Beet and Fennel Soup
Adapted from Harmony Valley Farm

  • 5 medium beets, any color
  • 2 Tbs. oil
  • 2 lg. onions
  • 1/4 tsp. fennel seed
  • 3 fennel bulbs, chopped
  • 1/4 c. water
  • 3 c. chicken or veggie broth
  • 2 Tbs. orange juice

Directions: Wrap the beets in foil and roast them in an oven, at about 350 degrees F. Place the olive oil in a saucepan and sauté the onions with the fennel seed. When the onions start to become translucent and soften, add the chopped fennel and the water. Keep cooking, over medium to medium high heat, until the fennel is quite soft. Then, add the beets and broth. Bring to a boil, then immediately reduce the heat and simmer for 15 minutes. Take this tasty soup and purée it in a blender until it is nice and smooth. Then, store in the orange juice! This soup is great hot or cold. Garnish with fennel fronds.

Star Recommends: Amano Primitivo
A huge mouthful of crushed mixed berries, and chewy, ripe, juicy black fruit. There are hints of tobacco, chocolate, aniseed and wild cherries through the mid-palate.

Spaghetti Squash Gratin with Chanterelles
From Local Flavors, by Deborah Madison. Available in the book section of the Co-op!
 “The chanterelles were at the Bellingham, Washington farmers’ market on Columbus Day. My farmer friends had spaghetti squash in their garden, so we put them together for dinner. I wouldn’t have thought so, but they made a wonderful dish and one that’s incredibly easy to prepare. As always, foods in season together taste good together.

  • 1 large spaghetti squash, about 3 lbs
  • 1 lb. chanterelles
  • 5 Tbs. unsalted butter
  • sea salt and freshly ground butter
  • 2 garlic cloves, chopped.
  • 1 c. half-and-half or cream
  • Fresh Parmesan cheese

Directions: Lightly butter a shallow baking dish and preheat the oven to 375 degrees F. Poke a few holes in the squash and bake until it’s browned and soft, for about 1 1/2 hours. While squash is baking, clean the chanterelles with a brush. (Avoid washing them if possible- they drink up water like a sponge.) Slice or dice them into small pieces. Melt half the butter in a skillet. When foamy, add the chanterelles and cook over medium heat until tender, 10 to 15 minutes. Season with salt and pepper, add the garlic and half-and-half, and simmer gently until the half-and-half and mushroom juices are reduced by a third, about 10 minutes.
When the squash is done, cut it in two and scoop out the seeds. Now pull away the flesh with a fork, heaping it into spaghetti like strands. Toss with the remaining butter and season with salt and pepper. Spread the squash in the baking dish, spoon the chanterelles and half-and-half over it, and cover lightly with cheese. Returned to the oven until heated through and the top is crisped and browned in paces, 15 to 20 minutes. Serves 6.

Star Recommends: Aveleda Follies Touriga Nacional
Deep ruby color. Black cherry, currant, and chocolate notes are evident on the nose. This is a full-bodied and elegant wine with notes of vanilla and fig making it a perfect pairing for mushrooms and spaghetti squash.

Green Beans and Arame
Adapted from Fresh from a Vegetarian Kitchen

  • 2 c. green beans trimmed and cut into 1 1/2 inch sections
  • 1/2 c. arame
  • 1 c. water
  • 1 Tbs. natural soy sauce

Directions: Soak the arame in water for around 10 minutes, before transferring to a pot to cook. Pour half of the water over the arame, being careful to not pour in any sand that may have floated out of the sea veggie in the soaking process. Place the beans on top of the arame and bring the water to a boil. Cover and simmer until the green beans are al dente, crips yet tender. This will take between 8-10 minutes. Remove any excess liquid, add soy sauce and then stir it up to eat! Enjoy! Makes 4 servings.

Star Recommends: Blanco Nieva Sauvignon Blanc—A rare Sauvignon Blanc from Spain. This has herbal flavors and citrusy grapefruit notes lending freshness and a bitter touch to the finish. Chill it for an aperitif.

Parsnip Cake with Lemon Cream Cheese Icing
Hold the phone—a PARSNIP cake? Like its friend the beet chocolate cake, this parsnip cake is a fun and entirely unexpected way to use fall veggies in your dessert course. With the sweet yet lemony frosting, it’s a hit! A big shout out to Punky Egan from MATC for developing this recipe and contributing it to MACSAC’s cookbook!

