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Your CSA This Week...
This roasted cauliflower soup is velvety and rich, even though it's made without cream or cheese. The blended cauliflower creates the soup's amazing creamy texture - no dairy necessary!
1 medium head cauliflower, about 2 lbs.
2 shallots, peeled and sliced into quarters
4 unpeeled garlic cloves
4 cups vegetable broth
Leaves from 5 fresh thyme sprigs
½ tablespoon white miso paste
½ teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Microgreens for garnish, optional
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Chop the cauliflower including the core pieces. Spread the cauliflower on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. Roast for 30 to 35 minutes or until the cauliflower is browned around the edges.
In a large pot, bring the vegetable broth to a low simmer. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the miso paste, mustard, olive oil, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.
Baked Eggplant Sticks
10 oz eggplant, from 1 small or 1/2 large
1 tsp olive oil
1/2 tsp kosher salt and fresh cracked pepper
1/2 cup Italian seasoned breadcrumbs
2 tbsp Parmesan cheese
1 large egg white
Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
Turn over and bake an additional 5 minutes, or until golden. Serve hot.
Air Fryer Directions:
Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.
Serve with marinara sauce
Spaghetti Squash with Parmesan Cheese
1 medium spaghetti squash
1/2 cup grated Parmesan cheese
1/2 stick butter
Salt and pepper
Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.
Roasted Garlic Butter Fingerling Potatoes
3 tablespoons unsalted butter
1 1/2 pounds fingerling potatoes
3 cloves garlic
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil.
Place 3 tablespoons unsalted butter in a large microwave-safe bowl.
Microwave on HIGH in 10-second bursts, stirring between each burst, until the butter is fully melted, 30 to 40 seconds total.
Prep the following, adding them to the bowl of melted butter: Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Mince 3 cloves garlic. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
Toss to combine, making sure the potatoes are evenly coated.
Transfer to the baking sheet and arrange in a single layer cut-side down.
Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total.
Meanwhile, finely chop until you have 2 tablespoons fresh parsley leaves.
Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.
Melon and Peach Salad with Prociutto and Mozzarella
One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
1 peach, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons vin cotto or balsamic vinegar
Salt and freshly ground pepper
2 tablespoons chopped basil
2 tablespoons chopped marjoram
1/2 pound fresh mozzarella, chopped
8 thin slices of prosciutto (2 ounces)
In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper. Let stand for 5 minutes. Stir in the herbs and cheese. Transfer the salad to a platter, top with the prosciutto and serve.
Garlic Parmesan Baked Eggplant
1 large eggplant
6 tablespoons unsalted butter melted
1 cup breadcrumbs
1/4 cup shredded Parmesan cheese
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Start by preparing the eggplant: wash the eggplant and trim off the green end. You can peel the skin if you like. Next, slice eggplant into 1/2" disks. Place all disks in colander or cooling rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes
Next, melt butter in a bowl. Mix breadcrumbs, spices and Parmesan cheese in another bowl.
Dip each eggplant disk into butter first, then breading mixture. Place on aluminum foil or parchment paper lined baking sheet.
Bake in 400 degrees F oven for 15 minutes, then flip each disk and baked for 7 more minutes. The eggplant should be golden brown and the breading crispy.
Serve as side dish, appetizer or use in eggplant Parmesan.
Eggplant skin is completely edible. It's a personal preference, just like zucchini. You can peel the skin off or leave it.
Skillet Corn with Basil
As much as everyone loves corn on the cob, taking the time to scrape the kernels off the ear turns this summer staple into a luxurious side dish. The sweet kernels turn sweeter still when you sauté them in a little butter; a handful of fresh basil tossed in at the end makes this the quintessential summer side.
3 tablespoons unsalted butter, divided
½ cup thinly sliced green onions (scallions), white and light-green parts
Pinch red pepper flakes
Kosher or sea salt
3½ cups fresh corn kernels (from 7 to 8 medium ears), plus any corn “milk”*
2 tablespoons water
½ cup fresh basil leaves, cut into thin ribbons
Freshly ground black pepper
*To cut the kernels from an ear of corn, stand a shucked ear of corn, tip end up, firmly on a cutting board (or inside a shallow bowl if using a smaller cutting board). Using a sharp knife and a sawing motion, slice the kernels from the ear, removing a few rows at a time. Be careful not to include the fibrous base of the kernels or cut into the woody core. Once you’ve removed all the kernels, use the back of the knife to scrape the ear and extract a few teaspoons of corn “milk”.
Heat half of the butter in a large skillet over medium heat. Add the green onions, the red pepper flakes, and a pinch of salt. Sauté, stirring occasionally, until the onions are soft, about three minutes.
Add the remaining butter and the corn along with any corn “milk”. Season with a good pinch of salt, and increase the heat to medium-high. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender and beginning to caramelize, about 4 minutes.
Remove the pan from the heat, add the water and stir to scrape up the caramelized corn sugars from the bottom of the pan. Cover and let sit for 2 minutes. Stir in the basil and plenty of black pepper. Taste for salt. Serve warm.
5-6 thick bacon strips Cut into small pieces
1/3 cup onion Finely chopped
1/2 head green cabbage shredded or roughly chopped
1 tablespoon brown sugar Optional
Salt To taste
Pepper To taste
1/4 tsp Smoked paprika
Cook bacon in a non-stick pan over medium heat until crisp. Use a slotted spatula to remove the bacon and place it on plate. Do not discard the bacon grease and drippings!
In the same pan, add onion and cook until translucent.
Add cabbage, salt, pepper, paprika and mix everything together. Cook for about 7 minutes or until cabbage is tender.
Add bacon back into the pan and mix it together with the cabbage and serve warm.
English Peas with Mint
1 spring onion, sliced
2 tablespoons olive oil
2 cups English peas, shelled (about 12 ounces)
6 mint leaves, torn
Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.
Roasted Kohlrabi with Parmesan
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 golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.
Roasted Baby Broccoli
1 Tbsp Olive Oil, Extra Virgin
1/2 lb Baby Broccolini
1/2 tsp Salt and Pepper, to taste
Preheat oven to roast at 400°F.
Rinse baby broccoli under cold water and place on cutting board.
Trim and discard the ends, and then place the broccoli in a glass baking dish.
Toss baby broccoli in olive oil, salt, and pepper.
Roast for 30 minutes or until the tops are crispy and the stems are soft.
Dandelion Greens with a Kick
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
½ onion, thinly sliced
¼ teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (Optional)
Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
Sprinkle greens with Parmesan cheese to serve.
Roasted Broccoli Rabe
If you’ve never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.
1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
2 garlic cloves, peeled and smashed
Pinch red pepper flakes
Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
Roast rabe for about 10 minutes. It’s done when the stems are tender and the leaves are crisp at the edges.