Roasted Beet Appetizer with Gorgonzola and Pickled Red Onions

A vibrant vegetarian way to start a meal, this recipe combines tender roasted beet cubes with tangy pickled onions and gorgonzola cheese. Add a bit of pistachio for crunch and your meal is off to a memorable start!

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I'm trying a new tactic to encourage my family to eat the beets from our Community Supported Agriculture (CSA) farm share--small plates. I'm sure it's old hat to many folks, but it's a new idea for me. I mixed up a batch of this roasted beet appetizer and, instead of having folks help themselves like I usually do, I put a couple of tablespoons each into a few of my Polish pottery ramekins. These are the perfect size for a snack of trail mix of cheez its [though if you're having the Extra Toasty kind those things are like CRACK and you'll actually burn some calories jumping up off the couch to refill your little dish every few minutes].  If you've got little dishes that hold about 4 ounces (half a cup), and less adventurous eaters--give this method a try.

When I get beets in the farm share, I quickly perform Vegetable Triage on them. I cut off the greens first, if they are present. I constantly crave Sautéed Beet Greens and make that for breakfast/brunch whenever I have access to beet greens. Once the greens are removed, the beets can hang out in the crisper drawer for at least a week. This is a Good Thing when you're overwhelmed with life and aren't really prioritizing using up the fresh produce. If you've got space, you can even freeze roasted beets for several months. They come out very soft, so freeze them whole and handle gently if you'd like them to retain a cube shape. If you do plan to mash them, say, to make Cocoa Beet Chocolate Chip Muffins, then you'll be just fine with freezing/thawing roasted beets.

Roasted Delicata Squash with Parmesan and Pepper--with Barber Foods

Cubes of tender delicata squash roasted with fresh garlic and spices then topped with Parmesan cheese makes an easy and colorful side dish to celebrate Fall.

This post is sponsored by Barber Foods. I bought my ingredients and Barber Foods paid me for my time to create this recipe.

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I'm glad to feel a chill in the mornings now that Fall is here--it makes me happy to turn on the oven so I can convert the Community Supported Agriculture (CSA) farm share produce into new and delightful dishes for my family [and new ideas for you!]. For us folks who eat seasonally, the change of season provides a change in the contents of the farm share box--a return of greens plus the arrival of winter squashes in all their glory. The farmer's markets and grocery stores are brimming with gorgeous piles of squash, too.


Winter squash is one of the best parts of joining a CSA farm share. Because these squash can be stored in a cool dry place for months, you can be eating locally grown produce well into the winter. I've even cracked open a butternut squash in April! This is one way I feed my family local produce all year long. I turn a basket-lined bookcase in the basement into the Strategic Winter Squash Reserve, and each week I add all the squash and potatoes from the farm share.  I walk past the SWSR while I'm doing laundry, so it's easy to keep an eye on things.

I feel fortunate I'm getting lots of delicata squash this year. Unlike the other winter squash varieties, the skin on a delicata is edible. That means I get those pretty green and orange stripes on my plate! The first way I ever prepared delicata squash was Alanna's Delicata Squash with Hot Pepper Glaze, and it was a nice spicy change on my Thanksgiving table. Lately I'd been eyeing my delicata hoard and thinking that this roasted dish, with cheese and a bit of a kick, would be a good side dish this Fall. I seem to concentrate on the sides, since I'm always trying to use up all my fresh local produce, and the entrees become an afterthought.

Purple Sweet Potato Muffins with Caramel and Streusel #MuffinMonday

These candy-sweet muffins start with vibrantly-hued purple sweet potatoes coloring a sturdy oatmeal base. With caramel chips inside, and streusel on top, this is a sweet treat that's pretty to eat.

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One of the perennially fun aspects of being a part of a Community Supported Agriculture (CSA) farm share is the ever-revolving door to new produce. Each year I discover new varieties of vegetables and fruits, new favorites, new 'must-haves', and yes, new . . . . 'what is this and what do I do with it?' items.

When you get a new color of an old favorite, like sweet potatoes, you can just have fun. No need to invent uses for an unfamiliar vegetable. Instead, I can play with colors--like I did with my Purple and Orange Overnight Sweet Potato Pecan Monkey Bread or my purple, green, and golden Mardi Gras Braided Bread.

