The Box

Garlic, Savory, Thyme, Kabocha Squash, Honeynut Squash, Cabbage, Orange Sweet Potatoes, Carrots, Daikon Radishes, Popcorn, Rye Flour

Roasted Butternut Squash With Lentils and Feta

Delicious roasted squash made even more tasty with a pomegranate molasses and honey dressing

Roasted Kabocha Squash with Garlic, Capers & Chilies

Veggie side dish: lemony yogurt sauce + roasted kabocha squash + spicy garlic-caper oil

Make Your Own Sauerkraut

Making sauerkraut at home is easy, economical, and delicious

Violet Bakery Rye Brownies

Rye flour and brownies is a great combo!

Growing:
We plant rye in the fall like the winter wheat and harvest it in July. We have grown a variety called Danko in the past couple of years, and it is such a beautiful variety.  The plants grow to  6 feet tall with a silvery blue tint, and the grain has a gray/green tint. Rye flour is great for adding flavor to breads and pastries and is a great addition to sourdough and sourdough starters, as rye flour has more biological activity than wheat flour. 

Storage:
To store whole grain flour, use a medium-sized airtight container and place it in the freezer. If you don’t have freezer space, place the container in the refrigerator. It is important to keep grains and flour away from sunlight in dry, airtight containers and at a cool temperature, as it will significantly lengthen shelf life. 

You can store flour at room temperature for up to 6 months, but the best option is to store it in the freezer, where it will keep up to a year or longer.

The Box

Garlic, Savory or Thyme, Kale or Spinach, Butternut Squash, Daikon Radishes, Orange and Murasaki Sweet Potatoes, Beets, Whole Wheat Flour, Small Jar of Tomato Sauce

Extras - Choose Two

Wheat Berries, Whole Wheat Flour, Garlic, Cabbage

Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

Here’s a quick, vegan dinner recipe, perfect for getting cozy inside on chilly days.

Sweet Potato and Black Bean Tacos

Toss the sweet potatoes with chili powder to contrast their natural sweetness with a little heat from the tacos.

Roasted Garlic

Spread roasted garlic on warm bread, whisk it into salad dressings, mix it in bean dips, and add it to pasta dishes, soups and stews.

Roasted Butternut Squash with Red Onion, Tahini and Za’atar

Spices and tahini enhance this colorful, aromatic dish.

Roasting whole heads of garlic is so rewarding and delicious. Simply roast whole heads of garlic and eat the warm, caramelized cloves right out of the head. A toaster oven works exceptionally well for roasting garlic. Here are 25 ways to use your roasted garlic.

Cooked garlic cloves can be safely stored in olive oil for up to 1 week when refrigerated. Raw or cooked garlic cloves can be safely stored in olive oil for up to 4 months when frozen.

Pickling garlic is one of the easiest ways to preserve your garlic. There’s nothing better than having fresh garlic ready to use all year long. Or, make a savory vegetable stock with only one ingredient. Store cured whole garlic in a cool, dry place, and your garlic will last through the winter.

The Box

Garlic, Shallots or Red Onions, Rosemary, Cabbage, Koginut Squash, Butternut Squash, White Daikon Radish, Murasaki Sweet Potatoes, Oats, Hakurei Turnips, Kale

Extras - Choose Two

Wheat Berries, Whole Wheat Flour, Garlic, Winter Squash, Herbs

Overnight Oats

Combine all ingredients in a mason jar and leave overnight in the fridge.

Sauerkraut

Salt starts the fermentation process. Sauerkraut contains probiotics and ample amounts of vitamins C and K, iron, and fiber.

Roasted Garlic-Parmesan Cabbage

Try this super quick and easy side dish.

Daikon Radish and Soba Noodles

This main dish includes daikon, carrots, scallions and garlic. The daikon is julienned to make additional “noodles”.

Daikon Radish

Daikon radish is a root vegetable. This week’s daikon is a white daikon that is similar in shape to a large carrot and has a mild flavor. Kimchi, a popular fermented dish, uses daikon radish. It's the most commonly eaten vegetable in Japan.

Daikons are high in potassium and Vitamin C and contain smaller amounts of folate, calcium, magnesium, and phosphorus.

Eat daikon radish, either raw or cooked. Raw daikon works well in salads and slaw. Thinly slice and pickle for sandwiches, especially the classic Vietnamese banh mi sandwich, which is typically topped with pickled carrots and daikon. Daikon radishes are delicious in stir-fry recipes.

Here's a unique recipe: Spicy Daikon Fries, a sure way to have everyone enjoy this radish.

The Box

Garlic, Red Onion, Savory, Kale, Cabbage, Kabocha Squash, Butternut Squash, Beets, Radishes, Sweet Potatoes, Popcorn

Extras - Choose Two

Wheat Berries, Whole Wheat Flour, Garlic, Winter Squash, Kale, Spinach, Shallots

Kabocha Squash Carbonara with Pancetta and Sage

Pureed squash creates a creamy sauce. Use either Kabocha or Butternut squash.

Winter Squash, Kale and Lentil Stew

This stew is a warming, comforting meal for cold winter nights. Substitute savory for thyme.

Roasted Chicken with Caramelized Cabbage and Onion

The roasted, caramelized cabbage and onion highlight this simple sheet-pan dish.

Kabocha Squash

-Use in soups, sushi, and tempura dishes.

-Grate raw Kabocha into a winter salad, adding a crunch and beautiful color.

-Halve Kabocha, scoop out the seeds, and stuff with panko, grains, cheese, mushrooms, herbs, and greens. Bake until tender.

-Mash Kabocha squash instead of potatoes.

-Make a creamy Kabocha squash soup.

-Roast the seeds in the oven and enjoy a nutritious snack.

The Box

Garlic, Shallots, Rosemary, Cabbage, Kale, Spinach or Salanova Salad Mix, Koginut Squash, Carrots, Daikon Radishes, Sweet Potatoes, Wheat Berries

Extras - Choose Two

Wheat Berries, Whole Wheat Flour, Garlic, Winter Squash, Kale, Scallions

Pasta with Roasted Squash, Sausage and Greens

A super simple dinner idea.

Spicy Baked Sweet Potato Fries with Lemon Garlic Aioli

Sweet potato fries make a great side dish for burger night or enjoy as a tasty appetizer.

Wheat Berry Salad

This is a very versatile recipe - add sunflower seeds, skip the oil, use lemon juice, swap cherries for cranberries and be creative!

Shrimp with Kale and Garlic

Inspired by the tastes of Spanish tapas, this garlicky dish, scented with smoked paprika, is full of flavor and quite nutritious.

The Box

Garlic, Scallions, Sage, Lettuce, Kale, Cauliflower or Broccoli, Fennel, Honeynut Squash, Beets, Sweet Potatoes, Hakurei Turnips, Rye Flour

Extras - Choose Two

Wheat Berries, Whole Wheat Flour, Garlic, Winter Squash, Broccoli, Cauliflower, Broccolini, Kale, Nappa Cabbage

Garlic & Sage Brown Butter Sauce

This versatile sauce is delicious served over winter squash, sweet potatoes, pasta, chicken, or fish. It’s easy to prepare using only butter, garlic, sage, salt, and pepper, and you can make it ahead of time!

Mashed Cauliflower with Roasted Garlic

Steam cauliflower, roast an entire head of garlic, and prepare a healthier alternative to mashed potatoes.

Roasted Honeynut Squash

Use leftover roasted squash to make a roasted vegetable soup. You can roast honeynut squash ahead of time. Reheat before serving.

Roasted Beet and Winter Squash Salad

Recommended by CSA member Lynn F. Prepare this recipe with various winter squash and beet varieties.

Spiced Rye Ginger Cookies

Bring a fresh twist to an old-fashioned ginger cookie with cinnamon, cardamom, ginger, and rye flour.

Sautéed Hakurei Turnips

Sauté sliced hakurei turnips in butter for 15 minutes or until tender over medium heat—season with salt and pepper and finish with a bit of honey.

Small Share

Garlic, Savory, Bok Choy, Cabbage, Cauliflower, Butternut Squash, Daikon Radishes, Sweet Potatoes

Full Share

Garlic, Savory, Lettuce, Bok Choy, Cabbage, Cauliflower, Shishito Peppers, Butternut Squash, Daikon Radishes, Sweet Potatoes

Hasselback Butternut Squash, Two Ways

Maple pecan and brown butter sage, sweet and savory for Thanksgiving!

Sweet Potato Chickpea Curry

Enjoy this hearty vegan dish with basmati rice and garlic naan.

Tahini and Lime Broccoli Salad

The tahini and lime combination creates a refreshing, Thai-inspired salad. Seed + Mill Tahini is available in our Market

Sweet Potato Chips

The recipe calls for dried thyme, but fresh and minced rosemary would be delicious.

Spicy Roasted Daikon Radish “Fries”

Caramelize Daikon radishes with soy sauce, ginger, and chili paste. Allow the underrated Daikon radish a moment to shine!

