May 24, 2017
What a wonderful first week! I hope you all enjoyed your first basket as much as I did. Thanks to everyone who shared the yummy things they were making with us on Facebook or by email. We love to see … Continued
Pea shoot garlic scape pesto
1/2 pound garlic scapes or pea shoots, or a mixture (if using pea shoots only, add 2 cloves garlic to the recipe) 1/2 cup Parmesan cheese 1/2 cup unsalted walnuts or another nut 1/2 cup extra virgin olive oil Sea … Continued
May 17, 2017
Welcome to the 11th 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
October 12, 2016
Here we are, in our very last week of the season. What a year! Thanks to all of you for joining us on the journey of local farming. It was a wonderful season, and just like all those that came before, … Continued
Warm Spaghetti Squash Salad
1 spaghetti squash 1 c. sliced almonds ½ c. chopped pitted green olives ½ c. thinly sliced scallion whites ½ tsp. finely grated lemon zest 3 tbsp. fresh lemon juice ¼ c. canola oil 2 tbsp. canola oil 2 oz. … Continued
Potato gratin with green chile
6 potatoes, peeled and sliced thin 1 clove garlic, peeled and sliced in half 1 cup grated Gruyere cheese 2-3 whole roasted green chiles, peeled and seeded* (optional) 3 cups heavy cream Salt and freshly ground white pepper 3 tablespoons … Continued
October 5, 2016
It’s hard to believe that this is our second-to-last week of the season! But the weather is certainly letting us know that we don’t have a choice. Whipstone Farm has been hit pretty hard by early frosts, which wiped out … Continued
Butternut squash risotto
1 tablespoon butter 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks Coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine One quart chicken broth, mixed with 1/2 cup water and heated 1/3 … Continued
September 28, 2016
I had the wonderful pleasure of attending Verde Valley School‘s second annual Farm to Table dinner on Saturday night. It was an incredible meal prepared by talented and generous local chefs from an impressive array of locally grown and produced foods. I … Continued
Tomato, Onion, and Cucumber Salad
5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced 1/4 red onion, peeled, halved lengthwise, and thinly sliced 1 Kirby cucumber, halved lengthwise and thinly sliced A generous drizzle of extra-virgin olive oil, about 2 tablespoons 2 splashes red … Continued