  • 1 2/3 c. whole-wheat pasty flour or unbleached white flour
  • 1 c. sugar
  • 1 1/2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 eggs, beaten
  • 1/2 c. oil
  • 2 c. grated parsnips (or use half parsnips and half carrots)
  • 1 c. peeled, grated apple
  • 1/2 c. hickory nuts or black walnuts, chopped
  • 11 oz. cream cheese, softened
  • 11 Tbs. unsalted butter, softened
  • 5 c. powdered sugar, sifted
  • 1 1/2 tsp. lemon extract (or vanilla extract)
  • Finely chopped hickory nuts or black walnuts and dried cherries (optional)

Directions: Heat oven to 350ºF degrees. Grease and flour two 8-inch round cake pans (or substitute a greased 9 X 13 inch cake pan).

Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. Combine eggs, oil, parsnips, and apples in a second bowl; stir well. Stir wet mixture into dry just until they are barely combined. Stir in nuts.

Divide batter evenly into pans. Bake until cake springs back when lightly touched in the center, 25-35 minutes. Cool 10 minutes, and then turn cakes out of pans to cool thoroughly.

To make icing, cream the cream cheese and butter. Beat in powdered sugar and lemon extract until smooth. Cut the cooled cakes in half horizontally with a long, thin, sharp knife. Frost layers to make a four-layer cake (or make a two-layer cake instead). Decorate with finely chopped nuts and/or dried cherries, if desired. Makes 12-16 servings.

Star Recommends: Gruet Demi Sec Sparkling
The subtle fruity aromas and the freshness of the Demi-Sec drives the character of this light bodied, semi-dry sparkling wine. The palate carries through with a creamy sensation and vivid flavor of green apples, ripe pears, pineapple and a hint of mineral. It is delicate, lively and elegant!

Lemony Potato Avocado Salad
Adapted from

  • 3/4 lb small red potatoes (around 6)
  • 2 Tbs. fresh lemon juice
  • 3 Tbs. minced chives, fresh
  • 1 firm ripe avocado
  • 2 Tbs. extra virgin olive oil
  • 1 tsp. finely grated lemon zest
  • salt and pepper as you like

Directions: Cover potatoes with salted and cold water by one inch and simmer, covered, in a saucepan until tender. This will likely take 15-20 minutes. Drain the water and cut the potatoes into quarters. Pour these quarters into a bowl and stir with oil, lemon juice and zest, chives and however much salt and pepper you enjoy. Cut the avocado into 3/4 inch pieces and add to the mix, tossing gently. Eat and enjoy! Makes 2 servings.

Star Recommends: Georges DuBoeuf Chenas
Bright violet. Spicy red berry and cherry aromas are underscored by a zesty mineral quality. Light-bodied, juicy red currant and blackberry flavors are complemented by a subtle candied rose note. Finishes with firm grip and a slight dryness.

Grated Beet Salad Recipe

  • 1 lb. beets
  • 1/2 c. orange juice
  • 1/2 fresh lemon
  • 2 Tbs. extra virgin olive oil
  • 4 Tbs. fresh herbs such as chives, mint, parsley, or basil (optional)
  • salt to taste

Directions: Peel the beets with a vegetable peeler and grate in the food processor using the grating blade. Put beets in bowl and add orange juice and squeeze the lemon over the bowl (catching the seeds in your hand). Add olive oil and optional herbs and toss. Season to taste with salt. Enjoy!  Serves 6

Star Recommends: Marietta Zinfandel
The Zin is unquestionably big and rich, yet evenly balanced by a focused core of fruit. A lush, ripe nose full of sweet raspberries and black pepper is complemented with hints of oak and earthy tar. On the palate, it is extremely full-bodied, offering raspberries, oak, and black pepper as well with a dollop of fruity tannin to hold and extend the flavors through the finish.

Stuffed Peppers
Reprinted with permission from From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce Third Edition. Published by the Madison Area CSA Coalition
Zephyr Community Farm member Lizzie Breuer contributed this recipe to MACSAC’s fabulous “Asparagus to Zucchini” local food cookbook. It’s simple, vegetarian and vegan friendly, and makes a very visually appealing dish!

