Wednesday, December 22, 2010

Happy Holidays from Lancaster Farm Fresh Cooperative! (And Roasted Turnips with Parmesan)

Microgreens still growing in the warmth of an LFFC greenhouse. Check back throughout the winter for the recipes that we're making using winter vegetables and additional items from Four Season Harvest, LFFC's online buying club!

Today is the last Lancaster Farm Fresh CSA share delivery in 2010. We are sad to see it end, but are looking forward to a busy winter preparing for our best season yet in 2011! From all of the farmers and staff here at LFFC, a big thank you to our site hosts and shareholders for their commitment to local, organic food and farmers this season. We truly appreciate your support and hope to see you again in the New Year! Just a reminder—our 2011 CSA membership application is now available our website ( Mail in your application and payment by January 15th and receive a $30 discount! Returning members are also eligible for a $10 returning member discount. Happy Holidays from Lancaster Farm Fresh Cooperative!

And now a recipe for the holidays from our CSA manager's favorite—Martha Stewart! This comes from this month's issue of Everyday Food.

Roasted Turnips with Parmesan
Serves 4

2 pounds turnips, peeled and cut into ½-wedges
⅛ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
¼ cup grated Parmesan (½ ounce)

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Monday, December 20, 2010

Golden Spinach and Sweet Potato Healthy Sauté

Spinach is ranked as one of the top “World’s Healthiest Vegetables,” as it is extremely rich in all sorts of vitamins and minerals, as well as high in phytonutrients such as beta-carotene, lutein, and zeaxanthin and flavonoids, which provide antioxidant protection. (Source: The World’s Healthiest Foods, The following recipe comes from The World’s Healthiest Foods.

Golden Spinach and Sweet Potato Healthy Sauté
1 medium onion, chopped
4 medium cloves garlic, minced
1 cup plus 1 tablespoon chicken or vegetable broth
½ teaspoon turmeric
½ teaspoon coriander
½ teaspoon cumin
¼ teaspoon cardamom
1 tablespoon fresh lemon juice
2 cups sweet potatoes, peeled and cubed
6 ounces spinach
2 tablespoons chopped fresh cilantro
salt and pepper to taste

1. Heat 1 tablespoon of broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for five minutes, stirring frequently. Add garlic and continue to sauté for another minute.
2. Add seasonings and lemon juice and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes.
3. Add spinach to sweet potatoes. Cook uncovered for a few more minutes to allow sauce to thicken. Add cilantro, salt, and pepper.

Spicy Chicken and Spaghetti Squash Skillet

Another winter squash recipe! This one comes from Fabulous Foods ( The author writes, “This spicy sauce, which makes good use of leftover chicken, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.”

Spicy Chicken and Spaghetti Squash Skillet
Serves 6

1 small spaghetti squash, cooked using your favorite method and separated into strands
2 tablespoons olive oil
½ cup minced onion
3 to 4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked chicken or turkey meat
2 cups canned crushed tomatoes
¼ cup dry red wine
2 teaspoons capers
2½ teaspoons fresh oregano
1 teaspoon crushed red pepper, more to taste
3 tablespoon Italian parsley, finely chopped

Heat the oil in a skillet over medium high heat, and sauté onion, garlic and green onions for two minutes. Add the chicken or turkey and cook for three to four minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another five minutes. Pour sauce over heated spaghetti squash and serve.

Delicata Squash Bisque

If you’re like me, you still have a few Delicata squash leftover from October! Even if you don’t, this flavorful recipe from the October 2008 edition of Vegan Yum Yum will work with most winter squash varieties ( The author writes, “…this soup has a velvety rich texture and creamy flavor that won’t disappoint.” Enjoy!

Delicata Squash Bisque
Serves 4

3 pounds Delicata squash, deseeded and baked
oil for roasting
4 cups vegetable broth
1 teaspoon thyme
black pepper
1½ teaspoon salt, more or less to taste

For the Cashew Cream: 1 cup raw, unsalted cashews; 1 cup vegetable broth, divided.

1. Prepared baked squash in a 400 degree oven.
2. Add the cashews to your blender and ½ cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other ½ cup of broth. Once all the broth is added, let the blender run for 1-2 minutes until very, very smooth. Set cream aside.
3. Transfer baked squash it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add four cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered.
4. Working in batches if needed, blend the soup until very smooth.
5. Return the blended soup to the pot and add all but ¼ cup of the cashew cream. Season with salt and pepper.
6. Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper.

Butternut Bean Soup

Winter squash is an incredible vegetable—encased in a hard, protective skin that allows us to store it for up to several months! Winter squash is also very nutritious, as it is an excellent source of beta-carotene, vitamin C, potassium, dietary fiber, and manganese. In addition, winter is also a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3, and pantothenic acid. (Source: The World’s Healthiest Foods, The following winter squash recipe comes from Animal, Vegetable, Miracle by Barbara Kingsolver, published in 2007.