For this month's Muffin Monday recipe I got creative with some purple sweet potatoes from the farm share. I wanted a wholesome base, so I started by soaking rolled oats in vanilla yogurt similar to my standard overnight oat muffin recipe (my 4th post ever!). I wanted a decadent muffin so I used some softened butter in the batter. I wanted something that could be deliciously sweet for a morning coffee, so I tossed in some caramel chips to the batter. Finally, I wanted something that reminded me a bit of sweet potato casserole, so I topped the muffins with streusel topping.

If you get colorful veggies and want to play around with them--guess what? Your freezer is your friend. In addition to being long-storing like onions and white potatoes, cooked sweet potatoes also freeze well. Once thawed, you can use them in a myriad of ways to add moisture, color, and flavor to baked goods.

Green Tomato Pizza with Pesto and Feta

This vegetarian pizza showcases green tomatoes at their finest--topped with feta and mozzarella cheese on a garlic scape pesto-spread crust.

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Friday nights are pizza nights around here, and I'm always looking to what vegetables are in season to add to our pizzas. After trying a fried green tomato sandwich with goat cheese at a local restaurant, I decided to throw some different cheeses on top of sliced green tomatoes and see if I could make a tasty vegetarian pizza. This one turned out well--the pesto complements the cheeses nicely and perks up the green tomatoes in a pleasing way.



September may make some folks think of All the Pumpkin Spice All the Time, but for me September means Green Tomato Season. While I've had a terrible year tomato-wise in my garden (more than made up for with terrific pickling cucumber and tomatillo harvests) I do have plenty of green tomatoes still on the vine.

Cooler nights mean that those tomatoes will ripen much slower than in the heat of summer . . . so why not make good use of green tomatoes?  No matter if you grow them yourself, find them in your Community Supported Agriculture (CSA) farm share box, pick them up at the farmer's market or come home to a basket on your doorstep from an overwhelmed neighbor--get your mittens on some green tomatoes this month.



The main thing I make with green tomatoes is my Green Tomato Bacon Jam. It's a freezer jam, sweet and savory, and I think it is amazing mixed with ground meat for burgers. I put up several jars in the Fall and try and use the last one up mid-summer. I also like to make chili with green tomatoes, and have shared 2 recipes so far--one with beef and one with pork. Pork pairs pretty nicely with green tomatoes  in my Cabin Casserole, too.

Whole Wheat Pear & Pecan Streusel Muffins #MuffinMonday

A buttery oatmeal streusel tops these whole wheat pear and pecan muffins.

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I like to bake a batch of muffins to welcome new families to my town.



Typically I'll grab a seasonal fruit (no Beet and Horseradish Muffins for someone I don't know well) and make something sweet and snack-like, then pull them out of the oven, take some photos--and a bite of one--then send my daughter off with a basket of warm baked treats. [Not the one I took a bite of, I finish that one. And my kids get to eat some, too. I give away the rest.]

These muffins were no exception--a new family moved in a few blocks away, and I had a couple of pears to use up. I was in the mood for streusel, so I threw this together.  The recipe is loosely based from the general muffin recipe in my Better Homes and Gardens Cookbook, but with lots of adaptations for the spices and mix-ins.

Grilled Sausage and Peppers Pizza

This post is sponsored by the Ohio Pork Council. I bought my ingredients then created this recipe, the Ohio Pork Council paid me for my time.

Grilled Italian pork sausages, bell peppers, and onions top this pizza with plenty of cheese from both provolone and mozzarella. Since everything is cooked on the grill, your house stays cool while you enjoy the flavor of a sausage and pepper hoagie in pizza form.

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The purpose of this post is to get my readers to take a short survey about Ohio pork (you don’t have to be an Ohio resident to respond). When you take this survey, you’ll be entered into a Le Creuset Dutch oven giveaway. Since it’s free for you to be here there’s not even any purchase necessary to enter. You’ve got nothing to lose! Why not? Go take the survey now, I’ll be waiting with the pizza when you get back. 

The link to the survey is here. Enter to win!

