Newsletters posted by Monday of each week during each CSA season.
Posted 11/12/2017 4:57pm by Dillon.

Traditional Regular: Collards, Leeks, Sweet Potatoes, Winesap or Granny Smith Apples, Acorn Squash

Traditional Large: Collards, Leeks, Sweet Potatoes, Winesap or Granny Smith Apples, Acorn Squash, Eggplant or Green Peppers, Napa Cabbage or Beets, Green Tomatoes

Item of the Week: This week's item is acorn squash. Another fall specialty, acorn squash is incredibly versatile and can be featured in the main dish, as a side, or even used for dessert. Acorn squash is native to the area and was a crop that was cultivated by Native Americans. Acorn squash typically has a deep green exterior and an almost golden yellow inside. It has a mild, sweet taste especially when cooked. A recipe for roasted acorn squash with walnuts and cranberries follows. Ingredients: 2 medium acorn squash, 1 tablespoon olive oil, Salt and fresh ground black pepper, 3 tablespoons brown sugar, maple syrup or honey, 3 tablespoons butter, 1/4 cup roughly chopped walnuts (lightly toasted),1/4 cup dried cranberries. Directions: Heat the oven to 400 degrees F. Cut squash in half and use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges. Place the wedges into a large baking dish then brush all sides with the olive oil. Scatter the brown sugar evenly on top then season with salt and pepper. Bake until soft and caramelized around the edges, about 1 hour. When the squash has roasted, add the butter, walnuts and cranberries to a small saucepan over medium heat. Cook until the butter begins to bubble around the nuts then spoon over the squash.


Acorn Squash: Should be kept in a dark, cool place.

Sweet Potatoes: Should be kept in a dark, cool place.

Collards and Leeks: Should be kept in the fridge, unwashed. Before eating, wash thoroughly.

Apples: Can be kept in the fridge for storage lasting longer than 1-2 days. If they will be eaten within 1 or 2 days, they can be kept on the counter.

Tomatoes: Should be kept in the fridge.

Eggplant and Green Peppers: Should be kept in the fridge, unwashed.


Bacon Wrapped Sweet Potato Fries:

Ingredients: 3 large sweet potatoes (cut into fries), 18 slices bacon, 2 tsp. chili powder, Freshly ground black pepper, BBQ sauce and Ranch (for serving)

Directions: Preheat oven to 400° and set a rack over a baking sheet (to catch the bacon grease). Wrap each fry with one slice bacon and season with chili powder and pepper. Bake until sweet potatoes are tender and bacon is crispy, 33 to 35 minutes. Serve with BBQ sauce and/or ranch.

Bacon Sweet Potato Soup

(a healthier alternative to a bacon and sweet potato combo!)

Ingredients: 4 slices bacon (chopped), 1 medium red onion (chopped), 2 cloves garlic (minced), 1 tsp. kosher salt, 1/2 tsp. ground black pepper, pinch of cayenne (optional), 3 sweet potatoes (peeled and diced), 4 c. low-sodium chicken broth, Juice of 1 lime

Directions: In a large pot over medium heat, cook bacon. Transfer to a paper towel-lined plate and reserve 1 tablespoon fat. To pot, add onions and cook until slightly softened, 5 minutes. Add garlic and cook until fragrant, 2 minutes. Season with salt, pepper, and cayenne, if using. Add sweet potatoes and stock. Bring to a boil, then reduce heat to low and simmer until sweet potatoes are tender, 27 to 30 minutes. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in lime juice. Serve warm topped with chopped bacon.

Collard Chips:

Ingredients: 2-4 collard leaves, 1 tsp. olive oil (or use olive oil Misto sprayer), pinch salt

Directions: Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or spray with Misto sprayer. Use just a light coat, too much oil will leave your chips soggy. Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping. Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven. Be careful not to overcook or they will turn brown and bitter. Sprinkle collard chips with salt or other preferred seasonings. Serve immediately.

Stir Fried Napa Cabbage:

Ingredients: 4 cloves garlic (two chopped and two minced), Kosher salt, 4 scallions (finely chopped), 3 tablespoons soy sauce, 1 tablespoon Asian sesame oil, 1 tablespoon water, 1 teaspoon coarse Korean hot red-pepper flakes, 1/2 teaspoon sugar, 1 tablespoon vegetable oil, One 1 1/2-pound head Napa cabbage (thinly sliced), 2 teaspoons toasted sesame seeds (toasted)

Directions: Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.

Posted 11/5/2017 5:19pm by Dillon.

