THIS WEEK’S SHARE
ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.
GREEN BEANS (Jade): long, slender, deep green, filet bean
-How to use: raw in salads, steamed, sautéed, stir-fried, etc.
-How to store: refrigerate in plastic bag for up to 1 week.
CARROTS (purple or orange) with GREENS: You will receive either Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade) OR Orange Romance (blunt-tipped, deep orange roots with impressive flavor for a summer-harvested carrot). Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries. Greens can be chopped into soups for delicious carrot flavor, added to smoothies, made into carrot top pesto or tapenade.
-How to store: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.
U-PICK FLOWERS (only available for picking on the farm): Every summer we plant a variety of flowers for drying or fresh bouquets, but this summer unfortunately our flowers got buried in weeds and the dahlias haven’t even bloomed yet because of the lack of rain. We have worked at unburying them, but we just don’t have enough help. The flowers are being supported by the weeds in some cases, so we have given up on the weeds and are letting them coexist together. However, the flowers are there! We would still like to welcome you to visit the farm to pick your flowers on any day of the week over this week, but please contact us if it will be on other days besides our usual CSA distribution days of Wednesdays and Fridays, so we can make sure to be around to show you where to go and what to do. This week you can pick up to 20 stems per household for the last week of the Summer CSA! You may want to bring scissors or clippers and a vase/jar to keep your flowers fresh going home, but we will have clippers and donated yogurt containers to fill with water as well. Your bouquet is part of your share, although it is helpful when you make a small donation to pay for seeds and labor when you can. Extra bouquets cost $7/bunch. Please call or text Deb at 734-385-6748, if you can’t find anyone around to help you find where the flowers are. Thank you for understanding, and hope you come to pick your flowers after one of the farm hikes this weekend!!
GARLIC: a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects.
Cooking tips: to mellow garlic’s strong flavor opt for longer cooking; to enjoy its more pungent flavors and increased medicinal benefit, use it raw or with minimal cooking.
-How to use: minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables.
-How to store: fresh garlic can be stored in an open, breathable container in a cool, dark place for many months.
FRESH HERBS: Here are a couple of links to help you know more about how to use fresh herbs: https://www.urbancultivator.net/cooking-with-fresh-herbs/ . The following is a good link to help you identify your herb with images and descriptions: http://theherbexchange.com/25-best-herbs-to-grow-in-your-kitchen-garden/ .
You will receive 1 of the following:
*Lemon Basil: narrow, ovate, light green leaves producing lemon scent or strong citrus flavor; use fresh or dried in vinegars, fish, chicken, vegetables and soups; common herb found within Thai, Laotian, Indonesian and several Middle Eastern region cuisines; excellent informational link for lemon basil: http://www.specialtyproduce.com/produce/Lemon_Basil_152.php Chop lemon basil and puree with fresh blueberries and water, then serve as a cold soup; blend fresh lemon basil with cream, then warm and serve over pasta; add chopped fresh lemon basil to lemon cookie dough; puree lemon basil leaves with 1/4 cup water, then mix with sweetened yogurt and freeze and serve frozen yogurt with grilled nectarines.
**Sage–an herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; used in making sausages, stews, breads, and teas; enhances meats, vegetables, salads, pickles, and cheese.
-How to store: store herbs upright with cut stems in 1 or 2 inches of water and refrigerate for up to 1 week or wrap in slightly dampened cloth or plastic bag and store in refrigerator.
KALE: You will receive either Red Curly (well ruffled red or green leaves with red stems; gets redder and sweeter after a frost) OR Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip”)
-How to use: for salads, soups, and light cooking.
-How to store: keep in plastic bag or damp towel in refrigerator for up to 1 week.
LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once.
-How to use: raw in salads or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.
