Produce Recipes!

Cooking always tastes better when you start with fresh ingrediants.

Below are some of the recipes that you can try with Ber-Gust Farms Produce!

Also, check out the blog and the facebook page for more recipes to try. We also like hearing about what recipes others use Ber Gust Farms produce with, so feel free to share your favorite.

Squash cookies

Squash Cookies

An easy to make cookie that's a tasty way to use up butternut squash. You could use some fresh cooked pumpking instead of squash. They're very cake-like in texture and the addition of whole wheat flour makes them a healthier alternative to most other cookies.


  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 1/2 cups mashed, cooked butternut squash
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 1/2 teaspoons baking powder
  • Raisins and chopped nuts, if desired


Preheat the oven to 375 degrees F.

In a large mixing bowl, cream butter and sugars until fluffy.

Beat in the eggs and squash.

Sift together the flour, baking soda, baking powder, and spices; add to moist mixture, stirring until well blended. Stir in raisins and nuts, if wanted.

Spoon onto cookie sheets spacing cookies 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, until edges are golden.

Roasted Tofu and Cauliflower Curry


  • 1 pound extra firm tofu, cut into 1-inch cubes
  • 2 tsp olive oil
  • 2 Tbsp curry powder, madras variety
  • 1 Tbsp curry powder, medium-hot
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp table salt
  • 1 large onion(s), sliced into 1/4-inch half moons
  • 1 medium head cauliflower, cut into 1 1/2-inch pieces
  • 1 serving cooking spray
  • 3 cup cooked brown rice, kept hot


Preheat oven to 450°F.

Gently press tofu between several layers of paper towels to remove excess water; set aside.

Warm a large nonstick skillet over medium-high heat. Add oil, spices and salt; swirl skillet to combine. Add onions and cook, stirring often, until onions are very wilted and browned, about 8 to 9 minutes.

Combine cauliflower and tofu in a large bowl. Pour onion mixture into bowl and coat with cooking spray; mix with a spoon to thoroughly coat. Spread mixture onto a baking sheet in an even layer.

Roast, stirring 3 times, until cauliflower and tofu are golden brown and smell very toasty, about 1 hour. Serve over rice.

Garlic Scapes

Garlic Scape Pesto

The pesto can be served over pasta, on bread, in omlets, brushed onto meats before grilling....the possibilities are limitless.


  • 4-7 Garlic Scapes
  • 1 cup olive oil
  • 1/4 tsp salt
  • 1 cup grated asiago or parmesan cheese


Chop 4-7 scapes and place in food processor or blender.

Add 1 cup grated asiago or parmesan cheese, a 1/4 tsp salt, and 1 cup olive oil.

Blend until smooth. If needed, add water, a tablespoon at a time, to reach the desired consitency.

Store in the refrigerator in an air tight jar.

Garlic Scapes

Eggplant Parmigiana

This baked version served with whole wheat pasta is a healthy alternative to the usual fried preparation. Use seasoned tomato sauce instead of pre-made spaghetti sauce which can often contain oil and added sugar. Or even better - try making your own sauce!


  • 1/3 cup seasoned bread crumbs, Italian-style
  • 1 Tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1 medium raw eggplant
  • 2 large egg white(s), lightly beaten
  • 2 cup canned tomato sauce or homemade sauce
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 4 cups whole wheat pasta (cooked)


Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 c. of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Serve with pasta and remaining sauce.