Following this week, we will have three more weeks in our CSA program, so we’ll finish up the week before Thanksgiving. The shares this week are full of flavorful herbs with a lot of versatility. We really enjoyed the chive hummus (recipe on the blog). we used it on sandwiches, pasta, and as a veggie dip. We’ve been busy planting onions & garlic, which will be overwintered and then harvested next June & July. We’re also transplanting lettuces which will be harvested in December through March. We hope you make some wonderful meals with you produce this week!

Parmesan Carrot Risotto

In a saucepan, bring 1 quart chicken broth to a bare simmer over medium.

In a large saucepan, melt 1 tablespoon butter over medium. Add 1 medium onion sliced and all the carrots diced; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in 1 1/4 cups rice. Add 1/2 cup white wine; cook, stirring, until absorbed, 1 to 2 minutes.

Add 2 cups hot broth; simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (add 1 quart of broth total).

Remove risotto from heat. Stir in 1/4 cup Parmesan and 1 tablespoon butter, and season with salt and pepper.


Fennel, Celery, & Apple Salad

Finely chop baby fennel bulbs and stems, about 2-3 bulbs totaling 3/4 cup, and 1/4 cup fennel fronds. Julienne 1 small or medium apple, preferably a tart variety. Thinly slice about 2 large stalks of celery, 1/2 cup. Combine fennel, fennel fronds, apple, and celery in a mixing bowl with 1/2 cup toasted, chopped almonds. 

To make dressing combine 2 Tbsp apple cider vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1 pinch ground black pepper. 

Dress salad with dressing, then top salad with Parmesan cheese before serving.


Tomato Sauce with Peppers

Dice 3 to 4 green onions, 3 cloves of garlic, all of the sweet peppers. in a sauce pan heat 1 tbsp oil and add all of the ingredients along with 1/4 cup diced celery. Cook until fragrant, about 3 to 4 minutes. add all of the tomatoes cut in half. Bring to a boil, reduce to simmer and simmer for 2o minutes. add tomatoes to the blender or blend with an immersion blender. Simmer until the sauce reduces in size by half. Serve with pasta and hot or sweet Italian sausage.


Chive Hummus

In a blender - combine 1 15oz can garbanzo beans, 1/4 cup lemon juice, 4 cloves garlic minced, 1 tsp cumin powder, 1/4 cup parsley,  1/3 cup olive oil, all the chives, and blend until smooth. Add 1-2 Tbsp water if needed. Remember to hold back some chives for garnishing the top.

Pour into a bowl top with chopped chives and olive oil, and serve.



Rinse and roughly chop 1 bag of mixed greens. Dress with 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tsp garlic salt, 1 tsp pepper.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Parmesan Carrot Risotto Fennel, Celery, & Apple Salad Tomato Sauce with Peppers Chive Hummus Salad
celery 3/4 1/4
fennel all
tomatoes all
peppers all
carrots all
lettuce, mix all
parsley 1/4 cup
Parmesan Carrot Risotto Fennel, Celery, & Apple Salad Tomato Sauce with Peppers Chive Hummus Salad
chicken broth 1 quart
butter 2 Tbsp + 1 tbsp
onion 1
rice 1 1/4 cups
white wine 1/2 cup
Parmesan 1/4 cup
apple 1
almonds 1/2 cup
apple cider vinegar 2 Tbsp
olive oil 2 Tbsp 1/3 cup 1/4 cup
garlic 3 cloves 4 cloves
pasta 1/2 lb
garbanzo beans 15 oz
lemon juice 1/4 cup
cumin powder 1 tsp
balsamic vinegar 1/4 cup
garlic salt 1 tsp