Traditional Regular: Romanesco, Cauliflower, White Turnip, Hayman Sweet Potatoes, Italian Kale, Mutsu Apples 

Traditional Large: Romanesco, Cauliflower, White Turnip, Hayman Sweet Potatoes, Italian Kale, Mutsu Apples, Mini Tomatoes, Braeburn Apples

Item of the Week: This weeks item is romanesco. While it goes by several different names, this variety of broccoli is very recognizable with its bright greenish yellow color and a distinct pattern. It looks more similar to cauliflower than broccoli but has a crunchier texture and milder flavor than cauliflower. A recipe for roasted romanesco follows. Ingredients: 1 head romanesco1 1/2 tbsp extra virgin olive oil1 medium lemonzest from 1/2 a lemon2 cloves crushed garlic, 1/2 tsp minced thyme, medium sliced shallots3 sprigs thymegenerous sprinkle of salt and pepper1/8 tsp red pepper flakes (optional)1/8 cup Parmesan (optional). Directions: Pre-heat oven to 375 degrees F. Trim the romanesco's stem and leaves, then lay flat on a rimmed baking sheet. Tuck shallot slices and springs of thyme underneath the romanesco. Drizzle or brush olive oil over the head of romanesco, then rub the crushed garlic and lemon zest over it with your fingers. Squeeze juice from half of a lemon over top, then season generously with salt and pepper. If a little heat is desired, add 1/8 to 1/4 teaspoon of crushed red pepper flakes. Cook in the center of the oven for 40-50 minutes, until golden brown and softened (you can cook longer if you want the romanesco more tender). Remove from oven and squeeze juice from remaining lemon half over the romanesco. If desired, sprinkle freshly grated Parmesan cheese on top. To serve, slice romanesco like a cake into generous wedges. Garnish with additional cheese, if desired. Option to pair with aioli, marinara sauce, or your favorite dipping sauce.


Romanesco and Cauliflower: Should be kept in the fridge, unwashed.

White Turnips: Should be kept in a dark, cool place.

Hayman Sweet Potatoes: Should be kept in a dark, cool place.

Italian Kale: Should be kept in the fridge, unwashed.

Apples: Can be kept in the fridge for storage lasting longer than 1-2 days. If they will be eaten within 1 or 2 days, they can be kept on the counter.

Mini Tomatoes: Should be kept in the fridge. If they will be eaten within the day, they can be kept on the counter.


Skillet Turnips with Potatoes and Bacon:

Ingredients: 1 tablespoon red wine vinegar, 1 tablespoon sugar, 2 tablespoons extra-virgin olive oil, 8 ounces thick-cut bacon slices (cut crosswise into 1-inch pieces), 1 medium onion (thinly sliced), 4 large garlic cloves (peeled and crushed), 1 1/2 pounds turnips (peeled and cut into 1-inch chunks), 1 1/2 pounds potatoes (peeled and cut into 1-inch chunks), 1 teaspoon coarse sea salt, 1 tablespoon chopped fresh Italian parsley

Directions: Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes. Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

Chunky Cherry Tomato Salsa:

Ingredients: 1 pint cherry tomatoes, 1/2 red onion (minced), 1/2 bell pepper (diced), a handful of fresh cilantro leaves (rough chopped), 1 jalapeno pepper, chopped (leave the seeds out if you like things milder), 3 Tbsp good quality olive oil, 1 Tbsp sherry vinegar, juice of 1 lime

Directions: Toss everything together in a bowl. Taste to adjust the dressing. Keep refrigerated until ready to serve.

Curried Cauliflower


Directions: Preheat oven to 350 degrees F (175 degrees C). Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish. In a large bowl, mix together soup, mayonnaise, milk, and curry powder. Pour over cauliflower. Crush crackers, and mix with butter. Sprinkle over cauliflower. Bake in preheated oven for 30 minutes.

Posted 10/29/2017 11:26pm by Dillon.

Traditional Regular: Green Kohlrabi, Lettuce, Curly Kale, Cauliflower, Apples, Golden Beets 

Traditional Large: Green Kohlrabi, Lettuce, Curly Kale, Cauliflower, Apples, Golden Beets, Butternut Squash, Apple Butter

Item of the Week: This week's item is Golden Beets. Golden beets are an heirloom variety of the traditional fall crop, red beets. Beets can be available year-round depending on the climate but peak in the fall. Golden beets are packed with calcium, potassium, and fiber while also being low calorie. Steaming and roasting are usually the best ways to cook them and the skin should be peeled off after they have been cooked. A recipe for Lemon Herb-Roasted Beets follows. Ingredients: 1½ pounds golden or red beets, trimmed and cut into 1-inch pieces or wedges, 4 teaspoons extra-virgin olive oil or canola oil, 2 tablespoons chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano and/or rosemary, 1 teaspoon freshly grated lemon zest, ½ teaspoon salt, ¼ teaspoon freshly ground pepper, 1 tablespoon lemon juice, (optional). Directions: Position rack in lower third of oven; preheat to 450°F. Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture. Spread the beets evenly on a rimmed baking sheet. Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.


