1 medium butternut squash, peeled, seeded and diced into 3/4-inch cubes 1 tablespoon vegetable oil (or any high-heat oil) salt and freshly-cracked black pepper 12 ounces pasta 2 ounces goat cheese 2 big handfuls fresh baby arugula 1/3 cup toasted pine nuts Heat oven to 425°F. Line a baking … Continued
Our last week of the season is here and it is hard to believe it went so fast! We are so grateful to all of you for supporting the local farms that supply our produce, especially our primary farms, Willowbrook and Whipstone. Without … Continued
We are down to our last two weeks of the CSA season and I can hardly believe it! The season has flown by and it is time to start thinking about next year. If you plan on joining the CSA again … Continued
½ tablespoon olive oil or avocado oil 6 cloves garlic, minced 1 large white onion, chopped 1 green bell pepper, diced very small ¼ cup diced cilantro 1/4 cup freshly roasted and seeded chopped green chiles 4-6 cups cubed butternut squash 1 ½ teaspoon ground cumin 1 teaspoon oregano 4 cups chicken broth 1 pound boneless skinless chicken … Continued
In true Arizona autumn form, it has been so hot this past week. Always keeping us on our toes! Hope you are all staying cool out there, especially our growers. This week we have a lovely mix of veggies, including … Continued
2 inch nub of ginger, peeled and minced 1 eggplant, cubed 1 head of bok choy, sliced, stems and greens seperated 1 bunch of scallions, (about 1/2 cup) diced, white and light green parts only 2 tbs tamari 2 tbs … Continued
2 lb. cubed butternut squash 1 medium onion, halved and sliced into wedges 4 cloves garlic, peeled 1 tsp. sea salt 1/4 tsp. freshly ground black pepper 2 Tbsp. avocado oil, or another heat-safe oil 2 c. chicken broth or more, as needed 1 can … Continued
Happy Autumn! The season has officially changed and it is hard to believe we have just four CSA baskets left to share with you with this year. Please look out for details about signing up for the 2025 season in … Continued
As the season continues its turn toward autumn, the fields are changing at our farms. At Willowbrook Farm, cover crop has sprouted in the field that is being prepared for next year’s garlic. Cover crops are an organic grower’s best … Continued
2 pounds small firm eggplants, preferably 6 to 8 ounces each 1 tablespoons plus ¾ teaspoon kosher salt 1½ pounds ripe plum tomatoes 1 pound young pecorino or low-moisture mozzarella, cut in ½-inch cubes ¼ cup fresh basil leaves, loosely … Continued
Although it was quite hot last week, I can definitely feel the turn of the season creeping in. Mornings are bringing a chill in the air and leaves in Oak Creek Canyon are already starting to turn yellow! The change … Continued
1 medium spaghetti squash, halved lengthwise and seeded (3- to 3½-lb.) 3 tablespoons extra-virgin olive oil, divided 1/4 teaspoon crushed red pepper 1/4 teaspoon ground pepper 1/8 teaspoon salt 1 (4-oz.) block feta cheese, halved 8 ounces cherry tomatoes (about 1 1/2 cups) 3 tablespoons chopped fresh basil, plus more for garnish 1 tablespoon minced garlic 1 1/2 teaspoons chopped fresh oregano … Continued
Happy Labor Day! I am so grateful today for the incredible work of our local growers. Sometimes their work has a quick pay off, such as with a crop of fast-growing radishes, and in other cases it can take years … Continued
½ cup dried lentils ½ red onion, thinly sliced 1 large hot house cucumber (or 3 persian cucumbers), diced 1 bunch of dill, minced (about 3 tablespoons) ⅓ cup Greek yogurt Juice from 1 lemon Salt to taste In a … Continued
We have quite the bountiful basket this week! Onions, garlic, and potatoes cover our staple items that will store well and can last for weeks. Tomatoes, cucumber, and sweet Italian peppers will fulfill any cravings for fresh, cool veggies that can … Continued
10 oz (284g) firm tofu pressed for 30 minutes and drained 2 Tbs coconut oil 1 lb (450g) eggplant sliced into 1/2″ cubes 1 C (165g) yellow onion medium dice, about 1 medium onion 2 C (260g) sweet peppers – green, yellow or red – or a … Continued
Happy Monday everyone! We had some wild weather over the weekend that cooled things off beautifully yesterday, but dumped some heavy rains at Whipstone Farm. They hadn’t had a chance to fully assess things when we set this week’s order, … Continued
2 medium tomatoes 1/3 cup extra-virgin olive oil – plus more for drizzling if desired 1 large onion – quartered and sliced 4 cloves garlic – chopped 1 pound green beans – trimmed and halved crosswise 1 cup water 1/2 teaspoon crushed red pepper flakes Salt and freshly ground black pepper – to taste 1 teaspoon sugar – or to taste Chopped fresh parsley Lemon wedges Prepare an … Continued
2 medium tomatoes, sliced and quartered 1 large cucumber, peeled and sliced 4 green onions, chopped 1 tablespoon sugar 1 teaspoon salt 1/4 teaspoon pepper 1/3 cup cider vinegar 1 cup water In a bowl, combine the tomatoes, cucumber and … Continued
Hi everyone! It feels nice to be writing to you all again after several weeks out of town and with very little access to fresh – let alone local – produce. It is a good reminder of how lucky we … Continued
What’s in your basket – August 7th Basil – Whipstone Farm Cucumber – Willowbrook Farm Garlic – Willowbrook Farm Head lettuce – Whipstone Farm Onions – Willowbrook farm Potatoes – Whipstone Farm Salad mix – Willowbrook Farm Tomatoes – Willowbrook Farm Pepper patch at Willowbrook Farm. Baby spaghetti … Continued
Welcome to another bountiful week of fresh produce! If you have any questions, please text or call me at 928-592-8886. Meghan will be back next week with a more detailed newsletter. As for me, I’ve got to go get picking! … Continued
Hello! Here is your list for the week. Meghan is out of town so if you have any questions please contact me at 928-592-8886. Enjoy! Hilary- Willowbrook Farm What’s in your basket – July 24th Basil – Whipstone Farm Cherry Tomatoes – Willowbrook … Continued
Happy Monday! Hopefully you have all been staying cool and enjoying the little bit of rain we received yesterday. This week we have possibly my favorite CSA item: carrots. Whipstone Farm’s carrots are beyond delicious. They are sweet, crisp, and … Continued
¼ cup olive oil 8 garlic cloves, thinly sliced 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced Kosher salt 1 teaspoon Aleppo-style pepper, plus more for serving 12 ounces paccheri, ziti, or other large tube pasta 2 ounces … Continued
It sure is hot! While most – if not all – of us have been hiding inside air-conditioned buildings, our growers are outside doing the difficult and important work of feeding us. Thank you, thank you, thank you to all of … Continued
I just got home from a quick San Juan river trip this weekend, so it’s just the list this week. Enjoy! Meghan What’s in your basket – July 3rd Cucumber – Willowbrook Farm Collard greens – Whipstone Farm Head lettuce – Whipstone Farm Purple … Continued
Cabbage, 5-6 lb total 3 medium beets 3 large garlic cloves 2 cups filtered water 1 1/4 cup oil 1 cup white vinegar 1 cup of granulated sugar 2 Tbsp sea salt In a medium sauce pan, combine water, oil, vinegar, sugar, and sea salt. Bring to a boil then remove from heat … Continued
What an incredible kickoff to the monsoon season yesterday! I am not sure how our farms fared, but Sedona sure got hit hard. This time of year brings a lot of weather changes that can seriously affect crops. Hail can … Continued
4 cups fresh arugula or baby spinach 4 cups torn Bibb or Boston lettuce 3 medium nectarines, sliced 2 tablespoons pine nuts, toasted 2 tablespoons crumbled blue cheese 2 tablespoons raspberry vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/8 … Continued
Good morning everyone! This is a very exciting week because the first of a plentiful harvest of fruit is making its way into our baskets. We have not one, but two types of fruit this week: apricots and nectarines! The … Continued
1 small bulb fennel well-cleaned and trimmed 1 small tender kohlrabi, peeled and trimmed 1/2 red onion sliced thin into half-moons 1 cup minced flat leaf parsley zest of 1 lemon 1/4 cup extra virgin olive oil 2 tablespoons lemon juice salt and pepper to taste pinch of red pepper flakes fennel … Continued
Although the June heat has finally arrived in earnest, this week’s share is still showcasing the cooler weather crops. A few new additions this week are arugula, fennel, and kohlrabi. Although arugula is a salad staple at this point (and … Continued
Happy Monday! We have such a wonderful basket for you this week, featuring items from a few longtime friends of the CSA. Bob Haskell grew this week’s spring onions at his farm in Cottonwood. Bob is a longtime fixture of the Verde … Continued
1 ½ pounds purple daikon radishes, cut into ¾ inch pieces 1-2 tablespoons regular olive oil ½ teaspoon Kosher salt, or amount to taste ¼ teaspoon fresh ground black pepper, or amount to taste, plus more for serving ¼ teaspoon ground … Continued
We hope you enjoyed your first week of the CSA season! We really started things off with a bang this year and I have a feeling it will be one of our best seasons yet. The weather has been absolutely … Continued
½ cup good-quality mayonnaise ½ cup sour cream ½ cup buttermilk 3 tablespoons fresh minced parsley, OR 1 tablespoon dried parsley 1 ½ teaspoons fresh minced dill, OR ½ teaspoon dried dill ½ teaspoon apple cider vinegar ½ teaspoon Worcestershire sauce ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon salt Freshly ground black pepper, to taste In a medium bowl, whisk … Continued
1 tablespoon vegetable oil 5 cloves garlic – minced 2 large shallots – minced 2 pounds baby bok choy – halved or quartered 2 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon crushed red pepper (optional) Add the oil to a large wok or skillet over medium-high heat. Swirl to coat the entire surface of the pan. Add the … Continued
Welcome to the 18th season of Verde Valley CSA! We are so excited to serve you and are so grateful for your support of our local growers. We have two main farms supplying your produce: Willowbrook Farm in Camp Verde, and Whipstone Farm in … Continued
2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 pound ground turkey breast 1 pound butternut squash – peeled, seeded and cut into 1-inch dice ½ cup chicken broth 1 (4.5 ounce) can chopped green chilies 2 (14.5 ounce) cans petite diced tomatoes 1 (15 ounce) can kidney beans with liquid 1 (15.5 ounce) can white … Continued
It is our penultimate week of the season and it’s hard to believe it has gone by so fast! This season has had many ups and downs. The long, cool Spring ensured an incredible fruit year, but it also slowed … Continued
Happy Autumn! We get to enjoy the last several weeks of the growing season with perfect weather, golden fields of wildflowers, and crisp mornings. It just doesn’t get better than that! And what better way to welcome the fall than … Continued
3 large apples (peel if desired, diced into small pieces) 1/4 cup unsalted butter 1/2 cup light brown sugar (packed) 1 Tbsp. cinnamon 2 tsp. cornstarch 17.3 oz. puff pastry (2 large sheets, thawed according to package directions) 1 large egg 2 tsp. water granulated sugar (for sprinkling) In a medium saucepan, add the apples, butter, brown … Continued
Autumn arrives this week and I have really been feeling it in the air. This past week’s rain felt amazing, but caused a bit of trouble over at Willowbrook Farm. They received an inch of rain in a short amount … Continued
1 spaghetti squash 1 1/2 cups cooked and shredded boneless skinless chicken breasts 1/2 cup green enchilada sauce, use a gluten-free version to make this recipe gluten-free 1 green onion, thinly sliced 4 ounces diced green chiles 1/2 cup frozen … Continued
2 1/2 lb. head of cabbage 3 3/4 tsp. to 5 tsps salt (about 1 1/2 to 22 tsp. per pound of cabbage) Weigh your cabbage to see how much salt you should use. Remove the outer leaves of your cabbage and any that … Continued
This week we have a lovely basket, including our first cabbage of the season. I’m looking forward to making a small batch of sauerkraut for my daughter, who loves the homemade version of this simple fermented food. I’ve added a … Continued
Happy Labor Day! I hope that most of you are looking forward to a restful and fun day. As with most days throughout the growing season, our farmers are out in the fields today planting, picking, weeding, watering, and tending … Continued
I am out on a river trip this week, so Hilary is sending out the newsletter while I am away, thus the brevity. This is the final week for flower shares. Thanks to all of you who supported Whipstone Farm’s amazing … Continued
5 peaches , peeled, cored and sliced (about 4 cups) 3/4 cup granulated sugar 1/4 teaspoon salt 6 Tablespoons butter 1 cup all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk ground cinnamon Add the sliced peaches, sugar and salt to a saucepan and stir to combine. Cook on medium heat for just … Continued
Good morning! I hope you are all enjoying this beautiful rainy day. Luckily, it appears that this storm has been pretty mellow, so we shouldn’t see any damage from flooding or torrential downpours. Just a nice, old-fashioned, gentle rain. It … Continued
2 tablespoons olive oil, plus extra for drizzling 1 or 2 large onions, sliced thin 2 medium tomatoes, sliced ¼-inch thick 2 summer squash, sliced ¼-inch thick 2 medium potatoes, sliced-¼ inch thick sea salt and freshly ground pepper 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme 2 tablespoons freshly grated Parmesan Preheat oven … Continued
At this time each year I wait and wonder how long it will be until the dreaded week arrives when we don’t get lettuce in our baskets. Alas, that week has finally come. Last year, I believe we only had … Continued