Butternut Bean Soup
Serves 4

1½ cups dried white beans, soaked overnight and drained
3 medium portabella mushroom caps, sliced (optional)
6 garlic cloves, finely chopped
1 tablespoon thyme
1 tablespoon sage
4 teaspoons rosemary
2 butternut or blue hubbard squash, halved lengthwise and seeded
olive oil

1. Combine beans and spices in a large sauce pan, add water to cover amply, simmer for 30 to 40 minutes, until beans are tender and most water has cooked off. Add mushrooms toward the end.
2. While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin-side-down. Bake at 400 degrees for about 40 minutes, until fully tender when pierced with a fork. Remove from oven and serve each half squash filled with a generous scoop of bean soup.

Thursday, December 16, 2010

Yukon Gold and Baby Spinach Masala

Mmm... I hope to make this recipe tonight with the pound of spinach in today's Lancaster Farm Fresh CSA share! This recipe is courtesy of the April 1, 2009 edition of Vegetarian Times. The author writes, "Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney (see Fresh Mango Chutney recipe on"

Yukon Gold and Baby Spinach Masala

2 tablespoons canola oil
1 pound Yukon Gold potatoes, cut into ½-inch cubes (4 cups)
1 large yellow onion, thinly sliced (1½ cups)
3 cloves garlic, minced (1 tablespoon)
2 tablespoon minced fresh ginger
1 jalapeño chile, finely chopped (1 tablespoon)
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
1 13.5-oz. can light coconut milk
1 6-oz. bag baby spinach
1½ teaspoon garam masala
1 tablespoon lime juice
¼ cup chopped cilantro

1. Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 1 to 2 minutes, to coat with spices. Add coconut milk and ¼ cup water, and season with salt and pepper, if desired. Bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.
3. Stir in spinach, garam masala, and ¼ cup water, and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.

Wednesday, December 15, 2010

Butternut Squash Enchiladas

This recipe comes recommended by our CSA manager, Evan, from The Vegetarian Environmentalist (

Butternut Squash Enchiladas
1 cup cooked quinoa
1½ cups cooked black beans
½ baked butternut squash, flesh scooped out and diced
1 small onion, diced
1 bell pepper, cored and diced
14 oz. can diced green chilies, drained
1 cup cilantro, chopped
8 oz. cheddar cheese, grated and divided
salt, to taste
16 oz. red enchilada sauce
2 dozen fresh corn tortillas, fresh if possible
2 15 oz. cans green enchilada sauce

1. Preheat oven to 350 degrees. Combine rice, beans, squash, onion, pepper, chiles, cilantro, and half of the cheese in a large mixing bowl. Season with salt and mix well.
2. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dishes are full, cover each dish with one can green enchilada sauce.
3. Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately.

French Onion Soup with Celeriac

Another celeriac recipe! The author of this recipe (courtesy of writes that this traditional dish is “made extraordinary with the additional of celeriac and a cheese-topped, buttery roasted garlic toast crust.”

French Onion Soup with Celeriac
1 head garlic, whole
1 head garlic, finely chopped
1 teaspoon olive oil ½ cup butter, softened, plus 2 tablespoons butter, melted
2 tablespoons olive oil
3 large sweet onions, chopped
1 head celeriac, chopped
2 cups beef broth
1 cup dry red wine
2 cups vegetable broth
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to taste
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese

1. Preheat oven to 425 degrees. Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and sauté until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. Preheat the oven broiler.
4. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

Cheddar Cauliflower Soup

The following recipe is adapted from La Tartine Gourmande Blog ( As always, the author has a few tartine suggestions to go with the meal (a French-style open-faced sandwich): “…a few slices of my favorite bread topped with goat cheese, thin pieces of Alaskan smoked salmon, steamed peels of zucchini and thin slices of pink radish. A few leaves of fresh Thai basil and gomasio complete these quick-to-make tartines."

Cheddar Cauliflower Soup
Serves 4

1 head cheddar cauliflower, washed and cut in pieces
1 large potato, peeled and diced
1 parsnip, peeled and diced
1 stick lemongrass, cut in small pieces
2 tablespoons Thai basil
1 tablespoon coriander, chopped
1 teaspoon grated fresh ginger root
2 garlic cloves
1 shallot
4 cups vegetable broth or water
2 tablespoons canola oil
salt and pepper
crème fraîche to serve (optional)
1 zucchini (for the peels, optional)

1. Cut and discard the outer part of the lemongrass, and slice the stick.
2. Take a large saucepan and heat 2 tablespoons oil.
3. Add the ginger, lemongrass, garlic and shallot and cook for 1 to 2 minutes on low heat until fragrant.
4. Add the vegetables and cook for 5 minutes.
5. Add the stock (or water) and the coriander. Season with salt and pepper. Cover and cook for 20 minutes. Then add half of the basil and let rest for 2 minutes before mixing the soup in a blender.
6. Serve with the rest of the basil, zucchini strips steamed for 2 min, and a dollop of crème fraîche. Accompany with your favorite tartines.

