Tomato Vegetable Casserole

Many thanks again to CSA member Kathy Okaly who sent us this recipe that she has prepared and enjoyed. These ingredients will work as we transition from summer to fall with a mixture of ingredients. 1 medium potato, peeled and cut into 1/2-inch pieces 1 medium yam, peeled and cut into 1/2-inch pieces 1 red… Read More »

Scallion Recipes

admin September 23, 2012

More and more scallions and I hear we may have them through the rest of the season. I have been using them in place of onions for almost everything I prepare. Here are some recipes that will use a few. Hot Potato Salad with Scallion Vinaigrette 2 pounds potatoes, sliced 1/3 inch thick Salt 1/2… Read More »

Slow Cooker Vegan Gluten-Free Onion Soup

admin August 9, 2012

We had a note this week from a member asking about Candy Onions and Onion Tops. I use the candy onions as I would use any other onion. I chop the onions into salad, sauces, or stir fry. The tops can be sliced and braised, they can be used like a leek for a potato… Read More »

Carrot Top Recipes

admin August 9, 2012

Some questions that we had this week: One of our members wrote asking for ways to incorporate carrot tops here are some recipes for carrots and carrot greens: Carrots, like radishes and beets will store best with the tops removed. Be sure that the Carrots are dry and store in a plastic bag. The carrots… Read More »

Kohlrabi Information

admin June 26, 2012

For the first time this year you may have kohlrabi in your shares. Kohlrabi is a German word that means cabbage, turnip. Kohlrabi is actually related to Cabbage and broccoli. This vegetable is not a turnip and it is not a root vegetable. Many have been known to call this a “sputnik vegetable” Kohlrabi is… Read More »

Mashed Cauliflower

admin June 26, 2012

Cauliflower, another cruciferous vegetable is in the same plant family as broccoli, cabbage and kale. Keep the cauliflower in an open plastic bag, stem side down to prevent moisture from pooling on the florets. Wash cauliflower just before serving. Cauliflower should be prepared with in the first 3 days after pick-up. If you are not… Read More »

Peas with Shrimp, Basil, and Penne

admin June 5, 2012

Peas with Shrimp, Basil and Penne 1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise 1/2 cup chopped fresh basil 5 Tbs. extra-virgin olive oil 1 Tbs. finely grated lemon zest Kosher salt 1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) 3/4 lb. dried penne Freshly ground black… Read More »

5 Simple Steps for Making Vegetable Stock from Scratch:

admin May 13, 2012

Step 1. Whenever you prepare food, save your preferred scraps (see “Keep” and “Avoid” lists below). Store in a gallon freezer bag or storage container in your freezer, adding additional scraps as acquired. Step 2. When the container is full, put the frozen scraps in a big soup pot with some seasonings (see list below)… Read More »

Simple Radish Green Soup

admin May 4, 2012

Save the radish greens, rinse. Warm 2 T olive oil in a medium saucepan over med heat. Add an a small onion that has been quartered and a clove of garlic sautéing, along with a bit of salt. Stir to wilt the greens. Add a cup of chicken stock (vegetable stock or even water). Add… Read More »

Basil Pesto

Basil Pesto

admin July 21, 2011

2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts or walnuts chopped 3 medium sized garlic cloves, minced Salt and freshly ground black pepper to taste Combine the basil in with the nuts, pulse a few times in a food… Read More »

Quinoa Chowder with Spinach, Feta, and Scallions

admin May 19, 2011

3/4 cup quinoa, any color or variety 8 cups (2 quarts) water, plus more as needed 2 tablespoons olive oil 1 medium garlic clove, finely chopped 1 jalapeño, seeded and finely chopped 1/2 pound Yukon Gold potatoes (about 1 large), peeled and small dice 1 teaspoon ground cumin 1 teaspoon kosher salt, plus more as… Read More »

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