Howdy folks! Welcome to week three of your CSA. We hope you enjoyed the bounty last week and were able to cook a few tasty meals and clink glasses with some good company. If you're ever struggling to get through your box shoot us an email and we can suggest even more recipe ideas. We have unlimited ways of cooking/preparing any and all of the greens so if you need a little inspiration don't hesitate to ask. 

The news from the farm is pretty good this week. We have harvested a couple thousand pounds of winter squash and have more to go! That’s one way to get a good lower back work out! The fall greens are continuing to do awesome out in the fields! They must be loving the cooler weather we have been getting. Due to all the rain, cauliflower will be in your box next week. We can’t let the heads sit with all the standing water. They don't like the excess moisture. 

The deer have still been coming for evening visits. Van is trying to stay on alert! They can do a lot of damage in a short amount of time.  Any hunters out there are welcome to come camp out with us anytime! 

Anyhow, We hope you have a wonderful week full of tasty meals enjoyed with good company. Below is a list of the contents of your box

1.  Collard Greens

2.  Broccoli

3.  Acorn squash- can allow to sit on counter, unrefrigerated for several months.

4. Delicata squash -  cylindrical creamed colored with green stripes, this winter squash is great baked. Very similar to acorn squash

5. Radish- the variety this week is easter egg radish, a very colorful round radish. 

6. Bok choy- a very tasty asian green. The entire plant is edible, and leaves will be milder than white stalk. Great for stir fries.  

7. Arugula- taste great raw, sautéed or try mixing into some pesto.

8. Tomatoes

9. Lettuce- a delicious hydroponic head grown by our friends at Salad Days.

10. Kohlrabi- our favorite alien vegetable

11. Savoy cabbage- Despite its rough appearance, the leaves of the savoy cabbage are tender, even when eaten raw. Makes an ideal choice for salads and vegetable wraps.



YIELD: 6-8 servings

PREP TIME: 40 minutes

COOK TIME: 0 minutes


2 medium bulbs kohlrabi

3 cups shredded green cabbage

2 cups broccoli

1/4 cup dried cherries

1/4 cup sunflower seeds

1/4 cup coarsely chopped fresh dill

1/4 cup extra virgin olive oil

3 tablespoons pure maple syrup

Zest of 1 lemon

Juice of 2 lemons

1 garlic clove, minced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.

Combine the kohlrabi, cabbage, broccoli, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.



YIELD: 2-4 servings

PREP TIME: 15 minutes

COOK TIME: 0 minutes


6 collard greens, tough stems trimmed

1 15-oz can organic chickpeas, drained and rinsed

1 ripe avocado, mashed

1/3 cup parsley, tough stems removed and finely chopped

1 small red onion, diced

3/4 cup shredded carrots

1/4 tsp crushed red pepper flakes

Salt and Pepper


Ingredients for the Tahini Sauce

1/4 cup raw tahini

1-2 cloves of garlic, minced (only use 1 for a mild flavor)

1 TBS fresh lemon juice

2 TBS minced Parsly

pinch of crushed red pepper flakes

3-6 TBS water (add more if sauce is too thick)

Salt and pepper to taste


Combine all ingredients for the tahini sauce together in a blender or with an immersion blender. Process until smooth and set aside.

Combine all ingredients (except the collard greens) into a bowl and lightly mash/combine until everything is well incorporated.

Scoop a healthy portion of the mixture into each collard wrap. Drizzle with the tahini sauce and a little sriracha sauce if you desire. Enjoy!



YIELD: 4-6 servings

PREP TIME: 30 minutes

COOK TIME: 25-30 minutes


1 (1-lb) acorn squash

2 tablespoons maple syrup 

1 tablespoon olive oil

1 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup shredded mozzarella

1/2 cup crumbled Gorgonzola

1 cup arugula

1-lb pizza dough


Preheat oven to 375F.

Half squash and remove seeds.  Slice the squash from top to bottom so that you have half-moon shaped pieces that are about 1/2 to 3/4 of an inch wide (1 inch will be too thick). 

Repeat until the entire squash is cut.

In a separate bowl, combine squash marinade: syrup, olive oil, red pepper flakes, salt and pepper. Toss squash in mixture.

Place squash on a greased baking sheet and spread out. Allow to roast for 20-25 minutes, or until squash is golden and somewhat tender. Allow squash to rest for a few minutes and when cool enough to the touch, peel off dark green skin.

Prepare pizza: roll out pizza dough on a well flour surface and transfer to baking stone with corn meal.

Lightly cover pizza dough in olive oil and puncture pizza dough for baking.  

Cover pizza dough in half-moon shaped squash. Top with fresh arugula (you can skip this step and add after the pizza is cooked, but I prefer the arugula to cook down) Top with mozzarella and gorgonzola cheese. Bake for 25-30 minutes, or until dough is done and the topping is golden brown. Enjoy!


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