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Recipes: Week of November 16th, 2020

Winter Squash Salad


1 winter squash, peeled and sliced (or cubed)

1 can chickpeas, rinsed

6 Tbs extra-virgin olive oil

1 tsp sumac, divided

1 Tbs lemon juice

1 Tbs honey

1 garlic clove, grated

1 head lettuce

2-4 radishes, sliced thin

Salt and pepper

Optional* Pomegranate arils to top


  1. Preheat oven to 425 F. Toss squash, chickpeas, 2 Tbs. oil, 1/2 tsp each of the sumac, salt and pepper in a large bowl.

  2. Spread contents in the bowl onto an aluminum foil-lined baking sheet.

  3. Bake until squash is soft, about 30 minutes. Take out and let cool.

  4. Whisk together lemon juice, honey, garlic, remaining oil, 1/2 tsp sumac, salt, and pepper.

  5. Add lettuce, radishes, squash, chickpeas, and pomegranate arils to a large bowl. Drizzle with dressing and toss gently.

Picture and recipe adapted from:


Fingerling Potatoes with Wild Mushroom Sauce


2 Tbs butter

1.4 lbs fingerling potatoes, halved lengthwise

2 cups sliced mushrooms

2 garlic cloves, minced

1 large shallot, sliced

1 cup veggie or chicken broth

2 tsp dijon mustard

3/4 tsp herbes de Provence

1/2 cup creme fraiche or heavy cream

salt and pepper to taste

chopped fresh thyme


  1. Melt butter in large skillet over medium heat. Add potatoes, cook for 30 minutes, stirring constantly.

  2. Stir in fresh mushrooms, garlic and shallots. Cook for 10 min. Add broth, mustard, and herbs. Cook on high heat for 5 minutes.

  3. Stir in creme and cook for 5 mire minutes.

  4. Season with salt, pepper and fresh thyme before serving.

Picture and recipe adapted from:


Egg Crostini


4 hard boiled eggs, peeled

8 slices of a bread

2 garlic cloves, sliced

2 watermelon radishes, sliced

4 tsp drained capers

Dollop of butter

olive oil

fresh lemon juice

salt and pepper to taste

scallions, sliced


  1. Slice hard boiled eggs and slightly sprinkle with salt.

  2. Toast the bread, and rub the cut sides of the garlic over the hot toasts.

  3. Let the toasts cool for a 2 minutes and spread on the butter to the top.

  4. Layer on the egg and radish slices over the butter. Drizzle with olive oil and top with capers.

  5. Sprinkle with lemon juice and season with black pepper. Garnish with sliced scallions and enjoy.

Picture and recipe adapted from:



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