1/2 lb. pasta 2 tbsp olive oil divided 1 pint cherry or grape tomatoes 1 tsp kosher salt divided 1/4 tsp pepper 2 cups leeks 1 tbsp butter 2 tbsp garlic cloves minced 6 to 7 sun-dried tomatoes marinated type, drain them first 3 to 4 large kale leaves 1/2 tsp dried oregano 1 cup cannellini beans rinsed if using canned variety 1/2 tsp dried parsley 3 to 4 tbsp parmesan … Continued
Kids are back in school, grasshoppers are starting to slow down (fingers crossed), and big tomatoes are here! Tomatoes – and many other crops – are coming on a bit slowly this year, and you may recall that Willowbrook had … Continued
1 1/4 pounds kosher or rock salt 2 quarts water 2 pounds small fingerling potatoes, cleaned 4 tablespoons butter, optional Freshly ground black pepper, optional 1 tablespoon freshly chopped chives, optional In a large pot, combine the salt, water, and … Continued
Here we are at the season halfway point already! Welcome to several new shareholders this week. We are so grateful to all of you for supporting local growers. This has been quite the season so far. The long cool spring has … Continued
1 Bag Mixed Greens of Choice 2 Bunches of Beets, Roasted and Thinly Sliced 1 Small Cucumber, Thinly Sliced 1 Large Carrot, Peeled and Thinly Sliced 1/3 Cup Goat Cheese (*Or cheese/nondairy cheese of choice) 1/4 Cup Pumpkin Seeds (*I … Continued
Hopefully you have all kept cool through this incredibly hot weekend. It has really been something, but amazingly we will have both head lettuce and salad mix again this week! Our growers are able to keep lettuce and other crops just … Continued
8 shiro plums, sliced into wedges 3 tablespoons sugar 1/4 teaspoon cinnamon Pinch of fresh nutmeg 1 sheet frozen puff pastry, defrosted Preheat the oven to 400 degrees. Mix together in bowl and let macerate while working with the puff … Continued
The heat has been pretty intense this week, so I want to give a big shout out to all the local farmers planting, harvesting, weeding, washing, and prepping the produce that feeds so many. Farming is a hard enough job … Continued
Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and … Continued
I am having computer difficulties this week, so I will keep it brief. In addition to the delicious produce from Willowbrook and Whipstone Farms, this week we have Shiro plums from Marilyn’s Orchard. Marilyn and Steve Meyer have an orchard … Continued
Although summer is officially here and temperatures are set to finally break 100 degrees, there was a freeze at Whipstone Farm last week! Luckily nothing was a total loss, as the crops that received most of the damage can recover easily. Pepper … Continued
2 bunches collard greens 1/4 cup extra virgin olive oil 3 tablespoons garlic, minced 1-2 summer squash, diced Salt Shredded parmesan cheese Trim stems of collard greens, keeping leaves whole. If necessary, trim the large vein of the stem (in … Continued
Happy first week of summer! The weather finally seems to be catching up with the calendar and the temps are rising. The crops are starting to change as well. This week we add chioggia beets – known for their peppermint candy stripes … Continued
4 or 5 beets and/or turnips, greens removed and saved for another use Olive Oil 1 teaspoon red wine vinegar Salt and Pepper 1 Tablespoon chopped fresh dill or mint 1/2 cup walnuts, roasted Feta or gorgonzola cheese (optional) Preheat … Continued
We are enjoying the mildest June in my memory, and I’m sure our farmers are grateful to have a reprieve from the typical searing June heat. The plants surely are as well. This week we have more spring greens and … Continued
½ large purple daikon radish, sliced thin and cut into strips 2 to 3 carrots – sliced into matchsticks 1 to 2 green onions, green and white parts, sliced thin 2 tbsp sesame oil 1 tbsp rice wine vinegar 1 … Continued
1 medium-large kohlrabi (bulb and greens) about 10 garlic scapes (about 12-15 inches long each) 1/2 cup neutral oil (I use canola) kosher salt Cut the kohlrabi bulb off the rest of the plant. Use a good paring knife to … Continued
I am so excited for this week. The produce is really coming in and we have a CSA first – cherries! This is just the start of an incredible fruit year, so there is a lot to look forward to. These Bing … Continued
The weather has turned around and the produce is making a rebound. Plants are so resilient and their desire to grow really shows in these circumstances. We may still notice hail damage on some crops in the coming weeks, including … Continued
1/2 cup coarsely chopped walnuts 1 tablespoon sherry vinegar 3 tablespoons walnut oil 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 1/2 pound chicory, or other leafy green 1/4 cup shaved Parmesan In a dry skillet, toast the … Continued
1/2 cup chicken stock or low-sodium broth 2 teaspoons cornstarch 1 tablespoon vegetable oil 2 garlic cloves, minced 2 pounds bok choy, stems cut into 1-inch lengths, leafy tops left about 4 inches long (or baby bok choy, left whole) … Continued
Well, we’ve had an eventful first week at both Willowbrook and Whipstone Farms. A hail storm hit both farms on Friday afternoon and caused some significant damage. Many crops were protected by row covers, which helped limit the destruction, but even … Continued
Welcome to the 17th season of Verde Valley CSA! We are so excited to serve you and are so grateful for your support of our local growers. We have two main farms supplying your produce: Willowbrook Farm in Camp Verde, and Whipstone Farm in … Continued
1 tablespoon olive oil 1 cup diced onion, approximately half of a medium onion 2 cloves garlic, diced 1 cup Jasmine or Basmati rice 1 1/2 cups vegetable broth, chicken broth, or water 1 bunch fresh spinach, stemmed 1 bunch … Continued
12-16 oz white potatoes (about 2 large) 4 tsp olive oil, divided 2 small leeks (about 1.5 cups chopped) 1 teaspoon fresh or ½ tsp dried thyme 1 cup shredded gruyere, comte, or cheese of choice 6 eggs ½-2/3 cup … Continued
Our last week of the season is here and what a wonderful season it has been! We are so grateful to all of you for supporting the local farms that supply our produce, especially our primary farms, Willowbrook and Whipstone. Without Hope … Continued
Olive oil Salt Pepper Crushed red pepper flakes 1 spaghetti squash (as big as you can get) 2-3 green onions (white and green parts, separated) 2 cloves garlic (chopped) The zest and juice of 1/2 lemon 1/2 cup chopped arugula … Continued
It is our penultimate week of the CSA season and it feels like it has flown by so quickly! We have had such a fabulous season and this week is no different. Cucumbers and green beans are still hanging on to … Continued
We have another wonderful Autumn produce basket for you this week, full of apples, carrots, kale, roasted chiles, onions, cucumbers, green beans, and even pomegranates! Pomegranates are one of my favorite fall crops, ripening in late September or early October … Continued
10 oz. package kale chopped 1 apple cored and thinly sliced ¼ cup pomegranate seeds 4 oz. container feta cheese (or sharp white cheddar) ¼ cup pepitas (pumpkin seeds) raw, unroasted Pomegranate-Citrus Vinaigrette ⅓ cup extra-virgin olive oil ¼ cup pomegranate juice (or pomegranate seeds for thicker dressing) 2 Tbsp. pomegranate or champagne vinegar Juice of 1 orange (about 3 … Continued
Here’s to the first week of Autumn! As the equinox approaches later this week, the feel of fall is really in the air. But last week’s rainstorms also brought hail to many areas of Northern Arizona, including at Whipstone Farm. … Continued
1 1/2 lbs. potatoes 8 oz. green bean, snipped of ends and cut to 1 1/2″ lengths 1/4 cup olive oil 1 Tbsp. lemon juice 1 Tbsp. Dijon mustard Kosher salt and freshly ground pepper 1 Tbsp. fresh basil, chopped … Continued
Happy Monday! The rains we’ve received over the last few days have been so lovely. I even wore a sweater this morning for a few hours! Fall is creeping ever nearer and this week’s basket is a perfect indication. Butternut squash, onions, … Continued
4 roasted chiles (or 4 poblano peppers) 1 Tbsp avocado oil 2 ears corn, with kernels cut off 1 small yellow onion, minced 1 clove garlic, minced 1/2 cup cooked brown rice 1/3 cup chopped cilantro 1 small zucchini, diced 1 (15 oz) can of beans, drained and rinsed … Continued
Happy Labor Day! I hope everyone is getting a day off to enjoy these beautiful late summer days. Our growers will still be out in the fields today though, working hard to produce the delicious vegetables we will enjoy this … Continued
2 pizza crusts 1/2 eggplant (small, sliced 1/4″ thick) 1 fennel bulb (small, sliced lengthwise then halved) 3 1/2 Tbsp. extra-virgin olive oil (divided) kosher salt black pepper 1/2 bulb garlic 4 oz. feta 3/4 cup ricotta 3 mint leaves 2 Tbsp. pine nuts 1 handful fennel fronds freshly grated Parmesan (optional) Preheat oven to 400 degrees and line and grease … Continued
8 small waxy potatoes, scrubbed and quartered 1 cup broth 1/4 cup olive oil 8 ounces broccolini trimmed and halved lengthwise or chopped into 1-inch pieces 1 small red or yellow onion thinly sliced 8 large eggs 1 cup grated Parmesan cheese Salt and freshly ground black pepper to taste Place the potatoes in a large ovenproof … Continued
Yesterday’s rain left a little nip in the air this morning. Although autumn is still a month away, I can feel it coming. Winter squash is getting bigger, salad mix should be returning before too long, and apples are just around … Continued
4 small zucchini or mixed yellow and green summer squash (1 pound total 1/3 cup loosely packed mint leaves 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon fine sea salt Black pepper, to taste 1/4 cup (1 ounce) pine nuts Grana Padano, Parmesan, or Asagio cheese, for shavings Fresh mint sprigs, for garnish Heat … Continued
Peak summer produce is in full swing! Cucumbers, summer squash, peppers, and tomatoes are all in our baskets this week and they are really showing how great summer can be. Just the colors alone make me feel happy! But all … Continued
1/3 cup thinly sliced red onion 3 Tbs. olive oil 2 Tbs. lemon juice 4 tomatoes, halved and sliced 1 English cucumber, peeled, halved, and sliced (2 cups) 1/2 cup packed parsley leaves, finely chopped Soak onion in bowl of … Continued
Welcome to a few new shareholders this week who have joined us at the season midpoint. We are happy to have you here and so grateful for your support! And to all of you, our farmers are beyond appreciative of … Continued
Miso Dressing: 2 Tablespoons white miso 1 1/2 Tablespoons tahini 2 Tablespoons rice vinegar 1 Tablespoon honey 1 Tablespoon sesame oil 3 1/2 Tablespoons water + additional to thin if necessary 1 clove of garlic, minced 1 scallion, minced (white and … Continued
Happy halfway point of the season! We have made it to week 11, the mid-point of the CSA season. For those of you who will not be joining us for the second half, this is your final week of produce. … Continued
2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced 1/4 teaspoon red-pepper flakes 1 bunch collard greens (12 ounces), ribs removed, thinly sliced 1/4 cup pine nuts, toasted Grated zest of 1 lemon, plus more for serving 2 tablespoons fresh … Continued
This past week has been hot and that means two things: lettuce is slowing down and tomatoes are ramping up. We should be seeing our first cherry tomatoes next week and I’m so excited! Willowbrook’s cherry tomatoes are indescribably good … Continued
A large pat of butter or splash of olive oil A few garlic cloves (in my case, a chunk of frozen minced garlic in oil) A small diced onion or shallots or another allium of choice Two bunches of shredded … Continued
Meghan is out of town, here is your veggie list for this week. If you have any questions or need anything, please contact me at hbarnett101@gmail.com Thanks for your support of local farms! Hilary What’s in your basket – July … Continued
1½ pounds small red potatoes, scrubbed 1 garlic clove, finely grated ½ cup mayonnaise 1½ teaspoons Sriracha 1 teaspoon fresh lemon juice Kosher salt ⅓ cup vegetable oil 15 shishito peppers ¼ cup crumbled queso fresco 2 scallions, thinly sliced Preheat oven to 400°. Place potatoes on a … Continued
Summer crops are getting close! This week we have our first shishito peppers of the season. These peppers are delicious when blistered in a hot skillet with a little lemon juice and sea salt on top, but they can be … Continued
This past week has been so lovely. The gorgeous sunrises and sunsets, cloudy and sometimes rainy afternoons, and the blessedly cooler air have been a blessing. Monsoon season is truly incredible and I sure hope it is a good one! While … Continued
1/2 pound German butterball or baby Yukon Gold potatoes Kosher salt 1/4 cup extra-virgin olive oil Pepper One 1/2-pound head of radicchio, halved lengthwise, cored and coarsely chopped 1 tablespoon red wine vinegar 1/2 cup finely shredded young Montasio cheese … Continued
2 small fennel bulbs 3 cups coarsely chopped yellow squash 1 cup coarsely chopped sweet onion 2 tablespoons olive oil 1 teaspoon freshly ground pepper ½ teaspoon salt Preheat oven to 450°. Trim stalks from fennel bulbs. Cut bulbs lengthwise … Continued
Do I dare say that we may get a good monsoon season this year? This week’s taste of rain was so wonderful and I can’t wait for more. I’m sure our growers are appreciating the cooler temperatures, cloud cover, and … Continued
Beets 6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red Extra-virgin olive oil, for drizzling Coarse salt Dressing 1 tablespoon extra-virgin olive oil 2 medium shallots, thinly sliced (1 cup) 1/3 cup honey 1/2 teaspoon … Continued
The heat is on! The cicadas are humming, the sun is blasting, and the creeks and rivers are beckoning. All the while, our growers are out in the fields planting, weeding, and harvesting. Bless them! This time of year is … Continued
