Soupaghetti!

Sausage, Zucchini, & Bell Pepper “Soupaghetti”

In this recipe we cook the spaghetti squash in a similar fashion as in the pesto recipe we shared a few weeks back. We didn’t know what to call this at first, but it turned out to be just like spaghetti with a more “soupier” sauce than usual, so “soupaghetti” sounded perfect, but we’re open for suggestions : )

 

INGREDIENTS:

2 large Italian sausages, mild

2 c. tomato sauce

8 oz. veggie broth

3 cloves garlic

4 shallots

1 red bell pepper

1 heirloom tomato

1 zucchini

1 large spaghetti squash

salt, pepper, dried parsley, garlic olive oil, parmesan

Here's the sauce to go on your spaghetti squash pasta!

Here’s the sauce to go on your spaghetti squash pasta!

INSTRUCTIONS:

  1. Cook sausages in a saute pan. Set aside until cool and slice into rounds.
  2. In a 2 quart pan, add tomato sauce and broth. Bring to a boil and simmer.
  3. In a mini food processor or blender, add garlic, shallots, bell pepper (rough chopped) and heirloom tomato. Mix until all chunks are gone and then add to simmering sauce along with chopped zucchini, salt, pepper and dried parsley to taste. Simmer until the spaghetti squash is ready per instructions below.
  4. After cutting squash length-wise and cleaning out the seeds, brush the squash with olive oil (garlic oil from Pasture 42 is the best!). Sprinkle salt on the squash and then lay flat on a cooking sheet and bake at 450 degrees for 35 minutes.
  5. After the squash is done, scrape out the meat for your noodles and add your sauce for soupaghetti : )

We love to garnish this dish with grated parmesan cheese.  Please let us know your squash recipes, and share your other ideas on our blog at www.rogueproduce.com, or on our facebook page.

And remember, you can sign-up anytime for our food-scrap pick up service, community compost, and get all the left over vegetable scraps in your household donated to local farms each week to use as compost (this service is available in Ashland/Talent/Phoenix)!

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

See this recipe with more to come on our blog at rogueproduce.com

Persimmon Arugula Pasta

Persimmon Arugula Pasta

Persimmons are a sweet and crunchy autumn treat.  These little fruits are loaded with antioxidants that can help keep you and your family healthy through the season.  You can enjoy them as a raw snack, just slice and peel the skin off the fruit.  Add them to your favorite winter salad, serve with goat cheese or try this pasta recipe that we found from The Little Epicurean (www.thelittleepicurean.com).

INGREDIENTS:

1 package rigatoni or penne pasta 2 ½ c. persimmon, peeled and cut into cubes 1tsp fresh thyme or ½ tsp dried thyme 1 tbsp Rogue Creamery butter 1 white or yellow onion, sliced 3 large handfuls or arugula 1 c. Rogue Sharp Cheddar or Touvelle 3 tbsp grated parmesan cheese Salt and pepper, to taste ½ c. reserved pasta water

The amazing persimmon from Small Creek Farm!

The amazing persimmon from Small Creek Farm!

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. In medium bowl, toss persimmon cubes with 1 Tbsp olive oil.  Season with salt, pepper, and thyme.  Toss to combine.  Bake for 30 minutes until the fruit has softened slightly and can be easily pierced with a fork.  Set aside to cool.
  2. Bring a large pot of water to boil. Add a little bit of salt.  Cook the pasta according to the package instructions.  We like ours al dente—not too soft and not too firm.  Before draining water, reserve ½ cup of the pasta water for later use.
  3. In a large skillet, melt butter over medium heat. Once the butter is melted, add the onions and cook until almost translucent.
  4. Add half the arugula, then the other half. The timing allows the arugula volume to decrease slightly.  Cook until the arugula begins to wilt.
  5. Remove the skillet from heat and add ¾ c. cheddar cheese and 3 Tbsp of the parmesan cheese. Add roasted persimmon and pasta and toss to combine.  The cheese will melt and get sticky.  Add the reserved pasta water to moisten pasta and create a cheesy sauce.  Season with salt and pepper to taste.
  6. Serve immediately so the cheese retains its texture. If needed, reheat over stove.  Serve with grated parmesan and the remaining cheddar cheese.