Kohlrabi: Should be kept in the fridge.

Lettuce: Should be kept in the fridge unwashed. Can be left in the fridge washed if it will be eaten within a day or two.

Curly Kale: Should be kept in the fridge, unwashed.

Cauliflower: Should be kept in the fridge, stored as the whole head if possible.

Apples: Can be kept in the fridge for storage lasting longer than 1-2 days. If they will be eaten within 1 or 2 days, they can be kept on the counter.

Golden Beets: Should be kept in the fridge, unwashed.

Butternut Squash: Should be kept in a cool, dark place.


Kohlrabi Fritters:

Ingredients: 1 medium to large size kohlrabi, 1 red or yellow onion, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon sea salt, 2 eggs (lightly beaten), olive oil for frying 

Directions: Using a food processor with a grating disk, grate the kohlrabi and onion. You’ll need 3 cups, so if your kohlrabi is on the small side add more onion or another vegetable. If your kohlrabi is on the larger side, reduce the amount of onion. Wrap the kohlrabi in a clean dish towel and squeeze as much water out as you can. Transfer the kohlrabi to a mixing bowl, and combine with remaining ingredients. Heat a thin layer of oil over medium high heat in a cast iron skillet. Pan-fry kohlrabi in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels.

Sweet Potato and Kale Soup:

Ingredients: 1 tablespoon olive oil, 1 sweet onion (chopped), 1 shallot (chopped), 2 carrots (chopped), 1 stalk celery (chopped), 4 medium sweet potatoes (peeled and cut into chunks), 1 bay leaf, 2 branches of fresh thyme, Sea salt, 1 bunch kale (chopped in 1-inch strips)

Directions: In a large saucepan warm the olive oil over medium heat. Saute onion, shallot, carrots and celery until the onions are translucent, about 5 minutes. Add sweet potatoes, bay leaf, thyme, and enough water to cover by 1 inch. Bring soup to a boil, cover, reduce heat and simmer until vegetables are very tender, about 30 minutes. Discard bay leaf and thyme branches and puree the soup with a vertical blender. Add sea salt and kale, cover, and cook an additional 10 minutes.

Baked Pasta with Butternut Squash:

Ingredients: 4 oz. pancetta, 5 shallots, ground black pepper, 2 tsp. olive oil, 1 butternut squash, 1 container Brussels sprouts, 10 medium sage leaves, 1 can chicken broth (1 3/4 cups), 1 package cavatappi or corkscrew pasta, 1½ c. reduced-fat (2%) milk, 1 c. freshly grated Parmesan cheese (about 3 ounces), ¼ c. plain dried bread crumbs

Directions: Preheat oven to 375 degrees F. In nonstick 12-inch skillet, cook pancetta over medium heat about 10 minutes or until browned, stirring occasionally. With slotted spoon, transfer pancetta to medium bowl. In same skillet, cook shallots with 1/4 teaspoon pepper about 5 minutes or until golden, stirring frequently. Transfer shallots to bowl with pancetta. In same skillet, heat oil over medium heat until hot; add squash and cook, covered, 10 minutes, stirring often. Add Brussels sprouts, sage, and broth; cook, covered, 10 to 12 minutes or until vegetables are tender and most of liquid is absorbed. Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain and return to saucepot. Stir milk into skillet with squash and heat through. Add squash mixture, pancetta mixture, and 3/4 cup Parmesan to pasta in saucepot; toss until well mixed. Spoon pasta into 3-quart ceramic baking dish and sprinkle with bread crumbs and remaining Parmesan. Bake 30 minutes or until center is hot and top is golden. Garnish with sage leaves.

Posted 10/23/2017 1:31am by Dillon.

Traditional Regular: Spicy greens mix, Orange sweet potatoes, Beets, Nittany apples, Spaghetti squash 

Traditional Large: Spicy greens mix, Orange sweet potatoes, Beets, Nittany apples, Spaghetti squash, Cauliflower, Tomatoes

Item of the Week: This week's item is Spaghetti Squash. A strange vegetable that looks more like a melon than most types of squash, the spaghetti squash is a wonderful substitute for angel hair pasta. It is slightly crunchy with a mild flavor and can be cooked in a variety of ways. A recipe for spaghetti squash hash browns follows. Ingredients: cooking spray, Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray. Place spaghetti squash onto prepared baking sheet with cut sides down. Bake until squash is tender, about 45 minutes. Scrape strands of flesh from the squash with a fork and place in a large bowl. Mix flour and Parmesan cheese into squash strands. Melt butter in a skillet over medium-high heat. Spoon 1/4 cup of the spaghetti squash mixture into the skillet and pat and press to form squash into a patty about 1 inch thick. Cook until golden brown, about 5 minutes per side. Season with salt and black pepper to taste. Serve patties topped with a dollop of sour cream.


