Tag Archives: CSA

carrot bread

Does anyone still have carrots from their garden or CSA? This carrot bread (recipe from Erin McKenna’s cookbook Bread & Butter) was delicious.


Between the carrots and walnuts in this bread, it feels like a pretty nutritious snack!


garden sweet muffins

I made the most naturally gorgeous muffins a few weeks ago! I promise I didn’t enhance the color on these photos at all. The color is all from veggies – beets, carrots, and pumpkin!


This recipe is a gluten-free adaptation of my garden muffins recipe that was inspired by a surplus of CSA veggies. I’ve named this version “garden sweet muffins” because I was inspired to make them when we received several beets in our fall CSA share from Garden Sweet Farm, and because I made these muffins a little sweeter by adding chocolate chips. They are super yummy, and nutritious (for a muffin)!

  • 1 1/2 cup all-purpose gluten-free flour
  • 1/2 cup oat flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • chia seed gel: 3 teaspoons chia seeds + 9 tablespoons warm water (mix together and let sit ~ 5 minutes, until forms a goopy gel)
  • 1 tablespoon vanilla
  • 1/2 cup unpeeled and grated carrots
  • 1 1/4 cup pumpkin puree
  • 1/2 cup unpeeled and grated beets
  • 3/4 cup chocolate chips

Preheat oven to 350°. In a large bowl, mix the flours, sugar, baking powder, xanthan gum, salt, and cinnamon together. Add the oil, applesauce, chia seed gel, and vanilla, and mix well. Add veggies and chocolate chips. Stir until blended and transfer batter to muffin pan. Bake for ~20 minutes, until a fork comes out clean. Makes 16 muffins.


cabbage rolls

For us, using up the cabbage in our CSA box is always a challenge. Cabbage rolls are a surprisingly easy and delicious way to use up a bunch of cabbage. Here’s a general recipe for Jeff’s cabbage rolls…

Boil some water and add cabbage leaves to the boiling water. Boil the cabbage leaves until they become soft (around five minutes or so). At the same time, in another pot, heat up some rice and lentils and season them with pepper, sage, and garlic salt. At the same time, in yet another pot, prepare some red sauce (for ours, Jeff added TVP and the same seasoning as in the rice and lentil mixture to diced tomatoes, but you could use a jar of store-bought tomato sauce instead). Wrap a dollop of the lentil and rice mixture up in each cabbage leaf.

Place the cabbage rolls in a casserole dish…

…and cover them with the red sauce.

Bake at 350°F for 5-10 minutes (for us, everything was already hot when we put it in the oven, so it didn’t need long). Enjoy!

carrot cake muffins

I had never made any sort of carrot cake before, largely due to Jeff’s fondness of eating all of our CSA carrots. But with him out of town, it was up to me to eat our carrots, and I do love eating my veggies via muffins (e.g., spiced zucchini mini muffins, chocolate zucchini muffins, garden muffins). I found a great recipe at Honey and Spice, and adapted it slightly.

  • 1 cup brown rice flour
  • 1/2 cup chickpea flour
  • 3 tablespoons oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • ~1/2 cup and 2 tablespoons grated carrots (about 2 medium carrots)
  • 1 cup unsweetened dried shredded coconut
  • 1 cup chopped walnuts
  • 4 tablespoons oil
  • 4 tablespoons apple sauce
  • 1 1/8 cup water
  • 1 teaspoon vanilla
  • 7/8 cup maple syrup

Preheat oven to 350ºF and prepare muffin pan. Mix dry ingredients together in a large bowl and mix wet ingredients together in a small bowl. Add wet mixture to the dry mixture and combine well. Transfer batter to muffin pan and bake for about 25 minutes. Makes 20 muffins.

I love the light carrot and coconut flavor, and the little bit of crunch from the walnuts. These muffins are moist and fluffy, but a bit on the crumble-prone side, so next time I make them I might try adding a teaspoon of xanthan gum.

chocolate zucchini muffins

It’s zucchini season in Nova Scotia, so we received a few in our CSA share this week. I was really excited to try to make some vegan gluten-free zucchini bread or muffins, and these turned out great!

