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	<title>CSA Recipe Archives - Deuce Cities Henhouse</title>
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	<title>CSA Recipe Archives - Deuce Cities Henhouse</title>
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		<title>It&#8217;s Cocktail Time : Watermelon Margarita</title>
		<link>https://www.deucecitieshenhouse.com/2015/08/its-cocktail-time-watermelon-margarita.html</link>
					<comments>https://www.deucecitieshenhouse.com/2015/08/its-cocktail-time-watermelon-margarita.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 07 Aug 2015 12:00:45 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=10370</guid>

					<description><![CDATA[Here&#8217;s a recipe for the-old-bar-cart-cookbook. I needed a lot of these last weekend when I discovered that Ikea gave me 12 wrong cabinets. There is nothing like realizing the 3 hours you spent playing musical chairs with vehicles, bribing someone to watch your kids, and then waiting hours at an Ikea fulfillment area (which just so happens to be located next to the world&#8217;s squeakiest (like loose your god damn mind squeaky) automatic sliding door) was all done in vane. A watermelon cocktail was the only thing I needed after making this gut wrenching discovery. Make this when Ikea does you wrong! &#160; &#160; &#160; Watermelon Margarita For the Watermelon Mixer: ▼ 1/2 a medium sized watermelon ▼ 3 tsps sugar For the Cocktail: ▼ 1 lime squeezed ▼ 2 oz Tequila ▼ 1oz Triple Sec ▼ 2oz Watermelon Mixer To make the Watermelon mixer: Take the rind off the watermelon, cut the watermelon into small slice and then puree in food processor. Use a strainer to sepearte the watermelon juice from the pulp. Add sugar to the juice and refigerate. For the cocktail: Salt or sugar the rim of a 8oz cocktail glass. Take the juice of one lime, the tequila and triple sec and stir in the bottom of a glass. Add ice, and top off with watermelon juice. Garnish with mint, lime or watermelon. Enjoy! Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[Watermelon Margarita]]></media:description>
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		<title>CSA Recipe : Kohlrabi &#038; Broccoli Fritters</title>
		<link>https://www.deucecitieshenhouse.com/2015/07/csa-recipe-kohlrabi-broccoli-fritters.html</link>
					<comments>https://www.deucecitieshenhouse.com/2015/07/csa-recipe-kohlrabi-broccoli-fritters.html#respond</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Thu, 09 Jul 2015 12:00:57 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=10290</guid>

					<description><![CDATA[Pals. It&#8217;s CSA (Community Supported Agriculture) season again &#8211; and it couldn&#8217;t come soon enough. With the basement project overwhelming our house we have not been good about making meals &#8211; at all. I really do like cooking, I just get in these ruts sometimes, and at the end of the day I just don&#8217;t want to cook. The CSA boxes have really been the kick in the pants that I&#8217;ve needed to start making real meals for the fam again. Typically, because of the nature of CSA boxes we end up eating a lot of salad throughout the summer. It was good to start out with a recipe that was hot, delicious and definitely not a salad. These fritters are the perfect way to use up those spring veggies and it would be easy to play off the recipe by adding chopped spinach or grated potato. Also, if you&#8217;re anything like me, the more cayenne you add, the better. &#160; &#160; &#160; Kohlrabi Broccoli FrittersRecipe from Driftless Organics Ingredients: ▼ 1 large kohlrabi ▼ &#189; cup chopped broccoli ▼ 1 green garlic ▼ 2 scallions ▼ 1 egg ▼ &#188; tsp salt ▼ &#188; tsp cayenne ▼ &#189; cup olive oil ▼ yogurt or sour cream to use as sauce (optional) Cut the leaves off the kohlrabi and peel the bulb. Shred the kohlrabi in a food processor or grater and finely chop the broccoli, green garlic, and scallions. Squeeze the shredded vegetables in a tea cloth, or with your hands, to remove the moisture, then combine in a bowl with the egg, salt and cayenne. Place the oil in a skillet (about a &#188;-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil. These should be served as soon as they are ready. They are even better with a spoonful of yogurt or sour cream on top. MORE CSA RECIPES &#160; SWEET POTATO BISQUE WITH BLEU CHEESE CROUTONS VEGGIE THAI SALAD WATERMELON &#038; CUCUMBER SALAD BOK CHOY &#038; BROCCOLI STIR FRY SPICY BRAISED BEET &#038; TURNIP GREENS RADISH &#038; TURNIP SALAD POBLANO &#038; GOUDA STUFFED SQUASH DIJON POTATO SALAD CUCUMBER &#038; SWEET ONION SALAD ROASTED BEET, FENNEL &#038; PEA SALAD PASTA [&#8230;]]]></description>
		
