Savory Stuffed Winter Squash

2 med. winter squash
1/3 c chopped walnuts
1 tbsp olive oil
1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese

Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.

From 'Gluten-Free Recipes or the Conscious Cook'  a great seasonal cookbook from our shareholder Leslie Cerier.

Pickled Watermelon Radishes

1 to 2 watermelon radishes
1/2 c distilled white vinegar
1/2 c water
1 tspn kosher salt
1 tspn sugar
2 cloves garlic, peeled
1/2 tspn peppercorns,
      lightly crushed

Wash radishes well. Using a mandoline or a sharp knife, thinly slice into discs, then place in a clean canning jar.  In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for 1 min. or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes. Let cool to room temperature, then cover and refrigerate.

From Alexandra Stafford, who says they are the perfect condiment in a bánh mì sandwich or in a whole grain bowl or in anything that needs that acidic bite. Upon fermentation in the fridge, they develop a strong smell. With a little breathing time, their pungency tempers and they are delicious!!

Spaghetti Squash Casserole

1 spaghetti squash    
1 c chopped onion    
2 cloves crushed garlic    
2 tomatoes
1/2 lb  mushrooms    
1/2 tsp oregano        
salt and pepper        
1 cup ricotta cheese    
1 cup grated mozzarella    
1/4 cup parsley
1 tsp basil   
1 tsp thyme    
1 c bread crumbs

Slice the squash in half lengthwise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper,  mushrooms, and herbs, When onions are soft, add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated parmesan. Bake at 375 uncovered for about 40 mins.

You can try this one from the Moosewood Cookbook or ust bake the squash (as above) and use it with a nice spaghetti sauce. Deelish.

Corn and Tomato Chowder

3 scallions
1 tsp oregano and thyme
4 tomatoes, diced
1/4 cup flour
1 cup cream
2 cups fresh corn kernels
1/4 cup parsley


Fresh Brookfield sweet corn and tomatoes will make for an especially tasty soup!! Saute scallions with oregano and thyme over medium heat until browned. Add tomatoes, then 4 cups of water. Lower the heat and simmer 30 minutes covered. Mix flour and cream (watch for lumps!) and add to soup. Simmer and add corn kernels, pepper and parsley. Simmer 15 minutes uncovered and enjoy!

This recipe was found in the Brookfield Archives and is great even when you might think it too hot for soup. Original source unknown!


Tomato Bruschetta

4 medium tomatoes
1 T minced garlic
1/4 cup chopped basil (or to taste)
chopped parsley to taste
1 tsp olive oil
1 tsp lemon juice
salt to taste
hot pepper flakes (optional)
crusty bread

For best results, I like to chop tomatoes, lightly salt and let them drain for 1/2-1 hour. I put the strainer over the bowl and use the juice to throw into soup or stew. Add all remaining ingredients, except bread, and it is ready! It is great refrigerated too. If I am in a rush, it is also great with freshly chopped tomatoes. Delicious served on sliced sourdough or french bread that has been drizzled with oil and crisped in the oven AND with a slice of fresh mozzarella.

From Karen's farm kitchen - this is so good!!

Cantaloupe and Tomato Soup with Mint

1/2 cantaloupe, cut into 1" pieces (~1c)
2 small tomatoes, cut into wedges (~1c)
1/2 c, peeled, diced (~1c)
1 lg rib celery, diced (~ 3/4 c)
1 c plain yogurt
1/2 c chopped fresh mint
1 tbsp sherry vinegar
2 tspn honey
2 tspn lemon juice
black pepper

Combine the melon, tomatoes, cukes, and celery in a large salad bowl. Whick the yogur, mint, sherry vinegar, honey, and lemon juice in a small bowl. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste and garnish with more mint leaves. A great addtion to any backyard barbecue - serves 4.

From "The Farmer John Cookbook" - a great resource for cooking locally grown veggies - available at the Farm Shop.

Cajun Corn & Kale Salad

2 quarts water
4 ears sweet corn
1 bunch kale, stems removed
2 tspn salt
1 lg red bell pepper, diced
1 gr bell pepper, diced
1 lg tomato, diced
1 sm sweet onion, minced
1 clove garlic, minced
1/4 c extra virgin olive oil
1 tbsp fresh lemon juice
1 1/2 tspn Cajun Spice Seasoning

Bring water to boil in lg pot, add ears of corn. Turn off heat and let corn cook in water for 5 min. Set ears aside and reserve the water. When the corn is cool, slice the kernels from the cobs. Return the water to a boil and add kale and 2 tspn salt. Cook until kale is just tender ~ 5min. Transfer kale to a colander, drain, and cool. When cool, squeeze out the excess liquid with hour hands and then finely chop. Toss the kale with the remaining ingredients in a bowl until combined. Season with salt.

