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I have no idea who discovered that you can roast spaghetti squash and then use a fork to create “noodles” that result in any dish typically carb-based turned vegetable-based. Whomever it was, they seriously deserve a medal. With this recipe you will find a quick, but mighty tasty take on a traditional spaghetti and meat sauce dish.

1 Sky View Farm spaghetti squash, seeds removed

1/2 Lake Forest Farm onion

3 cloves of Lake Forest Farm garlic

1 32 oz can of organic chopped tomatoes

1 handful of Sky View Farm tarragon, Lake Forest Farm basil and rosemary, chopped finely

1tsp crushed red pepper

protein: meatless soy, ground beef or sausage

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Preheat oven to 375 degrees

Halve spaghetti squash lengthwise, brush with oil, sprinkle with salt and pepper and place face-down on a baking sheet

Roast for about 25 minutes

While squash is roasting, chop onion and garlic and saute until onion is translucent

Add canned tomatoes and protein

Simmer briefly, then add the chopped tarragon and rosemary

Remove squash once ready and use a fork to create strands

Top with the tomato sauce, finely chopped basil, a pinch of crushed red pepper and parmesan

Chef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a private chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.

I’m the savory versus sweet type, so pickled anything is always my preference. Peppers and cucumbers are plentiful this time of year, so use this recipe to ensure that you can continue to enjoy these two varieties of produce well into Winter.

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4 cloves of Lake Forest Farm garlic

2 cups of white vinegar

4 cups of water

6 tbsp of salt

2 tbsp of dried dill

1 tsp each of celery and coriander seed

1/2 tsp of black peppercorn

1.5 pints of Stonebranch MicroFarm jalapeno peppers, halved

1 lb of Sunny Side Up Farms pickling cucumbers

32 oz mason jar

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Bring water to a boil then reduce to a simmer

Add garlic, cook for 5 minutes

Add vinegar and salt, bring to a boil and stir until salt dissolves

Remove from heat

Add peppercorns, spices and tightly packed jalapenos and cucumbers to jar

Pour liquid into jar, seal and let cool

Allow at least one week to pickle in refrigerator

Chef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a private chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.

Becoming aware that the greens atop some of my favorite root vegetables were edible made me wonder if I had been missing out, so once I started to prepare and experience them first-hand I quickly confirmed that I had. If you’re curious how in the heck you prepare those  turnip, beet, and mustard greens, the following recipe offers a straight-forward approach.

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1 lb. of Sunny Side Up Farms turnip greens, thoroughly washed, dried, deveined and torn to pieces

2 pieces of thick bacon

1 tbsp olive oil

¼ cup onion, diced

1/2 cup of chicken stock, vegetable stock or water

1 clove of garlic, finely chopped

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heat olive oil in a pan

add bacon and cook until it begins to brown

add diced onion and cook until translucent

add the garlic and greens and saute briefly, then add the stock or water

simmer until water has nearly evaporated, checking consistency of the greens

s+p to taste

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Chef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a personal chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.

 Anyone who knows Texas, knows the abundance of peppers that the end of Summer, beginning of Fall season brings. So does Fall bring in the cooler weather and return of hearty comfort foods like this vegetarian chili made with produce currently available at the farm stand, open Thursday’s 4pm until sunset and Saturdays 9am-12pm.

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3 corn on the cobs, kernels removed

4 Sky View Farm banana peppers, diced

2 Stonebranch MicroFarm jalapeno peppers, seeded and diced

2 Stonebranch MicroFarm poblano peppers, seeded and diced

4 Lake Forest Farm cloves of garlic, chopped

16 oz can of low sodium cannellini bean, drained and rinsed

16 oz can of low sodium black beans, drained and rinsed

32 oz can of chopped tomatos

2 carrots, diced or chopped

1 Lake Foreset Farm onion, finely chopped

1 cup local Texas beer

1 package of soy-based meat, hand torn into pieces

salt, pepper, oregano, and chili pepper to taste

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sautee onion, peppers, corn, and carrot in olive oil until translucent

add garlic and sautee for 5 more minutes

add salt and pepper to taste

add 1 cup of beer and stir

add soy-based meat product and beans

add oregano and chili pepper to taste

simmer for 20 minutes (1 hour when preparing with meat)

Chef Aaron Redlitz’s experience spans across Los Angeles and San Francisco, in some of the cities finest dining establishments. Recently relocated to Texas, he brings his wealth of culinary experience to the farm, integrating seasonal, straight from the earth produce to showcase simple and healthy recipes loaded with flavor.

Aaron is available for private events and as a personal chef, providing the option to incorporate local, organically grown produce and free range eggs from the farm. For booking, please email.