For full details on our Sustainably Farmed Food program, click here.

Every basket contains the same selection of fresh, full-flavored fruits and vegetables. Most of our produce is organic. When we include conventionally-grown produce, you can be sure it’s been selected from family farms with traditions of integrity and sustainability. Organic certification for our produce is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973. If you’d like to know which items were organic or conventional for any given week, simply click on the link to the left for the appropriate week’s basket.

The Vegan basket contains a generous selection of full-flavored produce.
The Vegetarian basket contains a dozen organic eggs from Clifford Farms or a wedge of cheese from one of our local producers or one of any number of other wonderful surprises in addition to the produce.
The Omnivore basket contains sustainably raised Red Angus beef from Canyon Meadow Ranch in Altamont, Utah, or Utah raised Morgan Valley Lamb, in addition to the Vegetarian selection and the produce.

3/4/10:
Vegan Basket of full-flavored produce: Organic Baby Bok Choy, Organic Parsnips, Organic Red Chard, Conventional Ruby Crescent Potato, Organic Fremont Mandarins
Vegetarian Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Canyon Meadows Ranch Grass Fed Natural Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Morgan Valley Lamb Shoulder Chop (Delta, UT)
Additional Fruit for this week: Cunningham Organic Farm Minneola Tangelos (Fallbrook, CA)

2/25/10:
Vegan Basket of full-flavored produce: Organic Oro Blanco Grapefruit, Organic Celery Root, Organic Large Red Beets, Organic Meyer Lemons, Organic Dandelion Greens, Organic Sunchokes
Vegetarian Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT) and Morgan Valley Lamb Stew (Delta, UT)
Omnivore PLUS Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT) and Canyon Meadows Ranch Top Round Steak (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Pixie Mandarins (Fallbrook, CA)

2/18/10:
Vegan Basket of full-flavored produce: Organic Atwood Navels, Organic White Cauliflower, Organic Artichokes, Organic Bunched Carrots, Organic Butternut Squash
Vegetarian Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Creminelli Tradizionale Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Canyon Meadows Ranch Ribeye Steak (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Cocktail Grapefruit (Fallbrook, CA)

2/11/10:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic White Cauliflower, Organic Radicchio, Organic Fennel, Organic Hass Avocado
Vegetarian Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT) and Canyon Meadows Ranch Top Sirloin Steak (Altamont, UT)
Additional Fruit for this week: Cunningham Organic Farm Moro Blood Oranges (Fallbrook, CA)

2/4/10:
Vegan Basket of full-flavored produce: Conventionally Grown Purple Potatoes, Organic Atwood Navels, Organic Italian Parsley, Organic Green Cabbage, Organic Rapini
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT) and Morgan Valley Ground Lamb (Delta, UT)
Omnivore PLUS Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Organic Rucker Homestead Orlando Tangelos (Thermal, CA)

1/28/10:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic Celery Root, Organic Escarole, Organic Baby White Turnips, Organic Kiwi Fruit
Vegetarian Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT) and Morgan Valley Lamb Stew (Delta, UT)
Omnivore PLUS Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT) and Morgan Valley Lamb Shoulder Chop* (Delta, UT)
Additional Fruit for this week: Organic Sunrise Farms Honey Tangerines (Escondido, CA)

1/21/10:
Vegan Basket of full-flavored produce: Conventional Ron’s Burgundy Potatoes, Organic Baby Red Beets, Organic Meyer Lemon, Organic Leeks, Organic Butternut Squash
Vegetarian Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT)
Omnivore Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT) and Creminelli Tradizionale Sausage (Springville, UT)
Omnivore PLUS Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT) and Morgan Valley Lamb Shoulder Chop (Delta, UT)
Additional Fruit for this week: Organic CCH Citrus Daisy Tangerines/Mandarins (Riverside, CA)

1/14/10:
Vegan Basket of full-flavored produce: Organic White Cauliflower, Organic Romaine Hearts, Organic Atwood Navel Oranges, Organic Cilantro, Organic Spaghetti Squash, Conventional Deep Purple Carrots
Vegetarian Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Omnivore PLUS Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT) and Canyon Meadows Ranch Sirloin Steak (Altamont, UT)
Additional Fruit for this week: Organic CCH Citrus Gold Nugget Tangerines/Mandarins (Riverside, CA)

1/7/10:
Vegan Basket of full-flavored produce: Organic Black Arkansas Apples, Organic Meyer Lemon, Organic Green Chard, Organic Collard Greens, Organic Purple Potato
Vegetarian Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Organic Side Hill Citrus Satsuma Mandarins (Lincoln, CA)

1/2/10:
Vegan Basket of full-flavored produce: Organic Rapini, Organic Rutabaga, Organic Chicory-Pan de Zucchero, Organic Page Mandarin, Organic Romanesco
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT) and Creminelli Piccante Sausage (Springville, UT)
Additional Fruit for this week: Organic Minneola Tangelos (CCH Citrus Riverside, CA)

12/26/09:
Vegan Basket of full-flavored produce: Conventional Nantes Carrots, Organic Lacinato Kale, Organic Red Cabbage, Organic Arugula, Organic Sunchokes, Organic Spaghetti Squash
Vegetarian Basket also includes: Beehive Cheese Co. Promontory Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Promontory Cheddar (Uintah, UT) and Creminelli Cacciatore Salame (Springville, UT)
Additional Fruit for this week: Organic California Ruby Grapefruit from Rucker Homestead (Mecca, CA)

12/17/09:
Vegan Basket of full-flavored produce: Organic Fennel, Organic Escarole, Organic Rainbow Baby Carrots, Organic Red and Chioggia Beets, Organic Green Kale, Organic Clementines
Vegetarian Basket also includes: Clifford Family Farm Bench Wildflower Honey (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Bench Wildflower Honey (Provo, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Additional Fruit for this week: Organic Daisy Tangerines from CCH Citrus (Riverside, CA)

12/10/09:
Vegan Basket of full-flavored produce: Organic Collard Greens, Organic Cheddar Cauliflower, Organic Celery Root, Organic Red Chard, Organic Butternut Squash, Organic Crimson Gold Apples
Vegetarian Basket also includes: Desert Red Feta, Rockhill Creamery (Richmond, UT)
Omnivore Basket also includes: Desert Red Feta, Rockhill Creamery (Richmond, UT) and Lamb Stew Meat, Morgan Valley Lamb (Delta, UT)
Additional Fruit for this week: Organic Satsumas

12/3/09:
Vegan Basket of full-flavored produce: Organic Frisee, Organic Watermelon Radish, Organic Daikon, Organic Red Russian Kale, Organic Fuyu Persimmon
Vegetarian Basket also includes: Beehive Cheese “Fat Tuesday” Aggiano (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese “Fat Tuesday” Aggiano (Uintah, UT) and Fresh Creminelli Piemonte Sausage (Springville, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Tomorrow’s Organic Navel Oranges (Monterey, CA)

11/27/09:
Vegan Basket of full-flavored produce: Organic Radicchio Treviso, Organic Rapini, Organic Cranberry Potato, Organic Satsuma Mandarin, Organic Italian Parsley
Vegetarian Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere (Richmond, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Organic Cuyama Orchards Crimson Gold Crabapples (Cuyama, CA)

11/19/09:
Vegan Basket of full-flavored produce: Conventional Purple Carrots, Organic Escarole, Organic Bok Choy, Organic Sweet Potatoes, Organic Shallots, Organic Violet Queen Purple Cauliflower
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT) and Canyon Meadows Ground Beef (Altamont, UT)
Additional Fruit for this week: Carlos Chavez Conventional Danjou Pear (Orem, UT) and Akagi Conventional Asian Pear (Draper, UT)

11/12/09:
Vegan Basket of full-flavored produce: Local Conventional Fuji Apples, Conventional Russian Banana Fingerling Potatoes, Organic Arugula, Organic Collard Greens, Organic Dill, Organic Green Acorn Squash
Vegetarian Basket also includes: Drake Family Farms Plain and Herbs de Provence Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Plain and Herbs de Provence Chevre (West Jordan, UT) and Creminelli Porcini Sausage (Springville, UT)
Additional Fruit for this week: Organic Side Hill Citrus Satsuma Tangerines (Lincoln, CA)

11/5/09:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic Red Russian Kale, Organic Rapini, Organic Leeks, Organic White Cauliflower
Vegetarian Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Heinke Family Farms Organic Concord Grapes (Paradise, CA) and Tomorrows Organic - Organic Navel Oranges (Monterey, CA)

10/29/09:
Vegan Basket of full-flavored produce: Organic Lollo Rosso Lettuce, Organic Hearts of Romaine, Organic Rainbow Chard, Organic Baby Artichokes, Organic Purple Beans, Conventional Sugar Pie Pumpkins, Conventional Smyrna Quince
Vegetarian Basket also includes: Beehive Promontory Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Promontory Cheddar (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Additional Fruit for this week: Conventional Akagi Asian Pears (Draper, UT) and Conventional Carlos Chavez Rome Beauty Apples (Orem, UT)

10/22/09:
Vegan Basket of full-flavored produce: Organically Grown Siberian and Inchelium Garlic Cloves, Organic Red Gold Potatoes, Organic Green Butter Lettuce, Organic Green Beans, Organic French Breakfast Radish
Vegetarian Basket also includes: 6.5 oz Natures Indulgence Vanilla Nut Granola (Ogden, UT)
Omnivore Basket also includes: 6.5 oz Natures Indulgence Vanilla Nut Granola (Ogden, UT) and Creminelli Piccante Sausage (Springville, UT)
Additional Fruit for this week: Carlos Chavez DAnjou Pears (Orem, UT) and Italian Prune Plums (Sugarhouse Neighborhood, UT)

10/15/09:
Vegan Basket of full-flavored produce: Organic Sunchokes, Organic Garnet Sweet Potatoes, Organic Italian Parsley, Organic Yellow Onions, Organic Baby White Turnips, Conventional Bartlett Pears
Vegetarian Basket also includes: Shepherds Feta (Erda, UT)
Omnivore Basket also includes: Shepherds Feta (Erda, UT) and Morgan Valley Ranch Lamb Stew Meat
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Conventional Carlos Chavez Rome Beauty Apples (Orem, UT)

10/8/09:
Vegan Basket of full-flavored produce: Conventional Utah John Henry Peaches, Conventional Utah Sweet Corn, Organic Acorn and Kabocha Squash, Organic Celery, Organic Scallions, Organic Red Butter Lettuce
Vegetarian Basket also includes: Clifford Family Farm Bench Wildflower Honey (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Bench Wildflower Honey (Provo, UT) and Canyon Meadows Ranch Stew Meat (Altamont, UT)
Additional Fruit for this week: Organic Valley Pride Pomegranates (Reedley, CA) and Conventional Allred Orchards Jonagold Apples (Payson, UT)

10/1/09:
Vegan Basket of full-flavored produce: Organic Poblano Peppers, Organic Red Bor Kale, Organic Green Cabbage, Organic Purple Potatoes, Organic Shallots, Organic Italian Parsley, Organic Romano Bean
Vegetarian Basket also includes: Rockhill Creamery Dessert Red Feta (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Dessert Red Feta (Richmond, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Conventional Carlos Chavez Bartlett Pears (Orem, UT) and Conventional Carlos Chavez Jonathan Apples (Orem, UT)

9/24/09:
Vegan Basket of full-flavored produce: Organic Jumbo Garlic, Organic Yukon Gold Marble Potatoes, Organic Yellow Scallopini Squash, Organic Bunched Baby Leeks, Organic Japanese Eggplant, Local Macintosh & Honeycrisp Apples
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT) and Creminelli Porcini Sausage (Springville, UT)
Additional Fruit for this week: Conventional Lemon Alberta Peaches (Provo, UT) & Conventional Italian Prune Plums (picked in the neighborhood by Steven Rosenberg)

9/17/09:
Vegan Basket of full-flavored produce: Organic Romaine Hearts, Organic Celery Root, Organic San Marzano Roma Tomatoes, Organic Shallots, Organic Red Potatoes, Organic Butternut Squash, Organic Italian Parsley
Vegetarian Basket also includes: Drake Goat Yogurt (West Jordan, UT)
Omnivore Basket also includes: Drake Goat Yogurt (West Jordan, UT) and Canyon Meadows Ground Beef (Altamont, UT)
Additional Fruit for this week: Organic Black Mission Figs (Madera, CA)

9/11/09:
Vegan Basket of full-flavored produce: Organic Frisee, Organic Red Butter Lettuce, Organic Leeks, Organic Green Kale, Organic White Onions, Organic Cauliflower, Organic Watermelon Radishes
Vegetarian Basket also includes: Rockhill Creamery’s Farmhouse Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery’s Farmhouse Gouda (Richmond, UT) and Fresh Ground Lamb from Morgan Valley Lamb (Delta, UT)
Additional Fruit for this week: Allred Orchard Peaches (Payson, UT)

9/3/09:
Vegan Basket of full-flavored produce: Basil, Wasatch Gold Potatoes, Romanian Red Garlic, Organic Rosemary, Organic Green Beans, Organic Sweet Potatoes, Organic Red Chard
Vegetarian Basket also includes: Beehive Cheese Big Johns Cajun Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Big Johns Cajun Cheddar (Uintah, UT) and Creminelli Piccante Sausage (Springville, UT)
Additional Fruit for this week: Local Royal Gala Apples (Allred Orchards, Payson, UT) and Organic Coke Farm Strawberries (San Bautista, CA)

8/27/09:
Vegan Basket of full-flavored produce: Siberian garlic, Organic green acorn squash, Organic mixed baby beet bunches, Organic green butter lettuce, Organic escarole, Organic baby rainbow carrots, Organic Italian parsley
Vegetarian Basket also includes: Rockhill Creamery Zwister Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Zwister Gouda (Richmond, UT) and Canyon Meadows Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Dunham Farms Honeyloupe a cross between a honeydew and cantaloupe melon (Green River, UT)

8/20/09:
Vegan Basket of full-flavored produce: Organic Red Butter Lettuce, Organic Spinach Bunches, Organic Leeks, Organic Red Gold Potatoes, Organic Green Bell Peppers, Conventional Tomatoes, Conventional Romano and Yellow Wax Beans
Vegetarian Basket also includes: Drake Family Farm Plain Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farm Plain Chevre (West Jordan, UT), and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Carlos Chavezs Conventional Gravenstein Apples (Orem, UT) and Swank Farms Organic Yellow Watermelon (Hollister, CA)

8/13/09:
Vegan Basket of full-flavored produce: Locally Grown Red Currants, Siberian Garlic, Genovese and Red Rubin Basil, Organic Cucumbers, Organic Roma Tomatoes, Organic Rosemary, Organic Frisee, Organic Green Beans, Organic Romaine Hearts
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Organic Eggs (Provo, UT)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Organic Eggs (Provo, UT) and Canyon Meadows Ground Beef (Altamont, UT)
Additional Fruit for this week: Organic Mariposa Plums (Reedley, CA) and Conventionally grown Green River Cantaloupe Melon (Green River, UT)

8/6/09:
Vegan Basket of full-flavored produce: Kale, Walla Walla Onions, Locally grown Bi-Color Corn, Organic Italian Parsley, Organic Baby Broccoli, Organic White Cauliflower, Organic Leeks, Organic Yukon Gold Potatoes
Vegetarian Basket also includes: Beehive Promontory Cheddar (Uintah, UT)
Omnivore Basket also includes: Beehive Promontory Cheddar (Uintah, UT) and Creminelli Pesto Sausage (Springville, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Homegrown Organic Farms Honeydew Melon (Porterville, CA)

