Week 16 Box Contents


  • Winter Squash
  • Collard Greens
  • Savoy Cabbage
  • Corn
  • Arugula
  • Broccoli or Cauliflower
  • Carrots
  • Leeks
  • Garlic
  • Eggplant or Peppers
  • Bouquet Garni (Sage, Rosemary, Thyme)


*as always this list may change a bit once we get out in the fields to harvest



 The first winter squash of the year! And just like that it’s fall!  I got this week’s boxletter together a bit early this year to give myself some time to prep for all of you coming to this year’s Harvest Moon celebration.  (Hopefully is was great and you’ll all be talking about it lovingly for years to come! 😊) This week brings the boxes our Cinderella squash, these are amazing for a super sweet puree to be used in a variety of dishes like soups, risottos and the like.  The beauty of the winter squash is that it will keep for quite a while so if you’re not quite ready to break it down now, you can wait a few weeks if need be.  Just store it at a cool room temp and you’ll be good. 

Happy eating!



Farm Saag Paneer

Traditionally made with spinach, you can easily sub in just about any green.  I made this with last weeks dino kale quite successfully.  You’ll need to cook the greens down a bit more than if you used spinach, but the collard of this week’s box will get to that super tender point that works so well in this dish.  Leftovers for breakfast with an egg is quite nice as well. 


1 large bunch collards, kale or any green really

2 tablespoons ghee, clarified butter, or unsalted butter

8 – 12 oz paneer cheese, cut into 1/2-inch cubes

2 medium onions, finely chopped

scant 1/2 teaspoon fine grain sea salt

3 medium garlic cloves, finely chopped

1 tablespoon grated fresh ginger

1 tablespoon spice mixture* (see below)

1/4 teaspoon turmeric

1 cup buttermilk

splash of cream or dollop of plain yogurt (optional)

fresh lemon to finish, and toasted sesame seeds to sprinkle


Chop the greens well, and set aside in a large bowl.

While you’re chopping the greens, cook the paneer in one tablespoon of the butter over medium heat in a large skillet. Make sure the paneer is in a single layer and use a spatula to flip it regularly so all sides get deeply brown. This typically takes 7 minutes or so. Remove from the pan and set aside.

Heat the other tablespoon of butter in your largest soup pot. Add the onions and salt, and saute until the onions soften up, five minutes or so. Add the garlic, ginger, spice mixture, and turmeric. Cook, stirring frequently, until fragrant and nicely combined – a minute or two.

Turn the heat up to medium-high and add the greens to the pan all at once, if possible. Cook, stirring all the while, until the greens are collapsed and wilted, you may need to add some water here, about ½ C, to get the greens going. The whole process should take 15-20 minutes.  If you need to add the greens in batches (adding more as it collapses), that is fine too, just do it as quickly as possible.

Stir in the buttermilk and cream and heat gently while stirring. If the mixture seems dry, add more buttermilk a splash at a time (this rarely happens to me). Taste and add more salt if necessary and more red pepper flakes if you like. Add a generous squeeze of fresh lemon juice, stir in the paneer, sprinkle with sesame seeds and serve.


*Spice Mixture: Use a mortar and pestle or spice grinder to grind the following spices as finely as possible: 2 tablespoons cumin seed, 1 tablespoons coriander seed, 2 teaspoons mustard seed, 1 teaspoon red pepper flakes, 1/8 teaspoon cardamom seeds, 3 whole cloves. Store in an airtight container and use as needed.


Adapted from 101 Cookbooks



Corn Vicchysoise or simply Corn, Leek and Potato Soup

Hands down this has been one of the most plentiful years for corn on the farm in recent years.  This is one that, as traditional vicchysoise does, can be served cold.  I’m more of warm soup kind of gal so that’s what I’d do here, but feel free to chill this down and enjoy this week ahead that’s actually supposed to be rather nice!


2 tablespoons extra-virgin olive oil

2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups)

4-5 ears shucked corn, kernels cut from cobs, cobs reserved

1 cup coarsely chopped potato

4 cups good-quality vegetable or chicken stock

Kosher salt and freshly ground black pepper

1 tablespoon fresh lemon juice

1/4 cup crème fraîche or sour cream

Fresh thyme


Heat oil in a large heavy pot over medium heat. Add leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add corn kernels, reserved cobs, potato, and stock. Season lightly with salt and pepper. Increase heat to high and bring soup to a boil. Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are very soft, about 35 minutes.


Discard corn cobs; let soup cool slightly. Working in batches, purée soup in a blender until very smooth.   If too thick, thin with water by 1/4-cupfuls. Stir in lemon juice, and season with salt and pepper. Spoon a dollop of crème fraîche atop each serving and sprinkle with a bit of thyme.



Collard Slaw with Coconut Lime Dressing

I claimed this to be the summer of slaw at the beginning of the session and I feel it’s only fitting if I give you at least one more slaw recipe even if summer is technically over.  My advice is to halve the collard leaves before slicing them.  They can be rather large and otherwise you’ll have some long noodle-y collards on your hands making this slaw a bit more of a challenge to eat.  I mean, if you’re up for a challenge, leave em long!  But don’t say I didn’t warn you. 


2 ½ cups cabbage, sliced very thinly

2 cups collard leaves, sliced very thinly)

2 large carrots, julienned

2 scallions, minced, white and green parts

1 cup cilantro, roughly chopped

1/2 cup pumpkin seeds or sunflower seeds


For the sauce:

3/4 cup full fat coconut milk

the juice from 1 large lime

1 teaspoon lime zest

2 teaspoons honey

2 Tablespoons Grapeseed or other mild oil

1 small jalapeño, diced

1 scallion, minced, white and light green parts only

Plenty of fine sea salt to taste


1 avocado, chopped

pinch of crushed red pepper flakes


Prepare the sauce by combining all the ingredients and whisking until smooth. Taste test and adjust seasonings as needed.

In a large serving bowl toss all of the ingredients for the slaw together. Sprinkle with the seeds and drizzle with the sauce.

Serve with chopped avocado, red pepper flakes and a pinch of salt and pepper.




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