All Recipes

Cooking oil
1-2 Fennel bulbs, thinly sliced crosswise
1-2 red peppers, seeded and thinly sliced
½-1 cup cream
1 tablespoon minced fennel fronds
Salt and pepper to taste

Heat oil in skillet on medium heat.  Add fennel and sauté gently for 5 minutes.  Add peppers and continue to sauté, stirring until tender, about 20 min.  Add cream and fennel fronds.  Boil down until thickened.  Season to taste.

• 2 TBLS cooking oil
• 4 cups kale leaves, large midribs removed, leaves chopped
• 1-2 cloves garlic, minced
• 2 cups tomatoes, chopped
• Salt and pepper, to taste
• ¼ cup grated parmesan cheese, optional
• Balsamic vinegar, to taste, optional

Heat oil in large skillet over medium heat. Add kale and sauté for 4-6 minutes. Add garlic and stir for 1 minute. Add tomatoes and sauté for 5-7 minutes. Season to taste and serve hot topped with optional cheese and vinegar.

Parsnips just might be the sweetest vegetable we grow, and cooked like this, their buttery sweetness is irresistible!

1 pound parsnips, washed and peeled
4 tbsp butter
salt and pepper

Julienne the parsnips.  Sauté them over medium-low heat in butter, stirring, until they start to brown a little and are soft. Season and serve immediately.  Serves 2-4.

1 bunch radishes with tops, roots quartered and greens removed and washed
1 tablespoon butter
1 tablespoon minced garlic or garlic scapes
salt

Heat butter in skillet on medium.  Add radish roots and saute quickly, stirring, until just barely tender, about 3 minutes.  Add garlic/garlic scapes and radish greens and stir until wilted.  Season with salt and serve.

Lettuce head sizes vary depending on variety and seasonality, so I put in a range of ingredients to reflect this.  Try this also with bacon as the cooking fat...  Yum!

1-3 TBLS olive oil
1-2 cloves of garlic or garlic scapes, minced
pinch of red pepper flakes
1 head romaine lettuce, washed, dried, and leaves chopped into 1" wide strips
salt and pepper to taste

Heat oil in large skillet over medium-high heat.  Add remaining ingredients and cover until lettuce wilts, about 2-3 minutes.  Uncover and saute until liquid evaporates, another approx 5 minutes.  Serve hot!

This recipe was contributed by a CSA member who says that it is what got her daughters loving squash.  Try it!

• 2 TBLS oil or butter
• 2 cloves garlic, minced
• 1 lb. zucchini and/or summer squash, quartered and thinly sliced
• 1/2-1 cup tomatoes, roughly chopped
• Salt and pepper, to taste
• 1-2 TBLS basil or parsley, chopped
• Lemon juice, to taste

Heat oil in a skillet on medium. Add zuke/summer squash, tomatoes, salt, pepper, and garlic. Lightly toss and sauté for 3-5+ minutes. Add fresh herb and lemon juice. Serve hot!

*Cooking time is flexible depending on taste. Prevent over-cooking it to keep the squash a little crunchy, or to taste.
 

2 Tbls butter or oil
1 pound summer squash, sliced into ¼ inch rounds
½-1 cup grated cheese (cheddar, parmesan, etc.)
Sour cream
Salt and pepper

Heat the butter in a large skillet over medium heat until hot. Add the summer squash in a single layer (you may need to do two batches), and cook for two to three minutes on each side until lightly browned and tender. Remove to a plate. Add salt and pepper to taste. Top with the grated cheese and a dollop of sour cream. Serve immediately.

• 1/4 cup canola oil (or oil of choice)
• 1 cup flour
• 1 cup water
• 2 eggs
• 1 tsp salt, or to taste
• 1/2 bunch scallions, finely chopped
• 2 TBLS cooking oil
• 1/4 cup soy sauce
• 2 TBLS lemon juice
• 2 TBLS vinegar (rice, or of choice)

Mix canola oil, flour, water, eggs, and salt to smooth batter. Add scallions. Heat cooking oil in skillet over med-high heat. When hot spoon batter on in thin layer and cook ~2 mins per side or until cooked through. Serve dipped in whisked soy sauce, lemon juice, and vinegar. 

Wow and yum!  This is so easy but really changes plain scrambled eggs for the better!  Try it!

• butter or cooking oil
• 1 garlic scape, minced (or to taste)
• 6 eggs
• dash of milk
• salt and pepper
• grated cheese (optional)

Whisk together eggs, milk, salt, and pepper.  Heat butter on medium in skillet.  Add garlic scape and saute briefly, stirring, about 30 seconds.  Add eggs and scramble until just about cooked.  Add optional cheese and mix in to get it melty.  Serve hot with salsa.

