The Gentleman Farmer
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On the Farmer's Table

Welcome to the Farmer's Table. This is where we post recipes which incorporate ingredients we grow. See below for some favorites! Also look at our blog where we post our Weekly CSA Newsletters and Recipes!



Melt In Your Mouth Kale Salad

Prep time 10 mins Total time 10 mins              Lacinato Kale in the field

Author: Food Babe Serves: 2

Ingredients 1 bunch of lacinato or dinosaur kale, stems removed, rinsed and patted dry ⅓ cup currants (or chopped raisins) juice of one lemon 1 tbsp of olive oil 1 tsp local honey ½ cup pine nuts toasted salt and pepper to taste 4 tbsp grated raw parmesan cheese Instructions In a food processor, process kale into small chopped pieces.

To make dressing, stir lemon juice, olive oil, honey, salt and pepper together in a large bowl Add chopped kale, currants, pine nuts and parmesan to bowl with dressing Stir all ingredients together and serve (Optional - Save some pine nuts and/or parmesan cheese for top of salad before serving for presentation purposes)




Recipes from the week of August 16th from CSA SEASON 2013

Grilled Chile Flank Steak with Tomatillo-Pineapple salsa from the New York Times

serves 6-8  **needs to marinate for 4 hours.

2 tablespoons freshly squeezed orange juice
1 tablespoon New Mexico chile powder
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, more as needed
1 1/2 to 1 3/4 pounds flank steak
1/2 pound fresh peeled pineapple in 1/2-inch slices
3/4 pound whole tomatillos, husks removed
1/2 onion (cut stem to root), peeled
2 jalapeño peppers, halved and seeded
1 head garlic, halved diametrically
1 1/2 tablespoons olive oil
Black pepper, as needed
2 tablespoons chopped cilantro
Lime wedges, for serving


In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.

To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.

Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.

When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.

Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

Eggplant roll-ups from Rachel Ray

serves 4

large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices

Salt and pepper

large eggs
3/4 cup store-bought pesto
2 1/2 cups bread crumbs
6 tablespoons extra-virgin olive oil
3/4 cup ricotta cheese
1/3 cup grated pecorino-romano cheese
1 cup store-bought marinara sauce


Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.

Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.

In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.

Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.


Eggplant and Feta pizza from Rachel Ray

serves 4  9" pieces

1 cup jarred marinara sauce
1 tablespoon minced peeled fresh ginger
large japanese eggplants (or slender italian eggplants), cut on a diagonal into 1/3-inch-thick slices
Vegetable oil, for brushing
1 tablespoon garam masala, for sprinkling
Salt and pepper
Best-Ever Pizza Dough
3 cups fresh baby spinach leaves
1 cup (about 4 oz.) crumbled feta


Preheat a grill to 500 degrees . In a small bowl, mix together the marinara and ginger; set aside. Place the eggplant slices on a baking sheet; brush generously on both sides with oil. Season with garam masala, salt and pepper. Transfer the eggplant slices to the grill; cover and cook, turning occasionally with tongs, until tender and charred in spots, about 5 minutes. Return the eggplant to the baking sheet.

Lower the heat on one side of the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grade. For 9-inch pizzas, grill 2 crusts at a time. For 3- to 4-inch pizzas, grill 8 crusts at a time.

Cover the grill and cook until the crusts begin to bubble and brown, about 3 minutes. Loosen the crusts with a metal spatula; cover and cook for 1 minute more. Flip the crusts over; cook until beginning to brown on the bottom, about 2 minutes.

Working in batches, invert the crusts flat side down onto a baking sheet. Spread with the marinara. Divide the spinach, eggplant (chopped for small pizzas) and feta among the crusts. Cover and cook until the cheese is golden and beginning to melt, 2 to 3 minutes.

Grilled Ratatouiile Boats
serves 4

zucchini, halved lengthwise
3 tablespoons olive oil
onion, chopped
cloves garlic, grated
eggplant, cubed
tomatoes, chopped
1/4 cup chopped parsley
Salt and pepper
1/3 cup shredded mozzarella cheese


Scoop balls of flesh from the center of the zucchini to create boats (see tip for help); reserve the flesh balls. Preheat a grill to medium-high.

Heat 1 tbsp. Olive oil in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. olive oil, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.

Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.
Tip use a melon baller:
Make zucchini boats in a flash by scooping out the seeds and a bit of flesh from the center for a hollowed-out shell that can be stuffed and grilled or baked in the oven.

Hearty Spiced Carrot Muffins

yields 12

1 cup all-purpose flour

1 cup whole-wheat flour
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup milk
¾ cup applesauce
¾ cup packed brown sugar
� cup vegetable oil
1 egg
2 teaspoons vanilla extract
2 cups carrot, grated


Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.

In a large bowl, whisk together the flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.

Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.

Divide the mixture between the muffin cups. Cups should be filled just about to the top.

Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.

Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.

Store in an airtight container at room temperature for 2 – 3 days, or freeze.




Recipes from August 3rd newsletter of SEASON 2013 

Ina Garten's chilled Summer beet soup 

serves 6

5 medium fresh beets (about 2 pounds without tops)
Kosher salt
2 cups chicken stock, preferably homemade
16 ounces sour cream, plus extra for serving
1/2 cup plain yogurt
1/4 cup sugar
2 tablespoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
1 1/2 teaspoons freshly ground black pepper
2 cups medium-diced English cucumber, seeds removed
1/2 cup chopped scallions, white and green parts
2 tablespoons chopped fresh dill, plus extra for serving

Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.

In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

Cabbage Rolls from Tyler Florence 

yields about 1 dozen

Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper

Cabbage Rolls:
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

To make the sauce:

Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw). Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.


Ratatouille from CSA member Stephanie Skopek (thank you!)

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Babaganoush from William Sonoma

serves 6

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

Prepare a medium-hot fire on a grill.

Preheat an oven to 375°F.

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides.

Serve at room temperature.

Rick Bayless' Roasted Tomatillo Salsa suggested by Stephanie Skopek

makes about 1 cup


8 ounces (3 to 4 medium) tomatillos, husked and rinsed 

Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapenos), stemmed

2 large garlic cloves, peeled 

6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped

1/4 small white onion, finely chopped

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.  Flip them over and roast the other side.  Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture.  Stir into the salsa and season with salt, usually 1/2 teaspoon.

Tomatillo Salsa from The Arrows Cookbook

makes about 2 cups

12 Tomatillos, husked and finely diced

1 large red onion, peeled and finely chopped

2 T finely chopped cilantro

1 T olive oil

1 T freshly squeezed lime juice

1 tsp finely chopped serrano chile

1 tsp kosher salt

1 tsp freshly ground black pepper

Put all the ingredients into a medium bowl and mix together. Cover and refrigerate until needed for up to 1 day.


Vinegar Carrots with Toasted Sesame Seeds From The New Persian Kitchen

-- note use less red pepper flakes if you are new to spicy!

serves 4

1 clove garlic, minced
2 tablespoons white vinegar
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
1/2 cup sesame seeds, toasted
1 teaspoon red pepper flakes
Kosher salt
1 1/2 pounds carrots, peeled lengthwise into thin ribbons
1 cup tightly packed cilantro leaves

In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, sesame seeds, red pepper flakes, and 1 teaspoon salt. Pour the dressing over the carrots, add the cilantro, and toss well. Season to taste with salt, and serve.


Recipes from July 27th newsletter of SEASON 2013

Sweet Onions with Chile & Feta Stuffing 

4 servings

4 jalepenos or other fresh chile peppers, such as poblanos or anaheims

2.5 T olive oil

4 medium sweet onions

1 tsp butter

1/2 cup finely chopped fresh parsley

1/4 cup heavy cream


Freshly ground black pepper

1/2 cup plus 4 tsp crumbled Feta

1/2 cup fresh breadcrumbs

3/4 cup chicken stock

Preheat the oven to 500F. Place the chiles on a cookie sheet, make a small slit in the side of each one, and roast for 10 minutes or until blackened on all sides. Remove the chiles and turn the oven down to 400F. Wrap the chiles in foil for a few minutes, then peel and remove seeds, being sure to wear rubber gloves. Puree the chiles in a blender or food processor with 1.5 T of olive oil.

