Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

Search Our Recipes!

Search Our Site

serves two to three



1/2 large head cauliflower

1 egg, lightly beaten

2 oz. goat cheese, crumbled

1 Tbsp fresh minced oregano (or 1 tsp dried)

1 Tbsp minced garlic (about 2 cloves)

Salt and pepper, to taste


3 Medium beets boiled until soft with skins slipped off

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

1/2 Tbsp minced garlic (about 1 clove)

1/2 tsp crushed red pepper (optional)

Salt and pepper to taste


1 cup walnuts

2 Tbsp brown sugar

1 Tbsp honey

Pinch Salt

4 oz. goat cheese, crumbled

2 handfuls fresh baby arugula (or kale)


  1. Preheat oven to 450 degrees. Generously coat a cookie sheet or pizza pan with nonstick spray, set aside.
  2. Use a cheese grater or food processor to shred the cauliflower into small crumbles (NOT puree). You should have 2 cups, if not shred more. Place cauliflower in a large microwave-safe bowl and microwave for 8 minutes. Allow to cool, then squeeze out excess liquid using a colander and paper towels.
  3. Return cauliflower to the large bowl. Add remaining crust ingredients and stir until blended. Dump the mixture onto the prepared pan and pat into about a 12-inch circle. Spray crust lightly with nonstick spray and bake for 15-20 minutes, or until golden.
  4. While the crust bakes, prepare the beet sauce. Add beets to a food processor (or blender) and pulse until finely chopped. Add olive oil, balsamic vinegar, garlic, and red pepper (if using). Pulse until smooth. Season with salt and pepper to taste. Set aside and prepare the candied walnuts.
  5. In a small skillet over medium heat combine the walnuts, brown sugar, and honey. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool.
  6. When the crust is cooked and golden, remove from oven. Spread beet sauce over the pre-baked crust and sprinkle with goat cheese. Bake for another 5-10 minutes or until the cheese is soft and bubbly.
  7. Sprinkle with candied walnuts and fresh arugula. Cut into 6 slices and serve immediately.