• 1 cup rhubarb, peeled and chopped
• Butter
• 1-2 cloves garlic, minced
• salt and pepper, to taste
• 4 eggs
• 2 teaspoons honey, optional
• Minced fresh herb like lovage, mint, etc.

Sauté rhubarb, salt, pepper in butter until browning. Add garlic for 1 min. Whisk eggs and honey together. Add to rhubarb mixture and stir until cooked. Serve with fresh herb for garnish. 

• Cooking oil
• 1 cup carrots, diced
• ½ cup celery, finely chopped
• 1 fennel bulb, cored + finely
• chopped 1 cup potato, peeled and diced
• ½ tsp dried thyme, or to taste
• 1 bay leaf
• 1 quart vegetable or chicken broth
• 1 pound fish and/or shellfish of choice
• ½ cup cream, or to taste
• Salt, to taste

In pot on medium-low gently sauté carrots, celery, fennel, potato, thyme, and bay leaf, stirring, about 10 min. Do not brown or let stick. Add broth and seafood. Bring to boil then reduce heat and simmer until tender. Add salt and cream. Garnish with chopped fennel fronds. 

This can be made with any kind of summer squash! 

• 2 TBLS olive oil
• salt
• 1 ½ lbs zucchini and/or summer squash, halved lengthwise
• 1 tsp coarsely ground black pepper
• 4 TBLS butter
• 2 oz grated Parmesan cheese
• ¼ cup basil, shredded

Salt the squash halves. Heat oil in large skillet over medium-high. When hot, add squash, cut side down and cook 3-4 minutes until golden. Flip and repeat. Remove from heat. Meanwhile, in small skillet, heat pepper until aromatic, about 2 min. Add butter and stir 1 minute. Remove from heat and add Parmesan, stirring briskly. Spoon this mixture over squash halves, sprinkle with basil and serve hot.

• 6 TBLS olive oil
• 1 TBLS Dijon mustard
• 1 TBLS poppy seeds
• 1 TBLS honey
• Juice of 1 lemon
• ¼ cup dill, finely chopped (optional)

Mix all ingredients together until well combined. Pour over salad composed of your choice of: chopped lettuce, minced bunching onions, sliced salad turnips, chopped peas, shredded carrots, and/or minced garlic scapes. 

This is suprisingly delicious and a really easy way to eat up extra cukes!

• cucumbers, peeled or not peeled, according to preference
• salt to taste
• soy sauce
• vinegar
• sesame oil (I used toasted for extra flavor)
• sesame seeds (white preferred, though black is okay, too)

Spiralize your cucumbers into thin noodles.  Sprinkle with salt and lay out on a paper towel to drain for 15 minutes.  Pat dry.  

Mix together a small amount of sauce, using the remaining ingredients.  

Pour over cucumbers and mix well.  Eat immediately or refrigerate for a few hours.

• cucumbers, fresh picked, rinsed, and sliced 1/2" thick to fill 2 quart jars
• 1/2 lemon, thinly sliced into rounds, seeds removed
• 1 small green chili, sliced or chili flakes
• 1 2" piece of ginger. peeled and cut into small match sticks
• 2 cups rice vinegar
• 2 cups water
• 1-4 tablespoons sugar, depending on taste
• 2 tsp salt
• 1 tablespoon sesame seeds (black or white)

Place cucumbers, ginger, lemon, and chili in 2 quart jars.  Bring vinegar, water, sugar, salt and sesame seeds to a boil.  Pour over cucumbers.  Cover and put in the refrigerator for 24 hours.  Will keep 2 months in the fridge.

• 1 scallion, finely chopped
• 2-3 cups carrots, cut into matchsticks
• 1-2 cups radishes, halved & thinly sliced
• 2 TBLS cilantro, chopped
• 2 TBLS sesame seeds, toasted

Toss above ingredients in large bowl.

Pour over the following dressing, toss, and marinate for 10+ minutes.

• 3 TBLS rice or cider vinegar
• 2 TBLS toasted sesame oil
• 2 TBLS soy sauce
• ½ tsp sugar or maple syrup

You can make this with any Asian greens like tatsoi, Chinese leaf cabbage (Tokyo Bekana), pac choi, or even cabbage (though cook it longer).  Try this quick and easy way to cook these greens and you will be hooked!