2-3 cups fresh kale 1 can garbanzo beans, drained and rinsed or 1 1/2 cups cooked beans 1/4 cup tahini 1/4 cup extra virgin olive oil, plus a little for drizzling 2-4 cloves fresh garlic coarsely chopped (or use roasted garlic for a deeper, but less spicy, flavor) 2-3 tablespoons lemon juice … Continued
Where are you headed on vacation this summer? We are off on our first trip of the summer season and I am so excited. I am sad I will be missing this week’s delicious basket though. Remember that you can … Continued
one bunch of hakurei (salad) turnips one tablespoon coconut oil (or other vegetable oil) one bunch of spring onions one bunch of tatsoi 2 tablespoons peanut butter 3 tablespoons soy sauce 1 tablespoon sesame oil 2 teaspoons rice wine, apple cider, or … Continued
This is shaping up to be a wonderful week. Winds should be dying down, skies clearing up, and lots more delicious produce headed your way. This week’s share includes sugar snap peas from Fasteen Farms in Camp Verde. These peas were … Continued
2 pounds golden beets ½ cup water 1 cup thinly vertically sliced onion (about 1 small) 2 tablespoons pine nuts, toasted 1 tablespoon chopped fresh dill 2 tablespoons red wine vinegar 2 teaspoons extravirgin olive oil ½ teaspoon salt ¼ teaspoon … Continued
We hope you all enjoyed your first week of the CSA season! It is so great to see everyone and to enjoy this incredible produce once again. There really is nothing better than fresh, local produce. Thank you for supporting the local … Continued
The Garlic Infusion 3/4 to 1 cup minced green garlic, about 5 small heads 1 cup cream or half-and-half 1 thyme sprig The Soufflé 4 tablespoons unsalted butter, plus extra for the dish 1/2 cup freshly grated Parmesan cheese 1 … Continued
Welcome to the 16th season of Verde Valley CSA! We are so excited to serve you and are so grateful for your support of our local growers. We have two main farms supplying your produce: Willowbrook Farm in Camp Verde, and Whipstone Farm in … Continued
Our last week of the season is here and what a wonderful season it has been! We are so grateful to all of you for supporting the local farms that supply our produce, especially our primary farms, Willowbrook and Whipstone. Without Hope and … Continued
1 head bok choy (about 1.5 pounds) 4 tablespoons vegetable oil 1 block firm tofu (about 1 pound), cut into quarter-inch slices and patted dry 1 onion, chopped 1 tablespoon minced garlic 1 tablespoon minced ginger 1 or 2 fresh … Continued
2 red bell peppers, roasted 2 tablespoons extra virgin olive oil 1 medium onion, chopped ½ cup diced carrot ½ cup diced celery Salt to taste 4 large garlic cloves, minced 2 pounds tomatoes (about 10-12 tomatoes) ¼ cup tomato paste 2 sprigs fresh basil Pinch of cinnamon … Continued
It is our penultimate week of the 2021 season, and I am starting to think about how to feed my family this fall and winter. I love the CSA model because it takes the choice out of local food purchasing. … Continued
2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry powder 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (4 apples) 2 teaspoons kosher … Continued
I can hardly believe we only have three more CSA distributions including this week! The season has flown by so quickly and I will miss this delicious produce when the season ends. Next week I will provide some local food … Continued
2 tablespoons butter 1/2 large onion diced 3 cloves garlic minced 2 large ribs celery diced 7 oz whole fire roasted green chiles diced 6 cups chicken broth 1/2 teaspoon chili powder 1 teaspoon ground cumin salt & pepper to taste 2 large carrots peeled and finely diced 1 cup frozen sweet corn 2 cups diced roasted chicken optional 3/4 cup heavy cream 1/4 cup all purpose flour optional grated cheddar cheese chopped … Continued
Happy Autumn! The first day of fall is on Wednesday and I have definitely been feeling it in the air. While it is nice to feel the weather cooling down and to see the monsoon greens fade to shades of … Continued
Handful radishes 1 cucumber Bunch chive olive oil red wine vinegar salt pepper Thinly slice the cucumbers & radishes. Toss all the ingredients together & serve! from Food52
Did you know that a huge part of organic farming is building and maintaining healthy soil? Without the addition of chemical fertilizers, organic farmers rely on an array of methods to create and nurture a soil ecosystem that nourishes their … Continued
2 apples 2 cucumbers 1 carrot 1 tbsp fresh coriander leaves chopped For dressing juice of 1 lemon 1/2 tbsp honey or sugar salt and pepper to taste 1 tsp olive oil First, prepare the dressing. Mix all things listed under the dressing in a glass bowl. These quantities are … Continued
Happy Labor Day! I hope that most of you are enjoying a day off resting or enjoying time with family or friends. Of course, our growers are still out in the fields today. There is no rest for farmers though, … Continued
1 cup cooked spaghetti squash 1⁄2 cup panko breadcrumbs 1⁄4 cup grated parmesan cheese 1 egg, beaten 1 tablespoon chopped chives 1 teaspoon garlic powder 1 teaspoon onion powder 1⁄2 teaspoon salt 1⁄4 teaspoon pepper ketchup, for serving Preheat oven to 400F and line a sheet pan with parchment paper. Squeeze as much moisture as possible from the … Continued
It is the first week in quite a while that we haven’t had tomatoes. We will still get more of them in the weeks to come, but they are beginning to slow down, along with some of the other peak-summer crops. … Continued
Happy Monday! This weekend sure was lovely. Did you all catch the lightning shows the past few nights? What an awe-inspiring display of nature’s beauty. It sure was a great reminder to enjoy a different kind of evening entertainment than … Continued
About 1/2 cup extra-virgin olive oil, divided 3/4 pound zucchini (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 and 1/4 inch thick Kosher salt 3/4 pound summer squash (about 2 medium), ends trimmed, thinly sliced crosswise between 1/8 … Continued
Kids are headed back to school, the days are getting a bit shorter, and the weather is alternating between hot and humid and monsoons. It looks like it must be the late summer indeed. Remember those early days in the … Continued
1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all-purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds … Continued
To those of you just joining us for the second half of the CSA season, welcome! And thanks to all of you for supporting our local farmers this year. Monsoons continue and the crops are loving it. The weeds and the … Continued
2 bunches broccolini, about 1 lb. (500 g) total, trimmed 2 Tbs. olive oil Pinch of red pepper flakes 1 tsp. kosher salt 1/2 tsp. freshly ground pepper 1 sweet frying pepper, sliced into thin rings Flaky sea salt for … Continued
6 large potatoes, diced into one inch pieces 3 large scallions, diced to measure 1 cup 2 cups parsley, chopped (about 1/2 large bundle) 1/2 cup olive oil 6 Tbsp butter Dice potatoes, discarding any bruises, to fill a 9×13 casserole dish. Chop scallions and parsley. … Continued
The rain continues (thank goodness!) and we are happy to report that our growers are still safe from hail and flooding. In fact, despite all of the rain – which can cause the skins to split – the tomatoes are still doing … Continued
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large-diced 1 yellow bell pepper, large-diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half-rounds 1/2 pound feta cheese, 1/2-inch diced (not crumbled) … Continued
For the first time this season, we don’t have any lettuce. What a good run we had. It will likely be back in your baskets in a week or two, so don’t worry. You’ll be struggling to keep up with your … Continued
By the time you read this I will be out on a 5-day river trip on the Colorado/Utah border. While I am so excited for this peaceful (and challenging) week in the wild, I am just a little bit disappointed … Continued
3 tablespoons canola oil 1 pound shishito peppers 2 teaspoons chili powder 1 tablespoon sesame seeds Zest of 2 limes Kosher salt and ground pepper 2 tablespoons ponzu 1 tablespoon lime juice Flaky salt, for finishing Heat the oil in … Continued
What a lovely time of year. It is such a relief to be seeing some rain and feeling the cooler temperatures that come with it. I can’t say enough good things about the benefits of even a little precipitation! This … Continued
I am currently up in Colorado, but I am so happy to hear that a little bit of rain has made it to Northern Arizona. It was just beginning to rain when I left last Wednesday and it smelled like … Continued
Another hot week, with extra smoke added on top. Although summer has just now officially begun, the temperatures have been saying otherwise. For all the heat and smoke that our growers (and volunteers!) are suffering through, imagine the wildland firefighters … Continued
4 cups unsalted chicken stock 1 cup dry white wine 1 pound (about 6 cups) green cabbage, cored and shredded 1 large (about 8 ounces) beet, peeled and cut into fine julienne 1 small red onion, peeled and thinly sliced … Continued
It’s going to be a very hot week! We hope that you are all staying safe and cool. Send thoughts of cool breezes to our growers as they try to work in and around this week’s heat wave. Whipstone Farm … Continued
6 tablespoons butter 2 cloves garlic, minced 1 shallot, thinly sliced 1 cup heavy cream Pinch freshly grated nutmeg Salt 3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded. In a saucepan, heat 2 tablespoons of the butter … Continued
The heat is on! It seems the time for late season frosts has finally passed, and our growers are transplanting hot weather crops into the fields. Despite the late frosts, it is shaping up to be a good season for … Continued
½ green cabbage thinly sliced ½ cup scallions thinly sliced ¼ cup fresh mint minced ¼ cup cilantro roughly chopped ¼ cup toasted slivered almonds or roasted peanuts 2 tablespoons black roasted sesame seeds (optional garnish) Sesame Ginger Vinaigrette 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon honey 1 tablespoon ginger root grated ½ tablespoon chili paste (optional) Add cabbage, scallions, cilantro and mint … Continued
1/2 cup coarsely chopped walnuts 1 tablespoon sherry vinegar 3 tablespoons walnut oil 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 1/2 pound chicory, or other leafy green 1/4 cup shaved Parmesan In a dry skillet, toast the … Continued
Believe it or not, Whipstone Farm had another two nights of frost this past week! There is never a dull moment in farming. Some plants will recover from the damage and others didn’t make it and will need to be replaced. … Continued
The wind this past week sure was a doozy! And it had extra impact on our local farms. Tender plants got beat up and row covers, which protect young plants from frost, were ripped off or whipped against the plants they are … Continued
1 bunch greens, about 10 cups loosely packed, about 8 oz, see notes above 3 tablespoons olive oil or grapeseed oil 1 small yellow onion, diced salt, to taste 2 cloves garlic, chopped 1/2 cup cilantro 1 tablespoon cumin seeds 1 cup fresh breadcrumbs 1/4 cup crumbled feta 1 or 2 eggs oil for frying … Continued
2 cups pea shoot leaves, washed and dried 1/2 cup garlic scapes, chopped 1/2 cup parmesan cheese, freshly grated 2 Tablespoons flax seeds 1/2 – 3/4 cup extra virgin olive oil Kosher salt and black pepper to taste Combine pea … Continued
Welcome to the 15th season of Verde Valley CSA! We are so excited to serve you and are so grateful for your support of our local growers. We have two main farms supplying your produce: Willowbrook Farm in Camp Verde, and Whipstone Farm in … Continued
3 large eggs, room temperature ¾ cup whole milk, room temperature ¾ cup all-purpose flour 1 teaspoon vanilla extract ¼ teaspoon kosher salt 1 teaspoon ground cinnamon, divided 4 tablespoons unsalted butter, divided 1 large Pink Lady apple, peeled, sliced … Continued
I can’t believe it is our last week of the season! This year has really flown by, but what a wonderful season it has been. We have never filled up so quickly and we have certainly never had such an … Continued
I can’t believe that this is our penultimate week of the CSA season! It really has flown by this year. Even though it might seem early to us shareholders, the timing of the end of the season is always right … Continued
6 tomatoes, diced ½ red onion, minced 3 tablespoons chopped fresh cilantro ½ jalapeno pepper, seeded and minced ½ lime, juiced 1 clove garlic, minced 1 pinch garlic powder 1 pinch ground cumin, or to taste salt and ground black pepper … Continued
It is hard to believe, but this week — week 20! — we are getting our first fruit of the season. These apples from Junipine Orchard in Oak Creek Canyon are sure to be delicious. We also have Roma tomatoes … Continued
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Salt Combine the tomatoes, their juices, the butter and the onion halves in a … Continued
We’re entering the final stretch of the season, with only four weeks left now. And what a season it has been! The produce this year has been top notch and so abundant. Our growers have done such an excellent job of providing … Continued
2 cups salsa verde (divided) 2 sweet potatoes (peeled and diced) 1 cup canned black beans (drained and rinsed) 4.5 ounces green chiles 1/2 cup diced red onion 3 tablespoons cilantro leaves (chopped fresh, divided) 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon cumin kosher salt ground black pepper 2 cups shredded Monterey Jack cheese (divided) 12 corn tortillas (6-inch, warmed) 1 avocado (halved, seeded, peeled … Continued
Fall is only a week away and this past week has certainly made its presence known. Whipstone Farm had temperatures dip down to 44 degrees and a few plants even had minor frost damage! This cooler weather has definitely shifted … Continued