I’m supposed to share what I love about Ohio pork today, and since we’re talking about love that means talking about my spouse. He returned from his 5th deployment a different man. I'm not talking about the time he went on his 4th deployment, and he went online and fell in love. Instead, my spouse now prefers to know more about the protein he eats than just “it was marked down at the grocery store”. For him, it’s a natural evolution from knowing who grows our produce—by joining a Community Supported Agriculture (CSA) farm share—to knowing more about the proteins we choose to eat by sourcing them locally as well. Since I want to keep my time in the kitchen simple and fix one entree for the family, I needed to find new sources of protein.

My spouse took this photo (cuz that's me on the right).

What's growing on Farm Fresh Feasts?

A peek into the back yard garden to see what's been happening so far this summer.

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You might think, with a website entitled Farm Fresh Feasts, that I live in a home that looks like this.

Not at all close!  That spread, in northwest Wisconsin, belonged to my Grandpa. My daddy grew up on a dairy farm. I'm a generation removed from daily farm life, however I sure like to grow my own food. The dirt (ahem, the amended soil like my Daddy taught me to nourish) is metaphorically under my fingernails. (The nurse in me couldn't handle actual dirt remaining under my fingernails for long).


Instead, I grow crops in raised beds in my small back yard. The yard is big enough for the dogs to get up a good speed while chasing bunnies and squirrels, but small enough that my son can mow it in 10 minutes.  [Fifteen if he's actually paying attention, twenty if he does a decent job]. Kids are a work in progress.


These raised beds were made by my spouse. He upcycled the unwanted old cedar fence boards from a tilting privacy fence we replaced before we brought home our first dog. I've now got 5 beds that are about 2 feet by 4 feet, with space between so I can reach into the beds from 3 sides. All of this fits behind our house on our small city plot.

I figured I'd show you around how the garden is growing thus far this summer. As with every year and every garden, I've got some crops that are doing well and some that aren't. I've got surprise volunteers from my compost and from the local wildlife.

Let's start with what's doing well. If you follow me on FB or Instagram you'll know that I've been putting up piles of pickles. So far I've got a gallon of refrigerator dills--both slices and small whole pickles--in two half gallon canning jars (with these handy dandy plastic storage caps--Amazon affiliate link) in the back of the fridge. I've got 8 quarts of one kind of spicy dill pickle, and 6 quarts of another kind of dill pickle, downstairs in the basement. I will keep on pickling until the cukes give up!

Along with the cucumbers I've got dill going to seed. I put the dill seed into the pickling jars, but I've just learned a terrific way to store my dill heads while I wait for more pickles. Simply put them in a paper bag and pop into the freezer. How cool is that? Thanks, Aunt Jan!

The tomatillos are also growing like crazy, though I haven't harvested any yet. It's OK, I can wait until the Hatch chiles appear before I put up my salsa verde. In the meantime, I just keep checking on those beautiful balloons and waiting for them to burst.  [Silently, so as not to give anyone a little fright.]

The raspberries had a terrific season. I used black raspberries in a wide variety of recipes and put up a bunch to enjoy now that their season is over. Check out my Raspberry Recipes Collection for ideas for your raspberries.

In fact, the raspberries decided to take over the strawberry bed! I'm not so sure how I feel about this, but I let them grow this year. If I am happy with the harvest next year I won't pull them out. But if the strawberries want their space back, they'll need to step up production . . .

Volunteer sunflowers have been both a blessing and a curse. After 3 years of deliberately planting sunflowers where I wanted them to grow only to have nothing sprout, I opted to let the birds do the planting by filling my winter feeders with only sunflower seeds. It worked--we now have sunflowers in many places in the yard, and goldfinches are regularly spotted eating the seeds. However, the presence of the sunflowers is hampering the tomatoes in the bed above--leading me to a pretty dismal tomato harvest compared to this time last year. I'm not too worried yet--it's only August after all--but I may need to buy some tomatoes from our Community Supported Agriculture (CSA) farmers to put up this year.

While the tomato plants are not as vigorous as I've had in previous years, the fruits they bear do look pretty terrific so far. I'm sure they will taste amazing. For more recipes using red tomatoes, please see my Tomato (Red & Yellow) Recipe Collection for ideas.

