Recipes

Corn, tomato and Zucchini soup
4 cups stock4 ears fresh corn2 tbsp. butter or olive oilmed. onion, minced2 cups cored, peeled, and chopped tomatoes2 sm. or 1 med. zucchini, diced1 tbsp. minced garlicsalt and pepper to tasteminced fresh basil1 tsp. balsamic vinegar Heat stock in s

Rack of Lamb with a Mint-Basil Pesto
This is a great treat for Easter or a special meal with family.

Kale Pesto
Ingredients ¼- ½ cup chopped walnuts 1 ½ -2 teaspoons salt ½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch should do) 2 cloves garlic, minced ½ cup olive oil ½ tsp old bay seasoning &f

Vegetable Fritters
Based on the familiar potato pancake, this recipe allows you to use any veggies you have on hand. Be creative!

Tiffany's Turnips
Ingredients2 bunch turnips, quartered (greens removed and set aside) 2 cloves garlic, minced 2 TBSP plus 1 TBSP Extra Virgin Olive Oil Fresh ground pepper and sea salt, to taste   Directions Preheat oven to 425 degrees.    Put quar

Cool & Crunchy Radish and Spring Turnip Salad
Ingredients 12 small radishes, thinly sliced 3 small salad/spring turnips, thinly sliced 1/4 teaspoon toasted sesame oil 1/2 teaspoon rice vinegar juice of half a lime 1 tablespoon chopped chives coarse kosher or sea salt, to taste   Direction
Products (Radish, Turnip)

Carmelized Turnips
Ingredients 3 cups diced peeled turnips 1/4 cup water 1 cube chicken bouillon 1 tablespoon butter, or more as needed 2 tablespoons white sugar Directions Place the turnips into a skillet with the water and chicken bouillon cube over medium
Products (Turnip)

Braised Turnips with Mustard-Cream Sauce
the mustard and cream reduce to a thick glaze on the turnips in this French recipe. The mustard accentuates the peppery flavor of the turnips. Serve with beef or veal.
Products (Turnip, Chives, Mustard, Cream)

Beef, Vegetable and Barley Soup
This taste amazing and is the ingredients can be endlessly substituted!

Arugula, Mushroom and Sausage Pizza
May’s Pizza: Arugula, Mushroom and Sausage Every month Tuesday Market will have a simple pizza recipe for you. This is a great way to use tons of fresh market ingredients, from cheese to vegetables to meats, and even grains. For pizza crust re

HONEY WHOLE-WHEAT BANANA BREAD
INGREDIENTS: 2 1/2 CUPS Whole-Wheat Flour 1 TSP Baking Soda 1/2 TSP Salt 3 Ripe Bananas (mashed; for extra banana flavor add up to 5) 1/2 CUP Sour Cream 1 CUP Honey 2 Large Eggs 1/3 CUP Oil (you can use Coconut Oil or NON-GMO Canola
Products (Eggs, Raw Honey, Honey)

CREAMY COLESLAW FROM THE FARM
INGREDIENTS: 1 Head Green Cabbage (finely shredded) or 1 Head Purple Cabbage (finely shredded) You can choose which cabbage option you want to use, or use half of each to have that great color combination in your dish! 2 Large Carrots (finely sh

FARM OF PLENTY'S STUFFING BREAD
INGREDIENTS: 1 TBS Active Dry Yeast 2 CUPS Warm Water (100 to 110 degrees) 1/4 CUP Sugar 1 TBS Salt 2 Large Eggs (beaten) 1/4 CUP Canola Oil (NON-GMO Variety) 5 1/2- 6 CUPS All-Purpose Flour (add additional f

STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
INGREDIENTS (CABBAGE ROLLS): 1/2 LB Ground Pork Sausage 1/2 LB Ground Beef 1/2 CUP Parmesan Cheese 2 Large Eggs (lightly beaten) 2 TBS Parsley 2 TBS Oregano 1 Clove Garlic (grated) 1 Head of Cabbage (medium to large) INGREDIEN
Products (Onion, Garlic, Cabbage, Pork)

MUSHROOM-SPINACH BAKED EGGS
INGREDIENTS: 2 TBS Olive Oil 1 Small Onion (chopped) 1/2 LB Fresh Mushrooms (sliced) 6 CUPS Spinach (about 6 OZ) 6-8 Slices of French Bread (lightly toasted) 6 Large Eggs 1/2 CUP Whole Milk (try an organic from a local producer) 3/4 CUP