1 large eggplant, chopped 1 large tomato, chopped 15 pods fresh okra, sliced 1 onion, chopped 2 ribs celery, chopped 1 large green bell pepper, chopped 1 teaspoon fresh rosemary, chopped 2 jalapeno peppers, diced (or to taste) chicken stock … Continued
I have to start this week by directing you to the recipe I’ve included. I made this Creamy Lemon Zucchini Pasta with last week’s summer squash for dinner on Saturday and it blew our minds. So delicious and a fabulous … Continued
2 lb. zucchini or summer squash (4–6) 1 large shallot or ½ small onion 4 large garlic cloves 3 Tbsp. extra-virgin olive oil ¼ tsp. crushed red pepper flakes 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt Freshly … Continued
Ingredients: 3 eggs,beaten 1 cup oil 2 cups sugar 3 tsp vanilla 3 cups flour 1 tsp baking soda 1 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 3/4 tsp nutmeg 2 cups shredded eggplant- squeeze out extra liquid … Continued
Good Morning! Meghan is out of town, here is your list of veggies for the week. Carrots- Whipstone Farm Cucumber- Willowbrook Farm Eggplant- Willowbrook Farm Kale- Willowbrook Farm Onions- Fasteen & Willowbrook Farms Pepper Mix (shishito & sweet)- Willowbrook Farm … Continued
1 3/4 pounds ripe heirloom tomatoes, cut into chunks 8 ounces cherry and teardrop-shaped tomatoes, halved 3/4 English cucumber, peeled in alternating strips and cut into chunks 10 large basil leaves, torn into pieces 2 tablespoons red wine vinegar 1/4 … Continued
We finally got some rain! Hooray! This season has certainly had some unusual weather, but the produce remains on point. Our share this week is a perfect picture of summer. I’m so excited to make some caprese salad, quick cucumber pickles, and tasty salads. … Continued
It’s still hot. Really, really hot. So I want to remind all of you that your produce is happiest when it is cold. And it is coldest when we first start opening the coolers at the beginning of distribution each … Continued
This past week I made blackberry jam, kicking off the preservation season. Since there were very few apricots this year, blackberries were the first on my list. I spent two days last week picking the abundant berries up Oak Creek … Continued
1 pound okra 1 clove garlic 2 teaspoons oil (olive, grapeseed, or other) Optional: grape tomatoes Gather the ingredients. Trim off and discard the stem ends of the okra, if you like. Rinse the trimmed pods, pat them dry, and set them aside. Be … Continued
I’m sure that all of you are hiding from the heat, which has been so intense this past week. It is quite nice to be able to duck into our air-conditioned houses and head to the creek or pool when … Continued
2 tablespoons olive oil 2 garlic cloves (chopped) 3 pounds tomatoes (fully ripe, peeled and coarsely   chopped) 1 tablespoon fresh marjoram (chopped, or oregano) salt (to taste) 4 1/2 eggplant (small or 2 medium-large, cut   into slices 1/2 inch thick) 4 tablespoons extra virgin olive oil 1/2 teaspoon salt 2 1/2 tablespoons thyme leaves 9 fresh thyme 6 ounces mozzarella cheese (shredded) 1/4 cup fresh … Continued
I am up in Montana this week enjoying some cooler temps and a lot of time on the plentiful lakes and rivers here. I am missing out on some wonderful CSA veggies though! So far I’ve made up for the … Continued
The monsoon rains are inching ever closer and the plants are thirsty for their arrival. But all this heat is bringing on more and more of the high summer crops. This is our first week for eggplant and shallots. We don’t … Continued
1 cup bulgur wheat 1 eggplant, thinly sliced 5 tablespoons extra-virgin olive oil 1 pound cherry tomatoes, cut in half 1 tablespoon red wine vinegar kosher salt and pepper 1 cup basil leaves, torn Heat broiler. Cook the bulgur according to … Continued
Well, I think we are all just waiting for the rain now. The clouds have certainly been teasing us, but they need to just deliver already! At least the heat has brought on the tomatoes, and eggplants and peppers won’t … Continued
2 summer squash ¼ cup olive oil 3 cloves garlic, minced, or more to taste 1 teaspoon herbes de Provence 1 pinch salt to taste 1 pinch ground black pepper to taste Preheat oven to 450 degrees F. Trim the … Continued
FOR THE SALAD: 3 cups peeled and sliced cucumbers (1–1/2 to 2 English cucumbers) About 2-1/2 cups chopped tomatoes 1/3 cup thinly sliced red onion 1/4 cup julienned or chopped fresh basil, tightly packed FOR THE DRESSING: 1/4 cup extra virgin olive oil 3/4 cup apple cider vinegar 1 … Continued
The heat is on and we are waiting for the monsoons. We’ve had a few teases, but we are hoping the real thing will be here soon! As the fields surrounding local farms have dried out, the critters have started … Continued
July is here and hopefully the rain won’t be far behind. At least this week is a little cooler for all the growers out in the field. While the eventual monsoon rains will cool things off and give plants a boost, … Continued
2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered ⅔ cup low-fat plain yogurt 2 scallions, cut in half lengthwise and finely chopped ¼ cup finely chopped fresh parsley 2 tablespoons butter, softened ¾ teaspoon … Continued
Summer has arrived, and with it, summer squash! The first of what I think of as the true summer crops heralds all the other summer goodness yet to come. This is also the first week for potatoes, courtesy of Dave … Continued
2 quarts water 2 medium sized zucchini, bias cut 2 medium sized summer squash, bias cut 3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided Salt and freshly ground black pepper 8 ounces broccolini 2 tablespoons pine … Continued
I spent the last week rafting the Green River in Utah and it was quite an adventure! There were hurricane-force winds, freezing cold rain storms, rapids, a flipped raft, and lots of lizards. But we were definitely missing out on … Continued
1 medium green cabbage 3 large leeks 3 tablespoons butter 1/3 cup chicken broth (or more) 1 teaspoon kosher salt (scant) 1/2 teaspoon black pepper (freshly ground) Optional garnish: caraway seeds Cut the cabbage into 6 wedges and then remove core … Continued
June is here and summer is just around the corner. Tomato plants are starting to fruit, stone fruits are getting bigger on the trees, and garlic is being harvested. But for now we can continue to enjoy the early-season greens that … Continued
3 garlic scapes, cut into pieces 2 tablespoons chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon dry sherry lemon, juiced ½ jalapeno pepper, seeded and coarsely chopped 1 cup sour cream salt and black pepper to taste Place the … Continued
We hope you enjoyed your first share this past week! What a wonderful start to the season. This week the weather is supposed to turn HOT — we might even break 100 degrees. Just last Wednesday, Whipstone Farm had a frost that … Continued
2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste) 1-inch piece fresh ginger, grated 2 cloves garlic, finely chopped 2 scallions, finely sliced 1 head Napa cabbage, about 1 to 1 1/2 pounds 1/4 cup kosher salt 1/2 cup … Continued
2 tablespoons vegetable oil 1 medium onion, thinly sliced 1 tablespoon freshly grated ginger 2 cloves garlic, minced 1⁄2 teaspoon salt (to taste) 1⁄4 teaspoon red pepper flakes (to taste) 3 cups sliced fresh broccolini florets 1 – 1 1⁄2 lb bok choy, coarsely chopped 2 tablespoons lemon juice 1 1⁄2 teaspoons sugar Heat oil in a large skillet or … Continued
Welcome to the 14th 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
It’s the last week of the CSA season and we are so grateful to all of you for joining us this year! It has been a very strange and challenging year for our growers, but as a shareholder this has … Continued
2 pounds parsnips, peeled 1 pound carrots, unpeeled 3 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 tablespoons minced fresh dill or parsley Preheat the oven to 425 degrees F. If the … Continued
1 spaghetti squash 6 plum or roma tomatoes, halved 2 bell peppers (I used yellow), halved and seeded 4 cloves garlic, minced 1/2 teaspoon dry oregano 1/2 teaspoon dry basil 1/4 teaspoon salt fresh ground black pepper 1/2 cup shredded … Continued
It’s our penultimate week of the 2019 season, and the fields are slowing down. Willowbrook Farm has a cover crop planted and will be putting next year’s garlic crop in the field in just a few weeks. Frost and rain have … Continued
1 butternut squash (about 2 to 2 1/2 pounds, peeled, seeds removed, cut into 2-inch pieces) 2 cans (approx. 14 ounces each) light coconut milk 1 1/2 cups vegetable broth or chicken broth 3 green onions (chopped) 2 small cloves garlic (minced) 1 tablespoon … Continued
Happy first day of Autumn! And what a beautiful day it is; I’m keeping my fingers crossed for rain at my house. On Friday night it sure felt like Autumn! I had to close some of our windows in the middle of the … Continued
Another beautiful week is under way! This is one of my favorite times of the year. Some days are still hot and summery, others are cool and breezy with a taste of autumn. The windows stay open all night long … Continued
1 pound okra Salt to taste 2 tablespoons extra virgin olive oil Fresh thyme leaves to taste optional Freshly ground pepper Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim … Continued
1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil Preheat oven … Continued
It is only a hint, but I am starting to feel a bit of Fall in the air! The cooler weather these past few days feels absolutely amazing, but it signals a definite shift in the growing season. It’s hard … Continued
What a delicious share we have for you this week! Peaches from Gratitude Orchard, rainbow carrots, salad mix, and green chiles from Whipstone Farm, and figs, cucumbers, kale, garlic, and summer squash from Willowbrook Farm. I think there have only … Continued
GREEK SALAD INGREDIENTS 1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped 1 pint cherry or grape tomatoes halved 1 cucumber seeded and diced 1/2 red onion thinly sliced 1/2 cup crumbled feta cheese LEMON DRESSING INGREDIENTS 1/2 cup extra virgin olive oil 1/4 cup lemon juice 1 garlic clove minced 1 teaspoon dried oregano … Continued
Peppers, eggplant, and cucumbers are here at last! They haven’t had an easy path to get here, but they’re here! The dry, hot, rainless summer beats on and the produce is still in a combination of playing catchup from the … Continued
3 Tablespoons olive oil 1 bunch of scallions, diced, white and light green parts only 4 cloves of garlic, minced 1 bay leaf 1 medium-small eggplant, cut into 1/2 inch pieces (about 2 1/2 cups) 1 small summer squash or … Continued
1 1/2 tablespoons olive oil 1 large yellow squash chopped 1 large zucchini chopped 3 cloves garlic chopped 1 cup grape tomatoes Kosher salt to taste Dash crushed red pepper 2 tablespoons shredded Parmesan cheese, optional Basil vinaigrette for drizzling, optional Heat olive oil in large skillet on medium-high heat. Add yellow squash and zucchini … Continued
Summer beats on and so does this incredible year for fruit! This week we have “Apple Dandy” pluots from Willowbrook Farm and Gala apples from Marilyn’s Orchard. The vegetables might be having a hard time this year, but the fruit … Continued
The kids are headed back to school this week, a true signal of the peak summer season. Although many of this year’s summer crops are behind schedule due to the cool, wet spring, we are finally getting a taste of … Continued
1/2 English or seedless cucumber, diced 2 vine-ripe tomatoes, diced Handful flat-leaf parsley, chopped 1/2 medium red onion, chopped 2 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil Salt and pepper Combine all ingredients in a bowl. Dress with … Continued
This week marks the beginning of the second half of the CSA season. Welcome to our new shareholders and thanks to all of you for supporting our local growers this season! I am traveling home today from a two-week road … Continued
I’m on the road in Eastern Montana and it’s quite a challenge preparing this on my phone! So I’ll keep it to just the list. Have a a great week! Meghan What’s in your basket – July 24th Apricots – Marilyn’s … Continued
1 pound tatsoi 1 tablespoon toasted sesame oil 2-3 cloves garlic, thinly sliced 1 tablespoon oyster sauce or hoisin sauce toasted sesame seeds for serving Chop root ends off from tatsoi and wash leaves and stems thoroughly. In a large skillet, cook one … Continued
The cloudy, hot, humid days are heralding the start of monsoon season and I am so happy it’s here! I love this time of year and the change of pace it brings to the hot summer days. I am hoping … Continued
This week we have what may be a CSA first: shallots! We tried unsuccessfully to include these a few years ago, so I think this is the first time shareholders have actually gotten hold of these sweet cousins to the … Continued
1 1/2 cups thinly sliced shallots (3 large) 1/4 cup vegetable oil 1 1/2 pounds summer squash 1 1/2 teaspoons kosher salt 1/2 teaspoon lime zest 3 to 4 tbsp. lime juice, divided 1 tablespoon packed light brown sugar 1 … Continued
3 pounds Yukon gold potatoes, peeled Kosher salt and freshly ground black pepper 2 stalks celery 1 cup mayonnaise 1 small red onion, finely chopped (about 1/2 cup) 1/4 cup tightly packed chopped fresh dill 1 to 2 tablespoons vinegar … Continued
Planting, harvesting, weeding, and fighting with bugs, gophers, squirrels, and skunks continues this week, as always. One of the challenges of organic farming is how to keep all the pests and weeds at bay without the use of conventional chemicals. … Continued
Happy summer! After Friday’s solstice, summer has arrived in earnest and it has brought the bugs. I’m sure you’ve all had a few encounters with the no-see-ums, but now the grasshoppers, aphids, thrips, and more are getting up to no … Continued
2 tablespoons kosher salt 1 1/2 pounds broccolini 3 tablespoons good olive oil 6 garlic cloves, minced In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini … Continued
