Sweet Potato “Enchiladas”

Collard Greens are a super-healthy alternative to tortillas in this recipe.  You can use canned enchilada sauce but making your own isn’t that difficult.  This recipe takes some time to prepare. Clean and dice 2 leeks.  Saute in 2 T. … Continue reading

Hot and Sour Salad

Tossing with a hot dressing allows the flavors to penetrate the vegetables and soften their crunch just a bit.  Cut a head of cabbage in half across it’s “equator”, then place the cut side of one half face down and … Continue reading

Caldo Verde de Oro

Another soup recipe with greens and creamy veggies this week…a completely altered, stewy version of a traditional Portugese kale soup.  It substitutes navy beans for sausage and acorn squash for potatoes.  Soak 1 C. navy beans or other white beans … Continue reading

Sweet Potato Soup with Collards

This recipe returns to the tropical roots of these two vegetables.  If you can’t find coconut oil, you can substitute the coconut cream from a can of Thai coconut milk. Heat 1 T. coconut oil in a heavy bottomed pot … Continue reading

Potato & Green Bean Empanadas with Aji

Aji is a South American pesto made with cilantro.  It’s true that this is a carb-heavy dish, if you like you can omit the dough and just eat the filling with the Aji on top.  You can also modify the … Continue reading

Delicata Stir-Fry with Basil and Black Bean Paste

The texture of the squash complements the crunch of the beans and peppers.  The black bean paste, available in most natural foods stores, sets off the sweetness. Cut 1-2 Delicata squash in half lengthwise and scoop out the seeds.  Cut … Continue reading

First Week of Fall Potato Salad

  Another composed salad of mostly cooked vegetables.  I’ve never understood why, but arugula’s peppery flavor is somehow balanced by the spicy tang of mustard — despite them being from the same plant family. Boil 1 1/2 lbs. of potatoes … Continue reading

Recipe: Tri-color Couscous

Cooked green beans and sweet potatoes and raw julienned peppers make for a beautiful main course salad. Bring 1 C. of water to a boil and pour over 1/2 C. couscous in a bowl.  Cover and allow to sit for … Continue reading

Roasted Acorn Squash with Garlic and White Pepper

This is inspired by a Thai dish called Kra Tiem.  It offsets the sweetness of the squash nicely.  The amount of white pepper is not a typo; it is the “spice” in this recipe, which is spicy in a different … Continue reading

Ratatouille Re-Imagined

This recipe takes the components of traditional ratatouille and scrambles them into something completely different. Using a sharp knife or vegetable peeler, cut one eggplant into thin slices lengthwise.  Stack them on top of each other and then slice them … Continue reading

Tomatillo Salsa (Green Salsa)

Recipe:  Tomatillo Salsa (Green Salsa) This salsa is good on so many things…I drizzle it over tacos and beans, spoon it into soups, toss it on salads instead of dressing.  It is tangy, silky, sweet, and refreshing all at the … Continue reading

Summer Vegetable Smoothie

Tired of chopping tomatoes and cucumbers for your summer salad?  Why not just throw them in the blender instead and drink the salad? This is similar to gazpacho, but cornier.  Serve cold or at room temperature. Core 2 lbs. of … Continue reading

Black Bean Soup with Summer Veggies

Well, it’s soup weather even in the Sacramento Valley this week, so I know it must be even colder in the Bay Area.  Here’s a filling and rich vegan soup to warm you up.  I use my slow cooker to … Continue reading

Summer Vegetable Soup, Three Ways

Recipe:  Summer Vegetable Soup, 3 ways I know that it hasn’t been a warm summer in the Bay Area, and that this week has been particularly chilly — the fog has been so deep we’ve seen it spilling over the … Continue reading

Sweet Corn Tamales

This recipe uses the husks of the corn as well as the kernels, so don’t throw them out.  Masa Harina is corn flour specially ground for tamales; don’t try to use any other corn flour.  You can make these in … Continue reading

Tomato, Feta and Chickpea Sauce with Poached Eggs (Shakshuka)

This is a popular Israeli dish; you can omit the eggs (and the baking) and serve the sauce over pasta or rice.  Or add chunks of zucchini and make it a stew. Preheat the oven to 425. Dice 1 onion, … Continue reading

Roasted Beet & Tomato Salad with Homemade Pickled Onions

Wrap 3-4 Gold beetsin foil and roast at 425 until tender, about an hour.  Peel and cut into thin slices.While the beets are cooking, simmer 1 1/4 C. cider vinegar, 6 T. water, 1 T. mustard seed, 1 t. cumin … Continue reading