Winter Squash

Squash is native to North America and, along with beans and corn, makes up the Three Sisters planting method used by Native Americans. Each winter squash variety has a distinctly different taste and texture. It takes over 100 days to mature and isn’t ready until late September. Winter squash is high in vitamin B-6, vitamin A, and potassium. The seeds are also nutritious - try roasting the seeds of any winter squash variety! You can soak them in salty water to help remove the bits of squash flesh, toss them with oil, and roast them in a 400˚F oven for about 15 minutes.

Storage: Store winter squash in a cool (50-60˚F), dry place (not in the fridge!). Expect winter squash to last two weeks and a month; some varieties will store longer.

Butternut: We love butternut roasted with red onions and spices. Have a spiralizer? Try making butternut squash noodles! Butternut’s creamy flesh is also perfect for making a comforting fall soup.

Kabocha: Kabocha is a variety from Japan with dense, starchier flesh than other squash. Roast the whole squash and then purée the golden flesh with coconut milk for a silky, rich side dish.

Delicata: Delicata has a delicate flavor and edible skin. Cut in half, take out the seeds, and cut the squash into half-moon slices. Roast until golden brown. As its name suggests, delicata has delicate, thin skin that does not need to be removed before cooking or eating. There is no need to peel delicata, plus there is lots of nutrition in the skin.

Acorn: A beautiful 1-2 lb squash with dark green ribbed skin and bright orange-yellow flesh. Cut the squash in half, scoop out the seeds, score the inside, and roast the squash in a sage and brown butter sauce for an easy dinner. Or, make roasted squash ravioli with goat cheese and top it with the sage brown butter sauce for a more involved preparation. Finish with plenty of freshly ground pepper.

Spaghetti: Spaghetti squash, named for its noodle-like strands, is a healthy replacement for pasta in any meal. To get the longest noodles, lay the squash on its side and cut it into rounds before roasting. Use a fork to twirl the cooked noodles from the squash.

Honeynut: A chef favorite, these small squash boast a buttery sweet flavor with edible skin. Row 7 seeds created them, collaborating with chefs and farmers to create the ideal winter squash. For a flavorful punch, replace butternut squash when called for with honeynut.

Small Share

Garlic, Parsley, Cilantro, Oregano, Lettuce, Cauliflower or Broccoli, Honeynut Squash, Sweet Potatoes

Full Share

Garlic, Parsley, Cilantro, Oregano, Lettuce, Kale, Broccoli, Cauliflower, Daikon Radishes, Honeynut Squash, Sweet Potatoes

Chimichurri Sauce

A versatile condiment packed with herbs.

Roasted Garlic Aioli

This sauce is the best dipping sauce and is delicious on sandwiches.

Stuffed Honeynut Squash

Fill the squash with Italian sausage, mushrooms, spinach, and just a touch of Parmesan cheese.

Roasting whole heads of garlic is so rewarding and delicious. Simply roast whole heads of garlic and eat the warm, caramelized cloves right out of the head. A toaster oven works exceptionally well for roasting garlic. Here are 25 ways to use your roasted garlic.

Your Amber Waves garlic has been cured, a process that dries the papery skin of the bulbs so they can be stored through the winter. Store cured whole garlic in a cool, dry place, and your garlic will last up to 3 months.

Cooked garlic cloves can be safely stored in olive oil for up to 1 week when refrigerated. Raw or cooked garlic cloves can be safely stored in olive oil for up to 4 months when frozen.

Pickling garlic is one of the easiest ways to preserve your garlic. There’s nothing better than having fresh garlic ready to use all year long. Or, make a savory vegetable stock with only one ingredient.

Small Share

Rosemary, Bok Choy, Kale, Broccoli or Cauliflower, Delicata Squash, Daikon Radish, Beets, Sweet Potatoes

Full Share

Garlic, Rosemary, Bok Choy, Kale, Broccoli or Cauliflower, Delicata Squash, Daikon Radish, Beets, Sweet Potatoes

Sweet Potato Fries with Rosemary

For ease, cut the sweet potatoes into rounds instead of julienned strips. How about using a spiralizer and making curly fries?

Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan

It’s roasting season! Serve as a main dish, as a side or over pasta or rice. Leave out the pancetta if you prefer a vegetarian dish.

Easy Skillet Kale with Lemon & Garlic

Three ingredients and five minutes and you’ll have tender kale. Pull the leaves from the stem and put the damp, washed leaves in your pan. Cover and steam at the end.

Roasted Squash and Radicchio Salad With Buttermilk Dressing

Enjoy this colorful salad and balanced flavors of roasted delicata squash with radicchio, a light dinner or a side salad.

Daikon is also known as Japanese radish, Chinese radish, and winter radish. This large root vegetable is peppery, crisp, and very popular in Asian cuisine. Japanese cuisine uses Daikon in cooking in various ways; fish stew, Miso Soup, radish and carrot vinaigrette salad, and garnishing grated Daikon for Tempura.

Try them roasted or in stews and soups, in a stir fry or roasted with olive oil, salt, or lemon juice for flavor. Slice Daikon radishes and eat raw with hummus or peanut dip or add shredded raw radishes to salads. Make a Daikon radish slaw.

Pickled Daikon radish is tasty and nutrient-rich and an excellent topping for noodle salads, sandwiches, entrees, soups, or simply eating raw.

Daikon radish is a good source of gut-boosting probiotics and provides various nutrients, including calcium, magnesium, potassium, copper, vitamin C, and folate.

Small Share

Parsley, Kale, Broccoli, Carrots, Butternut Squash, Sweet Potatoes

Full Share

Parsley, Kale, Broccoli, Cauliflower, Carrots, Cabbage, Tomatoes, Butternut Squash, Sweet Potatoes

Creamy Roasted Garlic Butternut Squash Pasta

Blend roasted butternut squash with garlic, herbs, and ricotta cheese and prepare a creamy pasta sauce. Finish with Parmesan cheese.

Baked Japanese Muraskaki Sweet Potatoes with Tahini and Miso Butter

Murasaki sweet potatoes have deep magenta skins with a slight chestnut flavor. They are drier and fluffier yet creamier than the more common orange sweet potato.

Roasted Butternut Squash and Kale Salad

Try this healthy fall salad with apple, goat cheese, dried cherries, and a simple lemon vinaigrette.

If you’re having trouble cutting open a butternut squash, make several large slits into the squash with a sharp knife and microwave it for a few minutes. You’ll find it easier to slice your squash now. Cut off the top and bottom ends of the squash, place the squash on a cutting board with the most-flat surface down and then slice or cut the squash in half. Simple, roasted butternut squash makes a delicious side dish, or top your salad with roasted butternut squash!

Butternut squash is high in vitamin C, vitamin B-6, vitamin A, and potassium. The seeds are also nutritious - try roasting the seeds of any winter squash variety! You can soak them in salty water to help remove the bits of squash flesh, toss them with oil, and roast them in a 400˚F oven for about 15 minutes. Check the seeds often since they can quickly burn.

Butternut squash has a sweet, nutty taste, similar to a pumpkin. It’s thick skin makes it a great “bowl” for serving chili. It is one of many winter squash varieties grown at Amber Waves Farm and aptly named winter squash because if stored correctly, it will keep throughout the winter.

Small Share

Savory, Baby Greens, Bok Choy, Broccoli, Shishitos, Tomato, Sweet Potatoes

Full Share

Savory, Baby Greens, Bok Choy, Broccoli, Shishitos, Tomatoes, Cherry Tomatoes, Sweet Potatoes, Acorn Squash

Garlic Bok Choy

This recipe takes only ten minutes to prepare. Stir-fried with sesame oil, soy sauce and garlic. Add fresh ginger.

Slow-Roasted Sweet Potatoes

Slowly roasted with a toasty, charred finish making these sweet potatoes the sweetest ones you have ever tasted!

Roasted Broccoli, Sweet Potato and Chickpea Salad

A hearty plant-focused meal with roasted broccoli, sweet potato, chickpeas and red peppers.

Bok Choy and Broccoli Stir Fry

Using a vegetable peeler, make ribbons of broccoli for the stir-fry from the broccoli stalk.

What is savory (herb) and how do I use it?

Savory is an herb in the mint family with marjoram, thyme, and mint flavors. Amber Waves grows winter and summer savory. The winter variety is a little more pungent than the summer variety. We like to add it to soups and stews for a flavorful broth.

Season meats with a savory rub. Rub winter savory into meats like pork, beef, and chicken for a peppery-pine flavor before roasting or grilling. Use your savory, either fresh or dried.

Savory is the main herb in Herbes de Provence, the classic French blend of dried herbs that includes marjoram, rosemary, thyme, and oregano. Use Herbes de Provence over meats and fish before grilling or roasting, or infuse olive oil with these aromatic herbs, a handy way to add extra flavor to your dish easily.

Savory is probably most similar in flavor to thyme. Consider swapping out dried or fresh thyme for savory in a recipe. Use winter savory in stuffings; think Thanksgiving dinner, casseroles, stewed lentils, and stews. Finish sautéed green beans with fresh savory. Add fresh or dried savory to your next batch of meatballs made with fresh tomato sauce.

