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This recipe, found on allrecipes.com is an easy way to cook these vegetables. Sunchokes (aka Jerusalem artichokes) are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. (more…)
Here is a Tuna Cabbage Salad recipe submitted by one of our CSA members. It comes together quickly if you have a mandolin slicer, and can be prepared a day in advance. (more…)
Found on the Cookie And Kate food blog, this recipe is a big hit for the holidays! You can also cut out the maple syrup and it is still delicious. Recipe yields 8 to 10 servings. (more…)
Not sure what to do with your extra squash? Instead of pumpkin bread, try this recipe with another orange fleshed squash. (more…)
This recipe hails from one of my favorite veggie cookbooks, Serving up the Harvest, and it serves 4. Enjoy! (more…)
Tyler Florence, from The Food Network, offers up this creamy and delicious recipe. It serves 4, takes only 10 minutes to prepare, and in 30 minutes it’s on your table. (more…)
This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8.
The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)
This recipe from Pinch and Swirl is written to serve 2 – feel free to double or triple it! (more…)
A tinier version of butternut squash, honeynut is slightly sweeter and has a thinner edible skin. Here’s a recipe for roast honeynut squash, found on Olivia Adriance’s food blog. You can serve alongside a roasted protein for a simple but totally satisfying weeknight meal. Or give it a try for Thanksgiving and see what your family and friends have to say about this mini gourd. Serves 6 as sides. (more…)
From the Food Network Magazine, this recipe is easy, delicious, and serves 4 as a side. You can substitute yellow or red potatoes for the russet. (more…)