Ingredients:
1 pound eggplant, or a little more
olive oil
1/3 cup pine nuts
sea salt and freshly ground pepper
fresh lemon juice
1 tablespoon chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped basil, plus leaves for garnish
12 slices toasted baguette, or crackers
Directions:
1. Preheat broiler. Peel the eggplant and slice it into rounds about ½-inch thick. Brush both sides with oil, set on a sheet pan, and broil about 6 inches from the heat until golden, 12-15 minutes. Turn and brown on the other side. When done, stack the eggplant slices together so they will steam and finishing cooking. Toast pine nuts in a small, dry skillet over low heat until golden. (If using walnuts, toast them in a 350 degree oven for 7- 10 minutes, until fragrant.)
2. Pound the garlic and pine nuts with ½ teaspoon salt until smooth. Coarsely chop the eggplant, then work it into a somewhat rough puree with a mortar and pestle or the food processor. Add a little lemon juice to sharpen the flavors, taster for salt, season with pepper, and stir in the herbs.
3. Spread the puree on the toasted bread or crackers, garnish with a basil leaf, and pass around as an appetizer.
Makes approx. 1 cup
Ingredients:
½ cup wild rice
1 large celeriac (celery root)
2 large leeks
2 tablespoons unsalted butter
1 celery rib, diced
1 cup thinly sliced potato
¼ cup chopped parsley, plus extra for garnish
1 bay leaf
1 thyme sprig
sea salt and freshly ground pepper
2 cups vegetable stock
2 cups half-and-half or coconut milk
truffle oil (optional)
Directions:
1. Cover wild rice with 5 cups of water in a small saucepan. Bring to a boil then lower the heat to a simmer. Cover and cook for about 45 minutes or until tender.
2. Thickly cut away the celery root skins, then quarter and chop the root into bite-sized pieces. You should have about 3 cups. Chop and wash the leeks, using the whites and only the tender parts of green.
3. Melt butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme, and 1½ teaspoons salt. Cook over medium-high heat for about 5 minutes then add the stock. Bring to a boil, reduce the heat to low and simmer for 20 minutes. Add the cream or coconut milk and simmer for another 20 minutes. Taste for salt and season with pepper.
4. To give the soup a creamy background, puree 1 cup of the vegetables and return to the pot. If soup is too thick, thin with some of the leftover rice water or additional stock.
5. Divide the soup among soup bowls then add a mound of the wild rice to each. Garnish each bowl with parsley and a drop of olive oil or truffle oil to finish.
Serves 4-6
Ingredients:
1 head Romanesco (or regular) cauliflower
1 bunch flat-leaf parsley, stems removed, leaves finely chopped
2 tablespoon finely chopped fresh tarragon
½ cup chopped green olives (Spanish or Greek are very nice)
2 tablespoon drained capers, rinsed
1/3 cup olive oil
sea salt and freshly ground pepper
Manchego cheese
Directions:
1. Cut cauliflower into small florets; peel and dice the stems. Put the parsley tarragon, and olives in a bowl with the capers, oil, ½ teaspoon salt, and plenty of pepper.
2. Steam the cauliflower over salted water for 5 minutes. Dump it into the bowl with the dressing and toss well. Taste for salt and season with pepper. Serve with a little Manchego cheese grated or shaved over the top.
Serves 4-6
Ingredients:
2 pounds Brussels sprouts, trimmed, and halved
1 small lemon, sliced
4 cloves garlic, sliced
¼ cup olive oil
1 tablespoon fresh chopped thyme
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1/3 cup finely shredded Parmesan cheese
¼ cup toasted pine nuts
Directions:
1. Position racks in upper and lower third of the oven; preheat to 425 degrees.
2. Toss Brussels sprouts, lemon, garlic, oil, thyme, salt, and pepper in a large bowl. Divide sprouts between 2 large rimmed baking sheets and spread in an even layer.
3. Roast without stirring for 10 minutes. Switch the pans top to bottom and continue roasting, without stirring, until lightly browned and tender, about 8-10 minutes more. Transfer to a serving dish and sprinkle with Parmesan cheese and pine nuts.