2 tablespoons oil
2 tablespoons sesame seeds
4 teaspoons peeled, minced gingerroot
1-2 garlic scapes, minced
2 bunches Asian greens, chopped
2 tablespoons soy sauce
4 teaspoons rice vinegar (or other vinegar)

In oiled hot skillet, add sesame seeds.  Stir until they pop. Add ginger and garlic scapes, stirring for 1 min.  Add the greens and 1 TBLS soy sauce. Cook, covered, for 1 min. Uncover and sauté for 1 or 2 minutes more, until the greens are tender but still bright green.  Stir in more soy sauce and vinegar to taste.

• 3 tablespoons olive oil
• 1 cup onion, thinly sliced
• 2-3 cups red or other ripe colored bell/sweet pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ground cayenne, to taste
• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped OR use fresh tomatoes, chopped
• salt and pepper, to taste
• 5-8 ounces feta, crumbled
• 6-8 large eggs
• cilantro, optional

Saute onion and pepper in skillet untiil very soft, about 20 minutes. Add garlic and cook 1 to 2 minutes.  Add spices, stir and cook 1 minute. Add tomatoes and salt and pepper.  Simmer until tomatoes have thickened, about 10 minutes.  Gently fold in crumbled feta.

Gently crack eggs into skillet over tomatoes.  Transfer skillet to a 375 degree oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve.

• 2 TBLS olive oil
• 2 TBLS red wine vinegar
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• 1 lb. beets, peeled & grated or spiralized
• 2 green onions, minced
• ½ cup walnuts or nut of choice, chopped
• Feta cheese, crumbled, to taste
• Basil, chopped, to taste
• Salt and pepper, to taste

Combine oil, vinegar, mustard, garlic and whisk to emulsify. Combine other ingredients. Toss with dressing. Season with salt and pepper. Serve right away or store in fridge for 1-2 days

• Cooking oil
• Shishito peppers, whole
• Salt to taste
• Lemon juice, to taste (optional)

Heat skillet on medium. Add peppers. Stir frequently until blistered all over, approx 15 min. Toss with salt and lemon juice, if using. Eat hot, everything except the stem end. Yum!

A friend of ours was won over by eggplant using this recipe!  Yum!

• tomatoes, chopped
• onions, chopped
• eggplant, chopped
• olive oil
• salt and pepper
• fresh mozzarella cheese, grated (or your cheese of choice)
• fresh basil, chopped

Put your tomatoes, onions, and eggplant in a casserole dish. Drizzle olive oil and sprinkle with salt on top. Bake at 400 for about 25 minutes until the eggplant looks soft.  Stir well.  Add cheese and basil and bake another 5-10 minutes, until the cheese has melted.

You can use this basic recipe with any kind of greens!  Like spinach, collard greens, Asian greens, etc.  It's just so fresh tasting!

• 2-4 TBLS olive oil
• 1-2 cloves garlic, minced
• ¼-1/2 cup scallions or onions, chopped
• ½ pound kale, chopped
• ¼-1/2 cup water or broth
• Salt and pepper to taste
• Red pepper flakes to taste
• Vinegar to taste
• Parmesan cheese to taste (optional)

Heat oil in large skillet. Add onions and garlic. Sauté 1 min. Do not brown. Add kale, water/broth, salt, pepper, and red pepper flakes. Braise until desired tenderness is reached and most of the liquid is cooked off. Top each serving with a dash of vinegar and parmesan cheese, if desired. Serve hot.

2 large cucumbers, peeled, seeded, chopped
½ cup onion, minced
1 ½ cup chicken broth
½ cup sour cream
Salt and pepper to taste
1 tablespoon chives, minced (optional garnish)

Combine cukes, onion and broth in a sauce pan and simmer for 20 minutes or until tender.  Puree until smooth.  Blend in sour cream, and season with salt and pepper to taste.  Either chill and eat cold or serve warm immediately.  Top with chives.

This easy salad dressing is made from ingredients that you probably have on hand already, can be made in only a couple of minutes, and is fresh and delicious!

¼ cup olive oil
1 TBSP vinegar (cider or balsamic)
1 TSP prepared mustard
1 TSP naturally fermented soy sauce (optional)

Wisk all ingredients together and drizzle over salad greens. Any minced fresh herb makes a nice optional addition. 

• 2 cups buttermilk or milk
• 3 TBLS butter
• 2 TBLS fresh sage, chopped or 1 TBLS dried
• 1 tsp salt, + pepper to taste
• 1 cup cornmeal
• 1 ½ cups roasted pumpkin flesh
• ½ tsp baking soda
• 3 eggs
• Sweetener of choice, optional

Heat buttermilk, butter, salt, and sage just until boil. Remove from heat. Whisk in cornmeal. Let rest 5 min. Add remaining ingredients. Pour into greased 8x8 dish and bake at 400 until edges are set and center is just barely wobbly, 30-45 min.