Wrap the onions in pairs, tightly in tin foil and bake for 45 minutes. Remove from the oven and let cool slightly. When the onions are cool enough to handle, strip off the skins. Carefully slice off the root end at the base. Slice of the stem end about a quarter of the way down the onion. Scoop out the interiror of the onion using a melon baller or a small, sharp knife. Reserve the insides of the onion. You want 4 hollow onion shells with sides about 1/4 inch thick and the bottoms intact.

Finely chop the reserved onion and measure out 3/4 cup. In a medium frying pan, heat the remaining 1 tbs olive oil and the butter over moderate heat. Add the onion and cook 5 minutes, stirring frequently. Add1 to 1.5 tsp chile puree, the parsley and cream and cook another 2 minutes. Remove from the heat and cool slightly. Season with salt and pepper; add 1/2 cup of feta and the breadcrumbs. Taste for spiciness. You want the stuffing to have a bite; stir in more chile puree if needed.

Divide the stuffing among the 4 onions, pressing down to pack the onion shells and doming the stuffing on top. Place the stuffed onions in a shallow casserole and pour the stock around the onions. Bake for 30 minutes, basting the onions once or twice. Sprinkle 1 tsp of the remaining feta on top of each onion, baste, and bake another 10 minutes, or until the cheese is melted and bubbling.


Jamie Oliver's Rigatoni with sweet tomatoes, eggplant and mozzarella from Jamie's Dinner's

this can be made vegan -- just leave out the dairy; its just as good!

Serves 4

1 firm Italian eggplant

extra virgin olive oil

2 cloves of garlic peeled and sliced

1 onion, peeled and finely chopped

2 14 oz cans of good quality plum tomatoes (I used half heirloom and then half canned for the liquid)

1 T balsamic vinegar

sea salt and freshly ground pepper

1-2 dried chilles (optional) chopped or crumbled

bunch of fresh basil, leaves ripped and stalks sliced

4 T heavy cream

1lb rigatoni or penne

7 oz cow's milk mozzarella

1 piece of parmesan cheese for grating

Remove both ends of the eggplant and slice it into 1/2 inch slices, then slice these across and finely dice into 1/2 inch cubes. Some people prefer to season their eggplant with salt and let it sit for a while in a colander to draw out the bitterness, but I don't really do this unless I'm dealing with a seedy, bitter eggplant. The dish is really best made using a firm silky one.

Now put a large saucepan on the heat and drizzle in 4 to 5 T of olive oil. When its hot, add the cubes of eggplant, and as soon as they hit the pan stir them around with a spoon so they are delicately coated with the oil and not soaked on one side only. Cook for about 7 or 8 minutes on a medium heat. Then add the farlic and onion. When they have a little color, add the canned tomatoes and the balsamic vinegar. Stir around and season carefully with salt and pepper. At this point, if you wanted to give the dish a little heat you could add some chopped fresh or crumbled dried chilli but thats up to you. Add the basil stalks and simmer the sauce nice and gently around for 15 minutes, then add cream.

While the sauce is simmering, bring a large pan of salted water to the boil and add the pasta. Cook according to the instructions until it is al dente. Then drain. Add a little bit of oil and toss the pasta. Then add the sauce to the pasta. Season carefully, tear up the mozzarella and sprinkle over the pasta and add the fresh basil. Fold it all in for about 30 seconds. Serve with parmesan cheese.

Recipes from July 27th newsletter of SEASON 2013

Roasted Cabbage wedges with Lemon from Martha Stewart

one cabbage chopped into 8 wedges, core intact

lemon cut into wedges


1/2 tsp extra virgin olive oil

freshly ground pepper

Preheat oven to 450 degrees. Arrange cabbage on a rimmed baking sheet. Brush both sides of wedges with oil. Season with salt and pepper. Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes. Squeeze lemons over cabbage.

Chilled Cucumber and Avocado soup from Gordon Ramsay's Fast Foods

I have included this recipe each year as the cucumbers come in and the heat kicks up. Its a wonderful and filling meal, or make small portions as a starter. I love this one!

2 large cucumbers, about 400g each, chilled
1 lemon, juice (or to taste)
2 ripe avocados
2 TBS Greek yoghurt
1 TBS Worcestershire sauce
Salt/black pepper
½ onion(red ), finely chopped
1 plum tomato, deseeded and finely chopped
1 TBS olive oil
4 basil leaves, finely shredded
Cold water, if needed

cooked crabmeat/prawns/lobster, optional

Peel the cucumbers and quarter lengthways. Dice a quarter of the cucumber and set aside for garnish; roughly chop the rest, place in a blender and add half the lemon juice. Blend until smooth. 

