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Chioggia Beet Carpaccio

Sep 17, 2021
Chioggia Beet Carpaccio The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in...


Sep 11, 2021
CREAMY CHICKEN & LEEKS 1 tbsp olive oil 4 chicken breasts Salt and pepper to taste Juice from half a lemon 2 Leeks, quartered lengthwise and roughly chopped 1 clove...


Sep 03, 2021
RED KURI MASH WITH CRISPY ONIONS (Week 11 Food Box Recipe) Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of...

Week 10 Foodbox Feature Recipes!

Aug 27, 2021
BEEFSTEAK TOMATO GRATIN   Ingredients: 4 ripe beefsteak tomatoes 1/4 cup basil, freshly chopped, divided 4 cloves garlic, minced, divided 3 tbsp olive oil, divided 3 tbsp coarse fresh bread...

Roasted Golden Beet and Goat Cheese Crostini with Summer Savory & Honey

Aug 20, 2021
  Ingredients: 1 baguette or loaf of bread, sliced thin 4 medium-sized golden beets, peeled and diced 2 Tbsp. olive oil 4 oz. goat cheese  1 tbsp summer savory (plus...

Kohlrabi in the cut!

Mashed Kohlrabi & Carrots



  • 4 large kohlrabi, peeled and and medium diced
  • 2 large carrots, peeled and medium diced
  • 4 tbsp butter
  • 2 tbsp whole milk
  • 2 tbsp fresh dill, finely chopped (plus a bit for garnish)
  • Salt and pepper to taste


  1. In a large pot, add the diced kohlrabi and carrots. Bring to a boil and season with salt. Continue to cook until the vegetables are fork tender. 
  2. Drain the veggies and return them to the pot.  Add the remaining ingredients and mash until desired consistency.
  3. Serve immediately and enjoy!


Kohlrabi, Fennel & Apple Salad



  • 1 medium kohlrabi, peeled and cut into thin matchsticks
  • 1 large apple, cored and shaved thin
  • 1 small fennel bulb, shaved thin, (saving a handful of the fronds for garnish)
  • ½ small red onion, thinly sliced
  • ¼ cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp whole grain mustard
  • Salt and pepper to taste
  • ¼ cup dried cranberries, (saving a handful for garnish)
  • ¼ cup fresh parsley, finely chopped, (saving a handful for garnish)
  • ¼ cup pumpkin seeds, (saving a handful for garnish)


  1. In the bottom of a large bowl, whisk together the oil, vinegar, honey, mustard, salt and pepper.
  2. Add the apple, kohlrabi, fennel, onion,cranberries, pumpkin seeds and parsley.  Toss well to coat.
  3. Season to taste with salt and pepper, garnish with additional cranberries, pumpkin seeds, parsley and fennel fronds, then serve and enjoy.