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

A Pot o’Beans and Days of Greens

Not so much a recipe as a multi-faceted meal plan — the more greens you have in your box, the more beans you should cook.  Once you have the beans cooked, each of these dishes takes less than half an … Continue reading

Roasted Carrots, Turnips and Leeks on a bed of Greens

Sure, this recipe title sounds similar to last week’s.  But it’s not.  Really.  Just try it. Peel one clove of garlic and mash with 1 t. sesame seeds, 1 t. cumin seeds, a dash of red chile flakes, 1/2 t. … Continue reading

Recipe: Roasted Beet and Frisee Salad

Recipe:  Roasted Beet and Frisee Salad Beets have traditionally been served with horseradish in many cultures…this recipe modernizes the idea a bit by including it in the dressing.  If you don’t have any, you could add a bit of wasabi … Continue reading

Fall Fruit and Vegetable Slaw

Peel 1 persimmon and 1 Asian pear.  Using a grater, a hand shredder or a mandolin, shred or julienne both.  Immediately toss with the juice of 1 lemon or 2 limes and a dash of salt. Cut 1 cabbage in … Continue reading

Soupy Southern Style Collards

A soupy combo of vegetables and broth for a chilly fall night. Carnivores may want to add a small amount of bacon or cured meat along with the oil. Dice 1 large or 3 small onions.  Heat 3 T. olive … Continue reading

Recipe: Beet and Shishito Salad with Asian Pears and Walnuts

Early fall gives us the opportunity to combine ingredients that are not usually in season at the same time. Boil or steam 3-4 beets until you can pierce them with a paring knife.  Drop into cold water to cool.  The … Continue reading

Late Summer gratin with potatoes peppers and onions

Easy, quick, and delicious. Set the oven to 375 degrees. Peel and then thinly slice onion to make 1 C.  Trim 1 lb. of sweet peppers and remove the core and seeds.  Slice lengthwise. In a large cast iron skillet, … Continue reading

Spanish Style-Marinated Carrots and Peppers

Another Spanish recipe this week, via my friends Shep and Laura and based on a recipe from a cookbook that I didn’t catch the name of.  I normally don’t like cooked carrots, but these are quite addictive. Peel and trim … Continue reading

Salmorejo Sauce

This is a version of the classic raw Spanish tomato and bread sauce.  It is delicious on top of roasted potatoes, grilled vegetables or grilled fish.  If you have any basil handy, add 1 C. of leaves to the recipe … Continue reading

Recipe: Thai Basil, Pepper and Green Bean Stir Fry

This is a very popular dish in Thailand.  You can add tofu, beef, chicken or pork to the recipe as per the directions below. If you are adding tofu:  Crumble 12 oz. firm tofu and drizzle with 1 T. soy … Continue reading

Fresh Tomato Gorgonzola Sauce

Still think tomato sauce has to be thick and super-sweet?  This is a fast-cooking sauce with lots of delicious liquid that you thicken up just slightly with tangy soft Gorgonzola or other blue cheese. Dice 2 lbs. of ripe tomatoes, … Continue reading

Pesto Potato Salad

Who needs mayonnaise when you have tomatoes and basil?  Cucumbers or carrots take the place of celery for the crunch factor and red onions add just a touch of heat. Cut a red onion in half and then finely dice … Continue reading

Baked Summer Squash with Parmesan

I had a summer squash gratin a few weeks ago that was delicious, but it was hard to taste the squash amidst all the cream and butter.  This is a simple and healthy recipe with just a few ingredients — … Continue reading

Recipe: Fattoush

This is a traditional summer cucumber salad from the Middle East.  You’ll need to procure some parsley and mint since we don’t have any of either right now (both these herbs are perfect for a window planter box though).  This … Continue reading

Summer Quinoa Salad

I’m sure many of you have a favorite recipe for Tabouli, the classic bulgar wheat salad.  We don’t have any parsley right now (although we are once again attempting to grow it) and I’m not a big bulgar fan, so … Continue reading

Grilling Sweet Corn: A Tutorial

Any time you are firing up a grill, you should be cooking sweet corn on it.  Sure, it takes up alot of space.  But you can do it while the coals are still to hot to cook anything else.  And … Continue reading