7/30/09:
Vegan Basket of full-flavored produce: Genovese and Red Rubin Basil, Sangre Potatoes, Rainbow Carrots, Porcelain Garlic, Organic Lollo Rossa Lettuce, Organic Great White Heirloom Tomatoes, Organic Valencia Oranges
Vegetarian Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT)
Omnivore Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT) and Fresh Ground Pork, (Emery, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Masumoto Family Farms Organic Sun Crest Peaches (Del Rey, CA)

7/23/09:
Vegan Basket of full-flavored produce: Salad Mix, Kale, Rainbow Chard, Garlic, Cilantro, Conventional Bi-Color Corn, Organic Purple Cherokee Heirloom Tomatoes
Vegetarian Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Desert Red Feta (Richmond, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Dapple Dandy Pluots (Abundant Farms Organic, Porterville, CA)

7/16/09:
Vegan Basket of full-flavored produce: Beet Greens, Garlic Scapes, Easter Egg Radishes, Spinach, Organic Green Beans, Organic Blenheim Apricots
Vegetarian Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT)
Omnivore Basket also includes: Natures Indulgence Vanilla Nut Granola (Ogden, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)
Additional Fruit for this week: Organic Ferrari Farm Peaches (Linden, CA) and Organic Wild Plums (Be Green Farm, CA)

7/9/09:
Vegan Basket of full-flavored produce: Organic White Cauliflower, Organic Cilantro, Organic Rainbow Chard, Organic Green Tomatillos, Organic Red Brandywine Tomato, Organic Mixed Greens
Vegetarian Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Dark Canyon Edam (Richmond, UT) and Creminelli Piemonte Sausage (Springville, UT)
Additional Fruit for this week: Organic Blenheim Apricots (Coke Farm San Bautista, CA) and Organic Sun Crest Peaches (Masumoto Family Farm Del Rey, CA)

7/2/09:
Vegan Basket of full-flavored produce: Organic Dill, Organic Lacinato Kale, Organic Bi-color Corn, Organic Zucchini, Organic Yukon Gold Potatoes, Organic Roma Tomatoes
Vegetarian Basket also includes: Smoked Habanero Promontory Cheddar from Beehive Cheese Co. (Uintah, UT)
Omnivore Basket also includes: Smoked Habanero Promontory Cheddar from Beehive Cheese Co. (Uintah, UT) and Canyon Meadows Flat Iron Steak (Altamont, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Organic Twin Girls Farm Donut Peaches (Dinuba, CA)

6/25/09:
Vegan Basket of full-flavored produce: Organic Baby Bok Choy, Organic Frisee, Organic Scallopini Squash, Organic Romaine Hearts,
Organic Gypsy Peppers, Conventional Pee Wee Potatoes
Vegetarian Basket also includes: Clifford Family Farm Eggs (Provo, UT)
Omnivore Basket also includes: Clifford Family Farm Eggs (Provo, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Organic Coke Farm Strawberries (San Bautista, CA) and Organic White Nectarines (Burkart Farms, CA)

6/18/09:
Vegan Basket of full-flavored produce: Organic Italian Parsley, Organic Green Beans, Organic Fennel, Organic Pattypan Squash, Conventional Sugar Snap Peas, Organic Baby Walla Walla Onion, Organic Green Garlic
Vegetarian Basket also includes: Rockhill Creamery Farmhouse Gouda (Richmond, UT)
Omnivore Basket also includes: Rockhill Creamery Farmhouse Gouda (Richmond, UT) and Canyon Meadows Ranch Custom 75% Lean Ground Beef (Altamont, UT)
Additional Fruit for this week: Larry Hirahara Family Farm Organic Blueberries (Madera, CA) and Homegrown Family Farms Organic Yellow Peaches (Porterville, CA)

6/11/09:
Vegan Basket of full-flavored produce: Organic Gypsy Peppers, Organic Vintage Wine Heirloom Tomatoes, Organic Red Leaf Lettuce, Organic Lacinato Kale, Conventional Bermuda Onion, Conventional Spanish Roja Garlic, Conventional French Fingerling Potatoes
Vegetarian Basket also includes: Drake Family Farms Plain Chevre (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Plain Chevre (West Jordan, UT) and Creminelli Piccante Sausage (Springville, UT)
Additional Fruit for this week: Organic Flavorosa Pluots (California)

6/4/09:
Vegan Basket of full-flavored produce: Organic Gold Chard, Organic Escarole, Organic Spinach, Organic Purple Cherokee Tomatoes, Organic Strawberries, Organically Grown Green Garlic
Vegetarian Basket also includes: Beehive Cheese Co. Artisan Full Moon Cheddar-Unpasteurized (Uintah, UT)
Omnivore Basket also includes: Beehive Cheese Co. Artisan Full Moon Cheddar-Unpasteurized (Uintah, UT) and Morgan Valley Ground Lamb (Delta, UT)
Additional Fruit for this week: Organic Black Beaut Plums (Homegrown Organics, Central Valley, CA) and Organic Blueberries (Hirahara Farms, CA)

5/28/09:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic Green Scallions, Organic Green Chard, Organic Fava Beans, Local and Organically Grown Arugula, Conventional All Blue Potatoes
Vegetarian Basket also includes: Drake Family Farms Fresh Goats Milk Yogurt (West Jordan, UT)
Omnivore Basket also includes: Drake Family Farms Fresh Goats Milk Yogurt (West Jordan, UT) and Creminelli Tradizionale Sausage (Springville, UT)
Additional Fruit for this week: Burkart Farms White Sunlit Snow Peaches (Dinuba, CA)

5/21/09:
Vegan Basket of full-flavored produce: Organically Grown Spinach, Organic Summer Squash, Organic Galia Melon, Organic Torpedo Onion, Organic Romaine, Organic Italian Basil
Vegetarian Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT)
Omnivore Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT), and Canyon Meadow Ranch 85% Lean Ground Red Angus Beef (Altamont, UT)
Additional Fruit for this week: Organic Yellow Peaches from Sand Hill Farms/Dove Ranch Organics (Arvin, CA)

5/14/09:
Vegan Basket of full-flavored produce: Organic Sweet Baby Broccoli, Organic Frisee, Organic Sorrel, Organic Small Globe Artichokes, Organic Zucchini, Organic French Breakfast Radishes, Organic Salad Mix, Conventional Red Spring Onions
Vegetarian Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar from Uintah, UT
Omnivore Basket also includes: Beehive Cheese Co. Barely Buzzed Cheddar from Uintah, UT and Morgan Valley Lamb Italian Sausage, Delta, UT
Additional Fruit for this week: Organic Navel Oranges from Rainbow Valley Orchard from Fallbrook, CA

5/7/09:
Vegan Basket of full-flavored produce: Organic Green Garlic, Organic Meyer Lemons, Organic Easter Egg Radishes, Organic Rosemary Bunches, Organic Baby Carrots, Organic Lacinato Kale, Conventional La Ratte Potatoes, Organic Valencia Oranges
Vegetarian Basket also includes: 1 dozen Organic Clifford Family Farm Eggs from Provo, UT
Omnivore Basket also includes: 1 dozen Organic Clifford Family Farm Eggs from Provo, UT, and Canyon Meadows Ground Beef Patties from Altamont, UT
Additional Fruit for this week: Organic Gold Nugget Tangerines from Greg Berry, Moorpark, CA

4/30/09:
Vegan Basket of full-flavored produce: Organic Baby Red Beets, Organic Red Butter Lettuce, Organic Celery Root, Organic Artichokes, Organic Baby Carrots, Organic Fennel, Organic Fava Beans, Organic Pixie Mandarins
Vegetarian Basket also includes: Rockhill Creamery Farmstead Desert Red Feta from Richmond, UT
Omnivore Basket also includes: Rockhill Creamery Farmstead Desert Red Feta from Richmond, UT and Morgan Valley Ground Lamb from Delta, UT
Additional Fruit for this week: California Kiwifruit Organic Green Kiwis from Gridley, CA and Organic Minneola Tangelos from Sundance Natural Foods from Oceanside, CA

4/23/09:
Vegan Basket of full-flavored produce: Red Butter Lettuce, Shallots, Italian Parsley, Leeks, Pink Chard, Rapini, Baby White Turnips, Topless Red “Bulls Blood” Beets, Blood Oranges
Vegetarian Basket also includes: Beehive Cheese Company Artisan Aggiano from Uintah, UT
Omnivore Basket also includes: Beehive Cheese Company Artisan Aggiano from Uintah, UT and Canyon Meadows Ranch Ground Beef from Altamont, UT
Additional Fruit for this week: Organic Coke Farm Strawberries from San Bautista, CA

4/16/09:
Vegan Basket of full-flavored produce: White Cauliflower, Dill, Red Sunchokes, Rainbow Chard, Gold Turnips, Cilantro, Purple Kohlrabi, Pee Wee Russian Banana Fingerlings, Valenica Oranges
Vegetarian Basket also includes: Nature’s Indulgence Vanilla Nut Granola, Ogden, UT
Omnivore Basket also includes: Nature’s Indulgence Vanilla Nut Granola, Ogden, UT, and Taylor Made Pork, Fresh Ground Pork, Emery, UT
Additional Fruit for this week: Organic Pixie Mandarins, Powey, CA

4/9/09:
Vegan Basket of full-flavored produce: Meyer Lemons, Red Spring Onion, Sugar Snap Peas, Fennel, Bunched Carrots, Mustard Greens, Fresh Turmeric
Vegetarian Basket also includes: Arlo’s chili powder from New Mexico
Omnivore Basket also includes: Arlo’s chili powder from New Mexico and Morgan Valley Lamb Stew Meat from Delta, UT
Additional Fruit for this week: Organic Cocktail Grapefruit from Cunningham Organic Farm in Fallbrook, CA

4/2/09:
Vegan Basket of full-flavored produce: Baby Red Beets, Green Dandelion, Radicchio Treviso, Italian Parsley, Purple Kohlrabi, Baby Globe Artichokes, Leeks, La Ratte Fingerling Potatoes
Vegetarian Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere from Richmond, UT
Omnivore Basket also includes: Rockhill Creamery Wasatch Mountain Gruyere from Richmond, UT, and 1 dozen eggs from Clifford Family Farm Provo, UT
Additional Fruit for this week: Organic Pixie Tangeries from Tierra Miguel Farm, Pauma Valley, CA

3/26/09:
Vegan Basket of full-flavored produce: Shallots, Sunchokes, Red Russian Kale, Gold Chard, Rutabaga, Abate Fetel Pears, Carrots, Brown Hon Shimejji Mushrooms
Vegetarian Basket also includes: Beehive Cheese Company Artisan Seahive from Uintah, UT
Omnivore Basket also includes: Beehive Cheese Company Artisan Seahive from Uintah, UT, and Canyon Meadows Ranch Stew Meat from Altamont, UT
Additional Fruit for this week: Organic Grand Rosa Plums, Argentina

3/19/09:
Vegan Basket of full-flavored produce: Baby Red Beets, Meyer Lemons, Radicchio Castelfranco, White Spring Onions, Green Kale, Leeks, English Peas, Salad Greens
Vegetarian Basket also includes: Shephard’s Chevre Fresh Goat Cheese from Erda, UT
Omnivore Basket also includes: Shephard’s Chevre Fresh Goat Cheese from Erda, UT, and Morgan Valley Ground Lamb from Delta, UT
Additional Fruit for this week: Organic California Clementines from Sunrise Farms, Vista, CA

3/12/09:
Vegan Basket of full-flavored produce: Baby Leeks, Italian Parsley, Frisee, Rapini, Celery Root, Sorrel, Rainbow Chard, Fennel, “Da Kine Ruhi” Ginger
Vegetarian Basket also includes: Beehive Cheese Company Artisan Smoked Promontory with Habanero from Uintah, UT
Omnivore Basket also includes: Beehive Cheese Company Artisan Smoked Promontory with Habanero from Uintah, UT, and Canyon Meadows Ranch Ground Beef from Altamont, UT
Additional Fruit for this week: Organic Kumquats from Sundance Natural foods in Oceanside, CA, and Organic Minneola Tangelos from Eco-Farms in Temecula, CA

3/5/09:
Vegan Basket of full-flavored produce: Meyer Lemons, Green Cabbage, Red Russian Kale, Spring White Cipollini, Spinach Bunches, Oregon-grown Hazelnuts
Vegetarian Basket also includes: 16 oz Liberty Heights Fresh Squeezed Organic Unpasteurized Orange Juice
Omnivore Basket also includes: 16 oz Liberty Heights Fresh Squeezed Organic Unpasteurized Orange Juice and Morgan Valley Lamb Jalapeno Cheddar Bratwurst from Delta, UT
Additional Fruit for this week: Rucker Homestead Organic Blood Oranges from Mecca, CA, and Cunningham Organic Farm Gold Nugget Mandarins from Fallbrook, CA

2/26/09:
Vegan Basket of full-flavored produce: Sweet Baby Broccoli, Red Spring Onions, Yellow Cipollini Onions, Italian Parsley, Lacinato Kale, Baby Globe Artichokes, Baby Purple Turnips, French Fingerling Potato
Vegetarian Basket also includes: Beehive Full Moon Unpasteurized Cheddar from Uintah, UT
Omnivore Basket also includes: Beehive Full Moon Unpasteurized Cheddar from Uintah, UT, and Canyon Meadows Ground Beef from Altamont, UT
Additional Fruit for this week: Honey tangerines from Rucker Homestead Coachella, CA

2/19/09:
Vegan Basket of full-flavored produce: Radicchio Treviso, White Spring Onions, Cilantro, Baby Fennel, French Breakfast/Pink Radish, Rapini, Baby Purple Turnips, White Hakurei Turnips
Vegetarian Basket also includes: Drake Family Farm Apricot-Honey Chevre
Omnivore Basket also includes: Drake Family Farm Apricot-Honey Chevre and 1 dozen Clifford Farm Fresh Eggs

2/12/09:
Vegan Basket of full-flavored produce: Red Baby Beets, Romanesco, Lacinato Kale, Rosemary, Indigo Carrots, Pee Wee Potatoes, Parsnips
Vegetarian Basket also includes: Payson Fruit Growers Dried Tart Cherries, Payson, UT
Omnivore Basket also includes: Payson Fruit Growers Dried Tart Cherries, Payson, UT and Canyon Meadows Lamb Stew Meat, Altamont, UT

2/5/09:
Vegan Basket of full-flavored produce: White Carrots, Shallots, Green Chard, Leek, Sweet Baby Broccoli, Collards, Dill
Vegetarian Basket also includes: Rockhill Creamery Dark Canyon Edam
Omnivore Basket also includes: Rockhill Creamery Dark Canyon Edam and Canyon Meadows Ranch Ground Beef (Altamont, UT)

1/29/09:
Vegan Basket of full-flavored produce: La Ratte Potatoes, White Carrots, Celery Root (Celeriac), Lacinato Kale, Globe Artichokes, Mesclun Salad
Vegetarian Basket also includes: Nature’s Indulgence Vanilla Nut Granola, (Ogden, UT)
Omnivore Basket also includes: Nature’s Indulgence Vanilla Nut Granola, (Ogden, UT), Canyon Meadows Ranch Ground Beef (Altamont, UT)

1/22/09:
Vegan Basket of full-flavored produce: King Edward Potatoes, Meyer Lemon, Green Kale, Brussel Sprouts, Leeks, Carrots, Rapini, Atwood Navels
Vegetarian Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, Utah)
Omnivore Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, Utah) and Canyon Meadows Ranch Grass Fed Red Angus Stew Beef (Altamont, Utah)

1/15/09:
Vegan Basket of full-flavored produce: White Hakurei Turnip, Indigo/Purple Haze Carrots, Chioggia Beets, Dandelion Greens, Radicchio Castelfranco, Red Chard
Vegetarian Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT)
Omnivore Basket also includes: 8oz jar of Bench Wildflower and Fruit Blossom Honey from Clifford Family Farms (Provo, UT) and Morgan Valley Lamb Sausage