PEPPER MIX (sweet banana, green bell, or poblano): You will receive any of the following: Goddess Banana Pepper (sweet banana pepper; excellent for pickling or fresh eating; 8-9” long, thick-walled, smooth fruits; fruits are mildly sweet when yellow) OR Poblano Chili Pepper (a mild variety of chili pepper known as “poblanos” when dark green; popular in southwestern recipes; heart-shaped fruit, which is mildly pungent with a lightly sweet, medium-hot flavor), OR Green Knight Bell (medium-sized, block-shaped green pepper with crisp, earthy flavor and less sweet; an unripe version of the bell pepper fruit, harvested before it has fully matured and changed color into red, yellow, orange, or purple fruit; good source of vitamin A & C)
-How to use: eat raw for best nutrient retention; can be added to soups, stews, omelets, quiches, stir-fries, etc.; excellent stuffed and roasted.
-How to store: refrigerate unwashed in hydrator drawer and store for 1-2 weeks; can also be dehydrated or dried very easily.
-How to freeze: easily frozen by washing, chopping into chunks, and placing in freezer bags. Very easy to use in soups, stir fries, omelets, etc. throughout the winter.
PIE PUMPKIN: bright orange skin with dry, sweet flesh.
-How to use: excellent for pies, muffins, cookies, smoothies, desserts, etc.
-How to store: store whole pumpkins at room temperature up to a month or for 3-6 months in moderately warm and dry conditions (45-50 degrees with 60-75 percent humidity).
-How to freeze: bake pumpkin until fork tender at 350 degrees, puree and put cooked pulp in freezer bags for winter muffins, soups, and pie.
WINTER SQUASH (Butternut): light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash.
-How to use: bake; roast, boil or steam chunks for 15-20 minutes; mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: keep for several months (depending on the variety) in a dry, moderately warm (50-60 degrees), but not freezing location with 60-75 percent humidity; will also store at room temperature.
ROMA TOMATOES (Granadero): bright red, 4-5 oz Roma tomatoes with very good flavor and thick-walled fruit
-How to use: good for fresh tomato sauces, salsas, and salads, roasting, dehydrating, yummy!
-How to store: keep at room temperature for up to 1 week or less.
WHITE HAKUREI TURNIPS with GREENS: a white salad turnip with round, smooth roots that have a sweet, fruity flavor with a crisp, tender texture. Both roots (good source of Vitamin C, potassium, and calcium; good in salads and soups) and greens (slightly sweet and can be boiled, steamed, sautéed, stir-fried, and since hairless, are good in salads; excellent source of vitamins A and C and good source of riboflavin, calcium and iron) are edible!
-How to use: good in salads and soups; can be roasted, steamed, or sauteed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.
ANNOUNCEMENTS
1. COMMUNI-TEA TABLE AT THE WASHTENAW FOOD HUB with ZACH FREEMAN ON WED. SEPT. 24 from 5 -6 PM: Iced or hot tea and mug are provided for a suggested donation of $5 or more. Please feel free to bring your own mug and favorite tea. We’ll gather to sip, share stories, and hear what others in the community are up to. Each week features a special host and theme to spark conversation, but you’re welcome to bring any topic to the table related to food, sustainability, or community life. Join us this Wednesday with Zach Freeman, local veterinarian, who will share his expertise for raising various types of ducks with a small-scale backyard operation. Join us the following Wednesday, Oct. 1 for another Community Tea event with Sarah Schloss from Washtenaw Meats for a discussion on building charcuterie boards. Learn how to combine local meats, cheeses, and pickles to create beautiful, flavorful boards that showcase Michigan’s best ingredients. You can check out our Food Hub calendar for future events here: https://www.thewashtenawfoodhub.com/events/washtenaw-food-hub-events/
2. LAST WEEK OF THE SUMMER CSA: This is just a reminder that our summer shares are ending THIS WEEK, so please return all your boxes at each distribution site, and bring your own bags or containers to take your produce home. That means Sept. 24 (Wed.), Sept. 26 (Fri.), and Sept. 27 (Sat.) are the last distribution days for our Summer Shares.