I've got plenty of flowers planted around the yard to attract pollinators and make me smile. I tend to grab whatever's marked down without thought to coordinating colors, but things tend to work out every year.

My herb area, above, has also been hit or miss. The parsley and chives are doing well, coming back after several cuttings. The cilantro pooped out well before salsa season, as it tends to do. More dills volunteered in this area after last year's deliberate planting, leading me to high hopes for next year.

I've got 2 mystery squash vines this year. The one above is none too happy and will probably get yanked before the next yard waste curbside pickup so that whatever is bothering it won't spread in my compost bin. The one below, nicknamed tree squash, is probably a pumpkin and is doing fine.

Thanks for taking a tour around the garden with me!

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Banana, Peanut Butter, and Date Smoothie with Curly Kale

This power smoothie is made from real ingredients--bananas, dates, and kale--and protein packed with peanut butter, milk and yogurt. It's a great way to get some veggies into your first meal of the day and gives you energy for your morning.

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What gets you going each day? Besides the caffeinated or decaf beverage of your choice, I mean. What powers you through a busy morning? Gives you energy to tackle a big To Do list without stopping to sit down and have a meal?


For me, it's a smoothie. As I'm getting ready for work I dump a bunch of real, actual, recognizable foods into a blender, add some ice, and hit the power button. After a few moments I'm pouring a tasty and nutritious drink into my cup and I'm ready to hit the road. Yes, I'm also armed with a couple of jars of my DIY Iced Chai Tea that I'll turn into Iced Chai Tea Lattes at work. Gotta keep the fluids going!

My smoothies aren't just for breakfast. This recipe makes about 5 cups, which equates to one giant cup for me to take to work plus a pint jar leftover in the fridge. I use these plastic storage caps (Amazon affiliate link) which fit on my canning jars and are much handier than a metal lid & ring for repeated access to the jar.


Who drinks the leftover smoothie? It depends. This smoothie is the perfect pick me up for my spouse after he bikes home from work. It's cold, refreshing, and hydrating as well as providing him a burst of sugar and protein to recoup what his muscles used on his commute.

Cheesy Chile Corn Muffins (Gluten Free) #MuffinMonday

This gluten free muffin has fresh corn kernels, roasted chiles, and cheddar cheese folded into a cornmeal muffin base. It's terrific with a bowl of chili. It's MuffinMonday, do you know where your muffins are? I've got mine right here.

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I'm taking a break from the near constant flow of salsa (as evidenced by my Peach and Golden Plum Salsa, my Salsa Verde with Roasted Hatch Chiles, and my Roasted Corn and Chile Salsa) for another seasonal recipe that uses some of the same ripe seasonal veggies that I scurry around putting up each summer: corn and peppers.

When I moved to Ohio I discovered how easy it is to get piles of fresh corn on the cob. Sweet mercy, there are wagons heaped with fresh corn that appear in parking lots each July! My local grocery store's corn supplier is out picking EVERY MORNING and delivering daily. How can I NOT partake of all this bounty?

Roasted Corn and Hatch Chile Salsa (Canning Recipe)

This tangy salsa combines seasonal vegetables--corn, tomatoes, and peppers--into a base perfect for blending to make your own twist. This recipe can be canned so you can easily whip up summer flavors any time of year. Try it mixed with black beans, or chunks of avocado, stirred into taco meat or layered on a taco salad.

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What my kitchen looked like when I made this recipe. I was also pickling banana peppers and canning pizza sauce.

Ok let's get a few things straight.  First, I work on this site about a year ahead. That means what I am posting now are recipes I made & photographed a year ago. I do this mainly because by the time I get the photos edited and I'm ready to publish a post . . . I've missed the season.

A top down view of my tall pasta pot that I use for smaller canning projects. This holds half pint and pint jars easily, but when canning quart size jars I'd rather use a full size canning pot. I inherited this pot from my mom.

I mean, I harvested my garlic scapes in June, stuck them in the fridge, and didn't make my annual batch of Garlic Scape & Pistachio Pesto until July. It makes no sense to me to offer ideas for what you could have done with your fresh produce from your Community Supported Agriculture (CSA) farm share at a time when you no longer have that item to work with. So I opt to make, photograph, and sit on the recipes until I can post just in advance of when folks would be receiving their farm shares.

