a large skillet, heat 1 tablespoon of oil over medium high heat and add the Swiss Chard or spinach to the pan. It is going to seem like a lot of greens, but this will all cook down to a much more manageable mass. Add ½ cup of water to the hot pan and cover with a lid. Cook the greens until the stems are softened and the leaves are wilted, about 5 minutes. Meanwhile, bring a pot of salted water to a boil and add the broccoli to the boiling water. Blanch the broccoli for about 5 minutes, then drain and rinse with cold water to stop the cooking.
3. Put the broccoli and Swiss chard in the bottom of a 2-quart baking dish and sprinkle with ½ t. salt and ½ t. pepper. Then, strain the cream mixture into a mixing bowl and whisk in the eggs, remaining salt and pepper, and Parmesan cheese. Pour the egg mixture over the vegetables. Stir the remaining one tablespoon of oil together with the bread crumbs and a pinch of salt and pepper, and then sprinkle over the top of the gratin.
4. Bake until the custard is set, about 30 minutes, then turn on the broiler and broil until the bread crumbs are golden and crisp, 2 to 3 minutes. Let the gratin stand for 5-10 minutes before serving.

ROASTED RAINBOW POTATOES WITH ROSEMARY (COLORED POTATOES)
Source: Roasted Rainbow Potatoes with Rosemary (Colored Potatoes) Recipe (rebeccataig.com)
Recipe Author : Rebecca Taig
These crispy Roasted Rainbow Potatoes are the perfect side dish to compliment your holiday table. Seasoned with garlic, fresh rosemary, olive oil, and a hint of butter, these colored potatoes are packed full of flavor.
Ingredients
3 lbs rainbow potatoes
1 large white sweet potato optional
2 tablespoons extra-virgin olive oil
1 tablespoon butter, melted
2 tablespoons fresh rosemary, finely minced
1 teaspoon garlic powder1 teaspoon salt3/4 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F. 
2. Prep the potatoes. Peel and dice the white sweet potato. Cut the rainbow potatoes in half or quarters (depending on size) and place everything in a mixing bowl with olive oil, melted butter, garlic powder, minced rosemary, salt, and pepper. Toss everything together until well coated.
3. Transfer the potatoes to a large baking sheet. Spread them out in a single layer, cut side down.
4. Roast the potatoes. Place the tray in the oven for 45-55 minutes, stirring halfway through, until golden brown and tender.
5. Serve. Transfer the potatoes to a serving bowl. Sprinkle a little extra rosemary on top before serving.

Summer Share Week 13
No sweet corn this week. The last planting was picked out and the next one just isn’t ready yet. No matter how carefully we plan, nature has a mind of her own and the harvest will come in when Mother Nature decides it will and not on our time. The next planting should be ready next week and then we should have corn until the first hard frost of fall. Now is the time if you have the space to put some corn in the freezer to make a great chowder later in winter. I don’t know if you’ve had a chance to view the moon these past couple nights, but it’s been quite beautiful. Tuesday night was the full moon called the harvest moon. A precursor to the autumn equinox which officially falls on Sunday September 22 this year. This is when the days get shorter and the nights a little bit longer. The temperature is a bit cooler, the trees more colorful before they get naked and lose their leaves, time to pick pumpkins and apples and eat as many cider donuts as you can! As you can tell autumn is my most favorite time of the year!! 
We here at the farm want to thank you for being a part of our journey this summer. You mean the world to us and are why we do what we do!!
Winter squash this week - choose between butternut and Robins Koginut. Butternut is a traditional favorite of many — roasted, mashed, cubed into soups, chilies and stews. Robins Koginut is a relatively new arrival on the vegetable scene, developed by Dan Barber’s seed company Row 7, it is a cross between butternut and kabocha. Edible skin and awesome flavor roasted, and like it’s cousin butternut also tasty mashed, cubed into soups, chilies and stews

Recipes
How to Safely Slice Your Butternut Squash Butternut squash is large and dense, so it can be difficult to manage. Here are some tips on how to prepare it safely:
- Start with a sharp chef’s knife and a stable cutting board. You can place a lightly damp tea towel beneath your cutting board to keep it from moving around.
- Use the knife to cut off the tip-top and very bottom ends of the squash.
- Stand the squash upright with the thickest flat side as the base.
- Carefully slice through the squash from top to bottom to divide it in half. Your fingers should never be in the blade’s way.
- Lastly, use a large spoon to scoop out the seeds and discard them (we won’t need them for this recipe).

BUTTERNUT SQUASH MAC AND CHEESE
Source: Butternut Squash Mac and Cheese Recipe - Cookie and Kate
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Yield: 8 servings
This butternut squash mac and cheese is a delight! It’s just right—cheesy and creamy but not too rich, with subtle roasted butternut squash flavor. To help this recipe come together quickly for a weeknight dinner, roast the squash in advance. If you choose a large squash, you’ll have about twice as much as you need—freeze it for future use. Recipe yields 8 servings (quite a lot!) and leftovers are great.
Ingredients
1 medium to large butternut squash (1.5 pounds or larger), halved
1 teaspoon extra virgin olive oil
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound short-cut pasta (pipe regate, macaroni noodles, casarecce, cavatelli, fusilli)
5 cups water
1 teaspoon fine salt, to taste
4 ounces cream cheese, cubed 
8 ounces shredded sharp cheddar cheese
1/2 cup (2 ounces) finely grated Parmesan cheese, plus more for serving
Instructions
1. To roast the squash: Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up. Scoop out the squash seeds with a spoon (we won’t need them for this recipe). Rub the olive oil over the cut sides of butternut, then place them on the prepared pan, flat sides down. 
2. Bake until the squash flesh is easily pierced through with a fork, about 40 to 60 minutes. Once it’s cool enough to handle, peel off the skin and discard it. Use a potato masher to mash up the squash—don’t worry about getting it perfectly smooth. You’ll need about 2 cups mashed squash for this recipe (you’ll likely have plenty extra, which you can freeze for future mac and cheese). Set aside, refrigerate and/or freeze the squash until ready to use.
3. To prepare the mac and cheese: Melt the butter in a large pot or Dutch oven over medium heat. Add the garlic and onion powder and cook for 2 to 4 minutes, stirring often, until the butter is fragrant and you see little brown flecks forming in the pan. Add the dry pasta and gently toss to coat it in butter.
4. Pour in the water and salt. Add 2 cups of the mashed butternut squash. Cover the pot and bring it to a boil over high heat. Once boiling, remove the lid and set the timer for 8 minutes.
5. Cook, stirring occasionally, until the timer goes off. Do not drain the water. Stir in the cream cheese. Cook until the cream cheese has melted and the pasta is al dente (careful when you taste, it’s quite hot), about 4 to 5 more minutes. Turn down the heat as necessary to avoid scorching but maintain a steady simmer.
6. Reduce the heat to low. Add the cheddar and Parmesan, and stir until the mixture is melted and creamy. Remove the pot from the heat.
7. Season with salt, to taste (I usually add ¼ teaspoon more). Serve the pasta in bowls with extra Parmesan grated on top, if desired. Leftovers keep well, covered and refrigerated, for up to 5 days.
Notes
Make it gluten free: Gluten-free pastas vary widely. Choose a spiral-shaped gluten-free brown rice pasta, such as fusilli, over other pasta types (my tester was pleased with Jovial brand). Stir gently and don’t cook the pasta any longer than necessary or it may start to lose its shape.

ROASTED KOGINUT SQUASH (+ PURÉE)
Source: roasted-koginut-squash-puree (row7seeds.com)
Ingredients
2 Koginut squash
1 tablespoon olive oil or vegetable oil
Salt and freshly ground black pepper
Directions
- Preheat oven to 400˚F.
- Holding each squash securely on its side, remove the stem by firmly knocking it several times with the top (blunt) end of a chef’s knife—it should pop right off. Working top to bottom, slice each squash in half, then use a spoon to scoop out the seeds. (Compost the seeds, if possible, or clean, roast and eat them.)
- Salt and oil the cut sides of the squash halves, then place them cut-side down on a baking sheet. Roast in the oven for 35 minutes. Remove the sheet from the oven, use tongs to flip the squash halves over, and brush more olive oil over the tops. Return to the oven and continue roasting until soft and caramelized, about 15 to 20 minutes more. Finish with a drizzle of good olive oil and a sprinkling of crunchy salt.
To make the purée:
- Let the roasted squash halves cool completely. To mash the squash, you can either use a tamis sieve (often used for sifting flour) or a wire baking rack. If using the tamis, scoop the flesh out of the skins with a spoon, then force it through the sieve with a flexible spatula or bowl scraper into a medium bowl below. If using the baking rack, rest it over a medium bowl and place one of the squash halves over the rack, flesh-side down; pushing gently but firmly, smear the squash back and forth to force the flesh through the rack. You should be left with the skin still in your hand, but a very fine mash in the bowl. Repeat with the rest of the squash halves.
- Transfer the mashed squash into the bowl of a food processor, and blend until completely smooth, taking breaks to scrape down the sides of the bowl. If the squash does not move once the food processor is running, add a small amount of water to get it going; no added moisture is ideal, however.
- If you’re planning to use this versatile unseasoned purée at a later date, pack it into labeled airtight containers and store it in the freezer. If, however, it tastes too delicious to wait, eat immediately seasoned with salt, lemon juice and generous amounts of good olive oil, butter or brown butter.

Summer Share Week 12
Thought I would give you a quick update on the house fire situation. Can’t believe the fire happened January 3rd. Waiting on delivery and installation of the kitchen cabinets and appliances which are scheduled to come this week. Then the final inspection for the certificate of occupancy and we will be able to move in. We are so ever grateful for all of you and the support you have given us as we have maneuvered through this situation. I’ve got Lupe coming to help me today, we’re going to be cleaning out the greenhouse to get it ready for storage of winter squashes, onions and potatoes. Next week I’m planning on both Benito and Lupe helping me to clear out debris from next to the greenhouse so we can build some raised beds. These will come in handy during the upcoming seasons. We’ll be able to grow cold tolerant crops and get a jump on spring plantings. I know I can't believe it either that we’re still in summer mode, getting ready for Fall/Winter and talking about Spring!

CRUSTLESS CORN AND HONEY QUICHE
Source: Crustless Corn and Honey Quiche - Framed Cooks
Author: Kate Morgan Jackson
This one dish recipe for crustless corn and honey quiche is the perfect way to enjoy fresh summer corn!
Prep Time: 10 minutes, Cook Time: 45 minutes, Total Time: 55 minutes
Yield: 6
Ingredients
4 eggs, beaten
1 tablespoon flour
1 teaspoon salt
½ teaspoon pepper
1 ¼ cups half and half
2 tablespoons melted butter
2 cups fresh corn (from 2–3 ears of corn)
1 tablespoon fresh thyme leaves
Honey for drizzling
Instructions
1. Preheat the oven to 375 and spray a 9 inch pie pan with baking spray.
2. Mix the eggs, flour, salt, pepper, half and half and melted butter together. Stir in the corn and thyme. 
3. Bake until the quiche is golden and a little puffed up, about 45 minutes. Cool for 5-10 minutes, cut into wedges, drizzle with honey and serve!

RUSTIC CABBAGE SOUP
Source: Rustic Cabbage Soup - 101 Cookbooks 
Use a good tasting vegetable broth or boost some water with a cube of bouillon here. I like to make my own homemade bouillon powder, but use what you've got. The goal is using a great tasting broth for your base. For a soup this simple, it's important. For the vegans out there, just skip the cheese or dairy in the added toppings, or swap in something like an herby drizzle in place of the dairy.
Ingredients
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine grain sea salt, or to taste
1 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups vegetable broth or water (see head notes)
2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage / 12 ounces, cored and sliced into 1/4-inch ribbons
Topping ideas: sour cream, spicy chile paste, chives, more good-quality extra-virgin olive oil (or chile oil) for drizzling
Instructions
1. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times.
2. Stir in the garlic and onion and cook for another minute or two. Add the broth and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit and the soup comes back up to a simmer. Now adjust the seasoning with more salt if needed. Getting the seasoning right is important or your soup will taste flat and uninteresting. The amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...
3. Serve hot with a couple dollops of sour cream, a drizzle of good olive oil, a bit of something spicy (like a chile paste), and a sprinkling of chives.

CABBAGE NOODLES ALFREDO Source: Cabbage Noodles Alfredo (Easy 10 Minute Prep!) - Easy Low Carb
This low carb cabbage noodle recipe is smothered with a creamy Alfredo parmesan sauce. It's easy to make and loaded with amazing flavor.
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time 30 minutes
Ingredients
1 medium head cabbage sliced
1 Tablespoon olive oil
salt and pepper to taste
Alfredo Sauce
¼ cup butter
2 cloves garlic minced
1 cup heavy cream
1 cup parmesan cheese grated
¼ teaspoon salt and pepper
pinch nutmeg
Instructions
1. Slice cabbage into long thick strips. Heat oil in a large pan and add the cabbage.
2. Cook for 10-12 minutes or until the cabbage starts to soften. Remove from the pan and set aside.
3. Melt butter in the same pan and add the garlic, cook for 30 seconds or until fragrant.
4. Stir in the cream and simmer until it starts to thicken about 5 minutes.
5. Turn heat down to low and whisk in the cheese and seasonings mixing until it is melted.
6. Add the cabbage back to the pan and toss with the sauce until it is heated through.
Notes
– Cut cabbage at least ¼” to ½” wide, anything narrower will get weighed down in the sauce.
– Whisk sauce on low heat so the Alfredo ingredients can melt together. If the sauce seems too thick, add a little more cream and cook on low.

Summer Share Week 11
After he had enough green tomatoes packed in a crock and pickling for the winter, Dad would always take a bunch of green tomatoes and wrap each one in a newspaper. He then put them in a refrigerator he kept in the basement and let them ripen so we could have red tomatoes for a special treat long after the frost had killed off the vines. The tomato season was kinda bleh this year. I asked a few of my farmer friends how their crops were and they felt the same. The fierce heat and heavy rains really beat up the plants which is why there are so many green tomatoes this year. Here are some tips to ripen green tomatoes off the vine. Keep in mind not every tomato will turn but most will.
* Place unripe tomatoes in a paper bag:
If taking the vine itself is not an option, picked tomatoes can still be ripened. One option is to place them in a breathable container, such as a paper bag, and leave them in a warm, dry spot that is as temperature-controlled as possible; 70-75 degrees Fahrenheit is the ideal temperature. Make sure there is plenty of space between the fruits for the air to circulate and lay them in a single, even layer to reduce crowding, as this can lead to mold. If a paper bag is not available, you can replace it with a plastic bag that has had holes punched through it.
* Leave tomatoes on a warm countertop:
The least-involved technique is simply to leave the tomatoes on a countertop, out of direct sunlight but somewhere which still keeps them sufficiently warm — so do not put them in the fridge! Tomatoes left in these conditions will begin to ripen after several days; they may take two weeks or longer to reach sufficient ripeness.
If you live in cooler climates or are experiencing a cold snap, a bright windowsill may help keep tomatoes at an appropriate temperature, but experts warn that excessive direct sun exposure can lead to tougher skins. It is recommended that you store them stem-side down, to keep them stable and reduce their vulnerability to mold.
* Add another ripening fruit to the mix:
Tomatoes aren’t the only fruit to produce ethylene as part of the ripening process. Combining tomatoes with another fruit or two that also produces ethylene will increase the overall amount of gas present and promote faster ripening. Popular choices are bananas and apples; try to choose a fruit which is still under-ripe itself, such as a banana which still has green patches on its peel.
You can combine this tip with some of the others, by adding a banana to your cardboard box or paper bag, or simply placing it among the tomatoes on the counter. This is a great option if you are in a time-crunch and need ripe tomatoes quickly.
* Other tips for ripening and storing tomatoes:
While these tips are sure to help continue the ripening process, some fruits will be more receptive than others. When picking the fruit, try to identify those that are further along in their ripening process: these may have some patches of red coming through or may be a little softer to the touch, because the gelatin inside is more liquid. These are more likely to ripen into red, juicy tomatoes than ones that are right at the beginning of ripening. Small, hard green tomatoes will more likely rot than ripen.
Once the tomatoes are set up, make sure to check them regularly and remove the fruits that have fully ripened. Leave only the tomatoes that are still green. This ensures that they don’t over-ripen and rot, contaminating others in the box.
RECIPES
Dill — Awesome sprinkled on new potatoes with salt, pepper and a drizzle of olive oil or add to the chive butter from the recipe below!
Sweet Corn — Corn salsa, just like Chipotle's!

CREAMY DILL SAUCE WITH SALMON OR TROUT
Author:Nagi | RecipeTin Eats
A fantastic quick meal! Dill Sauce is refreshing, rather than heavy as many "creamy" sauces can be, because it is made with sour cream. The slight acidity is a great pairing with salmon or trout which are quite rich and oily. I made this with trout.
Ingredients
Dill Sauce
3/4 cup sour cream (1)
2 tsp Dijon or hot English mustard (2)
1/2 tsp garlic powder or 1 small garlic clove , minced
2 1/2 tbsp fresh dill , finely chopped
1 tsp lemon zest
1 - 2 tbsp lemon juice
2 tbsp milk (or olive oil, for richness)
1/4 - 1/2 tsp salt
1/2 tsp white sugar
Fish
1/2 - 1 tbsp oil
4 salmon or trout fillets (125g / 4oz each)
Salt and pepper
Instructions
Mix the Dill Sauce ingredients together (Mix well to loosen the sour cream). Adjust consistency with milk and tartness with lemon juice. Set aside for 10 minutes if you can - if using fresh garlic, set aside for 20 min.
Pat fish dry with paper towel. Sprinkle with salt and pepper.
Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes.
Remove from skillet onto serving plates. Serve with Dill Sauce on the side, garnished with fresh dill and lemon wedges if desired.
Recipe Notes:
1. You could use Greek Yoghurt instead of sour cream. It is slightly more tangy and low fat tends to be less creamy.
Low fat is fine but will be less creamy.
2. I like to use hot English mustard for a little kick. Alternatively you could use Dijon mustard + horseradish cream.
3. I served this with my lazy zucchini salad: Use a potato peeler to make long strips of zucchini and shave some parmesan. Toss with verjuice, olive oil, salt and pepper. Verjuice is made from unfermented grapes and is a very mild vinegar which makes it fantastic for really quick salad dressings because you don't need to tone down the acidity with other ingredients. Maggie Beer was the first to commercial produce verjuice, but other brands are now available in supermarkets in the vinegar section.
4. Nutrition per serving, assuming all the sauce is consumed. There is more sauce than needed, but I always make a little extra because it's nice to dip veggies and bread into the leftovers. 97 calories of the total is for the sauce.
If you use low fat rather than full fat sour cream, it reduces to 369 calories. 

SIMPLE CHIVE BUTTER SAUCE RECIPE
Source: https://www.foodrepublic.com/recipes/simple-chive-butter-sauce-recipe/
Ingredients
2 sticks unsalted butter
1/4 cup chives
2 teaspoons lemon zest
fleur de sel
freshly ground black pepper
1/4 teaspoon garlic powder
Directions
– Combine all of the ingredients in a mixing bowl.
– After it’s mixed, roll butter into a log and wrap in plastic wrap. Place in the fridge to harden.
– Use this as a spread or, the next time you grill a steak, cut a 1/4-inch slice and place it over the top when the steak is warm. And that's it: Instant chive-butter sauce.

JUST LIKE CHIPOTLE'S CORN SALSA
Source: www.howsweeteats.com/2012/04/just-like-chipotles-corn-salsa/
Ingredients
1 12- ounce bag of frozen sweet yellow corn, defrosted and drained or use fresh corn
2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
1/2 red onion, finely chopped (about 1/3 cup)
3/4 cup fresh cilantro, torn or chopped
the juice of 2, juicy! limes
1/2 teaspoon salt
1/2 teaspoon pepper
Instructions
1. Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!
2. Note: obviously fresh corn would be the BEST option here… however I don’t have access to that at the moment… and when I do have access to it, it’s only for about 2-3 months. This was the next best thing.

Summer Share Week 10
I feel like the season has barely begun yet gradually the fields are being emptied of their harvests, black soil where vibrant green rows of onions once stood, corn stalks stripped of their ears. The continual hum of trucks racing down the roads, loaded with golden orbs of onions, crates of corn and winter squashes as we work to beat the rains of the hurricanes and get the harvests safely into storage. We picked the first sweet potatoes yesterday. Now we need to cure them so they’ll hold for the winter. I feel like I’m being bombarded by the seed companies begging us to order our seeds for 2025 now. It’s just way too soon to be doing that and yet I am so tempted to check out their offerings and see what’s new and exciting for the upcoming year. I had planted garleek, a new seed offering from Row 7, Dan Barbers, seed company. It is a cross of leek and garlic that sadly for me was a failure. Haven’t given up on it and will try again.

I wasn’t too sure about trying this recipe but it has turned out to be a new farm favorite!!! The walnuts are totally optional and we left them out.

GREEN TOMATO BREAD
Source: Green Tomato Bread Recipe (allrecipes.com)
Ingredients
2 cups finely diced green tomatoes
2 cups white sugar
1 ½ cups chopped walnuts (optional)
1 cup canola oil
2 eggs
1 tablespoon vanilla extract
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
Directions
Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
Step 2: Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
Step 3: Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely. This freezes really well!!

Summer Share Week 9
The cooler weather has everyone practically dancing in the fields!!  Except for the wetness it’s been a pleasure to be out there. The farmers are frantically weeding — it seems like we’re always playing “catch up” with those buggers. Benito has been planting like mad and the new crops are showing up in beautiful rows up and down the fields. With the advent of pumpkin spice season it seems appropriate that the farm will soon be turning on its own version of Pumpkin Spice Latte but not just yet. I think September is soon enough! With that in mind we should be harvesting winter squashes and sweet potatoes soon. They will need some time to cure and then we'll get them out the door. Was checking out the chili peppers but sadly it doesn't look like a good harvest of those this year. Sweet bell peppers are slowly coming on and I mean slowly. The plants normally should be groaning with the weight of their fruit, this year not so much. But that’s the nature of farming, taking the good with the not so great!!!

Fried Eggplant “Sandwich’
Source: David Tanis Market Cooking
To make these sandwiches: Peel an eggplant and slice into ½ inch thick rounds. Season with salt and pepper and coat lightly with flour.  Dip the floured slices into a beaten egg then coat in breadcrumbs.  Fry gently in ½ inch of oil, turning once. Remove and drain briefly on paper towels.

Take a slice of mozzarella, put between two slices of fried eggplant.  Place the sandwich on a baking sheet. Pop into the oven for a few minutes to melt the cheese. Sprinkle it with salt and crushed red pepper. Eat while hot! For a change of pace, spoon some tomato sauce on a plate, top with sandwich and sprinkle with grated parm.  Sprinkle some finely chopped basil and enjoy!!!

Creamy Sweet Corn Soup with Kefir
Source: Creamy Sweet Corn Soup Recipe with Kefir - Eat Something Sexy
Ingredients
2 tsp avocado oil
1 small onion chopped
2 cups chicken stock*
2 ears corn plus cobs
1/8 tsp cumin
1/4 tsp coriander
1/4 tsp salt
3/4 cup kefir
1 tsp fresh chives optional, finely chopped

Instructions
1. Cut corn from cob and reserve both corn and cobs.
2. Heat oil in a stock pot over medium-high heat. Saute onion for 2 minutes. Add chicken stock and bring to a boil. Turn heat down to simmer and add corn, cobs, cumin, coriander and salt. Simmer for 15 minutes.
3. Turn off heat. Remove 2 tbsp of corn from the pot and set aside. Remove cobs and pour the remaining soup into the blender. Blend until smooth.
4. Stir in kefir, reserved corn kernels and chives. Season with additional salt to taste.
5. Serve immediately with a side of warm, crusty bread or chill at least 2 hours for a cold soup.
Notes: * To make a vegetarian version, substitute with vegetable stock.

Serving suggestions
When I started experimenting with kefir soup recipes, I learned that the probiotic benefits of kefir are ruined if you boil it. So it is important that you remove the soup from the heat before you add in the kefir. That’s why you don’t return the soup to the heat after you blend it.

The soup will still be warm when you stir in the kefir. You can serve it this way, as a warm, not hot soup. Or you can chill it as a refreshing cold soup on a hot summer day. It’s kind of like a corn gazpacho.

Whichever way you choose to serve it, this soup offers the “pop” of fresh kernels between your teeth combined with an energizing tang from the kefir and the earthy pull of coriander and cumin.

You can use it as an appetizer before a summer barbecue. Or serve the soup as a main course for two with a side of crusty bread.

Summer Share Week 6
For me absolute signs of summer include sweet corn and tomatoes. First come the green tomatoes then the colors of the rainbow! Even the deer partake in those luscious orbs. A thick slice of tomato, sprinkle of salt and I’m so happy. We planted several varieties of heirloom tomatoes way back in February and March and now finally 6 months later we get to see the fruits of our efforts. If all goes well we should have colored tomatoes next week!  If you have room in your freezer grab some extra corn, shave the kernels off the cob, then pack the kernels in zip lock bags and pop them in the freezer. Later on in late fall early winter pull out a bag of kernels to add to a pot of chili or make a nice corn chowder redolent of summer dreams!!

PERFECT FRIED GREEN TOMATOES
Source: Perfect Fried Green Tomatoes Recipe (allrecipes.com)
Submitted by Crystal Bodyroc McGlown
I have been making fried green tomatoes for over 35 years, taught by my Southern grandmother. Over the years I have tried and made fried green tomato recipes and this one is perfect. The Cajun-ranch sauce goes perfectly with these crispy on the outside but smooth and creamy on the inside tomatoes.
Ingredients
2 green tomatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
1/2 cup all-purpose flour
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/2 cup buttermilk
1/2 cup cornmeal
1/2 teaspoon dried parsley
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cups canola oil, or as needed
Cajun Ranch Sauce:
1/4 cup ranch dressing
1 tablespoon Cajun seasoning
1 teaspoon hot pepper sauce

Directions
Step 1: Season tomato slices with salt and pepper.
Step 2: Combine flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. Mix cornmeal, parsley, paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper in a third shallow bowl.
Step 3: Dredge each tomato slice in flour mixture to coat, dip into buttermilk, and finish by pressing both sides of tomato into cornmeal mixture to coat. Lay coated tomato slices on a baking sheet; set aside to let tomatoes absorb the coating, 10 to 15 minutes.
Step 4: Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 5: Gently drop tomato slices into hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towels.
Step 6: Whisk ranch dressing, Cajun seasoning, and hot pepper sauce together in a small bowl; serve with fried tomato slices.

CHARD AND SWEET CORN GRATIN
Source: Chard and Sweet Corn Gratin Recipe (nytimes.com)
By Martha Rose Shulman
Yield: 6 servings
Ingredients
Extra-virgin olive oil
1 bunch Swiss or rainbow chard, stemmed and washed
Salt
1 large garlic clove, minced
½ teaspoon chopped fresh rosemary
½ teaspoon fresh thyme leaves
Black pepper
3 eggs
¼ cup milk
1 to 2 ounces Gruyère, grated (1/4 to 1/2 cup), to taste
Kernels from 1 cooked ear sweet corn (¾ to 1 cups)
1 ounce Parmesan, grated (¼ cup)
Preparation
Step 1: Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
Step 2: Blanch chard: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
Step 3: Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched chard. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
Step 4: In a large bowl, beat together eggs, milk and ½ teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with olive oil.
Step 5: Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.
TIP: Blanched chard and cooked corn will keep up to 4 days in the refrigerator, and cooked gratin will keep for 3 to 4 days.

GREEN TOMATO SALAD WITH FOCACCIA CROUTONS
Source: Green Tomato Salad with Focaccia Croutons - Justine Doiron (justinesnacks.com) This salad is bright green, packed with vegetables and filled with fresh, wholesome flavor. The dressing is simple, the ingredients are equally approachable, and the topping of ricotta salata and green focaccia breadcrumbs makes it all the more delicious.
Prep Time:10minutes; Cook Time:15 minutes
Servings: 2 servings
Equipment: 1 chef's knife, 1 large sauté pan
Ingredients
1/3 serving Genoa Style Focaccia
2 tablespoons parsley oil
3 tablespoons white wine vinegar
2 teaspoons honey
2 tablespoons extra-virgin olive oil
Diamond Crystal kosher salt
Freshly ground black pepper
2 small green tomatoes
2 Persian cucumbers
1/2 large avocado
2 cups butter lettuce or red leaf lettuce
2 ounces ricotta salata
Instructions
1. Cube the focaccia into 1 inch square pieces. Drizzle with the parsley oil and toss to coat.
2. Put a large pan over medium heat and toast the croutons, shaking occasionally, for 4-5 minutes or until all sides are evenly golden brown and crisp.
3. In a large bowl, whisk together the vinegar, honey, and olive oil. Add a large pinch of kosher salt (about a quarter teaspoon) and a few cracks of black pepper. Whisk again.
4. Thinly slice the tomatoes and add them to the dressing, toss in the dressing and let this sit while you prepare the rest of the ingredients. The dressing is so acidic that it will almost quickly pickle the tomatoes.
5. Thinly slice the cucumbers and cube the avocado. Roughly tear up the lettuce. Add all of this in with the tomatoes and stir to combine.
6. Grate over the ricotta salata and give the salad another mix. Top with the focaccia croutons before serving. A simple but a good one!

Summer Share Week 5
As we harvest, the new plantings are going in and thanks to the most recent rainfalls you can see rows popping up in the beds. Tomatoes are slowly sizing up and ripening as they always do in their good old time. We picked a few green ones yesterday. Which is a good sign! Means they’re getting closer to a hopefully good harvest. The deer are everywhere it seems and they continue to help themselves to the vegetables — even the tomatoes. I know a few other farmers who are having trouble with the deer eating theirs. 

ROASTED BEETS
Source: Roasted Beets Recipe - Love and Lemons
This easy roasted beets recipe is a delicious side dish! Season the beets simply with olive oil, salt, and pepper.
Ingredients
6 medium beets, tops removed, scrubbed well
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Instructions
1. Preheat the oven to 400°F.
2. Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets. 
3. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
4. Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve.

CUCUMBER BEET SALAD
Source: Cucumber Beet Salad - Plant Based Jess
This simple cucumber beet salad is easy to prepare and loaded with amazing flavors. It combines sweet beets, crunchy cucumber, fresh herbs and a tangy lemon dijon sauce. Super healthy, perfect for the summer and this version is naturally vegan and dairy-free.
Ingredients
3 small-medium beets 
1 cucumber sliced or cubed 
½ small red onion - sliced or cubed
⅓ cup fresh mint
¼ cup fresh Dill
¼ cup pumpkin seeds
FOR THE LEMON DIJON DRESSING
3 tbsp lemon - juiced
2 tbsp dijon mustard
1 tbsp maple syrup
1 tbsp nutritional yeast
1 small clove of garlic - crushed
1 tsp tahini (or 1-3 tablespoons of olive oil) - optional
salt and ground black pepper - to taste
Instructions
1. Start by cooking your beets: pre-heat the oven to 400º and cover the beets (unpeeled) with foil. Bake until tender, about 50-60 minutes. Cooking time will vary widely depending on the size of your beets, so check for doneness by pocking them with a knife. They are ready when the knife goes through easily and the beets feel soft and tender. Alternatively, you can boil the beets in water for 20-30 minutes.
2. When done cooking, remove them from the foil wrapping (careful, they will be steamy hot!) and then, remove their peels by rubbing on them. I like to do this in a large bowl of cold water or simply under running water. You can also remove the root end using a knife. Then, slice or dice the beets as you wish and set aside.
3. While the beets are cooking, make the dressing by whisking together the lemon juice, dijon, sweetener, nutritional yeast, tahini (or olive oil) garlic and salt. Taste and adjust flavor to your preference.
4. To serve, layer on a large plate the sliced beets, cucumber, fresh mint, dill, red onion and drizzle the dressing over. Check out my quick video to see how I do this. You can also dice the vegetable and toss everything in a bowl, although this will turn the salad completely pink! Enjoy!

CORN FRITTERS WITH CHIVES
Source: Corn Fritters with Chives - Simple Seasonal
yield: 4 SERVINGS prep time: 25 MINUTES cook time: 10 MINUTES total time: 35 MINUTES
Full of comfort food goodness, there's no wrong way to serve this tasty, Pennsylvania Dutch-inspired side!
Ingredients
2 1/2 C fresh sweet corn, cut off the cob and milked
1 1/2 Tbsp fresh chives, finely chopped
2 eggs, lightly beaten
1/4 C flour
1 Tbsp granulated sugar
3/4 tsp salt
1/8 tsp black pepper
1 tsp baking powder
1 Tbsp heavy cream
4 Tbsp canola or vegetable oil
Instructions
1. Prepare the corn by husking and removing the silk from the cob. Rinse under water before cutting. Cut the corn off the cob by standing it upright and then by slicing the blade down the side. Next, milk the corn by scraping the cut cob with the side of your knife to remove the milky juices. 
2. Thoroughly mix together all of the ingredients except for the oil. Let the batter sit for 5 minutes and then gently stir before beginning to fry.
3. In a frying pan, heat the oil over medium heat. Measure 1/8 C of batter into the pan for each fritter. Cook 2-3 minutes and then flip once the bottom of the fritter starts turning golden-brown. Cook for another 3 minutes until both sides are golden-brown. 
4. Gently place the cooked fritters on a paper towel lined plate to soak up any excess oil. Continue to do this, working in batches, until all of the batter is used. 
5. Serve immediately. Makes 12-14 fritters.
Notes: This is delicious served as a side to chicken, beef, ribs, or eggs. It's also good drizzled with maple syrup.

Summer Share Week 4
Finally there appears to be some relief on the way from the last heat wave. It’s been hard on the farmers and the farm. Everywhere you look there are signs of heat and sun damage, mostly it’s the leafy greens that are showing the effects. The plants slow down in production as well, this respite from the intense heat will help the plants to rejuvenate and again overflow with an overly abundant harvest. Keeping ice, water and fruit flowing to the farmers, telling them to take more frequent breaks, work a bit slower, start earlier in the morning so they get out of the fields earlier. And through it all they keep smiling and laughing. They are true warriors in this valiant battle we fight as farmers. My respect, gratitude and admiration for them knows no bounds.
Firsts — it never grows old that first harvest ... Yesterday was our first harvest of new potatoes, those tender, buttery little orbs are just one of the luscious yields of labor begun in January with the first selection of varieties that I think and hope will appeal to you. Seeking out those with greater nutritional value, colorful jackets and rich flesh to brighten your plates. Then the anticipation of the delivery from Maine via tractor trailer, marking the soil with rows, planting the tubers and caring for them for months — weeding, hilling, picking those darn Colorado potato beetles, and now finally we hold our breaths as we tug the plants out of the soil to see what jewels await below. It truly is a treasure hunt of the most delicious kind.  
BABY POTATOES WITH BUTTER & FRESH HERBS
Source: Baby Potatoes with Butter & Herbs - RecipeTin Eats
This is a wonderful, elegant potato side dish that's not too rich so it's ideal to serve with rich mains like roasts, and light enough to serve with more delicate foods such as seafood (fish, prawns/shrimp, lobster, crab, mixed seafood platter!) It's a classic side dish you will see offered at fine dining restaurants as a less heavy potato side compared to things like Paris Mash (the world's richest mashed potatoes!)
Ingredients
1 lb baby potatoes / new potatoes, about 3cm/1.2" round ideal (look for same size ones)
1/2 tbsp salt, for cooking (Note 1)
15g/1 tbsp unsalted butter (no need to melt)
1/4 tsp each salt and pepper
FRESH HERBS:
1 tbsp fresh dill, finely chopped
1/2 tbsp chives, finely chopped
1/2 tbsp parsley, finely chopped
Instructions
1. Boil potatoes: Place potatoes in a large pot of cold tap water with ½  tbsp salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 – 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.
2. Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).
3. Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.
4. Add herbs just before serving. Stir through, transfer to serving bowl and serve warm!
Recipe Notes:
1. Salt for cooking is important here to get flavour into the potatoes for this otherwise simple dish. That’s why I prefer boiling rather than steaming.
2. Herbs – this is my favourite combination, with the fresh dill being the dominant flavour, chives for a subtle touch of freshness and parsley mostly for background freshness. Change it up to your taste! Thyme is especially wonderful with potatoes.
3. Serving & make ahead – best served warm. But can also serve at room temperature – just keep cooked potatoes in fridge, then bring fully to room temperature. Pour over melted butter, add herbs just before serving. Never serve cold – the butter will harden into clumps!

CRISPY OVEN ROASTED BABY POTATOES
Source: Crispy Oven Roasted Baby Potatoes - Skinnytaste
These are the best, crispy Roasted Baby Potatoes made with on a sheet pan with small baby potatoes, Italian seasoning, garlic powder, and grated cheese.
Serving Size: 3 /4 cup (scant)
Ingredients
¾ pounds small baby potatoes, red, Yukon gold or multi-color
1 ½ tablespoons extra virgin olive oil
½ teaspoon garlic powder
1 ⅛ teaspoons dried Italian seasoning
1 ¼ tablespoons grated Pecorino Romano or Parmesan cheese
¼ teaspoon kosher salt, plus more for topping
ground black pepper
olive oil spray
Instructions
1. Preheat the oven to 400F and set the rack for the center of the oven. Cut the potatoes in half.
2. Drizzle the olive oil on the bottom of the sheet pan, spreading out to evenly cover the bottom.
3. Evenly sprinkle the oil with the garlic powder, Italian seasoning, grated cheese, salt and pepper.
4. Place the potatoes over the seasoning, cut side down in an even layer. Spritz the tops of the potatoes with olive oil spray and season the tops with a pinch more salt.
5. Bake in the center of the oven, 30 to 40 minutes, depending on the size of the potatoes, until the bottoms are golden and the potatoes are tender when pierced with a knife.
FAQ
Why can’t I get my roasted potatoes crispy?
Here are a couple of tricks for crispy roasted potatoes:
1. Use this oven method: Cut the potatoes in half, drizzle oil and seasoning on the bottom of the sheet pan and place the potatoes cut-side down over the seasoned oil. Roast until the potatoes are crisp and golden on the bottom.
2. Spacing: Ensure the potatoes aren’t touching on the baking sheet. If they are, they will steam instead of roast.

Summer Share Week 3
Hope you all enjoyed the fourth celebrations, I was leaving the farm around 9:00 at night and the entire valley was lit up with fireworks!​ What a gorgeous sight, every direction you turned the sparklers were lighting up the sky!! Such a great way to end the day. I feel like this week's share screams summer. The only thing missing is tomatoes.​ There are quite a few green ones in the field so soon, soon!!! I asked the farmers to make sure they left the leaves on the baby broccoli for you to use. Broccoli leaves are a special treat and I hope you will try them. The first harvest of sweet corn is another special treat of the summer vegetables.  

I​TALIAN STYLE ZUCCHINI AND MUSHROOMS
Source: Zucchini and Mushrooms (Easy Italian Style) - Christina's Cucina (christinascucina.com) Zucchini don’t just make a great quick bread. This recipe shows how to create a great side dish or main course!!  A delicious and fresh way to prepare zucchini which happens to be vegan.
Servings: 4​; Prep Time: 5​ minutes​; Cook Time: 18​ minutes​; Total Time: 23​ minutes
Ingredients
4 Tbsp extra virgin olive oil
2 medium zucchini (or one large, green and/or yellow /courgettes)
2 medium tomatoes (preferably Roma diced, or about 4 oz/ 128 grams of good quality passata like Mutti)
⅛ tsp Kosher salt (optional, to taste)
⅛ tsp black pepper (optional, hot pepper is very good in this dish, too)
Mushrooms:
8 oz of mushrooms
½ Tbsp extra virgin oil oil (for sautéing)
1 clove garlic (for sautéing)

​​Instructions
​1. Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
2. Slice the zucchini in half lengthwise and then cut into slices. 
3. Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes. 
4. When the zucchini are just beginning to show tinges of  brown, add the sautéed mushrooms. Keep the pan on the heat.
5. Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
​6. Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!
TIP: If you like your zucchini with a little more bite, just place the cut pieces into a colander and lightly sprinkle with Kosher salt. Toss it around so it has salt all over, and let drain for about 20 minutes.