Friday, December 10, 2010

2011 CSA Application Materials Now Available!

Good news! Our 2011 CSA application materials are now available on our website!

To sign up:
1) Print out application form (available on our website,
2) Fill out application form.
3) Make check payable to Lancaster Farm Fresh Cooperative.
4) Mail both application and check to Lancaster Farm Fresh Cooperative, Attn: CSA, 48 Eagle Drive, Leola, PA1 17540. To qualify for a $30 early sign-up discount, please postmark by January 15th (at select sites only).

Feel free to contact us at with questions!

Your CSA Team,

Kathan and Evan

Celeriac Remoulade

Many of you may be enjoying celeriac (celery root) from Farmdale Organics this week! This is a new vegetable for me, and I'm excited to give it a try! I've been researching a few recipes to share with you. If you have any suggestions—send them our way! As always, we welcome recipe suggestions at A remoulade is mayonnaise sauce often flavored with herbs and mustard and served with a salad or cold meat. The following remoulade recipe comes from (

Celeriac Remoulade
Serves 4

4 lettuce leaves
salt and freshly ground black pepper
1 head celeriac, washed, peeled, and coarsely grated
½ small onion, peeled and finely chopped
8 ounces thick homemade mayonnaise
2 teaspoons spoons lemon juice
1 tablespoon French mustard
1 tablespoon diced chives to finish

1. Place a lettuce leaf on each serving plate and sprinkle with salt and pepper to taste.
2. Combine the remaining ingredients together in a mixing bowl, ensuring that the vegetables are thoroughly coated in the mayonnaise.
3. Season to taste. Spoon onto the lettuce and sprinkle with diced chives.

Thursday, December 9, 2010

Butternut Squash Casserole

My friends and family have been enjoying some delicious butternut squash from our Lancaster Farm Fresh CSA shares for the past few weeks and have been experimenting with a lot of new recipes. Below I've posted one that I hope to try this evening from the "Meatless Monday!" section of the Ezra Pound Cake Blog (, adapted from The Lee Bros. Southern Cookbook. How have you been preparing your winter squash? Email us your recipe suggestions at!

Butternut Squash Casserole
3½ pounds butternut squash, peeled and cut in ¼-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 large eggs, beaten
2½ teaspoons minced fresh thyme
½ cup bread crumbs, toasted
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling), optional

1. Preheat the oven to 375 degrees. Butter a 9-x-13-inch baking dish or 4-quart casserole.
2. Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, ⅛ cup pumpkin seeds and 1⅓ cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
4. Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining ⅛ cup pumpkin seeds and ⅔ cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

Not-So-Meatless Sausage Squash Casserole Variation: Follow the recipe above (minus the spinach), but use 2½ pounds squash and 1 pound hot Italian sausage, cut on the bias into ½-inch-thick pieces and seared in a 12-inch skillet over high heat until golden brown. Add the sausage to the squash mixture in step 3 and complete the recipe as above.

Spinach Fettuccine with Spinach, Butter and Parmesan

This recipe is a creation of Janet Fletcher, food writer and author of many wonderful cookbooks, including Eating Local: The Cookbook Inspired by America’s Farmers. You can read more about Ms. Fletcher on her website ( This particular recipe comes from Four Seasons Pasta, and the author writes that she loves this dish "for its simplicity and pure taste."

Spinach Fettuccine with Spinach, Butter and Parmesan
Serves 4 to 6

1 pound fresh spinach or egg fettuccine
1½ to 2 pounds spinach (not baby spinach), thick stems removed
5 tablespoons unsalted butter, in 10 pieces
Salt and freshly ground black pepper
⅔ cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until it is about 1 minute shy of al dente. Add the spinach leaves and stir them down into the pot to wilt. When the spinach is completely wilted, set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot. Add the butter and salt and pepper to taste, then toss well. Add ½ cup of the cheese and toss again, moistening with some of the reserved pasta water as needed. Divide among warm bowls, topping each portion with some of the remaining cheese. Serve immediately.

Wednesday, December 8, 2010

Cajun Cabbage with Rice

Another pick from our CSA manager—a great twist on traditional cabbage preparations. Courtesy of (

Cajun Cabbage with Rice
1 tablespoon vegetable oil
1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce
½ cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese

1. Preheat oven to 350 degrees.
2. Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
3. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
4. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

Carrot Dill Soup

This is great soup recipe that Evan, our CSA manager, found on ( Thanks, Evan!

