Today’s CSA Box | Week of February 18, 2019

*Click on produce above for more information and Recipes

Recipe of the Week

Carrot & Butternut Muffins

Recipe adapted from: Peas and Crayons 


Are you getting tired of roasted winter squash yet?  Here is a way to use it that might make it a little more fun and interesting this week!  If your carrots get used up in other meals, you can substitute more squash for the carrots. 


—Jenna Muller

ingredients

1 cup whole wheat flour

1/3 cup all purpose flour

2 Tablespoons almond meal

1 Tablespoon ground flax

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

1/2 cup milk or buttermilk

1/4 cup sweetener of your choice (brown sugar, agave, maple syrup, honey or white sugar)

3 Tablespoons butter (melted)

1 teaspoon vanilla

1 cup freshly grated carrot

1/4 cup puréed squash (you’ll have to cook your squash ahead of time and let it cool!)

Grated zest of one orange

instructions

Preheat oven to 350º.  Line a muffin tin with cupcake papers, or butter and flour your muffin tin.  Combine all of the dry ingredients and spices and whisk to mix.  In a large bowl, whisk your eggs.  Whisk in your milk, sweetener, melted butter, and vanilla.  Add the grated carrots, squash, and orange zest and whisk to combine.  Sift the flour mixture over the wet ingredients and use a fork to combine.  Fill your muffin tins about 2/3 - 3/4 of the way full.  Bake for 25 minutes.  Allow to cool before you eat them!

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This Week's CSA Box

Veggie Tips

Carrots:  We stopped selling the bagged carrots for a little while because we want them to grow a bit — lucky CSA members are still getting the bunched carrots though!


Red Daikon:  A mild radish that can be used raw in salads, or added to soups and stews.  


Oranges: If you would like a few more oranges, you can order a 5-lb ($7) or 10-lb ($12) bag.  Send us an email and we will add the order to your next pick-up.


Collard Greens: This is one of the varieties of green that needs a little bit more cooking, and if you need a bit of comfort food you can add some bacon to it!


Butternut Squash:  See our Recipe of the Week. Butternut is one of the creamiest and sweetest of the hard squash that we grow. The seed cavity is small so you are getting a lot of flesh — It is a good source of vitamin E, thiamin, niacin vitamin B-6 and has more potassium in it than a banana!  It is great in soups, or can be roasted and sliced up as a side dish.


Leeks: Our Coconut Winter Squash Soup uses carrots, leeks and butternut squash


Lettuce:  Several nice vinaigrette recipes are available in our archives.