Posts Tagged ‘carrots’

Roasted Carrots and Greens

With our last week of this season’s CSA at hand and the holiday season just around the corner, I want to leave you with a simple recipe you could serve at your Thanksgiving dinner.  Or you could just make this tonight because it’s cozy and nourishing and pretty much perfect for a brisk fall night. Start by placing a…

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How to Make a Buddha Bowl

Several years ago, my in-laws Dana and Joan encountered significant health issues.  Joan was diagnosed as pre-diabetic, while Dana continued to struggle with high cholesterol even though he was taking statins and eliminating most fats from his diet.  Instead of diving into even more medication, they decided to make a serious diet change–by going vegan.  They signed…

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The Salad

Let’s talk about the most basic way to eat those leafy greens you’ll find nearly every week in your share: The Salad.  Fresh greens and root crops make up the bulk of your fall share, and one of the great things about our greens is that they’re almost always harvested the morning of distribution, and if…

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White Chili with Leeks, Fall Roots, and Kale

Leeks are a new item in the share this fall, and one of those lovely, sort-of-strange-looking fall veggies that you may or may not find in the grocery store on a given day.  A member of the Allium genus, leeks often play a role similar to that of the onion, but offer a more subtle flavor…

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Brown Rice Bowls with Roasted Fall Vegetables

This week farm member Sarah Hamstra shares a recipe that includes three delicious items from your share: radishes with their greens, carrots, and Brussels sprouts.  Thank you, Sarah! One of the veggies featured in this recipe is Brussels sprouts, and the timing couldn’t be better.  Brussels sprouts sweeten after exposure to frost, which we experienced…

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Roasted Chicken with Herbs and Carrots

There’s almost no better way to eat a homegrown, cool-season carrot than raw.  Renowned winter grower Eliot Coleman writes, “The tastiness resulting from fall growing and cool-soil storage elevates the humble carrot to another plane.”  Dan and I agree.  During a busy harvest morning, we’ll pull a carrot from the ground, brush it off, and…

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Daikon, Beet, and Carrot Slaw

This week you’ll be receiving a new vegetable in your share: Meet the daikon radish, the less attractive cousin of the lovely Valentine’s Day radish mix you’ve been receiving for the past few weeks. Although the daikon doesn’t play a prominent role in American cuisine, it’s quite popular in Asian countries, such as China, Korea, Vietnam,…

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