​WHAT ABOUT THOSE BROCCOLI LEAVES???
Source: Turn Over a New (Broccoli) Leaf | Food Network Healthy Eats: Recipes, Ideas, and Food News | Food Network
Looks like Tuscan kale, tastes sweet like sugar snap peas, and offers 100​% of your daily value of vitamin C and calcium per serving. What is this miracle food? It’s broccoli leaves. No, not those little delicate fronds that you find on the crowns of broccoli (though those, too, are edible); these larger leaves grow around the stalk of the broccoli plant.​Farmers previously used them just for cultivating the soil, but now they are being recognized for their nutritional power.
Broccoli leaves can be prepared the same ways as kale, Swiss chard or collard and mustard greens. Try them in soups, salads or sandwiches, or even blended into a smoothie. Here are a few other techniques to try on your first batch of broccoli leaves.
Saut​éed - Quick, simple and good-for-you mustard greens can be swapped out for broccoli leaves like in Anne Burrell’s Sauteed Mustard Greens.Sauteed Mustard Greens Recipe | Anne Burrell | Food Network
Stir-fried - Toss broccoli leaves into this Tofu Vegetable Stir-Fry.Tofu-Vegetable Stir-Fry Recipe | Food Network Kitchen | Food Network
Steamed - Add broccoli leaves to Steamed Clams and Kale.Steamed Clams and Kale Recipe | Food Network Kitchen | Food Network

Summer Share Week 2
The kale this week is a variety called Ethiopian Kale, I chose it for its milder sweet flavor and ability to withstand heat. It’s good raw or cooked and can be used in any recipe that calls for kale, cabbage, mustard greens or collards.
The heat and weather has been so crazy lately. Between the scorching heat, fierce winds and tornadoes touching down in our neighborhood you’d almost think we were on another planet. Last of the bok choy and broccoli raab for a while, the field was full of flowers brought on by the extreme heat. Should have zucchini in the next week or so. Potatoes are starting to blossom so soon we’ll start stealing them from the plants. Onions are bottoming up nicely. Very disappointed with the summer leeks. I purchased a new release called garleek which is a hybrid of garlic and leeks. None of the seeds germinated which is so disappointing I was really looking forward to this new variety. I’m going to give it another try and see if I can get a fall crop out of it. Deer are at it again and busily eating the head lettuce. I’m battling a raccoon in the greenhouse. Luckily he’s not disturbing the plants but he is devouring the leftover cat food after my guys have their breakfast. Other than that everything else is coming along nicely and we are looking forward to summer vegetables. I see sweet corn on the horizon!!!!!  Wishing you all the best for the upcoming holiday and hope you get to see some spectacular fireworks!! See you in two weeks!!
— Farmer Cheryl and crew

SIMPLE SAUTÉED SWISS CHARD 
Source: Simple Sautéed Swiss Chard - Healthy Seasonal Recipes
Author: Katie Webster  TOTAL TIME: 20  YIELD: 6 servings
Ingredients
1 large bunch Swiss chard, or rainbow chard
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 large onion, diced
1/4 teaspoon salt
pinch each dry thyme and nutmeg
Freshly ground pepper to taste
1 teaspoon balsamic vinegar, optional
Instructions
1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)
2. Cook The Swiss Chard Stems with Onions: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes.
3. Add The Leaves and Wilt: Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes.
4. Cook Until Softened: Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.
5. To Finish and Serve: Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.
Note from Cheryl: You can mix or substitute other leafy greens like spinach and kale for the chard .

ETHIOPIAN GREENS
Source: Ethiopian Kale Recipe - Food.com 
"A garlicky balanced spiciness for a delicious pot of greens. Use less garlic if you aren't a fan, but don't omit it completely. Other greens could be used, but the amounts of greens and water needed and the cooking time will vary. From Diabetes Cooking for Everyone, by Carol Gelles."
Ingredients
2 cups water
6 cups lightly packed torn kale leaves
1 cup chopped red onion
2 teaspoons olive oil
1 tablespoon minced fresh ginger
4 garlic cloves, minced
1⁄4 teaspoon red pepper flakes (use more to taste)
salt
Directions
In a 2-qt. saucepan, bring the water to a boil over medium-high heat. Add the remaining ingredients and return to a boil. Reduce heat and simmer, uncovered, 25 minutes.

Summer Share Week 1
Summer is here with a vengeance!! The temperature in the fields feels like 100 plus and inside the greenhouse it feels even hotter. The farmers are coming in to work as soon as there is enough daylight to see so that by noon time they’re out of there. The ice chest is kept filled with ice, fruit, water and other beverages. More frequent breaks and shady hats all help to keep everyone as cool as possible under these temps. Am searching for my trash pump which is basically a portable water pump so that we can get some irrigation water on the fields and try and get some new plantings started. Today is also the longest day of the year! I am always stunned by how quickly the daylight will shorten and before you know it autumn and winter are here!
BOK CHOY SALAD WITH SESAME DRESSING
By Meggan Hill
Source: Baby Bok Choy Salad with Sesame Dressing - Culinary Hill
Turn a beloved pantry staple, ramen, into Bok Choy Salad for a crunchy, healthy appetizer. Loaded with vegetables, almonds, toasted noodles, and a nutty homemade sesame soy dressing, this makes for a great light lunch or dinner starter.
Ingredients
For the sesame dressing:
1/4 cup light brown sugar
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons toasted sesame seeds (see note 1)
1 tablespoon soy sauce
For the salad:
2 tablespoons olive oil
1 package ramen noodles crumbled, seasoning packet discarded
1/4 cup sliced almonds
1 bunch bok choy sliced
5 scallions chopped
Instructions 
1. To make the dressing, in a small bowl, whisk together brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.
2. In a large saucepan over medium heat, heat olive oil until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching. 
3. In a large bowl, combine bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.
Notes:
1. Sesame seeds: Raw or toasted; take your pick. To toast sesame seeds, in a medium skillet over medium heat, heat the sesame seeds until golden brown and fragrant, stirring occasionally, about 3 to 5 minutes. Remove from heat and immediately transfer to a plate to cool completely. Store in an airtight container in the pantry for 6 months or freezer storage bag in the freezer for up to 1 year. 2. Ramen noodles: Dry, raw ramen noodles, right out of the package. And no, you don’t need the seasoning packet for this recipe (but see FAQs for ideas on what to do with it).
3. Sliced almonds: I like the blanched, skinless sliced kind, but skin-on almonds or slivered almonds are fine, too.
4. Yield: This recipe makes about 12 cups salad (or more depending on the size of your bok choy).
5. Storage: Store leftovers covered in the refrigerator. While the salad is still safe to eat for up to 4 days, the noodles will soften over time.
6. Make ahead: Make the salad dressing up to 7 days in advance. The toasted, cooled noodles and nuts can be stored in an airtight container for up to 6 months, or frozen for up to 1 year. Chop the bok choy and scallions the night before and refrigerate separately until serving time.

Spring Share Week 12
Thank you all so much for being a part of our lives throughout this Spring Season. You give us hope and faith in what we do. So excited! I know, I know you say that all the time Cheryl, but I really am, and I do get excited. Every day out in the fields feels like a new discovery; something has germinated or by some miracle doubled in size. What wasn’t ready for harvest yesterday can be picked today. We’ll be transplanting tomatoes, peppers and eggplants today and tomorrow. That last statement does not mean that they'll be ready for harvest tomorrow but soon! I wish you could smell the perfume of the tomato plants especially, it’s intoxicating. We gently brush our hands over the plants as they grow to help strengthen the stems. Basically we’re simulating “wind,” once the plants go into the fields there is no protection from the elements like inside the greenhouse and the plants must be toughened up and ready to deal with the adult world of tomatohood!
Verdolaga aka purslane is often labeled a superfood as it is one of the only and highest sources of plant based omega-3 fatty acids. Thought to be a protection against cardiovascular diseases and aid in regulating blood sugar, this plant is rich in vitamins and tastes good too. Our farmers first turned us onto this plant as it is another favorite of theirs. Simply prepped in a salad with lemon juice, salt and pepper. The time of day you harvest it will affect the flavor the earlier you harvest the more sour the taste.  

PURSLANE TZATZIKI (HERB YOGURT DIP) 
Source: Purslane Weed Recipe – Purslane, Yogurt, Dill, Cucumber, Sour Cream (seekingjoyfulsimplicity.com)
Ingredients
1 pound (1pint) plain yogurt
1 cucumber, unpeeled, seeded
1 cup purslane leaves (stems, flowers, and seeds are
OK, as they are all edible)
1 Tablespoon plus ½ teaspoon salt
½ cup sour cream
1 Tablespoon white wine vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh dill
½ teaspoon freshly ground black pepper
Instructions
Place the yogurt in a cheesecloth or paper towel lined colander and allow the yogurt to drain over a bowl in the refrigerator. Cut and seed the cucumber, then grate and toss with 1 Tablespoon of the salt. Place the cucumber/saltin another colander over a bowl and place in the refrigerator to drain. Allow the yogurt and the cucumber to drain for 2 to 3 hours.
Finely chop or pulse the purslane in a food processor. Transfer the drained yogurt to a large bowl. Pressing as much liquid as you can from the cucumber, add the cucumber to the yogurt.
Mix in the remaining ingredients.
Can be served immediately, but the longer it sits, the better the tastes blend.

BLACK BARLEY, PURSLANE, AND WATERMELON SALAD
Source: https://www.healthygreenkitchen.com/black-barley-purslane-and-watermelon-salad/
Ingredients
*3 cups water
*1 cup black barley rinsed well in a fine mesh strainer
*1 1/2 cups seedless watermelon diced into small cubes
*1/4 cup coarsely chopped fresh flat-leaf or curly parsley
*1/4 cup coarsely chopped fresh basil
*1/2 cup fresh purslane leaves or additional parsley and basil
*1-2 teaspoons minced garlic
*3 tablespoons of your best olive oil
*1-2 tablespooons fresh lemon juice
*2 teaspoons finely grated well rinsed preserved lemon rind or microplaned lemon zest
*1/4 cup or more to taste crumbled feta cheese, plus more for garnish
Instructions
1. Bring water to a boil in a medium saucepan. Stir in black barley and reduce heat to a simmer. Cook for 35-40 minutes, until water is absorbed. Add 1 tablespoon of the olive oil, mix well, and allow to cool to room temperature.
2. Combine cooled barley with with watermelon, herbs, purslane, garlic, olive oil, preserved lemon rind or lemon zest, and feta cheese. Mix gently, then serve with additional crumbled feta on top for garnish, if desired.

VERDOLAGAS TACOS
Source: Verdolagas Tacos - The Garden Kitchen
Prep: 10 mins
Cook: 30 mins
Yields: 8 tacos
TIP: In a pinch, canned or jar Salsa Verde can be used instead of preparing the Tomatillo Sauce.
For a well-balanced meal, add black beans or shredded chicken to the tacos!
Ingredients
TOMATILLO SAUCE
4 Tomatillos, roughly chopped
1 small serrano chile, seeded
1/4 fresh white onion, chopped
1 clove fresh garlic
Salt and pepper, to taste
TACO INGREDIENTS
3 small bunches of verdolagas or other hearty greens (i.e. spinach or kale)
8 count corn tortillas
1/4 cup cup queso fresco (optional)
1 tbsp vegetable oil
Directions
Wash hands with soap and warm water,. Wash produce well.
Chop greens to 1 inch pieces and set aside.  
Roughly chop tomatillos, chile, onion, and garlic.
Combine in a blender with ¼ cup of water and blend until smooth.
In a large skillet over medium heat, add tomatillo sauce and cook 10-15 minutes until mixture
reduces by half.  
Stir in the oil, add greens, and cook until greens are soft, about 5-10 minutes.
Serve in warm corn tortillas with a sprinkle of queso fresco

Spring Share Week 11
The farmers are weeding for their lives — not literally but it sure does feel like it. Cristal, Lupe's daughter, has joined our valiant crew. What to do first? Weed the lettuce, no, the potatoes, no, the onions. It all needs to be done and sooner than later. Vegetables like onions due to their leaf structure aren’t able to throw shade on the weeds; the potatoes will crowd out the weeds with their canopy once they mature; lettuces grow pretty quickly so they have a shot at winning the race with a little help from us. Today you’ll find a bunched leafy green with red roots. Our farmers call it quelites you may know it as red root or lamb's quarters. I grew up knowing a different green as lamb's quarters, but no matter — think spinach in how you use them. I do prefer them cooked as opposed to raw. Our farmers like them simply sautéed with onion and chili.    

FRIJOLES Y QUELITES WITH LAMB'S QUARTERS
Source: https://www.theintrepideater.com/frijoles-y-quelites-with-lambs-quarters/
Ingredients
1 tablespoon (15ml) vegetable oil
1 large onion, chopped
2 cloves garlic, minced (can sub garlic scapes)
1/2 teaspoon (0.5g) dried oregano, preferably Mexican
1 teaspoon (2g) chipotle chili flakes (or 1 chipotle from a can, minced)
1 teaspoon (2g) chili powder
1 teaspoon (2g) smoked paprika
1/2 teaspoon (1g) ground cumin
1/2 teaspoon (2.5g) kosher salt
8oz (250g) fresh lamb’s quarter leaves (quelites, sub kale or spinach or a blend of any and all)
1 can black beans, drained and rinsed
1 large tomato, chopped
1 teaspoon (6g) tomato paste*
1 cup (250ml) water or vegetable or chicken broth
1/2 cup (75g) crumbled cotija or feta cheese
Preparation
1. Be sure to soak and rinse your greens well. 
2. Heat oil over medium-high heat in a pot or deep skillet. Add the onions, garlic, and spices and cook, stirring often, for 2 minutes. 
3. Add the lamb’s quarters and cook for another 2 minutes.
4. Add the beans, 1/2 of the tomatoes, the tomato paste, and the cup of water or broth. Simmer on medium-low for 15-20 minutes, or until the liquid has reduced and thickened.
5. Add in the other 1/2 of the tomatoes shortly before serving. Ladle onto plates or into bowls and sprinkle over the cheese to serve. Enjoy! 
*Hot tip: Buy your tomato paste in tubes (like toothpaste) rather than in tin cans. This allows you to keep a tube on hand in the fridge for times where you need just a little bit of tomato paste like this!

GARLIC SCAPES AND GARLIC SPEARS
Source: Gourmet Done Skinny Garlic Scapes and Garlic Spears: Air Fried, Grilled and Roasted - Gourmet Done Skinny
Garlic Scapes (or Garlic Spears) are a great treat in late spring and early summer. Try them grilled, air fried or roasted for a unique side dish.
Ingredients
– 1 bunch of garlic scapes also called garlic spears
– oil spray I like to use my Olive Oil Mister
– sea salt
– freshly ground pepper
– fresh lemon zest
Instructions
Air Fryer Directions:
1. Preheat air fryer to 400°.
2. Wash and pat dry garlic scapes. Lay and space them out separately on an air fryer basket. You may have to do this in batches.  Mine is a Breville Smart Oven Air so I can do mine all at once as the baskets are large.
3. Spray with olive oil and season with Kosher salt.
4. Air Fry 5-10 minutes until tips are brown but not burnt.  In a traditional air fryer this may take more or less time so watch them carefully. In my Breville it takes about 8 minutes and I don't have to turn them.
5. Zest a bit of lemon over the garlic scapes and serve immediately.
Grill Directions:
1. Preheat grill to 400°
2. Wash garlic scapes and pat dry.
3. Spray grill with oil. Lay scapes on grill, spray with oil and sprinkle with Kosher salt. Grill until tender and ends are brown, turn them as they start to brown. Zest with lemon and serve!
Oven Directions:
1. Preheat oven to 425°.
2. Place a piece of parchment paper down on a baking sheet.
3. Arrange garlic scapes so they are separated.
4. Spray with olive oil, season with Kosher salt.
5. Bake until tender about 20-25 minutes until tips are crispy. Turn them 1/2 way through.
6. Zest with lemon and serve

TE FRIO DE YERBA BUENA (COLD MINT TEA)
Source: La Cocina De Nathan: Cuban, Spanish, Mexican Cooking & More: Te Frio de Yerba Buena (Cold Mint Tea) (nathanscomida.blogspot.com)
Ingredients
- 1 big bunch of fresh mint leaves (washed and cleaned well)
- 16 cups of water
- 3/4 cups sugar (more or less to taste)
Directions
1. Bring water to a boil, add mint leaves, boil for 10 minutes uncovered (so your house can smell and minty and stuff ha ha).  
2. Now when it changes color, shock it with a cup of cold or room temperature water this will make the color deepen stronger when it comes back to boil for another 5 minutes.  
3. Turn off heat, let it cool a bit, put in large pitchers making sure to strain it to get the leaves out of the tea.  
4. Add sugar to taste, and chill in the fridge :)

FRESH MINT SIMPLE SYRUP
Source: Fresh Mint Simple Syrup | Sweet Cayenne
This fresh mint simple syrup is a dark syrup made with raw sugar. It's perfect for sweetening your favorite cold beverages!
Ingredients
1 cup raw sugar (demerara or turbinado sugar)
1 cup water, preferably filtered
⅓ cup mint leaves + stems, roughly chopped to fit in your saucepan
Instructions
1. Combine the sugar, water, and mint in a small saucepan. Place over medium heat. Heat, stirring occasionally until the sugar is completely dissolved.
2. Remove the pan from heat and cover with a lid. Steep the mint into the syrup for 20 minutes. Strain the syrup into a Mason jar or container that has a tight-fitting lid.
3. Cool the syrup at room temperature for 10 minutes before transferring to the refrigerator to cool completely. Chill and use as needed in your favorite cold beverages!
4. Syrup will keep in the fridge for up to 4 weeks.

Spring Share Week 10
Lupe and Benito have begun the valiant fight against the ever ferocious weeds on the farm. Because we don’t spray it is a constant battle but one we firmly believe is worth fighting. The potato plants are already 6 inches tall and we’re seeing signs of the voracious CPB aka Colorado Potato Beetle. We’ll start harvesting the larvae and the bugs themselves. This can get tiresome after a while and we really need to work quickly if we’re going to eradicate them. These buggers will devour hundreds of plants in a few hours which will severely compromise the harvest. Not only will they go after the potatoes but they will devour anything in the nightshade family which includes tomatoes and eggplants. They do seem to avoid the hot pepper plants—thank goodness for small graces!!!  

SAUTÉED SPINACH, KALE, AND COLLARD GREENS
Source: Sautéed Spinach, Kale, and Collard Greens Recipe | MaxLiving
COOK TIME: 10 mins; SERVINGS: 6 -1 cup servings
Want to add some nutrient dense veggies to your meal that still taste great? Try this easy sautéed greens recipe packed with vitamin A, vitamin K, fiber, calcium, antioxidants, and much more! Spinach, collards, and kale go great with so many easy dishes — serve it alongside Salmon with Basil Cream Sauce, Coconut Curry Chicken, or Caribbean Chicken. Put your own spin on this recipe by sautéing a mix of your favorite greens along with broccoli, brussels sprouts, or cabbage to make the perfect healthy side dish.

Ingredients
1 tbsp coconut oil
½ small onion chopped
6 black olives pitted, optional
2 lbs mix of chopped spinach, kale, or collard greens (broccoli can be used if you parboil it first)
1 tsp lemon juice
3 cloves garlic optional
Salt and pepper to taste
¼ cup crumbled feta optional (Core plan only)
Instructions
1. Heat a large pan over medium-high heat. Add oil and onion and cook until onion wilts.
2. Add greens (chop the kale or collards but not the spinach) and olives, if using them.
3. Sauté the greens 8–10 minutes.
(If using spinach, add after 5 minutes and sauté spinach for only 2–3 minutes).
4. Add lemon juice, salt and pepper and cook one more minute.
Optional:
Sprinkle with feta cheese.

SPINACH AND COLLARD GREEN PACHADI
Source: Spinach and Collard Green Pachadi - Spice Chronicles
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes
Yield: Serves 4 to 6
A pachadi or gently seasoned South Indian dish made with mixed greens and yogurt.  
How to Enjoy this Dish:  The bitterness of collards add character to the milder spinach. With just enough spices and some great homemade yogurt, all is good with this recipe. Eat a bowl plain, serve it with a side of steaming rice and lentils.

Ingredients
For the base:
2 tablespoons oil
1 tablespoon minced ginger
1 red onion finely chopped
1 green chili such as a serrano, finely chopped
3/4 cup collard greens tough stems removed, finely chopped
3/4 cup chopped spinach
1 teaspoon salt or to taste
1 small tomato, diced (optional)
1 cup of natural yogurt (not Greek), well beaten
For the finish:
1 tablespoon oil or ghee
1 teaspoon black mustard seeds
1/2 teaspoon whole cumin seeds
6 to 8 curry leaves

Instructions
1. In a medium sized pan, heat the oil add in the ginger and the onion. Sauté for about 4 minutes until the onion softens and turns gently fragrant.
2. Add in the green chili and stir well.
3. Add in the collard greens and spinach with the salt. Cook for 3 minutes and add in the tomato.
4. Cook until the greens are wilted, and the tomato softens, just a little.
5. Turn off the heat and add in the yogurt, mixing it in lightly.
6. Heat the oil or ghee in a small pan, add the mustard seeds and cumin seeds and wait until the mustard seeds pop. Add the curry leaves and quickly pour this mixture over the spinach and collard mixture.
7. Enjoy this warm or at room temperature.

Spring Share Week 9
Forgot to snap a picture before planting but we put out hundreds of sweet potato slips yesterday. Sweet potatoes aren’t started by seeds, they're actually started by shoots that are grown from mature potatoes. You can start slips yourself at home which I have done and it is pretty fun to watch. The quantity of slips we need is just too grand for us to accomplish so I purchase ours from other farmers. These babies like lots of heat and the soil must be warmed up before planting. We can let nature run its course or place a layer of plastic that will increase the soil temperature exponentially. If all goes well we’ll have orange, purple and white sweet potatoes at harvest time.   

SIMPLY SAUTÉED BROCCOLI RABE & ASPARAGUS
Source: Simply Sautéed Broccoli Rabe & Asparagus - WellBeing Magazine
A simple but delicious side to accompany many a dish, or even just some scrambled eggs!
Ingredients
1 bunch broccoli rabe
1 bunch asparagus
1 tbsp olive oil
1 clove garlic, chopped
1 tsp chilli flakes
⅓ cup pepitas
Method
Optionally, roughly chop broccoli rabe and asparagus.
Add a little olive oil to frying pan over medium–high heat.
Add vegies and sauté for a few mins.
Add chopped garlic and chilli and cook for 1 min.
Transfer to plate, sprinkle over pepitas and drizzle with a little extra olive oil if desired.

GREEN STIR FRY WITH BROCCOLI RABE, ASPARAGUS & CHICKEN
Source: Green Stir Fry with Broccoli Rabe, Asparagus & Chicken (fullbellysisters.blogspot.com)
Ingredients
serves about 4
2-4 tablespoons olive oil or peanut oil
1 1/4- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 bunch asparagus
1 bunch broccoli rabe
1/4-1/2 cup white wine or chicken stock
3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon sriracha
Kosher salt and freshly ground pepper
1/8-1/4 cup sesame seeds or chopped peanuts or cashews, optional for garnish
Instructions
– Snap off the tough ends of the asparagus and cut into 1-2-inch pieces. Remove any thick stems from the broccoli rabe, and then chop the remaining stems and florets and place with asparagus.  Chop the leaves from the broccoli rabe and reserve in a different pile.
– In a small bowl, mix soy sauce, brown sugar, and sriracha.  Set aside.
– In a large cast iron skillet, heat 2 tablespoons oil and sauté the chicken over medium-high heat until it is well browned and beginning to caramelize.  Remove to plate. 
– Deglaze the skillet with the wine or stock, scraping up all those little crusty bits on the bottom of the pan.  There is serious flavor here!   
– Mmm...tasty, crusty bits! So much flavor!
– Add asparagus and broccoli stems and florets to the skillet; sauté until crisp tender, stirring frequently and adding another tablespoon or two of oil if needed.  Add the chopped leafy parts of the broccoli rabe and sauté until the leaves wilt but are still bright green.  I like to use a spatula and flip the bottom layer to the top a number of times so that the leaves get incorporated into the rest of the veggies and wilt evenly.
– Add the chicken back to pan and pour the sauce all over.  Mix thoroughly and cook another minute or two or until chicken is thoroughly heated.
– If desired, garnish with sesame seeds or peanuts and add salt and pepper to taste.

Spring Share Week 8
Potatoes were planted Saturday — all 900 plus pounds!!! Finally I received a seed that I’ve been anxiously waiting for from Row 7 — a new development called garleek — the breeders blended the sweet flavor of leeks with the mellow, savory tones of garlic. The whole plant is edible. Down side — it takes 95-110 days from planting to harvest, so now we wait! We are also trying a lettuce developed by Row 7 called Teagan, a gorgeous red/green semi heading lettuce. This one takes 65 days to mature. I think that’s one of the biggest attributes a farmer can possess — patience!!!  
Recipe
Radishes - don’t throw away those tops, the whole plant is edible!!!
I think one of the best ways to eat most any root vegetable is roasting, here is a simple recipe that can be applied to most any root crop!

GARLIC ROASTED RADISHES
Source:  Garlic Roasted Radishes (therealfooddietitians.com)
Ingredients
1 lb. fresh radishes, stems removed, ends trimmed, and halved
1 tablespoon melted ghee, butter, avocado oil or olive oil
½ teaspoon fine salt
⅛ teaspoon black pepper
¼ teaspoon dried parsley, dried chives, or dried dill or mix
2 garlic cloves, finely minced
Optional for serving: Ranch dressing for drizzling or garnish of fresh parsley, dill, or chives

Instructions
1. Preheat oven to 425℉.
2. In a bowl, combine the radishes, cooking fat (ghee, butter or oil), dried herbs, salt, and pepper; toss until the radishes are evenly coated. (Note: don’t add the minced garlic until step 3).
3. Spread the radishes into a single layer in a large 9×13-inch baking dish.
4. Bake for 20-25 minutes, tossing every 10 minutes.
5. After the first 10 minutes of baking, add the minced garlic and toss well. Return the dish to the oven to bake for an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.
6. If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.

Spring Share Week 7
I had the excavator out again this week and managed to get all the ditches dug. Long term forecasts are calling for lots of rain over the summer so I was very relieved to get the ditches all cleaned up. Slowly the fields are filling up with row upon row of seeds and plants. The days are getting longer and warmer. It feels so good to be out in the fields soaking up the warm sunlight and earthy perfume of the soil. Now we wait — I get so anxious for the seeds to germinate and that first harvest. Truly miraculous how a tiny little seed can sprout and become a monstrous tomato plant or octopus-like vine of a winter squash.  
Vegetable: Green Onion Shoots
Green onion shoots are young greens of onions. Can be used anywhere you like that flavor — in eggs, chopped into cottage cheese, sprinkled over salads.
Recipe
I like asparagus simply roasted — a drizzle of olive oil sprinkle of salt and pepper done! This is one of those dishes I have to hide from my sister or she’ll eat it all and not leave me a single piece!!

ROASTED ASPARAGUS WITH LEMON VINAIGRETTE
Recipe courtesy of Melissa d'Arabian
Source: 60 Best Asparagus Recipes & Ideas | What to Make with Asparagus | Recipes, Dinners and Easy Meal Ideas | Food Network
Level: Easy; Total: 20 min; Prep: 10 min; Cook: 10 min; Yield: 4 servings

Ingredients
3/4 pound fresh asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Vinaigrette:
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Directions:
1. Preheat the oven to 400 degrees F.
2. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
3. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
4. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
Toss the asparagus with some baby spinach or salad greens, dress with the vinaigrette for a yummy meal! Alternatively you could also add some shrimp, roasted chicken breast, slices of roasted beef or sundried tomatoes for a complete entree!!

Spring Share Week 6
Everyone is getting anxious for that first harvest of luscious green asparagus. Fingers crossed we’ll have it this coming week. Planting is steadily progressing, potatoes should go in the ground this coming week and it’s close to being able to plant things like snap beans. Our typical last spring frost is around the end of May. We usually transplant tomatoes and peppers on Memorial Day, which seems to be a pretty safe date for us, frost-wise. The heat we’re experiencing now will act as an accelerant — warming the soil and pushing the seeds and plants to grow. Need to get the cabbages and head lettuce in the fields before the soil gets too dry ... it happens in a heartbeat!! 

Recipes
This was one of our favorite breakfasts on the farm. Spring mix tossed with a light dressing of cider vinegar and olive oil. Lemon juice is also a good choice. Toss with salt and black pepper to taste.

Top with 2 eggs — my favorite style was soft or over easy so the yolk was still slightly runny or jammy. A sprinkle of sunflower seeds, some sun dried tomatoes, scallions or chives and some diced red peppers. Side of crusty bread toasted.  I could eat this 3 times a day!

 CHICKEN FLORENTINE — CHERYL'S WAY
Original recipe: https://www.skinnytaste.com/chicken-florentine/
YIELD: 4 servings (halve everything for 2 servings)
The other night I sort of made this for dinner for my sister and I. By sort of I mean I didn’t have the exact recipe ingredients so I improvised. This Creamy Chicken Florentine recipe is made with baby spinach in a lighter, creamy white sauce. It's undeniably delicious!
At bottom are changes I made.
Equipment
large deep skillet
Ingredients
2 large boneless skinless chicken breasts (8 ounces each, halved lengthwise)
1 teaspoon kosher salt (plus 1/4 teaspoon)
1/2 teaspoon garlic powder
1/4 teaspoon fresh black pepper
1/4 cup all purpose flour ( or gluten-free flour mix)
1.1/2 tablespoons extra virgin olive oil (divided)
1/3 cup chopped shallots
2 cloves garlic (minced)
1/3 cup diced red bell pepper
9 ounces fresh baby spinach
2 ounces 1/3 less fat cream cheese
3/4 cup chicken broth
3 tablespoons half & half cream
1/4 cup grated Parmesan cheese (divided)
Instructions
1. Gently pound the thicker end of the breast to 1/2-inch thickness so the chicken cooks evenly. Season chicken on both sides with 1 teaspoon salt, garlic powder and black pepper, to taste.
2. Dredge each chicken piece in flour, shaking off any excess.
3. Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside and wipe the skillet.
4. In the same skillet, reduce heat to medium-low and add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes until they become fragrant and translucent.
5. Add the bell pepper and spinach, season with a pinch of salt and pepper and cover, cook until the spinach wilts down, stirring 2 to 3 times, about 4 to 5 minutes.
6. Reduce the heat to low, and then add the cream cheese, chicken broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and mix well until cream cheese is melted and the sauce is well combined.
7. Return the chicken and any of its juices to the skillet with the spinach and let it simmer in the sauce for a few minutes until heated through.
NOTES: 
– I had no cream cheese but mascarpone so subbed this. 
– Subbed water for the chicken broth. 
– I almost always have roasted garlic in olive oil so used that for the garlic cloves.
– Omitted the flour, seared the breast in olive oil and a hot pan
– No shallots used chives instead
– No garlic powder, subbed minced onions
– Added sundried tomatoes for that umami flavor
– Leftover sauce went over eggs for breakfast the next morning.
My sister declared this one a definite keeper!!!

Spring Share Week 5
The anticipation is palpable. Every day we plant seeds — still too soon for plants. These frosty nights are killer for the baby plants no matter how cold tolerant they may be. Keep watching and poking for signs of life — germination of a seed here or there. Miraculously a row starts to appear then 2 or 3, next entire beds make their presence known. As the sun warms the soil, and gentle showers moisten the earth, nature just takes over. Next will come the real work: keeping the plants weed and insect free ... Dad always said it’s so easy to plant but then you have to take care of them and harvest and sell them.  So many lessons and I still keep learning.  
MUSHROOM TOAST WITH ARUGULA & LEMON
Serves 1
Source: Mushroom Toast With Arugula (camillestyles.com, password protected post) A protein-packed vegetarian breakfast you'll love.
Ingredients
1 tablespoon olive oil
1 clove minced garlic
1 cup shiitake mushrooms
Handful arugula
Kosher salt and freshly ground black pepper
1 large slice toasted sourdough
Whole milk ricotta or vegan ricotta (optional)
Instructions
1. Heat olive oil in a skillet, add minced garlic and sliced mushrooms, and cook for 10 min over medium heat. Season with salt and pepper, then turn off heat, add arugula and stir to warm through.
2. Top toast with ricotta (if using), mushroom mixture, lemon zest, and pinch of red pepper flakes. Add a drizzle of oil and a squeeze of lemon, eat!
How to store leftovers
Mushroom Toast with Arugula makes a great leftover lunch, just store the mushroom mixture mixture in an airtight container in the fridge, then when you’re ready to eat, toast your bread and pile the leftover sautéed mushrooms on sourdough toast slathered with creamy ricotta.

ONE POT GARLICKY MUSHROOM PASTA WITH SAUSAGE & ARUGULA
Source: https://camillestyles.com/food/one-pot-sausage-pasta-recipe/
This Garlicky Mushroom Pasta with Sausage & Arugula is a 10 out of 10 weeknight dinner that comes together in 30 minutes.
Ingredients
1 pound fettuccine, pappardelle, or tagliatelle
1 pound sliced baby bella mushrooms
extra-virgin olive oil
1/3 pound ground Italian sausage
5 garlic cloves, sliced
Chunk of parmesan, for grating
1 lemon, zest and juice
4 cups arugula
3 tablespoons butter, sliced
garnish: red pepper flakes, basil, and parmesan
Instructions
1. Put a large pot of pasta water on to boil.
2. In a large skillet, heat 3 tablespoons olive oil and add mushrooms in even layer (you may need to do this in two batches.) Stir to coat mushrooms in oil, then cook undisturbed for 3 minutes. Sprinkle with salt and pepper, then stir well and continue cooking, stirring occasionally, for about 5 minutes. Transfer to a plate.Add sausage to the pan and sauté for about 5 minutes over medium-high, breaking up with a fork and stirring occasionally, until cooked through.
3. Add the sliced garlic and sauté until golden. Return mushrooms to pan, toss well, and turn off heat.
4. Meanwhile, add pasta to boiling water and cook according to package directions. Use a pasta scoop to transfer pasta into pan with mushrooms and sausage, allowing some of the pasta water to come with it. Grate a bunch of parmesan over the top, along with lemon zest and juice, arugula, butter. Toss well for a minute or two — put some muscle into it! You want everything to coat the pasta in a light layer of sauce.
5. Serve with more grated parmesan, red pepper flakes, and basil

Spring Share Week 4
The weather has been somewhat cooperative. Perfect planting conditions — cool and misty, still too early for tenders like tomatoes and peppers to go out but great for cool-loving seeds like cabbage, kale, spinach, Swiss chard, beets, carrots and peas. Seed potatoes are being prepped for planting, by this I mean we have to cut the potatoes to just the right size/piece to ensure a plentiful harvest later on. Those funky “eyes” you see growing out of mature potatoes are the future plant. Dad would always tell us to make sure there were about 3 eyes on each piece to ensure a healthy plant later. Small sized potatoes usually we plant whole. It always amazes me to see something grow from a piece to a whole!
Recipes
DARK GREENS WITH GARLIC, LEMON AND SPICES
Source: Please Pass the Greens: How To Beat a Crappy Mood (plus a recipe for spiced greens)
The point of this recipe is simplicity and ease. It can be as fast as: steam greens. Toss in lemon juice, olive oil, salt and pepper. Serve. Or you can get fancy with the garlic and spices.
Chard, kale, tenderstem or purple sprouting broccoli, broccoli rabe, beet greens, turnip greens, spinach, arugula (rocket), mustard and dandelion greens ... these all work. If you're using dandelion or mustard greens, you might want to use them as an accent to a different green like chard, spinach or kale, unless you're really hard core about your bitter foods.
Ingredients
2 bunches of greens, about 300 grams, or 4 big handfuls after you chop them
1 - 2 Tablespoons olive oil
2-3 medium/large garlic cloves
1 Tablespoon sesame seeds, enough to sprinkle over the pan
1 - 2 Tablespoons fresh squeezed lemon juice (save the rind and put it in tea)
1/4 - 1/2 teaspoon each: cumin, coriander and paprika powder
1/2 teaspoon turmeric powder
pinch of chili flakes (optional)
fresh herbs (optional): parsley, coriander, basil, oregano ... it's up to you. A sprig or two of each.
fresh ground black pepper
1/4 teaspoon sea salt (to taste, or leave it out here)
Directions
Wash the greens, remove any tough stems and chop them. Mince the garlic. Heat the oil on medium in a medium/large skillet, then add the garlic and sesame seeds. Toast for a minute or two, just until the garlic starts to brown a bit. Then add the greens, lemon juice to taste and crack the pepper over the greens. Stir occasionally until the greens have wilted down.

A minute or two before the greens are cooked to your liking, add the cumin, coriander, paprika and turmeric powder; also add the fresh herbs. Sprinkle a bit of salt over everything. Mix well. With dry spices, you want to add them just before you're done cooking. They dry out the pan and will stick and burn quickly if there is very little moisture in the pan. You want to heat them just enough to take out any raw taste but not much more.

Taste for salt and pepper, then serve. I actually love this for breakfast, for the way it tastes and for the way it makes me feel, with an egg or two on the side, or fried and placed on top.

WHITE BEAN, SAUSAGE, AND TURNIP GREEN STEW
Adapted from: White Bean, Sausage, and Turnip Green Stew Recipe | MyRecipes
Turnip greens, a Southern staple, have a peppery and slightly sweet taste.
Ingredients
1/8 cup plus ¾ tsp. kosher salt, divided
½ lb package fresh chopped turnip greens (can mix with kale)
1 cup diced smoked sausage
1 Tbl olive oil
3 medium potatoes and or turnips
1 onion chopped can use leeks
1 small red bell pepper, chopped
1-2 garlic cloves, minced
1 (15-oz.) cans white beans, drained and rinsed
1 (32-oz.) container reduced-sodium chicken broth
¼ cup grated Parmigiano-Reggiano cheese
1 tsp ground black pepper
Directions
Bring 2 qt. water and 1/8 cup kosher salt to a boil in a large stockpot over high heat. Add greens, and boil 5 minutes or until tender.
Drain.
Cook sausage in hot oil in a large Dutch oven over medium heat, stirring often, 5 minutes or until browned. Stir in potatoes, and cook 5 minutes. Add onions and next 3 ingredients, cook, stirring often, 5 minutes or until onions are tender.
Increase heat to high. Add greens and chicken broth, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes. Stir in Parmigiano-Reggiano cheese.  Season to taste with black pepper and salt.

Spring Share Week 3
What a sight to see this past week! The onion farmers are busy getting transplants out into the fields. It’s like watching a tidal wave of green flowing across the valley, baby onion plants arriving by the tractor trailer load from Florida and other places. Repurposed school buses being used as transportation for the workers line the side roads, 5 at this farm, 3 over there. Mountains of empty wire bound boxes pile up as the plants are removed and strategically placed in the beds for optimum planting. Like precision drill teams the workers punch the plants into the rows one after the other until ribbons of green fill the black velvet soil. 
RECIPES
CREAMY CHIVE DIP
Source: https://therecipe.website/creamy-chive-dip/Ingredients
8 oz cottage cheese low fat
1/2 cup sour cream nonfat
4 tsp garlic powder
4 tsp onion powder
3 tbs chives chives
Instructions
Mix all ingredients together by hand until smooth. Enjoy with pita slices or sliced vegetables for a perfect picnic or lunch box
Notes: Pack this dip in a crock or sturdy Tupperware container and pack it in your picnic basket, along with some crunchy vegetables or chewy pita bread wedges.

CHIVE BUTTER
Author: Sarah Trenalone
Source: https://champagne-tastes.com/chive-butter/
Freezer Friendly? Yes; Will It Keep? 5 Days (Fridge), 6 Months (Freezer)
This spring, use fresh garden chives and blossoms to make chive butter! This herb compound butter is easy to make and can be frozen for later.
Ingredients
½ pound unsalted butter, divided (2 sticks)
small handful chive blossoms (optional)
¼ cup chives, diced
1 teaspoon garlic powder (or finely minced garlic)
½ teaspoon sea salt
Instructions
1. Fully soften the butter by leaving it at room temperature for 30-60 minutes before proceeding.
If using chive blossoms, dip the blossoms in a bowl of water to clean, and then set on a towel to dry.
2. Melt about 1 tablespoon of butter on medium-low heat in a pan. Add the chives (but not the blossoms), garlic, and salt to the butter, and gently heat until the chives soften and the garlic is fragrant (about 2-3 minutes).
As soon as the garlic is fragrant, turn off the heat. Do not allow the chives to brown. If swapping fresh garlic for garlic powder, do not allow the garlic to brown.
Set aside and allow to cool until slightly hardened.
3. Use a rubber spatula to fold the softened butter into the chive and butter mixture.
Break the chive blossoms apart into small, individual flowers, and fold those into the butter.
Tip: If your pan is too hot, you might accidentally melt all of the butter. If that happens, simply set it aside and let it cool and harden before trying to form it into a log.
4. To serve the same day: Pour butter into a serving bowl and refrigerate for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving. Refrigerate leftovers and use within 5 days.
To store for later: Chill butter until it's cool enough to form, and then roll it into a log. Use parchment paper or a rubber spatula to help you form the log. Wrap in parchment paper or plastic wrap, and store in an airtight container, and freeze for up to 6 months.
When you're ready to use the butter, simply slice off the amount you want to use and put the rest back in the freezer.
Notes: Avoid wrapping the butter in wax paper, which (in my experience) tends to stick to the butter (especially when softening the whole log).

SAUTEED WATERCRESS WITH GARLIC
Author: Liza A
Source: Sauteed Watercress with Garlic - Salu Salo Recipes (salu-salo.com)
Serves: 1-2 (side dish) servings
This watercress recipe is the perfect side dish to any meat dish. Along with sautéed gai-lan (Chinese broccoli), this dish is our family’s favorite vegetarian dish whenever we have dim sum at Chinese restaurants. I love this awesome green not only for its amazing health benefit but also for its peppery taste. This dish is so simple and easy to make. The hard and tedious part is preparing and washing the watercress. It is an important and necessary step to remove any dirt in the leaves. Serve this tasty dish with your favorite meat and enjoy!
Ingredients
1 tbsp olive oil
3 garlic cloves, minced or grated
1 bunches watercress, trimmed and rinsed thoroughly
kosher salt to taste
Instructions
1. Heat oil in a skillet or wok over medium heat. Add garlic and saute until fragrant.
2. Add watercress and salt; cook, stirring constantly, for about 40 seconds.
3. Add 2 tablespoons water and stir. Cover and cook for 25 seconds, or until leaves are wilted.

WATERCRESS SALAD WITH EGGS AND CHIVE-CAPER VINAIGRETTE 
Source: https://www.wellness.com/recipe/watercress-salad-with-eggs-and-chive-caper-vinaigrette
Watercress salad with eggs and chive-caper vinaigrette is a delicious American recipe usually served as a main dish. It requires about 10 minutes of prep time and about 0 minutes of cooking time for a combined total time of 10 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Ingredients
1 tablespoon fresh chives, finely chopped
1 tablespoon capers, chopped
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon champagne vinegar or white wine vinegar
6 cups watercress, trimmed
4 hard-cooked large eggs, quartered
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Directions
1. In a small bowl, combine the first 5 ingredients, whisking together until well combined.
2. Add the watercress to a large bowl, and top with half of the vinaigrette. Toss gently to coat evenly.
3. Place equal portions of the watercress mixture onto four salad plates. Top each serving with an egg that has been quartered. Drizzle the remaining vinaigrette over the salads. Sprinkle with salt and pepper, and serve immediately.