Carrot Dill Soup
1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3½ cups chicken stock
¾ cup milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

1. Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
2. Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
3. Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

Monday, December 6, 2010

Mashed Parsnips

Looking for an alternative to mashed potatoes? Try this very versatile change of pace. My late-season parsnips were big and had slight notes of horseradish.

2 lbs parsnips (or four large ones)
Salted water for boiling
2 tbsp butter, blue cheese or good olive oil
1/4 cup milk or mild soy milk

I chopped it into small pieces striving to keep the pieces to about equal sizes so that they'd all cook about the same. I added them to slightly salted water to enhance the flavor and put them on a rolling boil covered for about 12 minutes. If you don't like using timers just use the fork test to make sure they're nice and tender.

I have a ricer to put it through but a fork would work just as well. You may have heard that you shouldn't use a blender on potatoes because it makes it gluey. I don't think that would happen with parsnips.

Blend with your flavorings of choice. I didn't add salt because the salty water added all that I needed. Tonight I added butter and just a touch of garlic and served it alongside a salad that I made with spinach and sliced turnip tossed with balsamic and olive oil.

Tuesday, November 30, 2010

2011 CSA Application Materials Now Available!

Dear CSA Shareholders,

We are writing to let you know that our 2011 CSA application materials are now available on our website!

To sign up:
1) Print out application form (available on our website,
2) Fill out application form
3) Make check payable to Lancaster Farm Fresh Cooperative
4) Mail both application and check to Lancaster Farm Fresh Cooperative, Attn: CSA, 48 Eagle Drive, Leola, PA1 17540. To qualify for an early sign-up discount, please postmark by January 15th (at select sites only).

Feel free to contact us at with questions!

Your CSA Team,

Kathan and Evan


This recipe comes from Diet for a Small Planet by Frances Moore Lappé, originally published in 1971. Lappé writes that this dish is “delicious and easy to make—the longer it cooks, the better it tastes.”

Makes 2 quarts

3 to 4 tablespoons margarine
2 onions, coarsely chopped
2 to 3 cloves garlic, minced
1 carrot, chopped 2 stalks celery, chopped
1 green pepper, chopped
1 small- to medium-sized turnip or parsnip, grated
2 apples, cored and chopped
1 teaspoon curry powder
3 ounces tomato paste
2 tablespoons parsley
5 cups water
2 cups cooked garbanzo beans
salt or vegetable seasoning powder to taste

Heat margarine in a large pot and sauté onions and garlic until the onions are translucent. Add carrot, celery, green pepper, turnip, apple, curry powder, tomato paste, parsley, and water and cook for 30 minutes to 1 hour. Purée beans in a blender until smooth and add to soup pot, with more water if the soup is too thick. Taste for salt and spices. Heat through and serve or continue to simmer, the longer the better.

Leeks Vinaigrette

The following recipe is adapted from The Art of Simple Food by Alice Waters, published in 2007. Waters writes, “Leeks are at their best in the cold months, when lettuce is scarce. Dressed with this mustardy vinaigrette, they make a bright winter salad."

Leeks Vinaigrette
Serves 4

2 large leeks, trim and clean
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt and freshly-ground black pepper
¼ cup extra-virgin olive oil
1 tablespoon chopped parsley or chervil

1. Cook leeks until tender in abundant salted boiling water. To test for doneness, use a sharp knife to pierce the thickest part of the root end. If the leek is tender it will offer no resistance. When the leeks are done, carefully lift them out, drain them, and set them aside to cool.
2. To make the vinaigrette, mix together red wine vinegar, Dijon mustard, salt and papper, and olive oil in a small bowl. Taste to adjust the seasoning as needed.
3. Squeeze the cooled leeks gently to remove any excess water. Cut lengthwise into halves or quarters. Gently toss with a pinch of salt.
4. Arrange leeks on a plate, spoon vinaigrette over, and turn gently to coat. Sprinkle parsley or chervil over top.

Monday, November 22, 2010

Vegan Pumpkin Pie Recipe from Lancaster Farmacy

Black Futsu Squash grown by LFFC member farm Lancaster Farmacy.

Casey Spacht and Eli Weaver of LFFC member farm Lancaster Farmacy submitted this Thanksgiving Day must-have. Casey also serves the Co-op’s General Manager.

Black Futsu, Speckled Hound, or Long Neck Vegan Pumpkin Pie Ingredients
1 12-ounce block silken tofu
2 cups cooked squash
½ cup maple syrup
¼ cup arrowroot powder
½ cup brown or maple sugar
1½ teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

1. Preheat oven to 400 degrees.
2. Cut your squash of choice in half and bake face down in pan with a little bit of water until skin is easily pierced by a fork. Scoop out flesh.
3. Lower oven to 350 degrees.
4. Put all ingredients in food processor or blender and blend until smooth. Pour into prepared pie crust and bake until firm.