Small Share

Garlic, Parsley, Cabbage, Sauté Bouquet, Beets, Tomato, Delicata Squash, Sweet Potatoes

Full Share

Garlic, Parsley, Cabbage, Sauté Bouquet, Beets, Radishes, Zucchini, Tomatoes, Delicata Squash, Sweet Potatoes

Borscht Salad with Cabbage

Finish with fresh parsley.

White Bean Chicken Soup with Roasted Delicata Squash

It’s soup weather. Enjoy a bowl of healthy comfort food.

Daikon Radish and Cabbage Slaw

Add daikon radish to your classic slaw. Radish can aid in digestion and fight against cancer, strengthen the immune system and it’s high in vitamin C, potassium, and phosphorus.

Beet Salad with Goat Cheese and Balsamic

The perfect fall meal or side dish.

Cabbage is excellent for a crunchy slaw but is equally delicious cooked. We like to sauté or roast cabbage with curry powder and coconut oil. Try making sauerkraut to preserve cabbage - all you need is salt and cabbage! Here’s a farmer's favorite caramelized cabbage recipe, one of the easiest, most delicious ways to cook down a whole head of cabbage until it's falling-apart tender. Or, make a slaw with a savory peanut dressing, a Thai spin on classic coleslaw.

Store cabbage whole and unrinsed in a plastic bag in the crisper drawer of your refrigerator. Cabbage will last up to two months when stored this way.

Small Share

Rosemary, Beets, Kale, Cherry Tomatoes, Tomato, Sweet Potato

Full Share

Garlic, Rosemary, Beets, Kale, Tomatoes, Cherry Tomatoes, Shishitos Peppers

Roasted Beet Hummus

Easily prepare a creamy roasted beet hummus with lots of garlic and lemon.

Slow Roasted Sweet Potatoes

Top with a roasted garlic yogurt sauce.

Coconut Curried Kale and Sweet Potato

It’s time to warm up the kitchen and make a hearty meal.

Grilled Flatbreads with Garlic & Rosemary

For the garlic/rosemary spread:

1/2 bunch rosemary, leaves picked from the stems

4 cloves garlic, peeled

2 teaspoons crunchy sea salt (like Maldon or Jacobsen)

1/3 cup olive oil

Add the rosemary leaves, garlic, and salt to a mortar and pestle and pound until the garlic and rosemary break up into small pieces. Add the olive oil and stir well.

For the flatbreads:

1/2 tsp active dry yeast

1/2 tsp honey

1/2 tsp olive oil

1/2 tsp salt

2.5 cups lukewarm water (it should feel slightly warmer than your hand)

2.5 cups AP flour

2.5 cups Amber Waves whole wheat flour

Add the yeast, honey, olive oil, salt, and water to a large bowl or KitchenAid mixer fitted with the dough hook attachment. Let sit for about 10-15 minutes until you see bubbles forming on the water's surface (a sign that the yeast is activated). Add the 2.5 cups of AP flour and begin kneading the dough. If you’re using a mixer, set it to low speed. While the mixer is running, slowly add the remaining whole wheat flour in ½ cup increments. You may not need all the flour, so be careful as you’re adding. Keep adding flour until the dough begins to form a cohesive ball. It will still be slightly sticky to the touch but should not stick to the sides of the bowl.

Let the dough rise for about 1 hour until it’s doubled in size. Use your hands to beat down the dough. Now tear the dough into small balls about the size of a golf ball.

Turn on your grill to high heat. Roll out the dough balls using a rolling pin until they’re about ½ inch thick. Add the flattened dough to the grill and cook until it gets grill marks on one side. Then flip using a pair of tongs and cook the other side until the dough is fully cooked.

Rub each flatbread with the rosemary/garlic mixture and enjoy! These flatbreads are delicious with hummus!

Did You Know that regular “Irish” potatoes and sweet potatoes are unrelated? Potatoes are in the nightshade family with peppers, eggplants, and tomatoes, while sweet potatoes are in the morning glory family. Sweet potatoes take over 100 days to mature underground. If properly cured and stored, sweet potatoes and potatoes can last through the winter. Sweet potatoes are root vegetables and their young shoots and leaves are edible greens.

Sweet potatoes are known for their high beta-carotene (which your body converts to vitamin A), giving sweet potatoes their orange hue. They are good sources of vitamins E and C, iron, potassium and B6. Despite their sweetness, sweet potatoes have a low glycemic index, meaning that your body digests them more slowly, so your blood sugar does not rise as fast or high. The orange-fleshed varieties have sweet soft, moist skin, while white-fleshed varieties have a similar creamy taste and texture but are slightly drier. Japanese varieties have a much drier, starchier, and denser texture and a flavor similar to chestnuts.

Roasting: Chop them into equal bite-size cubes. Toss with olive oil, salt and pepper, and roast at 425 degrees for 25 minutes. Add garlic and onion before roasting for added deliciousness. Drizzle balsamic vinegar over the roasted sweet potatoes before serving.

Storage: Do not keep sweet potatoes in the same location as onions, as they will spoil faster. Store sweet potatoes for up to two months in a cool, dark place.

Small Share

Garlic, Parsley, Baby Greens, Cherry Tomatoes, Peppers, Honeynut Squash

Full Share

Garlic, Parsley, Baby Greens, Broccoli Rabe, Daikon Radishes, Cherry Tomatoes, Tomatoes, Peppers, Honeynut Squash

Stuffed Honeynut Squash

Honeynut Squash is perfect for roasting or try this recipe with a fall-inspired stuffing.

Ratatouille

In honor of summer’s end, make a final batch of ratatouille with zucchini, tomatoes, peppers, garlic, onion and eggplant - all in your box or extras this week.

Caprese Pesto Tarts

Puff pastry topped with cherry tomatoes, cheese, pesto and basil. Basil is available in our Pick-Your-Own field.

Tomato Chutney

From a CSA member. A delicious condiment for meat, fish, grilled veggies, eggs, grilled cheese and more.

Wash and dry the honeynut squash. Using a sharp knife, cut it lengthwise. Scoop out and discard the seeds and pulpy insides using a spoon. Drizzle with olive oil and season with a generous sprinkle of fine sea salt and freshly ground black pepper. Place the cut side face down on a parchment-lined rimmed baking sheet. In a preheated 400°F oven, roast the honeynut squash halves for 20-25 minutes or until a fork can easily pierce through the skin to the tender inside. Serve immediately.

A chef favorite, these small squash boast a buttery sweet flavor with edible skin. Row 7 seeds created them, collaborating with chefs and farmers to create the ideal winter squash. It came about as a collaboration between Michael Mazourek (Associate Professor at Cornell University) and Chef Dan Barber. The squash was bred to be roasted, a cooking method allowing its flavors and texture to shine.

Honeynut’s texture is quite a bit smoother than butternut making it great for mashing or using in a twice-baked and stuffed recipe. Like most winter squash, honeynut is also a good vitamin A and beta-carotene source.

Small Share

Garlic, Thyme, Baby Greens, Carrots, Tomatoes, Sauce Tomatoes, Peppers, Delicata Squash

Full Share

Garlic, Thyme, Kale, Baby Greens, Carrots, Cherry Tomatoes, Tomatoes, Sauce Tomatoes, Peppers, Delicata Squash

Roasted Delicata Squash Kale Salad

A hearty fall salad bowl. Substitute Amber Waves wheat berries for the farro.

Roasted Sauce Tomato Soup

If you prefer a creamy soup, just add milk or cream.

Fancy and Beautiful Tomato Salad

Cherry tomatoes and heirlooms are mixed with seasoned pita chips, feta, and lots of herbs.

Roasted Carrot Hummus

Store the roasted carrot hummus in the fridge for up to five days. You can freeze hummus for up to six weeks.

Delicata squash, a butter-colored pinstriped winter squash, has a delicate flavor with pale-colored flesh and edible skin. Cut it in half, take out the seeds, and cut the squash into half-moon slices. Toss with olive oil and salt and pepper. Roast until golden brown. As its name suggests, delicata has delicate, thin skin that does not need to be removed before cooking or eating. Much of the nutrition in winter squash is found in the skin, so there is no need to peel these, yet another reason they are our favorite.

Squash is native to North America and, along with beans and corn, makes up the Three Sisters planting method used by Native Americans. Each winter squash variety has a distinctly different taste and texture.

Delicata is a good source of potassium and dietary fiber and contains magnesium, manganese and vitamins C and B. The seeds are also nutritious - try roasting the seeds of any winter squash variety! You can soak them in salty water to help remove the bits of squash flesh, toss them with oil, and roast them in a 400˚F oven for about 15 minutes.

Delicata squash has a shorter storage life than other winter squashes; it can be stored up to three months in a cool, dry place. Avoid refrigeration.

