Summer Kale Pasta
( from members Doug and Susan) For 4 people: 4 cups of coarse chopped kale8-12 pearls of garlic, the more the better in our house1/2 tsp of red pepper flakes1/2 cup of olive oil1/2 cup chicken broth Put everything in a large frying pan with
Products (Garlic, Kale, Pepper: Hot)

Cucumber Tomato Salad
CucumbersTomatoesSweet onionsChopped herbs  Halve two or three cucumbers lengthwise and cut into slices. Toss with a sprinkle of salt and let sit for 5-10 mins. Add an equivalent amount of chopped tomatoes and sliced sweet onions. Add c
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Potato Salad- creamy
(adapted from The Joy of Cooking) This one takes a little time, but is well worth it. Boil the potatoes straight from the box until just tender – don’t overcook. Slice or chop them the way you like. In the fridge, marinate wel

Summer Pasta
  Take your pick of summer vegetables: Beets, Fennel, Broccoli, greens, and/or zucchini. Chop them all coarsely. Also, slice one onion and chop three or four cloves of garlic. Cook each of the vegetables individually until just tender

Pasta with Golden Fennel
  Adapted from Local Flavors by Deborah Madison Large fennel bulb 2 T butter 1 T olive oil Grated zest and juice from 1⁄2 a Lemon 1 garlic clove minced 3⁄4-1 lb. fettuccine- or whatever pasta you prefer Parmesan or Pecor
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Kale Slaw
So easy! So delicious! 1 bunch of raw kale- de-stemmed Olive oil Lemon juice- juice of 2 lemons Garlic Salt Pepper De-stem kale, chop finely and add 2 tsp. of salt in a bowl. Let sit for a few minutes. Chop up garlic to your liking. Jui
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Dill Yogurt Salad Dressing
  Makes about 3⁄4 cup 1 tsp. Dijon mustard 2 T. white or apple cider vinegar 1⁄2 cup olive oil 2 T dill (or parsley) or however much you like 1⁄4 cup yogurt 1⁄4 cup grated parmesan cheese Salt and pepper to tas
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Spaghetti with Broccoli Cream Pesto
Spaghetti with Broccoli Cream Pesto from 1/2 lb broccoli1/2 lb pasta 1 T butter 1 T olive oil 1/2 small onion  1-3 cloves garlic 1/2 tsp. salt or more... Fresh ground pepper or red pepper f
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Salsa Verde
A delicious alternative to regular salsa. Especially good with eggs in huevos rancheros. 1 pinyt Tomatillos 1 onion, coarsely chopped Juice of one lime 1 or 2 Hot Peppers, seeded 2 or 3 Cloves of garlic, chopped Salt to taste Preheat oven

Maple Baked Beans
2 lbs. dried navy beans 1/2 lb. salt pork or bacon 1/2 tsp baking soda 1 tsp salt 1 tsp dry mustard 1 medium size onion, chopped 1 1/2 cups Spring Harvest Maple Farm maple syrup Wash and pick over beans.  Put beans in a crockpot and cover

Maple Popcorn
3 quarts popped corn scant teaspoon salt 1 cup Spring Harvest Maple Farm maple syrup 1 cup sugar 2 tsp butter Butter a large bowl and put popped corn in it.  Sprinkle salt over popped corn.  Cook butter, sugar and syrup to 275 degrees
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Kale and Coconut Salad
from Super Natural Every Day1/3 cup olive oil1 tsp toasted sesame oil2 tbs soy sauce3.5 cups chopped kale1.5 cup unsweetened large-flake coconut2 cups farro, rice, or other grainHeat oven to 350. Whisk together olive oil, sesame oil, and soy sauce. P
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Miso Curry Delicata Squash
from Super Natural Everyday1 delicata squash1/4 cup olive oil1/4 cup white miso1 tbs red Thai curry paste8 ounces tofu (cut in to small cubes)4 medium new potatoes, unpeeled, cut into chunks2 tbs lemon juice1.5 cups chopped kale1/3 cup toasted pepita

Beet Risotto
from Vegetarian Cooking for Everyone5-6 cups vegetable stock3 tbs butter or olive oil1 onion, diced1.5 cups arborio rice1/2 cup dry white winechopped parsleychopped basil2-3 medium beets, peeled and grated (about 2 cups)2-3 cups greens, finely choppe

Carrot Soup with Lemon Tahini
 From Smittenkitchen.comSoup2 tablespoons (30 ml) olive oil2 pounds (905 grams) carrots, peeled, diced or thinly sliced1 large onion, finely chopped4 regular or 6 small garlic cloves, peeled and smashed1/4 teaspoon ground coriander1/2 teaspoon g
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Potato, Green Cabbage and Leek soup
1/2 cup crème fraîche or sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated lemon peel 2 tablespoons (1/4 stick) butter, divided 1 tablespoon extra-virgin olive oi

Turnip Fries
TurnipsOlive oilSaltPepperParmesean cheese Cut turnips into desired 'fries' shape. Toss with olive oil, salt, pepper and parmesean. Roast in a hot oven (400-450) until done. 
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Squash Tacos
squashlime juicecayennecuminsaltblack beansa handful of chopped onionswhite crumbly cheesecilantrocorn tortillas1. Cut a squash in half and roast face down at 400 degrees for 40minutes. Let cool until you can handle it and scrape out into a bowl.Stir

Cream of Tomato Soup
2 T olive oil2 T tomato paste1 large onion1 carrotsalt and pepper4 cups tomato (use preserved tomatoes or canned)1 t thyme leaves1 cup cream steps1. Heat oil in a sauce pan over medium heat. Add the tomato paste andlet it cook for a minute, then add
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Creamy Carrot Soup
3T butter or oil1 small onion, sliced1 pound carrots, roughly chopped1 large starchy potato, peeled and roughly choppedsalt and pepper5 cups stock1/2 cup cream (optional) steps1. Put the butter or oil in a large, deep saucepan over medium heat.Add t
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Leek Quiche
Crust: 2C flour, 2/3 cups butter, give or take 1/2 cup ice water4T butter or oil6 cups thinly sliced leekssalt and pepper1/4 cup mixed fresh herbs6 eggs at room temp2 cups cream, half-and-half, or milk, heated just until warmsteps1. preheat oven to 4
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Chard and white bean stew
(from Deb at Smitten Kitchen who adapted it from Dan Barber)1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned3 tablespoons olive oil1 cup (5 1/4 ounces) chopped carrots1 cup (5 ounces) chopped cele

Roasted Vegetable Orzo
(from Heidi at 101cookbooks)serves 4-61 medium delicata squash, seeded & sliced 1/3-inch thick3 shallots, peeled2 tablespoons olive oil or melted clarified butterfine grain sea salt4 medium cloves garlic, peel on 12 kale leaves, washed &

Cranberry Bean, Lacinato Kale and Pasta Soup
(from The Wednesday Chef, adapted from Amy Scattergood)Makes 8 to 10 servings1/4 cup olive oil plus 2 1/2 tablespoons, divided2 leeks, white part only, cleaned and sliced, about 2 cups2 medium carrots, finely chopped, about 1 cup1 onion, finely chopp

Ottolenghi's Herb Soup
serves 65tbsp olive oil2 medium onions, peeled and roughly chopped2 garlic cloves, peeled and crushed2 tsp ground turmeric1 tsp grated nutmeg1 tbsp dried mint2 cups baby spinach1/4 cup parsley (whole, leaves and stalks)1/4 cup cilantro (whole, leaves

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