All Recipes

• 2 pounds tomatoes, any size, chopped
• 1 pound zucchini, chopped
• 1 sweet red pepper, chopped
• 1-3 cloves garlic, whole
• 3-4 TBLS olive oil
• 1-2 tsp Italian seasoning
• 2 cups broth of choice
• Salt, pepper + chopped basil, to taste

Toss veggies with olive oil, seasoning, and salt and pepper. Roast in oven at 375 until tender, about 45 min. Reheat with broth and basil. Blend. Check seasonings. Serve hot with cream if you like.

• 3 pounds tomatoes, either quartered or whole depending on size
• cooking oil or butter
• 1 onion, sliced (or scallion or fresh onion top)
• 1 clove garlic, minced
• 2 cups+ chicken broth
• salt and pepper, to taste
• balsamic vinegar, to taste
• pesto, to taste (I used 2 TBLS)
• cream, to taste

Roast the tomatoes on a baking sheet at 375 until softened and you can slip off the skins easily.  Remove and discard the skins and keep all the juices and pulp in a bowl.  Heat a pot with oil or butter.  Saute onion until translucent, about 5-10 min.  Add garlic and saute 1 more min.  Add roasted tomatoes and broth.  Simmer until onions are soft, about 10 more min.  Puree.  Add salt, pepper, balsamic vinegar, pesto, and cream to taste.  Serve warm.

Other root veggies or cabbage or garlic or onions or anything else(!) can be added to this basic recipe to make a tasty and interesting medley.  Roasted vegetables are always sweeter than raw because the dry heat concentrates their innate sugars.

turnips, peeled and coarsley chopped or cut into wedges
olive oil
salt and pepper
dried thyme

Toss turnips with other ingredients.  Lay on a greased baking sheet and roast in the oven at 375 until tender and browned, about 45 minutes.

• 1/2 cup garlic scapes, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste

Mix in blender or food processor. I find that garlic scapes are a bit hard when raw, so I always mix thoroughly.

Robert says that this recipe for Gingered Carrots is one of his go-to veggie sides.

• 1 pound of carrots, chopped into desired bite size pieces
• One tablespoon of minced ginger
• One tablespoon honey or maple syrup
• One tablespoon olive oil
• One teaspoon cinnamon
• A pinch of salt and pepper

Toss prepared carrots with the rest of the ingredients.  Roast at 400° until tender.

2 cups heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground nutmeg
about 2 lbs. potatoes, peeled and thinly sliced
2 medium parsnips, peeled, trimmed, and thinly sliced
1 large shallot, thinly sliced (or 1/2 cup onion, thinly sliced)
1 medium celeriac, peeled, halved, and thinly sliced
8 ounces cheese, coarsely shredded

1. Preheat oven to 325°. In a small saucepan, bring cream, salt, and nutmeg to a simmer. Remove from heat and set aside.

2. Lay half the potatoes evenly in a shallow 2 1/2-qt. baking dish, followed by half the parsnips and all the shallot/onion and celeriac. Top with half the cheese. Add remaining parsnips, then remaining potatoes. Pour warm cream over vegetables. Sprinkle evenly with remaining cheese.

3. Bake until bubbling, golden brown, and tender when pierced, about 1 1/4 hours. Let sit 10 minutes before serving.

Make ahead: Up to 2 days; reheat at 325° until center is warm, about 30 minutes.
 

4 cups raw beets, grated
2 tbls butter
Juice of 1 lemon
Salt and pepper to taste
1 tbls flour
½ cup water

Heat the butter in a pan, add beets, lemon juice, salt and pepper. Cook, covered, over very low heat for 25 minutes, stirring occasionally. Now sift flour on top of beets. Do not stir. Recover and cook for 15 more minutes. Stir, add water, bring to a boil and serve. The tanginess of the lemon juice in this recipe pairs perfectly with the sweetness of the beets.
 

4 slices bacon, cut into 1 inch pieces
1 lb. rutabagas, ends trimmed, peeled & cut into ½” dice
1 medium onion, chopped
1 small celeriac, ends trimmed, peeled & cut into ½” dice
½ tsp salt
Ground pepper, to taste
1/8-1/4 tsp cayenne pepper
2 cloves garlic, minced

Heat a heavy bottomed frying pan over medium. Fry bacon until crisp, about 5 minutes. Transfer bacon to
plate. On medium-high heat, add rutabaga, onion, and celeriac to the bacon grease and sauté for 2 minutes stirring constantly. Reduce heat to medium, cover, and cook stirring occasionally to prevent sticking for 15-20 minutes until rutabagas are tender. Uncover pan and add salt, pepper, cayenne, and garlic. Increase heat to brown the edges of vegetables and stir around seasonings for about 2 minutes. Turn off heat and stir in bacon. Serve hot. Serves 2-4.