From "The Farmer John Cookbook" - a great resource for cooking locally grown veggies - available at the Farm Shop.

Blueberry Corn Salad

3 ears fresh sweet corn, husked
1/2 c fresh blueberries
1 small cucumber, sliced
1/8 c finely chopped onion
1/8 c chopped fresh cilantro
1 small jalapeno pepper, seeded and finely chopped
1 tbsp lime juice
1 tbsp olive oil
1/2 tbsp honey
1/4 tspn ground cumin
1/4 tspn salt
1/8 tspn black pepper

In a large pot, bring water to boiling. Add corn. Cook until water boils again. (You can also skip this step if you make it the day of pick-up. Raw corn!) In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. (Note-you can make this salad a day in advance. It keeps well)

Recipe from Vegetable Literacy by Deborah Madison

Cold Cucumber, Barley, Yogurt and Dill Soup


1 1/2 cups cooked and cooled barley or spelt berries (cook 3/4 cups of barley in 1 3/4 cup water by bringing to boil, turning down to simmer with lid on and cooking until done - approx. 40 minutes)

1 cucumber, roughly chopped (remove seeds if you do not like them)

1 clove garlic

1 Tablespoon fresh dill, chopped fine

1 cup plain yogurt

3/4 cup water or cold vegetable stock

hot pepper (optional)

salt and pepper to taste


Puree cucumber, dill, hot pepper (if desired), yogurt and water or stock until smooth. Add salt and pepper to taste. Stir in barley and chill for at least an hour for best flavor (though you can serve right away). Place a few slices of cucumber and a sprinkling of dill on just before serving. 

Cucumber Raita

1/2 lb cucumber
     cut in half, seeds removed.
1 cup plain yogurt (try Sidehill
     Farm from the farm shop)
1/8 teaspoon cayenne
     (more to taste)
2 tablespoons chopped cilantro
1/2 teaspoon garam masala
     (more to taste)
1 small chile, minced

Grate cucumber on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl. Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve. Serve with any kind of curried stew, with meat and rice, or just plain!

Recipe from The New York Times

Cabbage & Carrot Slaw

1/3 cup white wine vinegar
1 tablespoon sugar (optional)
1 clove garlic, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
4 cups finely shredded green cabbage
2 cups shredded carrots
1 cup thinly sliced scallions
1/2 teaspoon salt
Ground black pepper, to taste

In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.

This one comes from our friends (and former manager) Kerry & Max at Provider Farm - they love cabbage (among other veggies) and this is delicious!! 

Greens with Miso and Tahini Dressing

This is a super simple, versatile, comfort -food recipe that we hope will make easy use of the ample supply of early greens. The dressing can be made in advance and stored in the refrigerator for at least a week. The greens and sauce, on top of any cooked grain (rice, barley, farro, etc) or noodles, make a complete meal.


3 parts miso (sweet white or sweet tasting brown is my preferred, but for a fuller taste, try any of the other varieties)

3 parts tahini

2 parts warm water

1 part olive or sesame oil (optional)

Optional additional flavorings (hot pepper flakes or cayenne powder, garlic, ginger, etc)


Steam or saute kale, bok choy, swiss chard, komatsuna or other farm greens. Blend dressing ingredients and season to your liking (or add more or less miso to your taste). Serve over grain or noodles.  Roasted sesame or sunflower seeds or chopped radishes add flavor and appeal on top! 

Green Gratin

2 1/2 cups leftover/pre-cooked brown rice
1 cup chopped spinach
4 ounces firm organic tofu, crumbled
10 olives (optional)
1/2 medium red onion, diced
1/3 cup pine nuts or almonds, toasted
2 tablespoons olive oil
1/2 cup shredded Manchego cheese (or Parm, or Gruyere)
3 large eggs
1/2 teaspoon fine grain sea salt

Preheat oven to 400F. Rack in the top third. In a large bowl combine the rice, spinach, and tofu. Now, reserving a bit of each for garnish, stir in the olives, and red onion, pine nuts and olive oil. Now stir in 1/4 cup of the cheese. In a small bowl whisk together the eggs, and salt. Fold the eggs into the rice mixture, pour into an oiled 10 inch baking dish, and sprinkle with remaining cheese. Bake for 30 minutes or until the casserole is set, and the top toasty and golden. Garnish with onion, olives.