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				<media:description type="plain"><![CDATA[Kohlrabi &#038; Broccoli Fritters]]></media:description>
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		<title>Sweet Potato Bisque with Bleu Cheese Croutons</title>
		<link>https://www.deucecitieshenhouse.com/2014/10/sweet-potato-bisque-with-bleu-cheese-croutons.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/10/sweet-potato-bisque-with-bleu-cheese-croutons.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 24 Oct 2014 12:00:34 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8929</guid>

					<description><![CDATA[Hi. Make this. That&#8217;s right guys, I&#8217;m back with another recipe, sorry. I know, I know, there have been a lot of food posts lately, but give me a break. I&#8217;m in a crazy nesting way, squirreling away and canning stuff for the winter. Our fridge is full to the brim with the last of the CSA winter veggies, it would be a waste not to use &#8217;em all up. Considering I have about a bizzillion jillion sweet potatoes, I was really happy to find this delicious recipe. There is a thin line between sweet potato soup and baby food, the key is to make it spicy. Babies happen to hate spicy stuff, so adding cayenne pepper will make it totally palatable for grown people. Put some bleu cheese croutons on top and your six year old will go eat dinner in the other room, cause your soup is just so stinky and delicious. Seriously, can you really go wrong with bleu cheese croutons? Nope. I&#8217;m making this again next week. Believe that. &#160; &#160; &#160; Sweet Potato Bisque with Bleu Cheese CroutonsRecipe from Driftless Organics Ingredients: ▼ 4 medium sweet potatoes, peeled &#038; cut into 1” chunks ▼ ⅛ – ¼ tsp cayenne pepper ▼ 1 tbsp olive ▼ 2 tbsp butter ▼ 1 large onion, diced ▼ 2 cloves garlic, minced ▼ 1 tsp dried thyme ▼ 6 cup chicken or vegetable stock ▼ 1 cup half &#038; half ▼ Freshly grated pepper &#038; nutmeg ▼ 1 cup stale French bread, cubed ▼ 2 tbsp olive ▼ 1⁄4 c. crumbled blue cheese Preheat oven to 400 degrees. Toss sweet potatoes with oil, salt, &#038; cayenne &#038; spread on a baking sheet (line with parchment or tinfoil for easy clean up) &#038; roast for 40- 45 minutes, until soft &#038; caramelizing on the edges (use convection if you’ve got it, but it won’t take as long). Meanwhile, heat butter in a heavy-bottomed soup pot &#038; sauté onions until translucent. Add garlic &#038; thyme &#038; sauté until golden. Add roasted sweet potatoes &#038; stock &#038; bring to a boil. Lower heat &#038; simmer for about 10 minutes. Remove from heat &#038; puree soup with an immersion blender or food processor in batches until smooth. Return to low heat, add half &#038; half, stirring frequently, until it returns to a gentle simmer – do not allow it to boil. Add freshly [&#8230;]]]></description>
		
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		<title>CSA Recipe : Veggie Thai Salad</title>
		<link>https://www.deucecitieshenhouse.com/2014/09/csa-recipe-veggie-thai-salad.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/09/csa-recipe-veggie-thai-salad.html#respond</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Fri, 05 Sep 2014 13:31:44 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8690</guid>

