Thursday, September 27, 2012

Carnival Squash Bread

loaf.jpgCarnival squash can be cooked up the same way you would cook acorn squash. In case you run out of time to cooke them up, they also happen to make beautiful centerpieces. I have to say, I've never tried making bread with hard squash, but I'm very intrigued. It's a healthier alternative to most baked goods I like to partake in. 

Wet Ingredients:
3 cups shredded carnival squash

3 eggs beaten
1 - 1/4 cup sugar (added in after eggs are well beaten)
3/4 cup vegetable oil (added in after eggs and sugar are combined)
1/4 cup apple cider
1/4 cup toasted traditional roll oats (not instant oats)
1/8 cup toasted flaxseed

Dry ingredients:
2 - 1/4 cups all-purpose flour
2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
To view the rest of this recipe, please visit:

One-Pot Chicken and Rice with Swiss Chard

Nothing better than getting a whole meal made in one pot. This healthy and hearty dish is the perfect autumn dinner filled with aroma and color.

4 chicken leg quarters (about 2 pounds total), patted dry
Coarse salt and ground pepper
3 garlic cloves, roughly chopped
1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
1 small yellow onion, diced small
2 medium carrots, diced medium
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
1 1/2 cups basmati rice
2 1/2 cups low-sodium chicken broth

To view the rest of this recipe, please visit:

Bacon Wrapped Apple Cheddar Rolls

Bacon-Wrapped Apple-Cheddar RollsLast week, Valerie made these little gems for our book club meeting. We had them as an appetizer and then a post-dessert dish. That's how good they were. You can use any kind of apple for this simple little appetizer that will become your go-to for any get-together.

1 to 2 Jonagold apples (or apple of your choice) cut into 16 (1/4-inch) slices
1 tablespoon packed brown sugar
Dash salt
1 can Pillsbury® refrigerated crescent dinner rolls
8 slices (1/4 inch) extra-sharp Cheddar cheese, cut in half (from 8-oz block)
16 slices packaged precooked bacon

To view the rest of this recipe, please visit:

Thursday, September 20, 2012

Warm Veggie Sausage & Potato Salad

I discovered warm potato salad a couple weeks ago and I am a fan. I may never have cold again. Now that fall is here, you can transition the favorite summer side dish into the season. 

1.5 lbs white or red potatoes, cut into 1-inch pieces
white wine for cooking (optional)
6 oz green beans
6 oz mini bella mushrooms
1.5 cups grape tomatoes cut in halves
2 veggie or turkey sausages
2 tbsp chopped fresh basil
4-5 cups spinach

1.5 tbsp red wine vinegar
1.5 tbsp whole grain Dijon mustard
3 tbsp olive oil
1 clove garlic, peeled and minced
1 shallot, minced
Salt and pepper to taste

Smoky Sweet Potato Dip

Football season has begun and although that may not mean having a football party every Sunday, you're going to want some chips and dip to watch the game. This healthier dip will is perfect for just that. You won't feel as guilty when you sit down with it and realize that you're scraping at the bottom of the bowl by half-time.

1 medium sweet potato
1 canned chipotle pepper in adobo sauce
2 tablespoons fresh squeezed lime juice

1 tablespoon salsa
1/4 cup (2 ounces) shredded Pepper Jack or Reduced Fat Pepper Jack cheese

Butternut Squash-Pesto Pizza

Butternut Squash-Pesto PizzaWhen I make pizza at home, I like to use toppings that you wouldn't find at a restaurant and wouldn't have delivered to you. This savory pizza accomplishes just that. It's different and even better, simple to make.

2 1/2 cups diced peeled butternut squash
1/2 cup chopped onion (about 1 small)
1 tablespoon packed brown sugar
1 teaspoon sea salt or kosher salt
1/2 teaspoon Black Pepper
2 tablespoons Extra Virgin Olive Oil
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 oz pancetta, diced
3 tablespoons basil pesto
1/2 cup chopped roasted red bell peppers
1/3 cup Chopped Walnuts
1 cup shredded Asiago cheese (4 oz)
1/2 cup crumbled feta cheese (2 oz) <-- I used goat cheese

To view the rest of this recipe, please visit:

Wednesday, September 12, 2012

Fall Crop Share Registration Now Open!

