CSA Week 19

*** 1 more week!  Final share is November 7 or 9.  Thanksgiving shares still available, price goes up after today!***

In your share week 19:


Full shares only:

Italian parsley
Tomatoes or Broccoli


We’re almost to the end of the season, with just 1 week left of the CSA.  But I’m happy to offer 2 new items today (3 for full shares): yacon, leeks, and parsley.  If you were in our CSA the last 2 years, you may remember yacon.  But if you are a new member, this may be a whole new vegetable for you.


Yacon (pronounced yah-CONE) is a member of the sunflower family from the Andes.  This is the tuberous vegetable that looks like a sweet potato, oblong with dark skin.  I strongly recommend eating it raw: it is sweet, tender, mild flavored, and juicy.  Think of jicama, asian pear, or even a cucumber.  We most often slice it up and eat it plain as a refreshing snack or side dish.  I like the flavor of the skin (it’s earthy and somewhat bitter), but you may prefer it peeled.  It will brown soon after cutting, you can toss it with a bit of lemon juice to keep it white.  It can also be cooked, but I honestly haven’t found a way to cook it that’s much good, and it’s so delicious raw that I gave up trying.  Some people like to juice it (we recommend peeling it first).  Store it in the fridge in a plastic bag, it will dry out and soften if left on the counter for long.


Here is a link to a more in depth article about yacon in Mother Earth News.  One thing worth noting is that yacon’s sweetness is from inulin, which makes it extremely low in calories and a better choice for diabetics.


New today are leeks, which are one of my favorites but aren’t our most productive crop.  Leeks are milder than onions and have a savory flavor all their own.  I love to use them in soups, sautes, and braises.  I use the whole leek, greens and all, and I don’t usually find ours to be too tough.  We have peeled and washed them, but leeks are notorious for catching soil in their many leaf bases.  You will probably want to give them a good rinse before using them.  Typically I slice them lengthwise, lay them cut side down, and slice them into thin half moons.  If you don’t want to cook with the greens, they are a great addition to stock.


Full shares have Italian parsley, which is usually a regular item in the CSA but just hasn’t pulled it together this year.  We had a lot of trouble getting it started, with birds eating nearly every seedling I planted.  But I have enough for a few folks today.  I prefer Italian parsley to the curly type: I think it is more tender and flavorful. It’s excellent in pasta dishes, salads, pesto, or tabouleh.  You can use the leaves and the stems.  Parsley is also particularly nutritious, so eat it up.


We have one last kohlrabi bulb for everyone today, and they are huge!  These are a fall storage variety, so they will keep well in the fridge if you don’t use them right away.  They tend to be a little less sweet and juicy than the quick-growing summer bulbs, so I generally prefer to cook them, though they are still good raw if you prefer.  I love kohlrabi in soup, like the kohlrabi-cheese soup below, or chicken noodle.  I also like it roasted, by itself or with cauliflower and potatoes.  Try substituting it for broccoli or cauliflower in a recipe you already know and love: it works pretty well!  Remember, it needs to be peeled, and you can also eat the greens.  To keep the bulb longer, remove the greens and store them separately.


Next week will be your final CSA share (unless you are signed up for a Thankgsiving box).  I hope you’ve enjoyed it and will be back next spring.

Yacon Grapefruit Salad

Okay, this recipe from Marthastewart.com originally called for jicama.  But it is delicious with yacon: the bittersweet grapefruit and sweet apple are a great complement to the mild crunchy yacon.

1 red grapefruit, peel and pith removed
1 navel orange, peel and pith removed
3 tablespoons freshly squeezed lime juice
4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
1/4 teaspoon crushed red pepper, flakes
1/4 teaspoon coarse salt
1 large or 3 to 4 small yacon, peeled and cut into thin matchsticks
1 medium Granny Smith apple, cut into 3/4-inch chunks

Working over a large bowl, carefully carve out sections of grapefruit and orange from membranes using a paring knife, letting sections fall into bowl and reserving membranes. Transfer juices to a small non-reactive bowl; squeeze membranes into bowl. Discard membranes.

Add lime juice, cilantro, red pepper flakes, and salt to the small bowl with the juices; stir to combine. Add jicama, apple, and cucumber to the large bowl with the fruit. Pour juice mixture over fruit mixture. Gently toss to coat. Let salad stand for 10 minutes before serving.