Cut the avocados in half and remove the pit. Dice one avocado half to use later for the garnish and squeeze some lemon juice over the diced avocado. Set it aside with the diced cucumber. Add the rest of the avocados into the blender.

To the blender add the Greek yoghurt and Worcestershire sauce, then blend everything until very smooth. Season generously with salt and pepper, and then add some more lemon juice to taste. Chill until ready to serve.

For the garnish,  dice some red onion (or use a white onion) and a plum tomato and then combine it with the reserved diced cucumber and avocado. Toss with the olive oil and add some shredded basil.

Taste and adjust the chilled soup with extra seasoning. If it is too thick, you can add a splash of cold water. Pour into chilled bowls and top with some of the garnish in the center of each bowl. Add a drizzle of olive oil and some freshly ground pepper.

*you can buy lump crabmeat and place a bit at the bottom of the soup and then pour the soup over it. Adds delicious flavor and protein!

Beet Hummus from Simply Recipes

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*

2 Tbsp tahini sesame seed paste

5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber, or on a crostini with goat cheese and shaved mint.


Beets, mozzarella, balsamic by Hugh Fearnley Whittingstall's Three Good Things on a Plate

While you are waiting for the tomatoes to ripen for your caprese salad try this instead!

500g beets

3-4 garlic cloves (unpeeled lightly bashed)

2 tbs olive oil

a couple of sprigs of thyme plus extra to serve (optional)

3 tbs balsamic vinegar

2 balls of buffalo mozzarella

sea salt and freshly ground black pepper.

Preheat the oven to . Peel the beets, cut into wedges and put into a roasting pan in which it fits fairly snugly. Add the garlic cloves. Trickle over the olive oil and 3 tbs water. Season with salt and pepper, tuck in the thyme and bay and cover tightly with foil. Roast for about an hour until the beets are completely tender. Discard the garlic and herbs if used.

Transfer the wedges to a bowl. Drain off the roasting juices into a small pan; if the juices are very reduced, add a splash of water to the dish first and stir to deglaze. Add the balsamic vinegar to the pan and bring to the boil. Let bubble for a few minutes until reduced by half. Pour this syrup back over the beets.

Leave the beets to macerate in the dressing and cool to room temperature, turning occasionally. Taste and add more salt and pepper if necessary.

Arrange the beets on the serving plates. Tear the mozzarella into small chunks and add to the plates. Finish with a sprinkling of thyme leaves, if you have them and trickle over the remainig beets/balsamic syrup from the bowl.

You could also chop the beets into smaller pieces and add it onto crostinis or soudough for a bruschetta!

Pan Fried Onion Dip from Barefoot Contessa
makes 2 cups

2 Large Onions
4 T unsalted butter
1/4 c vegetable oil
1/4 t ground cayenne pepper
1 t kosher salt
1/2 t freshly ground pepper
4 oz cream cheese, room temperature
1/2 c sour creme
1/2 c good mayo (I usually use Hellmans)

Cut the onions in half, and then slice them into 1/8 inch thick half-rounds. (this will be about 3 cups)
Heat the butter and oil in a large sauté pan on medium heat.  Add the onions, cayenne, salt and pepper and sauté for 10 minutes.  Reduce the heat to medium-low and cook, stirring occasionally for 20 more minutes until the onions are browned and caramelized.  Allow the onions to cool.

Place the cream cheese, sour creme and mayo in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth.  Add the onions and mix well.  Taste and adjust seasonings.
Serve at room temp.

Stuffed Mushroom Caps from Better Homes and Gardens 2003 

Cook 6 cups thinly sliced onions with 3 T of butter and 1T snipped fresh thyme until onions are golden
Salt and pepper to taste
Stir in 1/4 cup toasted pine nuts (optional)

Separately, preheat oven to 425.  Rinse and drain a couple of dozen fresh baby bella or cremini mushrooms - stems removed.  Place caps stem side down on a baking sheet coated with nonstick spray.  Bake for 5 minutes.  Remove from oven, turn them over, stuff with onion mixture and put them back in the oven for another 8-10 minutes to heat through.