Spring Share Week 2
What crazy weather but I guess this is what we should expect for Springtime. Spent a good bit of Monday on the excavator and posted my first tik tok video showcasing the machine at work. I think you can find it on my YouTube channel here is the short; or on IG @yesifarm. This is all new to me so I might not have it quite right. One ditch was so badly dammed up I kept looking for the beavers. The runoff from the rain really scoured some channels in the field. I was able to get quite a bit dug but will need to rent the excavator again next week to properly finish the project.
RECIPES
BOK CHOY IN GINGER SAUCE
Source: Bok Choy in Ginger Sauce | RecipeTin Eats
Lots of great tips on this site for asian greens!!!
A favorite way to cook bok choy is with a lovely shiny, ginger sauce. Great way to load up on leafy Asian greens quickly and easily! Be careful not to overcook the bok choy, it cooks really fast. Pan-steam for just 45 seconds, then it finishes cooking in 30 seconds with the sauce. Recipe also works great with other Asian Greens like pak choy, choy sum (see Note 1). Make this ginger version one day then garlic the next! Serve as a side, with fluffy rice or over noodles in soup.
Recipe adjusted for 2 servings
Ingredients
3 small bok choys , up to ~17cm/7″ long, or other Asian greens (Note 1 + photos in post)
1 Tbsp vegetable oil
⅛ cup about 3 tablespoons ginger, finely julienned (or 1 tbsp garlic)
⅛ cup water
Sauce (Note 5 for Charlie shortut!):
1 ½ tsp cornflour/cornstarch
¾ tsp light soy sauce , or all-purpose soy (Note 2)
½ tsp oyster sauce (sub vegetarian oyster sauce)
1 tsp Chinese cooking wine (Note 3)
½ tsp sesame oil , toasted
⅛ cup water
⅛ tsp cooking salt
pinch white pepper
Instructions
1. Cutting – Trim the base of the bok choy then separate all the leaves. Leave the delicate baby bok choy in the centre intact, it's precious! Cut giant stems in half lengthwise so they are all roughly the same size. Rinse in colander, shake off excess water (don't need to dry fully).
2. Sauce – Stir Sauce ingredients except water in a jug until cornflour is dissolved. (Easier to make lump free with less liquid). Then stir in water.
3. Gingery oil – Put the ginger and oil in a large non-stick pan. Turn onto medium heat. Once the ginger starts sizzling, sauté for 1 minute until it turns light golden and is a bit floppy. Add bok choy then use 2 spatulas to toss the ginger for around 15 seconds to coat.
4. Steam – Turn heat up to medium, pour water over. Cover with lid and steam for just 45 seconds.
5. Sauce – Remove lid (bok choy will still be a bit underdone), pour in sauce, toss for 30 seconds until sauce changes from murky to clear, and thickens. Bok choy should be just floppy but still soft crunch, not mushy. If your sauce gets too thick (Note 4), add a tiny splash of water and mix.
6. Serve – Pour the bok choy and all the sauce onto a serving plate, then eat!
Recipe Notes:
1. Bok Choy & other asian greens – can use other leafy Asian greens, such as pak choy, choy sum, baby and full size. For short ones, like the pictured baby bok choy, just trim the base and separate the leaves (keep stem and leafy part attached). For long ones, cut into 7.5cm/3″ (ish) lengths (see photos in post). If the stems are really thick, cut in half. Toss the stems in first to give them a head start, then add the leafy part just at the end before adding water to steam.  Recipe will work with gai lan (Chinese broccoli) too, just get the stem going first (it’s thicker so will take longer to cook) and steam it for a little longer (around 2 minutes in total).
2. Soy sauce – Use either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the color is too intense! More on which soy sauce to use when here.
3. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Asian sauces, adds depth of flavour. More info on it here. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub both the cooking wine AND water with low sodium chicken broth/stock.
4. Sauce relies on some water coming out of the bok choy as it steams. If your bok choy is old and shrivelled, not enough water will come out. Easy fix – just add a tiny splash of water!
5. Charlie option – To make this using Charlie (my all-purpose stir fry sauce), mix 2 tablespoons of Charlie with 1/4 cup water. Then use as the Sauce!
6. Leftovers will keep for 2 days but the vegetables do tend to get watery/floppy.

BOK CHOY, KALE AND SAUSAGE SOUP
Author: Sandra Morgan
Source: Bok Choy, Kale and Sausage Soup - (sandramorganliving.com)
Serves: 6
Ingredients
1 cup chopped onion
1 tsp diced garlic
1 tsp onion salt
3 links Italian sausage (can sub plant based sausage)
3 cups kale
6 stalks of bok choy (top half)
16 oz of vegetable stock
1 cup water
1 chicken bouillon
1 can cannellini beans
3 tbsp Olive Oil
2 - 3 cups wide egg noodles
Black Pepper
Red Pepper Flakes
Instructions
In a medium or large pot combine the olive oil, onion and garlic and cook on medium heat for 3 minutes. Next add in the sausage and cook for an additional 5 minutes til cooked through. Then add in the vegetable stock, water and bouillon (if you have chicken stock on hand that is fine too). Cook for 2-3 minutes. Add in the kale, bouillon, cannellini beans a pinch or two of red pepper flakes and salt and pepper to taste. Cook for 3 minutes and add in the egg noodles and cook for an additional 5-8 minutes until the noodles are al dente.

Spring Share Week 1
Happy Easter! I cannot believe this is the end of the first quarter of the year already! Benito and Lupe helped me clean out more of the greenhouse Tuesday, making room for even more seeds to be planted. Received an email yesterday that the seed potatoes are on their way from Maine. Almost every day there are packages of seeds being delivered. On Monday the excavator will be delivered to the fields and with it I’ll clean out the ditches. The rental place for the excavator mounts what we call a muck bucket on the machine for me. It’s about 3–4 feet wide and lets me get a nice big scoop out of the ditch with every pass of the machine. Once I get reacquainted with the operation of the machine I should be able to move quite quickly and get the farm completely dug in one day. These ditches are vital to the survival of the farm and a good growing season. Without clean ditches the water has no where to drain and the fields become waterlogged making it extremely difficult to accomplish any planting and then harvesting.
MINT YOGURT SAUCE
Source: Mint Yogurt Sauce - The clever meal
This easy mint yogurt sauce only requires 1 bowl and 5 minutes of prep time, and it's so deliciously fresh, zippy, and versatile. Its bright flavour and texture is excellent with veggies, salads, fritters, falafel and all your freshly grilled or roasted summery stuff!
Yield: about 1 ½ cup of sauce, enough for 4 people.
Ingredients
1 cup (250 grams) Greek yogurt (or full-fat plain yogurt)
½ garlic clove, finely grated
1 ½ Tablespoon extra virgin olive oil
1 ½ Tablespoon fresh lemon juice, use more if you like
¼ to ½ teaspoon fine salt, to taste
⅛ teaspoon freshly ground black pepper, or to taste
⅛ teaspoon cayenne pepper, or to taste (optional)
2-3 Tablespoons fresh mint leaves, chopped
Instructions
Add the yogurt, olive oil, lemon juice, garlic, cayenne pepper, salt (I use about ½ scant teaspoon), and pepper to the bowl, and stir to blend. Chop the mint leaves, add them to the bowl, and stir to combine.
Leave the mixture to rest for 5 minutes to allow the flavors to mingle. Then taste and add additional lemon juice, and/or salt and cayenne pepper, if necessary. You might add more chopped mint if you like, the recipe is very flexible and you can adjust it to your liking.
Serve immediately at room temperature or chill for later (see the recipe card for the storage).
Notes
How long does it keep? Leftover yogurt mint sauce keeps well, chilled, for about 4 days. Store in an airtight container, possibly a glass container. It’s not freezer friendly.
Make it dairy free/vegan? Substitute an equal amount of coconut yogurt for the Greek yogurt.
Suggestions for some other mint recipes: 18 Refreshing Mint Recipes - The clever meal

BROCCOLI RABE, FETA & MINT PASTA 
Source: Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).
Pleasantly bitter broccoli rabe, lightly sharp feta cheese and refreshing mint perk up tomato sauce in an inventive meatless meal (just omit the pancetta for a vegetarian version). For a fresh, authentic flavor, use sheep’s milk feta. The pasta is so satisfying, no side dish is needed.
Ingredients
1/2 Tbs. olive oil
1 oz. pancetta, chopped (optional)
1/2 yellow onion, finely chopped
1 large pinch of red pepper flakes
1 can (14 oz.) Italian tomatoes, preferably San Marzano
Coarse kosher salt and freshly ground black pepper, to taste
1 bunches broccoli rabe, cut into 1-inch pieces
7-8 oz. rotini pasta, preferably multigrain
1/8 cup chopped fresh mint
1/2 cup crumbled feta cheese
Directions
– In a large fry pan over medium heat, warm the olive oil. Add the pancetta and sauté until brown, about 5 minutes. Add the onion and red pepper flakes and sauté until the onion is tender, about 8 minutes. Add the tomatoes and ½ cup water and bring to a boil, breaking up the tomatoes with a spoon. Reduce the heat to medium-low and simmer until the sauce thickens and the flavors blend, 15 to 20 minutes. Taste and adjust the seasonings with salt and black pepper.
– Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the broccoli rabe and cook until just crisp-tender, about 4 minutes. Using a slotted spoon, transfer the broccoli rabe to a bowl. Add the pasta to the pot, stir well and cook until al dente, about 11 minutes. Return the broccoli rabe to the pot and cook until heated through, about 30 seconds.
– Drain the pasta and broccoli rabe and return them to the same pot. Add the sauce and mint and stir to coat. Stir in 1/2 cup of the cheese. Taste and adjust the seasonings with salt and black pepper. Transfer the pasta to a warmed shallow bowl. Sprinkle with the remaining 1/4 cup cheese and serve immediately. Serves 4.
Quick Tips: Keep pancetta, high-quality canned tomatoes, red pepper flakes and pasta on hand in the pantry for quick dinners that need no advance planning. Crumbled fresh goat cheese or grated pecorino romano cheese are delicious alternatives to the feta. Feel free to substitute any short pasta shapes such as fusilli or penne for the rotini.

Winter Share Week 12
Welcome Spring!!!! Thank you all so much for staying with us throughout the winter season. There were some fiercely cold days for sure but we’re slowly warming up and it’s not raining — today at least. The valley is literally humming with tractors and farm equipment, I often liken the sights and sounds to a busy hive of bees. Everywhere you look you see John Deere Green, Kubota Orange, Ferguson Red and Ford Blue.  All the colors of a farm rainbow and of course good old rusty brown for those aging antiques that many of us still use. The perfume of the newly turned soil permeates the air as the rich soil is changing from dull steely grayish colors to a rich vibrant black as the tractors and plows turn it over getting ready to begin anew. Starting with cold tolerant crops like peas, spinach, radishes and cilantro then gradually moving onto the warmer crops as the soil warms, it’s like a tidal wave advancing slowly but surely until the height of the season when the valley is redolent with sights and smells of a bountiful harvest.    

Winter Greens Pesto - this is not your traditional pesto, as anyone who knows me knows I tend to do things a little differently. Kale, spinach and parsley combine to make a vibrant & beautiful green sauce. Use as you would a traditional pesto — over pasta, on a cheese plate, on slabs of crusty bread ... the possibilities are endless.  

I haven’t tried this recipe yet but the idea of broccoli raab and harissa on a grilled cheese sandwich intrigued me. I think I’ll make it this weekend. I’ll use my favorite sandwich bread.

BROCCOLI RABE GRILLED CHEESE W/ GREEN HARISSA 
Gluten-Free & Vegan (Ed: or you can sub your own bread & cheese)
Makes 2 Sandwiches
Source: https://www.dollyandoatmeal.com/blog/2021/8/26/broccoli-rabe-grilled-cheese-w-green-harissa
Ingredients:
GREEN HARISSA (makes roughly 1/2 cup)
1 1/2 cups packed cilantro
1 1/2 cups packed parsley
1 serrano pepper
2 cloves garlic
1 1/4 teaspoons fine salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup lemon juice
1 teaspoon apple cider vinegar
1/3 cup extra virgin olive oil

GRILLED CHEESE (makes 2 large sandwiches)
1/2 bunch broccoli rabe, 
1 cup vegan cheese shreds
Fine salt & freshly ground pepper
4 slices Little Northern Bakehouse Wide Slice Gluten-Free Bread 
2 tablespoons vegan butter, at room temperature and divided
1-2 tablespoons green harissa

METHOD:
Make the green harissa. Combine all the ingredients, except the olive oil, in a food processor fitted with a metal “s” blade. With the motor running, pour the olive oil through the pour spout, and blend. Stop the motor and scrape down the sides. Blend once more until everything is combined. Taste and adjust any seasonings. Pour into a small bowl, and set aside.

Make the grilled cheese. Trim the bottom 1-inch off the ends of the broccoli rabe. Bring a salted pot of water to a boil. Toss the broccoli rabe in, and blanch for 1 minute, until bright green and wilted. Drain, and run under cold water. Wring out the broccoli rabe in a dish towel until dry.  

Roughly chop the broccoli rabe and add it to a bowl with the cheese shreds. Toss everything together, and season with salt and pepper to taste.

Use 1 tablespoon of butter and butter one side of each slice of bread; place the bread on a work surface, butter side down. Spread the inside of the bread with about 2 teaspoons green harissa, and top with the broccoli rabe-cheese mixture.

Heat your skillet over medium heat. Once hot, add half of the remaining butter, and place sandwich in. Cook each side for 1-2 minutes, until golden brown and cheese is melted. Repeat with remaining sandwich.
Serve immediately, and enjoy!


Winter Share Week 11
Happy St. Patricks Day everyone!!! Traditionally a day to plant your spring peas and they will bring you good luck come harvest time! Legend has it that the phrase “green thumb” originated during the reign of King Edward I of England. He was particularly fond of green peas and kept six serfs busy shelling them during the season. The serf with the greenest thumb won a prize!  Sources: Growing Peas: How to Plant, Grow, and Harvest Peas | The Old Farmer's Almanac

CABBAGE — It seems that cabbage is becoming the new darling of the vegetable world.  Bob forwarded me a link to an interesting article about cabbage: https://www.nytimes.com/2024/03/10/dining/cabbage-popularity.html?unlocked_article_code=1.cU0.uYIg.14YWTG5_rKe-&smid=nytcore-ios-share&referringSource=articleShare&sgrp=c-cb
Maybe it’s because we grew up on cabbage but it's actually a vegetable I have enjoyed greatly over time. There are so many recipes out there— cabbage and eggs, grilled cabbage, the inevitable slaw, galombki (stuffed cabbage) and so many more.

RECIPE
CORNED BEEF AND CABBAGE WITH HORSERADISH CREAM SAUCE 
Source: https://www.onceuponachef.com/recipes/corned-beef-and-cabbage.html#tabrecipe
3 hr 20 min · 577 cals; Read full directions
Take your corned beef and cabbage up a notch by skipping the traditional boiling method and slow-roasting in the oven instead.

Ingredients
FOR THE CORNED BEEF AND VEGETABLES
1 4-pounds Flat-Cut Corned Beef (with seasoning packet, do not trim the fat)
4 tablespoons Unsalted Butter (melted)
2 tablespoons Prepared Horseradish
1 ¾ teaspoons Salt
½ teaspoon Black Pepper (ground)
6  Medium Carrots (cut into 2-in chunks)
1 ¼ pounds Small Gold Potatoes (about 2.5" in diameter, halved)
1  Very Small Green Cabbage (cored and cut into 1/2-inch-thick slices, see note)
2 tablespoons Italian Parsley (chopped, for garnish, optional)

FOR THE HORSERADISH CREAM SAUCE
1 cup Sour Cream
2 tablespoons Prepared Horseradish (plus more to taste)
1 tablespoon Dijon Mustard
1 teaspoon White Wine Vinegar
¼ teaspoon Sugar

Directions
1. Preheat the oven 325°F. Set one oven rack in the middle position and another in the bottom position.
2. Rinse the corned beef several times under running cold water. (No need to dry it.)
3. Place the corned beef fat side up in a large roasting pan (you'll (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
4. Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
5. Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).  
6. After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
7. Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.  

FOR THE HORSERADISH CREAM SAUCE
Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.

More recipes:
https://www.tastingtable.com/1535412/colcannon-st-patricks-day/
https://www.nytimes.com/2024/03/10/briefing/cabbage-culinary-star.html

Winter Share Week 10
Time to spring ahead!!! Sunday, March 10th daylight saving time begins. That means we lose an hour of sleep. Daylight saving time is frequently attributed to farmers but seems to really be connected to war time. It's really daylight that governs the what, when, and why of farming. A cow doesn't care what the clock says, she just knows when it's time to be fed or milked!

TURNIP SWEET POTATO MASH
Source: https://www.eatingwell.com/recipe/250177/sweet-potato-turnip-mash-with-sage-butter/
By Raghavan Iyer  
Ingredients
1 pound sweet potatoes, peeled and diced
8 ounces turnips (about 2 medium), peeled and diced
3 large cloves garlic
30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
2 tablespoons butter
1 teaspoon kosher or sea salt
½ teaspoon coarsely cracked pepper.
Directions
– Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
– Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
– Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

VEGETABLE FRITTERS WITH AVOCADO BLUE CHEESE DIP
Yield: 12 servings
Ingredients
2 carrots (peeled)
2 potatoes (peeled)
3 cloves garlic (peeled)
1 turnip (small, peeled)
2 medium zucchini
1 small onion (peeled)
1 sweet potato (medium, peeled)
3 large eggs (beaten)
3/4 cup all purpose flour
1 Tbsp. thyme (divided)
1 Tbsp. rosemary (divided)
1/2 tsp. salt (divided)
1 tsp. pepper (divided)
1/2 tsp. cayenne
Dip
1 cup greek yogurt
1/2 cup blue cheese
1/2 tsp. salt
1 avocado (small, ripe)
1 Tbsp. lemon juice
1/2 tsp. dill
4 Tbsp. olive oil
Directions
– To prepare fritters, fit Food Processor with shredding blade, attach lid turn unit on high and one at a time feed carrots, potatoes, turnip, onion, sweet potato and zucchini in teed tube and press through with food pusher, when finished
– Empty vegetables into clean dish towel and wring all of the water of the vegetables and put in medium size bowl and add eggs, flour, thyme, rosemary, 1-1/2 tsp salt, 1 1/2 tsp pepper and cayenne, mix well until combined.
To prepare dip, Food Processor with bowl and Multi-Purpose Blade, add yogurt, blue cheese, avocado, lemon juice, dill, salt and pepper to taste, secure lid and turn on high until smooth.
– Heat olive oil in a heavy saute pan to medium-high heat and make 12 round patties, about 3" in diameter, and fry about three minutes per side in batches until golden brown.
– Serve with dip on the side.

Winter Share Week 9
It’s getting closer — SPRING that is! Was at a meeting the other night and of course the topic of spring planting was at the forefront of our conversations. No frost in the ground, a bit muddy but that’s to be expected. We’re all planning in about 2 weeks to get out the excavators and plant cilantro and other cold tolerant crops. We farmers are all so excited to begin our journey once again!
RECIPES
HOW TO COOK BLACK BEANS
Source: https://cookieandkate.com/best-black-beans-recipe/
This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups of beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.

Ingredients
1 pound (16 ounces or scant 2 ½ cups) dried black beans*
1 medium red onion, chopped
4 medium cloves garlic, peeled but left whole
2 bay leaves
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground cumin
One strip of orange zest, about 2 inches long by ½ inch wide
½ teaspoon red pepper flakes (omit or reduce if sensitive to spice)
8 cups water**, more if needed
2 tablespoons finely chopped cilantro, optional
1 tablespoon lime juice

Instructions

1. First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).

2. Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.

3. Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).

4. Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they’re easy to press through, taste a few (carefully! they’re hot!) to see if they’re sufficiently plump, tender and delicious.

5. Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they’re done. If you’re running low on liquid, add water in 1-cup increments so the beans are covered at all times. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)

6. Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).

7. Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.

8. Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 8
Thought I would give you an update on the fire situation. Thank you all so much for your support. Knowing you are there with us means a great deal, that we are not alone. The house has been completely gutted, 8 containers of debris hauled away so far, nothing but studs left in the interior. We’re meeting with the lead contractor today to review next steps, which I think means replacing the roof, connecting electric, removing burnt studs and replacing them with new ones. We’re hoping the results will be in as to whether the tile floor in the kitchen contains asbestos. Fingers crossed it doesn’t. Finally secured an apartment so we can move out of the hotel we’ve been living in. Will be such a relief to have a kitchen again, cooking with a microwave is not fun. In the meantime I’ve got most of the greenhouse cleaned out and will begin repairing and building new tables for all those seeds we’re going to be starting. I picked up the parts for the Kubota last week so the mechanic can give it a tune up. $500 for filters and oil. YIKES!!! Hopefully the mechanics fee will be reasonable. Will also need to get a tire fixed. Then that will be ready to rock and roll. As soon as the weather stabilizes I’ll rent the excavator and clean out the ditches, then the serious field work will begin!
RECIPES
KALE SWEET POTATO SOUP
Source: https://frommybowl.com/sweet-potato-kale-soup/
This Sweet Potato Kale Soup is easy, cozy, and healthy! These steamy bowls of vegetables, chickpeas, and flavorful broth won’t last long at your table.
Yield: 4 Servings
Ingredients
2 stalks of Celery, diced
½ Large Yellow Onion, diced
1 Red Bell Pepper, diced
3–5 cloves Garlic, minced
1 tsp Dried Rosemary
½ tsp Dried Thyme
2 Medium or 1 large Sweet Potato, peeled and diced
2 cups cooked Chickpeas, rinsed well if canned
4 cups Vegetable Broth
4 cups Filtered Water
1/2 bunch Curly Kale, roughly chopped (about 4 cups)
Salt and Black Pepper, to taste
Instructions
– First, add the Onion, Celery, and Bell Pepper to a large nonstick pot with a splash of water or oil. Sauté over medium heat for around 5 minutes, until the Onion is translucent. Add in the Garlic, Rosemary, and Thyme, then sauté for an additional 1-2 minutes.
– Add Sweet Potato to the pot with 1/3 cup of water, then cover the pot and let steam for 5 minutes.
– Uncover, give everything a good stir. Add in the Chickpeas, Water, and Vegetable Broth, stir well, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
– Add the chopped Kale to the pot, stir again, and cook for an additional 2-5 minutes. Serve warm.

LEEK AND SWEET POTATO SOUP
Source: https://paleoleap.com/leek-and-sweet-potato-soup/
A simple and quick pureed leek and sweet potato soup. A great paleo soup to prepare when fresh and local vegetables are plentiful.
Ingredients
1 onion chopped
2 cloves garlic crushed
1 teaspoon ground cumin
1/2 tablespoon cooking fat like coconut oil or clarified butter
1 or 2 large leeks the top part removed, and the softer part sliced in rounds
2 cups chicken or beef stock
2 sweet potatoes peeled and chopped
1/2 can coconut milk
Sea salt and freshly ground black pepper to taste
Instructions
1. Sauté the onions with the cooking fat in a large saucepan over medium heat for a few minutes. Stir frequently to prevent the onions from burning.
2. Add the garlic and leeks to the pan and cook for approximately 3-4 minutes to allow everything to soften.
3. Sprinkle in the cumin and combine well.
4. Add the stock and the sweet potatoes. Bring to a boil and then allow to simmer for approximately 10-15 minutes or until the sweet potatoes are soft.
5. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt and pepper to taste.
6. Puree the soup in a blender and serve.
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 7
This was a rough one! 13 inches of snow, bitter cold, winds so fierce that in places they swept away the snow to bare earth. The grit carried by the wind felt like sandpaper on your face. It scraped over your teeth making you feel like they were grindstones. Given these conditions, time was of the essence and we didn't get to bunch the kale this week!  

ROASTED POTATOES, CARROTS & BEETS
Source: https://www.atasteofmadness.com/roasted-potatoes-carrots-and-beets.html
This Roasted Potatoes, Carrots and Beets recipe is the perfect way to roast your root vegetables. Seasoned with balsamic vinegar and rosemary.
Ingredients
1 large white potato, cut into 1 inch cubes
3 small red potatoes, cut into 1 inch cubes
3-4 medium carrots, peeled and cut into 1 inch pieces
1 medium onion, cut into wedges
3 medium beets, peeled and cut into 1 inch pieces
3 Tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp ground pepper
1 tsp dried rosemary
1 tsp dried parsley
Instructions
1. Preheat the oven to 400˚F.
2. In a large bowl, mix together the potatoes, carrots, onion, and beets. Set aside.
3. In a small bowl, mix together the olive oil, balsamic vinegar, salt, pepper, rosemary and parsley. Pour over the vegetables, and mix until the veggies are fully coated.
4. Pour your vegetables on a rimmed baking sheet, and spread them out so that they are in one layer.
5. Roast the vegetables in the preheated oven for 20 minutes. Remove to stir, and return to the oven to cook for another 20-25 minutes.

MASHED PURPLE POTATOES
Source: https://itsavegworldafterall.com/mashed-purple-potatoes/#recipe
These gorgeous mashed potatoes are easy to make for a crowd-pleasing side.
Ingredients
1 pounds purple potatoes
1/4 cup whole milk
1 tablespoon salted butter - more to taste
Salt - to taste
Freshly ground black pepper - to taste
Fresh herbs - such as chives or parsley, for garnish
Instructions
1. Prepare the potatoes by peeling them if desired (you can also leave the peels on), removing any bruised areas, and cutting them into 2-inch pieces. Place them in a large pot, cover with water, add up to ½ teaspoon of salt, and bring to a boil. Let them boil for 15 to 17 minutes until fork-tender.
2. In the meantime, combine the milk and butter in a small saucepan over low heat. Cook until the butter is melted, then remove from heat, being careful not to let the mixture boil.
3. When the potatoes are cooked, drain and return them to the pot. Pour in the milk and butter mixture, and mash the potatoes with a handheld masher or a handheld electric mixer (for a creamier texture) until smooth. Taste, and add salt, pepper, more butter, and fresh herbs as desired. For additional flavor, consider adding up to 1/4 cup sour cream. Enjoy warm!
Notes
* Serve on the side of meat or fish or as the base for a gravy or stew.
* Leftovers will last in an airtight container in the fridge for 2 to 3 days. Reheat in the microwave for 1 to 2 minutes. You may need to add a splash or milk or some melted butter and stir before microwaving to prevent drying out the potatoes.
* Purple potatoes are earthier than other varieties, so you may need to add more butter, salt, pepper, or herbs to reach your desired flavor. 
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 6
Well the verdict is in Punxsutawney Phil has made his prediction! According to Phil we’re headed for an early spring. The weather these past few days sure does seem to feel that way. In a way it will be a welcome relief but we still have to make it through February which in my opinion while being the shortest month is one of the toughest to get through. I was curious as to how Groundhog Day got started and discovered it has its roots in ancient Christianity and Celtic traditions. Also known as Imbolc, this pagan holiday is supposed to mark the halfway point between the winter and spring solstice. In ancient Christian traditions, this holiday was known as Candlemas, a time when the clergy would distribute candles to their congregation as a reminder of how long and cold winter would be. In my family/community this evolved into a special mass for the “blessing of the throats.” At the end of our church service we line up and the priest places two candles alongside our throat while saying a prayer. This blessing is intended to keep us well and healthy throughout the year. The first Groundhog Day was celebrated on Feb. 2, 1887, in Punxsutawney, Pennsylvania and while Phil only has an accuracy rating of about 30% I think I’ll listen to his guidance and plan for an early spring.  Sources: weather.com, https://www.history.com/topics/holidays/imbolc

Recipes
QUICK CELERIAC REMOULADE
Source: https://www.bbcgoodfood.com/recipes/quick-celeriac-remoulade
Ingredients
7 tbsp good quality mayonnaise
3 tbsp Dijon mustard
1 lemon, juice only
1small celeriac, about 650g/1lb 7oz
toast and watercress, to serve

Method
STEP 1: In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
STEP 2: Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

EASY OVEN ROASTED POTATOES
Source: https://www.spendwithpennies.com/simple-herb-oven-roasted-potatoes/
Crisp on the outside and fluffy on the inside, Roasted Potatoes are an easy side dish that goes with pretty much any meal!
Ingredients
1 pounds red or yellow skinned potatoes
1 tablespoons olive oil
1/2 teaspoon garlic powder
1 1/2 tablespoons fresh herbs chopped (rosemary, parsley, thyme, basil)
1/4 teaspoon paprika
coarse salt and pepper to taste

Instructions 
Preheat oven to 425°F.
Scrub potatoes (do not peel them). Dice into 1” cubes.
If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required
Toss potatoes, olive oil, herbs, and seasonings
Place on a baking sheet and bake for 30-35 minutes until browned and tender.
Notes
Use any combination of herbs you'd like.  Dry spices/herbs can be substituted, use 1-2 teaspoons dry herbs in place of fresh.
Any kind of potatoes will work in this recipe and peeling potatoes is optional.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 5
{*please note there are many nuanced issues mentioned below that bear longer discussion, in a different venue!}
There's a saying “Life is a political event.” I have found this to be so true in so many ways! Last week I had the opportunity to attend a roundtable session of farmers and politicians: Senators, county legislators, Orange County Farm Bureau, USDA representatives and more. The purpose of this session was for us farmers to, hopefully, impress upon our governing officials the gravity of the issues we face, suggestions of ideas on how to help remediate them, and what resources are readily available and what is needed down the road. Topics covered were lack of resources like slaughterhouses — appointments are made 2-3 years out and that’s if you have a relationship with them. Lack of milk processing facilities — farmers feel like they are held hostage, stories were heard of how during the pandemic farmers were told we don’t want your milk there isn’t enough demand — told to dump it in their fields. Vegetable farmers who are working with institutions like schools to get their produce to the kids lunches, so highly regulated and understandably so, food safety is no joke. And the ever present issue of labor. Minimum wage in NY creeping up on $20 an hour, H2A workers who are brought into this country — the expenses on the farm side are continuously rising. Yet we still live in an environment where folks believe in cheap food. Continual threats of cuts to programs that provide financial resources to folks in food deserts and who desperately need assistance to procure fresh fruits and vegetables. I feel so often there is so much work to do and so little time, but I also know that through the support of folks like you, we CAN and WILL make a difference.
Recipes
ULTIMATE SHAVED BRUSSELS SPROUTS SALAD WITH LEMON SHALLOT VINAIGRETTE
Source: https://kalejunkie.com/ultimate-shaved-brussels-sprouts-salad-with-lemon-shallot-vinaigrette/
If a crunchy salad that only gets better with time is what you're looking for, then look no further because this is it! My Ultimate Shaved Brussels Sprouts Salad with Lemon Shallot Vinaigrette is a simple salad that's filled with crunchy shaved Brussels sprouts, red pear, pomegranate arils, and pepitas for a perfectly crunchy salad that is packed with flavor. Plus, it's topped with a homemade lemon shallot vinaigrette that is so good, you could drink it.
Ingredients
For the Salad:
1/2 Pounds Brussels Sprouts shaved
1/3 Cup Pomegranate Arils
1/2 Large Red Pear diced
1/4 Cup Pepitas
1/4 Cup Parmigiano Reggiano finely grated
1/4 Cup Fresh Parsley chopped
For the Dressing:
1/3 Cup Extra Virgin Olive Oil
1/4 Cup Lemon Juice this is equivalent to the juice of approximately 2 lemons
1 Large Shallot finely diced
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
Instructions
– Start by preparing the dressing. Dice the shallot and add it to a small bowl alongside the olive oil, lemon juice, kosher salt, and ground black pepper. Whisk until the ingredients are fully combined. Set the dressing aside while you prepare the salad.
– Prepare the Brussels sprouts by washing them and shaving them. I recommend shaving the Brussels sprouts in a food processor! You can also do this by hand by using a mandolin.
– Then, add the shaved Brussels sprouts to a large bowl, followed by the pomegranate arils, diced pear, pepitas, parmigiano reggiano cheese, and parsley.
– Pour the dressing on top of the salad ingredients, and then toss until the salad is fully coated in the dressing.
– Taste and adjust the seasonings as needed. I like to add another sprinkle of cheese on top of the finished salad.
– Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days. The longer this salad sits, the better the flavors get over time!

FRESH CRANBERRY BEANS WITH OLIVE OIL & GARLIC
Source: https://mayihavethatrecipe.com/meatless-monday-fresh-cranberry-beans-with-olive-oil-garlic/
NOTES
– If you can only find dry cranberry beans, you will need to soak them overnight in 2.5 times their volume in water. Add a couple of teaspoons of baking soda. The next day, rinse the cranberry beans really well and follow the cooking instructions. You will probably need to use more water (just remember to check the pot periodically during the cooking process). 
– It may take longer than 20 minutes for the beans to get tender, it will depend on your stove and the beans. Just keep adding water as it cooks out.
Ingredients
1 lb fresh cranberry beans ( about 4 cups shelled) ( See Note 1 for dry cranberry beans)
3 garlic cloves, whole
1 1/2 tbsp extra virgin olive oil
1/4 tsp red hot pepper flakes (or to taste)
1/2 tsp fresh thyme
1-2 cups water
2 bay leaves
1/4 tsp salt ( more or less to taste)
Instructions
– Shell the cranberry beans, rinse and drain
– Heat the olive oil in a deep skillet over medium heat. Add the garlic and  tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly.  Cook for about 2 minutes or until it starts to get a slight golden color (make sure it doesn't burn!)
– Add the red hot pepper flakes and thyme and cook for another 2 minutes
– Add the shelled beans, stirring well so the beans get evenly coated with the oil and cook for 3 minutes
– Add 1 cup of water, bay leaves and salt. Bring to a boil for about 5 minutes, uncovered
– Turn down the heat and simmer, covered, for about 20 minutes or until the beans are tender but not mushy. (See Note 2).  You should have some cooking liquid remaining in the pot. If the beans are not tender and there is little water left, keep adding water until thy soften. Taste and adjust the seasoning if needed (take into consideration that, as the beans, cook the flavor and saltiness concentrates. Do not oversalt!)
– Mash the garlic into the cooking liquid ( It should be very tender and mash easily. These are delicious eaten plain, served over rice or with crusty bread
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 4
Starting to feel and look like Spring or perhaps the season of mud is more appropriate. 'Twas a slippery slope out there this morning, the recent rain was just enough to loosen the top little bit of frost in the ground. Some finesse was required in moving around the farm, it’s not fun when you take a flop on that mucky stuff! How can it be the 25th of January already??? I’ve been busy cleaning out the greenhouse to make space for all the new plantings. I get so excited just thinking about it. I would drive my Dad crazy around February after being cooped up inside during the winter. “Dad can’t we start plowing?” He would chuckle and say, "Not yet, once we start it’s a long haul Cher!"  Mom was so exasperated with my pent up energy she’d chase me out of the house, “Go take the dog for a walk, get outside.” Which was exactly what I needed. Going for a walk meant walking down the lane on the farm next door down to the old channel and back over a good mile of wind swept drifts on an old gravel road. You had to cross over a rickety bridge that I swear had more holes than boards on it. But that would usually do the trick — both Lady, Brandy and I would be tired puppies at the end of that long trek!!!

Recipes
Being an onion girl I like pretty much all forms of alliums — but I really do enjoy a good shallot. Their flavor is somewhere between a red or yellow onion with a slight sweetness.

SHALLOT VINAIGRETTE
Source:  https://www.gimmesomeoven.com/shallot-vinaigrette/#tasty-recipes-78906
Ingredients
1 large shallot, peeled and finely minced (about 3 tablespoons)
1 clove garlic, peeled and finely minced
1/3 cup extra virgin olive oil
1 lemon, zested and juiced (about 2 tablespoons juice)
1 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon freshly-cracked black pepper
Instructions
Combine. In a large bowl, whisk all of the ingredients together vigorously for 1 minute or until fully emulsified. (Or alternately, vigorously shake the ingredients together in a covered mason jar until fully emulsified.) Serve. Serve immediately or refrigerate in a sealed container for up to 3 days.

SAUSAGE AND KALE SCRAMBLESource: "Let them eat Kale!" by Julia Mueller
Ingredients
1 Tablespoon Olive oil
2 cups white or red potato chopped into ½ inch pieces
1 cup ground breakfast sausage of your choice
½ cup onion, chopped
2 cups lightly packed kale, leaves chopped
6 eggs, lightly beaten
½ cup mozzarella or jack cheese - grated
Salt and Pepper to taste
Instructions
– Heat oil in medium skillet. Add chopped potato and saute, stirring every few minutes until they begin to soften. About 8-10 minutes
– Add ground sausage and brown the meat, chopping it into bite size pieces - a spatula works well for this
– Add onions and kale leaves, cover pan and allow kale to soften. 
– Pour eggs over the sausage mixture. Allow the eggs to sit and cook for a few minutes then flip over. Letting them sit for a bit before flipping helps the scramble to hold together. 
– Sprinkle shredded cheese over the eggs, continue to cook until eggs are cooked through.
– Season to taste with salt and pepper. 
– Serve with guacamole and sour cream or plain yogurt.
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 3
Did any of you see the Well section of this past Tuesday's NY Times? Bob very kindly forwarded the article to me. It was a great story about how vegetables and fruits aren't just sides. When I'm on my game breakfast will often look more like lunch — heaping bowl of greens topped with whatever might be in the kitchen that day — fruit like apples and pears, vegetables like red peppers, tomatoes, summer squash, onions, roasted winter squashes, radishes, craisins, sunflower seeds, pepitas. Olives. Cheese like feta or goat. A poached egg, salt, cracked pepper and a simple vinaigrette of cider vinegar and olive oil. I can eat like this 3x a day!!!! Best of all you can eat like this with the seasons year round. Grilled peaches, strawberries, blueberries, cucumbers, oven roasted potatoes, sweet potatoes, tomatoes and peppers. The possibilities are endless. For a more structured recipe check out Mark Bitman’s more vegetable than eggs frittata recipe: https://www.food.com/recipe/more-vegetable-than-egg-frittata-mark-bittman-447539

VEGETABLE — CELERIAC
That gnarly looking bulb in your share this week is celeriac. Known by other names celery root, knob celery and turnip-rooted celery. It is a member of the carrot family with a flavor similar to celery and can be eaten raw or cooked. For me it's another "new" vegetable that I've only recently discovered. The flavor is evocative of celery but softer and more delicate. I find myself adding it to my soups and stews quite often.  Takes a while to grow, we need to start the seeds in the greenhouse and then put the transplants out into the fields. From my research in finding recipes for you all I have discovered it is a good match flavorwise for apples! I am hoping to create an apple celeriac cake sometime soon!!!! Oh I love vegetables, they're so exciting.

CREAMY CELERIAC MASH
https://itsavegworldafterall.com/celeriac-mash-recipe/
A simple, healthy celeriac recipe that makes a delicious side dish.
Author: Lizzie Streit, MS, RDN
Ingredients 
2 pounds celeriac
2 shallots - peeled and quartered
6 cloves garlic - peeled
Vegetable broth - to cover the veggies, about 2 cups
½ cup whole milk - or half and half
2 tablespoon butter - salted
Salt - to taste
Pepper - to taste
Fresh herbs - for serving
Instructions
– Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.
– Add the celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.
– Carefully drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the whole milk and butter. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).
– Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.
– Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.
Notes
Serve with lentils, mushroom gravy, or drizzled with melted butter and honey. It makes a great side dish for Thanksgiving and Christmas roasts. You can also serve it with a scoop of stew or French onion soup.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave on high for 1-2 minutes.

HERB ROASTED CELERIAC
https://veggiedesserts.com/roasted-celeriac/
Kate Hackworthy 
Ingredients
1 large celeriac (celery root)
2 tablespoons olive oil
2 teaspoons Italian herbs
½ teaspoon each salt and pepper
Instructions
– Preheat the oven to 400°F/200°C
– Peel the celeriac (it may be easier to use a knife than a vegetable peeler), then chop into chunks.
– Add the celeriac to a bowl with the remaining ingredients and toss well to coat.
– Spread into a single layer on a sheet pan and roast in the oven for 15-20 minutes or until golden on the outside and soft and cooked inside.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 2
And so life goes on, by now you may have heard about the fire we had at our farm kitchen last week. The house is a mess but thankfully the insurance company is working with us. No one was hurt except possibly my one cat Tippy. I haven't been able to find her. Am praying that she is hunkered down somewhere. In the meanwhile it's farming as usual! Cleaning and reorganizing the greenhouse, creating maps for the fields, ordering seeds, dreaming about my perfect farm and how I will make that real this coming season ... As a farmer, we're always talking about weather — our lives, and your supply of local vegetables revolve around it!!! The rain and runoff just keep saturating the fields. The valley looks like pools of mirrors and more rain on the way.
RECIPE
ROASTED ROOT VEGETABLES
Source: https://www.loveandlemons.com/roasted-root-vegetables/
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour
Serves 4 to 6
These oven roasted root vegetables are a delicious side dish! I top the tender, caramelized veggies with a fragrant sage oil and crispy sage leaves for a rich, earthy depth of flavor. We love to serve this recipe as a holiday side dish, but it would be a great addition to any fall or winter meal. Vegan and gluten-free.
Ingredients
2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks
1 large carrot, roll cut into 1-inch chunks
3 parsnips, chopped into 1-inch chunks
1 medium sweet potato, chopped into 1-inch chunks
1 turnip, chopped into 1-inch chunks
Extra-virgin olive oil, for drizzling
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper
Crispy Sage and Sage Oil
2 tablespoons extra-virgin olive oil
10 fresh sage leaves

Instructions
– Preheat the oven to 425°F and line two baking sheets with parchment paper.
– Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer.
– Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.
– Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.
Note: You can change up the vegetables to Brussels sprouts and/or onions; all work well with this.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 13
December 21st, the shortest day of the year, also known as the Winter Solstice. I had a cousin who was born on this day and she swore that’s why she was so short (like 4 foot)! I am always amazed at how the daylight increases with each passing day. What I also find amazing is how plants that we seed out now barely move and once the daylight gets long enough it’s like steroids for plants and the growth is exponentially enhanced. Folks think it's heat that prompts the growth, which I thought so too and being warm doesn’t hurt for sure! But it’s the length of daylight that is the true accelerant. So as we bask in the glorious sunlight of winter, we wish you all the best for this holiday season and hope you and yours are safe no matter where your journeys take you. MERRY CHRISTMAS!!!!!!
RECIPES
As you may have guessed by now I love to roast my vegetables — especially roots.  The roasting brings out the natural sweetness and is very forgiving as I don't have to watch the oven so closely.