					<description><![CDATA[TGIF, dudez! This is probably one of the last CSA recipes of the season and it&#8217;s a good one, maybe even the best. You just have to make it! Things about it that rule, the dressing is so tyte and delicious, I would even make a little more of it next time and add even more sriracha. The sweetheart cabbage is a fantastic compliment to the kale adding the perfect snap of bitterness. You know how good cabbage is for you, right? It is full of vitamin K and anthocyanins that help with mental function (which I need a lot of) improving your defense against Alzheimer’s disease, and dementia. I love cabbage and even make my own kraut (i&#8217;m a whole lot of german), I eat a little every day, cause this girl&#8217;s gotta poop (tmi, sorry)! Chick peas are totally the best and provide tons of fiber &#8211; 2 cups give you a wholes day worth. Isn&#8217;t it pretty? If this salad were a lady it would be a total babe, just look how beautiful it is! A total winner, and you should make it! &#160; &#160; &#160; Kale, Broccoli &#038; Cabbage Thai SaladRecipe from Driftless Organics Ingredients: ▼ ½ head of sweetheart cabbage, thinly sliced ▼ 1 bunch of kale, thinly sliced ▼ 1 red shallot, chopped ▼ 1 cup bell pepper, thinly sliced ▼ 2 carrots, peeled and thinly sliced ▼ 1/2 head or broccoli, chopped up into bite sized pieces ▼ 1 tbsp cilantro, chopped ▼ 1 (15 oz) can chickpeas, rinsed and drained Thai Dressing ▼ ¼ cup peanut butter ▼ juice of 2 limes (about 4 tbsps) ▼ 2 tbsp Bragg’s Liquid Aminos (or Tamari or good soy sauce) ▼ 2 tbsp water ▼ ½ tbsp toasted sesame oil ▼ 1 tbsp maple syrup or honey ▼ 1 tsp sriracha (or lots more) ▼ 1 tsp fresh grated ginger ▼ 1 tsp garlic Combine all dressing ingredients into a jar and stir or shake until smooth. Make sure all your veggies are chopped into bite-size pieces and toss into a large bowl to combine. Toss in chickpeas and top with dressing. Mix until all ingredients are well coated and serve immediately. Share this... Facebook Pinterest Twitter]]></description>
		
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		<title>CSA Recipe : Bok Choy &#038; Broccoli Stir Fry</title>
		<link>https://www.deucecitieshenhouse.com/2014/07/csa-recipe-bok-choy-broccoli-stir-fry.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 29 Jul 2014 14:20:46 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8583</guid>

					<description><![CDATA[Okay, you guys. Here&#8217;s another great CSA recipe, a terrific way to eat up all that broccoli that&#8217;s coming out of the gardens this time of year. We really like this one! We made it with brown rice and topped it off with some cilantro, cashews and sriracha. It would be great with chicken or tofu too. This stir fry is made with a whole head of bok choy. You can slice the stalk up just as you would celery and then chop and wilt the leafy bits. If you didn&#8217;t know, bok choy is really good fer ya, it&#8217;s full of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants. So there. Also, I used a whole head of broccoli in this thang. I love broccoli, and even my anti-broccoli-suffering-husband ate it. The trick is cutting the broccoli into small florets and then chopping up the stems. It makes it not so broccoi-ish for those non-broccoli loving people. Broccoli is a pretty tyte veg, you guys. Not only can it help lower your colestrol but it also has cancer fighting powers. This is what my friend &#8216;the internet&#8217; told me &#8217;bout it: Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. This compound rids the body of H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function. Better eat yer broccoli. Also, don&#8217;t forget the sri-rach &#8211; duh. Everything needs a little rooster sauce. &#160; &#160; &#160; Bok Choy &#038; Broccoli Stir FryRecipe from Driftless Organics Ingredients: ▼ 3 scallions, whites chopped &#038; greens separated &#038; sliced ▼ 2-3 cloves fresh garlic, minced ▼ 1” piece fresh ginger, minced ▼ 1 medium head bok choy, stems sliced, greens separated &#038; coarsely chopped ▼ 1 medium head broccoli, stems sliced, florets separated &#038; cut into bite size pieces ▼ 1 tbsp olive oil ▼ 1 tbsp each tamari &#038; rice wine (or rice vinegar or sake) ▼ 2 tsp sugar ▼ 1 tsp toasted sesame oil ▼ ½ tsp Chinese 5 spice seasoning (optional) ▼ 2 tbsp cilantro, chopped ▼ ¼ cup cashews Heat oil in large skillet or wok over medium/high heat. Add scallions whites, garlic, &#038; ginger &#038; stir until fragrant (1 minute). Add bok [&#8230;]]]></description>
		