Small Share

Kale, Beets, Cherry Tomatoes, Tomatoes, Shishito Peppers, Peppers

Full Share

Yellow Onion, Parsley, Kale, Beets, Cherry Tomatoes, Tomatoes, Shishito Peppers, Peppers, Baby Greens

Sungold Spaghetti with Spicy Buttery Breadcrumbs

Homemade garlicky bread crumbs make a huge difference. Watch this Tiktok video for the entire recipe.

Tomato Sandwiches

You probably do not need a tomato sandwich recipe, but this recipe has a great tip - rub garlic on your toasted bread.

Fresh Tomato Soup

Serve with a grilled cheese sandwich, of course!

Caramelized Zucchini Pasta

Transform two pounds of grated fresh zucchini into one cup of caramelized zucchini that becomes a rich, sweet and jammy pasta sauce.

Quick Fresh Tomato Sauce

Sauce Tomatoes, also known as ‘plum,’ ‘paste,’ or ‘Roma’ tomatoes are lower in moisture than slicing tomatoes, which reduces cooking time and makes them great for sauces and soups. Their meaty texture and intense flavor make decadent sauces. Ripe sauce tomatoes are abundant now. The flesh of these tomatoes is dense and sweet red. Use plum tomatoes if you prefer; the main thing is they must be truly sun-ripened, whatever the variety.

This is a quick-cooking sauce with relatively fast preparation. There’s no need to blanch and peel tomatoes or even use a food mill. All you need is a hand-held grater. In a matter of minutes, you’ll be simmering a small saucepan full of gorgeous tomato pulp.

Cut the tomatoes in halves or quarters. Squeeze out the seeds, or don’t. Place the cut side against the large holes of the grater and gently rub until only the tomato skin remains in your hand. Or blanch, peel and chop the tomatoes, if this is your preferred method of processing tomatoes!. Add a pinch of salt, a little olive oil, minced garlic and fresh basil. A spoonful of tomato paste helps thicken the sauce.

This makes a very fresh and flavorful small batch of sauce. The cooking time is only 15 minutes. The sauce will keep for up to five days in the fridge. Freeze or can your sauce to keep it longer.

Preserving Tomato Sauce

Canning - Most people think of whole, peeled tomatoes when they think of canning but you can also can your tomato sauce. There are quite a few steps and you need canning jars but it is relatively easy to learn how to can. The canning summary is: fill jars with hot and bubbly tomato sauce and boil the sealed jars for a minimum of 45 minutes. Here the the entire canning tomato sauce recipe.

Freezing - Freeze tomato sauce in quart-size freezer bags, containers or freezer (wide mouth) canning jars. Leave space for the sauce to expand as it freezes.

Small Share

Scallions, Basil, Kale, Cucumber, Tomatoes, Cherry Tomatoes, Peppers

Full Share

Garlic, Scallions, Basil, Lettuce, Kale, Cucumbers, Tomatoes, Cherry Tomatoes, Peppers

Panzanella (Tomato & Bread Salad)

Made with cucumbers, tomatoes, basil, and peppers - all in your box.

Easy Cucumber Salad

Mix together sliced cucumbers and sliced onion, your favorite white wine or apple cider vinegar, a little sugar or agave, a splash of good quality EVOO, freshly ground pepper and fresh herbs.

Deb’s Kale Salad with Apple, Cranberries and Pecans

A raw kale salad with chopped apple, cranberries, toasted pecans and goat cheese, tossed in a honey mustard dressing.

Shakshuka with Feta

Here’s a one-pan recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne.

At Amber Waves, we have a specific area planted with a variety of our favorite crops for our CSA members to harvest themselves. As an active CSA member, you are invited to Pick-Your-Own herbs, flowers and veggies daily when the market is open. These special access areas need the same care and attention that our production fields receive, so please adhere to the harvest guidelines below.

Vegetable Harvest Guidelines

Shishito Peppers: The shishito, a Japanese frying pepper, has gained popularity in the past few years. Try it stir-fried over high heat until blistered with just some salt and olive oil for an excellent appetizer. Pick the green fruit when they are about 3 ½ to 4 inches long and be sure to use two hands when you harvest - one pulling the pepper and one holding the plant to avoid pulling it from the ground or damaging a branch!

Lunchbox Peppers: An excellent pepper for snacking, lunchbox peppers are very sweet and crunchy. Although you can eat them green, we recommend waiting until the peppers have ripened to yellow, orange, or red. Avoid pulling the plant from the ground by always using two hands to harvest - one to hold the plant and the other to pull the pepper.

Cherry Tomatoes: We have everyone’s favorite orange Sungold and the classic red cherry. Ripe cherry tomatoes should come off the vine easily. Harvest Sungolds when they are entirely orange and red cherries when they have a slight give and are fire engine red. The split fruits still on the plant won’t last very long, but they are perfect for snacking in the field!

Husk Cherries: Husk cherries, also called ground cherries, will fall off the plant when completely ripe. Fruits should be golden orange inside the tan paper lantern. Those still on the plant will most likely be a little green, small, and sour. To collect, gently lift leafy branches of the plant to scoop up fruits that have fallen to the ground. Peel open the husk and enjoy!

Herb Harvest Guidelines

Our herb garden is always open to CSA members. Each plot has a label with an illustration and the herb's name. To harvest woody herbs, always cut above a junction or fork in a branch to encourage new growth to sprout from the fork. By cutting the tender, new growth and leaving the darker, woodier branch, you will get multiple harvests from the plant.

Flower Harvest Guidelines

Be sure to remember to bring clippers and a bucket or jar along. As you harvest, immediately place stems in cool water and try to keep them shaded and out of the direct sun as much as possible. When you arrive at home, give the flowers fresh water and a fresh cut at the tip of the stems to allow for optimal water uptake. Change the water in the vase every day and remove any floating leaves or petals, as these catalyze decomposition.

To extend the vase life of cut flowers, harvesting with intention at the right time is imperative. Most flowers should be harvested before pollination and in some cases before their petals have totally unfurled. The center becomes open and fluffier when a flower is pollinated and pollen is visible. After flowers are pollinated, they begin to deteriorate so to ensure you enjoy your bouquet for as long as possible, be sure to get to the blooms before the bees do!

The morning is the best time to harvest flowers. Flowers are at their prime in the morning when temperatures are cooler, their stems are firmer, and they are not contending with heat which compromises form and vase life length.

Harvesting a proper stem length will lend for easier bouquet handling and arranging as well as a healthier plant. 8 -12 inch stem length is ideal, depending on the flower type and size. However, it is vital to leave one or two sets of branches at the base of the plant so that it will continue to send up new shoots - which means more flowers! These branch sets are called ‘nodes.’ A stem should always be cut above a node to allow continual growth.

For flowers with buds, harvest a stem with a couple of open blossoms (near the top) with other buds lower down the stem still closed or just beginning to open. The rest of the blossoms open with time.

After cutting a stem, use your forefinger and thumb to ‘strip’ the leaves away from the lower ¾ of the stem. A bare stem will make it easier to bunch and will keep your vase environment clean and healthy. If leaves sit in water, they decay and invite bacteria into your vase, speeding up the decomposition of the flowers.

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Garlic, Sage, Rosemary & Thyme Medley, Kale, Cucumber, Tomatoes, Sauce Tomatoes, Lunchbox Peppers

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Garlic, Sage, Rosemary & Thyme Medley, Parsley, Lettuce, Cucumber, Tomatoes, Eggplant, Sauce Tomatoes, Lunchbox Peppers, Jimmy Nardello Peppers

Eileen’s Oven Roasted San Marzano Tomatoes

This recipe uses the thyme, rosemary and sage medley bundle in your CSA box.

Cut tomatoes in half and lay them on a rimmed baking sheet, cut side up. Drizzle the tomatoes with salt, pepper, olive oil, chopped garlic, thyme, rosemary and sage to taste. Slowly cook tomatoes at 250 for about two hours. These roasted tomatoes are great eaten right out of the oven or place them in a blender and make tomato sauce. No boiling is necessary!

Greek Grain Salad with Peppers, Tomatoes, Cucumber, Garlic and Parsley

Substitute Amber Waves wheat berries for the farro.

Tomato Risotto

Recommended by a CSA member; a first course or a main meal.

Charred Peppers with Marinated Feta

Serve with Tzatziki and grilled bread.

Canning

Most people think of whole, peeled tomatoes when they think of canning. There are quite a few steps and you need canning jars but it is relatively easy to learn how to can. The canning summary is: blanch tomatoes in boiling water, peel tomatoes after they cool, fill jars with the tomatoes and boil the sealed jars for a minimum of 45 minutes. Tomatoes are a perfect introduction to canning. Here the the entire canning recipe.

Freezing

Blanch tomatoes by placing tomatoes into a pot of boiling water for 60–90 seconds until the tomato skins split open Transfer the tomatoes into a bowl of ice water to cool. Remove the stems and cores. Place your tomatoes into quart-size freezer bags or containers and freeze.

Did you know that you can freeze whole tomatoes without blanching or peeling them?

Just place washed tomatoes in freezer bags, squeeze out as much air as possible and use them for soups and stews in the winter months.

