Thursday, October 13, 2022

Cauliflower Tacos with Peanut Butter Crema


Cauliflower Tacos with Peanut Butter Crema 
by Jess Hobbs Pifer

To be completely honest, cauliflower is not always my favorite veggie. This recipe completely turned cauliflower around for me, and now I could eat it every week! 


1 green chile,  finely grated
1 garlic clove, finely grated
¼ cup peanut butter 
3 Tbsp. rice vinegar 
Kosher salt
Squeeze of honey or maple syrup 
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
2 medium heads of cauliflower
Kosher salt
corn tortillas
1 small red onion, thinly sliced
1 carrot, thinly sliced 

Step 1. 
Preheat oven to 450 degrees. Mix the chile, garlic, cashew butter, vinegar, maple syrup or honey and 3 tbsp of water in a bowl to combine. Season with salt to taste. 

Step 2.
Chop up the cauliflower into bite-size pieces. Mix garlic, oil, and spices together. Lay cauliflower out on sheet and pour oil/spices over the pieces to coat. Roast for 30-40 minutes, turning halfway. Remove when the cauliflower is dark brown and crispy. 

Step 3.
Slice up the carrot and onion for garnish. Heat up corn tortillas. 

Step 4. 
Assemble tacos with the peanut butter sauce! 

Thursday, September 29, 2022

Recipe: Shrimp Scampi


Shrimp Scampi
by Jess Hobbs Pifer

As the temperature drops, I've been craving some yummy, garlic-y pasta recipes. Here's a current fave recipe!  


lb. frozen large peeled, deveined shrimp


Kosher salt

One onion

Garlic cloves (to taste)



3/4 cup panko (Japanese breadcrumbs)

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

8 Tbsp. (1 stick) unsalted butter, divided

½ tsp. red pepper flakes

¾ cup dry white wine

1 lb. fettuccine

Step 1. 
Thaw the shrimp (if working from frozen). Season with 1 tsp of salt. Bring a large pot of water to a boil. 

Step 2.
Grate garlic cloves into a bowl. Peel and finely dice the onion. Grate half of the lemon. Slice the zucchini into circles. 

Step 3.
Toast the breadcrumbs with 2tbsp of olive oil and 1/4 teaspoon of salt in a small pan on the stovetop. Stir until golden brown. 

Step 4. 
Heat olive oil in pan. Cook the shrimp. Save on a plate until later. After the shrimp is cooked, cook the zucchini in the remaining olive oil until it is browned on each side. 

Step 5. 
Put the pasta in the boiling water, cook until al dente. Add the onions, 4 tbsp of butter, red pepper flakes, into a different pan and cook until fragrant. Add 3/4 cup of white wine. 

Step 6. 
Drain the pasta and add the pasta and remaining butter to the onion mixture. Cook until the sauce thickens on the pasta.  

Step 7.
Serve with the cooked zucchini! Sprinkle the breadcrumbs on top, and give each bowl a nice squeeze of lemon! Enjoy :) 

Thursday, September 8, 2022

Recipe: Autumn Couscous


Autumn Couscous
by Jess Hobbs Pifer

After what felt like an endlessly scorching summer, I was excited to see that we are now entering fall/winter squash season. This simple recipe is a quick and yummy way to kick-off roasted veggie season!  

1 delicata squash
3 beets
Couscous (or quinoa, rice, etc.) 
2 teaspoons ground cumin
2 teaspoons paprika 
2 teaspoons chili powder 
Chopped basil 

Step 1. 
Preheat the oven to 375. Chop the beets, squash, and cloves of garlic (to taste). Mix together veggies, olive oil, and seasoning in a large bowl. Lay out on a baking tray and roast for 15-20 min. 

Step 2.
Other prep. Cook couscous (or other grain of choice) according to its packaging. Chop basil. Grate parmesan. 

Step 3.
Combine ingredients in a plate or bowl! Toss with parmesan. Garnish with basil. Squeeze a splash of lemon juice into couscous. 

Friday, August 19, 2022

Recipe: Salsa Verde


Salsa Verde
by Jess Hobbs Pifer

This is the perfect way to use this week's fresh tomatillos! I am a big fan of this recipe with chips or on a taco. It's quick and easy, and this recipe should make about 2 cups of salsa!

5 large tomatillos 
Salt (to taste)
1/2 white onion
2 chiles (or to taste)
2 garlic cloves (or to taste)
1/2 cup chopped cilantro

Step 1. 
Tomatillo prep. After husking your tomatillos, wash and quarter them. Chop the onion, garlic, chiles and cilantro. 

Step 2.
In a blender or food processor pulse all the ingredients until they've reached a chunky texture (don't over-blend!). Alternatively, if you do not have a blender or food processor, you may finely chop all of the ingredients.

Step 3.
Serve immediately! 