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				<media:description type="plain"><![CDATA[Recipe : Bok Choy and Broccoli Stir Fry]]></media:description>
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		<title>CSA Recipe : Spicy Braised Beet &#038; Turnip Greens</title>
		<link>https://www.deucecitieshenhouse.com/2014/07/csa-recipe-spicy-braised-beet-turnip-greens.html</link>
					<comments>https://www.deucecitieshenhouse.com/2014/07/csa-recipe-spicy-braised-beet-turnip-greens.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Mon, 07 Jul 2014 17:33:58 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8486</guid>

					<description><![CDATA[Hey Guys! Hope you all had a super great weekend. We had a great time hanging with buddies and seeing a show at the zoo &#8211; that&#8217;s right &#8211; the zoo, we are getting old. This recipe is a really great one if you&#8217;re looking to use up your leftover turnip, beet or even radish greens. I had a lot of tops from the beets and turnips we received in this weeks CSA box. I didn&#8217;t want to just throw them out, but looking at all those greens and thinking about eating them all seemed daunting. Wilting the greens and breaking them down was a good and delicious way to get them in my stomach! If I made this again I&#8217;d probably go a bit lighter on the red chilis and oil, but that&#8217;s just me. It might be perfectly peeñty for you. Here it is: &#160; &#160; &#160; Spicy Braised Beet &#038; Turnip GreensRecipe from Driftless Organics Ingredients: ▼ 1 bunch beet greens, coarsely chopped ▼ 1 bunch turnip greens, coarsely chopped ▼ 4 scallions, diced ▼ 3 garlic scapes, diced ▼ 3 tbsp olive oil ▼ 1 tablespoon red chile flakes ▼ Salt to taste ▼ Pepper to taste In a large sauce pan, saute scallions, garlic scapes, a sprinkle of salt, and chile flakes in oil over medium heat. After a few minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid. Cook greens until tender, about 8 minutes leaving the lid off for the last 2 minutes. Serve immediately, using tongs to transfer greens onto plates. Drizzle with more olive oil if you&#8217;re into that sort of thing. Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[Braise Beet and Turnip Green Salad Recipe]]></media:description>
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		<title>CSA Recipe : Radish &#038; Turnip Salad</title>
		<link>https://www.deucecitieshenhouse.com/2014/06/csa-recipe-radish-turnip-salad.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 24 Jun 2014 13:47:14 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=8413</guid>

