Week Fifteen CSA Recipe

Baked Miniature Pumpkins 

Recipe inspired from here


  • 1 miniature pumpkin
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 1 thinly sliced tart apple
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg


      • Pre-heat the oven to 350F
      • Cut off the top of the pumpkin and scrape out all the seeds. Place your filling mixture inside the pumpkin. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
      • Bake at 350 degrees F (175 degrees C) for about 40 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.
  • Image credit here

Week Fourteen CSA Recipe

Maple Roasted Buttercup Squash 

Recipe inspired from here


  • 14 oz squash 400g, peeled and de-seeded weight (half a medium squash)
  • 1 tablespoon oil olive oil, or vegetable/canola (see notes)
  • 1 tablespoon maple syrup


      • Pre-heat the oven to 375-400F/190-200C (can vary temp to suit whatever else you are cooking)
      • Remove the seeds from the middle of the squash and peel off the skin (or not, if you prefer). Dice the squash into large bite-size chunks and place in an oven dish.
      • Drizzle over the oil and maple syrup and toss the squash so all of the chunks are covered in both. Salt and pepper to taste.
      • Roast for approximately 40 minutes until the squash is soft and starting to caramelize. It’s worth checking roughly halfway through cooking and turning any pieces of squash that look slightly dry to help them cook evenly.
  • Image credit here

Week Thirteen CSA Recipe

Pappardelle with Leeks and Swiss Chard

Recipe inspired from here


  • 2 tbsp. extra-virgin olive oil
  • 2 leeks (washed well and chopped into thin slices, use the greens)
  • 3 cloves garlic
  • sprigs thyme
  • 1/4 c. dry white wine
  • 1 1/2 c. heavy whipping cream
  • 4 oz. baby swiss chard
  • 8 oz. pappardelle or fettuccine
  • 2 tbsp. butter
  • Parmesan
  • salt
  • Pepper


    • In a large sauté pan, heat oil over medium-low heat. Stir in leeks, garlic, thyme, and a pinch of salt. Cover and cook, stirring often, until leeks are translucent, 10 to 12 minutes.

    • Add wine, cover, and simmer about 2 minutes. Reduce heat to low. Remove thyme stems. Add cream, cover, and simmer, about 15 minutes, until leeks are very tender and cream has thickened slightly.
    • Fold in swiss chard, cover, and cook, stirring often, until spinach wilts, about 5 minutes.
    • Meanwhile, bring a large pot of salted water to a boil over high heat. Add pasta and cook, stirring often, until al dente, about 5 minutes.
    • Transfer pasta to leek mixture and toss to coat. Fold in butter and season to taste with salt and pepper. Divide pasta among 4 shallow bowls, shave Parmesan on top, and serve immediately
  • Image credit here

Week Twelve CSA Recipe


Recipe here



  • 1 eggplant

  • 3 tomatoes

  • 1 zuchinni
  • 1 yellow squash


  • 1 tbsp olive oil

  • 1/2 onion, diced
  • 2 cloves minced garlic
  • 1 bell pepper, diced
  • Salt to taste
  • 14 oz crushed tomatoes
  • 1 tablespoon chopped fresh basil

Herb Seasoning

  • 1 tablespoon chopped basil

  • 1 teaspoon minced garlic
  • 2 teaspoons fresh thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil


    • Preheat the oven to 375
    • Slice the eggplant, tomatoes, squash, and zucchini into approximately 1/16-inch rounds, then set aside (personal tip, spread your eggplant out on some paper towel and salt it on both sides, this removes excess moisture that makes it soggy)
    • Make the sauce: heat the olive oil in a 8-inch oven-safe pan over medium-high heat. Saute the onion, bell pepper, and garlic until soft (10 mins). Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
    • Arrange the sliced veggies in alternating patterns on top of the sauce in a spiral pattern. Season with salt and pepper. 
    • Make the herb seasoning in a small bowl and spoon it over the vegetables
    • Cover with foil and bake for 40 minutes, uncover then bake another 20 minutes until the veggies are soft.

Week Eleven CSA Recipe


Recipe here


  • 1 lb beets, roasted (375F wrapped in foil until fork tender about an hour)

  • 1 red bell pepper, cut in 1/2-inch dice

  • 1 orange bell pepper, cut in 1/2-inch dice

  • 2 cups cucumbers, cut in 1/2-inch dice

  • 1 tablespoon lemon juice

  • 1 tablespoon white balsamic vinegar*

  • 2 tablespoons extra virgin olive oil

  • 1/2 teaspoon salt (more to taste)

  • 1/4 teaspoon black pepper (or to taste)

  • 1/3 cup crumbled feta


    • Cut the beets into 1/2 inch dice and combine with the bell peppers and cucumbers.
    • In a small bowl, combine the lemon juice, vinegar, olive oil, salt and pepper; toss with the vegetables and gently stir in the feta.