Recipe from 101 Cookbooks

Creamy Beet Hummus

2 small beets - topped trimmed off
2 cups cooked chickpeas
1/4 cup salt
2 tsp tahini
1 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 tbsp water
2 tbsp fresh rosemary

Preheat oven to 375F. Wrap beets in foil and cook for 30-40 min, or until they can be easily pierced with a knife. Run beets under cold water for a few moments, and when you're sure they are cool, slip the skins off with your fingers. Quarter beets and set aside.

Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and vinegar. Turn the processor on and drizzle in (as the motor is running) 2 tablespoons of water. Process the mixture for a full minute or two stopping to scrape down the bowl now and then.

When the hummus is totally creamy, pulse in the rosemary and Serve!

Makes 4 servings

Soy-Glazed Sweet Potatoes

3 large sweet potatoes
1 Tbsp toasted sesame oil
2 Tbsp brown sugar
2 Tbsp mirin or sweet sherry
1 Tbsp minced garlic
3 Tbsp soy sauce / tamari
1/4 cup water
(1 Tbsp sesame seeds, toasted)

   Heat the oven to 400. Cut scrubbed s.p.s lengthwise into quarters. Put them in a baking dish roomy enough to hold them in a single layer.
   Combine the rest of the ingredients except the seeds. Brush (or pour) over the s.p.s, cover tightly with foil, & bake until nearly tender, 50-60 minutes. Remove the foil. Baste with the juices, & return to the oven till the liquid is reduced to a glaze & the potatoes are fully tender, 15-20 minutes more. Sprinkle with the sesame seeds. Yum. (good leftover too)


from our shareholder Michele Emanatian - Thanks!!

Soup-ed Up Sweet Potato Soup

For soup:

   1 med onion (diced)
   2 med carrots (diced)
   2 med sweet potatoes (or equivalent,             chopped into 1/2 in chunks)
    1 tsp ground cumin
    1 tsp ground coriander
    1/2 tsp turmeric
    pinch chili flakes
    2.5 c vegetable stock
    2 Tbsp tahini
    1 Tbsp lime juice (more to taste)

For sesame brittle:

    1/2 c sesame seeds
    1 Tbsp maple syrup
    1 tsp soy sauce
    1/2 tsp olive oil

For tahini drizzle:

    2 Tbsp tahini
    1 Tbsp lime juice
    1 Tbsp water
    1 tsp maple syrup
    pinch of salt


    Heat 1 tablespoon oil in a large pan. Add the onion, carrots and a pinch of salt and cook for 5 minutes until soft.

    Add the spices and cook for another 2-3 minutes. Add the sweet potato and stir to coat in the spices.

    Add the vegetable stock and bring to the boil. Reduce the heat, place the lid on the pan and simmer for 15-20 minutes or until the sweet potato is tender.

    Add the tahini and lime juice and blend until smooth, adding up to another 1/2 cup of water or stock if needed to achieve the consistency you like. Season to taste.

    Serve topped with sesame brittle and tahini drizzle. Sprinkle with a pinch of chilli flakes and some finely chopped parsley, if liked.

For the sesame brittle

    Preheat oven to 150°C/300°F.
    Mix together all ingredients in a small bowl. Spread out on a baking sheet lined with a non-stick baking sheet or parchment paper and bake for 20 minutes until lightly golden. Leave to cool and then break into shards to serve.

For the tahini drizzle

    Put all ingredients into a small bowl and whisk to combine.

Recipe Notes

This recipe makes enough for 2 large or 3 smaller bowls of soup. Easily doubled 


This recipe is from Eat Love Eat, via Karen's kitchen!


Miso-Braised Cabbage

1 cabbage, trimmed and cut into 5-cm wide wedges (I used around 2 lbs)
2 carrots, peeled and coarsely chopped
1 cup unsalted vegetable, chicken or pork broth
2 Tbsp white miso paste
2 Tbsp lemon juice (half a lemon)

1. Preheat oven to 400F.

2. Place cabbage wedges in a high-sides roasting tray or glass baking dish (mine was 9x 13″). Sprinkle with carrots.

3. Meanwhile, in a small saucepot, heat broth and miso over high heat. Heat until the miso dissolves then pour over cabbage. Cover tightly with aluminum foil and roast for 20 minutes.