Serves 6
Ingredients:
5 pounds delicata squash
4 shallots, quartered lengthwise
3 tablespoons olive oil
½ teaspoon sea salt, plus a pinch, divided
¼ teaspoon freshly ground pepper
½ cup honey
½ cup apple cider vinegar
½ cup pomegranate seeds
¼ cup pine nuts, toasted
¼ cup fresh mint, chopped
Directions:
1. Position racks in upper and lower thirds of oven; preheat to 400 degrees.
2. Halve the squash lengthwise and scoop out the seeds. Cut crosswise into 1-inch thick slices. Toss the squash slices and shallots with oil, ½ teaspoon salt and pepper in a large bowl. Divide between 2 large rimmed baking sheets.
3. Roast, turning each piece over and rotating the pans top to bottom halfway through, until the squash is tender and caramelized in spots, 30-40 minutes. Transfer the squash to a serving platter.
4. A few minutes before serving, combine the honey, vinegar, and a pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to a lively simmer and cook, watching closely toward the end, until reduced to about ½ cup, 5-8 minutes. Immediately drizzle syrup over the squash. Serve topped with pomegranate seeds pine nuts and mint.
Serves 12, 3-5 pieces each
Ingredients:
Butternut Squash Filling:
2 cups roasted butternut squash puree (roast squash ahead of time)
1 cup ricotta cheese
½ cup milk (or more, if needed. May sub non-dairy milk)
¼ plus 1/8 teaspoon sea salt
¼ teaspoon freshly ground nutmeg
Spinach Filling:
1 cup cooked spinach (can also use cooked chard)
1 cup ricotta cheese
1 cup mozzarella cheese
2 cloves garlic, minced
¼ teaspoon sea salt
freshly ground black pepper, to taste
Other Ingredients:
10 ounces lasagna noodles, cooked (for gluten free, use brown rice lasagna noodles)
1½ cups mozzarella cheese, or more
½ cup parmesan cheese (for top)
Italian seasoning or your choice of seasoning
Basil
Directions:
1. Preheat oven to 375 degrees.
2. Butternut Squash Filling – using your food processor, combine 2 cups of the roasted butternut squash puree with the ricotta cheese, milk, salt, and nutmeg. Add more milk if needed to make the filling creamy. Mix vey well, taste and add more salt, if needed.
3. Spinach Filling – combine spinach or chard, ricotta cheese, garlic, salt, and pepper. Mix, taste, and add more salt and pepper if needed.
4. Cooking the Lasagna Noodles
5. Bring a large pot of water to a boil, and cook the noodles according to the package instructions. Rinse in cold water, drain. Using a knife, cut your noodles to fit your baking dish.
Lasagna Assembly
1. Prepare an 11 by 8.5 by 3 inches deep baking dish (or any large baking dish). Grease the dish lightly with olive oil. Spread 1/3 of the butternut filling on the bottom of the dish. Sprinkle lightly with mozzarella. Top with cooked lasagna noodles without overlapping (usually takes 3).
2. Spread half of the Spinach or chard filling over the noodles. Top lightly with mozzarella. Top with cooked noodles.
3. Spread another layer of butternut squash filling (using another 1/3 of it), then sprinkle lightly with mozzarella. Top with noodles.
4. Spread the remaining spinach/chard filling over the noodles. Top lightly with mozzarella. Top with remaining noodles.
5. Spread the remaining butternut squash filling over the final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella (about ½ cup). Generously sprinkle the cheese with seasoning of choice, chopped basil leaves and paprika.
6. Cover the dish with parchment paper then foil and bake for 30 minutes. Remove the foil and paper and bake for another 10 minutes or until top is lightly browned.
Serves up to 10, depending on size of serving
Ingredients:
2 tablespoons olive oil
1 small onion, sliced
2 cups small cauliflower florets
¼ cup water
5 cups chopped kale
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
½ teaspoon sea salt, divided
½ teaspoon freshly ground pepper, divided
8 large eggs
½ teaspoon smoked paprika
½ cup crumbled goat cheese or shredded Manchego cheese
Directions:
1. Position rack in upper third of oven; preheat broiler to high.
2. Heat 1 tablespoon oil in large cast iron skillet over medium heat. Add onion and cook, stirring occasionally, until starting to brown, 2-4 minutes. Add cauliflower and water. Cover and cook until just tender, about 6 minutes. Add kale, garlic, thyme, and ¼ teaspoon salt and pepper each; cook, stirring often until the kale is wilted, 2-3 minutes.
