Broccoli and Kale Pasta Salad

We are a few weeks into the New Year and healthy eating habits and work-out routines are still a hot topic around here. So, in the spirit of sticking with healthy resolutions, we wanted to share another produce packed recipe from Holly that doesn’t scrimp on flavor.

This recipe features Baia’s spinner style pasta made in small batches by Italian artisans in Oakland, CA. Baia pasta follows traditional pasta-making techniques that give it a great texture and authentic flavor. Add it to your next produce delivery when customizing your Farm Fresh To You box in our Farm Stand Market! Learn more at the bottom of this post.

By Holly of Buttercup and Bourbon
After a month of eating whatever buttery sweet cookie and cake in sight, I decided it's time for that annual New Year cleanse. If you are like me, jumping head first into only eating leafy greens and quinoa isn't the easiest way to kick off clean eating. So I give you a great alternative to ease you into a new diet for this year, a light and green packed pasta salad! In collaboration with Farm Fresh to You's organic produce and their new offering of California artisan-made pasta from Baia Pasta, this salad is the right combination of healthy and hearty to keep you full and focused on kicking off the year with clean eating.

The mixture of Greek yogurt, lemon, and herb dressing to top off some amazing organic produce and pasta ensures not only satisfied taste buds but also a happy tummy, enjoy!

Broccoli and Kale Pasta Salad
INGREDIENTS:

• Salt and freshly ground black pepper to taste
• 2 cups chopped broccoli
• 1/2 cup kale, (chard or spinach would also work), chopped
• 1-1/2 cups organic durum wheat semolina Baia Pasta, Spinner shape
• 1/2 cup unsweetened plain Greek yogurt
• 1/4 cup light coconut milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste

DIRECTIONS:

Bring an inch of salted water to a boil in a large saucepan. Add the broccoli, cover, and steam for 3 minutes or until tender-crisp. Remove broccoli from pot, drain, and rinse under cold water until cooled to room temperature. Transfer to a large bowl and set aside.
 
Cook pasta according to package instructions to al-dente texture. Drain the pasta and spray with olive oil. Then spread the pasta out on a baking sheet to cool to room temperature.
 
In a small bowl, whisk together the yogurt, coconut milk, lemon juice, honey, garlic, parsley, dill and mint. Season the dressing with salt and pepper to taste.
 
In a large serving bowl, combine the broccoli, chopped kale, pasta and dressing. Toss to combine and season to taste with salt and pepper. Serve with lemon wedges and a sprig of fresh herbs, enjoy.

Click here for a printer friendly version of this recipe. 

How To Add Pasta and Produce to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add beans to your delivery.

Not part of our farm family? Find out if we deliver to your neighborhood. 

Butternut Squash Mac & Cheese

The holidays have passed and we have welcomed 2015 with open arms. It is the opportunity for a fresh start and a chance to incorporate healthy changes. To start the year off right, we want to share this healthier spin on macaroni and cheese from one of our CSA members, Holly.

Find a new favorite staple with Baia pasta. This spinner style pasta goes the extra mile by using the finest organic flours milled from grains grown in the United States. Made in small batches by Italian artisans in Oakland, Baia pasta follows traditional pasta-making techniques that make it taste authentic. Add it to your next produce delivery when customizing your Farm Fresh To You box in our Farm Stand Market! Learn more at the bottom of this post.

By Holly of Buttercup and Bourbon
Nothing says comfort food like macaroni and cheese, but with the New Years and many healthy resolutions in place, here is a produce packed spin on this favorite cheesy classic. Partnering once again with the good folks at Farm Fresh To You, this recipe utilizes their organic seasonal produce and California artisan-made pasta from Baia Pasta.

Roasted butternut squash mixed with thyme, nutmeg and Parmesan cheese melt into a delicious side dish that will be a great addition to any post-holiday meal or a new comfort food to add to your recipe book, enjoy!

Butternut Squash Mac and Cheese

INGREDIENTS:
• 1 (3-4 lb) butternut squash, peeled, seeded and chopped into 1-inch cubes
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter, unsalted
• 1/2 cup yellow onion, diced
• 2 tablespoons all-purpose flour
• 1 teaspoon fresh thyme, minced
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup half and half
• 1 cup shaved Parmesan cheese, plus additional for topping
• 3 cups organic durum wheat semolina Baia Pasta, Spinner shape
• Sprig of thyme for garnish
 
DIRECTIONS:
Preheat the oven to 425º. Prep and cut the butternut squash into 1-inch cubes and place in a large mixing bowl. Add the olive oil to the mixing bowl along with a pinch of salt and pepper, stir to combine. Spread the squash on a baking sheet in a single layer. Roast for 35 - 45 minutes, turning once halfway through the roasting time.

Reduce oven heat to 375°. Allow the butternut squash to cool to room temperature. Place in a food processor and pulse until smooth. Meanwhile, in a large saucepan over medium heat, melt the butter. Add the onions to the pan and sauté for 5 minutes, or until translucent. Remove the pan from heat and add the flour, thyme, nutmeg, and salt to the onion mixture, stirring to combine. Place pan back on the burner over medium heat; add butternut squash puree and half and half, stirring constantly. Add the Parmesan cheese and stir continuously until melted. Remove from heat and set aside.

Meanwhile, bring 1 quart of salted water to a boil in a large saucepan. Cook the pasta according to package instructions to al dente texture. Drain and place cooked macaroni in 9x9 casserole dish. Pour the butternut squash cheese sauce over the pasta and stir to combine. *Note - If you wish to cook in individual portions, fill small ramekins with the mixed pasta and sauce to the top and follow the same baking times below.

Top with a sprinkle of Parmesan cheese and bake the mac and cheese for 15-20 minutes or until the cheese has melted. Let cool for 5 minutes after baking and serve topped with a sprig of thyme. 

Click here for a printer friendly version of this recipe. 

Enjoy!

How To Add Pasta and Produce to Your Delivery:
CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add beans to your delivery.

Not part of our farm family? Find out if we deliver to your neighborhood.

How to Make Dried Orange Ornaments

Ainsley helps to decorate the family Christmas tree

Each year we try to make something natural and eco-friendly to add to our tree decorations. This year we landed on citrus ornaments, which make such a cheerful and fragrant addition. Although we chose oranges this year, lemons and grapefruit would also work well. 

This is a very simple craft to do with your little ones and will make a colorful impact on your Christmas tree.

Imogen Prepares to Thread the Orange Slices

DRIED ORANGE ORNAMENTS

Makes 20 Ornaments

WHAT YOU NEED:
5 oranges
1 sharp knife
needle & thread
baking Sheet
oven

DIRECTIONS:
Preheat oven to 200 degrees.Using a sharp knife, slice oranges thinly, you should be able to get 5 nice slices per-orange. Lightly dab off any extra juice with a towel.

Arrange orange slices on a baking sheet and put into oven for two hours.

Reduce oven heat to 140 (that is as low as mine goes) and remove the orange slices from the baking sheet and place directly on rack. 

Turn slices once after about an hour to keep them from curling or sticking. Turn off oven and leave overnight. 

The following morning, remove slices from oven. Use a needle to thread a string through the orange slice. Tie in a knot to make a loop.

And that’s it! With minimal effort, you have 20 all-natural rustic ornaments to adorn your tree with. And since you made them by hand, you get bragging rights when guests visit for the holidays and comment on your lovely and unique tree ornaments.

To find this craft and other seasonal recipes, visit our website.

We want to wish everyone a safe and healthy holiday season!