Recipes

Recipes

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.
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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
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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!

Buttery Patty Pan Squash
5 or 6 medium patty pan squash, sliced 1/4 C melted butter or ghee  1 bunch fresh basil, chopped  sea salt  The How-To Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squas
Products (Summer Squash, Basil)

Stuffed Zucchini Recipe with Brown Rice, Ground Beef, Red Pepper, and Basil
Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil (Makes 4 whole meal servings or 8 side dish servings 2 large or 4 small round zucchini 1/2 onion, chopped 1/2 red bell pepper, chopped 2 tsp. olive oil 1 lb. Terra Fauna Farm gro

Green Quesedillas
Cheesy goodness and kid approved!

Spaghetti with Zucchini & Lemon
– adapted from Moosewood Restaurant Cooks at Home This makes a large amount, good for 6 servings. Halve recipe for 2-3 adults.   1 pound spaghetti or linguini olive oil 2 garlic cloves or 4 garlic scapes, minced 2-3 large or 4-5 bab

Cucumber Yogurt Salad
Adapted from Nourishing Traditions by Sally Fallon   3 large or 4 medium cucumbers 1 tsp. sea salt ¾ c. plain yogurt 1 clove garlic or 2 finely chopped scallions 2-3 tbsp. chopped fresh mint or dill or other herbs (optional) 1 tbsp

Aunt Ella's Shake Pickles
Cucumbers-1/2 gallon, sliced 2-3 onions, sliced 1 3/4 cup sugar 1 1/2 cup vinegar 1/8 cup salt 1/2 tsp mustard seed 1/2 tsp tumeric 1/2 tsp alum 1/2 tsp celery seed Fill half gallon jar with sliced cucumbers and onions.  Mix together.&n
Products (Onion, Cucumber)

Cucumber Pancakes
This Recipe was contributed by a friend, an Indian woman. It is her mother’s recipe. Enjoy.  (I have made possible substitutions or additions in italics – Aimee.)   Ingredients 3 Fresh firm medium size cucumbers Cream of ri

Grilled Scallions with Seasame Oil
Grilled Scallions with Sesame Oil     Ingredients: 8 scallions, greens trimmed to 5 inches, cut in half lengthwise Toasted sesame oil Salt Freshly ground Black Pepper   Directions: Preheat the broiler or lightly oiled grill t

Grilled Zuchini Ribbon salad
Grilled Zucchini Ribbon Salad Ingredients 3 to 4 large zucchini, roughly 2 pounds 1/2 cup extra-virgin olive oil, divided Sea salt, preferable gray salt and freshly ground black pepper 3 cloves minced garlic 1/4 teaspoon red chili flakes 1 l

Purslane cucumber yogurt salad
  5 large Cucumber, peeled, seeded and cut into quarter-round slices 1/4 pound Purslane, large stems removed, washed and drained well 2 tablespoons each, Fresh chopped mint, cilantro and chervil 4 cups Whole milk yogurt 1/4 cup Virgin oli
Products (Garlic, Cucumber)

Creamy purslane potato salad
6 medium potatoes, sliced and cooked 2 cups purslane, chopped 4 scallions, sliced 1 celery stalk, sliced 1 cup mayonnaise Mix together all ingredients. Serve chilled. Serves 6

Grilled zucchini salad with purslane and tomato
1 teaspoon finely grated fresh lemon zest 3 tablespoons fresh lemon juice 1 tablespoon finely chopped shallot 1/4 teaspoon Dijon mustard 1/2 teaspoon salt 1/3 cup extra-virgin olive oil plus additional for brushing zucchini 1/4 teaspoon black
Products (Tomato, Zucchini)

Broccoli Slaw
Smitten Kitchen:  Adapted a little bit from family, a little bit from Apartment Therapy Makes about six cups of slaw 2 heads of broccoli 1/2 cup thinly sliced almonds, toasted 1/3 cup dried cranberries 1/2 small red onion, finely chopped But
Products (Onion, Broccoli, Buttermilk)

Beet and New Potato Salad
Lovely, tasty twist on the classic summer salad. Ingredients picked fresh (almost entirely) straight from garden to table. Perfect for a picnic!

Spicy purslane potato salad
Serves 4-6 In a medium pot, boil 5 cups chopped potatoes until tender. Drain and set aside to cool. In a bowl, mix 1 cucumber chopped into half moon slivers, 1 cup purslane leaves and buds (flowers and stalks are edible as well, if you choose), and

Cabbage Coleslaw
Ingredients: 1 head cabbage, shredded 2 to 3 carrots, peeled and shredded 2 tbsp red onion or 1 tbsp yellow onion, minced finely   Coleslaw Dressing: 3/4 cup mayonnaise 2 tbsp. white vinegar 2 tbsp sugar 2 tsp celery salt salt and pepp

Citrus Beet Salad
Ingredients 1 bunch beets (about 8pcs) 1/2 lemon juice 1 small can mandarin oranges Extra Virgin Olive Oil salt and pepper mixed greens or arugula   1.Wash the beers thoroughly in cold water.  Trim the tops and roots.  Put in a

Spinach and Basil Pesto
Spinach Basil Pesto You will need a food processor to make this. You can adjust the amount of most the ingredients in this recipe to suit your personal taste. An example would be the proportion of spinach to basil. If you like basil add more if not
Products (Garlic, Spinach, Basil)

Easy Green Bean Salad
Adapted from Beachgreens Serves: 4 Preparation Time: 25 minutes    1 pound green beans, cleaned and cut into 1-inch pieces (Blue Lake or Romano both work) Salt 1/3 cup crumbled feta cheese 2 small tomatoes, chopped   2 sca

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