Recipes

05 Jul Carrot Dill Soup and Kale Salad two ways

Did you know that Dill has anti-inflammatory properties, helps with insomnia and is useful in treating hiccups?  In fact, Dill has many health promoting components and would be a good addition to your food palette. Dill can be used in dressings, dips, pickling, added to sautéed vegetables and salad greens. Read more about dill at https://www.organicfacts.net/health-benefits/seed-and-nut/dill.html

Dressing – www.epicurious.com/recipes/food/views/creamy-dill-dressing-101084, https://www.acedarspoon.com/4-ingredient-creamy-dill-salad-dressing/

Dip – http://allrecipes.com/recipe/16761/creamy-dill-dipping-sauce/

It may not be soup weather, but this could be a great lunch option if prepared the night before, especially if you work in a chilly air conditioned office!

Ingredients
1 pound carrots, sliced
2-3 cloves garlic, minced
1 cup onion, chopped
2 Tablespoons butter
1 Tablespoon olive oil
Salt
3 ½ Cup chicken or veg stock
¾ c milk
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh chives

In a large sauce pan over medium heat melt butter and add olive oil. Add carrots, onions, garlic and salt. Let simmer and soften for several minutes, until carrots are just tender. Add stock and bring to a boil. Reduce heat and simmer about 20 min until carrots are soft.  Puree the mixture in a blender or food processor, in batches if needed. Return to sauce pan and add milk and herbs. Heat through and serve!

KALE SALAD two ways

Kale is the hottest celebrity in the vegetable world right now and for good reason! It belongs to the Brassica family along with cabbage, broccoli, cauliflower etc. It is packed with antioxidants and health-promoting phytochemicals that can help protect against prostate and colon cancers.  Kale can also boost your immune system with it’s antibacterial, antiviral and rich vitamin and mineral components.

Storage: to prevent quick softening or wilting of the leaves, tear the kale into bite size pieces, leaving out the tough part of the stem. Store with a moistened paper towel in a zip-lock bag.

Vegan Caesar Dressing:

From – https://minimalistbaker.com/5-minute-vegan-caesar-dressing/

Ingredients
1/4 cup plain hummus
1 teaspoon spicy mustard
½ teaspoon lemon zest
2-3 teaspoons lemon juice
2 teaspoons capers finely chopped
3 teaspoons caper brine
3 Tablespoons minced garlic
1-2 Tablespoons olive oil
Salt and Pepper

Combine the ingredients in a small bowl and stir with a whisk. If it too thick, add a little hot water to thin it out. Will store in the fridge 5-7 days in a sealed container or jar.

After the kale is torn into bite size pieces, drizzle olive oil and a spritz of lemon juice to the kale and massage them in with your hands for 1-2 minutes. This breaks the kale down making it softer and easier to digest. Add the dressing!

Kale with Almonds and Cranberries

Drizzle torn kale with olive oil, lemon juice, maple syrup and salt. Massage the kale for 1-2 minutes.  Add a handful of dried cranberries and sliced almonds (or keep it seasonal and try kale salad with fresh cherries, or try chopped pecans and fresh peaches). Enjoy!

Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at www.healhc.com on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.

12 Jun Kohlrabi & Turnip Slaw; Spinach & Scallion Greek Stuffed Sweet Potato

Kohlrabi is a crispy, mildly sweet stem vegetable rich in vitamins and fiber. Like other members of its family, such as cabbage, kale and broccoli, kohlrabi is packed with phytochemicals to promote health. The stems and leaves of kohlrabi are also edible and full of nutrients and vitamins – so don’t toss them aside!  Kohlrabi can be eaten cooked or raw (I prefer raw). This recipe is a good start, but feel free to make additions – I added red bell pepper for color and crunch.

Storage
Remove the stems and leaves and wrap them in a moist towel and put in a ziplock bag. Bulbs can be stored in a vegetable bag in the fridge, and will a few weeks.

Kohlrabi and Turnip Slaw

Ingredients
1 pound kohlrabi (about 2 small heads, leaves included)
1 medium turnip (about 8 ounces), peeled and quartered
3 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
2 scallions, thinly sliced
Optional additions: Diced red bell pepper, minced jalapeno,  shredded carrot, chopped roasted nuts (such as almonds, cashews or peanuts), cilantro, mint, shredded apple

Instructions
Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.

Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

For more ideas visit:
http://www.marthastewart.com/1033766/kohlrabi-recipes
http://www.thekitchn.com/top-five-ways-to-prepare-kohlr-60321

Search our blog for past kohlrabi posts: Kohlrabi fritters with yogurt dill sauce; Kohlrabi and Radish Salad; Slaw variations and garlic scapes; Kohlrabi dal with aromatic rice

Spinach and Scallion Greek Stuffed Sweet Potato

Did you know that scallions are one of the richest sources of vitamin K- important in blood clotting, essential to building strong bones and preventing heart disease. They also provide B complex vitamins and can help fight certain cancers. I remember my grandparent’s summer picnics and there would always be a plate of freshly picked scallions to munch on. This is a great weeknight meal and leftovers make an awesome lunch! Feel free to use organic russet potatoes if you prefer.

Storage
Scallions store easily in the fridge in a vegetable bag in the fridge for several days.

Ingredients
2 Large Organic Sweet Potatoes (best if a uniform size)
1 bunch of spinach (you can sub swiss chard or kale)
1 garlic clove minced
Olive oil for pan
2 thinly sliced scallions (white and green parts)
A handful of julienned sundried tomatoes, and halved, pitted Kalamata olives
Feta cheese

Instructions
Scrub potatoes then poke with a fork a few times and wrap in aluminum foil. Bake the sweet potatoes at 375F until soft – about an hour.

Sauté the spinach and garlic in olive oil. Once wilted, remove from heat and stir in the sundried tomatoes, scallions, and olives.

Top potatoes with a drizzle of olive oil, salt, pepper and feta. Enjoy!

Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at www.healhc.com on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.

05 Jun Garlic Scape Chutney on Naan Bread and Bok Choy Miso Soup

Springtime always offers an abundance of garlic flavor with garlic scapes and green garlic. The scapes are the curly flowering stem of the garlic and are removed to encourage the bulbs in the ground to fatten up. Green garlic, on the other the hand, is almost like a scallion. It is removed from the ground before reaching the maturity of a garlic head you find in the grocery store. They offer slightly different tastes, but can be used interchangeably. So how can we use these spring delectables? Both can be chopped and used in dressings and marinades, stirred into eggs, grilled on their own and made into pesto. Be sure to freeze leftovers, the season for scapes and green garlic is very short.

How to Store: Scapes can be placed in a paper bag and kept in the fridge for up to a month.

How to Freeze: Chop them into 1-inch pieces and freeze in zipper freezer bags. This makes it easy to grab a handful of garlic scapes and add them to soups, stews, stir fry, or anywhere else that you would use garlic.

Garlic Scape Chutney on naan bread, adapted from http://www.feastingathome.com/ makes a personal pizza or a stunning appetizer. Add a nice green salad and a weeknight dinner is complete!  This spread is so tasty that you can freeze half and use on any meat or fish. For vegetarians or gluten free option, use it with grilled eggplant, squash, zucchini or on a baked potato!

Garlic Scape Chutney on Naan Bread

Fire up the grill or broiler!

Ingredients
1 package of naan
¾ cup chopped garlic scapes, tops removed
½ cup fresh mint packed (or sub in Italian parsley or cilantro)
½ cup roasted or almonds
½ tsp. kosher salt
½ tsp black pepper
½ jalapeño or Serrano pepper- for a little kick (optional)
1 T lime juice ⅓ C olive oil.
1 diced mango ( I prefer champagne they are small and sweet!)
Olive oil or Melted butter for brushing
1 C Melty cheese- such as mozzarella, queso fresco, or paneer

Instructions
Place all chutney ingredients (garlic scapes through lime juice) in a food processor and process until granular.

Gently fold in the diced mango.  Spread over the Naan and top with cheese of choice. Grill or broil until the naan is warmed through and the cheese is melty. Enjoy!

