Tag: carrot

  • CSA 2026 WEEK 33

    From Our Farm

    Basil, Thai

    Eggplant, Fairy Tale or Japanese

    Pears, Baldwin

    From Our Partners

    Carrots – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Curly or Lacinato – Tendwell Farm

    Squash/Zucchini Mix – Watsonia

    Watermelon, Seedless – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Summer Vegetable Tian

    Ingredients:

    • 5 to 9 tablespoons (75 ml to 135 ml) extra-virgin olive oil
    • 3 garlic cloves, thinly sliced
    • 10 sprig fresh herbs, such as parsley, thyme, rosemary, tarragon and/or basil
    • 3 pinch fine sea salt and freshly ground pepper
    • 1 1/2 pound (680 grams) tomatoes
    • 1/2 pound (227 grams) zucchini, green or yellow, scrubbed and trimmed
    • 1/4 pound (113 grams) eggplant, washed and trimmed
    • 1/4 pound (113 grams) red onion(s)
    • 1 loaf or so good bread, for serving

    Instructions:

    1. Center a rack in the oven and preheat it to 400° F. Pour 2 tablespoons of the oil into the baking dish, tilting it so the oil coats the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.
    2. Slice the vegetables: they should be cut about 1⁄4 inch thick. Ideally they should all be about the same size, so if any are particularly large, you might want to cut them in half the long way before slicing them. This is a nicety, not a necessity.
    3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and get the zucchini and onions to cuddle up to one another. Keep the circles tight, since the vegetables will soften and shrink in the oven. Season generously with salt and pepper, tuck the remaining slivers of garlic in among the vegetables, top with the remaining herbs and drizzle over as much of the remaining oil (3 to 7 tablespoons) as you’d like. Place the tian on a baking sheet lined with foil, parchment or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.
    4. Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Either way, you’ll want bread…a lot of it.

    Recipe adapted from: https://food52.com/recipes/77581-summer-vegetable-tian?

  • CSA 2026 SPRING WEEK 8

    From Our Farm

    Basil, Tulsi

    Cantaloupe Melons

    Cucumbers

    Carrots, Sweet Baby Loose

    Kale, Curly

    Onions, Scallions

    Squash, Baby Mix

    From Our Partners

    Tomatoes, Heirloom – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Cucumber and Melon Salad with Feta

    Ingredients:

    • 1 Cantaloupe melon
    • 1 cucumber (about 10 oz or 300 g)
    • 7 oz feta cheese (about 200 g)
    • 1/3 cup of fresh basil
    • 1/3 cup of fresh mint
    • 2 limes , according to your taste
    • 3 tablespoons olive oil
    • Salt Flakes or Fleur de sel
    • Black pepper

    Instructions:

    1. Cut the melon in half and remove the seeds with a spoon, then in slices and in cubes (without the skin).
    2. Cut the cucumber and feta into cubes. Chop the basil and mint.
    3. Set aside a few leaves for decoration.
    4. Combine melon, cucumber, feta cubes and herbs in a large salad bowl. Pour in the lime juice (adjust the amount to suit your taste) and olive oil.
    5. Finish with a pinch of salt flakes (fleur de sel) and black pepper. Serve chilled as a starter or as a side dish.

    Adapted from: https://lacuisinedegeraldine.fr/en/cucumber-melon-salad-with-feta

  • CSA 2026 SPRING WEEK 2

    From Our Farm

    Bok Choy

    Broccoli

    Carrots, Sweet Baby

    Chard

    Fennel

    Lettuce, Milagro

    Peas, Snow

    Turnips, Tokyo

    From Our Partners

    Squash, Zucchini / Yellow – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Roasted Fennel and Snow Pea Salad

    Ingredients:

    • 1 lb fresh fennel
    • 3 tbsp olive oil
    • sea salt
    • ground black pepper
    • 1 lemon
    • 2 tbsp pumpkin seeds or sunflower seeds, toasted
    • 5 oz. snow peas

    Instructions:

    1. Preheat the oven to 450°F (225°C).
    2. Cut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
    3. Cut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don’t have to eat them if you don’t want).
    4. Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
    5. While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
    6. Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.

    Recipe adapted from: https://www.dietdoctor.com/recipes/roasted-fennel-sugar-snap-salad

  • CSA 2026 WINTER WEEK 10

    From Our Farm

    Arugula

    Carrots, Rainbow

    Chard, Rainbow

    Collards FRI + SAT ONLY

    Cilantro

    Lettuce, Red Leaf

    Onions, Sweet

    Radishes, Red or French

    Sweet Potatoes Murasaki

    From Our Partner Growers

    Kale, Lacinato – Urban Vegetable Project – WEDS + THURS ONLY

    Try out these great recipes we found around the web that feature items from your share:

    Radish, Carrot & Cilantro Salad

    Ingredients:

    • 1 1/2 pounds radishes, very thinly sliced
    • 1 1/2 pounds medium carrots, thinly sliced
    • 6 green onions, chopped
    • 1/4 cup coarsely chopped fresh cilantro

    Dressing:

    • 1 teaspoon grated lemon zest
    • 1 teaspoon grated orange zest
    • 2 tablespoons extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 3 tablespoons orange juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Instructions:

    1. In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

    Recipe adapted from: https://www.tasteofhome.com/recipes/radish-carrot-cilantro-salad/

  • CSA 2026 WINTER WEEK 8

    From Our Farm

    Carrots, Baby (loose)

    Rainbow Chard

    Cilantro – Frog Song Organics or Little Pond Farm

    Lettuce, Panisse

    Sweet Potatoes Okinawa

    Turnips, Tokyo

    From Our Partner Growers

    Cabbage, Savoy – Blackwater Farms

    Onions, Green/Scallions, Bunch – Little Pond Farm

    Strawberries – Topside Produce Company

    Try out these great recipes we found around the web that feature items from your share:

    Roasted Roots With Green Salsa

    Ingredients:

    • 3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges
    • 8 small carrots with tops (about 1 lb.), tops reserved, scrubbed
    • 5 scallions, roots trimmed
    • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
    • Kosher salt, freshly ground pepper
    • 8oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)
    • 1–2 green chiles (such as serrano or jalapeño), finely chopped
    • ¼ cup fresh lime juice
    • Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

    Instructions:

    1. Place a rack in lower third of oven; preheat to 450°. Place sweet potatoes, carrots, and scallions on a baking sheet. Drizzle a little oil over, season with salt and pepper, and toss to coat. Divide vegetables between 2 baking sheets if cramped and spread out into an even layer. Roast until tender and browned, 15–25 minutes.
    2. Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbsp. oil. Season salsa with salt and pepper and stir to combine (it will loosen as it sits).
    3. Cut charred scallions into small pieces, add to salsa, and stir to combine. Divide sweet potatoes and carrots among plates and top with salsa and lots of cheese.

    Recipe adapted from: https://www.bonappetit.com/recipe/roasted-root-vegetables-with-green-salsa