This our second Fall round and we are very excited for it. How it works is, you pay a fee up front and then pick up a package of pre-selected produce once a week. The selection is a surprise of hand-picked, quality produce. We try to keep the selection fresh, seasonal, and diverse, so you're not having the same thing for dinner every week! This round will be produce sourced from the East coast. It will include items like apples, pears, root vegetables and more.

Click here to register for Fall Crop Share online.

September 21st - November 9th. Pick up at Nalls, Friday 3:00-7:00 or Saturday 9:00-6:00

Large Share $320 feeds 4, appx 1/2 bushel. A LOT of food!

Small Share $160 feeds 2, appx 1 peck.

Some of you may have participated in CSAs in the past. Our program is a bit different. First, we don't commit you for great lengths of time. Our Crop Share runs 6-8 weeks at a time, pretty continuously all year. That way if you are out of town a lot in the summer or don't like winter vegetables too much, you can sit that round out. Second, we source from multiple farmers. That means that you get variety. We are not at the mercy of a tomato blight wiping out our crop and you not getting any tomatoes. We work hard to ensure diversity and quality!

Additionally, you can order "add-on" items by clicking here. These are items that you want that week in addition to your regular share pick up. These might include local grass-fed milk, organic local butter, local free-range eggs, Great Harvest bread, local raw honey, and more. You just indicate what items you want and we will have them waiting for you with your share. You just pay at the time of pick up.

We have started a new recipe blog that features the items from your weekly shares. You will also have a list of what you have that week and where it's from.

Want to register in person? Need to pass it along to a friend? Click here for the printer friendly registration form.

Feel free to contact us with any questions regarding our CSA program. We can be reached at 703-971-4068 or e-mail

Thursday, September 6, 2012

Eggplant Meatballs

Chinese eggplant tends to be more tender with smaller seeds and just a tad bit sweeter. With football season already starting, these meatless meatballs will make a great appetizer!

2 medium Chinese Eggplants, about 1 1/2 cups when chopped
Olive Oil
2 cloves garlic, minced
1 tablespoon ginger, minced
2 eggs, beaten
1 tablespoon soy sauce
1 cup breadcrumbs
Optional: 2 stalks green onion, cut to 1/2 inch pieces

Click through to view the rest of the recipe from Dash of East

Stir-Fried Shrimp and Broccoli

I don't cook with shrimp often enough. When I do, I realize how easy and light it is. It's so easy to dress up with veggies and tangy sauces. This recipe only takes 20 minutes to make and is greatly satisfying.
Stir-Fried Shrimp and Broccoli

1 cup long-grain white rice
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon cornstarch
1 clove garlic, chopped
3/4 pound frozen peeled and deveined large shrimp, thawed
kosher salt and black pepper
2 tablespoons canola oil
4 carrots, thinly sliced
1/2 bunch broccoli (about 1/2 pound), cut into small florets
1 small sweet onion, sliced 1/2 inch thick

1. Cook the rice according to the package directions. In a small bowl, whisk together the soy sauce, honey, cornstarch, garlic, and ½ cup water.
2. Season the shrimp with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing occasionally, until almost opaque throughout, 2 to 4 minutes; transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet. Add the carrots, broccoli, and onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
4. Return the shrimp to the skillet, whisk the soy sauce mixture again to redistribute the cornstarch, and add it to the skillet. Cook, tossing frequently, until the shrimp are opaque throughout and the sauce is thickened, 1 to 2 minutes more. Serve with the rice.

Spicy Roasted Golden Beets

Skip the usual side dish of mashed potatoes or rice. These spicy beets will make a great side for chicken, fish or steak. 

2 bunches of medium golden beets, tops trimmed and quartered
2 Tbs coconut oil
1/2 teaspoon cumin
1/2 teaspoon paprika
a pinch of chile powder
1/4 teaspoon sea salt

Southwest Stuffed Acorn Squash with Goat Cheese

So many ways to use acorn squash! Here is one that can be used as a side dish or a main course meatless dinner for our vegetarians. 

  • 2 acorn squash
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 red bell pepper,seeded and chopped
  • 1/2 yellow onion, chopped
  • 1/2 jalapeno, seeded and diced
  • 1 can, 15 ounces, black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 teaspoon cumin
  • 1 lime, juiced
  • Salt and pepper
  • 1/2 cup cilantro, chopped
  • 4 tablespoons crumbled goat cheese