A whole roasted cauliflower is a great recipe to have on standby because it's so versatile. A favorite cruciferous veggie of ours, it has a mild taste and firmer texture compared to broccoli. Cauliflower can handle lots of flavor and seasoning, and roasting one whole is super easy and impressive if having friends over for dinner. 

This version relies on lots of spices coating the head of cauliflower, which is then roasted to a golden brown along side slices of delicata squash. It is finished with a ginger tahini sauce that you can mix together while everything is cooking. I like to slice the cauliflower into steaks and serve on top of arugula for a fully vegetarian meal, but this makes a great side dish too. 

We're leaning into some smoky flavors for this recipe, but feel free to change up the dried spices if you have some favorites. This is great with curry powder, or a pre-mixed spice rub works well too. 

Ingredients

1 large or two small heads of cauliflower
1-2 delicata squash
3 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cumin powder
1 one inch piece of fresh ginger, grated
1/4 cup tahini
1 clove of garlic, minced
1 lemon, juiced
1/2 tbsp maple syrup
salt & pepper

​Method of Preparation

1. Preheat oven to 400F and cut the vegetables. Trim the green leaves of the cauliflower and some of the stalk so that it can sit flat on a sheet pan. Prepare the delicata squash by removing the ends, slicing in half lengthwase, and scooping out the seeds. Slice into half moons and set aside.

2. Steam the cauliflower- In a large pot of water, steam the cauliflower for about 8 minutes, until a knife can be inserted. DO NOT OVERCOOK. Remove and let cool for a few minutes.

3. While the cauliflower steams- in a small bowl mix together the dried spices with 2 Tbsp olive oil and a big pinch of salt and pepper. 

4. Gently flip the steamed cauliflower head into the bowl of spiced oil and coat entirely. Place the head of cauliflower on a sheet pan with enough room to add the squash. Using the same bowl, add the squash, remaining oil, and salt & pepper. You're going to wait to add this to the sheetpan until the cauliflower is about halfway done. 

5. Cook the cauliflower on a sheet pan for 20-30 minutes, after which you will add the squash slices. Return to the oven and cook for 10 minutes before flipping the squash and cooking for ANOTHER 10 minutes. You want both veggies to be golden brown and carmelized. 

6. Mix together the tahini sauce while the vegetables cook. Add tahini, garlic, ginger, lemon juice (start with juice from just half) and maple syrup together in a small bowl. Depending on the brand of the tahini, you may need to add a few teaspoons of cold water to thin this sauce out. Taste for seasoning and adjust... add some salt, maybe extra maple. You're looking for tangy and savory.

7. When ready to serve you can cut the cauliflower into steaks or quarters, or leave whole if you're having a personal sized one. Serve the squash on the side and drizzle everything with the tahini sauce. This is especially good served over arugula or with some cooked grains like farro. 

This recipe is less of a recipe, and more of a formula. It's a great way to clean out your fridge and use up lots of veggies at the end of the week, and our SECRET INGREDIENT is the thing that brings all the flavors together. This soup is something that we recently served at our Fermentation Celebration - it was very simple to prepare for a very large crowd and so tasty and nourishing to eat on a rainy fall day. 

This big delicious vegetable soup can really be a mix of whatever you have on hand you, but we recommend adding some basic elements- beans, greens, starchy and non-starchy vegetables. Below you'll find one version of this soup that I made with what I had stocked in my house, but really you can use whatever you'd like. 

The Soup Formula:

1 part aromatic vegetables (onions, garlic, carrots, peppers, fennel)
3 part non starchy veggies (green beans, zucchini, cabbage, tomatoes) 
​1 parts starchy veggies (potatoes, winter squash)  
4 parts liquid (crushed tomatoes/bone broth/stock) 
3 parts cooked beans  
4 parts greens 
seasoning  // optional protein

​Okay...it's time to shine a spotlight on the SECRET INGREDIENT. Our Root 5 Farm Herbes Salées. This herb salt adds a ton of savory flavor and really bumps up any soup that it's added too. Herbes salées is a traditional Quebecois preservation method that makes it easy to put up large amounts of herbs for use all winter. This is more than just salted herbs- it's super versatile. Beyond just adding to soups and stews, mix into salad dressings and tomato sauce, mix with cream cheese, yogurt or cottage cheese for dips, spreads and snacks.

Ingredients

1 Tbsp olive oil
1 small onion, diced
3 cloves of garlic, minced
1 bulb fennel, minced
2 carrots, diced
1 cup sweet bell pepper, diced
1 cup zucchini
1 cup green beans
3 cups of cooked navy beans (2 cans or 1 cup dried)
3 cups winter squash, peeled and cubed
2 cups cabbage, chopped
2 cups spinach (I had some frozen from earlier in the season!)
4 cups crushed tomatoes
1 Tbsp R5F Herbes Salées

Method of Preparation

1. Chop all the veggies and heat the biggest pot you own on medium heat. First, cook your aromatic veggies like onion, carrot and bell pepper for 5 or so minutes, stirring occasionally. Add the minced garlic.