Salad turnips, sliced about ¼ inch thick Sugar snap peas, strings pull off, cut into 1 inch pieces (optional) One of the following herbs: chives, garlic chives, green onions, or dill, chopped Rice vinegar Olive oil Sesame seeds, toasted Salt … Continued
A few nights ago my husband spotted something really cool. A cicada shedding its skin right outside our window. Similar to a butterfly coming out of a chrysalis, the cicada really had to work to get out of that too-small … Continued
1 red bell pepper, halved lengthwise 1 Fresno chile, halved lengthwise 6 garlic cloves, unpeeled 1⁄4 cup olive oil Kosher salt and freshly ground black pepper 1 tsp. honey 6 large leeks 1 bunch collard greens, stems removed and leaves torn … Continued
Here come the veggies! The warm weather these last two weeks has finally jumpstarted our crops and now the harvest is going strong! We have full baskets this week, with our first shot at collard greens, leeks, and salad turnips. If … Continued
½ small white onion, very thinly sliced into rings 1 tablespoon fennel seeds 1 medium fennel bulb, thinly sliced into rings 1 bunch watercress, thick stems removed (or sub salad mix and sunflower sprouts) 2 tablespoons white wine vinegar Kosher … Continued
Well things are finally warming up and the plants are acting like it! Crops were headed out into the field this week as the last frost has finally passed, and it won’t be long before the eggplant, summer squash, and … Continued
2 tbsp oil 4 baby bok choy, sliced in half 1 tsp minced ginger 2 garlic cloves, minced 2 tbsp water salt and pepper Heat the oil in a wok or sauté pan on medium. Add the minced ginger and minced garlic and stir for 30 seconds. Add the bok choy … Continued
Hmm. Another cold, wet Monday. One week was a surprise, but two weeks is crazy! As you can imagine, things are moving slowly this season. Both Willowbrook and Whipstone Farms are still waiting to harden off tender seedlings before transplanting … Continued
1 bunches medium radishes (such as red, pink, and purple; about 10) 1 tablespoon olive oil Coarse kosher salt 1 tablespoon unsalted butter 1/2 teaspoon fresh lemon juice Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut … Continued
Brrr! My children (and many of our shareholders’ as well) go to our local Waldorf school, where we just celebrated May Day. The children chased King Winter away and welcomed Lady Spring. But as it was hailing this morning we … Continued
Welcome to the 13th 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
Salt 1 pound spaghetti 1/3 cup extra virgin olive oil 3 heads green garlic (or 4 cloves regular garlic), thinly sliced 1 tablespoon chopped parsley small pinch of red pepper flakes Bring a large pot of salted water to boil … Continued
Here we are at the end of our 12th season, and what a wonderful season it has been. Before I dive into a long list of thanks, I want to remind you that this week’s distribution is also an end-of-season potluck. … Continued
1 1/2 to 2 pounds small red potatoes kosher salt and freshly ground black pepper 3 tablespoons butter cut into slices 1/4 cup chopped fresh Italian parsley Add the potatoes to a medium saucepan and cover with cold water by 2 inches. Bring to a boil and … Continued
On a cool rainy day like today, you can really feel that the end of the growing season is here. And that means that it is time to start thinking about where you will continue sourcing local food during the … Continued
2 tablespoons olive oil 3 garlic cloves, minced 1 butternut squash, average size fresh ground pepper, to taste Preheat oven to 400°F. Peel and cube squash. In a large bowl mix minced garlic and olive oil. Add cubed squash and coat with the oil mixture. Dump all … Continued
We’ve reached week 20 of our 22-week season and seeing it typed out made me catch my breath. I can’t believe the season is almost over! Autumn has officially arrived, the change in day length is very apparent, and the … Continued
1/2 cup (1 stick) unsalted butter, melted, plus more for pan 2 cups all-purpose flour, (spooned and leveled) 1 cup granulated sugar 1/2 cup packed light-brown sugar 1 1/4 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 … Continued
It’s watermelon week! We are lucky enough to enjoy watermelons each year when they come into season at Whipstone Farm. These beauties are so flavorful. My husband decries the takeover of seedless watermelons at the grocery stores, so his first question … Continued
2 tablespoons olive oil ½ teaspoon cumin seed 1 teaspoons finely diced fresh ginger 1 small clove garlic sliced 1 Serrano pepper seeds removed and finely diced 1 medium shallot thinly sliced 4 to 6 small carrots julienned ½ lemon, … Continued
It’s hard to believe but we’re headed into the final stretch of the season! Only one more month of CSA produce and it feels to me like the time has just flown by. Sometimes it can feel like a burden … Continued
1 teaspoon olive oil 3 potatoes diced into 1/4″ pieces, about 3 cups total 1 bell pepper chopped small 1 small yellow onion chopped small 1/2 teaspoon kosher salt, adjust to taste 1/4 teaspoon freshly ground black pepper, adjust to taste Heat the oil in a large skillet over medium high heat. … Continued
4 cloves garlic 1/2 white onion 1 green onion 1/2 cup cilantro leaves 1 jalapeno 4-5 tomatillos Juice of 1 lime 3 roasted hatch chiles 1 tsp cumin 2 tbsp white vinegar Pinch salt and black pepper Remove seeds from … Continued
Do you feel the nip of Fall in the air? The evenings have been so much cooler over the past few weeks and the weather pattern has been shifting from monsoons to more sporadic storm systems. The days are definitely … Continued
These past few weeks have been a little wet at distribution, don’t you think? The rains have been absolutely beautiful, and so badly needed, but they do make things a little rough for our incredible volunteers. Jeanette and Jon in Sedona, … Continued
1 pint shishito peppers – washed, stems removed 1 tablespoon olive oil 1 teaspoon sized garlic clove, smashed 1 medium cucumber 1/4 cup onion 2 cups vegetable stock or water (note: I used water and added one small carrot) 1 tablespoons + 1 teaspoon apple cider vinegar 1/2 teaspoon cracked black pepper 1/2 teaspoon salt In a frying pan, … Continued
Everywhere I look things are green. Not just in the way that things looks after a few good rainstorms, but the way it looks when everything is a riot of green. And most of that green usually tends to be … Continued
6 tablespoons extra-virgin olive oil 1 medium eggplant, cut crosswise into 1/4-inch-thick slices Coarse salt and ground pepper 1 pound fresh mozzarella, sliced 1 pound sliced tomatoes (any variety) 1/4 cup loosely packed fresh basil leaves, torn 2 tablespoons balsamic … Continued
6 small cucumbers – quartered into spears 1 cup white distilled vinegar 2 tbs kosher salt 1 tbs sugar 2 cups of water 2 cloves of garlic – peeled 8 sprigs of fresh dill (or frozen dill from earlier in … Continued
We have full baskets this week! The tomatoes keep coming and they are gorgeous this year. Quite a few tomato plants have suffered from disease over the past few years, so it is nice to have such a stellar year. … Continued
1 cup couscous 1 1/4 cups boiling water 1 cup loosely packed cilantro, finely chopped 1 cup loosely packed Italian parsley, finely chopped 1/2 English cucumber, cut lengthwise and very thinly sliced 1/2 red onion, cut in half and shaved extremely thin 1 lemon, zested and juiced, about 3 tablespoons … Continued
At this point in the season you have received quite a few bags of potatoes, onions, and garlic. Some of us have no problem using these crops right away, but I always hear the refrain that this shareholder or that … Continued
Welcome to the second half of the CSA season. Thanks to all of you for sharing the season with us and welcome to our new shareholders! Those of you who have school-aged children know that this is the last week of summer … Continued
2 tablespoons unsalted butter 1/4 grated onion from 1 medium onion 1/4 teaspoon dried oregano table salt 2 medium garlic cloves, minced or pressed through garlic press 4 cups fresh diced tomatoes tomatoes 1/4 teaspoon sugar 2 tablespoons coarsely chopped … Continued
8 innermost green cabbage leaves, ribs removed, leaves cut into quarters Olive oil (for brushing) Toasted caraway seeds (for sprinkling) Kosher salt and freshly ground black pepper 1 finely grated garlic clove 1 cup plain yogurt 2 tablespoons chopped fresh … Continued
I got the pleasure of visiting Willowbrook Farm in Camp Verde this weekend, something I used to get to do every week. Denise, Hope, and Hilary have such a beautiful piece of irrigated land in Camp Verde; when you go … Continued
3 medium zucchini (about 1 1/2 pounds) 1 small/medium eggplant (about 3/4 pound) 1 pint cherry or grape tomatoes 1 tablespoon extra-virgin olive oil 4 large cloves garlic, minced 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2/3 cup … Continued
Happy Monday! Are you all ready for tomatoes? I mean, really ready? We try to do our best to keep a lot of variety in the weekly shares and alternate items from week to week so you don’t get too … Continued
3 tablespoons unsalted butter 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving 1 large or 2 small kohlrabies (about 3/4 pound), peeled and cut into 1/2-inch wedges 1 cup Lillet Blanc (or Sauvignon Blanc) … Continued
Hooray for the rain! Our farmers, crops, and even the pests that have been hitting us so hard this year are ecstatic that the monsoons have arrived. Besides the obvious effects of cooler weather and more water in the soil, … Continued
2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered ⅔ cup plain yogurt 2 scallions, cut in half lengthwise and finely chopped ¼ cup finely chopped fresh parsley 2 tablespoons butter, softened ¾ teaspoon salt White … Continued
Good morning everyone! Thanks for your patience with the delayed weekly email. We returned from Lake Powell last night and the swaying I am still feeling after a week on a houseboat sent me straight to bed. For those of you … Continued
It sure is dry and hot. You can see it everywhere you look and we can all certainly feel it. Wild animals are feeling the pressure too and they are heading into the farms and yards to get whatever they … Continued
2 quarts water 2 medium sized zucchini, bias cut 2 medium sized summer squash, bias cut 3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided Salt and freshly ground black pepper 8 ounces broccolini 2 tablespoons pine … Continued
2 tablespoons olive oil ½ teaspoon cumin seed 1 teaspoons finely diced fresh ginger 1 small clove garlic sliced 1 Serrano pepper seeds removed and finely diced 1 medium shallot thinly sliced. 4 to 6 small carrots julienned ½ lemon, … Continued
I am up in Colorado this week and there are peaches and cherries at all the roadside stands. It’s amazing how much agriculture can change in such a short distance and a small change in temperature or elevation. Enjoy the … Continued
4 tablespoons unsalted butter 1 large yellow onion, cut into 1/4-inch dice 2 bunches radish greens (about 2 cups), cleaned 6 medium baking potatoes, peeled and cut into1/2-inch dice 4 1/2 cups chicken stock 1 cup heavy cream Coarse salt … Continued
We’re giving you all a little break on the greens this week because you might just have a backup of salad mix like I do. Your share this week will have a few new items to try out while you catch … Continued
1 pound Hakurei turnips, with greens attached, if possible kosher salt 2 teaspoons red or white miso paste 4 teaspoons softened butter (or a butter substitute for a vegan version) 4 teaspoons maple syrup Cut the leafy tops off the … Continued
June has arrived and the annual wave of pre-monsoon heat has come along as well. The heat can be a real challenge for our farmers, but it is also what ushers in so many wonderful crops. Potatoes, blackberries, and summer squash … Continued
1/2 c. olive oil Juice of 2 lemons (about 1/4 cup) 2 clove garlic 2 tsp. Dijon mustard 1 tsp. Kosher salt 1 bunch collard greens 1 bunch kale 2 avocados 4 carrots 4 large hard-boiled eggs 2 ears of corn 1 pt. cherry tomatoes 1/2 c. pecans 6 strip cooked bacon In … Continued
Happy Memorial Day! We hope you are all having a nice long weekend. Hope and Hilary at Willowbrook Farm are even taking the morning off to go tubing on the Verde River. Farmers don’t usually get a day off during … Continued
2 pounds farro (4 1/2 cups) 2 bay leaves Salt 2 1/2 pounds turnips, peeled and cut into 1/2-inch dice 3 pounds turnip greens, mustard greens or Swiss chard, stems discarded and leaves chopped 3/4 cup extra-virgin olive oil 2 … Continued
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
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
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
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
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
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
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
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
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
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
Since I moved back to Sedona last summer, I haven’t had much time to visit the farms that provide the vegetables, fruits, and eggs that we enjoy through the CSA. (School drop-off and pick-up really carves up the day!) But … Continued
1/2 cup cider vinegar 1/4 cup water 1T sugar 1 small cove of garlic, crushed healthy pinch of salt 1 Armenian cucumber, thinly sliced, about 2 cups 1/4 cup thinly sliced red pepper* 2T finely diced red onion 2T finely … Continued
I am out of town for a few days soaking up some sun (and sand) at the beach, so I will keep my email short – and sweet. All I really want to say is that we have watermelons this week! … Continued
