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I didn't specify what kind of beans because you can use any kind of dried beans that you like.  I used Yellow Eye which I personally like and make a creamy stew when they start to fall apart, but you could use other kinds, too.  Also, this recipe is so totally flexible.  Feel free to substitute any of the veggies for ones you have on hand and it will still be good!  🙂

• 1 cup dried beans, soaked overnight and drained
• cooking oil
• 1-2 onions, chopped
• garlic, to taste, chopped
• chili pepper, optional (I used a smoked one or you could use cayenne powder or chili powder or whatever you want)
• 4-6 cups of vegetable broth, water, or chicken broth (or a combo)
• 1/2 cup carrots, peeled and diced
• 1 bunch kale, tough midribs removed and sliced
• mushrooms, chopped (optional)
• salt and pepper to taste

Heat oil on medium and saute onions until translucent, stirring to prevent sticking.  Add garlic and chili pepper, stir quickly, and add beans and liquid. Bring to a boil, turn down to simmer, and cook until beans are tender but not falling apart, a couple of hours.  Add the carrots, kale, mushrooms and simmer adding more liquid if necessary.  Cook until vegetables are tender.  Add salt and pepper to taste.  Serve over rice, pasta, with mashed potatoes, etc.  Enjoy!

1 teaspoon cumin seeds or ground cumin
2-4 garlic cloves, peeled and chopped
red chili flakes, to taste
1 medium winter kohlrabi, 2-3 lbs., peeled, end discarded, and chopped into ¾ dice
12-16 oz chopped tomatoes, including juices (canned is fine)
water or chicken broth
½ teaspoon turmeric
salt to taste
sugar or maple syrup, optional, to taste

Heat oil over medium-high heat in large skillet.  Add spices and sauté quickly for several seconds.  Add kohlrabi and stir to coat.  Add tomatoes, broth or water, turmeric, salt, and sweetener.  Bring to boil, reduce heat, and simmer until kohlrabi is tender, about 30-45 minutes.  Check seasonings and serve hot with rice.

2 Tbls cooking oil
½ lb. broccoli, cut into bite-size pieces
1 teaspoon minced fresh ginger
1 garlic clove, minced
Pinch of cayenne pepper
Salt to taste
1/3 cup water

Heat oil in a heavy skillet over high heat until hot. Add ginger, garlic and cayenne and cook for 10 seconds. Add broccoli and salt and cook, stirring, for 1 minute. Add water and stir-fry until broccoli is tender and water is evaporated, about 4 minutes. If water evaporates before broccoli is tender, add a little more water and keep stir-frying. Makes 2-4 servings.

• cooking oil
• green beans cut into 2" lengths
• eggplant, peeled and julienned into 2" lengths
• garlic, peeled and chopped, to taste
• hot pepper, fresh or dried, minced to taste
• soy sauce, to taste
• sugar or other sweetener, to taste
• salt, to taste

Heat oil on medium.  Add green beans and stir-fry for a few minutes until they are starting to soften, 5-7 minutes.  Add eggplant and do the same.  When they are both almost tender to your liking, add the garlic and hot pepper and stir-fry one minute more.  Remove from heat and add soy sauce, sugar, and salt to taste.  Serve hot!

You could also make this vegetarian, by substituting a grain for the sausage.  Rice, farrow, wheat berries, etc. would work.  Or add the grain in addition to the meat! 

• 1 acorn squash, halved, seeded, and oiled on cut edges
• Salt and pepper to taste
• ½ pound ground sausage (any flavor)
• ½ cup onion, minced
• ½ cup nuts or seeds of choice, toasted and chopped
• ½ cup apple, chopped
• ¼ cup dried cranberries (or raisins or whatever you have)
• 1 clove garlic, minced
• Pinch of dried sage, to taste
• ½ cup grated cheese of choice (cheddar is a good one)

Put squash on baking sheet. Roast at 400 until tender, about 45 min. Brown the sausage and onions. Add in rest of ingredients except cheese until heated. Remove from heat, mix in cheese, and fill squash with mixture. Return to oven to melt the cheese.

1 buttercup squash, cut in half with seeds scooped out
3-4 tbls cooking oil
½ cup onions, diced
½ cup sweet peppers, diced
½ cup mushrooms, diced
1 lb. ground beef
1 tsp cumin
¼ tsp cinnamon
Salt and pepper to taste
½-1 cup cheese, grated

Pre-heat the oven to 400 degrees. Place the squash in a casserole, face-down, with ¼ inch of water. Bake 45-60 min. until a fork easily pierces the skin. Meanwhile, heat oil in a large skillet over medium heat. Add the onions, peppers, and mushrooms and sauté for 8-10 minutes until they soften. Add the beef, cumin, cinnamon, salt and pepper and cook several more minutes, until the meat beef is browned. Transfer to a bowl and mix in the cheese. Drain the water from the squash casserole leaving the oven on, turn the squash halves face up, and stuff with the beef and vegetable mixture. Return to oven and bake for 15 min. Serves 4-6.

