Good Soil Farm LLC

everybody eats, everybody welcome

a Catholic regenerative agriculture CSA farm

Live Longer Casserole

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”

Orange Fennel Blueberry Salad

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”

Fun Cueball Dinner

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”

Garden Vegetable Medley

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”

Tomato Basil Ricotta Toast

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”