Greens: Store unwashed in the fridge.

Sweet Potatoes: Store in a cool dark place.

Beets: Store in the fridge unwashed. 

Nittany apples: Store in the fridge or on the counter for a short period of time.

Spaghetti Squash: Store in a cool dark place.

Cauliflower: Store in the fridge unwashed.

Tomatoes: Store on the counter if they are not as ripe as desired or in the fridge.


Sweet Potato and White Bean Soup: 

Ingredients: 1/4 cup water, 2 pounds sweet potatoes (cut lengthwise into quarters), 2 teaspoons butter, 1 cup chopped red onion, 1 tablespoon chopped fresh sage, 5 garlic cloves (minced), 2 cups unsalted chicken stock, 1 cup canned unsalted cannellini beans (rinsed and drained), 1 cup 2% reduced-fat milk, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper (divided), 1 cup diced apple, 1/4 cup plain 2% reduced-fat Greek yogurt

Directions: Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool. Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer. Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated. Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.

Beet Medley: 

3 medium sweet potatoes (cut into chunks), 1 large sweet onion (chopped)

Directions: Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Posted 10/15/2017 5:28pm by Joseph Cicatko.

We hope everyone enjoyed their share last week. Below is a list of the bounty we have for you this week!

Traditional Regular: Italian Kale, Broccoli and/or Cauliflower, White Peele Sweet Potatoes, Candy Crisp Apple, and Collard Greens.

Traditional Large: Italian Kale, Broccoli and/or Cauliflower, White Peele Sweet Potatoes, Candy Crisp Apple, Collard Greens, Festival squash, Apple Cider.

Storage tips and suggestions:

Kale/Broccoli/Cauliflower/Collards: use a soon as possible for optimal flavor and quality. Will be good for 2-3 days in refrigerator. With most our produce, or any fresh produce, the sooner you use it the better, especially with greens. All our greens are picked the morning of your pickup day so they are pretty much as fresh as you can get.

Sweet Potatoes: store in cool, dark place preferably a panty. They'll store for months and even up to a year.

Festival squash: store in same place as the sweet potatoes. Will last for weeks. Do not refrigerate, which hinders shelf life.

Cider: refrigerate after opening

Item of the week: Candy Crisp Apples.

Apple season is in full force in the mid-Atlantic region, and that means endless varieties to choose from. It also means apples are at their peak quality and flavor. This week's apple is Candy Crisp, which is a fairly new and exciting variety. It was discovered in an orchard as a seedling in a red delicious field, which is where they get their distinctive pointy shape at the base similar to a red delicious. This apple is super sweet and crisp and eats like a cross between a honeycrisp and a golden delicious. It's one of our favorite apples and we hope it will become one of yours too.


Collard Greens Soup

1 T olive oil, 2 t paprika, 1 t chili powder, 1 t cumin, 1 chopped onion 3 carrots sliced, 3 stalks celery chopped, 10 c water, 15 Oz diced tomatoes (way to use your leftover ones from last week!?!?), 6 Oz can tomato paste, 2 T soy sauce, 2 T lemon juice, 1 t roasted garlic, salt and pepper to taste, 1 c lentils, 6 cup collard greens (or split 3 and 3 with kale if you need something to do with yours this week!), 1/4 c quinoa or another grain

1. Prep veggies

2. Add oil to a large lidded soup pot

3. Add paprika, chili powder, cumin

4. Raise heat to medium

5. Add onion, celery, carrot. Sauté about 10 minutes

6. Add water, tomatoes, tomato paste, soy sauce, lemon juice, garlic, salt and pepper, lentils. Stir and combine all.

7. Stir in Collard Greens (or collards and kale). Raise heat to medium/high and bring to a boil. Cover and heat down to a simmer.

8. Simmer about 30 min. Add quinoa. Simmer another 15-20 min. Now you're all done.

Broccoli/Cauliflower Salad:

Ingredients: 12 slices bacon, 1 head broccoli diced, 1 head cauliflower diced. (with broccoli and cauliflower you may need 2 of our sized heads since we harvest ours at a little smaller sized than you would find traditionally at a grocery store), 1/2 red onion diced, 3/4 cup sunflower seeds, 1 cup creamy salad dressing, 1 1/2 T white wine vinegar, 1/4 cup white sugar.

1. cook, drain, crumble and set to the side bacon.

2. combine bacon, cauliflower, broccoli, onion, and sunflower seeds

3. whisk together salad dressing, vinegar, and sugar, Pour over salad and toss. Refrigerate and chill before serving. Enjoy!

Mashed White Sweet Potatoes:

Ingredients: 2 lbs. white sweet potato, 3 T butter, ground black pepper, 1/4 cup warm whole milk, 1/4 cup sliced green onions.