Second, as this month's recipes are showing, I made a lot of salsa last year. I'm so comfortable with salsa making that I'm teaching a salsa (how to can the tomato kind, not the dancing kind) class at my local community center next month. This year my cucumber vines are the darlings of the garden, so I am putting up several quarts of pickles each week. We'll do some taste testing over the winter and decide what's worthy of the website for next year.

The ingredients for roasted corn and Hatch chile salsa--I used a many colored bell peppers from the farm share.

Third, if nobody likes a recipe, it doesn't get up on the website.  This recipe narrowly made it here. I don't care for the salsa straight out of the jar. It's too limey for my tastes, though I understand that to boiling water bath process these low acid vegetables you've got to add additional acid so that they are safely preserved.  I know that taste is subjective, and maybe someone else likes that amount of tang.

Salsa Verde with Roasted Hatch Chiles (Canning recipe)

This tangy green salsa gets bright flavors from tomatillos and roasted Hatch chiles for a smooth dipping sauce that is also excellent in baked dishes. This canning recipe provides ample stores to enjoy the flavor year round.

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This salsa is one of the easiest canning projects I've done--very little chopping, doesn't matter if you've chopped uniformly or not, only a few ingredients to measure. The immersion blender (and the chile roaster at my local grocery store) do the bulk of the work. The hardest part for me last year was sourcing the tomatillos.

In previous years I'd get ample amounts of tomatillos in my Community Supported Agriculture (CSA) farm share. In fact, that's how I started making salsa verde. My first time making salsa verde was NOT born from a desire to eat salsa verde, but from a lack of anything else to do with the tomatillos that were sitting on the counter!

After the initial batch, we got hooked on this tangy concoction. Last year I had difficulty sourcing enough local tomatillos to make a batch. I even spent 2 Saturdays hitting up various farmer's markets in order to get enough. This year I'm growing my own tomatillos. So far, so good. Wish me luck!

No Hatch chiles? No problem! Simply use the hot pepper that's available to you. It doesn't even matter if you roast it or not--the flavor will be different if using roasted peppers, but the recipe works either way. I can't give you any roasting tips because I buy my chiles already roasted. I picked up a container of roasted Hatch chiles once on a whim and I loved the flavor so much I come back year after year for more. Roasted chiles freeze well, so what doesn't get put up in salsas in the summertime gets used throughout the year. This year I'm going to try my hand at making chile rellenos with a quart, since we discovered that amazing concoction while Eating Locally on the Road last summer.


You could cool and eat this salsa right away, but I'm also giving canning instructions because this is my spouse's favorite salsa (mine is my Peach, Yellow Plum and Hatch Chile salsa recipe) and we eat salsa all year long. It's a terrific after school or pre-dinner snack, especially if you have family members who need to eat RIGHT NOW while you're standing in the kitchen finishing dinner preparations. Not that it's ever happened to me.

Grilled Korean-seasoned Chicken, Eggplant, and Pepper Rice Bowls

A summer dish made on the grill--Korean spiced chicken thighs grilled with farm share eggplant and peppers, topped with a fried egg and served in a rice bowl.

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I love an easy supper that can be--mostly--pulled off the grill and onto a bowl of rice. There's something very satisfying about eating from a bowl, and in the summer when it's hot it's rather nice to simply fire up the grill [and the rice cooker] and enjoy a complete meal.

When I came up with the idea for these bowls I already had chicken marinating in the fridge for my Korean-seasoned Grilled Chicken Thighs. I'd doubled the amount of chicken (on sale + on clearance) and skipped the marinated bag of veggies. But I had plenty of eggplant and bell peppers from the Community Supported Agriculture (CSA) farm share, so I wanted to use them in a way the family would enjoy.


I was thinking of Bi Bim Bap, the Korean dish cooked/served in hot stoneware bowls with seasoned meats and veggies and an egg to finish. I decided to make do with what we had, and to make it on the grill. I opened against digging out the stoneware bowl I'd gotten for my spouse. Someday I'll  do him up a proper dish worthy of the bowl. I also opted against picking up some kimchi or making some Spicy Asian-inspired Pickled Kohlrabi because . . . summer heat sapped my oomph.

