Category Archives: Recipes

Oven-fried parsnips adapted from From Asparagus to Zucchini Heat oven to 400°. Line 2 baking sheets with parchment paper. Lightly peel or scrub clean one share’s worth of parsnips (2 lb.). Cut them crosswise into 2 ½-inch chunks, slice the … Continue reading →

adapted from Farmer John’s Cookbook Preheat oven to 400°. Place whole small-medium beets in a small roasting pan (or cut large beets into smaller even-sized chunks) with ½ cup water. Cover with foil and bake until beets are easily pierced … Continue reading →

Irish Colcannon (Potatoes & cabbage) adapted from The Joy of Cooking Peel one share’s worth of potatoes and cut into 1 ½-inch chunks. Place in a large saucepan or Dutch oven and add water just to cover potatoes. Pile on … Continue reading →

Sauteed Beet & Potato Hash adapted from Farmer John’s Cookbook Heat olive oil or butter in a large skillet over medium heat. Add a diced onion; cook and stir until soft and translucent. Stir in grated potatoes and beets and … Continue reading →

adapted from The Joy of Cooking For each of these recipes, use an entire share’s worth of Jerusalem artichokes. You will be receiving more Jerusalem artichokes in future weeks, so don’t worry that you can only try one this week! … Continue reading →

from Vegetarian and Vegetable Cooking Lightly grease a large shallow ovenproof dish. Preheat oven to 350°. Layer thinly sliced potatoes (2 lbs — one share’s worth) with 1 thinly sliced onion or leek and thinly sliced parsnips (1 lb — … Continue reading →

an Oakhill favorite recipe The preamble: Ok, honestly, some people find the winter cabbages to be overwhelming at times. They’re kind of the ‘distinctive’ winter veggies that people love to hate, even though most people enjoy them too. They’re just … Continue reading →

Sesame Garlic Brussels Sprouts adapted from From Asparagus to Zucchini Here’s a different way to think about Brussels sprouts’ flavor: pair them with an Asian-inspired sauce! Make the sauce by combining: about a ¼ cup of soy sauce, a few … Continue reading →

(Roasted winter vegetables) Once upon a time, before Casey and I had a farm of our own, we went to the Food Co-op mid-winter to find locally grown vegetables. Everything local that day turned out to be a root vegetable, … Continue reading →

Pumpkin pies made from scratch have a simple, not-too-sweet flavor that defines the best for us here at Oakhill Organics. To make a pumpkin pie from scratch, you’ll first need to cook the pumpkin meat, ideally a few hours or … Continue reading →