1/8/09:
Vegan Basket of full-flavored produce: Meyer Lemons, Rosemary, Shallots, Green Kale, Romanesco, Sweet Dumpling Squash, Local Apples
Vegetarian Basket also includes: Drake Family Farms Fresh Goat’s Milk Yogurt (West Jordan, Utah)
Omnivore Basket also includes: Drake Family Farms Fresh Goat’s Milk Yogurt (West Jordan, Utah) and Canyon Meadows Ranch Grass Fed Red Angus Stew Beef (Altamont, Utah)

1/2/09:
Vegan Basket of full-flavored produce: Fennel, Red Sunchokes, Rapini (aka Broccoli Rabe), Leek, Daikon, Red Kuri Squash, Baby Red Potatoes
Vegetarian Basket also includes: Beehive Cheese Co. “Big John’s Cajun Chedddar”
Omnivore Basket also includes: Beehive Cheese Co. “Big John’s Cajun Chedddar” and Morgan Valley Lamb Stew Meat

12/26/08:
Vegan Basket of full-flavored produce: Brussel Sprout Stalks, Burdock, Dandelion Greens, Baby Leeks, Parsley, Collards
Vegetarian Basket also includes: Rock Hill Creamery Dark Canyon Edam or Wasatch Mountain Gruyere
Omnivore Basket also includes: Rock Hill Creamery Dark Canyon Edam or Wasatch Mountain Gruyere and Canyon Meadow Ranch 85% Lean Ground Red Angus Beef

12/18/08:
Vegan Basket of full-flavored produce: Green Cabbage, Purple Potato, Sweet Potato, Celery Root, Broccoli di Cicco, Sugar Pie Pumpkin, Lacinato Kale, Baby Gold Beets, Rutabaga, Escarole, Yellow Cipollini Onion, Satsuma Mandarin
Vegetarian Basket also includes: Red Rock Feta
Omnivore Basket also includes: Red Rock Feta and Canyon Meadow Ranch Ground Beef Patties

12/11/08:
Vegan Basket of full-flavored produce: Parsnips, Braising Mix, Radicchio, Italian Flat Parsley, Sunchokes/Jerusalem Artichokes, Delicata Squash, Spinach Bunches, Ozette Potatoes, Artichokes, Butternut Squash, Easter Egg Radishes, Hachiya Persimmons
Vegetarian Basket also includes: Boo Boo Baby Swiss
Omnivore Basket also includes: Boo Boo Baby Swiss and Morgan Valley Ground Lamb

12/4/08:
Vegan Basket of full-flavored produce: Oyster mushrooms, Shiitake mushrooms, Sweet baby broccoli, Kabocha squash, Frisee, Fennel, Brussel sprouts, Arugula, Local apples, Shallots, Leeks, Rosemary, Potatoes
Vegetarian Basket also includes: 1 dozen Clifford Eggs
Omnivore Basket also includes: 1 dozen Clifford Eggs and Canyon Meadow Ranch Ground Beef

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We read and respond to everything our customers write us. Your feedback is important - so let’s talk!

“We loved the kiwis last week!!! (and the celery root & baby broccoli, too.) All the cheeses have been delicious, and we enjoy the farm-fresh eggs. Other favorites from past weeks have been the organic butternut squash, the baby bok choy, all the citrus, the rapini, all the varieties of tasty potatos, and the INCREDIBLE Meyer lemons. Thanks for all the culinary treats!” -R.L., Salt Lake City



“I’m LOVING it so much I did not renew my CSA share this summer - please keep it coming!!” -T.L., Park City



“Thank you for this wonderful treat each week. I love to cook again!” -K.F., Salt Lake City



“I just want to tell you guys how much I love this winter CSA. I’m very new to the cooking with quality ingredients scene, and was actually very intimidated by the bulletins I read before signing on. But it’s been a truly awesome experience, I’ve been able to connect to food in a way I never did before and it’s been so fun to share it with friends and family, too. The recipes and descriptions about each of the items are really wonderful, the whole program is so well-intentioned and executed. I don’t know if a novice foodie like me is who you were aiming for, but you really hit the mark, thank you!” - L.G., Salt Lake City



“I can not tell you how much I am enjoying your CSA. The produce is fabulous! Thank you!” - M.B., Park City



“...we love the share and REALLY appreciate your good custormer service!  On Thursdays when we pick up our share, your staff is ready, efficient, and friendly.” - K.K., Salt Lake City



“. . . very excited to be back in town and receiving veggies again! Even one week off was a bummer - we had to check online to see what goodies we were missing last week (purple carrots!). I wanted to take a moment to say what a lovely, exciting idea this CSA of yours is! When we found out about the LHF CSA in late Dec and read about it on your website, it just made so much sense, and seemed like a wonderful opportunity to put our money where our mouths (tummies?) are.  We love supporting organic/sustainable farms, love getting fresh veggies in the winter, and love the variety! Even in the last few weeks we’ve been thrilled to be gently pushed out of our typical veggie zone into some new territory. We VERY much enjoy your letters, descriptions of each vegetable (great to know what variety, and what farm - I don’t know as I’d be able to ID a certain type of sunchoke vs another type, so great to have this info), and the recipies - we’ve already tried quite a few of your suggestions, and found them to be extremely tasty. Our library of Moosewood cookbooks is helping a lot, too! In any case, just wanted to report in that we’re very happy veggie eaters, and happier still thanks to your efforts and the LHF CSA!! - A.C., Salt Lake City

Organic Baby Fennel – Coke Farm, San Bautista, CA
No wider than 2-3 inches, these bunches of baby fennel are not only lovely to look at, their flavor is a lot sweeter and more pronounced as a result of their early picking. Perfect for raw eating, slice thinly on a mandoline and add to delicate and delicious spring salads. Their mildly sweet anise flavor is very versatile and usually match well with just about anything you throw its way.

Organic Collards – Coke Farm, San Bautista, CA
My other favorite leafy green besides cavolo nero (lacinato kale), collards in my opinion are very underappreciated. Most people think you need to cook it all day with a ham hock, but my favorite way to prepare them – which I’ve included in this week’s recipes – gets them ready in about an hour. When I grew collards in my garden last year, I loved to pick them while still young and small. The flavor was superb and because they were picked young, my husband and I were able to eat them raw in salads.

Organic Red Cabbage – Coke Farm, San Bautista, CA
What kind of St. Patrick’s day would it be without the presence of cabbage and potatoes? There is more than meets the eye when it comes to cabbage. Besides their crunchy-sweet exterior, cabbage which is also in the prestigious brassica family, is packed with phytochemicals that studies have shown help the detoxification and antioxidant processes of the human body. Long viewed as the food of the poor, cabbage has had quite a bad reputation through the years. Not only that, but when paired with someone that doesn’t know how to prepare it, it will almost always end up a soggy, stinky mess. When properly cooked, it should be crisp-tender, slightly sweet and delicious. Here’s another awesome cabbage tidbit: cabbages, when cooked and combined with other vegetable proteins such as whole grains or legumes, become high quality complete proteins – good news for the vegans out there!

Conventional King Edward Potato – Weiser Family Farm, Tehachapi, CA
The second half of the cabbage and potato St. Patrick’s day duo! Prized by many a chef, this high starch spud has incredible flavor and make light and fluffy mashed potatoes. Easily identified by the “pink eyes” this potato is the perfect find for those of you that like to make your own gnocchi! So why the big, fancy name? This potato was named in honor of the Coronation of King Edward VII in 1902 due to its nearly simultaneous beginning of this historical event, this potato’s name is said to be a coronation “commemoration.”

Organic Curly Leaf Parsley – Coke Farm, San Bautista, CA
It’s good for your breath, tastes great sprinkled on eggs and makes a killer garnish. Not only is parsley a worthy ingredient in the kitchen but it is also full of good-for-you nutrients. Being a part of the carrot family it has high levels of beta carotene and it won’t even turn you orange! Parsley is a great source for vitamin B12, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients. What’s not to like? Well getting caught with a piece stuck between your teeth after a meal is probably not a good thing, but don’t let that stop you from eating this powerhouse of the herb garden.

The Vegetarian Basket also includes: Red Rock Goat Cheddar (Delta, UT)

The Omnivore Basket also includes: Red Rock Goat Cheddar (Delta, UT) and Taylor Made Ground Pork (Emery, UT)

The Omnivore PLUS Basket also includes: Red Rock Goat Cheddar (Delta, UT) and Canyon Meadows Ranch New York Steak (Altamont, UT)

Customers who opted for additional fruit will be receiving: Cunningham Organic Farm Cocktail Grapefruits & Blood Orange (Fallbrook, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Escarole and bean soup
serves about 6

2 tablespoons extra virgin olive oil – plus extra for drizzling
2 garlic cloves, chopped fine
1lb escarole (about 1-2 heads)
salt and freshly ground black pepper to taste
4 cups chicken or vegetable stock
16 ounces cooked cannellini beans, drained
1-1oz piece Parmigiano Reggiano rind

1. Heat 2 tablespoons of olive oil in a large heavy bottomed pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 2 minutes. Season lightly.
2. Add the chicken or vegetable stock, beans and parmesan rind. Cover and simmer for about 20 minutes. Season to taste and serve immediately with toasted, crusty bread. Enjoy!

Baby fennel with spinach, anchovy and red pepper flakes
serves 4

3-4 bulbs baby fennel, trimmed, fronds removed and quartered, keeping the core intact so it doesn’t fall apart on you
4 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
3 anchovy fillets, chopped
½ teaspoon red pepper flakes
about ½ lb spinach – savoy or baby
salt and freshly ground black pepper to taste

1. Bring a large pot of water to a boil and drop the halved baby fennel bulbs in. Return to a boil and cook for about 3-5 minutes or until the fennel is tender. Drain and set aside.
2. In a large frying pan, heat the oil over medium low heat and add the garlic, anchovies and pepper flakes. Cook gently until the garlic has softened and the anchovies begin to dissolve. Add the fennel and continue cooking, stirring to coat the fennel with the oil. Season to taste with salt and freshly ground black pepper and continue to cook for an additional 5 minutes. Fold the spinach leaves and stems into the hot fennel just to wilt and serve right away. Delicious paired with poultry, fish, lamb and pork.

Braised collards
serves about 4
I cooked collards this way and served them with chicken fried steak at home - delicious!

2 bunches collards, thick middle stem removed and sliced into 1/4 inch thick ribbons
1 medium onion, sliced thinly
2 cloves garlic, minced
3 tablespoons olive oil, butter or bacon grease
2 cups water or vegetable stock

1. Heat fat of choice in wide sauce pan over medium heat and add both garlic and onion. Cook till softened, about 5 minutes.
2. Add the collards and saute with the onion and garlic for about 3 minutes. Add water or stock and season lightly with salt and freshly ground black pepper. Turn heat up to high and bring to a boil, then drop down to medium-low for a light simmer.
3. Braise for about an hour or until liquid is nearly evaporated.

Colcannon
serves about 5
This recipe is not for the faint of heart! Incredibly rich and delicious, this is an Irish staple – good for warming you throughout. Wash it all down with a tall Guinness – or save it for the morning after a hearty St. Patrick’s celebration. Either way it’ll be delicious!

3lb potatoes, scrubbed
2 sticks butter
1 ¼ cups hot milk
salt and freshly ground black pepper to taste
1 head cabbage, cored and finely shredded
1lb piece ham or bacon, cooked
4 scallions, finely chopped
4 tablespoons curly leaf parsley, chopped

1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
2. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
3. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
5. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Shopping list...

Escarole and bean soup

-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bulb garlic
-1-2 heads escarole (1 head included in HALF shares and 2 heads included in FULL shares)
-1 package Veggie Glace Gold or Glace de Poulet Gold
-1 package Cassoulets USA Cannelini Beans
-1oz piece Parmigiano Reggiano rind

Braised collards

-2 bunches collards (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 medium onion
-1 bulb garlic
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 package Veggie Glace Gold

Baby fennel with spinach, anchovy and red pepper flakes

-4 bulbs baby fennel (1 bunch of 3 included in HALF shares and 2 bunches of 3 included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bulb garlic
-1 package Scalia Anchovy Fillets
-1 package Liberty Heights Fresh Crushed Red Chile Flakes
-1 bag organic Savoy or Baby Spinach

Colcannon

-3lb potatoes (2lb included in HALF shares and 4lb included in FULL shares)
-1 package Plugra Unsalted Butter
-1 half gallon container Winder Dairy Whole Milk
-1 head cabbage (1 head included in HALF shares and 2 heads included in FULL shares)
-1 package Niman Ranch Ham Steaks or 1 package Black Pig Meat Co. Cured Bacon
-1 bunch scallions
-1 bunch curly leaf parsley (1 bunch included in ALL shares)

Organic Parsnips – Coke Farm San Bautista, CA
Related to the carrot but with a more pronounced flavor all its own, parsnips were the root of choice before potatoes arrived from the new world. I love the flavor of parsnips but I think parsnips are tastiest when they’re roasted in a hot oven, allowing all its natural sugars to caramelize and create an incredible flavor. Like other root vegetables, parsnips can be added to mashed potatoes for a different flavor profile that pairs well with fish, poultry, and wild fowl.

Organic Red Chard – CokeFarm San Bautista, CA
Bright red stalks and veins contrast against the shiny dark green foliage of red chard. This leafy green is a popular ingredient in many Mediterranean dishes, with the first varieties tracing back to Sicily. When they are young, the stalks and leaves are still tender and can be consumed raw in salads. When they are mature and larger, a slightly bitter flavor starts to creep into the otherwise delicate, earthy-sweet flavor. Cooking by way of sautéing or braising eliminates the bitterness and leaves behind a flavor some say is more delicate than spinach.

Conventional Ruby Crescent Potato – Weiser Family Farm Tehachapi, CA
This classic European fingerling has a pale rose blush on the skin with yellow flesh and a waxy and moist texture. It’s quite stunning as not many varieties have as pale a blush as these fingerlings. Sweet with deep earthy tones, this potato is best cooked whole via roasting or light poaching in court bouillon. Its waxy character makes it excellent for potato salads as it will hold its shape once cooked.

Organic Fremont Mandarins – Cunningham Organic Farm Fallbrook, CA
One of the many citrus treats hailing from George and Gail Cunningham, these pint sized, bright orange globes are full of intensely sweet citrus flavor. Perfect for snacking throughout the day, just keep a little spittoon close by as this tasty treat does contain a few seeds!

The Vegetarian Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT)

The Omnivore Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Canyon Meadows Ranch Grass Fed Natural Ground Beef (Altamont, UT)

The Omnivore PLUS Basket also includes: Clifford Family Farm Wildflower Bench Honey (Provo, UT) and Morgan Valley Lamb Shoulder Chop (Delta, UT)

Customers who opted for additional fruit will be receiving: Cunningham Organic Farm Minneola Tangelos (Fallbrook, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Easy bok choy stir fry
serves 3-4

1 ½ pounds baby bok choy
1 ½ tablespoons grapeseed oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons vegetable or chicken stock or water
salt to taste
½ teaspoon sesame oil

1. Trim just the end of the bok choy stems. This ensures that the bok choy cooks evenly. Separate the outer leaves, but keep the tender center intact and give it all a good rinse. Drain.
2. Add the cold oil to a cold wok or frying pan and add the garlic and ginger. Turn your burner up to medium-high and allow everything to come up to temperature. Let the ginger and garlic gently sizzle in the pan until fragrant and golden brown. Add the bok choy leaves and toss very well, making sure to coat each leaf with the infused garlic-ginger oil. Toss for about 15 seconds then add broth or water and immediately cover and cook for 1 minute or until crisp-tender. Season with salt and serve with sesame oil drizzled on top. Enjoy right away!