ROASTED SWEET POTATOES & ONIONS Recipe by Jean Carper
Source: https://www.allrecipes.com/recipe/82575/roasted-sweet-potatoes-onions/
This delicious side dish is packed with nutrition. Sweet potatoes, onions and almonds are powerhouses of antioxidants and other nutrients — in fact, almonds are among the most nutrient-dense foods, containing high concentrations of vitamins and minerals per calorie. Plus, olive oil and almonds contain monounsaturated fat — the good type.
Ingredients
2 large sweet potatoes, peeled and cut in 1-inch chunks
2 medium Vidalia or other sweet onions, cut in 1-inch chunks
3 tablespoons olive oil
¼ cup amaretto liqueur
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
¼ cup sliced almonds, toasted
Directions
Heat oven to 425 degrees F.
Toss first 6 ingredients in a shallow medium-sized baking dish.  Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds and serve!
Tips
Substitute almond extract and a little extra olive oil instead of amaretto
Can omit the almonds and almond extract if nuts are an issue.
Turn this into a main course with slices of kielbasa on top.

SIMPLE ROASTED TURNIPS Author: Holly Nilsson
Source:  https://www.spendwithpennies.com/simple-roasted-turnips/#wprm-recipe-container-193418These Roasted Turnips are crispy on the outside and perfectly seasoned!
Servings: 4
Ingredients  
1 ½ pounds turnips peeled and cut into bite sized pieces
2 teaspoons olive oil
⅛ teaspoon ground sage
kosher salt & pepper to taste
2 teaspoons butter
Instructions
Preheat oven to 425°F.
Toss turnips with olive oil, sage, salt & pepper. 
Roast 30-35 minutes or until tender. 
Remove from the oven, toss with butter and season to taste.
Notes
If you cut the turnips a bit larger, they will need longer to cook. Smaller pieces will cook a bit faster.

ROASTED BEETS
Source: https://www.loveandlemons.com/roasted-beets/#wprm-recipe-container-45340
This easy roasted beets recipe is a delicious side dish! Season the beets simply with olive oil, salt, and pepper or see the link for other suggestions in the previous blog posts.
Ingredients
1 large beet, tops removed, scrubbed well
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F.
Slice beet into quarters. 
Place each quarter on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets. 
Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands. 
Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve.
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 12
Did you know there are over 5,000 varieties of potatoes in the world? First cultivated by the Inca Indians in Peru, the length of time it took to cook potatoes were used as a measurement of time. It wasn’t until thousands of years later when Thomas Jefferson served these delicious tubers at the White House that they became popular here in the US. While Ireland is renowned for potato consumption it took over 40 years for the rest of Europe to accept this vegetable as part of their cuisine. Coming in many shapes, colors and textures and highly nutritious, but depending on the variety can be high in carbs, potatoes are a versatile vegetable. Early on the purple potato was used as a “marker potato.” Much under-appreciated for its color and texture, farmers would plant a few of these purple potatoes in between varieties to mark where the different varieties were planted in their fields. Potatoes described as starchy or flourly are high in starch and good for thickening a soup and frying. They hold their shape well and while not related, sweet potatoes fall into this category as well. Waxy potatoes include red ones which are less starchy but are moister and frequently used for potato salad and casseroles. And then there is the all purpose potato like a Yukon gold which can be prepared most any way. Sources of information: https://www.kew.org/; https://potatogoodness.com/potato-fun-facts-history/

RECIPE
Latkes not just for Hannukah! We grew up on potato pancakes or as we knew them placki for our Friday night suppers. Dad would peel and grate potatoes and onions on the box grater, add eggs, salt and pepper. Sprinkle some flour to help thicken the batter and in his later years added some baking powder to give them loft! I still remember how excited Dad was when Mom bought our first food processor — that shredder blade made short work of prepping the potatoes and onions!!!! In a large skillet there would be oil sizzling, Dad would fry them until there were crispy shreds on the outside. We would gobble these up as soon as they were cool enough! Mom would serve them with sour cream and apple sauce on the side. I still cook them pretty much the same way today. Sometimes I like some horseradish mixed in with the sourcream and might garnish with chives or scallions. I’ll also shred carrots or sweet potatoes into the mix and chop some parsley in for extra flavor. In the summer I’ll add zucchini and have even added sweet potatoes to the mix. And of course the original straight up potato is always appreciated. Jalapeno and cilantro are great flavor combos as well!

If you need a recipe to follow, this one is pretty much how my Dad made ours.

POTATO PANCAKES
Source: https://www.allrecipes.com/recipe/14089/potato-pancakes-i/
Recipe by Heather Fantasia
These traditional potato pancakes are wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal.
Ingredients
4 large potatoes
1 yellow onion
1 egg, beaten
1 teaspoon salt
ground black pepper to taste
2 tablespoons all-purpose flour, or more as needed
1 cup vegetable oil for frying, or as needed

Directions

1. Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.

2. Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.

3. Preheat the oven to low, about 200 degrees F (95 degrees C).

4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium-high heat. Drop two or three 1/4-cup mounds of batter into hot oil, and flatten with back of a spatula to make 1/2-inch-thick pancakes. Fry, turning pancakes once, until golden brown.

5. Transfer pancakes to a plate lined with a paper towel to drain. Keep warm in the oven until serving. Repeat until all potato mixture is used.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 10
Hope you all enjoyed a peaceful holiday! This is the time of year when I start to do as much research as I can — seeds, plants, recipes, technology. Over the years I’ve learned so much but still have so much to learn. About 20 years ago I started to learn about “caterpillars,” low tunnels constructed from plastic and PVC pipe. Anywhere I tried to glean knowledge about these structures I was met with “Can’t be done, Impossible. Doesn’t exist.”  It took a bit of ingenuity and finally finding the right farmers to share ideas with, that I was able to figure out a crude system for our operation. The tunnels were above ground structures created with PVC pipe. I had to custom order the pipe from our local hardware store as no one had it in stock. We cut the 3-inch pipe into 18-inch lengths. These pieces were pounded into the ground, in two rows and spaced about 6 feet apart in each row. The two rows were also spaced about 6 feet apart. Next we took 2-inch PVC pipe, bent it into an arc and inserted each end into one of the pipes we pounded into the ground. Had to do this on a warm day so the pipes would bend and not shatter. The rows were about 20-30 feet long. Over these arcs we strung plastic sheeting, lassoed the sheet with some rope that we fastened to pins we set in between the 3 inch pipes and Voila! our mini greenhouses aka caterpillars were created. For something so rudimentary they worked pretty well. Now you can purchase kits with metal pipes and all sorts of fasteners to make the job go faster. Amazing what happens with the passage of time, so now I am again on the trail of caterpillar structures and figuring out the best methods for us in our operation to extend our growing season.
RECIPE
How to Cook Frozen Corn (the RIGHT way)
Source: https://www.favfamilyrecipes.com/how-to-cook-frozen-corn/
Want to know the secret to making frozen corn taste delicious? Kick your corn side dish up a notch with How to Cook Frozen Corn (the RIGHT way)!
You will need a skillet
Ingredients
· 1 pound frozen corn
· 4 Tablespoons Butter
· 1 Tablespoon Sugar
Instructions
· Place corn in a colander and rinse with cold water until ice is no longer present. Shake off excess water over the sink.  Place corn and butter in a medium-sized skillet over medium-high heat.  Sprinkle sugar over corn and stir until butter is melted and corn is hot (about 5-6 minutes). Do not over cook.  Season with Kosher salt and fresh black pepper if desired.
· Serve immediately.
Notes
· Don’t BOIL frozen kernel corn! Just don’t do it. I know the package tells you to do it, but trust me, it zaps all the flavor out of the corn.
· Use a skillet. Stir-frying or sautéing frozen corn keeps it crisp and bright and tastes much better than roasted corn in the oven.
· Add a little sugar. It’s ok, it won’t taste weird and it will bring out the natural sweet flavor.
· Don’t salt until ready to serve. Salting the corn too early can dehydrate it and it won’t taste as sweet. Wait until after you’ve cooked it, then salt and pepper to taste.

INSTANT POT BLACK BEANS RECIPE
Source: https://thekitchengirl.com/instant-pot-black-beans/ 
Cooked to perfection and recipe-ready!
Yield 6 cups
Ingredients
1 pound Dried Black Beans same as 2 cups
6 cups Water (for no soak beans) 4 cups (for soaked)
1 teaspoon Sea Salt optional
Equipment
§  6-quart Instant Pot or other size pressure cooker
§  colander to rinse beans
§  stirring utensil
§  airtight storage container(s)
Instructions
· Sort and rinse dry BLACK BEANS. If soaking, continue to step 2. If using the no-soak option, skip to step 3.
· To soak black beans, place them in a large bowl with 8 cups water and soak for 8 hours. Drain and rinse.
Note: Reduce the water amount to 4 cups in the next step.
· Place BLACK BEANS, WATER, and (optional) SALT in the Instant Pot.
· Secure lid and turn pressure release valve to “ Sealing” position. Select “manual” or “pressure cook" on HIGH for 30 minutes (for no-soak option) and 15 minutes (for soaked beans).
Note: It takes at least 20 minutes for the Instant Pot to fully pressurize.
· When cook cycle ends, allow the cooker to sit undisturbed for a 20-minute natural pressure release (NPR).
· Safely turn pressure release valve to “Venting” position to release any remaining steam. Open the lid and test beans for softness.
If needed, run another pressure cook cycle for 3 to 5 minutes followed by NPR until beans are soft to your liking.
· Serve warm.
· To store, allow beans to cool completely and refrigerate in an airtight container up to 5 days or freeze up to 30 days (or more if vacuum sealed).

REFRIED BLACK BEANS
Source: https://thekitchengirl.com/how-to-make-refried-black-beans-from-canned-whole-beans/#Recipe
Make creamy refried black beans from canned or scratch-cooked black beans in ten minutes with a few spices and a potato masher.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield 2 cups
Ingredients
2 tablespoons Olive Oil
¼ teaspoon Garlic Powder
¼ teaspoon Chili Powder
¼ teaspoon Cumin
1 (15 ounce can) Black Beans or 1 ½ cups cooked black beans with juice
Sea Salt to taste
Black Pepper to taste
Equipment
§  colander to drain beans
§  mixing bowl goes under colander to capture liquid
§  11-inch skillet
§  silicone spatula
§  potato masher
Instructions
· Drain BLACK BEANS into a colander over a fitted bowl to capture the bean juice. Set aside briefly.
· In a skillet, heat OLIVE OIL until shimmering. Add GARLIC, CUMIN, and CHILI POWDER. Sauté until fragrant (about 1 minute), stirring continuously to prevent overcooking.
· Add BLACK BEANS to the skillet (without the juice). Toss beans to coat with oil, then saute a few minutes until warmed through, stirring as needed.
· Mash the beans with a potato masher until no longer whole and starting to become creamy.
· Add small amounts of reserved bean juice (or other liquid) to adjust consistency to your liking, stirring as needed.
· Add SALT and PEPPER to taste. Serve warm.
· To store, allow to cool, then refrigerate in an airtight container up to 5 days.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 9
Happy Thanksgiving!!!! This is one of my most favorite holidays for so many reasons! We share holidays amongst my brother and sister. I staked a claim on this one so I get to plan a dinner that helps me show them how much I love and appreciate them. No one gets turned away, over the years many friends have been a part of our celebrations. One of my chef friends, a vegan, talks about how Thanksgiving is her favorite holiday because there’s so much food to eat, all those sides!!! LOL! My biggest challenge is choosing what to make, I always want to try out new recipes while celebrating the traditions we grew up with. There will be turkey, Mom’s stuffing (made with GF bread now that my brother is celiac), gravy, mashed potatoes, creamed onions, roasted vegetables, cranberry sauce, salad, pickles, a charcuterie plate, and fresh baked bread for leftover turkey sandwiches. Cookies and pies — my sister figured out how to make a crustless pumpkin pie! Knowing me I’ll be adding a few other things to the menu but I have gotten better at restraining myself just a little when it comes to cooking for the day which is a real challenge for me, as I do love to cook!
Anyway, I wanted to say THANK YOU for beng a part of our lives and how important you are to us here on the farm! We hope you enjoy a delicious and safe holiday and see you soon!!!      

SWEET POTATO CHIPS
By Devon O'Brien
Source: https://www.eatingwell.com/recipe/256622/sweet-potato-chips/
Make perfectly crunchy veggie chips at home with this healthy recipe. Use a mandoline to slice the sweet potatoes extra-thin for the optimum crunch!
Yield:5 servings
Ingredients
· 1 large sweet potato (about 1 pound), thinly sliced (about 1/8 inch thick)
· 1 tablespoon extra-virgin olive oil
· ½ teaspoon salt
Directions
1. Preheat oven to 200 degrees F. Line 2 large baking sheets with parchment paper.
2. Toss sweet potato slices with oil and salt. Spread in a single layer on the prepared baking sheets.
3. Bake on the upper and lower oven racks until crisp, rotating the pans top to bottom and front to back halfway through, about 3 hours. Cool on the pans for 30 minutes before serving.
Tips
Equipment: Parchment paper

CABBAGE ROLL SOUP 
Source: https://reciperunner.com/cabbage-roll-soup/
YIELD:  6
Ingredients
1 tablespoon olive oil
1 pound lean ground turkey
1 cup diced yellow onion
3 cloves of garlic, grated (about 2 teaspoons)
Salt and freshly ground black pepper to taste
1 cup diced carrots
5 cups chopped green cabbage
1 tablespoon Worcestershire
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon chopped fresh thyme
1 bay leaf
1/4 teaspoon ground cinnamon
4 cups beef or chicken broth
16 ounce can tomato sauce
28 ounce can crushed tomatoes
1 tablespoon maple syrup (or brown sugar)
1 tablespoon apple cider vinegar
1/2 cup uncooked rice
Instructions
1. Over medium-high heat, add the olive oil to a large pot or Dutch oven. Once the oil is hot, add in the ground turkey, onion, and garlic. Sauté the meat crumbling it as it cooks. Season with salt and pepper.
2. Once the meat is browned and the onions have softened, about 8 minutes, add in the carrots and cabbage. Sauté for another 3-4 minutes or until the cabbage starts to wilt.
3. Add in the remaining ingredients and stir everything together. Bring the soup to a boil then lower the heat and let it simmer for about 20 minutes or until the rice is tender. Stir the soup occasionally so that the rice doesn’t stick to the bottom.
4. If the soup is too thick for your liking, pour in extra broth until it's a consistency you like. Taste for seasoning and then remove the bay leaves and serve.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 8
As Thanksgiving approaches there’s a sense of both relief and melancholy on the farm. Relief that the intense ferocity of the field work is coming to an end and at the same time nostalgia for the scents, textures and flavors of fresh tomatoes, peppers, tender herbs like basil, the crispy crunch of snap beans and sweetness of sugar snap peas. And while we experience all that, we look forward to the flavors of fall and winter – sweet potatoes, squashes, onions, dried beans, Brussels sprouts, stews and soups. And from the freezer and pantry the flavors of summer we captured: frozen sweet corn and peppers, pickles and fermented cabbages. That is what I love about farming between growing and cooking, having the opportunity to share with you all. The satisfaction, when everything goes mostly right, of seeing those tiny little seeds germinate and morph into amazing plants showering us with their abundant harvest, and even when it goes wrong like severe weather that we persevered and adapted to what Mother Nature threw our way. I am so looking forward to sitting by the fireplace with some freshly baked bread, a pot of stew and maybe a glass of wine with a pile of seed catalogs on one side and cookbooks on the other as I dream of the amazing things yet to come!

RECIPES — Brussels Sprouts
I really like Brussels sprouts roasted or finely saved raw in a salad. Some say you should boil the Brussels before roasting to soften up the middle and take away any bitter notes they might have. I just like to slice the bigger ones in half, toss them with olive oil, salt and pepper and roast at high heat around 400 degrees. I start checking them after about 20 minutes, give them a toss so they get evenly roasted.  Another vegetable I have to hide from my sister LOL.

THE BEST BRUSSELS SPROUTS OF YOUR LIFE
Author: Erren Hart
Source: https://www.errenskitchen.com/the-best-brussels-sprouts-of-your-life/  Salad
Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese – making this simple side dish one that the whole family will love!
Ingredients
½ pound Brussels Sprouts Cleaned and trimmed
3 cloves garlic peeled & sliced *See the notes section before starting
salt and freshly ground black pepper To taste
1 ½ tablespoons good quality olive oil or for Keto, butter flavor coconut oil
Instructions
Preheat the oven to 400°F/200°C.
If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.  Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil. Toss to coat.  Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Tips + Notes
*This recipe makes very crispy garlic. In some ovens, it could burn or become bitter. If you are worried about the garlic getting too dark for your liking, slice it thin and add at the last 5-7 minutes of cooking time, coated in a little oil, and scattered around the pan.

For less crispy cheese, add it for the last 10 minutes. To keep your sprouts from sticking, line your pan with nonstick foil or baking paper. Dry your Brussels sprouts well. The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off. For crisper sprouts, spread them out on the pan without too much touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting them. Cut the sprouts into even-sized pieces if you want them to have a similar texture. Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside. Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance, you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best-tasting parts!  When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves. For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan. This will give a larger browned surface area. Leave smaller sprouts whole to avoid overcooking. On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout, and the cross allows them to cook at the same rate as the tender area.  For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.  Be sure to taste and season well before serving.

EASY BRUSSELS SPROUT SALAD
Source: https://www.acouplecooks.com/brussels-sprout-salad/
This Brussels sprout salad has the best fresh flavors and zingy dressing! Pair it with apples, almonds and dried cherries for a tasty side.
For the salad
1/2 pound Brussels sprouts, enough for 4 cups shredded (or 8 ounces shredded)
1 ½ cups chopped escarole or other crunchy leafy green, optional
1 large crisp tart red apple (like Honeycrisp)
¼  cup dried tart cherries
¼ cup almonds (Marcona almonds, if possible)
1/8 teaspoon kosher salt
1 recipe Dijon Mustard Dressing
Feta cheese crumbles, optional (omit for vegan)
Instructions
Shred the Brussels sprouts: go to How to Shred Brussels Sprouts. Or, use a food processor slicing blade or mandoline to slice each sprout from top to end.

Prep the vegetables: Chop the escarole or other leafy green. Dice the apple.  Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms.  Assemble the salad: Mix together all salad ingredients. Mix with ½ cup of the dressing (add more to taste, if desired). Top with feta crumbles, if using, and serve.
Dijon Mustard Dressing
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon maple syrup
¼ teaspoon kosher salt
6 tablespoons olive oil
In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup, and kosher salt.  Whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 7
Frost on the pumpkin, it’s most definitely there this morning. I couldn’t sleep so I was out walking about at 2 AM. Everything was coated with that glistening, glittery white cover of our first hard frost. Even without a totally full moon the valley looks like a fairy dusted it ever so slightly in that sparkly glitter like you see on holiday cards. For me this is the final salvo for anything summery in the field crops. While a prelude of hard killing frosts to come, we’ll see how the herbs and other fall crops survive this first one. One thing is for sure the kale and other leafy greens will be so, so much sweeter now. Sugar is the natural antifreeze in plants, so as the temperatures go down the sugar levels go up. Even this does have its limits and eventually the field crops will succumb to the freezing effects. As this transition to fall begins in earnest, we can harvest the Brussels sprouts, their flavor will be so sweet and tender now.

RECIPES
Cabbage – Oh the lowly cabbage, another of those misunderstood and underrated vegetables. There were so many recipes I could hardly choose just one to share with you. Cabbage — it’s not just for coleslaw!

ROASTED CABBAGE WEDGES
Source: https://www.tastingtable.com/783834/roasted-cabbage-wedges-recipe/
This roasted cabbage wedge recipe served with a tangy dressing and feta cheese makes for the perfect side dish for practically any main course.
Ingredients
1 head green cabbage, cut into 8 wedges
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
4 cloves minced garlic
1 tablespoon fresh lemon juice
½ teaspoon red pepper flakes
salt and pepper, to taste
¼ cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
Directions
– Preheat the oven to 400 F.
– Line a baking sheet with foil and lightly coat it with olive oil. Place the cabbage wedges evenly spaced on the baking sheet. In a small mixing bowl, combine the olive oil, melted butter, garlic, lemon juice, and red pepper flakes. Brush the mixture onto both sides of the cabbage wedges and season them with salt and pepper.
– Roast for 20-25 minutes, until the edges of the cabbage are starting to brown and the cabbage is tender. Cooking time will vary depending on the size of the wedges. Remove from the oven and serve immediately, sprinkled with crumbled feta and chopped parsley.

EASY ROASTED CABBAGE STEAKS
Author: Julia | The Yummy Bowl
Source: https://theyummybowl.com/easy-roasted-cabbage-steaks/?utm_source=newsletter&utm_medium=emal&utm_campaign=cabbagesteaks#wprm-recipe-container-29703
These Roasted Cabbage Steaks are so easy and delicious. Made with only six ingredients, this simple recipe makes a flavorful snack or side that you're going to just love! A whole head of cabbage is transformed into thick slices, roasted until tender and caramelized on the inside, and irresistibly crispy on the outside. Whether you make it in the oven or on the grill, this dish is a crowd-pleaser that pairs well with any meal.
Ingredients
1 small green cabbage (cored and cut crosswise into ¾-inch slices, about 2 pounds)
⅓ cup extra virgin olive oil
2 cloves garlic (minced)
1 teaspoon smoked paprika (see notes)
½ teaspoon salt (or to taste)
¼ teaspoon ground black pepper
2 tablespoons fresh parsley (finely chopped)
For Serving: 
Lemon wedges (optional)
Grated Parmesan cheese (optional)
Instructions
1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.
2. Prepare the cabbage by removing the root end. Slice the cabbage into medium-thick disks, about ¾ to 1 inch thick. You should have around 5 disks. Place them on the prepared baking sheet.
3. In a small bowl, whisk together the olive oil, minced garlic, paprika, salt, and pepper. Use a brush to generously coat both sides of the cabbage steaks with this mixture.
4. Bake the cabbage steaks in the preheated oven at 400°F for approximately 25-30 minutes. Keep an eye on them and remove them when the leaves are nicely browned and the center is tender.
5. Once the cabbage steaks are done, sprinkle them with grated Parmesan cheese and garnish with fresh parsley. Squeeze some lemon juice over the top for added flavor.
6. Serve the cabbage steaks while hot and enjoy!
Notes
Cabbage - Green cabbage is the best choice for this recipe, but you can use red cabbage as well. Choose a young green cabbage head that is a little loose. I prefer green cabbage for its mild flavor as red cabbage tends to have more peppery and stronger flavor than green cabbage.
Olive oil -  Oil tenderizes the cabbage slices as they bake. I like to use good quality olive oil for its flavor and nutrition profile.
Spices - Salt, paprika, and for a little spicy kick you can add optional red pepper flakes. For the most natural flavor, choose kosher salt or sea salt and not table salt.
Lemon - Always use fresh and not bottled. The acid in lemon juice offsets the inherent bitterness of cabbage. However, it is still optional or you can add just a little drizzle while serving.
Garlic - Can't skip this one! Garlic and parmesan add so much more flavor to these cabbage steaks.
Toppings - Freshly grated Parmesan cheese, fresh herbs, or chopped nuts make delicious garnishes.
Grilling Instructions
– Prepare the cabbage as instructed for the oven method.
– Heat your grill to medium-high heat (around 400 to 425 degrees Fahrenheit) and lightly brush it with oil.
– Place each cabbage steak directly onto the grill.
– Cook for about 5-8 minutes per side until the steaks are crispy on the outside and tender on the inside. The cabbage should be still crunchy and not too soft.
– Top the grilled cabbage steaks with parmesan cheese, your favorite dipping sauce (check below for my fave options)

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 6
Happy Halloween — normally I would be giving you sugar pumpkins now in honor of the season but this year the crop was not so hot. All that rain earlier on took a toll on our pumpkin crop. I tried to get some pumpkins from farmer friends of mine but we’re all in the same boat. The entire Northeast is hurting this year. Between the freeze back in March, which ruined the stone fruit harvest and caused us to lose early plantings of leafy greens and beets. Then all the rain — what is it something like ten weeks in a row now? I think we all were beginning to feel like we were growing mold on us! But we persevere and instead of pumpkins you have Robin's koginut squash which is so awesome and flavorful! A cross between kabocha and butternut, the flavor is so rich and amazing — bonus the skin is edible. I’m going to be roasting a bunch to put in the freezer and turning some into quiches and mac and cheese. Those baby cauliflowers are so pretty — the green ones are Romanesco style. Raw or roasted you can’t go wrong, and the leaves are edible as well!! We are so grateful you are here. Knowing you are sharing in the farm life with us helps to get through the not-so-great days!!!

ROASTED BROCCOLINI
Source: https://www.delish.com/cooking/recipe-ideas/a26966406/broccolini-recipe/
The broccolini can easily be swapped for cauliflower, broccoli and other cruciferous vegetables.
Ingredients
1 lb. broccolini
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Crushed red pepper flakes
Instructions
Step 1: Preheat oven to 425°. Place broccolini on a large baking sheet and drizzle with oil. Season with salt, pepper, and a pinch of red pepper flakes and toss to coat.
Step 2: Roast until fork-tender and ends are slightly charred, 30 minutes.

ROASTED KOGINUT SQUASH SALAD
Author: Gina Matsoukas
Source: https://www.runningtothekitchen.com/roasted-koginut-squash-salad/
Ingredients
1 koginut squash
2 tablespoons avocado oil
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1 tablespoon maple syrup
3/4 pound Brussels sprouts trimmed and thinly sliced
1/4 cup pecan halves
2 tablespoons pomegranate arils
FOR THE DRESSING
1 tablespoon extra virgin olive oil
1 shallot minced
1/4 cup apple cider
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
salt and pepper to taste
Instructions
Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper or a silicone baking mat.
– Slice the squash in half lengthwise. Remove the seeds then slice into wedges about 1/3"-1/2" thick. Place on the prepared baking sheet.
– Drizzle the squash with the avocado oil then season with salt, pepper, cinnamon and garlic powder. Drizzle the maple syrup evenly on top of the squash slices then roast for 35-40 minutes flipping each piece halfway through roasting. Squash should be fork tender and caramelized along the edges when done.
– While squash roasts, place the sliced Brussels sprouts in a large bowl.
– Make the dressing by adding the olive oil and shallots to a small skillet over medium heat. Sauté until shallots are softened, about 3 minutes. Add the apple cider, apple cider vinegar, maple syrup, salt and pepper. Stir together and bring to a high simmer. Cook for 1-2 minutes until flavors are melded together.
– Pour the hot dressing into the bowl with the Brussels sprouts and toss until well combined.
– Add the pomegranates and pecans to the bowl, toss and transfer to a serving bowl/platter.
– When the squash is done roasting, arrange slices on top of the salad. Season to taste with additional salt and pepper and serve warm.
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 5
I attended the variety showcase at the Glynwood Center this week. It was an event designed to build community among plant breeders, seed growers, farmers, chefs, bakers, distillers, retailers, distributors and consumers interested in the local food system. We were provided a unique experience of tasting new and in-development vegetable, fruit, and grain cultivars. One huge tent was dedicated just to grains.  It was wonderful to see so many new cultivars. There were new winter squashes in the kabocha family, perfectly sized for single portions and the skin is edible. A gorgeous leek with a huge white shank at least 8 inches in length, a stunning red and white cabbage more rose in color. Red collard greens! Peter Hoffman, chef of Savoy, a leader in the farm to table movement, was there and shared a sample dish made with onions — a rosa di Milano, an Italian variety. Was so great to see that not only are the breeders growing for looks but especially flavor! I was able to get some seed samples for us and made some great connections with the various breeders and seed company reps. Cannot wait for spring to get planting!!!
QUICK COLLARD GREENS
Source: https://cookieandkate.com/quick-collard-greens-recipe/#tasty-recipes-32984-jump-target
These collard greens are quickly cooked in olive oil and finished with a squeeze of lemon juice. You’re going to love these healthy, vegetarian collards! Recipe yields 2 side servings. To make multiples, simply repeat the ingredients and instructions below (cook each batch separately for best results).
Ingredients
· 1 large bunch (about 10 ounces) collard greens
· 1 ½ tablespoons extra-virgin olive oil
· ¼ teaspoon fine sea salt
· 2 medium cloves garlic, pressed or minced
· Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
· A couple lemon wedges, for serving
Instructions
1. To prepare the collards: Cut out the thick center rib out of each collard green. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.
2. Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
3. Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
4. Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.
5. Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.
Note: Don’t throw away those stems — dice them up and add them to a pot of water or broth. Simmer until very tender. Eat as is or stir it into the collard greens or other dishes.

LEMONY COLLARD GREENS PASTA
Source: https://cookieandkate.com/lemon-collard-greens-pasta/#tasty-recipes-23269-jump-target
Yield: 2 servings
Super quick, bold and bright pasta dish tossed with thinly sliced and sautéed collard greens, lemon juice, pine nuts and spices.
Ingredients
· 8 ounces fresh collard greens (about 10 big leaves)
· ⅓ or more of a package of whole wheat thin spaghetti or “spaghettini”
· 3 tablespoons pine nuts
· olive oil (the good stuff)
· 2 small cloves garlic, pressed
· big pinch red pepper flakes
· sea salt and black pepper
· 1 ounce Parmesan cheese
· ½ or more of a lemon, cut into wedges
Instructions
1. Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.
2. Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (⅛″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.
3. Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.
4. Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.
5. Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 4
The temps are falling and so are the leaves. We’re holding our breaths for the first winter freeze. Heavy sweatshirts, cups of steaming hot coffee, soup and hot chocolate fortify us for the day as we finish the fall harvest. We should have all the potatoes and squashes in storage by the end of next week. Taking a gamble and planting some more cold hardy greens for a quick harvest.

RECIPE
ROASTED SEASONED WINTER SQUASH MEDLEY
Source:  https://www.skinnytaste.com/roasted-seasoned-winter-squash-medley/
A winter squash medley roasted with a savory, sweet, spicy and smoky seasoning
Ingredients
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon kosher salt
2 teaspoons brown sugar
2 pounds mixed winter squash peeled and cubed
1 tablespoon unsalted butter melted
1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
- In a large mixing bowl, toss squash with butter and olive oil.  Add 1 tablespoon of the spice mixture to the bowl and toss well to coat.
- Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture.  Toss gently to coat and serve hot.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 3
As the weather changes, so does the farm. Cooler-loving veggies take center stage as the heat-loving crops droop and fade away. We’re pulling as much of the heat lovers as we can and will put them in storage. It’s amazing how well they can hold. We’re also busy putting veggies away in the freezer for use during the cold days of winter. And from what the Farmers Almanac is predicting for the Northeast (lots of snow and cold) we’ll be really looking forward to some savory soups and stews. I’ve been getting more and more requests for vegan, sugar-free and salt-free products from my farm kitchen, this has sent me doing even more research for healthier vegetables to grow while still keeping that great flavor we all love. Sweeter carrots, lower-carb potatoes, higher lycopene tomatoes and at the same time looking for disease resistant varieties as well as heat tolerant ones. I was reading an article the other day about seed companies that are doing the same thing — R&D into vegetables and fruits that can tolerate hotter climates, diseases and pests. It’s exciting to be doing all this research, makes me hungry to learn, grow and cook even more!!!!!

RECIPE
OVEN ROASTED EGGPLANT
Source: https://www.loveandlemons.com/roasted-eggplant/#wprm-recipe-container-64916
Learn how to roast eggplant perfectly every time! This easy recipe is a delicious side dish or addition to pastas, salads, and more.

Ingredients
- 1½ pounds eggplant, about 1 large globe eggplant or 2 medium eggplants, chopped into ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Place the eggplant on the baking sheet and toss with the olive oil and salt. Spread evenly on the baking sheet and roast for 25 to 35 minutes, or until tender and brown around the edges

EGGPLANT CAPONATA
Source: https://www.loveandlemons.com/caponata-recipe/
This eggplant caponata recipe is a delicious summer appetizer or side dish! My take on the sweet and sour Sicilian stew, it's fantastic chilled or at room temperature. We love it on crostini with fresh basil for garnish.

Ingredients
- 1 recipe Roasted Eggplant
- 3 tablespoons golden raisins
- 3 tablespoons sherry vinegar (can sub white wine vinegar)
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 1 celery stalk, diced
- 1 red bell pepper, stemmed, seeded, and diced
- ½ teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 pound tomatoes, about 4 medium, cored and diced
- ½ teaspoon cane sugar
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
- Fresh basil or parsley leaves, for garnish
- Crostini, for serving
Instructions
1. Roast the eggplant according to this recipe.
2. In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes.
4. Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
5. Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.
6. Allow the caponata to cool to room temperature. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.
7. When ready to serve, garnish the caponata with fresh basil or parsley. Serve with crostini.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 2
This week's share is so evocative of autumn — rainbow chard, carrots, and colorful peppers. I love to feast with all my senses — sights, smells, feel, and of course taste, even sounds — the way the vegetables snap and crunch. Supposed to rain *again* tomorrow so the farmers are busy harvesting potatoes and squashes today. Tomorrow while the skies pepper us with raindrops the farmers will be busy inside the greenhouse shelling and winnowing the dried beans. We’ll be getting those out to you pretty soon. As much as I love being in the fields I also love being in the kitchen. I think it’s a bit of the legacy my parents and grandparents passed on to me. I still have vivid memories of baking cookies and cakes with Babcia (Grandma); helping Grampy cook the slop for the pigs; Dad making his favorite stews and Sunday morning pancakes; Mom prepping huge roasting pans of gaɫombki (stuffed cabbage) and pans of pierogis ... While Mom would moan about how quickly we devoured them, especially Dad and the gaɫombki, she was secretly pleased of how much we appreciated her hard work in the kitchen. If I’m sounding nostalgic today, it is my Babcia’s birthday and wedding anniversary. She married Grampy on her 16th birthday, he was 18. They said it rained like holy Hannah and according to Polish superstition as the weather goes on the wedding day so goes the “weather” of married life. Needless to say they fought like the fiercest thunderstorms and made up like the brightest rainbows!!!

RECIPES for Swiss Chard (or other leafy greens!)
While both recipes are for sautéed swiss chard they are different. Use them for other leafy greens as well!
SAUTÉED SWISS CHARD
Source: https://www.loveandlemons.com/swiss-chard/
This simple Swiss chard recipe is an easy, healthy, and delicious side dish! You could also toss it with pasta or serve it over creamy polenta to make it a meal.
Ingredients
1 bunch Swiss chard
½  tablespoon extra-virgin olive oil
1 garlic cloves, thinly sliced
1/8 teaspoon sea salt, more to taste
Lemon wedge, for squeezing
Freshly ground black pepper
Instructions
Slice the stems off the chard leaves and chop the stems into 1/4-inch slices. Coarsely chop the leaves. Heat the oil in a large skillet over medium heat. Add the chard stems and cook for 1 to 2 minutes, or until they begin to soften. Add the chard leaves, garlic, salt, and several grinds of pepper, and sauté for 1 to 2 minutes, or until the leaves are wilted. Turn off the heat, squeeze a little lemon juice over the chard, and toss. Season to taste and serve.

SIMPLE SAUTÉED SWISS CHARD
Source: https://www.healthyseasonalrecipes.com/simple-sauteed-swiss-chard/
Simple Sautéed Swiss Chard with onions, garlic and a splash of balsamic vinegar. It is a healthy low calorie side dish that’s perfect for beginners!
Ingredients
· 1 large bunches Swiss chard, or rainbow chard
· 1 tablespoons extra-virgin olive oil
· 1-2 cloves garlic, finely chopped
· 1 medium onion, diced
· ¼  teaspoon salt
· pinch each dry thyme and nutmeg
· Freshly ground pepper to taste
· 1 teaspoon balsamic vinegar, optional
Instructions
1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)
2. Cook The Swiss Chard Stems with Onions: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes.
3. Add The Leaves and Wilt: Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes.
4. Cook Until Softened: Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.
5. To Finish and Serve: Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.
Note — Alternative To Large Skillet with Lid: If you don’t have a very large skillet with a lid you can do this in a wide Dutch oven instead.
OTHER ELEMENTS TO TRY ADDING TO THIS RECIPE:
If you’re ready to get creative with this recipe here are some idea starters for ways to liven up this recipe even more!
1. Add a handful of toasted almonds or pine nuts at the end.
2. When you remove the lid add a handful of golden raisins, dried cranberries or dried currants
3. When you pull it off the heat crumble on a little feta or goat cheese.
4. Fresh herbs can be added as well. Savory woody herbs like oregano or thyme can go in with the onions, where as tender herbs like mint, basil or chives can be stirred in after it comes off the heat.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Fall Share Week 1
Welcome fall!!! I know it’s not officially here until the weekend but the weather has that "feel." This past Sunday morning around 3 AM I was baking and loading the truck getting ready for the day's market. Not sure what made me do it but I looked up at the sky and was blown away by it’s clarity, the constellations appeared so close I felt like I could reach up and touch them. I don’t remember the last time when I took a moment to just be awed by the night sky. It was so surreal and beautiful!!

VEGETABLES — BROCCOLINI & BABY CAULIFLOWER
Broccolini has become one of my favorite vegetables. It’s a cross between broccoli and gai-lan, a variety of Chinese broccoli. Though it tastes similar to broccoli, broccolini’s flavor is milder and sweeter. And when you cook it well, the florets and stems have a fantastic crisp-tender texture. Here are some serving suggestions:

Easy Baked Ziti
Stuffed Shells
Lentil Pasta
Creamy Mushroom Polenta
Mushroom Risotto

SAUTÉED BROCCOLINI
Source: https://www.loveandlemons.com/broccolini/
Serves 4
This easy sautéed broccolini recipe is a perfect weeknight side dish! It's ready in minutes, and it's deliciously seasoned with garlic, red pepper flakes, and lemon.
Ingredients
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
1 bunch broccolini, trimmed, halved lengthwise if thick (about 6 ounces)
¼ teaspoon sea salt, plus more to taste
2 tablespoons water
2 teaspoons fresh lemon juice
Instructions
Heat the olive oil in a large lidded skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, then add the broccolini and salt and toss.
1. Cook, tossing occasionally, for 2 minutes. Add the water, cover, reduce the heat, and cook for 3 to 5 minutes, tossing occasionally, or until tender and bright green.
2. Remove from the heat, toss with the lemon juice, and season to taste.

Baby Cauliflower also known by the following names:
Fioretto, Biancoli, Sweet sprouting cauliflower, Karifurore, Flowering cauliflower, Stick cauliflower and Chinese cauliflower
Cooking Methods
My favorite way – and one of the best ways I think to cook this vegetable – is roasting. The brown crispy edges of the flowers are just delish.  Other simple ways to prepare it - microwave, stir fry, raw with dips or in salads, steamed and grilled.

(ROASTED) BABY CAULIFLOWER RECIPE 
Source: https://twokooksinthekitchen.com/roasted-baby-cauliflower/
Ingredients
1 large baby cauliflower, about 2 lbs/0.9kg
3 tablespoon olive oil (extra-virgin olive oil or neutral)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
Optional Garnishes
zest from 1 lemon (optional but great)
Parmesan cheese, toasted crushed nuts or pine nuts, red pepper sauce, herb sauce, pesto, pea sprouts, balsamic reduction, chopped strawberries.
Instructions
SET OVEN TEMPERATURE TO 425F/218C. Spray large rimmed baking sheet with oil. Or, for easy clean up, line large pan with parchment (or foil sprayed with oil).
PREPARE BABY CAULIFLOWER: Cut 2 inches/5cm off thick bottom stem. Cut the rest of cauliflower into small pieces, leaving on small stems. Toss with oil, salt and pepper (and garlic powder if using). Place cauliflower in single layer in pan. Do not overcrowd the pan or the cauliflower will steam.
ROAST for 15 minutes in preheated oven until flower tips become golden brown and cauliflower is fork tender. Transfer to plate or bowl and sprinkle with lemon zest and/or other garnishes if desired Note 1. Serve immediately.
Notes: Tailor to Your Taste
Seasonings: Try adding curry powder, Parmesan cheese, or red chili flakes for heat.
Drizzles: Try balsamic reduction, Japanese salad dressing, basil pesto, herb sauce or red pepper sauce.
Garnishes: If you like lemon, a sprinkle of lemon zest or squeeze of lemon juice after roasting is a wonderful flavor booster. Other good options are fresh herbs, pine nuts (or other toasted chopped nuts), green onions, pea sprouts, chopped tomatoes or strawberries (for color).
Make Ahead
– Complete the recipe and let it sit on counter until needed. When ready to use, warm the cauliflower in a hot oven for 5 minutes. Or, transfer to a dish after roasting, then warm it in microwave for 1 minute when ready to use.
– Alternatively, the baby cauliflower can be served at room temperature or even cold.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 13
Finally the weather is showing off with stunning fall-like conditions. Everyone is smiling like the sun is bursting through them. Didn’t send potatoes this week as the farmers didn’t have time to dig fresh ones. There’s that old saying “timing is everything” and boy is that true on the farm. My Dad was full of truisms that were guiding words of wisdom that I still follow to this day. Don’t plant pumpkins after June 15! Get your lettuce and leafy greens planted in the field by the end of May! Wait until after the end of May to plant tender crops like peppers and tomatoes! Plant more leafy greens and radishes near end of August! Harvest onions by the end of September — Hurricane season is coming! Get the pumpkins and winter squashes harvested by mid-late September before the frost settles in! Strip all the peppers and tomatoes by then too! Prep and package whatever vegetables we can and get them into the freezers for special treats in January and February! Start shelling the dry beans for hearty soups and stews to keep you warm. And I am already dreaming and planning for next season's crops. I can’t wait to begin again!! I want to thank you for your support and being part of our farm family. This was a rough season with all the weather changes — drought, too much rain, high winds — it was definitely one of the crazier weather seasons and having you there to support us and live the farm life with us means more than you can know. Our farmers say thank you and want you to know how much they appreciate you all. THANK YOU!!!!