3. SIGN UP THIS WEEK FOR THE EXTENDED FALL CSA! Our 4-week Extended Fall CSA will start the week of Sept. 28 – Oct. 4 and end the week of October 19 -25 for $160. In order to receive all 4 shares, please register online anytime before Sept. 27 at https://www.tantrefarm.com/about-csa/fall-csa/ . If you can’t commit right away, then sign up the week before you would like to receive a box for a prorated share. Please go to our website for more information and find the Sign In link. Payment is with PayPal, Check, Cash, or Venmo.
4. FALL PLANT & MUSHROOM FORAGING WALK ON SATURDAY, SEPTEMBER 27, from 12 – 2 PM: We are hosting a leisurely plant walk at Tantre Farm with our local foraging expert, Rachel Mifsud from Will Forage For Food. Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills and for anyone wanting to learn more about their local flora. Our discussion will include information about identification, methods of harvest, preparation, and use of around 20-25 edible plants and mushrooms to focus on. Kids under 12 are free with paid adult. You may want to bring a notebook, camera, and water. Unlimited class size, drop ins are welcome, and cost is $25. Use the code TANTRE at checkout for a 20% discount. To register ahead of time or find more information, just go to her website at https://www.willforageforfood.com/store/p/plant-and-mushroom-walk .
5. FALL FARM HIKE & PIZZA on SUNDAY, SEPTEMBER 28 from 11:30 AM to 1:30 PM: Come join us for a guided monthly exploratory edible walk around Tantre Farm with CSA member, Alisse Portnoy, who teaches at the University of Michigan, and her daughter, Jessica. Alisse and Jessica, who are longtime CSA members and look forward to sharing some of its treasures and treasure spots with you as the seasons change. We’ll use all of our senses as we take an edible hike, visit the animals, and explore the fields and the mushroom forest. We will have some special surprises with this hike, especially because Richard has agreed to make pizza in our earth oven with some of the veggies from the farm. Also, please feel free to bring some of your favorite toppings from home! We also will be handing out a free pumpkin or a winter squash for those who attend. Meet at the picnic tables behind the Main House. Please feel free to come earlier or stay later and bring additional dishes to add to the pizza meal. Hope to see you at the farm this coming Sunday as we say goodbye to Summer!
6. SAVE THE DATE–5th ANNUAL HONEYBEE NUT FESTIVAL on OCTOBER 12 from 10 AM to 5 PM: Celebrate the Earth and the seasons with a FREE, fun, outdoors event at HoneyBee U-pick (5700 Scio Church Rd, AA). We will learn about paw paws and nut flours, process black walnuts with a home-made husker, listen to a chef panel discuss how to use nuts in various recipes, make fresh pressed apple cider, and roast chestnuts on the campfire. Fall foraging and nut tree Id nature hikes will be available in the AM and PM, along with networking with local nut experts, and learning about how the HoneyBee property continues to become a wild, nut-centered, native polyculture. More updated details coming soon about speakers and activities on Facebook Events, Instagram posts, and our website page https://www.tantrefarm.com/nut-tree-planting-fest/ .
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7. RETURN BOXES AND DONATE “GROCERY” BAGS: We are missing many share boxes, so before we have to order more boxes, we ask you to return your boxes this week, so we can reuse them. We also could use some grocery bags whether plastic or paper for members to use at various distribution sites. Please DO NOT give us your clothing bags or pieces of plastic of all different sizes, since we are not a recycling facility, and can not use those for sending produce home with members.
8. HONEYBEE U-PICK is OPEN ON SATURDAY MORNINGS THROUGH THE END OF OCTOBER: We are open this week from 8 AM until 12 PM on Saturday mornings at 5700 Scio Church Road on the corner of Zeeb Rd. and Scio Church Rd. in Ann Arbor. We will have a wide variety of TANTRE PRODUCE at our farm stand for purchase as well as local HONEY on Saturdays. It may not be a good year for preserving raspberries. However, we have mowed paths through the raspberry patch, and there are some raspberries ready for picking, so if you are a true raspberry lover then we recommend bringing pants, long sleeves, closed toe shoes, and just give it a try! Check our website for updates. Sign up to be on our mailing list, so you know times, prices, weather-related closings, etc. here: https://www.tantrefarm.com/honey-bee .