					<description><![CDATA[I&#8217;m so excited that it&#8217;s CSA season again! We just received our first box from the South West Wisconsin farm, Driftless Organics, last week. Our fridge is overflowing with greens &#8211; I could just sit and stare at it all day. I wouldn&#8217;t though, that would be crazy, but it is really refreshing to see so many raw veggies in our fridge again. Subscribing to a CSA (Community Supported Agriculture) has a lot of great benefits. It allows you to support local agriculture and farmers on a first hand basis, you get and opportunity to eat lots of healthy stuff, and it gives exposure to new varieties of veggies that you may have never cooked with or even tried before. The hard part of course is being dedicated to preparing and eating your CSA box, it does take a bit of dedication. Every season starts with greens so be prepared for a few salad recipes in the coming weeks, this one is a doozy. I could eat radishes all day long in the summer time, so I especially love this recipe. Salad turnips are almost as good as radishes with the a similar but smoother texture and milder flavor. The root vegetables are delicious with the oregano vinaigrette dressing. &#160; &#160; &#160; Radish &#038; Turnip Salad with Oregano VinaigretteRecipe from Driftless Organics For Salad: ▼ 1 head chopped butterhead lettuce ▼ 4 salad turnips, sliced ▼ 2 medium rashes, sliced ▼ 2 purple scallions, chopped ▼ 4 hard boiled eggs, sliced (optional) For Vinaigrette: ▼ 1 tbsp white wine vinegar ▼ 1 1/2 tsp dijon mustard ▼ 3 tsps fresh oregano finely chopped ▼ salt &#038; pepper to taste ▼ 1 green garlic bulb &#038; stalk, minced fine ▼ 4 tbsp olive oil Mix all ingredients (save the hardboiled eggs) in a large salad bowl. Whisk vinaigrette ingredients together and serve over salad. Lay the eggs over the top of the mixed, dressed salad. Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[CSA Recipe : Radish &#038; Turnip Salad]]></media:description>
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		<title>CSA Recipe : Poblano &#038; Gouda Stuffed Squash</title>
		<link>https://www.deucecitieshenhouse.com/2013/10/csa-recipe-poblano-gouda-stuffed-squash.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Thu, 03 Oct 2013 12:19:19 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=7079</guid>

					<description><![CDATA[It&#8217;s the end of CSA season, insert sad face here. I really, really enjoy getting our bi-weekly boxes chalked full of fresh veggies and it&#8217;s sad to end its regularity. I&#8217;m going to do my best to keep stocking the fridge with fruits and veggies throughout the winter. I think it&#8217;s been really good for our family to have lots of different veggies always available to us, and grocery store produce won&#8217;t be the same. So begins the winter&#8230; The fall CSA box is always full of tons of tomatoes, peppers and squash, so this meal is pretty fitting for the bounty. Seriously, all of the recipes I&#8217;ve shared with you guys (via driftless organics) have been totally delicious, I&#8217;m impressed. This was just another good one; salty and sweet, a little spicy and perfect for a chilly fall night. I prepared it with my favorite go to salad on the side; arugula, thinly sliced onion, almonds, goat cheese, salt, cracked pepper, lemon and a drizzle of olive oil. This one never gets old. &#160; &#160; &#160; Poblano &#038; Smoked Gouda Stuffed Delicata SquashRecipe from Driftless Organics ▼ 2 delicata squash ▼ 1 poblano pepper ▼ 2 cloves garlic, unpeeled ▼ olive oil for pan and drizzling ▼ 1 roma tomato ▼ salt and pepper to taste ▼ ½ c. grated smoked gouda cheese ▼ ¼ c. panko bread crumbs Preheat oven to 375º. Cut Delicata in half lengthwise and scoop out seeds. Place cut side down on an oiled baking sheet with unpeeled garlic cloves, whole polblano pepper and roast for 20-25 minutes, until squash is just tender. Cut Roma in quarters lengthwise, scoop out seeds with finger and drizzle with oil, salt and pepper and place on pan with squash about 10 minutes through baking time. Remove pan from oven. Carefully scoop most of squash flesh out of the delicatas into a mixing bowl. Squeeze roasted garlic into squash pulp. Carefully pull skin off poblano, remove seeds and stem, and coarsely chop. Add about half of the pepper to squash and taste before adding more (just in case it&#8217;s spicy). Season to taste with salt and pepper and spoon pulp back into squash shells. Top with bread crumbs and grated gouda and put back into oven for 10 minutes, until cheese is melted and panko is browned. Serves 2-4. Share this... Facebook Pinterest Twitter]]></description>
		
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				<media:description type="plain"><![CDATA[Poblano and Squash]]></media:description>
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		<title>CSA Recipe : Dijon Potato Salad</title>
		<link>https://www.deucecitieshenhouse.com/2013/08/csa-recipe-dijon-potato-salad.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 27 Aug 2013 13:51:25 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6756</guid>