3 Tbls cooking oil
1 lb. ground beef
1 large onion
2 cloves garlic
¾ cup rice (uncooked)
½ tsp salt
¼ tsp pepper
1 can tomato sauce (28oz)
¼ cup cider vinegar
2 Tbls brown sugar
1 Tbls dry mustard
8 cups cabbage, coarsely chopped

Heat the oil in a large, heavy-bottomed skillet over medium heat. When hot, add the beef, onion and garlic and cook, stirring, until the meat is browned. Put this meat mixture into a bowl and add the rice, salt, and pepper. In a separate small bowl mix together the tomato sauce, vinegar, brown sugar, and dry mustard. Layer 1/3 of the cabbage into a deep, 3-quart capacity casserole. Then layer on ½ of the meat mixture. Add the next 1/3 of the cabbage, then the remaining meat, and finally the remaining cabbage. Pour the tomato sauce mixture over the top and let stand at room temp. for 20 minutes and do not stir. Meanwhile, pre-heat oven to 325. Bake for two hours without stirring. Serves 4.

• 1-2 Delicata squash, halved, seeds removed
• 1 med-lg red onion, sliced
• 2 large apples, peeled, cored, chopped
• 3-4 TBLS olive oil or butter or bacon fat
• Salt and pepper to taste
• Cheese of choice: goat cheese, feta, etc.

Preheat oven to 400. Put squash face down on baking sheet and roast until tender, about 30-40 min. Meanwhile, sauté in oil/butter/bacon fat until tender the onions and apples, stirring to prevent sticking. Add salt and pepper to taste. Remove squash from oven, stuff with apple mixture, top with cheese, and bake another 5 min. to warm through. 

Jack Be Little pumpkins are delicious stuffed with a variety of stuffings either sweet or savory.  Try this option below or substitue to your liking or available ingredients.  You could also try using onions, greens, rice, and lentils as a stuffing.  Or a sweet stuffing with rice, raisins, cranberries, apples, cinnamon, etc.  Any way you try it, these personal sized mini pumpkins are a perfect addition to a hoilday meal!

JBL pumpkins, lids and seeds removed
1 onion, chopped
1 apple, peeled and chopped
Handful of cranberries
3 cloves garlic, peeled and chopped
Salt & pepper
½ lb ground sausage
½-1 cup bread crumbs or rice
Grated cheese

Roast JBL pumpkins with lids on in oven at 400 until fork tender, about 40 min.  Meanwhile, sauté onion in oil until translucent.  Add garlic and sausage and cook until done.  Add apple, cranberries, seasonings and stir until softened.  Combine with rice and cheese, stuff into pumpkins, and bake 15 min at 350.

Feel free to mix up what you stuff these with.  Add rice, corn, beans, or other veggies as you desire and have available.  It is so flexible!

• 4 poblanos, roasted, peeled, seeded
• Cooking oil
• ½ cup onions, diced
• ½ lb ground beef
• ½ cup carrot, grated
• 1 clove garlic, minced
• 8-10 cherry tomatoes, quartered
• Cumin, salt, and pepper to taste
• Grated cheese of choice, to taste

Pre-heat oven to 350. Heat oil in skillet over medium-high heat. Add onions. Sauté for 2 mins. Add beef. Cook until browned. Add remaining ingredients, except cheese. Saute for 3-5 mins. Stir in cheese, stuff mixture into poblanos, and bake for 20 mins.

Stuffed cabbage rolls are especially good with savoy cabbage because it is more tender and pliable than "regular" cabbage.  You can also substitute any type of cabbage with good results in this recipe!

12-15 whole savoy cabbage leaves (depending on size)
1+ cup cooked rice
2 tablespoons cooking oil
1 cup onion, finely chopped
1/2-3/4 pound ground beef (or substitute 1 cup beans of any kind for a vegetarian version)
salt and pepper to taste
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup chopped fresh parsley
2 garlic cloves, minced
juice of 1 lemon

Bring a large pot of salted water to a boil.  Drop in cabbage leaves and simmer for 2 minutes.  Drain and cool in ice cold water.  When cool, remove and drain on paper towel.  Meanwhile, heat oil in skillet.  Saute onions until softened, 5-10 minutes.  Add ground beef and brown.  Mix rice, spices, salt, pepper, parsley and garlic together.  Spoon filling into cabbage leaf at the stem end.  Roll up the leaf, tucking in the sides to form a log shape.  Do up all of the leaves and place them in the bottom of a pot packed tightly to keep them from spilling out.  Cover with water and simmer gently for 45 minutes.  Add lemon juice and simmer another 10 minutes uncovered.  Remove from water and serve hot or chilled. 

