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Baked Sweet Potato Fries with Honey Mustard Dip

Sweet potato fries with honey mustard dip

These crispy baked sweet potato fries taste delicious, especially when dipped in the honey mustard sauce. They're simple to make and only require a few steps, so give them a try with this week's sweet potatoes!


  • 1 large or 2 small sweet potatoes
  • Oil
  • Salt and Pepper

Honey Mustard Dip

  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and pepper


  1. Preheat oven to 425 degrees F
  2. Thinly cut the sweet potatoes into fry shapes
  3. Place onto baking sheet and toss with oil, salt, and pepper
  4. Bake for 15 minutes, flip, then bake for another 15 minutes
  5. In the meantime, make the honey mustard dip by mixing the dijon, honey, olive oil, salt, and pepper in a small bowl
  6. Serve sweet potato fries immediately


  • Try to cut the sweet potato fries into similar sized pieces so they bake evenly

Beef Stir Fry with Broccoli and Red Onion

Beef Stir Fry with Broccoli and Red Onion

This week's omnivore package features beef stir fry from Health Hero Farm. Combine the meat with broccoli and red onion from the vegetable package to make a delicious stir fry dish. Serve as is or over rice.

beef stir fry with broccoli and red onion


  • 1 package beef
  • 1 head broccoli
  • 1 small or 1/2 large red onion
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic
  • Salt and pepper


  1. Marinate the beef with the soy sauce, brown sugar, garlic, salt, and pepper
  2. Heat pan over medium heat and cook the beef until cooked entirely through
  3. Take the beef out of the pan and set aside
  4. Add broccoli and red onion to the same pan and cook until broccoli and red onion are tender
  5. Add the beef back into the pan and cook for a minute or two before serving

Autumn Apple and Pear Salad with Cheddar and Candied Pecans

Autumn apple and pear salad with candied pecans

This salad is simple and full of flavor! Drizzle our homemade honey mustard dressing over it, or top with your own favorite dressing. Enjoy as a side or add protein like chicken, tofu, quinoa, or beans for a more complete meal.

Autumn apple and pear salad with cheddar and candied pecans


  • Red leaf lettuce
  • 3 apples
  • 3 pears
  • Cheddar cheese

Candied Pecans

  • 1/2 cup brown sugar
  • Pinch of cinnamon
  • 2 tbsp water
  • 1 cup pecans

Honey Mustard Dressing

  • 2 tbsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and pepper


  1. Chop the lettuce and thinly slice the pears and apples
  2. Dice the cheddar and toss all ingredients in a bowl
  3. For the candied pecans, add the brown sugar, cinnamon, and water into a sauce pan at medium heat. Cook for 2 minutes, or until the mixture is bubbling and the sugar is dissolved. Spread pecans out on baking sheet and drizzle the brown sugar mixture over, making sure to evenly coat each pecan on both sides. Once set, add the pecans to the salad
  4. For the honey mustard dressing, combine the dijon, honey, oil, salt, and pepper in a small bowl. Drizzle over the top of the salad

Cheesy Romanesco Cauliflower Bake

Cheesy Romanesco Cauliflower Bake

The crazy-looking romanesco cauliflower is back this week! This cheesy side dish is hard to resist once it comes out of the oven. Give it a try if you're at a loss of what to do with your romanesco. 

Cheesy Romanesco Cauliflower Bake


  • Head of romanesco cauliflower
  • 1 cup mozzarella
  • 1/2 cup black olives
  • 2 cloves garlic
  • 2-3 tbsp capers (optional)
  • Drizzle of oil
  • Pinch of salt and pepper


  1. Cut romanesco florets from stem
  2. Fill a pot with well salted water and boil the romanesco until tender
  3. Transfer the romanesco to a baking dish
  4. Top with mozzarella and olives
  5. Combine the diced garlic, capers, oil, salt, and pepper in a bowl. Drizzle the mixture over the top of the romanesco
  6. Bake at 375 degrees F for 30 minutes


  • Feel free to substitute the mozzarella for whatever cheese you prefer/have on hand

Easy Apple Crisp with Oat Crumb Topping

Apple Crisp

You can't have fall without apple crisp! This simple dessert is a great way to use up some of those CSA apples. Serve warm as is or with a scoop of vanilla ice cream.