      Photo credit found here

Week Ten CSA Recipe


Recipe here


  • 2 cups cherry tomatoes , halved
  • 5 mini cucumbers , sliced into 1/4” coins, or 1 ½ English cucumbers
  • 3 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • salt and freshly ground black pepper , to taste
  • 2 Tablespoons red onions , diced
  • 2 Tablespoons fresh basil leaves , chopped


      • Add cherry tomatoes and cucumbers to a bowl.
      • Drizzle olive oil and vinegar on top. Season with salt and pepper.
      • Toss everything to coat. Garnish with diced red onion and fresh basil

        Photo credit found here

    Week Nine CSA Recipe


    Recipe here


    • 1 medium cauliflower, sliced in small florets, or 1/2″ thick steaks
    • 2 Tbsp olive oil
    • 2 Tbsp unsalted butter, melted
    • ½ tsp garlic powder
    • ½ tsp salt, or to taste
    • ¼ tsp ground paprika
    • ¼ tsp ground black pepper, or to taste


      1. Preheat the oven to 425˚F and line a baking sheet with parchment paper.

      2. Slice the head of cauliflower into 1/2″ thick steaks, breaking up wedges into even, bite-sized pieces.

      3. Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine

      4. In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto caulliflower and toss to evenly coat.

      5. Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.

      Photo credit found here

      Week Eight CSA Recipe


      Recipe from Renee Kohlman’s “Vegetables a Love Story”
      Purchase her book here



      • 3 cups packed chopped kale, centre ribs removed
      • 1/2 cup toasted pecans
      • 1/4 cup fresh mint (add some parsley too)
      • 2 garlic cloves
      • 2 Tbsp fresh lemon juice
      • 1/2 tsp salt
      • 1/2 tsp pepper
      • 3/4 cup extra-virgin olive oil
      • 3/4 cup grated parmesan cheese (I’ve used feta as. well)


      • 1lb carrots, little green tops attached, cut in half lengthwise
      • 2 Tbsp balsamic vinegar
      • 1 1/2 Tbsp canola oil
      • 1/2 tsp garlic powder
      • 1/2 tsp salt
      • 1/2 tsp pepper
      • 6 fresh thyme sprigs



      1. Place the kale, pecans, mint, garlic, lemon juice, salt, pepper in a food processor and pulse until smooth. Scrape down the sides of the bowl.

      2. With the motor running, gradually pour in the oil. Stop and scrape down the sides.

      3 Add the cheese and process until just smooth. Taste and adjust seasonings as necessary.


      1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

      2. Place the carrots in a large bowl. Add the rest of the ingredients (balsamic vinegar through thyme) and toss well.

      3. Transfer to the prepared baking sheet, being sure to scrape all of the oil and herbs from the bowl.

      4. Spread the carrots out into an even layer.

      5. Roast until the carrots are very tender and easily pierced with a fork, stirring four times, about 40–50 minutes.

      6. Place the roasted carrots on a serving platter and spoon about ¼ cup of pesto over top. Serve immediately.

      Photo credit Renee Kohlman found here

      Week Seven CSA Recipe


      Recipe found here


      • 1/4 cup olive oil

      • 1 garlic clovecrushed

      • large red bell pepper, seeded and cut in eighths

      • 1 pepper green bell pepper, seeded and cut in eighths

      • 1 large yellow bell pepper, seeded and cut in eighths

      • 2 small summer squash, cut into eighths

      • 2 medium zucchini, cut into eighths

      • 1 medium onion, cut into eighths

      • Kosher salt, to taste

      • Freshly ground pepper, to taste

      • 1 tablespoon rice or sherry vinegar

      • sprigs thyme, leaves picked


      1. In a small saucepan, warm the oil and garlic over low heat until the garlic begins to bubble.

      2. Turn off the heat and allow to sit for 30 minutes to infuse the oil.

      3. Preheat the oven to 450 F. Add the remaining ingredients—peppers, squashes, onion, salt, pepper, vinegar, and thyme—to a large glass baking dish and strain the garlic oil onto the vegetables; toss to coat.

      4. Roast for 15 minutes in the oven. Then remove and toss the vegetables.

      5. Put the baking dish back in the oven and roast for another 15 minutes, or until the vegetables are tender and the edges are browned.

