Here we are at Week 7 and the time is flying by! These days, the taste of strong black coffee (or in Joe's case a bright green juice!) first thing in the morning reassures us that it’s a new day, a clean slate, and anything is possible. We are forever grateful to all of our supporters and feel so lucky to grow food in such a beautiful place.

This week, I've added some of my favorite fall recipes that you can make with your from this week. If you haven't already, pick up a copy of Joshua McFadden's book Six Seasons: a new way with vegetables. This guys really knows how to honor a vegetable on the plate and his recipes will keep you coming back time after time... 




YIELD 4 Servings

  • 1/2 cup blanched hazelnuts
  • 1 pound cherry tomatoes, halved
  • 1 teaspoon kosher salt, plus more
  • 12 ounces spaghetti or linguine
  • 1 beefsteak tomato, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1 cup basil leaves, divided
  • 2 small zucchini (about 8 ounces), coarsely grated
  • 1/4 cup olive oil, plus more for drizzling
  • Freshly ground black pepper
  • 1 ounce ricotta salata (salted dry ricotta), shaved


  1. Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
  2. Place cherry tomatoes in a large bowl; season with salt.
  3. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
  4. Meanwhile, puree beefsteak tomato, garlic, red pepper flakes, 1/2 cup basil, 3 tablespoons chopped hazelnuts, and 1 teaspoon salt in a food processor until smooth; add to bowl with salted cherry tomatoes. Add zucchini, spaghetti, pasta cooking liquid, 1/4 cup oil, and remaining 1/2 cup basil leaves and toss to combine; season with salt and pepper.
  5. Divide pasta among bowls, drizzle with more oil, and top with ricotta salata and remaining hazelnuts.




The beauty of the Italian classic tonnato is that it's made with good-quality, oil-packed tuna whizzed in a food processor until smooth with olive oil, mayonnaise, and lemon juice.

It’s traditionally served with cold veal that’s been braised or simmered. You might think the combination of tuna sauce and meat a strange one. But it’s like how opposites attract: a mild-mannered tasting veal gets brought to the foreground by the exploits of its more exuberant, brash, salty-sassy sauce. I prefer this with veggies, use this on just about any roasted veggie and especially the broccoli

  •  1/2 pounds broccoli, stems trimmed and peeled, cut into long florets
  • 1 lemon, halved, and one of the halves cut into 4 wedges
  • Dried chile flakes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • A nice chunk of aged Pecorino Romano, for grating
  • 2 tablespoons dried breadcrumbs (you can even use panko)
  • Tonnato (see recipe below)


  1. Heat the broiler.
  2. Spread all the broccoli on a rimmed baking sheet and broil — with no oil — until slightly softened and nicely charred on most surfaces, turning once, 5 to 10 minutes or so. You can also do this on a grill, but you’ll need a grill basket.
  3. Pile the broccoli into a bowl and squeeze the half lemon all over it. Season with 1/2 teaspoon chile flakes and generous amounts of salt and black pepper. Add 1/4 cup olive oil and toss. Taste and adjust the seasoning until it’s delicious.
  4. Arrange the broccoli on a serving platter, grate a nice shower of pecorino over the top, sprinkle on the breadcrumbs, if using, and serve with the lemon wedges. Set out the tonnato as a dip.

YIELD about 1 1/2 cups

  • Two 5-ounce cans oil-packed tuna, drained
  • 1/4 teaspoon kosher salt
  • About 1/3 cup good-quality mayonnaise or veganaise 
  • 1/4 cup extra-virgin olive oil
  • About 1 tablespoon fresh lemon juice
  1. Put the tuna and salt in a food processor and pulse until it’s blended. Add 1/3 cup mayonnaise and pulse until the ingredients are getting creamy. With the processor running, drizzle in the olive oil and lemon juice and process until the tonnato is very smooth and creamy.
  2. Taste and add more mayonnaise, olive oil, lemon juice, or salt. Store in the fridge for up to 1 week.




