Author: Angela Smith

Butternut Squash

Butternut Squash

Angela Smith

Butternut Squash and Sage Macaroni and Cheese // Uses Butternut Squash, Onion, Sage // Vegetarian

Carrot, Squash, and Rutabaga Soup // Uses Butternut (substitute any other Winter Squash, Carrots, Onions, Parsley, Rutabagas // Vegetarian

Quinoa Vegetable Soup // Uses Carrots, Garlic, Kale, Tomatoes (substitute fresh for canned), White Onions, Winter Squash // Vegetarian

Roasted Butternut Squash Risotto // Uses Butternut Squash (substitute any other Winter Squash), Garlic, Yellow Onion // Vegetarian

Roasted Winter Squash with Sage // Butternut (substitute any other Winter Squash), Sage // Vegetarian

Slow Cooker Sweet Potato and Butternut Squash Chili // Uses Butternut Squash (substitute any other winter squash), Garlic, Leeks; Orange or Red Peppers; Sweet Potatoes, Tomatoes // Vegetarian
Recipe from The Leek & The Carrot

Takes 20 minutes (active time) + 4 hours (in slow cooker)
Serves 8-12

1/4 cup olive oil
1 large leek, white and pale green parts only, roughly chopped
2 garlic cloves, minced
2 cups diced red, orange or yellow pepper
4 cups water
6 cups diced tomatoes (from fresh tomatoes, canned tomatoes or things you froze earlier in the year)
2 cups chopped sweet potatoes
4 cups chopped butternut squash
1 can (15-ounce) spicy chili beans
1 can (15-ounce) black beans, rinsed
1/4 cup brown sugar
1/4 cup chili powder
2 tablespoons Kosher salt
2 tablespoons cumin
1/2 teaspoon cayenne powder
Pinch cinnamon

  1. Add olive oil to crock pot or slow cooker along with leek, garlic and peppers. Turn crock pot up to high and let cook on it’s own with the lid off for 10-15 minutes while you peel and dice your squash and sweet potatoes and get the rest of your ingredients assembled.
  2. Add remaining ingredients to the crock pot. It will be a tight fit even in a standard 8-quart crock pot. Place lid on crock pot and cook for at least four hours on high heat. If you are making it and leaving for the day, eight hours on low heat will work just as well.
  3. Enjoy with cheese, diced raw onion, Greek yogurt and a handful of chives. Store whatever remains in your fridge to eat throughout the weekend/week.

Winter Squash Frittata with Sage // Uses Butternut Squash, Sage, Yellow Onion // Vegetarian

Shishitos

Shishito Peppers

Angela Smith

Blistered Shishito Peppers // Uses Shishito Peppers // Vegetarian
From Bon Appetit

2 Tbsp. extra-virgin olive oil
3 cups whole shishito peppers
Flaky sea salt

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.

Shishito and Potato Breakfast Bake // Uses Onions, Potatoes, Shishitos
Recipe from The Leek & The Carrot

Serves 6 to 8
Takes 1 hour (most of it inactive)

1 tablespoon olive oil
3 to 4 cups shredded potatoes
6 to 8 shishito peppers, sliced (about 1 cup)
1/2 yellow onion (or 1/2 bunch scallions), diced
1 pound breakfast sausage, browned**
8 eggs
1/2 cup whole milk
1 teaspoon hot sauce
1 teaspoon mustard powder
1 teaspoon Kosher salt
1/2 cup favorite cheese (I used a lovely dill havarti)

  1. Preheat oven to 350 degrees.
  2. Grease a 9×13 casserole dish with olive oil.
  3. Combine potatoes, peppers, onion and pork sausage in prepared casserole dish. Toss to combine.
  4. In a medium bowl, whisk together eggs and milk. Add hot sauce, mustard powder, and salt. Pour evenly over potato mixture.
  5. Place in preheated oven and bake for 30 to 40 minutes until the eggs are set. Add cheese and cook 5 minutes longer just to melt (or lightly brown).
  6. Enjoy!

