where the farmers you meet grow the food you eat!

Recipes of the week-To inspire you to make a big batch of these to fill your freezer with the bounty of this time of year!

We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:

Kale and Potato Soup

  • 2 onions, chopped
  • 2 medium carrots
  • 1 large bunch kale
  • 4-6 cloves garlic, minced
  • 2 tbsp oil
  • 4 medium potatoes
  • 1/8-1/4 tsp finely chopped hot pepper
  • ½ lb spicy sausage and/or 2 cups cooked dried beans
  • 4 cups stock


Peel the potatoes and carrots and cut into small chunks. Clean the kale, discard the tougher stems and chop finely. In a large soup pot, add the oil and sauté the onions and garlic over medium heat for 5 minutes. Add the potatoes, carrots, hot pepper, and kale and cover with water or stock.

Cook until the vegetables are tender, about 15 minutes, then add sausage and/or cooked beans and simmer another 15 minutes. Add more water if necessary and season with salt and pepper.

Serves 6-8.

From Janette Haase’s From Seed to Table: A Practical Guide to Eating and Growing Green


Roasted Vegetable Ratatouille


  • 2 small onions, cut into 1/4-inch-thick half-moons
  • 2 red bell peppers, peeled (as much as possible) and cut into 1/4-inchwide strips
  • 1 medium eggplant (about 1 lb.), peeled if desired and sliced crosswise 1/2-inch thick, slices then cut in halves or quarters
  • 2 medium zucchini, trimmed and cut into 1/4-inch-thick rounds
  • 15 whole cloves garlic, peeled
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil; more as needed
  • 1 tsp. chopped fresh rosemary
  • Kosher salt
  • 4 medium ripe tomatoes (about 1-1/2 lb. total), peeled (with a serrated vegetable peeler; otherwise, skip the peeling) and cut into 1/2-inch chunks
  • 1/4 cup thinly sliced fresh basil (a chiffonade)



Heat the oven to 400°F. Line two large rimmed baking sheets with foil and top with a sheet of parchment. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and 1-1/2 tsp. kosher salt. Spread the vegetables over both sheets.

Roast, stirring the vegetables a few times and swapping the positions of the pans once, until the vegetables are starting to brown and very tender, about 45 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little olive oil. Divide the tomatoes between the two pans and continue to roast until the tomatoes soften and shrink, another 30 to 50 minutes. Scrape all the vegetables and any juices into a serving bowl. Toss with the basil, taste for seasoning, and serve warm.


Leave a Comment

Your email address will not be published. Required fields are marked *