Use your fresh CSA produce to try out these delicious recipes!

These kohlrabi and zucchini fritters turned out great! The texture of the kohlrabi, which is kind of like a turnip, worked so well fried and turned into an amazing fritter! While, the zucchini added a softer texture and a milder taste to the fritter. This crispy little treat was lightly fried and absolutely delish, as most fried things are. No need to be afraid of fried foods here, though. This fritter is still pretty “lean and green” for you, using just enough vegetable oil to crisp the fritter (but not too much).

The beet flavor (if not the color) in this dip is very subtle, with a nutty edge from walnuts and walnut oil, concentrated sources of fat and flavor. Pair with crunchy crudités.

Combine lime juice, fish sauce, sugar, carrots, radishes, and cilantro into a fresh, easy slaw.

“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone

A quick sauté keeps the cabbage slightly crisp as the apples begin to soften. Serve with sautéed chicken or pork cutlets.

Butternut squash lends a lush texture and sly sweetness to everyday mashed potatoes. A whisper of nutmeg finishes it off.

We made over tabbouleh, turning it into an individually packed picnic dish. This salad holds beautifully, so you can pack it up a day ahead. For the easiest eating, choose wide-mouthed pint jars.

1 bulb kohlrabi, peeled and grated
2 beets, peeled and grated
2 cloves garlic, minced
juice of 1/2 a lemon
salt and pepper to taste
1/3 C yogurt
dash of red or white wine vinegar
hot pepper flakes (optional)
fresh herbs (optional)

Combine everything and mix well. Lit sit for 10-15 minutes to let flavors mingle. Adjust seasonings to taste. You can vary it by adding different fresh herbs (dill, mint, or cilantro), hot pepper, cumin seed, etc.

A Family and Customer Favorite!
Serves 4-6 people

Ingredients:
1/2 - 1 pound arugula, washed and dried
4-6 medium-sized beets, washed and peeled - cut in half and slice thinly, then set aside
2-3 medium onions
3 tablespoons honey
1/4 cup balsamic vinegar
1/4 cup olive oil
crushed walnuts
goat cheese
dried cranberries

Directions:
Preheat oven to 375.

In a glass baking pan, place 2-3 medium onions, slice into rings. Spread the sliced beets over the onions.

Combine the honey, balsamic, and olive oil. Whisk these three ingredients together. Drizzle over beets and onions. Cover the baking dish with foil and place in oven. Check and stir beets every 15-20 minutes. Cook for one hour, adding more balsamic glaze mixture as needed.

Arrange arugula on a plates while allowing beets to cool 10-15 minute. Then top arugula with beets/onions, along with crushed walnuts, a few dollops of goat cheese and dried cranberries. Again drizzle honey/balsamic dressing over the top.

Makes 1 serving.
Peel and Shave 1 carrot
Julienne 1/2 green apple
slice one small spring onion (or scallion)
cut a handful each of lettuce, beet and amaranth micro greens

Arrange Everything on a plate and drizzle with Blood Orange Balsamic Dressing.

Blood Orange Balsamic Dressing
Juice from 1 blood orange
1 Tablespoon balsamic vinegar
pinch of salt
1 Tablespoon avocado oil

Whisk everything together in a large bowl and drizzle over salad.

The perfect dish to showcase our farm fresh eggs and pea shoots.

Inspired by Victoria Boutenko

2-3 cups water
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries
1 ripe pear
1/2 bunch of greens (kale, chard, collards or spinach)

Yields 2 quarts