Peanut Butter Carrot Cookies

Driftless Organics CSA Carrots

You can use your Driftless Organics CSA carrots in a variety of ways: 

  • Grate them on salads
  • Cut into sticks
  • or try the recipe below:
Peanut Butter Carrot Cookies
Recipe type: Dessert
Cuisine: CSA
Prep time: 
Cook time: 
Total time: 


  • ½ cup butter
  • ½ cup packed brown sugar
  • ¾ cup white sugar
  • ½ cup peanut butter
  • 1 egg
  • ¼ cup milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups rolled oats
  • 1 cup grated carrots
  • 1 cup semisweet chocolate chips

  1. Preheat oven to 375 degrees F
  2. Cream together the butter, brown sugar, white sugar, and peanut butter.
  3. Add in the egg and the milk.
  4. Sift together the flour, salt and baking soda and stir in.
  5. Stir in oats.
  6. Add in the carrots and chocolate chips.
  7. Drop by teaspoon onto cookie sheets and bake for 15 minutes.


Roasted Beets with Balsamic Vinegar, Orange & Mint

Roasted Beets with Balsamic Vinegar, Orange & Mint
Recipe type: Salad
Serves: serves 6

  • 2½ lbs baby beets (about what’s in your box)
  • ¼ cup Driftless Sunflower Oil
  • Salt and freshly ground pepper, to taste
  • ¼ cup balsamic vinegar
  • 3 Tbs. firmly packed dark brown sugar
  • 2 Tbs. finely slivered fresh mint
  • 2 oranges, sectioned
  • ½ cup blue cheese (optional)
  • ⅓ cup walnuts (optional)
  • Preheat an oven to 400ºF.

  1. Preheat an oven to 400ºF.
  2. Thoroughly wash the beets and pat dry with paper towels.
  3. Place in a roasting pan, add the oil, season with salt and pepper, and toss the beets to coat. Cover the pan with aluminum foil and bake until the beets are tender when pierced with a fork, about 45 mins – 1 hour. Transfer the pan to a wire rack and let the beets cool to room temperature. If you want (not necessary) slip off the skins.
  4. Quarter the beets lengthwise. Meanwhile, in a small saucepan over medium heat, combine the vinegar and brown sugar and bring to a simmer, stirring to dissolve the sugar. Cook until the sauce is slightly thickened, 5 to 7 minutes.
  5. Add orange sections and simmer for 3-4 minutes. Remove from the heat and let cool. Just before serving, in a large bowl, combine the beets, balsamic sauce, half of the mint, salt and pepper, and toss to combine.
  6. Transfer to a serving platter. Garnish with the remaining mint,
  7. blue cheese and walnuts. Serve immediately.


Organic Savoy Cabbage, Green Bean & Snow Pea Stir-Fry

Driftless Organics CSA Box Recipes

Need a new stir-fry recipe to spice up your kitchen?? Check out our Organic Savoy Cabbage, Green Bean and Snow Pea Stir-Fry! Goes great with Big River Beef!

Organic Savoy Cabbage, Green Bean and Snow Pea Stir-Fry
Recipe type: Stir-Fry
Serves: 3-4 servings

  • 1½ cups green beans, ends snapped off and chopped in half
  • 2 cups snow peas
  • 2 medium red onions, thinly sliced
  • 3cupsof savoycabbage,thinlysliced
  • 1 medium zucchini (optional) , chopped into thin half-moons
  • 2 tablespoons Driftless Organics sunflower oil (or grapeseed, peanut,orsesame)
  • 4 tablespoon soy sauce (tamari)
  • 2 garlic scapes, minced
  • 1 tablespoon fresh minced ginger
  • ¼ teaspoon ground black pepper
  • 1 cup vegetable or chicken stock
  • 1 tablespoon rice wine vinegar
  • ½ – 1 teaspoon hot chili sauce (shriracha), to taste
  • 1 tablespoon cornstarch
  • Enough rice for 3-4 people

  1. Prepare rice. While rice is cooking:
  2. Heat oil in saucepan over medium heat. Stir fry onions for one to two minutes, until they begin to soften. While stir frying, add 2 tablespoons Tamari. Add garlic, ginger, black pepper, green beans, snow peas, zucchini and savoy cabbage. Stir fry about 3 min.
  3. In bowl, combine the stock, remaining tamari, rice wine vinegar, hot sauce, and cornstarch.Whisk well. Add mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min. Serve hot.