1 1-inch piece ginger, peeled, sliced 1/4 cup white miso (fermented soybean paste) 1 tablespoon rice vinegar 1 tablespoon sesame seeds, toasted 3 tablespoons vegetable oil, divided 1 eggplant (about 1 lb.), cut into 1-inch wedges 4 firm ripe plum … Continued
Happy Labor Day! As so many people are, our farmers are busy working today. They are planting, weeding, watering, harvesting, marketing, packaging, and running their businesses. It is the type of work that never ends, but these dedicated people do it … Continued
6 tbsp. unsalted butter, melted 2 tsp. minced thyme 1 (1-lb.) sourdough boule, cut into ½″ pieces Kosher salt and freshly ground black pepper, to taste 3 large leeks, white and light green parts only, halved lengthwise and sliced crosswise … Continued
Corn is here! After many weeks of caring for the corn crop at Willowbrook Farm, it is ready at last. Organic corn is a very difficult crop to grow because it is so beloved by pretty much all animals and … Continued
1 1/2 pounds okra 1 medium yellow or red onion 3 medium tomatoes 3 cloves garlic 1 Tablespoon vegetable oil 1 1/2 teaspoon chile powder (I like ancho chile powder for this dish, but it’s very flexible) 2 teaspoons cumin seeds … Continued
It’s one of my favorite weeks of the year! Okra is here! Love it or hate it, okra has arrived and we usually only get it for one week. While it can be an acquired taste (or texture), okra is … Continued
3/4 lb. green beans 1 pint cherry tomatoes 1 tbsp olive oil 1/2 tsp Kosher salt 1/8 tsp fresh-ground pepper 1 yellow zucchini or similar summer squash 1/4 cup olive oil, plus some extra for roasting beans 1/8 cup red wine vinegar 1/2 tsp sugar 1/4 tsp Italian seasoning … Continued
Does anybody else feel that first autumnal nip in the air? Maybe it’s just me, or perhaps it’s because my kids started school again last week, but it feels like fall is almost here. The occasional cool breeze and the … Continued
4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds 3 tablespoons olive oil salt and fresh ground pepper , to taste 1 cup panko crumbs 1 cup grated Parmesan cheese 1 teaspoon dried oregano 1 teaspoon garlic powder cooking spray Serve with plain yogurt Preheat oven to 450. Line 3 baking … Continued
With all this rain the farmers really only have two things to say: weeds and bugs. As you well know, plants love the rain, including the weedy variety. At Whipstone Farm, the fields are too wet to cultivate by tractor, so … Continued
2 tablespoons neutral cooking oil, like canola 2 garlic cloves, peeled and minced 1 ½-inch piece ginger root, peeled and minced ¼ teaspoon red-pepper flakes, or to taste 4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed 1 tablespoon soy sauce 1 tablespoon chicken stock or water Toasted sesame … Continued
Hello everyone! It is great to be back in the Verde Valley and I am loving the monsoon rains. I am also so happy to be back in the thick of all this delicious summer produce. While I loved all the … Continued
1 fat garlic clove 1 teaspoon plus 1 pinch kosher salt, more to taste ½ cup plain Greek yogurt ¼ cup extra-virgin olive oil Black pepper ½ head cabbage, cored and shredded (6 cups) 4 medium turnips (3/4 pound), peeled, and julienned or coarsely grated (2 cups) ¼ cup chopped dill Finely chop garlic. Sprinkle with … Continued
The rain has finally arrived and not a moment too soon! While our farmers rely on irrigation to keep their crops going, a little rain goes a long way. It doesn’t hurt that the cloud cover has cooled things down … Continued
5 or 6 good-quality slices white bread 2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig 1/2 cup extra-virgin olive oil, plus more to taste 8 ounce chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch … Continued
Sorry for the delay everyone! I was up on the North Rim for the weekend and just returned to the world of internet connection. Have a wonderful Fourth of July! Meghan What’s in your basket – July 5th Beets – Whipstone … Continued
16 very thin pancetta slices (Italian bacon; about one 3-ounce package) 2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges 1 large egg 1 1/2 cups sesame seeds (about 71/2 ounces) Vegetable oil (for deep-frying) Wrap … Continued
Summer is officially here and you will start to notice that some crops will begin to appear in your baskets on a weekly basis, at least for several week bursts. This week we have apricots again, probably for the last … Continued
6 small celery stalks, very thinly sliced (about 1 1/2 cups) 1 bulb fennel, very thinly sliced (about 3 cups) 1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups) 1/2 cup extra-virgin olive oil 1/4 cup … Continued
Boy is it hot outside! I don’t know about you, but I’ve been pretty much holed up in my house since I returned from Colorado late last week. I’ve been told that right before I got home the weather here … Continued
2 pounds summer squash and/or zucchini, cut into matchsticks 1 teaspoon kosher salt plus more 1/4 cup sliced almonds 2 tablespoons olive oil 2 garlic cloves, sliced 1/4 teaspoon crushed red pepper flakes 1/4 cup finely grated Parmesan Freshly ground … Continued
I’m out of town this week, so I don’t have much to report. But flower shares begin this week, so enjoy the beautiful bouquets headed your way! Have a lovely week! Meghan What’s in your basket – June 14th … Continued
12 small radishes or 5 large radishes, thinly sliced 3 small salad/spring turnips, thinly sliced 1/4 teaspoon toasted sesame oil 1/2 teaspoon rice vinegar juice of half a lime 1 tablespoon chopped chives coarse kosher or sea salt, to taste Combine … Continued
I hope that all of you got to enjoy the amazing rain this past week. We sure needed it! Lots of crops are still going in the ground, including peppers, sweet potatoes, eggplant, cherry tomatoes, and lots more. It will … Continued
2 1/4 to 2 1/2 pounds broccolini (about 4 bunches) 6 tablespoons (3/4 stick) butter 1/4 cup finely chopped shallots (about 2 medium) 1 garlic clove, chopped 1/2 cup toasted pecans, coarsely chopped Coarse kosher salt Bring large pot of … Continued
Longtime members know by now that Spring is all about greens. Kale, chard, salad mix, etc. will fill your baskets for a few more weeks before more robust crops like peas, summer squash, and fruit start to kick in. We … Continued
1 pound spaghetti 8 ounces fresh ricotta cheese 2 tablespoons extra-virgin olive oil Coarse salt 3 garlic cloves, minced 1/2 cup finely chopped fresh flat-leaf parsley 1/2 cup plain breadcrumbs, preferably homemade 1 head radicchio, quartered, cored, and thinly sliced … Continued
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
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
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
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
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
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
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
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
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
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
It seems that Autumn is officially here a few days early because Whipstone Farm was surprised by their first frost on Thursday! They had another one last night so the season is officially winding down. Willowbrook Farm should still be … Continued
FOR THE SALAD: 6 oz fresh green beans, trimmed and halved 1/4-1/3 cup chopped red bell pepper 1/4 cup chopped tomato [optional] 3-4 TBSP crumbled feta fresh chopped parsley, to garnish [optional] GREEK DRESSING: 3 TBSP quality extra virgin olive oil 1 … Continued
We are starting to feel Autumn in the air and the end of the season is coming into sight. Just one more month of our delicious CSA! We are working to line up a list of local food sources for … Continued
4 large summer tomatoes 1/4 cup extra-virgin olive oil, divided 1/2 white onion, chopped 2 garlic cloves, minced 1 teaspoon cumin 32-ounces of chicken or other broth 4 hatch chiles, roasted, stemmed and seeded, then diced 4 cups shredded chicken (or … Continued
I was talking to my mom a few nights ago and we were discussing last week’s CSA share. She told me that the corn was the best she had ever had and expressed her gratitude to Denise for all the … Continued
Sherry Vinaigrette 1/2 red onion 1/2 cup sherry vinegar 1/2 cup dried currants 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup olive oil Eggplant 3 small eggplants (about 1 pound) olive oil salt 1/2 cup fresh basil leaves, some left … Continued
After so much waiting, the time has finally come… for CORN!!! We are so, so excited to have the first (and maybe only) corn harvest from Willowbrook Farm this week. The last time the CSA had corn was about eight … Continued
1/2 pound Asian long beans 2 tablespoons butter 2 tablespoons sliced scallion 1 tablespoon freshly minced ginger 1 tablespoon minced garlic Pinch red pepper flakes 1/2 cup chicken stock 1 tablespoon honey 1 tablespoon sesame oil Salt and freshly cracked … Continued
I made it over to Verde Valley Farmer’s Market this weekend and was happy to run into Marshall Miglin from Sunnyside Farm in Camp Verde. Besides growing some amazing squash, Sunnyside has been raising delicious chickens since last year. These pastured chickens are supplemented … Continued
1/2 cup white vinegar 2 rounded teaspoons sugar 1 teaspoon mustard seed 1 teaspoon salt 1 clove cracked garlic 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped 1 bay leaf 4 cucumbers, cut into 1-inch … Continued
The fruit is here! It seems that everyone has fruit this week. We were offered over 300 lbs. of golden delicious apples alone, so it’s nice to know that the fruit is finally coming in. This week we have three kinds … Continued
2 tbsp. extra-virgin olive oil 2 tbsp. fresh lemon juice Kosher salt and freshly ground black pepper, to taste 4 tbsp. finely chopped fresh flat-leaf parsley 5 Persian cucumbers, cut into 1⁄8” cubes 2 tomatoes, seeds removed, finely chopped 1⁄2 small red … Continued
After a very wet week, things are starting to dry out. All the rain and cooler temperatures felt great for us, but apparently it was too much of a good thing for many crops. Tomatoes and cucumbers at Willowbrook Farm started slowing … Continued
1 bunch of collard greens, washed, stems removed 1 lb. diced tomatoes 1 large onion, diced 2 – 4 cloves garlic, minced 1 tablespoon olive oil 1 cup water or cooking stock salt + pepper to taste Roll collard leaves … Continued
We have a few new members joining us at this midway point in the season, so welcome to our new shareholders! The rain over the past few days has felt amazing and is so wonderful for all our crops. And they … Continued
8 oz. rice vermicelli noodles 3 tablespoons vegetable oil, divided 1 large shallot, thinly sliced into rings Kosher salt 6 scallions, thinly sliced 1 1/2 tablespoons finely chopped garlic 1 1/2 tablespoons finely chopped ginger 1/4 cup soy sauce 1/4 cup fresh lime juice 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 1 tablespoon toasted sesame oil 1 cucumber, halved … Continued
Here we are at the halfway point of the season. It is both exciting (for the yummy produce I know is coming) and a little shocking (that the season is just flying by). We are so happy to have you all … Continued
1/4 cup lime juice (from about 3 limes) 1/4 cup extra-virgin olive oil 1 teaspoon fish sauce (optional — leave out for a vegetarian or vegan dish) 2 cloves garlic, roughly chopped 1/4 cup cilantro leaves 1/2 teaspoon salt 1/2 … Continued
As we approach the midway point of the season (and hopefully the monsoons) you will notice the crops starting to shift away from all the greens we enjoyed early in the season. This will probably be the last time we … Continued
Salad: 1 bunch kale, stemmed and chopped [about 4 cups] 1 cup bocconcini [mini mozzarella], halved 1 cup tomatoes, chopped ¼ cup fresh basil, chopped Dressing [makes about 1 cup]: ⅔ cup extra-virgin olive oil 3 tablespoons red wine vinegar … Continued
The rain has finally arrived and what a beautiful week it was! The cooler weather was a wonderful treat and such a relief for the farmers and crops. Denise at Willowbrook Farm has been planting corn this week for what … Continued
1 1/2 pounds assorted squash, halved 1 cup sliced leeks 2 tablespoons olive oil Salt and pepper to taste 1/2 cup crumbled feta cheese 2 tablespoons finely chopped fresh basil Sauté squash and leeks in hot oil in a large skillet over medium-high heat 5 … Continued
It looks like the monsoons might finally arrive this week and not a moment too soon. In order to plant successive crops (so we have things like lettuce again in the fall), our growers have to plant throughout the season. And … Continued
1 ½ to 2 pounds kohlrabi 1 tablespoon rice flour, chickpea flour or semolina (more as needed) Salt to taste 2 to 4 tablespoons canola oil or grapeseed oil, as needed Chili powder, ground cumin, curry powder or paprika to taste Peel the kohlrabi and cut into thick … Continued
Hot, hot, hot! Is there really anything else worth talking about this week? I don’t think any of us can even think straight with this heat! It certainly is good for getting those summer crops to grow fast, but it’s not … Continued
2 large beets, peeled 3 large eggs 2/3 cup brown sugar 2/3 cup sugar 1/2 cup oil 2 tsp vanilla extract 1 1/4 cup cocoa powder 3/4 cup all purpose flour 1 tsp baking powder 1/2 tsp kosher or sea … Continued
I am in Colorado right now, so I don’t have any fun pictures from the farms this week. But this is the first week of our flower share, which I am so excited I will be home in time to … Continued
I know that summer has arrived once I start canning, which means that it is here (if you couldn’t tell from the heat!). The past few days I’ve been canning my very favorite thing – apricot jam. I now have … Continued
