Recipe by Mallory Froman. She says: "Super easy but it's how we always eat our squash!  The kids love it."

Ingredients:
1 large (or two small) Butternut Squash
1 TBS Garlic Powder
2 TBS Avocado Oil

Directions:
Peel and cut your squash into small squares (about 1/4 in).
In a bowl, coat your cut squash with the avocado oil.
Spread coated squash on a baking sheet lined with parchment paper.  Make sure not to over crowd the pan (they won't crisp if they are).
Sprinkle with garlic powder.
Bake at 425 for 35-40 minutes or until squash are golden brown.

​Is your fridge overflowing with green beans (or yellow wax beans), like mine is?  I plan to cut, blanch and freeze mine so I'll have some for winter.  I'm also planning to try this recipe from CSA member Mallory Froman. She says, "the green beans were so good this week!  Here's how I fixed them. (I adapted the recipe from tasteandtellblog)."

• Ingredients:
• 1 1/2 lbs fresh green beans, trimmed and cut into 2 inch pieces
• 1/4 cup butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 10 oz cherry tomatoes, cut in half
• 1 tablespoon chopped fresh basil

Directions:

1. Place green beans in a large saucepan and cover with water.  Place over medium heat and bring to a boil. Reduce the heat to low, cover the pan and simmer until the green beans are tender, about 10 minutes.  Drain off the water and set aside.
2. Melt the butter in a large skillet over medium heat.  Stir in the garlic powder, salt and pepper.  Add the tomatoes and cook, stirring occasionally, until the tomatoes are soft.  Stir the green beans into the tomatoes and heat for another minute or two, until the beans are heated through.  Stir in the basil and serve immediately.

Submitted by Mallory Froman

Ingredients:
1 pound chorizo sausage (I used Barr Farm's)
1 pound potatoes, cubed about 1/2 inch in size (I used Barr Farm's)
1 bunch of Kale, chopped (I used Barr Farm's)

Directions:

1. In a large skillet over medium heat, cook and crumble chorizo sausage .  Once the sausage is cooked through, remove from skillet but leave rendered fat in pan.  
2.  Add cubed potatoes to skillet and cook until soft and begin to crisp on the outside.
3.  Add chopped kale to potatoes and cook until wilted.
4.  Add the chorizo sausage into the potatoes and kale and combine until all warmed through.
5. Serve hash warm!  My favorite way to eat it is with a fried egg on top!

Garlic piling up? This is a delicious spread, or a great addition to recipes.
Submitted by Mallory Froman

Ingredients:
Garlic (whole head)
Foil

Directions:
1. Cut the top off of the head of garlic so the tops of the cloves are exposed.
2. Wrap in foil.
3.  Place foil wrapped garlic on a cookie sheet and roast at 350 degrees for 30 minutes.
4.  Let cool, unwrap the garlic, and squeeze the cloves out.  The garlic cloves will be soft and spreadable.

Use the roasted garlic in your favorite sauces and recipes or even use it as a spread!

Submitted by Mallory Froman.
Original recipe from Paleo Running Momma

Ingredients

• 1.5 lbs chicken thighs boneless and skinless
• 1 Tbsp coconut oil plus additional if needed
• Sea salt and pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 small onion chopped
• 4 cloves garlic minced
• 1 Tbsp tapioca flour or arrowroot
• 1 cup chicken bone broth
• 1/2 cup coconut milk full fat, blended before adding if needed
• 1/2 Tbsp stone ground mustard
• 1 1/2 Tbsp nutritional yeastoptional
• 1 tsp Italian seasoning blend
• 1/4 tsp sea salt or to taste
• 1/8 tsp black pepper or to taste
• 2/3 cup sun dried tomatoes roughly chopped
• 1 1/2 cups Barr Farms Kale

Directions

1. Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medium-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.
2. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds.
3. Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. Cook and stir over medium-high heat until it starts to thicken.
4. Add the kale and sun-dried tomatoes and allow mixture to simmer until kale is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes. Enjoy!