• 6 TBLS butter
• 4-5 cups chopped rutabaga
• 1-2 cups chopped carrots
• 1-2 cups chopped onions
• 1 tsp dried sage
• ¼ cup flour
• 2 cups heavy cream
• 6 cups chicken stock
• Salt and pepper to taste
• 8 oz grated cheddar cheese

Heat 2 TBLS butter in large pot on med heat. Add veggies. Sauté until softening, 10 min. Add sage and stir for 1 min. Meanwhile heat remaining 4 TBLS butter in saucepan over med heat. When hot, whisk in flour until smooth. Slowly add cream. Bring to a simmer. Add cream mixture to veggies along with chicken stock. Bring to a boil then simmer until veggies are tender. Puree and season to taste. Serve hot topping each bowl with grated cheese.

This is a great side dish with a flexible recipe.  Use whatever proportions of rutabaga and carrots that you have on hand and it will come out good. 

2 lbs rutabaga, peeled and cut into 1 inch chunks
2 lbs carrots, peeled and cut into 1 inch chunks
3-6 TBLS butter, to taste
sugar, honey or other sweetener, to taste (optional)
salt and pepper to taste

In a large pot cover rutabaga and carrots with water.  Bring to a boil, reduce heat, and simmer until the vegetables are fork tender.  Drain well.  Mash by hand or use a food processor to puree.  Add butter, sweetener, salt and pepper to taste.

Store in a tightly lidded container in the fridge for a couple days and reheat to serve.

Rutabaga Puree
1 rutabaga, peeled and cut into long slices
1 pound potatoes, cut into 1” chunks
¼ cup milk or cream
4 tbls butter
½ tsp dried thyme
Salt and pepper to taste

Bring a pot of water to a boil, add rutabaga and simmer ten minutes.  Add potatoes, cook until vegetables are tender.  Drain.  Add remaining ingredients and mash.  Serve hot.  Makes 6-8 side dish servings.
 

Gene thinks that this dish really brings out the sweetness of the rutabaga!  Give it a try as a delicious side dish or add ground beef at the end and make it a one-skillet-meal!

3-4 tablespoons oil or butter
2-3 cups rutabaga, peeled and chopped into 1/2 inch cubes
1 large onion or 1 cup shallots, chopped
1 tablespoon crushed sage (or more to taste)
salt and pepper to taste

Heat oil on medium heat in large skillet.  Add all ingredients and saute, stirring for about 2-3 minutes.  Then lower heat to medium-low and cover the skillet.  Cook until tender and soft but not mushy, stirring to prevent sticking, for about 45 minutes.  Taste and add more salt, pepper, and/or sage if needed.  Serve hot!

• 1 lb rutabaga, peeled and sliced 1/8” thick
• 1 lb potatoes, peeled and sliced 1/8” thick
• ½ lb celeriac, peeled and sliced 1/8” thick
• 1 ¾ cups heavy cream
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• ¼ - ½ cup parmesan cheese, grated

In wide skillet bring to gentle simmer vegetables, thyme, cream, salt, pepper for about 15 min, covered, turning, until softening on edges and still crisp in centers. Grease 2 qt baking dish. Add half of veg mixture. Top with half of cheese. Add other half veg mixture. Top with rest of cheese. Bake at 400 for 15-20 min until bubbly and tender.

I love this dish!  But, the paneer (Indian cheese that can be cubed and cooked) is hard to come by so I ususally make it without it and it's just as good. 

1/2 pound spinach, washed
1 tablespoon oil
4 oz paneer cheese, cubed (optional)
1 small onion, minced
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1/8 teaspoon turmeric
1/4 teaspoon cumin powder
1/8 teaspoon corriander powder
pinch mustard powder
pinch red pepper flakes
pinch cardamom
1 clove
salt and pepper to taste
1/2-3/4 cup buttermilk or cream
pinch of ground nutmeg

Heat oil in large skillet on medium.  Sautee paneer until lightly browned, about 3-5 minutes.  Remove paneer from heat and add onion, sauteeing until softened, about 5 minutes.  Add garlic, ginger, spices and salt.  Cook for a couple more minutes, stirring constantly.  Turn up the heat and add spinach, stirring until wilted down.  Stir in buttermilk/cream and simmer until thickened, about 5 minutes.  You might need to add more cream if necessary.  Check seasonings, adding more if needed, and add the nutmeg.  Remove from heat, stir in the paneer, and serve hot.
 

