CSA 2018 – Week 17: Come Visit us at the Farm!

CSA Newsletter- Week 17

Come Visit Us at the Farm!

Hi folks,

Welcome to October! Owners John and Sally wanted me to pass a few messages along to you all this week. John said that he’s spoken with quite a few CSA customers this season who have never been to our restaurant before, so for the remainder of the season all CSA customers are welcome to dine at our restaurant with 10% off for their entire party’s meal. We are open for lunch Tue-Fri 11-2, dinner Thu-Sat 5-9, and for breakfast Sat 9-2, but our farmstand is open for shopping Tue-Sat 9-5.

For those of you who don’t know, we have a restaurant that we call the Farmstand on our farm base, attached to the same building that we wash and pack all of our produce out of. We make all our own pastries and bake our own bread every morning, and have a tireless kitchen crew working to celebrate the vegetables we grow through new flavor combinations every week. The servers are simply lovely and adore talking to customers about all things food, farm, and friends. Our restaurant closes for the winter in mid-November, so we hope to see you soon!

Also, now that we’re in October, it’s time for our CSA members to come out to the pumpkin patch! Our jack-o-lantern crop struggled a bit this year, so unfortunately they are first come first serve, and we ask that people take just one pumpkin per family, or one per child for families with more than one. Thanks for understanding. Just come to the Farmstand anytime between now and Halloween during open hours (Tues-Sat 9am-5pm) and tell our servers that you’re a CSA customer here to hit up the pumpkin patch. They will offer everyone in your family a free, house-made potato doughnut and show you the way to our patch o’ pumpkins. Please feel free to waltz around the farm and take a look at the vegetables that will soon be on your plates!

Best, Laura Bennett

Table of Box Contents

  • Scarlet Kabocha!!!—Although Delicata might be our most popular squash, Kabocha is my personal favorite. I think of them as giant chestnuts, with a nutty savory flavor and a dry yet creamy texture. As with all winter squash, Kabocha is excellent roasted and served simply with oil, salt, and pepper. However, just like Delicata, my favorite way to prepare it is fried in the frying pan. Cut into small pieces, it takes hardly ten minutes to cook.
  • Parsley Root!!—Not a parsnip, parsley root. Parsnips are more sweet-dominant whereas parsley root is more savory-dominant with a particularly parsley-like flavor. Of all the lesser known roots that GTF grows, celeriac (from last week), sunchokes (to come), and parsley root are my favorites!
  • Bunched Turnips!—Radishes made their debut at market this past Saturday, and now turnips are making their seasonal debut in your box! These juicy orbs are excellent sliced thin and enjoyed raw, but are also great lightly sautéed with their greens in tamari and served with rice.
  • Collard Greens—These greens are tougher than most. Try cutting the leaves in half down the center and then making a stack to cut into very thin strips. The smaller pieces (sautéed in butter) will become soft and delicate.
  • Purple Potatoes
  • Leeks
  • Bunched Red Beets
  • Pepper Party, Continued
    • 1 Sweet Red Ruffle Pimento
    • 1 Anaheim—slight kick
    • 1 Sweet Yellow Bell
  • Sweet Onion
  • Green Leaf Lettuce
  • Tomato Surprise—romas or a slicer



Stuffed Collard Greens

Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don’t need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn’t swell when cooking and won’t break the leaf. https://cooking.nytimes.com/recipes/12464-stuffed-collard-greens


  • 1 large bunch Collard Greens (about 1 1/2 lbs), stemmed
  • 1/4 cup Olive Oil
  • 1 large Yellow Onion, finely chopped
  • Salt & Pepper to taste
  • 1 1/4 cups medium-grain Rice, rinsed and drained
  • 3 tbsp Pine Nuts
  • 2-3 cloves Garlic (to taste), minced
  • 1/3 cup Fresh Dill, chopped
  • 1/3 cup Mint, finely chopped
  • 1/2 cup Flat-Leaf Parsley, finely chopped
  • 1/3-1/2 cup Lemon Juice, strained, freshly-squeezed
  • 2 tbsp Tomato Paste
  • 1 Lemon, sliced (optional)


  1. Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.

  2. Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.

  3. Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers. 

  4. Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.



