Red Chile Peppers

Do you wonder what to do with the little red chile peppers in your shares?  They add a wonderful flavour to many dishes. We like them best dried. Just lay them out or string them up and they dry within a week to ten days. Once dried they crumble easy.  Red chile peppers are great to have on hand.  

Add them to chili, sautéed greens, egg dishes, soups and soufflés. 

Try this~

Sauté garlic and a chile in 2 tablespoons oil in oven proof skillet until garlic turns golden. Add 2 bunches of chard, escarole, turnip greens or bok choy, tossing until hot.  Add a dash of salt. Sprinkle mixture with 1/2 cup of Parmesan cheese and 1/4 cup panko bread crumbs and place in a preheated 350 degree oven for 5-7 minutes. Serve immediately. 

Week Nine of Fall Shares

Cooler weather, crisp mornings and hardy veggies!  This week enjoy ~ acorn winter squash, persimmons, tart pomegranate, golden apples, peanuts, cherry tomatoes, slicing tomatoes, garlic, basil, tomatillos, red potatoes, small cabbage and micro-greens.

Stir up a hardy brew!

 Shares are done early today if you would like to pick up early. 

Root vegetable sauce

Just like all great tomato sauces, this one is fantastic on spaghetti and in just about any pasta dish really. Also very good with chicken, fish and other meats. This is a tasty example of how tomato sauce, which is already a healthy choice, can be packed with even more nutrients, the sauce will be on the thick side when you first make it, this way if you make a big batch you can freeze it. To use immediately, thin down with chicken broth or tomato juice until it is the desired consistency. Makes about 10 cups

What you will need

  • 1 or 2 rimmed baking sheets, lightly oiled
  • Preheat oven to 375*
  • 2  medium eggplants, halved lengthwise
  • 1/3-1/2 cup olive oil, divided
  • 3 cups chopped onions
  • 1 cup chopped turnips
  • 1 cup chopped carrots
  • 1/2 cup chopped parsnip
  • 4 cloves garlic, chopped
  • 8 cups chopped seeded paste tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tbsp molasses
  • 1/2 tsp salt
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 2 tbsp chopped fresh parsley

Arrange eggplant halves on rimmed baking sheet cut side down (use 2 sheets if needed) drizzle each half with 1 tbsp of olive oil. Bake in preheated oven for 35 minutes, or until flesh is soft. Let cool then scoop out flesh and discard skins.

Meanwhile, in a large skillet, heat 3 tbsp of olive oil over medium heat. Add onions, turnip, carrot, and parsnip and cook, stirring constantly for 2 to 3 minutes. Reduce heat to low, cover and gently cook the vegetables for about 10 minutes, stirring occasionally. Add more olive oil as needed to keep from scorching. Vegetables should be almost tender and slightly browned. Add garlic and cook, stirring frequently, for 5-6 minutes or until early vegetables are cooked.

Add eggplant flesh, tomatoes, vinegar, molasses, and salt. Bring to a light simmer. Cover and simmer gently, stirring occasionally, for 10 minutes. Stir in basil, oregano and parsley. Bring to a simmer and cook for 1 minute, stirring constantly. Thin with tomato juice or chicken broth u tile desired consistency. Or remove from heat and let cool, pack into freezer containers of 2-4 cups servings leaving 1 inch of head space, remove air and freeze for up to 6 months.

Week 8 of shares

For this week we have an awesome surprise for you in your basket. I will tell you what it is towards the end so not to ruin the surprise. In your baskets you will see eggplant, tomatoes, colored bell peppers, A onion, bag of mixed lettuce, banana squash, turnip and turnip greens, and the surprise of a jack-O-lantern! Halloween is next Saturday, that means it almost time to start carving your pumpkins and dishin out the candy to all the little ghosts and goblins.