1 bunch leeks, white part cut into small pieces 2 pounds carrots 6 cups broth Olive oil Garlic salt Black pepper Garnish: Bacon Goat Cheese or Feta Cheese Fresh Herbs Pre heat oven to 375 with the rack in the … Continued
1 1/2 pounds spinach, baby bok choy, Chinese broccoli, or a combination 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon honey 1 teaspoon sesame oil 1 teaspoon toasted sesame seeds, plus more for garnish Pour about 1-inch of … Continued
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
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
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
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
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
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
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
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
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
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
It may be Autumn now, but it has sure felt like Summer this past week! The weather has made it even harder to believe that we only have a few weeks left of our CSA season. Next week I will have … Continued
Cook edamame in the pods in salted boiling water until tender and bright green, 3-5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to … Continued
If you frequent the farmers markets, you may have noticed that fewer vendors are showing up each week. The season is beginning to wind down, and those that planted for early harvest are already finished. Fall and winter crops are being … Continued
2 tablespoons vegetable oil 2 garlic cloves, minced 1 small red onion, thinly sliced 1 teaspoon pure chile powder, such as ancho Pinch of cayenne pepper 1 teaspoon cumin seeds 1 teaspoon turmeric 1 pound okra, stemmed and sliced 1/2 … Continued
Happy Labor Day! I am thinking of our hard-working farmers today, who never get a day off. Thanks to all those around the world who are busy growing the foods that fill our bellies. I myself am hard at work … Continued
Happy September! Fall officially begins this month, and I was able to peak at a few of the fall crops ripening at Willowbrook Farm last week. Below you can take a look for yourself at some of the winter squash that will … Continued
4 tablespoons extra-virgin olive oil, divided 2 cups thinly sliced leeks, rinsed and well drained 5 cloves garlic, thinly sliced 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1/2 cup dry white wine 3 large tomatoes (about 1 … Continued
1 garlic clove, halved 2 pounds tomatoes, chopped 8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces 1/2 cup coarsely chopped fresh basil 1/2 cup extra-virgin olive oil Kosher salt, freshly ground pepper 1 pound medium shell-shaped or other short pasta Rub the inside of a medium bowl with garlic; … Continued
Have you felt it? This past week I have noticed something in the air… a cool breeze lasting almost until midday. It might not seem like it, but Autumn is just around the corner, and the morning breezes I have enjoyed this … Continued
INGREDIENTS: (Serves 4 or 6 as small starter soup) 1/3 Cup Minced Green or Yellow Onions 4 T Unsalted Butter – divided 3 to 4 Cups Packed Fresh Sorrel Leaves -washed, dried, and cut into thin strips 1/2 t Salt 3 T flour 5 … Continued
Lately I have been gushing about the abundance of produce and all the wonderful things that summer brings us. But I haven’t mentioned just how hard it can be to grow all this food! Whipstone Farm shined a light on … Continued
3/4 cup pecans kosher salt and black pepper 2 pounds green beans, trimmed 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon pure maple syrup Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to … Continued
The fruits of summer are truly upon us. I feel like I am drowning in peaches! Every night is spent peeling and slicing them by the case-full for freezing and drying. The switch to tomatoes is just around the corner, … Continued
1/2 cup sour cream 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons chopped fresh dill, plus more for garnish (optional) Coarse salt and ground pepper 4 to 6 cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise … Continued
2 pounds carrots 3 large leeks 3 garlic cloves, minced 4 tablespoons butter 1 tablespoon fresh thyme leaves (1 tsp. dried) 1 teaspoon lemon zest 8 cups stock 1 cup springy white wine, like Sauvignon Blanc 1/2 cup sour cream … Continued
Welcome to August! The farmer’s market this week was filled with basil, tomatoes, eggplants, peppers, and melons. All the first signs of the late summer season! The late summer season at my house started with a clutch of chicks hatching … Continued
This week marks the end of the first half of our season. The veggie slump is over and this week your basket will be overflowing with delicious vegetables. We are also including the last pluots of the season, a larger variety … Continued
4 pluots, cut into wedges (about 1½ cups) 1 pint cherry tomatoes, cut in half 1 medium sweet onion, thinly sliced 1 cup purslane leaves, or arugula 16 fresh mint leaves, chiffonade 1/2 cup feta cheese crumbles 2-3 Tbsp Apple … Continued
Thank goodness we finally got some rain! Along with the humidity, everyone’s crops must be overjoyed. We’re beginning to leave the mid-season slump and get more tomatoes and summer squash, and will be getting cucumbers and eggplants just around the … Continued
1 1/4 pound kohlrabi, bulbs peeled 1/2 teaspoon grated lime zest 2 tablespoons fresh lime juice 1/4 cup extra-virgin olive oil, divided 2 pounds kale (2 bunches), stems and center ribs discarded 5 garlic cloves, finely chopped 1/3 cup salted roasted … Continued
I am back from cool, wet Colorado and just slightly disappointed that the monsoons haven’t made their full arrival here yet. The weeds in my garden sure seem to be happy though, so I hope the cooler weather last week … Continued
1 teaspoon extra-virgin olive oil 1 medium zucchini, grated on the large holes of a box grater 1 garlic clove, minced 1/2 teaspoon fresh thyme leaves Coarse salt and ground pepper 1/2 cup ricotta 1 tablespoon lemon zest 2 teaspoon … Continued
We hope you had a great holiday weekend! I am up in Colorado this week celebrating with my extended family and enjoying the cooler temperatures, so I am a little out of touch with the happenings down in the Verde … Continued
6 large shallots, peeled and halved lengthwise 3 tablespoons extra-virgin olive oil, divided 1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered Preheat oven to 400°F with rack in lowest position. Toss shallots with 1 1/2 tablespoon oil, 1/2 … Continued
More and more is coming into season and it is so exciting to be able to share new produce with you. This week, I harvested my shallots, and Denise, of Our Green Acres in Page Springs, has harvested enough for … Continued
Well, the heat sure turned up this past week, and hopefully the monsoons are soon to follow. This week, we will be adding more ice to the coolers to ensure that your produce stays cool and fresh. We apologize if … Continued
2 medium turnips, trimmed & grated (about 1 1/2 cups) 1 kohlrabi bulb, trimmed & grated (about 1 1/2 cups) 1 bunch radishes, trimmed & grated (about 1 cup) Dressing: 1/4 cup mayonnaise 1 1/2 T apple cider vinegar 1 1/2 T … Continued
1 bunch (six small to medium) carrots – tops and roots 2 T butter 3 T white rice 2 large leeks, sliced, white part only 2 springs thyme 2 T chopped dill, parsley, or celery leaves salt and pepper 6 cups vegetable or meat … Continued
Did you enjoy last week’s blackberries? They are a sign that summer is truly upon us. Another sign of summer is vacation, so if you are planning any trips this summer, please remember to find someone to pick up your … Continued
1 tablespoon finely chopped peeled fresh ginger 1/4 cup coarsely chopped shallot 1/4 cup plus 1 tablespoon creamy peanut butter 1/2 cup rice-wine vinegar (not seasoned) 3 tablespoons soy sauce 3 tablespoons packed dark-brown sugar 1/4 cup canola oil 1 … Continued
The growing season is in full force and the wonderful rains this week were a great help. If you feel like you need an extra challenge on top of using all the produce in your basket, check out the local … Continued
2 big bunches mustard greens and/or chard, coarse stems removed 3 T oil 1 onion, diced 1/4 cup white rice 2 T finely chopped ginger 1 t ground cumin 1 t paprika 1 cup chopped cilantro stems and leaves sea … Continued
(Serves 4-8) Ingredients: 1 lb. ground turkey (extra lean) 1 cup lentils 1 bunch kale, roughly chopped, with wide stems removed 5 cups chicken broth (or other stock) 2 carrots, finely chopped 3-4 stalks celery, finely chopped ½ an onion, … Continued
Well, it seems that Summer has arrived in full force, which means that things will really start speeding up in the fields. In no time we will be enjoying tomatoes, peppers, and eggplants. For now we can enjoy Spring greens, the … Continued
We hope you enjoyed your first share last week! This week, we’ll let you catch up on your salad-making and give you a break from lettuce. Although the weather has been cooler than normal, we were able to harvest apricots … Continued
Salad turnips are sweet and crunchy. They can be eaten raw, roasted, or cooked. Dip them in hummus or pesto or slice them into salads. You can chop up the greens to eat raw, or you can lightly sauté them with … Continued
Welcome to the 9th season of Verde Valley CSA! We are looking forward to what we hope will be our best season yet. After a mild winter and plentiful Spring rains, the plants are thriving, trees are heavy with fruit, and fields … Continued
1 head of endive (red or white), cut across in 3/4″ pieces 2 cups of Tuscan kale, chopped 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1-2 tablespoons of the juice that drains off … Continued
Our 2015 CSA season begins on May 20th. We are thrilled to begin another season of providing you with freshly picked, organically grown local produce! After a mild winter and spring, we should have a bountiful season, including lots of … Continued
You can use a mix of tomatoes and tomatillos for this. 1 pound tomatillos, skins removed and cut into small dice 1 medium yellow onion, small dice 2 medium jalapeños, seeds removed and coarsely chopped 1/3 cup minced fresh … Continued
I adapted this from a New York Times recipe, making a whole wheat crust and extra blue cheese. 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) or 2 teaspoons instant yeast 5 grams sugar (1 teaspoon) 320 grams whole … Continued
1 medium eggplant peeled and chopped 1 bunch of green beans chopped 1 medium onion chopped 1 tsp black mustard seeds 2 tbsp ghee 2 tsp cumin seed ¼ tsp cayenne pepper 1 tsp turmeric ½ tsp ground ginger ½ … Continued
I’m always happy when I use lots of veggies from my basket in one dish. Today I adapted several recipes and made the best pasta ever! 2 1/2 lb. cherry tomatoes, whole, stems removed 1 1/2 lb. eggplant 1 lb. … Continued
I’ve made this for many holidays – easy and yummy! 2 cups cooked pumpkin (see below) 9” pie crust 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt 4 eggs 3/4 cup maple syrup 1/2 cup milk 1/2 cup cream … Continued
Continuing our bacon-themed menu, I made this last week and my husband and I ate a whole pound of green beans for dinner! The beans are juicy enough that you don’t need to add water. 1 lb. fresh string beans, … Continued
3-pound spaghetti squash 8 ounces bacon (8 to 10 slices), diced 1 small yellow onion, diced 4 large eggs 1 cup ricotta cheese 1 1/4 cups Parmesan cheese, or mix of Parmesan and pecorino, divided 1 teaspoon salt 1 teaspoon … Continued
1 Japanese sweet potato 1 head Lacinto kale, or substitute spinach or chard – about 1 lb. 1 fat clove of garlic, minced 1 medium onion, quartered and sliced thinly a thumb-sized piece of fresh ginger, peeled and slivered soy … Continued
I used almost all the veggies in my basket last night by making this super simple dish. It turned out crazy good! 2 red onions, chopped olive oil 1 head garlic, peeled and chopped summer squash bell peppers cherry tomatoes … Continued
Olive oil 2 tablespoons cold butter 1 egg 3/4 cup flour 3/4 cup finely ground cornmeal 3/4 teaspoon baking powder 1/4 teaspoon baking soda Salt and pepper 1/2 cup buttermilk 2 pints cherry tomatoes 2 garlic cloves 1 medium red … Continued
Salt 1 pound baby carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley In a medium saucepan, bring water to a boil. Add salt and then carrots and cook … Continued
I adapted this from breaded zucchini and found it’s much easier without the bread crumbs (and low carb, too). I use fresh parmigiano reggiano and put chunks in the food processor until granular. 2 medium zucchini, sliced into 3″ wedges 1 … Continued
I adapted this from The Way To Cook by Julia Child. 3 lbs apples, cored, quartered, unpeeled, sliced thinly in food processor 1 tablespoon cinnamon 8 tablespoons butter Place apples in a bowl and toss with cinnamon. Place in large … Continued
Padron peppers are best enjoyed as an appetizer prepared in the most simple way by cooking in a hot olive oil coated frying pan and sprinkled with sea salt before serving. Ingredients 2 generous cups of Padron peppers 1-2 tablespoons … Continued
2 tablespoons butter or extra virgin olive oil 1 2 1/2- to 3-pound chicken, cut into serving pieces Salt and freshly ground black pepper 1 large or 2 medium onions, peeled and cut into 1/4-inch slices 6 cups 6 cups … Continued
2 bunches kale, stems removed 1/2 red onion, diced 1 ripe peach, pitted and chopped Peach Vinaigrette: 1 ripe peach, pitted and chopped 2 tablespoons raw apple cider vinegar 2 tablespoons extra virgin olive oil 2 tablespoons water 1 tablespoon … Continued
1 teaspoon turmeric 1/2 teaspoon cayenne Kosher salt 3 tablespoons plus 1 1/2 tablespoons vegetable oil 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook’s Note* 1 lb chopped … Continued