Stir-fried Kabocha Squash

Kabocha and other large squashes lend themselves to easy baking, but being limited to a frying pan at market forces me to cook in creative ways. Trust me, if you stir fry kabocha once, you might never go back. Cooking it in the frying pan takes hardly ten minutes, as there is very little water to cook out, and you end up with bites of creamy squash encased within crisp edges. http://blog.gatheringtogetherfarm.com/2017/10/10/csa-2017-week-18-flavors-fall 


  • 1 Kabocha Squash, sliced thinly thinly (you can decide if you'd like to shave the skin off first with your knife; scarlet kabocha skin is often soft enough to leave on, but the green squashes you have this week may have thicker skins)
  • 1 Sweet Onion, sliced thinly
  • 1 Sweet Pepper, sliced thinly
  • 1/2 head Garlic
  • Coconut Oil
  • Salt & Pepper


  1. Cutting up the big kabocha squash while it’s raw is the hardest part of this recipe. Be safe, take your time, and don’t chop your fingers off however tempting it may be. Follow the chopping tutorial in the link above if needed.

  2. Finely chop your onion.

  3. Heat a pan of oil up to medium-low temp and add in the onions, letting cook 2-4 minutes.

  4. Add in the kabocha squash slices and stir around. Let cook covered 2-3 minutes.

  5. Finely chop garlic and peppers and add into the pan, continuing to cook uncovered another 5-8 minutes until crispy brown on some edges, but before the pieces turn to mush.

CSA 2018 – Week 16: Autumnal AF

CSA Newsletter – Week 16

Autumn AF

Well this is certainly the most autumnal box yet! What a treat to have the sweet and buttery delicata squash, creamy and savory celeriac (otherwise known as celery root), crazy crisp kohlrabi, napa cabbage, kale, and a good grip of summer goodies still hanging on. This box might require you to think outside the box and try things that you’ve never had before, I hope that you have fun in the process!

We’ve been harvesting acres of winter squash by hand for the past couple of weeks. First, you wade out into the sea of withering sqush vines with your squad of fellow farmers and clip the sqush at their stems with loppers. We do this for hours and hours. Next, often the next day, we get ready to to pick them up. Some people pick up squash off the ground and toss it to others who are standing beside a large wooden bin as it moves slowly forward with the help of the tractor, and like this we keep going for more hours. It’s like tossing melons in the summer, only they’re not round and they have stabby stems to avoid catching. 😉

We let different varieties of winter squash cure after harvest for varying amounts of time, during which their flavors become fuller, both sweeter and more savory. We then have to wash the squash and hand dry each one with towels to get the soil off from when they were sitting on the ground. A big thanks to all the hands that made this squash possible—it’s the best crop we’ve had in a while!

Best, Laura Bennett

Table of Box Contents

  • Delicata!!!—This is what we’ve all been waiting for. Delicata is the most loved winter squash that we grow. It is particularly versatile, being incredibly sweet and easy to cut into various shapes. You can bake them as boats or roast them in stuffed halves. Slice them into half-moon shapes and sauté them with garlic and serve salted. No recipe needed!
  • Celeriac!!!—What is this strange looking knotty root you say? Celeriac (sell-airy-ack) is a cousin of celery that allocates its sugars and nutrients to the root rather than the shoot. It has a savory, celery-like, potato-like, chicken-soup-like flavor. It is amazing cooked and pureed with cream into a creamed celeriac soup. It is amazing diced sautéed with shallots and garlic in the morning and topped with fried eggs and chili oil, or cheese, or herbs or all of the above! It is amazing cut into 1” round steaks and seared like steaks. It’s my FAVORITE.
  • Kohlrabi!!—Broccoli is an enlarged flower, radish is an enlarged root, and kohlrabi is an enlarged stem crop. They sit on top of the soil in a way that no other vegetable grows. The flavor of this gem is like a sweet, turnip-like, broccoli-stem-like brassica flavor. Peel the skin, slice it up, and dip into hummus or grate into a slaw.
  • Napa Cabbage—Sweet & crisp with a kale-romaine flavor and texture; makes great slaw or kimchi.
  • Green Kale—first fall leaves are delicate and mild
  • Bunched Carrots—Getting sweeter as it gets colder!
  • Roma Tomatoes—the penultimate tomatoes
  • Sweet Bell Pepper
  • Red Italian Pepper
  • Nicola Potatoes
  • Yellow Storage Onions
  • Lettuce Surprise