Optional: top with goat cheese. Also If you finely chop and sautee the chard into the onion mixture this would add a wonderful heartiness.




Recipes from the July 11th newsletter of SEASON 2013

How to Prepare Fennel 411 -

1.) To get long slices of fennel, first cut off the stalks and fronds and set them aside. Cut the bulb into quarters through the core.

2.) Remove all but about 1/8" of the core so that the layers are still held together. Working with one quarter at a time, slice lengthwise.

3.) Pluck the wispy green fronds from the stalks; you can use them like an herb. Thinly cut the stalks crosswise into coins.

Carmelized Onions  from Vegetable Literacy


butter or olive oil

sea salt and ground pepper

Halve the onions, then peel and slice them about 1/4 inch thick. Heat the butter in a skillet or saute pan with deep sides over medium high heat. Add the onions, turn them to coat with the butter, and cook, stirring them every 5 mins or so. A lot of juices will be released at first and as they cook away you'll notice a change in sound: the pan will start to sizzle. This will take about 20 mins. At this point, lower the heat and continue cooking, stirring often, until the onions are golden. The cooking may take nearly an hour in all (go slowly, and turn onions every so often).  When done season with salt and pepper. Store in fridge covered up to a week. Or add them to your burger, spinach salad, or sauteed zucchini and summer squash while hot.

Summer Squash Tartines with Rosemary and Lemon from Vegetable Literacy (this would make a good lunch or appetizer)

serves 4

1 tsp olive oil

1 or 2 summer squash, very thinly sliced

scant 1 tsp minced fresh rosemary

grated zest of 1 lemon

sea salt and freshly ground pepper

4 long pieces of baguette, sliced diagonally

olive oil for the bread

1/2 cup ricotta cheese

Heat the oil in a nonstick skillet over medium-high heat. Add the squash, sautee for 1 minute or so to earm, then add a splash of water and cover. Cook over medium-high heat until the squash is soft, about 3 mins. Remove the lid, add the rosemary and lemon zest, toss it with the squash and then season with salt and pepper.

Lightly brush the cut surface of the baguette pieces with olive oil, then toast until golden and crisp. While the bread is hot, rub the cut surfaces with the garlic. Spread the baguette pieces with the ricotta, then verlap the squash on top. Season with a bit more pepper and serve.

* I think this recipe would also be brilliant with fresh, soft goat's cheese instead of the ricotta.

Pasta with Fennel, Arugula and Lemon from River Cottage Every Day Veg (also from last season's newsletter).

serves 2

1 large fennel bulb

1 tbl olive oil

1 garlic clove

tagliatelle or pappardelle pasta

2-3 good handfulls of arugula

finely grated zest of 1 lemon

3 tbs creme fraiche

sea salt and black pepper


Put a pan of well salted water on to boil. Trim the fennel, removing the outer tougher layer, then slice thinly. Heat the oil in a large frying pan over a medium heat. Add the garlic, fennel and saute gently for about 10 mins, until the fennel is tender.

When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente.

Add the arugula to the fennel and stir until wilten, then add the lemon zest and creme fraiche. Stir well until the creme fraiche coats all the veggies, then add salt and pepper to taste. Drain the pasta well, toss the fennel mixture and serve straight away with the grated cheese.

*This dish can be served omitting the craime fraiche altogether for a lighter dish. Also adding carmelized onions to this would a nice addition.


Recipes from the newsletter of July 3rd 2013 SEASON 2013

Chickpea Fennel and Citrus Salad

serves 4

1 grapefruit

1 lemon

2 TBS olive oil

kosher salt

ground black pepper

15 oz canned chickpeas

1 thinly sliced fennel bulb and stalks

handful fennel fronds

Cut peel and pith from the grapefruit and lemon; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 TBS olive oil. Season with salt and pepper. Toss in citrus, one can of drained and rinsed, coarsely chopped chickpeas and the prepared fennel bulb and stalks and fronds.

Kale Chimichurri Sauce 

Some of our returning members have mentioned that they were making a kale chimichurri sauce from last year's newsletters. I've included it here for our new members to try.