Here is a recipe that uses the scapes or green garlic with greens that you are sure to have on hand in the spring: Greens with Green Garlic & Prosciutto

For more recipe ideas visit: All About Green Garlic and Garlic Scapes

Bok Choy

Bok Choy is a phenol filled phytonutrient packed power food that contains over 70 antioxidants and is an excellent source of Vitamins A, C and K. This powerhouse is filled with cancer-fighting properties and the list goes on: What is Bok Choy Good For?  In other words this is one healthy vegetable! Bok Choy has been used in Chinese cuisine for centuries and has thankfully begun to make its way into the American diet. It is a versatile veg that can be pickled, sautéed, steamed, or chopped and eaten raw in salads. I LOVE bok choy in this easy homemade Miso soup!  It makes a lot, so you will have plenty of leftovers for lunch.

How to Store Bok Choy: Wrap in a moistened paper towel in a ziplock bag and put it in the fridge.

How to Freeze Bok Choy: Boil washed and trimmed bok choy for 2 minutes. Then plunge into ice water for 2 minutes. Pack dried bok choy in Freezer Zipper bags. Remove as much air as possible from bag. Place in the deepest part of the freezer.

Hearty One-Pot Meal Miso Soup

PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
Author: Susan Voisin
Serves: 8

Ingredients
1/2 teaspoon toasted sesame oil, or coconut oil
1 tablespoon ginger-root, peeled and minced
4 cloves garlic, minced (or sub in 4-6 chopped garlic scapes)
12 cups water
1/2 tablespoon wakame or other seaweed
1 1/2 cups carrots, cut into matchsticks (or substitute other root vegetables from the share, like hakurei turnips)
5-8 ounces shiitake mushrooms
1 1/2 cups frozen shelled edamame
5 ounces Vietnamese brown rice noodles, uncooked (1/2 here ½ for next week)
1 pound bok choy, cut into 1/2-inch slices (or sub in other spring greens- swiss chard, kale, spinach or escarole)
6 to 8 tablespoons mellow white miso (found in the refrigerator section of grocery store)

Instructions
Heat the sesame oil in a large, non-stick soup pot. Add the ginger and garlic and cook for one minute. Add the water, wakame, carrots, and dried mushrooms and bring to a simmer. Cover and simmer for 15 minutes, or until mushrooms are tender. Add the edamame and cook for another 5 minutes.

Add the noodles and the bok choy, cover, and cook until noodles are tender, about 7 minutes.

Place the miso in a bowl and add about 1/2 cup of the hot soup broth. Stir or whisk until there are no lumps and then add it back to the pot and heat through but do not boil. Taste and add more miso as needed.

Nutrition Information
Serving size: 1/8 of recipe Calories: 160 Fat: 2.9g Carbohydrates: 27.9g Sugar: 3.4gSodium: 691mg Fiber: 4.1g Protein: 9g

For more recipe ideas: http://www.marthastewart.com/1502518/bok-choy-recipes

Blog post and photos by Amy Hutchinson, a recent graduate of the Institute for Integrative Nutrition and is a Certified Integrative Nutrition Health Coach. Amy is the mother of 3 very busy girls and understands the complexities of the weeknight and the importance of a home cooked meal.  She helps clients with planning and prepping and provides quick, easy, delicious and mostly “clean” recipes and meal plans for busy families.  Amy also helps families reduce their sugar and caffeine intake.  She believes that eating healthier and cleaner  can lead to making other overall healthy choices and decisions effecting our wellbeing.  Visit Amy at www.healhc.com on Facebook as Amy Hobson Hutchinson and Instagram as Healhealthcoach.

Honor where you are today. Eliminate that which does not serve you. Align mind body and soul. Live the life you are meant to live.

03 Nov Stovetop Popcorn

This season we experimented with new popcorn varieties, in our quest to find one that not only grows well and tastes great, but also has large enough ears to go through our hand crank sheller. First up are the golden yellow kernels of the variety Pennsylvania Dutch Butter Flavor. This is a pre-1885 heirloom popcorn maintained by the Pennsylvania Dutch, introduced in 1988 by Southern Exposure Seed Exchange. It has a superior flavor to commercial popcorn (as really all the varieties we grew do), and pops into nice fluffy white kernels. We also grew the beautiful dark glossy Dakota Black, an open-pollinated variety bred by Prairie Road Organic Farm in North Dakota and Calico, a colorful heirloom variety from Minnesota. (I read in one report that Calico pops most consistently if you freeze the kernels first then throw them directly into a kettle with hot oil. I haven’t tried this yet, and have had good luck without doing so.)