					<description><![CDATA[I&#8217;m getting so sad that our CSA is getting close to an end. I&#8217;m going to try really hard to this winter to stock our fridge with lots of different veggies all year round. I love cooking with fresh ingredients and I feel really good about feeding my family healthy meals. Meal planning has become a habit and I am proud of that. Dijon Potato Salad was just one of a bunch of good recipes we&#8217;ve had from our CSA, Driftless Organics. Now, I live with a bunch of potato salad haters (really they are all mayo haters) but this potato salad is mayo free! They still won&#8217;t touch it because they are weird, and that just means more for me. I made a full sized batch and had potato salad lunch for days, it was the best. I didn&#8217;t even have to feel potato salad guilt because what I was stuffing my face with was mayo-free-but-still-delicious potato salad, it was a total win, win, win. &#160; &#160; &#160; Dijon Potato Salad with Green BeansRecipe from Driftless Organics ▼ 4 eggs ▼ ½ lb green beans (around 3 c.), snapped ▼ 2 lb potatoes (around 6 medium-large potatoes)s ▼ ½ c thinly sliced sweet onion or shallot ▼ 2 tbsp Dijon mustard ▼ 2 tsp honey ▼ 2 tsp sherry vinegar ▼ 1 tsp dried tarragon (or 1 Tbsp. fresh) ▼ Salt &#038; pepper to taste ▼ 3 Tbsp olive oil ▼ ⅓ c. fresh parsley, chopped Hard boil eggs &#038; let cool. Bring salted water to boil in a medium sauce pan. Add green beans &#038; blanch for about 2 minutes. Using a slotted spoon, remove them &#038; immediately plunge into a bowl of ice water to cool. Drain. Add new potatoes &#038; boil until just tender, 15-20 minutes. Drain &#038; fill with cold water to cool. Meanwhile, in a medium serving bowl, whisk together mustard, honey, vinegar, tarragon, salt &#038; pepper. Continue whisking while adding oil. Slice potatoes &#038; eggs. Gently toss green beans &#038; onions into dressing, then fold in potatoes &#038; eggs. Serve with parsley. Share this... Facebook Pinterest Twitter]]></description>
		
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		<title>CSA Recipe : Cucumber &#038; Sweet Onion Salad</title>
		<link>https://www.deucecitieshenhouse.com/2013/08/csa-recipe-cucumber-sweet-onion-salad.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Mon, 05 Aug 2013 13:00:59 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6666</guid>

					<description><![CDATA[Yet another great recipe from our CSA, Driftless Organics. I don&#8217;t know about you, but I am a major sucker for cucumbers. I can&#8217;t get enough of the things, and I&#8217;m going to be suffering from cucumber overload in just a few weeks. There are a ton growing on the vines in the garden and I&#8217;m sure this recipe is going to be referenced many times before the summer ends. Although I am a big cucumber fan, I&#8217;ve always been wary about yogurt. I try and stay away from the stuff, but in the spirit of being a good sport and following the self inflicted rules of this CSA project, I decided to give it a whirl. Guys! It was so good and savory, I was totally blown away, my brain is already trying to think of new ways to incorporate greek yogurt into other parts of my diet. Plus the health benefits are tyte, and the calories are low. I&#8217;m all in. &#160; &#160; &#160; Cucumber &#038; Sweet Onion Salad with Greek YogurtRecipe from Driftless Organics ▼ 1 cup Greek yogurt ▼ 1 tsp minced garlic ▼ 1/2 thinly sliced sweet onion ▼ 2 tbsp olive oil ▼ salt and pepper to taste ▼ 1 long cucumber, peeled in stripes, halved lengthwise and sliced crosswise 1/4&#8243; thick ▼ 3 tbsp chopped herb of choice (mint, sorrel, basil, oregano) In a bowl, mix yogurt, garlic, onion, oil, salt and pepper together until smooth. Chill until ready to serve. Place a paper towel in a shallow bowl, and add a layer of cucumbers, another paper towel, and the rest of the cucumbers. Let drain fora bout 10 minutes. Remove paper towels and mix cucumbers and chopped herbs into yogurt mix and serve. Serves 3-4 Share this... Facebook Pinterest Twitter]]></description>
		