Napa Cabbage Wedge Salad with Apples & Buttermilk Dressing

A fresh take on the classic wedge salad, with Napa cabbage, crisp apples, red onion, and a robust, creamy buttermilk Parmesan dressing.—Elizabeth Stark, adapted from https://food52.com/recipes/31357-napa-cabbage-wedge-salad-with-apples-and-buttermilk-dressing 


Buttermilk Parmesan Dreessing (or buy a dressing!)

  • 1 clove Garlic, smashed and minced
  • 1 tbsp Sherry Vinegar
  • 1 tsp Dijon Mustard
  • 1 pinch Salt
  • 2 tbsp Olive Oil
  • 2 tbsp Sour Cream
  • 2 tbsp Buttermilk
  • 2 tbsp Parmesan, finely crumbled or shredded

Napa Wedge Salad

  • 1 small head Napa cabbage
  • 1 small Red Onion (use sweet onion, no prob)
  • 2 Crisp Apples
  • Kohlrabi (slice thinly or grate)
  • 2 tbsp Parmesan, crumbled (plus extra)
  • 1 tbsp Chives, minced
  • 1 pinch Sea Salt, to taste
  • 1/4 tsp Fresh Ground Black Pepper


  1. In a small mixing bowl, combine the garlic, sherry vinegar, Dijon, and sea salt with a fork. Whisking vigorously with the fork, drizzle in olive oil and then whisk in sour cream. When mixture is thick and creamy, slowly whisk in buttermilk. Finally, add the crumbled Parmesan, and whisk vigorously to combine.

  2. Chill dressing in the fridge while you prepare the salad.

  3. Keeping the core intact, slice Napa cabbage lengthwise into four equal quarters. Arrange on a large platter.

  4. Either with a mandolin or a sharp knife, carefully cut the red onion into paper thin slices. Core and cut apples into 1/8-inch thick slices. In a medium-sized bowl, toss apples and onions with a pinch of sea salt and a tablespoon of the prepared dressing.

  5. Tuck dressed onion and apple slices all around and between the leaves of the cabbage wedges. Drizzle the Napa wedges with most of the remaining dressing. Finish with chives, a pinch of sea salt, plenty of fresh ground black pepper, and scattered Parmesan.



Roasted Celery Root & Carrots

From the Food Network: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-celery-root-and-carrots-recipe-1973889


  • 3 lbs Celery Root, peeled & ct into 1" chunks
  • 6 tbsp Extra-Virgin Olive Oil
  • 2 tbsp Fresh Thyme, chopped
  • 1 tsp Hot Paprika
  • Kosher Salt
  • 3 lbs Carrots, peeled and cut into 1" chunks
  • 2 tbsp Fresh Parsley, chopped
  • Serve with aioli or mayonnaise to dip into! You can add garlic and fresh herbs to mayonnaise to make it a little more interesting, but there's no shame in mayo.


  1. Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.

  2. Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.

  3. Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.

  4. After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.

CSA 2018 – Week 15: Keeping it Simple

CSA Newsletter – Week 15

Keeping it Simple

We all know by now that this modern world we live in is becoming faster and more complicated by the day, and it’s hard to not get caught up in it. It’s easy to become obsessed with perfection—the perfect response to an email, the perfect caption for your Instagram photo, the perfect meal to serve to impress your friends with. Whatever it is, it’s all too easy to let yourself get anxious about these things, as if life could possibly be less amazing just because you couldn’t find that one exotic ingredient for a dish you’re preparing for a dinner party.

I’m someone who falls into these modern-day traps regularly, so I find myself seeking out simplicity in order to balance myself out. One way that I like to rebell against productivity and content obsession is to make super simple food that doesn’t look particularly “pretty.” I love to stir fry onions and carrots together with tamari and eat it with fresh cilantro on top and nothing else. It’s a plate of brown mush and I love it. Sometimes for dinner I’ll just have roasted potatoes with butter with sauteed cabbage on the side. Simple. Maybe it’s a little burnt. Maybe it’s not salted properly. Who cares. We all do simple random little things when we’re in a rush or just don’t want to put in the time, but we rarely value those simple things as much as I think they deserve.