Recipe: How to Grill Sweet Corn

Following these instructions will avoid charred corn, BBQ fires, and other unfortunate July 4th bloopers. Fill a 5 gallon plastic bucket 3/4s full with clean cold water.  Make sure to rinse out whatever had been in the bucket before first. … Continue reading

Recipe: Peach-Corn Upside Down Skillet Cake

This is a not-too-sweet dessert, but if you want even less sugar, you could just make the cake and top it with fresh peaches. Heat the oven to 350.  Peel and slice 4 peaches.  Shuck 2 ears of sweet corn … Continue reading

Vegetarian Causa, Terra Firma Style

This is a vegan/vegetarian version of a traditional Peruvian dish made with mashed potatoes jazzed up with Aji amarillo sauce — a tangy hot pepper sauce that is available in specialty stores.  Alternately your favorite spicy & sour chile sauce … Continue reading

Thai Style Corn and Cucumber Salad

You can make this salad with raw corn instead of toasting it.  You can also use summer squash instead of the cucumber. Dice 2 large tomatoes.  Put the tomatoes and their juices in a bowl and sprinkle with salt. Slice … Continue reading

Recipe: Pesto meets Beets, two ways

Yes, on the first day of our Basil season, it would be so easy to have a recipe for basil pesto.  But I will tweak that idea in two ways. First, a recipe for Beets roasted with Pesto: Remove the … Continue reading

Roasted Green Bean Salad with Bulgar Wheat

Most green bean salad recipes call for blanching the beans; this recipe roasts them.  Either way, cooked green beans absorb dressings and other flavors while raw ones don’t.   While this recipe uses bulgar wheat, it is not primarily a … Continue reading

Gingersnap-Mascarpone Fruit Tart

I’m guessing not too many of you are having trouble using all the fruit in your boxes, but I like to put a few fruit dessert recipes in the newsletter each season.  This one is really fast to make and … Continue reading

Recipe: Kale Dip

I know there are plenty of you who LOVE kale, but this recipe is for those of you who don’t.  Or for your kids.  Combined with raw carrots and snap peas, this is a healthy snack.  If you are a … Continue reading

Summer Squash Salad with Beets Two Ways

Recipe:  Summer Squash Salad with Beets This recipe uses ALL of the beets — leaves and roots.  If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier … Continue reading

Pea and Squash Masala Curry

Cilantro is most often used raw in salads or salsa, or added to dishes after they are done cooking.  But in Indian cuisine it is often cooked with spices to make a curry sauce as in this recipe. In a … Continue reading

Peas and Carrots with Melted Spring Onions

There’s only one thing you can do to make slow-cooked spring onions taste better than they already do: cook them with butter.  In this recipe it completely transforms a seemingly mundane vegetable side dish.  You can also make this recipe … Continue reading

Beet-Asparagus “Pilaf”

Not really a pilaf, you cook the vegetables and the grain separately and combine them just before serving. Coat 1 large or two small baking sheets lightly with olive oil. Trim 1 bunch of asparagus and cut into half-inch pieces. … Continue reading

Vegetarian Massaman Curry

This is a type of Thai curry with hints of Indian or Middle Eastern flavors.  It works nicely with the box ingredients this week.  Massaman curry paste is available where other Thai ingredients are sold, or you could try to … Continue reading

Shaved Asparagus, Parmesan, & Fennel Salad

With two bunches of asparagus in your box (M&L) this week, why not make a raw asparagus salad with one of them?  You can substitute shaved carrots for the fennel. Cut the stems and tough base off 1 head of … Continue reading

Greek Asparagus-Spinach Potato Gratin

This is a modified version of a traditional Greek vegetarian casserole called “Spinaki me Sparaggia Orgraten” . Soak 1/2 lb. spinach in water, drain, and spin dry.  Chop the leaves roughly. Rinse 1 bunch of asparagus, snap the stems, and cut … Continue reading

Roasted Asparagus with Green Garlic and Tangelo Juice

I always liked asparagus.  It wasn’t until the first time I had it grilled that I started to love it.  Roasting it achieves a similar end — the spears are caramelized but keep some of their crunchy texture. Trim one … Continue reading

Recipe: Colcannon with Leeks and Green

My grandmother emigrated to the U.S. from Ireland when she was 16 and I actually have dual Irish/American citizenship (Pablito fun fact of the day!).  But I always dreaded St. Patrick’s Day at grandma’s house — I didn’t mind the … Continue reading

Shaved Cauliflower Salad with Walnuts

This recipe has a double dose of walnuts:  the nuts themselves and walnut oil, which can be found in most natural food stores.  Alternately you can use olive oil and sesame oil. Clean and thinly slice 1-2 leeks lengthwise.  Toss … Continue reading