1 bunch of kale
A handful of parsley
A handful of cilantro
2 cloves of garlic
2 small jalapenos
3 tbsps of red wine vinegar
2 tbsps of olive oil (preferably basil oil)
1 tbsp of lemon juice
A few dashes of crushed red pepper
Salt and pepper

De-rib the kale and coarsely chop.  Blanch kale.  (I suppose you could omit this step but since I was using the Red Russian, I wanted to soften it some.)  Let cool and squeeze out as much excess water as you can.  Then add to food processor and puree.  Add jalapenos and pulse.  Then add parsley, cilantro, garlic, red pepper, vinegar, oil and lemon juice.  Sprinkle with salt and pepper.  Puree until workable.  Taste and add more oil or lemon juice if needed.  (Note: this is the same as a pesto but with vinegar and no cheese.)


Garden Vegetable Linguine -- you could add summer squash and zucchini to this too!

serves 4

1 large fennel head, quartered, cored and sliced into 1/2 inch pieces

mild chiles such as anaheim or poblano, sliced into half inch peices

1 lb cherry tomatoes

2 small onions, sliced into 1/2 inch wedges

1/4 cup plus 2 tbs oliv oil

coarse salt

10 oz linguine, preferably wheat

1/2 cup finely grated parmigian

3/4 cup basil leaves

Heat broiler, with rack 4 inches from heat source. Arrange fennel and chiles on one rimmed baking sheet and tomatoes and onions on another. Toss each with 2 tbs olive oil and season with salt. Spread in a single layer and broil 3 mins, then toss and continue broiling until veggies are tender and charred in spots, about 2 mins more. (broil one sheet at a time if necessary). Transfer veggies and pan juices to a bowl.

Meanwhile cook pasta in a pot of boiling water until al dente, according to package instructions. Reserve 1 cup pasta water, drain pasta, and return to pot.

Add veggies, cheese,  and reserved pasta water. Stir in basil and remaining 2 tbs oil and season with salt. Serve immediately, sprinkled with additional cheese.

Kale, Apple and Beet Salad from Meatless by Martha Stewart

serves 4

1 firm, ripe avocado, halved pitted and peeled

2 tbs white wine vinegar

2 tbs dijon mustard

3 tbs walnut oil or olive oil

coarse salt and feshly ground pepper

1/2 bunch kale, stemmed and coarsely chopped

1 small red beet, peeled and thinly sliced

1 sweet crisp apple cored and cut into thin wedges

1/2 cup walnuts, chopped.

Combine avocado, vinegar, mustard and oil in a food processor. Pulse until smooth (it will be thick). Season dressing with salt and pepper. 

Combine kale, beet, apple and walnuts in a large bowl. Toss with avocado dressing Season with salt and pepper and serve immediately.


Frankies-esque beet salad from Its All Good by Gwyneth Paltrow

serves 4

2 tbs Dijon mustard

3 tbs white wine vinegar

2/3 cup extra virgin olive oil

coase sea salt

freshly ground black pepper

1 pound steamed or roasted beets, peeled and roughly diced

1 avocado, peeled, pitted and diced

3 scallions, white and light green parts only, thinly sliced

Whisk together the mustard, vinegar, and oilve oil in a large bowl and season to taste with salt and pepper. Add the beets to the dressing and gently stir to combine. Transfer the beets to a serving platter and scatter the avocado and the scallions over the top.


Recipes from the June 26th newsletter of SEASON 2013

Zucchini "Pasta" with tomatoes and walnuts from Meatless by Martha Stewart

serves 2

8 oz cherry tomatoes halved

1 garlic clove thinly sliced

1/4 cup chopped walnuts

2 tbl torn fresh basil leaves plus whole leaves for garnish

2 tbl extra virgin olive oil, plus more for drizzling

sea salt

1 zucchini

In a medium bowl, combine tomatoes, garlic, walnuts, torn basil and 2 tbl olive oil. Season with salt. Let stand 20 minutes.

Thinly slice zucchini lengthwise, then cut slices into 1/4 inch wide strips. Add to tomato mixture and toss to combine. Garnish with whole basil leaves, and serve.