This life is too short to not enjoy even the simplest of things to the fullest. A baked potato with salt and butter is a beautiful thing. Slices of cucumber dipped into ranch (that’s right, ranch, not some artisanal aioli) is a beautiful thing. Staring blankly out the window while you pick at your teeth is a fine way to spend a few moments, or more. Respect!

Looked at another way, the complex things in this world that impress us so much are actually quite simple. And the simple things that we often shrug off are actually incredibly complex. It’s all perspective. So we might as well enjoy the beauty in things whichever way we happen to see them in the moment.

Best, Laura Bennett

Table of Box Contents

  • Purple Carrots—tis the season of roasted roots! I love roasting carrots whole, but roasting purple carrots whole is next level beautiful.
  • Red Shallot—don’t forget, shallots are a cross between garlic and onions, which is why their flavor is so much more potent than a regular onion, and why you can see shallots trying to clove up, growing in funny shapes. Use like an onion in any dish.
  • Sweet Corn
  • Purple Cabbage—In my opinion, purple cabbage is one of the most beautiful vegetables that we grow. Sure, from the outside it’s just a heavy purple ball. But slice that thing in half and boom! You’ve got a striking piece of art created from the folds of deep purple and bright white leaves. Plus it’s super-duper sweet! 😉
  • Swiss Chard—the oxalic nature of chard lends it to have somewhat of a mouth-drying effect when eaten raw. To combat this, I love to lightly braise chard with butter and garlic.
  • Pepper Party!
    • Sweet Orange Bell
    • Sweet Red Italian
    • Red Jalapeno
  • Nicola Potatoes
  • Persian Cucumbers
  • Yellow Storage Onions
  • Fresh Dill
  • Lettuce Surprise
  • Cherry Tomatoes



Cabbage Confetti Quinoa

“When my friend Kyra feels under the weather, her husband, Jason, whips up a batch of quinoa and cabbage as ‘comfort food’ to speed her healing (much more healthful than my comfort food, tapioca pudding). If you can, start with chilled cooked quinoa—leftovers from the fridge are perfect—since freshly cooked quinoa is a bit too moist here. Otherwise, cook a batch of quinoa and let it cool before adding it to the pan. This dish tastes amazing with just the vegetables and spices, too, so you can skip the quinoa altogether and enjoy the colorful ‘confetti’ by itself.” 

—Adapted from Laura Russell’s book on Brassicas.


  • 1/2 Small Head Red Cabbage
  • 2 tbsp Butter/Vegetable Oil
  • 2 large cloves Garlic, Minced
  • 1 tbsp Fresh Ginger, peeled and minced
  • 1 Sweet Bell Pepper, diced
  • 1/2 tsp Ground Turmeric (or fresh!)
  • Salt
  • 2 cups White Quinoa, cooked


  1. To chop the cabbage, cut out the core with the tip of a knife and place the cabbage cut side down. Cut into about ¼-inch-thick slices, rotate the slices 90 degrees, and cut across the slices to create roughly ¼-inch pieces. You should have about 4 cups.

  2. Put the butter, garlic, and ginger in a large (12 inches or wider), deep frying pan over medium-high heat. When the garlic and ginger start to sizzle, add the bell pepper and cook, stir it occasionally, for about 3 minutes, until starting to soften. Add the cabbage, turmeric, and a pinch or two of salt and cook, stirring frequently, for about 3 minutes, until the cabbage wilts. (The cabbage is perfectly delicious at this point. If you like skip the quinoa and eat the dish now.)

  3. Stir in the quinoa and another pinch or two of salt. Cook, stirring frequently, for about 2 minutes more, until hot. Taste and add additional salt if needed. Serve hot or at room temperature.


Crispy, Buttery Smashed Potatoes

“Joe Rossi… and his daughter Gabrielle co-manage Rossi Farms, where they grow eighteen varieties of handpicked heirloom potatoes. The power of potatoes to satisfy deeply and completely should not be underestimated. The essence of this humble ingredient is most successfully captured with the simplest of preparations. Here, high heat, butter, and herbs transform fingerling potatoes into a crunchy, wildly addictive cross between a French fry and a baked potato.”