This is a summer version of a favorite way to use turnips!  Delicious with scrambled eggs in the mornings.

1-2 tablespoons cooking oil
1 bunch salad turnips, cut into ¾ inch chunks
1 bunch salad turnip greens, stems removed and leaves shredded
¼ teaspoon cumin seeds
¼ cup onion, minced
1 medium-large tomato, chopped
cayenne pepper to taste
salt and pepper to taste

Heat oil in skillet over medium-high heat.  Add turnips and cook, stirring until browned, about 5-7 minutes.  Remove turnips.  Add greens, stirring until wilted.  Remove greens.  Add cumin seeds and onion to heat for 2 mins stirring.  Add tomatoes, cayenne, salt, and pepper.  Stir to remove anything stuck on pan.  Add turnips, greens, and yogurt.  Simmer uncovered on medium until tender and saucy, about 10-20 min.  Stir to prevent sticking.  Check seasonings.

2-3 Tablespoons butter
1 bunch salad turnips, greens removed and saved for another use, roots trimmed and quartered or cut into bite sized chunks depending on size
2-3 Tablespoons water
2-3 Tablespoons Balsamic vinegar
1 Tablespoon sugar or 2 teaspoons maple syrup
salt and pepper to taste
minced fresh herb like parsley, scallions, etc. (optional)

Melt butter in pan and add turnips to coat.  Add water and bring to simmer.  Reduce heat to maintain slow simmer, cover and cook until tender, about 7-10 minutes.  Uncover pan and add vinegar, sugar, salt, pepper.  Increase heat to medium-high while stirring frequently until sauce starts to form a glaze on the turnips.  Serves 2-4.

4 tablespoons butter or oil
1 bunch salad turnips, tops removed and saved for another use and roots chopped into bite sized chunks
1-2 tablespoons honey (to taste)
3-4 tablespoons fresh mint, minced
salt and pepper to taste

Heat butter in skillet over medium heat.  Add turnips, cover the skillet and reduce heat to low.  Cook turnips until just tender, about 10 minutes or so.  Check them by piercing with a fork.  Remove turnips from skillet.  Then add minced mint and honey to skillet and boil down the sweetened the turnip juices until syrupy.  Then pour over the turnips as a sauce, season with salt and pepper and serve. 

1/2 cup couscous
4 large tomatoes (roasted and peeled)
1 onion, minced
3 fresh garlic cloves (chopped)
4-5 fresh basil leaves (or more of you prefer)
2 1/2 cups chicken stock
heavy cream (or whole milk)
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste

Roast tomatoes, cut in half, in 400* oven for 45 min. Cool, peel, and roughly chop. Meanwhile, heat butter and olive oil in a large pot and sauté onion and garlic until softening. Add tomatoes and stock and simmer several minutes, stirring. Add couscous and simmer until cooked. Add chopped basil, cream, and salt and pepper to taste.

1-2 TBLS butter or cooking oil
Beans, trimmed and cut into 1” pieces
1 small onion, thinly sliced
1 clove garlic, minced
parmesan cheese and salt to taste

Sauté beans and onion in butter or oil until desired tenderness.  Add garlic and sauté another minute.  Serve hot on plates and top with parmesan cheese and salt to taste.

Our employee Sara is an innovator in the kitchen and we love her for it!  Here is yet another one of her creations that is so good that you'll wish you made two of them.  As mentioned below, use less eggs for more of a "pie" and more for a "frittata".  Either way it is so good!  Enjoy!

2 medium summer squash, thinly sliced
½ to 1 onion diced
1-3 cloves garlic, minced
butter
basil, to taste, chopped
Salt and pepper to taste
3-8 eggs, beaten (less for “pie,” more for “frittata”)
grated cheese (parmesan or cheddar)

In an oven safe skillet, sauté the summer squash, onion, and garlic in butter until softened.  Add basil and salt and pepper and sauté for 30 seconds.  Make sure to add extra butter to skillet bottom and sides to prevent sticking.  Add eggs.  Top with cheese.  Bake at 375 until set.  Yum!

