Archive for Recipes

Local Meat for the Holidays!

We’ve put the Rock Field Farm leg of lamb and lamb shanks on sale this week so you can get your freezer stocked for Holiday dinners! Make sure to check out the amazing shallots (also on sale) from Gathering Together Farm, and the New York Steak from Dauenhauer Cattle. A new Feta is on the list from By George Farm, and we’re getting incredible fingerling and purple potatoes from the Klamath Basin. Get stocked up with local meat and much more for Holiday visitors! Order now for a home delivery on Friday, November 15. Make sure to order by Tuesday, November 12 at 10 am.

If you’re a New Customer, creating an account is your first step, which automatically enrolls you in a FREE 3-month Farmers Market Membership (that means no delivery or processing fees, discounts on products, and more). Here’s some highlights of what’s available at our Online Farmers Market!

Veggie Bundle

Sunflower ShootsEnjoy honeycrisp apples, frozen peaches from Valley View Orchard, sunflower shoots from Terra Sol Organics, green leaf lettuce, Easter egg radishes from Happy Dirt Veggie Patch, broccolini, avocados, and raw sprouted walnuts from Higher Power Raw Foods!

Omnivore Bundle

Feast on honeycrisp apples, bunched carrots from Wandering Roots Farm, fingerling potatoes from the Klamath basin, shallots from Gathering Together Farm, green leaf lettuce, honey and sea salt fromage from By George Farm, Rogue Valley sourdough bread from Rise Up! Bakery, and ground beef from Dauenhauer Cattle!

Keto Bundle

CashewsGet your Easter egg radishes from Happy Dirt Veggie Patch, green leaf lettuce, broccolini, avocados, cashews from Higher Power Raw Foods, Feta from By George Farm, and ground lamb from Rock Field Farm (click for recipes).

Breakfast Bundle

Includes honeycrisp apples, frozen berry medley from Pennington Farm, free range eggs from Poetential Farm, sunflower shoots from Terra Sol Organics, avocados, Little Applegate sourdough from Rise Up! Bakery, and honey from Valley View Orchard!

Order by Tuesday at 10 am!

For a home delivery on Friday, November 15, please place your order by Tuesday morning at 10 am. If you refer a friend, you’ll receive $10 credit for every new person who signs up on your recommendation—and they’ll get a $10 coupon emailed to them after their first order! If you’re a New Customer, creating an account is your first step, which will automatically enroll you in a FREE 3-month Farmers Market Membership (that means no delivery or processing fees, discounts on products, and more).

Thank you for supporting Rogue Produce and all of our local partners. We enjoy working with the small farms and businesses of our region to make supporting local a fun and convenient experience.

The Rogue CSA Share this Week!

We’ve got a host of local fare in the Rogue CSA Share this week, from Rogue Produce! Our Standard Share includes fresh corn tortillas made by Jennifer Greene of Windborne Farm; TouVelle Cheese from Rogue Creamery; arugula from Dunbar Farm; and white onions and potatoes from Ben Yohai of Wandering Fields. The Standard Share also comes with a 6 oz. jar of Cinnamon Maca Almond Butter to pair with deliciously crisp organic Opal apples; and a seasonal favorite, persimmons, for which we’ll provide a popular recipe included in your delivery (ever tried persimmon arugula pasta?).

The Plus Share this week focuses on the amazingly flavorful Chorizo sausage from White Oak Ranch in Eagle Point. We’re including fresh cilantro and leeks from Dunbar Farm, and butternut squash from Ella Bella Farm, to prepare a yummy looking squash and Chorizo tostada (using the tortillas from the Standard Share). We’ll be including that recipe along with your delivery as well!

Of course, you can always order whatever delicious local produce you’d like from our Online Farmers Market, or maybe just a block of organic butter, apple juice, olive oil, pizza dough, smoothie mix, or others to go along with the Standard or Plus Shares described above. This week we have some serious sales on a variety of cheeses from Rogue Creamery, so it’s a great time to join!

Orders for our next delivery this Friday, December 1st, need to be submitted by Tuesday at 4:00 PM. You can sign-up for any of our convenient service options, and start shopping for your local favorites. We make home deliveries from Ashland to Grants Pass, and Jacksonville to Shady Cove.

Rogue Produce makes a great gift idea for the holidays, and, you receive a $10 credit to our Online Farmers Market for every new customer you refer.

Hope you’ve had a joyful Thanksgiving weekend, and wishing you all the best this Holiday Season!

– Rogue Produce

Roasted Brussel Sprouts

This week's supply is from Chris at Say Hay Farms near Guinda, CA.

This week’s supply is from Chris at Say Hay Farms near Guinda, CA.