MEXICAN STREET CORN SALAD
Source: https://www.loveandlemons.com/mexican-street-corn-salad/#wprm-recipe-container-63728
Serves 4
This easy Mexican street corn salad is the ultimate summer side dish! Lightly creamy, spicy & bright, it's a recipe you'll make again and again.
Ingredients
4 ears fresh corn, husked
Extra-virgin olive oil, for brushing
1½ tablespoons mayo, (or vegan mayo)
1 garlic clove, minced
Zest and juice of 1 lime
⅓ cup chopped scallions
¼ cup crumbled Cotija, or feta cheese
¼ cup finely chopped cilantro
¼ teaspoon smoked paprika, or chili powder
1 jalapeño, diced*
¼ teaspoon sea salt
Instructions
– Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
– In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.
Notes
– *Roast the jalapeño alongside the corn if you'd like.
– Make this recipe vegan by omitting the cheese.

PEANUT GINGER SAUCE
Source: https://plantbasedrdblog.com/2022/01/peanut-ginger-sauce/
Prep Time: 10 minutes; Yield: 6 servings
A fresh and creamy dressing perfect for salads, bowls and dipping. This peanut ginger sauce is tangy, sweet and loaded with garlic and ginger.  Try this over bok choy!!
Ingredients
· 1/4 cup natural peanut butter (only contains peanuts and salt)
· 3 tbsp soy sauce, tamari or gluten-free alternative
· 2 tbsp maple syrup
· 2 tsp sriracha, or more
· 1/2 tsp garlic powder or one clove crushed garlic
· 1/2 tsp ginger powder or 1 tsp freshly grated ginger
· Juice of half a lime
· 1/4 cup or more of water
Instructions
1. To a small bowl add in your peanut butter, soy sauce, maple syrup, sriracha, garlic, ginger and lime juice then whisk to combine. You will notice the sauce start to thicken as you mix it.
2. Slowly pour in your water, about 1 tablespoon at a time, until the sauce is at your desired consistency. Enjoy as desired.
Notes: 
– Adjust the consistency of your dressing by adding small amounts of water to the dressing until you achieve your desired consistency.
– To help mellow out the taste of fresh garlic, let it sit in the citrus juice a little before adding the rest of the ingredients to mix.
– To truly make this gluten-free, make sure to use a gluten-free soy sauce, gluten-free tamari or coconut aminos.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 12
Ooof! This heat has been rough on people and plants, lots of water and ice along with frequent breaks are on the menu for the day. Soon though, the weather will change to fall conditions and we’ll be wearing sweatshirts and hoodies to try and stay warm. The valley is humming like a bee hive, I know I use that analogy frequently but it so describes the vibe in the air now. The farms are always thrumming with a sense of urgency to get the crops planted, weeded, harvested. Now is peak onion harvest time. It always amazes me how one day the fields are full of onions, then bins and crates full of harvested onions, and then nothing but empty fields of chaff and tops left over from the harvest.    
RECIPES
Eggplant — not a vegetable we grew up with and I wasn’t too sure if I liked it when I first tried it, but along the way I discovered that some of my new favorite foods included baba ganoush and ratatouille!

BABA GANOUSH 
Source: https://cookieandkate.com/epic-baba-ganoush-recipe/
Ingredients
· 1 pound Italian eggplants (about 2 small-to-medium eggplants*)
· 1 medium clove of garlic, pressed or minced
· 1 tablespoon lemon juice, more if necessary
· 1/8 cup tahini
· ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
· 1 tablespoon chopped fresh flat-leaf parsley, plus extra for garnish
· 1 ½ teaspoons salt, to taste
· 1/8  teaspoon ground cumin
· Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Instructions
1. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
2. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
3. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
4. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
5. Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another pinch) and more lemon juice, if you’d like a more tart flavor.
6. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

RATATOUILLE 
Source: https://www.onceuponachef.com/recipes/ratatouille.html
Ingredients
· 1 large eggplant, cut into ⅓-inch cubes
· Salt
· 3-6 tablespoons extra virgin olive oil, plus more for serving
· 1 medium zucchini or summer squash cut into ⅓-inch cubes
· 1 medium yellow onion, finely chopped
· 1 red, orange or yellow bell pepper, cut into ¼-inch dice
· 2-5 large cloves garlic, chopped
· 2-5 large vine-ripened tomatoes cut into ⅓-inch cubes, with their juices
· ½ – 1 tablespoon tomato paste
· 1 teaspoon fresh chopped thyme, plus more for serving
· 1 ½ - ¾  teaspoons sugar
· 1/8  teaspoon crushed red pepper flakes (optional)
· 1 ½ - 3 tablespoons chopped fresh basil
Instructions
1. Heat 1 ½ tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with pinch of salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
2. Add another tablespoon of oil to the pan (no need to clean it). Add the squash and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with pinch of salt and transfer to a plate; set aside.
3. Add a tablespoon of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and pinch of salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini/squash and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
4. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.) This is delicious served cold, or reheated in the microwave.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 11
We had planned on different vegetables for today but the weather dictated otherwise. We were going to harvest beans but you can’t do that when they’re wet and we had a fierce rainfall here for quite a few hours so that put a stop to that. The herbs are loving the current weather pattern — the mint and basil are quite stunning right now. The beets this week are of different varieties you might find: Gold (orangey skin in color with gold flesh — doesn’t bleed like the red beets), Chioggia (Italian candy stripe beet which has a watermelonish colored skin with a flesh that is evocative of a peppermint candy—also doesn’t bleed like the red), or Detroit Red (a traditional red beet — my Dad grew this variety I love the flavor but it is a messy one with the red flesh and juice) in your bag. We had to lop the tops off as the weather beat them up pretty good. The farmers are busily harvesting and weeding but at least the weather is giving us some space to breathe. Now that it is drying out we can begin to harvest the shell beans — black and a white cannellini style. Once we pull the plants we have to remove the beans from their shells. Fans are set up to blow on them and help them dry, we can’t put them in storage if they are wet or they will go moldy! Wishing you all a safe Labor Day!  
RECIPE
Beets – I like them cooked in the simplest way possible – roasted or boiled.  I don’t peel them until after I cook them – makes it so much easier to remove the skin.  I find that roasting brings out the natural sugars.  Once cooked I’ll nibble on them just like that or with some butter and salt for seasoning.  I enjoy beets added to a sald and find they pair particularly nicely with chevre or goat cheese.  Beets can also be eaten raw – peel with a potato peeler and shred over salad, cottage cheese or even yogurt!
25 Delicious Recipes That’ll Change Your Mind About Beets
From appetizers and cocktails to soups and salads, there’s truly something here for everyone.
Source: https://www.foodnetwork.com/recipes/photos/beet-recipes

RUSSIAN BEET POTATO SALAD (VINAIGRETTE) RECIPE
Source: https://grantourismotravels.com/russian-beet-potato-salad-recipe/
This traditional Russian beet potato salad recipe makes a creamy pink potato and beetroot salad that is fragrant with dill and delightfully tangy, thanks to the gherkins and capers. Based on my Baboushka’s recipe, it was a staple at family meals, Sunday lunches and summer picnics.
Ingredients
250 g waxy potatoes (about half pound)
250 g beetroot (about half pound)
2 small gherkins finely chopped
25 g onion finely chopped
2 tbsp capers
1 tbsp creamy mayonnaise
Salt and black pepper to taste
2 tbsp fresh dill
Instructions
1. Boil the potatoes and beetroots in separate pots for 20-25 minutes until you can easily slide a fork into them, allow to cool, peel, and chop into cubes.
2. In a bowl, gently combine the potatoes, beetroot, capers, finely chopped onions and gherkins, with a tablespoon of creamy mayonnaise. Take care not to combine it so much that it turns to mash.
3. Add a pinch of salt and pepper, and taste. Add more salt and pepper, or even mayonnaise, if you like.
4. Transfer to a salad bowl and garnish with dill.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Summer Share Week 10
The workload is fierce now — what do we do first? Harvest, weed, plant, yikes! Get it all done now, double YIKES!! While there is still time to plant and harvest summer squash, zucchini, cucumbers, carrots, beets and herbs plus salad greens and cabbages. On top of all this we are already planning for 2024! If you read the Farmers Almanac it’s going to be an intense winter. Snowy and cold. Somehow we will get through it all — plus a few other projects I haven’t listed here or thought of yet!  

GREEN TOMATO RECIPES:  
https://www.foodnetwork.com/recipes/photos/green-tomato-recipes

SAUTÉED BROCCOLINI
Source: https://www.loveandlemons.com/broccolini/
This easy sautéed broccolini recipe is a perfect weeknight side dish! It's ready in minutes, and it's deliciously seasoned with garlic, red pepper flakes, and lemon.
Ingredients
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
1 bunch broccolini, trimmed, halved lengthwise if thick (about 6 ounces)
¼ teaspoon sea salt, plus more to taste
2 tablespoons water
2 teaspoons fresh lemon juice
Instructions
1. Heat the olive oil in a large lidded skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds, then add the broccolini and salt and toss.
2. Cook, tossing occasionally, for 2 minutes. Add the water, cover, reduce the heat, and cook for 3 to 5 minutes, tossing occasionally, or until tender and bright green.
3. Remove from the heat, toss with the lemon juice, and season to taste.

CORN CHOWDER
Source: https://www.simplejoy.com/corn-chowder/#recipe
Corn Chowder is a delicious creamy soup recipe made from scratch that you will fall in love with. This recipe makes a great side dish, but is perfect as the star of your dinner show.
Ingredients
· 2 slices of thick cut bacon diced into small pieces
· 3 cups vegetable stock
· 1 small onion diced
· 1 cloves of garlic minced
· 4 cobs of corn husks and silk removed and kernals cut off (see our note in the post about using frozen corn and read below in the note section how use it)
· 1 ½ tablespoon all purpose flour
· 3/4 pounds red skin potatoes diced into 1/2 inch pieces do not peel
· 1/8 teaspoon dried thyme
· 1 bay leaves
· ½ cup heavy cream
· salt and pepper
Instructions
· In a large stew pot, cook the bacon over medium heat until crisp, stirring often.
· Add the onions, cooking until they are translucent and very soft, about 5 minutes.
· Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn’t burn.
· Stir in the flour, coating all the onions and the bacon. Continue cooking about a minute until the flour begins to brown, it will be very thick and gummy.
· Very gradually, pour in the chicken stock. Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour mixture. There should be no visible liquid between each pour. Continue this way until you use all the liquid, pouring more quickly at the end. This should take no more than about a minute or two.
· Add the potatoes, corn, thyme, and bay leaf and increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.
· Stir in the cream, and let heat through for a minute. Season with salt and pepper to taste. The amount of salt you add will vary depending on your bacon and chicken stock. We added ½ teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper at the end.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Summer Share Week 9
Wahoo yes there are tomatoes!!!! Seems like it was a forever grind to get to this harvest and I know you were feeling it too. Benito has been busy planting, and provided the weather cooperates, the farm is getting ready to explode again!!! What a fierce year it has been between the drought conditions and the excessive rain. The fields have not yet dried out and there are mud holes everywhere. So we take our time and proceed with caution ... It is no fun when you get stuck in a muddy hole and everything has to come to a screaming halt while you get unstuck. Almost finished harvesting the onions, potatoes will be next. With all the moisture this year we need to be sure whatever we plan on storing is as cured and dry as possible. In anticipation we’ve been clearing out the greenhouse to make space to lay out the crops, and turning fans on them — whatever we can do to get those crops dry!!!

SAUTÉED BROCCOLI RAAB AND CORN
Source: https://themom100.com/recipe/sauteed-broccolini-and-corn/#wprm-recipe-container-31812
This quick (15-minutes!) and easy side dish is a colorful companion to all kinds of entrees.
Ingredients
1 tablespoon olive oil
1 red onion (halved and thinly sliced)
4 cups roughly chopped broccoli raab, broccolini or broccoli
1 jalapeno pepper (seeded and minced)
1 cup corn kernels (fresh, frozen or canned and drained)
Kosher salt and freshly ground pepper (to taste)
1 tablespoon finely grated lemon zest
Instructions
* Heat one tablespoon of the olive oil in a large skillet over medium high heat. Add the onion and sauté for 5 minutes until starting to soften.
* Add the raab, broccolini or broccoli and sauté for 7 minutes until the broccolini starts to soften. Add the jalapeños and corn and sauté for another two minutes. Add half the zest and stir to blend.
* Turn the vegetable mixture into a serving bowl. Sprinkle with the remaining lemon zest. Serve hot.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 8
I know you’ve all been anxiously awaiting tomatoes.* The anticipation is palpable!!!! I feel pretty confident in predicting tomatillos and peppers next week. And I am extremely hopeful for tomatoes this week as well. On a positive note you’re getting an absolutely beautiful spring mix for some pretty great salads and sandwiches. August is onion-harvesting season. The onions are looking pretty spectacular right now which is so good to see a crop come in well considering the growing conditions we’ve experienced this year. The weather is perfect right now and the storms seem to be settling. *FSM ed. note: we have added Sycamore Farm Cherry Tomatoes to your share this week!

RECIPE — Was looking for a different recipe that wasn’t just another stir fry. Found this in one of my older cookbooks. I can’t wait to try it myself!
PICKLED PAK CHOI (aka Bok Choy)
Source:  Recipes From A Kitchen Garden authored by Renee Shepherd & Fran Raboff 
Makes 1 quart.
Ingredients
2 cups water
1 cup red wine vinegar
1/2 cup sugar
2/3 cup dry sherry
1 teaspoon salt
4 large stalks pak choi or 6-8 small stalks, cut into ½ inch diagonal pieces
3 carrots, peeled and cut into ½ inch diagonal slices
3 scallions cut into 1 inch pieces
1 teaspoon mustard seed
1 tablespoon finely chopped ginger
2 small dried red chili peppers, seeds removed,coarsely chopped
Optional: 1 clove garlic sliced in half
Directions
In a medium saucepan combine water vinegar, sherry and salt. Heat, stirring until sugar is dissolved. Simmer 5 minutes, then cool to room temperature. Place the vegetables in a 1-quart jar. Stir mustard seed, ginger, peppers and garlic into cooled vinegar mixture and pour into vegetables. Cover tightly and refrigerate for at least 2 days. 

SUMMER SQUASH AND SWEET CORN CASSEROLE
Source: https://www.allrecipes.com/recipe/149308/yellow-squash-and-corn-casserole/
Ingredients
· 2 eggs
· 2 ears sweet corn – kernels scraped off the cob
· Dollop of sour cream or heavy cream
· 1/4 cup grated Parmesan and cheddar cheeses
· 1/4 cup vegetable oil
· 2 Tablespoons white sugar
· 1/4 teaspoon minced garlic
· 1/4 teaspoon ground black pepper
· 1/4 cup chopped onions
· 2 cups sliced yellow squash
· 1/2 cup biscuit baking mix
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. Whisk eggs in a large bowl until smooth. Stir in cream, corn, cheeses, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
3. Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 7
When Zigi and I were chatting last week I said how I felt I should start the newsletter off with “It takes a warrior.” It does indeed take the fortitude of a warrior to be a farmer given all the battles we fight — weather, bugs, and all that goes with it. I had started a bunch of seeds in the greenhouse — lettuces and more. They were gorgeous!!! We transplanted them in the field and then ... yup you guessed it … more rain came and washed away the plants. You just want to scream!!! I know you are 'jonesing' for tomatoes, we are too! I’m hoping we should be able to harvest some green ones soon for that special summer treat of fried green tomatoes! We were so happy to bring you sweet corn!! There’s nothing like that first bite of fresh corn, well let's be honest there’s nothing like the fresh bite of anything that comes direct from the field to your plate!

SWEET CORN – My Dad always talked about how his Mom would send him out to the fields to pick fresh corn for dinner and if he fell when he was running back to the house throw it away because it was bruised and he would have to pick fresh ones! The following recipe is a great base. Feel free to adjust your flavor preferences by adding any of these options: sweet peppers, carrots, jalapeños, cucumbers and more!

SUMMER SWEET CORN SAUTÉ
Source: https://iowagirleats.com/SUMMER-SWEET-CORN-SAUTE/#RECIPE-CARDINGREDIENTS
serves 4-6
Ingredients
· 4 Tablespoons butter
· 4 ears sweet corn, kernels sliced from cobs (~4 cups kernels)
· 3 green onions, chopped
· 2 cloves garlic, pressed or minced
· salt and pepper
· 8 medium-sized basil leaves, chopped
Directions
Add butter to a large skillet over medium-high heat. Once melted, addsweet corn kernels, green onions, and garlic then season with lots (to your preference) of salt and pepper and saute until kernels are crisp-tender, 4-5 minutes. Add chopped basil then stir to combine and serve.

I have not tried the following recipe but it does kind of make sense. I'm going to give it a go this weekend.
BEST WAY TO COOK CORN ON THE COB
Source: https://spicysouthernkitchen.com/best-way-to-cook-corn-on-the-cob/
Boiling corn with a cup of milk and a stick of butter creates the most delicious corn imaginable. Truly the BEST way to cook corn on the cob!
Ingredients
4-6 ears of corn, husks and silks removed and cut in half (if desired)
¾ cup milk
¾ stick butter
Instructions
· Fill a large pot about halfway with water.
· Bring water to a boil.
· Add milk and butter. Add corn and reduce heat.
· Simmer corn for 6 to 8 minutes.
· Remove corn from cooking liquid and its ready to serve.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 6
So it seems we've evolved from rain to intense heat. The horror stories are coming out. One farmer lost all his spinach, another is worried about his pepper and tomato plants. Yet another had his mushrooms cooked from this high heat. Everywhere you look the faces on the farmers are strained from the stress, fears and worries. Talking to each other about how they can almost cry. I am so worried about our farmers working in the fields in this heat. Lots of ice and water frequent breaks are all on call for the day. It's so easy to forget to hit that pause button, breathe deeply and enter a Zen state so you can calmly push through. No promises but we might have corn next week. I know I've got fingers and toes crossed, there's nothing like that first nibble of corn!  
CUCUMBER SALAD — This is another one of those things we grew up on. From what I've researched it's a traditional Polish thing.
The simplest way to prep: Wash the cucumber, slice relatively thin, sprinkle with some salt a pinch of fresh cracked pepper, and a dollop of sour cream. You can also do mayo or a combo of both. Season to taste with dill. You can let this set a bit to meld the flavors. Enjoy!!! When tomatoes come in you can add some of those to the Cucumber Salad. If you want, add some tuna, beef or chicken. We enjoy it as a simple salad. I hope you will too!  The cukes you're getting are Kirby which are commonly used for pickling. A quick Vinegar dressing is also perfect on these babies!

Check out this link for some great ideas:
https://www.delish.com/cooking/recipe-ideas/g2877/summer-salads/?utm_source=google&utm_medium=cpc&utm_campaign=arb_ga_del_m_bm_prog_org_us_g2877&gclid=CjwKCAjwq4imBhBQEiwA9Nx1Bh_lohn0lao24VGTeIxD5TrBowWEh8ZWRgAXf7HyfDwTYG11KZT93xoCMPgQAvD_BwE

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 5
Rain and more rain. Yes that’s right more rain, the fields are like shloggy soup, you can barely walk through the rows, can’t hoe the weeds, tops are snapping off carrots and onions as we tug at them to harvest from the wet muck. Radish tops are turning a bright citron color from sun and rain, we’ll have to leave the tops in the fields and just bring in the roots.  The beans were so loaded with blossoms not sure how that harvest will go, zucchini harvested in the AM is half melted by the PM. Cucumbers are coming — little baby Kirbys are the first to come in. Shhh don’t tell but sweet corn is getting close to harvest!!!! As soon as it dries out a bit we'll try for a second planting of cucs and zukes. We here at the farm can’t say thank you enough. As a part of our CSA you truly do get to live the life of the farm with us and that does mean the good, bad and ugly.  Right now I’d say we’re about halfway between bad and ugly. Truth be told I have seen and lived through worse. Such is the life of a farmer!  We will hang on and persevere ... I’ve been asked how do you do it. My usual answer is you dig deep and then you dig deeper. Somehow you find the strength and you go on.

BOILED NEW POTATOES WITH GARLIC 
by Holly Nilsson
Source: https://www.spendwithpennies.com/garlic-dill-new-potatoes/
This New Potato side dish is full of garlic, fresh dill, and creamy butter!
Ingredients
• 1 ½ pounds new potatoes or baby potatoes
• 4 cloves garlic or 2 pieces of scapes
• 2 tablespoons butter
• 1 tablespoon fresh herbs chopped
• salt & pepper to taste
Instructions
1. Wash potatoes and cut in half if larger than bite-sized.
2. Peel garlic cloves and slice each clove into 2-3 slices. If using scapes chop into bite sized pieces.
3. Bring a large pot of salted water to a boil. Add potatoes and garlic.
4. Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
5. Drain potatoes & garlic well and place in a bowl.
6. Stir in butter and dill  or herbs and season with salt & pepper to taste.
Notes
• Baby new potatoes don’t need peeling because the skin is so thin!
• If baby new potatoes aren’t available, thin-skinned potatoes (red or Yukon gold) can be chopped and used instead!
• Dill or Basil is very delicate and the entire piece can be used, even the stems!
• Cooking potatoes too long can make them water logged and prevent the butter and herbs from sticking as they should.
• Add other fresh herbs like oregano, chives, or parsley. If using sage or rosemary, they should be cooked a little bit in the butter before adding the potatoes.
• Leftover new potatoes can be chilled and added to potato salad too!

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 4
Rain and more rain. Seems to be our mantra of late. We hope you all survived the rampage. Our part of Orange County made it through ok, it seems that the more eastern parts were spared. Other parts in the Western part of the County — near Cold Spring and West Point not so much, roof ripped off a building, chunks of streets tore up and tossed like Lego blocks. Sadly most of all a woman lost her life trying to escape the flood water. They say this storm had the ferocity equal to Hurricane Irene. Irene ravaged us with a viciousness I won’t soon forget. Mother Nature can be so kind and cruel. Again we are forever grateful to those looking over us, protecting us. With that in our hearts, spirits and minds we will persevere.      
VEGETABLE/RECIPE — BEETS & BEET GREENS
My family is originally from Poland so we grew up on beets — borscht, pickled, blended with horseradish, or just plain boiled or roasted with butter dripping off those gorgeous ruby colored orbs. I still grow an heirloom variety my Dad grew — Detroit Red. Detroit Red has a sweetness not usually found in the modern varieties of beets. Was chatting with someone a few weeks back and they were telling me about a restaurant near Central Valley that used to serve a beet dish and dropped it from their menu. The reason they dropped it was due to the inferior quality and lack of flavor in the beets. So I hope you enjoy the beets today — I’m already prepping my beets for borscht, pickles and a lentil beet salad.
Basic Beet prep:
Remove tops and set aside. Trim tap root but leave most of root attached to ball. Now you have 2 choices – Boil or Roast. If boiling put beets in a pot with enough water to cover, bring to a simmer and let cook until tender when pierced with a fork — like you cook potatoes. If you choose to roast – rinse beets place in a roasting pan cover with foil, roast at 350° F again till fork tender like a potato.

CLASSIC BORSCHT RECIPE (BEET SOUP) RUSSIAN STYLE 
Source: https://natashaskitchen.com/classic-russian-borscht-recipe/#jump-to-recipe
Prep Time: 30 minutes; Cook Time: 40 minutes; Total Time: 1 hour 10 minutes; Servings: 10
Author: Natasha of NatashasKitchen.com
Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Serve with a dollop of sour cream or real mayo.
Ingredients
For Borscht:
3 medium beets, peeled and grated
4 Tbsp olive oil, divided
8 cups chicken broth , + 2 cups water (use vegetable broth for a vegetarian version)
3 medium yukon potatoes, peeled and sliced into bite-sized pieces
2 carrots, peeled and thinly sliced
For Zazharka (Mirepoix):
2 celery ribs, trimmed and finely chopped
1 small red bell pepper, finely chopped, optional
1 medium onion, finely chopped
4 Tbsp ketchup or 3 Tbsp tomato sauce
Additional Flavorings:
1 can white cannellini beans with their juice
2 bay leaves
2-3 Tbsp white vinegar, or to taste
1 tsp sea salt, or to taste
1/4 tsp black pepper, freshly ground
1 large garlic clove, pressed
3 Tbsp chopped dill
Instructions
1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).
2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
3. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
5. When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

BEST BEET GREENS RECIPE TIPS
– Clip them right away. To extend the life of both the beets and greens, clip the greens from their roots as soon as you get home from the farmers market or store. Otherwise, the greens will pull moisture from the beets, causing them to wither quickly. After you clip the greens, wrap them in plastic or a reusable produce bag and store them in the crisper drawer of your fridge until you’re ready to cook them.
– Wash them well. At the store, you’ll rarely find beet greens that are pre-washed and ready-to-eat. In my experience, they’re usually the opposite: covered in dirt! Always, always wash and dry beet greens before you cook them to remove any dirt or debris.
– Use the stems as well as the leaves. Like Swiss chard, beet leaves have crisp, edible stems that add color and crunch to any beet greens recipe. Don’t toss them! Finely dice them and cook them right along with the leaves.
How to Cook Beet Greens
You’ve clipped the beet leaves off the beets, and you’ve washed and dried them. It looks like you’re ready to cook! My favorite method for how to cook beet greens is to sauté them. Here’s how I do it:
– Start by removing the leaves from the stems. Then, finely chop the stems and tear or chop the leaves into bite-sized pieces. While you’re at it, go ahead and mince a clove of garlic too.
– Then, cook! Heat a splash of olive oil in a large skillet over medium heat. Add the garlic and chopped stems and cook, stirring, for 1 minute. Next, toss in the greens, season with salt and pepper, and sauté, tossing, until wilted.
– That’s it! Your beet greens are ready to eat.
Sautéed Beet Greens Serving Suggestions
On their own, sautéed beet greens are a delicious side dish. I like to dress them up with a big squeeze of lemon, golden raisins, and toasted walnuts. The raisins bring out the greens’ sweetness, and the walnuts add a delicious crunch. If you’ve been reading the blog for any length of time, you know that I like to squeeze lemon on just about everything, but it really adds a nice bright pop of flavor here. Don’t skip it!
– With eggs. Fold the beet greens into scrambled eggs or an omelet, or add them to your next veggie frittata.
– In pasta. Toss the greens with pasta, walnuts, feta cheese, and red pepper flakes for a quick and easy weeknight dinner.
– In a grain bowl. Start with a grain like quinoa, farro, or brown rice. Then, add the sautéed greens and a protein like baked tofu, lentils, roasted chickpeas, or a hard-boiled egg. Top it off with a tasty sauce like tahini sauce, pesto, or lemon vinaigrette to make a delicious, healthy meal!

SAUTÉED BEET GREENS
This simple sautéed beet greens recipe is a delicious, nutritious side dish!
Ingredients
1 bunch beet greens
1 teaspoon extra-virgin olive oil
1 garlic clove, finely chopped
2 tablespoons golden raisins
Lemon wedge
1 tablespoon chopped walnuts or pistachios
Sea salt and freshly ground black pepper
Instructions
1. Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
2. Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
3. Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 3
Rain and more rain. A couple weeks ago we all were crying how dry it was and were looking for rain. Now the fields are so, so wet. Was talking with some farmers around the valley the other day. Acres of spinach rotting in the fields, instead of flatbed trucks running on the roads loaded with produce you see tractors and wagons hauling their precious cargo. The trucks can't get through the mud and even the tractors are struggling. Not only does the rain make for muddy conditions, the humidity encourages growth of things like mold, bacteria and higher cases of diseases. I began more aggressively seeking out varieties that are disease resistant to help ward off infections etc. So far knock on wood our struggles have been mostly mud related. As you can tell the produce may need an extra bath this week. We do wash our produce two or three times after harvesting but the mud just splashes everywhere making it difficult to get the produce clean. I always remember my Dad telling us to be careful how we walked in the fields — pick up your feet, don’t drag soil over the lettuce heads. It’s like playing hopscotch where the produce becomes the lines you shouldn’t step on. So much to remember!!!
Summer often means salads, here is a basic vinaigrette dressing with a couple variations that should be quick and easy go-tos in your repertoire.

BASIC VINAIGRETTE (PLUS VARIATIONS!)
Source: https://cookieandkate.com/how-to-make-vinaigrette-plus-variations/
Here’s a go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
Ingredients
· ½ cup extra-virgin olive oil
· 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
· 1 tablespoon Dijon mustard
· 1 tablespoon maple syrup or honey
· 2 medium cloves garlic, pressed or minced
· ¼ teaspoon fine sea salt, to taste
· Freshly ground black pepper, to taste
Instructions
1. In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
2. Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
3. Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
Notes
BALSAMIC VINEGAR: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.
RED WINE VINEGAR: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
WHITE WINE VINEGAR: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.
GREEK/ITALIAN VARIATION: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Summer Share Week 2
We hope you are all keeping safe with the return of the smoke from up North. Bob was laughing with me yesterday when we delivered the produce, he said I was “giddy” which in truth I was. Oooh ooh ooh you should see the potato plants!!!! Their blossoms are floating above their foliage like delicate bells or fairies dancing in the wind. A few more weeks and we’ll begin to harvest, those new potatoes are so tender they just melt in your mouth! Verdolaga translates to Green Water, it is one of the few land vegetable items that is loaded with omega 3 fatty acids like those found in salmon! This vegetable has been so underrated in the past and has finally been coming into its own and is being recognized for the power house it is! Our farmers enjoy it like this: Chop up a handful, toss into a saute pan and lightly saute. Scramble some eggs and pour them over the verdolaga, season to taste with salt and pepper. Enjoy!!!! I like them in my potato salad, on chicken salad sandwiches. Just for fun I also like them dipped in tempura batter, fried then served with some dipping sauce or savory jam. Which I suppose does negate all the health benefits, but sometimes you just have to go there …

PURSLANE HERB SALAD
Source: https://www.lifeslittlesweets.com/purslane-herb-salad/
Ingredients
· 4 ounces purslane, washed and dry, chopped
· 1 ounces parsley, chopped
· 2-3 sage leaves, chopped
· 6 tablespoons extra virgin olive oil
· 1 teaspoon apple cider vinegar, or more, amount to taste
· 1 ounces basil, chopped
· 1/2 ounce mint, chopped
· 2 sprigs of thyme leaves, stems removed
· 1-ounce chives, chopped
· 1/4 teaspoon kosher salt, amount to taste
· 1/8 teaspoon fresh ground black pepper, amount to taste
Instructions
1. In a medium mixing bowl, add prepared, chopped herbs, apple cider vinegar, extra virgin olive oil, and stir to combine. Serve with bread, toast, crackers, and chips - enjoy! Serve cold.
Note: If you want to give this salad more zip, try a spritz of lemon juice, chopped onion.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Summer Share Week 1
Here we are the first official day of summer! Some would call the weather dreary but for us on the farm it's quite perfect. All the plants we set in the fields are getting a gentle drink and the seeds being planted now will germinate that much quicker. I keep poking the cucumbers and zucchini hoping to see some production of flowers and fruits. No matter how long I've been growing I still get so anxious to begin harvesting and find myself reading and researching what parts of the plants are edible and how we can use them. It's quite fascinating, for me anyway. Years and years ago I tried to research wild edibles, Latin and Asian vegetables but it was so difficult. Not much was available or readily accessible. Now it's like an explosion of information almost to the point of overload. New varieties, old varieties being rediscovered, new recipes and again recipes from our respective heritages being rediscovered. All of this makes it a joy to grow, cook and of course eat!!!

10 MINUTE GARLIC BOK CHOY RECIPE 
Ingredients
1/2 tablespoon vegetable oil
2-3 cloves garlic - minced
1 large shallots - minced
1 pounds baby bok choy - halved or quartered
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper - optional
Instructions
– Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the garlic and shallots, stirring continuously for 1-2 minutes, or until fragrant.
– Add the bok choy, soy sauce, and sesame oil. Toss to coat and cover. Cook for 1-2 minutes, uncover and toss, and then cover and continue to cook until bok choy is cooked to desired doneness (approximately 3-5 minutes more).
– Sprinkle with crushed red pepper and serve immediately. Enjoy!
Source: https://theforkedspoon.com/bok-choy-recipe/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 13
Here we are the last week of the spring share. Looking backwards, what a tough start to this year's growing season. That's part of the joy of belonging to a CSA — you get to live the life of the farm with us! The freezes that kill, the blessings of spring showers and bright sunny days. Trying out new and different vegetables or maybe new ways of cooking old family favorites. We are so grateful to call you family because that's what you mean to us.  Thank you for your support as we travel this journey of farm life.
We made the decision, said a little prayer and began transplanting. Tomatoes, peppers—hot and sweet, eggplants, tomatillo, husk cherry tomatoes, herbs. We started cucumber and summer squash seeds in the greenhouse and now have the most beautiful plants to set out in the fields. If we can successfully ward off insects and critters (we don't use chemicals) soon we'll be harvesting those gorgeous babies. I can already smell and taste them.  Now we just have to hope the weather will settle down to more consistent behavior. 
SAUTÉED GARLIC SCAPES
Source: https://thishealthytable.com/blog/garlic-scapes/
Garlic scapes you ask? One of the most special treats. Actually the seed stalk of a hard-neck garlic looking a bit like string beans with all the flavor of garlic. Awesome grilled, sautéed, in Pesto — wherever you want that garlic flavor to come through. Use the whole piece unless it's brown. These delicious sautéed garlic scapes are easy to make and ready in a few minutes.
Ingredients
8 ounces garlic scapes, cut into 4-inch pieces
1 tablespoon olive oil
½ tablespoon soy sauce
1 teaspoon rice wine vinegar
Instructions
- Heat a large skillet over medium-high heat. Once hot, add the scapes and allow to cook, tossing occasionally, for about 4 minutes or until they begin to brown.
- Reduce the heat to medium and add olive oil. Toss to coat the scapes. Cook for an additional minute.
- Add the soy sauce and toss to coat for 30 seconds. Be careful as the pan will be hot and might spit.
- Turn off the heat and add the rice wine vinegar. Toss to combine and allow to rest in the pan for 30 seconds before serving.
Here's some ideas on how to use them:
12 Ways to Add Garlic Scapes to Your Spring Cooking Routine
Attention garlic lovers: When spring hits, you have only a few short weeks to work garlic scapes into as many meals as you can. BY EMILY SALADINO
Source: https://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes
Like your favorite track off an artist’s largely ignored second album, garlic scapes are treasures hiding in plain sight. The long, curly tendrils show up at many farmers markets and well-stocked supermarkets or grocery stores in late spring or early summer. They’re generally sold by the bunch and make a stellar addition to pesto, soups, stir-fries, and more.
What are garlic scapes, exactly? These green stalks extend from the base of hardneck garlic plants, resembling oversize chives or scallions. They’re related to but different from green garlic (the bulbs and shoots of garlic plants that haven’t fully matured). If left unattended, garlic plants will sprout tiny purple or white flower buds at the tips of the scapes. Farmers tend to trim them, though, to encourage bulb growth.
You can use scapes in all sorts of ways. Less pungent than garlic cloves, they provide subtle garlicky flavor and can be served cooked or raw. Sauté the green shoots in olive oil with green beans and other veggies for a side dish that screams, “hi, hello, it’s springtime,” or mix finely chopped raw garlic scapes into compound butter or hummus for a quiet kick. They’re also an excellent substitute for or used in addition to ramps or leeks in pasta recipes or frittatas.
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Spring Share Week 12
We hope you are all keeping safe with the smoke that’s been smothering the region. Our farmers worked at a slower pace, wore masks and drank lots of water in an effort to stay safe while getting your produce harvested and cleaned. Different farmers on Instagram were sharing how they were coping. Looking to the West, farmers in California have dealt with these types of issues for so long they wear respirators while working in the fields. Never thought we would reach those levels here on the East Coast. While we cope with this we think of the folks up in Canada who are dealing with so much more.    
I see you wondering what exactly is “stem spinach?” It’s basically mature spinach with the stem attached, whereas baby spinach is much smaller, younger and without the stem. The stem spinach is a variety called Bloomsdale Long Standing, my Dad always grew it. It’s another one of those personal favorites for me. I used to make a salad for Dad that he loved! Went something like this — take the spinach, tear it into bite size pieces, finely chop some red onions and black olives. Toss all that together and dress with an Italian vinaigrette. Dad would eat it right out of the bowl.
QUELITES or lambsquarters is a favorite of our farmers. A member of the amaranth family, use it like spinach.
Qué bonito es el Quelite
Bien haya quien lo formó
Que por sus orillas tiene, de quien acordarme yo

How beautiful is the Quelite
Laud to its creator
That through its ruffled edges, myself I do remember
— El Quelite by Hermanos Zaizar

Some parts of the country call lambsquarters “bacon weed,” because, well … fry up some bacon, remove and chop it, cook a mess of lambsquarters in that bacon fat, maybe with some onions and garlic, add back the bacon as well as a splash of vinegar and you’ll thank me later. 
Source: https://honest-food.net/lambsquarters-edible-huauzontles/
 
SERIOUSLY, THE BEST BROCCOLI OF YOUR LIFE
Source: https://www.errenskitchen.com/seriously-best-broccoli-life/
A delicious side dish that’s quick and easy to prepare and makes a great accompaniment to meat, poultry or fish.
Ingredients
1 pound broccoli
1 garlic clove peeled and sliced
Olive oil for Keto version butter flavored coconut oil
1/8 teaspoon kosher salt
Pinch of ground black pepper
½ teaspoon lemon zest
½ tablespoon lemon juice
Freshly grated parmesan cheese
Directions
1. Preheat the oven to 400°F/200°C.
2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 2 cups of florets.
3. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
4. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
5. Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.
*This recipe makes very crispy garlic.  In some ovens it could burn or become bitter.  If you are worried about the garlic getting too dark for your liking, add at the last 5-7 minutes of cooking time coated in a little oil and scattered around the pan.
6. Don’t skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.
7. On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly.  The drier it is, the more it will crisp up.
8. For crispy results: If you want an even crisper broccoli, try flipping it halfway through the roasting. It’s a time-consuming task, but it crisps on all sides.
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 11
Planting beans today — green, gold, black cranberry, white — all sorts!  Still a little nervous to put out the tomatoes and peppers. That freeze a couple weeks back was more than scary. I heard one of the bigger farmers in the area lost 40 acres of produce. That's a hard hit to take.  As a safety net we planted cucumbers and zucchini in the greenhouse. They're a few inches tall already, once we feel more comfortable we'll pop them into the field and won't be too long after that we'll be harvesting them. I. Cannot. Wait.  

MOM'S CARROT SALAD
One of my sisters favorite salads is carrot, the other is Cole slaw. Every once in a while I'll surprise her with a bowl of one or the other. The carrot salad is another one of those Mom recipes. Peel the carrots (not totally necessary). Shred the carrots. A sprinkle of salt and pinch of pepper. A splash of mayonnaise, golden raisins or dark ones (usually it's whatever I grab first) or if you really want to walk on the wild side use both! Stir well. It's good to let it set a bit so the flavors meld.  Once in a while I'll add pineapple or shred an apple into it.  Not only a salad it's good on a sandwich too!

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 10
Update on status of fields from last week's freeze: Pretty much wiped out most of the more fragile things and “burned” the parts of the potato plants that were stretching out above the soil. Luckily potatoes are fairly hardy and they will recover from this. Still hesitant to planting anything tender like tomatoes, peppers and eggplants. Definitely waiting till after Memorial Day! Silvia came back to work today so we now have our three core workers back at the farm. It is such a relief to have folks working with us that have been with us for more than a few years now. They not only take care of the farm but me too!!! They call me Charo, as my name is difficult for them to pronounce. One of the young ladies who worked for me many years ago said, "Did you know the farmers call you Shadow? Kristin didn’t quite understand the farmers' accents. Smile. At the farmers markets there are several young women who help us. Mostly high school age, I feel so fortunate that through the years most everyone looks to stay with me even after they’re in college. “I’ll be home for the summer if you need me.” I have no children but every one of these young people eventually becomes "mine." They call me their work Mama and I love every one of them as if they were my own! 
CHIVE BLOSSOM VINEGAR
Source: https://leitesculinaria.com/80938/recipes-chive-blossom-vinegar.html
Ingredients
¾ cup Champagne or white wine vinegar
1 ¼ cups chive blossoms, snipped right beneath the head
Directions
1. Heat the vinegar in a small saucepan over low heat until just warm. Keep an eye out so that it doesn't boil; you want the warmth of the vinegar to seduce the coy, subtle flavor out of the blossoms, not immolate them.
2. Meanwhile, plunge the flowers in a bowl of cold water and gently swish them around to flush out any dirt and bugs that have taken up residence. Dump the flowers into a colander and thwack it against the side of the sink to shake off the excess water.
3. Stuff the pint jar with the blooms. Don't be too Martha about this. It's okay if the blossoms get crushed a bit.
4. Pour enough of the warm vinegar into the jar just to submerge the blossoms, using a metal spoon to push down any errant blooms that want to float up over the top. You might not need all of the vinegar.
5. Let the vinegar cool, then place a square of parchment paper over the opening of the jar and screw on the top. You want to make sure the vinegar doesn't come in contact with the metal lid, as the acid will erode the finish of the cap and do nasty things to the taste of your infused vinegar. Of course, you can make short work of this by using a glass-lidded canning jar--I just can never find them. Place the container in a dark, cool spot that's so hidden you'll forget about it. This infusion benefits from a long steep--1 to 2 weeks minimum. Trust me, the vinegar will bless you abundantly for your patience--or your forgetfulness.
6. When you're happy with the chive-y strength of the brew, strain it through a fine sieve and toss the spent blossoms. Pour the vinegar into your favorite (preferably glass) sterilized bottle with a rubber stopper and display prominently. Its hue--the blush of a very embarrassed Rosé--is a great conversation starter. Just don't forget to use it.
FAQs
Can I Use Other Kinds Of Vinegar?
Yes, I normally use white vinegar but white wine vinegar would also work well. You’ll want to avoid using vinegar that has a strong flavor like apple cider vinegar because it would overpower the onion flavor of the chives.
Do I Have To Steep It For 2 Weeks?
No, you can use the chive vinegar sooner. But cutting the steeping time too short can lower the intensity of the chive flavor. I would let the blossoms steep for at least 3 or 4 days but the full 2 weeks gives a better result.
Can I Make A Larger Or Smaller Batch?
Yes, of course! You can cut the recipe in half or double or triple the recipe if you have enough chive blossoms. Either use a larger half-gallon or gallon jar or split it into multiple quart jars.
This recipe is very forgiving. You can add more or less flowers to get the flavor you like.