This is a family recipe from a long time CSA member.  It's delicious on a hot day!

• 4 cups lettuce torn into bite size pieces
• ¼ cup scallions, thinly sliced
• ½ bunch radishes, thinly sliced
• 1/2-3/4 cup sour cream
• 2-3 TBLS vinegar of choice
• Salt and pepper to taste

Mix sour cream, vinegar, salt, and pepper and let stand while preparing rest of ingredients. Toss prepared lettuce, scallions, and radishes. Add dressing and combine well.

This recipe makes 1 quart.  You can make more or less depending on how much cabbage you have, just adjust the salt accordingly. 

½ medium cabbage (about 2 lbs.), thinly sliced or shredded
1 TBSP sea salt

*Optional additional ingredient for Garlic Sauerkraut
3 cloves garlic, crushed

*Optional additional ingredient for Caraway Seed Sauerkraut
1 TBSP caraway seeds

*Optional additional ingredients for Jalapeño Sauerkraut (you might need a little less cabbage here
½ jalapeño, seeded and minced
½ cup carrot, grated
¼ cup onion, minced
¼ cup daikon radish (or salad turnip or regular radish), minced

OR ADD ANY OTHER VEGGIE YOU WANT!  TRY GRATED CARROTS, RUTABAGA, HOT PEPPERS, GINGER, ONIONS, ETC.

Combine all ingredients into a large bowl and pound or massage using clean hands for 15 minutes with a potato masher or wooden pounder until juicy.  Pack into a quart jar leaving one to two inches empty to the top of jar.  There should be juices visible above the top of the cabbage in the jar.  If this is not the case, return to bowl and pound again or add brine to bring juices above cabbage using recipe below.  Put lids on, label, and leave out at room temperature for at least 3 days.***

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

At this point, you need to mature the sauerkraut.  You can start eating it right away but, generally sauerkraut takes longer than the other ferments made today to be really flavorful and fermented.  You can age it in the refrigerator or at room temperature.  At room temperature aging will take days or weeks and in the refrigerator it will take weeks or months.  Every sauerkraut is different, but generally you’re looking for tanginess, sour taste, and a softened texture.

Sauerkraut also has a tendency to lose moisture over time.  This is something you need to be aware of.  Using the brine recipe of 3 tablespoons salt to 1 quart of water to keep the liquid above the cabbage at all times ensures that you will be eating this sauerkraut for many months to come.

• 1-2 TBLS cooking oil
• 1 onion, diced
• 1-2 pounds ground Italian sausage
• 4 cloves garlic, minced
• 2 large carrots, chopped
• ½ cup celeriac, peeled and chopped
• 4 cups chicken broth or broth of choice
• 1 (28 oz) can crushed tomatoes
• 1 bay leaf
• 1 tsp paprika
• 2 tsp dried parsley (or sub. fresh)
• ¼ tsp black pepper
• Salt to taste
• 6 cups green cabbage, chopped

Saute onion in oil 5 min. Brown sausage. Add rest of ingredients and simmer until tender. Serve with your favorite kind of bread.

• 3 TBLS cooking oil
• 1 pound Sweet Italian Sausage 
• 3 cloves garlic, peeled and crushed
• ½ cup green olives, crushed
• 1/8 tsp red pepper flakes, or to taste
• ¼ tsp salt
• 1 fennel bulb, stalks removed, cored and chopped into ¾” cubes
• 1 cup chopped onion

Brown sausages in half the oil until cooked through. In separate skillet heat remaining oil on medium heat. Cook garlic 1 min, add pepper flakes for a few seconds, then olives. Cook 2 min, stirring. Add fennel, onion, salt, stir, then cover and cook 15-20 min until veggies are soft, stirring often and adding a little water if it starts to stick. Add sausage to veggie mixture, heat through, and serve hot.

2 medium cucumbers, peeled and seeded
1 tbls butter
¼ tsp salt
1 tbls fresh dill, minced (or substitute other fresh herb)
Black pepper to taste
Sour cream (optional)

Slice the cucumber into ½” by ½” by 1” matchsticks. Heat butter in a skillet over medium heat. Add cucumbers and salt and sauté, stirring frequently until cucumbers begin to soften, 4-8 minutes. Check to see that they’re just tender not mushy. Remove from heat. Sprinkle with dill and black pepper. Serve hot topped with a spoonful of the optional sour cream.