- In the share today is pesto made simply with basil and sunflower oil. We chose not to add other ingredients so that people could make the pesto that suits their personal taste best. We did try a bunch of different recipes though and had fun doing it. You could use some local aged cheese (try some old blue for a zesty pesto!) or go with something more classic. You could skip cheese altogether and try some nuts and lots of garlic.

To make a fairly simple pesto add the following to your 1/2 pint
1 clove minced or crushed garlic(or 2-3 depending on taste)
3 TB grated parmesan
2-3 TB pine nuts, lightly toasted
1/8 - 1/4 tsp salt

Winter Squash Sage Pasta Sauce

One of the farm team, Steve Schimoler, has been toying with this sauce for pasta using the winter squash puree. The amounts in the recipe below are a best guess sort of guideline. He's made this a few times and has not exactly been measuring. But when in doubt - taste!

1 Qt winter squash puree (thawed)
1 small onion, minced
1/4 - 1/2 stick butter
1 clove garlic
1 tablespoon finely chopped fresh sage (or 1 tsp dried)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 cup Cream, or Craime Fraiche
(and/or 2 oz finely grated Parmigiano-Reggiano (1 cup))

plus additional Parmigiano-Reggiano for serving

Bring a large pot of water to boil to cook your pasta in and cook your pasta according to directions.

Meanwhile, in a second large sauce pot over medium high heat melt the butter, and cook the onions and garlic until they are soft. Then add the sage and stir for about 15 seconds until fragrant. Then add squash, salt and pepper and heat through. Add cream or craime fraiche or the cheese at the very end. Mix the drained cooked pasta with the sauce, stirring gently to coat the pasta with the sauce. Serve topped with additional Parmigiano-Reggiano.

We have featured a couple recipes for Thai inspired Winter Squash soups that are so easy to make with this squash puree. They plus other recipes are available on Pete's blog. Take a look:

Honey Miso Dressing

Honestly, if you have the ingredients on hand, you might as well make a double or triple batch. It's really yummy.

2.5 TB miso
w TB honey
2 tsp dijon
3 TB water
1 TB tamari
1 TB cider vinegar
1 tsp fresh ginger, grated or minced fine
1/2 tsp sunflower or sesame oil
1 clove garlic minced

Mix all ingredients together. Best to let sit 15 minutes to let flavors meld.

Lamb Chops with Mushroom Wine Sauce

This recipe got great reviews, is pretty quick, and would work well for various meats. Some say the cornstarch was unnecessary but if you like a thick sauce, then go for it. From Gourmet October 1993. Serves 2.

1 tablespoon oil
1 lb 1/2-inch-thick lamb chops, patted dry
2 large garlic cloves, minced
1/2 small onion, chopped fine (about 1/4 cup)
4 to 8 oz mushrooms, sliced
1 tablespoon tamari
1 tablespoon red-wine vinegar
1/2 cup dry red wine
1/4 teaspoon dried thyme, crumbled
1 teaspoon cornstarch dissolved in 1/2 cup water
1 tablespoon minced fresh parsley leaves

In a skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the chops, seasoned with salt and pepper, flattening them occasionally with a metal spatula, for 4 minutes on each side for medium meat. Transfer the chops with a slotted spatula to a small platter and keep them warm, covered loosely with foil.

Pour off all but 1 tablespoon of the fat and in the remaining fat cook the garlic over moderate heat, stirring, until it is pale golden. Add the onion and cook the mixture, stirring, for 1 minute. Add the mushrooms and the tamari and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the vinegar and boil the mixture until the liquid is evaporated. Add the wine and the thyme and boil the mixture until almost all the liquid is evaporated. Stir the cornstarch mixture, add it to the skillet, and bring the sauce to a boil, stirring. Season the sauce with salt and pepper, spoon it over the chops, and sprinkle the chops with the parsley.

Fast Tomato Sauce

Here's another from Mark Bittman's great book. The recipe calls for canned tomatoes but you can use the frozen ones in your share. Just run each frozen tomato under hot water and the skins will slip from them. Core the tomatoes as needed and then follow the recipe below.

3 Tbs olive oil or butter
1 med onion, chopped
1 24-32 oz can tomatoes drained and chopped
salt and fresh ground pepper
Freshly grated parmesan or other cheese

Heat olive oil in 12 skillet over med-high heat. Add onions and stir 2-3 minutes or until soft. Add tomatoes and salt and pepper to taste.

Cook, stirring occasionally, until tomatoes break up and the mixture comes together, thickening about 10-15 minutes. Taste and adjust the seasoning. Immediately toss with your hot just cooked pasta, garnish with cheese as you desire.

Corn & Hot Pepper Relish

1 bag corn defrosted and pressed to remove excess water
1 bag peppers, defrosted, rough chop
2 cups vinegar, anything but balsamic
1-cup sugar
1/4 cup honey
2 tbsp. mustard seeds
1 bay leaf

Place sugar and vinegar in non-reactive saucepan and when sugar is dissolved, add remaining ingredients and lower heat to a slow simmer. Give it an occasional stir, making sure it doesn’t burn on the bottom. Reduce until almost dry, about 20% liquid remaining, remove from heat and let cool. Transfer to container, preferably glass, cover and refrigerate. This is great on all proteins, especially fish and chicken.

Celeriac Remoulade

Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.

1/2 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Parsley, finely minced
2 tbsp Tarragon, finely minced
1 Garlic clove, finely minced
2 Sweet pickles (opt'l.) finely chopped
2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated

In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
Mushroom, Barley & Miso Stew

1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced

Rinse barley and place in pot with the water. Cook until tender but not mushy.

In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.

***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.


2 garlic cloves, peeled
1/2 cup yogurt or sour cream
1 teaspoon freshly grated horseradish root, or use prepared horseradish
2 cups mixed cooking greens and herbs, such as a combination of fresh spinach, young kale, or mustard greens

Position rack in the center of the oven and preheat to 450°F.
Place the potatoes on a baking sheet. Bake until the potatoes are tender, about 1 hour. Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells. Mash the potato flesh with the butter and milk, and season with the salt and pepper. Refill the shells and, if necessary, return to the oven to keep warm.
In the meantime, make the sauce. Fit a food processor with the metal blade. With the machine running, drop the garlic through the feed tube to mince the garlic. Add the yogurt and horseradish and pulse to combine. Add the greens and process until the greens are pureed. Serve the potatoes hot, with the sauce passed on the side.

New York Style Creamy Dressing

1/4 cup mayonnaise
3 tbsp. vinegar
2 tbsp. sugar
2 tbsp. fresh lemon juice (1/2 a lemon)
3 tbsp. dry mustard
Salt and pepper, to taste

In a large bowl, whisk ingredients together. Add slaw mix and toss well. Refrigerate for at least 1 hour before serving.

Asian Coleslaw Dressing

1 bag Pete's slaw mix
1/2 head Napa cabbage, sliced thinly
1 onion or 2-3 scallions, thinly sliced

1/2 bunch cilantro, roughly chopped
1/4 cup tamari
1/4 cup lemon juice
1/4 cup vegetable oil
3 tbsp. grated fresh ginger
3 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tsp. sesame oil
3 tbsp. sesame seeds, optional

Place all ingredients in large bowl and whisk until well incorporated. Add slaw mix, onion and Napa cabbage and toss until well coated. Adjust seasoning with salt and pepper. This slaw is best served within 15 minutes of making.

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