Beet Cake (no bake, gluten free)

from The First Mess by Laura Wright

• 1 C Medjool Dates, pitted

• 1-2 Tbs filtered water           

• 2 C Almond flour

• ¼ C Liquid Coconut Oil

• 1Tbs vanilla extract            

• 1 C Beets, finely grated, no excess moisture 

• 2Tbs raw Cacao

• pinch of sea Salt

Line a 8’’x4” (1.5 L) loaf pan with parchment paper with extra hanging over the two long sides. In a bowl of food processor, pulse dates and water until chunky paste forms. Scrape date paste into a large bowl. To the paste add almond flour, coconut oil, vanilla, cacao powder, sea salt and beets. Mix the batter until completely combined. Press the cake mixture into the loaf pan until it is evenly thick and you have filled the pan to the corners. Cover in plastic wrap. Let sit for a least 1 hour. When ready to serve, remove by pulling up the parchment paper. Slice and enjoy. Add frosting if you like!

VELVETY ROASTED GARLIC AND BUTTERNUT DIP WITH SESAME

- 1 medium Butternut Squash (skinned & cubed)    

- 1-2 Garlic Blubs, skin on

-3 thyme/sage sprigs, leaves removed

- 1 tbs + 3 tbs olive oil, divided

- 1 C cooked chickpeas

- Juice of 1 Lemon
- ¼ cup tahini

- salt pepper, to taste

- Sesame Seeds and Black Radish (garnish)

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment and set aside. Drizzle squash, garlic bulb(s) with 1tbs with oil and sprinkle salt and pepper, add herbs and toss to coat. Slide the baking sheet into the oven and roast until squash is tender, about 35-40 minutes. Allow squash and garlic to cool slightly. Squeeze the roasted garlic out of the skins into the food processor, discarding the skins afterward. Transfer the roasted butternut squash to the food processor, along with the remaining 3 tablespoons of sunflower oil, chickpeas, lemon juice, and tahini. Run the food processor on high until you have a totally smooth and rich paste/dip. You may have to stop the motor and scrape the sides down a couple times. Adjust the dip for seasoning. Scrape the dip into a serving bowl and garnish with a drizzle of good olive oil, sesame seeds, and black radish. Enjoy!

Butternut Squash Parmesan

• Butternut Squash

• Tomato Sauce - your favorite recipe

• Fresh Mozzarella

• Parmesan Cheese - grated

Roast the Butternut Squash until fork tender. In a baking dish, drizzle some olive oil and a bit of the tomato sauce. Arrange the roasted Squash in a single layer on the bottom of the baking dish. Top with tomato sauce then sliced mozzarella cheese. Sprinkle Parmesan liberally over the “Parmesan.” Bake at 350 for 20- 25 minutes or until the cheese is melted.

Shaved Root Salad

– Based on “The First Mess” by: Laura Wright (You can use any mix of root vegetables you like or have on hand.)

Dressing

• 2 Tbsp Olive Oil

• 1 Tbsp Maple Syrup

• 1 Tbsp Grainy Mustard

• 1 Tbsp Water

• 1 Tbsp Apple Cider Vinegar

• 1 tsp Horseradish (*optional)

• 1 Clove Garlic, grated very thin

• Salt and pepper, to taste

Salad

• 1/2 tsp Olive oil

• Salt and pepper, to taste

• 2 small Beets, peeled, (different colors)

• 2 medium Carrots, peeled

• 1 small Celeriac, peeled

• 1 small Black Radish, unpeeled

Dressing: in jar with tight-fitting lid, combine olive oil, maple syrup, mustard, water, sherry vinegar, horseradish, garlic, salt, and pepper. Tightly secure lid, and shake jar vigorously until dressing has a creamy and smooth consistency. Set aside. 

Salad: Using a mandoline, slice all veggies very thin and place in large bowl. Season all sliced vegetables with salt and pepper, and toss. Toss sliced vegetables with 2/3 of the dressing. Enjoy! 

Roasted Garlic Soup

• 4-7 Garlic Bulbs, unpeeled

• 1 Tbs Olive Oil

• 2 Tbs butter

• 1 Onion, sliced

• 2 tps Dried Sage

• 1-3 Garlic cloves, smashed and peeled

• 2 cups chicken/vegetable broth

• 1/4 C milk (optional)