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Garlic, Red Onion, Basil, Lettuce, Tomatoes, Cucumber, Green Pepper, Shishito Peppers

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Garlic, Red Onion, Basil, Kale, Lettuce, Cherry Tomatoes, Tomatoes, Cucumber, Green Pepper, Shishito Peppers

Sarah Leah Chase’s Scalloped Tomatoes

Mostly tomatoes with a little garlic and basil.

Veggie Loaded Stuffed Peppers

Stuffed peppers loaded with zucchini, onion, corn, tomatoes, basil and anything else you would like to add!

Healthy Zucchini Bread

Use Amber Waves whole wheat flour.

Zucchini Basil Soup

2 Tbsp Olive Oil

2 Tbsp butter

1 medium onion, chopped

2 leeks, white part only, sliced

1 tsp kosher salt

½ tsp white pepper

3 very large zucchini, cut lengthwise, then chopped – about 7-8 cups

4 ½ cups chicken broth or vegetable broth

1 cup tightly packed fresh basil leaves

½ cup parmesan cheese

In a medium size pot or dutch oven, saute leeks and onion in olive oil and butter. Add salt and pepper and cook until softened, but don’t let them brown – about 15 minutes.

Add zucchini and broth, bring to a boil and then lower the heat and cook for about 15-20 minutes or until zucchini is fully cooked and soft.

Turn off the heat, add the basil and cheese and immediately puree in small batches in a food processor, blender or immersion blender. Adjust salt/pepper and more cheese to your taste. Delicious hot or cold.

It’s Tomato Season!

Fresh, ripe tomatoes are a summer staple (July-October) and are full of flavor and the cancer-fighting antioxidant lycopene. There are more than 10,000 tomato varieties worldwide and this year Amber Waves is growing over 60 varieties!

Storage: Store beefsteak and heirloom tomatoes at room temperature or only slightly chilled but not cold (above 50 degrees to maintain good flavor and texture). Store them in a single layer, upside down; the shoulders are the strongest part of the tomato and will last longer that way! Expect tomatoes to last up to a week, depending on their ripeness. For maximum flavor, store cherry tomatoes outside of the fridge.

Cherry Tomatoes: Cherry tomatoes are a great snack or addition to a salad. Sungolds are a farm favorite but are not available commercially because their thin skin makes them prone to bruising and damage.

Thread cherry tomatoes on a skewer with mini mozzarella balls, EVOO and basil. Top your favorite pizza crust with these tomatoes as they will deliciously burst in a hot oven or grill. Slow-roast cherry tomatoes with garlic and herbs and toss with pasta or spoon over grilled fish. Sauté sungolds until they burst for a quick tomato sauce. Toss cherry tomatoes with chunks of cucumbers, peppers, herbs, feta and a little red wine vinegar for a Greek Salad.

Red grape tomatoes are firmer, so they are better suited for slicing lengthwise to add to salads. They are a great addition to a steak or Nicoise salad.

Heirloom Tomatoes: ‘Heirloom’ indicates an open-pollinated variety. Unlike hybrid crops, heirlooms have not been bred for productivity or long shelf life but have been kept and passed around farming and gardening communities because of their exceptional taste and beauty.

Heirlooms’ flavor is best appreciated sliced and eaten raw with a sprinkle of salt and a drizzle of olive oil. Heirlooms also produce a beautiful sauce with a deeply complex and unique flavor when cooked. Layer them with sliced mozzarella, basil and EVOO for a classic Caprese salad. Chop them for salads and slice them for open-faced sandwiches. Our favorite way to eat heirloom tomatoes is to simply drizzle them with EVOO, a little balsamic vinegar, fresh herbs and salt and pepper - herbed heirloom tomato salad.

Beefsteak Tomatoes: The classic beefsteak tomatoes are round and red, but there are also orange, pink, and yellow beefsteak varieties. Beefsteaks are perfect for burgers and sandwiches or fresh salsas. Our favorite way to use beefsteaks: Think BLT.

Tomatillos: Not quite a tomato, but in the same plant family (the nightshade or solanaceous family), tomatillos are especially popular in Mexico and Central America. They are the primary ingredient in the mild “salsa verde.” The fruits enclosed in an inedible papery husk can be chopped and added to fresh salsa and pico de gallo for a tangy flare or roasted and pureed with garlic, salt and pepper to make outstanding salsa verde.

Husk Cherries: Husk cherries, also known as ground cherries, are one of the oldest relatives of the tomato and have a sweet, unique flavor. They have a papery husk that you should remove before enjoying, like tomatillos. Add them to your cheese board or cut them in half and add to a salad or enjoy them as a fresh, sweet snack.

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Garlic, Yellow Onion, Radishes, Eggplant, Lettuce, Cherry Tomatoes, Tomatoes

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Garlic, Yellow Onion, Radishes, Eggplant, Lettuce, Cherry Tomatoes, Shishito Peppers, Tomatoes

Pasta with Caramelized Zucchini and Pecorino Romano

Only four ingredients. Toss in cherry tomatoes in the final few minutes of cooking.

Sari’s Babaganoush:

Ingredients:

3 large Italian eggplants

1 small head of garlic (about 6 cloves)

½ cup tahini

3 tablespoons olive oil

1 teaspoon crushed red pepper flakes

1 teaspoon cracked black pepper

Salt to taste

Heat your grill as high as it will go. Place the eggplants on the grill and cover. Wait 5-7 minutes then turn them 90 degrees. Repeat this twice more until the eggplants are very soft and the outsides are completely charred. Remove from the grill and let cool until you are able to handle them.

Meanwhile, smash the garlic cloves and remove the peels. Heat the olive oil in a tiny pot and add the garlic, crushed red pepper flakes, and black pepper. Cook over medium heat until fragrant. The garlic should not be browned but slightly soft. Remove the garlic from the oil and chop very finely, then use the side of your knife to mash it into a paste.

Peel the skin away from the eggplants, and scrape all of the flesh into a very big bowl. Whisk the eggplant flesh until completely smooth and combined. Add in the garlic paste, tahini, and half of the olive oil. Whisk vigorously until the mixture is homogeneous and slightly thickened. Taste, then salt as you see fit.

Pour into a bowl, and make an indented swirl with the back of a spoon. Pour the remaining infused olive oil into the indent. Serve with crudités, pita chips, or your favorite dipper!

Mathilde’s Tomato Tart

Sliced tomatoes with basil and garlic baked in a crust. Any tomato works and if you are short of time, use a store-bought crust.

Basil Vinaigrette

From CSA member Lynn F. A quick and easy vinaigrette to use as a dressing, sauce or marinade.

CSA Pick-Your-Own Fields Info and Harvest Guidelines

At Amber Waves, we have a specific area planted with a variety of our favorite crops for our CSA members to harvest themselves. These special access areas need the same care and attention that our production fields receive, so please adhere to the harvest guidelines below.

Vegetable Harvest Guidelines

Shishito Peppers: The shishito, a Japanese frying pepper, has gained popularity in the past few years. Try it stir-fried over high heat until blistered with just some salt and olive oil for an excellent appetizer. Pick the green fruit when they are about 3 ½ to 4 inches long and be sure to use two hands when you harvest - one pulling the pepper and one holding the plant to avoid pulling it from the ground or damaging a branch!

Lunchbox Peppers: An excellent pepper for snacking, lunchbox peppers are very sweet and crunchy. Although you can eat them green, we recommend waiting until the peppers have ripened to yellow, orange, or red. Avoid pulling the plant from the ground by always using two hands to harvest - one to hold the plant and the other to pull the pepper.

Cherry Tomatoes: We have everyone’s favorite orange Sungold and the classic red cherry. Ripe cherry tomatoes should come off the vine easily. Harvest Sungolds when they are entirely orange and red cherries when they have a slight give and are fire engine red. The split fruits still on the plant won’t last very long, but they are perfect for snacking in the field!

Husk Cherries: Husk cherries, also called ground cherries, will fall off the plant when completely ripe. Fruits should be golden orange inside the tan paper lantern. Those still on the plant will most likely be a little green, small, and sour. To collect, gently lift leafy branches of the plant to scoop up fruits that have fallen to the ground. Peel open the husk and enjoy!

Herb Harvest Guidelines

Our herb garden is always open to CSA members. Each plot has a label with an illustration and the herb's name. To harvest woody herbs, always cut above a junction or fork in a branch to encourage new growth to sprout from the fork. By cutting the tender, new growth and leaving the darker, woodier branch, you will get multiple harvests from the plant.

Flower Harvest Guidelines

This year, we’re offering 18 types of flowers, from classic sunflowers and zinnias to quirkier celosia and gomphrena. A fresh bouquet looks great on any table.

Be sure to remember to bring clippers and a bucket or jar along. As you harvest, immediately place stems in cool water and try to keep them shaded and out of the direct sun as much as possible. When you arrive at home, give the flowers fresh water and a fresh cut at the tip of the stems to allow for optimal water uptake. Change the water in the vase every day and remove any floating leaves or petals, as these catalyze decomposition.