Friday, July 22, 2022

Recipe: Soupe au Pistou


Soup au Pistou
by Marisa Fontana

This recipe is a favorite in our family and one that my French mother-in-law taught me and the flavors are as Proven├žale as it gets! The pistou is a paste made from fresh basil, garlic, salt and olive oil. In this recipe, I also add two small cooked potatoes to the pistou and help thicken up the soup. 

It is a versatile recipe to use when you have an abundance of summer vegetables – think tomatoes and zucchini. Usually also included are green beans, carrots and some form of dried beans. When I saw the fresh bunch of basil this week, I couldn’t resist making a pot of soupe au pistou immediately. I skipped the green beans and used a can of cannellini beans for a quicker soup.

For portioning, I used half the carrots from the farm share, all of the summer squash, single tomato, two small potatoes, and the entire bunch of basil. This made a large pot of soup.


  • 1 head of garlic, peeled
  • 1 large tomato, diced
  • 3 summer squash, diced
  • 1 bunch of basil, destemmed 
  • 1 can of cannellini beans
  • 2 potatoes, peeled
  • Roughly 6-8 small carrots from Cream of the Crop. If using typical sized carrots, 2-3 carrots diced

Step 1. 
Boil large pot of water with the two potatoes and salt (rougly 1 teaspoon) (this water will not be thrown away, so don’t over salt)
After roughly 10-15 minutes, throw in diced tomatoes, summer squash and carrots into the water.

Step 2: Make the Pistou
When potatoes are soft (around 20-25 minutes), scoop them out and drop in a blender
Add to blender basil leaves and peeled garlic (yes, I used an entire head! But feel free to cut back by half if you prefer a lighter taste), top up generously with olive oil and a ladle of cooking water
Blend on high until mixture becomes a paste. 

Step 3.
Pour the pistou paste into the cooking water while stirring gently to combine
Add salt and pepper to taste.

Friday, July 8, 2022

Recipe: Collard Pesto

 Collard Pesto

by Marisa Fontana

This recipe gives a fresher spin to a vegetable we most often see in a braised / boiled format.

Perhaps I use the term pesto quite loosely. But we can definitely apply the ‘pesto’ method to another form of green leafy vegetable instead. As long as the other ingredients roughly fall in line with the usual suspects in a traditional pesto, I find the result to be just as delicious as a pasta sauce. 

Also I’m trying to incorporate all the ingredients I need from either what we received from the CSA or what’s in the pantry, to avoid a grocery store run for just one ingredient. The margin for error is quite large for this recipe, so feel free to make substitutions as needed on your side as well!


  • 2 stalk of fresh garlic including head - Roughly chop up fresh garlic, removing the tough stem and outer peels
  • ½ cup walnuts (only nuts I had at home, but feel free to use what you have available)
  • ½ lemon for juice
  • 1/3 cup parmigiano Reggiano
  • 1 bunch of collard greens
  • Salt and pepper to taste
  • ½ cup olive oil 


Step 1. 
Prepping collard greens – destem collard greens and clean thoroughly; roughly tear up the leaves
In a large pot, bring water to boil. Season liberally with salt
Boil collard greens for about 2-3 minutes to soften then place in ice bath
Wring out water from the leaves
Tip – I keep the water here in the pot and reuse for my pasta

Step 2.
In a food processor, combine garlic, walnuts, cheese, lemon juice, collard greens and season generously with salt and pepper and olive oil
Pulse for about 1 minute until well combined
If mixture is looking too dry, add in more olive oil or a ladle of collard greens water or pasta water if looking for a lighter mix


I cooked gluten free penne for the dish. After draining the pasta, I dolloped in the pesto sauce and added in a cup of reserved pasta cooking water


Thursday, June 30, 2022

Recipe: Dandelion Salad with Garlic Citrus Dressing

 Dandelion Salad with Garlic Citrus Dressing

by Frances Black


Early summer means lots of greens to eat up. A simple salad for lunch is a great way to get those greens in your belly. The bitterness of the dandelion contrasts nicely against the garlic and citrus. Feel free to add any salad fixings you'd like to jazz it up (I chose parmesan and chicken)




1/4 C chopped garlic (I used the stem from the fresh garlic as it's fairly punchy)
Juice and zest of two lemons
1 tsp mustard (grain preferably)
1/3 to 1/2 C oil (I prefer sunflower, but any oil will work)
Salt and pepper to taste 


1 small bunch dandelion greens, washed and roughly chopped
1/4 yellow onion, sliced
A few springs of dill
2 Tb shredded parmesan cheese (optional)
1/4 C. shredded chicken (optional)


  1. To prepare dressing, place garlic, lemon juice, lemon zest, and mustard into a food processor and blitz until smooth, scraping down the bowl as needed. Slowly add the oil until the dressing emulsifies. Season to taste
  2. Slowly add oil to the food processor until the dressing emulsifies. Season to taste. 
  3. Move the dressing to a small jar or lidded container 
  4. For the salad: place all ingredients into a large bowl and toss to combine
  5. Drizzle over the dressing (note: I only used about 1/4 of the dressing, but to each their own!) and toss again
  6. Enjoy with fresh fruit (like cherries)