*This is delicious paired with simple steamed fish, roasted poultry, in stir-frys, or alone!

Shiitake bok choy broth
serves 2
This really simple broth can be the basis for even more flavorful soups. Add somen or soba noodles (cook according to package instructions) for a light lunch or dinner – or tofu or chicken for more substance!

½ lb bok choy, cut crosswise into ½ inch thick slices
½ lb fresh shiitake mushrooms, stems removed and caps sliced into ½ inch thick strips
2 scallions, thinly sliced on a bias
6 cups chicken or vegetable stock (depending if you’d like a vegetarian/vegan option)

1. Bring stock to a simmer and add bok choy and mushrooms. Simmer uncovered for about 3 minutes or until shiitakes are cooked and bok choy is crisp tender. Season with salt and stir in scallions.

*Variaitons
-Bring stock to a simmer and add strips of chicken breast. Simmer for about 10 minutes or until chicken is thoroughly cooked. Skim any foam that rises to the top. Add the shiitakes and bok choy during the last 3-5 minutes of cooking.
-Add diced soft tofu towards the end of cooking along with the shiitakes and bok choy.
-Other delicious flavors that will add flavor to your broth: minced fresh ginger, soy sauce, chili-garlic paste, freshly squeezed lime juice.

Roasted parsnips
serves 4

1 ½ lb parsnips, peeled and cut into 2 ½ inch batons
4 teaspoons extra virgin olive oil
salt and freshly ground white pepper to taste
1/3 cup stock – chicken or vegetable
3 tablespoons unsalted butter, softened
4 teaspoons drained, bottled horseradish
½ tablespoon finely chopped flat leaf parsley
½ tablespoon minced chives
1 small garlic clove, minced

1. Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy - especially if they are to be reheated later.
2. Combine the softened butter with the horseradish, parsley, chives, and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Whole wheat pasta with chard and pecorino
serves 2

1 tablespoon extra virgin olive oil
2 onions, thinly sliced
2 bunches chard, trimmed and chopped – separate stems from leaves
3 garlic cloves, minced
1-14 ½ ounce can diced tomatoes with juices
¼ cup dry white wine
¼ teaspoon dried crushed red pepper flakes
salt and freshly ground black pepper to taste
8 ounces whole wheat spaghetti
¼ cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino
2 tablespoons toasted pine nuts

1. Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard stems first and sauté for about 5 minutes. Then add the chard leaves and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
3. Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve immediately.

Shopping list...

Easy bok choy stir fry

-1 ½ pounds baby bok choy (1lb included in HALF shares and 2lb included in FULL shares)
-1 bottle J. Leblanc Grapeseed Oil
-1 bulb garlic
-1 small knob fresh ginger
-1 package Veggie Glace Gold
-1 bottle J. Leblanc Sesame Seed Oil

Shiitake bok choy broth

-½ lb bok choy (1lb included in HALF shares and 2lb included in FULL shares)
-½ lb fresh shiitake mushrooms
-1 bunch fresh scallions
-2 packages Veggie Glace Gold or Glace de Poulet Gold

Roasted parsnips

-1 ½ lb parsnips (1lb included in HALF shares and 2lb included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 package Veggie Glace Gold or Glace de Poulet Gold
-1 package Plugra Unsalted Butter
-1 bottle Volcanic Ground Horseradish
-1 bunch fresh Italian flat leaf parsley
-1 bunch fresh chives
-1 bulb garlic

Whole wheat pasta with chard and pecorino

-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-2 onions
-2 bunches chard (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 bulb garlic
-1 can San Marzano Diced Tomatoes
-1 bottle dry white wine (we do not carry this at our store)
-1 package Liberty Heights Fresh Red Chile Flakes
-1 package Rustichella D’abruzzo Organic Whole Wheat Spaghetti
-¼ cup pitted kalamata olives
-1 small wedge Pecorino Romano
-1 package Pine Nuts from Asia

Organic Celery Root – Coke Farm San Bautista, CA
Intimidating at first glance, but once its façade is peeled away all that’s left is a sweet, crunchy vegetable that only gets sweeter when roasted in a hot oven. One of my favorite pairings with celery root is a nice beef roast. An even more delicious idea is to roast or boil celery root with potatoes and mash them altogether for celery root mashed potatoes. Sweet, earthy – delicious!

Organic Large Red Beets – Coke Farm San Bautista, CA
I am a huge fan of beets. Red, golden or Chioggia (which is pronounced kee-o-jah) they are all fantastic and delicious to me. This past Thanksgiving, I made a delicious chilled beet salad using red and Chioggia beets along with tangerine oil and fresh tangerine segments with chopped chives. Needless to say it was easy to make and delicious! The only time consuming portion of this dish was waiting for the beets to roast in the oven. However during that time, I got the rest of the ingredients ready.

Organic Meyer Lemons – Coke Farm San Bautista, CA
Sweet, delicate and floral, meyer lemons which are at their peak in the winter months pave the way for delicate and delicious spring flavors. Lucky for us, their flavor transitions beautifully into spring and when the asparagus, fiddlehead ferns, artichokes, and California avocados begin to pop up, there’s no better citrus in my opinion to dress these delicious vegetables than the meyer lemon, a little extra virgin olive oil, and fleur de sel.

Organic Dandelion Greens – Coke Farm San Bautista, CA
Now before you get antsy, give the dandelion green a chance. I can already imagine hearts starting to race, and hands reaching for the nearest weed killer. No need to fear this little leaf - it’s one of the most nutrient rich greens that graces this time of year! Don’t believe me? Google “dandelion greens” and see for yourself. When compared to one cup of broccoli, one cup of dandelions has more than double the nutritional value. All health facts aside, dandelions are a bit bitter – much like the bitterness found in rocket or endive. For those of you still apprehensive about this curious green, I’ve included 3 recipes to choose from!

Organic Sunchokes – Coke Farm San Bautista, CA
These strange looking tubers can be eaten both raw and cooked. When raw, the sunchoke resembles the texture of water chestnuts – crisp, juicy, and mildly sweet. When cooked, the sunchoke is most like a potato – becoming fluffy and even “mashable” with a nutty flavor all its own. Either way you prepare the sunchoke, just remember NOT to peel it. Just beneath the skin is where a lot of its nutrition is, just like a potato! Instead, give it a good scrub and rinse before using.

The Vegetarian Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT)

The Omnivore Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT) and Morgan Valley Lamb Stew (Delta, UT)

The Omnivore PLUS Basket also includes: Drake Family Farm Fresh Goats Milk Yogurt (West Jordan, UT) and Canyon Meadows Ranch Top Round Steak (Altamont, UT)

Customers who opted for additional fruit will be receiving: Cunningham Organic Farm Pixie Mandarins (Fallbrook, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Celery root and beet salad
serves 4

3 medium beets (about 1lb) trimmed, leaving 1 inch of stems attached
1 lb celery root
2 tablespoons plus 2 teaspoons fresh meyer lemon juice, plus additional to taste
1 tablespoon minced shallot
4 tablespoons extra virgin olive oil
salt to taste
½ cup chopped walnuts, toasted and cooled

1. Put oven rack in middle position and preheat to 425 degrees.
2. Wrap beets tightly in foil and roast until tender, about 45 minutes to 1 hour.
3. While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
4. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
5. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts and serve.

Sunchoke, fennel and apple salad
serves 6-8

½ cup extra virgin olive oil
2 tablespoons cider vinegar
2 tablespoons fresh meyer lemon juice
2 tablespoons chopped fresh chives
2 tablespoons fennel fronds
salt and freshly ground pepper to taste
8 radishes, trimmed and very thinly sliced
6 sunchokes, washed well and very thinly sliced
2 gala or fuji apples, cored and very thinly sliced
2 fennel bulbs, trimmed, cored and very thinly sliced

1. In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.
2. Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come together. Season with salt and pepper before serving.

Warm dandelion salad
serves 2

¾ lb dandelion leaves
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt and freshly ground black pepper to taste
4 ounces bacon
1 slice French or Italian bread, cubed into ½ inch pieces
2 tablespoons banyuls vinegar
1 hard boiled egg, crumbled

1. Wash the greens and tear into small pieces. Put into a warmed salad bowl with the oil and vinegar. Sprinkle with salt and pepper. Toss lightly.
2. Fry bacon until half cooked. Add bread cubes and fry until cubes are golden and the bacon is completely cooked. Tip contents of the pan (fat and all if you want to be completely French about it) onto the greens. Toss quickly.
3. Put the vinegar into the pan and heat rapidly. When it is bubbling fiercely, pour onto the greens and toss. Serve immediately with a sprinkling of the crumbled egg on top.

Green mashed potatoes
serves 4

1lb Yukon gold potatoes, peeled and cut into quarters
salt
1lb dandelion greens, washed and trimmed of thick stems
¼ to ½ cup extra virgin olive oil
freshly ground black pepper
1 cup homemade bread crumbs

1. Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.
2. Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper.

Grilled pear, goat cheese and dandelion salad
serves 4

2 medium sized ripe pears
½ lemon
freshly ground pepper
½ log (4oz) goat cheese
1 bunch dandelion greens, washed and torn into bite sized piees
3 tablespoons balsamic vinegar

1. Cut pears into thick ½ slices. Toss with a squeeze of lemon and some fresh pepper. Grill for a few minutes on each side, until nice char marks form and they start smelling like burnt marshmallows. Remove to a cutting board and allow to cool.
2. Slice pear and discard the core. Put greens and pears into a salad bowl. Crumble goat cheese on top with some more fresh pepper. When ready to serve finish with the balsamic vinegar and remaining lemon juice.

Shopping list...

Celery root and beet salad

-1 bunch beets (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 lb celery root (1 celery root included in HALF shares and 2 celery root included in FULL shares)
-2 meyer lemons (1lb included in HALF shares and 2lb included in FULL shares)
-1 small shallot
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 small package walnuts

Sunchoke, fennel and apple salad

-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bottle J. Leblanc Cider Vinegar
-1 meyer lemon (1lb included in HALF shares and 2lb included in FULL shares)
-1 bunch fresh chives
-fennel fronds (the leafy, dill-looking tops of fennel)
-2-3 bunches French Breakfast radish
-6 sunchokes (1lb included in HALF shares and 2lb included in FULL shares)
-2 gala or fuji apples
-2 fennel bulbs

Warm dandelion salad

-1 bunch dandelion leaves (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 bottle Aceto Vivo Red Wine Vinegar
-1 package Black Pig Meat Co. Cured Bacon
-1 baguette
-1 bottle Banyuls Vinegar
-1 half dozen package Clifford Family Farm Fresh Eggs

Green mashed potatoes

-1lb Yukon gold potatoes
-1 bunch dandelion greens (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 bottle California Olive Ranch Arbequina Extra Virgin Olive Oil, 2008 Harvest
-1 package Ian’s Panko Breadcrumbs or your own homemade bread crumbs

Grilled pear, goat cheese and dandelion salad

-2 pears such as Bosc
-1 meyer lemon (1lb included in HALF shares and 2lb included in FULL shares)
-1 package Drake Family Farm Chevre (4oz)
-1 bunch dandelion greens (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1 bottle Compagnia del Monta Balsamic Vinegar of Modena #2

Organic White Cauliflower – Coke Farm San Bautista, CA
It was so good we had to get it in again this week.  I’ve also included a unique recipe this week that teaches you how to make cauliflower “couscous.” I promise it’s not the least bit daunting and I’m more than certain that you will have a fun time going through the steps.  I know I always do!  Its subtle, nutty flavor compliments the corresponding vegetarian curry recipe.

Organic Artichokes – Coke Farm San Bautista, CA
There’s nothing quite like a whole, steamed or roasted artichoke dipped in herb butter.  If you’ve never tried the roasting method, I think you’ll be in for a delectable surprise.  All you need to do is preheat your oven to 425 degrees, trim about 1½ inches off the tip of the artichoke as well as remove the stem.  Loosen up the leaves a bit, then with a vegetable knife, cut an “x” into the middle of the choke, all the way down to the base.  Then, squeeze lemon juice over the cut areas and allow to drip down to the bottom.  Smash a clove of garlic and stuff the center with it.  Drizzle with a little olive oil and season to taste, then wrap in aluminum foil and bake for about 1½ hours or until tender.  Enjoy!  But don’t forget to remove the choke!  Get this going while you’re getting dinner ready and by the time it’s done, you’ll have the perfect starter to your meal.  Don’t stop at just the garlic and olive oil.  Let your imagination run wild and experiment with different herbs and aromatics!

Organic Bunched Carrots – Coke Farm San Bautista, CA
No longer just for veg or chicken stock, horses and rabbits – carrots have a unique flavor all their own.  One of the more interesting carrot preparations is a carrot mashed potato.  If you usually boil potatoes for mash, throw in carrots that are cut the same size and mash them together (use a 2:1 ratio, of potatoes to carrots).  What’s the end result like, you ask?  Unique with a hint of sweetness from the carrot, not to mention cool looking orange mashed potatoes that will have your kids scratching their heads.  This interesting mash compliments just about everything you can think of from fish to poultry to red meats.

Organic Butternut Squash – Coke Farm San Bautista, CA
This winter staple is so incredibly versatile.  It’s delicious when pureed into soup with a splash of cream, roasted mashed and turned into ravioli filling that’s then tossed with brown butter and sage, added to stews, substituted for pumpkin in a pie, roasted in half stuffed with rice and ground beef, and even simply microwaved with a pat of butter and a sprinkling of brown sugar.  The sky is the limit when it comes to this hard, winter squash.

The Vegetarian Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT)

The Omnivore Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Creminelli Tradizionale Sausage (Springville, UT)

The Omnivore PLUS Basket also includes: Rockhill Creamery Zwitser Gouda (Richmond, UT) and Canyon Meadows Ranch Ribeye Steak (Altamont, UT)

Customers who opted for additional fruit will be receiving: Cunningham Organic Farm Cocktail Grapefruit (Fallbrook, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Crepes suzette with fresh atwood navels and honey
serves 4

Crepes:
1 ½ cups all purpose flour
4 tablespoons melted unsalted butter
1 ¾ cups whole milk
3 eggs
1 tablespoon granulated sugar
3 tablespoons orange liqueur of your choice (*optional)
pinch salt

1. Combine all ingredients into a blender and mix until well-blended. You may also combine them by hand. If combining by hand, work the flour slowly into the liquid ingredients. Refrigerate the batter for at least 30 minutes. This gives the batter the opportunity to rest and fully come together.
2. Once batter has been refrigerated, you are ready to make the crepes. Place a non-stick 10” sauté or crepe pan on a medium-hot burner. Once hot, brush with a little oil or butter. Pour 2-3 tablespoons of batter onto the pan. Remove pan from the heat. Swirl pan around until batter coats the bottom. Some batter will roll up to the sides; you will get a thin, crisp edge.
3. Return pan to burner. When the edge turns light brown-the crepe itself will become golden brown- flip the crepe. Cook the other side for about 15 seconds until done.  Repeat the procedure (buttering as necessary in between crepes). Stack crepes between sheets of waxed paper until ready to use. You will need 12 crepes for this recipe. When you are ready to serve the dessert, make the sauce.

Orange sauce:
4 tablespoons unsalted butter
¼ cup honey
juice of 2 oranges
zest from 1 orange (zest before you juice)
1 tablespoon lemon juice
3 tablespoons orange liqueur such as Grand Marnier

1. Melt butter in large skillet over medium heat. Stir in the tangerine juice, lemon juice, honey, zest, and liqueur. Stirring constantly, reduce sauce to 1/3 cup.
2. Very carefully add each crepe to the pan-one at a time-and coat it in the sauce.  Fold each one in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. Enjoy warm right away, served with a scoop of vanilla ice cream if desired.  Especially delicious with warm, extra sauce drizzled over the ice cream.