While this is a great side dish as is, I added 2 pounds of ground beef to this recipe to make it a full meal and it was very yummy!

2 tablespoons butter
1 large onion, sliced
1 1/2 pounds summer squash or zucchini, sliced into 1/2 inch rounds
1 red pepper, thinly sliced
1/2 teaspoon salt
1 garlic clove, minced
1/8 teaspoon cayenne pepper
2 tablespoons flour
1/2 cup milk
1/2 cup cream
4 tablespoons parmesan cheese, grated
1/2 cup saltine crackers, crumbled (optional)

Preheat oven to 350.  In large skillet, cook onion for 5 minutes, stirring.  Add summer squash and red pepper and salt and cook stirring until tender about 10 minutes.  Stir in garlic and cayenne pepper.  Sprinkle flour over veggies and mix.  Add milk, cream and parmesan and remove from heat.  Put into casserole, top with crackers and more cheese, and bake until bubbling, about 20-30 minutes.

1-1.5 lb. summer squash, grated
1-2 garlic cloves, minced
salt and pepper to taste
8-10 eggs
2 oz goat cheese (or other soft cheese)
¼ cup green onion tops, minced (or fresh herb like dill or basil)

Sauté summer squash in oil over medium heat in oven-safe skillet.  Add garlic, salt and pepper and cook until wilted.  Whisk eggs, cheese, and herb together.  Add squash.  Cover and cook on medium low in skillet until top is set.  Broil to brown top (2-3 min) and serve cold or hot.

4 small summer squashs, thinly sliced into bite-sized pieces
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons basil, chopped
salt and pepper to taste

Heat oil over medium-high in skillet.  Add summer squash and saute quickly, stirring until becomming tender, about 2 minutes.  Add garlic for 30 seconds, stirring.  Remove from heat, top with basil, salt and pepper and serve immediately.
 

I make this during the glut of squash, tomatoes, and basil.  Its so easy and delicious, stores well in the fridge as leftovers and goes well with practically everything!  We like it over scrambled eggs, rice, pasta, fish, etc!

2-4 TBLS butter or oil
1 bunch scallions (or 1 onion), chopped
1-2 pounds summer squash, chopped
1-2 lg. tomatoes (depending on juiciness desired)
1 large handful basil, chopped
1-2 garlic cloves, mashed (optional)
Salt and pepper to taste

Heat the oil in large skillet on medium.  Add scallions and sauté until softened, not browned, about 5 min.  Add the remaining ingredients, bring to boil, and simmer covered until tender, about 20 min.  Remove lid to boil off unwanted liquid.

• 1 lb. summer squash/zuke, grated
• 1-2 scallions, finely chopped
• 1 bunch Swiss chard, shredded
• 8 oz cheddar cheese, grated
• Parsley, chopped, to taste
• 10 eggs, beaten
• 2.5 cups milk
• Salt to taste
• 13 oz bread, cubed

Mix everything together and pour into buttered 9x13” dish. Bake at 350 covered with foil for 20 min. Remove foil and bake until set, 50-60 min+.

This is a tasty and easy dish that uses local ingredients that can be found most of the year.  Delicious way to dress up leftover roasted or boiled beets!

2 cups cooked beets, peeled and chopped
2 cups raw apples, peeled and chopped
1-2 tablespoons lemon juice
salt and pepper to taste
4+ pats of butter
dash of nutmeg, to taste

Grease a baking dish and combine all ingredients into it.  Cook at 350 degrees for one hour and serve hot.

This is my mom's favorite way to cook red cabbage!  If you can't find unsweetened cranberry juice, you can use sweetened cranberry juice and omit any added sugar to the dish.  Or use another tart fruit juice if you want to mix it up!

3 tablespoons oil
1 teaspoon cumin seeds
½ teaspoon fennel seeds
2 medium onions, cut into rings
3 garlic cloves, chopped
1 teaspoon ginger, minced
2 tablespoons curry powder
1 red cabbage, cored & shredded
1 cup cranberry juice, w/o sugar
1 cup vegetable or chicken stock
2 tablespoons sugar (optional)
Salt to taste

Heat oil in large pot until hot.  Add cumin and fennel seeds and onions.  Cook 5 minutes, stirring.  Add garlic, ginger, and curry powder.  Cook 30 seconds.  Add cabbage, liquids, sugar and salt.  Bring to boil, and simmer for 1.5 hours or until cabbage is tender.