How To Make CHIVE BLOSSOM BUTTER
Source: https://www.homestead-acres.com/chive-blossom-butter/
Ingredients
1/2 cup of salted butter softened
4 chive blossoms
Serving or storage container for the finished butter.
Directions
Step 1. Gather The Flowers
Pick fresh chive flowers from your herb garden. I like to pick the whole stock the flower is on. These flower stocks are harder than the normal chive leaves.  You’ll want to discard this stock later as they are too hard to eat but they make it easier to hold onto the flower while you clean them.
Step 2. Clean And Separate The Flowers
Then give them a rinse with cool water to remove any dirt or little bugs that could be hiding inside the flowers.  Cut the flower off the stock and pat the flowers dry with a paper towel or spread onto a kitchen towel to dry.  When the flowers are dry separate the florets of the flower. I find the fastest way is to use kitchen scissors and snip the flowers apart.
Step 3. Mix Together
Place your softened butter into a mixing bowl and add the chive flowers. Mix them together until they are well combined.  Then spoon the butter into a serving container or place it into parchment paper or plastic wrap and roll it into a log.
How To Store
Chive blossom butter will keep for 1 week in the refrigerator. You can also freeze herb butter for up to 3 months. For easier use, place the butter into small silicone molds and freeze. When frozen, remove them from the molds and package them in freezer bags. You can also roll the butter into a log shape using plastic wrap or parchment paper and cut it into small sections before freezing. This makes it much easier to take out a little at a time.
How To Use Chive Blossom Butter
Having herb compound butter on hand is so handy! With this butter you can use it anywhere you would like to add a mild onion flavor to your dish. Spread it on freshly baked bread, biscuits, or savory muffins. Use it to fry eggs or home fries. Add a pat of butter on top of your steak or fish before serving. Add chive butter to your mashed potatoes or other mashed vegetable dishes. You can also use it as a base for making gravy and other sauces.
Can I Use Unsalted Butter?
Yes, you can use unsalted butter to make chive blossom butter. I prefer to use salted butter because it lasts longer and we love salt in our food. But if you are watching your salt intake the recipe will work with unsalted butter
Can I Add Chive Leaves?
Yes, of course, you can! The leaves have a stronger taste than the blossoms do but chopping up some of the leaves can add a great pop of color to your butter.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 9
Soooo ... cold this morning, not really but under the theory of relativity for our crops it really is. At 5:30 AM there’s a light freeze across the valley, different vegetation is showing its reaction to the cold. A glassy translucence over some leaves and no reaction from others. This is why we wait to transplant tender plants like basil, tomatoes, peppers, eggplants and others — they would never survive a night like yesterday and with another chill headed our way tonight, that would be the end of them. I remember one year we had planted our tomatoes and peppers in the field and in June — yes June — there was a significantly cold night. All the plants in the field froze and we lost that harvest. Luckily Dad still had some plants in reserve that we hadn’t planted yet. We protected them with covers that night and the next day we were able to keep on planting. So back to cranking up the heat in the greenhouse to safeguard the babies in there until we think it’s safe to put them in their beds for the summer, usually around Memorial Day. It’s now around 7:30 AM and the plants already show signs of recovery. The leaves look normal and the plants are standing straight and tall — now we pray for tonight to be as kind.
ROASTED ASPARAGUS
In my opinion this is one of the best ways to enjoy asparagus – roasted! For the prepping of asparagus there are differing opinions — snap the ends or cut them off. The ends are a bit tougher and best used for stock. The theory is that snapping causes a higher break point and leaves you with less stalk. Cutting you can adjust the stalk to wherever you are comfortable.
Directions
Preheat oven to 400. Leave the spears whole or cut into bite size pieces. Drizzle with olive oil, sprinkle with salt and pepper. Toss spears with seasonings then place on sheet pan. Roast in preheated oven. Start checking after 20 minutes — thinner spears will cook faster. I tend to choose thicker stalks so for me roasting can take 30 minutes plus. Once roasted to your preference, pull from oven and let cool. This is where I have to hide them from my sister. She will devour the whole pan in a blink of an eye! I like asparagus simply roasted like this — if you’re looking for some flavor variations you can opt for a sprinkle of parmesan, a light sprinkle of hot pepper flakes — more or less to your taste. You can also toss the spears with cherry tomatoes, sundried tomatoes, mushrooms, garlic, onions or scallions.  Any of these combinations with some pasta and an awesome dinner awaits

LEBANESE POTATO SALAD WITH LEMON & MINT
Source: https://food52.com/recipes/33279-lebanese-potato-salad-with-lemon-and-mint
This classic Lebanese salad embodies all that is delicious and healthy about Lebanese cuisine: a potato salad that is both light and high on flavor. The potatoes absorb their lemony dressing perfectly, and they're scented with mint, one of the very favorite Lebanese herbs. —Maureen Abood
Ingredients
·  1 pound Russet potatoes, peeled and cut in 1/2-inch dice
·  3/4 teaspoon Kosher salt
·  juice of 1 small lemon
·  1/8 cup extra-virgin olive oil
·  2 scallions, finely sliced, both white and green parts
·  1/8 cup fresh mint, cut in chiffonade or finely chopped
Directions
1. Place the potatoes in a large saucepan and cover by 1 inch with cold water. Add a teaspoon of salt. Cover and bring to a boil. Remove the lid and reduce the heat to medium. Test a sample of the potatoes every minute or so with the tip of a paring knife. They are ready when the knife cuts into the potato with just a hint of resistance. Taste the samples, looking for an al dente quality. Russet potatoes cook in about 13 minutes. Be careful not to overcook the potatoes or they will turn to mash when they are stirred with the dressing.
2. Drain the potatoes and place in a medium bowl. Season the warm potatoes with salt, lemon juice, and olive oil, stirring very gently. Taste and adjust seasonings. When the potatoes have cooled down almost to room temperature, add the scallions and mint, stirring gently to combine.
3. This potato salad is delicious warm, as well as the next day (cover and refrigerate over night. Bring to room temperature and add more fresh mint, again stirring gently).

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 8
It’s been a slow grind this spring, the weather is finally settling down into what we would call more “normal.” As much as we needed the rain it really did hamper our progress. One of the fields is so wet we have to wait for it to dry out. There seems to be a problem with the drainage and I will have to climb down into the ditch and investigate the culvert to see if there is a blockage of some sort, hopefully it’s something we can poke at with a couple shovels and I won’t have to get the excavator to clear it. Oy vey the weeds! Did you know the definition of a weed is something that’s growing where you don’t want it to? So an onion or a rose could be a weed! In our case it’s the vegetation that creeps up like a magic carpet in between the plants and seeds we deliberately cultivate. Today Benito and Lupe are busily weeding so we can keep the unwanted vegetation at bay.  
I wanted to give a mini tribute to the Moms in my life, they were and continue to be such an inspiration for me. On my Mom’s side of the family My Great Grandmother aka Grammy was the local mid-wife who delivered countless babies in the community. Her daughter Julia (one of seven kids) my Babcia was a 5-foot tall powerhouse. Babcia drove tractor trailers for my grandfather in their trucking business and was one of the first women to serve on a local jury. In her late 70s she still drove the tractor that pulled the onion harvester on our farm. My Mom, Lillian, a registered nurse graduated with the very first class of nurses from our local community college. I still remember how proud I was at the age of five sitting on her lap steering the tractor that pulled the onion harvester. Love and miss you all!  Happy Mothers Day!!!!!!
BABCIA'S POTATO SALAD 
Babcia is Polish for grandmother, we named this salad after my Mom as it was how she made potato salad. Folks love this, in my opinion it’s the best when the potatoes are still warm. The recipe is a guess by golly as it is how Mom cooked and how I learned to make it.
Ingredients
Potatoes, onions, celery, mayonnaise, salt and pepper.
You can use red skin or golden potatoes for this.
Directions
I don’t peel my potatoes, if small I cook them whole otherwise I cut them into manageable bite size pieces. Rinse in cold water, drain, cover with cold water, add some salt to the cooking water. Cook until fork tender. Drain, return potatoes to pot and over the still warm burner give the pot a shake and let the excess water steam off. Place the potatoes into a bowl. After peeling I will grate the onions on the coarse side of a box grater and add them to the potatoes, finely chop some celery then add to the potatoes and onions. A dollop of mayonnaise, salt and pepper to taste. Mix well.
As I said I really enjoy this the most when the potatoes are still warm and melty!

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 7
As Cinco de Mayo approaches the importance of this date becomes more understood. As I chatted with our farmers about the holiday yesterday I learned that this battle took place in the heart of Puebla which is where our farmers are from. Benito said they don’t really celebrate with food but with mega parades, streets filled with people waving flags celebrating the bravery and honor of the Mexican and Indigenous people. The pride in Benito's face and demeanor as he described the valor of the soldiers was palpable. The Battle of Puebla took place on May 5, 1862 when a force of 5,000 French soldiers armed with heavy artillery faced off with 2,000 poorly armed Mexican soldiers. By the end of the day with nearly 500 dead French and fewer than 100 dead Mexicans, the French withdrew. While not seen as a critical fight the moral boosting effect was incredible. Benito said there are lots of parades held in commemoration in California.
Info Sources: Farmers Benito & Lupe
https://www.history.com/topics/holidays/cinco-de-mayo#the-battle-of-puebla

MEXICAN STYLE SWEET POTATOES
Source for all recipes: https://www.acouplecooks.com/mexican-stuffed-sweet-potatoes/
Ingredients
2 medium sweet potatoes
Olive oil, for rubbing
Kosher salt
1 recipe Black Bean Salsa
1/4 cup frozen corn kernels
Creamy Cilantro Sauce or Creamy Cilantro Dressing, to serve (plus a few extra cilantro leaves)
Mexican hot sauce (such as Cholula), to serve
Other topping ideas: Sour cream, Mexican Crema, cheese, Vegan Nacho Cheese, Vegan Sour Cream, Cashew Cream, or Chipotle Sauce
Instructions
– Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you’re planning to make the Creamy Cilantro Dressing, skip this part.
– Preheat oven to 450°F.
– Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes.
– Make the Black Bean Pico de Gallo.
– Defrost the frozen corn.
– Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.
– To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce

BLACK BEAN SALSA RECIPE 
This black bean salsa recipe is quick and full of zesty flavor! Mix beans with fresh tomatoes, onion, lime and cilantro.
Ingredients
· 1 pound ripe tomatoes
· ½ cup red onion, minced
· ¼ cup cilantro, finely chopped
· 1 jalapeño pepper
· 15-ounce can black beans (or 1 ½ cups cooked or Instant Pot black beans)
· 1 lime (2 tablespoons juice)
· ½ teaspoon kosher salt, plus more to taste
Instructions
1. Dice the tomatoes. Mince the red onion. Finely chop the cilantro. Remove the ribs and seeds of the jalapeño pepper and finely chop it. Drain and rinse the black beans. Juice the lime.
2. In a bowl, add tomato, red onion, cilantro, jalapeño, black beans, lime juice, and kosher salt. Stir to combine, and add kosher salt to taste.

CREAMY CILANTRO SAUCE
This cilantro sauce is creamy, tangy, savory, sweet, and totally delicious! It’s plant-based and perfect for dolloping on baked potatoes, tacos and more.
Ingredients
· 1 cup raw or roasted cashews*
· ½ cup water
· ¼ cup lime juice (juice from 2 limes)
· 2 large handfuls cilantro leaves and tender stems**
· ½ teaspoon kosher salt
Instructions
1. Place the cashews in a bowl and cover them with water. Soak for 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.
2. Juice the limes.
3. Drain the cashews. Add the cashews, water, lime juice, cilantro, and kosher salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to the desired creamy consistency (we added 2 additional tablespoons; you could add more for a more drizzle-able sauce). Blend for several minutes until creamy and smooth. Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 6
Rainy overcast day — great weather for all the planting we’ve been doing! Potatoes are planted and now we wait for the tubers to push their way up through the soil and send out blossoms. Was a bit of a hard frost yesterday, thankfully the seedlings seem to have survived the slight glaze that covered them. As we continue planting, weeding moves higher up on the priority list. Since we do not use herbicides aka weed killers on our farm, we become the weed killers. The farmers move at a rapid pace with hand and hoe to stay ahead of the advancing threat of the weeds' ability to grow and thrive at a pace that can choke out the herbs and vegetables if left unattended.
STUFFED BAKED POTATOES
Source: https://www.asouthernsoul.com/stuffed-baked-potatoes_5/
Author: Donya Mullins
Potatoes are comfort food, and stuffed baked potatoes are definitely in the Top 10 of best potato recipes.
Ingredients
4 medium russet potatoes – washed and dried
1 1/2 cups shredded cheese
½ cup cooked bacon – chopped
2 tablespoons butter
1 ½ cup sour cream
¼ cup grated onion
¼ cup chopped green onion
½ teaspoon salt
¼ teaspoon fresh ground pepper
Instructions
* Heat oven to 400 degrees.
* Drizzle potatoes with canola oil and sprinkle with kosher salt. Place potatoes on center rack in oven. Bake for 1 hour or until done (insert a knife into potato to check for doneness)
* Take potatoes out of oven and cool on baking rack.
* When potatoes are easy to handle, cut an oval on skin and remove. Scoop out inside of potato using a spoon and place in mixing bowl. Add butter and blend using a potato masher.
* Add 1 ¼ cups of cheese, the bacon, sour cream, grated onion, salt and pepper – mixing well. Taste, adjusting seasoning.
With a small spoon, stuff mixture into potato skins making sure not to over pack. Place in an oven proof dish, cover with foil and heat in a 350 degree oven for 15 minutes.
* Remove foil and sprinkle with remaining cheese. Heat until cheese is melted.
* Serve potatoes with sour cream, chopped green onions and additional bacon.
Notes:
– Cheese? Use what you like — Cheddar, Swiss, Gruyere ...
– No green onions? Use chives
– No bacon? Use ham or sausage

Another Recipe: CROCKPOT GARLIC MASHED POTATOES
Source: http://www.thetipgarden.com/2011/11/crockpot-garlic-mashed-potatoes.html

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Spring Share Week 5
Transplanted a bunch of different vegetables this week — kale, broccoli, Swiss chard, bok choy, lettuces, spinach and more. Our onion plants are going in tomorrow, it will be a few weeks before we put out any tenders like tomatoes and peppers — it’s just way too cold now and the risk of frost is high. I am going to tinker with some zucchini and cucumber plants in the green house to try and get a jump start on the season. Marisa asked me yesterday when is my favorite season. I have to confess as much as I do love springtime, I am a fall girl — that crossing over of summer and fall when the harvest is overflowing with an abundance that can be overwhelming and the colors!!!! For me spring is the season of green — lots of leafy greens, herbs and the start of baby roots. I swear you can even taste the color green if that makes any sense whatsoever. Then come the golden colors of summer — corn, beans so fresh they snap when you try to bend them! Followed by the rainbow of fall – purples, reds, oranges and more golden and green colors and flavors.  

SPICY SKILLET TURNIP GREENS 
Source: https://addapinch.com/spicy-skillet-turnip-greens-recipe/
A quick recipe for spicy skillet turnip greens for a comforting, home-cooked meal.
Ingredients
½ tablespoon olive oil
1 small onion, cut into wedges
½ pound turnip greens, cleaned and chopped
¼ cup water
pinch of brown sugar
¼ teaspoon red pepper flakes – to your taste
Instructions
· Drizzle olive oil into skillet over medium heat. Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.

BOILED POTATOES WITH CHIVES
Source: https://www.allrecipes.com/recipe/231861/boiled-potatoes-with-chives/
These delicious boiled potatoes with butter and chives are simple to make.
Ingredients
1 pound potatoes
1 ½ tablespoons unsalted butter, cut into several pieces and softened
1 ½  tablespoons finely chopped fresh chives
salt and ground black pepper to taste
Directions
1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and let sit until cool enough to handle, 1 to 2 minutes.
2. Cut potatoes in half or quarters depending on size.  Place into a serving bowl. Add butter, chives, salt, and pepper; toss until butter melts and potatoes are well coated.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 4
Smells of Spring — the valley is aromatic with the aroma of green onions. Acres upon acres of young tender transplants are going into the rich dark soil. The soil itself has the perfume of rich deep loam as it is turned over to refresh and renew for the season to come. As row upon row fills the fields a transformation occurs. Empty fields become full of what almost looks like rows of grass. With military-like precision every plant is precisely placed, so very critical so when the tillers and cultivators begin the work of clearing weeds not an onion is taken out by their blades. Seems like a very unimportant task/skill but that precision like placement of each plant sets the tone for the entire season and a successful harvest. In a few days those rows that look like straw and leave you thinking there is no way they’ll turn into verdant green tops on luscious savory bulbs, but nature has her ways and soon the valley floor will be filled with deep emerald green rows bringing the promises of many savory meals to come.    
BENEFITS OF FROZEN CORN
Source: https://www.favfamilyrecipes.com/how-to-cook-frozen-corn/
Frozen corn beats canned corn any day of the week. And it’s a perfect substitute for fresh corn cobs. Why? For one thing, it’s cheaper. A big bag of frozen corn can last for several weeks in the freezer and when prepared correctly, tastes just as fresh as straight off the cob. And it actually takes less time to prepare than fresh. It’s nutritious too! There are actually fewer calories in frozen corn than in fresh or canned.
Ingredients
1 pound frozen corn
4 Tablespoons butter
1 Tablespoon sugar
Instructions
· Place corn in a colander and rinse with cold water until ice is no longer present. Shake off excess water over the sink.
· Place corn and butter in a medium-sized skillet over medium-high heat.
· Sprinkle sugar over corn and stir until butter is melted and corn is hot (about 5-6 minutes). Do not over cook.
· Season with Kosher salt and fresh black pepper if desired.
· Serve immediately.
Notes
· Don’t BOIL frozen kernel corn! Just don’t do it. I know the package tells you to do it, but trust me, it zaps all the flavor out of the corn.
· Use a skillet. Stir-frying or sautéing frozen corn keeps it crisp and bright and tastes much better than roasted corn in the oven.
· Add a little sugar. It’s ok, it won’t taste weird and it will bring out the natural sweet flavor.
· Don’t salt until ready to serve. Salting the corn too early can dehydrate it and it won’t taste as sweet. Wait until after you’ve cooked it, then salt and pepper to taste.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 3
Spring a time for renewal and sprucing up. On the farm it means clearing out the growth left from last year. Prepping the soil to begin planting seeds and plants. Assessing the perennials to see how they survived the winter, what do we need to replant, what plants should we move and where to. The herbs are looking good — soon we’ll harvest chives, thyme and stinging nettles. Seeds are germinating and the faintest of signs are popping through the ground showing rows of what's to come. The soil is still holding winter's chill, as soon as it warms seeds will germinate quicker and it will be time to put the more tender plants and seeds out.

MAPLE GLAZED PARSNIPS ON KALE 
Source: https://www.tasteofhome.com/recipes/maple-glazed-parsnips-on-kale/
Ingredients
4 tablespoons + plus 1 tablespoon unsalted butter, divided
1 pound medium parsnips, cut into 1/2-in. slices
1/3 cup maple syrup
1/2 medium shallot, thinly sliced
1/2 pound kale, stems removed, cut into 1-in. strips
1/4 teaspoon salt
1/2 tablespoon apple cider or juice
Directions
1. In a large skillet, melt 4 tablespoons butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently.
2. Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes.
3. To serve, spoon kale onto a large plate; top with parsnips.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 2
This weather is just a roller coaster ride, one day in the forty’s next hitting high 60s almost seventy. Snow, rain and sleet — nature seems to want to get it all in before March says its sweet goodbye. As the saying goes, "In like a lamb out, like a lion!" We’ve been busy getting the Kabota ready to work for the upcoming season. Changing filters, motor, hydraulic and transmission oils. Transplants in the greenhouse are growing like mad. Soon those babies will head out to the fields. Then we have to protect them from the wildlife who think we put out a buffet just for them!!! Bok choy, kales, chard, lettuces, salad mixes, spinach and more are all getting ready to be put to their “beds.” Checking the streams for watercress and the first pop of stinging nettles. Folks keep asking for scapes but that’s an early summer thing. The garlic is just barely breaking ground. All good signs for an exciting Spring!

Recipe — VEGETARIAN COLLARD GREENS
by Tania Sheff
Source: https://cooktoria.com/vegetarian-collard-greens/
This hearty and comforting Vegetarian Collard Greens recipe is easy to make and very delicious. They make a perfect side dish or can be eaten on their own with some fresh bread.

Ingredients
1/2 lb. collard greens thoroughly washed and cut into thin strips
.5 tbsp. olive oil
.5 tbsp. butter
1 small onion diced
1 cups vegetable stock
1/4 tsp. red pepper flakes
1 garlic cloves minced
¼ cup heavy cream
¼ cup Parmesan cheese
½ tbsp. chopped parsley
Salt & pepper to taste

Instructions
– In a large, deep skillet or pot, heat the olive oil with the butter over medium heat. Add in the onions and cook for 5 minutes, or until tender. Add the collard greens to the skillet, and when the greens begin to wilt down, add the red pepper flakes and vegetable stock. Cover with a lid and cook for about 45 minutes, or until your desired texture is reached,* stirring occasionally.
– At this point, add the garlic, and season with salt and pepper to taste. Cook for about 1 minute.
– Add the heavy cream, Parmesan, and parsley. Stir everything well and cook for 1-2 minutes.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 1
Well it’s official, as of Monday spring has arrived! Throughout the valley the energy thrumming through the air is palpable. Tractors are running everywhere, the farmers have been arriving in droves, the first onions were planted today. Inside the greenhouse the temps were approaching 100. The young seedlings are jumping in size by leaps and bounds. There is still the danger of frost so we have to be mindful of what we plant in the fields. But oh how happy we are and by we I mean our farmers and I, to feel and see the warmth and brightness of the sun! It is so exciting to see the land transformed from greyish empty lots to rich black earth, filling up with row upon row of verdant vegetables — from transplants to seed placed directly into the ground. Once these plantings are established the real work will begin – weeding, tilling and then harvesting. I can just see the rich bounty of what is to come and can’t wait to share it with you all!

CARAMELIZED ONIONS
Source: https://www.acouplecooks.com/caramelized-onions/
Ingredients
2 tablespoons butter or olive oil
3 pounds yellow onions (5 medium onions)
1 teaspoon kosher salt
Directions
While you can saute onions in 10 minutes, cook them low and slow over about an hour, and their natural sugars take the onions from raw and pungent to silky smooth and deep brown. The flavor becomes sweetly savory, with an irresistibly luxurious texture, I can eat them just like that!!!
How to make caramelized onions:
Thinly slice the onions. About 1/8-inch thick works well. Place the onion on its flat side then cut slices following the curve of the onion, from the tip to the root.  Use an entire 3 pound bag, which makes 2 cups caramelized onions — or less, if desired. Melt butter, then add the onions and saute on medium high heat until they’re soft – about 8*10 minutes. Add salt and cook 40 to 45 minutes on medium low until very dark brown. You’ll see the onions go through stages: first golden brown, then medium brown, then very dark brown. They’re done when the flavor is developed and sweet, and they’re almost falling apart they’re so tender. They can be refrigerated for up to 4 days, make sure to warm them before serving. You can freeze them too. Line a muffin tin with plastic wrap and add small portions of caramelized onions. Or you can freeze them in a large plastic bag (then you’ll have to defrost them all at once). They should last up to 3 months, or even longer. But they’re best after refrigeration!
Ways to use caramelized onions
There are so many ways to use caramelized onions: and you probably already have some ideas picked out! Here are some of the best ways to eat them:
Burgers: Add a gooey mess atop a cheese burger, veggie burger or portobello burger
Soup: Make elegant French onion soup
Dip: Mix with sour cream for Caramelized onion dip
Grilled cheese: Add some to a grilled cheese (or baked grilled cheese) and prepare to be amazed!
Pizza: Throw some on a cheesy pizza

For more recipes check out our farm recipe blog:  https://blackdirtrecipes.wordpress.com
YouTube: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 12
First off, as we come to the end of the winter season — thank you all for your support — we here at the farm are very grateful for you being there and living the farm life with us!!!  We are getting anxious to get into the fields and start planting. Benito is calculating how much help he will need for the weeding, planting, and harvesting. My Dad used to say be mindful when planting as it is so easy to plant the seeds but then the real work begins. Boy was he ever right!!! It’s relatively simple to plant, you need to know proper depth to plant in the soil, how far apart to place the seeds. Then thinking down the garden path what will spread their vines and obscure the beds, what needs to be trellised, what are good companion plantings. Eg: we always plant basil in between the tomato plants — enhances the flavor of the tomatoes and basil is protected by the tomato plants until the tomatoes outgrow the basil. Where will the varieties be rotated to ensure best health of plant and soil. Lots to dream and think about!!!! 

IRISH HERITAGE CABBAGE 
Source: https://www.allrecipes.com/recipe/54728/irish-heritage-cabbage/
This recipe for Irish cabbage with bacon, melted butter, and nutmeg is the most delicious way to cook cabbage. If you can't find Irish bacon, regular works fine but drain well. If you don't like nutmeg, leave it out.
Ingredients
· 1 medium head cabbage, cored and cut into wedges
· 2 slices Irish bacon, diced
· 2 tablespoons melted butter
· 2 teaspoons ground nutmeg
· 2 cups water
· salt and pepper to taste
· ½ cup red wine vinegar
Directions
1. Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.
2. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.
3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.
5. Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 11
So much happening this week—yesterday, International Women's Day; Sunday, Daylight Savings Time, change our clocks forward; Tuesday is Pie Day; and Thursday is St.Patrick's Day! We’re all chomping at the bit here in the valley — so anxious to get out into the fields and start planting. The winds have been beyond fierce — at times it feels like you’re in the middle of a sci-fi movie the way the soil scours across the valley obscuring the sky and nearby buildings. Even this morning as I’m looking out the window the trees are trembling in the gusts of air. This is when I wish there was more of a snow cover out there to help protect the land from erosion. Many years ago a friend of mine who ran the Sterling Forest Ski Center in Tuxedo, told me of a friend of his who operated a ski center in Connecticut. He spoke about how black the snow would become and it was the black dirt that had been blown out there. I had been told at one time we lose about a quarter inch of soil every year from erosion whether it be from wind or heavy rain. I can’t help but feel that we are losing more than that. It’s so important for us to safeguard the land and minimize the loss of this precious resource in the best way possible.
Vegetable / Recipe
FROZEN SQUASH – Surplus harvest from the fall, peeled, cleaned, cubed and frozen. Makes great soup or stew! Mashed with sweet potatoes makes a great side!
Source: https://www.thekitchn.com/frozen-butternut-squash-261647

3 TIPS FOR THE BEST OVEN-ROASTED FROZEN BUTTERNUT SQUASH
1. Preheat the baking sheet: Letting the baking sheet heat up as the oven heats means that as soon as you add the squash, the ice evaporates and the squash begin to brown and crisp. Making sure the pieces are arranged in a single layer (you’ll want to be sure to break apart any pieces that are frozen together) and roasting them at a high heat ensures the squash crisps instead of steams.
2. Don’t skimp on the oil and salt: A full two tablespoons of olive oil is enough to create a slick coating on each piece of squash without leaving them dripping in pools of it. The oil helps the squash take on color, as well as adds a rich flavor. And speaking of flavor, give the squash a nice generous pinch of salt — it will help draw out its natural sweetness.
3. Roast on the lowest oven rack: To get that gorgeous caramelized sear on the squash, you want to roast it in the hottest part of the oven, which is on the lowest rack. As it roasts, the squash will form a crispy crust, making it easy to slide a spatula underneath and flip it gently halfway through cooking so the other sides of the squash can have a turn.
Ingredients
· 1 (16-ounce) bag frozen butternut squash (about 4 cups, do not thaw)
· 2 tablespoons olive oil
· 1 teaspoon kosher salt
· Freshly ground black pepper
Equipment
· Medium bowl
· Rimmed baking sheet
Instructions
1. Heat the oven and baking sheet to 450°F. Arrange a rack in the lowest oven position and heat the oven to 450°F. Place a rimmed baking sheet in the oven to heat.
2. Season the squash. Place the squash in a medium bowl, breaking up any pieces that are frozen together. Add the olive oil, salt, and several grinds black pepper, and toss until the squash pieces are evenly coated.
3. Transfer the squash to the hot baking sheet. Remove the heated baking sheet from the oven and carefully pour the squash onto it. Arrange the squash in an even layer (this prevents it from steaming).
4. Roast the squash 18 to 20 minutes. Roast until squash is tender and crispy in places, gently stirring halfway through to ensure even cooking, 18 to 20 minutes total.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 10
Going to be short and sweet today—That storm was quite a whomper, over 6 inches of snow! Shovels were the tools of the day. I meant to take a picture of the greenhouse covered in snow— it looked like a giant igloo. I was worried that the snow load would cause it to collapse. Between cranking up the heat and pulling the snow off the roof we were able to get it cleared safely. We spent so much time clearing snow and ice we didn’t spend as much time harvesting so the shares are a bit lighter this week. We’ll bulk it up the next two weeks for you.  

CREATIVE WAYS TO USE PESTO
Source:  https://www.cooksmarts.com/articles/creative-ways-to-use-pesto/
1. Stir a Scoop Into Soup
2. Spread on Bread
3. Use as a Veggie Dip
4. Elevate Roasted Veggies
5. Stir Into Mashed Potatoes
6. Make Pesto Butter
7. Stuff Chicken Breast
8. Enjoy with Eggs
9. Pair with Grilled Meats
10. Toss with Pasta

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 9
Always learning — when I first started operating greenhouses and hi-tunnels I thought heat was the biggest factor for successful crops. While yes, it does play a critical part, the reality is that the length of daylight is almost more essential than heat. I thought planting seeds in December would give me a jump on the spring time harvest. While it does help me get an early start, it still is slow and steady. What I did find interesting is how once the daylight gets longer it’s like the seedlings are on steroids and the accelerated growth from the extended day light is amazing!!!
Vegetables / Recipes
CABBAGE ROLL CASSEROLE
Source: https://www.spendwithpennies.com/cabbage-roll-casserole/#wprm-recipe-container-122809
Love stuffed homemade cabbage rolls but short on time? We’ve got you covered with this Cabbage Roll Casserole! Layers of tender cabbage, rice, and meat in a zesty tomato sauce. Made with simple ingredients, this cabbage casserole is so easy to toss together and can be made ahead of time (on the weekend!). The family and the cook will love this simple and comforting dish!
Ingredients
1 pound lean ground beef or pork , or 1/2 pound of each
1 large onion diced
3 cloves garlic crushed
28 ounces diced tomatoes 1 can, including juice
1 cup tomato sauce
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon thyme
1/2 teaspoon salt & pepper each
2 cups cooked rice (white or brown)
1 large head cabbage 12-14 cups
1 tablespoon olive oil
1/4 teaspoon dill optional
Optional Topping
2 cups Gruyere cheese or monterey jack cheese, shredded
1 egg
1/4 cup milk
Instructions
1. Preheat oven to 375°F.
2. Brown beef or pork, onion, and garlic over medium heat until no pink remains. Drain any fat. Stir in diced tomatoes (including juice), tomato sauce, tomato paste, & seasonings. Simmer uncovered for about 10 minutes until thickened.
3. Remove from heat and add cooked rice.
4. Meanwhile, chop cabbage into 1" squares, rinse and shake dry. Heat oil in a skillet and add ½ of the cabbage and 2 tablespoons of water. Cook just until softened (about 10 minutes). Repeat with remaining cabbage.
5. Place ½ of the cabbage in a 9x13 casserole dish. Top with ½ of the meat sauce. Repeat layers. Cover with foil and bake for 45 minutes.
Topping
1. In a small bowl combine cheese, egg, and milk. Remove foil, top casserole with cheese mixture, and bake uncovered for an additional 20 minutes.
Notes
– Use lean ground beef or pork or a combination of the two.
– This recipe calls for 2 cups cooked rice which is approximately ⅔ cup uncooked long grain white rice. If you have a tiny bit more or less, this recipe will still work well. Cauliflower rice can be used and should be precooked so it doesn't make the casserole watery.
– Cabbage can be steamed, boiled, or fried. We prefer frying for easy prep and flavor. If boiling or steaming, ensure the cabbage is drained well. The cabbage will soften a bit as it bakes but you'll want to ensure it's fairly tender before adding to the casserole.
– The cheese topping is optional (but delicious!). If you skip the cheese topping, bake covered for the last 20 minutes so the top doesn't dry out.

SLOVENIAN CABBAGE STEW
Source: https://www.forbes.com/sites/elizabethkarmel/2023/02/20/this-cozy-cabbage-stew-is-a-culinary-souvenir-from-slovenia/?sh=ee5c2f130389
This is my version of Slovenian Jota (cabbage stew) based on taste memory. When I visited Slovenia this summer, my favorite restaurant in Ljubljana was Jakob Franc. The Jota was so good that I ate it twice during my trip and became friends with the owner of the restaurant. We had several conversations about how he made “the stew that sat all day on the stove…” and because there wasn’t a recipe written down for the Jota, I used my taste memory, my conversations with Jakob and watched a few Slovenian home cooks make their version of cabbage soup on YouTube.
Makes 14 Cups
Ingredients
New Potatoes, about 1/2 pound—you need one cup (steamed and mashed) cooked potatoes
1 large onion, cut in half moon slices,
5 ounces country, ham or bacon, diced
4-6 cloves of garlic
Extra-virgin olive oil
2 bay leaves
1 14.5-ounce can diced tomatoes
1 38.5 ounce jar of sauerkraut, rinsed and drained about 4 cups
8 1/2 cups chicken stock, divided
1 16-ounce can pinto or borlotti beans, drained, and rinsed (about 2 1/2 cups cooked)
1 tablespoon smoked paprika
2 tablespoons Lipton onion soup mix, veggie or bouillon cubes
2 cups filtered water, plus more as needed
1/3 cup dry, Riesling, wine, optional
Kosher Salt and Freshly-ground pepper to taste
Method
1. Place potatoes in a small pot and fill with enough cold water to cover them by a few inches of water. Bring to a boil and check on them occasionally while you make the rest of the soup.
2. Meanwhile, add enough olive oil to coat the bottom of a large pot. I used a pressure cooker and sautéed the onions in the pressure cooker for five minutes.
3. Sauté and stir occasionally adding two good pinches of salt—you want the onions to be translucent but not browned. Add the garlic and sauté for 1-2 minutes, stirring occasionally. Add the country ham and sauté for an additional 1-2 minutes, stirring occasionally. At this point, the ham and onions will be lightly browned.
4. Add 6 1/2 cups of chicken broth, bay leaves, can of diced tomato, and the rinsed and drained sauerkraut. Stir well and set the pressure cooker on high pressure for seven minutes with a natural release.
5. While the cabbage stew is cooking, check the potatoes. When a knife easily goes through the potatoes, turn off the heat and let them sit until, they are cool enough to touch. Drain the potatoes and remove the skin.
Tip: An easy way to remove the skin is to take small pieces—about ¼ sheet—of a paper towel and rub the potato while it’s still warm, the skin will come off very easily.
6. Mash them with a fork and set aside. Note: Don’t be tempted to add any olive oil or butter. You are not making mashed potatoes, you’re going to use these cooked potatoes to add body to the soup.
7. When the pressure has released, open the top of the pressure cooker and add the remaining two cups of chicken stock, smoked paprika, 2 tablespoons of French onion soup mix, or other veggie/bouillon cubes, and the beans. At this point, you can determine whether or not you think the broth should be thinner. I ended up adding 3 cups of filtered water and 1/3 cup of dry Riesling wine because I had it.
8. Change the setting on your pressure cooker to slow cooker and add the “mashed potatoes” Stir well.
9. Let the stew simmer for at least an hour or longer, adding water if necessary as the broth evaporates. When you are happy with the consistency—all the potatoes should dissolve into the broth so that you can’t really see them. Stir well, and taste the stew to determine whether or not you want to add any more water or wine, salt, and pepper.
10. Serve with crusty bread as a meal in a bowl garnished with pink peppercorns if desired and enjoy!

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Winter Share Week 8
Here we go again ... the temps rising to near 60 if not higher and then Friday night forecasted to drop to the 20s and mid-40s Saturday. While this can make us as humans uncomfortable, the effect on our crops can be far more devastating. During those sub-zero temps a couple weeks ago, my greenhouse furnace even with auxiliary heat couldn’t keep the temps up there and we lost some seedlings. The current cycling of temps can be detrimental to the orchards. If the nighttime temps get too warm, combined with warm daytime temps and followed by more days of seasonable cold temps, the trees could be triggered to set buds and cause a loss of fruit during harvest season. So far the orchards are okay and our fingers are crossed that the orchards will be safe throughout this critical time during the growing season.

SWEET POTATOES WITH YOGURT & CILANTRO-CHILE SAUCE
Recipe from Diana Henry, Adapted by Melissa Clark
https://cooking.nytimes.com/recipes/1018313-sweet-potatoes-with-yogurt-and-cilantro-chile-sauce
Yield: 4 to 6 side dish servings
Ingredients
1/4 cup plus 1/3 cup extra-virgin olive oil, plus more for serving
1/2 tablespoon honey
Juice of 2 limes
Kosher salt, to taste
Black pepper, to taste
2.1/4 pounds sweet potatoes, scrubbed and cut into 1-inch wedges
1/2 bunch cilantro, leaves only (1/2 ounce)
2 green chiles, seeded and chopped
2 garlic cloves, grated on a Microplane or minced
2 tablespoons sliced blanched almonds
1 tablespoon white wine vinegar
1 cup Greek yogurt
Instructions
– Heat the oven to 350 degrees.
– In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
– Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed. Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

CILANTRO GINGER CARROTS
Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling.
—Taste of Home Test Kitchen: https://www.tasteofhome.com/recipes/cilantro-ginger-carrots
Ingredients
1 tablespoon butter
1 pound fresh carrots, sliced diagonally
1-1/2 teaspoons minced fresh gingerroot
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
– In a large cast-iron or other heavy skillet, heat butter over medium-high heat.
– Add carrots; cook and stir until crisp-tender, 4-6 minutes. 
– Add ginger; cook 1 minute longer. 
– Stir in cilantro, salt and pepper.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Winter Share Week 7
Seeds — I am never sure how much to order, every company has their own method of measure — by the count, gram, ounce, packet. I remember one year I ordered 25 pounds of beet seed — they came in a bag that looked like 50 pounds of potatoes would be packed in and lasted us over 2 years!!  Then there was the carrot seed; I ordered something like a million seeds and they filled a #10 envelope which for us was nothing!!! Didn’t even fill a row in the field! I’m learning how to judge the amounts and luckily seed companies are more sophisticated now too, and most will send a list of what and how much you ordered last year. So as long as you keep track you can do a pretty good job of ordering for the current year!!!

ROASTED POTATOES AND CARROTS
Source: https://www.wellplated.com/roasted-potatoes-and-carrots/#search
Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!
Ingredients
1 pound potatoes, or thereabouts (approx. 4 medium potatoes)
1 pound carrots (4-5 medium carrots)
1 small onion
2 tablespoon olive oil
0.85 cups hot vegetable or chicken stock
For the Honey Yogurt Sauce:
1 cup nonfat plain Greek yogurt
1 1/2 tablespoons honey
Instructions
– Place a rack in the lower third of your oven, then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
– Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
– Bake in the oven’s lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
– While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.