To extend the vase life of cut flowers, harvesting with intention at the right time is imperative. Most flowers should be harvested before pollination and in some cases before their petals have totally unfurled. The center becomes open and fluffier when a flower is pollinated and pollen is visible. After flowers are pollinated, they begin to deteriorate so to ensure you enjoy your bouquet for as long as possible, be sure to get to the blooms before the bees do!

The morning is the best time to harvest flowers. Flowers are at their prime in the morning when temperatures are cooler, their stems are firmer, and they are not contending with heat which compromises form and vase life length.

Harvesting a proper stem length will lend for easier bouquet handling and arranging as well as a healthier plant. 8 -12 inch stem length is ideal, depending on the flower type and size. However, it is vital to leave one or two sets of branches at the base of the plant so that it will continue to send up new shoots - which means more flowers! These branch sets are called ‘nodes.’ A stem should always be cut above a node to allow continual growth.

For flowers with buds, such as snapdragons, harvest a stem with a couple of open blossoms (near the top) with other buds lower down the stem still closed or just beginning to open. The rest of the blossoms open with time.

Harvest sunflowers when the petals are unfurling or slightly more than perpendicular to the center (or head) of the flower for the most extended vase life. If you want a flower that is already open to display immediately, pick a flower whose head is still dark and unpollinated. You can determine this by examining the head of the flower along the outer rings which pollinate first. You will be able to see the very tiny disk flowers beginning to open. In botany, this is known as inflorescence. The head is composed of many small ‘disk flowers,’ while the part made up of the yellow petals is known as the ‘ray flower’.

After cutting a stem, use your forefinger and thumb to ‘strip’ the leaves away from the lower ¾ of the stem. A bare stem will make it easier to bunch and will keep your vase environment clean and healthy. If leaves sit in water, they decay and invite bacteria into your vase, speeding up the decomposition of the flowers.

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Garlic, White Onion, Eggplant, Lettuce, Cherry Tomatoes, Zucchini, Shishito Peppers

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Garlic, White Onion, Savory, Eggplant, Lettuce, Cherry Tomatoes, Zucchini, Shishito Peppers, Cucumbers

Zucchini Butter Pasta

Recommended from a CSA Member - a hit we never get tired of.

Slow Roasted Cherry or Grape Tomatoes

Concentrated sweet-savory flavor! Enhance a pasta dish, spread on toasted bread, mix with zucchini and corn, spoon over grilled fish or add to frittatas.

Zucchini Carpaccio Salad

Thinly sliced zucchini rounds with a basil parsley vinaigrette.

Roasted Eggplant and Tomato Pasta

Farmer Allie’s favorite summer pasta recipe. Try this recipe with zucchini “zoodles”.

Eggplant

Eggplants take about 60 days to mature and thrive in the summer heat. They have a wide variety of nutrients, including copper and manganese. Eggplant is delicious as a pizza topping and a key ingredient in ratatouille.

Amber Waves grows different varieties of eggplant including the classic Italian heirloom Black Beauty and the stunning purple and white Italian variety, Nubia. Grill Italian eggplant with a little olive oil, salt and pepper or roast and caramelize in the oven. Blend with tahini and garlic for baba ganoush or layer with mozzarella, Parmesan cheese and tomato sauce for eggplant parmesan.

Sicilian eggplants are a round variety and come in different shades of violet. Their skin is a little thinner and less bitter than other varieties and their round shape makes them perfect for some cheesy eggplant parm.

Hands-down our favorite eggplant is the Japanese eggplant. They have a thinner skin than Italian eggplant and creamy flesh. Simply cut them in half and grill with olive oil and salt.

The Fairytale eggplant is a mini eggplant, with delicate purple and white stripes. We love this eggplant grilled whole or sliced in half lengthwise or glazed with miso.

Storage: Store whole eggplants in a cool, dry place, like a pantry, not in the refrigerator. Properly stored eggplants keep for about three to four days. Fridges are typically too cold to store eggplant, however, storing them in the crisper is better than leaving them at room temperature.

Small Share

Fresh Garlic, Yellow Onion, Basil, Lettuce, Cherry Tomatoes, Zucchini, Shishito Peppers

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Fresh Garlic, Yellow Onion, Basil Pesto Bunch, Thyme, Lettuce, Cherry Tomatoes, Zucchini, Eggplant, Shishito Peppers

Zucchini Parmesan

This dish is a simple layered casserole with roasted zucchini, tomato sauce and Parmesan cheese - a favorite recipe from a CSA member.

Easy Summer Ratatouille

1 medium zucchini - chopped into 1-inch pieces

1 medium. eggplant - chopped into 1-inch pieces

1 yellow onion, thinly sliced

2 cloves garlic, peeled and roughly chopped

¼ - ½ cup olive oil

12-15 cherry tomatoes

Salt to taste

Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent and fragrant. Next, add the chopped garlic and sauté for another minute, stirring to avoid burning the garlic. Add the eggplant, the zucchini, and a heavy pinch of salt and sauté for another five minutes or so, occasionally stirring to evenly brown and cook the vegetables. Add another splash of olive oil if the pan looks dry. Now add your cherry tomatoes and lightly smash them with a wooden spoon or spatula to release their juices. Reduce the heat to low and cook, occasionally stirring, until the vegetables are soft and the mixture resembles a thick stew. Taste and adjust the salt if needed. Serve with fresh basil and toasted bread.

Zucchini Lemon Orzo with Eggplant and Basil

Use Parmesan instead of feta cheese or skip the cheese and make it vegan. Add fresh sungold tomatoes. Try this recipe with our fresh L’Isolina pasta available in our Market.

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

An easy way to use up extra zucchini.

Shishito Peppers

Our favorite pepper, the shishito, is a Japanese frying pepper. The tried and true way to prepare shishitos is to sauté, roast or grill them whole until the peppers begin to char and blister and then sprinkle with coarse sea salt. No chopping or cutting is needed! Beware - one in 20 is spicy! Peppers are in the same plant family as tomatoes and eggplant and are incredibly high in vitamins C and A.

Additional cooking ideas: Roast and blister them and finish with either soy sauce or, even better, fresh lime juice and salt. Blister and serve as an appetizer with an aioli garlic dip. Use the stem as a little handle. Add shishitos to a stir-fry or salad, remove the stems and thinly slice. Make shishito pickles by pickling them in a brine made with soy sauce, vinegar and sugar.

Storage: Store shishito peppers in a plastic bag in the refrigerator's vegetable drawer. Do not wash them and make sure they are dry for storage.

Small Share

Garlic, Leeks, Basil Pesto Bunch, Rosemary, Lettuce, Balsam Farm Potatoes, Zucchini

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Garlic, Red Onion, Leeks, Basil Pesto Bunch, Rosemary, Kale, Lettuce, Radishes, Balsam Farm Potatoes, Zucchini, Cucumber

Potato Leek Soup

Use the ‘Red Gold’ new potatoes and leeks in your box.

Marinated Leek Salad with Wheat Berries, Carrots and Seared Salmon

This recipe is tasty with or without the salmon.

Rosemary Roasted Potatoes with Garlic

Add a thinly sliced onion for extra deliciousness.

Rosemary

Rosemary, a ‘woody herb’ grown at Amber Waves Farm, is a perennial, going dormant in the winter months and then sending up new growth in the spring. Rosemary’s fragrance is reminiscent of pine. Our favorite way to use it is roasted with potatoes and garlic!

Rosemary is used sparingly, dried or fresh, to season foods, particularly meats, seafood, stuffings, stews, soups, egg dishes, potatoes, tomatoes, turnips, other vegetables, and beverages. It is a good source of Vitamin A, Thiamin and Magnesium, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Folate, Calcium and Iron.

There are many purported health benefits including increased blood circulation to the brain which may help boost memory and the immune system and reduce inflammation.

Storage: Rosemary should last up to two weeks stored properly. To extend its life, wrap rosemary in a damp paper towel in plastic wrap or put it in a plastic bag in the fridge. When ready to use, strip the leaves off the stem by running your thumb and forefinger from the top of the stem to the bottom.

Dry rosemary by hanging your bunch of fresh rosemary upside down in a sunny location for 2-3 weeks. Your rosemary is dried when the leaves are brittle. Store the dried rosemary in an airtight container away from light for up to 12 months.

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Garlic, White Onion, Basil Pesto Bunch, Baby Greens, Lettuce, Hakurei Turnips, Zucchini

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Garlic, White Onion, Parsley, Basil Pesto Bunch, Lettuce, Beets, Hakurei Turnips, Zucchini, Cucumber

~Sautéed Hakurei Turnips and Greens

Sauté sliced hakurei turnips in butter or olive oil for 15 minutes or until tender over medium heat. Add chopped turnip greens and sauté until greens are wilted—season with salt, pepper and honey.

~Caramelized Zucchini Pasta

Use the zucchini, garlic and basil from your box. Finish with Parmesan cheese.

~Authentic Italian Basil Pesto

Discover tips to help make your pesto greener.