9. HIRED HELP NEEDED: We are looking for additional help going into the fall to dig up the fall harvest. We provide home-cooked lunches every day with food from the farm. Please email us or fill out an application from our website at https://www.tantrefarm.com/internships/
10. PICK UP TIMES & LOCATIONS REMINDER:
*Ann Arbor Farmers’ Market (Wed.)—7 AM to 12 PM (TANTRE STAFF there the whole time)
*MOVE Fitness & Wellness Studio (Wed)—8 AM to 9:30 AM (SARA there the whole time)
*Farm (Wed.)—10 AM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Washtenaw Food Hub (Wed.) –4 PM to 7 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Pure Pastures (Wed.) —9 AM to 11 AM (JESSICA there most of the time)
*Farm (Fri.)—2 PM to 7 PM (TANTRE STAFF there the whole time with some self check-in)
*Ann Arbor Farmers Market (Sat.) —7 AM to 12 PM (SHANNON there the whole time)
*Washtenaw Food Hub (Sat.)—9 AM to 5 PM (Come inside the new Sunflower Farm Market to pick up your share. STAFF there the whole time)
*Chelsea Farmers’ Market (Sat.)—8 AM to 12 PM (DEB there the whole time)
*Argus-Packard (Sat) — 9 AM to 3 PM (STAFF there the whole time)
*RoosRoast-Rosewood (Sat)–9 AM to 11 AM (LIZ there the whole time)
*HoneyBee U-pick (Sat)–8 AM to 12 PM (TANTRE STAFF there the whole time)
REFLECTIONS ON THE FARM
by Richard & Deb
The annual Autumnal equinox celebrates equal hours of daylight and of darkness. It simultaneously marks the beginning of autumn in the Northern Hemisphere and the beginning of spring in the Southern Hemisphere, as the sun’s most direct rays hit the equator. Just thinking about that can help us see how important the light and the warmth of the sun are for all life on the planet.
The sun has made it wonderfully mild these last few weeks, although incredibly dry. The winter squash has never been quite as beautiful, sprouting bold and warm colors. The greens of kale, arugula, turnips, carrots are very tender providing wonderful gut health and well being for this community of eaters. Right now there seems to be a distinct lack of insect predation on most of the plants, although we are getting a fair number of cabbage white butterflies laying eggs in the cabbage, broccoli and cauliflower plants. We also see the wasps and hornets coming to feed on the caterpillars that are born. From dawn until dusk, the sandhill cranes and geese are a constant chorus feeding on the grain and insects in the neighbors’ fields. Everyone is stocking up for the winter as they eat many calories and grow fat during the days ahead in order to endure the austerity of the upcoming winter.
This is squash harvest time, and we store hundreds of crates in the barn and thousands of roots in the root cellar for our cold weather supply of the harvest. It is a wonderful time of year to gather all of the tender produce before it cures or “hardens off”. It is important to appreciate that we keep ourselves alive through the land, the sun, and the rain of this region with this year-round supply of seasonal eating through the coming cold weather. Generations of northern people have found that it is very easy to store things underground in a root cellar in the winter by using the warmth of the earth. As the cold creeps into the land in the next couple of months, we know that we can store things in this simple way until spring when the angle of the sun warms the earth again. This is an ancient practice that has allowed humans a good life for many generations.
With the fragility of the global supply food chain, it is encouraging to know that there is a local food system available, which means eating in season within our biome and learning to eat native to our place within our community. Whether its vegetables and grains or nuts and fruits from perennial trees and bushes, it is good to embrace those ancient storage rites that come to us from innumerable generations of human beings. The wise know their limits and live within those limits, which means looking to the climate, the soil, the sunshine, and the rain for providing nutrition for our bodies and minds and that of future generations. If we can think of living within our limits, perhaps there will be future generations. If we can’t figure out how to do this or refuse to do this, there may not be enough food to live a good life without understanding these limits within a geologic time frame. It may be time to express our gratitude for the food that we grow within the limitations of our climate and geography. It may be time to not just plan for saving food for one winter, but maybe for many winters for our future. Wouldn’t it be nice to hand off to our children and our children’s children a healthy, local, working food system for future generations for our planet? You are all a part of this solution, and we are grateful for your vision, your commitment, and your support.