—Recipe adapted from Gabrielle Rossi of Rossi Farms, from the Portland Farmers Market Cookbook


  • 2 lb Potatoes, unpeeled
  • Salt & Pepper
  • 2-3 tbsp Olive Oil
  • 4 tbsp Butter, melted
  • 1 tsp Garlic, finely minced
  • 2 tsp finely chopped Herbs, such as Rosemary, Thyme, Parsley, Chives, or a combination


  1. Add the potatoes to a large pot and cover them with cold water by several inches. Generously salt the water and bring it to a boil over high heat. Reduce the heat to a simmer and cook the potatoes until just before they are fork-tender, about 10 minutes. Drain the potatoes in a colander and let them cool for 10 minutes.

  2. Preheat the oven to 425°F.

  3. Lightly coat a baking sheet with oil. Evenly space the boiled potatoes out across the sheet and, using a small glass or a fork lightly coated with oil, gently flatten each potato by pressing down until it mashes into an oblong shape. Brush the potatoes generously with 2 tablespoons of the melted butter, sprinkle them with salt and pepper to taste, and bake them for 10 minutes. And the garlic and herbs to the remaining 2 tablespoons butter, brush the potatoes again, and bake until they are golden brown and crispy, about 8 to 10 minutes more.

CSA 2018 – Week 14: Dropping Knowledge Word by Word

CSA Newsletter – Week 14

Dropping Knowledge Word by Word  Dropping Knowledge Word by Word  

Whenever I sit down to write this newsletter, the conversations that took place while we harvested your produce starts flittering through my mind. More than any one particular conversation, I wanted to draw attention to the amazing language immersion experience that one has on our harvest crew. While we’re sharing immense amounts of knowledge about how to harvest vegetables properly, in doing so we are also exchanging immense amounts of language in order to get the job done.

Our 2018 harvest crew is an incredibly diverse bunch of folks, all of whom speak different combinations of languages. There are those who speak Spanish and English to varying degrees, those who speak either Spanish or English, and then there are Spanish speakers who speak indigenous languages, including Mixteco from Mexico, and Mam and Kanjobal, both Mayan languages from Guatemala. Some people have been farming their whole lives, some for the past decade, and others are experiencing farm life for the first time.

At the beginning of the season, it felt like the language barrier hindered efficiency, but the barrier has since been broken. Over this season, everyone has learned so much English and Spanish, and a few select language buffs have even taken to learning the differences and similarities between the indigenous languages. For me, I have honed my Spanish abilities to a whole new level that is simply not possible in a classroom. But what’s more important than the words we’ve learned has been the relationships that we’ve built with each other as we laughed and grumbled our way through communication breakdowns and successes, just as any good learning process should be.

As you eat your way through your box this week, remember the diversity of words that passed through the air as we harvested, the words that made possible the logistics of assuring quality control and efficiency as we moved from field to field, the words that maybe didn’t make sense the first time and had to be laughed off and said again before they got the message across. As we have spent our days working our bodies in the fields, our minds have been far from dormant. It’s been one stimulating season of knowledge exchange, and I wouldn’t trade it for the world.

Best, Laura Bennett

Table of Box Contents

  • Green Beans—green beans sautéed with tamari and garlic is still my favorite easy dinner!
  • Grapes
  • Pepper Party!
    • Red Ruffle Pimento
    • 2 Jimmy Nardello
    • Colored Bell
  • Cilantro
  • Purple Majesty Potatoes
  • Cherry Tomatoes
  • Roma Tomatoes
  • Carrots
  • Mixed Summer Squash
  • Persian Cucumbers
  • Yellow Storage Onions
  • Lettuce Surprise



    Carrot & Sweet Onions w/ Tamari & Cilantro

    This is a super simple sauté that I love to make and serve with rice. 