Peach Salsa with Golden Plums and Roasted Hatch Chiles (Canning recipe)

This thick blush-colored salsa is sweetly fruity from the peaches and plums, with a nice level of heat from the roasted chiles. It clings to the chip so you get all of the flavor while dipping.

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Most Saturdays in summer, I walk a dog or three down to the farmer's market to by fresh produce. Like a Summer Tomato Sandwich, fresh ripe peaches in summer are one of those tastes you just need to enjoy while you can because you cannot replicate the flavor with out of season produce other times of the year. So we gorge ourselves with fresh fruit, and I keep buying more because I know I've got to get it while the getting is good.


Last summer my friend Jen posted a photo of her canning efforts on FB, saying that her son polished off an entire jar of peach salsa in one sitting. Intrigued, I asked her for the recipe. She told me it's straight outta Food In Jars (Amazon affiliate link), Marisa McClellan's eponymous (ooh!) first book from her terrific blog.

I knew from the start that I was going to change up the recipe because I've become smitten with the flavor of roasted Hatch chiles. Each August my local grocery store fires up a chile roaster in the parking lot (a round cage like contraption with a flame shooting into it) and I can walk a dog (or three) down to pick up a quart of freshly roasted chiles. [Like my local farmer's market, the grocery store provides water for dogs.] These roasted chiles freeze well, and I buy several quarts for a year's worth of roasted chile needs. If you don't have a local source of roasted Hatch chiles, roast the hot peppers you've got, or pick up a can of roasted green chiles at the grocery store in the Hispanic foods aisle.

I was thinking about the color of the finished jars when I chose the orange-purple peppers at my Community Supported Agriculture (CSA) farm share pick up. The final piece for this recipe came when my favorite fruit vendor had yellow plums at the farmer's market. The plums were so ripe they weren't exactly the best looking fruit, and we had a conversation about how good looking produce has no correlation with good tasting produce. With the combination of ripe local peaches, plums, and orange-purple peppers, as well as roasted Hatch chiles, I was set to get my salsa on.

Heirloom Tomato and Mascarpone Pizza

This grilled pizza is a gourmet version of the cheese and tomato classic.  Flavorful heirloom tomatoes on a mascarpone-spread crust topped with feta, fontina, and mozzarella cheeses. Simple is good when you start with fresh, amazing, local flavor.

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Sometimes it's good to keep things simple on a pizza. Just some cheese and tomatoes.  You could order in a plain cheese pizza or you could make it yourself, a variety of ways. You could pick up a box on the shelf of the grocery store, grab a fork, and have a simple cheese and tomato sauce pizza.
You could pick up a bag of dough, a jar of sauce, and a wedge of cheese and get busy. Or you could get an heirloom tomato in the Community Supported Agriculture (CSA) farm share and decide to go gourmet, like I did.


One of the reasons I like to eat locally grown produce is because it tastes better than something trucked in from off. That flavor discrepancy is never more pronounced than in a tomato. There's something about a fresh tomato, picked at the height of it's ripeness, that cannot be matched by anything trucked into a grocery store.

When tomato season starts, I make it a point to enjoy a fresh tomato sandwich every week. That sounds easy, now, in the beginning of the season. Let me tell you--it can be a drag come September. But I do it anyway--changing it up with bacon, avocado, whatever looks good that day to me.



I also like to put fresh tomatoes on pizza. The trick to keep your pizza from getting soggy is to slice your tomatoes a good 30 minutes to an hour before you put them on a pizza, like I share in my Tomato Basil Pizza recipe. If I'm using my oven, I'll have my pizza dough sitting on the counter for a couple of hours before I plan to bake, just to get up to room temperature so I can work with it. I'll slice my tomatoes and leave them on a cutting board to drain, then turn on the oven to preheat my pizza stone for an hour. By the time the dough has relaxed and the stone has warmed up, the tomatoes have given up a fair amount of juice. I can tip that off the cutting board and I am good to go.