Bourbon Sweet Potato and Apple Casserole with a Pecan Crust

This recipe comes from the November 2010 edition of Fine Cooking. The author writes,
“This dish is nothing like the marshmallow-topped Thanksgiving sweet potato casserole of old. Sautéed apples, a crunchy pecan crust, and spicy mashed sweet potatoes make for a sophisticated update.”

Bourbon Sweet Potato and Apple Casserole with a Pecan Crust
Serves 8

3 to 3¼ pounds sweet potatoes
4 tablespoons unsalted butter, plus more for the pan
4 ounces toasted and very finely chopped pecans (about 1 cup)
1⅓ cups fresh breadcrumbs
2 tablespoons finely chopped fresh parsley
kosher salt
1 cup heavy cream
8 ¼-inch-thick slices fresh ginger, unpeeled and crushed
2 whole star anise
1 2- to 3-inch cinnamon stick
2 tablespoons plus 2 teaspoons bourbon
1½ teaspoons pure vanilla extract
1¾ pounds apples, peeled, quartered, cored, and thinly sliced

1. Position a rack in the center of the oven and heat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Prick the sweet potatoes all over with a fork and bake them on the sheet until completely tender when pierced with a fork, 55 to 60 minutes. Let rest until cool enough to handle. Meanwhile, reduce the oven temperature to 375 degrees. Discard the sweet potato skins and put the flesh in a medium mixing bowl. With a potato masher, work the sweet potatoes until they’re well mashed (they don’t have to be perfectly smooth). Set aside.
2. Now prepare the crumb topping. Melt 2 tablespoons of the butter and combine with the pecans, breadcrumbs, parsley, and two big pinches of salt in a small bowl. Set aside
3. Combine heavy cream, ginger, star anise, and cinnamon stick in a small saucepan. Bring to a full boil (watch carefully so that it doesn’t boil over) and remove from the heat immediately. Let steep for 15 to 20 minutes. Strain through a fine sieve into a liquid measuring cup, pressing down on the solids with a spatula to extract all of the liquid. Stir in 2 tablespoons of the bourbon, the vanilla extract, and ¼ teaspoon salt. Set aside.
4. In a skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the apples, season with ¼ teaspoon salt, and toss well. Raise the heat to high and cook, stirring frequently, until soft and lightly browned, 8 to 9 minutes. Lower the heat if the apples are getting too dark, but not so much that they soften without browning. Turn off the heat, carefully add the remaining 2 teaspoons bourbon and stir until it evaporates, a few seconds. Pour in ⅓ cup of the infused cream and stir until the apples have absorbed most of it, a few more seconds. Set the pan aside and let the apples cool for about 15 minutes, turning them occasionally to release steam.
5. Butter a shallow 9x13-inch baking dish. Add the remaining cream to the mashed sweet potatoes and mix thoroughly. Season to taste with salt. Arrange the apples across the bottom of the baking dish. Spread the sweet potato mixture over the apples in an even layer. Top with the pecan-crumb mixture. Bake the casserole at 375 degrees until the crumb topping is dark brown (it will be browner around the edges) and the casserole is heated through, about 25 minutes.

Parmesan-Cauliflower Fritters

The following recipe comes from the May 2008 edition of Vegetarian Times. The author writes, “Forget the spattering oil and careful flipping that fritters usually call for. These disks crisp up perfectly in the oven—no turning required. Quinoa supplies extra crunch, to play off the tenderness of the cauliflower.”

Parmesan-Cauliflower Fritters
Serves 6

½ cup quinoa
½ teaspoon salt
8 ounces cauliflower florets
¼ cup grated Parmesan cheese
2 large eggs
2 tablespoons chopped Italian parsley
2 tablespoons breadcrumbs
¼ teaspoon ground black pepper
Prepared tomato-and-basil sauce, warmed

1. Lightly coat baking sheet with oil. Heat a saucepan over high heat. Add quinoa, and cook 3 minutes, or until quinoa begins to pop, stirring constantly. Add 1 cup water and salt. Bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes, or until water is absorbed. Cool.
2. Meanwhile, cook cauliflower in boiling water 8 minutes, or until tender. Drain, and break into small pieces.
3. Preheat oven to 450 degrees. Mix quinoa, cauliflower, Parmesan, eggs, parsley, breadcrumbs, and pepper in large bowl (mixture will be moist and loose). Shape into 3-inch patties. Arrange patties on prepared baking sheet, and bake 20 minutes, or until fritters are golden brown. Serve with tomato-basil sauce.