This is the last week of our 2025 Summer CSA. It has been a great growing season for some crops and more challenging for others, which is why we diversify what we grow. We have had a wonderful group of folks at the farm this season. We would like to acknowledge them for all the hours of planting, weeding, repairing, watering, harvesting, packing, and conversation. This includes Jordan, Chizo, Adam, Yves, Gavin, Jo, Chloe, Robbie, Mario, Jake, Kat, Amelia, Kane, Rio, Ethan, Mieko, Joji, Aaron, Sergius, Carrin, Ricky, Ana, and Michael. Several have moved onto high school, college, other jobs, and other adventures, and others have stayed to make a small, but mighty core farm crew staying through the fall. If you see any of our farm crew at markets, at events, or at the farm, please take the time to thank them, because we couldn’t have done it without their tenacity, their responsibility, their attentiveness, and their care. We still need a few more hands to pull the fall harvest out of the fields, so please spread the word, if you know someone with a positive attitude, who likes hard work, being outside, and eating healthy food. See our website for more information: https://www.tantrefarm.com/internships/ .
Thank you for being a member of the Tantre Farm Summer CSA!! Please consider joining us again with the upcoming Extended Fall CSA, the Thanksgiving CSA, or the weekly Tantre Farm Produce Box (which will continue through October) and filling your homes with the most beautiful greens, carrots, cauliflower, winter squash, onions, garlic, watermelon radish, and more. Hope to see you again in 2026!
RECIPES
**Keep in mind a very easy way to find recipe ideas for almost any combination of share box ingredients is to type the items into your preferred “search bar” with the word “recipes” at the end, and many recipe ideas will pop up. Have fun searching!
ARUGULA AND GREEN BEAN SALAD (from Bon Appetit, August 2001)
1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 Tbsp Champagne vinegar or white wine vinegar
1 lb slender green beans, trimmed
4 oz arugula (about 6-8 cups)
3 hard-boiled eggs, peeled, coarsely chopped
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.
COOKED GREENS WITH PARSLEY AND GARLIC (from Mad Mares Cookbook)
12 cups mixed greens (arugula, kale, carrot greens, turnip greens, etc.)
4 large cloves garlic
Sea salt, to taste
2 good handfuls of parsley leaves
1-2 Tbsp olive oil
2 tsp paprika
2 tsp cumin
1 lemon, cut into wedges
Make a mixture of greens. Wash greens well and cut away stems. Put greens in a pot, cover, and steam (putting tougher greens on the bottom) until tender, about 8-10 minutes. Chop roughly. Put garlic, a little salt and fresh parsley in a food processor. Mix until everything is finely chopped (or by hand chop garlic, then add parsley and salt, and chop into rough paste). Gradually warm oil with paprika and cumin in a large skillet. Add the parsley paste and mix with oil. Add greens and cook everything together for about 1 minute, until excess moisture has evaporated from skillet. Garnish with lemon wedges.
MARINATED SWEET BANANA PEPPERS WITH LEMON BASIL
This recipe works as a topping for sandwiches, salads, or as a stand-alone antipasto.
1 pint-sized glass jar
Sweet banana peppers, sliced into rings
1 carrot, sliced into medallions
2–3 cloves garlic, thinly sliced
1/2 cup olive oil, plus more to cover
1/4 cup white vinegar or apple cider vinegar
Fresh lemon basil, torn
1 tsp salt
1/2 tsp dried oregano
Add the salt, oregano, vinegar, and basil to the jar and shake to combine. Add the sliced garlic and olive oil, and shake again. Add the banana pepper rings and top off the jar with enough olive oil to fully cover the peppers. Seal the jar and refrigerate for at least 24 hours to let the flavors meld. Shake occasionally.
