This CSA box is light, but tasty and we're crossing our fingers the weeks to come brings us good weather, tasty food and high functioning bodies to get caught up! Wherever this post finds you, I hope you get to enjoy a relaxing weekend surrounded by nourishing food and good company! 

Cheers from Black Finger Farm. 


Perfect for gluten-free diets, and delicious enough for all palates, try this alternative to a noodle based lasagna... 

  • 1 head of cabbage 
  • 1 lb. ricotta cheese (or cheese alternative of choice) 
  • 1 egg
  • pesto to taste
  • 2 cups sharp cheddar cheese (or cheese alternative of choice) 
  • grated romano cheese
  • 1 quart pasta sauce


  1. Preheat oven to 350. Grease lasagna pan. Assemble 1 head cabbage, 1 lb ricotta cheese, 1 egg, pesto, 2 cups grated sharp cheddar, grated romano cheese, 1 quart pasta sauce.
  2. Slice your head of cabbage lengthwise, though the stem. Carefully make 4 or 5 one inch slices.
  3. Arrange these in the bottom of a greased casserole pan.
  4. Spoon 2/3 tomato sauce over the cabbage layer.
  5. Place ricotta cheese in food processor with egg and 1/4 cup of pesto, and 3/4 cup cheddar. Blend well. Gentle spread on top of tomato sauce layer.
  6. Place another layer of cabbage rounds on top of ricotta layer. Top with remaining tomato sauce, and then remaining cheddar.
  7. Sprinkle top with romano cheese. Cover loosely with foil and bake 1 hour. Remove foil and bake an additional 10 minutes. Remove pan from oven and let sit 15 minutes before serving. (This makes marvelous leftovers.)

Try making radish the main ingredient of a dish this week!


  • 2/3 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • salt and pepper
  • 1/4 cup sunflower seeds
  • 2 cups thinly sliced radishes
  • 1/4 cup minced parsley
  • Flakey sea salt for serving


  1. Whisk together the oil, lemon juice, salt and pepper in a bowl or shake in a resealable jar to emulsify. Set aside.
  2. In a small dry skillet over medium heat toast the sunflower seeds, shaking the pan often, until golden brown, about 5 minutes.
  3. Place the radishes in a large bowl and drizzle with the vinaigrette (you'll have leftover dressing). Toss until evenly coated. Divide the radishes between plates and top with the toasted sunflower seeds, parsley, and flakey sea salt.


This recipe uses a dozen of eggs, the peppers, and broccoli raab and can be eaten throughout the week - an excellent recipe for the "meal preppers."

  • 12 large eggs
  • 1/2 cup whole milk
  • 3/4 cup grated cheddar, divided
  • kosher salt and course black pepper
  • 2 tbls oil
  • 1/2 medium onion
  • 1-2 Hungarian hot wax pepper
  • 1/2 lb. of chorizo or mild sausage (optional)
  • 1 bunch of broccoli raab, coarsely chopped 


  1. Preheat broiler. Whisk eggs and milk in a medium bowl. Mix in ½ cup cheddar; season with salt and pepper and set aside.

  2. Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and (optional) chorizo and cook, stirring occasionally, until onion is softened and chorizo is brown, 6–8 minutes. Add broccoli raab; season with salt and pepper and cook, stirring occasionally, until tender, 8–10 minutes longer.

  3. Reduce heat to low and pour reserved egg mixture over vegetables. Cook, shaking pan occasionally, until edges are just set, 10–12 minutes. Top frittata with remaining ¼ cup cheddar; broil until top is golden brown and center is set, about 4 minutes longer.

  4. Cut frittata into wedges and serve warm or room temperature.

  5. Do ahead: Frittata can be made 2 hours ahead. Let cool, then cover.

Lastly, but demanding its own platform, wild-harvested Black Trumpet Mushrooms are in this week. There is no better way to understand the bountiful and plentiful flavors of nature than to incorporate wild foods into your regular diet. 

Black trumpets have one more virtue beyond their flavor: they are the easiest mushrooms on the market to clean and cook. Even cremini and shiitakes need to be wiped, stemmed and sliced or chopped. Black trumpets demand nothing more than a quick dunking in a bowl of cold water to shake any grit (and pine needles) loose, followed by a squeeze dry. You also use the entire mushroom!


  • 1 large buttercup squash, about 2 pounds
  • 1/4 cup pumpkin seeds
  • 4 tablespoons butter
  • 1 clove garlic
  • 2 leeks, white parts only, cleaned well and chopped
  • 1 small jalapeño, seeded and diced (optional)
  • 1 teaspoon cumin
  • Coarse sea salt
  • 4 cups stock
  • 1/2 cup light cream or half-and-half
  • Freshly ground white pepper
  • 4 ounces fresh black trumpet mushrooms, washed and halved.


  1. Heat oven to 350 degrees. Cut squash in half, and scrape out seeds (a grapefruit spoon works best). Place cut-side down on a foil-lined baking sheet, and bake until collapsed and caramelized, about 1 hour. Toast pumpkin seeds in a small dry sauté pan over medium-high heat until they start to pop and brown lightly but not burn. Set aside.
  2. In a heavy soup pot, melt 2 tablespoons butter over medium heat. Add garlic, leeks and jalapeño, and cook, stirring, until softened but not browned, 10 to 15 minutes. Add cumin and salt to taste. Scrape flesh from baked squash, and add to pot. Add stock, and bring to a simmer. Cook 15 minutes, until everything is very soft. Carefully transfer to blender, and purée until smooth. Return to pot over very low heat. Stir in cream. Season with pepper and more salt if needed.
  3. In a large sauté pan, melt remaining butter over medium heat. Add black trumpets and salt. Cook, stirring, until tender, about 10 minutes.
  4. To serve, divide mushrooms among serving bowls. Ladle soup over. Sprinkle with pumpkin seeds, and serve.


Adapted from ''A Passion for Mushrooms''by Antonio Carluccio (Salem House, 1989)

  • Salt
  • 1/2 pound fresh black trumpets
  • 6 tablespoons butter
  • 12 ounces fresh linguine
  • Freshly grated nutmeg
  • Freshly ground white pepper
  • At least 1/2 cup freshly grated Parmigiano-Reggiano
  • 3 to 4 tablespoons chopped fresh chives


  1. Bring a large pot of salted water to a rolling boil. Plunge mushrooms into cold water several times to remove grit. Drain well and squeeze dry. Chop and set aside.
  2. Heat 2 tablespoons butter in a large sauté pan over medium-high heat. Add mushrooms, and sprinkle with salt. Cook, stirring, until wilted and tender, about 10 minutes.
  3. When mushrooms are nearly done, cook pasta until al dente. Remove about 1/4 cup cooking water, and set aside. Drain pasta, and transfer to a warm serving bowl. Add remaining butter, mushrooms, grated nutmeg and white pepper. Toss to mix, adding reserved water as needed.
  4. Add cheese, and toss until pasta is coated and ingredients are integrated. Sprinkle with chives, and serve with additional cheese if desired.