1. peel sweet potato, cut into large pieces, cover with water in large pot and boil. Cook until knife or fork inserts easily. Drain

2. Add potato to hot pot, pour in milk and butter and mash until smooth.

3. Season with salt and pepper and green onions. All done. Easy. 



Posted 10/8/2017 7:36pm by Joseph Cicatko.

Hope everyone enjoyed their box last week. This warm weather has continued to push along late Summer crops such as tomatoes and summer squash, so even though it's October they will remain a part of the box again this week.

Traditional Regular: Napa Cabbage, Slicing Tomatoes/Roma Tomatoes, Pickling Cucumbers, Grey Kabocha Squash, Apples

Traditional Large: Napa Cabbage, Slicing Tomatoes/Roma Tomatoes, Pickling Cucumbers, Grey Kabocha Squash, Apples, Yellow Squash/Green Zucchini, Muscadine and Scuppernog Grapes

Storage: Everything besides the tomatoes and Kabocha squash should be kept in the fridge and used as soon as possible for optimal flavor/quality. Tomatoes should just be placed on a countertop on plate or bowl and should be good there for 5-6 days. As soon as you cut open into one place it in fridge. Kabocha squash is good in the pantry or countertop for a while.

Items of the Week: Kabocha Squash and Napa Cabbage

Kabocha squash is a green fall/winter hard squash with a sweet taste and moist and fluffy texture. Most describe the taste somewhere between a sweet potato and pie pumpkin. The most common cooking method is roasting with either the skin on or off. Check out this page for some more neat info and facts on the Kabocha squash.

Napa Cabbage: Popular in Asian cuisine, napa cabbage is also referred to as
Chinese cabbage. The flavor is milder and sweeter than traditional cabbage and serves as a great substitute for it in any dish.

Recipe time!

Of course you could always roast Kabocha squash, but how about a soup?

Kabocha squash soup:


1-2 Kabocha squash

2 cups vegetable stock

Little bit salt

Pinch cayenne pepper

1 Tablespoon brown sugar


Preheat Oven to 400 and one baking sheet with parchment. Cut squash in half and scoop out seeds. Then cut in chunks and place on sheet. Roast 30-40 min. Until tender, flipping halfway through.

Let squash cool and then peel off green skin. Put squash in food processor/blender and add vegetable stock, salt, cayenne, and brown sugar. Process until smooth.

Reheat on stove and garnish with fresh rosemary for serving. Enjoy!

Asian-style Coleslaw:


1 cucumber, halved and thinly sliced

1 cup peas

3/4 cup rice vinegar

1 T. salad oil

2 t. toasted sesame oil

Very little but some sugar and salt

1/4 t. crushed red pepper flakes

4 cups Napa Cabbage, shredded

1/2 cup dry or honey roasted peanuts, coarsely chopped.

Make dressing by stirring together vinegar, oils, salt and sugar, and red pepper. In another large bowl combine cucumber and peas. Pour dressing over cucumber and peas and cover and chill for at least 4 hours, up to 24 hours

Then stir in Napa Cabbage into cucumber mixture, Sprinkle nuts. Makes 8 servings.

In large bowl combine cucumber and peas.










Posted 10/1/2017 6:47pm by Dillon.

Traditional Regular: Golden Delicious and Autumn Crisp Apples, Broccoli, Curly Kale, Yellow Squash, Salad Lettuce mix 

Traditional Large: Golden Delicious and Autumn Crisp Apples, Broccoli, Curly Kale, Yellow Squash, Salad Lettuce mix, Pickling Cucumbers, Asian Pears

Item of the Week: This week's item of the week is broccoli! Broccoli is a fall staple fall produce item and it’s harvest definitely marks the start of cool weather. Broccoli is a member of the cabbage family which produces a flowering head which is the part of the plant that is consumed. It has long been touted as one of the healthiest vegetables because of its nutritional value, loaded with vitamins, antioxidants, and vitamin c. Whether it’s be steamed or sautéed, broccoli makes for a great tasting and healthy meal!


Apples: Store in the fridge or on the counter for a very short period of time.

Broccoli: Store in the refrigerator and use within a few days for optimal flavor.

Curly Kale: Store in the fridge, unwashed. 

Squash & Zucchini: Store in the fridge, unwashed.

Lettuce: Store in the fridge, unwashed. 

Pickling Cucumbers: Store in the fridge, unwashed. 

Asian Pears: Store in the fridge, unwashed.


