Two Dog Farms Harvest Week 5

Howdy Folks! We hope everyone is staying warm with all this cold weather we have been having. Van and I would first like to say thanks to everyone who will be going out of their way on Tuesday to get their CSA box. We really appreciate everyone working with us, so that we can all enjoy the holiday. We would also like to say how thankful we are for each and every one of you. Thank you for trusting in us and in our farm, and we sincerely hope that everyone has been enjoying their boxes. Without y'all we would not be able to make a living doing what we love and believe in, so we are incredibly thankful for all of y'all!!

We had a big scare with the bad weather last week! There were tornado cells all around the farm. Van and I sat at home hopelessly glued to the tv watching the news channels, and thankfully no tornadoes formed and touched down.  Just some serious wind! It finally is starting to feel like old man winter is upon us! And with all this cold weather, and the frosts that we have had the last couple of nights, the greens and root crops in your box this week should be nice and sweet. Before the frost, we picked ALL of our tomatoes. So you will be getting green tomatoes along with red in your box this week. Get ready to fry some of those bad boys up!  Hoping the frost killed off all the bad bugs too. We will be planting a couple of rows of garlic over the holidays, and will be looking forward to Spring when they will be ready for harvest.

We hope y'all have a great holiday and get to enjoy some time with the ones you love, clink some glasses, and eat some delicious food! Happy Thanksgiving Everyone!

Here are the contents of this week's box:

1. Collard Greens

2. Kale- the variety this week is Red Russian.

3. Turnips with Greens

4. Endive- this is a bitter curly green. It is actually a cousin to chicory. It is nice to mix in with salads. And can even cook it. Great in stews or soups.

5. Dill- I love dill. I could put it on anything and everything. I especially love it chopped and thrown in with my salads.

6. Butternut Squash

7. Kabocha- this pumpkin squash is sweeter and ideal to make your pies with. Please try the recipe below. It is so good!

 8. Green tomatoes

9. Red tomatoes

10. Cauliflower

11. Lettuce- a tastey head from our friends at Salad Days

KABOCHA SQUASH PIE

YIELD: 4-6 servings

PREP TIME: 50 minutes

COOK TIME: 35-40 minutes

2 cups squash cooked and mashed

1 8 oz. block of cream cheese

2 cups of sugar

1 tsp. of vanilla

4 eggs

1/2 tsp ground cinnamon

1/4 tsp ground ginger

Preheat oven to 425 degrees.

Halve and de-seed squash. Place cut side down on oiled cookie sheet. Roast at 425 degrees for 35-45 minutes until fork tender. Scrape out cooked squash and mash with fork.

Blend squash and cream cheese with hand mixer. Add remaining ingredients and pour into pie crust. Bake for 35-40 min at 350 degrees

WINTER SQUASH KALE LENTIL STEW

YIELD: 2-4 servings

PREP TIME: 10 minutes

COOK TIME: 30 minutes

2 Tablespoons grapeseed oil

1 medium-sized yellow onion, diced

1 small leek, diced (white and light green parts only)

3 cloves of garlic, minced

1 medium-sized winter squash such as butternut, red kuri, acorn etc. Peeled, seeded and cut into 1/2 inch chunks. Roughly 2 cups.

1 Tablespoon fresh thyme OR1 teaspoon dried

1 Tablespoon fresh oreganoOR 1 teaspoon dried

pinch of crushed red pepper flakes

1 1/4 cup french green lentils

1 bay leaf

6-8 cups low sodium vegetable stock

1 bunch of kale, tough stems removed and torn into bite size pieces

salt and pepper to taste

In a large pot heat the oil over medium-high heat. Add the onion and leek and cook, stirring often until beginning to soften. About 8 minutes. Add the garlic, winter squash, herbs and tiny pinch of crushed red pepper flakes. Cook until fragrant. About 2 minutes.

Stir in the lentils, bay leaf and vegetable stock. Add 6 cups of stock first and if need be add additional stock or water if the soup needs to be thinned. Bring to a boil. Reduce heat and simmer until the lentils are cooked and the squash is tender. About 20-25 minutes. Stir in the kale and season with salt and pepper. Let the soup cool a bit and taste test. Adjust seasonings if need be

Serve warm with rustic bread and a glass of your favorite wine

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Two Dog Farms Harvest Week 4

Hello Folks! Welcome to week 4 of your CSA! We hope you enjoyed your vegetables from last week, and were able to try some new recipes. I know the radishes have been in abundance and if there are any leftover from your previous box, try roasting them in the oven for an easy and delicious way to enjoy this great root vegetable. I just learned this myself, never thought to roast a radish!! I will also add an easy "Greens" slow cooker recipe, just in case yall have some greens left too. Make some room, because this week's box has some new and exciting items!