At our house we use an air popper to pop our popcorn. But you can just as easily make it on the stovetop, electric or gas, which I experimented with for the following recipe.

Ingredients
1 Tablespoon coconut oil (I assume canola will work just as well.)
1/2 cup popcorn kernels (you can do more or less, just adjust oil. I’ve seen recipes with 2/3 cup kernels to ¼ cup oil)
sea salt to taste

Melt the coconut oil in large pot over medium-high heat. (A heavy bottom Dutch oven is preferable but my regular 4 quart stainless worked fine- you just want a pot that has a fitted lid.) Add 3 kernels of corn and cover and cook until all 3 kernels pop.

Take the three kernels out of the pot. Add the rest of the popcorn kernels. Cover and take the pot off of the heat. Wait 30 seconds.

Put the pot back on the heat. Cook, shaking the pot occasionally. After about 2 minutes, and the popping has slowed down, remove from heat and take the lid off of the pot and let the steam out. Pour it into a bowl and add your toppings. I just added sea salt to taste, which is a great complement to the mild coconut flavor imparted by the oil. You of course can add your favorite toppings, be it salt and butter, or try nutritional yeast and savory herbs like rosemary, or go for sweet with a cinnamon and honey-butter combo or spice it up with dark cacao powder and cayenne pepper.

Post and photos by Tricia Borneman, Blooming Glen farmer and co-owner.  Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

26 Oct Super Greens Soup and Spiced Butternut Muffins

Frosty mornings and a cold chill in the air- no better time to make a super nutritious soup chock full of vibrant fall greens and a bit of ginger and jalapeno heat. Pair it with warm-from-the-oven perfectly spiced muffins that take advantage of the proliferation of winter squash this time of year and dinner is served. Thanks to Chef Samara Salisbury (bio after recipes) for sampling her wonderful recipes at the farm on Tuesday. Delicious!

Gingery Super Green Soup with Coconut, Jalepenos & Lime
Serves 6-8

Ingredients
1 1/2 tablespoon organic, unrefined, virgin coconut oil
1 small yellow/sweet onion
1 leek, top removed, washed well and sliced thin
1 stalk celery, small dice
3 cloves garlic, peeled and minced
5 tablespoons fresh ginger root, peeled and grated on micro-plane
sea salt and fresh ground black pepper, to taste
2 kefir lime leaves, broken in half
zest and juice 2 limes
1-2 jalapeños, seeded and minced (add more or less depending on the level of spice you prefer)
7 cups greens (any type of kale, collard greens, spinach or Swiss chard leaves), washed well, stems and ribs removed then chopped
4-5 cups cold water
2 cups unsweetened fully fat organic coconut milk
2 tablespoons cilantro leaves

Garnish Suggestions
Fresh grated coconut, hemp seeds or roasted chickpeas

Method
In a large heavy bottom stock pot warm coconut oil over medium heat. Add onions, garlic, celery and leek and sauté about 5 minutes until onions are soft and translucent. Generously season with sea salt and fresh black pepper. Add grated ginger root, jalapeños, lime leaves, zest and juice, greens, 4 cups water and coconut milk. Turn up heat and bring to boil then turn down and simmer on low for 25-30 minutes. Greens should be very soft and tender. Turn off heat, remove kefir lime leaves and add cilantro. In small batches, puree soup in Vita-mix until completely smooth. Check seasoning and adjust with more sea salt and black pepper.

Spiced Butternut Squash Whole Wheat Muffins
Makes 16 standard size muffins (or 48 mini)

Ingredients
3 eggs, room temperature and beaten
2 cups roasted and pureed butternut squash **
1/2 cup organic, unrefined & virgin coconut oil, melted
1/3-1/2 cup water
1 cup local raw honey
1 teaspoon pure vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon fresh ginger root, peeled and grated on micro-plane
3 cups Castle Valley Mill whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1/2 cup chopped walnuts, pecans or almonds (optional)

Method
Preheat oven to 400 degrees. Grease 2 24-cup (or 16-cup standard size) mini muffins pans with a small amount coconut oil. In a large mixing bowl combine beaten eggs, squash puree, coconut oil, water, honey, vanilla, cinnamon, nutmeg, cloves and ginger root. Whisk until smooth. In another medium mixing bowl combine flour, baking powder, baking soda and sea salt. Add dry ingredients to wet and using a wooden spoon mix until just combined. Using a small ice cream scoop, portion out batter to fill 48 mini muffin tins. Bake for 9 minutes (or longer for larger size) then cool on wire rack. Store in glass airtight container up to 5 days or freeze.