Parmesan Pepper Curly Kale: 

Ingredients: 3 pounds curly kale, 4 tablespoons olive oil (divided), 8 tablespoons finely grated Parmigiano-Reggiano (divided), 2 teaspoons freshly ground black pepper (divided), Fine sea salt (divided)

Directions: Heat oven to 275°F with racks in upper and lower thirds. Line rimmed sheet pans with parchment or nonstick foil. Cut out and discard stems and center ribs from kale. Aim for 32 cups of leaves (use a 1- or 2-quart glass measure and pack leaves without crushing them). Wash leaves and dry well. Transfer half of kale to a large bowl. Toss with half of oil, rubbing leaves to make sure they are well coated, then toss with half of parmesan, pepper, and salt. Once the first half is in the oven, repeat with the other half of the kale. Working in batches, spread leaves in a single layer on lined sheet pans and bake, switching positions of sheets halfway through, until crisp, about 25 minutes. Transfer crisps with a metal spatula to baking sheets or platters to cool. Reuse parchment or foil for successive batches.

Parmesan Bake Squash and Zucchini Spears:

Ingredients: 2 zucchinis (quartered lengthwise), 2 yellow squash (quartered lengthwise),  cup parmesan (grated), ½ tsp dried thyme, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tsp kosher salt (or sea salt), ¼ tsp ground black pepper, 1 tbsp olive oil

Directions: Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside. In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly. Add the parmesan-spice mixture and toss to coat. Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet. Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini. Place into the oven and bake until tender, about 15-18 minutes.

Crispy Turnover with Apples, Bacon, Carmelized Onions: 

Ingredients: 2 sheets frozen puff pastry, 6 strips bacon (diced), 2 medium-sized yellow onions (sliced thinly), 1 apple (diced small), 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 2-3 tablespoons cider vinegar, 1 egg yolk mixed with one tablespoon warm water, optional: 4-6 ounces gouda or sharp cheddar cheese

Directions:  Remove the puff pastry from the freezer and set it on the counter to thaw, still in its package. Set a large skillet over medium heat and gently cook the bacon until all the fat is rendered and the bacon is just starting to become golden and crispy. Remove the bacon with a slotted spoon and set it on a paper towel to drain. Pour off all but one tablespoon of the bacon fat. Still over medium-heat, slowly cook the onions with a pinch of salt until they are completely soft and caramelized. For best flavor, this should take about 30 minutes. But if you're pressed for time, you can turn up the heat a nudge and cook them faster.  When the onions are as done as you like them, add the apples and another pinch of salt. Cook for 5-10 minutes until the apples have softened but are still firm in the middle. Stir in the cinnamon and a final pinch of salt. Add the cider vinegar and scrap the bottom of the pan to get up any caramelized brown bits. Let the cider bubble until the pan is nearly dry again and then remove from heat. Combine the onion mixture and bacon in a bowl. If using, add the cheese when the mixture has cooled slightly. Heat on your oven to 400°F. Line two sheet pans with parchment or silpats. Sprinkle a little flour on your work surface and unfold the puff pastry on top. If there are ridges in the pastry, gently flatten them with a rolling pin. Cut each piece of puff pastry into four equal squares (eight squares total). Place two spoonfuls of the filling in the middle of each square. Dampen the edge with egg yolk and fold the squares over into triangles. Poke vent holds in the top with a paring knife and brush each turnover with egg yolk. Transfer to the baking sheets, spaced a few inches apart. Bake for 20-25 minutes, until the tips of each turnover are toasted brown and the tops are golden. Let cool for 10 minutes before serving.

Posted 9/24/2017 9:21pm by Dillon.

Traditional Regular: Sweet Potatoes, Collards, Purple Kohlrabi, Honeycrisp, Slicing Tomatoes

Traditional Large: Sweet Potatoes, Collards, Purple Kohlrabi, Honeycrisp, Slicing Tomatoes, Motsu Apple, Acorn Squash

Item of the Week: This week's item is collards. Collards are a common fall and early winter crop that thrive in colder temperatures but don't last too much longer than the first frost. Like most leafy greens, collards are nutritional treasure troves and even have cancer-fighting agents and can help lower cholesterol levels. Although traditionally cooked southern collards are delicious, they are not one of the healthiest options. A recipe for collard greens and black-eyed pea soup follows. Ingredients: 1 tbsp extra virgin olive oil, 1 large onion (diced), 1 large carrot (sliced), 1 stalk celery (sliced), 5 cloves garlic, (4 sliced and 1 whole, divided), 1 sprig fresh thyme, ¼ teaspoon crushed red pepper, or to taste, 4 cups reduced-sodium chicken broth, 1 15-ounce can diced tomatoes, 5 cups chopped collard greens (about 1 bunch, tough stems removed), 1 15-ounce can black-eyed peas (rinsed), 6½-inch-thick slices baguette cut on the diagonal, 6 tablespoons shredded Gruyère or Swiss cheese, 2 slices cooked bacon (finely chopped). Directions:  Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover. Position rack in upper third of oven; preheat broiler. Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.


Sweet Potatoes: Store in a dark, cool place.