You are ready to serve and enjoy!  Garnish with the remaining cheddar and/or grated parmesan cheese.  To make this gluten free, we use brown rice pasta.  Let us know how you enjoy eating persimmons and share your recipe ideas with us at www.rogueproduce.com.

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

See this recipe with more to come on our blog at rogueproduce.com

Winter CSA with Home Delivery

 

We keep the local food delivery wheels rolling throughout the year at Rogue Produce, and we’ve been improving our Winter selection by leaps and bounds. We’ve witnessed the amount of locally grown Winter produce significantly increase over the last several years, and local farmers and producers are always grateful that our service provides a year-round market where local shoppers like you can find their amazing products. This year we’re going to include as much fresh produce as possible while also including the very best of the preserved items that we’ve been introduced to over the years (plus any delicious new products we discover on our way to Winter). If you sign-up for our Individual Account option, you can order whatever items you’d like each week of delivery, including our latest addition – organic beef! And remember, we make it easy by delivering your Standard Share or Custom Order right to the door of your home or business!

Winter recipes will be an awesome bonus to our service this season, and in addition to the ones we post on our blog and place in our bags, we would love to receive recipes from you. Feel free to submit a recipe by email (localtolocal@rogueproduce.com), or post it on our facebook page.

We aim to have a great selection of fresh vegetables through the Winter, including large leaf spinach, salad mix, living lettuce, broccoli, cabbage, carrots, beets, potatoes, Winter squash, kale, chard, basil, cilantro, parsley, leeks, onions, celery, mushrooms and much more. We aim to check out some of our farmers’ market friends up north in Corvallis for organic cranberries, hazelnuts, ginger and other items that we can’t source in the Rogue Valley. We also take advantage of our connection with Pasture 42 (producers of our amazing olive oil), in Guinda, CA, in order to bring home produce from their neighboring farms that grow lemons, mandarins, eating olives and more!

Organic, grass-fed and finished beef is a new item that is available on our Online Farmers Market for custom orders, including ground beef, steak, roasts, short-ribs and much more! We’re partnering with Scott River Ranch, a well-known vendor at our local farmers markets, to bring you the highest quality beef products.

We are also looking forward to the frozen fruits (Pennington Farm, Antonio’s Farm, Talent Natural Farm) and smoothie mixes in the Winter deliveries, as well as to the Raw Hot Coco from Bright Earth Foods! We will be putting together several recipes for hot and cold beverages/smoothies to make with raw superfood products and other items.

Here is a list of just some of the items we look forward to including in our Winter deliveries above and beyond seasonal vegetables, herbs and fruits. Now that we have begun making recipes based on the contents of each delivery, we are excited to organize creatively themed bags with all of the items we have to choose from!

Holiday breads (with gluten free options)
Candied almonds and pecans
Cheeses from Rogue Creamery
Olive oil and vinegar
Beans (pinto, black and other varieties)
Organic beef
Polenta
Jams and nut butters
Jarred peaches and pears
Apple juice
Dried fruits
Citrus (from our friends in Guinda, CA)
Pickled items
Honey
Popcorn!
Pastries and pie!
Teas
And more!

Winter Schedule / Farmers and Producers

We make the shift to our Winter schedule Thanksgiving week, skipping delivery that Friday, November 25th. We begin an every other week delivery schedule on December 2nd. This works perfectly, as we will end up skipping Christmas week, December 23rd, and begin weekly deliveries again on May 5th, Cinco de Mayo!

The Winter system works the same way as usual for Individual Account holders, aside from the every other week schedule. For Standard Winter CSA Share recipients, we double the value of your every other week delivery to between $45 and $50 with each share (instead of $21-$24 every week). We still have the same pricing system, only $97 will get you 2 of the double value shares (instead of 4 of the single value shares), and $278 will give you 6 double value shares (instead of 12 single value shares). If you do the math, you end up receiving a greater value during the Winter Months!

As always, we would love to hear from you as to the products and services you would like to see us provide through the Winter, and we will do our best to make sure that you don’t miss out on any of the fine produce and artisan creations of our favorite local farmers and small businesses this Fall and Winter. To close this Winter update, we’d like to leave you with a list of just some of the great local farms and small businesses who will be helping Rogue Produce deliver the best of what’s local through the Winter season!

