Oct 6, Fall Share, Week 1

In this share: Chard, Cabbage, Carrots, Radishes, Green Tomatoes, Green Peppers, Delicata Squash, Lettuce Welcome to your fall farm share experience! We’re thrilled that you’re joining us for a season of celebrating and experimenting with local food. This fall you’re sure to encounter old favorites (sweet, sweet carrots, massive shallots, pretty potatoes, and beautiful brussels- … More Oct 6, Fall Share, Week 1

Potato Leek Gratin

2tablespoons unsalted butter, more for greasing the pan; 2large leeks, trimmed and halved lengthwise 1 ½pounds peeled Yukon Gold potatoes 1teaspoon kosher salt ½teaspoon ground black pepper 2thyme sprigs 1cup heavy cream 1fat garlic clove, finely chopped 1bay leaf ¼teaspoon freshly ground nutmeg ¾cup cheese of choice, grated –Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any … More Potato Leek Gratin

Veggie Tacos!!!

Olive oil 1-2 cups of roughly chopped mixed veggies (carrots, zucchini, peppers, etc)   · 1/2 medium onion, chopped 1 garlic clove, chopped   · I large, hot padrone or jalapeno pepper (optional), pinch of chili flakes works too! Salt · Pinch of ground cumin, oregano, or other desired spices/herbs · 4 corn tortillas 1 small to … More Veggie Tacos!!!

Southern Collards

We know that lots of folks aren’t too keen on Collards, but hopefully this recipe will win you over. Bacon is optional. 1 tablespoon olive oil, 1 tablespoon butter, 1/2 large onion, chopped, 1 teaspoon red pepper flakes 1 clove garlic, finely chopped, 1 pound collard greens, chopped, 3 cups vegetable or chicken stock, 2 tomatoes … More Southern Collards

Spinach and Beet salad with Blue Cheese and Nuts

1 bunch beets, peeled, trimmed, halved, and cut in 1/2-inch wedges 1/2 sweet onion, finely chopped 4 tablespoons extra virgin olive oil (divided) 2 teaspoons chopped fresh thyme 3⁄4 teaspoon kosher salt, plus more to taste 1⁄2 teaspoon fresh ground black pepper 1 1⁄2 tablespoons sherry wine vinegar or balsamic vinegar 1/3-1/2# chopped Spinach 3 ounces … More Spinach and Beet salad with Blue Cheese and Nuts

Mini Eggplant Pizzas

3 small/medium eggplants, sliced into thin rounds 1/2 cup grated Parmesan cheese 1 tablespoon extra virgin olive oil 2 medium/large thinly sliced tomatoes 1/3 cup shredded Cheddar cheese salt and ground black pepper to taste Preheat oven to 350 degrees F. Arrange eggplant rounds on a lightly oiled baking sheet. Top eggplants with a little … More Mini Eggplant Pizzas