Herbed Mushrooms with White Wine

The following recipe is courtesy of (

Herbed Mushrooms with White Wine
1 tablespoon olive oil
1½ pounds fresh mushrooms
1 teaspoon Italian seasoning
¼ cup dry white wine
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh chives

1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute. Serve hot.

Potato and Turnip Gratin

This recipe comes from Martha Stewart’s Cooking School by Martha Stewart, published in 2008. As many of you may know, Evan is a big fan of Martha Stewart. This is sure to be on our CSA Manager’s Thanksgiving Day table!

Potato and Turnip Gratin
Serves 6

1 to 2 tablespoons unsalted butter, plus more for the baking dish
1½ cups heavy cream, plus more if needed
3 sprigs robust herbs such as thyme or sage
2 pounds total russet potatoes and turnips, peeled and thinly sliced
coarse salt and freshly ground pepper

1. H
eat oven to 375 degrees and butter a 9x13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand for 30 minutes. Strain through a sieve and discard solids.
2. Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter. Pour cream over top (it should almost cover the vegetables; add up to ½ cup more if necessary) and cover tightly with parchment-lined foil.
3. Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.

Garlic Collards with Black-Eyed Peas

Thank you to Kim, a CSA shareholder from Harlem, NY for the following recipe!

Garlic Collards with Black-Eyed Peas
1 bunch collard greens, washed and wilted, boiled, or steamed (…your preference)
apple cider vinegar
sea salt
1 tablespoon of extra-virgin olive oil
6 cloves of garlic, finely chopped
10 ounces of white, cremini, or shiitake mushrooms, coarsely chopped
Old Bay seasoning
Bragg’s Liquid Aminos
1 can of black-eyed peas

Wilt, boil, or steam collard greens in 1 to 2 tablespoons apple cider vinegar and sea salt. Sauté the mushrooms and garlic until the mushrooms have released all of their water. Add sea salt and Old Bay seasoning to the mushroom/garlic mixture to taste. Drain collard greens, remove rough stems, and chop leaves. Add the greens to the mushrooms and garlic, as well as a squirt or two of Bragg’s Aminos. Strain and rinse a can of black eye peas, warm them, and serve on top.

Thursday, November 18, 2010

Warm Butternut and Chickpea Salad with Tahini Dressing

Thank you to shareholder Jean Marie for recommending the following recipe from Smitten Kitchen Blog (

Warm Butternut and Chickpea Salad with Tahini Dressing
Serves 4

For salad:
1 medium butternut squash (about 2 to 2½ pounds), peeled, seeded, and cut into 1½-inch pieces
1 medium garlic clove, minced
½ teaspoons ground allspice
2 tablespoons olive oil
1 15-ounce can chickpeas, drained and rinsed
¼ medium red onion, finely chopped
¼ cup coarsely chopped fresh cilantro or parsley

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
¼ cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

1. Preheat the oven to 425 degrees. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
2. Meanwhile, make the tahini dressing. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
3. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or serve the salad with the dressing on the side. Serve immediately.

Wednesday, November 17, 2010

Potato Leek Soup

Thank you to Bailey, for the following recipe originally posted on her blog, Socratic Kitchen (

Potato Leek Soup
1 leek, julienned, 2 inches
1 medium yellow onion, diced
2 garlic cloves, minced
½ teaspoon sea salt
olive oil
4 to 5 potatoes, peeled and cut into small pieces
4 to 6 cups vegetable broth
1 cup soy milk
fresh cilantro
thyme, rosemary, parsley, and ginger to taste
1½ cups corn, optional

1. In a deep sautéing pan (with a lid), sauté garlic, onions, and sea salt in olive oil until onions appear translucent, about 5 minutes. Add leeks and saute until softened.
2. Pour broth over the vegetables and add potatoes. Bring to a boil, the reduce heat and cover.
3. Let simmer covered until potatoes are softened. Strain soup into a large pot, collecting solids in a colindar. Purée solids, then add back to the soup and stir until well blended. Add the soy milk, and adjust spices to taste. Add corn, if desired. Serve with a cilantro garnish!

Curried Mustard Greens with Kidney Beans

Thank you to Jeff, our warehouse manager, and his family for sharing another one of their favorites with us!

Curried Mustard Greens with Kidney Beans
1 bunch mustard greens
1 tablespoon olive oil
2 medium shallots, chopped
1 tablespoon minced fresh ginger root
1 pinch red pepper flakes
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can tomato sauce
2 teaspoons curry powder
½ cup coconut milk

1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain and rinse under cold water.
2. Heat the oil in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the coconut milk, and continue cooking until heated through. Serve over rice.

Sunday, November 14, 2010

Arugula and Carrot with Pumpkin Dressing

I think the stars of this show are the amazing baby arugula that we got last week and, yum, puree of pumpkin. One of the fun things, ahem challenges, of a CSA are working with things that stretch you. This salad came about when I realized that I needed to use up a large bag of arugula and several root vegetables. My wife had a can of pumpkin puree open to make some cupcakes. After going back and forth a bit I ended up with this perfect salad for a crisp autumn day.

