All Recipes

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+.

• 2 pounds zucchini, grated
• ¼ cup onion, chopped
• 1 cup carrots, grated
• 1 stick butter
• 1 cup sour cream
• 1 10.5 oz can condensed cream of chicken soup
• 1 6 oz package dry bread stuffing mix

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.

• 1/4 cup tahini
• 1/4 cup apple cider vinegar
• 3 TBLS lemon juice
• 1 TBLS garlic scape, minced
• Salt and pepper to taste

Whisk all ingredients together and drizzle over any kind of fresh salad. Addicting!

3 tablespoons butter or coconut oil
1 bunch of tatsoi, stems chopped into 1” pieces and greens separated from stems
2 teaspoons minced ginger root, peeled
1 clove garlic, minced
1½ teaspoons soy sauce

Heat butter in skillet on medium and add ginger and tatsoi stems. Saute, stirring, until wilting about 5minutes.  Add garlic and tatsoi leaves and sauté, stirring until leaves wilt about 2 minutes. Add soy sauce, stir to mix and serve hot.

1-2 onions, peeled and chopped
3-4 cloves garlic, minced
2 lbs carrots, peeled and chopped
chicken broth and/or coconut milk (approx 4-6 cups total)
peanut butter to taste
cayenne pepper or hot sauce to taste

Heat cooking oil in pan and sauté onions until softened, about 10 min, stirring.  Add carrots, garlic, and chicken broth and/or coconut milk to cover and simmer until carrots are tender, about 20-30 min.  Puree and add the rest of the ingredients.  Check for salt and pepper and serve hot.  

• 6-8 cups green cabbage, shredded
• ½ cup parsley, chopped, optional
• 1 cup almonds, toasted, sliced
• 1 cup dried cranberries
• Salt and pepper to taste

Toss veggies with the following dressing whisked together:

• ½ cup red onion, minced
• 1/3 cup olive oil
• ¼ cup apple cider vinegar
• 2 TBLS maple syrup
• 4 tsp Dijon mustard
• Salt, to taste

The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too 🙂

Combine salad ingredients and pour over dressing.  Toss to coat and serve!

• 4 cups chicken broth
• 2 cups Tokyo Bekana, chopped
• 2 eggs, lightly beaten
• 1-2 TBLS soy sauce
• ½-1 tsp salt
• ¼- ½ tsp black pepper

Tokyo Bekana is our favorite variety of Chinese leaf cabbage with its super tender and mild leaves that remind me of lettuce.  You can serve this finely cut slaw alone or over cooked rice or noodles. You could also use it as a filling for spring rolls.

1 bunch Tokyo Bekana Chinese leaf cabbage, shredded
1 bunch radishes, shredded
1/2 bunch carrots, shredded (optional)
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce

Toss together vegetables. Mix liquid ingredients in separate bowl, then pour over vegetables. Toss, then let marinate in refrigerator for at least one hour before serving.

1 medium tomato, chopped
1 avocado, chopped
a handfull of basil tops, minced
2 TBSP red onion, minced
2 oz soft goat cheese, crumbled
2 TBSP olive oil
2 TSP vinegar
a pinch salt

Combine all ingredients into a bowl except cheese.  Mix cheese, olive oil, vinegar, and salt together to make a dresssing.  Pour over vegetables, toss, and serve.

2-3 tomatoes, chopped
1-2 cucumbers, peeled and chopped
¼ cup sweet onion, minced
2-3 oz feta cheese or soft goat cheese (optional)
4-6 TBSP olive oil
1-2 TBSP cider or wine vinegar
1 TSP Dijon-type mustard
2 TBSP fresh herbs (dill, cilantro, etc.), minced (optional)

Mix tomatoes, cucumbers, and onion in a bowl, crumble the optional cheese over the top. In a separate small bowl or glass, mix the remaining ingredients to make a dressing. Drizzle the dressing over the vegetables, toss and serve. 

1.5 lbs. tomatoes, coarsely chopped
½ cup red onion, minced
1 hot pepper, minced
2 cloves garlic, minced
½ bunch cilantro, chopped
½ cup sweet pepper, diced
1-2 tsp salt (to taste)

Mix all ingredients together. Serve or refrigerate.

1-2 medium tomatoes, chopped
1-2 medium cucumbers, peeled and chopped
2-4 TBLS sweet onion, finely chopped
leaves from one bunch purslane, chopped

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

2 TBLS olive oil
2 teaspoons lemon Juice
salt, pepper, and/or fresh herb to taste

• 1 tablespoon balsamic vinegar
• salt, to taste
• 3 T olive oil
• 3 tablespoons pine nuts, or other nut of choice (I used pecans)
• 8-10 cherry tomatoes, quartered
• 6 fresh or dried figs, cut into quarters (see note for using dried)
• 1 ounce crumbled blue cheese, or more to taste
• optional: 1 teaspoon fresh basil or thyme leaves
• Black pepper, to taste

In a small bowl, whisk together vinegar and salt. Whisk in oil.  Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese (and herbs if using), drizzle with dressing and finish with pepper.

Note: Fresh figs are hard to get and spoil quickly, but dried work well too. If using dried figs, at least two hours before serving put figs in a cup of boiling water. Stir and cover cup with a small plate. Figs will plump up and work just as well as fresh.