*Adults only: If you wish to flambé the sauce, reserve two tablespoons and add three more of brandy. Stir together and remove the pan from the heat. Ignite with a match and pour the flaming sauce over the crepes. You should only ignite the sauce using a metal pan; do not use a non-stick pan. Please exercise due caution and remove all flammable materials (dishcloths, etc) from the work area.

Curried cauliflower couscous
serves 4-6 as a side dish

3 tablespoons extra virgin olive oil
2 tablespoons mild curry powder
2 teaspoons minced garlic
1 red or green bell pepper, seeded and diced small
1 yukon gold potato, diced small
1 zucchini, diced small
1 cup water
1 fennel bulb, trimmed and sliced very thin on a mandoline
1 tablespoon cider vinegar
salt and freshly ground black pepper to taste
1 large head cauliflower

1. Heat 2 tablespoons oil over medium heat in large saucepan. Add curry powder and garlic; cook and stir 1 to 2 minutes until garlic is golden.
2. Add bell pepper, potato and zucchini and cook for about 3 minutes.  Season to taste with salt and freshly ground black pepper and add 1 cup water.  Bring heat down to medium-low and simmer until potato is tender or liquid is almost evaporated.  When vegetables are tender, remove from heat and gently stir in the shaved fennel.
3. Meanwhile, trim and core cauliflower; cut into equal pieces. Place in food processor fitted with metal blade. Process using on/off pulsing action until cauliflower is in small uniform pieces about the size of cooked couscous*. Do not purée.
4. Heat remaining 1 tablespoon oil over medium-high heat in 12-inch nonstick skillet. Add cauliflower; cook and stir 5 minutes or until golden and cooked crisp-tender. Do not overcook.  Season and serve with the vegetable curry.

*If you do not have a food processor, this cut can be achieved by using the small holes on a box grater.  Quarter the cauliflower and grate like a block of cheese.  You can use the stems as well, no need to throw it out since they will all be the same size and will cook evenly.

Sicilian stuffed and roasted artichokes
serves 4 as a side dish

2 large artichokes, trimmed and cooked
juice of 1 lemon
2 cups breadcrumbs
4 tablespoons unsalted butter
3 garlic cloves, minced
1 small onion, chopped fine
4 tablespoons parsley, chopped fine
6 anchovy fillets, roughly chopped
1 teaspoon capers, roughly chopped
¼ cup black olives, roughly chopped
parmigiano reggiano, grated fine

1. Trim artichokes by snipping off the tips with the thorns with a scissor.  Cut the stem at the base and make a deep “x” slit into the base.  Sit in a deep saucepan with 2-3 inches salted water and juice of 1 lemon.  Bring to a boil then drop down to a simmer and cook for about 25 minutes or until tender.  Remove from the water and allow to drain and cool.
2. When cool enough to handle, cut the artichoke in half, lengthwise.  Scoop out the choke with a spoon and set the halves aside.  Continue this process with remaining artichokes.
3. In large sauté pan, melt the butter over medium heat until it begins to bubble.  Add the garlic and onion and cook until softened, about 3-5 minutes.  Remove from heat and add the breadcrumbs, anchovies, capers, olives and parsley, folding everything in gently.
4. Preheat oven to 375 degrees.  Place artichokes on a baking sheet lined with parchment paper – season lightly if desired (for some people, the salt content in the anchovies and parmigiano combined would suffice).  Over fill all the artichokes with the bread crumb mixture.  Finely grate a little parmigiano reggiano over the tops and bake until everything is warmed through, about 15-20 minutes.  Serve immediately.

Butternut squash casserole
serves 8-10

3 pounds butternut squash, peeled and cut in ¼ inch thick slices (roughly 6 cups)
5 tablespoons unsalted butter, plus a little more for the pan
1 tablespoon extra virgin olive oil
2 large yellow onions, trimmed, peeled and chopped, about 3 cups
1 cup buttermilk
2 large eggs, beaten
2 ½ teaspoons minced fresh thyme
2 cups fresh spinach, packed
½ cup bread crumbs, toasted
salt and freshly ground black pepper to taste
¼ cup pecans, toasted
2 cups coarsely grated Fat Tuesday Aggiano, roughly 6 ounces

1. Preheat the oven to 375 degrees F. Butter a 9-x-13-inch baking dish or 4-quart casserole.  Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
2. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash, spinach, the buttermilk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pecans and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
3. Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

*This is for the bacon lovers out there – instead of using 5 tablespoons unsalted butter, render 4 slices bacon until crispy.  Remove the bacon from the pan and set aside.  Continue with the recipe as written.  Chop up the bacon and add at the end with the pecans and the cheese.

Shopping list...

Crepes suzette with fresh atwood navels and honey

-1 package King Arthur All Purpose Flour
-1 package Plugra Unsalted Butter
-1 half gallon container Winder Dairy Whole Milk
-1 half dozen package Clifford Family Farm Eggs
-1 package Woodstock Farms Pure Cane Sugar
-1 bottle Grand Marnier (we regret that we do not carry this item)
-1-8 ounce jar Clifford Family Farm Wildflower Bench Honey
-2 atwood navel oranges (1 pound included in HALF shares and 2 pounds included in FULL shares)
-1 lemon

Curried cauliflower couscous

-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bottle Frontier label, Curry Powder
-1 bulb garlic
-1 red or green bell pepper
-1 yukon gold potato
-1 zucchini
-1 fennel bulb
-1 bottle J. Leblanc Cider Vinegar
-1 large head cauliflower (1 included in HALF shares and 2 included in FULL shares)

Sicilian stuffed and roasted artichokes

-4 medium artichokes (2 included in HALF shares and 4 included in FULL shares)
-1 lemon
-1 package Ian’s Panko Breadcrumbs
-1 package Plugra Unsalted Butter
-1 bulb garlic
-1 small onion
-1 bunch fresh Italian parsley
-1 jar Scalia Anchovy Filets
-1 teaspoon capers
-¼ cup black olives
-1 small wedge parmigiano reggiano

Butternut squash casserole

-3 pounds butternut squash (about 3lb in HALF shares and about 6lb in FULL shares)
-1 package Plugra Unsalted Butter or 1 package Black Pig Meat Co. Bacon
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-2 large yellow onions
-1 container buttermilk (we regret that we do not currently carry this item)
-1 half dozen package Clifford Family Farm Eggs
-1 bunch fresh tyme
-1 package fresh spinach
-1 package Ian’s Panko Breadcrumbs
-1 small package pecans
-6 ounces Fat Tuesday Aggiano

Organic White Cauliflower – Coke Farm San Bautista, CA
Cauliflower gets a bit of a recipe makeover this week.  It is flanked by bacon and lemon which gives it richness from the bacon and a unique, savory lemon flavor since you are using the whole lemon, skin and all.  Paired with the mild, nutty flavor of cauliflower, this dish will make a wonderful pairing with poultry or a hearty white fish such as monkfish or halibut.

Organic Radicchio – Coke Farm San Bautista, CA
More often than not, this misunderstood vegetable gets passed by without a second glance.  Little do most people know that radicchio’s strong flavor mellows once heat is applied to it.  My husband and I have added it to our unconventional osso bucco (cooked with red wine instead) during the last 10 minutes of cooking and it was incredible!  If you have a favorite stew or braise that has red wine in the recipe, I highly suggest adding in some radicchio.  The flavors complement each other so well.  Grilling, roasting or broiling are also good ways to prepare radicchio.

Organic Fennel – Coke Farm San Bautista, CA
After a few requests, we finally have fennel in the mix.  I’m a huge fan of pairing fennel with seafood – that bright, almost citrus-esque flavor is a wonderful complement!  Two of my favorite ways to prepare fennel is fennel slaw with apples, dill and lemon and fennel citrus salad with avocado.  The slaw makes a great spring/summer side to serve with grilled foods and the fennel, citrus and avocado salad is just plain good!

Organic Hass Avocado – Cunningham Organic Farm Fallbrook, CA
We’ve been working closely with George Cunningham to make sure you received his delicious avocados in your bag this week.  Grown in northern San Diego County, George’s avocados are incredible and delicious.  The most common of all avocado varieties, the hass has a rich, nutty flavor that we all know and love.  It’s the go-to avocado for guacamole! 

The Vegetarian Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT)

The Omnivore Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)

The Omnivore PLUS Basket also includes: Beehive Cheese Co. Habanero Smoked Promontory (Uintah, UT) and Canyon Meadows Ranch Top Sirloin Steak (Altamont, UT)

Customers who opted for additional fruit will be receiving: Cunningham Organic Farm Moro Blood Oranges (Fallbrook, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Roasted cauliflower with lemon and bacon
serves 2 as a side dish

About 2 cups cauliflower, trimmed into 2-inch florets
3 ounces or 1 ½ strips of raw, diced bacon
½ lemon, halved lengthwise and thinly sliced crosswise
1 teaspoon chopped chives
salt and freshly ground white pepper to taste

1. Preheat oven to 400 degrees.  Blanch cauliflower in a medium saucepan of boiling salted water for about a minute, shock in a bowl of ice water and drain.
2. Dry the cauliflower florets and spread on a baking sheet in a single layer.  Sprinkle with bacon, lemon slices, salt and pepper and stir.  Roast until tender and beginning to brown, stirring every 10 minutes for no more than 30 minutes.  Transfer to a bowl and toss with chives. Serve immediately.

Balsamic marinated radicchio with fresh ricotta
serves 2

1 tablespoon balsamic vinegar
2 garlic cloves, smashed and minced
½ teaspoon fresh lemon juice
¼ cup extra virgin olive oil, divided plus additional for drizzling if desired
½ head of radicchio, cut into 2 inch wedges
4-6 basil leaves
1/4lb fresh ricotta cheese

1. Preheat broiler.  Whisk together vinegar, garlic, lemon juice, 1/8 cup olive oil and a pinch each salt and freshly ground black pepper in a medium bowl.
2. Put radicchio on a sheet pan and toss with remaining olive oil.  Broil 5-6 inches from heat, turning occasionally until slightly wilted, about 3-4 minutes.
3. Add hot radicchio to balsamic marinade and gently toss to coat.  Cover bowl to keep heat in and marinate, tossing once or twice for at least 1 hour.
4. Transfer radicchio to a serving dish, pouring some marinade over the top.  Scatter basil leaves over the radicchio.  Dilute ricotta with a little olive oil in a small bowl and serve with radicchio.

*This is a great make-ahead recipe for a romantic and quiet Valentine’s Day dinner at home!  Delicious paired with seared filet or roasted duck breast.

Caramelized pancetta and fennel salad
serves 2

½ bulb fennel, halved and cut into ½ inch wedges
2 slices pancetta, about ¼ inch thick
1 cloves garlic, minced
1 tablespoon brown sugar
½ tablespoon extra virgin olive oil
salt and freshly ground black pepper to taste
2-3 cups mixed salad greens
red wine vinaigrette (recipe follows)

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
3. In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

Red wine vinaigrette
makes scant ½ cup
2 tablespoons red wine vinegar
1 tablespoon lemon juice
½ teaspoon honey
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup extra virgin olive oil

1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

The fun doesn’t necessarily have to begin Valentine’s Day evening...have your sweetheart wake up to a tasty and hearty breakfast!  Don’t forget coffee and fresh squeezed orange juice!

Fried egg and avocado sandwich
serves 2

4 slices bacon
4 slices whole wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon finely chopped parsley
1 teaspoon minced green onion
salt and freshly ground black pepper to taste
2 large eggs
4 slices tomato
½ avocado, peeled, pitted and sliced

1. In a small cast iron skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
2. In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice. (This can be made ahead)
3. In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.

Got beef on the brain for a home made Valentine’s day dinner?  The following recipe for béarnaise will take your steaks (such as New Yorks, Filets and if you can get your hands on one, a Porterhouse) into new heights!  Luscious and luxurious, béarnaise can turn a regular steak into something special for that special someone.

Bearnaise sauce
makes about ½ cup

1/8 cup chopped fresh tarragon leaves
1 shallot, minced
1/8 cup champagne vinegar
¼ cup dry white wine
2 egg yolks, room temperature
1 stick butter, melted and allowed to separate*

1. Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. (This can be made ahead)
2. Blend the yolks and wine-tarragon reduction in a blender, or in a deep bowl with an immersion blender.  With the blender running, add the butter in a slow, steady stream.  Once it emulsifies, season to taste with salt and pepper and set aside in a warm spot to hold the sauce.  It is recommended that you use the sauce right away.

*Traditional béarnaise sauce calls for the use of clarified butter.  Personally, I find that béarnaise or hollandaise sauces come out too thick with just clarified butter.  So thick sometimes that you need a little liquid to thin it out.  I love French technique more than the next gourmand, but in this instance, instead of getting rid of the milk solids in the butter, I like to keep it in.  I find that instead of using an outside liquid to thin the sauce, why not use the liquid that separates from the butter when you allow it to melt slowly over your hot stove?  Saves you time and effort, and you won’t be introducing an outside source of liquid.

Shopping list...

Roasted cauliflower with lemon and bacon

-1 head cauliflower (1 included in HALF shares and 2 included in FULL shares)
-1 package Black Pig Meat Co. Bacon
-1 lemon
-1 bunch fresh chives

Balsamic marinated radicchio with fresh ricotta

-1 bottle Balsamic Vinegar of Modena Number 2
-1 bulb garlic
-1 lemon
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 head radicchio (1 included in HALF shares and 2 included in FULL shares)
-1 bunch fresh basil
-1 package Belfiore Ricotta Cheese

Caramelized pancetta and fennel salad

-fennel bulb (1 included in HALF shares and 2 included in FULL shares)
-2 slices pancetta, about ¼ inch thick
-1 bulb garlic
-1 package India Tree Dark Muscovado Sugar
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bag Spring Mix – mixed greens

Red wine vinaigrette

-1 bottle Aceto Vivo Red Wine Vinegar
-1 lemon
-1 8 ounce jar Clifford Family Farm Bench Wildflower Honey
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest

Fried egg and avocado sandwich

-1 package Black Pig Meat Co. Bacon
-1 loaf Crumb Bros. Whole Wheat
-1-4 ounce package Sierra Nevada Plain Cream Cheese
-1 bunch fresh parsley
-1 bunch green onions
-1 half dozen package Clifford Family Farm Eggs
-1 large tomato
-1 avocado (2 included in HALF shares and 4 included in FULL shares)

Bearnaise sauce

-1 bunch fresh tarragon
-1 shallot
-1 bottle J. Leblanc Champagne Vinegar
-1 bottle dry white wine ((we currently do not carry this item))
-1 half dozen package Clifford Family Farm Eggs
-1 package Plugra Unsalted Butter

Organic Atwood Navels – Olsen Organic Farm Lindsay, CA
The navel orange we all want more of!  Its bright citrus flavor and perfect snacking size is perfect for beating the midday funk we all encounter on a daily basis.  They are also seedless which makes eating them that much easier!  Add them to your next spinach or arugula salad along with some fennel for a light and refreshing lunch or light supper.

Organic Italian Parsley – Coke Farm San Bautista, CA
Quite the underappreciated herb in this country, Argentineans are to parsley and chimichurri as Italians are to basil and pesto.  No longer will pluches of parsley be brushed aside nonchalantly on dinner plates!  This flat leaf and more flavorful parsley is finally taking center stage in one this week’s SFF recipes. 

Organic Green Cabbage – Coke Farm San Bautista, CA
Another underappreciated vegetable, cabbage can be quite delicious when prepared correctly.  Too many a time, it is overcooked and “stinky” to the point where many shun it altogether.  But when prepared correctly, cabbage should still have a bit of a bite to it, much like a blanched haricots vert does.  If you’ll be adding it to soups or stews, add it towards the last 5-10 minutes of cooking time and see if there’s a difference.