** Butternut squash puree can be substituted with any of the following: Cheese pumpkin, kabocha squash, acorn squash or sweet potato. You can also combine different squashes.

Recipes created by Samara Salisbury. Chef Samara Salisbury, known as “Chef Sam” to her clients, is a graduate of The Culinary Institute of America. Her background includes cooking professionally in both New York City and Paris, and working in marketing for Whole Foods Market. Over the years Chef Sam has developed a strong passion for supporting local organic farmers and food artisans. She enjoys using her cooking skills to help educate customers about where to source locally grown ingredients and how to prepare simple wholesome dishes with them.

Chef Sam has worked extensively with farmers markets in both New Jersey and Pennsylvania and has created seasonal recipes featured in Edible New Jersey magazine and cookbook. This past year she created a farm to school afterschool cooking program for 3rd-6th graders at Bridge Valley Elementary in Furlong, PA. Her goal is to further educate young children and their parents about the many amazing farms we have right here in Bucks County. Raising more awareness about supporting sustainable agriculture and nourishing our bodies with fresh wholesome foods needs to be a priority with this generation. Chef Sam is hoping to expand this program district wide.

Services include: Personal cooking lessons/parties, Monthly Farmer’s Market Recipe Club, Farm to Table Catering and Wholesome Pantry Make-Overs. For more information please visit her website http://www.chefsamcooks/ (website currently under construction but will be live soon) or follow her Chef Sam Cooks Facebook page and @chefsamcooks Instagram page. You can email Samara at mailto:chefsamcooks@gmail.com or call 973-202-2026.

Post and photos* by Tricia Borneman, Blooming Glen farmer and co-owner.  Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community. (*Muffin photo provided by Chef Sam.)

14 Sep Spaghetti Squash Salad; Grilled Eggplant Dip

With back to back chef demos last week (hmm…maybe we need to do our own version of an Iron Chef competition!), here are a few more recipes for your enjoyment. These are from Chef Rich Baringer of Dinner’s Done Personal Chef Service.

Spaghetti Squash Salad with Chickpeas and Feta (adapted from Cook’s Country), Serves 4

This is a different take on spaghetti squash. It’s light and tasty–and it’s not trying to pretend the squash is real spaghetti. Try it! ~Chef Rich

Ingredients
2 ½ lb spaghetti squash, halved lengthwise and seeded
6 Tbsp extra-virgin olive oil, plus more for drizzling
Salt and pepper
2 tsp lemon zest
7 tsp lemon juice
15 oz canned chickpeas, rinsed
½ cup feta cheese, crumbled
½ cup parsley, coarsely chopped
4 scallions, sliced thin on the bias
2 Tbsp sunflower seeds, toasted

Adjust oven rack to middle position and heat to 375 degrees. Brush cut sides of squash with 2 Tbsp oil and season with salt and pepper. Place squash, cut side down, on rimmed baking sheet. Roast until just tender, 40-45 min. (Paring knife should go in with little resistance.) Transfer to a wire cooling rack, turn squash cut side up and let cool completely, about 1 hr.

Combine zest, juice, ¼ cup oil, ½ tsp salt and ½ tsp pepper in large bowl. Use fork to scrape squash strands into bowl. Toss. Add chickpeas and toss. Transfer to serving bowl and garnish with cheese, parsley, scallion and seeds. Drizzle with more oil before serving, if desired.

Grilled Eggplant Dip (adapted from America’s Test Kitchen Healthy Family Cookbook), Serves 4

This is a very healthy and flavorful dip/spread much like baba ghanoush–just with a few adjustments from the traditional. Serve with vegetables or crackers. You could even use it as a sandwich spread. ~Chef Rich

Ingredients
2 lb eggplant, halved lengthwise
2 Tbsp extra-virgin olive oil
Salt and pepper
2 Tbsp tahini
1 Tbsp lemon juice
1 garlic clove, minced
1 Tbsp parsley, minced
2 sweet peppers, halved, seeded and stemmed

Preheat grill to high. Score eggplant with paring knife, about ½” deep. Brush with oil and season with ½ tsp salt and ¼ tsp pepper. Brush the peppers with oil and season with salt and pepper. Scrape and oil grill grate.