Wandering Roots Farm
Dunbar Farm
Antonio’s Farm
Wandering Fields
Terra Sol Organics
Fry Family Farm
Noble Coffee
Scott River Ranch
Happy Dirt Veggie Patch
Valley View Orchard
Long Walk Vineyard
Bigham Farm
Ella Bella Farm
Four Winds Farm
Bright Earth Foods
Higher Power Raw Foods
Poetential Farm
Pennington Farm
Pasture 42
Rogue Creamery
Rise Up! (Bakery)
Talent Natural Farm
Whistling Duck Farm
Becky’s Pickles
Myriad Mycology
Ridgeline Meadows Farm
Old Stage Farm
And More!

Tokyo Turnip Recipes!

 

Geoffrey Stewart of Four Winds Farm

Geoffrey Stewart, Turnip Recipe Maste

These two recipe ideas for the turnips in your most recent delivery come straight from the farmer who planted and harvested them, Geoffrey Stewart of Four Winds Farm in Ashland. Enjoy!

Pan Roasted Tokyo Turnips

A tasty recipe for warm Tokyo Turnips. Aka Hakurei Turnips

Ingredients

·         1 bunch Hakurei turnips, halved lengthwise

·         2 tsp. vegetable oil

·         Salt and pepper

·         1/2 tablespoon honey

·         Pinch of cayenne

·         1/2 tablespoon water or broth

Directions

Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl.  Combine honey, cayenne and water in a small bowl.  Heat a small skillet over medium-high heat. Add remaining tsp. oil.  Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden brown.  Add honey mixture to turnips and toss them for a few minutes until glazed and tender. Add additional salt and pepper to taste.

Easy Pickled Hakurei Turnips

Ingredients

1 bunch hakurei turnips, greens removed (save them for sautéing!) and thinly sliced

1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
optional: 1 tablespoon crushed red pepper
6 Tablespoons sugar
2 ¼ teaspoons salt

Directions

Pack the sliced turnips into a quart jar, leaving about one inch of room at the top.

Dissolve sugar and salt in the warm water, and add vinegar.

Pour the liquid mixture over the top.

Refrigerate for 24 hours and serve.

 

Sesame Cabbage Rice Bowl

sesame-cabbage-rice-bowlEating healthy doesn’t have to be complicated or boring. One of our favorite weeknight go-to dishes is the Sesame Cabbage Rice Bowl.  We cook up a batch of fresh rice, usually white sushi, then we prepare a vegetable medley, dressing, toss it all together and enjoy!  This meal is great for leftovers and the dish is easily adapted to include your favorite veggies, proteins and/or superfoods.  Here are the basic ingredients:

 

 

Ingredients:  

Rice and Vegetable Medley:

2 c. rice (feeds 4-5 people), dry

1 medium head of green cabbage, thinly sliced

2-3 large carrots, shredded

1 bunch green onions, chopped

 

Sesame Vinaigrette:

2 tbsp. organic sesame oil

2 tbsp. rice vinegar

1 tbsp. soy sauce

1 tsp. organic coconut palm sugar or brown sugar

1/2 inch of fresh ginger, peeled

 

Add-on Ideas:

1/4 –  1/2 head purple cabbage, thinly sliced

3-6 leaves kale, thinly sliced

bell peppers, thinly sliced

hard boiled eggs

cashews

black sesame seeds

 

 

The first step is to cook the rice.  We use a rice cooker with a feature that keeps the rice at temperature for up to 2 days.  While the rice is cooking, prepare the vegetables and place in a large bowl (the bigger, the better).  In a mini food processor or blender, combine the vinaigrette ingredients and mix until mostly smooth.  Toss the vinaigrette with vegetables until the vinaigrette is evenly distributed.  For culinary flare, include your favorite add-ons to create a rainbow of color and/or get your daily dose of protein.  Garnish with sesame seeds and enjoy!  Let us know what you think, and please share pictures of your own creation!

 

To your health and happiness,

 

Your friends at Rogue Produce

Recipe: Rogue Spaghetti Squash Pesto!

