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Peach Strudel

Peach Strudel

Peach Strudel

Peach Strudel

From your share: 2 pounds fresh, ripe peaches From your kitchen: 2 tablespoons fresh lemon juice 1 teaspoon finely chopped lemon zest 3 tablespoons peach schnapps (divided use, optional) 1 cup sugar 1 pinch allspice 4 tablespoons cornstarch 10 frozen phyllo pastry sheets 2 sticks unsalted butter, melted 3/4 cup fine dry plain bread crumbs… Read More »

From your share: 2 pounds fresh, ripe peaches From your kitchen: 2 tablespoons fresh lemon juice 1 teaspoon finely chopped lemon zest 3 tablespoons peach schnapps (divided use, optional) 1 cup sugar 1 pinch allspice 4 tablespoons cornstarch 10 frozen phyllo pastry sheets 2 sticks unsalted butter, melted 3/4 cup fine dry plain bread crumbs… Read More »

Best Zucchini Meatballs

Best Zucchini Meatballs

Best Zucchini Meatballs

Best Zucchini Meatballs

This recipes was posted on Facebook by Kim DeMaria From the share: 3 medium zucchini From your garden: 1/4 c. thinly sliced basil From your kitchen: Kosher salt, to taste 2 cloves garlic, minced 1 Egg, lightly beaten 1 c. panko breadcrumbs 1/2 c. freshly grated Parmesan, divided Freshly ground black pepper 2 tbsp. extra-virgin… Read More »

This recipes was posted on Facebook by Kim DeMaria From the share: 3 medium zucchini From your garden: 1/4 c. thinly sliced basil From your kitchen: Kosher salt, to taste 2 cloves garlic, minced 1 Egg, lightly beaten 1 c. panko breadcrumbs 1/2 c. freshly grated Parmesan, divided Freshly ground black pepper 2 tbsp. extra-virgin… Read More »

Garlic Scape Vinegar

Garlic Scape Vinegar

Garlic Scape Vinegar

Garlic Scape Vinegar

Bruised garlic scapes added to your favorite vinegar and fresh herbs will add an unexpected freshness to your dressing or marinade. 1-2 whole garlic scapes, cut to fit your bottle Note: Add more garlic scapes for more flavor 1 cup light vinegar, like white or red vinegar, rice vinegar Glass container with non-metal cap or… Read More »

Bruised garlic scapes added to your favorite vinegar and fresh herbs will add an unexpected freshness to your dressing or marinade. 1-2 whole garlic scapes, cut to fit your bottle Note: Add more garlic scapes for more flavor 1 cup light vinegar, like white or red vinegar, rice vinegar Glass container with non-metal cap or… Read More »

Easy Oven-Baked Zucchini Chips

Easy Oven-Baked Zucchini Chips

Easy Oven-Baked Zucchini Chips

Easy Oven-Baked Zucchini Chips

Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!   Only 3 ingredients in this simple recipe, follow the directions, exactly! Servings: 50 chips From the share: 1 large zucchini From your kitchen: 2 tbsp. olive oil Kosher salt Preheat oven to 225 degrees Fahrenheit.… Read More »

Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!   Only 3 ingredients in this simple recipe, follow the directions, exactly! Servings: 50 chips From the share: 1 large zucchini From your kitchen: 2 tbsp. olive oil Kosher salt Preheat oven to 225 degrees Fahrenheit.… Read More »

Honey Mustard Spring Turnips

Honey Mustard Spring Turnips

Honey Mustard Spring Turnips

Honey Mustard Spring Turnips

This recipe calls for tender spring turnips (not the hard purple and white storage turnips available in winter). A quick, high-temperature sauté yields buttery, silky turnips with the spicy-sweet balance of mustard and honey. 2 bunches of medium-size turnips, cut into matchsticks (about 6 cups’ worth) 2 tablespoons butter Pinch of salt 2 teaspoons Dijon… Read More »

This recipe calls for tender spring turnips (not the hard purple and white storage turnips available in winter). A quick, high-temperature sauté yields buttery, silky turnips with the spicy-sweet balance of mustard and honey. 2 bunches of medium-size turnips, cut into matchsticks (about 6 cups’ worth) 2 tablespoons butter Pinch of salt 2 teaspoons Dijon… Read More »

Rice and Greens Gratin

Rice and Greens Gratin

Rice and Greens Gratin

Rice and Greens Gratin

CSA member Regina Garrell sent this recipe to me this week.  The original looks like so much work.   Regina simplified it for all of you, it looks delicious and will work with the share this week! Boil 1 & 3/4 cups vegetable broth add 3/4 cup of Brown Basmati Rice stir and cover, cook on… Read More »

CSA member Regina Garrell sent this recipe to me this week.  The original looks like so much work.   Regina simplified it for all of you, it looks delicious and will work with the share this week! Boil 1 & 3/4 cups vegetable broth add 3/4 cup of Brown Basmati Rice stir and cover, cook on… Read More »

