May 23, 2018
Thanks to all of you for a wonderful first week of the season. Everyone picked up their share, which might be a first week record! It is hard to believe, but the end of May/beginning of June is the frost-free date … Continued
Lemon garlic sautéed bok choy
1 pound baby bok choy 1 1/2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Pinch crushed red pepper flakes Sea salt Half of a lemon, cut into wedges Remove any discolored outer stalks of the bok choy and discard … Continued
May 16, 2018
Welcome to the 12th season of Verde Valley CSA! To our new members, welcome and thank you for supporting local farmers. We are so excited to serve you this season. And to all our returning shareholders, thank you for your continued support … Continued
Roasted Chicken and Butternut Squash Soup
4 bone-in, skin-on chicken thighs 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium 1 small yellow onion, diced medium 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 cups low-sodium chicken broth or … Continued
October 11, 2017
Can you all believe that it is the last week of the season?! It sure feels like this year has flown by. Thanks to all of you for supporting our local farmers and sharing in the risks and rewards of another … Continued
Roasted Spaghetti Squash
1 spaghetti squash (about 2 pounds), halved and seeded 3 tablespoons extra-virgin olive oil, divided Coarse salt and freshly ground pepper 1 tablespoon lemon juice 1/2 cup chopped fresh flat-leaf parsley 1/2 teaspoon crushed red pepper flakes 1 tablespoon grated … Continued
October 4, 2017
Happy Monday everyone! I hope you are all enjoying this Indian Summer weather. I am loving the cool breezes that are accompanying the warm days when I am able to get outside. I have been busy in my kitchen most … Continued
Pasta with Pea Shoots
2 ounces fresh pea shoots (3 cups) 1 large clove garlic Salt to taste 3 tablespoons butter or olive oil, or a mixture ½ pound bow-tie pasta 4 ounces cremini mushrooms, sliced 1 ounce prosciutto, chopped 3 tablespoons freshly grated Parmesan cheese, plus additional cheese for the table Freshly ground black pepper If the pea shoots have long … Continued
September 27, 2017
Happy Autumn! And boy does it feel like it! Farmers are preparing now for first frost, getting plants covered with insulating cloth and harvesting as much as possible. It is a beautiful time of year in the Verde Valley, and … Continued
Beet, Goat Cheese, and Honey Tart
2 beets 2 tablespoons olive oil 1 sheet puff pastry, thawed 1 egg + 1 teaspoon water, beaten 6 ounces goat cheese 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons honey fresh basil leaves for garnish Preheat the oven to … Continued