Hakurei turnips are a farmer's favorite and we think they are the best turnips! The Hakurei turnip is a member of the Brassica family, also known as a cruciferous vegetable. This Japanese variety is sometimes referred to as a salad turnip due to its crisp, crunchy, deliciously sweet taste, and creamy texture. They’re great raw for crudité, slaws or salads.

To prepare, simply trim the ends. You do not need to peel them. Hakurei turnips are delicious sautéed, braised or roasted. Sauté for 15 - 20 minutes in olive oil or butter but don’t overcook them or they will become dark in color with a strong flavor. Or, try them caramelized in a hot pan or in the oven with a drizzle of sesame oil or butter. Don’t forget to cook the greens! They are excellent in gratins, stir-fries, soups, or roasted with other root vegetables.

The Hakurei turnip is an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E.

Storage: Store these turnips unwashed in a plastic bag in the refrigerator's crisper drawer. Store the turnip greens separately, wrapped in a damp towel or plastic bag and use the greens as soon as possible.

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Fresh Garlic, Red Onion, Scallions, Basil, Broccoli Rabe, Baby Greens, Zucchini

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Fresh Garlic, Red Onion, Leeks, Scallions, Thyme, Basil, Broccoli Rabe, Cabbage, Baby Greens, Zucchini

~Italian Style Garlicky Broccoli Rabe

Add sauteed broccoli rabe to pasta and soups, on top of a pizza, with polenta or in a sandwich.

~Leeks with Lemon, Thyme and Lentils

Recipe submitted by Farmer Andrea. Leeks are the stars in this hearty, vegetarian dish.

~Zucchini and Scallion Fritters with Tzatziki Sauce

INGREDIENTS:

1 1/2 pounds zucchini, grated (about 3 cups)

1 teaspoon salt

1/4 cup flour

1/4 cup grated Parmesan

2 cloves garlic, minced

1 large egg, beaten

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

DIRECTIONS:

Grate zucchini. Place grated zucchini in a colander over the sink, add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel, drain zucchini entirely by patting it down until most moisture is gone.

Mix grated zucchini, flour, Parmesan cheese, garlic, and egg in a large bowl, season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Spoon tablespoons of batter for each fritter into the skillet, flattening with a spatula, and cook until golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.

Make the tzatziki sauce by combining plain yogurt and lemon juice with chopped garlic, scallions, basil, and dill.

Basil is a leafy herb available between late spring and late fall. Due to disease and heat intolerance, basil can be challenging to grow in the summer. Basil transforms any dish by providing the epitome of summertime flavor and color. It is the perfect companion to homemade mozzarella, farm-fresh tomatoes, pasta sauces and pizza.

This classic summer herb is commonly used for pesto. Combine basil, garlic, olive oil, and a nut or seed in the food processor and toss with your favorite pasta or spiralized zucchini. Enjoy with fresh tomatoes and mozzarella. Freeze pesto in ice cube trays to have basil year-round. Transfer your frozen basil cubes to a plastic bag for long-term storage.

Storage Basil: Basil will turn black in the fridge when wet, so don’t wash it before you put it away! To prolong its freshness, cut the bottom off the stems and place your basil bunch in a shallow cup of water outside the fridge or keep (unwashed) basil in plastic in the fridge. Change the water every day or two. Basil will last up to ten days if stored properly.

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Fresh Garlic, Fresh Onion, Parsley, Kale, Baby Greens, Lettuce, Zucchini, Cucumber

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Fresh Garlic, Fresh Onion, Parsley, Thai Basil, Kale, Baby Greens, Lettuce, Radishes, Zucchini, Cucumber

~Baked Parmesan Zucchini

Use minced fresh herbs instead of dried herbs.

~Quick and Easy Refrigerator Pickles

Kirby cucumbers are perfect for crisp pickles.

~Arugula Salad with Feta, Pistachio and Lemon

Substitute wheat berries for farro. Use lemon zest if you do not have preserved lemon.

Zucchini

We use the terms “zucchini” and “summer squash” interchangeably at the farm, zucchini referring to green varieties and squash to the yellow varieties. A summer staple, zucchini is fantastic on the grill. Our favorite is an Italian heirloom variety called Costata Romanesco. Try shredding to make zucchini pancakes, spiralizing to make “zoodles” or cutting thinly for zucchini parmesan crisps.

Salting zucchini will remove moisture, so your grilled zucchini will have a firmer texture. Sprinkle salt over the cut zucchini, place it in a colander, let it sit for ten minutes and dry it off with a paper towel. Then they are ready for the grill. Season zucchini with balsamic vinegar, garlic and herbs, bar-b-que sauce, garlic butter or simply with only salt and pepper.

Zucchini, a summer crop in the cucurbit family, is available between June and late summer. Zucchini takes between 50 and 60 days to reach maturity. It is particularly susceptible to disease, making them difficult to grow, especially organically. Zucchini is a good source of vitamins C and B-6.

Storage: Zucchini will last about five days in the crisper drawer in the fridge. They bruise easily, so treat them gently and avoid nicking the skin.

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Fresh Garlic, Scallions, Basil, Broccoli Rabe, Baby Greens, Kohlrabi, Zucchini, Cucumber

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Fresh Garlic, Scallions, Basil, Mint, Broccoli Rabe, Lettuce, Baby Greens, Kohlrabi, Beets, Zucchini, Cucumber

~Roasted Broccoli Rabe

Super easy and delicious - a revelation!

~Garlic Scape Pesto

Make a batch and freeze it! We are nearing the end of garlic scapes.

Scapes, seeds (or nuts), olive oil, Parmesan cheese and lemon.

~Zucchini Fritters

Five ingredients - zucchini, eggs, flour, scallions and olive oil.

Fresh Garlic

Early summer is garlic harvest time! Fresh garlic is recently harvested and has not been cured yet. The cloves are plump and flavorful and can be eaten immediately. Slice thinly and savor its beautiful translucence, vibrant flavor and juiciness. Fresh garlic is so full of moisture that it cooks more quickly than older, cured garlic.

Fresh garlic ideas:

Rub a wooden salad bowl with a cut clove of garlic before adding salad greens or grate a clove of fresh garlic into a vinaigrette.

Mash a clove of fresh garlic, salt and pepper, and some minced herbs such as basil, cilantro, mint, oregano, thyme or any combination. Mix in mayonnaise, add a little hot sauce, and enjoy a flavorful green mayonnaise for sandwiches.

Rub fresh garlic over toasted bread. Top with tomato, basil, mozzarella, or sauteed greens.

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Garlic Scapes, Parsley, Lacinato Kale, Baby Greens, Beets, Kohlrabi, Zucchini

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Garlic Scapes, Scallions, Parsley, Broccoli Rabe, Napa Cabbage, Baby Greens, Lettuce, Radishes, Kohlrabi, Zucchini

~White Bean and Garlic Scapes Dip
Serve with sliced kohlrabi and radishes

~Last Day of Spring Wheat Berry Salad

1 cup cooked wheat berries

1 bunch asparagus

1 pint sugar snap peas (available in Pick Your Own)

1 bunch scallions

1/2 bunch parsley

1 clove garlic

2 tablespoons EVOO

1 tablespoon red wine vinegar

Zest of one lemon

1 ounce Parmesan cheese, chopped

1 bag arugula or baby greens

Grill asparagus and scallions until cooked through and charred in spots. Take half the trimmed scallions and finely chop. Put in a bowl and set aside. Take the other half and cut it into bite-size pieces. Cut asparagus on a bias into bite-sized pieces.

Prep snap peas by removing the string and cutting in thirds. Chop parsley and mix with chopped scallions. Grate garlic clove into the same bowl. Add olive oil, vinegar, lemon zest and salt and pepper. Mix and add more EVOO if needed.

Combine wheat berries, asparagus, snap peas, larger scallion pieces, and Parmesan cheese in a large bowl. Add the dressing and toss to combine. Add the arugula or baby salad greens and gently toss again.

~Napa Cabbage Kimchi with Radish and Scallions

Baby Greens

Baby greens are one of the fastest growing crops at Amber Waves Farm, ready in weeks from when we sow seeds directly into the soil, depending on the time of year. More tender than full-sized greens, baby greens are perfect to use raw in a salad. Many of these crops don’t like the heat, making them difficult to grow in the hot months of summer. Despite this challenge, we do our best to get baby greens into your boxes as often as possible. These greens are a great source of folate, vitamin K, and vitamin A.

Storage: The bagged baby greens in your box have been pre-washed. Store your fresh baby greens in a plastic bag or container surrounded by damp paper towels in the refrigerator, where they will last up to 5 days.

Spinach: Spinach is a versatile and nutritious green with a smooth, almost succulent texture and rich flavor. Enjoy a spinach salad with goat cheese and beets!

Arugula: Arugula, also known as rocket, has a spicy bite that makes salads more exciting. In the heat of the summer, it gets even more peppery. Fresh lemon juice and olive oil salad dressing pare well with an arugula salad. Or try adding raw arugula to the top of a pizza while still hot!