Kohlrabi Cheese Soup with Bacon

I had this at Hearth and Table, and it was delish.  I looked for a recipe online and found one at the CSA for Three blog.  She says: Kohlrabi tastes kind of like broccoli, so I thought, why not use a broccoli cheese soup recipe and sub in kohlrabi? I made some modifications, and I used both the bulbs and the greens in this recipe. It came out great!

4 slices bacon
1 cup chopped onions
fresh ground pepper
Pinch nutmeg
1-2 cloves minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons flour
3 cups chicken stock
1 lb (ish) peeled and cubed kohlrabi bulbs
1 bunch kohlrabi greens, stemmed and sliced
1/2 cup cream
1 1/4 cups shredded cheese – I used chihuahua
1/4 cup Parmesan cheese
1 tbsp butter

Render the bacon in a dutch oven and remove and crumble the bacon. Saute the onions in the bacon fat until soft, about 5 minutes. Add the garlic and thyme, season with pepper and nutmeg, and cook for another minute or so. Add the flour and stir until well-distributed and slightly browned. Slowly stir in the broth and bring to a boil. Allow to thicken just a little, then add the chopped kohlrabi root. Lower to a simmer and cook for 10 minutes covered, stirring occasionally. Add the greens and stir, cover again for a few more minutes until the root is soft and the greens wilt.

Puree the soup in a blender or with an immersion blender. Return to pot and add cream, and add cheese and butter when hot enough to melt, stirring to distribute. Serve and sprinkle with crumbled bacon.

End of Season, Bulk Carrots

One more week of the CSA! Your final share will be on November 7 or 9. Thank you for being a member, I hope that you will be back next spring. Please return all bags that you have at home. Next week, consider bringing a bag and transferring the contents of your final share at your drop site so that you don’t have to remember to return your bag.

We are offering a bulk carrot special for delivery with your final CSA share. You can order them by emailing me at carolina@corvuslanding.com or calling 541-418-2281. Carrots are sold in 5# bags.


  • 1 bag is $12.75, or 15% off our retail price
  • 2 bags $12 each, 20% off retail price
  • 3 or more bags $11.25 each, 25% off retail price


Thanksgiving shares are still available! The price is $45 for a box full of local veggies for your Thanksgiving table and storage crops to last into December. Visit our website or call for more information and to sign up.


Thank you for being a member of the Corvus Landing CSA!

CSA Week 18

*** 2 more weeks!  Final CSA is November 7 and 9.  Thanksgiving shares still available, price goes up at the end of the week.***

In your share week 18:

Gill’s Golden Pippin Acorn Squash
Yellow Finn Potatoes
Saute Mix

Full Shares Only:

Broccoli or Salad Mix
Cilantro or Beets

That was some rain this weekend.  Fortunately, our cover crop did its job and we had minimal erosion in spite of 9″ in 48 hours.  Our river was raging!  Monday’s harvest was a bit on the muddy side, but the sun this week should give all the crops a nice boost and some more fall growth.

We’re switching up your greens a bit today.  Instead of kale or salad, we’re including a bag of saute mix.  These are overgrown salad greens, including baby kale, mustard, mizuna, and komatsuna.  You can eat it as a robust salad (those mustards are pretty hot!) or cook it up like kale.  I think our saute mix has great flavor and adds some nice color to your meals.  I usually chop it coarsely before cooking, but you can also just use the leaves whole.  The mustards lose their heat when cooked, but still have a nice pungent flavor.

We have another kind of squash today, an old Oregon bred variety called Gill’s Golden Pippin.  We find it is more like a delicata in flavor than a typical acorn, and its small size makes it easy to portion.  The skins are tender and tasty, so I wouldn’t bother peeling them.  Typically I slice them in half lengthwise and scoop out the seeds.  I either roast the halves face down in a pan with a bit of water (375 until a fork goes through easily, about 30 minutes), or slice them into half moons, toss with oil, and roast them on a sheet pan until they are soft and caramelized. Store them at room temperature or use them as a decoration until you’re ready to eat them.