Organic Rapini – Coke Farm San Bautista, CA
Slightly bitter in flavor, this member of the brassica family holds up well to bold flavors like crushed chile flakes, anchovies and black olives.  All those together actually sounds like a great side dish to pair with a Mediterranean inspired pork or beef roast that’s been marinated in garlic, oregano, black pepper and extra virgin olive oil.  Hungry yet?  That sounds like a good Sunday supper to me!

The Vegetarian Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT)

The Omnivore Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT) and Morgan Valley Ground Lamb (Delta, UT)

The Omnivore PLUS Basket also includes: 1 dozen Clifford Family Farm Fresh Eggs (Provo, UT) and Canyon Meadows Ranch Flat Iron Steak (Altamont, UT)

Customers who opted for additional fruit will be receiving: Organic Rucker Homestead Orlando Tangelos (Thermal, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Traditional chimichurri sauce
makes ¾ cup of marinade

¼ cup coarsely chopped Italian parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced
2 tablespoons fresh oregano leaves
2 teaspoons crushed red pepper
salt and freshly ground pepper to taste
½ cup extra virgin olive oil

1. In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
*Chimichurri can be made and refrigerated overnight but must be brought to room temperature before serving.
**This would be great to serve for game day, Sunday!  For Omnivore subscribers, roll your ground lamb into bite sized meatballs and marinate them in the chimichurri for at least an hour – salt lightly and roast in a 375 degree oven until juices run clear, about 10-15 minutes.
**For Omnivore PLUS subscribers, your flat irons are screaming for this stuff too!  Marinate in chimichurri sauce for at least an hour, grill or broil until a good medium rare to medium (about 2 minutes per side for med rare and 3 ½ minutes per side for medium – rest for 5 minutes before slicing).  Stuff in toasted hoagies along with gooey Provolone and tomato.

Green cabbage slaw
makes 4 cups

½ head green cabbage, finely shredded
1 small red onion, halved and thinly sliced
¼ cup cider vinegar
½ cup freshly squeezed orange juice
¼ cup extra virgin olive oil
1 tablespoon honey
¼ cup chopped cilantro leaves
salt and freshly ground black pepper to taste

1. Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Let sit at room temperature for 20 minutes before serving.

Purple potato salad
makes 4-6 servings

2 lb purple potatoes, quartered lengthwise
1 head garlic, halved crosswise
pinch of red pepper flakes
5 tablespoons cider vinegar
1 red onion, halved and thinly sliced
1 teaspoon sugar
½ cup mayonnaise
4 tablespoons sour cream
¼ cup fresh horseradish, grated fine
2 stalks celery, thinly sliced
4 dill or sweet pickles, diced
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste

1. Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool.
2. Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.

Atwood navel orange salad with red onions, kalamata olives, and feta
serves about 6-10

8 Atwood navel oranges
1 red onion
¾ cup pitted kalamata olives
¾ cup feta cheese, crumbled
juice of 1 lemon
2 tablespoons minced preserved lemon
1/3 cup extra virgin olive oil
2 tablespoons Italian parsley, chopped
salt and freshly ground white pepper to taste

1. Zest two of the atwoods with a microplane and set aside.
2. Cutting out the flesh of the oranges is the most complicated part of this recipe, and it’s not all that hard. Put an orange on a cutting board and slice off both ends. Then, stand the orange on one end and cut down, slicing the peel and pith away from the orange and exposing the flesh. Do this all the way around; some of the flesh will come away with the peel, but that can’t be helped. Now slice the orange flesh into 1-inch rounds, and the rounds into quartered chunks. Put the orange chunks in a big bowl.
3. Shave the red onion with a mandoline, or slice it in half-moons as thinly as you can. Cut the olives in half. Add those and everything else, including the orange zest, to the bowl, and toss gently. Be generous with the salt and pepper; even though the olives and feta are salty, you’ll still need more salt to balance the sweetness of the oranges.
4. Let the salad sit at room temperature for an hour, tossing gently every quarter-hour or so, to let the flavors meld. Serve sprinkled with more crumbled feta, if you like.

Italian parsley and walnut pesto with pasta
serves 6

½ cup chopped walnuts, toasted
¼ cup extra virgin olive oil
1 cup packed fresh Italian parsley
¼ cup vegetable stock
6 cloves garlic, peeled
1 tablespoon plain unseasoned breadcrumbs
½ teaspoon salt, or to taste
16 ounces penne rigate

1. In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth.
2. Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.
3. Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.

*Delicious served with grilled chicken or turkey breast!

Shopping list...

Traditional chimichurri sauce

-1 bunch Italian parsley (1 bunch included in ALL SFF shares)
-1 bottle Aceto Vino Red Wine Vinegar
-1 bulb garlic
-1 bunch fresh oregano leaves
-1 package LHF Crushed Chile Flakes
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest

Green cabbage slaw

-1 head green cabbage (1 included in HALF shares and 2 included in FULL shares)
-1 small red onion
-1 bottle J. Leblanc Cider Vinegar
-1 half pint sized LHF Fresh Squeezed Organic Valencia Orange Juice
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 jar Clifford Family Farm Honey
-1 bunch fresh cilantro

Purple potato salad

-2 lb purple potatoes (2lb included in HALF shares and 4lb included in FULL shares)
-1 bulb garlic
-1 package LHF Crushed Chile Flakes
-1 bottle J. Leblanc Cider Vinegar
-1 red onion
-1 package Woodstock Farms Cane Sugar
-1 package Delouis Fils Mayonnaise
-1 container Organic Valley Sour Cream
-1/2 lb fresh horseradish
-1 bunch celery
-1 jar Rick’s Picks Spears of Influence or Bee ‘n’ Beez
-1 bunch fresh dill
-1 bunch fresh Italian parsley (1 bunch included in ALL SFF shares)

Atwood navel orange salad with red onions, kalamata olives and feta

-8 Atwood navel oranges (4 included in HALF shares and 8 included in FULL shares)
-1 red onion
-¾ cup pitted kalamata olives
-¾ cup feta cheese
-1 lemon
-1 jar Les Moulins Mahjoub Natural Preserved Lemon
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bunch fresh Italian parsley (1 bunch included in ALL SFF shares)

Italian parsley and walnut pesto with pasta

-1 small package Walnuts
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bunch fresh Italian parsley (1 bunch included in ALL SFF shares)
-1 container Veggie Glace Gold
-1 bulb garlic
-1 package Ian’s Panko Breadcrumbs
-1 package Rustichella D’abruzzo Penne Rigate pasta

Organic Celery Root – Coke Farm San Bautista, CA
Gnarly looking on the outside, but beautifully flavored on the inside.  Celery root, or celeriac as it is also called, is another versatile vegetable.  Peel it and grate it for remoulade, peel and cube to roast in a hot oven until meltingly tender, puree with stock for soup or mash with potatoes for a spin on the classic.  Peeling will be tricky at first, especially getting around the jumble of knots on the bottom.  Trim the top and bottom off so it has something solid to sit on as you carve down the sides, working your way from one side to the other.  And remember, a very sharp knife is your friend!  It will help you cut through its tough exterior so make sure you run your blade down a honing steel first.

Organic Escarole – Coke Farm San Bautista, CA
This is one scruffy head that I confess I hesitated with at first.  And at the time, I couldn’t quite understand it myself because I love all radicchio, Belgian endive, and other bitter greens, but there was just something about escarole that made me nervous.  Fast forward to today and I’m so glad I got over it!  It’s actually the mildest tasting member of the chicory family, and on top of that, it’s got a great crunch to it.  This is another item in this week’s bag that can be eaten both raw and cooked.  My favorite way to prepare it is to add it to chicken soup, 5 minutes before you take it off the heat to serve.

Organic Baby White Turnips – Coke Farm San Bautista, CA
These baby white turnips fit in perfectly with our other versatile vegetables!  Delicious, tender and sweet when sliced thinly and added to salads, or creamy delicious when blanched, seared and accented by subtle flavors.  Don’t forget to keep those tops you just trimmed off!  Give them a good rinse, wrap in a damp paper towel, and add them to your next pot of soup or stir fry because those leaves are just as tasty as their bulb counterpart.

Organic Kiwi Fruit – California Sierra Fruit, CA
One of the more interesting looking fruits we currently have in stock, kiwis are soft, juicy and ever so unique in flavor and appearance.  Its unique features are a beautiful contribution to fruit platters or fruit salad.  While you most definitely can eat it as is after its fuzzy coat is shed, I’ve come across a most interesting recipe in which kiwi is the understudy to the roma tomato - check it out in this week’s kiwi salsa recipe.

The Vegetarian Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT)

The Omnivore Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT) and Morgan Valley Lamb Stew (Delta, UT)

The Omnivore PLUS Basket also includes: Beehive Cheese Co. Barely Buzzed (Uintah, UT) and Morgan Valley Lamb Shoulder Chop* (Delta, UT)
*We normally do not offer the same cut 2 weeks in a row but a fresh shipment of beef won’t be available until later this week. You can expect a great cut of Grass Fed Local Beef next week!

Customers who opted for additional fruit will be receiving: Organic Sunrise Farms Honey Tangerines (Escondido, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Kiwi salsa
makes about 1 ½ cups
-Ddelicious on fish or chicken dishes. Using this for chicken or fish tacos would be divine!

3-4 ripe kiwis, peeled and carefully chopped (don’t squish them)
¼ cup pomegranate seeds (optional)
½ avocado, peeled and chopped
1 heaping tablespoon thinly sliced green onion
1 tablespoon chopped fresh jalapeno peppers (seeds removed before chopping)
1 tablespoon chopped fresh cilantro
1 teaspoon extra virgin olive oil
salt and pepper to taste

1. Place the kiwi, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.  Starting with a half teaspoon of chopped jalapeno at a time, gently fold it in and add more depending on your desired level of heat.  Add cilantro and season to taste with salt and pepper.

Sweet baby broccoli with lemon, pine nuts and parmigiano reggiano
serves 4

2 bunches sweet baby broccoli (if you are going to wash it, make sure it is thoroughly dried)
3-5 tablespoon extra virgin olive oil
4 garlic cloves, minced
salt and pepper to taste
zest of half a lemon
juice of half a lemon
3 tablespoons toasted pine nuts
1/3 cup freshly grated parmigiano reggiano
2 tablespoons fresh basil, julienned

1. Preheat oven to 425 degrees.
2. In a large bowl, toss the broccoli with the olive oil and coat well.  Add the minced garlic, salt and pepper to taste and toss again to coat evenly. 
3. Spread out on to a parchment lined baking sheet in a single layer and roast for about 20 minutes or until crisp tender and some of the florets have are browned.
4. Once it’s out of the oven, zest lemon right over the still hot broccoli and follow with the juice.  Add the pine nuts, parmigiano reggiano and basil and toss gently to combine.  Enjoy immediately!

Celery root puree (with optional black truffle butter*)
serves 6

2 large bulbs, celery root, peeled and cut into ½ inch pieces
1 ¾ lb Yukon potatoes, peeled and cut into ½ inch pieces
1 cup heavy cream
4oz black truffle butter*
1 teaspoon salt
¼ teaspoon black pepper

1. Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
2. While vegetables are simmering, bring cream, truffle butter*, salt, and pepper just to a simmer, stirring until butter is melted.
3. Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

*Another way to do this is with black truffle oil.  Follow the instructions but use unsalted butter instead.  Then just before serving, fold in about 1 teaspoon black truffle oil into the puree and serve immediately.

Fettucine with escarole and brie
serves 4

¾ lb fettucine
2 tablespoons extra virgin olive oil
2 ounces thinly sliced pancetta or bacon, coarsely chopped
1 large garlic clove, minced
1 shallot, minced
1 head escarole cut into 1 inch ribbons
salt and pepper to taste
½ lb wedge of brie, rind removed, cut into small chunks with a knife dipped into hot water after before ever slice

1. In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water.
2. Meanwhile, in a very large skillet, heat the olive oil. Add the pancetta and cook over high heat, stirring, until lightly browned, about 2 minutes. Add the garlic and shallot and cook until fragrant, about 1 minute. Add the escarole, season with salt and pepper and cook, stirring, just until wilted.
3. Add the pasta to the skillet along with 1 cup of the reserved pasta cooking water. Cut the Brie into 1-inch pieces and add to the skillet. Cook the pasta over moderate heat, tossing, until the Brie is melted and the sauce is thick and creamy, about 4 minutes; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer the pasta to bowls and serve immediately.

Baby turnips with honey mustard dressing
serves 2

1 bunch turnips, greens removed and reserved for later use
1 tablespoon cider vinegar
1 teaspoon honey
1 teaspoon dijon mustard
1 tablespoon olive oil
1 tablespoon Italian flat leaf parsley, chopped fine
1 tablespoon mint, chiffonade*
salt and freshly ground white pepper to taste

1. Place turnips in a saucepan, cover with water. Bring to a boil, then lower the heat under the pan and simmer for 8-10 minutes or until the turnips are just tender.
2. While turnips are cooking, combine vinegar, honey, and mustard in a small bowl with a pinch of salt and pepper. Whisk briefly until smooth and set aside.
3. Drain turnips thoroughly in a colander. In a small sauté pan, heat olive oil.  Add turnips and sauté until lightly golden. Add vinegar-honey mixture and stir until well coated and the glaze begins to bubble in the pan.
4. Add fresh herbs, toss together and serve.

*Chiffonade – A French knife cut in which broad leaves are plucked from the stem, stacked on top of one another, rolled into a tight log and cut into thin strips.  Chiffon is the French word for “rag.”

Shopping list...

Kiwi salsa

-3-4 ripe kiwis (1lb included in HALF shares and 2lb included in FULL shares)
-1 package pomegranate seeds (WE DO NOT CURRENTLY HAVE THIS ITEM IN STOCK)
-1 Hass Avocado
-1 bunch green onions
-1 fresh jalapeno
-1 bunch fresh cilantro
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest

Sweet baby broccoli with lemon, pine nuts and parmigiano reggiano

-2 bunches Sweet Baby Broccoli (1 included in HALF shares and 2 included in FULL shares)
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bulb garlic
-1 lemon
-1 package pine nuts from Asia
-1 small wedge Parmigiano Reggiano
-1 bunch fresh Basil

Celery root puree (with optional black truffle butter*)

-2 large bulbs celery root (1 included in HALF shares and 2 included in FULL shares)
-1 ¾ lb Yukon gold potatoes
-1 container Winder Dairy Heavy Whipping Cream
-1 package D’Artagnan Black Truffle Butter or 1 small bottle Selezione Tartufi Black Truffle Oil

Fettucine with escarole and brie

-1 package Cucina Fresca Fresh Fettucine
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-2 ounces pancetta or bacon
-1 bulb garlic
-1 shallot
-1 head escarole (1 head included in HALF shares and 2 heads included in FULL shares)
-½ lb wedge of brie

Baby turnips with honey mustard dressing

-1 bunch turnips (1 included in HALF shares and 2 included in FULL shares)
-1 bottle J. Leblanc Cider Vinegar
-1 jar Clifford Wildflower Bench Honey
-1 jar Edmond Fallot Dijon Mustard
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bunch fresh Italian parsley
-1 bunch fresh Spearmint

Organic Baby Red Beets – Coke Farm San Bautista, CA
They’re back!  There was a bit of a gap for a few weeks while these baby beets were growing underground, but now they’re here!  Small and intensely colored these baby bulls blood beets (their variety name) have a wonderful, sweet and earthy flavor that intensifies when they are roasted.  Just remember that when you roast them, to just trim the tops off (save and add to soups, stews or a sauté!) and leave the skin on the beat when roasting.  This prevents the beet color from bleeding.  When fully cooked, the beet skins should peel off easily by rubbing between paper towels.

