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Creamy Kale and Celeriac

Ingredients: 1 celeriac, about 1 pound in size1 red onion, sliced1 clove of garlic, thickly sliced3 sprigs of thyme (leaves only)2 tablespoons of oil, plus a little extra1 bunch of kale4 tablespoons of crème fraîche1 teaspoon english mustardParmesan or other hard, grainy cheese, finely grated Instructions: Preheat the oven to 375 degrees F. Remove the rough […]

Carrot Cake

Carrot cake to me has always felt like a treat to be enjoyed in the spring, but this past weekend was Betsy’s birthday and she likes carrot cake! The bag of carrots that were in the CSA are a one pound bag, which is the exact amount needed to make this cake. The result was […]

Lion’s Mane “Crab” Cakes

This recipe is from one of our CSA members who adapted the recipe from this Asheville Fungi blogpost. “Crab” Cake Ingredients:    1 pound Lion’s Mane Mushroom 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons greek yogurt (or vegan substitute) 1 teaspoon soy sauce 3/4 to 1 cup bread crumbs (can use gluten […]

Homemade Pumpkin Pie

Pumpkin pie is one of my favorite desserts and is simple to make. Roasting a pie pumpkin in order to make your own pumpkin puree is easier than you think and is super tasty.  Ingredients: 1 medium pie pumpkin Coconut or olive oil 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger […]

Minestrone Soup

One of my favorite things about this soup is that you can use whatever vegetables you happen to have. I have written the original recipe below, but if you don’t have one particular vegetable- don’t worry! Substitute it for something else you do have. Since it is no longer summer, we no longer have summer […]

Roasted Butternut Squash Soup

Butternut squash soap is one of my favorite soups during the fall and it is easy to make. Roasting the vegetables prior to adding them to the soup really brings out the flavor of the onions and garlic. I like to add a spoonful of plain Greek yogurt or sour cream to my bowl once […]

Spaghetti Squash with Bacon, Spinach, and Goat Cheese

Ingredients: 1 medium spaghetti squash 1 tablespoon olive oil Salt and pepper 6 slices of bacon, cut into 1-inch pieces 1 tablespoon red wine vinegar 1 tablespoon maple syrup 1 5-oz bag of spinach 2 ounces of soft goat cheese, crumbled Instructions: Preheat the oven to 400 degrees F and line a large rimmed baking […]

Eggplant Casserole

Ingredients: 2 tablespoons butter 2 tablespoons olive oil 1 large onion, diced 2 garlic cloves, minced 1 yellow pepper, diced 2 portabella mushroom caps, sliced into bite-sized pieces 3 large tomatoes, diced 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh basil, finely chopped 1/2 tablespoon fresh thyme 1/4 cup vegetable oil 2 medium eggplants, […]

Kale and Red Cabbage Salad

This recipe is easy to put together and a great way to enjoy kale. The lemon juice makes a tangy dressing that pairs well with the cabbage, red onion, and kale. This salad also stays good in the fridge for 4-5 days. Ingredients: 2 garlic cloves, diced 1/2 head of red cabbage, sliced thinly 1/4 […]