Butternut Squash Risotto

From the Capital Area Food Bank’s recipe page: Capitalareafoodbank.org/recipes

1 small butternut squash, peeled, halved, seeds removed, cut into 1/2-inch pieces 1 large onion, chopped 2 tablespoons Olive Oil Pinch of nutmeg Sprig of minced fresh thyme or sage 1 1/2 cups uncooked brown rice 3 cloves garlic, minced 3 cups chicken broth or vegetable […]

Butternut Squash White Wine Risotto

From allrecipes.com

2 cups cubed butternut squash 2 tablespoons butter 1/2 onion, minced 1 cup Arborio rice 1/3 cup dry white wine 5 cups hot chicken stock 1/4 cup grated Parmesan cheese salt and ground black pepper to taste

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to […]

Potato and Tomato Soup with Sage (Love Soup)

From wegottaeat.com

2 red onions 2 tablespoons olive oil, plus more for garnish 1 1/2 teaspoon sea salt, plus more for taste 1 1/4 pounds yellow, Yukon Gold, or red skinned potatoes 10 cloves of garlic, peeled 2 pounds ripe tomatoes, mixed varieties 1/2 cup dry white wine 1/4 cup chopped fresh flat leaf parsley […]

Potato Basil Frittata

adapted from FoodNetwork.com

You can try adding some cherry tomatoes or substituting squash for some of the potatoes for a lighter frittata. Enjoy experimenting!

2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups peeled and 1/2-inch diced potatoes 1 onion, diced 8 large eggs 15 ounces ricotta cheese 1/2 pound Gruyere (or Swiss) […]

Jamie’s Easy Coconut Oil Baked Veggies

I love this recipe because it is so quick and uses any vegetables. From Intern Jamie Landa

Ingredients: Whatever greens you have and like (examples: Chard, Kale, Malabar Spinach etc..) Eggplant, Potato, Beets, Scallions, Onion, Garlic..really whatever vegetables you feel like eating 2-3 tablespoons melted coconut oil All The Spices (Salt , Pepper, Cumin, Turmeric, […]

Kale and Roasted Red Kuri Squash Salad

From ahouseinthehills.com

1 medium red kuri squash 2 large bunches kale coconut oil sea salt 1/3 cup hazelnuts 1/3 cup dried cranberries 1/3 cup tahini 1/3 cup mild white miso 2 garlic cloves, crushed 3 tablespoons minced shallot (one small shallot) one large, juicy lemon fresh cracked pepper finishing salt

Preheat oven to 350 degrees. […]

Sheet Pan Moroccan Spaghetti Squash

(From the Washington Post Food section, Sept. 6 – recommended by local shareholder Emily Harris)

1 spaghetti squash (about 4 pounds), cut in half lengthwise, seeds reserved 2 tablespoons olive oil, plus more for the seeds 15 ounces canned/cooked no-salt-added chickpeas, drained and rinsed 1/2 cup currants 2 cloves garlic, minced 1/2 teaspoon […]

Acelgas Con Papa y Chorizo

From on-farm shareholder Anna Kostecke


1 large bunch chard (1 – 1.5 lb) sliced into strips lengthwise, stems included around 1lb potatoes (or a little more) cut into bite sized pieces. I like to use small ones with the skin on 1 large onion finely chopped 1.25 lb […]

Spaghetti Squash

From allrecipes.com

· 1 spaghetti squash, halved lengthwise and seeded

· 2 tablespoons vegetable oil

· 1 Onion, chopped

· 1 clove garlic, minced

· 1 1/2 cups chopped tomatoes

· 3/4 cup crumbled feta […]

Chopped Kale Salad with Spiced Almonds and Red Peppers

From sprouts.com

2 tablespoons olive oil – divided 1 teaspoon curry powder 1/2 teaspoon cumin 1 teaspoon unfiltered honey 1/2 cup raw almonds 1/2 cup pitted kalamata olives 1 small red pepper – seeded and cut into thin strips 1/2 large bunch kale – washed, stems removed and chopped


Roasted Squash with Chile Lime Vinaigrette

From on-farm shareholder Anna Koestecke, adapted from epicurious.com

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

3-4 pounds kabocha (such as sunshine), acorn or butternut squash

1/2 t black pepper

1 t salt

6 T olive oil


Moroccan Mint Roasted Vegetables

From Arlington shareholder Eileen Hanning via the Blog http://www.101 cookbooks.com.