Otherwise we have more of our staple carrots and potatoes.  We have lots of good-looking fall carrots out there, so I hope to have bulk bags available for the last few weeks of farm stand.  We’re making progress on the mountain of potatoes in our garage, hopefully we won’t go into winter with too many.  We will also have them available in bulk at the last couple of farm stands.  I hope you enjoyed last week’s shallot, and here’s another for you.

Baked Acorn Squash with Bacon and Rosemary

This is a simple but flavorful way to cook squash. Originally made with Carnival Squash, but I’ve adapted it to work for our acorns.  From the blog Angie’s Recipes.


2 Acorn squash

Salt and black pepper to taste

¼ lb Smoked bacon, diced

2 Tbsp Olive oil

1/2 tsp Dried rosemary

2 Garlic cloves, minced

1/4 tsp Nutmeg

1 tsp Sugar


Preheat the oven to 375F. Cut carnival squash into halves, scoop out seeds and fibers, and cut each half into two chunks. Place them cut-side up on a shallow baking tray. Sprinkle some salt and black pepper.


Dice the bacon and combine with olive oil, rosemary, garlic, nutmeg and sugar in a bowl. Divide the mixture among the carnival chunks. Bake in the middle of the hot oven for 25-30 minutes.

Moroccan Carrot Salad with Ginger

Another gem from Alice Waters’ The Art of Simple Food. She recommends giving the salad time to marinate and absorb the flavors of the spices before serving. Serves 4.

Julienne (matchstick):

            1 bunch carrots

Cook in salted boiling water until almost tender but still al dente. Drain and season with salt. In a small bowl, mix together:

½ tsp each ground cumin and coriander

            1-inch piece fresh ginger, peeled and grated

            a pinch of cayenne

Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together:

Juice of ½ lime

            2 Tbsp olive oil

            2 Tbsp chopped cilantro or parsley (or mint)

Pour over the carrots and toss gently.

CSA Week 17

In your share week 17:

Turnip or Radish
Cauliflower or Broccoli
Salad Mix
Tomatoes (Some sites only)

Full shares only:

Beets or Cilantro

Frost has hit, with the last few nights getting down to 34 degrees.  At this point, it honestly doesn’t affect us too much.  We already abandoned the zucchini to powdery mildew, and all of our tomatoes and heat loving crops are in the greenhouses.  It has to get down to about 27 degrees before the plants inside get fried, which usually doesn’t happen here until later in the fall.  We still have tomatoes for some full shares this week, and we’ll hopefully get the rest of you next week.

Instead, we have some very happy and now extra sweet kale, salad, and carrots.  All of these crops actually benefit from a little frost: it causes them to increase the sugar concentration in their cells, lowering their freezing point.  It also does a lot to relieve our aphid pressure and slows down other pests.  The kale especially is thriving with the cold nights and sunny days, so enjoy!

Some “lasts” today: last cauliflower, last radishes and turnips, though perhaps not the last broccoli?  Some of the radishes are enormous; but they are still crunchy and are now extra flavorful!  Their greens are also particularly nice this week, and remember that they are especially nutritious.  The frost is good for radishes too, developing lots of flavor.

We are also keeping the “firsts” coming with a beautiful, delicious shallot.  These have been slow to bulb out this year; usually by now they’ve dropped their tops and died back.  Our shallots are much bigger than what you usually see in stores, but they are shallots nonetheless.  Most shallots are grown from overwintered bulbs (like garlic), but these are grown from seed with our onions.  Seed grown shallots get much larger, but still have tons of flavor and store extremely well.  If you’re not familiar with shallots, they are similar to onions but more savory and flavorful, and less sweet.  You can use them in place of onions in many recipes and can usually use less than the recipe calls for.  Some people describe their flavor as a cross between onions and garlic, but I just think they have a wonderful flavor all their own.  These should be kept in a bag in the fridge.  You can also use the greens!

This week’s carrots are some of the last we’ll see of our beloved “Nelson” variety.  Every farm I’ve been on has grown this excellent carrot, but the breeder has discontinued the seed and it will no longer be available.  I have been working through my stock of seed but the germination was getting worse and worse.  I finally gave up and our last few rotations will be a selection of different varieties we’re trying.  Nelson will be sorely missed.