      Photo credit found here

      Week Six CSA Recipe


      Recipe found here


      • 1 pound sugar snap peas*, trimmed and de-stringed

      • 1 pound kohlrabi, peeled and diced

      • 1 medium carrot, peeled and grated

      • ½ cup raisins


      Garlic Yogurt Dressing:

      • 1 cup natural plain yogurt
      • 2 tablespoons white balsamic vinegar
      • 2 cloves garlic, minced
      • ½ ounce fresh basil, chopped
      • 2 tablespoons extra virgin olive oil
      • ½ teaspoon sea salt
      • Pinch black pepper


      1. In a small bowl, whisk together yogurt, white wine balsamic vinegar, garlic scapes, and basil. Slowly stream in olive oil while stirring, then season with salt and black pepper. Set aside.
      2. Steam sugar snap peas until barely tender, about 2 minutes. Let cool completely, then slice into ½-inch pieces.
      3. In a large bowl combine sugar snap peas, kohlrabi, carrot, and raisins. Toss with dressing and serve.

      Photo credit found here

      Week Five CSA Recipe



      • 3 European cucumbers (or use 4-5 garden cucumbers)
      •  half of a small red onion
      •  1 cup chopped parsley
      •  3/4 cup crumbled Feta Cheese (or more)
      •  1/4 cup olive oil
      •  3 T fresh-squeezed lemon juice (more or less to taste)
      •  1/2 tsp. dried oregano
      •  1/2 tsp. Spike Seasoning, or other all-purpose seasoning blend
      •  fresh ground black pepper to taste


      1. Whisk together olive oil, lemon juice, oregano, and Spike Seasoning to make the dressing. If you’re not a big lemon fan, use 2 T lemon juice and taste to see if you want more lemon.
      2. I chopped the red onion into quite small pieces. I love raw red onion, but you can soak the onion in cold water for a few minutes and then drain it well if you want less bite to the onion.
      3. I left a strip of green showing when I peeled the cucumbers. If your cucumbers have large seeds, scrape them out with a spoon before you chop the cucumbers.
      4. I cut the partly-peeled cucumbers into fourths lengthwise, and then chopped them into smallish pieces.
      5. Wash flat Italian parsley and spin dry or pat dry with paper towels if needed. Then coarsely chop parsley.
      6. Crumble the feta, and I think more Feta is always good!
      7. In large bowl, combine cucumbers, onions, and parsley.
      8. Stir the dressing into vegetable mixture.
      9. Toss in the Feta Cheese and gently combine.
      10. Season the salad with fresh ground black pepper, and serve.
      11. This will keep in the fridge overnight, but I like it best when it’s freshly made so I would probably cut the recipe in half if you won’t eat this many servings.

      Recipe and photo credit found here

      Week Four CSA Recipes

      Maple Mustard Glazed Carrots

      Recipe from Renee Kohlman’s Vegetables a Love Story
      Buy here cookbook here


      • 1 1/2 pounds carrots (7-8 medium) peeled and sliced 1/4-inch thick on the diagonal
      • 1 1/2 Tbsp pure maple syrup
      • 2 tsp grainy Dijon mustard
      • 1/2 tsp salt
      • 1/4 tsp pepper
      • 1 Tbsp butter
      • 1 Tbsp chopped fresh dill


      1. Place the carrots, maple syrup, mustard, salt, and pepper in a medium saucepan with 3/4 cup of water. Stir well. Bring the carrots to a boil over high heat, uncovered.
      2. Turn down the hear to medium, cover, and simmer the carrots until they’re almost tender, but not quite, about 5-6 minutes.
      3. Remove the lid and continue to simmer the carrots until almost all of the liquid has disappeared, about 8 minutes.
      4. Stir in the butter and dill.
      5. Season to taste with more salt and pepper, if you like.



      Lemon Dill Kohlrabi Fritters

      Recipe found here


      • 2 heaping cups grated kohlrabi
      • 1 cup diced yellow onion
      •  cup whole wheat flour  can sub all-purpose or oat flour; may need up to ½ cup
      • 2 teaspoon dried dill  or 2 tablespoon fresh
      • 1 teaspoon dried minced garlic  sub 2 garlic cloves or ½ teaspoon garlic powder
      • 1 teaspoon lemon zest
      • ¾ teaspoon Kosher salt
      • 2 eggs  lightly beaten
      • Olive oil  for cooking; can sub canola or avocado oil


      • Remove the skin from the kohlrabi with a paring knife. Grate the kohlrabi using a hand grater, box grater, or julienne peeler. Transfer to a clean dish towel and squeeze as much water as possible out of it over the sink.
      • Add the drained, grated kohlrabi to a mixing bowl with the diced onion, flour, dill, garlic, lemon zest, and salt. Pour in the lightly beaten eggs, and mix until the batter comes together. You may want to start with just one egg to see if that is sufficient to bring the batter together. If the batter appears too wet, add one or two more tablespoons of flour.
      • Take a scoop of batter from the bowl and form a fritter with your hands. They should be about ½-inch thick and 2 inches wide. Place the fritters on a plate, and warm a tablespoon of oil in a large skillet.
      • Cook the fritters in batches for 2 to 3 minutes on each side until golden brown. Enjoy warm with a dollop of sour cream, yogurt, and/or applesauce, or just plain.


