Category Archives: Recipes

Walking Onions and Green Garlic

Posted on May 20, 2013 by mo

Walking onions and green garlic are two early spring crops here at Red Wagon. They look similar don’t they? The green garlic is on the right and the walking onions are on the left. The green garlic is garlic we … Continue reading →

Posted in 2013, Garlic, Onions and Leeks, Recipes | 2 Comments

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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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 →

Posted in 2012, Beans, Recipes | Comments Off on Dilly Beans

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 →

Posted in 2012, Recipes, Soups, Tomatoes-Tomatillos | Comments Off on Tomato Soup

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 →

Posted in 2012, Melon, Recipes | Comments Off on Cantaloupe and Prosciutto Pasta

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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Roasted Delicata Squash Salad

Posted on March 21, 2013 by mo

Delicata are one of a few winter squash that you don’t need to peel. The flesh and peel are firm with a nutty flavor. I like to roast them in smaller pieces to get more caramelized areas, but you can … Continue reading →

Posted in 2012, Recipes, Salads-Fall-Winter, Winter Squash | Comments Off on Roasted Delicata Squash Salad

Moussaka

Posted on March 6, 2013 by mo

This week I thought I would share some of my favorite go-to recipes with you. First is moussaka, or my take on a moussaka-like dish using what I have on hand. 2 globe/Italian eggplants, unpeeled and cut into 1/2-inch-thick rounds … Continue reading →

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Spaghetti Squash

Posted on March 6, 2013 by mo

I hear some people say that they are intimidated by cutting winter squash in half in order to bake them. I have read that you can microwave winter squash for 5 to 10 minutes, making them easier to cut, then … Continue reading →

Posted in 2012, Recipes, Winter Squash | 2 Comments