2 tablespoons pumpkin puree
1 teaspoon balsamic vinegar
1 tablespoon water
1/2 teaspoon salt

1 large handful of fresh young peppery arugula
1 medium sized carrot (about 4 inches)
Optional: 1/4 small apple and 1/4 red bell pepper
Pumpkin seeds for crunch. Can substitute home made croutons.

Toss the salad with the dressing and serve immediately. The carrots we had happened to be purple carrots so I had a wonderful and unexpected contrast of colors. Other contrast are the sweetness of the dressing with the pepperiness of the arugula and the textures of velvet pumpkin and crisp arugula and crunch of carrots.

Friday, November 12, 2010

Spicy Fall Pumpkin Stew

Thank you to Courtney, a CSA shareholder from Leola, PA, for sharing the following recipe, adapted from ( Courtney uses red kuri, kabocha, or buttercup squash in the place of pumpkin and serves with salsa and slices of avocado.

Spicy Fall Pumpkin Stew
1 medium onion, diced
2 tablespoons olive oil, divided
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder, preferably New Mexican
1 teaspoon ground cumin
½ teaspoon dried oregano
½ pound tomatillos, husked and quartered (if available)
Cous cous or quinoa
¾ teaspoon salt
1 3 to 4 pound pumpkin, red kuri, kabocha, or buttercup squash
½ cup packed cheddar cheese

1. Preheat oven to 350 degrees. Heat 1 tablespoon of oil in pot over medium heat. Add onion, bell pepper, and garlic. Sauté for 7 minutes, or until softened. Stir in chili powder, cumin, and oregano, and cook 3 minutes more, or until spices darken.
2. Add tomatillos, cous cous or quinoa, ½ cup water, and salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, partially covered, 10 to 12 minutes, or until tomatillos are softened. Uncover, and cook 5 minutes more to thicken stew, if necessary.
3. Meanwhile, cut top of pumpkin (or squash) around stem to make lid. Scoop out pumpkin seeds and strings. Rub inside of pumpkin with remaining 1 Tbs. oil, and sprinkle generously with salt. Sprinkle cheese in bottom of pumpkin.
4. Fill pumpkin with stew, then top with pumpkin lid. Place on parchment-covered baking sheet and bake 1½ to 2 hours, or until pumpkin flesh is fork-tender. Remove from oven; let stand 5 minutes.
5. Scoop stew, including pumpkin, into bowls and serve hot.

Peanut Egg Noodle Tatsoi

This recipe comes from and was submitted by the Co-op’s Egg Manager, Steve ( Tatsoi is one of his favorite vegetables in the CSA shares right now, and apart from a simple sauté with garlic and olive oil, this is one of his favorite ways to prepare it!

Peanut Egg Noodle Tatsoi
Serves 4

6 cups tatsoi, chopped
1½ cups carrots, chopped
3 cloves garlic, minced
2 tablespoons olive oil, plus 1 additional tablespoon
1 tablespoon season oil
¼ onion, chopped 5 tablespoons peanut butter
1 tablespoon white wine vinegar
3 tablespoons soy sauce
Egg noodles

Sauté oil and garlic for 5 minutes. Add carrots and onion sauté for 5 mintues. Add tatsoi and sauté till tender. In a bowl, mix together peanut butter, white wine vinegar, and soy sauce. Poor over vegetables and fry for a few minutes. Serve over egg noodles.

Vegan Mac and Cheese with Kale

Thank you to Jeff, our warehouse manager, and his family for sharing their delicious vegan mac and cheese creation!

Vegan Mac and Cheese with Kale
Serves 4 to 6

4 tablespoons Earth Balance spread
¼ cup flour
3 cups vegetable broth
⅛ cup soy sauce
1½ tablespoons garlic powder
1 tablespoon paprika
1 tablespoon turmeric
salt and pepper to taste
1 cup nutritional yeast
1 pound cooked macaroni pasta
1 bunch kale, leaves cut from stems and chopped

For the topping:
2 tablespoons Earth Balance
1 cup breadcrumbs Directions

1. Preheat oven to 350 degrees.
2. In a medium size oven, over medium-low heat, melt the Earth Balance spread. Add flour and vegetable broth. Whisk into a smooth paste.
3. Stir in soy sauce, garlic powder, paprika, turmeric, and salt and pepper.
4. Add nutritional yeast and mix until the sauce is smooth and creamy.
5. Add cooked macaroni and chopped kale leaves to the sauce and stir until pasta and kale leaves are coasted evenly.
6. In a small saucepan, melt the Earth Balance spread and toss the breadcrumbs to coat. Top macaroni dish with this mixture.
7. Bake for 30 minutes. Let rest for five minutes before serving.