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		<title>CSA Recipe : Roasted Beet, Fennel &#038; Pea Salad</title>
		<link>https://www.deucecitieshenhouse.com/2013/07/csa-recipe-roasted-beet-fennel-pea-salad.html</link>
					<comments>https://www.deucecitieshenhouse.com/2013/07/csa-recipe-roasted-beet-fennel-pea-salad.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Tue, 23 Jul 2013 15:17:39 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6550</guid>

					<description><![CDATA[So, you&#8217;re one of those people that hates beets, or you are like me an you tolerate them, but you don&#8217;t go out of your way to eat them. I personally kind of think beets taste like dirt, but for some reason I&#8217;m kind of into that, still I don&#8217;t love the things. I had low expectations for this recipe, but decided I had to try it because we had to eat our beets somehow! Guys! This recipe is the best! The beets with the fennel combo is a delicious thing. Roasting the beets and the fennel allows them to get all sweet and chewy, like veggie candy. They taste especially good with the lemon dressing and a touch of goat cheese. Fer real, this is so good. I even made this the next day too with my leftover veggies! I took it easy on the goat cheese (even though you see a huge hunk of it in the photo above) because I was watching my calories. I didn&#8217;t miss having a little less, the goat cheese gets all melty and absorbed into the dressing and you taste it in every bite. &#160; &#160; &#160; Roasted Beet, Fennel &#038; Pea Salad with Lemon and Goat CheeseRecipe from Driftless Organics ▼3-4 beetroots, cut into 1/8&#8243; half-moons ▼ 1 fennel bulb, bulb cored and thinly sliced, slice stems on the bias ▼ 2 cups peas, stems removed ▼ juice and zest of 1 lemon ▼ 1/2 cup olive oil ▼ salt and pepper to taste ▼ 1/4 cup scallion tops, thinly sliced ▼ 2 oz soft goat cheese, crumbled Preheat oven to 400º. Toss sliced beets in enough of the olive oil to coat and pour onto a rimmed baking sheet and sprinkle with salt and pepper. Roast for about 15-20 minutes, until the beets start to get limp. Stir in fennel bulbs/stems and a bit more olive oil and continue to roast for another 10-15 minutes, until beets and fennel are starting to brown a bit. Add peas, and roast another 5 minutes or so (you don&#8217;t want the veggies to get mushy). Remove from oven and let cool a bit. Meanwhile in a serving bowl, whisk together lemon juice and zest with the remaining oil. Add salt and pepper to taste. Stir in roasted vegetables and top with scallion tops and goat cheese. Server warm or room temperature. Serves 4. [&#8230;]]]></description>
		
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				<media:description type="plain"><![CDATA[Beet, Fennel &#038; Pea Salad]]></media:description>
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		<title>CSA Recipe : Pasta with Mixed Green Pesto</title>
		<link>https://www.deucecitieshenhouse.com/2013/07/csa-recipe-pasta-with-mixed-green-pesto.html</link>
					<comments>https://www.deucecitieshenhouse.com/2013/07/csa-recipe-pasta-with-mixed-green-pesto.html#comments</comments>
		
		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Wed, 03 Jul 2013 13:00:23 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6469</guid>

