Recipe Box

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Don’t toss those carrot tops! They are totally edible and worth the effort to make carrot top pesto.

Roasted Carrots with Carrot Top Pesto
  • 1 bunch of carrots cleaned with tops removed
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • flaky sea salt to taste
  • crumbled goat cheese optional
  • carrot tops from one bunch of carrots approximately 2-3 lightly packed cups
  • 1 medium clove garlic chopped
  • 1/3 cup toasted pine nuts chopped walnuts may be substituted
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil
  • flaky sea salt to taste
  1. Pre-heat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. Place carrots in a bowl- drizzle carrots with olive oil, balsamic vinegar & honey, tossing to coat
  4. Spread carrots on parchment lined baking sheet and sprinkle carrots with sea salt
  5. Roast carrots for 20-25 minutes (depending on size) stirring occasionally until evenly browned & tender.
  6. *Often times, carrots from the farmers market are not uniform in size. If some carrots are larger than others, slice them in half lengthwise as needed to make them similar in thickness, so they all cook evenly.
  7. While the carrots are roasting, make the pesto.
  8. Remove the carrot top leaves from the stems.
  9. Add carrot leaves, garlic, pine nuts, parmesan, a couple pinches of sea salt, and olive oil to the bowl of a food processor.
  10. Pulse contents, occasionally scraping the sides of the bowl, until smooth- taste and adjust seasoning if needed.
  11. When carrots are done roasting, remove from the oven and allow to cool slightly.
  12. Place carrots on a serving dish, top with spoonfuls of pesto and then add crumbled goat cheese.
Recipe Notes

Recipe and photo from: Hither and Thither


An easy and great way to preserve banana peppers to enjoy for a couple weeks.

Pickled Banana Peppers
  • 1 cups white vinegar
  • 1 cups apple cider vinegar
  • 1/2 cup sugar
  • 1/2 tsp mustard seed
  • 1/2 tsp celery seed
  • 1/2 lb banana peppers seeded & sliced into rings
  1. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  2. Pour brine over peppers to within ½" of the top.
  3. Wipe off the rim and put lid and ring on.
  4. Store in the fridge.
  5. You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing.
  6. Be sure to verify that the lids have completely sealed down if storing on the shelf.
  7. Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
Recipe Notes

Recipe from:



Stuffed Delicata Squash
  • 1 delicata squashes
  • 1/4 cup quinoa
  • 1 bunch kale
  • 1 small onion
  • 2 cloves garlic
  • Salt
  • Pepper
  • 2 Tbsp olive oil
  1. Preheat oven to 425F (220C).

  2. Wash, dry, cut lengthwise in half and deseed squash.

  3. Cover squash in olive oil with your hands and season flesh with salt and pepper.

  4. Place squash halves on a baking dish with the cut side up and roast for 30-35 minutes.

  5. In the meantime, cook quinoa as instructed on package.

  6. While quinoa is simmering, peel and chop onion and peel and crush garlic.

  7. Wash and destalk kale and chop, wash and chop mushrooms.

  8. Heat a little olive oil in a pan over medium heat and once hot fry onion and garlic until translucent, then add kale and mushrooms and fry until tender.

  9. Once quinoa is cooked add to Kale and season with salt and pepper.

  10. Once squash is roasted take out of the oven and fill with kale quinoa stuffing.

  11. In a small bowl mix together tahini and olive oil and pour dressing over squash halves.

Recipe Notes

Photo and recipe adapted from:



Garlic Mashed Potatoes
  • 1 1/2 pounds red potatoes about 8 small, quartered, skin left on
  • 1 1/2 teaspoons kosher salt divided
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter cut into pieces
  1. Place potatoes in a large pot or dutch oven. Add enough water to cover the potatoes. Stir in 1 teaspoon of the kosher salt. Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
  2. Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
  3. When potatoes pierce easily with a paring knife, remove from heat and drain. Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that). Serve.
Recipe Notes

Recipe and photo for


Parmesan Corn on the Cob
  • 4 Ears Sweet Corn husked and cleaned
  • 1 Tablespoon unsalted butter
  • Sea Salt and Pepper
  • 1/2 stick or 4 Tablespoons unsalted butter
  • 1/4 cup grated parmesan cheese
  • 1 Tablespoon chopped celery leaves minced
  1. Preheat oven to 400 Degrees.
  2. Line a baking sheet with foil and spray with cooking spray
  3. Place cleaned corn ears on baking sheet, sprinkle liberally with salt and pepper
  4. Top each ear with a pat of butter
  5. Bake Corn in the oven for approximately 35-40 minutes until starts to brown. Turn corn occasionally during baking. Remove from oven.
  6. In a small pan, melt 1/2 stick unsalted butter. When butter is melted, stir in parmesan cheese and chives. When mixed completely, remove from heat and drizzle immediately over Corn ears. Serve while hot!
Recipe Notes

Recipe from:

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