INGREDIENTS:

Recipe by Rogue Produce

Recipe by Rogue Produce

1 Medium or Large Spaghetti Squash

1-2 Heirloom Tomatoes (or other available variety)

Arbequina Olive Oil

Salt & Pepper

Pesto:
1 Large bunch basil

2-3 Cloves garlic

¼ c. Parmesan cheese

¼ c. Walnuts

½ c. Arbequina Olive Oil

 

INSTRUCTIONS:

Rogue Spaghetti Squash is a simple and satisfying meal for the whole family.  It’s naturally gluten free and can be easily adapted as a vegan dish.  There are three basic steps in preparing this meal:

  1. Prepare the Squash. Preheat the oven to 400°F.  While the oven reaches temperature, slice the squash in half, lengthwise and remove the seeds..  Drizzle olive oil to lightly cover the insides.  Season with salt and pepper, then lay the squash cut side down on a baking sheet.  Cook for 35-45 minutes.  After the squash cools a bit (be careful it’s hot!), use a fork to scrape the noodles into a serving bowl.
  2. Make the Pesto. In a food processor, blend together all ingredients for basil pesto.  OPTIONAL ADD ONS FOR CULINARY FLARE:  To make this a vegan recipe, substitute walnuts for the parmesan cheese. To spice it up, add a small red Milano onion.  For an added immune boost, add 1-2 tsp. of Myriad Mycology Essence Blend.  This Rogue Valley product is a delicious blend of powdered cordyceps, Lion’s Mane and Reishi mushrooms, which are known for their nutritional and health supporting benefits.
  3. Toss the spaghetti, pesto and diced heirloom tomatoes until the spaghetti is evenly coated.  Salt and pepper to taste.

You are ready to serve and enjoy!  We like to garnish with parmesan cheese or nutritional yeast!  Let us know what you think, tell us about your favorite recipe variations and send us pictures (if that’s your thing).

More recipes will be posted on our blog each week with locally grown produce from the best of our local farms. Sign up today! New members can get a free bottle of Olive Oil from Pasture 42!

 

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

Pasture 42: Olive Oils and Balsamic Vinegars

Arbequina, Garlic and Lemon Varieties from Pasture 42

Arbequina, Garlic and Lemon Varieties from Pasture 42

We made a trip down south over the weekend to Guinda, California to visit our friends at Pasture 42! We brought home a good supply of Arbequina Olive Oil, as well as Garlic and Lemon infused varieties. We also stocked up on their Elderberry and Pomegranate Balsamic Vinegars!

Elderberry and Pomegranate

Elderberry and Pomegranate Balsamic Vinegar

 

Pasture 42 also makes incredible moisturizing soaps with their olive oil as a base, and we picked up a good stock of our favorite lemongrass variety as well as a few others.

 

If you’d like to sign up before Friday for either our 12 Standard Share CSA Service, or begin an Individual Account with a minimum deposit of $345 (which allows you to make custom orders from our Online Farmers Market), we’ll throw in a 500 ML bottle of olive oil (your choice in flavor) and a bar of olive oil soap!

We deliver right to your door every Friday, you can skip any weeks that you need to, and our service operates year round! Sign-up today and enjoy the best of what’s local!

Ken at Pasture 42!

Ken at Pasture 42!

Pasture 42

Pasture 42 Olive Oil Soaps

It’s the gift that keeps on giving…

Gift Certificates for Rogue ProduceGift for Clark

Well, at least until you spend it all at our Online Farmers Market!

Order a gift certificate for your friends or family who live in Southern Oregon as the perfect holiday gift idea.  We can craft a certificate for any amount, and the recipient can spend the cash on fresh locally grown produce, and locally produced food items of all kinds.  We’re delivering custom orders made through our Online Farmers Market every other week through the Winter, and every week in the Spring, Summer and Fall.

We have a couple of popular gift ideas available for purchase through our website, and if you’d like to put together a custom crafted gift of any kind, please give us a call at 541-301-3426.

Your friends and family are sure to enjoy the bountiful fresh produce from the many local farms we work with, delicious cheese from Rogue Creamery, breads from Organicos and Sunstone Bakery, as well as jams and preserves, olive oils and vinegars, eggs and coffee, frozen fruits and nuts, dried goods and superfoods, and so much more!

Winter Farmers Market Preview

Hello Southern Oregon!

We’re All NutsRogue Produce begins its Winter CSA the week after Thanksgiving, on Friday, December 4. Beginning at that time, we switch from an every-week delivery to every other week. Our Standard Delivery moves from a promised value of $21–$25 every week to a guaranteed value of $50 in the every-other-week delivery. We will continue to offer the convenience of custom orders and home delivery and can skip delivery any time you need to for any reason. You don’t have to wait until December to sign-up with Rogue Produce, but here’s a preview of some of the delicious products we will be featuring from the best of our local farms and small businesses this winter. Support Rogue Valley local all year long!