					<description><![CDATA[Another great recipe from our CSA (Driftless Organics) this week. I&#8217;ve been trying to make a very conscious effort to eat more healthy and make better food decisions over the last few weeks. I really want the kids to grow up with healthy habits. It&#8217;s hard to get them away from the mac n&#8217; cheese and hot dogs, but I&#8217;ll do me best to incorporate veggies and healthy alternatives into their daily diets whenever I can. This is a super delicious and flavorful meal, use whole wheat pasta and it will be pretty low in calories too. It&#8217;s definitely the recipe to use if you don&#8217;t want any of those healthy and nutritious veggie tops to go to waste. The recipe indicates that it serves 6-8 and it does. Instead of making one big meal, I only used a small amount of the pesto for a meal for two, and saved the rest in a jar. Make sure you cover the pesto with a good layer of olive oil and it will keep for weeks. &#160; &#160; &#160; Pasta with Mixed Green PestoRecipe from Driftless Organics ▼ 3 garlic scapes, coarsely chopped ▼ 1/2 c. walunts, lightly toasted ▼ zest and juice of one lemon ▼ 10 cups coarsely chopped &#038; lightly packed mixed cooking greens (kale, salad turnip greens, kohlrabi greens, scallion tops, parsley, etc.) ▼ 1/2 c. olive oil ▼ salt and pepper to taste ▼ 1/2 c. grate Parmesan or Pecorino Romano cheese, 3 Tbsp reserved ▼ 1 lb pasta Get a pasta pot of water boiling. In a food processor, pulse garlic scapes, walnuts, and lemon zest &#038; juice until finely chopped. Add greens and pulse until coarsely ground (you may have to stop, scrape the side, and pack the greens down a couple times). In a slow stream, add sunflower oil, salt and pepper while pulsing. Add cheese and pulse to combine. Cook pasta according to its package directions and drain, reserving about a 1/4 cup of the cooking water. Return pasta to pan and fold in pesto and reserved cooking water. Serve with reserved cheese on top and a fresh grind of pepper. Serves 6-8. Share this... Facebook Pinterest Twitter]]></description>
		
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		<title>CSA Recipe : Beans with Herbs &#038; Radish Relish</title>
		<link>https://www.deucecitieshenhouse.com/2013/06/csa-recipe-beans-with-herbs-radish-relish.html</link>
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		<dc:creator><![CDATA[Scoops]]></dc:creator>
		<pubDate>Thu, 20 Jun 2013 14:00:30 +0000</pubDate>
				<category><![CDATA[Eats]]></category>
		<category><![CDATA[CSA Recipe]]></category>
		<guid isPermaLink="false">https://www.deucecitieshenhouse.com/?p=6331</guid>

					<description><![CDATA[Last week we received our first CSA box of the season!! Are you familiar with or do you participate in a CSA (community supported agriculture)? We started last year as a way to be aware, really aware of where our produce was coming from. We also saw it as a way to get the kids, who have an aversion to veggies, to give one a try every once in awhile. For me, I was really excited about cozying up to things that I normally wouldn&#8217;t cook with. We love getting our CSA box, and usually will end up eating it all in the first few days. Sometimes there is an abundance of one particular item (this week it was spinach) and I run out of ways of trying to incorporate it into meals, but that&#8217;s all part of the fun. You eat was the farmer gives you to eat! Overall though, we love participating in a CSA and are excited to dive into our second year. We get our CSA box through a southwest Wisconsin farm called Driftless Organics. They have different types of programs to participate in; we are signed up for the every other week box throughout the summer. With our bi-weekly veggie box, Driftless Orgainics provide us with a newsletter containing recipes and storage tips for that weeks ingredients. It&#8217;s my goal this summer to follow along with the recipes, learn a little something new, and in turn, share them with you. These recipes are for everyone, don&#8217;t feel like you need to be a member of a CSA to participate. All of the ingredients are seasonal and can be found easily at any neighborhood farmers market, grocery store, or your garden. This firsts weeks recipe, Beans with Herbs &#038; Radish Relish, was super delish. The radish relish was especially good, don&#8217;t worry, I&#8217;ll be dumping radish relish over everything all summer long. &#160; &#160; &#160; Beans with Fresh Herbs &#038; Radish Relish Recipe from Driftless Organics Beans ▼ 1/2 lb dry beans soaked over night and rinsed ▼ 1 tbsp olive oil> ▼ 1 green garlic stalk minced ▼ 1 spring onion, white parts minced, green parts reserved ▼ 1/2 bunch cilantro, stems chopped, leaves reserved ▼ 1 qt water or chicken/vegetable stock ▼ 1 bunch radish greens, coarsely chopped ▼ salt &#038; pepper to taste Radish Relish ▼ 1 bunch radish bulbs, thinly sliced ▼ [&#8230;]]]></description>
		
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