Ingredients
For The Potato Salad:

• 2 lbs red or yellow potatoes, scrubbed (approximately 6 medium potatoes)
• 3 celery stalks, finely diced
• ½ small red onion, finely diced
• 2 green onions, chopped

For The Buffalo Ranch:

• 2/3 cup avocado oil (any light tasting oil works – avocado is my favorite to use as it has no taste)
• 1 egg (preferably pasture-raised)
• ½ teaspoon mustard powder 
• 1 teaspoon lemon juice 
• ½ teaspoon sea salt 
• ¼ cup hot sauce (I used Frank’s Original)
• 2 tablespoons fresh dill, minced (or 2 teaspoons dried dill )
• 1 ½ tablespoons fresh parsley, minced (1 ½ teaspoons dried parsley )
• ¾ teaspoon fresh, minced garlic (or ¼ teaspoon garlic powder )

Instructions

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, but still firm, approximately 15-20 minutes. Drain the potatoes. Once the potatoes are cool enough to handle, chop them into bite-sized pieces. 
2. Meanwhile, let’s make the buffalo ranch! Place the avocado oil, egg, mustard powder, lemon juice and sea salt into a tall container (I use a 2-cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top until it’s well blended. This should take less than a minute. Add the hot sauce and blend once more until combined. Stir in the dill, parsley and garlic.
3. Place the potatoes, celery, red onion in a large bowl, and toss with the buffalo ranch until well combined. Top with the green onion and ENJOY!

I had a moment on Saturday. My CSA bag was coming and my fridge was still full of veggies from last week. (Can anyone relate?) I thought, "What am I going to do with all these veggies?!" First, I made a giant pot of veggie soup to freeze for the winter. It was primarily squash and collards in the soup, in a bone broth base that I made over the winter. It turned out ok, but not good enough for me to share here! You all can share your summer soup recipes with me, ok?

Then, I made these muffins. I adapted them to be a combination of zucchini bread, the chocolate kale muffins from Mallory Froman I posted recently, and the superhero muffins that I posted awhile back.  I made a giant batch. They are filling and full of veggies. And delicious.  I was able to use three giant zucchini, a bunch of beets (4 small beets total) and an entire bunch of kale. Then I made the coconut braised greens for dinner to use up my Swiss chard and collards, and voila. Room for more veggies. (I'm eating a muffin right now as I write, mmmmm!)

Unfortunately, I don't have photos, and the measurements are a close approximation of what I did. I was cooking with three kids, trying to find jobs to keep them occupied and engaged and not eating all the batter or pulling the bowls onto the floor. So here is the recipe to the best of my memory!

Chocolate Kale, Beet, Zucchini Muffins
These make a double or triple batch! Plan to freeze some, or take them to a party. 

2 giant (or 3 large) zucchini or yellow summer squash, about 6 cups shredded
4 medium beets, about 2 cups shredded
1 bunch curly kale, about 3 cups chopped or 1 cup after the food processor
1 can full fat coconut milk
1 banana (you could use two)
1 cup maple syrup
6 eggs
1 cup coconut oil, melted
1 cup dark cocoa powder
1 cup coconut sugar or raw sugar
4 cups oat flour (use food processor to grindoats into flour. You could also use all purpose flour, almond flour, coconut flour, or any combination of these totaling 4 C.)
1 T. baking soda
1 T. baking powder
1 tsp. salt

Preheat oven to 350. Grease muffin pans.

Get out that food processor!!
First, grind your oat flour by putting rolled oats in the food processor. Blend and put in a small bowl to set aside. If using almond flour, grind that next, put in a small bowl and set aside.

Get the shredder attachment to the food processor. Shred all the zucchini and beets. Set aside. Switch back to blade attachment.

In the food processor, pulse kale till finely chopped. Add banana and coconut milk. Transfer to a very large bowl.  Beat eggs and add them to the wet mixture. Add melted coconut oil and maple syrup. Mix well. Add the shredded zucchini and beets. Set aside.

In a separate bowl, combine dry ingredients and mix well with a fork or whisk. Dry ingredients: all the flours (oat, almond and all-purpose), sugar, cocoa powder, baking soda, baking powder, salt.

Add dry mixture to wet mixture. Stir with a wooden spoon until just combined. Spoon into greased muffin pans, filled 3/4 full. Bake at 350 just until done, for about 20 minutes. Toothpick should come out either clean or with just a few crumbs on it, but not wet. Feel good about eating these for breakfast or snack!

Note: On the flour, you could increase the proportion of oat to all-purpose flour, or do all oat flour to make them gluten-free.  You could also use a portion of almond flour in these for some extra protein!

This is one of my absolute summer favorites! It's so refreshing and delicious, and super easy. For a long time, I didn't know what to do with fennel, so it would just sit in my fridge. Then I found this recipe for fennel apple salad, and the world of fennel opened up to me. I started using it in many other things and couldn't wait for it to come into season on the farm. Some people say they like it grilled, but I like this salad much better. You can add to pasta sauces, either a fresh marinara or a white wine sauce, and it's delicious. Spice up a squash bake, or add caramelized onions and fennel to homemade pizza.

