Recipes

Recipe:  Potato-Leek Gratin

  Baking leeks under other vegetables this way tranforms them into a molten mass of goodness.  Serve this dish at a holiday party and watch people devour it.  Or just have it for dinner yourself with a big salad. Cut … Continue reading

Spicy Roasted Carrots and Gold Beets

Carrots and beets are difficult to cook in a frying pan.  In the oven, they are super easy.  This recipe is like a dry curry, but roasted instead of sauteed.  There are two serving alternatives outlined below. Scrub 6 carrots … Continue reading

Korean-style Spinach with Asian Pears and Roasted Broccoli.

Right now I am pretty much addicted to broccoli roasted with chili paste.  The hardest part about this recipe is not eating all the broccoli before you combine it with the other ingredients. Cut the florets off 1 lb. of … Continue reading

Afghan-Style Butternut with Yogurt Sauce

This filling, healthy vegetarian main course is always made with eggplant, but butternut fills in easily. Cut the long part of 1 butternut squash off and peel it with a vegetable peeler.  Cut into half inch thick rounds.  If the … Continue reading

Cabbage and Carrot Salad with Peanut Dressing

Soak one 4 ounce package of bean thread noodles in hot water to cover for 10 minutes or until soft.  Drain and rinse, then cut into smaller pieces. Cut the leaves off 1 leek, then slice it in half and … Continue reading

Acorn Squash Souffle Cups

Not nearly as complicated as a real souffle, this savory recipe comes together in minutes and then goes into the oven. Preheat the oven to 375. Cut 1 acorn squash in half and rub the insides with olive oil and … Continue reading

Fall Vegetable Nobu

This recipe combines raw and sauteed vegetables and ties them together with a delicious sauce.  You can eat it as a salad or serve over rice or soba noodles. In a bowl, mix together 1/2 C. soy sauce, the juice … Continue reading

Brocamole: Raw Broccoli-Basil Spread

We say goodbye to Basil this week.  It’s not often that we have basil in the same box as Broccoli.  While you could call this “Broccoli Pesto”, it is more like “broc-amole”, a healthy and delicious spread or dip for … Continue reading

Vegetarian Massaman Thai Curry

This dish is traditionally made with chicken and potatoes, but the particular flavors of the curry (peanuts and tangy citrus) also work great with sweet potatoes.  I always use store-bought curry paste when I make Thai food but I have … Continue reading

Peruvian-themed Bowls

“Bowls” are everywhere.  And you are probably already making them at home.  But if you’re not, here’s a guideline for spending one night in the kitchen and turning this week’s box into several days or nights worth of meals in … Continue reading

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Thanks for a Good Year

This week is our final week of deliveries for 2014.  Thank you for supporting our farm for another year.   For many farmers and ranchers in California, this year was a slow-motion disaster thanks to the drought.  We are cautiously … Continue reading

Fair Trade in the U.S.A

I have written a few times in the past about the reality of our food supply versus the perceptions that many folks have about it, especially those living in urban areas like New York, San Francisco and Los Angeles.  But … Continue reading

Drought’s Not Over Yet.

We’re just a few days into the first real wet weather we’ve had in California in more than two years, and I’ve already heard people proclaiming “The Drought is Over!”  Not so fast. The weather we’ve had since Thanksgiving is … Continue reading