But the good news is that we’ve finally found a carrot that twice beat Nelson in taste tests, and it’s an open pollinated carrot instead of a hybrid.  For hybrid varieties, pollination is controlled, with every seed being a specific mix of genetics that is proprietary to the breeder.  Open pollinated seed is produced by allowing a population to breed freely, though the genetics are controlled by environmental factors and plant selection.  Hybrid seeds can’t be reproduced at home, since the seeds produced by hybrid plants don’t come true to type.  However, open pollinated seeds can be reproduced and reselected to thrive in your own environment.  We will be selling some of the carrots of this new variety (called “Coral”) to our friends at Adaptive Seeds so that they can produce seed and hopefully add them to their catalog.  We don’t do a lot of seed saving at the farm, but it’s something that I care about and contribute to when I can.

Chanterelle Mushroom and Kale Salad with Lime-Tahini Sauce

This recipe comes from Andrea Bemis from Dishing Up the DirtShe is a farmer and chef, and has a great blog with tons of veggie-centric recipes.  I liked this one because chanterelles are popping right now and the kale is especially nice this week.  She calls it a salad, but it’s all cooked and served hot.  Try using shallot instead of onion!

  • 1/2 lb chanterelle mushrooms (or mushrooms of choice) finely chopped
  • 1 bunch of kale, touch stems removed and finely chopped
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/2 cup quinoa
  • 1 small delecata squash, seeds removed and sliced into 1/2 inch rounds or half moons (you can leave the skin on it’s edible and delicious!)
  • grapeseed oil for cooking (or any oil you prefer)
  • Fresh parsley for garnish

For the Lime-Tahini Sauce

  • 1/4 cup tahini paste
  • 1 TBS low sodium tamari
  • 2 TBS lime juice
  • 1 clove of garlic, minced
  • 1 tsp honey or pure maple syrup
  • dash of crushed red pepper flakes
  • 1/4 cup water


  1. Combine all the ingredients for the tahini sauce together in a blender or food processor. Taste test and add anything. Set aside.
  2. Preheat the oven to 400 degrees. Combine the sliced delicata squash with a little bit of grapeseed oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until fork tender (about 12-15 minutes) toss squash halfway through cooking time.
  3. Cook quinoa
  4. In a large skilled over medium heat add a little grapeseed oil. Add onions and sauté for about 5 minutes. Add mushrooms and garlic. Cook for about 8 more minutes stirring often. Add kale and cook until kale is bright green and slightly wilted, about 3 more minutes. Add cooked quinoa and delicata squash to the pan. Stir well to combine. Remove from heat. Drizzle with tahini sauce and garnish with fresh parsley.

Carrot-Cake Thumbprint Cookies

Carrots make great dessert too!  Here’s a winner from Martha Stewart.

  1. Preheat oven to 350 degrees. In a large bowl, whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate 30 minutes.
  2. Roll dough into 1 1/2-inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.
  3. In a bowl, beat remaining 1/2 stick butter and confectioners’ sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with goat-cheese mixture; serve.

Cook’s Notes

Piping makes fast work of filling the cookies; use a plastic bag with a corner snipped off. You can also simply spoon it in.

CSA Week 16

*** Thursday pickup change!  All Lincoln City shares will now be available beginning at 11 AM***

In Your Share Week 16:

Yellow Finn Potatoes
Delicata Squash
Broccoli or Basil
Tomatoes (Some sites only)

Full Shares Only:

Salad Mix


Sorry, share notes are a little late this week, it’s been surprisingly busy the last several days.  Today’s new and exciting item is Delicata squash, finally ready to head home to you!  These beautiful little winter squash are sweet and nutty, with a thin delicate skin and smooth texture.  Delicata are great roasted or stuffed, or I’m partial to them as a pizza topping. Typically I slice them in half lengthwise and scoop out the seeds.  I either roast the halves face down in a pan with a bit of water (375 until a fork goes through easily, about 30 minutes), or slice them into half moons, toss with oil, and roast them on a sheet pan until they are soft and caramelized.  I usually eat the skin; it’s tender and tasty.


