1 pound spaghetti 8 ounces fresh ricotta cheese 2 tablespoons extra-virgin olive oil Coarse salt 3 garlic cloves, minced 1/2 cup finely chopped fresh flat-leaf parsley 1/2 cup plain breadcrumbs, preferably homemade 1 head radicchio, quartered, cored, and thinly sliced … Continued
What a wonderful first week! I hope you all enjoyed your first basket as much as I did. Thanks to everyone who shared the yummy things they were making with us on Facebook or by email. We love to see … Continued
1/2 pound garlic scapes or pea shoots, or a mixture (if using pea shoots only, add 2 cloves garlic to the recipe) 1/2 cup Parmesan cheese 1/2 cup unsalted walnuts or another nut 1/2 cup extra virgin olive oil Sea … Continued
Welcome to the 11th 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
Here we are, in our very last week of the season. What a year! Thanks to all of you for joining us on the journey of local farming. It was a wonderful season, and just like all those that came before, … Continued
1 spaghetti squash 1 c. sliced almonds ½ c. chopped pitted green olives ½ c. thinly sliced scallion whites ½ tsp. finely grated lemon zest 3 tbsp. fresh lemon juice ¼ c. canola oil 2 tbsp. canola oil 2 oz. … Continued
6 potatoes, peeled and sliced thin 1 clove garlic, peeled and sliced in half 1 cup grated Gruyere cheese 2-3 whole roasted green chiles, peeled and seeded* (optional) 3 cups heavy cream Salt and freshly ground white pepper 3 tablespoons … Continued
It’s hard to believe that this is our second-to-last week of the season! But the weather is certainly letting us know that we don’t have a choice. Whipstone Farm has been hit pretty hard by early frosts, which wiped out … Continued
1 tablespoon butter 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks Coarse salt and ground pepper 1 cup Arborio rice 1/2 cup dry white wine One quart chicken broth, mixed with 1/2 cup water and heated 1/3 … Continued
I had the wonderful pleasure of attending Verde Valley School‘s second annual Farm to Table dinner on Saturday night. It was an incredible meal prepared by talented and generous local chefs from an impressive array of locally grown and produced foods. I … Continued