All Recipes

This is our family's favorite pumpkin pie recipe!  It's definitely not your conventional pumpkin pie, but it satisfies every diet and every palate!  Gluten-free, grain-free, white sugar-free, and dairy-free, how 'bout that?

FYI this recipe is for two pies.  Why two?  Because if you're going to the trouble to make one, make two and put one in the freezer.  They freeze beautifully!

For the crust:

• 4 cups of walnuts
• 13 pitted medjool dates
• 4 TBLS coconut oil, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

For the filling:

• 2.5 cups pureed pumpkin
• 14 oz coconut milk
• 1/2-3/4 cup maple syrup (depending on how sweet you want it)
• 2 TBLS fresh ginger, peeled and grated
• 3 eggs
• 1 TBLS vanilla
• 1 TBLS ground cinnamon
• 3/4 tsp ground nutmeg
• 1/4 tsp allspice
• 1/4 ground cardamom (optional)
• 1/2 tsp salt

Steps:

1. Blend all crust ingredients to form thick dough-like mixture.  Press mixture into 2 9" pie dishes to form an even layer.  Chill until ready to use.
2. Preheat oven to 350 degrees.
3. Blend all filling ingredients.  Pour into prepared crusts.  Bake for 45-65 minutes until filling has set and edges are golden brown.  Chill before serving.

• 1 pumpkin, sliced lengthwise, seeded
• 2-4 TBLS butter
• 1 tsp ground fennel seeds
• 2 pinches chili powder
• 1 cup breadcrumbs
• 2 garlic cloves, minced
• 2 bay leaves
• 4-6 cups chicken or veggie broth
• 1-2 cups grated gruyere/Swiss cheese

Pre-heat oven to 350. Place pumpkin halves face up in 9x13 casserole and addhalf of ingredientsto each piece, adding broth last toalmostfill each half. Cover with foil and bake for 1 hour. Check andcontinue baking until pumpkin is tender. Discard bay leaves, scoop flesh into bowls, and servehot with additional broth if necessary.

Great spread on crackers, used as a dip, or just as a side to a meal!  You'll enjoy this refreshing cold relish in the summer!

1 bunch purslane
2 tablespoons vinegar
2 large or 3 medium cucumbers, peeled, seeded, and chopped
1/2 teaspoon maple syrup, honey, or other sweetener
salt and pepper
1-2 scallions (green onions), finely chopped
1 clove garlic, minced
1 tablespoon fresh mint, minced (or other fresh herb of choice like parsley, dill, etc.)
3 tablespoons lemon juice
3/4 cup plain yogurt

Separate leaves from stems.  Simmer whole stems for one minute in water that has 1-2 tablespoons of vinegar added to it.  Drain and chop finely.  Chop purslane leaves and add to cucumbers in bowl.  Add the remaining ingredients, toss and refrigerate until chilled.  Serve cold as a salad or a dip. 

These are amazing!  And easy!

• One pint cherry tomatoes, green stems discarded
• 1/2 cup apple cider vinegar
• 1/2 cup filtered water
• 2 teaspoons salt
• 2 teaspoons sugar
• Optional spices include tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds, coriander seeds, red chili flakes, and/or juniper berries

Pack tomatoes into a pint jar.  Bring the vinegar, water, salt, sugar, and optional spices to a boil to disolve.  Let cool.  Pour the brine over the tomatoes. Put a lid on the jar and refrigerate. Keep in the fridge for at least 48 hours before eating.

• green beans (or wax beans), tops snapped and enough to fill a pint jar standing up
• 3/4 cup water
• 1/4 cup cider vinegar
• 2 teaspoons salt 
• 1-2 teaspoons honey, or to taste
• 1 sprig fresh dill (or 1/2 teaspoon dried dillweed, divided)
• 2 small cloves garlic (peeled), or to taste
• 1/2 teaspoon whole mustard seeds

Lay your beans into your pint jar standing up and fill it up.  Add the spices to the jar.  Bring the rest of the ingredients to a boil and then pour over jar up to the shoulder of the jar.  Put on a lid.  Let cool and refrigerate for 24 hours and they're ready to eat.  Will last a couple of weeks of good eating right out of your fridge.  Yum!

• Garlic scapes to fill a quart jar, cut to whatever length you want to eat them at
• 1 cup each water and white vinegar
• 2 tsp each salt and sugar
• 1 tsp black peppercorns, lightly crushed

In small saucepan heat water, vinegar, salt, and sugar to a boil. Stir to dissolve, remove from heat, and add scapes and peppercorns. Pour this over garlic scapes packed into a quart canning jar. Cool, cover, and refrigerate. 

