V
December 4, 2014
Parsnips : High in fiber and potassium, this delicious root vegetable is made sweeter by its exposure to the cold.
Butternut Squash : This winter squash is best known for its sweetness and versatility.
Frozen Tomatoes: This summer treat is perfect for making a homemade tomato sauce – add some garlic and your favorite spices before simmering down and adding to your pasta or lasagna.
Black Radishes: These storage vegetables have coarse, charcoal colored skin and flesh with a spicy bite. Grate and add to your next batch of coleslaw, or enjoy a tasty kick in your next salad.
Baby Mustard Greens: Young, crisp greens with a peppery taste.
These make a flavorsome fresh salad or addition to any sandwich.
Bulb Onions: Red or white onions are extremely versatile in their use and will keep for several months in a dry, cool, dark location.
Frozen Zucchini: For a delicious twist on this abundant summer vegetable, try it in our Recipe of the Week. Grated zucchini can also be used to add flavor and moisture to your baked goods.
Spinach: This is one of the best times of year for this flavorful leafy green. The perfect touch of sweetness from the cold gives this spinach a wonderful raw flavor.
Sauerkraut: A German tradition, straight from the garden! We used our gorgeous cabbage heads to make this fermented treat.
Whole Wheat Bread: Fresh and wholesome, this loaf of bread has a satisfying flavor and texture.
Recipe of
4 T butter
1 lb grated zucchini*
3-4 small bulb onions, minced*
1 c heavy cream
2/3 c cheddar cheese the Week
1/3 c Parmesan cheese
¼ t oregano
Salt and pepper to taste
Green onions, sliced, for garnish
Heat oven to 400°F, then warm a large, deep pot to medium heat and add butter. Once melted, sauté the onions and garlic in the butter until the onions are translucent. Add the (thawed) zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Continuously stir, while letting it cook for about 8 to 10 minutes, until the mixture is bubbly.
Then, transfer all into an oiled casserole dish and mix in most of the cheddar cheese – once blended, sprinkle the rest of the cheddar cheese on top. Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with green onions for garnish.
* Ingredient included in this week’s share
Recipe of
1 lb winter squash, cubed*
1 lb red potatoes
1 lb rutabaga
10 garlic cloves, peeled
Extra-virgin olive oil
Kosher salt the Week
1 lb parsnips*
2 medium bulb onions*
Freshly ground pepper
2 T fresh rosemary, chopped
Pre heat oven to 400°F and then oil 2 large baking sheets. Wash all vegetables and chop into bite-sized pieces. Combine in large bowl and toss with olive oil to coat. Season with salt and pepper to taste, then spread vegetables onto baking sheets. Place in oven and roast 30 minutes, stirring occasionally. Sprinkle rosemary evenly across vegetables, then continue to roast until all vegetables are tender and brown in spots, stirring and turning for about 45 more minutes. Transfer roasted vegetables into large bowl and then serve.
* Ingredient included in this week’s share
Thursday, Dec 18th: 3pm-6pm
Last Winter CSA pick-up until spring.
Cabana 1101 S. Oneida St.
Saturday, Dec. 20, 2014 through
Sunday, Jan. 4 2015 R iverview Gardens closed to volunteering. Happy holidays!
Questions or Feedback about our CSA Program?
Contact us at: farm@riverviewgardens.org or 920-358-0388
Thank you to Festival Foods for the bags and containers!

v
December 4, 2014
Parsnips : High in fiber and potassium, this delicious root vegetable is made sweeter by its exposure to the cold.
Butternut Squash : This winter squash is best known for its sweetness and versatility.
Frozen Tomatoes: This summer treat is perfect for making a homemade tomato sauce – add some garlic and your favorite spices before simmering down and adding to your pasta or lasagna.
Black Radishes: These storage vegetables have coarse, charcoal colored skin and flesh with a spicy bite. Grate and add to your next batch of coleslaw, or enjoy a tasty kick in your next salad.
Baby Mustard Greens: Young, crisp greens with a peppery taste.
These make a flavorsome fresh salad or addition to any sandwich.
Bulb Onions: Red or white onions are extremely versatile in their use and will keep for several months in a dry, cool, dark location.
Frozen Zucchini: For a delicious twist on this abundant summer vegetable, try it in our Recipe of the Week. Grated zucchini can also be used to add flavor and moisture to your baked goods.
Spinach: This is one of the best times of year for this flavorful leafy green. The perfect touch of sweetness from the cold gives this spinach a wonderful raw flavor.
Sauerkraut: A German tradition, straight from the garden! We used our gorgeous cabbage heads to make this fermented treat.
Whole Wheat Bread: Fresh and wholesome, this loaf of bread has a satisfying flavor and texture.
Recipe of
4 T butter
1 lb grated zucchini*
3-4 small bulb onions, minced*
1 c heavy cream
2/3 c cheddar cheese the Week
1/3 c Parmesan cheese
¼ t oregano
Salt and pepper to taste
Green onions, sliced, for garnish
Heat oven to 400°F, then warm a large, deep pot to medium heat and add butter. Once melted, sauté the onions and garlic in the butter until the onions are translucent. Add the (thawed) zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Continuously stir, while letting it cook for about 8 to 10 minutes, until the mixture is bubbly.
Then, transfer all into an oiled casserole dish and mix in most of the cheddar cheese – once blended, sprinkle the rest of the cheddar cheese on top. Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with green onions for garnish.
* Ingredient included in this week’s share
Recipe of
1 lb winter squash, cubed*
1 lb red potatoes
1 lb rutabaga
10 garlic cloves, peeled
Extra-virgin olive oil
Kosher salt the Week
1 lb parsnips*
2 medium bulb onions*
Freshly ground pepper
2 T fresh rosemary, chopped
Preheat oven to 400°F and then oil 2 large baking sheets. Wash all vegetables and chop into bite-sized pieces. Combine in large bowl and toss with olive oil to coat. Season with salt and pepper to taste, then spread vegetables onto baking sheets. Place in oven and roast 30 minutes, stirring occasionally. Sprinkle rosemary evenly across vegetables, then continue to roast until all vegetables are tender and brown in spots, stirring and turning for about 45 more minutes. Transfer roasted vegetables into large bowl and then serve.
* Ingredient included in this week’s share
Thursday, Dec 18th: 3pm-6pm
Last Winter CSA pick-up until spring.
Cabana 1101 S. Oneida St.
Saturday, Dec. 20, 2014 through
Sunday, Jan. 4 2015 R iverview Gardens closed to volunteering. Happy holidays!
Questions or Feedback about our CSA Program?
Contact us at: farm@riverviewgardens.org or 920-358-0388
Thank you to Festival Foods for the bags and containers!