Lay eggplant, cut side down, on grill until very soft and skin is shriveled. At the same time, place peppers on grill, skin side down until charred. Remove eggplant to a sheet pan to cool slightly. Place peppers in a zipper bag and seal. When cool enough to handle, scoop eggplant pulp into a mesh strainer set over a bowl and let drain 3 min. Meanwhile, remove skins from peppers and roughly chop.

Place eggplant, peppers, tahini, juice, garlic, ½ tsp salt and ¼ tsp pepper in bowl. Mash with potato masher until desired consistency. Chill for 30 min. Season with salt and pepper and garnish with parsley.

Recipes by Rich Baringer, Dinner’s Done Personal Chef Service. Phone: 215-804-6438; Email: mailto:DinnersDonePA@comcast.net Web: http://www.dinnersdonepa.com/ Like Dinner’s Done: http://www.facebook.com/DinnersDonePA

Post editing by Tricia Borneman, Blooming Glen farmer and co-owner.  Tricia and her husband Tom have been farming together since 2000. Blooming Glen Farm is celebrating its 11th season bringing high quality certified organic vegetables, herbs, fruits and cut flowers to our local community.

14 Sep Grilled Root Veggies with Chef Kristin

As we move into fall, the harvest starts to see more root veggies, winter squashes and fall greens. Kristin Moyer’s chef demo last week was the perfect transition into fall goodness (her post and recipes follow). While it’s still warm enough to use your grill, this recipe makes for a delicious dinner. I love the addition of fresh herbs- you can really use whatever is to your liking. They always elevate a dish from ho hum to extraordinary.

Grilled Root Vegetables

Preheat grill to medium heat. Gather and wash your assortment of squash and root veggies (beets, hakurei turnips) from the farm share. Cut the spaghetti squash in half lengthwise, place on the grill and put 1 tablespoon oil, herbs and garlic into each cavity. Cut the remainder of the roots and any other winter squash (acorn and/or delicata) being sure to remove all seeds- you can leave skin on) and cutting them into pieces that will grill in a reasonable time and manner. You could also grill some eggplant to add in.

Put all of your beautiful rooty goodness in a bowl and toss with olive oil, salt, pepper and any other herbs and spices you like. Arrange them on your grill, adjust the heat to a real-deal medium and close the lid. Check every 10 minutes, flip and rotate as needed. The spaghetti squash will take the longest, followed by the beets and then the others will soon follow.

In a large bowl they go, one by one as they are done. I add the beet greens, chopped, some kale or fresh herbs (thai basil, lemon verbena, lemon basil, anise hyssop- any of these will work), salt, pepper, olive oil and a squeeze of lemon. Done! This warm root mash-up is perfect for either one of the sauces below (or the sauces can be enjoyed on their own as a dip with raw veggies). Nom Nom, Enjoy ~Kristin Moyer

Harissa

Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking.

Ingredients, makes about 2 2/3 cups
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon fennel seed
4 large garlic cloves, unpeeled
4 large sweet peppers
4 hot peppers (jalapeño,serrano,habanero, etc..)
1/2 cup extra-virgin olive oil
1 tablespoon honey
2 teaspoons dried crushed red pepper
juice of a lemon and juice of a lime

Stir coriander, fennel, and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Peel garlic; add to processor.

Char sweet peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add grilled peppers, oil, sugar, citrus, crushed red pepper and hot peppers to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Avocado Pesto

Ingredients
1 avocado
1 cup packed parsley and cilantro leaves (I added some raw kale too)
1 jalapeño, ribs and seeds removed
1 Serrano hot pepper
2 cloves garlic
juice of one lime – or two
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup raw almonds (you can sub other nuts)

Pulse all ingredients – except almonds – in a food processor or blender until incorporated. Add nuts and pulse until mostly smooth (depends on what consistency you want). Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Recipes by Kristin Moyer, chef and food educator. Check out her website Carcass and Roughage for more information about the development of a Community Supported Kitchen and her pop up farm fresh meals, available locally for pick-up and delivery. Photos and editing by Tricia Borneman, Blooming Glen Farm.