Category Archives: 2012

Greens with Lemon and Honey

Posted on June 24, 2013 by CSA Admin

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 →

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Fresh Fava Bean Dip or Spread

Posted on May 23, 2013 by CSA Admin

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 →

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Chard Stem Gratin

Posted on May 1, 2013 by CSA Admin

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 →

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Sauteed Greens

Posted on April 17, 2013 by CSA Admin

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 →

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Summer Vegetable Caponata

Posted on April 10, 2013 by CSA Admin

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 →

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Dilly Beans

Posted on April 3, 2013 by CSA Admin

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 →

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Tomato Soup

Posted on April 3, 2013 by CSA Admin

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 →

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Roasted Tomato Sauce

Posted on March 28, 2013 by mo

We have boxes of seconds tomatoes available at at Boulder’s Farmers’ Market this Saturday – perfect for making sauce! Continue reading →

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Cantaloupe and Prosciutto Pasta

Posted on March 28, 2013 by mo

This is one of my favorite summer meals. The melons are such a short season we try to have this at least two or three times in the summer. I often make this without prosciutto as I did this time … Continue reading →

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Roasted Red Pepper Sauce

Posted on March 21, 2013 by mo

These are a very sweet pepper called Carmen. Roasting them brings out even more sweetness and complex flavors. To prepare these you simply need to rinse off most of the charred peel and seed and de-vein them. You can put … Continue reading →

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