WINTER STEW OF BRAISED TURNIPS WITH CARROTS, POTATOES AND PARSLEY SAUCE
Source: Vegetable Literacy; Deborah Madison
Ingredients
1 tablespoon butter
1 tablespoon sunflower seed oil
1 onion, cut into 1-inch dice
Generous 1-pound turnip, thickly peeled and quartered
8 ounces yellow-fleshed potatoes, scrubbed and cut into neat wedges
2 carrots, scrubbed, cut into 1 1/2-inch lengths, and wider ends quartered lengthwise
Pinch of dried thyme, or 1 thyme sprig
2 bay leaves
sea salt
1 cup water or vegetable or chicken stock
2 to 3 teaspoons mustard
freshly ground pepper
Parsley Sauce, or chopped parsley
Instructions
– Heat the butter and oil in a wide sauté pan with a lid over medium heat. Add the onion, turnips, potatoes, carrots, thyme and bay leaves, turn to coat, and season with 1 teaspoon salt.  Cook over medium heat for 10 minutes, turning occasionally.  Add the water, cover, turn the heat to medium-low, and cook for 20 minutes.  Check to see how tender the vegetables are and how much liquid is left.  When the vegetables are nearly tender, stir in the mustard and then continue cooking without the lid to reduce the cooking liquid.
– Remove and discard bay leaf and thyme if used.  Finish with a spoonful of parsley sauce or sprinkle of fresh parsley.  Taste for salt and season with pepper.  Finish each serving with a spoonful of minced parsley.
Parsley Sauce
Awesome over cooked beets, carrots, pretty much any winter vegetable. Best texture is achieved if parsley chopped by hand. Food processor shreds it into an ugly mess.
Ingredients
1 clove garlic
Sea Salt
¼ teaspoon black peppercorn
¼ teaspoon fennel seeds
¾ cup finely chopped parsley
¾ cup olive oil
1 large shallot or 4 green onions thinly sliced
Grated zest of 1 lemon
Fresh lemon juice or champagne vinegar
Instructions
Pound the garlic in a mortar with ¼ teaspoon salt, peppercorns, fennel seeds and 2 tablespoons parsley to make a smooth paste. If mixture seems to dry to handle add a little olive oil. Stir in rest of parsley, shallot, lemon zest and oil to make a thick green sauce. Taste for salt and vinegar. Best when used right away, keep refrigerated for up to 2 days.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Winter Share Week 6
Brrrr ... doesn’t even begin to describe the impending winter cold about to bear down on us. The low temps are bad enough but the forecasted wind chill is what has us most fearful. We are keeping the heaters in the greenhouse running non-stop trying to keep the root crops in storage safe and the precious germinating seeds protected as well. Thankfully this cold snap is only supposed to last 2 days and then rising temps will once again keep us warm.
Vegetables/Recipes
BROCCOLI RAAB
Source: https://www.thekitchn.com/broccoli-rabe-23105240
A step-by-step recipe for easy sautéed broccoli rabe, which involves quickly blanching to reduce bitterness.
Ingredients
1 large bunch broccoli rabe (about 12 ounces)
3 cloves garlic
1 medium lemon
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon kosher salt
Instructions
– Prepare the blanching water and ingredients. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, trim the ends from 1 large bunch broccoli rabe, then cut crosswise into 2-inch pieces. Thinly slice 3 garlic cloves. Cut 1 medium lemon into wedges. Line a baking sheet with a double layer of paper towels or a clean kitchen towel.
– Blanch the broccoli rabe. Add the broccoli rabe to the boiling water and blanch until bright green and crisp-tender, about 1 minute.
– Dry the broccoli rabe. Transfer the broccoli rabe with tongs or a spider to the prepared baking sheet and arrange into an even layer.
– Sauté the aromatics. Heat 2 tablespoons olive oil in a large frying pan over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes if using, and cook, stirring frequently, until the garlic is very fragrant and light golden brown, about 1 minute.
– Sauté the broccoli rabe. Add the broccoli rabe, season with 1/2 teaspoon kosher salt, and sauté until heated through, 2 to 3 minutes. Serve with the lemon wedges for squeezing.
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
14 Broccoli Rabe Recipes We're Not Bitter About and are a perfect menu for a cold winters' day: https://www.bonappetit.com/recipes/slideshow/broccoli-rabe-recipes

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Winter Share Week 5
Keeping watch — that’s what we seem to do now. Keeping watch on the sky, air and soil temperature, precipitation, and wildlife. Condition of soil, seeds I've planted in the greenhouse, and seeds being delivered. Spring is oh so close now. This morning out back across the valley, a huge flock of birds was floating up and down like the crest of a wave. Nearer the house the smaller song birds were out and about. Now the wind is so fierce, blowing containers all over, drying out the soil from all the rain and snow of the last couple of days. I’ve been perusing old cooking and gardening books. Some of mine are so old the seed companies they reference no longer exist and some of the varieties are no longer available either. So I continue to watch for heirloom varieties and the older companies who may have merged into other companies or passed on their collections to other sources and sometimes I get lucky on my watch and find a long lost friend or discover new ones in my quest for deliciousness to grow and cook.

SALT 'N PEPPER SWEET POTATO FRIES
Ingredients
3 large sweet potatoes, sliced into fries
1 ½ tbsp. extra-virgin olive oil
¾ tbsp. cornstarch
¼ tsp garlic powder
Kosher salt
Freshly ground black pepper
Directions
1. Preheat oven to 425°. Place sweet potatoes in a large bowl and cover with cold water. Let soak at least 30 minutes, then drain and dry well with paper towels.
2. On two large baking sheets, toss sweet potatoes with oil, cornstarch, and garlic powder and season generously with salt and pepper.  Bake until crispy, 40 to 45 minutes, tossing halfway through.
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a45026/salt-n-pepper-sweet-potato-fries-recipe/

BROWN BUTTER SWEET POTATO MASH     
Directions
Pierce 4 sweet potatoes with a fork. Microwave until softened, 12 minutes. Melt 3 tablespoons butter in a saucepan over medium heat and cook until brown flecks appear. Add 3/4 cup milk, 1/2 teaspoon kosher salt and 1/4 teaspoon vanilla; heat until warm but not boiling. Peel the potatoes and puree in a food processor with the warm milk, adding up to 1/4 cup more milk if needed. Top with lemon zest.
Source: https://www.foodnetwork.com/recipes/food-network-kitchen/brown-butter-sweet-potato-mash-3364805

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Winter Share Week 4
No  matter how often or however many years go by, I am always in awe of nature and how the seeds we plant germinate and sprout. From tiny little sprouts to massive plants like tomatoes 6 feet tall or more. And how fast they grow! We planted pea shoots, sunflower seeds and a microgreen salad mix yesterday. According to the research I’ve done they should be ready for harvest in 8-10 days. That was another lesson learned — years ago when I first grew microgreens and when I read they would be ready in such a short window, what I didn’t realize was that the 8-10 days was from when the seeds germinated and began to show their first true leaves. The countdown didn’t begin from planting — the time from planting to germination could be 3-4 days while some plants can take 14 plus days to germinate and then another 2 weeks or so until they might be ready to harvest as microgreens. So it takes quite a bit of calculating to not only achieve a harvest but plant a steady succession so that you always have microgreens ready to harvest.

ROASTED PARSNIPS AND CARROTS
Ingredients
1 pounds parsnips, peeled
1/2 pound carrots, unpeeled
1 1/2 tablespoons good olive oil
1/2 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley
Directions
1. Preheat the oven to 425 degrees F.
2. If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
Source: 2008, Barefoot Contessa Back to Basics https://barefootcontessa.com/cookbooks/barefoot-contessa-back-to-basics

CREAMED SPINACH AND PARSNIPS
Ingredients
4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4-inch pieces
2 large shallots, thinly sliced
1 cup turkey stock or canned low-sodium broth
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 1/4 pounds baby spinach (20 cups)
2 tablespoons all-purpose flour
2 cups half-and-half or whole milk
1/2 teaspoon freshly grated nutmeg
Directions
1. In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
2. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
3. In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Make Ahead
The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick.
Source: https://www.foodandwine.com/recipes/creamed-spinach-and-parsnips

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Winter Share Week 3
Farming is supported by technology at so many levels. Especially on farms using those massive tractors and implements, computers are integrated in every level of functionality.Until recently the software was considered proprietary and farmers were denied access to it. For generations of farmers, repairs that were considered simple and fixable, were no longer doable. Farmers were forced to wait for mechanics, parts and more, sometimes for months, halting the entire operation. Finally after winning a lawsuit, farmers have once again been awarded the right to access the technology and parts and they are once again able to fix their own equipment. For a small farmer like me I am still using equipment my parents and grandparents used. Some of my tractors date back to the 1940s! Simple to fix, but getting parts can be a challenge. You learn how to comb “boneyards” for miscellaneous parts to keep things up and running — but they get the job done and are pretty efficient.

FRENCH BRAISED CARROTS & TURNIPS
Source: https://www.reneesgarden.com/products/recipes-from-a-kitchen-garden
Ingredients
1 pound carrots, peeled and sliced 1/2 inch thick 
1 pound turnips,  peeled,  halved and sliced slightly thicker than the carrots 
2 cups chicken stock or Vegetable Stock
2 teaspoon sugar
2 tablespoons butter
Salt and pepper to taste
Garnish chives
Directions
Place carrots and turnips in a large, heavy saucepan with the stock, sugar, butter, salt and pepper. Cook partially covered, over medium heat until tender, about 20 minutes. Check the seasoning, sprinkle with chives and serve in a warm dish.

CREAMY TURNIP SOUP 
Source: https://www.eatingwell.com/recipe/252800/creamy-turnip-soup/
In this healthy turnip soup recipe, the humble turnip is transformed into a velvety soup made creamy with just 1 tablespoon of butter. Serve it as a starter or side soup. The mini salad on top is optional, but we love the bit of texture from the greens and pop of flavor from the vinaigrette.
Ingredients
4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
2 tablespoons extra-virgin olive oil
divided1 tablespoon butter1 medium onion
sliced½ teaspoon dried rosemary
1/2 teaspoon salt plus a pinch, divided
1/4 teaspoon freshly ground white pepper plus a pinch, divided
4 cups reduced-sodium chicken broth or vegetable broth
1/4 cup shredded carrot
2 tablespoons thinly sliced scallion greens
2 teaspoons white-wine vinegar
Directions
Step 1  Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
Step 2  Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
Step 3  Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil and pinch of salt and pepper.
Step 4  Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

For more recipes check out our farm recipe blog:  https://blackdirtrecipes.wordpress.com
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Winter Share Week 2
Farming — I always say you have to be fierce to be a farmer. At times it feels like you are playing by the rules of which there can be no rhyme or reason. You put a plan into place and when it's time to execute the plan Mother Nature goes "Uh ... uh ... uh ... not today!" For example I had planned on Brussels sprouts for the share this week. When Lupe began packing the shares she called me over to look at the Brussels sprouts; she spotted some teeny tiny holes in the sprouts and she didn't want to give them as she felt they were not of the quality that should come from our Farm. So you have cabbage instead today! You have to be nimble and be able to switch from Plan A to Plan B at times with minutes to spare. The flip side is that so often by having to change so rapidly, I have discovered new ways of using produce, new vegetables in the fields and new ideas for the future to protect and safeguard the harvest!

Recipe — My family originally being from Poland this is a real comfort food dish for us.

HALUSKI 
Source: https://4sonrus.com/haluski-recipe-polish-fried-cabbage-noodles/
Ingredients
8 oz wide egg noodles uncooked
8 tbsp butter
1 small white onion roughly chopped
1/2 large head of cabbage
salt & pepper to taste
crisp, crumbled bacon optional

Directions
– Fill a large pot half way full with water. Lightly salt it, and over high heat bring the water to a boil.
– Once boiling, pour in the egg noodles, stir, and cook according to the package directions. Transfer the noodles to a colander when done, and drain away all excess water.
– While the noodles are cooking, get started on the cabbage by adding 6 tablespoons of butter to a large Dutch oven set over medium heat.
– Once the butter's melted, stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Salt, to taste.
– Melt the last two tablespoons of butter in the pot, and add the cooked pasta to the pot, stirring everything to coat. Cook just long enough for the noodles to heat through.
– If using, stir in the bacon and season the haluski with freshly grated black pepper, to taste.
Serve immediately, and enjoy!

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Fall Share Week 13
Here we are at the end of the fall season and the cold is deeply settling in. Fresh snow is a perfect decoration for the winter holiday! Taking a couple weeks to downplay and rest before we go crazy again. Wanted to wish you all happy, safe, and healthy holidays!!

BUTTERED CABBAGE, Serves 4
Source: https://food52.com/recipes/11214-buttered-cabbage
By checker
Every time I make something like this I wonder how many people all over the world are fixing the same thing: a vegetable cooked with butter, salt and pepper. It is so simple, and so good. In fact, we love this so much that I have decided to grow cabbage in my tiny community garden plot, in spite of the size and my fear of slugs…
Ingredients
1 medium head white cabbage
4-6 tablespoons unsalted butter
salt & pepper
Instructions
– Core the cabbage and slice it into thin strips.
– Over medium heat, melt the butter in a large skillet and add the strips of cabbage.
– Stir to coat with the butter then add a good amount of salt and pepper – about a teaspoon or so of each – to suit your taste.
– Continue cooking and stirring occasionally until the cabbage is “al dente” or until it is green and tender without being mushy.
Note: I once added a little celery salt to this, and it was a nice addition. However, I still think it is best when it is prepared in this simple manner.

BRUSSELS SPROUTS: 31 Brussels Sprouts Recipes for People Who Love Little Cabbages
Okay, they’re not actually baby cabbages. But they are adorable and delicious.
BY THE EDITORS OF EPICURIOUS
SOURCE: https://www.epicurious.com/ingredients/best-brussels-sprouts-recipes
Here's just one of 31 recipes:

ROASTED BRUSSELS SPROUTS WITH GARLIC AND PANCETTA
BY TRACEY SEAMAN
Active Time 10 min, Total Time 35 min
For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish. As the whole thing bakes, the salty pancetta fat will melt over the sprouts imparting luscious porky flavor as the pancetta itself turns crisp.
Ingredients
4 servings
1 lb Brussels sprouts, trimmed and halved (quartered if large)
2 oz pancetta, visible fat discarded and pancetta minced
1 garlic clove, minced
½ tablespoon extra-virgin olive oil
¼ cup water
Directions
Step 1: Preheat oven to 450°F.
Step 2: Toss together Brussels sprouts, pancetta, garlic, oil, and salt and pepper to taste in an 11- by 7-inch baking pan and spread in 1 layer.
Step 3: Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, about 25 minutes total. Stir in water, scraping up brown bits. Serve warm.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Fall Share Week 12
Brrrrrr ... it is so cold out!!!! Feels like true winter! The heaters seem to be running nonstop; the greenhouse is being kept around 70 degrees. Doesn't sound very warm but it's just enough to keep vegetables from freezing!

ROASTED ROOT VEGETABLES
Source: https://www.loveandlemons.com/roasted-root-vegetables/
This roasted root vegetables recipe is so delicious that you'll want seconds! Fresh herbs and a fragrant sage oil pack the veggies with rich, earthy flavor.
Prep Time: 15 mins; Cook Time: 45 mins; Total Time: 1 hr
Serves 4 to 6
These oven roasted root vegetables are a delicious side dish! I top the tender, caramelized veggies with a fragrant sage oil and crispy sage leaves for rich, earthy depth of flavor. We love to serve this recipe as a holiday side dish, but it would be a great addition to any fall or winter meal. Vegan and gluten-free.
Ingredients

• 2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks

• 1 large carrot, roll cut into 1-inch chunks

• 3 parsnips, chopped into 1-inch chunks

• 1 medium sweet potato, chopped into 1-inch chunks

• 1 turnip, chopped into 1-inch chunks

• Extra-virgin olive oil, for drizzling

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh sage leaves

• 1 tablespoon fresh thyme leaves

• Sea salt and freshly ground black pepper

Crispy Sage and Sage Oil

• 2 tablespoons extra-virgin olive oil

• 10 fresh sage leaves

Instructions

• Preheat the oven to 425°F and line two baking sheets with parchment paper.

• Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer.

• Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.

• Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.

For more recipes check out our farm recipe blog:  https://blackdirtrecipes.wordpress.com
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Fall Share Week 11
It would seem we're on a roller coaster ride regarding temperatures. Freezing cold then almost spring-like. Certainly putting the farm through its paces! On a positive note with the exception of a few windy cold days the weather has been very pleasant. I know I've written about this already but am getting busy with the task of seed planning. Looking at flavors, colors, harvest times, dreaming of the harvest yet to be. This is probably one part of the farm I enjoy the most.

SPICY VEGAN BUTTERNUT SQUASH FLATBREAD WITH ZA'ATAR & MISO GARLIC SAUCE
SOURCE: https://thefirstmess.com/2022/09/21/spicy-vegan-butternut-squash-flatbread/#recipe
PREP TIME: 30 MINS
COOK TIME: 35 MINS
TOTAL TIME: 1 HR 5 MINS
SERVINGS: 2–4
This is an exceptionally flavorful vegan butternut squash flatbread. The dough is brushed with chili crunch before being topped with za'atar-roasted cubes of squash and garlic slices, shallots, a creamy and tangy miso garlic sauce, and a super fresh arugula fennel salad.
TIP: One of my best bits of advice for making pizza/flatbreads at home is to invest in a pizza stone and peel. Nothing beats that high heat from all sides of the oven in addition to the stone crisping up your crust. It’s a game changer! I build my pizza on a circle of parchment paper with a little tab on the side. I find this so much easier to transfer to the hot stone.
Some More Tips for Making this Flatbread:
If you really like spice (like me!), you can go for 2 tablespoons of chili crunch instead of mixing it 50/50 with olive oil. I mostly buy pizza dough from a local grocery store, but I do have a spelt pizza dough recipe here. The miso garlic sauce is super savoury and tangy, and would work great on grain bowls, salads, as a little drizzle on roasted sweet potatoes etc. If you do weekly meal prep, you could pre-roast the squash and garlic, store it in the fridge and just have it ready for pizza time! Doing this would cut the prep time down considerably.
Ingredients
ZA’ATAR BUTTERNUT SQUASH
3-4 cups small-diced butternut squash about 1 small butternut or honey nut squash
1 ½ tablespoons olive oil
1 ½ tablespoons za’atar plus extra
2 cloves garlic peeled and sliced
sea salt and ground black pepper to taste
MISO GARLIC SAUCE (MAKES EXTRA)
2 tablespoons white wine vinegar
5 tablespoons avocado or other neutral-flavoured oil
2 tablespoons water
1 tablespoon light miso
3 cloves garlic peeled
1 teaspoon Dijon mustard
1 teaspoon maple syrup
FLATBREAD ASSEMBLY
1 lb 454 grams pizza dough
1 tablespoon chili crunch or other chili-infused oil option
1 tablespoon olive oil
1 small shallot peeled and sliced
1 small fennel bulb shaved thin
2 handfuls baby arugula
1 ½ tablespoons olive oil
1 tablespoon fresh lemon juice
Instructions

• Lay a pizza stone on the bottom rack of a cold oven, ensuring that there’s enough clearance above to transfer the pizza, but also an accessible rack at the very top to roast the squash. Preheat the oven to 400°F.

• Transfer the butternut squash to a baking sheet and toss with 1 ½ tablespoons of olive oil, the za’atar, garlic slices, salt, and pepper. Toss to coat and transfer to the oven. Roast until the squash cubes are tender and browning on the edges, about 25-30 minutes. Let it cool slightly.

• While squash is roasting, make the miso garlic sauce. In an upright blender, combine the vinegar, olive oil, garlic, miso, Dijon mustard, maple syrup, water, and pepper. Blend on high until smooth and creamy. Set aside.

• Once squash is done, raise the heat of the oven to 500°F.

• Dust your working surface and a pizza peel with flour OR line the peel with a piece of parchment paper. Start stretching out the dough until you have a 12-inch circle of even thickness. Carefully transfer the dough circle to the floured/papered peel. If you use the paper method, trim the paper so that you have a ½ inch border around the circle of dough.

• Jiggle the pizza peel to ensure that the flatbread will come loose. If it’s sticking, carefully lift up the edges and toss in a bit more flour until it seems to loosen from the peel.

• In a little bowl, mix together the chili crunch and olive oil, then spread it over the surface of the stretched out dough. Then, top the flatbread with the roasted butternut squash and garlic mixture, as well as the thinly sliced shallots. I like to press the toppings into the surface of the dough a bit, kind of like how I would if I was making focaccia. Season the top with more za’atar if you like.

• Open the oven and with equal measures of care and efficiency, slide the flatbread off of the peel and onto the hot stone with a few flicks of your wrist (or just pull a tab of the parchment paper if you went with that option). Close the oven immediately.

• While flatbread is baking, toss the fennel and arugula together with the lemon juice, 1½ tablespoons olive oil, and some salt and pepper.

• Let the flatbread cook for 7 minutes. Open the oven and, using the peel, rotate the pizza. Cook for an additional 3-5 minutes, or until the top crust is browning in spots and the shallots have shrunk up a bit.

• Remove the flatbread from the oven and cut into slices. Drizzle with some of the miso garlic sauce, top with the fennel arugula salad, and serve!
  For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
  YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Fall Share Week 10
We'll hear from our farmer Cheryl Rogowski next week!
Meanwhile, here is a snack recipe I make often ... (Ed.)

30-MINUTE CHEESY KALE CHIPS (Vegan)
Ingredients
10 ounces chopped kale leaves (washed, thoroughly dried // stems removed)
2 Tbsp grape seed, olive or avocado oil
1/4 cup raw cashews
2 Tbsp raw or roasted (unsalted) sunflower seeds
5-6 Tbsp nutritional yeast (divided)
1/4 tsp each salt + black pepper
1 tsp garlic powder
1 healthy pinch cayenne pepper (optional)
Instructions
– Preheat oven to 300 degrees F (148 C).
– Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
– Add cashews, sunflower seeds, 4 Tbsp nutritional yeast (12 g // amount as original recipe is written // adjust if altering batch size), salt, pepper, garlic pepper, and cayenne pepper (optional) to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
– Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it’s thoroughly coated.
– Divide kale between 2 large baking sheets (or more if increasing batch size) and spread into an even layer, making sure the pieces aren’t overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.
– Sprinkle the kale with remaining 1-2 Tbsp (3-6 g // amount as original recipe is written // adjust if altering batch size) nutritional yeast for extra flavor and bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
– Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don’t burn. Let cool slightly before enjoying.
– Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!
Notes: *Method slightly adapted from Oh She Glows! *Recipe as written yields ~5 cups.
Source: https://minimalistbaker.com/30-minute-cheesy-kale-chips/

Here's a quick tutorial & simple recipe for that Honeynut Squash:
ROASTED HONEYNUT SQUASH
Honeynut squash looks just like mini butternut squash, but on the inside you'll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers' markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.
Ingredients
2 medium honeynut squash, halved lengthwise and seeded
4 teaspoons butter
¼ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon ground cinnamon
4 teaspoons pure maple syrup (Optional)
Directions
Step 1 Preheat oven to 425 degrees F.
Step 2 Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon butter in each cavity. Sprinkle with salt, pepper and cinnamon. Roast until tender, 25 to 30 minutes. Drizzle with maple syrup, if desired.
Source: https://www.eatingwell.com/recipe/268480/roasted-honeynut-squash/#recipe-body

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Fall Share Week 9
Thanksgiving for me is one of the best and most important holidays. It means so much — and truly represents how I personally feel. As tough as a year like this one was — $7 a gallon for fuel in the spring, supply chain issues throughout the year right up until now, and drought in the summer — I am so grateful for all the support you provide us. Our farmers are grateful too, without you our farm wouldn't be what it is. You keep us going through the tough times in part for the hope you give us and the faith in knowing we will continue because you are there for us!!! I know next week when my family sits down to dinner you will be with us as we say THANK YOU and wish you a bountiful and blessed season now and always!!!!
Vegetables / Recipes
ROASTED WINTER SQUASH — Roasting is an indirect cooking method involving dry heat in an oven or over an open flame. The low and slow cooking of meats, vegetables, and fruit creates caramelization on the surface of the food to equal an added boost in flavor.
Prep: 15 mins, Bake: 1 hr, Stand: 10 mins, Total: 1 hr 25 mins
Yield: Makes 6 to 8 servings
Ingredients
1 (2- to 3-lb.) butternut squash *
1 (2- to 3-lb.) spaghetti squash *
1 (1- to 2-lb.) acorn squash *
1/4 cup butter
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon pepper
* you don't have to combine squashes - you can use all one variety or mixture of any winter squashes.
Directions
Step 1
Preheat oven to 400°. Cut butternut squash, spaghetti squash, and acorn squash in half lengthwise, and remove seeds. Place squash, cut sides up, on an aluminum foil-lined baking sheet. Microwave butter and honey at HIGH 1 minute or until melted; stir until blended. Brush cut sides of squash with butter mixture. Sprinkle with salt and pepper. Bake, uncovered, 1 hour or until tender; let stand 10 minutes. Cut into large pieces and serve.
Or
Step 2
Roasted Acorn Squash: Omit butternut and spaghetti squash. Cut acorn squash in half; remove and discard seeds. Cut squash into 1/2-inch slices. Proceed with recipe as directed, decreasing bake time to 45 minutes or until tender. Garnish with sage sprigs, if desired. Makes 4 servings. Prep: 10 min., Bake: 45 min.
© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 11/17/2022
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Fall Share Week 8
Part of keeping things healthy on the farm for the best soil and plants is rotating the crops from where they are planted each year. In theory this is a very basic concept, every year check to see what was planted where in every field for the past 3 years. The best rotation is 5 to 8 years but not easily doable. A lot of factors come into play — you need to know what was planted where and it's not as simple as tomato was here, peppers there, and eggplant over there. These are all members of the same genetic gene pool and enjoy similar traits which lends them susceptible to the same types of diseases and insects. We try our best to move everything around each year to avoid creating situations where something carries over from last year into this year's crops. Fun thing is we get to create a new picture on the farm every year!!
Vegetables / Recipes
* For conversion metric to U.S. measures: https://www.thespruceeats.com/metric-conversions-for-cooking-2355731
CHEESE POTATO ONION PIE
Ingredients
For the pastry
250g plain flour, plus extra for dusting
50g rye flour (or make up the weight with plain flour)
large pinch of cayenne pepper
1 tsp onion seeds or nigella
25g parmesan or vegetarian alternative, finely grated
125g cold butter, cubed
1 egg, beaten
For the filling
40g butter
3 large onions, finely sliced
2 bay leaves
1tbsp thyme leaves
1 medium potato (about 350g), halved lengthways and sliced
100ml double cream
150g extra mature cheddar, ½ grated, ½ chopped into small chunks
Method
STEP 1
First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
STEP 2
Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
STEP 3
Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
STEP 4
Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.
Source: https://www.bbcgoodfood.com/recipes/cheese-onion-potato-pie?utm_source=Adestra&utm_medium=Email&utm_content=&utm_campaign=20221029_gf_satnl_act_2187301_BBC%20Good%20Food_Newsletters_23455522
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Fall Share Week 7
The workload is really slowing down now, trust me there is still plenty to do but the pace is less frantic than it has been. Now is when we take time to look at the equipment and see what needs to be fixed so we’re ready to hit the ground running in Spring. Hard to believe but in just two months we’ll begin planting seeds in the greenhouse for early transplants. Seed catalogs have been trickling in with all sorts of new varieties and crazy names like sunrise bumble bee, Brad’s atomic grape, evil olive tomato and so many more.
Vegetables / Recipes
Baby lettuces today — I like these the simplest way possible — a light sprinkle of salt and pepper, drizzle of olive oil and cider or balsamic vinegar. If you want you can dress it up with a myriad of other vegetables, cheeses, whatever “feels” good for the moment.
{Ed. note: And more on using all your salad greens — https://www.thekitchn.com/how-to-use-salad-greens-23004401}
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Fall Share Week 6
Barely finished the fall work and already starting on spring work. Tearing down equipment that needs repair, reconstructing tables so they're ready for all those amazing seeds we'll be planting in January and February. Tilling the soil so it will rest for a bit before we begin planting anew. Cleaning the dry beans, deciding which vegetables will provide us with seeds and cleaning and drying those. Checking our seed trays to see which ones need tossing, which ones can be sanitized and reused. The list goes on and on ...

Vegetables / Recipes
– You're getting some fun vegetables today - Brussels sprouts!!! I was kind of wishy-washy about them as a kid probably because like so many, Mom boiled them to a mushy state, blech!!!! I love to roast them at high heat with a splash of olive oil, sprinkle of salt, till they get crispy brown edges. Oooh yes! When I make a batch I have to hide them from my sister or she'll devour the whole pan.
– There's carrots today too. These also can be roasted at high heat. The sprouts and carrots cook differently so be prepared for different cooking times. Toss them together with the sprouts for an amazing side dish!

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Fall Share Week 5
Nature has surely made her presence known. Every morning for the last few days a hard, hard freeze has settled over the valley looking like a blanket of white as if a layer of snow covered the valley floor. Our farmers have to wait for at least an hour for the vegetables to defrost before they can begin harvesting. The good thing about all this freezing is that it brings out the natural sugars in the vegetables as that is the vegetables’ “antifreeze,” so all those field grown greens are going to taste a whole lot sweeter, it also means that now we’ll start harvesting different vegetables like Brussels sprouts, carrots and beets. You can expect to see these other vegetables in your share starting next week!
Tasting Sample — none this week — I will make a double next week – we were scrambling to get anything sensitive in or under cover so there wasn’t a lot of time for kitchen work this week.

Vegetables / Recipes — VEGETARIAN POTATO-KALE SOUP
This potato-kale soup has a rich, yet light and velvety texture. Opt for baby, two-bite potatoes as they cook faster in the creamy, brothy soup. Serve with crusty bread and a glass of wine for a cozy meal.
Servings:4
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, halved and thinly sliced
3 cloves garlic, finely chopped
4 cups low-sodium vegetable broth
2 cups water
1 pound baby potatoes, halved lengthwise
2 medium parsnips, peeled and sliced 1/4-inch thick
1 teaspoon chopped fresh rosemary, plus more for garnish
¼ teaspoon salt
1 small bunch lacinato kale, stemmed and chopped
½ cup grated Parmesan cheese, plus more for garnish
¼ cup heavy cream
1 tablespoon lemon juice
Directions
– Heat oil in a Dutch oven or large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, under tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, water, potatoes, parsnips, rosemary and salt; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Using the back of a spoon, gently mash the vegetables to slightly thicken the soup.
– Stir in kale, Parmesan and cream; cook over medium-low heat, stirring occasionally, until the kale is wilted, about 10 minutes more. Stir in lemon juice just before serving. Garnish with additional rosemary and Parmesan, if desired.
Source: https://www.eatingwell.com/recipe/7921952/vegetarian-potato-kale-soup/

MASHED POTATOES WITH BOK CHOY & CRISPY ONIONS
In the interest of saving time, here's a fun and easy mashup: the spuds that folks crave at Thanksgiving, greens they might not typically enjoy on this holiday and the crispy bits that grace the top of a green bean casserole. Note: The recipe doubles easily.
Ingredients
· 2 pounds baby potatoes, scrubbed well
· Kosher salt
· 1 cup buttermilk, or more as needed (may substitute vegetable broth)
· Freshly ground black pepper
· 1 tablespoon grapeseed or canola oil
· 6 to 8 baby bok choy (bottoms trimmed), cleaned well and then cut crosswise into 1-inch pieces
· Crushed red pepper flakes (optional)
· Toasted sesame oil, for serving
· 1 cup crispy/fried onions or shallots, for garnish
Directions
– Place the potatoes in a pot and cover with water by about 2 inches. Bring to a boil over high heat and toss in a four-fingered pinch of salt, then reduce the heat to medium and cook for about 25 minutes, until the potatoes are fork-tender. Drain, return to the pot; immediately pour in the buttermilk, then use a potato masher to mash to your desired consistency (some chunks are nice). Add more buttermilk, as needed. Season lightly with salt and pepper; cover to keep warm.
– Meanwhile, heat the grapeseed or canola oil in a large skillet over medium-high heat. Once the oil shimmers, toss in the chopped bok choy (to taste) and a pinch of crushed red pepper, flakes, if desired. Stir-fry for 1 to 2 minutes, until warmed through and slightly wilted.
– Transfer the warm mashed potatoes to a warmed serving bowl. Top with the bok choy, then drizzle a little toasted sesame oil over them. Scatter the crispy onions or shallots on top; serve right away.
Source: https://www.washingtonpost.com/recipes/mashed-potatoes-bok-choy-and-crispy-onions/16168/

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Fall Share Week 4
Well it finally happened, Saturday morning the vehicles were coated in not just frost but a thin layer of ice. And so with that marks the official end of summer for this season. It was a bittersweet one this year — so, so dry but we're certainly making up for it with all the rain this fall. Even though the rain has been fairly steady we're still able to enter the fields and get some weeding and last-minute planting done. For me and the Farm this weather now means it's time to make sauerkraut and play with other fermentation. Mom wasn't a big practitioner of fermenting, my dad was the bigger fan. I have to confess as a kid I was not a fan of the soured cabbage which is such a part of my heritage, but having matured in age my palate has grown with me and now I find sauerkraut to be one of my favorite foods to eat and make!
Vegetables / Recipes
ROASTED WINTER SQUASH WITH CILANTRO CHIMICHURRI
Source: https://www.simplyrecipes.com/recipes/roasted_winter_squash_with_cilantro_chimichurri/
PREP TIME: 10 mins, COOK TIME: 30 mins, TOTAL TIME: 40 mins
SERVINGS: 6 to 8 servings
– I typically use acorn or delicata squash for this recipe since they don’t have to be peeled and are easily prepped, though feel free to use any other hearty winter squash like butternut, pumpkin, or kuri. The chimichurri sauce is also great on roasted potatoes, carrots, and sweet potatoes.
– Urfa biber is a dark maroon chili flake common in Turkish cuisine. A super adulty spice. The chilies are sun-cured during the day and sweated at night before being ground with a touch of salt. The result is a smoky-salty-sweet-savory chili flake whose complex flavor is reminiscent of chocolate, raisins, and inky red wine. The heat is mild, but builds the more you eat, yet never overwhelms. It’s one of those rare ingredients that really can go on nearly everything. I actually keep it in a small container on the kitchen table for this reason and recommend you do so as well.
– You can find urfa biber pretty easily online at stores like Spice Jungle or Olive Nation. However, if you don’t have urfa biber chili flakes, then feel free to use regular chili flakes. I have done this plenty of times and the recipe is equally awesome.
Ingredients
For the squash:
3 pounds acorn or delicata squash
1 tablespoon olive oil
1/4 teaspoon salt
Ground black pepper
For the cilantro chimichurri:
1/2 cup olive oil
1/2 cup cilantro, finely chopped
1/2 cup parsley, finely chopped
1 tablespoon oregano leaves, finely chopped
1 1/2 teaspoons urfa biber, or regular chili flakes
1/4 teaspoon salt
4 cloves garlic, minced
1/4 cup red wine vinegar

Method
Preheat the oven: Preheat the oven to 375°F. Line a baking sheet with aluminum foil, a silicon baking mat, or parchment paper.
Prepare the squash: Cut the squash in half lengthwise. Scoop out and discard the strings and seeds (save and roast the seeds, if you like). Cut the squash into 1-inch slices.
Toss the squash with a 1 tablespoon of olive oil, 1/4 teaspoon or so of salt, and ground black pepper. Place on the prepared baking sheet.
Roast the squash for 30 minutes: or until easily pierced with a fork.
While the squash is cooking, prepare the chimichurri: In a medium bowl, stir together the olive oil, cilantro, parsley, oregano leaves, chili flakes, garlic, red wine vinegar and 1/4 teaspoon salt. Taste and add more salt if needed.
Serve: Transfer the roasted squash to a serving platter or individual plates, top with a generous amount of chimichurri, and enjoy.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Fall Share Week 3
Temperatures are dropping, trees are changing color, tender plants like basil, said "I quit!" a few weeks ago, saw my first full blown squad of Canadian geese in formation last week, hundreds of black walnuts cover the ground. These are all signs of fall. Forecast calling for freezing conditions Saturday night, that will wipe out the pepper and eggplant plants, will probably singe the chard. Kale will be sweeter. Time for soups and stews. Bracing ourselves for what winter might bring. High gas prices, heavy or light snow aka poor man's fertilizer. The snow helps to lock nitrogen into the soil which is a key nutrient for vegetables. And believe it or not, already planning for next year. Dreaming of new varieties to try, old favorites to keep growing — so we haven't even finished this season, and I'm already excited about the next one!

Vegetables / Recipes — Shishito Peppers
Finally these babies were ready to be harvested. If you’ve never had them you’re in for a treat! Simply roasted in a pan with a light sprinkle of salt and drizzle of oil shishito peppers are a real taste treat — 1 in ten is supposed to be the “hot” one but you won’t know until you taste it.
How To Cook Shishito Peppers
When we say “blistered shishito peppers” we do mean blistered! Cooked quickly at high heat, these peppers are as fast as they are delicious. Here’s how to make them:
– Heat oil over a high heat until it smokes.
– Carefully put the peppers in the pan, careful not to overcrowd them. You may want to work in batches, depending on the size of your pan.
– Turn the peppers after a few minutes, and finish cooking them. It should take just about four or five minutes total to cook the peppers. They’ll look blistered and wilted when they’re done.
– Salt them generously and finish them with a bit of lemon zest.
– Gobble! As soon as you can eat them without burning your mouth, eat them up!
Source: https://themodernproper.com/shishito-peppers

RADISH POTATO SALAD
Ingredients
5 medium red potatoes (about 1-1/2 pounds)
1 cup sliced radishes
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
3 tablespoons minced fresh dill or 2 teaspoons dill weed
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
Dash pepper
Directions
– Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool.
– Peel and cube potatoes; place in a large bowl. Add radishes and eggs. In a small bowl, combine the mayonnaise, dill, vinegar, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Cover and refrigerate for at least 1 hour
Source: https://www.tasteofhome.com/recipes/radish-potato-salad/
For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Fall Share Week 2
Scramble, scramble, scramble — that seems to be the sop on the farm. Right now we’re scrambling to get everything harvested before the frost comes. Picking every last pepper and eggplant, bringing in all the winter squashes, plant whatever we can that will stand up to frost and ultimately freezing conditions. In another week or so we’ll be harvesting the white shell beans, we seem to have harvested all the black beans and will be getting some of those to you soon! All the while keeping an eye on the weather, feeling for those folks down south it’s a horrible situation and having lived through Hurricane Irene and for you all in the city Hurricane Sandy, we all have an idea of what is happening down there.

Vegetables / Recipes
Bok Choy — it’s not just for stir fries! Too often when one sees bok choy they automatically think stir fry. That’s not the only way to enjoy it, being a member of the cabbage family it’s also good in salads and believe it or not as sauerkraut!

BOK CHOY SLAW WITH RADISHES
Ingredients
Dressing:
4 Tablespoons oil (I like to use sunflower seed oil)
3 Tablespoons cider vinegar
2 Tablespoons soy sauce
2 Tablespoons maple syrup
1 Tablespoon sesame oil
1 Teaspoon freshly grated ginger
Salad:
Small bunch Bok choy, bunch of radishes, carrot, scallion
Sesame Seeds
Directions:
In a medium salad bowl, combine a finely-shredded head of bok choy (or a few baby bok choy) with a grated carrot, several thinly-sliced radishes, and a thinly-sliced scallion. Sprinkle with toasted sesame seeds. Toss with a generous amount of the dressing, then taste and adjust the flavors with more dressing or more onion. Refrigerate the salad for at least an hour before serving to allow the flavors to meld. Stir well, garnish with more sesame seeds, and serve with a slotted spoon (the vegetables will release some additional liquid as they sit).
Source: https://emmycooks.com/2012/09/09/bok-choy-slaw-with-radishes/

CHICKEN WITH CHARRED BOK CHOY, RADISHES & PEANUT SAUCE
You can leave out the chicken and just serve the veggies as a side or over some rice as a main dish.
Ingredients
Peanut Sauce:
1 scallion, minced, white and light green parts only
1 clove of garlic, minced
2 teaspoons freshly grated ginger
1/4 teaspoon crushed red pepper flakes
1/2 cup creamy peanut butter (can sub with almond butter)
1/4 cup low sodium soy sauce
3 1/2 Tablespoons rice vinegar
2 Tablespoons pure maple syrup
2-3 Tablespoons water
Salad:
6-8 bone-in skin-on chicken thighs
1 bunch of radishes, trimmed and sliced in half
4 baby bok choy, trimmed, rinsed well and sliced in half lengthwise
Cooked rice or quinoa for serving (optional)
Preparation
1. Prepare the sauce by whisking together all the ingredients until smooth–this works best with an immersion blender or small food processor. Start with only 2 Tablespoons of water and if the sauce is a bit thick add a touch more water to thin as necessary. Taste test and set aside.
2. Arrange all vegetables on a rimmed baking sheet. Brush the veggies with a few Tablespoons of the sauce.
3. Arrange the chicken on a separate baking sheet lined with foil. Brush both sides of the chicken with a few Tablespoons of the sauce.
4. Generously oil the grates of an outdoor grill. Preheat the barbecue to medium high. Place the veggies in a single layer on the grates and cook until tender and lightly charred on all sides, about 5-6 minutes total. Remove from the grill and return cooked veggies to the baking sheet.
5. Place the chicken in a single layer on the grill and cook until no longer pink on the inside, about 5-6 minutes per side. Place the cooked chicken on a cutting board or clean plate.
6. Divide the chicken and veggies between plates and serve with additional sauce and cooked rice.
Notes: https://dishingupthedirt.com/recipes/charred-bok-choy-radishes-peanut-sauce/
Here’s a link for recipes that are not stir fries: https://www.ruralsprout.com/bok-choy-recipes/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Fall Share Week 1
Welcome to fall!!! While it won't officially be fall until about 9 PM tonight, the day does have that fall feel about it! The leaves are changing color, the rain has been steadily pouring since around 8 o'clock this morning and I've been busy checking out recipes. Even though I love all the seasons for what each brings, I am the most obsessed about fall. Partly for all the reasons listed above plus the colors of the vegetables, the flavors — and oh so many ways to cook them — and with the cooler weather you feel like, and want to cook. Over the summer a friend of mine said her husband was looking for my lasagna, and as much as I enjoy cooking, it was just way too hot to even think about turning that oven on! With the cooler temps he might get lucky — for I do see lasagna and meatballs on the horizon!!

