FALL CSA MEMBERS: The Fall CSA delivery dates are October 22, November 5, and November 19, at your chosen location and the same pick-up times as summer.

The online Farm Store will be open in conjunction with the Fall CSA delivery dates. Even if you are not continuing with the Fall CSA, you may order and pick up at any CSA location. (There is no online Farm Store delivery Oct 15, 29, or Nov. 12)

After the Fall CSA ends, the Online Farm Store will open weekly for orders with these modifications:

3 medium beets

¼ c. sour cream

3 cloves garlic, crushed

1 c. grated Havarti cheese

½ c. finely chopped walnuts

5 T. pitted prunes, cubed

salt to taste

Method:

Place beets in a saucepan, cover with water, and cook until tender yet firm to the bite, 20 to 40 minutes depending on their size. Drain, peel, and dice finely or coarsely grate.

Combine sour cream and garlic in a large bowl. Add beets, Havarti cheese, walnuts, and prunes; stir to combine. Season with salt.

Servings: 4

Recipe adapted from: allrecipes.com

1 (2-3 LB) spaghetti squash

2 T. olive oil

Kosher salt and freshly ground black pepper, to taste

¾ c. Italian-style breadcrumbs

¼ c. freshly grated Parmesan

2 boneless, skinless chicken breasts, cut crosswise in half

½ c. all-purpose flour

2 large eggs, beaten

1 c. vegetable oil

1½ c. tomato sauce

1 c. shredded mozzarella cheese

2 T. chopped fresh parsley leaves

Method:

Preheat oven to 375°F. Lightly oil a baking sheet or coat with nonstick spray. Cut squash in half lengthwise; scrape out seeds. Drizzle with olive oil and season with salt and pepper to taste.

Place squash cut-side down on prepared baking dish. Roast until tender, about 35-45 minutes. Remove from oven and let rest until cool enough to handle. Using a fork, scrape the flesh to create long strands. Set aside.

In a large bowl, combine breadcrumbs and Parmesan. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in breadcrumb/;cheese mixture, pressing to coat.

Heat vegetable oil in a large skillet over medium high heat. Add chicken to skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Let cool before dicing into bite-size pieces.

Preheat oven to broil. Lightly oil a large broiler-proof skillet or baking dish or coat with nonstick spray. Add spaghetti squash to the prepared skillet or baking dish and layer with chicken and tomato sauce; sprinkle with cheese.

Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley

Servings: 4

Recipe adapted from: damndeliscious.net

8 oz farfalle (bow tie) pasta

1 T. olive oil

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 c. roughly chopped kale

4 cloves garlic, chopped

1 pinch dried basil

1 pinch ground cayenne pepper

salt and ground black pepper to taste

8 oz feta cheese, crumbled

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Servings: 4

Recipe adapted from: allrecipes.com

Ingredients:

1 T. coconut oil (or other neutral oil, such as avocado)

1 c. diced yellow or white onion

1 t. minced fresh ginger

2 medium whole carrots, peeled and chopped

1 pinch sea salt + black pepper (more, to taste)

4 cloves garlic, minced

3 c. diced potatoes

1½ T. curry powder

5-6 c. vegetable broth

1 c. green lentils

4 c. chopped kale

Heat a large pot over medium heat. Add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.

Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more. Add lesser amount of vegetable broth; increase heat to medium-high. Add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.

Taste and adjust seasonings; add remaining vegetable broth as needed to thin soup to desired consistency. In the last few minutes of cooking, add kale and cover to steam until tender but still vibrant green – about 2-3 minutes.

Servings: 4-6

Recipe adapted from: minimalistbaker.com