Roasted sweet potatoes with cumin and cilantro

imagewhat you will need

  • 2 orange fleshed sweet potatoes or about 1 pound, peeled
  • 1 tablespoon canola or grape seed oil
  • 1 teaspoon ground cumin
  • Sea salt and fresh ground pepper
  • 2 tablespoons finely chopped fresh cilantro

Preheat the oven to 400

Cut the sweet potatoes crosswise into rounds 1/2 inch thick. Rinse the slices under cold running water and spread on a clean kitchen towel; blot dry with a second kitchen towel.

Put the sweet potatoes in a bowl. Drizzle with oil, sprinkle with the cumin and toss to coat evenly.

Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the sweet potatoes in a single layer on the hot baking sheet. Roast the sweet potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30-35 minutes.

Transfer the sweet potatoes to a warmed serving dish and sprinkle with 1/2 teaspoon salt, a grinding or two of pepper, and the cilantro. Toss gently to coat.

Serve right away.

Week Seven Of Fall Shares

Pick up October 15th.

Wow, how time is flying by this fall.  Many of our summer crops are being pulled out this week making room for garlic, garlic, garlic!

Sweet potatoes were lifted out of the soil and are ready for you to consume!  Use these quickly (within two weeks) as our sweet potatoes never last as long as the ones in the supermarket.  These are truly a treat!

Also this week we have delicata winter squash, tomatoes, cilantro, mixed bag of greens, cherry tomatoes, tomatillos, carrots, sweet bell peppers, swiss chard, green onions, wonderful tart pomegranate and cucumbers.

Looking for a simple dressing for your greens?  We mix a small batch up in a shaker every night.  It’s fast, easy and ingredients are not complicated.  Measuring is almost a sin!  Olive oil, balsamic vinegar, small amount honey or agave and any fresh or dried herb.  I sometimes add a small amount of dry mustard just to switch it up.  Shake vigorously.  That’s it!  Olive oil can be substituted for sunflower, sesame, walnut, grapeseed or Hazelnut oil, as well as balsamic vinegar can be substituted for other vinegar, such as red wine, rice or coconut vinegar’s.

Upcoming!  Persimmons are starting to get their color!  Be looking up ways to use them.  We slice them thin and dry them for a winter snack.  They make a great healthy chip!  Persimmons are wonder for eating like an apple, slivered and put into salads, and on cubed mixed in with cooked and chilled quinoa.  Peanuts are only a few week out as well.  These are fresh, so you are in for a real treat.  We never roast them, just eat them raw.  But you can certainly boil them in salt water and dry in a warm oven.

Health and Wellness Workshop ~

I thought you all might be interested in joining us Tuesday Evening, October 13th at 6:00 pm for a Health and Wellness Class taught by John Tjenos from the Nutritional Therapy Association and Foundational Health Solutions. You’ll want to open up your calendar for this one!  All we ask is for you to RSVP via our website  For more information and to sign up go to this link: Health and Wellness Workshop

Roasted Eggplant Spread

2 large sweet red peppers, 1 medium eggplant cut into 1 inch pieces, 3 garlic cloves, 1 medium red onion cut into 1 inch pieces, 3 tablespoons olive oil, 1/2 teaspoon pepper, 1 tablespoon tomato paste.

In a baking pan, toss all but the tomato paste and bake uncovered at 400 degrees for 40-45 minutes or until lightly browned and tender, stirring once.  Place vegetables and tomato paste in a food processor and process until blended.  Serve with crackers or toasted artisan bread.

Week Six of Fall Shares

Pick up October 8th. 

It’s pumpkin season, time for cooking savory dishes and enjoying fall!  This week your share will be filled with a pumpkin you can use to decorate and eat later, plus dry seeds for munching, green onions, red potatoes, peaches, tomatoes, lettuce, eggplant, cayenne peppers (dry for later use if desired) and a mix of other veggies.

Spring Shares are now open.  This year we decided to shorten our spring shares to eight weeks instead of 12.  Last year was so unpredictable we had panic in our bones some weeks.