  • A little oil
  • 2 cloves garlic, minced
  • 2 onion, chopped
  • 3 c. raw brown rice
  • 6 c. water, chicken or vegetable stock, or tomato juice
  • 1/2 tsp. allspice
  • 1/2 c. almonds, chopped
  • 3/4 lb. cheddar cheese, grated
  • salt and pepper
  • 9 large bell peppers, tops cut off (but saved) and seeds removed

Directions: Heat oil in a large skillet; add and sauté the garlic and onions. Add rice and brown about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Toast almonds in a dry skillet or hot oven several minutes, tossing often. Stir in tomatoes, cheese, almonds and salt and pepper to taste. Cook peppers in boiling water for 2 minutes. Drain and stuff peppers with the rice mixture. Replace the pepper tops and bake at 350ºF for 30 minutes. Enjoy! Makes 9 servings.

Star Recommends: Hugel Gentil
This dry white revives an ancient Alsace tradition of referring to wines assembled from noble grape varieties as “Gentil.” This brings together the spicy flavor of Gewürztraminer, the body of Pinot Gris, the finesse of Riesling, the grapiness of Muscat, and the refreshing character of Sylvaner.

Falafel In Pita Bread with Tahini Umeboshi Dressing

  • 2 c. precooked organic millet, see Note**
  • 15 ounces Eden Organic Garbanzo Beans, drained, reserve 1/4 cup bean cooking liquid
  • 1 Tbs. Eden Extra Virgin Olive Oil
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 2 Tbs. organic roasted tahini
  • 2 Tbs. fresh parsley, minced
  • 2 tsp. ground cumin or 1/2 cumin and 1/2 ground coriander
  • 1/2 tsp. Eden Sea Salt
  • 2 Tbs. lemon juice, freshly squeezed
  • 1 Tbs. organic whole wheat flour
  • 1/2 c. organic cornmeal
  • Eden Organic Safflower Oil, for frying the falafel or Eden Organic Soybean Oil


  • 1/4 c. Edensoy Original, Edensoy Extra Original, or Edensoy Unsweetened
  • 1/4 c. cold water
  • 1/2 tsp. ground cumin
  • 2 cloves garlic, minced
  • 1/2 tsp. Eden Umeboshi Paste
  • 4 Tbs. organic roasted tahini (sesame butter)


  • 3 whole organic whole wheat pita pockets
  • 1 medium cucumber, sliced thin
  • 1 medium organic tomato, sliced thin
  • 2 c. mixed baby salad greens or chopped romaine lettuce leaves

Directions: Falafel: Heat the olive oil and sauté the garlic and onions for 2 to 3 minutes. Place in a mixing bowl. Blend the garbanzo beans in a blender or food processor with the reserved bean cooking liquid until smooth. Place in the mixing bowl. Add the cooked millet, lemon juice, tahini, parsley, cumin, whole-wheat flour and sea salt. Mix thoroughly with your hands to evenly blend the ingredients. The mixture should be thick. If too wet, add a little more flour. If to dry, add a little more bean cooking liquid. Shape the mixture into 15 equal size balls and roll each one in the cornmeal to coat. Heat the safflower oil and deep fry or pan fry, turning occasionally, until golden brown. Remove and drain on paper towels. Repeat until all falafel are cooked.

To prepare the dressing, place all ingredients in a blender or food processor and puree until smooth and creamy. Place in a serving dish.

Preheat the oven to 350°. Heat up the pita bread for 5 minutes until warm. Remove and slice the pita in half and open the pocket. Place 2 or 3 falafel in each pocket. Spoon a little dressing over the falafel. Place slices of cucumber and tomato in each pocket and salad greens or lettuce.

**NOTE: To make the millet, take 2/3 cup uncooked millet and place in a saucepan. Add a pinch of Eden Sea Salt and 2 cups of cold water. Cover and bring to a boil. Reduce the flame and simmer for 30 to 35 minutes. When done remove and place in a bowl. Toss with a wooden spoon to cool or let sit overnight before making the falafel. If you do not have millet, you can substitute couscous.
Serves 5.

Star Recommends: Mas de Bressades Cabernet/Syrah
This Cabernet/Syrah possesses a saturated ruby/purple color as well as pure blackberry and creme de cassis flavors intermixed with creosote, earth, and a hint of pain grille. The wine is nicely textured, rich. Old world wines like this pair perfectly with this type of Mediterranean cuisine.