"STUFFING BREAD" BREAD STUFFING FROM THE FARM
INGREDIENTS: 1/2 LB Bacon 1/2 CUP Onion (diced)  2 Cloves Garlic (minced) 1/2 CUP plus 3/4 CUP Chicken Broth (divided) 1 Granny Smith Apple (diced) 1/2 CUP Parmesan Cheese (shredded)  1 Egg 8-10 Slices St
Products (Onion, Garlic, Bacon)

PERFECT STOVE-TOP POPCORN
INGREDIENTS: 3 TBS Canola Oil (NON-GMO variety 1/3 CUP Farm of Plenty's high quality popcorn kernels 2 TBS Butter (if desired) Salt (if desired) DIRECTIONS: Heat the oil in a 3-quart saucepan on medium high heat. Put 3 or 4
Products (Butter, Popcorn, Popcorn)

BALSAMIC-GLAZED SALMON
INGREDIENTS (GLAZE):  3/4 CUP Balsamic Vinegar 2 TBS Maple Syrup 1 TBS Dijon Mustard 1 Clove Garlic (peeled and smashed or chopped) INGREDIENTS (SLAMON): Four 6 OZ Salmon Fillets (center-cut and skinned) 2 TBS Olive
Products (Garlic, Maple Syrup)

WILD RICE (BASIC COOKING INSTRUCTIONS)
INGREDIENTS: Wild Rice (based on desired serving size of rice) Water (based on desired serving size of rice) Salt DIRECTIONS: To 1 Cup of Wild Rice, add 4-5 Cups water. Add a pinch of salt to your rice and water. Bring to a boil. Once water is b

ROASTED ROSEMARY POTATOES
INGREDIENTS: 4-5 Potatoes (any variety) (cubed) 2-3 TBS Extra-Virgin Olive Oil 2 TBS Dried Rosemary Leaves (crushed) DIRECTIONS: Preheat oven to 425 degrees. Combine cubed potatoes, olive oil, and crushed rosemary leaves in a bowl. Once the pota
Products (Potato, Rosemary)

BAKED WILD RICE AND SWISS WITH BACON
INGREDIENTS: 7 Slices of Bacon 2 Cloves of Garlic 8 OZ Softened Cream Cheese (try and organic provider for this) 1 CUPswiss cheese (shredded) 1 CUP Wild Rice (cooked) SEE HOW TO COOK WILD RICE HERE 2 TBS Chives (minced)  DIRECTI
Products (Garlic, Chives, Bacon)

LETTUCE SALAD WITH PEAR DRESSING
INGREDIENTS DRESSING: 1/3 CUP Extra-Virgin Olive Oil 3 TBS Pear Juice 1 1/2 TBS Balsamic Vinegar 1/2 TBS Lemon Juice (fresh) 1/4 TSP Dijon Mustard 1 Bartlett Pear (ripe, peeled, cored and diced) 1/2 CUP Coar

FRIED DUCK WITH BLUEBERRY SAUCE
INGREDIENTS (FRIED DUCK): 4 Legs Duck Confit (cooled) (recipe follows) 1/2 CUP All-Purpose Flour 1/2 TSP All-Season Spice (recipe follows) 2 Eggs (beaten) 1 TBS Milk 1 1/2 CUPS Bread Crumbs 1/3 CUP Red Wine Vinega

SPRING MIXED GREENS WITH RASPBERRY VINAIGRETTE
INGREDIENTS (VINAIGRETTE): 1/2 CUP Frozen Raspberries (thawed) 1/4 cup Extra-Virgin Olive Oil 2 TBS Lemon Juice (fresh)  1 TBS Honey Salt and Ground Black Pepper INGREDIENTS (SALAD): 3 Bunches of Spring Mixed Gre

VEGETABLE MIX (SNAP PEAS AND EDAMAME)
INGREDIENTS: 2 TBS Olive Oil 2 Shallots (small; thinly sliced) Salt and Ground Pepper 2 Cloves Garlic (peeled and smashed or chopped) 2 1/2 CUPS Frozen Shelled Edamame (thawed and boiled out of shell) 2 CUPS Sugar Snap Peas &

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