Beans-and-Greens Tacos with Goat Cheese from Meatless by Martha Stewart

serves 4

3 tbl olive oil

2 red onions sliced into 1/4 inch thick rounds

5 garlic cloves, thinly sliced

1 pound swiss chard, tems and ribs removed, leaves washed well and coarsley chopped.

1 cup cooked cannelini beans, drained and rinsed (or canned is fine too but rinse and drain as well)

1/2 cup veggie stock

coarse salt and freshly ground pepper

8 white-corn tortillas 8-inch size

1/3 cup crumbled fresh goat cheese (2 oz)

cilantro sprigs for serving

Heat olive oil in a large high-sided skillett over medium. Cook onions until soft, stirring frequently, about 6 mins,. Add garlic, and cook, stirring 1 minute. Stir in chard, beans and stock. Cook until greens are wilted and beans are warmed through, about 4 mins. Season with salt and pepper.

Using tongs, hold each tortilla directly over a gas glame, turning until heated through about 5 seconds. Alternatively wrap tortillas in parchment, then foil and warm in a 350F oven. Spoon chard mixture onto tortillas, dividing evenly. Top with cheese and cilantro to serve.

Roasted Kohlrabi recipe from suggested by CSA member Jennifer Pepping. Thank you!


Kohlrabi Salad with Green Onions, Parsley and Frizzy Mustard Greens from Vegetable Literacy

serves 4-6

1 pound kohlrabi (we used 2 of the large kohlrabi from last week's harvest and it was enough for 4)

1 cup stemmed flat leaf parsley leaves

6 slender green onions, white and firm greens, thinly sliced

mustard greens roughly chopped 

sea salt

3 tbl olive oil

4 teaspoons lemon juice or rice vinegar

Peel the skin off the kohlrabi, chop off the leaves and discard. Cut the kohlrabi into a fine julienne. (We used a mandoline with a julienne attachment). They should look like matchsticks when finished. Toss the kohlrabi with the parsley leaves, green onions, mustard greens and 1/2 tsp salt. Add the oil and lemon juice and toss again. Taste for salt, then serve.

Quick note: I got mature mustard greens from the grocery store if you can, buy baby mustard sprigs. Also the mustard greens could probably be optional. The parsley alone is so refreshing with the kohlrabi, the mustard sometimes weighs it down. Lastly, I did think it would've tasted great to add a little bit of apple, or some nuts or seeds to it.


Kohlrabi Slaw with creamy Herb and Avocado Dressing from Vegetable Literacy

for 4 or more

About 1 pound of kohlrabi

1/2 avocado

5 tbl olive oil

2 tbl apple cider vinegar

1/3 cup sour cream or yogurt

sea salt

1 1/2 tbl finely chopped tarragon

2 tbl finely chopped parsley or chevril

1 tbl slivered chives, plus more to finish

Freshly ground pepper

Peel the skins, cut off the leaves and discard. Cut the kohlrabi into a fine julienne. They should look like matchsticks when finished.

To make the dressing, peel and slice the avocado. Combine it with olive oil, vinegar, sour cream and 1/2 tsp salt in a food processor and puree until smooth. Stir in the tarragon, parsley, and chives, then taste for salt and season with pepper.

Toss the kohlrabi matchsticks with just enough of the dressing to coat well and then garnish with the chives.

Cilantro Salsa with basil and mint from Vegetable Literacy

makes about 1/2 cup

I've included this because you have received a potted herb from us, and some of you received basil last week. But also many of you have told me that you are growing your own herbs. I thought this was a unique and devine combination of herbs. It is suggested that it can go with just about anything!

1 clove of garlic coarsly chopped

1/2 of large jalepeno (seeds removed for less heat) chopped.

sea salt

1/4 cup olive oil, plus more as needed

1 bunch cilantro

5 basil leave

a sprig of mint, stemmed

fresh lime juice to finish

Put the garlic, chile, 1/4 tsp salt and the 1/4 cup olive oil in a mini food processor and pulse to break the garlic and chile into small pieces. Add the cilantro and continue to pulse, adding more olive oil until you have the consistency you like, which can be loose and flecked with green or creamy and smooth. Add the basil and mint and pulse once more. Taste for salt and add more if needed. Add some fresh lime juice to taste just before serving.


