Eat Your Veggies Recipes

From Red Kuri squash and Asian pears to orange cauliflower and heirloom Ozette fingerling potatoes, this week’s lineup highlights the beautiful vegetables of fall, plus accoutrements like our preserved lemon-olive tapenade and truly-colorful Nootka Rose garlic to help you enjoy these veggies in all their glory. Also included in this autumnal feast: Cream cheese-filled pumpkin loaf, a crispy baguette, smooth Italian red wine and farm-fresh eggs. Enjoy!

Here are a few recipe ideas for the week:

Fall Vegetable Frittata
Packed with fingerling potatoes, peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.

Roasted Balsamic Radicchio
This incredibly-simple method produces tender, flavorful wedges fit for serving alongside your favorite protein.

Asian Pear Salad with Mesclun Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Roasted Cauliflower with Preserved Lemon-Olive Tapenade
Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Kale Chips

These crispy chips are wonderful for snacking!

Ingredients:
1 bunch Lacinato kale
1 tablespoon olive oil
½ teaspoon cumin
¼ teaspoon paprika
1 teaspoon sea salt

Method:
1. Preheat oven to 350°. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces.

2. In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale (you may need to use your hands to evenly distribute the spices).

3. Lay out the leaves on a baking sheet covered in parchment or a silpat. Dust with sea salt, then bake for about 16 minutes, turning halfway through. Bake until just crisp, leaves should be just curled at the edges.

this week's recipes
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