8 small waxy potatoes, scrubbed and quartered 1 cup broth 1/4 cup olive oil 8 ounces broccolini trimmed and halved lengthwise or chopped into 1-inch pieces 1 small red or yellow onion thinly sliced 8 large eggs 1 cup grated Parmesan cheese Salt and freshly ground black pepper to taste Place the potatoes in a large ovenproof … Continued
Yesterday’s rain left a little nip in the air this morning. Although autumn is still a month away, I can feel it coming. Winter squash is getting bigger, salad mix should be returning before too long, and apples are just around … Continued
4 small zucchini or mixed yellow and green summer squash (1 pound total 1/3 cup loosely packed mint leaves 3 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 1/4 teaspoon fine sea salt Black pepper, to taste 1/4 cup (1 ounce) pine nuts Grana Padano, Parmesan, or Asagio cheese, for shavings Fresh mint sprigs, for garnish Heat … Continued
Peak summer produce is in full swing! Cucumbers, summer squash, peppers, and tomatoes are all in our baskets this week and they are really showing how great summer can be. Just the colors alone make me feel happy! But all … Continued
1/3 cup thinly sliced red onion 3 Tbs. olive oil 2 Tbs. lemon juice 4 tomatoes, halved and sliced 1 English cucumber, peeled, halved, and sliced (2 cups) 1/2 cup packed parsley leaves, finely chopped Soak onion in bowl of … Continued
Welcome to a few new shareholders this week who have joined us at the season midpoint. We are happy to have you here and so grateful for your support! And to all of you, our farmers are beyond appreciative of … Continued
Miso Dressing: 2 Tablespoons white miso 1 1/2 Tablespoons tahini 2 Tablespoons rice vinegar 1 Tablespoon honey 1 Tablespoon sesame oil 3 1/2 Tablespoons water + additional to thin if necessary 1 clove of garlic, minced 1 scallion, minced (white and … Continued
Happy halfway point of the season! We have made it to week 11, the mid-point of the CSA season. For those of you who will not be joining us for the second half, this is your final week of produce. … Continued
2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced 1/4 teaspoon red-pepper flakes 1 bunch collard greens (12 ounces), ribs removed, thinly sliced 1/4 cup pine nuts, toasted Grated zest of 1 lemon, plus more for serving 2 tablespoons fresh … Continued
This past week has been hot and that means two things: lettuce is slowing down and tomatoes are ramping up. We should be seeing our first cherry tomatoes next week and I’m so excited! Willowbrook’s cherry tomatoes are indescribably good … Continued