1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)1 1/2 teaspoons dried mint1/2 teaspoon red chile pepper flakes1/2 teaspoon cumin seeds1/2 teaspoon fine grain sea salt1 teaspoon ground cumin1/2 teaspoon cinnamon1 teaspoon ground ginger4 tablespoons […]

Swiss Chard and Pototoes

A recipe from Arlington shareholder Katrin Van Der Vaart… "We did this last night – it was scrumptious with the new potatoes and some balsamic vinegar dressed green salad. … Madison’s Vegetarian Cooking for Everyone suggests collard greens or chard and using Asiago cheese. This book has the most extensive collection of greens recipes I’ve […]

Quick-and-Easy Grilled Kale

Adapted from "Greens Glorious Greens" by Johnna Albi & Catherine Walthers


Olive oil to brush grill

3/4 pound kale

2 tablespoons white wine vinegar (herb-flavored is delicious)

Salt and freshly ground pepper to taste


Crispy Potato Pancakes

Sent in by Arlington shareholder Anna Santos de Dios

1/4 cup all-purpose flour2 eggssalt and pepper to taste2 large potatoes or six small ones, peeled1 medium onion, peeledshortening or vegetable oil

Mix flour, eggs, salt and pepper in a bowl; batter will be slightly lumpy. Grate potatoes and onions together in a food processor (or […]

Squash Muffins – Healthy, tasty!

We love baked goods as the season changes and the house starts to be in need of some warming. Here are some of our favorite squash muffins— they contain a variety of flours to make them a healthy breakfast— you can experiment with the amounts of non-wheat flours, or substitute anything for wheat or spelt […]

Baked Sweet Potatoes

The easiest way to make sweet potatoes is to bake them whole (you can use a toaster oven).

Scrub the potatoes, poke them all over with a fork, and bake them at 375 degrees. Small potatoes will cook in around 20 minutes, and larger ones will take longer. Test the potatoes with a fork (it […]

Butternut Squash Bread

I make a lot of this to freeze for the winter. It’s great for dessert or for breakfast! ~Rachel

Prepare: 3 1/2 cups cooked (either peeled and steamed or baked), mashed butternut squash

Beat together: 6 eggs 1 cup canola oil 1 cup white sugar 1 cup brown sugar 1 Tablespoon Vanilla

Stir […]

Roasted Potatoes and/or Sweet Potatoes

I like to mix the two kinds of potatoes best, but it works well with just one kind or the other. This recipe can be creatively altered, and will be great as long as you start with good potatoes. ~~Rachel

2 pounds of mixed potatoes and sweet potatoes 1/4 cup canola oil 2 tsp sea […]

Roasted Sweet Potatoes

Wash about 1 pound of sweet potatoes; peel them if desired.

Preheat oven to 400 degrees

Cut up the sweet potatoes into 1/2 –3/4 inch pieces. The smaller the pieces, the faster they will cook.

Put into a 9X12 baking pan, and add: 1/4 cup canola oil 1 tsp sea salt […]

Pumpkin Pie

Prepare a pie crust (use your favorite recipe)

Preheat oven to 425 degrees

Mix thoroughly: 2 cups cooked, mashed pumpkin or other cooked winter squash (I like it with butternut) You can roast it in the oven or steam it on the stovetop. 1 1/2 cups evaporated milk or cream 2/3 cup brown sugar […]

Acorn Squash with Coconut Custard

An easy Autumn dessert.

Preheat oven to 350°F. Halve and seed two acorn squashes. Bake, face-down, in a pan with some water, for 15 minutes, until they begin to get soft.

Combine and beat well: 2 cups coconut milk 1/3 cup sugar A dash of salt 2 eggs

Lower oven temperature to 300. Pour egg […]

Butternut Squash and Sage Pizza

From shareholder Renee Grebe. This is a recipe she loves for chilly Fall dinners, It’s from “Vegetarian” by Linda Fraser.

Home-made or store-bought pizza dough of your choice, enough for four 10-inch round pizzas

1 Tbsp. Butter 2 Tbsp. Olive Oil 2 shallots, finely chopped 1 butternut squash, peeled, seeded, and cubed (1 pound […]

Big Leaf Rolls or Pseudo Sushi

From Arlington Shareholder Katrin Van Der Vaart. This recipe requires thinking about the night before! Both the “cream cheese” part and the rolls come from "Rejuvenate Your Life, Recipes for Energy" by Serene Allison.

1: “Cream Cheese” Soak 1 and1/2 c. pine nuts and 1 and 1/2 c. sunflower seeds in good water overnight. Drain […]

Onion Biscuits

From “from Asparagus to Zucchini, a guide to farm-fresh, seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition.

2 large eggs, well beaten 2 large yellow onions, grated (or one very large onion) 1/2 cup canola oil 3 cups unbleached flour 2 Teaspoons Baking Powder 1 Teaspoon Sugar 1/2 cup poppy seeds or […]

Potato Leek Soup

Source: "From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce."

1/2 teaspoon salt 1 pound potatoes, peeled & cubed (about 2 cups) 1 pound leeks, cleaned (clean by cutting in half lengthwise and washing them thoroughly under running water), & thinly sliced 1/4 cup chopped fresh parsley (optional) 1 tablespoon butter

Bring 8 […]

Butternut Squash French Fries

Recipe from Hungry-Girl.com (from Shareholder Jana Denning).

1/2 butternut squash kosher salt Directions: Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you’re unfamiliar with handling them, you may have a little trouble at first. They’re fairly easy to peel, but you’ll need a sharp knife to cut them. Once your orange […]

Stuffed Winter Squash

Adapted from the Moosewood Cookbook’s Comprehensively Stuffed Squash This is an extremely adaptable recipe, and is great with Acorn or Delicata squash.

