Recipes

Mamma's Mustard Greens
Our family enjoys this with Shrimp and Grits...

Maple Squash Bisque
Ingredients: 2 oz butter 2 cups chopped onion 1 ½ cup milk 2 cups chicken stock 2 large cooked butternut squash, cut and then pureed (I use the blender and add  the extra left over stock to the blender, just enough to smooth it out

Maple Cake with Maple Buttercream Frosting
Maple Layer Cake Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pans 2 3/4 cups all-purpose flour, sifted, plus more for pans 2 cups pure maple syrup, preferably grade A dark amber 3 large eggs 1 tablespoon
Products (Maple Syrup)

Maple Baked Squash
Ingredients Winter Squash (i.e. acorn) Spring Harvest Maple Syrup Pat of butter   Directions Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Lay cut side up on a baking sheet. Fill each cavity with maple

Bouchard Foolproof Pancakes
Ingredients 1 cup Flour 1/2 tsp Salt 2 ½ tsp Baking Powder 1 egg 1 Tbsp Sugar 2 Tbsp Vegetable Oil ¾ Cup Milk   Directions Preheat the griddle to 350 degrees. Mix the dry ingredients together in one bowl. Mix the wet in
Products (Maple Syrup)

Grated Turnip and Apple Salad
A Finnish recipe also known as Nauris-Omenasalaatti, this winter salad can be made after local salad greens are gone.

Onion Torte
A la Stargazers

SAVORY ONION POTATO PIE
From Rolling Prairie Cookbook, p, 138.

Thai Eggplant Dip
From Asparagus to Zucchini Cookbook, p. 73

Traditional Eggplant Parmesan
From Laurelís Kitchen Recipes, p. 195. By Laurel Robertson, et al, 1993. Ten Speed Press, Berkeley, CA

Cabbage Slaw
slaw with a sweet vinaigrette, seasoned with mustard and celery seed
Products (Onion, Cabbage)

Dutch potato and beet salad
beets turn this potato salad rosy pink
Products (Lettuce, Beet, Potato)

Cauliflower Pie
This was one of my favorite recipes growing up!
Products (Onion, Garlic, Cauliflower)

Marinated Vegetables
Marinated Veggies   12 cups assorted vegetables (such as cauliflower, carrots, zucchini, peas, sweet or green onions) 1 cup pitted, minced olives (optional) 1 cup cherry tomatoes (optional)   Marinade: 1 cup olive oil ½ cup b

Slaw Trio
Tasty and colorful slaw using red cabbage, summer squash and carrots.

Cream of Kale Soup
TIME: 1 hour 15 minutes, start to finish (with lots of time for other things) MAKES: 8 small servings 2 tablespoons olive oil 1 large onion, chopped Salt and freshly ground pepper 2 bunches (about 1 1/4 pound) lacinato (a.k.a. dinosaur) kale, ch
Products (Onion, Kale)

Portuguese Potato & Kale Soup
Collard or mustard greens can be substituted for the kale in this flavorful soup. Make it a meal: For a satisfying winter supper, serve with your favorite crusty bread.   Makes 8 servings ACTIVE TIME: 30 minutes TOTAL TIME: 40 minutes EASE

Stuffed Chard with Fresh Marinara
Makes 4 servings, 2 rolls each Ingredients 1 pound 90%-lean ground beef ½ cup plain dry breadcrumbs 2 medium shallots, minced, divided 1 ½ teaspoons Italian seasoning, divided 1 teaspoon garlic powder ½ teaspoon freshly ground

Hot and Sour Swiss Chard
Serves 4 Quick, easy, and colorful side dish   2 tbsp apple cider vinegar 2 tbsp raw organic honey 1 tbsp unsalted tomato paste 1/4 to 1/2 tsp red chile flakes (adjust to taste) 1 tsp olive oil 1 medium shallot, finely diced 1 bunch S

Homemade Sauerkraut in Mason Jars
1 head cabbage, shredded 1 T. sea salt Water (do not use water with chlorine. Buy water if your city chlorinates your water.)   Optional: 1 tsp caraway 1 tsp  mustard seed   Mix the salt and cabbage in a non-metal bowl. Mix wel
Products (Cabbage)

Swiss Chard Lasagna
Make your usual lasagna recipe but instead of pasta, layer Swiss Chard that has been stemmed and lightly steamed.
Products (Swiss Chard)

Tomato Confiture
Adpated from:From Mark Gold, chef and owner of Eva Restaurant) Tomato Confiture  Mark Gold, chef and owner at Eva Restaurantin West Hollywood, is using heirloom tomatoes from the Farmers Market for his simple, yet delicious, tomato confit
Products (Tomato)

Roasted Beets with Tahini Yogurt Sauce
This tangy dish can be served hot or cold. When Mim makes it, she usually minces up the beet greens and tosses them back onto the hot beets so that they wilt, but you can also leave them out. Serve this over quinoa or on top of a bed of arugula with

Cauliflower au gratin - low fat!
Sometimes you just can't beat a good Betty Crocker Recipe! An authentic Italian gratin with extra shredded cheeses! No bland flavor here!

Search recipes

CSA Snapshot

Mailing list sign-up