Garlic Scape Italian Style Potato Salad

garlic-scape-potato=salad

Garlic Scape Italian Style Potato Salad

Garlic Scape Italian Style Potato Salad

I have often prepared Potato Salad Italian Style.  Adding the minced scapes and basil just makes the recipe a little bit better.  The measurements are approximate and you can be creative.  Add some fresh peas, chopped red pepper or onion or even some artichoke hearts. 3-4 garlic scapes 6 – 8 basil leaves 1 1/2… Read More »

garlic-scape-potato=salad

I have often prepared Potato Salad Italian Style.  Adding the minced scapes and basil just makes the recipe a little bit better.  The measurements are approximate and you can be creative.  Add some fresh peas, chopped red pepper or onion or even some artichoke hearts. 3-4 garlic scapes 6 – 8 basil leaves 1 1/2… Read More »

Lovage and Lemon Roasted Chicken

Lovage and Lemon Roasted Chicken

Lovage and Lemon Roasted Chicken

Lovage and Lemon Roasted Chicken

1 handful lovage, leaves and stems 1 lemon, sliced 4 whole chicken legs 1 onion, chopped Several carrots and/or potatoes, chopped Salt and pepper, to taste Serves 4 Preheat oven to 350 degrees Fahrenheit. Lay a bed of lovage in the bottom of a large baking pan. Tuck a lemon slice and lovage leaves under… Read More »

1 handful lovage, leaves and stems 1 lemon, sliced 4 whole chicken legs 1 onion, chopped Several carrots and/or potatoes, chopped Salt and pepper, to taste Serves 4 Preheat oven to 350 degrees Fahrenheit. Lay a bed of lovage in the bottom of a large baking pan. Tuck a lemon slice and lovage leaves under… Read More »

Stewed Lentils

Stewed Lentils

Stewed Lentils

Stewed Lentils

CSA member Michelle Zanzonico sent this recipe that she changed by adding the beet greens and leeks. Michelle suggests making changes throughout the season with what is available in the share. 1/4 c olive oil 1/2 red onion peeled and small dice 1-2 carrots peeled and small dice 2 cloves of garlic peeled and minced… Read More »

CSA member Michelle Zanzonico sent this recipe that she changed by adding the beet greens and leeks. Michelle suggests making changes throughout the season with what is available in the share. 1/4 c olive oil 1/2 red onion peeled and small dice 1-2 carrots peeled and small dice 2 cloves of garlic peeled and minced… Read More »

Kale & Mushroom Soup

Kale & Mushroom Soup

Kale & Mushroom Soup

Kale & Mushroom Soup

Many thanks to Lynda Stadtmueller who sent two recipes to share with all of you this week, she says that the flavor is just a litte smokey with a hint of heat.  1/4 cup olive oil 10 oz button mushrooms, cleaned and sliced 1-1/2 tsp smoked paprika Pinch ground cayenne pepper 1 large onion, diced… Read More »

Many thanks to Lynda Stadtmueller who sent two recipes to share with all of you this week, she says that the flavor is just a litte smokey with a hint of heat.  1/4 cup olive oil 10 oz button mushrooms, cleaned and sliced 1-1/2 tsp smoked paprika Pinch ground cayenne pepper 1 large onion, diced… Read More »

Leek and Mushroom Quiche (makes 2 quiches)

Leek and Mushroom Quiche (makes 2 quiches)

Leek and Mushroom Quiche (makes 2 quiches)

Leek and Mushroom Quiche (makes 2 quiches)

Many thanks to Lynda Stadtmueller who sent two recipes to share with all of you this week. Notice that Greek Yogurt replaces the cheese.   2 Pie crusts (make or buy) 3 leeks 2 10- oz packages mushrooms (button-type)   4 eggs 2 c. milk (I used fat-free) 1 c. plain Greek yogurt 1 tsp… Read More »

Many thanks to Lynda Stadtmueller who sent two recipes to share with all of you this week. Notice that Greek Yogurt replaces the cheese.   2 Pie crusts (make or buy) 3 leeks 2 10- oz packages mushrooms (button-type)   4 eggs 2 c. milk (I used fat-free) 1 c. plain Greek yogurt 1 tsp… Read More »

Green Lightning

Green Lightning

Green Lightning

Green Lightning

This recipe was inspired by CSA member Tracey Lee.  A green smoothie for breakfast or lunch will give you energy for the day.   It is quick and easy so no excuse to skip a meal! Fill your blender 3/4 full of chopped kale or any greens from the share 1″ peeled chunk of ginger 1/2… Read More »

This recipe was inspired by CSA member Tracey Lee.  A green smoothie for breakfast or lunch will give you energy for the day.   It is quick and easy so no excuse to skip a meal! Fill your blender 3/4 full of chopped kale or any greens from the share 1″ peeled chunk of ginger 1/2… Read More »