Organic Meyer Lemon – Coke Farm San Bautista, CA
Meyers are in season and plentiful!  I used to think that citrus was a summer crop but little did I know that most varieties, especially tangerines and mandarins actually peak in the winter.  That’s great news for all of us because there’s nothing like the flavor of bright citrus to perk you up in the middle of winter.  There’s a wonderful and easy recipe from Suzanne Goin for roasted apples in her “Sunday Suppers at Lucques” cookbook that I love to add meyer lemon zest too.  That book is one of many favorite cookbooks in my collection - very inspiring seasonal cooking from one of America’s most talented chefs. 

Organic Leeks – Coke Farm San Bautista, CA
Donned by the Welsh on St. David’s day every March 1st, it’s true origin is now lost in myth and legend.  Although obscured these days, I wouldn’t rule out that part of it is because it was easy to grow, and is a tasty ingredient in the traditional Welsh broth, cawl.  All history aside, leeks have a very mild onion flavor that sweetens and mellows even more as it cooks.  Don’t forget to get into each layer to make sure there isn’t sediment trapped – you wouldn’t want gritty braised leeks!

Organic Butternut Squash – Coke Farm San Bautista, CA
Hands down, this is many of our customer’s favorite squash and for good reason!  It develops a rich, sweet flavor when cooked and is also versatile, going into many soups, gratins, purees and is also a great substitute for pumpkins in pie.  I love to experiment with butternut, but I also love to microwave a small wedge in a bowl with a pat of butter, wrapped in plastic.  When it’s tender, all it needs is a little salt and some brown sugar.  Yum!

The Vegetarian Basket also includes: Nature’s Indulgence Vanilla Nut Granola (Ogden, UT)

The Omnivore Basket also includes: Nature’s Indulgence Vanilla Nut Granola (Ogden, UT) and Creminelli Tradizionale Sausage (Springville, UT)

The Omnivore PLUS Basket also includes: Morgan Valley Lamb Shoulder Chop (Delta, UT)

Customers who opted for additional fruit will be receiving: Organic CCH Citrus Daisy Tangerines/Mandarins (Riverside, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Garlic roasted beets and potatoes
serves 2-4

1lb baby beets, trimmed and scrubbed clean
1lb fingerling potatoes, cut into quarters
1 small red onion, halved and cut into 1 inch pieces
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 ½ teaspoon salt
1 tablespoon Italian parsley, roughly chopped
Freshly ground black pepper to taste
Crumbled Feta Cheese to serve

1. Preheat your oven to 425 degrees.  Line a baking sheet with parchment or use a silicon mat. 
2. Place the beets, potatoes, garlic, and onion in a large bowl and toss to incorporate.  Drizzle in the olive oil and toss to coat.  Season with salt and pepper and toss again.  Transfer to the baking sheet and spread in an even layer.  Roast for 30-45 minutes, stirring every 15 minutes until tender.  Once cooked, remove from the oven and peel the beets between a paper towel, place in a serving dish and top with feta, parsley and an extra drizzle of olive oil.  Serve immediately.

Braised leeks with lemon
serves 2-4

1lb leeks, tough outer leaves removed, split lengthwise and cut into 4 inch half logs
2 tablespoons unsalted butter
1 cup chicken stock
1 teaspoon freshly grated meyer lemon zest
juice of ½ meyer lemon
salt and freshly ground white pepper to taste

1. Submerge and soak leeks in cold water for 15 minutes, rubbing occasionally to help dislodge any grit.
2. In heavy skillet or cast iron pan, melt butter over medium high heat.  Remove the leeks from the water and lightly pat dry.  Add to the pan, cut side down and sear for about 4 minutes.  Add the stock, salt and pepper to taste and zest and allow to come up to a boil.  Bring the heat down to a simmer and cover.  Braise 10-20 minutes or until very tender.  When cooked, squeeze the juice from half a meyer lemon over the top.  Serve immediately, preferably with poultry or fish to compliment.

Butternut squash lasagna
serves 6-8

1 tablespoon extra virgin olive oil
1-2lb butternut squash, peeled, seeded and cut into 1 inch cubes
salt and freshly ground white pepper to taste
½ cup water
¼ cup butter
¼ cup all purpose flour
3 ½ cups whole milk
pinch nutmeg
¾ cup lightly packed fresh basil leaves
12 lasagna noodles
2 ½ cups shredded whole milk mozzarella
1/3 cup grated parmigiano reggiano

1. Heat the oil in a large, heavy skillet over medium high heat.  Add the squash and toss to coat.  Season with a little salt and pepper.  Pour water into the pan, cover and simmer over medium low heat until the squash is tender, stirring occasionally for about 20 minutes.  Cool slightly and transfer to a food processor – blend until smooth.  Check the squash for seasoning, adding more salt and pepper if needed.
2. Melt the butter in a heavy medium sized saucepan over medium heat.  Make a roux by adding the flour and whisking for 1 minute.  Gradually whisk in the milk, adding in a slow steady stream and bring to a boil over medium high heat, whisking every so often.  Once it’s at a boil, reduce the heat to medium and simmer until it thickens slightly, whisking often as it is thickening, about 5 minutes.  Whisk in the nutmeg and remove from heat.  Cool slightly and transfer half the sauce to a blender.  Add the basil and blend until smooth*.  Return the basil sauce to the remaining sauce in the pan and stir to combine.  Check seasoning once more.
3. Prepare lasagna noodles following package directions, coating the noodles with a little olive oil to prevent from sticking to each other and set aside.
4. Lightly butter a 13x9 inch glass baking dish.  Spread ¾ cup of the sauce over the baking dish.  Arrange 3 lasagna noodles on the bottom of the pan.  Spread 1/3 of the squash puree over the noodles.  Sprinkle with ½ cup mozzarella cheese.  Drizzle ½ cup of sauce over the noodles.  Repeat the layering 3 more times.
5. Tightly cover the baking dish with foil and bake for 40 minutes.  Sprinkle the remaining mozzarella and parmigiano reggiano over the lasagna.  Continue baking uncovered until the sauce bubbles and the top is golden brown, about 15 minutes longer.  Let stand 15 minutes before serving.

*Take care when blending hot liquids!  Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Butternut squash and sage bake
serves about 4

2 ½ pounds butternut squash, peeled and cut into 1 inch pieces
¾ cup heavy cream
3 sage leaves
2/3 cup finely grated parmigiano reggiano

1. Preheat oven to 400 degrees with the rack in the middle.
2. Toss the squash with cream, sage, 1 teaspoon salt and ¼ teaspoon pepper in a 2 quart shallow baking dish.  Bake, covered, 30 minutes.
3. Stir in half of the cheese and sprinkle remainder on top.  Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes.  Let stand 5-10 minutes before serving – the cream will thicken at this time.


Shopping list...

Garlic roasted beets and potatoes

-1lb beets (1 bunch included in HALF shares and 2 bunches included in FULL shares)
-1lb fingerling potatoes (1lb included in HALF shares and 2lb included in FULL shares)
-1 small red onion
-1 bulb garlic
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bunch Italian parlsey
-Crumbled Feta Cheese to serve

Braised leeks with lemon

-1lb leeks (1lb included in HALF shares and 2lb included in FULL shares)
-1 package Plugra Unsalted Butter
-1 package Glace de Poulet Gold
-1 meyer lemon (1lb included in HALF shares and 2lb included in FULL shares)

Butternut squash lasagna

-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1-2lb butternut squash (about 2lb included in HALF shares and about 4lb included in FULL shares)
-1 package Plugra Unsalted Butter
-1 package King Arthur All Purpose Flour
-1 half gallon container Winder Dairy Whole Milk
-1 container Frontier Whole Nutmeg
-1 package fresh basil
-1 package Rustichella D’Abruzzo Lasagna Pasta
-1 package Belfiore Firm Mozzarella
-1 small wedge Parmigiano Reggiano

Butternut squash and sage bake

-2 ½ pounds butternut squash (about 2lb included in HALF shares and about 4lb included in FULL shares)
-1 container Winder Dairy Heavy Cream
-1 package fresh sage leaves
-1 medium wedge Parmigiano Reggiano

Organic Romaine Hearts – Coke Farm San Bautista, CA
Sweet, a little more tender, but still crisp!  Light green romaine hearts are what you get after you peel off the outer leaves of your conventional head of romaine lettuce.  I love to do a spin on conventional Caesar salads in that instead of just chopping up a head of romaine, I split it down the middle, leaving a good portion of the base still attached so all the leaves stay together.  Then I brush a little oil on the cut side and grill it until warm and caramelized.  Serving it grilled side up with homemade Caesar dressing and croutons makes for an amazing meal!

Organic Atwood Navel Oranges – Olson Organic Farm Lindsay, CA
If you haven’t yet tried these navels, you are in for a treat!  It is an absolute “foodgasm” as our owner, Steven Rosenberg would say.  Extremely juicy with incredible flavor – this is what an orange should taste like!

Organic Cilantro – Coke Farm San Bautista, CA
Also known as fresh coriander leaf and Chinese parsley, its unique tangy flavor pairs well with just about anything from vegetables to fish and poultry, to beef.  The pivotal flavor in salsas, cilantro also makes an incredible summer granita when paired with lime juice – a refreshing palate cleanser in between courses!  When you think cilantro, more often than not, you think of the wonderful food and flavors of Mexico, central and south America, but cilantro is also widely used in Asian cuisine, namely India, Thailand and China.

Organic Spaghetti Squash – Coke Farm San Bautista, CA
So aptly named for the luxurious strings that are easily removed once cooked, spaghetti squash has a rich and sweet squash flavor.  It is an excellent alternative to pasta and holds up well to meat and tomato based sauces, though it also tastes just as wonderful when tossed with a little herb butter and lemon juice.

Conventional Deep Purple Carrots – Weiser Family Farm Tehachapi, CA
The orange carrots we see and are familiar with today are relatively new to the world of food when compared to their ancestors.  Original carrot colors were anything but orange – purple, red, yellow and white were the dominating colors.  The orange carrots available today have been bred specifically for their high beta carotene content and sweet flavor.  Although not orange, this Deep Purple variety is still sweet and just like any other blue/purple food, these carrots are chock full of anthocyanins (powerful antioxidants).

The Vegetarian Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT)

The Omnivore Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT) and Canyon Meadows Ranch Ground Beef (Altamont, UT)

The Omnivore PLUS Basket also includes: Rockhill Creamery Belvedere Tomme (Richmond, UT) and Canyon Meadows Ranch Sirloin Steak (Altamont, UT)

Customers who opted for additional fruit will be receiving: Organic CCH Citrus Gold Nugget Tangerines/Mandarins (Riverside, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Curried cauliflower
Not your typical yellow curry!  This dish is inspired by the warm spices of India.
serves 4-6

1 large red onion, diced small
2 teaspoons coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 cup water
2 tablespoons extra virgin olive oil
1 small jalepeno, thinly sliced
1 head cauliflower, cut into bite sized pieces
1 medium sized tomato, seeded and diced
2 tablespoons minced cilantro

1. In a blender, puree half of the diced onion with the coriander and cumin seeds and 1/4 cup of the water.
2. In a large skillet, heat the vegetable oil. Add the remaining diced onion and the jalapeño slices. Cook the vegetables over moderately high heat, stirring a few times, until the onion begins to brown, about 5 minutes. Scrape in the onion puree from the blender. Pour 1/4 cup of the water into the blender; swirl it around, then pour it into the skillet. Cook over moderate heat, stirring occasionally, until the onion sauce begins to stick to the bottom of the skillet and turn brown, about 10 minutes.
3. Stir in the remaining 1/2 cup of water, scraping up the browned bits from the bottom of the skillet. Stir in the cauliflower and season with salt. Cover and cook over moderately low heat, stirring occasionally, until the cauliflower is tender, about 30 minutes. Stir in the diced tomato and the minced cilantro and cook until warmed through, about 1 minute. Serve with basmati rice.

Cauliflower “rice” with fried shallots and lemon
serves 4

2 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, diced small
1 head cauliflower, pulsed via food processor or grated so the texture resembles rice
juice and zest from ½ a meyer lemon
salt and pepper to taste
sweet paprika

1. Heat oil and butter in a heavy frying pan on medium.  Add shallots and cook while you prep the cauliflower.  Keep watch of the shallots, making sure they do not burn.
2. Cut the head of cauliflower in half.  Remove the leaves and most of the core, then cut into slices about ½ inch thick.  Place in a food processor and pulse until it resembles the texture of rice.  The cauliflower can also be grated on the large side of a hand grater in lieu of a food processor.
3. When the shallots are nicely browned, about 8-10 minutes, add the cauliflower and season to taste.  Turn the heat up to high and let the cauliflower cook, turning often until it’s lightly browned.  If you prefer a slight bite to the cauliflower, cook for about 4 ½ minutes.  If you prefer it to be tender, cook a little longer, checking after 7-8 minutes.
4. When the cauliflower is cooked to your liking, add the juice and zest of half of a meyer lemon and stir gently to combine.  Move to a serving plate and lightly dust with sweet paprika.  This is delicious when served with stir-fries, curries or stews.

Salad greens with candied nuts
serves 2-4

1 head romaine heart, chopped into bite sized pieces (or a bag of mixed greens)
¼ cup candied nuts-almonds, walnuts or pecans would be great for this (recipe below)
white balsamic vinaigrette (recipe below)

1. Put the greens in a large bowl.  Drizzle about ¼ cup of the white balsamic vinaigrette around the edge of the bowl.  Season the salad lightly with salt and white pepper, then starting at the edges and working towards the center of the bowl, gently toss the salad until there is a light coating over everything.  Serve with the candied nuts sprinkled over the top.

For the candied nuts
1/3 cup dark brown sugar
2/3 cup white granulated sugar
1 ½ teaspoon kosher salt
¼ teaspoon hot smoked paprika
1 teaspoon ground cinnamon
1lb walnut, pecan or almonds
1 egg white, room temperature
1 tablespoon water

1. Preheat oven to 300 degrees.
2. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.
3. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

For the white balsamic vinaigrette
½ cup extra virgin olive oil
¼ cup white balsamic vinegar
1 teaspoon dijon mustard
1 pinch salt and freshly ground white pepper to taste

1. In a medium sized bowl, combine the white balsamic vinegar, dijon, salt and white pepper.  Whisking quickly, slowly drizzle in the olive oil until fully combined.  This can keep in your refrigerator for about a week.

Cilantro chimichurri sauce
A twist on traditional chimichurri sauce, this recipe incorporates cilantro into the mix and makes it perfect for marinating or saucing fish, meats and poultry.

½ cup firmly packed Italian flat leaf parsley leaves
½ cup firmly packed cilantro – you can use the cilantro stems
3-4 garlic cloves, finely minced
2 tablespoons fresh oregano leaves
½ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes

1. Finely chop the parsley, cilantro and oregano and place in a small bowl with the minced garlic, vinegar, salt, pepper and red pepper flakes.  Stir in the olive oil and adjust seasoning to taste.  Serve immediately or refrigerate.  If chilled, return to room temperature before serving.  Best if used in two days or less.

Baked spaghetti squash with feta and nicoise olives
serves about 6

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons extra virgin olive oil
1 onion, chopped
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced nicoise olives
2 tablespoons chopped fresh basil

1. Preheat oven to 350 degrees.  Lightly grease a baking sheet, or line it with parchment paper.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Shopping list...

