Vegetable Packed Pancakes


Turning traditionally sweet food into something savory is nothing new. Of course there is Zucchini Bread and Carrot Cake but the vegetable additions are usually masked by lots of sugar and sweet spices. Nowadays, you can find items like Corn & Basil Cupcakes, Rosemary, Almond and Parmesan Cookies, and even our Savory Quick Bread with Broccoli Rabe and Sun-dried Tomatoes, which keep the basic shape of the original item but lacks most or all of the sweetness.

This is my take on a Buckwheat Vegetable Pancake recipe from Fresh Food Fast (one of my favorite cookbooks), which looks like a pancake but is served as a savory side dish. The author uses cabbage where I use kale but I think a number of vegetables would work well. These are great because you can flavor them in any number of ways – I added a few dashes of a Turkish spice blend but I think curry powder or Italian seasoning would be great too. You could also skip the spices and just add fresh herbs, like dill or parsley.

I didn’t try it, but you might be able to make this vegan by swapping the eggs for flax or chia eggs and using a plant based milk. Let me know how it turns out if you try it!

Also, if you want a dipping sauce to serve along side, try this spicy yogurt sauce: mix together 1 cup whole-milk yogurt, a couple tablespoons chopped cilantro, 1 small minced garlic clove, 1/2 teaspoon salt, and 1/8 teaspoon (or more as desired) cayenne.

Vegetable Packed Pancakes
makes about 10 3″ pancakes


  • 1 cup all-purpose flour
  • 1/2 cup gluten-free flour of choice (I used 1/4 cup buckwheat + 1/4 cup brown rice flour but you could also use more all-purpose)
  • 1-1/4 teaspoons sea salt
  • 1 teaspoon baking powder
  • 1-1/2 cups milk (I used soy milk but use whatever you have on hand)
  • 2 large eggs
  • 1 tablespoon vegetable oil
  • 1-1/2 cups finely chopped kale
  • 1 large carrot, grated on the medium holes of a box grater, about 3/4 cup
  • 3 scallions, thinly sliced
  • Spices / herbs of choice, optional
  • 1/4 cup vegetable oil for frying


  • In a large bowl, whisk together the flours, salt and baking powder. In a separate bowl, whisk together the milk, eggs, and oil. Pour the wet mixture over the dry and stir to combine.
  • Add the kale, carrots, scallions and spices / herbs, if using, to the batter and mix well. The batter will be thick.
  • Heat a tablespoon of oil over medium heat in a 12″ non-stick skillet until shimmering. Using a 1/3 cup dry measure, add three scoops of batter to the pan. Cook until the first side is spotty brown and there are bubbles around the edge, about 3-5 minutes. Flip and cook until the second side is spotty brown and the pancakes are cooked through, another few minutes. Transfer to a cooling rack and cook the remaining batter.
  • To keep all pancakes warm while working in batches, you can place the cooling rack inside a rimmed baking sheet and transfer to a 200 degree oven.

Pasta with Tatsoi & Gingered Butter Sauce


You are receiving tatsoi in your CSA share this week so I wanted to share this really fast and flavorful recipe that I made a few weeks ago. There isn’t much to it so I would suggest serving it as a side dish or adding some protein to make it a complete meal. Enjoy!

Pasta with Tatsoi & Gingered Butter Sauce
Serves 4-6 as a main dish, 6-8 as a side dish


  • 1 pound pasta (I used penne but really anything would work)
  • 1/2 pound (1 medium head) of tatsoi
  • 1-2 teaspoons vegetable oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 1/2 cup sake
  • 3 tablespoons butter
  • Salt and freshly ground pepper to taste


  • Cook pasta according to package instructions then drain and set aside.
  • Remove the root end of the tatsoi and thinly slice the stems and leaves, taking care to keep them separate.
  • Heat the vegetable oil in a 12″ traditional skillet over medium heat until shimmering. Add the stems and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Add the sake, bring to a simmer and cook until slightly reduced, about 5-7 minutes. Remove from heat and whisk in the butter 1 tablespoon at a time until fully incorporated. Add the tatsoi leaves and stir until wilted. Toss with the pasta and season to taste.

Roasted Radish and Salad Turnip with Barley Salad


Just a quick recipe for roasted radishes and salad turnips. I had only eaten them raw until very recently and I like the change that roasting brings. I tossed mine with a simple barley salad but you could just serve these as a side dish on their own.