• 3 cups green tomatoes, sliced roughly 1/4" thick (can be halved first if need be to fit into jar)
• 1 cup vinegar (white vinegar or cider vinegar work well)
• 1 cup water
• 2 teaspoons salt, or to taste
• 2 teaspoons sugar
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 clove garlic
• other spicing combinations as desired (optional)

Stuff tomatoes into a quart jar, being careful not to smash them.  Combine the rest of the ingredients into a sauce pan and bring to a boil to disolve and mix well.  Remove from heat and let stand 10-15 minutes. Pour brine over tomatoes, put lid, and refrigerate for at least three days.  Enjoy!  Will keep refrigerated for weeks! 

• 1 bunch kohlrabi, greens removed, bulbs peeled and cut into 1/2” batons
• 1 cup each water and white vinegar
• 2 tsp each salt and sugar
• 2-4 garlic scapes, coarsely chopped (or substitute garlic cloves)
• 1 tsp black peppercorns, lightly crushed

In small saucepan heat water, vinegar, salt, and sugar to a boil. Stir to dissolve, remove from heat, and add scapes and peppercorns. Pour this over the kohlrabi sticks packed into a one quart canning jar. Cool, cover, and refrigerate. 

• 1 bunch radishes, sliced into the thinnest possible rounds
• red pepper flakes, to taste
• 1/2 TSP whole mustard seeds
• 3/4 cup white vinegar
• 3/4 cup water
• 3 TBLS sugar
• 2 TSP salt

Pack radish into a pint jar.  Add spices.

In a small saucepan over high heat, combine the vinegar, water, sugar, and salt and bring the mixture to a boil, whisking occasionally.

Pour the mixture over the radishes and let them cool to room temperature before covering and refrigerating. The radishes are ready to serve immediately and will last a couple of weeks in the fridge.

Pickled red onions are a great way to use up extras and make a tasty useful condiment to use in all kinds of meals that will last in the fridge!

Try them on your burgers, sandwiches, pizzas, tacos, in salads, and so much more!

• 1.5 cups red onions, sliced thinly
• 3 TBLS sugar
• 1 TBLS salt
• 1 cup white vinegar  

Optional spicing ingredients:

• 1 clove garlic and 10 peppercorns
• 1/2 cinnamon stick, 1 star anise, 4 cloves, red pepper flakes
• fresh ginger slices
• 1 clove garlic, cumin seeds, mustard seeds
• etc! Make it up!

Add prepared onions to a pint jar, filling up to 1 inch below the top.
Boil the vinegar, sugar, salt, and spices until dissolved. Remove from heat.
Pour liquid over onions in jar. Put a canning jar lid.
Let stand until cool. Store in fridge for up to 3-4 weeks.

For softer pickles: add them to the vinegar mixture and boil 1-2 minutes then pour into jar to cool as above.  

• 1 bunch salad turnips, washed and sliced thinly
• 1 teaspoon salt
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 1/2 tea black peppercorns, crushed
• 3 thin slices of ginger

Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar. Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week or more.

This recipe is an easy dinner solution that takes only 15 minutes to prepare!  You can also substitute other greens like mustard greens, Asian greens, radish greens, kale, or a combination.

1 TBLS cooking oil
1 pound sausage, either loose or in links, your choice of seasonings
Greens from 1-2 bunches of hakurei salad turnips, discard long, stringy stems and chop leaves
salt and pepper, to taste
lemon slices

Heat oiled skilled to medium high.  Cook sausage until done.  Remove from skillet.  Add greens and cover until wilted, about 2 minutes.  Remove lid, and cook stirring until tender, 3-5 more minutes.  Serve with lemon slices.

• 1+ cup walnuts/nut of choice, chopped
• 1-2 heads radicchio, quartered, cored, sliced crosswise into ½” slices
• ½-1 cup feta or blue cheese, crumbled
• 1 large or 2 medium apples, thinly sliced into bite sized pieces

Toss above ingredients in large bowl.

Whisk together the following dressing ingredients, toss, and serve:

• 2 tablespoons Dijon mustard
• 6 tablespoons rice or cider vinegar
• 3 tablespoons balsamic vinegar
• ½ cup olive oil
• Black pepper to taste

Whisk together the following dressing:

• 2 TBLS red wine vinegar
• 2 TBLS lemon juice
• 1 TBLS minced shallot or onion
• 1-3 tsp prepared mustard, to taste
• 1/3 cup olive oil
• Salt and pepper to taste
• Pinch of thyme

Toss the following ingredients together in a bowl. Drizzle with dressing and toss to coat.

• ½ head radicchio, thinly sliced
• 1-2 cups salad greens of choice
• 1-2 carrots, peeled and thinly sliced
• 1-2 oranges, peeled and chopped
• ½ cup walnuts, chopped

• Cooking oil
• 1 red onion, sliced
• 1-2 Daikon radishes, thinly sliced
• ½ pound kale, chopped
• Rice or rice noodles, cooked
• Protein of choice, prepared
• Salt and pepper, to taste

Heat oil in skillet on medium-high. Add onion and radishes, stirring quickly until tender crisp. Add kale, stirring, until wilted. Remove from heat and stir in following dressing: 1 TBLS grated garlic, 1 TBLS grated ginger, 2 TBLS soy sauce, 1 TBLS cider vinegar, 1 TBLS sesame oil. Serve with rice and protein of choice.