4. Turn heat down to 300F and cook for 1.5 hours more, turning the cabbage over half-way through. Remove the foil, baste the cabbage and cook for 1.5 hours more, under all the liquid has been absorbed and the cabbage is crisp and a deep golden-brown. 

5. Sprinkle with lemon juice and serve.

Serves 4-6 as a side.

This recipe is from Yotam Ottolenghi, as published in The Guardian. 

Sweet Potatoes Anna

Sweet Potatoes Anna

3 lbs Sweet Potatoes

3/4 lb butter
6 cardamom pods
2 cinnamon sticks
1 tsp whole coriander seeds
½ tsp powdered turmeric
½ tsp fenugreek seeds
½ tsp cumin seeds

  1. Heat oven to 400 F.
  2. Peel sweet potatoes and slice 1/8-inch thick using a mandolin/sharp knife. Measure (and melt, if needed) 3/4 cup spiced ghee (see recipe below). Brush 10-inch cast iron skillet with ghee. Arrange slices of sweet potato in circles in single layer on bottom of skillet. Brush with melted ghee, continue layering sweet potatoes in circles, with ghee. Drizzle the remaining ghee over the sweet potatoes.
  3. Cover sweet potatoes with parchment paper just large enough to overlap the edges of the skillet by about 1 inch. Place another cast iron skillet or heavy, oven-proof dish on the parchment paper to press down sweet potatoes and promote even cooking. Bake for 40 minutes, then remove weight and parchment paper, and bake 5 minutes or til sweet potatoes become tender and yield completely when pierced by a fork. Cut into wedges and serve warm.

Preparing the Spiced Ghee

  1. Begin by placing butter in a wide stainless steel skillet over low heat. Toss in the spices. As the butter melts, it will release a fine foam. Skim off the foam and discard it. Continue melting the butter until it releases all its foam, about 30 minutes, and the remaining milk solids settle to the bottom of the pan.
  2. Place a fine mesh strainer over a bowl, and line the strainer with butter muslin or a fine sieve pour melted butter through. Transfer spiced ghee to jars and store at room temperature in a dark cupboard for up to 1 year.

Recipe is from Nourished Kitchen, and a favorite of our friends at Stone Soup Farm. 

Butternut Squash and Apple Soup

Butternut Squash Soup

3 T. butter or olive oil
2 lg. onions
1-2 T. curry powder
1 tsp. chili powder
5 c. vegetable or chicken stock
1 butternut squash, peeled, seeded and chopped
1 other winter squash (delicata, carnival, kabocha), peeled seeded and chopped
3 firm, tart apples, peeled, cored and diced
salt and pepper to taste

Melt butter in a large skillet.  Add onion and saute until translucent, approx. 5 minutes.  Add half the stock and bring to a boil.  Add squash and apples and season with salt and pepper.  Bring to a boil and simmer for 45 minutes to 1 hour, or until squash is tender.  Stir occasionally to prevent sticking.  Strain soup and reserve liquid.  Puree.  Place puree in soup pot with reserved liquid and the remaining stock.  Return to heat and warm to serving temperature.

Recipe from Atkins Farms

The BEST Roast Sweet Potatoes

3 pounds sweet potatoes, peeled, quartered, and cut into 1/2-inch slices
6 Tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 Tbsp chopped fresh parsley leaves
1 Tbsp honey, maple syrup, or agave nectar


Par-cooking in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful + sweet. Place sweet potatoes in large saucepan. Cover w/ water. Heat to 160°F as registered on instant read thermometer. Remove from heat, cover, set aside 1 hr. Preheat oven to 400°F. Drain sweet potatoes + transfer to large bowl. Toss w/ 3 Tbsp olive oil + season w/ salt + pepper. Spread sweet potatoes baking sheets + roast til bottom side is browned, 30 minutes. Carefully flip potatoes w/ spatula + roast until second side is browned + potatoes tender, about 20 minutes.Transfer to a large bowl. Toss with remaining 3 Tbsp olive oil, parsley, and honey (or substitute). Enjoy immediately!