Recipes

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

Acorn Squash Fajitas

Like Delicata squash, Acorn squash skin is edible when cooked this way.  It softens up but still gives a nice textural contrast to the creamy flesh.  Make sure to cut the squash slices thinly or they will take much longer … Continue reading

Eggplant Arugula Sandwiches

Recipe:  Eggplant Arugula Sandwiches Most eggplant sandwiches use large slices of cooked eggplant, which never really worked for me.  In this recipe you cube the cooked eggplant and toss it with tomatoes and roasted or raw peppers and then make … Continue reading

Grilled Delicata Squash with Sauteed Veggies

You can also cook the squash on a baking sheet in the oven at 400 degrees. Prepare or heat your bbq grill. Cut the stem off 1-2 Delicata squash and then cut half lengthwise.  Scoop out the seeds and pulp.  … Continue reading

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A Real Thanksgiving Pardon

In a few days, the President of the United States will perform the silly annual ritual of pardoning a single turkey as part of our nation’s celebration of Thanksgiving.  But last week, he issued a pardon of sorts that will … Continue reading

Thanksgiving Box Preview

Thanksgiving is one of the few annual holidays on which we always shut down the farm.  Everyone at the farm has been working hard for a long nine months, and we are looking forward to getting a long weekend to … Continue reading

A Look Inside an Organic Farm Inspection

Every year around this time, we start getting ready for our annual audit by our organic certifier, CCOF (California Certified Organic Farmers). Of all the aspects of organic farming, I have found this is the one that most people — … Continue reading