Ingredients

• 1 medium spaghetti squash

• 1 large kohlrabi bulb (peeled and diced into 1-inch cubes)
  

• 1 large fennel bulb (cored and sliced into thin strips, fronds reserved)
  

• 3 tablespoons olive oil (divided)
  

• 2 cloves garlic (minced)

• Salt and black pepper (to taste)
  

• 1/2 cup grated Parmesan cheese
  

• 1 tablespoon fresh lemon juice
  

Instructions

• Preheat the oven to 400°F (200°C).

• Prep the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet. 

• Prep the veggies: Toss the diced kohlrabi and sliced fennel with 2 tablespoons of olive oil, minced garlic, salt, and pepper in a bowl. Spread them out on a second baking sheet (or around the squash if space allows). 

• Roast: Place everything in the oven. Roast the vegetables for 25 to 30 minutes until tender and browned. Roast the squash for 35 to 45 minutes until the flesh is tender and easily pierced with a fork. 

• Shred the squash: Remove the squash from the oven. Let it cool enough to handle, then use a fork to scrape the flesh lengthwise into tender spaghetti-like strands. 
  

• Combine: Transfer the warm spaghetti squash strands to a large bowl. Add the roasted kohlrabi and fennel. Drizzle with lemon juice and toss gently to combine.
  

• Serve: Top with grated Parmesan cheese and garnish with reserved fennel fronds.
  

• Optional: Add a protein like white beans or grilled chicken.
  

This week, while harvesting bunches of curly parsley, Danielle and I started chatting about recipes. In the row right next to us, hundreds of sweet peppers were ripening on the plants so those obviously came to mind. We know recipes that use lots of tomatoes, zucchini, or basil...but what do we do when peppers are in abundance? 

Danielle suggested peperonata, an italian stew that uses the best of late summer's bounty. And honestly... it's a dish I had forgotten all about. The best part is its versatility- eat it hot or cold, as a main dish, side or even a condiment. It can be used as a base for shakshuka, combined with grilled meats, or as a sandwich topping. We suggest  doubling or tripling this recipe in a big pot, and freezing some for later. 

The main ingredients in Peperonata are sweet peppers, tomatoes, onion, and LOTS of olive oil. You can add fresh herbs like basil or oregano toward the end, but keep it simple and let the flavor of the fresh vegetables shine. You can get creative with your pepper varieties- maybe add a hot pepper for some spice. Any kind of onion will work, but this recipe uses our own green onions since they are back on the harvest list. 

Ingredients
4-6 large sweet peppers, sliced into thin strips
1 pint of cherry tomatoes, halved
1 bunch of green onions (or one small onion), chopped
3 garlic cloves, sliced
1/2-3/4 cup olive oil
salt
optional: fresh basil or oregano, red chili flakes, splash of white vinegar

Method of Preparation

1. Chop all of your vegetables and preheat a large skillet with 1/2 cup of olive oil on low heat. Add the sliced garlic and cook for a few minutes until fragrant. 

2. To the pan add sliced peppers and chopped green onion. Add a big pinch of salt and mix with a wooden spoon to coat all of the peppers. Cook for about 30 minutes until they are soft, stirring every 10 minutes or so. You want to cook these low and gentle so they almost melt. 

3. After 30 minutes, add the halved cherry tomatoes and another pinch of salt. Stir to coat and cook for another 30 minutes, stirring every 10 minutes. Add herbs if you'd like, and more olive oil is always an option. 

4. The vegetables should be cooked after an hour, but this dish is better if they are allowed to cook down and stew for even longer. I HIGHLY suggest cooking for another hour or more. To stop too much liquid from evaporating, cook with a lid on top, or keep the lid off and add some water to deglaze the pan. 

5. To finish the sauce, taste and adjust the seasoning. If the peppers are very sweet, feel free to add a splash of white wine vinegar. Remove oregano or basil stems and serve hot or cold. ​

Peppers and Tomatoes and Corn, oh MY! The harvest is heavy on the tomatoes and peppers so I decided to go with a recipe that use both in a way you may not expect. Though we've been leaning into no-cook options, I figured it was time to switch it up with something cooked and maybe even a little...cozy! While cooler weather feels far off, this recipe is perfect for summer when you want something hearty but still seasonal.



Cherry tomatoes are roasted in the oven, while poblano peppers are charred over a gas or charcoal grill. If you don't have a gas stove you can totally just toss the peppers in the oven with the tomatoes. The goal is to cook the flesh and char the skin enough so that it can be scraped off with the back of a knife. 

And if you've never made polenta, don't stress! This staple is simple to make (just assign someone to stand by to stir every once in awhile) and can replace carbs like potatoes or pasta in other recipes. Eat this as a side dish, or add some ground sausage or beans to the sauce for more of a meal. 