If you are looking for a tasty, nutritious snack or side dish, look no further than Roasted Brussel Sprouts.  Brussel sprouts are a nutrition powerhouse, think green cabbage times ten!  They are rich in vitamins and minerals, including but not limited to vitamins A, B complex, C, manganese, and omega 3 fatty acids.  Medical researchers are finding increasing evidence that consuming Brussel sprouts and other cruciferous vegetables on a regular basis promote health and reduce risk of illness, including some cancers.  We are all about eating for optimal nutrition, but not at the expense of enjoyment.  I hope you give this recipe a try because these are not the Brussel sprouts that your mother used to make, I promise.


½ – 1lb Brussel Sprouts, cleaned and halved
2 Tbsp Garlic Olive Oil from Pasture 42
2 Tbsp Rogue Creamery Butter, melted
½ Tsp Salt, or to taste
Fresh Cracked Pepper
1/3 c. Parmesan Cheese


Preheat oven to 375°F.  While the oven warms, melt the butter and prepare the Brussel Sprouts.  Rinse each sprout and remove outer leaves if necessary.  Slice each sprout in half and place in bowl or Ziploc bag.  Add the butter, olive oil, salt and pepper.  Toss until each of the sprouts is covered in the oil mixture.  Let them marinate for 30 minutes on the counter, re-tossing periodically.

Place the marinated Brussel Sprouts on a baking sheet.  Roast in the oven for 20 minutes, add the Parmesan Cheese and continue roasting for another 20 minutes.  Remove from the oven, let them cool for a few minutes and enjoy!  For culinary interest or variation, experiment with your favorite seasonings.  Connect with us on Facebook or in the comments below and let us know what you think!  We’d love to hear about your favorite recipe variations and see photos of your culinary creations!

Wishing You Health & Happiness,

Your Friends at Rogue Produce


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 : )



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!


  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, 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

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 (


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!


  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

Here’s To Your Health & Happiness

Your Friends at Rogue Produce

See this recipe with more to come on our blog at

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


·         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


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


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


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:




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


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!


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

1 Large bunch basil

2-3 Cloves garlic

¼ c. Parmesan cheese

¼ c. Walnuts

½ c. Arbequina Olive Oil



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

The Rogue Smoothie!

Raspberries for Rogue SmoothiesHere’s a recipe for a quick and easy, nutrient-rich green smoothie both parents and children will love!

The ingredients include items from Bright Earth Foods in Ashland: Raw Green Smoothie Mix, Superfood Smoothie Mix, and Extra Virgin Coconut Oil. We also use the famous Smoothie Berry Mix from Pennington Farms in the Applegate Valley!

You can get your local ingredients for this recipe here, and you can purchase the Rogue Smoothie ready-made at the Organic Grind in Talent!

Rogue Smoothie

Servings: One 16-oz. delicious smoothie


10 oz. water
1/4 cup Raw Green Smoothie Mix
1/2 tbs. Rainbow Superfood Smoothie Mix (double if you like the chocolate flavor)
1/2 tbs. extra virgin coconut oil
1/2 cup Pennington Farms Smoothie Berry Mix
1/2 banana
1/2 cup ice


The features we love about this smoothie are that it is ultra-rich in nutrients, tastes great, and is low-maintenance—and our kids love it! We also add some fresh spinach or kale from time to time if we feel like we need fresh greens.

Hope this helps you enjoy Smoothie Season!

Remember, you can order Bright Earth Foods products and the Smoothie Berry Mix through our Online Market.

Watercress, Jennifer’s Way

WatercressThis recipe is courtesy of Jennifer from Medford. Thanks for sharing, Jennifer!

Note from Jennifer

I am really enjoying our deliveries! They have made me much more adventurous in the kitchen. When I received that watercress, I have to admit I was intimidated and it sat in my refrigerator for days before I felt confident enough to take it on! But thanks to Google (how did we survive without it?), I found a recipe for Watercress Pesto. It was amazing, and watercress is now my new best friend. I slathered the pesto on a portobello, threw some cheese on top, and baked it for a bit. We used the leftover pesto as a dip, put it in a salad for extra flavor, and basically spread it on anything we wanted to make better 🙂 I am including the pesto recipe below in case you want to try it. I just wanted to share since I would have never even tried to use watercress if it had not been left on my doorstep. I’m still working on the radishes though … they are proving more of a challenge. They have not made it out of the salad topping category yet. I’m still hopeful.

Watercress Pesto

Prep Time: 10 minutes
Ready in: 10 minutes
Servings: 8


1/2 clove garlic
1/3 cup pecans
3 oz. watercress, rinsed and dried
1 cup freshly grated Parmesan cheese
2 tbs. olive oil


  1. Place the garlic, pecans, watercress, Parmesan cheese, and olive oil into a food processor or blender.
  2. Pulse until a finely chopped paste has formed.


I adjusted some of the ingredients to get the consistency I wanted and added salt and pepper to taste.