From The Mediterranean Vegan Kitchen by Donna Klein 1 Tbsp finely chopped shallot                                    2 Tbsp red wine vinegar 4 Tbsp broth (veg or chicken)                                    S&P to

Adapted from the New Seasons Market kitchen   1-2 cups kohlrabi, peeled & sliced very thin            1 potato, sliced very thin 1 bunch chard leaves, sliced thin                                    1½ cups Gruyere cheese, grated 3

This week is a shining example of how CSA or farm membership works. In any given year we have bumper crops of some things and not so much of others. We planned to have frisée this week as we don’t usually have lettuce this late in the year, but we have lettuce after all, so we

Courtesy of Melissa d’Arabian from FoodNetwork.com 1 fennel bulb, core removed, cut into quarters, sliced very thinly, fronds reserved 1 cup thinly sliced purple cabbage 2 scallions, chopped 2 strips bacon, cooked crisp & chopped For the dressing:                       

From Eating Local by Janet Fletcher 1 red cabbage, ~1.5 lbs                                                1 Tbsp olive oil 3 oz pancetta, diced small                                          1 yellow

As our season starts winding down, our shares really start filling up! Hopefully you have been enjoying eating with the seasons, as we are certainly providing you with produce picked at it’s peak of flavor and nutrition. Some of our cover crop is in and soon the rest will get seeded

from former Dancing Roots Farm member Sallie Tisdale 3 Tbsp. Dijon mustard                                           1 tsp. dry mustard 1/2 cup cider vinegar                                            

from Sundays at Moosewood Restaurant all your green tomatoes                                     S&P, to taste cayenne, Tabasco, or other hot sauce             1/3 cup unbleached white flour 2 Tbsp cornmeal (white or yellow)                 

from Kelly Myers on Culinate.com Cut delicata in half lengthwise (there’s no need to peel the delicata’s thin skin), scoop out seeds, and grate on the largest holes of a standard box grater. Add diced peppers, batter, and fry.  

Autumn is SO officially here! The transition from summer to fall was pretty drastic, but I’m still hopeful (naively, perhaps) that we’ll have a few clear, beautiful fall days ahead. It would certainly make it easier to bring in the last of the crops; but more importantly, our