Recipe — Salad Not-coise

New potatoes, green beans and tomatoes…who needs tuna?  This is not a vegetarian recipe, but you can omit the anchovies and it will be.  Omit the eggs and it is vegan.  Add vinegar sparingly and only at the end; ripe … Continue reading

Skillet to Broiler Succot-hash

The chili powder offsets the sweetness of the vegetables and the broiling caramelizes the corn.  This makes a good side dish, filling for tacos or quesadillas, or a main course with the addition of a few eggs. Dice 1 medium … Continue reading

Zucchini and Green Beans with Salsa Verte

I know most of you are probably going to make pesto with your first bunch of basil, and you can find that recipe on TFF’s website as well as lots of other places.  But how about a pasty green sauce … Continue reading

Green Beans with Ginger and Garlic

The first time I ever had green beans cooked this way was in a restaurant in New York’s Chinatown where you had to wait in line for over an hour for a table.  This recipe may be a no-brainer for … Continue reading

Summer Fruit Crumble

I always hesitate to put recipes for fruit desserts in the newsletter too early in the season.  But it’s several weeks now and I thought some people might be ready.  This recipe is ridiculously easy and yet different in two … Continue reading

Zucchini-Garlic Spaghetti

This is a super easy and quick recipe that will highlight the juicy and mild flavor of the garlic in your boxes today.  Mushrooms give a nice texture contrast to the squash and cilantro puts a little different spin on … Continue reading

Veggie Fritter Salad with Poached Eggs

With potatoes, squash and carrots in the boxes today, it seemed like the right day for a fritter or latke recipe.  Make them small like falafels and then toss with arugula and poached or eggs over easy.  This recipe makes … Continue reading

Zucchini Ribbons

Every once in a while, I find a new way to prepare a vegetable I’ve been cooking and eating for years.   I’ve always sliced or chopped summer squash and considered it a chunky vegetable, or grated it to put … Continue reading

Thai Style Beet Curry

Not a typo, that’s Beet not Beef!  This makes a delicious, thick, chunky pink curry with green highlights.  If you like your curry a bit soupier, add a little water or vegetable broth.  Alterately, you can add just the beets … Continue reading

Potato/Carrot “Risotto” with Peas

Quicker than rice-based risotto but similar in texture. Dice 1 1/2 lbs. of potatoes in 1/4″ cubes and cover with water. Dice 6 carrots in similar sized pieces. Shell peas to make 1 C. or trim and dice snap peas … Continue reading

Vegetarian Pho with Spring Vegetables

I adapted this from a recipe in this week’s New York Times.  Asparagus, peas and spring onions lend themselves beautifully to this mild flavored noodle Vietnamese noodle soup. Pre-made “Vegetarian Pho Broth” is produced by Pacific foods, and although I … Continue reading

Shaved Asparagus/Carrot Salad

I know most people always cook asparagus, but when shaved this way it makes an unusual and tasty salad. Trim the ends of 4-5 asparagus spears and then use a vegetable peeler to make long thin shavings.  Do the same … Continue reading

Curried Sweet Potato Parsnip Soup

If you have fennel, you can substitute it for half the leeks, thinly sliced and it will add even more complexity to the flavor. Trim 1 leek and clean it, then slice into thin half rounds. Saute the leek in … Continue reading

Spinach & Asparagus Two Ways

These two vegetables are great together in any number of dishes.  Cooked together as detailed below, they can then get tucked into an omelette or quesadilla.  This recipe will make 3-4 of either, or if you prefer, some of each. … Continue reading


The D-word

With everything that is going on right now, most Californians can be forgiven for not noticing something that — in any other year — would be a huge story and major topic of conversation:  A large part of our state … Continue reading

Adapting Agriculture to Climate Change is Everyone’s Problem

For decades, any time the media discussed farming and climate change, agriculture was addressed as a culprit to be blamed for its contribution. This put farmers dealing with the daily realities of a changing climate on the defensive. Instead of … Continue reading

An Update: LNU Fire Relief Fundraiser

Alicia here, to announce that you, our CSA members, raised a total of $10,640 for our olive oil producer and beekeeper, who experienced much loss and damage to their supplies and properties as a result of the LNU Complex Fire … Continue reading