Fresh Produce

We’ll feature all the usual winter fare, including squash, leeks, onions, potatoes, kale, garlic, carrots, beets, celery, and some fresh salad mix and snap peas as well. We also have connections with farms in Northern California that supply us with delicious citrus items such as lemons and mandarin oranges in January and February. We’ve even been known to source fresh cranberries from organic farmers in Central Oregon as well as walnuts, almonds, and other varieties of nuts.

Dried and Frozen Fruits

We’ve teamed up in years past with Hi Hoe Farm to supply dried apples and pears and Happy Dirt Veggie Patch for sun-dried tomatoes. We aim to offer these items again this year as well as frozen fruits from a variety of farms, including Valley View Orchard, Pennington Farms, and Antonio’s Farm. Our frozen fruit selection will include pitted cherries, sliced peaches, berry medleys, raspberries, strawberries, apricots, and more!

Dry Goods

Dunbar Farms in Medford keeps us going strong through the winter with a fantastic selection of beans, flours, and other items like polenta and popcorn. Higher Power Raw Foods is a great source for granolas, trail mix, sprouted nuts — including cashews, walnuts, and almonds — and other treats like raw crackers and chocolate bars.

Breads

Sunstone Artisan Bakery in Ashland will be cooking up a special batch or two of some of their flavorful holiday breads, and we’ll continue to offer their staples of slicer loaves, baguettes, and crackers throughout the winter. Organicos is our source for the best of the gluten-free world, with tasty loaves of Cinnamon Raisin, Brown Rice, Multi-Seeded, and Oat varieties, plus a delicious gluten-free pizza crust!

And Much More!

It doesn’t stop there! We’ll also be delivering select cheeses from Rogue Creamery; one-of-a-kind jams from Pennington Farm and Talent Natural Farm; Olive Oil and Elderberry Balsamic Vinegar from Pasture 42; honey; tea; locally roasted coffee; pickled items; and superfoods like raw chocolates, smoothie mixes, and hot chocolate mix from Bright Earth Foods in Ashland.

Sign up Today!

Be sure to join us this winter — or today — to celebrate the finest from our local farms and food producers. We deliver year-round to Ashland, Talent, Phoenix, Medford, Jacksonville, Central Point, White City, Eagle Point, Shady Cove, and Gold Hill.

Weekly Note: September 13, 2015

Hi Everybody!

Newton Pippin ApplesLots of great stuff to choose from this week, including many new delicious items!   Valley View Orchard is supplying us with our first batch of frozen sliced peaches, and frozen pitted cherries (these are amazing!).  They will also have fresh picked apples, including Golden and Red Delicious, and Newton Pippin varieties.  We’ll also have Valley View’s Bartlett and Bosc pears available.

Cherry tomatoes are on sale from Happy Dirt Veggie Patch.  As you may know, a pint of these cherry tomatoes is like no other you’ll see.  Each pint of cherry tomatoes contains at least 3 or 4 different varieties with unique colors and flavors.  This week they’re only $3.00 a pint!

Upon one of our customer’s recommendation, we have added “Rogue’s Mary Herbed Cheese,” from Rogue Creamery to our list this week.  Please remember that you can always let us know if there are particular items you would like us to add.

Fry Family Farm has both Romaine and red leaf lettuce available, among the other many items they provide from their Summer list.  Wandering Roots Farm has broccoli, topped Japanese turnips, sweet Walla Walla onions, and many other items.  Green Beans are back on the list from Bigham Farm, and we’ve added a new jam, “Tayberry,” to our list of offerings from Pennington Farm.

I’ll be working with Dunbar Farms fairly exclusively now when it comes to carrots. They seem to have the best quality I’ve seen over the past few years, and now they’re back on the list—the Scarlett Nantes and Red Cored Chantenay varieties. Dunbar also has parsnips this week, as well as some impressive Chioggia beets to offer.

If you’d like a delivery on Friday, September 18, please submit the online form by 6:00 pm this Tuesday evening. As you’ll see, we have had a major upgrade to our website, and you will receive a confirmation email promptly that details the exact items in your order, as well as the cost of the order once you submit it.

Thank you for supporting Rogue Produce, and your local farms and small businesses.  We look forward to receiving your orders!