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This recipe was recommended by a CSA member and can be found on epicurious.com. This soup can be served hot or cold, and you can adjust the amount of jalapeño peppers (or season with cumin or chili powder) to spice it up. Get creative!
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Mushrooms are one of a very large, diverse group of organisms called fungi. They are similar to plants but lack chlorophyll, so they cannot produce food for themselves through photosynthesis. Mushrooms are decomposers that absorb nutrients from materials such as compost, leaves, decaying wood, and soil. (more…)
If you’ve signed up for Farmer John’s egg share, you’ll definitely want to try this Pepper Egg-in-a-Hole recipe found on delish.com. It’s the breakfast version of stuffed peppers, made with bacon, eggs, and cheese. Serves 4. (more…)
Hi Everyone! So we received a little bit of rain this past weekend. I heard reports of heavy downpours near the farm but they seem to have missed us and we got perhaps a quarter of an inch. I planted a lot of seeds for fall crops as well as several acres of oat cover crop ahead of the storms. The light rain will at least help these plantings germinate, but we are still in a drought situation. Nevertheless, we have a great share for you this week. (more…)
This recipe, found on simplyfreshcooking.com is a great way to use arugula. The great thing about pesto is that it’s so versatile. You can literally use any kind of leafy green in place of the arugula – even spinach, mustard greens, swiss chard. (more…)
Here’s another great spaghetti squash recipe from steamykitchen.com. If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with the tomatoes. I like my spaghetti squash not too hard, not too soft. It shouldn’t be mushy, you should be able to still separate the strands of squash. Serves 8-10. (more…)
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too. This recipe from thekitchn.com shows how to do it. The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)
Found on the website, thekitchn.com, this recipe is colorful and delicious, even if it takes a bit of chopping and stir-frying. The dish is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you’re left with a big pile of chewy orzo and dark, delicious fall vegetables. (Use your biggest stove burner, and your biggest sauté pan!) The recipe serves 4 as a main dish and 6 as a side dish. (more…)
You can create excellent baked or pan-fried falafel using canned chickpeas, but if you want to make the universally loved deep-fried variety, you’ll need to use dried chickpeas, which you soak overnight in water before blitzing with the other ingredients. Dried chickpeas, even when partially hydrated through soaking, are drier and starchier than the canned variety, yielding a batter that will stick together and not disintegrate when deep-fried. This recipe comes from Delish.com and uses many of our veggies and herbs to create!
Thanks to the chickpeas, this salad will keep you full for hours, and is satisfying in a way that leafy greens never could be (sorry not sorry, kale). Recipe found on Delish.com. Yields 6 servings. (more…)