June 1, 2016
Happy Memorial Day! Things sure are getting busy now that the season is in full swing! And these longer days are both a blessing and a curse. The longer daylight hours keep tricking me into thinking it’s much earlier than … Continued
Sautéed Swiss Chard and Bok Choy
2 Bunches of Rainbow Swiss Chard 2 Bunches of Baby Bok Choy chopped into 1-2 inch pieces 2 Stalks of leeks (Cut off dark green tops and use mostly the white and light green stalks) Slice into discs, this helps … Continued
May 25, 2016
We hope you enjoyed all the delicious goodies last week! We’ve been itching to get some of Whipstone Farm’s asparagus since they first started harvesting it a few months ago and we were happy to snag some before its season ends. What … Continued
Rapini with Garlic Scapes
One bunch of rapini (about two or three good handfulls) 3-4 garlic scapes 3 cloves of garlic (omit if you only want the mild garlic flavour from the garlic scapes) Olive oil, or oil of your choice Salt and pepper … Continued
May 18, 2016
Welcome to the tenth season of Verde Valley CSA! In some ways things are still the same as our very first season, but so much has changed too. We thank all of you who have been with us for this journey — some … Continued
Pumpkin Pie
2 cups of pumpkin purée 1 1/2 cup heavy cream 1/2 cup packed dark brown sugar 1/3 cup white sugar 1/2 teaspoon salt 2 eggs plus the yolk of a third egg 2 teaspoons of cinnamon 1 teaspoon ground ginger … Continued
October 14, 2015
Can you believe this is our last week?! It is hard for me to accept. I don’t know what I will do without my weekly influx of produce! I sure love having the guesswork taken out of the food we will … Continued
Sautéed Kale with Sweet Potatoes
1 large sweet potato (about 12-ounces) boiled or baked until just done, then cooled 1 bunch of kale (curly, Lacinato, or Russian) Sea salt, to taste 1-2 cloves of garlic, thinly sliced 1 sprig of fresh thyme, leaves stripped from the stem and chopped … Continued
October 7, 2015
With only one more week to go, we have been doing a lot of thinking about where we are going to source local food this winter. Luckily, there are plenty of options! Sedona Community Farmers Market will begin their winter … Continued
Butternut Squash and Leek Soup
4 1/2 pounds butternut squash, halved lengthwise 5 tablespoons unsalted butter 4 large leeks, white and tender green parts, coarsely chopped 7 fresh thyme sprigs or 1 teaspoon dried 5 cups chicken stock or unsalted canned broth 1 1/4 teaspoons … Continued