Mashed Rutabaga
By Chef Rob Malone, owner/chef The Turntable Restaraunt Extra Thoughts: Create a new way to eat Farm-to-Fork style in your own kitchen. Ingredients: 2 to 3 pounds rutabagas 2 teaspoons salt 1/3 […]
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Potato and Leek Gratin
By Gretchen Fayerweather Extra Thoughts: Gratin translates to a “lightly browned crust”, and it is often assumed that it means “cheese added”. While cheese is not in this dish, you […]
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Tacos with Roasted Butternut Squash
By CSA Member Rebekah W. Extra Thoughts: This recipe is fantastic! You won’t miss the meat at all with the meatiness of the butternut squash and the sweet and spicy […]
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Easy Cinnamon Roasted Butternut Squash
By Chef Gretchen Fayerweather Extra Thoughts: Great way to cook your squash. Add to rice or pasta dishes. Toss with a vinaigrette and serve over a green salad. Make into […]
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Slaw with Kale and Apples
By CSA Member Rebekah W. Extra Thoughts: If you’r not crazy about Kale but would still like the health benefits, use less kale and add Cone Cabbage to substitute […]
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Farm Fresh Kale Smoothie
By Chef Gretchen Fayerweather This makes 16 ounces, typically this is for two people, or breakfast and lunch! Ingredients: 3-4 large kale leaves 1/2 cup fruit, fresh or frozen (blackberries, blueberries, […]
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