YIELD Serves 4 

  • 4 firm medium zucchini or a mix of zucchini and yellow summer squash 
  • Kosher salt 
  • 1 pint cherry tomatoes (a mix of colors is nice), halved
  • 1/2 cup salted roasted peanuts, roughly chopped 
  • 1 bunch scallions, trimmed (including 1/2 inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well 
  • 1 small handful basil leaves 
  • 1 small handful mint leaves 
  • 1/4 cup Spicy Fish-Sauce Sauce (see below) 
  • Extra-virgin olive oil 


  1. Using a mandolin, carefully slice the zucchini from the bottom to the top to create very thin ribbons of squash. (If you don’t have a mandolin, just cut the zucchini into very thin crosswise slices, to create rounds.)
  2. Toss the squash with 1 teaspoon salt and put in a colander so the salt can draw out excess moisture. Let them sit for 30 minutes. Blot the squash on paper towels to remove the moisture and excess salt. Pile into a large bowl. 
  3. Add the tomatoes, peanuts, scallions, basil, and mint. Pour in the spicy fish-sauce sauce and toss again.
  4. Taste and decide whether the salad needs more salt. Add 1/4 cup olive oil and toss again. Do a final taste and toss, arrange on plates, and serve right away. 

YIELD about 1 1/4 cups 

  • 1/4 cup seeded, deribbed, and minced fresh hot chiles (use a mix of colors) 
  • 4 large garlic cloves, minced 
  • 1/2 cup fish sauce 
  • 1/4 cup water 
  • 1/4 white wine vinegar 
  • 2 tablespoons sugar


  1. Stir everything together in a small bowl until the sugar dissolves.
  2. Taste and adjust so you have an intense sweet-salty-sour-hot balance. Ideally, make this a day ahead, then taste and readjust the seasonings on the second day.
  3. The chile heat is likely to get stronger. The sauce will keep for a month or two in the fridge. 


  • 2 TBS extra virgin olive oil
  • 3 stalks celery, chopped
  • 3 large carrots, chopped
  • 4 small red potatoes, chopped
  • 1 large yellow onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 15 oz can tomatoes, with juices
  • 2 15 oz can cannelloni beans, drained and rinsed
  • 4-5 cups vegetable broth
  • 1 large bunch of collard greens, tough stems removed and finely chopped
  • 1/4 tsp crushed red pepper flakes
  • salt and pepper
  • Grated parmesan cheese if desired 


  1. In a large soup pot heat olive oil over medium heat. Add the onion and sauté for about 5 minutes.
  2. Add the carrots, celery, and garlic. Cook for about 3 more minutes. Add potatoes, tomatoes, beans. collard greens and vegetable stock. Bring to a boil. Reduce heat and simmer for about 25 minutes. If soup is too thick add a little more stock or water.
  3. Season to taste with salt, pepper, and crushed red pepper flakes
  4. Garnish soup with a healthy portion of grated parmesan cheese.

*Use this recipe as a guide. Adjust measurements and ingredients and necessary. Always taste test as you go!

Lastly, for the meat eater... buy your meat local! Talk to us about picking up meat from Trail Bale with your C.S.A. boxes!


  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup white miso
  • 2 tablespoons honey
  • 1 tablespoon unseasoned rice vinegar (do not use seasoned rice vinegar!)
  • 8 bone-in, skin-on chicken thighs or drumsticks (or a mix of both)
  • 1 large head of cauliflower, broken into florets
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons heavy cream
  • 1 bunch of collard greens, tough stems removed and thinly sliced
  • Salt and pepper to taste


  1. Preheat the oven to 425F. In a large bowl combine the butter, miso, honey and vinegar. Mix until smooth and well incorporated.
  2. Add the chicken to the bowl and rub it all over with the mixture--even rubbing the mixture underneath the skin of the chicken. Place the chicken in a single layer in a roasting pan and bake in the oven until fully cooked and the skin is dark brown and lightly crips, about 30-35 minutes. Flip the chicken once or twice while cooking.  An internal temperature of 160-165F is what you're looking for.
  3. While the chicken bakes bring a large pot of lightly salted water to a boil. Add the cauliflower florets and cook until tender, about 8 minutes. Remove from the water and drain. Add the cauliflower to a large bowl with 1 tablespoon butter and the heavy cream. Mash until smooth and creamy. Season to taste with salt and pepper.
  4. In a skillet over medium heat add the remaining 1 tablespoon of butter. Once melted and the sliced collard greens and a healthy pinch of salt and pepper. Cook, stirring often, until the collards are bright green, and tender. About 5 minutes. Remove from the heat and set aside.
  5. Divide the mashed cauliflower, collards and chicken between plates and serve warm or at room temperature.

As always, cheers from Black Finger Farm.

Joe & Kristin