I adapted this recipe from Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. I used four items in our basket and it turned out like a true gourmet dish. 1 bunch broccolini 1 large zucchini 4 garlic cloves 1 bag basil … Continued
Brown 4 slices diced bacon in a pot; drain on paper towels. Add 1 cup diced onion to the pot and cook 3 minutes. Add 1 pound collard greens, 1 cup chicken broth and water to cover; simmer 20 minutes … Continued
3 medium fennel bulbs 1/2 cup chicken stock, preferably homemade 1/3 cup dry white wine Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, diced 3 tablespoons unsalted butter, melted 3/4 cup panko (Japanese bread flakes) 1 cup … Continued
1⁄2 cup extra-virgin olive oil 1⁄4 cup freshly squeezed lemon juice 3 garlic cloves, mashed 1⁄2 teaspoon salt Pinch of red pepper flakes 2 bunches kale (about 14 ounces), ribs removed and leaves sliced into 1⁄4-inch shreds 1⁄2 cup finely … Continued
8 ounces broccolini 2 tablespoons soy sauce 1 1/2 teaspoons packed dark brown sugar 1 teaspoon Sriracha hot sauce 2 tablespoons vegetable oil 4 ounces shiitake mushrooms, stems trimmed, sliced 1/4 inch thick 1 teaspoon kosher salt, plus more as … Continued
2 tablespoons (2 turns around the pan) extra-virgin olive oil 3 medium white waxy potatoes, like yukon golds, peeled and diced 2 medium onions, chopped 4 to 6 cloves garlic, chopped 2 bay leaves, fresh or dried 1 pound kale, … Continued
This is a tried and true recipe I’ve used tons of times with leftover rice. It’s best to cook the rice the day before. I also go heavy on the green onions and cilantro. 1/4 vegetable oil 3 cups cooked … Continued
1 lb radishes trimmed and halved 2 tsp grape seed oil ¼ tsp salt ¼ tsp black pepper ½ cup plain yogurt or sour cream 1 tsp curry powder 1 tbsp lemon juice Preheat oven to 400F, line baking sheet … Continued
1 1/2 pounds daikon, peeled Kosher salt 1 pound carrots 1 tablespoon grated peeled ginger 3 tablespoons unseasoned rice vinegar 2 teaspoons fresh lime juice 1/4 cup vegetable oil 1 teaspoon toasted sesame oil 1 3/4 teaspoons white sesame seeds … Continued
When poaching eggs, use the freshest organic eggs you can find because fresh whites hold their shape best. Adding vinegar to the poaching water prevents the whites from spreading, and adding salt keeps the eggs buoyant. 4 Tbs. olive oil, … Continued
My granddaughter’s favorite when we order Indian Food is this wonderful eggplant dish. 2 pounds eggplant 2 tablespoons lime juice 2 to 3 tablespoons vegetable oil 1 medium onion, peeled and chopped 3 cloves garlic, peeled and finely chopped 1 … Continued
I made this for a dinner party recently and it was a huge hit. One of my guests, a woman in her 80s, said these were the best beets she’s ever had! I steam the beets, rather than boil them. … Continued
This is a tried and true recipe I’ve served for many Christmas dinners. I steam the potatoes whole, then peel them instead of boiling them. 5 pounds deep orange sweet potatoes (yams), peeled, cut into 2-inch pieces 1/2 cup (1 … Continued
This is moist and delectable–my granddaughter loved it–I reduced honey to 1/2 cup and it was fine. 2 cups whole wheat flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 3/4 cup oil … Continued
My friend is a chef and he makes the very best Caesar Salad ever! I’ve simplified it by using a food processor, rather than hand whisk and pestle. 1 egg yolk, room temperature 1 tablespoon fresh lemon juice (add more … Continued
This is gluten-free, loaded with eggs and chocolate – the sweet potatoes give it a creamy, moist consistency. 3/4 cup butter (softened) 1/3 cup rapadura (or other unrefined sugar like coconut or palm) 6 large eggs, separated 1 1/2 cups … Continued
2/3 pounds red jalapeños and serranos (even mix of each), stems removed 1/3 pound green jalapeños and serranos (even mix of each), stems removed 1/2 pound partially green/partially red jalapeños and serranos (even mix of each), stems removed 6 garlic … Continued
2 cups cooked, pureed butternut squash 9 pastured egg yolks, beaten 2 cups of heavy cream 1/4 cup maple syrup 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tsp vanilla extract dash of sea salt 1. Preheat oven to … Continued
I adapted this from Thomas Keller’s amazing book–it has some interesting ingredients and is worth the extra work, I think. 2 tablespoons olive oil 1 cup finely chopped yellow onion 1 cup minced leeks (white and pale green parts only) … Continued
One 3 1/2-pound butternut squash—peeled, halved, seeded and cut into 1/2-inch pieces 2 medium onions, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 2 tablespoons packed dark brown sugar Salt and freshly ground pepper 4 tablespoons unsalted butter 32 … Continued
1 1/2 pounds fresh poblano chiles (about 5) 1 pound onions, cut lengthwise into 1/4-inch strips 1 tablespoon vegetable oil 3 pounds large Yukon Gold potatoes 1 1/2 cups heavy cream 3/4 cup whole milk Equipment: an adjustable-blade slicer Roast … Continued
2 tablespoons (1/4 stick) butter 1 cup chopped white onion 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups) 2 1/2 cups low-salt chicken broth 1 1/2 teaspoons cumin seeds 1 tablespoon honey 1 teaspoon fresh … Continued
6 medium (6- to 7-ounce) ripe but firm Bosc pears, peeled, halved lengthwise 6 tablespoons (3/4 stick) unsalted butter 1/4 cup (packed) golden brown sugar 1/8 teaspoon salt 2 tablespoons Scotch 1/2 teaspoon vanilla extract Preheat oven to 350°F. Using … Continued
4 apples, cored 2 tablespoons butter 1 teaspoon cinnamon ½ teaspoon nutmeg 2 tablespoons honey ½ cup apple juice or cider Place apples in shallow baking dish. Mix room temperature butter with honey, cinnamon, nutmeg and stuff apples. Pour apple juice or … Continued
This is amazingly delicious and super easy! eggplant, cubed, unpeeled olive oil marinara sauce mozzarella cheese Place eggplant in casserole dish and drizzle with olive oil. Add marinara sauce and top with mozzarella cheese. Bake in 350 oven for about … Continued
Good olive oil, for frying 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick 1/4 cup ricotta cheese 1 extra-large egg 1/4 cup half-and-half 1/2 cup plus 2 tablespoons freshly grated Parmesan Kosher salt Freshly ground black pepper 1/2 cup good bottled … Continued
2 medium yellow squash, about 1/2 pound 4 small to medium red potatoes, about 1 pound 3 tablespoons olive oil 4 ounces goat cheese Salt and freshly ground black pepper 1/4 cup whole milk 1/3 cup freshly grated Parmesan cheese … Continued
3 cups cubed melon (I used a lemon melon- be sure it is very ripe) ¼ cup plain Greek yogurt 1/8 tsp ground powdered ginger zest of one lime Juice of ½ lime 1 tsp agave nectar or honey 2-3 … Continued
3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil Extra-virgin olive oil, for drizzling Coarse salt and pepper Layer alternating slices of tomatoes and mozzarella, adding a … Continued
450g cucumbers, halved lengthways and cut on the diagonal into 3mm-thick slices 2 tbsp plus 1 tsp sea salt 2.5cm piece of fresh ginger, peeled and finely sliced 1-2 fresh Thai chilis, seeded and finely sliced 960ml rice vinegar 250g … Continued
For The Spice Mix 1/2 teaspoon vegetable oil 3 dried red chili peppers 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds For The Stuffing Masala 1/2 small red onion, minced 1 clove garlic, minced 2 tablespoons vegetable … Continued
4 cups fresh or frozen black eyed peas 4 -5 slices bacon 1 large onion, chopped 1 stalk celery, diced 4 garlic cloves, minced 6 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon ground black pepper In a 5 … Continued
2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 teaspoon freshly grated ginger (from 1/2-inch piece) 1/4 teaspoon red pepper flakes 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces … Continued
2 lbs. kohlrabi, trimmed but unpeeled and cut into 1″ cubes 1 cup chicken stock 4 tbsp. unsalted butter, cubed 1½ tsp. fresh thyme leaves Kosher salt and freshly ground black pepper, to taste Put kohlrabi, chicken stock, 2 tbsp. … Continued
2 pounds green beans, ends trimmed 1 tablespoon extra-virgin olive oil 3 tablespoons butter 2 large garlic cloves, minced 1 teaspoon red pepper flakes or fresh jalapenos 1 tablespoon lemon zest Salt and freshly ground black pepper Blanch green beans … Continued
Recipe Note: Feel free to exchange some of the squash or cucumber for bell pepper strips. 3 medium summer squash of any variety 1 large cucumber, peeled if desired 3 cups green beans, trimmed and snapped into bite-sized pieces 4 … Continued
1/2 lb. chard 1/4 lb. mustard, kale or more chard 2 medium-sized onions, finely chopped 1 garlic clove, finely chopped 2 TB. olive oil 6 cups vegetable stock 1 (12-ounce) can coconut milk salt and pepper Prepare the chard and … Continued
3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 tablespoon finely chopped shallot 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch) 4 … Continued
2 cups blanched almond flour ¼ teaspoon celtic sea salt ¼ teaspoon baking soda ¼ cup coconut butter ¼ cup honey 1 tablespoon chopped basil 1 teaspoon lemon zest Combine almond flour, salt, and baking soda in a food processor Pulse in coconut butter, honey, … Continued
2 bunches baby red beets, scrubbed (8 total; greens reserved for another use) 2 bunches baby Chioggia beets, scrubbed (8 total; greens reserved for another use) Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 tablespoon red-wine … Continued
2 center-cut bacon slices 1 cup chopped carrot 1/2 cup chopped onion 2 garlic cloves, minced 1 teaspoon paprika 1/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 1/2 cups chicken broth 1 cup water 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained … Continued
2 bunches (6 to 8) beets, with the greens (about 2 pounds beets and 3/4 pound greens) Salt to taste 3 eggs 3/4 cup milk 1 tablespoon extra virgin olive oil 2 large garlic cloves, minced 1/3 cup chopped chives … Continued
1 pound bulk Italian sausage (if using links, remove casings and break up) 2 (10-ounce) packages frozen spinach, thawed and squeezed dry) 6 pastured eggs, slightly beaten 1 cup ricotta cheese 2 cups grated mozzarella cheese 1/2 cup grated fresh … Continued
I would cook the beans a while before adding the vegetables just to make sure the beans will be tender (I had a bad experience with white beans that never got tender!). I would also substitute 4 cups water with … Continued
I’ve recently begun making kale chips into a sweet snack. Coat kale with coconut oil and then sprinkle with Turbinado or Demerara sugar; bake for 20 minutes at 300F. Who can resist? Shareholder Karen Edwards
2 tablespoons olive oil 1/2 cup small-dice yellow onion (from about 1/2 medium onion) 2 medium garlic cloves, finely chopped 1 cup brown or green lentils 2 cups water 12 ounces Swiss chard (about 1 bunch) 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 4 … Continued
1 bunch broccolini Kosher salt 2 tablespoons unsalted butter 1/2 lemon, zested 1 teaspoon minced garlic 1 tablespoon lemon juice 1/4 teaspoon freshly ground black pepper Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain … Continued
This recipe with rapini sounds delicious! 1 lb orecchiette pasta 1 lb sweet Italian sausages, casing removed 1 large bunch of rapini (broccoli rabe), cut into 2 inch sections 1/2 cup grated Grana Padano or Parmigiano Reggiano 1/2 onion, diced … Continued
I aim for at least 2-3 CSA items per recipe. ¼ c. wild rice 2 tsp. olive oil ½ c. onion, diced ½ Tbsp. garlic scape or fresh garlic, minced 2 ½ c. chicken or vegetable stock ¼ tsp. red … Continued
Fermented vegetables are yummy and super nutritious, providing natural probiotics for your digestion and immune system. I’ve been making sauerkraut for about 10 years (see my sauerkraut saga) and have learned all I know from Sandor Katz. His new book, The Art … Continued
You’ll Need: 2 lbs turnips (six or seven), peeled and sliced 2 small beets (or one medium beet cut in half), peeled 3 cups water 1/4 cup sea salt 1/2 cup apple cider vinegar 2 cloves garlic, peeled 2 bay leaves … Continued
3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved 1/4 cup (1/2 stick) unsalted butter 3 tablespoons sugar Kosher salt Place turnips in a large skillet; add water to cover turnips halfway. … Continued
This was a great recipe I made with the radishes. I used honey instead of sugar. 2 bunches of radish a handful of carrots couple jalapeños (more or less depending on your love of heat!) handful of chopped cilantro salt … Continued
1/4 cup fresh lemon juice 1/4 cup tahini 1/4 cup extra-virgin olive oil 2 tablespoons water 2 small garlic cloves, minced Kosher salt In a medium bowl, whisk the lemon juice with the tahini, olive oil and water until smooth. … Continued
This is Julia Childs’s recipe, just adapted a bit for simplicity. It makes six servings. 1/3 cup minced green or yellow onions 4 tablespoons butter, divided 3 to 4 cups packed fresh sorrel leaves, washed, dried, and cut into thin … Continued
This soup is so easy and so delicious. I usually double the recipe. It freezes well. 3 cans vegetable broth (6 cups) [I used one container of the box of organic broth. Can be vegetable or chicken.] 1 15 oz tomato puree … Continued
Just made this this morning…Yummy and the sorrel was a hit! Easy, Easy Easy and delish! 2- fat scallions, trimmed 2 tbsp unsalted butter, or Ghee 1 large bunch of sorrel(about 4oz) stems removed ¼ teaspoon kosher or sea salt, more to taste … Continued
This soup would be fab with a swirl of crème fraîche, I think. olive oil, for cooking a big dab of butter an onion, peeled and chopped a couple garlic scapes, chopped a handful of fresh chives a salad bowl … Continued
1 leek (or onion), thinly sliced 1/3 cup olive oil 4 garlic cloves, minced 5 fennel bulbs, thinly sliced 8 tomatoes, peeled, seeded and chopped 6 cups water (or vegetable or chicken stock) 3 boullion cubes (if stock not available) … Continued