This week started and ended in a sprint full speed ahead... we set up at 5 different locations around Tampa Bay and the support was amazing!  All of you rad people who follow the blog, cook our recipes, support our CSA and send positive thoughts and energy our way, we feel it! We are so grateful to each and every one of you. You guys rule!

With the holidays fast approaching, we'll be highlighting how you can make your dinners and family gatherings more sustainable and locally sourced. Until then... this week boxes included two varieties of squash, bell peppers, and white icicle radish! Here's some ideas to get you cooking: 



  • 6 cups gently packed basil
  • 1/2 cup pine nuts (can substitute with walnuts)
  • 2 cloves of garlic
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon fresh lemon juice
  • 1/2 cup extra virgin olive oil + additional to thin as needed


  • 2 small fully cooked chicken breasts, cut into small cubes (Optional) - We buy ours from Trail Bale Farm. 
  • 2-3 medium sized zucchini (no need to peel)
  • 1/4 cup lightly toasted pine nuts
  • freshly grated parmesan cheese for serving
  • salt and pepper to taste
  • crushed red pepper flakes to taste


  1. Prepare the pesto by combining the basil, nuts, garlic and salt in the bowl of a food processor. Process until finely chopped. With the motor running, slowing add the lemon juice and oil until the mixture is smooth and creamy. Taste and adjust seasonings as needed and add more oil if the pesto is too thick.
  2. Place the cut chicken breasts in a large bowl.
  3. Using your spiralzier make thin noodles with the zucchini. Add the noddles to the bowl with the chicken.  Stir in half of the pesto and toss well until evenly coated, adding more pesto as needed.
  4. Divide between bowls and top with toasted pine nuts, parmesan cheese, salt, pepper and a sprinkle of crushed red pepper flakes.


  • 4 Tablespoons grapeseed oil (or another neutral/high heat oil)
  • 1 large yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 small green chile, thinly sliced (or sub jalapeño)
  • 2 small patty pan squash, peeled and cut into 1 inch chunks
  • 2 parsnips, cut into 1 inch chunks
  • 1 medium zucchini, cut into 1 inch chunks
  • 1 medium-small eggplant cut into 1 inch chunks (make this recipe again when the eggplant come in!)
  • 1 small potato, cut into 1 inch chunks
  • 2 medium-sized tomatoes, roughly chopped 
  • 1 teaspoon honey
  • 1 Tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 1 cup cilantro, roughly chopped


  1. Heat the oil in a large heavy casserole dish or dutch oven over medium-high heat. Add the onion and cook for about 5 minutes. Stir in the garlic and chile pepper. Cook for about 2 more minutes stirring often. Add the squash, parsnips, zucchini, eggplant and potato. Cook until the vegetables brown up a bit and become fragrant. About 5 minutes.
  2. Stir in the chopped tomatoes, honey, tomato paste, crushed red pepper flakes and plenty of salt and pepper. Cover the pan and lightly simmer the vegetables for about 30 minutes. Check often and if the veggies become too dry add a little water.
  3. After 30 minutes or so taste test the vegetables. They should be soft and the flavors should be melting together. Adjust seasonings as needed and serve over cooked lentils with plenty of fresh chopped cilantro.

This New York Times recipe was a healthy and simple way to prepare the patty pan. Bonus! The verde sauce keeps well in the fridge for a week to use on other veggies...  


  • 1 to 2 garlic cloves (to taste), halved, green shoots removed
  •  Salt to taste
  • 1 anchovy fillet, rinsed (optional)
  • 1 tablespoon capers, rinsed and chopped
  • ¼ cup extra virgin olive oil
  • ¾ cup (tightly packed) parsley leaves(25 grams)
  •  Freshly ground pepper
  • 2 pounds large pattypan squash
  • 2 tablespoons extra virgin olive oil
  •  Salt and freshly ground pepper
  1. Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste (This can also be done in a food processor). Then add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
  2. Heat an oven safe skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
  3. Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
  4. Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.

Last...but certainly not least, those radish can be slow to move through if you don't regularly eat raw on a salad... For all my Portlandia fans out there, not to fear, "We can pickle that!"

Here's a quick Pickling 101 recipe that is bound to provide loads of flavor to any meal!


  • 2/3 cup red-wine vinegar

  • 1/2 cup sugar
  • Sugar Granulated Extra Fine
  • Coarse salt
  • Medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced

1. In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

Bonus Recipe! A "chowder like" version of the Chanterelle Soup we made last week. This is where summer and fall collide... 

Serves 4

  • 4 strips bacon, thinly sliced
  • 1 onion, diced
  • 1/2 bulb fennel, diced
  • 3 garlic cloves, sliced
  • 1 1/2 teaspoons fresh thyme leaves
  • 2 – 2 1/2 cups (6 ounces) roughly chopped chanterelles
  • 1/2 cup (4 ounces) wheat beer or white wine
  • 2 1/2 cups (1 pound 4 ounces) chicken or vegetable stock
  • 1 1/2 cups (6 ounces) cubed (1” inch) yellow potatoes (2 small/medium)
  • 1 cup corn kernels (6 ounces) (fresh or frozen)
  • 3/4 cup (6 ounces) cream
  • 2 tablespoons chopped fresh dill
  • salt and pepper
  • 1 tablespoon fresh lemon juice


1. Cook the bacon in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes.

2. Add the onion, fennel and garlic with a pinch of salt then saute for an additional 7 minutes until the onions are translucent.

3. Turn the heat to medium-high then add the thyme and chanterelles. Saute until caramelized in parts, 3-5 minutes. Deglaze with the beer (or wine), scraping up the browned bits off the bottom.

4. Add the stock and potatoes, bring to a simmer then cook until the potatoes are tender, about 15 minutes.

5. Add the corn and cream and simmer just until the corn is cooked through.

6. Stir in dill, 1/2 teaspoon kosher salt and pepper. Finish with lemon juice then taste and adjust seasoning to your liking.

Note: For a thicker chowder stir in 2 1/2 teaspoons flour before you add the beer or wine. Cook the flour for 1 minute so the finished soup doesn’t have a raw flour taste. Slowly whisk in the beer or wine then proceed as written.


Cheers from Black Finger Farm!

Joe & Kristin