Squash store in a cabinet, out on the counter, or as a centerpiece on your table: no need to refrigerate them!  Our squash have been behind the game on ripening this year, and these will sweeten up as they sit out.  We have several other varieties to include in the last few weeks of the CSA, but the delicata seemed the most mature and ready to eat.  We just pulled all the squash and pumpkins in on Monday, loading the tractor bucket with a couple hundred pounds at a time and taking several trips back and forth from the field to the greenhouse.  We now have heirloom pumpkins and acorn squash, early season butternuts, and delicatas curing in the greenhouse.  It’s looking very colorful!


With the colder nights of the last week or two, several summer crops are officially throwing in the towel.  This is the last basil of the year, and while I did my best to remove any questionable leaves, I’d recommend using it up quickly.  Cukes and zukes are officially done, but our tomatoes are still looking surprisingly good!  We had a late rotation of determinates that are just now ripening, including lots of roma-type sauce tomatoes.  We’ll continue to rotate them through the different sites and shares as long as we can.


Another summer crop that is still doing surprisingly well is our eggplant.  We were able to get a nice serving for everyone today, and I can tell you they are still extremely tasty.  We’re doing “Tactober” in our house, with tacos on the menu not every day but pretty frequently.  I’ve been using eggplants as filling, as well as ground elk, turnip greens, fresh salsas, and potatoes.  Everyone got a head of red, green, or napa cabbage this week, which I’ve also been using either in or alongside my tacos.  Our fall cabbage isn’t super abundant this year, so this will likely be the only head you get.


Today’s potatoes are yellow finns, which are our storage potatoes and Mike’s favorite.  They are golden and buttery, great for roasting, mashing, frying, or anything you want.  They unfortunately have damage from potato scab, which makes them a bit ugly, but it is entirely superficial and is fine to eat.  If you don’t like it, just peel them and you won’t even know they had a problem.


Just a reminder that the final CSA pickup will be November 7 or 9 (depending on your pickup day).  Our farm stand continues until Thanksgiving (Tuesdays 9 to 2), and our hospital farm stand goes on Tuesdays from 11 to 2 through October 31.  We still have Thanksgiving shares available, they are $40 and will be ready on Tuesday, November 21.  Click here to sign up, or just send me an email or stop by the stand.

Roasted Delicata Squash Kale & Sausage Pizza

This is easy to adapt, cut the sausage if you like, or use brie or different cheese, or switch up the veggies.  By Tracy Benjamin of Shutterbean blog. 

1 delicata squash, seeds removed and cut into 1/2 inch circles

extra virgin olive oil

2 Italian sausages, casings removed

1/2 yellow onion, thinly sliced

2 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes

kosher salt & fresh cracked pepper

1 1lb. pizza dough (buy pre-made, or try making your own!)

2 cups kale, torn into pieces

2 cups shredded mozzarella

3 tablespoons goat cheese

2 tablespoons chopped candied walnuts

Preheat oven to 400F

Place delicata squash on a baking sheet. Drizzle liberally with olive oil and toss the squash to coat. Season with salt and pepper and roast in the oven for about 15-18 minutes, or until squash has become tender; set aside.

Meanwhile heat a glug of olive oil in a skillet over medium high heat. Stir in onions and cook until softened, about 4-5 minutes. Add sausage to the pan and break into smaller pieces with a spoon. You want cook the sausage thoroughly and brown the onions.  Stir in the garlic and red pepper flakes and cook for another minute.  Season with salt & pepper to taste and set aside.

To make the pizza, adjust oven to 450F. Stretch pizza dough into a 14 inch circle onto a pizza bake or baking sheet.  Top with 1/2 cup cheese and add the kale to the top. Nestle the delicata squash on top, followed by another 1/2 cup cheese and the sausage and onion mixture. Place dollops of goat cheese on top and finish with the remaining cheese and candied walnuts. Bake in the oven until crust is nicely browned, about 15-18 minutes. Serve hot.

Aloo Baingan: Easy Indian spiced Eggplants and Potatoes

By Richa Hingle of the Vegan Richa blog.  Serve with flatbread/rice and Dal. Vegan gluten-free Soy-free Nut-free.