**If you are vegetarian, feel free to substitute in 16 to 20 ounces of the most flavorful mushrooms you can find for the sausage. Then add in a couple cloves of garlic, a tablespoon of dried sage, and a pinch or two of red pepper flakes while sautéing them.

Sweet Potatoes

Sweet Potatoes

Angela Smith

Buddha Bowl // Uses Carrots, Kale, Red Cabbage, Sweet Potatoes, Watermelon Radishes // Vegetarian

One-Pot African Peanut Stew // Uses Cilantro, Collards, Garlic, Jalapenos, Onions, Sweet Potatoes // Vegetarian

Roasted Roots with Turmeric Tahini Sauce // Uses Carrots, Parsnips, Rutabagas, Sweet Potatoes, Turnips // Vegetarian

Slow Cooker Sweet Potato and Butternut Squash Chili // Uses Butternut Squash (could substitute any other winter squash), Garlic, Leeks; Orange or Red Peppers; Sweet Potatoes, Tomatoes // Vegetarian
Recipe from The Leek & The Carrot

Takes 20 minutes (active time) + 4 hours (in slow cooker)
Serves 8-12

1/4 cup olive oil
1 large leek, white and pale green parts only, roughly chopped
2 garlic cloves, minced
2 cups diced red, orange or yellow pepper
4 cups water
6 cups diced tomatoes (from fresh tomatoes, canned tomatoes or things you froze earlier in the year)
2 cups chopped sweet potatoes
4 cups chopped butternut squash
1 can (15-ounce) spicy chili beans
1 can (15-ounce) black beans, rinsed
1/4 cup brown sugar
1/4 cup chili powder
2 tablespoons Kosher salt
2 tablespoons cumin
1/2 teaspoon cayenne powder
Pinch cinnamon

  1. Add olive oil to crock pot or slow cooker along with leek, garlic and peppers. Turn crock pot up to high and let cook on it’s own with the lid off for 10-15 minutes while you peel and dice your squash and sweet potatoes and get the rest of your ingredients assembled.
  2. Add remaining ingredients to the crock pot. It will be a tight fit even in a standard 8-quart crock pot. Place lid on crock pot and cook for at least four hours on high heat. If you are making it and leaving for the day, eight hours on low heat will work just as well.
  3. Enjoy with cheese, diced raw onion, Greek yogurt and a handful of chives. Store whatever remains in your fridge to eat throughout the weekend/week.
CSA Newsletters

Week 18: October 3, 2022

Angela Smith

Holy cow! We’ve done it! We have (nearly) finished our first season of CSA together. I will take some time once the fields are cleaned up for the winter to make some notes about what I should do differently next year (more heirloom tomatoes, more tender Chinese broccoli, prune those pumpkins!). I will also crunch some numbers, but even without knowing the final yields, I am feeling very grateful for what the land produced and for all of you who took a chance on us, most of you having never belonged to a CSA before.

Continue reading “Week 18: October 3, 2022” →
CSA Newsletters

Week 17: September 26, 2022

Angela Smith

This week marks a big turning point on the farm: the first frost of the fall. Normally, I am pretty obsessively looking at the weather report all week to see whether we will have rain, but I was distracted the past few days with other chores and so was caught completely by surprise when I saw frost forecasted for the beginning of this week. I should have known it was coming. It is the end of September after all. This month has just flown by and so it doesn’t feel as if we could already be here, but here we are nonetheless. Many of our most beloved crops – tomatoes, peppers, potatoes, beans – will die once the frost hits, but the ones that survive will only taste better for it. Cabbages, broccoli, Brussels sprouts, and root vegetables convert some of their starches to sugars when the mercury drops, making them all the more delicious. I’m glad that you’ll have a week or two of frost-kissed veggies in your boxes before our season ends.

Continue reading “Week 17: September 26, 2022” →