Ingredients
 
1 cup dry polenta (like Maine Grains!) 
5 cups of water, chicken or vegetable stock
1-2 pints of cherry tomatoes
2-3 poblano peppers
3 cloves of garlic, minced
1 small onion, diced
2 tbsp olive oil
1/2 tsp ground cumin or coriander
lemon juice or apple cider vinegar to taste
salt & pepper
optional: butter or cheese for finishing the polenta

Method of Preparation

How to Cook Polenta

1. In a large saucepan, bring 5 cups of liquid to a boil with a big pinch of salt. Slowly pour in polenta while whisking vigorously to break up any lumps. 

2. Reduce the heat to low and keep whisking while you cook for 5 minutes. Cover and cook for 30 minutes-switch to a wooden spoon and stir every 5 or so minutes so the polenta doesn't stick while cooking. 

3. Finish the polenta with optional butter and/or cheese. Grated parmesan or cheddar cheese are great choices- add about 1/2 cup if you'd like. 

Roasted Tomato & Poblano Sauce

1. Preheat the oven to 400F. Roast whole cherry tomatoes on the sheet pan for about 30-40 minutes until they have all burst and are soft.

2. While the tomatoes cook, char the poblano peppers over a gas flame. Turn the peppers so all sides cook and the skins are black. You can also do this outside on a grill. Immediately put the charred peppers into a bowl with a lid, or a paper bag to cool. This helps loosen the skin and makes cleaning easy. 

​3. Heat the olive oil in a sauce pan on medium low, then add the onion and garlic and cook until translucent, adding ground spices in the last few minutes of cooking. Turn off the heat and leave the onion and garlic in the pan- you'll use this pan later to finish the sauce. 

4. Once peppers are cool, use the back of the knife to scrape away as much charred skin as you can. Remove the stems and seeds and add the peppers to a blender. Blend the peppers and all of the cherry tomatoes together- I do this just for 30 seconds to a minute, you don't want it to be too thin. 

5. Add tomato and pepper mixture to the saucepan with the onion/garlic and cook until thickened- taste for acidity and seasoning. Add vinegar or lemon juice if the tomatoes are very sweet + salt & pepper. If you have some fresh basil laying around, add a few torn leaves too. 

6. Once the sauce is cooked down, serve on top of the polenta. 

Harvesting basil has become one of my favorite tasks on the farm this summer. A small crew spends time picking the new tender growth on the plants, making hundreds of fragrant bouquets. Pesto is such a classic way to enjoy lots of fresh basil, so this week we're sharing a new way to enjoy it- with grilled peaches. 

Earlier in the season I leaned on microgreens in this pesto recipe, but I wanted to reshare this Root 5 Farm Fresh Pesto. It's totally flexible in which greens you add- i love arugula or spinach, and you can switch up the walnuts with toasted pumpkin seeds for a nut-free version. 

I also have good news. You can absolutely freeze pesto to preserve the harvest during this time of year. When making pesto to freeze, I recommend omitting the cheese, instead adding it whenever you are cooking the dish.

Method of Preparation

1. Cut the peaches in half and remove the pit. Lighly brush the cut side with oil and grill- if you do not have access to an outdoor grill, you can use a grill pan or cast iron skillet. The goal is to cook them at a high temperature to caramelize and get some color. 

2. While the peaches cool, quarter or half the cherry tomatoes, and cut or tear the cheese into bit sized pieces. Add these to a bowl and toss with the pesto.

3. Cut the peaches into bite sized pieces and combine with the other ingredients- I like to add these last so they don't break down in the dressing. You can taste for salt and seasonings, but the pesto should take care of it! 

4. I like to eat this salad over greens like arugula, but you can substitute massaged kale, lettuce mix, chopped romaine, or whatever you prefer. The peach and pesto mixture will be plenty of dressing for the greens. 

Ingredients

2-4 tbsp of Root 5 Farm Fresh Pesto
2-4 peaches
1 pint of cherry tomatoes
1 tbsp olive oil 
4 cups of salad greens- I like arugula, but use anything seasonal that you like!
4 oz of mozzarella (cilieginni) or burrata cheese

Inspired by a method we learned from America's Test Kitchen, this soup is bringing some green goodness to your tables. It might feel strange to make a hot soup during summer, but we've expertly timed this recipe to drop right as we come into some rainy forecasts, and it's a great use of our gorgeous crop of summer broccoli and abundant spinach. 

This soup is smooth and creamy, so it relies on some blending. This can be achieved with an immersion blender or regular blender, whatever you have access to. If using a blender, allow the soup to cool a bit first, then return back to heat on the stove top. 