Recipes from June 20th newsletter SEASON 2013


Tuscan Kale with Anchovy Garlic Dressing from Vegetable Literacy

Serves 3 or 4

4 cups small Tuscan Kale leaves (lacinato)

3 tbl +1 tsp olive oil

sea salt

1 plump clove garlic

3 anchovies

1 tbl aged red wine vinegar

scant, 1 cup small, crisp croutons

chunk of parmesan cheese for grating

Slice the kale leaves off their ropy stems and discard the stems. Chop or tear the leaves into small pieces and put them in a salad bowl. Pour 1 teaspoon of the oil over the kale, sprinkle with 1/4 tsp salt, and then squeeze the kale repeatedly with your hands until it glistens.

Pound the garlic with the anchovies in a mortar until mushy. Stir in the vinegar, then whisk in the remaining oil. Pour the dressing over the kale and toss well with your hands, again practically rubbing it into the greens. Add the croutons, toss again, then grate the cheese generously all over.

Optional: Adding hot rice and black-eyed peas. The heat wilts the kale and the aggressive seasoning wakes up the rice and beans.

Kohlrabi and Ham Gratin from Eating Well suggested by CSA member Cory Flahaven.

Kohlrabi and Apple Salad with Walnut Vinaigrette by suggested by Cory Flahaven

Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds from Vegetable Literacy

Serves 2-4

stems of your chard (approx 12 leaves)

sea salt

1 tsp olive oil

1 large clove of garlic, halved

1 tbl tahini

1/3 cup yogurt (plain)

2 tsp black sesame seeds

1 lemon quartered

Trim the ends, then cut the stems into 4 inch lengths. Bring a shallow skillet of water to a boil. Add 1 tsp or so salt, the oil, half the garlic clove, and the chard stems and simmer until the stems are tender. The best way to find out if they are ready is to remove a piece, slice into it, and take a bite. It can take as little as 4 or 5 minutes, or somewhat longer dpeneding on the size and age of stems. Remove them to a colander or clean kitchen towel.

To make the sauce, pound the remaining half garlic clove with 1/4 tsp salt until smooth. Add the tahini and yogurt and work together to form a smooth sauce. Toast the sesame seeds in a small skillet over medium heat until fragrant, after several minutes, then pour them onto a plate to cool.

Loosely arrange the chard stems and leaves on individual plates. Add a spoonful of the sauce and a wedge of lemon to each plate. Finish with the sesame seeds. Serve chilled or at room temperature.


Recipes from June 14th newsletter SEASON 2013


Stir-Fried Bok Choi - From Greens Glorious Greens!

serves 3-4

1 Head of Bok Choi

1 Red Pepper

2 TSP Canola Oil

3 Garlic Cloves minced

1 TBS Minced fresh ginger

pinch of sea salt

3 TBS water or vegetable or chicken broth

Wash Bok Choi and cut leaves away from the stalks. Thinly slice the stalks and set aside. Slice or chop the leaves and set aside. 

Seed the red pepper. Cut into thin strips and set aside.

Heat a large wok over high heat. Add the oil and swirl in wok to coat sides. Add the garlic and ginger and stir-fry for 15 seconds; add the bok choi stalks, red pepper, and salt and stir fry over high heat for one minute.

Add the greens and stir-fry to mix with the other vegetables. Add 2 to 3 tablespoons of water or broth to create a little steam, cover and cook for 2 minutes or until greens have wilted. Stalks should be crisp-tender and greens still bright green. Serve immediately!

Simple Savory Chard -- From Greens Glorious Greens!

serves 4

1.5 lbs chard

1 tbl extra virgin olive oil

2 garlic cloves (thinly sliced)

2 tbl water

salt and freshly ground pepper

1 lemon, cut into wedges

Wash the chard leaves and strip the leaves from the stalks. Save stalks for another use.

Coarsely chop the greens. In a large skillet  or stockpot with a lid, heat oil over medium heat. Add garlic and saute for about 2 minutes, until golden. 

Turn the heat to medium high. Add the greens and stir to coat with oil. Add 2 tbl water, cover and cook until greens are wllted and soft (about 5 mins).

Taste the greens to make sure there is no raw edge to the flavor. Turn off the heat. Season with salt and freshly ground black pepper. Serve hot with fresh lemon wedges for squeezing.