2. Cook for a few minutes more, and then add squash (or whatever starchy vegetable you're using). Add the quicker cooking veggies (chopped zucchini, green beans, or cabbage). Toss everything together and cook for 5 more minutes, stirring every so often.

3. Add the crushed tomatoes and the drained cooked beans. Cook for at least 20 minutes, or longer to really let the flavors all come together. You may need to add some water or more cooking liquid depending on what vegetables you end up using in your mix. 

4. In the last few minutes of cooking, add the chopped spinach and a big spoonful of Herbes Salées. Add salt and pepper to taste. We recommend serving it with some crusty bread or a biscuit!

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's share was bursting with beautiful sweet potatoes and robust kale! A perfect setup for this incredible layered dish! I hope you enjoy as much as we did.

Method:
Sauté the prepared kale and onion over medium heat for 4 minutes in 2 tbsp of the butter. Set aside until you're ready to layer.

Next: Grate the sweet potatoes and mix with the flour, salt, pepper and nutmeg. Mix in the herbs and toss well, using a fork. Set aside until you're ready to layer.

Cut the butternut squash into rounds (as pictured). Set aside to begin layering.

To Assemble:
Spread the remaining butter all over the interior or a medium to large baking dish (at least 3 inches deep). Start with half the sweet potato mixture. Spread evenly in dish. Add 1 cup cheese. Next add 1⁄2 cup of the half and half. Now spread half the kale evenly over the cheese layer. Now add half the squash as shown, layering evenly.

Bake at 375 degrees for 1 hour covered with foil. Remove foil and bake 10 more minutes! Let set for at least 10 minutes before you serve. I like to cut into lasagna style serving.

Ingredients:
2-3 lbs roasted winter squash (I used kabocha squash here)
1 onion, diced
4 cloves garlic
1-2 stocks celery (optional)
2 apples peeled/cored and chopped
2 tsp salt
2 tsp pepper
2 tsp butter
4 cups water
1 tsp rosemary
1 tsp thyme
1 cup grated/aged cheddar cheese
2 cups whole milk
Nutmeg for garnish

Method:
Heat oven to 450 degrees. Cut the winter squash in half, scoop out the seeds and flip face down on a baking sheet. Roast for about 1 hour, or until you can easily poke through with a fork. 

While the squash roasts, chop the onions, celery and apples. Ready the garlic. Once you have these items prepared, heat butter over medium heat in a large soup pot. Add onion, celery, apples and garlic. Sauté over medium heat for 10 minutes. Add the salt and pepper. Stir well. Reduce heat to low and cover. Let cook for 10 more minutes.

Remove the lid and add 2 cups of water and the herbs. Bring to a boil. Cover again and let the mixture gently boil for 8-10 minutes. Reduce to low and let simmer until the squash is ready. (You can also prepare the squash ahead of time so this timing works out better).

Once the squash is ready, scoop the squash out of it's skin into the pot. Add the additional 2 cups water and stir well. Allow this to cook over medium heat for 10-15 more minutes. Stirring occasionally.

We have a special variety of butternut squash in our CSA boxes this week called Honey Nut. They're an adorable serving-sized mini butternut with dark tan skin and great sweet flavor. You can simply cut them in half and bake. Add some herbs and butter, and you have a dreamy side dish! If you've got time to get a little more elaborate, definitely make these pirogies, they make an irresistibly delicious meal and kids love them too!

Ingredients (for the filling):
2 baby butternut squash peeled, seeded, and cubed. (You could also substitute sweet potatoes, or another type of winter squash here). 
3 Cloves chopped garlic
2 Tbsp butter
1 Tsp salt
2 Tsp black pepper
1 Tsp nutmeg
4 cups water or veggie stock
3 Tsp herbs of choice, chopped (I used rosemary and sage)

Method:
Prepare squash by peeling, seeding and cutting into small cubes. In a large skillet, heat the
butter over medium heat. Add the chopped garlic and saute for 1 minute. Add the cubed
squash. Stir well and add the nutmeg, pepper and salt. Let this mixture cook over medium heat
for 3 minutes.

Add 1 cup water (or broth) and turn heat to high, bring to a boil. Stir occasionally, to ensure the
squash does not stick to the bottom of the pan. As liquid evaporates add more, about a cup at a
time. Cook over high heat, for 30 minutes adding water as needed. The squash will begin to
soften and caramelize. Cook until you can smash the mixture with a masher. Begin to bring the
mixture to a thick paste, mashing with the back side of the spoon as you continue to stir. ​Once the mixture has reached the consistency of thick mashed potatoes, removed from pan and place in a bowl. Add the chopped herbs and mix well. Set aside.

Ingredients (pirogi dough and garnish):
2 Cups all purpose flour 
¾ cups sour cream
1 large egg
1/2 cup melted unsalted butter (divided)
1 Tsp salt
1 large clove crushed garlic
Chopped herbs/parmesan cheese to garnish

Method:
Mix the flour, sour cream, egg, ¼ cup melted butter and salt in a large bowl until it reaches a
dough like texture. Form into a thick round, wrap in plastic wrap and place in the fridge for 20-30 minutes.