The farm has been quite enjoyable. The weather last week was awesome! Perfect and sunny days followed by crisp and cool nights. But It seems all good things must come to an end. We have a bad storm coming in and we are rushing to get all the winter squash out of the field and stored. Van has made some crafty storage bins out of old tomato stakes! Such a creative, resourceful farmer.  Also, Van, thankfully, has had some help with the deer from a couple volunteers that have come out and hunted with him!
We are very excited to give you all a kabocha pumpkin next week. This guy can be cooked and made into a tastey pie or bread. I will include a recipe next week for one oh so yummy pie that I got from Leigh, owner of Salad Days. So keep that in mind when preparing for your festivities. We look forward to a big CSA pick up on Tuesday next week! With two location options, M7 in Ridgeland or at Two Dog  in Flora. We hope that you can meet and mingle with other CSA members and talk about vegetables and recipes. This will be the ONLY day scheduled to pick up for the week of Thanksgiving. We hope this helps with everyone that will be traveling or busy with company. We will send out an email this week with further details.
We hope yall have a wonderful week, and are able to get in the kitchen, make some delicious meals, and enjoy with great company. Here are the contents of this week's harvest:

1. Broccoli

2. Cauliflower- a member of the brassica family. We love to roast this guy in the oven covered in some Frank's hot sauce. It's like an awesome healthy chicken wing. There are two recipes. One is vegan.

3. Green Head Cabbage- your classic head of cabbage. The recipe down below is one of the easiest and tastiest ways to eat your cabbage! I suggest giving it a try. And for the bacon lovers, it is so awesome to add a slice of bacon, cut in half on top of the cabbage slices. YUM.

4. Spaghetti Squash- roast this guy in the oven like any other winter squash. It really is a great substitute for noodles when eating spaghetti! Give it a try!

5. Tomatoes

6. Lettuce- a delicious head from our friends at Salad Days.

7. Yukina Savoy- this is an Asian green, with young tender leaves and stalks that are excellent for salad mix and stir-fry dish. It makes a great substitute for spinach and looks/cooks about the same.

8. Dinosaur Kale-  also known as Tuscan kale,  or lacinato kale. It is an incredibly hearty cooking green. Or try raw as well.

9. Puerto Rican Oregano- smells and tastes just like oregano. Found this interesting: Called Oregano brujo is a versatile plant with many uses. Nowadays the leafs are primarily used to season meat but traditionally they've been used to treat illnesses such as coughs, sore throats, indigestion and even infections. Because of its strong smell, the plant can also be used as an insect and pest repellant in your garden.

BUFFALO ROASTED CAULIFLOWER

YIELD: 2-4 servings

PREP TIME: 10 minutes

COOK TIME: 20-30 minutes

1 head cauliflower, cut into florets

1 tablespoon oil

salt and pepper to taste

1/4 cup hot sauce

blue cheese or ranch dressing for dipping (optional)

Preheat oven to 400 degrees.

Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.

Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.

"VEGAN BREADED BUFFALO ROASTED CAULIFLOWER WITH "RANCH""

YIELD: 2-4 servings

PREP TIME: 30 minutes

COOK TIME: 50-60 minutes

1 head of cauliflower (approx. 4-5 cups of florets)

1/2 C unsweetened non-dairy milk (almond or soy work best)

1/2 C water

3/4 C all-purpose flour (can sub gluten-free rice flour)

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1 tsp of paprika

1/4 tsp sea salt

1/4 tsp ground pepper

1 tbsp earth balance buttery spread

1 C frank's red hot sauce

Line baking sheet(s) with parchment paper and preheat your oven to 450 F.

Wash and cut cauliflower head into bite sized pieces/florets.
Mix all the ingredients (minus the earth balance and hot sauce, this is added separately!) into a mixing bowl.
The batter shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't coat or stick to the cauliflower.
NOTE: if you're using rice flour you may need to add a little more liquid to get the batter the right consistency. It tends to be slightly thicker.

Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.
Lay florets in an even layer on the parchment lined baking sheet without over crowding.
NOTE: parchment paper or a silpat mat is essential in preventing the batter from coming off throughout baking! We've tried oiling the baking sheets and they tend to stick. You need parchment paper!

Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan on low heat melt earth balance and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
Once the cauliflower is done it's first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly, or you can do this in smaller batches. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.
NOTE: using gluten-free rice flour may vary bake time and everyone's oven is different. Watch the florets at both stages and adjust bake time accordingly!

RANCH DIP INGREDIENTS
1 C wildwood zesty garlic aioli (or vegan mayonnaise of your choice)
1/8 C non-dairy milk
2 tsp apple cider vinegar
1 tsp onion powder
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp dill
1 tbsp parsley
1 tbsp chives

If you use a regular vegan mayonnaise without garlic in it, then you might also want to add 1 tsp of garlic powder.
Finely chop the fresh dill, parsley and chives. Whisk together all the ingredients until smooth.
Alternatively (and this is how I prepare the ranch) you can blend together vegan mayonnaise, non-dairy milk, apple cider vinegar, onion powder, garlic powder, sea salt and ground pepper in a blender. Pour the dip into a jar or serving bowl and stir in the fresh herbs. Refrigerate before serving.

ROASTED CABBAGE SLICES

YIELD: 2-4 servings

PREP TIME: 5 minutes

COOK TIME: 40 minutes

1 head of cabbage

3 tablespoons (or more) of oil-coconut oil, olive oil, tallow, etc

Salt and Pepper to taste (I used about a tablespoon of each)

Optional: 1 teaspoon of favorite herbs like basil, oregano, caraway seeds, dill, etc.
 

Preheat oven to 400 degrees

Slice the cabbage starting at the top of the head so that the inner pieces for circles within the slices. Aim for ¼-1/2 inch slices.
Oil a baking sheet with 1 tablespoon of the oil. Place the cabbage on the baking sheet and drizzle with the remaining oil. You may need to melt it if using a solid oil like coconut oil or tallow.
Sprinkle with desired spices (it is even delicious with just Himalayan salt !) and place in the oven.
Roast for 35-40 minutes or until tender in the middle and sides are just starting to turn golden brown. Remove and serve.
I enjoy this plain or topped with an over-easy egg for breakfast.
Enjoy!

SLOW COOKER GREENS

YIELD: 2-4 servings

PREP TIME: 10 minutes

COOK TIME: 4-6 hours

2 cans (10.75 ounces) beef stock (I used Chicken)

1 can (10 ounces) diced tomatoes with green chiles

1 chop chopped onion

1 cup fully cooked ham, diced

2 teaspoons red wine vinegar

1 teaspoon white sugar

1 garlic powder

1 teaspoon salt

1/2 teaspoon red pepper flakes

1 bay leaf

various greens (collard, turnip, radish, braising mix) de-stemmed and finely chopped or roughly torn

Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add greens to slow cooker. Cook on “low,” stirring occasionally,  until greens are very tender, 4 to 6 hours

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Two Dog Farms Harvest Week 3

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.

KOHLRABI, BROCCOLI, AND CABBAGE SALAD WITH MAPLE LEMON DRESSING

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.

CHICKPEA & AVOCADO COLLARD WRAPS WITH TAHINI SAUCE

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!

ACORN SQUASH AND GORGONZOLA PIZZA WITH ARUGULA

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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Two Dog Farms Harvest Week 2

Howdy folks! Welcome to week two of your CSA. We hope you all enjoyed your first box last week. If there are any leftover veggies remember you can always toss older greens into smoothies or our favorite-"compost" fried rice! Or pasta! Excess veggies and greens go into this dish and it's a great way to use up any leftovers. This week's box is full of yummy fall greens.

The farm has been getting some rain! We are happy, but a little nervous in the amount of rain that has been pouring down at once. Lots of rain at once, equals standing water, which is not what you want next to your growing vegetables! Especially the cauliflower. For some reason it captures all that extra moisture under its leaves that protect the growing head. We might have to create some water furrows, a channel for the water to run off, in the bottom field. On another note, the broccoli has decided to be our shining vegetable in the fields this week! The heads are beautiful, big, tight, and it taste awesome! We made some “compost” fried rice with all veggies from last week's box. We included some broccoli and broccoli greens in it, and it stole the show! Van also made a super easy, sautéed onion and yellow squash, my favorite summer side dish, then added big broccoli florets and it was so yummy!! Looking forward to sharing it with you this week! We are also looking forward to a break in the rain this week. I guess the saying is true “when it rains, it pours.”  