Baby Kale: Our favorite baby kale variety is called Red Russian. Its tender yet sturdy leaves are perfect for adding to a raw salad or sauteing quickly in olive oil and garlic. Season with salt and pepper. Look for its signature blue, green leaves and light purple stems in your box this year.

Salad Mixes: We grow a few different greens mixes at the farm! Each mix has a variety of colors, flavors, and textures to add to a salad. Our signature “spicy salad” mix is a mixture of Asian greens, such as mizuna and bok choy, and burgundy mustards that give the mix a flavorful, spicy bite! Our other mixes aim to please, such as our “salanova salad mix” with different varieties of tender greens, colors, textures, and flavors.

Small Share

Garlic Scapes, Parsley, Cilantro, Oregano, Broccoli Rabe, Baby Greens, Radishes

Full Share

Garlic Scapes, Parsley, Cilantro, Oregano, Kale, Baby Greens, Arugula, Lettuce, Radishes, Kohlrabi

~Chimichurri Sauce

Substitute garlic scapes for the garlic in this recipe and use your parsley, cilantro and oregano.

~Roasted Radishes with Herb Butter

Make an herb butter. Combine finely minced parsley, cilantro, oregano, and garlic scapes with butter—season with salt and pepper.

Cut radishes in half and toss with olive oil. Roast radishes with their leaves, cut side down for approximately 10 minutes or until the radishes are tender and the tops are crispy.

Spread some herb butter on a serving plate and spread the radishes over the butter.

~Roasted Kohlrabi with Parmesan Cheese

Take leaves off woody stems. Chop herbs or use a food processor. Fill an ice cube tray with chopped herbs. Cover herbs with a little olive oil and place the tray in the freezer. Use your herb ice cubes in stews, soups and sauces.

Store oregano in a damp paper towel and wrap it in plastic wrap or put it in a plastic bag in the fridge. Strip the leaves off the stem when ready to use. To prolong the freshness of your parsley and cilantro, cut the bottom off the stems and place herbs in a shallow cup of water with a plastic bag covering the top in the fridge.

Parsley is rich in iron and vitamin C. Try making tabbouleh, a Middle Eastern salad with lots of parsley and lemon.

Small Share

Garlic Scapes, Thyme, Bok Choy, Kale, Baby Greens, Lettuce, Kohlrabi

Full Share

Garlic Scapes, Dill, Thyme, Bok Choy, Kale, Broccoli Rabe, Baby Greens, Beets, Salanova Lettuce Mix

~Char Grilled Bok Choy

Preheat your outdoor grill—lightly oil the grill grates. Cut the bok choy lengthwise in half or quarters. Season with salt and pepper. Place bok choy on the grill. Brush with a little olive oil and any additional seasoning, such as garlic or a mixture of soy and sesame oil. Grill until the bok choy stalks show grill marks and the leaves are crisp at the edges. Grill both sides. Remove and serve!

~Pasta with Broccoli Rabe & Sausage

~Kohlrabi and Carrot Slaw

Julienne equal amounts of carrot and kohlrabi. Mix slaw with a creamy dressing of yogurt, lime juice, herbs, and a small amount of honey. Perfect for fish tacos.

~Grilled Garlic Scapes

Wash and pat dry garlic scapes. Cut off the tapered end. Toss scapes in a bowl with olive oil and season with salt and pepper. Preheat your grill, oil the grill grates or a grill basket, and add the seasoned scapes. Grill until slightly browned, about ten minutes. So easy and delicious!

Amber Waves grows the hardneck varieties of garlic. Hardneck garlic has fewer and larger cloves than its softneck cousin and produces a stalk in the spring that turns into a flower bud called a scape. We harvest the scapes to help direct the plant’s energy to develop cloves. The beautifully curled scapes are milder than garlic but still pack a strong punch.

Use them in place of garlic in any recipe or add them raw to salad dressings or pesto - just don’t use the tapered end, which can be a little tough and fibrous. Our favorite way to eat scapes is roasted or grilled whole, which considerably mellows their spiciness.

Store garlic scapes in the fridge in the crisper drawer or with the cut end in a shallow glass of water. Stored properly, they will last for two weeks. Or, freeze them, washed and cut, in freezer bags.

Small Share

Mint, Broccoli Rabe, Baby Greens, Salanova Lettuce Mix, Lettuce, Radishes

Full Share Includes

Green Garlic, Mint, Kale, Baby Greens, Salanova Lettuce Mix, Lettuce, Radishes, Kohlrabi

~Wheat Berry Salad with Radishes, Feta, Avocado and Mint

~I Dream of Dinner recipe: Green Rice with Singed Feta

~Quick Refrigerator Pickled Radishes

Thinly slice a bunch of radishes and place them in a pint-sized canning jar. Combine ¾ cup of apple cider vinegar and ¾ cup of water with 2 tbs. of sugar or honey and 1 tsp of salt. Bring the mixture to a boil and pour it over the radishes. Add jalapeno or crushed red pepper if you prefer spicy. Cover and refrigerate. Serve over a salad made with baby greens or on tacos.

~Amber’s Radish Greens & Arugula Pesto (Chef Katy)

1 cup radish greens (trimmed from the stems and washed)

1 cup arugula (washed)

1/2 cup green garlic, roughly chopped (both the white bulb and green leaves)

1/4 cup raw pine nuts, sunflower seeds, pumpkin seeds, or walnuts

1 garlic clove, grated (optional)

1/2 cup extra-virgin olive oil (or a bit more if needed)

1/2 tsp. kosher salt (or more to taste)

Half a lemon, zested and squeezed

In a food processor or high-powered blender (like a Ninja or Vitamix), add radish greens, arugula, green garlic, nuts and/or seeds, grated garlic, 1/4 cup of the olive oil, and salt. Pulse until ingredients are well chopped and combined. Slowly drizzle in the rest of the olive oil with the motor running until the pesto is mostly smooth. Remove from the machine into a bowl and add lemon juice, zest, and additional salt to taste.

Serve with fresh radishes and/or bread as an appetizer or afternoon snack. Would also be delicious tossed with some fresh spaghetti or fettuccine and grated parmesan.

Kale: Saute with chopped green garlic and chili flakes or massage with olive oil and salt for a salad. Make kale chips. Start by massaging your kale lightly with oil, spread the kale on a rimmed baking pan, sprinkle with salt and bake for 20 minutes at 300 degrees. How about a kale caesar salad?

This alien-looking vegetable has a mild flavor and the texture of a tender broccoli stem. Slice thinly and eat it raw with hummus or marinate it in lemon juice. When grated, it makes a delicious slaw. Roast kohlrabi in the oven. Peel larger size kohlrabi with thicker skin, but small ones are tender all the way through and do not need to be peeled. Like all other brassicas, the leaves are also edible, and you can treat the leaves like kale or any other cooking green. Stored properly in your refrigerator, kohlrabi should last up to two weeks.

Small Share

2 Green Garlic, Green Goddess Herb Bundle (chives, mint, oregano), Bok Choy, Lettuce, Baby Greens, Radishes

Full Share Includes the Above +

Pea Shoots, 2 Green Garlic, 2 Seedlings of your choice

~Amber Waves Green Goddess Dressing

In a blender or food processor, combine the green goddess herbs, 1 tbsp. of vinegar or lemon juice, 1/4 cup of olive oil, salt, and pepper to taste. Blend until well combined.

Variations: Add Greek yogurt or blend your herbs into hummus.

~Pea Shoot & Radish Rollups (kid-friendly)

Mix 4 ounces of softened cream cheese with chopped green garlic and chopped herbs - chives, mint, oregano. Chop radish and tear pea shoots into smaller pieces. Spread a thin layer of cream cheese on the tortilla, and arrange the pea shoots and radishes in a long line down the middle. Roll up the tortilla and (optionally) slice it into pinwheels.

In a hurry? Use hummus instead of cream cheese.

This recipe earned two-thumbs-up approval by our young eaters in a recent Kids Cooking Class.

~Claudine’s Simple Sesame Bok Choy

Sauté green garlic in olive oil. Add soy sauce. Add a splash of water into the skillet, and then add washed bok choy—cover for three minutes. Toss, and add black & white sesame seeds.

Radishes: Soaking sliced radishes in ice water before eating or leaving sliced radish out on the counter for 20-30 minutes will help mellow their spiciness. A favorite way to enjoy radishes is the French way: slice thinly and serve with softened butter and salt for dipping. Radish greens are also edible and are best when sauteed.

Our house-made hummus is a perfect dip for fresh radishes.

Green Garlic: Green garlic is a young garlic plant. Chop, mince, dice and slice as you would leeks. Green garlic has a milder flavor than cured garlic, so use it generously.

Pea Shoots: Add pea shoots to a salad or a sandwich, roll up in a tortilla with hummus or sauté with garlic and soy sauce. Pea shoots are loaded with vitamins A and C, plus folic acid and antioxidants.

Chives produce edible, purple flowers with a mild onion flavor. Infuse chive flowers in white wine vinegar for a few days, and your vinegar will take on an inviting pink hue and develop a delicious onion flavor.