Tag: garlic

  • Quesadilla slaw

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    -by Farmer Stephen, great as a side with quesadillas Ingredients: Recipe: Grate cabbage, red onion, and (finely) garlic. Place in serving bowl. Mix in juice of 3 limes, olive oil, honey, and raisins. Stir in 1tsp salt and 1 tsp paprika. Grind pepper and crushed red pepper to taste.

  • Callaloo and Crab Soup

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    This recipe is based on a recipe from the cookbook Recipes: The Cooking of the Caribbean Islands, which is part of the Time Life: Foods of the World series. Wash 1/2 pound Callaloo under cold running water. Remove the leaves from their stems and chop. In a heavy pot, melt 3 tablespoons butter over medium…

  • 2024 CSA Projected Harvest Calendar

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    Over the years, we have had CSA members ask if we could give more details about what veggies to expect when. We have always hesitated to do this, as there are SOOOOO many variables that go into farming! However, we do very detailed planning in the winter in order to provide a balance throughout the…

  • Cookbook Review: Joy of Cooking 75th Anniversary Edition

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    by Casey-Mae McGinley; first published in our 2019 paper CSA newsletter This is the best cookbook ever! No matter how much cooking experience you have, there is something you will learn from this book! I recommend every chapter, but I want to highlight the vegetable chapter, since vegetables are what you are getting from us…

  • Fennel Soup

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    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 and…

  • Garden Vegetable Medley

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    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 …

  • Tomato Basil Ricotta Toast

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    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 to…

  • Kale Burgers

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    -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 pounds…

  • Lettuce Soup

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    -from the kitchen of Susan, CSA member and mother of the farmer 3 large heads of lettuce 3 TBLS salted butter garlic scapes, chopped (or 2 leeks and 2 garlic cloves) 1/4 c. white wine 5 c. chicken stock 15 oz. can white beans, drained and rinsed 3/4 c. sour cream 1/2 c. parsley leaves…

  • Arugula Dip

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    –from the Kitchen of Susan, CSA member and mother of the farmer 8 or 10 oz. log of goat cheese, softened mixed with 2 TB milk 1 tsp lemon zest 2 TB or more chopped garlic or garlic scapes 4 cups coarsely chopped arugula (and/or mustard greens) salt and pepper to taste Plus or minus…