I adapted the recipe slightly from here:

  • 1 cup gluten-free all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 teaspoons chia seeds mixed with 6 tablespoons hot water (mix and allow to form a gel while grating zucchini)
  • 1 1/2 cups zucchini, washed and finely grated (one medium-sized zucchini should be enough)
  • 1/4 cup apple sauce
  • 1/4 cup oil
  • 1 teaspoon vanilla

Preheat oven to 350ºF and prepare muffin pan. In a large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and sugars. In a medium bowl, combine all other ingredients. Combine all ingredients together and transfer the batter into the muffin pan. Bake for 20-25 minutes. Makes 14 muffins.

This post is featured on Sweets for a Saturday!

sage and garlic infused vinegar

We received a bottle of sage and garlic infused apple cider vinegar from our CSA one week and we loved it! So when we ran out of it, we made some more ourselves. It’s very easy to make – just place a couple of peeled garlic cloves and a couple of sprigs of sage in a bottle of apple cider vinegar, and leave for a few days to allow the flavors to seep into the vinegar. And of course, it looks even more appetizing if you put it in a pretty bottle. We’ve found that this vinegar is really nice in tomato sauce (for pasta or pizza), lentil dill soup, and 44-clove garlic soup.

discovering new veggies

Last year we discovered how awesome squash is. In particular, we were amazed by spaghetti squash. Now our CSA is exposing us to other vegetables that we might not have ever tried, and it’s pretty exciting!

Our first CSA-related discovery this fall was purple potatoes. They taste like regular potatoes to me, but they are so pretty!

purple potatoes, carrots, and daikon radishes ready to be roasted!

Parsnips somehow escaped me until they came in our CSA share as well. You can read about how we ate those in Jeff’s guest post!

I had never even heard of celeriac until it showed up in our CSA share. It’s really neat – it tastes and smells like celery, but looks and feels more or less like a potato. We actually broiled celeriac slices the same way as the parsnips. Mmmm.

I was always scared of brussels sprouts since they have such a reputation for being gross. But when roasted with olive oil, balsamic vinegar, and garlic, they were actually very good!

Hooray for veggies!

stuffed delicata squash with parsnip fries

Today I have a special treat for you: a guest post from Jeff!

Recently, we put more of our community-farm vegetables to good use.  In the foreground are cajun-seasoned parsnip fries.  We made these by lightly glazing them in olive oil and sprinkling them with cajun seasoning.  We put them on a baking sheet and broiled them at 500ºF until they were beginning to brown.

Behind the fries is delicata squash stuffed with a mixture of quinoa, beans, kale, cabbage and onions.  We cut the squash in half, cleaned out the seeds and strings on the inside, and baked for 30 minutes at 425ºF.  While the squash was baking, we cooked 1/2 cup of quinoa and pan-fried the onions, kale and cabbage until they started to brown.  Once done, we added the quinoa and beans to the pan and pan fried for a few minutes.  Finally, we stuffed the squash with the mixture and broiled at 500ºF until the top of the stuffed squash began to brown.


garden muffins

We got our first share from our CSA this week, and I thought this garden cake recipe that my friend Leslie posted over at Lainey’s Plate (originally from More Vegetables, Please!) would be a great way to use some of the vegetables. I veganized the original recipe by using chia seed gel instead of eggs and swapped the zucchini for butternut squash, and ended up with 16 delicious muffins! I think it’s safe to say that these are the most nutritious muffins I have ever made!

The color of the muffins is actually even brighter and prettier than in the photo!

  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • chia seed gel: 3 teaspoons chia seeds + 9 tablespoons warm water (mix together and let sit ~ 5 minutes, until forms a goopy gel)
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 cup unpeeled and grated carrots
  • 1 cup mashed butternut squash
  • 1/2 cup unpeeled and grated beets
  • 1/2 cup chopped walnuts

Preheat oven to 350°. In a large bowl, mix the oil, applesauce, chia seed gel, sugar, and vanilla, beating well. Add baking powder, salt, cinnamon, and flour and mix well. Add shredded veggies and walnuts. Stir until blended and transfer batter to muffin pan. Bake for ~20 minutes, until toothpick comes out clean.