Anyhow, we hope you all have a great week and get to enjoy some tasty meals with good company. Cheers!

1.  Collard Greens- we love collard greens here at Two Dog. Love to cook them up like any other traditional southern cook does, but see recipe below for a different take on these delicious greens, as a radish and collard green slaw with fried shallots.

2.  Broccoli and Broccoli greens (greens have a slight blue tint and can be cooked just like or with collards) Note: Be sure to give the broccoli stem a try too!! We simply chop up and throw in with florets while cooking, or eat raw in a salad. 

3.  Butternut squash- a favorite winter squash! Has a really great, long shelf life too! Hold onto this guy for a bit ( no need to refrigerate) or see recipe below.

4.  Radishes- the variety this week is my absolute favorite!! It’s the Daikon variety. This massive radish has a cylindrical body with white skin. A tangy and milder radish. Try to throw into a stir fry, it is SO delicious when cooked with a little soy or tamari. Don't forget to remove greens before storing, and place aside because you can also add to a stir fry or soup. 

5. Napa Cabbage- Also referred to as Chinese Cabbage. This delicious cabbage is packed full of vitamin C. Throw into a stir fry, or throw the leaves on the grill in foil with a little soy sauce.

6. Kale- the variety is Red Russian again this week. Hope y'all enjoyed it as much as we do!

7. Tomatoes

8. Red Butter Lettuce- a delicious hydroponic head grown by our friends at Salad Days

9. Heirloom Tomato- Huge heirloom tomato grown by our friends at Salad Days

10. Summer Squash

Here are a few photos from this week's harvest!

COLLARD GREEN, RADISH SLAW WITH FRIED SHALLOTS

YIELD: 4 servings

COOK TIME: 20 minutes

2 small shallots, sliced into rings

6 tablespoons vegetable oil

Kosher salt

1 bunch collard greens, center ribs and stems removed, thinly sliced crosswise

6 small radishes, trimmed, sliced

2 tablespoons white wine vinegar

Freshly ground black pepper

Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

Do Ahead: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

TWICE BAKED BUTTERNUT SQUASH WITH QUINOA AND KALE

YIELD: 2 servings

PREP TIME: 15 minutes

COOK TIME: 50 minutes

1 medium-sized butternut squash, cut in half lengthwise and seeded

2 TBS olive oil (divided)

2 large shallots, diced

1 bunch of kale, stems removed and torn into bite size pieces

1/2 cup quinoa

blue cheese crumbles

salt and pepper to taste

Preheat the oven to 400. Drizzle squash halves with 1 TBS olive oil. Place cut side down on a prepared baking sheet. Roast in the oven for about 30-45 minutes (time will vary depending on the size of your squash) It should be fork tender.

Meanwhile cook your quinoa. Place 1/2 cup quinoa with 1 cup of water. Bring to a boil. Reduce heat to low and cover for about 10-15 minutes or until water is absorbed and quinoa is light and fluffy.

While quinoa cooks, heat a large skillet over medium heat. Add shallots and saute’ for about 5 minutes. Add kale. Cook for about 5 more minutes stirring every so often.  Remove from heat and set aside.

When Squash is done roasting remove from oven. Scoop out flesh leaving 1/4 inch on sides and bottom. Mash the flesh with the quinoa and kale mixture. Add some blue cheese crumbles. Scoop quinoa mixture into squash halves. Crumble a little more blue cheese on top and place back in the oven for about 3 minutes or until cheese has melted. Season to taste with salt and pepper. Enjoy

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Two Dog Farms Harvest Week 1

Hello Folks and welcome to week one of our Fall CSA, and welcome back to our CSA members from the Spring and Summer season! We are so excited that our fields, our seas of greens, are back! It was a wild ride towards the end of summer with all the heat, but with a new planting and lots of irrigation we are back and we will hopefully be able to provide everyone with a wonderful fall season full of yummy vegetables. I hope y'all are hungry!
Speaking of hungry, the deer sure have been! I guess we have had the only thing green in the great city of Flora with all the heat. Van, Hazel, and I have been sleeping at the farm to make sure we are keeping a watchful eye on crops they find the most tastey. Fortunately, it has been really nice sleeping under the stars, and thankfully our dogs enjoy having a night watch too.
We hope you all enjoy your first fall CSA harvest. The fields are full of fall greens just waiting to be shared around your dinner table. If there is ever a question about an item in your box please shoot us an email. We only grow things that we're excited about eating ourselves and that grow well in our area. Below is a list of the contents of your veggie boxes and recipe suggestions. All I have left to say is Thank you God for this rain!! And of course happy cooking and cheers to a great season!