If you do serve these with the barley salad, I would suggest checking out our salad post here for some tips and tricks to building a salad. In that post, I described the elements I think are essential for a great salad, and they apply here too.

  • Both raw (radish / salad turnip greens) and cooked (radishes / salad turnips ) textures
  • Hits on most of the 5 basic flavors – bitter (radishes), sweet (sherry vinegar & honey dressing), sour (sherry vinegar and honey dressing), salty (Parmesan cheese), umami (Parmesan cheese)
  • Ample amount of protein (not a lot in this salad but the cheese does offer some)
  • Cohesive dressing (sherry vinegar & honey dressing)

Give this technique a try and let us know what you think!

Roasted Radish & Salad Turnips with Barley Salad
4 servings


  • 1 cup pearled barley, rinsed to remove excess starch
  • Vegetable oil
  • Salt and freshly ground pepper
  • 3-4 large radishes, greens removed and reserved, stem end removed, and sliced in quarters
  • 3-4 large salad turnips, greens removed and reserved, stem end removed, and sliced in quarters
  • 1 teaspoon minced shallot (from about 1 small shallot)
  • 1 teaspoon honey
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Shaved Parmesan and thinly sliced reserved greens for serving


  • For the barley: Line a rimmed baking sheet with aluminum foil and set aside. In a medium saucepan with a tight fitting lid, bring 3 cups of water and a big pinch of salt to a boil. Add the rinsed barley and a drizzle of vegetable oil (to reduce foaming) and return to a simmer. Cover and cook, stirring occasionally, until tender and the water is absorbed, about 35-40 minutes. Spread out evenly on the rimmed baking sheet and allow to cool (this will ensure the grains don’t clump up and stick together).
  • For the radishes and salad turnips: adjust oven rack to the middle position and preheat to 450 degrees. Line a rimmed baking sheet with aluminum foil and set aside. Toss prepared radishes and salad turnips with about 1-2 teaspoons vegetable oil and sprinkle with salt and pepper. Spread evenly on the rimmed baking sheet and roast on the middle rack until the first side in golden brown, about 15 minutes. Flip and roast on the other side until golden brown, about another 10 minutes. Test doneness with a paring knife and set aside.
  • For salad: whisk together the shallots, honey, sherry vinegar, olive oil and salt and pepper to taste. Toss dressing with barley and roasted vegetables in large serving bowl. Top with thinly sliced greens and Parmesan and serve.

The Best Kale Salad


A neighbor of mine raved about this salad and although I haven’t tried it myself yet, I wanted to pass it along. She was quite adamant that it was THE best kale salad and I trust her judgment 🙂 It would be a great way to use items from the “Fall into Greens” CSA. Have you signed up yet? Stop by and talk to Mark and Gina about it tomorrow at market!

I wish I could give proper credit to whoever created this recipe but I am not sure where it originated!

The Best Kale Salad


  • 1 bunch curly or Dino kale
  • 1/4 head purple cabbage
  • 1/2 red bell pepper, diced
  • 1 carrot, julienned
  • 1/2 cup golden raisins
  • 1/4 cup roasted unsalted peanuts
  • 3 tablespoons creamy peanut butter
  • 4 tablespoons warm water
  • 3 tablespoons rice vinegar
  • 1 tablespoon molasses
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon red pepper flakes


  • De-stem and chop kale into small pieces. Shred cabbage on the large holes of a box grater. Mix together with red bell pepper, carrots, raisins and peanuts.
  • In a small food processor (or you can whisk by hand) combine remaining ingredients and process until fully blended.
  • Pour dressing over salad and massage for 1-2 minutes. Let the dressing soak in a bit before serving.

Roasted Chinese Long Beans with Miso-Butter


I love recipes that deliver big flavor with minimal effort – and this is one of those. These beans are great simply sauteed but I wanted to dress mine up a bit. After they were roasted, I chopped them into bite sized pieces and served them with brown rice, cherry tomatoes and a fried egg (topped with a little soy sauce and hot sauce – yum!). We hope you enjoy!

