Bok Choy Salad
Michelle Hook, long time friend of the farm and work-share volunteer submitted this recipe and it was really good! It makes use of the greens while being sweet and fresh!
Products (Bok choy)

Warm fresh mozarella with grits, grilled radicchio and balsamic
  1 Cup course grits Kosher salt and freshly ground black pepper unsalted butter radicchio, trimmed but core left intact, cut in half lengthwise extra virgin olive oil 1/2 tsp sugar 3/4 pound fresh mozarella, either in small balls or cu

Roasted Radishes
2 bunches radishes, trimmed 2 tablespoons extra-virgin olive oil 1 teaspoon ground thyme salt to taste 1/2 lemon, juiced Directions Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with alumin
Products (Radish)

Creamy Kohlrabi Soup
2 tablespoons butter 1 onion, chopped 1 pound kohlrabi, peeled and cut into 1/2-inch dice 2 1/2 cups vegetable broth 2 1/2 cups milk 1 bay leaf 1 pinch salt and ground black pepper to taste 1/4 cup u
Products (Onion, Kohlrabi)

Roasted Radishes and Asian Greens
small radishes (4-6) 1 bag of asian green mix  2 tablespoons olive oil Salt and freshly ground pepper 1 tablespoons unsalted butter 1 tablespoons fresh lemon juice Preheat the oven to 500°. Trim the radishes and wash the
Products (Radish, Asian Greens)

Leafy Avacado and Radish Salad
Ingredients 1 tbsp  olive oil 1/2 tbsp lime peel or lemon rind, grated 1 tbsp lime juice or lemon juice dash tspsalt dash  pepper 3 cups leaf lettuce, chopped 1/2 avocado, peeled an

Pan Fried Cod Cakes (Brandade Style)
A delicious recipe and photos by NHCS Chef, Markus Gudnason
Products (Onion, Potato, Parsley)

Grilled Potato and Arugula Salad
This is our absolute favorite dish that uses Arugula. This is the one that people come over to our house and ask us to make for them! It’s an old Cooks Illustrated recipe (July 2001)and worth every bit of effort. Serve as a vegetarian main or on t
Products (Greens: Arugula, Potato)

Bacon Wrapped Cod w/ Sundried Tomato Rissoto
Recipe by NHCS Chef, Markus Gudnason
Products (Onion, Garlic, Tomato, Stock, Bacon)

Fresh Vegetable Chips
The simplest way to eat raw radishes is to hand-dip the little spheres in some
Products (Radish)

Arugula, Carrot and Chickpea Salad with Wheatberries
When I’m feeling earthy and healthy, I always think of summery salads and this one is a favorite that I first met at the local co-op. Full of color, texture and nutty, whole-grain goodness, this salad is perfect for a light lunch, dinner side or B

Red Salad with Champagne Vinaigrette
Red Salad with Champagne Vinaigrette From the December 2006 issue of Gourmet Magazine   Ingredients 2 tablespoons Champagne vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup plus 1 tablespoon mild olive oil (preferably French)

Chow Mein Style Noodles with Pea Shoots
Chow Mein Style Noodles with Pea Shoots From Chef Mark Hix at   Ingredients 1 teaspoon sesame oil 1 tablespoon vegetable oil 1 bunch of spring onions (or use this week’s green garlic!), sliced length-wise into thin stri

Hungarian Sour Cherry Soup
June Meyer's family recipe of authentic Hungarian sour cherry soup
Products (Cherries)

Chocolate & Cherry Brownies
a rich chocolate brownie balanced by tangy tart cherries
Products (Pie Cherries)

Spicy Kale Lasagna
Originally from

Escarole & Beans
1 head Escarole, rinsed, rough chopped 3-5 garlic cloves, smashed 1 can canneline beans, rinsed and drained 1/4 cup chicken stock (or more if turning into a soup) 2 tbsp olive oil dash of salt dash of pepper flakes (optional) 1.  Blanch t
Products (Greens: Escarole)

Roasted Pork Belly with Plum Rhubarb Sauce
   Roasted Pork Belly with Plum Rhubarb Sauce 1 bunch roughly chopped thyme 1 bunch roughly chopped rosemary 5 cloves of garlic, diced 100 ml olive oil 2 to 3 lbs pork belly, skin on  2 cups (plus extra, as needed) dry white win

Grilled Vegetable Kabobs
Adapted from Whole Foods Market's Grilled Veggie Kabobs, 3/4 pound small new potatoes, cut in half 2 medium zucchini or yellow summer squash, cut in half lengthwise 1 large onion, cut into 1/2-inch thick pieces 1/
Products (Onion, Summer Squash)

Parmesan Stuffed Summer Squash
Adapted from Whole Foods Market's Stuffed Zucchini with Gazpacho Sauce, 4 summer squash 3 tablespoons butter 1/2 onion, minced 2 teaspoons chili powder 1/2 teaspoon sea salt 4 cloves garlic 1 teaspoon cumin
Products (Zucchini, Summer Squash)

White Bean & Garlic Scapes Dip
1/3 cup sliced garlic scapes (3 to 4) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste Ground black pepper to taste 1 can (15 ounces) cannellini beans, rinsed and drained 1/4 cup extra virgin o

Asian-flavored Cole Slaw
from (originally published in Bon Appetit) Makes 4 - 6 servings. 1 tablespoon sesame seeds 4 cups thinly sliced Napa cabbage (from about 1/2 large head) 1/2 cup thinly sliced green onions 3 tablespoons rice vinegar 2 tablespoons pea

Grilled Romaine Lettuce
1 head Romaine lettuce olive oil  sea salt toppings: lemon juice, parmesan cheese, balsamic vinegar or balsamic reduction Heat your grill to high heat. Cut the head of romaine in half lengthwise, if you like. Brush with olive oil and spr

Tomato and Olive Hake Fish Stew
Recipe by NHCS Chef, Markus Gudnason
Products (Onion, Tomato, Hake)

Artichoke Stuffed Dab Filet
For any type of flat fish. Recipe by: Chef Markus Gudnason's
Products (Artichoke, Onion, Garlic)

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