1. Tomatoes- That's right. Juicy, beefy Fall tomatoes right off the vine. Sweet!!

2. Summer Squash- Toss on the grill, eat raw in salads, stuff them with other veggies and cheese or simply dip in hummus.

3. Zucchini- same as above.

4. Cucumbers- an assortment of pickling cucumbers and slicer. The round variety is a Lemon cucumber and the light green smaller ones are Salt and Pepper variety, our personal favorite. We found no need to pickle, at least not yet, as they were mild and sweet, and great to throw in a salad, but please feel free to do so and let us know how they turn out. And then the slicer cucumber, you know what to do.

5. Lettuce- a head of hydroponic Romaine lettuce from our good pals next door at Salad Days.

6. Kale- we grow a few varieties of kale, this variety is Red Russian. So sweet and delicious in salads. Or toss in the oven to make a great healthy chip. Kale yeah!!

7. Kohlrabi- this is a delightful vegetable to us. We have been looking forward to it since spring. This may be a new vegetable to some of you and we are thrilled to share it with you along with some recipes to help guide you. Make sure to peel skin until you get to a great crispy center. It's kind of like the apple of vegetables. This is a favorite of mine to chop up raw and add to salads, make a slaw, or try with a favorite dip.  It is a versatile vegetable and a great potato substitute! Mash it, bake it, fry it, put it in stews, the sky is the limit! You can eat the stems and greens too!

8. Radishes- the variety is French Breakfast. They have a nice mild peppery bite. Be sure to remove the greens before storing in your fridge so they stay crisp! Save the greens for stir fries, pestos, or add to soups.

9. Acorn squash- this bad boy is a favorite to throw in the oven. Simple and sweet. Stuff it, mash it, throw in with soups. It screams fall!

Warm Kale Salad

YIELD: 2-4 servings

PREP TIME: 15 minutes

COOK TIME: 20 minutes

1 acorn squash, seeds removed and thinly sliced

2 tablespoons olive oil

2 tablespoons maple syrup

salt and pepper

pinch of dried sage

1 tablespoon extra virgin olive oil

1 bunch kale, stems removed, leaves chopped

3 tablespoons maple syrup

3 tablespoons good quality balsamic vinegar

1/4 cup of raw pumpkin seeds

Preheat oven to 375 degrees. Spray rimmed baking sheet with non stick spray and set aside.

In a large bowl, place sliced squash, 2 tablespoons of maple syrup, 2 tablespoons of extra virgin olive oil, salt, pepper and sage. Toss to combine. Spread squash rings and liquid evenly onto prepared baking sheet. Roast squash for 15-20 minutes or until tender.

Meanwhile, heat a large skillet over medium high heat. Add remaining olive oil and kale. Stir kale until coated with oil and beginning to wilt, about 30 seconds. Pour remaining maple syrup and vinegar over kale and continue to stir until kale is bright green and tender, but not completely wilted about 30 - 60 seconds more. Remove kale to a large bowl.

Top kale with roasted squash and sprinkle with pumpkin seeds.

Kohlrabi and Leek Soup

YIELD: 2-4 servings

PREP TIME: 15 minutes

COOK TIME: 30 minutes

2 Tablespoons olive oil

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon dried thyme

1 cup chopped leeks, white and light green parts only

1 yellow onion, diced

1 teaspoon salt

1 large russet potato, cut into 1/2 inch thick chunks (about 1 cup)

1 large or two small kohlrabi, greens and stems removed and cut into 1/2 inch thick

chunks (about 2 1/2 cups)

4 cups vegetable broth

1 bay leaf

1/4 cup chopped parley

drizzle of extra virgin olive oil to finish

Heat the olive in a large pot over medium heat. Add the crushed red pepper flakes, thyme, leeks and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.

Add the salt, potato, kohlrabi, vegetable broth and bay leaf. Bring to a boil.

Reduce heat and simmer for 25 minutes.

Discard the bay leaf and puree the soup in a high speed blender until smooth and creamy. You may need to add the soup in batches.  Taste test and adjust seasonings as needed.

Return to the pan and keep on low heat until ready to serve. Divide between bowls and top with minced parsley, a drizzle of olive oil and additional salt pepper to taste. Enjoy with crusty bread and a glass of red wine.

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