from the kitchen of Amanda, CSA member, adapted from Whole Foods for the Whole Family 3 small zucchini or other summer squash, sliced 1 c. sliced mushrooms 2 T. butter 3 large tomatoes, chopped 3 c. torn chard leaves 1/2 t. salt (or less) 8 oz. whole wheat pasta, cooked and drained 6 oz. SwissContinue reading “Live Longer Casserole”
from the kitchen of David and Allison, CSA members Slice tomatoes and alternate with basil and mozzarella. Drizzle with olive oil and balsamic vinegar. Grind fresh black pepper and salt. Enjoy!
from the kitchen of Pam, CSA member 6 cups of mixed greens 1 fennel bulb, sliced very thin 2 oranges, peeled, with membranes removed and cut into sections (or use canned orange segments) ½ cup blueberries Mix all ingredients. Top with dressing, Dressing: Juice of one orange 1 tbsp vinegar ½ tsp salt Pinch ofContinue reading “Orange Fennel Blueberry Salad”
from the kitchen of Pam, CSA member 1 fennel bulb, sliced thin ½ tsp anise seed, ground 2 tbsp. butter Small onion, diced Dash of garlic powder 1-2 small stalks of celery 5-6 peeled, quartered potatoes (or 1 head of cauliflower chopped) Pinch of sea salt 4 cups of chicken broth Saute fennel bulb andContinue reading “Fennel Soup”
from the kitchen of Forest, CSA member Scoop out the cue ball squash and then sauté squash, onion, and some tofu (it was cheaper than meat but you could use whatever) Put a layer of shredded cheese in the hollowed out squash, then some rice, the veggie mix, and another layer of cheese and rice!Continue reading “Fun Cueball Dinner”
from the kitchen of Becca, CSA member 1 softball size cue ball squash Sliced in quarter inch thick slices 1 yellow squash Sliced the same 1 small sweet onion Sliced the same 4 large tomatoes Chopped in large pieces 2 turnips Cut into bite size pieces 1 can of corn 3 whole cloves of garlic Continue reading “Garden Vegetable Medley”
from the kitchen of Amanda, CSA member — Slice Casey-Mae’s sourdough bread thinly, brush with olive oil, toast a bunch of slices on a baking sheet at 400°F for about 10 min. — Chop 1.5 lb. tomatoes, chiffonade 0.5 oz basil, mince 2 cloves garlic, and mix it all together with salt and pepper toContinue reading “Tomato Basil Ricotta Toast”
-from the kitchen of CSA member, Beth We put kale in burgers, and it was awesome! Here’s the recipe. 1 pound (or less) of raw kale, chopped up in a blender or food processor 6 cloves (or less) of garlic, chopped up in a blender or food processor, or with a knife (optional) 2 poundsContinue reading “Kale Burgers”
-from the kitchen of Jamie, CSA member Carmelize the onions with balsamic vinegar. Add in the pork and cook down with some chicken stock, soy sauce, and Worcestershire sauce. Stir in the greens at the end.
-from the kitchen of Mary, CSA member This is gleaned from a hidden blurb in the cookbook Eating From the Ground Up, which was previously featured in the farm newsletter. This recipe is great for anyone who loves tomatoes, as well as those who want to preserve tomatoes but don’t have the storage space neededContinue reading “Oven Roasted Tomatoes”