      Week Three CSA Recipe

      Roasted Hakurei Turnips and Radishes

      Recipe found here



      • Your bunch of radishes (greens included)
      • Your bunch of salad turnips (greens included)
      • 2 stalks of green garlic
      • 2-3 spring onions
      • 2 tablespoons sunflower oil (or extra-virgin olive oil)
      • Salt and freshly ground pepper
      • 2 tablespoons butter
      • 2 tablespoons fresh lemon juice


      1. Preheat the oven to 500°.
      2. Trim the radishes and turnips and wash the greens; pat dry.
      3. Chop green garlic up to where the leaves get thick and woody. Coarsely chop spring onions (all the way to top!) Coarsely chop kale mix, radish & turnip greens.
      4. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, turnips, garlic and onions. Season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes.
      5. Transfer the skillet to the oven and roast the mixture for 10 minutes, until crisp-tender.
      6. Return the skillet to the burner and stir in the butter to coat the goods. Add the greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve immediately.

      Image Credit


      Week Two CSA Recipe

      Green garlic, spring onion, and asparagus egg clouds

      Recipe found here



      • 1 bunch asparagus, blanched

      • 1 tablespoon butter

      • 1 stalk green garlic, white and pale part only, finely chopped

      • 1 spring onion, finely chopped

      • 5 eggs, yolks and whites separated

      • ½ cup Parmesan cheese, grated


      1. Pre heat oven to 450F. 
      2. Blanch the asparagus and set aside.
      3. Sautee the green onions and green garlic for a few minutes on medium heat in butter.
      4. Separate the egg whites from the yolks and beat the egg whites until stiff peaks form. Gently fold in the sauteed greens and scoop the mixture onto a parchment lined baking sheet. Make indents in the middle of the egg whites.
      5. Bake the egg whites for 4-5 minutes until golden, then add the yolk into the indent and bake for an additional 1-2 minutes.
      6. Gently remove the eggs and place on top of several asparagus spears, add some parmesan and enjoy!

      Image Credit


      Week One CSA Recipes

      Red Russian Kale with Garlic and Lemon

      Recipe found here



      • 1 large bunch of red Russian kale, washed, stems removed and roughly chopped
      • 2 tbsp olive oil
      • 5 cloves garlic, finely chopped
      • Sea salt and freshly ground pepper, to taste
      • ½ cup water
      • Juice of half a lemon


      1. Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.
      2. Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.

      Image Credit


      Classic Rhubarb Crisp or Rhubarbecue Sauce

      Rhubarb Crisp Recipe

      Find the recipe here
      Rhubarb crisp is one of my favourite spring deserts. Quick tip with the recipe above is to cut in cold butter instead of melted butter for a lighter, flakier texture.


      For those of you that want to really try something different. Give this rhubarb-based barbecue sauce a go. Recipe found here. We used this with pork side ribs and it was delicious.


      • 1-1/2 teaspoons salt
      • 1-1/2 teaspoons paprika
      • 1 teaspoon coarsely ground pepper
      • 3 to 4 pounds boneless country-style pork ribs


      • 3 cups sliced fresh or frozen rhubarb (about 7 stalks)
      • 2 cups fresh strawberries, halved
      • 2 to 3 tablespoons olive oil
      • 1 medium onion, chopped
      • 1 cup packed brown sugar
      • 3/4 cup ketchup
      • 1/2 cup red wine vinegar
      • 1/2 cup bourbon
      • 1/4 cup reduced-sodium soy sauce
      • 1/4 cup honey
      • 2 tablespoons Worcestershire sauce
      • 2 teaspoons garlic powder
      • 1 teaspoon crushed red pepper flakes
      • 1 teaspoon coarsely ground pepper


      1. Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce.
      2. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended.
      3. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan.
      4. Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

      Image credits here and here




      Duck Egg Pancakes!

      2 cups AP Flour
      2 tsp baking powder
      1 tsp baking soda
      1/2 tsp salt

      2 tbsp white sugar
      2 cups buttermilk
      1 Duck egg, beaten
      3 tbsp melted butter 
      1 tsp vanilla extract

      In a large bowl, whisk together dry ingredients.

      In another bowl, combine the buttermilk, beaten egg, melted butter, and vanilla, whisking until well combined.

      Make a well in centre of the dry ingredients and pour wet mixture in. Stir until just combined. Rest batter in the fridge for 10-30 minutes.

      Heat a lightly oiled griddle over medium high heat. When droplets of water sizzle on the griddle it is hot enough for pancakes. Drop batter on griddle (by large spoonful or small measuring cup) for preferred size of pancake. Cook til brown on both sides and serve hot with butter and/or syrup


      Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

      You have Successfully Subscribed!

      Your Cart