These are soft, sweet and delicious. Baking them in a covered pan allows the maple/butter combo to settle into the carrots instead of evaporating. I have a hunch these will be a big hit with the kiddos too!

Method:
Preheat oven to 450 degrees. While the stove is preheating prepare the carrots by washing, trimming and cutting. Set aside. In a large cast iron pan heat the butter and maple over low heat. Stir in the salt and pepper and add the carrots. Add the rosemary sprigs, mix gently.

Cover with foil and keep over low heat before transferring into the preheated oven. Bake covered for 50 minutes. Remove from the oven and let sit for 5 minutes uncovered. Transfer onto a serving platter (there will be lots of tasty maple butter to pour atop the carrots). Place an additional sprig of rosemary on the serving platter with the carrots if you desire.

I would like to start this post by disclosing the following: I have never been a big kohlrabi fan....until today! This kohlrabi from Root 5 Farm is so sweet, crunchy and amazing!! If you're like me, and have been missing out all these years, I invite you to try this recipe and report back. I am going to be using kohlrabi in everything I possibly can moving forward. Many of these ingredients are found in your share this week. Have fun with this one!

Mix all of these salad ingredients together in a large bowl and set aside.

Ingredients: for the dressing
5 Tbsp fresh lime juice
2 Tsp brown sugar
2 Tbsp finely grated ginger
4 cloves pressed garlic
2 Tbsp fish sauce or Worcester sauce

Next, prepare the dressing. In a small bowl whisk all these ingredients together until well combined, as shown.

​Gently pour the dressing over the kohlrabi and carrot mixture. Toss until well combined. Serve as a meal or as a side with Thai food (we served it with peanut noodles)! This mouth watering salad will leave you perfectly full and inspired to make more kohlrabi recipes!

Have you ever found yourself unable to stop eating a really great hot dip? Well brace yourself...this week's CSA share includes amazingly green and beautiful brussels sprouts as well as a full bag of dark spinach. This spinach and artichoke dip with a twist will impress all your guests. Another awesome tid bit: you can make this ahead of time and let it sit overnight, all you have to do the day of is bake about 15 minutes longer than suggested baking time in this recipe.

Ingredients:
1/2 lb spinach
12-15 Brussels Sprouts, trimmed, halved and chopped 
1 yellow onion diced
2 cloves crushed garlic
2 cans quartered artichoke hearts, drained
1 8oz block cream cheese
1⁄2 cup sour cream
2 cups grated cheese of choice (I like cheddar)
Salt and pepper to taste.
Carrots, kohlrabi, radishes, salad turnips, or other vegetabes for dipping (I used purple carrots)
Corn chips or crackers for dipping

Method:
Sauté the onion over medium heat for 5 minutes. Add the garlic and Brussels and sauté 10 more minutes, covered. The Brussel sprouts should start to soften significantly as you cook. Next add the artichokes and cook for 5 minutes uncovered. Add the chopped spinach and cover for 5 minutes, over low heat.

Next add the cream cheese and cover again. Allow the cream cheese to soften before stirring.

​Add in the Sour cream and grated cheeses. Stir well. Taste before adding salt and pepper. The cheeses can make this pretty salty. I like to add lots of pepper, and sometimes even a dash of cayenne or pepper flakes.

Transfer from the stovetop pan into an oven safe dip dish. I like to use a pie pan or smaller casserole dish. If you want a crispy top, reserve 1⁄2 cup cheese for the top and sprinkle before baking! Bake uncovered for 20 minutes at 350 degrees. Serve with a variety of veggies and crackers! The CSA purple carrots look amazing beside this masterpiece!