Collards: Store in a dark, cool place and do not wash until you are ready to use them. 

Kohlrabi: Store in a dark, cool place.

Apples: Store in the fridge or on the counter if you plan on eating them in the next day or so. 

Slicing Tomatoes: Store in the fridge if they are at the desired ripeness or on the counter if they are not quite ripe enough.

Acorn Squash: Store in a dark, cool place.


Kohlrabi Home Fries:

Ingredients: 2 pounds kohlrabi, 1 tablespoon rice flour, chickpea flour or semolina (more as needed), Salt to taste, 4 tablespoons canola oil or grapeseed oil (as needed), Chili powder, ground cumin, curry powder or paprika to taste

Directions: Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

Acorn Squash with Kale and Sausage: 

Ingredients: 2 medium acorn squash (halved down the middle, seeds removed), 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, Olive oil cooking spray, 3 teaspoons olive oil (divided), 8 ounces mild or hot Italian turkey sausage (casings removed), 1 large leek, white and light green parts only (halved and sliced), 2 cloves garlic (finely chopped), 4 cups tightly packed torn kale, 1/3 cup reduced-sodium chicken broth, 1/4 cup chopped walnuts, 2 tablespoons grated fresh Parmesan, 2 tablespoons panko breadcrumbs

Directions: Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.

Caramel Apple Pull-Apart Bread:

Ingredients: 1 tube refrigerated biscuit dough (such as Pillsbury), 3 tbsp. unsalted butter (melted), 1/4 c. brown sugar, 2 tbsp. granulated sugar, 1 tsp. cinnamon, kosher salt, 1 c. minced granny smith apple, Warm caramel, for drizzling

Directions: Preheat oven to 350° and grease a 9"-x-5" loaf pan. Cut each biscuit in half (through the layers) and brush both sides with melted butter. In a medium bowl, mix together the sugars, cinnamon, and a generous pinch of salt. Coat each biscuit in the cinnamon sugar mixture, tapping off excess. Make your first stack: Onto one biscuit, sprinkle a handful of apples and cover with another biscuit. Repeat this process until you have used 1/4 of the biscuit dough, ending on apples. Repeat to make 3 more stacks, with the last stack ending on a biscuit. Place your biscuit stacks into the loaf pan on their sides, so the layers stand upright. The stack with the biscuit on top should be at the end. Bake until biscuits are puffy and golden, 38 to 40 minutes. Let cool slightly, then remove from pan. Drizzle with warm caramel and serve immediately.

Posted 9/17/2017 7:33pm by Dillon.

Traditional Regular: Rainbow Chard, Muscadine or Scuppernong Grapes, Apple mix, Summer Squash, Bartlett Pears

Traditional Large: Rainbow Chard, Muscadine or Scuppernong Grapes, Apple mix, Summer Squash, Barlett Pears, Slicing Tomatoes, White Peaches

Item of the Week: This week's item is Rainbow Chard. Rainbow Chard is a visually exciting addition to the basket with its' brightly colored red, orange, and yellow stems. Not only is it one of the prettier fall crops, but rainbow chard is packed full of nutrients like C, K, and E and minerals like zinc. It is particularly tasty while the leaves are still on the smaller side as they are typically more tender. Fun fact: rainbow chard is a cousin to beets! A recipe for rainbow chard with pine nuts, parmesan, and basil follows. Ingredients: 13 to 14 oz. Rainbow chard (about 1 large bunch), 1 Tbs. extra-virgin olive oil, 3 Tbs. pine nuts, Kosher salt, 1 Tbs. minced garlic, 1 Tbs. cold unsalted butter (cut into 4 pieces), 1/4 cup grated Parmigiano-Reggiano, 1/4 cup thinly sliced fresh basil leaves (8 to 10 large). Directions: Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick. In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible. Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted. Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.


Rainbow Chard: Keep unwashed and whole in the fridge.

Grapes: Keep unwashed in the fridge.

Apple Mix: They should be kept in the fridge to prevent them from over-ripening. 

Summer Squash: Keep unwashed in the fridge.

Barlett Pears: Store unwashed in the fridge.

Slicing Tomatoes: Should be kept on the counter- be careful to watch how quickly they soften.

Peaches: Store in the fridge if they are at the desired ripeness; if not, leave them on the counter at room temperature to ripen more.


Pear Pie:

Ingredients: 1 teaspoon ground nutmeg, 

Directions: Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling. Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.

Muscadine Cake:

Ingredients: 2 1/2 c. muscadines grapes, 1 box white cake mix, 1 box blackberry Jello, 3/4 c. oil, 4 eggs

Directions: Cook 2 1/2 cups muscadines in 1 1/2 cups water until hulls are tender. Remove seeds. Separate hulls and juice. Mix one box white cake mix, one box blackberry jello, 3/4 cup oil and 1/2 cup muscadine juice, add eggs one at a time. Beat until fluffy. Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan. Bake at 350 degrees until done. For topping: Bring to a boil 1/2 cup sugar and 1/2 cup juice. Spoon over cake while cake is still hot.

