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Spinach: Spun up!

Spinach: Spun up!

Jun 17, 2021
Local spinach is in season right now, and you should *absolutely* be eating it, but we can't blame you if you're sick of salad, so here ya go: whole page...
Rad Recipes You Didn't Know You Needed

Rad Recipes You Didn't Know You Needed

Jun 17, 2021
Everyone recognizes a radish, but this brassica typically falls far behind in consumption to its cousins like kale, cabbage and even brussel sprouts because of the perception around its preparation!...
Change it up with Cherries!

Change it up with Cherries!

Jun 12, 2021
Beautiful California and Washington Cherries have hit the market!  We’ve made some sweet and savoury magic with these little summer gems...     CHERRY AND RICOTTA "BRUSCHETTA"   Ingredients: 1...
Bean there, done that? Try these fresh takes on the lovable legumes.

Bean there, done that? Try these fresh takes on the lovable legumes.

May 28, 2021
  Tahini + Cumin Green Beans Deep, nutty tahini elevates the richness of this dish, while the zesty lemon and garlic are grounded out with the addition of earthy cumin! This dish has...
Asparagus Season Recipes!

Asparagus Season Recipes!

May 21, 2021
The tender spears of spring have began to burst through the soil, and there's no better time to explore the range of this early riser. Did you know that asparagus grows...

Greens with roasted Zucchini, Potato and Raspberry vinaigrette

Recipe Crampton's CSA    from Bessie's Best. Baby Arugula Salad w/ Roasted Zucchini & Potato w/ Macerated Raspberry Vinaigrette & Goats Cheese. Ingredients: 3 cups baby arugula (or any baby greens of your liking), 1 zucchini, washed- quartered and cut into small/med sized cubes, 4 baby potatoes washed and cut into small pieces, 1/2 cup raspberries, 2 TBSP crumbled goats cheese, 1/4 cup Extra virgin olive oil (EVOO), 1 TBSP balsamic vinegar, 1TSP Honey/Sugar, 2 gloves garlic finely chopped, Salt to taste, Cracked black pepper to taste. Directions: 1.Preheat Oven to 400 degrees F.
  1. In a bowl toss together the zucchini & potato, 1 glove of the minced garlic, half the EVOO, salt & pepper.
  2. Bake for 30 mins in the oven, stirring occasionally, until potatoes are tender.
  3. Remove from oven and let cool.
  4. In a separate clean bowl, place the baby arugula/greens.
  5. While the zukes and potatoes are roasting prepare the vinaigrette. Mix raspberries n sugar together in a small bowl. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, remaining EVOO & minced garlic,  pepper and salt. Cover jar with lid and shake until dressing is mixed well (the vinaigrette can be prepared a day or two in advance)!
  6. Toss the greens with the vinaigrette and the cooled roasted veggies & top with the crumbled goats cheese!
  7. Voila and enjoy your juicy awesome salad.
TIP Using Aluminum foil can be used to keep food moist, cook the food evenly and makes clean up a cinch. Serves 4 Prep time 15 min Cook Time 30min Ready in 45min Bon Appetite