• salt+ pepper to taste

• 1 Lemon

• 3-5 Yellow Potatoes, not peeled, cut into large chunks

Roasted garlic, this can be done a day ahead: Preheat the oven to 350F degrees. Leaving garlic in their peel, cut the bottom portion off where the garlic attaches to the base. Place garlic in small baking dish. Drizzle with 1 tablespoons olive oil and add a dash each of salt and pepper. Toss to coat. Cover baking dish tightly with a lid or foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between your fingertips to release cloves. Transfer cloves to small bowl. (If making the day before, place cooled garlic in a plastic bag or covered dish and refrigerate until needed.) Prepare the soup: Melt butter in a heavy, large saucepan over medium-high heat. Add the onions and sage and cook until onions are translucent, about 5 minutes. Add the roasted garlic and 1 raw garlic clove and cook a couple of minutes to release raw garlic oils. Add broth and potatoes; cover and simmer until garlic and potatoes are tender. Puree soup with hand blender until desired texture. Add cream* salt + pepper. Serve and squeeze a wedge of lemon juice in the bowl. Option to garnish with parmesan cheese.

Winter Spice Mix

by Kate O’Donnell

- 1 Tbs Coriander seeds

- 1Tbs Cumin seeds

-1 Tbs turmeric powder

-1/2 tspsalt

- 1/2 tsp dehydrated sugarcane

- 1 tsp ginger powder

- 1 tsp black pepper (optional)

Directions:

Dry roast the coriander and cumin seeds in a heavy-bottomed pan over medium heat until you can smell them, a few minutes.  Cool completely.  Combine with the other ingredients and grind to a uniform consistency in a spice-dedicated coffee grinder or by hand with a mortar and pestle.  Store in a small glass spice jar with a shaker top.

Roasted Black Radishes

Cooking the radishes takes away all of the spiciness!

- 1 large or 3 small-medium Black Radishes

- 3 Tablespoons Oil of your choice

- 2-3 cloves Garlic chopped

- Any herbs/spices of your choice 

- Salt and Pepper to taste

Preheat oven to 425F. Cut the radishes into small cubes, leaving the skin on. Toss the radishes with the oil, garlic, herbs, salt and pepper. Spread across a shallow pan. Cook in the oven at 400F for about 30 minutes stirring occasionally.

DREAMY WINTER VEGETABLE CHOWDER W/ CRISPY CABBAGE

Adapted from: The First Mess thefirstmess.com
Notes: Feel free to mix it up vegetable-wise, maybe swapping in some squash. You could add some cooked white beans. Ingredients:
-1 Tbs Olive Oil       

-1 large Yellow Onion, small dice (1 3/4 cups)

-1 Leek, small dice

-4-5 cloves of Garlic, minced

-4-5 Thyme sprigs, chopped

-1-2 Parsnips, peeled and chopped (1 1/2 cups)

-1 Rutabaga
-2-4 Carrots, peeled and chopped (1 1/2 cups)

-1 ½ Tbs grainy mustard -salt + pepper to taste

-1 tsp Old Bay Seasoning (or make your version of it)

-1/4 C Lemon Juice

3- 1/2 C Vegetable Stock

For crispy cabbage:
-1/4 head of Cabbage, cut into 1/2 inch slices -2 tsp Olive Oil -salt + pepper and any other seasoning
Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside. Heat oil in a large soup pot over medium heat. Add the diced onions, sauté until soft and translucent. Add leeks and continue to sauté until the leeks are soft. Add the minced garlic and thyme and cook until fragrant, stirring constantly. Add the parsnips, rutabaga, and carrots and stir to coat in the oil. Add the mustard, salt + pepper to taste, and ‘Old Bay’. Stir to coat all the vegetables in spice. Add the lemon juice and stir. Add the vegetable stock to the pot, stir again, cover and bring to a boil. Once boiling, remove the lid and lower heat to simmer. Let the chowder cook and bubble until the parsnips and rutabaga pieces are tender, about 15 minutes. Use immersion blender to partially blend the soup. While the chowder is simmering, make the crispy cabbage. Place the sliced cabbage onto the parchment lined baking sheet. Mix oil and seasoning in a bowl with cabbage. Toss lightly to combine and spread cabbage out evenly on the baking sheet. Roast the cabbage for 10-15 minutes, or until browned on the edges and crispy in parts. You'll have to flip the cabbage around a few times while it's roasting. Serve warm cabbage on top of the hot vegetable chowder. Serves 3-4

Leek Gravy

By CSA Member Kelsey V.

• 2-3 Leeks

• 3-4 Tbs Butter 

• 2 Tbs Flour 

• 1 C Milk 

• Salt and Pepper to taste

Chop leeks and saute with some butter (1-2 T) in a skillet until soft (~5 minutes). Remove leeks from skillet. Make a butter/flour roux in a hot skillet, with remaining butter and flour. Add milk and leeks to pan, cook until thickened. Season to taste with salt and pepper. 