If you have some carrots, onion, or celery hanging around... you can add those to the soup in the first step, but we love the simplicity of two staple veggies: broccoli and spinach. The recipe calls for a few garlic cloves, but if you're a garlic lover like me, you can use a whole bulb. 

One last note- it is best to shred the cheese yourself instead of relying on a pre-shredded cheddar. Pre-shredded cheeses have additives that keep the pieces from fully melting, giving the soup a grainy texture. If you already have shredded cheese and don't want to buy more, you can minimize the effects by rinsing the shreds in cold water. 

Ingredients

1-2 heads of broccoli
2 tbsp butter or olive oil
3 garlic cloves, minced
1/4 tsp baking soda
1 tsp Dijon mustard
3 cups vegetable stock or chicken bone broth
2-3 cups of water
2 BIG handfuls of spinach
​1 cup of shredded cheddar cheese 
salt & pepper

Method of Preparation

1. Prepare the broccoli by cutting the head into 1 inch florets. Then peel and trim the stems and slice thinly. You want 5-6 cups of chopped broccoli. 

2. In a large dutch oven melt the butter on medium heat. Add the chopped broccoli, garlic, and a big pinch of salt and cook for about 5 minutes, stirring occasionally. 

3. Next add 1 cup of water and the baking soda and bring to a simmer. Cover and cook for 20 minutes, stirring a few times just to ensure nothing is stuck to the bottom of the pan. 

4. Remove the lid and add 3 cups of stock + 1 cup of water. Bring back to a simmer and add 2 large handfuls of spinach, cooking until wilted. 

5. Use an immersion blender to puree the soup, adding all the cheese and some Dijon mustard. If using a standard blender, blend half of the soup, pour into a bowl and then follow with the other half, returning everything back to the dutch oven. Blend for about 1 minute until the spinach and broccoli are broken down.

6. Simmer the blended soup on the stove and taste, adding more salt if needed. If soup is too thick for your liking, add up to a cup of water (or even milk). 

7. Serve with more shredded cheese, croutons, chili crisp, chopped bacon, or your favorite soup toppings. 

Here's a 5 minute recipe that requires almost no equipment and no need to heat up the kitchen with a stove or oven! 

Ingredients

5-7 cucumbers
1/2 bunch green onions, chopped
1/2 bunch cilantro, chopped
1 tbsp sesame seeds
2 tbsp honey
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp sesame oil
3 cloves of garlic, minced
salt
optional: chili crisp or Root 5 Farm SriRAWcha

Method of Preparation

1.  Use a rolling pin or meat mallet to press/smash the whole cucumbers, then slice on the diagonal into bite sized chunks. Add cucumber pieces to a colander and sprinkle generously with salt. Let drain in the sink for 10-20 minutes to release some of their water. Rinse and pat dry with a paper towel.

2. Add cucumbers to a serving bowl with the chopped green onion, cilantro, and sesame seeds. 

3. In a separate bowl whisk together the sesame oil, rice vinegar, soy sauce, honey, and garlic until combined. You can add some spice here if you like it- my favorite is 2 tsp of our fermented Root 5 Farm SriRAWcha.

4. Add the dressing to the cucumber and herb mixture and gently toss to coat. Serve as a side dish or as a topping for a rice bowl. 
​

It's tomato time on the farm and our slicers are just begging to be stuffed. This recipe utilizes so many fresh ingredients that are in season right now- and gives us both a main course and a side dish.

Stuffed tomatoes are super versatile, so let this recipe be your canvas. Add some ground meat or beans for a protein boost, top with breadcrumbs or your favorite cheese. I like to enjoy this veggie forward meal while appreciating all the abundance that we have during the peak of our farming season. 

The stuffed tomatoes may be the star, but the vinaigrette that is made with the discarded bits might be my favorite part of the meal.  I make his over and over using cherry tomatoes whenever I need a quick and savory salad dressing.

Ingredients
​
6 large slicer tomatoes
1-2 summer squash or zucchini, diced small
1 bell pepper, diced small
1 cup of cooked and cooled rice or your favorite grain like quinoa or farro
2 tsp garlic powder
2 tsp smoked paprika 
1 tsp ground corriander
1 bunch of basil
3 cloves of garlic, minced
1 tsp honey
1/4 cup red wine vinegar 
1/4 - 1/2 cup olive oil
1 bag of salad greens 
2 cucumbers, thinly sliced into half moons
salt & pepper to taste

Method of Preparation

1. Preheat oven to 400F. Warm a frying pan over medium heat and add 1 Tbsp olive oil. Once hot, add the diced pepper and summer squash and season with a pinch of salt. Let this cook for about 5 minutes, stirring occasionally, then add the dried herbs.  *add whatever herbs you love!* Cook for another 5 minutes or until the vegetables soften but still have some texture. 