1 tsp oil

½ tsp cumin seeds

½ tsp mustard seeds

6 curry leaves, chopped (optional)

4 cloves of garlic, minced

½ inch ginger, minced

1 hot green chile, finely chopped

1 tsp coriander powder

½ tsp turmeric

1 large potato, cubed small

1 medium eggplant, chopped small, or 8 or more small eggplants, quartered

1 large tomato, crushed, finely chopped or about 1 cup diced canned tomato

¾ cup water

¾ tsp salt

cayenne (pure red chili powder) or garam masala to taste

cilantro for garnish

  1. Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
  2. Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
  3. Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
  4. Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
  5. Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.
Add a cup or more of cooked chickpeas and another chopped tomato to make this into a 1 pot meal.
Add a dash of liquid smoke for a bharta(mashed eggplant) flavor profile.

CSA Week 15

In Your Share Week 15:

Broccoli or Cauliflower
Cucumber or Zucchini
Salad Mix
Tomatoes (some sites only)

Full shares only:

Baby Turnips


Not much new today, but lots of our usual favorites.  We haven’t had much fennel for you this year, but this week we have a beautiful rotation sized up.  Remember you can use fennel most places you’d use celery: it’s great raw, roasted, or used as an aromatic in soups and stuffings.  I particularly like it with potatoes.  Mostly use the white part of the bulb, the stalks have nice flavor but tend to be tough.

We are pulling from our final rotations of cauliflower and broccoli, so these will be some of the last you’ll see of them.  They tend to peter out as the rains begin, and our final rotations are a little weak this year.  I think I’m ready to pull the plug on zucchini as well, since the plants have gotten moldy and production is dropping fast.  The cucumbers, though, are still putting out a surprising amount of fruit, so hopefully we’ll have those for another week or two.


Our fall salad has been especially nice this year, as is the cilantro.  We’ve been getting back on a Mexican food kick, with lots of tacos and enchiladas around our house recently.  We’ve been making lots of our own sauces with our tomatoes, cilantro, and dried chiles, then making fillings out of eggplant, turnip greens, zucchini, and whatever other veggies we have in the fridge.  Usually we make our own tortillas (it’s easy and they’re soooo delicious) but this time of year we are tired and also use store bought ones.


We have one last onion for you today; as I’ve said, our onion crop was a disappointment but we do have some beauties today.  These were a new variety I tried this year that turned out to be a longer season one, so they still have fresh green tops even though it’s October.  Keep them in the fridge and use the whole thing: I use the tops along with the bulbs, but they also make good stock.  We’ll have a few shallots and maybe leeks for you in the weeks to come, but these will be your last onions for the season.


Remember to come to the Neskowin Valley School Harvest Festival this Saturday!  Say hi to us, support the school, and enjoy fresh pressed cider, fresh food, and music all day.  I’ll be playing on the stage around 2:45; I’d love for you to come hear me sing.  10 to 5, this Saturday October 7.

Quinoa Salad with Apples, Pears, Fennel, and Walnuts

From The One Dish Vegetarian by Mia Robbins, this hearty salad can stand alone as a meal or be served as a side. I particularly like fennel raw, and it pairs very well with fruit as in this dish.

In a saucepan, bring 4 c water to a boil. Add 2 c quinoa, turn the heat to low, and simmer until the grains become translucent, about 15 to 20 minutes. Let cool to room temperature.

Meanwhile, in a large bowl combine:

2 apples, cored, diced, and sprinkled with lemon juice

2 ripe pears, cored, diced, and sprinkled with lemon juice

1 small fennel bulb, trimmed and diced

½ c dried currants

2 shallots, finely minced

In a separate bowl, whisk together:

½ c fresh orange juice

3 Tbsp fresh lemon juice

1 Tbsp olive oil

Zest of 1 orange

Zest of 1 lemon

Salt and pepper

Mix quinoa together with fruit mixture, then pour dressing over the top. Mix well to combine. Sprinkle with ½ toasted walnuts and serve.

Carrot Fennel Soup

From Gourmet November 2008, by Ruth Cousineau. 


2 medium fennel bulbs with fronds

1 pound carrots, quartered lengthwise

1 medium onion, quartered

1 garlic clove

5 tablespoons extra-virgin olive oil, divided

1/2 teaspoon sugar

2 1/2 cups reduced-sodium chicken broth

2 1/2 cups water

1 teaspoon fennel seeds


Preheat oven to 450°F with rack in lowest position.


Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.


Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.


Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.