Roasted Chinese Long Beans with Miso-Butter
4-6 servings

Recipe notes: 1) providing a recipe using a broiler is always tricky because broilers vary so much between ovens. When I used this technique, I found that the resulting beans still have a good amount of crunch. If you want your beans cooked through more, I would suggest adjusting the oven racks down an extra layer so you have time to cook the beans through without burning the butter mixture, 2) if you haven’t planned ahead and don’t have room temperature butter, you can soften it in the microwave on 20% power in 30 second increments.


  • 1-1/4 pounds Chinese long beans, ends trimmed
  • 4 tablespoons (1/2 stick) unsalted butter, softened to room temperature
  • 2 tablespoons white miso
  • 1 large garlic clove, minced
  • Freshly ground black pepper, to taste


  • Adjust one oven rack to about 6″ inches away from the broiler with a second rack on a level just below that one. Preheat your broiler to high.
  • Line two baking sheets with aluminum foil and evenly distribute the beans between the two sheets.
  • Mix the butter, miso, garlic and black pepper together in a small bowl until uniform. Dollop the mixture over the beans (it doesn’t have to be even – they will be tossed again in a minute).
  • Place one tray of beans on the higher rack under the broiler for 1 minute. Remove from the oven and toss the beans to evenly coat with the now melted butter mixture. Return to the oven on the lower rack and cook for 8-10 minutes (mine needed 10 minutes), or until the beans have started to soften but still retain some texture. Remove from the oven and allow to cool slightly, then transfer to a serving or storage dish. Repeat with the remaining tray of beans.


Fresh Tomato Salsa with Papalo


I love fresh, easy to prepare meals, especially in the scorching heat of summer. It doesn’t get fresher than this quick, flavorful salsa. Pair with tortilla chips and a protein source (I would go for a black bean salad) and you have dinner! Margaritas wouldn’t hurt either 🙂

This salsa is unique with the addition of papalo, an intense herb somewhat similar to cilantro, but with an aroma and flavor all its own. It is also called papaloquelite, poreleaf, mampuito, summer cilantro, and Bolivian coriander. It is often used as an alternative to cilantro, which makes sense as it thrives in the summer heat when cilantro will bolt. For more information, including recipes, check out this site.

Fresh Tomato Salsa with Papalo

Recipe notes: 1) if you are inclined, you can drain the diced tomatoes for 30 minutes in a colander to make the salsa less watery (which might be desirable depending on how to plan to use the salsa); 2) the spiciness of jalapenos vary greatly, so I always recommend adding some of the minced flesh to start, taste, then add more flesh and/or seeds/ribs until the desired heat level is reached; 3) papalo has an intense flavor, so start with just a small amount and add more as desired. You can substitute cilantro but I would use 2-3 times the amount called for.


  • 1 pound firm, ripe tomatoes, cut into 1/2″ dice (see recipe note)
  • 1 medium jalapeno, cut in half, seeds/ribs removed, minced and reserved, flesh minced (see recipe note)
  • 1/3 cup minced red onion
  • 1/4 – 1/2 teaspoon minced papalo (see recipe note)
  • 1 large garlic clove, minced (about 1/2 teaspoon)
  • 4 teaspoons freshly squeezed lime juice
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon table salt
  • Few grinds of fresh black pepper


  • In a medium mixing bowl, add all ingredients and mix well to combine. Taste and adjust seasoning as needed. Best eaten fresh.


Raw Sesame Marinated Kohlrabi


Mark and Gina aren’t setting up at market tonight but they will be there to drop off pre-ordered items from 4:30-5pm. Be sure to stop by next week and grab some goodies!

Below is a quick recipe for kohlrabi. We hope you enjoy it!

Raw Sesame Marinated Kohlrabi

Recipe note: this marinade is great for cucumbers too!


  • 1-1/3 pound kohlrabi (without the stems), about 5 small, peeled and sliced into finger length pieces (about 2″ long x 1/2″ wide)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon Bragg’s Liquid Aminos or soy sauce
  • 1 tablespoon agave nectar
  • 1 tablespoon white or black sesame seeds, toasted


  • Place kohlrabi pieces into a dish that holds them in a couple of layers (you don’t want them all stacked on top of each other or they won’t marinate evenly).
  • In a small bowl, whisk the remaining ingredients together to combine then pour over the kohlrabi. You can either serve immediately or store in an air-tight container in the refrigerator and serve within a few days.