Leek, Brussels Sprout, and Bacon Slaw

- 4-6 thick-cut Bacon slices, cooked and diced

- 1 Leek, thinly sliced 

- 1 pint Brussels Sprouts, trimmed and shredded

- 1/3 C Olive Oil  

- 1/4 C Apple Cider Vinegar 

- 2 Tbs Honey (maybe local Pott’s O Honey)

- 1/2 tsp Salt

- 1/4 tsp Black Pepper           

- 1/2 C chopped toasted Pecans (optional)

- 1 Shallot, diced

Cook bacon in a large, heavy skillet over medium until crisp. Transfer to a plate lined with something absorb excess grease. Reserve 1Tbs Bacon fat in skillet; transfer 2 Tbs Bacon fat to a small bowl. Dice bacon, and set aside. Add leeks to skillet, and cook, stirring often, about 3 minutes. Combine leeks and Brussels sprouts in a large bowl. Make dressing: add olive oil, apple cider vinegar, honey, salt, and pepper to reserved 2 Tbs Bacon fat, and whisk to combine. Add to Brussels sprouts and dressing to leeks; toss to coat. Stir in chopped pecans (if using), shallot, and diced bacon. 

Massaged Chicory with Kale Salad

– makes 2 servings

- ½ -1 head Pan di Zucchero, thinly chopped

- 4-5 leaves Radicchio, thinly chopped

- 2-3 leaves Kale, thinly chopped

- 3 Tbs (or more) Toasted Sesame Oil*

- 1 1/2 Tbs Ume Plum Vinegar*

- Pepper to taste

Parsley Pesto

• 2 Garlic cloves, roughly chopped

• Salt and Pepper to taste 

• 2 cups, tightly packed, Parsley leaves, coarsely chopped up extra virgin olive oil, as needed 

• 6 tablespoons freshly grated Parmesan 

Turn on a food processor and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. *OPTIONAL ADDITOINS, pine nuts, walnuts, mint – anything you like!

Quickled HOT Peppers (any and all)

– makes about 1.5 pints

- 1 Cup Distilled White Vinegar

-1 Cup Water

- 1Tbs Kosher/Pickling Salt

- ½ lb Hot Peppers

BEWARE THESE ARE HOT! You may want to wear latex/rubber gloves when cutting and handling. Combine water, vinegar, and salt in a pot over high heat and bring brine to a boil. Slice the hot peppers into discs or slivers (seeds included). Pack the peppers into the jar(s). Pour the hot brine over the peppers until covered. Let cool on the counter and then keep in the refrigerator. Will keep for 1 month. Options: Add crushed garlic, add sweetener (honey or sugar), add Bell Peppers too!

Fall Slaw (food processer salad)

recipe by CSA Member Anita G.

Ingredients (the amount and type of each is based on your taste):

• Carrots, the more colorful the better

• Radishes

• Hakurei Turnips

• Beets (Golden and/or Red)

• Brussels Sprouts and/or Chinese Cabbage

• Celery

• Leek

• 1 Apple (I used a honeycrisp, Pears are great too)

• Parsley

• Greens (mustard, kale, chard…)

Put the items through the processer – I used the shredding option, but you can chop things for a different texture as well. (Just be careful to stop before they totally blend.)  Stir together to blend the beautiful colors. Optional additions: 2-3 Tablespoons of Apple Cider Vinegar and 2-3 Tablespoons of Olive Oil or dressing of your liking. Unlimited possibilities!  Any combination of fruits and/or veggies make a super easy, delicious, and nutrient packed side dish, or full meal.  Add nuts, protein, coconut etc. 

How to Make Herbal Oils

Oils infused with herbs are a great way to utilize the healing properties of plants which contain volatile oils and fats. 

Plants containing volatile oils are generally those commonly used in aromatherapy but they can be used as a salad oil too. Aromatic plants such as lavender, rosemary, thyme, sage, peppermint, chamomile, rose, yarrow, juniper and pine all make great oils. 

You can use a variety of different oils as the base for the infusion. Olive oil is classic for the leafy herbs, sunflower, sweet almond, jojoba, or apricot oil all make a great base for creams and salves. 

How to Infuse 

You can use dried or fresh plant material, although fresh is generally best (except calendula-dry). 

If using fresh herbs, pick them on a dry day after the sun has dried the morning dew. 

Make sure you pick clean plant matter; this is particularly important as you are not going to wash the plants. It must be as dry as possible to prevent spoilage, if there is any dirt brush it off with a soft-bristle brush or simply shake. 

If using leaves such as comfrey or plantain, it’s good to let them wilt overnight to reduce some of the water content but flowers are best used fresh. 

Chop fresh leafy herbs finely and lightly fill a sterilized, dry jar with the material. It’s important to cut the herb first as it exposes more of the plant to the oil, making for a better infusion. Flowers can be put in whole and dried herbs will most likely come already cut. 