    Author Laura Bennett


    • About 1/3 bunch Carrots, sliced long and thin
    • 1 Sweet Onion, sliced thinly
    • 1/3-1/2 bunch Cilantro, chopped roughly
    • Tamari
    • Garlic
    • Salt


    1. Slice up your onion and set aside.

    2. There are many ways to slice carrots long and thin. You could use a mandolin if you have one, but I just use a knife. I slice the ends of the carrots, slice them in half lengthwise, and then with the flat side down on the cutting board, I simply slice as thinly as I can at a diagonal angle all the way down. You end up with long and flat carrot strips that are perfect for this dish.

    3. Heat up some oil in a pan, throw your onions in and stir around.

    4. After a minute or two add in the carrots and stir them in evenly.

    5. Pour a good splash of tamari or soy sauce into the pan and cover with a lid for a few minutes.

    6. Meanwhile, mince a few cloves of garlic and add them in once you’re done chopping.

    7. Remove the lid for the remainder of the cooking process and continue to cook on medium-high. Add more tamari as more liquid is needed. Cook just until carrots are done, but not so long that they become mushy. Once you turn off the pan, salt to taste.

    8. Serve with tons of raw cilantro on top!



    Purple Potato & Sweet Pepper Frittata

    Adapted from Six Seasons by Joshua McFadden


    • 1/2 lb Purple Potatoes
    • 2 tbsp Butter
    • Salt & Pepper
    • 2-3 Sweet Peppers, seeded & cut into julienne strips
    • 4 oz Prosciutto, or sausage, or tofu, cut small
    • 6 Eggs
    • 1/2 cup Parmesan Cheese, finely grated
    • 1/2 cup Whole Milk Ricotta Cheese, seasoned lightly with salt & pepper
    • Handful Cherry Tomatoes, sliced into quarters


    1. Put the potatoes in a large pan of water and add salt until it tastes like the sea. Bring to boil and cook until they are tender but not mushy, 15-20 minutes, depending on their size. Drain. When cool enough to handle, cut into small chunks. Heat the oven to 400F.

    2. Heat the butter in a 10-inch skillet (nonstick if you have one, with and ovenproof handle) over medium-high heat. Add the bell peppers and prosciutto, season lightly with salt and black pepper, and cook until fragrant and the bell peppers are softening but not browning, 5-7 minutes. Add the potatoes.

    3. Crack the eggs into a large bowl, add 1 tsp salt, many twists of black pepper, and the parmesan. Whisk until the eggs are nicely blended. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.

    4. Reduce the heat to medium and let the eggs sit peacefully for about 2 minutes. Then carefully slip the spatula around the edges of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let that new layer of egg set up a bit and then repeat the process. You are building layers of cooked egg, which will help the frittata have a lighter texture.

    5. After most of the liquid egg has cooked, but the top is still runny, a dollop the ricotta over the top of the frittata in 8 blobs, evenly spaced so each slice will get some ricotta. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff a bit and the op will get lightly browned.

    6. Let the frittata sit in the pan for a couple minutes, then run the spatula around the edge and as far under the center as you can. Slide the frittata onto a cutting board or cooling rack. If a bit sticks to the pan and rips, don’t worry, just piece it back together.

    7. Serve the frittata on the warm side of room temperature, cut into wedges. Top with cherry tomatoes. It’s delicious the next day too.


CSA 2018- Week 13: Como una Flor—The Art of Making Beautiful Bunches


CSA Newsletter- Week 13

Welcome to the first week of September! With the cold nights that we’ve been having, things like tomatoes, cucumbers, and summer squash that we would harvest every single day are now growing so slowly that we can only harvest a small amount every two or three days. Picking all of these bulk items is most definitely a summer task, whereas making bunches of greens and roots is more of a spring and fall gig.

The gold beets in your box reminded me of a day earlier this season out in the field, bunching—you guessed it—gold beets. On this particular day, we had a lot of new people on the crew and we spent our day learning and teaching how to make beautiful, even bunches. For beets and other round roots, we are told to make bunches como una flor, like a flower, with one beet in the center and an array of beets around it. As we harvest, we make sure to gently pull the beets from the soil so as not to damage the delicate greens of the smaller beets that we leave behind to keep growing. On that day, we found a gold beet that was uniquely light in color, and we made an exemplary bunch that more than any other was como una flor.