Curried cauliflower

-1 large red onion
-1 jar Frontier Coriander Seeds
-1 jar Frontier Cumin Seeds
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 small jalepeno
-1 head cauliflower (1 included in HALF shares and 2 included in FULL shares)
-1 medium sized tomato
-1 bunch fresh cilantro (1 bunch included in all shares)

Cauliflower “rice” with fried shallots and lemon

-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 package Plugra Unsalted Butter
-1 medium shallot
-1 head cauliflower (1 included in HALF shares and 2 included in FULL shares)
-1 meyer lemon
-1 container El Rey de la Vera Sweet Paprika

Salad greens with candied nuts

-1 head romaine heart (1 included in HALF shares and 2 included in FULL shares)
-1 package India Tree Dark Muscovado Sugar
-1 package Woodstock Farms Granulated Sugar
-1 container El Rey de la Vera Hot Smoked Paprika
-1 jar Red Ape Ground Cinnamon
-1lb walnut, pecan or almonds
-1 half dozen package Clifford Family Farm Eggs
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 bottle Prelibato White Balsamic Vinegar
-1 jar Edmond Fallot Dijon Mustard

Cilantro chimichurri sauce

-1 bunch Italian parsley
-1 bunch fresh cilantro (1 bunch included in all shares)
-1 bulb garlic
-1 bunch fresh oregano
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 botle Tibvrtini White Wine Vinegar
-1 package Liberty Heights Fresh Red Chili Flakes

Baked spaghetti squash with feta and nicoise olives

-1 spaghetti squash (about 3 lb included in HALF shares and about 6lb included in FULL shares)
-1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
-1 onion
-1 bulb garlic
-about 4-6 roma tomatoes
-3/4 cup Rockhill Dessert Red Feta Cheese
-1/4 lb nicoise olives
-1 bunch fresh organic Basil

Organic Meyer Lemon - Coke Farm San Bautista, CA
Fragrant, sweet, delicate and floral when compared to your average Eureka lemon variety.  This is flavor you want to showcase rather than use to accent.  They make wonderful, refreshing granitas in the middle of summer and compliment many dishes that span the gamut - from appetizers to desserts.  It makes an incredibly fresh vinaigrette for salads and dressing seafood.  Here’s a great article in the L.A. Times that shows off the Meyer lemon’s versatility.

Organic Green Chard - Coke Farm San Bautista, CA
A great leafy green on its own or accompanying soups or stews thanks in part to its mild flavor.  Sometimes I think there’s nothing better than chard sauteed with lots of garlic, a pinch or two of red chili flakes, a squeeze of lemon and some parmigiano reggiano.  It makes an easy side dish in a pinch because of its quick cooking time.

Organic Collard Greens - Coke Farm San Bautista, CA
Unlike its green chard companion, collards need to be cooked a little longer to help break down its tough fibers.  Collard purists won’t even touch it if it hasn’t been cooking all day with a ham hock!  Personally, I love to simmer it in whatever curry I feel like making - from chicken to veggie.  Just add coconut milk, a little stock, Thai curry paste and protein of choice and let it simmer away until tender!

Organic Purple Potato - Coke Farm San Bautista, CA
What can be more exciting than bringing purple mashed potatoes to your table?  Kids, and those of us that still love to play with our food, will be intrigued by its blue hue and satisfied with its nutty, delicious flavor.  This variety leans toward the starchier side so it’s perfect for mash and soups!

The Vegetarian Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT)

The Omnivore Basket also includes: Drake Family Farms Fresh Chevre (West Jordan, UT) and Morgan Valley Ground Lamb (Delta, UT)

Customers who opted for additional fruit will be receiving: Organic Side Hill Citrus Satsuma Mandarins (Lincoln, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Apple crisp with a spiced buttery oat topping
serves 4-6

4 apples - peeled, cored and sliced
3oz dark brown sugar
4 oz all purpose flour
4 oz oats
5 oz granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, room temperature slightly beaten
4 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees.
2. In a small (9 inch) baking dish, mix sliced apples with brown sugar.  In a large bowl, mix together flour, sugar, cinnamon and salt.  In a separate bowl, beat together the egg and melted butter.  Stir into flour mixture and spread evenly over apples.
3. Bake for 30-40 minutes or until topping is golden and crisp.  Serve warm with a dollop of creme fraiche or a scoop of vanilla ice cream!

Apple, ham, and cheddar melts
Serves 4

8 slices bread (Vosen’s Filoni would be perfect for this - sliced 1/2 inch thick)
1 tablespoon plus 1 teaspoon dijon mustard
1/2 lb sharp cheddar cheese, thinly sliced
1/2 lb jambon royale, thinly sliced
1 medium apple, cored and cut into 1/4 inch thick rings
2 tablespoons unsalted butter, softened

1. Preheat oven to 375 degrees. Spread half the bread slices with mustard. Layer with cheddar, ham, apple, and more cheddar, dividing evenly. Top with remaining bread slices. Lightly butter both sides of sandwiches.
2. Heat a large nonstick skillet over medium heat. Working in batches, cook sandwiches, turning once, until bread is golden, about 4 minutes per side. Transfer sandwiches to a rimmed baking sheet. Bake in oven until cheddar is melted, about 5 minutes. Cut each sandwich in half on the diagonal, and serve warm.

Meyer lemon salsa
Suzanne Goin is up there as one of my favorite chefs.  Her incredible seasonal recipes in her book “Sunday Suppers at Lucques” serves as an inspirational and informative source for me.  This meyer lemon salsa compliments just about any seafood dish you can create!

2-3 large meyer lemons
2 tablespoons finely diced shallots
1/3 cup extra virgin olive oil
1 teaspoon minced savory (thyme is a good alternative if you can’t find fresh savory)
1 tablespoon sliced mint
2 tablespoons chopped flat leaf parsley
kosher salt and freshly ground black pepper to taste

1. Cut both ends off the meyer lemons.  Place the lemons cut side down and following the coutour of the fruit with your knife, remove the peel and white pith, working from top to bottom and rotating the fruit as you go.  Then carefully slice between the membranes to release the fruit segments.  Discard the seeds and reserve the juice.  You should have about 1/4 cup of segments and 1/4 cup of juice.
2. Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt.  Let sit 5 minutes and slowly whisk in the olive oil Stir in the lemon segments and herbs.  Season to taste.

Chard, potato, and white bean ragout
serves 4-6

1 cup dried white beans, soaked for 6 hours or overnight in water
1 bouquet garni - made with 1 bay leaf, a couple sprigs of fresh thyme and a few parsley stems tied with butcher’s twine
1 bunch chard
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2-4 garlic cloves, roughly chopped
1 lb yukon gold potatoes, cut into 1/2 inch dice
1 teaspoon fresh thyme leaves
1-2 tablespoons chopped fresh parsley
salt and pepper to taste
freshly grated Parmigiano Reggiano for serving

1. Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
2. Meanwhile, stem and clean the chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
3. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste.
4. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmigiano Reggiano to sprinkle on the top.

*This makes a filling dinner when served with toasted bread and a side salad.

Shopping list...

Apple crisp with a spiced buttery oat topping

4 apples (4 included in HALF shares and 8 included in FULL shares)
1 package India Tree Dark Muscovado Sugar
1 package King Arthur All Purpose Flour
1 package Oatmeal of Alford
1 package Woodstock Farms Granulated Sugar
1 package Red Ape Ground Cinnamon or Cinnamon Sticks
1 half dozen package Clifford Family Farm Fresh Eggs
1 package Plugra Unsalted Butter

Apple, ham, and cheddar melts

1 loaf Vosen’s Roman Filoni
1 jar Edmond Fallot Dijon Mustard
1/2 lb sharp cheddar cheese
1/2 lb jambon royale
1 apple (4 included in HALF shares and 8 included in FULL shares)
1 package Plugra Unsalted Butter

Meyer lemon salsa

2-3 large meyer lemons (1lb included in HALF shares and 2lb included in FULL shares)
1 medium shallot
1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
1 bunch fresh thyme
1 bunch fresh mint
1 bunch Italian flat leaf parsley

Chard, potato, and white bean ragout

1 package Cassoulets USA
1 package fresh bay leaf
1 bunch fresh thyme
1 bunch Italian flat leaf parsley
1 bunch chard (1 included in HALF shares and 2 included in FULL shares)
1 bottle California Olive Ranch Extra Virgin Olive Oil, 2008 Harvest
1 medium onion
1 bulb garlic
1 lb yukon gold potato
Parmigiano Reggiano for serving

Organic Rutabaga – Coke Farm San Bautista, CA
The sweetness of a carrot coupled with the texture of a potato is basically what the rutabaga boils down to.  An underdog in the vegetable world, rutabagas (like parsnips and celeriac) become sweeter when they are roasted and that is exactly my favorite way to prepare them.  With the right combination, roasted rutabagas can make an otherwise mudane dish into something spectacular.  For a nice pork roast, I’d roast rutabagas with potatoes, sage and thyme.  For chicken – rutabagas with parsnips, fennel, thyme and lemon zest.  It’s all about what tastes good to you, so I’d encourage a little experimentation!

Organic Chicory-Pan de Zucchero – Coke Farm San Bautista, CA
Also known as sugarloaf chicory here in the U.S., pan de zucchero is the sweetest of all chicories and closely resembles a head of romaine.  It can be eaten raw in salads where it lends a delicious flavor contrast and a nice crunch, or it can also be roughly chopped and added to soups during the last few minutes of cooking.

Organic Page Mandarin – Cunningham Organic Farm Fallbrook, CA
Sweet and very juicy with few seeds, these little page mandarins brighten up any overly bitter cold day.  Their small size makes them perfect for snacking throughout your work day or as an afterschool snack for the kids.  In addition to tasting good, they also give you a boost of vitamin C which is helpful when the sniffles attack!

Organic Romanesco – Coke Farm San Bautista, CA
It’s been a while since romanesco was last seen on our produce display - which is why I’m so excited to have it back!  Not only extremely intriguing to look at, (if you’ve never seen one, you’ll understand what I mean when you see it!) romanesco also possesses a wonderful nutty flavor and can be prepared any way cauliflower can be prepared.  Its hypnotic spirals make me want to stare at it all day, but its delicious flavor makes me want to gobble it up.  This is definitely one of those “almost too pretty to eat” foods!

The Vegetarian Basket also includes: 1 dozen Clifford Family Farm Eggs (Provo, UT)

The Omnivore Basket also includes: Creminelli Piccante Sausage (Springville, UT)

Customers who opted for additional fruit will be receiving: Organic Minneola Tangelos (CCH Citrus Riverside, CA)

~Organic certification is provided by California Certified Organic Farmers (CCOF). CCOF has been helping to create and maintain extremely high standards in organic farming since 1973.~

Pappardelle with rapini, pancetta and pine nuts
serves 4

4 tablespoons extra virgin olive oil, divided
3 garlic cloves, smashed and minced
1 medium onion, chopped
3 ounces thinly sliced pancetta, chopped
1 teaspoon fennel seeds, crushed
¼ teaspoon dried crushed red pepper
1 large bunch rapini, stems slided ½ inch thick, tops cut into 2 inch pieces
1 cup water
1 8.8 ounce package pappardelle pasta (fresh or dried)
1 cup freshly grated Pecorino Romano, plus additional for serving
½ cup pine nuts, toasted

1. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then rapini stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in rapini tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
3. Add pasta to skillet with rapini and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.

Romanesco with green olives and capers
serves 4-6

1 head romanesco, cut into small florets
¾ cup brine cured green olives such as the Meski with Lemon and Fennel, pitted and roughly chopped
2 tablespoons capers, roughly chopped
4 tablespoons fresh Italian parsley leaves, roughly chopped
Zest of 1 lemon
4 large garlic cloves, roughly chopped
1/3 cup extra virgin olive oil
¼ teaspoon red pepper flakes
1 tablespoon lemon juice

1. Combine the olives, capers, 3 tablespoons parsley, lemon zest and garlic and set aside.  In a small pot, heat the oil and red pepper flakes over medium-low heat until hot but not smoking.  Remove from the heat and stir in the olive mixture, ½ teaspoon salt and the lemon juice.  Set aside.
2. Bring a large pot of salted water to a boil.  Drop the romanesco into the pot and cook until tender, about 3-5 minutes.  Drain well.  Place in a large bowl along with the olive-caper mixture and toss well to coat.  Season to taste.  Great as an antipasti served room temperature or over freshly cooked, buttered pasta.

Rosemary roasted rutabaga
serves about 4 as a side dish

½ lb rutabaga, peeled and diced into ¾ inch pieces
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh marjoram, chopped
about 2-4 tablespoons extra virgin olive oil (just enough to coat the rutabagas)
salt and pepper to taste

1. Preheat oven to 375 degrees.  In a large bowl, toss together the rutabaga, herbs and olive oil.  Season with about 1 teaspoon salt and a few grinds of fresh pepper.  Toss to coat again.  Spread on a parchment lined sheet pan and roast for about 30-40 minutes or until caramelized and tender.
*This makes an excellent accompaniment to poultry or pork!

Pan de zucchero (sugarloaf chicory) in turkey-herb broth
serves 4
This is a good way to use up leftover poultry or pork.

1 head garlic, separated into cloves, peeled and smashed
1 onion, sliced
½ bunch fresh Italian parsley
10 fresh sage leaves
2 fresh bay leaves
1 small sprig fresh rosemary
12 sprigs fresh thyme
1 teaspoon salt
1 teaspoon white peppercorns
2 tablespoons tomato paste
12 cups water
2 ½ packages Glace de Volaille Gold (roasted turkey stock)
1 head pan de zucchero chicory, cut in half lengthwise then cut into 2 inch wide strips, rinsed well
2 carrots, julienned
1lb leftover poultry or pork, shredded

1. Peel and smash the garlic cloves.  Combine all ingredients in a large, heavy bottomed stock pot.  Bring to a boil, then reduce to a simmer and cook gently for 30-45 minutes.  Do not let boil too vigorously. 
2. Strain and discard the solids, returning the broth to the pot.  Dissolve the Glace de Volaille Gold into the herb broth.  Return the broth to the stove over medium heat and allow to come back up to a simmer.  Add the pan de zucchero, carrots and leftover proteins to the broth and simmer for an additional 10 minutes or until the chicory is tender.  Season to taste, serve hot and enjoy with a piece of toasted baguette.

Shopping list...

Pan de zucchero (sugarloaf chicory) in turkey-herb broth
-1 head garlic
-1 onion
-1 bunch Italian flat leaf parsley
-1 package fresh sage
-1 package fresh bay leaves
-1 bunch fresh rosemary
-1 bunch fresh thyme
-1 package Pohnpei White Peppercorns
-1 package Montali Tomato Paste
-3 packages Glace de Volaille Gold (roasted turkey stock)
-1 head pan de zucchero chicory (1 included in HALF shares and 2 included in FULL shares)
-2 carrots

Rosemary roasted rutabaga
½ lb rutabaga (1lb included in HALF shares and 2lb included in FULL shares)
-1 bunch fresh rosemary
-1 bunch fresh marjoram
-1 bottle California Olive Ranch Extra Virgin Olive Oil 2008 Harvest

Romanesco with green olives and capers
-1 head romanesco (1 head included in HALF shares and 2 heads included in FULL shares)
-¾ cup Meski Olives with Lemon and Fennel
-1 jar Salina Natura Capers in Extra Virgin Olive Oil
-1 bunch Italian parsley
-1 lemon
-1 bulb garlic
-1 bottle California Olive Ranch Extra Virgin Olive Oil 2008 Harvest
-1 package LHF Red Chile Flakes

Pappardelle with rapini, pancetta and pine nuts
-1 bottle California Olive Ranch Extra Virgin Olive Oil 2008 Harvest
-1 bulb garlic
-1 medium onion
-3 ounces thinly sliced Framani pancetta
-1 container Frontier Whole Fennel Seed
-1 package LHF Red Chile Flakes
-1 large bunch rapini (1 included in HALF shares and 2 included in FULL shares)
-1 8.8 ounce package Rustichella D’abruzzo Pappardelle Pasta
-1 medium wedge Pecorino Romano
-1 small package Pine Nuts from Asia