CREAMY SAGE & SWEET BANANA PEPPER PASTA
The mild flavor of sweet banana peppers adds a tangy undertone to this rich pasta dish, complemented by the earthy sage.
1 lb pasta (such as linguine or fettuccine)
4 sweet banana peppers, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup chopped fresh sage
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Boil the pasta according to package directions. Drain and set aside, reserving about 1/2 cup of the starchy pasta water. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced banana peppers and garlic, and sauté until the peppers are softened, about 5–7 minutes. Stir in the fresh sage and heavy cream. Bring the sauce to a gentle simmer and let it cook for 2–3 minutes until it thickens slightly. Add the cooked pasta to the skillet along with the grated Parmesan cheese and a splash of the reserved pasta water. Toss everything together until the pasta is well-coated in a creamy sauce. Add more pasta water if needed to reach your desired consistency. Season with salt and pepper, and serve immediately with extra Parmesan.
SPICY COCONUT PUMPKIN (adapted from The World in Your Kitchen by Angelic Organics Kitchen) Serves 3-4
Pumpkin and curry powder are ideal mates. Combined with ginger, coconut milk, and a hint of cardamom, this dish is loaded with flavor. For a hearty meal, enjoy this over basmati rice accompanied by kale and chutney.
3 Tbsp butter
1 Tbsp vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno (or Poblano chili pepper)
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, cut into 1-inch pieces
1 1/2 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
Salt and freshly ground black pepper, to taste
Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly browned, about 20 minutes. Add the ginger; cook for 3 more minutes. Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover, and if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste.
SESAME ROASTED TURNIP SALAD WITH QUINOA (from https://naturallyella.com/roasted-turnip-salad )
1-4 small turnips (1-2 cups)
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons sesame seeds
2 teaspoons honey
1/4-teaspoon sea salt
1 tablespoon soy sauce
2 tablespoons minced cilantro
4 to 5 handfuls lettuce mix
1 cup cooked quinoa
1/4-cup scallions, diced
2 teaspoons sesame seeds
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Preheat oven to 375˚ F. Cut turnips into ¼” cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender. Remove turnips from oven and add the soy sauce and cilantro to the roasting pan. Let cool. To assemble salad, toss the cooled turnips with the lettuce, cooked quinoa, scallions and sesame seeds. Whisk together the vinegar and sesame oil then pour over the salad. Toss until everything is well combined.
FUSILLI WITH MUSHROOM AND ROASTED BUTTERNUT SQUASH (from https://www.primaverakitchen.com/fusilli-with-mushroom-and-roasted-butternut-squash/#wprm-recipe-container-27523 ) Serves 4.
2 cups whole wheat Fusilli pasta
2 + 1 tbsp extra-virgin olive oil
2 cups butternut squash diced
Salt and ground black pepper
½ cup onions chopped
2 cloves garlic minced
1 tsp red pepper flakes or (1/4 cup chopped Poblano chili pepper)
1 cup mushroom chopped
1 cup cherry tomatoes, halved (or Roma tomatoes, chopped)
Green onions chopped for garnish
Preheat the oven to 350F (175C). In a bowl, add the butternut squash and toss with 1 tbsp extra-virgin olive oil, salt, and pepper. In a roasting pan covered with parchment paper, spread the butternut squash out evenly and in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes or until tender. Stir once halfway through cooking time to promote even cooking and browning. Fill a large pot with salted water and bring to a boil over high heat. Add the fusilli and cook according to the package instructions. Drain pasta and set aside. In a skillet, heat 2 tbsp extra-virgin olive oil over medium-high heat. Add onions and cook until translucent. Add garlic, red pepper flakes, mushroom, and cherry tomatoes. Sauté for a few minutes. Add reserved fusilli and roasted butternut squash. Stir well for 1 minute. Add salt and pepper to taste. If necessary, adjust seasoning and add more olive oil to add more flavor. Garnish with chopped green onions.
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