Fennel is also super healthy! it has all sorts of minerals and nutrients that are good for you. Potassium,  selenium, choline, folate, vitamin C, vitamin B-6, and phytonutrient content, not to mention the fiber! The benefits listed in this article are numerous, ranging from bone health heart health and blood pressure to immunity, reducing inflammation and cancer prevention. (Whew, all that in one little bulb?!)

There are three main parts to fennel that can be used. The bulb, the stems and the fronds.

Fennel Apple Salad. 
1 medium fennel bulb
2 apples
1/4 cup chopped cilantro
3 T.  lime juice
salt to taste (about 2-3 generous pinches)

Peel the apples, and julienne (thin, long slices). Remove fronds from fennel bulb. Chop small. Use up to 1/2 cup. Separate stems from bulb. Chop dry ends off stems, to use the juicy part of the stems. Chop. Remove outside hard layer and heart of fennel. Julienne the rest (as best you can). Combine all ingredients in a bowl and toss.

Note that when I'm feeling pressed for time, I get out the food processor and just shred everything. It's definitely better julienned, but still good shredded.

​

To get your fennel, sign up for the CSA and rank it highly on your preferences! Then you'll get it when we have it available. Or you can visit us at the farmers market, Douglass Loop, Phoenix Hill or Nulu.

I absolutely love recipes that can change through the vegetable seasons. My latest obsession is quinoa salad. It's light yet filling and feels so nourishing when I eat it. The quinoa and chickpeas both add protein, and I can make it as vegetable heavy as I like. I've been making a giant batch on Monday and eating for lunches all week long.

it's a great way to use up the veggies in my fridge to make way for new veggies to come. I also use leftovers a LOT in this. I often make roasted veggies for dinners, and we sometimes have multiple containers of random leftovers. These are great in this salad, and a great way to clear out little bits of leftover roasted veggies.

Now, most of my recipes aren't really recipes, because I adapt all the time and don't measure. So I'll share this with you as best as I can.

Base:
Quinoa
chickpeas
feta

Vegetables: changes with the season. Mostly cooked/roasted

Seasoning. To your taste. I like white balsamic vinegar or apple cider vinegar and black cherry juice concentrate, or balsamic reduction. These last two add some sweetness to the tart. You could also add a little lime or lemon juice.

On my most recent version, here's a close approximation to what I did:

9 cups cooked quinoa (1 cup dry = 3 cups cooked)*
4 cups cooked chick peas
1 tray roasted cauliflower (about 2 big heads or 3 small heads)
1 tray roasted zucchini and yellow squash (about 5-7 each, zucchini and squash)
1 bunch sautéed chard, stems included
3 cucumbers, peeled, cored and diced
1 bunch spring onions
(Pickled chard stems- optional)
1 overflowing cup crumbled feta
1/2 cup white balsamic vinegar
Balsamic reduction to taste.
​chopped basil for garnish

Cook the quinoa and chick peas early so they're ready. Cut the cauliflower, zucchini and squash into bite sized pieces. Drizzle with olive oil, sprinkle with salt, stir to cover veggies with oil. Roast at 400 for 40-ish minutes. When finished, set aside to cool. Meanwhile, chop chard. Separate stems and leaves. Chop stems first, chopping small. Get these going on medium heat while you chop the leaves into ribbons or bite sized pieces. Cook stems about 10 minutes, then add leaves and cook until just wilted, about 5 minutes. Set aside to cool. Peel and dice cucumbers. Chop spring onions.

Combine all the elements (quinoa, chickpeas, all the chopped and cooked veggies, feta) in a very large bowl. I also added some pickled chard stems, just because I had some leftover in the fridge that needed to be used from the fancy meal I made last week, but these are totally optional. Add your dressing (vinegar, reduction, citrus juice if using). On the reduction or cherry concentrate, drizzle all over the top of the combined salad. Then mix it all up.  Taste and adjust/add more seasonings as needed. Add basil when serving. Basil doesn't keep well in the fridge, so add some chopped basil each time you eat it.

*actually, I used my small rice cooker to do this and filled it to the three cup mark, so I'm not sure if that's exactly three cups, but it was close

In previous versions, I've used cooked collards cut into ribbons, roasted sweet potatoes, roasted beets, and so much more. Let me know how you get creative with this dish!