Fill the jar almost to the brim with oil because an air gap will promote oxidation and spoilage. 

Stir the contents with a wooden chopstick until all air bubbles have dispersed then place lid on. 

You can leave it to infuse on a sunny windowsill or in indirect light. 

Stir every day for the first two weeks then leave to infuse for another two to four, that’s four to six weeks in total. Calendula and some other oils are nice to double infuse- leave for 3 weeks, strain, then fill the jar with fresh flowers and pour the partially infused oil back on top and repeat the process. 

Don’t forget to label your jars so you remember when to strain them. Strain through a sieve covered in cheesecloth or a jelly bag. If you used fresh material it is wise to let it stand for a week and check if any water has settled in the bottom of the jar. If so pour off the oil and discard the water. 

Bottle the infused oil and be sure to label it including the best before date of the oil from the original bottle. 

 How to Make Herbal Vinegars 

You can infuse any plant matter into vinegar to create your own funky blends! Although the preferred vinegar to use is organic apple cider you can use white or red wine vinegar too. A tip for jars is to check out second hand shops; there are some really nice bottles to be had out there! 

Place several plants of your choice into the bottle. Fresh (clean and free from moisture) plant matter is best to use. You can even make an onion and garlic vinegar! Seal the bottle or jar you are using. Word of caution: if you use a mason jar do not use the metal lid plate, use plastic because the acids can corrode the lid. Let sit in a cool area (does not have to be dark) for 5 weeks; and after 2 weeks there will be flavour and you can test it. If you want it stronger let it sit longer. (I let my onion and garlic vinegar sit for 3 months before using it - wow!!) 

Be sure to label your vinegar with what it is and the date you made it. 

How to Cook a Spaghetti Squash

Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt and pepper. Place squash cut side down on baking sheet and roast until tender (test by poking with a fork – it should slide in easily), 45-50 mins. depending on size. Use a fork to scrape out “spaghetti.” Makes a great base for many meals! Use it instead of pasta, rice, and other carbs. Try and egg on it and/or with veggies or meat.

Relaxing Fennel and Dill Soup

 makes 2 servings

- 1 Fennel Bulb

- 1-2 Tsp Butter or Ghee

- 2-3 Kale or Chard Leaves

- 3 C water or broth

- 1 Tsp Salt

- 1-2 Tbs Dill, chopped

-1/2 cup cooked white, kidney or other beans (optional)

Chop the fennel bulb into thin slices (like an onion). In a sauce pan sauté the fennel in butter or ghee for about 5 minutes. Cut the kale/chard into thin strips and stir in. Add water/broth, salt (and beans if using). Simmer for 20 minutes covered. remove from heat and stir in fresh dill.

Dilly Beans

 Makes 4 Pint Jars (for shelf stable canning, water bath is 10 mins)

• 2 pounds Green and Wax Beans, trimmed to fit your jars 

• 2 1/2 cups Apple Cider Vinegar or White Vinegar

• 2 1/2 cups Water

• 2 Tbs Sea Salt

• 8 springs Dill or 4-8 dill flowers if preserving

• 2 Tsp Black Peppercorns

• 1 Tsp Hot Pepper Flake or 1-2 slices of Jalapeno

• 4 Cloves Garlic

Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. Combine vinegar, water, and salt in a medium saucepan and bring to a boil. Divide the dill, peppercorns, red chili flake, and garlic cloves evenly between the four jars. Pack the beans into the jars over the spices. Pour the boiling brine over the beans, leaving 1/2 inch headspace. These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor. Store in refrigerator if not canning.

Pico de Gallo

• 3-4 Tomatoes (any/all kinds), diced

• 1 Jalapeno or Hungarian Wax pepper, deseeded, diced 

• ½-1 Medium Onion, diced

• 1 bunch Cilantro, leaves only, chopped

• Juice of 1 Lime

• Salt, to taste

These is a very flexible recipe, change up the amounts of each ingredient to your taste. You could even at sweet bell pepper or garlic if you like! Great as a dip with chips, on eggs, in wraps, tacos… 

Cold Cucumber Soup

 Recipe from Erica and Eileen

- 3 Medium Cucumbers, peeled& seeded

- 3 C Chicken/Veggie Broth

- 3 C Sour Cream or 1 1/2 sour cream and 1 1/2 plain Greek yogurt

- 1 Clove Garlic, crushed

- 2 T White Vinegar

-1 tsp Salt

- Dill to taste

- Sliced Toasted Almonds *Garnish

Purée cucumbers in blender. Add broth. Add remaining ingredients and blend together. . Chill. *Garnish with toasted almonds, dill, and/or scallions diced tomatoes.