2 pounds farro (4 1/2 cups) 2 bay leaves Salt 2 1/2 pounds turnips, peeled and cut into 1/2-inch dice 3 pounds turnip greens, mustard greens or Swiss chard, stems discarded and leaves chopped 3/4 cup extra-virgin olive oil 2 … Continued
Thanks to all of you for a wonderful first week of the season. Everyone picked up their share, which might be a first week record! It is hard to believe, but the end of May/beginning of June is the frost-free date … Continued
1 pound baby bok choy 1 1/2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Pinch crushed red pepper flakes Sea salt Half of a lemon, cut into wedges Remove any discolored outer stalks of the bok choy and discard … Continued
Welcome to the 12th season of Verde Valley CSA! To our new members, welcome and thank you for supporting local farmers. We are so excited to serve you this season. And to all our returning shareholders, thank you for your continued support … Continued
4 bone-in, skin-on chicken thighs 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium 1 small yellow onion, diced medium 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 cups low-sodium chicken broth or … Continued
Can you all believe that it is the last week of the season?! It sure feels like this year has flown by. Thanks to all of you for supporting our local farmers and sharing in the risks and rewards of another … Continued
1 spaghetti squash (about 2 pounds), halved and seeded 3 tablespoons extra-virgin olive oil, divided Coarse salt and freshly ground pepper 1 tablespoon lemon juice 1/2 cup chopped fresh flat-leaf parsley 1/2 teaspoon crushed red pepper flakes 1 tablespoon grated … Continued
Happy Monday everyone! I hope you are all enjoying this Indian Summer weather. I am loving the cool breezes that are accompanying the warm days when I am able to get outside. I have been busy in my kitchen most … Continued
2 ounces fresh pea shoots (3 cups) 1 large clove garlic Salt to taste 3 tablespoons butter or olive oil, or a mixture ½ pound bow-tie pasta 4 ounces cremini mushrooms, sliced 1 ounce prosciutto, chopped 3 tablespoons freshly grated Parmesan cheese, plus additional cheese for the table Freshly ground black pepper If the pea shoots have long … Continued
Happy Autumn! And boy does it feel like it! Farmers are preparing now for first frost, getting plants covered with insulating cloth and harvesting as much as possible. It is a beautiful time of year in the Verde Valley, and … Continued