2. As the vegetables cook, prepare the tomatoes by cutting a thin slice from the tops and carefully scooping out the core/pulp. You can gently cut around the inside of the tomato, to make this easier, but try not to cut into the walls of the tomato. Reserve the tomato tops and about 1 cup of the tomato pulp and add to a blender. 

3. Blend the tomato for about 30 seconds- you'll use half of this tomato "juice" for the stuffies, and reserve half for the vinaigrette. 

4. In a bowl, combine the cooked and cooled rice, sauteed vegetables, and tomato "juice" *now is a great time to add a cup or so of beans, cheese, or your favorite cooked protein* Taste the mixture now and adjust the seasoning to your taste.

5. Stuff each tomato with the filling, gently packing in as much as you can and mounding even more filling over the top. *here's where you can top with breadcrumbs or cheese!* Arrange stuffed tomatoes in a baking dish and cover with foil. 

6. Bake for 30 minutes covered- optional- uncover and broil at the end to toast the tops, especially if adding cheee.

7. While the stuffed tomatoes cook, make the tomato vinaigrette. Blend the tomato "juice", garlic, red wine vinegar, honey and a handful of basil leaves together until smooth. Slowly drizzle in about a quarter cup of olive oil to emulsify the dressing. Keep blending until smooth!

8. Assemble the side salads by adding sliced cucumber to mixed greens. Toss with the tomato vinaigrette and serve with the stuffed tomatoes. 

Tomato, basil, and cucumber are abundant on the farm and they work so well together for a simple salad. A friend made this exact recipe for me when visiting a few weeks ago, and I was blown away by how tasty it was. When I asked for the ingredients, I was expecting there to be something exotic...what is making this salad taste so good? 

Turns out it was just the balance of super fresh produce and aromatic basil! Turn this quick salad into a complete meal by adding some protein to bulk it up- sliced grilled chicken, chunks of fresh mozzarella cheese, cooked chickpeas or baked tofu are all great additions. 

Ingredients

1 bunch of basil
2 cucumbers
2 lbs of tomatoes
1/2 of an onion- white, yellow, or red
2 tbsp olive oil
2 tbsp vinegar- red wine or apple cider
salt, pepper, oregano
​



Method of Preparation

1. Wash and chop all the vegetables into bite-sized pieces. Peel the cucumber if you prefer before cutting into half moons or quarters. Cut larger tomatoes into big chunks or, if using cherry tomato jus slice in half or quarters. Slice the onion into very thin slices.

2. Add all of the vegetables to a serving dish and tear the basil leaves to add to the mix. Drizzle with olive oil and vinegar and stir gently to combine. 

3. Season to taste with salt, pepper, and dried or fresh oregano- You  can eat  the salad right away, but this tastes even more delicious if you let it sit for 30 minutes or overnight in the refrigerator. 
​

This "recipe" is yet another choose your own adventure, and it doesn't require turning on a single kitchen appliance. These vegetable summer rolls are super fresh, and can change with the seasons in regards to what veggies are included. 

When building summer rolls I always like to include a few categories of components: crunchy vegetables, fresh herbs/aromatics, and protein. These ones are loaded with cucumbers, tofu, mint, basil, and more... all complimented by a peanut dipping sauce. 

Don't be afraid to branch out and make this your own. Try adding cooked and cooled shrimp instead of tofu, or rice noodles instead of greens. 

Ingredients:

1 package of rice spring roll wrappers
1/2 bag of mixed greens or lettuce
4 cucumbers, sliced thinly
3 cups sliced crunchy vegetables - peppers, carrots, radish, salad turnips etc
1 block of firm tofu
2 cups of fresh herbs- basil, cilantro, mint, and/or green onion

Quick & Easy Peanut Sauce: 
3 parts peanutbutter (crunchy or smooth)
2 parts soy sauce or tamari
1 part sesame oil
1 part rice wine vinegar
maple syrup & sriRAWcha to taste
optional: minced ginger & garlic

Method of Preparation: 

1. Prepare all of the fillings before you begin- drain and slice tofu into matchsticks or small planks, slice or julienne the vegetables, and pick the herbs from their stems. If using green onions, slice into 3 inch pieces. 

2. To assemble: Fill a large, shallow bowl with warm water. Soak one rice paper wrapper in the water until it begins to soften. Lay the wrapper on a plate and fill with a handful of greens, some tofu, a few pieces of vegetables and a few pieces of fresh herbs.

3. Fold the sides inward and wrap snugly like you would with a burrito. Wrap tightly but also gently to avoid ripping the softened rice paper. Repeat with the remaining rice paper, soaking and wrapping just one at a time. These can be wrapped a few days in advance and kept in the refrigerator. 

4. Serve with your favorite peanut sauce, or make your own by combining the ingredients listed above together, thinning with warm water until you reach your desired consistency.