1 bunch Swiss chard, ribs and greens, coarsely chopped
1 scallion, chopped
1 apple, diced
2 TBSP cooking oil
Salt and pepper to taste
2 TBSP cider vinegar

Heat oil in a skillet over medium heat. Add the scallions and apple and sauté for about 5 minutes, until slightly softened. Add the chard, salt and pepper and stir-fry gently for 15 minutes or until the midribs of the chard are tender. Add the cider vinegar and cook for 5 more minutes. Serves 2-4.

Whisk together following dressing:

• 1 TBLS lemon juice
• 1 TBLS apple cider vinegar
• 1 tsp honey
• 3 TBLS olive oil
• 1 TBLS onion, finely chopped
• 1 TBLS ginger root, grated

Slaw ingredients:

• ½ - 1 pound Daikon radish, shredded
• 1 large carrot, shredded
• 1-2 crisp apples, chopped

Toss slaw with dressing. Season with salt and pepper. Cover + chill 1 hour before serving.

This is another great winter soup that can be made just about anytime during winter with almost all locally grown ingredients!

2-4 tablespoons butter
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon fresh ginger root, chopped
1 large carrot, peeled and chopped
1 pound rutabaga, peeled and chopped
1 large apple, peeled and chopped
2-4 cups chicken or vegetable broth
1/2 cup cream or milk
salt and pepper to taste

Over medium heat, saute onion in butter until softened, about 5-10 minutes, stirring.  Add garlic and ginger root and cook, stirring for 1 minute.  Add carrot, rutabaga, apple and chicken broth.  Bring to boil, and simmer until veggies are tender, about 20 minutes.  Puree, then add cream/milk and salt and pepper to taste.  Serve hot on a cold day.

This recipe is an approximation of a CSA member's recipe that he made up.  Thanks, Pete, it's delicious!

• 3 cups pumpkin flesh, roasted
• 1 medium onion, diced
• 2 cloves garlic, minced
• coconut milk, 14 oz can (or to taste)
• chicken broth or veggie broth, 2 cups (or more if needed to thin)
• salt and pepper to taste
• 1/2 tsp cinnamon
• sugar or maple syrup to taste
• 1/2 tsp garam masala
• 1 TBLS fresh ginger, minced (or sub dried ginger in a lesser amount)

Sautee the onions and garlic until translucent.  Do not brown.  Add the rest of the ingredients and simmer until onions are really soft, 10 minutes approximately.  Puree, check seasonings, and serve warm.

• 1 bag Swiss chard, coarsely chopped
• 1 TBLS + 1 tsp cooking oil
• Salt and pepper to taste
• 1-2 garlic scapes, finely diced
• 1/3 cup heavy cream
• ¼ cup parmesan cheese, finely grated
• 2 tsp dill, chopped
• 2 English muffins, toasted

Heat 1 TBLS oil in skillet and saute until wilted, 3-5 min. In small saucepan heat 1 tsp oil and sauté scapes until softening, 2-3 min on med-low heat. Add cream and cheese and stir until cheese is melted and incorporated into cream. Add dill, stir 1 min. Top English muffins with chard and pour dill sauce over top. Serve hot. 

• 1 bunch of Swiss chard, leaves and stems cut
• into 1/4” slices
• 2 TBLS cooking oil
• 1-2 tsp ginger, minced
• 1-2 garlic cloves, minced
• ¼ tsp salt, or to taste
• Cayenne pepper to taste, optional

Heat oil in large skillet over medium high heat.  Add garlic and ginger to hot oil and stir a few times. Add chard with leaves still wet from washing. Stir once, cover and cook a few minutes until wilted. Add salt and cayenne, cover and cook on low heat for 5 minutes or until chard is done.

• 2 TBLS apple cider vinegar
• 2 TBLS balsamic vinegar
• 1 TBLS maple syrup
• 1/2 tsp salt, or to taste
• 1 tsp fresh ginger, grated, to taste
• 1/4 tsp mustard seeds
• 1 small scallion, chopped
• 1 small garlic clove, chopped (optional)
• rhubarb, peeled and chopped, roughly 2-3 large stalks

Combine all ingredients in small sauce pan.  Simmer approximately 20 minutes until tender.  Serve hot or chilled in fridge.