The gold beets in your box reminded me of a day earlier this season out in the field, bunching—you guessed it—gold beets. On this particular day, we had a lot of new people on the crew and we spent our day learning and teaching how to make beautiful, even bunches. For beets and other round roots, we are told to make bunches como una flor, like a flower, with one beet in the center and an array of beets around it. As we harvest, we make sure to gently pull the beets from the soil so as not to damage the delicate greens of the smaller beets that we leave behind to keep growing. On that day, we found a gold beet that was uniquely light in color, and we made an exemplary bunch that more than any other was como una flor.

But that’s just beets! Every single item that we bunch has its own science and art to it. To bunch chard, we wade through the field of bright, rainbow leaves, try to find leaves that are of similar size, and then stack them one on top of the other with a little slap that keeps them from being a floppy mess. To bunch moss parsley, we make sure to rotate the bunch as we make it, forming a perfect little pom pom as we go. To bunch basil, we snap a few stems at a basal node with one hand, always placing the new stems in the center of the bunch so as not to bruise the soft leaves. Carrots fall easily off the bunch, so we always have to make sure to twist the tie around the bunch twice super tight. For cilantro we slip a long knife under the soil to cut under the root, remove the weeds, and bunch from there.

Whatever bunch you’re making, your twist tie can’t be too low or too high, too tight or too loose; the orientation of the leaves and roots must be just so, so that it turns out beautiful every time. Over the next few weeks as more and more bunched items make it into your box, remember that somebody worked hard to make sure that that one bunch was perfect and beautiful, como una flor.

Best, Laura Bennett

Table of Box Contents

  • Gold Beets
  • Eggplant
  • Sweet Bell Peppers
  • Jalapeño
  • Tomatoes
  • Scallions
  • Mixed Summer Squash
  • Persian Cucumbers
  • Yellow Storage Onions
  • Nicola Potatoes
  • Lettuce Surprise


Beet Slaw with Pistachios and Raisins

“The pistachio butter underneath the slaw is like an Asian peanut sauce, bringing a much fuller nut flavor than the pistachios could offer alone. As you eat the dish, the juices from the slaw dissolve the pistachio butter and make a crazy good sort of vinaigrette. Serves 4—adapted from Six Seasons https://www.instagram.com/p/BkQfq1hjxrf/?hl=en&taken-by=jj__mc 


  • 2 cloves garlic, smashed and peeled
  • 1/2 cup golden raisins
  • 2 tbsp white wine vinegar (or any acid)
  • 1 1/4 lb gold beets; mix of colors if you can
  • 2 tbsp fresh lemon juice
  • 1/2 cup lightly packed flat-leaf parsley leaves, basil leaves, or any herb of choice
  • 1/4 cup lightly packed mint leaves
  • 1/2 tsp dried chili flakes
  • salt and pepper
  • olive oil
  • Pistachio butter (or any nut butter)
  • Suggested Additions: cabbage & fennel, sliced thinly


  1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.

  2. Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.

  3. Remove the garlic from the raisins and discard. And the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chili flakes. Season with 1.5 tsp salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.

  4. To serve, plate and top with the slaw. Finish with reserved fresh herbs and a drizzle of olive oil.


Alice Waters’ Ratatouille

A genius recipe from Alice Waters' 2007 cookbook The Art of Simple Food: ratatouille that fusses only where it needs to fuss (over the eggplant), and adds a few smart, modern details -- red chile flakes, a basil bouquet -- that improve on a well-worn classic. Note: All vegetables conveniently work out to about a pound. Serves 6-8, Prep Time: 20 min, Cook Time: 50 min —Adapted from https://food52.com/recipes/14155-alice-waters-ratatouille


  • 1 medium or 2 small eggplant, cut into ½-inch dice
  • 4 tbsp olive oil, divided, plus more to taste
  • 2 medium onions, cut into ½-inch dice
  • 4-6 garlic cloves, chopped
  • ½ bunch basil, tied in a bouquet + 6 basil leaves, chopped
  • 1 pinch dried chile flakes
  • 2 sweet peppers, cut into ½-inch dice
  • 3 medium summer squash, cut into ½-inch dice
  • 3 ripe medium tomatoes, cut into ½-inch dice
  • Salt to taste


  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.

  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.

  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.

  4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.

  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.

  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.