TexMex Squash Casserole:

Ingredients: 2 pounds summer squash (sliced), cup diced onion, 3/4 tsp salt, 1 can rotel tomatoes (drained) (may use mild if desired), 1 1/2 cups cheddar cheese (grated, reserve 1/2 cup for topping), 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 tsp salt, 1/4 tsp black pepper

Directions: Preheat oven to 350 degrees. Add squash, onion and 3/4 tsp salt to a large pot and cover with water. Simmer until crisp tender-about 7-9 minutes. Strain squash and onions and set aside. In a large bowl, stir together squash and remaining ingredients (except 1/2 cup cheese). Adjust salt and pepper if desired. Pour mixture into a medium-sized casserole dish and sprinkle with reserved cheese. Bake until cheese is melted and casserole is bubbly-about 20-30 minutes.  Allow to set 5-10 minutes.

Posted 9/10/2017 7:39pm by Dillon.

Traditional Regular: Fall Squash, Italian Prune Plum, White Nectarines, Kale, Colored Pepper

Traditional Large: Fall Squash, Italian Prune Plum, White Nectarines, Kale, Colored Pepper, Slicing Cucumbers, Yellow Peaches

Item of the Week: This week's item is white nectarines. A sweeter, more delicate cousin of yellow nectarines, white nectarines are a delicious way to enjoy a little bit of summer even in the early fall. Their tendencies to be slightly sweeter comes from having a lower acidity than yellow nectarines. They have a slightly shorter shelf life though and should be kept in the fridge unwashed and uncut. A recipe for grilled white nectarine follows. Ingredients: 4 nectarines (halved and pitted), melted butter (for brushing), 1 cup coarsely crumbled feta cheese. Directions: Prepare barbecue (medium-high heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, then pepper. Grill until grill marks appear on bottoms, 4 to 5 minutes.


Fall Squash: Store in a dark, cool place.

Plum: Store in the fridge. Leave whole and unwashed until you are ready to eat them.  

Kale: Store in the fridge, unwashed. 

Pepper: Store in the fridge, whole and unwashed. 

Slicing Cucumbers: Store in the fridge, whole and unwashed.

Yellow Peaches: If they are at the desired ripeness, store them whole and unwashed in the fridge. If they are still unripe, leave them on the counter at room temperature and they will ripen in a few days (about 2). If you are in a rush to eat them, leaving a tomato or banana next to them on the counter can speed the process up. 


Plum Torte: 

Ingredients: ¾ to 1 cup sugar, ½ cup unsalted butter (softened), 1 cup unbleached flour (sifted), 1 teaspoon baking powder, pinch of salt (optional), 2 eggs, 24 halves pitted purple plums, Sugar, lemon juice and cinnamon, for topping

Directions: Heat the oven to 350 degrees. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Sausage and Kale Baked Ziti: 

Ingredients: 12 ounces ziti, 1 lb. ground Italian sausage (recommend using spicy Italian sausage), 4 cloves garlic (minced), 3 large handfuls roughly-chopped kale leaves  (stems removed), 2 cups shredded mozzarella cheese, optional additional toppings: shredded Parmesan cheese, crushed red pepper flakes

Directions: Preheat oven to 375 degrees F.  Heat a large stockpot full of generously-salted water for the pasta. In a (separate) large skillet, saute the Italian sausage over medium-high heat until browned (about 8-10 minutes), breaking the sausage up with a spoon into bite-sized pieces while cooking.  When the sausage has browned, add in the minced garlic and saute for 1-2 additional minutes or until the garlic is fragrant.  Remove pan from heat and set aside. While the sausage is browning, cook the pasta al dente in the stockpot of boiling water according to package instructions. Drain. Return pasta to the stockpot and add the sausage, garlic and kale. Gently toss to combine until the kale is dark green and slightly wilted. Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1 cup of cheese. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

Egg Stuffed Peppers:

Ingredients: 3 sweet bell peppers, red, orange or yellow, 2 tablespoons butter, 1 tablespoon olive oil, 2 cloves garlic (diced), ½ cup onion (chopped), 1 pound butternut squash (peeled, seeded and cut into a large dice, about 2 cups, 1 teaspoon dried thyme leaves, Kosher salt, ¼ cup brandy, ½ cup Ricotta cheese, ¼ cup crumbled Feta cheese, 6 eggs, 2 cups prepared marinara sauce, black pepper

Directions: Preheat oven to 400 F°. Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add ⅓ cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside. Heat large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy. Return to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired. Pour marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon ½ to ¾ cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven. Carefully break egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese if desired.