  • 3-4 apples
  • 1/4 cup brown sugar
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 tbsp lemon juice
  • 3 tbsp milk
  • 1/2 tsp cinnamon

Oat Topping

  • 1/2 cup flour
  • 1/2 cup oats
  • 1/2 cup brown sugar
  • 2 tbsp butter
  • Pinch of cinnamon
Easy apple crisp


  • Preheat oven to 375 degrees F
  • Peel and core apples and then thinly slice them
  • In a bowl, combine the apples, butter, flour, lemon juice, milk, brown sugar, and cinnamon. Make sure all apples are evenly coated
  • Make the oat topping by mixing the flour, oats, brown sugar, butter, and cinnamon until crumbly
  • Place apple mixture into a baking dish and top with oat mixture. Bake for 30-35 minutes

Sweet Potato Casserole with Brown Sugar Topping

Sweet potato casserole

This classic sweet potato casserole is easy to make and worth every bite! The fluffiness of the sweet potatoes combined with the crunch of the brown sugar pecan topping makes for a dish that is guaranteed to be a crowd favorite. This recipe is perfect to keep around throughout the holidays. But in the meantime, try giving it a trial run with this week's sweet potatoes.

Sweet Potato Casserole with Brown Sugar Topping


  • 1 large or 2 small sweet potatoes
  • 2 tbsp butter
  • 5 tbsp white sugar
  • 1 egg
  • Pinch of salt


  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 3 tbsp butter
  • handful of pecans


  1. Bring a pot of water to a boil with the sweet potatoes and cook until sweet potatoes are soft
  2. Mash sweet potatoes in a bowl with a fork or potato masher
  3. Stir in butter, sugar, egg, and salt
  4. Put sweet potato mixture into a baking dish
  5. In a separate bowl, combine the brown sugar and flour. Then cut in the butter and hand mix until the mixture is coarse and crumbly. Toss in the pecans
  6. Top the sweet potato mixture with the brown sugar topping
  7. Bake at 325 degrees F for 30 minutes, or until the topping is brown


  • Try doubling our recipe to make a larger serving of this dish

Week of October 16, 2017

Valley Dream Farm Tisbert Family

Featured Farm

Based in Cambridge, the Tisberts bought Valley Dream Farm in 1992 with a mission of honest, hard work, and a passion to be the best stewards of the land. This family-run farm grows a wide variety of organic vegetables, and flowers. They're known for hosting fun on-farm dinners over the summer! For the Tisbert family, it was love at first sight when they found their farm and its breathtaking views in the Pleasant Valley. “We had found the farm of our dreams — hence the name 'Valley Dream Farm.'" Valley Dream is truly a family farm, with two generations actively running it and bringing a diverse array of skills and knowledge to the table. 

Check out the Valley Dream Farm archive of recipes, collected for peak-season cooking year round! 


In Our Baskets This Week

* Certified Organic|  ** Eco Apple Certified|  Meet Our Producers


Vermont Vegetable Package

  • Carrots* | Pitchfork Farm, Burlington, VT
  • Chioggia beets* | Pitchfork Farm, Burlington, VT
  • Gold potatoes* | Valley Dream Farm, Cambridge, VT
  • Brussels sprouts*** | Lewis Creek Farm, Starksboro, VT
  • Baby spinach* | Diggers' Mirth Collective Farm, Burlington, VT/Hazendale Farm, Greensboro, VT
  • Asian pears** | Champlain Orchards, Shoreham, VT
  • Regular Size Only: Mesclun* | Diggers' Mirth Collective Farm, Burlington, VT

***Lewis Creek Farm is not Certified Organic. However, they follow Vermont Ecologically Grown Standards, use only pesticides certified for organic growing, and do not use fungicides or herbicides.


Omnivore Package

The Omnivore Package includes the Vermont Vegetable Package above, plus...

  • Pasture-raised pork sausage, Andouille | Maple Wind Farm, Huntington, VT
  • Feta goat cheese* | Does' Leap Farm, Fairfield, VT
  • Applesauce** | Champlain Orchards, Shoreham, VT

Localvore Package

The Localvore Package includes the Vermont Vegetable Package above, plus...

  • Pasture-raised pork sausage, Andouille | Maple Wind Farm, Huntington, VT
  • Feta goat cheese* | Does' Leap Farm, Fairfield, VT
  • Applesauce** | Champlain Orchards, Shoreham, VT
  • Waitsfield common bread* | Red Hen Baking Co., Middlesex, VT
  • Pasture-raised eggs | Besteyfield Farm, Charlotte, VT

Waitsfield Common*

Red Hen Baking Co., Middlesex VT

Cheddar Cheese

Shelburne Farms, Shelburne, VT

Pasture Raised Eggs

Besteyfield Farm, Charlotte, VT


Recipes and Cooking Tips

Browse our Recipes page for more ideas

Eat This First:

  • Baby spinach is a versatile green that can be used in so many different dishes, but be sure to use this rather quickly so it doesn't have the chance to go bad! Making sure your baby spinach is dry before storing it can help to extend its shelf life. Enjoy in a salad, cooked down in soups or pastas, or sauteed with garlic.
  • Pears will ripen much more quickly if left on the counter, so put them in the fridge if you want them to last longer. Use in salads, on top of oatmeal for breakfast, or try our baked pears with feta as an appetizer or dessert!

