Beet Chocolate Cake
1 c. sugar  2 ounces unsweetened chocolate  1 c. flour  2 eggs  1/4 t. salt 1/8 c. oil  1 t. baking powder 1 1/2 c. shredded beets 1/2 t. baking soda   Heat oven to 325 degrees. Grease a 9-inch cake pan. Whisk
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Pickled Beets
Trim off beet greens leaving ½ inch of stem. Scrub beets and place into boiling water. Boil until tender when pierced with a fork, checking every 15 minutes, adding water as needed to keep beets covered. After beets cool, slip off the skins an
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Quick and Easy Fritatta-Serves 4 or One hungry Farm Hand, named Clay...  : ) 6 eggs, Chopped Parsley and Chives, Cheese In a large bowl mix eggs and herbs and then place in an oven proof skillet.  Cast Iron is my favorite.  Turn on y
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Braised Chicken with Green Garlic
Braised Chicken with Green Garlicfrom Weir Cooking in the City by Joanne Weir 1 large chicken (about 4 pounds)2 T butter2 T olive oilS and P1 cup water3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped1 1/4 cups white wine

Classic Italian Broccoli Raab
Very simple, delicious, and classic Italian dish
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Kale Salad
Orange Sesame Kale Salad-   -approved by member-Dara Hekimian-Thank you.   Wash 1 bunch of kale and strip leaves off of stems.  Dry and cut into bite-sized p
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Fiesta Beef Casserole
Grass finished beef

Herb-Leek Tart
Adapted from Martha Stewart, July 2009  Yield
: Serves 6 Ingredients             Pate Brisee             All-purpose flour,

Sauteed Swiss Chard
Simple, delicious and so good for you!

Roasted Radishes
Simple, delicious side dish
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Quick Pickled Radishes
Ingredients 2/3 cup red-wine vinegar 1/2 cup sugar Coarse salt 2 bunches red radishes (about 6 ounces), ends trimmed, thinly sliced Directions In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir t
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Cream of Asparagus soup
This soup is incredibly easy and quick to make. It pairs well with homemade croutons, and is a lovely way to use fresh asparagus!

Pumpkin Bread
Delicious Pumpkin Bread made from fresh pumpkins
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Marinated Lamb Chops
This yummy recipes uses lots of spices, but is worth the effort!

Zesty Kale Two Ways and Fontina Mac & Cheese
(From Laura Werlin’s Mac & Cheese, Please! 50 Super Cheesy Recipes, Andrews McMeelâ Publishing, LLC) Kale seems to have become the vegetable of the moment, which is good news for kale lovers like me. In this mac & cheese, the hea
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Spring Salad with Citrus Vinaigrette
Recipe adapted from Chef Sven Mede managing Chef at Catch Serves 6 Ingredients for the Salad: 1 bunch Red Frill Mustard 1 bunch Purple Mizuna 6 oz Arugula 4 oz Miners lettuce 2 each Green asparagus, washed and 2″ ends cut off¨
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Roasted Peppers
Inspired by my mother in law's roasted peppers, i decided to make some for us the following day.  ALl you need is a good, fresh, italian bread and you got yourself some lunch! Ingredients: 3 large red peppers (about 1.5lbs) 3 garlic cloves, m

Chicken Zucchini Main Dish
A delicious and easy way to incorporate zucchini into your next meal!
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Beef, onion and beer stew
From Tender, by Nigel Slater. Serves 4. Butter1 1/2 lbs. stew beef2 lg. onionsfew sprigs of thyme2 tbsp. flour1 1/2 bottles beer, or 2 sm. trappist bottles2 or 3 bay leaves for applesauce:5-6 apples- tarter the betterbutterlittle bit of sugardash

Carrot fritters
From  Tender,  by Nigel Slater. Makes 6-8 fritters. 3/4 lb. carrotsmed. onion1 clove garlic, crushed1/2 cup cream1 egggrated cheese- whatever you like, 3 heaping tbsps.Cilantro leaves- roughly chopped1 tbsp. flourolive oil for frying Gra

Grilled Eggplant and creamed feta
From Tender, by Nigel Slater Can be used as a starter or a main dish. Serves 2. 2 med. eggplantsfeta cheese- 8 oz.Yogurt- 8 oz. Chopped basil, parsley and mint- 1 tbsp of eacholive oilwarm flatbreads Slice eggplant lengthways into 5 or 6 long
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Smoky eggplant with a bright dressing
Good side dish to eat with cold, roast meats. From Tender by Nigel Slater large eggplantolive oilparsley- good handfulmint- 6 sprigsbasil- handful2 cloves garlic, crushed1 tbsp. dijon mustard2 tbsp. capers6 tbsp. olive oil2 tbsp. lemon juice S
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