Author Archives: CSA Admin

Thankful For Our CSA Members!

It’s hard to believe that we are at the end of another CSA season! This has been a tough weather year–lots of hail with a big hail storm in June. Then a very cold freeze a few weeks ago that … Continue reading

Posted in 2018 | 1 Comment

Greens with Lemon and Honey

1 green garlic (or 2 cloves garlic) 1 walking onion (or 1/2 medium onion) 1 bunch any cooking greens (chard, kale, rabe, mustard, nice tops from beets or turnips, braising mix, etc) 2 tsp. agave nectar (to taste) 1 lemon, … Continue reading

Posted in 2012, Chard, Greens, Kale, Recipes

Fresh Fava Bean Dip or Spread

Submitted by Marilyn 2 lbs fresh unshelled fava beans, prepared as above and ¼ cup of the cooking liquid 2 Tbs fresh lemon juice ¼ cup extra-virgin olive oil salt and freshly ground black pepper, to taste 1/2 tsp. cumin … Continue reading

Posted in 2012, Beans, Recipes

Chard Stem Gratin

Submitted by Marilyn leftover chard stems (broccoli or cauliflower would be good this way too) bits of fried bacon or pancetta, optional chopped/sliced garlic chopped parsley seeded, coarsely chopped tomato or roasted pepper optional cream grated cheese, optional Bring a … Continue reading

Posted in 2012, Chard, Recipes

Sauteed Greens

Submitted by Marilyn Serves 4 1 lb. mixed greens, with tender stems 1-2 Tbsp. extra virgin olive oil 1-2 Tbsp. minced garlic Salt and freshly ground black pepper Vinegar or lemon juice, optional for seasoning, see Note Shake the rinsed … Continue reading

Posted in 2012, Greens, Recipes

Summer Vegetable Caponata

Submitted by Jessica Hersh 1/2 cup extra virgin olive oil 1 Tbs brown sugar 1/2 cup balsamic vinegar 3 lbs summer vegetables (eggplant, zucchini, peppers, yellow squash, green beans) 1 medium or 2 small onions 3-5 cloves of garlic 1 … Continue reading

Posted in 2012, Miscellany, Recipes

Dilly Beans

Here is the recipe I used, which is adapted from Sandor Katz’ book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. You will need: Sealable canning jars (I used pint jars) A pot big enough to cover your … Continue reading

Posted in 2012, Beans, Recipes

Tomato Soup

Submitted by Kate Martin 1 large onion, chopped 2 cloves garlic, chopped 1 1/2 Tbs butter 1 Tbs olive oil 2 tsp. each dried thyme and dried basil 3 Tbs tomato paste 3 lbs. fresh ripe tomatoes, peeled, seeded and … Continue reading

Posted in 2012, Recipes, Soups, Tomatoes

Curried Apple and Potato Kugel

Submitted by Jessica Hersh 3 lbs potatoes (either red or yellow) 2 lbs apples (something with nice flavor and crisp texture (like honeycrisp or granny smith) 2 medium onions 2 Tbs curry powder 2 tsp salt 1 cup flour 6 … Continue reading

Posted in 2012, Apples, Potatoes, Recipes

Fresh Tomato Salsa

*Adapted from Cook’s Illustrated 1 1/2 pounds fresh tomatoes, diced 1/2 cup red onion (or any onion), diced 1 jalapeno pepper, diced (removing the seeds and veins will get rid of a lot of the heat, keep them if you … Continue reading

Posted in 2012, Recipes, Tomatoes