Vegetables — Winter Squashes
Squashes — oh so many colors, flavors, and uses — it's so hard to choose just one. I asked our farmers to pick out an assortment for you. There's Acorn and Carnival — Acorn is dark green and has the shape of an acorn squash, Carnival is similar in shape but looks a crazy mishmash of colors. I like both of these sliced in half, scoop out the seeds (save them for roasting), put the cut side down on a sheet pan and roast at high heat till tender — if you can easily poke them with a fork they're done. For me, high heat is around 400 F. I start checking them after 20 minutes or so. Everyone's oven is different so you'll have to do some trial and error to see what works best for you. After they're roasted you can scoop out the flesh, mash it and serve any number of ways — brown sugar, maple syrup, honey, some butter. One of my favorite ways is after I hollow out the seeds I'll stuff the cavity with chili or a bread or rice stuffing. Put that in the oven to roast and when it's done grab a spoonful of the chili with some of the squash — oh so good, spicy and softly sweet all at once. If I'm stuffing the squash I use no sweetener and let the squash speak for itself.

I know they picked out some Butternut and Honeyut as well. The Honeynut is a miniature Butternut but much more flavorful and personal-sized. Then there's Robin's Koganut, a varietal from Dan Barber's seed company row 7. It's a cross between Kabocha and Butternut, look for that gorgeous buckskin color, the flavor pulls the best from its parents and is a very versatile squash.

Again roasting these is pretty reliable. If I'm going savory I might use a drizzle of olive oil, some salt and pepper. You can also peel them, then cube them into whatever size works best.

A melange of squash, tomatoes, eggplant, and onions would so hit the spot today — kind of a fall ratatouille.

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Summer Share Week 13
First off – thank you so much for your support — this growing season was a seriously challenging one — too much rain in early spring and drought conditions throughout the summer. Knowing you were traveling this journey with us gave us fortitude, gratitude and the courage to persevere!!! How different the farm looks after getting all that rain and the fields have had time to soak it all in. The cooler temperatures are helping too! Benito is in quite the frenzy, “Charo que vamos hacer?” What are we going to do? There’s so many squashes and pumpkins we have no place to put them all!!! So greenhouse tables become converted to squash tables, every spare spot is put to use so we can store and cure the squashes for the fall and into the winter. That is one skill set you absolutely need as a farmer — adaptability and probably one of the next is resilience. You just never know what the universe is going to throw your way, but somehow you come up with plan B, C and even D if necessary. I was talking with some new farmers the other day and they were commenting about how hard farming is and how they made so many mistakes just because they didn’t know what to do. Even though I grew up farming I make mistakes too. It's all part of the learning process!! As perverse as it sounds the learning process is part of what I love about farming, each new discovery is like a miracle, some of those miracles bigger than others and some are little "aha" moments that blow your mind because they were right there in front of you the whole time but you just didn’t see them!
Vegetables / Recipes
ROASTED FENNEL & EGGPLANT
Ingredients
1 medium eggplant, cut lengthwise
1 medium fennel bulb, cut into thin slices
1 medium onion, chopped roughly
1 medium carrot, cut lengthwise
1 can (400 grams) peeled tomatoes
1 ½–2 tablespoons olive oil
Fresh thyme
Salt & pepper
Directions
– In a large saucepan heat the olive oil. Add the onions and cook until golden brown. Add the tomatoes and season with thyme, salt and pepper. Add a little bit of brown sugar if the tomatoes seem too tart. Add the carrots to the tomatoes and onions. Leave to cook on medium heat for 5-10 minutes,as you stir often.
– In the meantime heat a grill saucepan and grill the fennel and eggplant slices.
– Transfer the grilled fennel and eggplant to a baking dish. Pour the tomato mixture over the fennel and eggplant and bake on 350F for about 30 minutes.
– Serve warm.
Source: https://vessysday.com/roasted-fennel-and-eggplant/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.comYouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Summer Share Week 12
Wow, that was some weather system that passed through — it started to rain Monday around 1 PM and other than a moment here or there it rained steadily through until around 3 PM yesterday! In spite of that, the fields are still dry but the plants look like they gulped up every drop that fell. With the heat to come and Nature's sprinkler system, all the seeds Benito planted should germinate well and we’ll have more awesome crops to harvest! No corn today, it was just too bleh in the fields for that this week. Between the holiday Monday and the rain, the valley was strangely quiet. There was no hum of tractors and trucks racing up and down the roads, no frantic urgency of harvesting equipment moving down the fields, dust flying through the air. Like a giant beehive the hum of activity and sense of urgency was forced to halt for a bit, and today the valley will once again swarm with the frantic urgency of getting it done before the frost settles on the pumpkin.

Vegetables / Recipes
Black Beans — We call these the beans of love. I started growing dry beans over 30 years ago. I began with at least a dozen or so varieties because I had no idea what I was doing and no one had ever grown them in the black dirt before. We honed in on the black beans because they did well in our soil and climate. What began as cocoa, turtle and a couple other varieties eventually became our own special varietal. I originally started to grow them as a way of keeping our farmers employed in the wet days of autumn. To this day they are harvested and shelled by hand! In 2011 we were devastated by the flood waters of hurricane Irene. I thought we had lost our entire inventory of beans as most of the farm was under water for well over a week. Thankfully one of my chefs at the time had squirreled away 5 pounds of beans for her use in the kitchen. Dona gave me those five pounds of beans which became the seeds for the future from which you are enjoying their harvest, still harvested and shelled by hand. So you see they truly are “beans of love.”
Keep them in a breathable container — paper bags are good. They were harvested less than a month ago so they still have a lot of moisture in them.

HOW TO COOK BLACK BEANS
This foolproof recipe yields perfectly tender and delicious black beans. Make a pot and enjoy black beans all week! No need to soak the beans before using. Recipe yields 6 cups of beans (the equivalent of 4 cans); you can freeze leftovers or cut the recipe in half.
Ingredients
1 pound (16 ounces or scant 2 1/2 cups) dried black beans*
1 medium red onion, chopped
4 medium cloves garlic, peeled but left whole
2 bay leaves
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground cumin
One strip of orange zest, about 2 inches long by 1/2 inch wide
1/2 teaspoon red pepper flakes (omit or reduce if sensitive to spice)
8 cups water**, more if needed
2 tablespoons finely chopped cilantro, optional
1 tablespoon lime juice
Instructions
– First, pick through your black beans for debris (sometimes tiny rocks can sneak in). Place the beans in a fine mesh colander or sieve and rinse very well. Pour the beans into a large Dutch oven or saucepan (4 quarts or larger in capacity).
– Add the onion, garlic, bay leaves, olive oil, salt, cumin, orange zest and red pepper flakes (if using) to the pot. Pour in the water.
– Cover the pot and bring it to a boil over high heat. Remove the lid and reduce the heat to low to maintain a gentle simmer. Give the beans a stir to make sure none are stuck to the bottom of the pot, and set a timer for 1 hour. Leave the pot uncovered and adjust the heat as necessary to maintain a gentle simmer (you should see several small bubbles popping to the surface at any given moment).
– Once the timer goes off, test a couple of beans by using a fork to press them against the side of the pot. If they’re easy to press through, taste a few (carefully! they’re hot!) to see if they’re sufficiently plump, tender and delicious.
– Otherwise, continue cooking, testing in 15 to 30 minute intervals as needed, until they’re done. If you’re running low on liquid, add water in 1-cup increments so the beans are covered at all time. (As mentioned in the post, if your beans are old, they can take several hours to cook and require a lot more water, and some very old beans may never cook through.)
– Once the beans are very tender and tasty, you can increase the heat a little to reduce the cooking liquid into a more gravy-like consistency, about 5 to 15 minutes (it will continue to thicken up as the beans cool).
– Remove the pot from the heat. Carefully remove the orange zest and both bay leaves. Use a fork to press the garlic against the side of the bowl to break it up. Add the cilantro, if using, and lime juice. Stir to combine. Season to taste with additional salt, if needed. Use as desired.
– Allow leftover beans to cool to room temperature before storing in the refrigerator, covered, for up to 4 to 5 days. You can also freeze leftover beans for several months.***
Notes – Recipe created with guidance from Serious Eats.
*Bean note: It’s very important that your beans are fresh. Freshly purchased beans from a store with good turnover can cook in as little as one hour. Older beans can require several hours on the stove (and several more cups of water). Very old beans may never soften all the way through, and will never be suitable for consumption.
**Water note: If you live in an area with hard water, the minerals in the water may impede the cooking process (your beans will take longer to cook). Use distilled or filtered water if possible.
***Freeze it: I like to freeze leftover beans with their cooking juices in wide-mouth, pint-sized mason jars. You could also use small freezer bags—once frozen flat, they can be stacked. Regardless of your container, be sure that your beans have cooled to room temperature before freezing. If you’re using a rigid container (instead of a bag), allow some room at the top for expansion, and wait until the beans are fully frozen before securely attaching an air-tight lid. Defrost the containers in the fridge for several hours before using as desired.
Source: https://cookieandkate.com/best-black-beans-recipe/#tasty-recipes-36694-jump-target

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Summer Share Week 11
September 1 — how can it be that the whole summer has flown by? In a way I feel like we’re just getting started. I know our farmers are welcoming the return to “normal” weather conditions — cool nights, warm days. The days are already getting shorter — just a couple weeks ago I was able to work at 5:30 AM without a flashlight or headlamp. Now I find myself using lights until 6-ish, same on the other end of the day. It’s insidious how the darkness creeps in, every day, little by little, till we hit December 21 the shortest day of the year. You wouldn’t think that the length of daylight impacts the growing more than the temperature but it does. It’s awe-inspiring how nature has its own sensors when it comes to things like daylight. The plants respond without thought or aid from us, we are the caregivers — weeding, fertilizing, harvesting ...
Vegetables / Recipes — Eggplant
Eggplant isn’t something we grew up with but has become a vegetable I have learned to enjoy. I remember being turned off by eggplant due to being served it in an oily parmigiana-style dish. If there is one thing to remember about eggplant is that it truly acts as a sponge and will soak up whatever flavor and fluid it is immersed in! {Editor's note: Others love eggplant parmigiana — I for one!}

This easy Baba Ganoush recipe is one of my favorite healthy snacks! If I don't eat all of it straight out of the food processor, I love to serve it with pita and veggies.

BABA GANOUSH
Ingredients
· 1 medium eggplant
· 1/8 cup tahini
· 1 1/2 tablespoons fresh lemon juice
· 1 tablespoons extra-virgin olive oil, more for serving
· 1 garlic cloves
· 1/4 teaspoon sea salt
· Finely chopped parsley, for garnish
· Pinch of smoked paprika
· Pinch of red pepper flakes, optional
· Pita and veggies, for serving
Instructions
– Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside. Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
– Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
Source: https://www.loveandlemons.com/baba-ganoush/
Follow this link for 12 Easy Eggplant Recipes  
https://www.loveandlemons.com/easy-eggplant-recipes/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
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Summer Share Week 10
Being a member of a CSA means you get to live the life of the farm with us! Whatever bounties we experience, so do you; but that also means you share in our struggles. This year the struggle has been real, excessive rain in the Spring, drought in the Summer, the growing conditions have been less than stellar. But in spite of all that, we’ve had some pretty amazing produce come out of the fields. The bit of rain we received this week allowed us to get some seed planted in the fields and with September around the corner we should see some relief from the fierce heat which will let those seeds grow. There’s been no kale or spinach lately as that has seen some pretty harsh sunburn. The sweet corn has been loving the dry conditions and I think it’s some of the sweetest we’ve ever grown! Chili peppers are starting to ripen and we’ve picked a few eggplant.

Vegetables/Recipes
FRIED GREEN TOMATOES
Yield: 2 servings
Ingredients
· 2 medium-sized, firm green tomatoes
· Kosher salt
· 3/4 cup all-purpose flour
· 3/4 tablespoon Cajun seasoning (Optional)
· 1/2 cup milk or buttermilk
· 1 large egg
· 1/3 cup fine white cornmeal (yellow is fine too)
· 1/2 cup fine dry bread crumbs
· 1/4 cup peanut, canola, or olive oil for frying
Directions
– Cut unpeeled tomatoes into 1/2 inch slices (horizontally).
– Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
– While the salted green tomato slices are resting, place in three separate, shallow bowls:
1) the flour and Cajun seasoning (if using)
2) buttermilk and egg
3) breadcrumbs and cornmeal.
– Whisk together the egg and buttermilk.
– Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
– In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown.
– Set the cooked tomatoes on paper towels to drain.
These fried green tomatoes are fantastic with a little hot sauce or remoulade.
Source: https://www.simplyrecipes.com/recipes/fried_green_tomatoes

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Summer Share Week 9
What a tease Mother Nature is! The tiniest sprinkle of rain and we were all dancing for joy. At least she turned down the thermometer a bit, the nights have been cool, so cool we found ourselves wearing sweatshirts in the early morning hours. The plants are showing the stress from the heat and lack of rain. Some of the cool-weather loving leafy greens are becoming tinged with crispy edges — kind of like having a bad hair day if you will. Started to harvest the dry beans this week — the black ones are so shiny, they look like onyx! Even started to pick some winter squashes and while they might be ready I know I’m not willing to give in to autumn's siren call just yet. Soon though it will be cool enough to make sauerkraut, the old time theory is you need to process it during certain phases of the moon. Though it may sound like hooey I have often found following these old timey practices has really helped, whether it’s because it helps keep me on a schedule or incorporating the ever-present forces of nature and letting them help guide me.

Vegetables/Recipes — Swiss Chard
Cousin to beets, this is a pretty versatile green. Some folks find the leaves to have a mineral taste. A quick blanch will take care of that!

The other day I took a bunch of Swiss chard and the red amaranth. Stripped the amaranth off the stems, gave the leaves a quick blanch. I lopped the stems off the chard and gave those leaves a quick blanch as well. I am going to pickle the chard stems, not sure what to do about the amaranth stems. I might try and pickle those too but not feeling over confident with that idea. Next I took the blanched leaves and rung out as much water as I could, gave the leaves a rough chop and set them aside. I put some oil in a saute pan (one that I could put in the oven) with some garlic*. Preheat your oven to 350. Add the blanched leaves to the garlic oil, let them cook for a bit, seasoned them with salt, pepper, and a pinch of red pepper flakes. Next I made a couple wells in the sautéed greens and cracked an egg into each well. Pop the pan into the pre-heated oven, let it bake for maybe 15 minutes??? I like a soft egg with a runny yolk so for me less baking time is better. When done to my preference I pulled it out of the oven and enjoyed a really nice meal. Sometimes I’ll sprinkle a little parm on top. If this recipe seems familiar it’s based on the idea of a shakshuka recipe, not any one in particular just how I "feel" the vegetables talking to me! .

*Roasted Garlic Oil on hand: I always have a small pot full of oil and garlic at the ready. It’s a blend of olive and sunflower oils. I’ll put a couple handfuls of garlic cloves in a small stock pot, cover with the oils and let come to a slow simmer. Keep an eye on it, if the pot is too full it will splosh over the rim and make a nasty, not to mention dangerous mess. After I don’t know 10 minutes or so I give it a quick stir so the garlic on the bottom comes up to the top. It will scorch if you leave it sit. Let it simmer for 20 minutes or so and next thing you know you’ve got a lovely batch of “roasted” garlic and garlic infused oil to cook with. Once it’s cool put in a container and store in the fridge. Dip into it whenever you want some extra flavor or need a quick roasted garlic for a recipe.

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Summer Share Week 8
It feels like it’s been a slow painful crawl in some ways. We finally harvested some peppers, hot and sweet, and a few eggplants. I know you all have been anxious for tomatoes, we are too. The weather has just been against us. When the farmers were harvesting your produce yesterday they found so many peppers with sunscald. Sunscald is when the pepper is exposed from beneath its canopy of leaves and basically becomes sunburnt. I might be able to salvage some for the kitchen and either pickle them or make some corn relish. All depends on how much of the pepper is “burnt.” Sometimes the effort to salvage the fruit isn’t worth the work it takes for the yield you get. In the meanwhile I hope you’re enjoying the corn. I think this harvest is the sweetest yet! Today there’s cauliflower – not the traditional white but shades of yellow, purple and palest of green. Enjoy those leaves too! They are also edible. I’ve been working towards zero waste on the farm, and am learning how to use every bit of the plant. Pickling Swiss chard stems this week and trying out a Swiss chard pesto recipe from the leaves. Nothing really ever goes to waste as whatever doesn’t get consumed by us ends up as compost in the fields.
Vegetables / Recipes — Cauliflower
It seems like this is the new darling of the vegetable world. Enjoy it raw, steamed or one of my favorites — roasted with olive oil, salt and pepper. I feel like I have to hide it from my sister when I roast it as she’ll eat the whole sheet pan by herself! When roasted you sprinkle some grated parmesan cheese on it, sprinkle some paprika on it, toss a few cloves of garlic in the pan with it. There are so many options. My sister and I will enjoy it plain right off the pan, if any manages to be left behind I’ll toss it into a salad for us.
The leaves can be sautéed in olive oil, garlic, seasoned with some salt and pepper for a nice side green. For some the leaves are firmer than they would like, so a quick blanch will help to soften them up.

CORN CHOWDER
Ingredients
· 1 tablespoon butter
· 2 scallions, white bulbs and green tops chopped and reserved separately
· 1/2 red bell pepper, chopped
· 1 rib celery, chopped
· 1/2 pound potatoes ( don’t have to peel them depends on if you want a ”pure” look)
· 2 cups fresh corn kernels (cut from about 8 ears)
· 1 small bay leaf
· 2 cups low-sodium chicken broth or homemade stock
· 1 teaspoon salt
· 1 cup milk
· 1/8 teaspoon fresh-ground black pepper
· Sour cream, for serving (optional)
Directions
Step 1: In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.
Step 2: Stir in potatoes, 1 cup corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
Step 3: In a blender or food processor, puree remaining 1 cups corn with milk.
Step 4: Stir puree into soup along with black pepper. Simmer until soup thickens slightly, 5 to 10 minutes. Remove bay leaf. Stir in scallion greens. Top each serving with a dollop of sour cream, if using.
Notes: Frozen Corn Variation — If you want to use frozen corn, puree one cup of it with the milk as directed above, and add the remaining cup to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You can add a pinch of sugar as well if you like.

Source: https://www.foodandwine.com/recipes/corn-chowder
More Chowder Soup Recipes More Easy Corn Recipes

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Summer Share Week 7
Well the calendar has finally caught up with the weather! It most definitely has all the summer feels. Monday was bittersweet, my Dad passed away on Aug first in 1999. He was and is such a huge part of my life! How many lessons I learned by his side. In so many ways Dad was very old fashioned. I fought long and hard to get on a tractor, he was especially against me on the acg because "the way you had to sit on it wasn't ladylike." Once he realized that I was better on the tractors than the guys he wouldn't put anyone else on them, especially the cultivator and tillivator. He showed me how to plant, know when a crop was ready, the right way to harvest. How to save seeds, the right way to plow. How to tune a motor. Take time for Sunday rest and worship, catch a fish, enjoy an ice cold beer at the end of the day, treat your farmers with kindness, make awesome potato pancakes, but he never would teach me to play poker, lol! I think one of the most valuable lessons he left me with was these words just before he died "farming is a tough life Cher, but you're going to make it, you're going to do all right."
Vegetables/Recipes
I'm sensing a Latin feel this week: cilantro, corn, squash blossoms, and tomatillos. A simple corn relish is perfect for a hot summer day!

SQUASH BLOSSOM SOUP
Ingredients
2 cups of water
3 cups squash blossoms, stems removed* (see note)
1 cups squash, peeled and diced (optional)
1 tablespoon butter
1/8 cup onion, diced
1/2 garlic clove, minced
1 tablespoon flour
1 1/2 cups chicken broth
1/2 cup heavy cream (or sour cream)
Salt and pepper to taste
To serve:
1/4 cup of heavy cream or sour cream
Extra squash blossoms (optional)
Parsley or Epazote leaves, for garnishing
Instructions
- Place 2 cups of water in a saucepan and turn the heat to high. Once the water starts boiling, add the blossoms. After one minute, remove the flowers and place them in a bowl with ice-cold water to stop the cooking process. Drain and chop the blossoms, then set aside.
- In the same saucepan, melt the butter over low heat, then add the diced squash and fry for 5 minutes on low heat.
- Stir in the onion and garlic and fry for 1 minute. After this, add the squash blossoms and flour and stir well.
- Pour the chicken broth and stir in the heavy cream. Continue to cook on low for 8 minutes. After this, mix well and pour everything into your blender. Wait until it cools off a little, then process until you have a delicate, creamy sauce.
- Return to the saucepan and keep cooking for five more minutes or until it thickens. Season the soup with salt and pepper. Serve in bowls and top each one with a tablespoon of heavy cream. Garnish with the squash blossoms and parsley (or epazote).
Important Notes:
- To make this soup using only squash blossoms, use 3 cups of squash blossoms and skip the adding of the diced squash in step 2. Add the squash only if you can't find enough blossoms.
Source: https://www.mexicoinmykitchen.com/squash-blossom-soup/#recipe

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Summer Share Week 6
Feeling a lot like summer, that heat last week was wicked. In the fields it felt like it was well over 100. And yet the weeds keep coming. It really can be a struggle to stay on top of them. The best eradicators are our farmers — between hand and hoe they keep up the valiant fight. Today, taking a break from weeding they are harvesting onions, this brings back such memories for me. I grew up on onions, sounds kind of funny I know. Our region was and still is known for them. In the 1920s we were the onion producing capital of the world! Pretty impressive, huh? Hard work which has gotten easier in some ways with machinery. Now I sound like an old timer — when we were growing up onions were harvested by hand and packed out on old equipment that had to be monitored by people. As the 50 lb. bags filled up at the front shoot, you had to flip a board that sent the onions from one side to the other, flip a handle, remove the filled sack, put that one on a scale and replace it with an empty sack. If you were good you could gauge the weight of the bag by eye and only have to adjust the quantity by one or two onions on the scale. If the harvest was good you could process 150-200 bags an hour. All on an old wooden machine that was then 40 years old. Nowadays computers control most of the process!

FRIED SQUASH BLOSSOMS
Don’t be intimidated! Yes it is a bit of work but oh so worth it. Stuffing the blossoms can be tricky. You can use the dipping batter from the following recipe and skip the stuffing. Much simpler presentation but still tasty! After drying, serve them with a dipping sauce or drizzle of pesto.
Ingredients
· 7 – 8 squash blossoms
· 1 clove garlic
· 3 large fresh basil leaves
· 1/2 tablespoon fresh mint leaves, dill, or chives
· 1/2 cup whole-milk ricotta cheese
· 1/4 cup cheese, such as grated Parmesan, crumbled fresh goat cheese, or shredded low-moisture mozzarella
· 1 large egg
· 1/2 tablespoon lemon juice
· 1/4 teaspoon kosher salt
· 1/8 teaspoon freshly ground black pepper
For the batter:
· 3/4 cup cold seltzer, club soda, or light-colored beer
· 1/2 cup all-purpose flour
· 1/2 teaspoon kosher salt
· 1 1/2 cups vegetable oil, for deep-frying do not use olive oil – it’s too heavy
Instructions
1. Prepare the blossoms. Trim the stems from the squash blossoms. Remove the stamen inside the blossoms. Gently rinse to remove any potential dirt or debris. Place on paper towels or a kitchen towel to dry.
2. Chop the aromatics. Prepare the following, placing them in a medium bowl as you complete them: Mince the garlic clove. Finely chop until you have 1 tablespoon fresh basil and 1/2 tablespoon fresh mint, dill, or chives.
3. Make the filling. Add ricotta cheese and cheese of choice, egg, lemon juice, salt and black pepper. Whisk until combined.
4. Stuff the zucchini squash blossoms. Transfer the filling into a piping bag or a large zip-top bag with the tip cut off. Gently open each squash blossom and pipe the filling inside. Fill to just below where the petals begin to separate, 1 to 1 1/2 tablespoons each. Twist the open end of each blossom to prevent the filling from falling out.
5. Heat the oil and make the batter. Fill a large heavy-bottomed, high-sided skillet with 1/2-inch oil (about 1 1/2 cups) and heat the oil over medium-high heat to 375°F. Place seltzer, club soda, or light-colored beer; all-purpose flour and kosher salt in a medium bowl and whisk until smooth. (The batter will be thin.)
6. Dip and fry the blossoms. Working in batches of 2-3, dip each blossom into the batter one at a time. Add to the oil and fry, flipping once, until golden-brown, about 2 minutes per side. Use a slotted spoon to transfer the fried blossoms to a paper towel-lined plate to drain. Repeat dipping and frying the remaining blossoms, making sure the oil is at 375ºF for each batch.
Source: https://www.thekitchn.com/fried-squash-blossoms-recipe-23173253
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Summer Share Week 5
What a day it was yesterday. The heat is so intense in the fields we try to get in and out as early as possible. My sister sends me a text around 8-8:30 in the morning that there is no electric, has no idea why. I headed back to the house so I could see if it was just us or something more. A little bit past us on the top of the hill a tree had come down and took out wires and knocked over a utility pole. It wiped out the whole neighborhood but the worst of it was that for us no electric meant no water. The farmers usually finish harvesting around 11 or so. I just kept praying that the power would be restored by noon. No such luck so now we had to figure out how to get water. One option was to go to my brothers and haul water from his place, but that meant driving around and up through the mountain on a trip that would take close to 10 miles one way, this would have taken so much time and gas!!! Thank goodness for Silvia she knew a farmer a couple of miles from us in the other direction. They were very kind and let us get as much water as we needed; we just had to haul it. I’m not sure how many 5 gallon jugs we filled, but we had enough to get the job done. Thank goodness for kind people. The power wasn’t restored until around 3 PM just as we were finishing up cause that’s how these things roll. It did get me thinking once again about getting a generator for us. *As a result of the lack of electric it left me unable to do any food prep in the kitchen. For the tasitng sample, I’ll make you something extra next week!
… I know you’re getting anxious for tomatoes — we are too! The drought-like conditions and extreme heat have seriously slowed down the growing process. I am going to see if I can find my trash pump — a name commonly used for a gas powered pump. With this we can set up an irrigation system and get some water in the fields. This would help immensely!!! Wish us luck!!!
Vegetables / Recipes — Summer Succotash
This summer dish of farm-fresh ingredients of corn, zucchini, tomatoes and beans serve up nicely with any entree.
Ingredients
1½ cups onion, chopped
1 cup fresh zucchini, coarsely chopped
3 cups fresh corn kernels
1 cup fresh beans, blanched and cut in half-inch pieces
1 cup tomatoes, coarsely chopped
2 teaspoons kosher salt
¼ teaspoon ground black pepper
3 tablespoons fresh basil, coarsely chopped
3 tablespoons fresh cilantro, coarsely chopped
Butter (for sautéing)
Instructions
In a large skillet or saucepan over medium-high heat, sauté onion in butter until soft, about 2 minutes. Add chopped zucchini, and sauté 3 minutes. Stir in corn, beans and tomatoes. Add salt, pepper, basil and cilantro. Heat until mixture is hot.
Source: https://farmflavor.com/recipes/seasonal/summer/summer-succotash/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Summer Share Week 4
"Rain, rain go away come again another day ..." whoever is singing this childhood rhyme had better stop! It is so, so very dry right now. Most everyone in the valley has stopped planting for the moment. I was speaking with a farmer friend of mine yesterday and he’s worried that he’s going to lose his tomato crop. He’s working on some sort of irrigation system to help the plants along. In the meanwhile sweet corn harvest is advancing—maybe two weeks away— the lack of rain has slowed it down a bit. No lettuce today — the deer ate it :-(  We’re going to start seeds in the greenhouse for fall cabbages, broccoli and more.
Vegetables / Recipes — Quelites
Quelites – a wild spinach our farmers love in a simple stew with garlic and onions maybe some chilies. Euell Gibbons writes about it in his book Stalking the Wild Asparagus but he calls it "Red Root." What exactly are “quelites” is a contentious issue amongst some because the plant most commonly known as “quelite” varies from region to region in Mexico, one grandmother’s quelites might not be another grandmother’s quelites. Even between our farmers there is much discussion as to which vegetable is the true quelites. Quelites are a pre-Columbian dish indigenous to the Americas. The name comes from the Nahuatl word "Quilitl" which translates roughly to ”tender and edible green.” The simple magic of this recipe is the feeling of nourishment when you eat it. You can make it with whatever greens you may have around, including amaranth, spinach, chard, collards, beet greens, turnip greens, arugula, kale, and the list goes on ...
NOURISHING GREENS
Ingredients
1 bunch of greens
(try chard, kale, amaranth, chaya, spinach, collards, beet greens, turnip greens, arugula…)
Olive oil
1 tsp coriander (ground)
1 tsp sea salt
black pepper (to taste)
2 cloves garlic (sliced)
1 handful of organic corn masa
1 cup water
lemon or lime
Instructions
1. Thinly slice your greens
2. In a pan (I prefer to use cast iron), drizzle a little bit of olive oil (maybe a tablespoon) and saute the garlic, coriander, salt and pepper for a minute.
3. add water to the pan, then sprinkle the masa into the pan immediately (before water gets too hot) while stirring so the masa dissolves and doesn’t clump up too much.
4. Bring to a low boil, add greens and cover to simmer for just a couple of minutes (unless you’re using some of the tougher greens like collards or chaya, which you’d want to cook for a few minutes longer).
5. Remove from heat, add a little squeeze of lime (or the juice of a whole lemon or lime, like me, depending your preferences!) and serve.
Source: https://www.alavueltafarm.com/recipes/2019/12/1/receta-de-quelites-de-mi-nanaita-my-great-aunts-quelite-greens-recipe

NEW MEXICAN QUELITES
New Mexican Quelites are a traditional Lenten food. Beans, spinach, onion and spices make a nutritious side dish or vegetarian powerhouse.
Ingredients
1 Tbsp. vegetable oil OR 2 strips bacon diced
¼ medium onion chopped
2 cloves garlic minced
15 oz. chopped spinach or other leafy green steamed anddrained
1 cup cooked pinto beans drained
2 Tbsp. Chile Powder
½ tsp. granulated garlic
½ tsp. salt
Instructions
Heat oil in a non-stick skillet. Sauté onion and garlic in oil.
Add spinach, beans, and coarse chile.
Stir in granulated garlic and salt.
Cover and cook over low heat 15 minutes.
Source: https://buenofoods.com/recipe/new-mexican-quelites/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Summer Share Week 3
It’s so incredible to watch the farm come to life. The seeds we planted months ago have been growing and gradually turning into gorgeous beautiful plants with bright orange and yellow blossoms peeking through the lush foliage. We’re going to start stealing baby potatoes, these are such an exquisite treat! I stole some the other night for dinner for my sister and I. Washed them, wrapped in foil, drizzled with oil, salt, pepper and a sprinkle of fresh rosemary and roasted at high heat. So so good. Along with the potatoes I braised some Swiss chard with garlic and oil, a handful of toasted walnuts, some raisins — my sister likes sweet flavors. A couple dollops of goat cheese on top to melt in and dinner was served!

Vegetables / Recipes — Verdolaga (aka Purslane)
Verdolaga has become more mainstream as folks have come to learn more about it. It’s something we kind of grew up with knowing it more as an invasive weed than edible vegetable. Our farmers introduced us to it as a source of food and what a source it is! One of the only land vegetables recognized for its high levels of Omega 3 fatty acids which are prevalent in fish like salmon! This plant does not like cold so it’s basically only available during the summer season. Raw, the flavor has hints of lemon and our farmers enjoy it in a simple salad.

FARMERS VERDOLAGA SALAD
Verdolaga (Purslane) washed chopped into bite size pieces, toss with lemon juice. Season to taste with salt and pepper. Enjoy!

Here’s a vegan version of another farmer favorite – they serve it with pork:
VERDOLAGAS, MUSHROOMS, & POTATOES IN A SALSA VERDE
Verdolagas or purslane are a popular food in Mexico often eaten with pork in a salsa verde. My version is completely vegan and makes a scrumptious Mexican vegan lunch or dinner.
Author: Nancy Lopez-McHugh & MexicanMadeMeatless.com
Ingredients
6.25 oz Purslane thoroughly rinsed
1/2 lb small red potatoes sliced in halves and boiled or baked or air fried
1 lb tomatillos husked removed and rinsed
1 jalapeño pepper
1 serrano chile stem removed
4 garlic cloves stem removed
1/2 small white onion cut into large pieces
1/2 cup cilantro leaves
1 teaspoon vegetable bouillon powder
15 button mushrooms it's 9.50oz or 225grams, sliced in half
6 cups water for boiling salsa ingredients
1/2 teaspoon granulated garlic
1 teaspoon granulate onion
1 teaspoon salt adjust to taste
1.5 Tablespoons olive oil or your favorite oil
Instructions
- Slice the potatoes in half then boil until soft or toss with olive oil and a little salt and either bake or air fry until soft. I air fried them at 370F for 10 minutes.
- Place the tomatillos, chile peppers, garlic and onion into a pot and pour in the water. Allow to simmer until all the vegetables are soft.
- While you wait for the salsa ingredients you can start on the dish. Make sure the purslane doesn't have any trapped dirt. Remove any damaged leaves. You can cut off a bit of the stem or the majority if you like. I personally cut off most of it because I don't love the texture of the stems. I leave the thinner stems though.
- Heat the oil in a large pan then add the mushrooms and sauté until they've softened through, about 8 minutes.
- Next add the purslane and sprinkle the granulated garlic, onion and sauté until the purslane leaves begin to wilt.
- Then mix in the cooked potato halves and stir until well combined.
- By this time the salsa ingredients should be softened, carefully scoop out of the pot into a blender. Add about 1/2 cup of the boiling broth. Then add the cilantro leaves then the vegetable bouillon powder and blend until smooth.
- Carefully pour 3/4s of the salsa into the pot and stir until well combined. You can add more salsa if you want a saucier dish. Also if the salsa is too thick you can add more water or vegetable broth into the pan. Simmer under medium-low heat for 10 minutes. Taste and adjust seasoning or salt if desired.- Serve with refried beans and warm corn tortillas. Enjoy!
To make the dish milder you can remove the seeds from the chilies, and use just jalapeños.
To make the dish spicier use only serranos and use as many as you like.
If you can't find purslane you could use baby spinach instead.
Source: https://mexicanmademeatless.com/verdolagas-purslane-in-salsa-verde/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Summer Share Week 2
Happy Fourth of July!!!!!!
Weeding, weeding, weeding, seems like we never stop weeding. Because we are a chemical-free farm the weeds are probably the biggest bane of our lives. Luckily some of the vegetables are able to “throw shade” and crowd out the weeds. Some plants like onions aren’t able to do that, they just don’t have the right leaf structure. So plants like onions get a lot of attention throughout the growing season. Leafy plants like tomatoes, potatoes and peppers will eventually grow enough to crowd out the weeds if we can stay on top of the first couple of waves of weeds. So off we go to keep on weeding!

Vegetables / Recipes — Baby Cauliflower
A special treat — baby cauliflower and those leaves!!! Most folks don’t realize that the leaves of cauliflower are edible too!

CRISPY ROASTED CAULIFLOWER LEAVES 
Cauliflower leaves are actually really tasty when roasted until crispy with a little olive oil, salt, and pepper. The stalks taste a bit like actual cauliflower, but the leafy parts taste kind of like that crispy fried "seaweed" that you get from Chinese takeaways. Really yummy! They’re great as a snack and eating cauliflower leaves means less waste. You're eating for the planet in multiple ways. Go you!
Ingredients
Cauliflower leaves
Olive oil
Salt and pepper
Preparation
1. Preheat the oven to 400°F.
2. Trim off the woodiest parts of the stalks
3. Wash the leaves. Pat dry and arrange on a baking tray.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast for 5-10 minutes or until the leaves are crispy.
Source: https://www.onegreenplanet.org/vegan-recipe/crispy-roasted-cauliflower-leaves/

CAULIFLOWER LEAF SALAD WITH CREAMY DRESSING
Ingredients
Dressing
· Vinegar. ¼ cup White wine vinegar. You could sub whatever vinegar you have on hand.
· Milk. ¼ cup.
· Mayonnaise. ¾ cup.
· Poppy seeds. 2 tablespoons. While we’re normally all about substitutions, poppy seeds are pretty essential to this recipe. Feel free to experiment without them, but if you don’t have them, Stacy suggests honey mustard or blue cheese dressings might be good alternatives.
· Sugar. 2 tablespoons.
· Salt. ½ teaspoon.
· Dry mustard. ½ teaspoon. If you don’t have dried mustard, use bottled mustard and add until you get a flavor you like.
Salad
· Cauliflower leaves. Enough to fill a 4-quart bowl when chopped. More or less is fine too, but you’ll want to adjust the amount of dressing.
· Dried cranberries. You can substitute dried cherries or another tart fruit if needed.
· Sunflower seeds. Roasted pecans, almonds or another nut could also work.
Instructions
1. Trim the leaves off the thick ribs. Set the ribs aside — you could pickle them or make them into a dip.
2. Stack the leaves and roll them in into “cigars.”
3. Position your knife perpendicular to the cigars and make narrow slices. This should net you some nice, thin ribbons of leaves.
4. Stir, shake or whisk the dressing ingredients together.
5. Use your hands to massage the dressing into the leaves. This will soften them (the oil dissolves the waxy covering on the leaf, and the massaging damages cells just enough to make them more supple and less tough, similar to kale.
6. Add the dried cranberries and sunflower seeds.
7. Play with the amount of dressing and additional dried cranberries and sunflower seeds until you get a ratio you like.
Source: https://www.eatortoss.com/cauliflower-leaves-are-excellent-salad-greens/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
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Summer Share Week 1
I am always in awe of nature, those tiny seeds we planted way back in March and April and how they have grown into such gorgeous lush plants. To walk through the fields and gaze on row after row of ever changing vegetation — corn knee high, leafy greens grazing your calf as they spill out over the rows till you can no longer see the soil in between. Buds of flowers popping up everywhere like fortune tellers portending a promise of the harvest to come. I’m never sure when I am the happiest walking the fields, in the early morning hours when the sun blushes over the horizon, or at dusk when the sun sweetly kisses the earth good night.
Vegetables / Recipes — Bok choy — it’s not just for stir fries. I often substitute it in many of my recipes that call for cabbage and yes, you can eat it raw!

BRAISED BOK CHOY WITH GARLIC SCAPES
Ingredients
1 tablespoon vegetable oil
3 garlic scapes (curly, green shoots at the top of garlic plants), cut into 1-inch pieces
1 tablespoon minced fresh ginger
2 bok choy, ends trimmed, halved lengthwise, then cut into 1-inch pieces
¼ cup lightly toasted cashews
1 cup water (approximate)
Sea salt and fresh ground black pepper
Directions
Heat the oil in a skillet over medium-high heat. Add the garlic scapes and ginger, and sauté for 1 minute, until fragrant. Add the bok choy, and stir a few times as it tenders and browns, about 2 minutes. Add enough water to cover all the ingredients — about a cup. Sprinkle in sea salt and fresh ground pepper. Cover, reduce heat and simmer until tender, about 5 minutes. While that's simmering, heat a nonstick pan over medium heat, and lightly toast the cashews. Serve the bok choy topped with cashews.
- You could sprinkle come cilantro over at the end as well.
- Makes four side-dish servings, or two entrée servings.
Source: https://www.democratandchronicle.com/story/lifestyle/rocflavors/recipes/2014/07/19/braised-bok-choy-garlic-scapes-recipe/12839505/

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 13
Nature put on quite the fireworks show late last night, early this morning. Had planned on the farmers weeding today but nature decided they needed a day off instead! This past weekend they took a mini vacay and drove up to Niagara Falls. They had such a good time, the pictures were awesome! Getting seed orders together for fall crops. I couldn't believe it but seed garlic is already in demand. We typically don't plant until November-ish so I really feel like they're jumping the gun!
Vegetables/Recipes — Garlic Scapes
What a treat! Only available this time of year. The seed stalk from the hard neck garlic. Try them roasted with olive oil and sea salt. Toss them with asparagus and radishes. Roast the whole lot and enjoy as a side treat, over salad greens, with poached eggs. So many ways and so little time!!
More ideas and recipes with Garlic Scapes: https://www.seriouseats.com/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe

For more recipes check out our farm recipe blog: https://blackdirtrecipes.wordpress.com
YouTube Channel: https://www.youtube.com/channel/UCPYfuRXgE6SgaLMmd_vYx9Q
Follow us on Instagram @yesifarm

Spring Share Week 12
Natures’ irrigation has turned on again this morning. The timing is good and so far the amount is ok too, we planted quite a bit last week— tomatoes, husk cherry tomatoes, tomatillos, eggplants, peppers and more. The crops are coming along — starting to see flowers on the potato plants, the cauliflower and cabbages are starting to “cup” indicating the heads will be forming soon — couldn’t find buds yet but they’re coming! Weeds are coming on like crazy. The farmers have their hands full, literally. Since we don’t use herbicides, all weed removal must be done with mechanical and hand tools and ultimately our hands. It is a valiant effort and the farmers give it their all!

Vegetables / Recipes—"Teenage" Lettuce + Radishes
Why teenage? Well, too big for mesclun or baby but too small for full size heads so teenage it is. Lettuce is so sweet now, I like to nibble on it right in the fields. Ever roasted radishes? Throw them into a hot oven in this unique easy side dish recipe: they come out vibrant and juicy, with a sweet, mild flavor!
ROASTED RADISHES
Ingredients
bunches radishes
1/2 tablespoon olive oil
1 garlic clove
1/8 teaspoon kosher salt
Fresh ground pepper
1 teaspoon fresh lemon juice (optional)
Instructions
- Preheat the oven to 450 degrees.
- Wash the radishes and trim off the greens, saving a few leaves for a garnish.
- Cut the radishes lengthwise. Toss them in a bowl with the olive oil, finely grated garlic clove, kosher salt and pepper.
- Line a baking sheet with parchment paper. Place the radishes on top cut-side down and roast for 16 to 20 minutes until the largest radish is tender when pierced with a fork at the thickest point (exact time depends on the size of the radishes).
- If desired, toss with lemon juice (we liked it both ways, so it’s not required). Very finely chop about 1 radish leaf into a garnish, and sprinkle over the top. Serve warm.
Source: https://www.acouplecooks.com/roasted-radishes/