Yes, radish greens are edible and delicious!

1 bunch radishes, roots sliced, greens chopped
black pepper to taste

Dressing:
2-4 Tablespoons sour cream
2 tablespoons milk
1 Tablespoon lemon juice
3 Tablespoons minced fresh herb like dill, scallions, chives, parsley etc. (Optional)
salt to taste

Wisk up dressing ingredients.  Place radish greens and radish slices in bowl and toss with prepared dressing.  Add cracked black pepper to taste.  Serves 2-4.

2 tbls cooking oil
1 large cucumber, peeled, seeded, and thinly sliced
8 radishes, thinly sliced
1 cup chopped arugula (or radish greens!)
1 ½ tsp soy sauce
1 ½ tsp vinegar
1 tsp maple syrup (or sugar)
¼ tsp salt
Pinch of cayenne pepper (or ½ tsp minced hot pepper)

Heat the oil in a skillet over medium heat. Add the cucumbers and radishes and sauté for 4 minutes until tender. Mix together soy sauce, vinegar, maple syrup, salt, and cayenne. Add to skillet along with arugula. Sauté for 2 more minutes. Serve hot. Serves 2-4.

This recipe was share with us by our employee Rachel Whitten's mother.  She serves it over pasta.  Delish!

3 cups radish greens
3 garlic cloves, peeled
1/4 cup olive oil
1/3-1/2 cup parmesan cheese, shredded
salt to taste

Remove stems from the radish greens.  Put into food processor with remaining ingredients.  Blend until smooth. 

• 1 cup onion, chopped
• 1 pound ground meat (beef, turkey, etc.)
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 bunch radish tops, chopped
• Sweet pepper, chopped (if you don’t have any leftover, sub in sliced radishes)
• 8 beaten eggs, or to taste

Heat oil in skillet on medium. Add onions and meat and cook until browned. Stir in garlic, salt and pepper and cook 1 min more. Put meat mixture into a casserole dish. Top with radish greens and sweet pepper/radishes in a smooth layer. Pour eggs over and bake at 350 degrees until set. Serve warm or cold. Even freeze it!
 

1 bunch radishes, trimmed and grated
2 carrots, trimmed, peeled and grated
1 small zucchini, peeled and grated
salt and pepper to taste
1/4 cup crumbled cheese like feta, Gorgonzola, cheve, etc.

Combine grated veggies together with the salt and pepper.  Check seasonings.  Pour over below dressing and toss to coat.  Cover bowl and refrigerate.  Serve cold and top with cheese.

For the dressing, wisk together:
2 tablespoons vinegar
1 teaspoon prepared mustard
1 teaspoon dried oregano
4-6 tablespoons olive oil

• 4 cups finely shredded red cabbage
• 3 TBLS olive oil
• ½ or 1 tsp toasted sesame oil
• 3-4 TBLS lemon or lime juice
• Salt and pepper to taste
• 1 cup pitted dates, chopped
• ½ cup feta cheese, crumbled

Whisk oils and lemon juice. Toss with cabbage to coat. Toss in rest of ingredients. 

1 large red cabbage, shredded
1 cup raisins
salt and pepper
1 cup sour cream
2 tablespoons vinegar
slivered almonds, preferably toasted

In large bowl, combine cabbage and raisins.  Season with salt and pepper and toss to combine.  Wisk together sour cream and vinegar.  Pour over cabbage and mix.  Refrigerate until chilled.  Before serving, top with almonds.

1/2 pound bacon
1 large head red cabbage, cored and shredded
2 large green apples, cored and sliced
1 onion or 2 medium leeks, cleaned and chopped
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup red wine
salt and pepper

Cook bacon until crisp.  Remove from pan and set aside.  Add cabbage to bacon fat and cook over medium heat for 10 minutes, stirring.  Stir in remaining ingredients and simmer, covered for about 1 hour.  Season to taste.  Sprinkle with crumbled bacon just before serving.

This is a recipe shared with us by a CSA member.  It is light, simple, and delicious!  Perfect for a potluck or a picnic!

• 1/2 large head of red cabbage, shredded
• 1/2 cup parsley (or other fresh herb), chopped
• 1 bunch of scallions, chopped (or substitute 1/2 cup onion, minced)
• 1-2 cups of red (or green) grapes, sliced in half

For the dressing:

• 4 TBLS apple cider vinegar
• 1-2 TBLS dijon mustard
• sugar or other sweetener, to taste (optional)
• salt and pepper, to taste
• 1/2 cup olive oil

Combine and toss the vegetable ingredients.  Whisk together the dressing and pour over salad.  Cover and refrigerate to let marinate at least 1 hour before serving.