2 medium sized winter squash, halved and pre-baked 2 tbsp butter 1 cup minced onion 1/2 lb mushrooms 1 large clove of garlic, minced 1/2 tsp salt 2 Tbsp lemon juice Fresh or […]

Baked Acorn Squash with Sweet Potato Soufflé

From “Charlotte (N.C.) Cooks Again” cookbook (from shareholder Teemi Caskey).

4 acorn squash Butter Salt Sugar 6 medium sweet potatoes 1 C sugar 2 beaten eggs 1/4 c warm milk or orange juice 3 Tablespoons melted butter 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 3 Tbsp. slivered almonds (optional)

Cut squash in half. […]

Pesto (Italian Basil Paste)

Italian Basil Paste

2 1/2 cups (packed) fresh basil leaves 3-4 cloves garlic 1/3 cup pine nuts, walnuts, or other nuts 1/3 cup olive oil 1/3 cup parmesan cheese

Place basil and garlic in a blender or food processor and mince well.

Add nuts, and continue to blend.

Drizzle Olive oil, continuing to blend, until […]

Sweet Potato Pie

1/4 cup butter, softened 2 cups cooked and mashed sweet potatoes 2 cups granulated sugar 1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk 1 teaspoon vanilla 3 eggs, beaten 1 1/2 teaspoons cinnamon 2 prepared pie shells, unbaked

Mix butter, potatoes, sugar and evaporated milk until well blended. […]

Greens and Pasta Soup

From Rachel’s mom

1/4 cup chopped onion 1 garlic clove 1 Tablespoon butter 4-6 cups vegetable or chicken broth 1/2 cup uncooked small pasta of your choice 1/4 teaspoon nutmeg 1/8 teaspoon pepper 8-10 oz spinach and/or kale

In the bottom of a soup pot, Sautee onion and garlic in butter until soft Add broth […]

Vegetable Fried Rice

I was turned onto this by our farming friend Hana, and our intern Stacey. You can make this any time, with almost any vegetables! It’s best to make with leftover rice. It’s easy and very tasty.

In a large skillet, sautee 1/2 cup chopped onion, garlic tops, garlic, and/or scallions in oil.

Add 2 […]

Kale Pesto

Recipe from Phyllis LeMaire, Middletown, CT

2 cups kale, washed and packed, stems & veins removed 1 cup walnut pieces 1 cup Romano or Parmesan cheese ¾ cup water ¼ cup olive oil ¼ cup fresh lemon juice (1 lemon’s worth) 2-3 cloves of garlic

Puree all ingredients in blender or food processor until […]

Curried Winter Squash Soup

This soup is a farm favorite!

Cook 4-6 Cups butternut squash until soft. While cooking, Sauté in a soup pot with oil or butter: 1 chopped onion 2 cloves garlic 1/2 lb. mushrooms 1/4 tsp. dry mustard 1 tsp salt 1/2 tsp. cumin 1/2 tsp. corriander 1/2 tsp. cinnamon 1/2 tsp. Ginger dash of Cayenne […]

Winter Squash: How to cook

Winter squash, including Butternut, Acorn, Delicata, and Pumpkins are delicious and nutritious. Here are two simple ways to prepare winter squash, either to eat plain, or for use in other recipes.

IN THE OVEN (Good for all types of winter squash) Cut squash in half, scoop out the seeds, and put in a baking pan, […]

Zucchini Bread

This bread is my Mom’s recipe that I’ve adapted a bit; adding a lot of zucchini or other summer squash makes it very moist. ~~ Rachel

Makes 2 large loaves or 4 small loaves

Preheat oven to 350 degrees

In a large mixing bowl, beat together: 6 eggs 1 cup canola oil 2 […]

Toasted Pumpkin Seeds

Don’t throw the seeds from your pumpkins and winter squash away! You can easily make them into a delicious, high-protein snack.

When you’ve scooped out the insides from your pumpkin or squash, put them in a bowl of warm water. That will make it easier to separate the seeds from the stringy, slimy insides. Separating […]

Halushka Kapusta (Cabbage and Noodles)

The Savoy cabbage we grow is particularly good in this recipe. It has dark green outer leaves, which are more nutritious than the inner, yellow leaves, and are edible and tasty, too. This is my favorite simple cabbage recipe.

Boil water for your favorite kind of noodles.

Wash cabbage and remove the core […]

Butternut Squash: Move over, summer squash!

Butternut squash is delicious and good for you.

Cut in half, take out the seeds, and put in a baking pan, face down with about 1/4 inch of water. Bake at 375 degrees for 30-45 minutes (depending on squash size. Test with a fork to tell when it’s soft.

Serve plain, or mashed up […]

Why Kale and Turnips?

Certain greens, including spinach, beet tops, and chard, contain oxalic acid, a substance that binds to calcium and reduces its absorption by the body. Other greens, like turnip greens, collard greens, kale, and mustard greens, are loaded with calcium and free of oxalic acid.