Wednesday, November 10, 2010

Baby Beets With Balsamic Honey Glaze and Garam Masala

This recipe is courtesy of Tigers&Strawberries Blog (

Baby Beets With Balsamic Honey Glaze and Garam Masala
Serves 2 (The author notes, " can scale this recipe up however you like in order to make more. Just be aware that the garam masala should be added to taste in larger quantities—spices never ever scale up perfectly by simple multiplication the way other ingredients do.")

½ pound baby beets, tops and root ends trimmed, peeled and quartered
water as needed
pinch kosher salt
½ tablespoon balsamic vinegar
1 tablespoon wildflower or other honey
1 teaspoon butter
¼ teaspoon garam masala–or to taste
⅛ cup cilantro leaves for garnish

1. Put beets in a small saucepan with only enough water to barely cover them. Bring to a boil over medium heat and cook at a brisk simmer until tender enough to be pierced by a fork, but still firm.
2. While the beets cook, allow the water to reduce naturally to about half of its original volume. If, by the time the beets are done to your liking, there is still too much water, just drain some out. Then stir in the other ingredients, except for the cilantro, and let it simmer for a minute or two more to allow the flavors to mingle and the sauce to thicken slightly.
3. Sprinkle with the cilantro leaves and serve either immediately or after allowing the beets to come to room temperature.

Easy Broccoli Quiche

This recipe is adapted from (

Easy Broccoli Quiche
Serves 6

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 9-inch unbaked pie crust
1½ cups shredded mozzarella or cheddar cheese
4 eggs, well beaten
1½ cups milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon butter, melted
4 to 5 pieces bacon, crumbled (optional)

1. Preheat oven to 350 degrees.

2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables and bacon pieces (optional) into crust and sprinkle with cheese.

3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

4. Bake in preheated oven for 30 minutes, or until center has set.

Monday, November 8, 2010

Broccoli Shoots/Broccoli and Cheese Soup

Broccoli Shoots image courtesy of (

Many shareholders will be seeing a bag of broccoli shoots in their shares this week from Farmdale Organics and Pine Hill Organics, and Evan and I have received a few emails asking, "What are broccoli shoots??"

Once the central head of broccoli has been removed from plant, side shoots begin to develop from the axils of the lower leaves. These are broccoli shoots! Our farmers can harvest these side shoots for several weeks after they have harvested the main head of broccoli. They will look like small heads of broccoli and can be prepared similarly to a larger head of broccoli.

Enjoy the following broccoli shoots recipe adapted from The Food Network (

Broccoli and Cheese Soup
Serves 4

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
½ teaspoon salt
¼ teaspoon freshly ground white pepper
pinch nutmeg
½ teaspoon minced garlic
½ teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock
1 bag broccoli shoots
½ cup heavy cream
1¼ cups cheddar cheese, shredded
seasoned croutons, for garnish

1. In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
2. Remove the pot from the heat and puree in batches in a blender or food processor and return to the pot.
3. Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
4. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Browned Butter Pasta with Tatsoi

The following recipe is courtesy of BackyardFarming Blog (

Browned Butter Pasta with Tatsoi
Serves 2

pasta of choice, preferably curved or with ridges
¼ cup unsalted butter
leaves of 2 to 3 bunches of tatsoi, rinsed
½ cup chopped sage
freshly grated Parmesan
lemon wedges, optional

Cook pasta to al dente in salted water. When pasta is almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated Parmesan and lemon wedges on the side.

Ndiwo Za Mpiru Wotendera (Mustard Greens with Peanut Sauce)

This recipe is courtesy of Lena Nozizwe and can be found on her blog, It has been reprinted by numerous sources, including The New York Post, The Seattle Times, and Cooks Source.

Ndiwo Za Mpiru Wotendera (Mustard Greens with Peanut Sauce)
Serves 4

2 bunches fresh mustard greens
½ teaspoon salt, divided
3 green onions, sliced thinly
½ pound cherry tomatoes, halved and seeded
½ cup peanut butter
¼ cup water
⅛ teaspoon cayenne pepper

1. Wash greens carefully and trim off any tough stems. Hold 3 to 4 leaves together and tear into small, even pieces.
2. Bring a small amount of water to a boil. Add ¼ teaspoon salt and greens. Cook until greens are tender, about 3 minutes.
3. Drain greens and press out excess liquid. Put back into the pan with the green onions and tomatoes. Cook until slightly limp, about 2 minutes.
4. Combine the peanut butter, water, ¼ teaspoon salt and cayenne to a paste. Add to the greens and cook, stirring constantly, until thickened, about 5 minutes. Add a few more tablespoons water if necessary. Serve with rice.