Potato Tomato Gratin, perfect for the transition of summer into fall

Got black currants? Make cassis – black currant liqueur.

Chocolate Beet Cake with Spiced Creme Anglaise

Peanut Brittle with Fleur de Sel makes a great edible gift for the holidays.

Cranberry Apple Cobblers

Roasted Sunchoke and Mushroom Bisque…show a little love to the under appreciated sunchoke (aka Jerusalem Artichoke)!

Pumpkin and Brown Sugar Creme Brulee, an elegant dessert just in time for Halloween!

Spicy Kale, Chorizo and Winter Squash Soup. Warming inside and out.

Individual Raspberry Crisps

Pizza with kale, roasted garlic, and four cheeses. A great way to use kale from a CSA share.

Challah, baked for The Bread Baker’s Apprentice Challenge.

Garlic-Roasted Garbanzos & Chard over Soft Polenta – a great way to use swiss chard from a CSA share.

Using the contents of a CSA share to create a version of fresh Vietnamese summer rolls

Buttermilk Dill Dressing, the perfect topping for everything we received in our first CSA share of the season!

Rhubarb crisp in ice cream form: brown sugar cinnamon ice cream with a rhubarb swirl and oatmeal praline.

Artos, or Greek Celebration Bread — week #2 of the Bread Baker’s Apprentice Challenge

Rhubarb Cinnamon Streusel Muffins

Anadama Bread for the Bread Baker’s Apprentice Challenge. Flavored with cornmeal and molasses, and so delicious!

Individual Rhubarb Pudding Cakes

Make your own vanilla extract, and a good source for bulk vanilla beans.

Shaved Asparagus with Pecorino, inspired by a dish eaten at Lupa.

Buttermilk ice cream, perfect in profiteroles with blueberry sauce.