3. Whisk the eggs, paprika, and remaining ¼ teaspoon each salt and pepper in a large bowl. Add the vegetables to the egg mixture; gently stir to combine. Wipe the pan clean, add in the remaining 1 tablespoon olive oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set and the bottom is brown, 4-5 minutes.
4. Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2-3 minutes.
Serves 4
Ingredients:
2 bunches kale
1 cup water, divided
2 large heads broccoli, trimmed and cut into florets
2 tablespoons olive oil, divided
4 tablespoons unsalted butter
5 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper, plus more for garnish
¾ teaspoon sea salt
Directions:
1. Remove tough ribs and stems from the kale leaves; coarsely chop the greens. Cook the kale in ½ cup water in a large skillet over medium-high heat, covered, until barely tender, 2-3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining ½ cup water. Transfer kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.
2. Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often until tender and browned in spots, 4-6 minutes. Transfer to the bowl. Heat remaining oil in the pan, add the broccoli and cook, stirring often, until tender and browned in spots, 4-6 minutes. Transfer to the bowl.
3. Heat butter, garlic, and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1-2 minutes. Drizzle the butter over the vegetables and sprinkle with ¾ teaspoon salt; gently toss to combine.
Serves 12
Please note: these instructions are for an older version of our software service, so screenshots will not match what you see and won’t include new options. Hopefully these will still be helpful, and if not, please email us and we’ll help out.
Changes to your Subscription, like Delivery Holds and Location changes, are made through your online Account. Here’s the link to log in: https://www.farmigo.com/account/liveearthfarmchoice
Changes to your Pick-up Location can be made between 8:00am Friday and 11:00am Monday for your upcoming delivery.
Once in your Account, click on the blue Change Location button located in the green Summary box on the right side of the screen. This takes you to a list of all our Pick-up Locations. Choose the one you want to pick up at and click the blue SAVE CHANGES button near the top or bottom of the list.
Once you click the save button you will be sent an automatic confirmation email through our CSA software service. If you do not receive a confirmation email, your changes may not have been properly saved so log back in to your account to make sure your Location is the one you want it to be for your next delivery.
CHANGING BETWEEN DELIVERY DAYS – If you want to change to a Location with a different Delivery Day, it’s a bit more complicated. First you need to empty the contents of your Share. The best way to do this is by scheduling a Delivery Hold which will prompt you to cancel your “order” – this empties your Share contents for the week.
Once you’ve saved the hold, go back to the Delivery Hold tab and cancel the hold by clicking the gray or green X to the right of the hold dates.
Now use the Change Location button to switch to the Location you want to pick up at. Once you’ve done that click on the “Web Store” link in the upper right corner of your account to reach the place you can add contents back to your Share.
If this gets too complicated or something happens along the way, email the office by 11:00am Monday with your request and we’ll help change your Location for you.
Ingredients:
2 pounds butternut squash
¼-½ cup warm water
2-4 tablespoons Moroccan Butter (recipe follows)
Directions:
1. Preheat oven to 375 degrees. Prepare the squash by halving them and removing the seeds and fibers.
2. Pour the water into a baking dish and set the squash on top. Spread 1-2 teaspoons Moroccan Butter over each piece and sprinkle with salt. Cover with foil and bake for 30 minutes, or until tender.
3. Remove squash from the oven, spread the melted butter around with a brush, and poke a few holes into the squash so the butter can seep in. If the squash isn’t done, return it to the oven until it is. Serve with a little more butter over the top.
Makes 4 servings
Spicy Moroccan Butter
Ingredients:
½ bunch scallions, white part only, chopped
1-2 cloves garlic, roughly chopped
1 tablespoon sweet paprika
1 tablespoon ground cumin
½ teaspoon coriander seeds
¼-½ teaspoon Mexican ground chili
¼ teaspoon cayenne pepper (optional)
2 tablespoons parsley
1 teaspoon chopped mint leaves
1-2 tablespoons chopped cilantro
½ teaspoon sea salt
½ cup unsalted butter, at room temperature
Directions:
1. Pound the herbs, garlic, spices, and salt in a mortar to form a smooth paste. Work in the butter a little at a time until well blended. Taste and add more chili powder, if desired.
To store, roll the butter into cylinders in plastic wrap and freeze until needed.
Makes ½ cup