Once the dough has chilled, roll out into a large round on a floured surface. Cut the dough into
about a dozen 3-4 inch rounds. Place 1 tablespoon of the butternut squash mixture in each
round. Fold each round over into a half moon shape. Press edges firmly closed.

Meanwhile, bring a large pot or skillet of water to a boil. Place all the pierogis into the boiling water. Boil for about 5 minutes. Drain out the water.

Now: in a large skillet heat ¼ cup butter and 1 clove crushed garlic. Place the pierogis in the
pan and cook on each side for 1 minute. Remove from the heat and add the herbs and cheese
to garnish!  Goes great with roasted brussel sprouts! Enjoy!

The weather has cooled off a bit and we're enjoying roasting vegetables in our oven again. Late September is an amazing time of year for roasting vegetables because there are so many options available. The first of the winter squash are starting to show up at markets, but the tables are still full with sweet summer peppers, tomatoes, fresh herbs, and leafy greens! This recipe embraces this beautiful time somewhere in between summer and fall- roasted delicata squash, oven roasted tomatoes, caramelized onions and spinach- it's a trio of seasonal delight!

​1. Roasted Delicata Squash
Ingredients:
Delicata Squash- Wash and remove seeds. Cut lengthwise and slice into half moons. You don't need to peel, the skin is tender and edible! Put the flat side down on the cutting board to make slicing easier.
2 Tbsp olive oil
1 Tsp fresh ground black pepper
1 Tsp salt
1 Tbsp paprika

Method: Toss the prepared squash in a bowl. Coat with all the spices and oil. Once all pieces are evenly coated, transfer to a baking sheet. Bake at 425 degree for 40-­45 minutes. After 30 minutes of baking you can flip over with a spatula. If you like them a bit crispier, cook an additional 5-10 minutes!

2. Oven Roasted Tomatoes
Ingredients:
5-­7 Roma tomatoes, whole and washed  
2 Tbsp olive oil
1 Tsp fresh ground black pepper
​1 Tsp salt 1 Tbsp paprika

Method: Toss the prepared tomatoes in a bowl. Coat with all the spices and oil. Once all tomatoes are evening coated transfer to a baking dish. (I used a glass pie pan, and it worked great!) Bake at 425 degree for 40-­45 minutes. Tomatoes will start to bubble and produce juices, this is good! ­I baked tomatoes and squash at same time and it worked well. Remove from oven and let sit for 5­-10 minutes before serving. NOTE: I had some leftover tomatoes and I made toast this morning. I put cream cheese followed by reheated tomatoes on the bread and it was SO GOOD!

3. Caramelized Onions and Spinach
Ingredients:
1/2 lb bag fresh spinach (about 8 cups)
1 onion, red or yellow, cut into medallions
1 Tbsp butter
2 Tbsp brown sugar
Salt and pepper to taste

Method: Heat butter in sauce pan over medium-low heat. Add onions and cook for 3 minutes. Add the brown sugar and cook slowly for 10 more minutes. Stir occasionally and reduce heat if sugar starts to burn. Add the spinach and cover for 3 minutes, until spinach start to reduce. Uncover and cook for 3 more minutes. Serve HOT! 

We paired all of this with arancini balls we made from leftover risotto and roasted shishito peppers! Delicious!

It's always exciting to create a meal that's made up entirely of ingredients from this week's CSA share! This simple spaghetti squash recipe even uses the skin as a bowl! 

Ingredients:
1 spaghetti squash, halved and seeded
1 bunch collards washed, trimmed and chopped finely
2 medium yellow onions, diced
2 garlic cloves, pressed
3 tomatoes cored and chopped Salt and pepper to taste
​3 Tbsp olive oil (divided)

Method: Preheat oven to 450 degrees. Prep the squash by cutting and seeding. Place halves on baking sheet and dress with 1 Tbsp olive oil, and a dash of salt and pepper. Coat all surfaces of the squash. Place open side down on baking sheet, as pictured. Place in oven to cook for 1 hour.

​While the squash cooks, prepare the filling. In a medium sauce pan saute the onions and garlic in remaining olive oil over medium heat. Once onions are clear and fragrant (about 4 minutes) add the collards. Cover and let simmer for 20 minutes over low heat.

Remove lid and add the chopped tomatoes. Stir well and cook over medium heat for 20 more minutes. Turn off heat, let the mixture sit in the sauce pan.

Once the squash has fully cooked, remove from oven and let it cool for 10 minutes. Gently remove the meat of the squash by loosening up with a fork. The squash will flake away from edges in nice spaghetti size pieces. Add the meat of the squash to the prepared veggie mixture. Stir a few times to distribute veggies evenly through the “meat”. Salt to taste. 

​Stuff the filling back inside the shell of the squash! Garnish with herbs, cheese or additional toppings! NOTE: Spaghetti Squash skin is not edible (or if it is I do not recommend trying it!)