Below are the original recipes that our team created to use all of the ingredients from this week's basket:

Fresh Spotlight

This week's basket is (as always) filled with locally sourced, nutritious goodies! Eating these plants will help you, your family and your community maintain healthy bodies and minds. While none of these fruits and veggies can cure serious illness, a healthy dose of this produce will help support mindful and intentional eating. So go ahead, open your basket and cook up a storm; your body will thank you!

Asian Pears:

Just like apples, pears are nutrient-dense fruits that pack a punch when it comes to providing us with antioxidants and Vitamin C. In this week's basket, you will find these wonderfully sweet and dainty fruits. They are especially helpful for satiating sweet cravings by providing the body with natural sugars. Pears also have high levels of potassium. Potassium is important because it is a naturally occurring electrolyte that helps maintain healthy fluid function and nervous system function.

Brussels Sprouts:

Sprouts are great for helping out your bones. They are rich in Vitamin K and help your body absorb and use calcium from other foods. But sprouts aren't just great for your bone health. They also leave you with healthy, glowing skin by providing large amounts of Vitamin C and Vitamin A. Healthy from the inside, out!


Turmeric Honey Carrots and Apples with Quinoa

Turmeric Honey Carrots and Apples with Quinoa

This colorful dish is sweet and flavorful! Its unique flavor and texture combinations come together nicely to make a meal that you don't want to miss out on. Just a word to the wise: turmeric stains easily so be mindful of that when making and eating this dish!

Turmeric honey carrots and apples with quinoa


  • 2-3 carrots
  • 1 apple
  • Drizzle of oil (we used olive)
  • 2 tbsp honey
  • 1/2 tsp turmeric
  • 1/2 cup dry quinoa


  1. Make quinoa with 1/2 cup dry quinoa and 1 cup water or broth
  2. Chop the carrots and apples into bite sized pieces and place into bowl
  3. Add the honey and turmeric into the bowl and mix well
  4. Heat pan over medium with oil and pan fry the carrots and apples, stirring periodically
  5. Once the apples and carrots are cooked down, turn the heat up to high in order to brown them
  6. Once the apples and carrots are done, mix them and the quinoa together and serve. Top with whatever garnishes you prefer. We opted for chopped almonds

Brussels Sprouts Salad with Feta

Brussels Sprouts Salad with Feta

The flavor and texture of this salad isn't something to be missed! The raw brussels sprouts in this dish take the place of lettuce, which lends itself to a hearty, crunchy fall salad! The recipe can easily be adapted and is quick to make, so give this delicious side dish a try!

Brussels Sprouts Salad with Feta


  • Brussels sprouts
  • 1/2 cranberries
  • 1/2 chopped almonds
  • 1/2 small red onion
  • 1/2 cup feta
  • 2 tbsp lemon juice
  • 3 tbsp oil (we used olive)
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • Pinch of dried thyme and oregano


  1. Thinly slice brussels sprouts or use a mandoline if available
  2. Place brussles sprouts, cranberries, almonds, diced red onion, and feta into a bowl
  3. Make the dressing with the lemon juice, oil, mustard, honey, and herbs and pour into the bowl
  4. Toss salad well until everything is coated


Curried Pan-Fried Potatoes with Carrots

Curried Potatoes with Peas and Rice

This tasty dish is sure to warm you up on these cooler fall days! Serve over rice and with a protein like chicken or tofu for a full meal or serve on its own as a side.

Curried Potatoes with Carrots


  • 3 small potatoes, peeled
  • 2 carrots
  • 1/2 cup frozen peas (optional)
  • 1 cup rice (optional)
  • 1 tbsp curry powder
  • 1 tsp oil (we used olive)
  • 1 tsp fresh grated ginger
  • Pinch of pepper


  1. Peel potatoes and chop into bite-sized pieces. Place potatoes into a bowl
  2. Add curry powder, oil, ginger, and pepper and mix with the potatoes
  3. Chop carrots and set aside
  4. Heat a pan at medium low with oil. Once hot, add potatoes and carrots and cover, stirring occasionally
  5. In the last 3-4 minutes, add in the frozen peas if using
  6. Let cook until potatoes and carrots are soft enough to pierce with a fork
  7. Serve over rice or another grain


  • Chickpeas in place of the frozen peas would taste great in this dish
  • Double the recipe and make enough to have leftovers throughout the week