Cauliflower-Leek Risotto

This is a veggie-heavy risotto, the cauliflower takes the place of some of the rice. Trim and clean 2 leeks.  Cut them in quarters lengthwise, then cut into 1 inch pieces. Wash carrots and cut into tiny dice to make … Continue reading

Cabbage-Carrot Bean Thread Noodle Stir Fry

Shredded cabbage and carrots are an easy and tasty vegetable combo.  Here they are added to a flavorful noodle dish with a light and spicy sauce. Soak 8 oz. bean thread noodles in warm water for 20 minutes, then drain … Continue reading

Cauliflower Spinach Bhaji

Cauliflower is an important vegetable in East Asian cuisine, where it is often sauteed first with spices and then cooked in a flavorful broth or sauce.  This is light dish, add cooked chickpeas to make it more substantial. Clean and … Continue reading

Baked Mashed Potatoes with Garlicky Broccoli

Just in case mashed potatoes isn’t “comfort food” enough for you, this recipe cooks them a second time.  Because of the long baking time, you might want to cook and mash the potatoes one night and bake them the next.  … Continue reading

Warm Collard-Cabbage Salad

Some folks might eat raw collard salad, but this is a nice twist on sauteed greens that combines it with crunchy raw cabbage. Combine 2 T. cider vinegar, 2 T. navel or mandarin orange juice, 2 t. whole grain mustard, … Continue reading

Gingered Carrots with Cumin

You can use the same treatment to cook beets.  Cook some of each, separately, then combine when they are done to avoid dying your carrots red. Cut 1 bunch of carrots into long, thin sticks. In a bowl, mix 5 … Continue reading

Miso-Braised Baby Bok Choy

In a saucepan, stir 1 T. red miso into 1 C. of water.  When it has dissolved, add 1 T. sesame oil plus soy sauce to taste.  Simmer but do not boil. Trim 2-3 baby bok choys.  Remove the 4 … Continue reading

Potato-Fennel Gratin

Here fennel takes the place of leeks or onions, with a subtly different flavor. Trim the stems off 1 or 2 heads of fennel.  Use in stock or discard. Carefully trim the base of the fennel and then cut around … Continue reading

Massaged Kale Salad

Curly Kale soaks up the lemony dressing, but it’s best to let it soak for a while and mash the leaves with a wooden spoon. Wash 1 bunch of curly kale and remove the tough stems.  Cut into small pieces … Continue reading

Pan Fried Tofu and Roasted Broccoli with Spicy Mandarin Sauce

Pan Fried Tofu and Roasted Broccoli with Spicy Mandarin Sauce You can cook the broccoli in the wok (separately from the tofu) but it won’t be the same.  You can also use chicken instead of tofu. Heat the oven to … Continue reading

Garlicky Seared Greens

The pile of greens you start out with will end up as just a couple of cups, perfect for spooning over a bowl of soup.  You can use other greens in this recipe, but note that the tougher greens (kale, … Continue reading

Beet-Cauliflower Soup with Smoked Paprika

An unusual combination of vegetables and spices makes a great winter soup, this is based on recipe  from Steam or boil 3-4 beets until just tender enough to peel.  Soak in water to cool, then peel and cut 2 … Continue reading

Acorn Squash with Leeks and Lemons

This recipe was inspired by one in the New York Times, in which you cook chicken thighs on top of the vegetables.  I made it once and found the chicken to be almost completely unnecessary.  The caramelized lemon slices are … Continue reading

Thanksgiving Leftovers Cabbage and Kale Salad

. This is an easy way to give your leftovers a makeover and turn them into a slightly more healthy lunch the next day.  Obviously this is a very free-form recipe; once you have the cabbage/kale base and the dressing, … Continue reading

Butternut Tart with Fried Sage

Thanks to site host John Wallace for sending me this recipe, which comes from Bon Appetit. Preheat the oven to 375.  Line a baking sheet with parchment paper, then roll out a piece of thawed frozen puff pastry to fit … Continue reading


Berry Season has Begun.

Strawberry season is here! We started harvesting a trickle of strawberries last week from our field; mostly too late to get them into your CSA boxes. But we knew that with summer-like temperatures coming this week, the numbers would jump … Continue reading

A Shout-Out to the Production Crew

On our farm, “the harvest” is a daily, never-ending activity that involves the majority of our team’s time and energy. Picking the crops, washing them, sorting them and packing them is a year-round activity. Anyone who calls this “unskilled labor”, … Continue reading

The Revenge of the Fungi

The use of antibiotics in conventional livestock production has made meat cheap and abundant, but it has also contributed to the spread of antibiotic-resistant bacterias like E. Coli and Salmonella. Now, a new drug-resistant pathogen is spreading rapidly through hospitals … Continue reading