Glazed Hakurei Turnips
INGREDIENTS 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved 1/4 cup (1/2 stick) unsalted butter 3 tablespoons sugar Kosher salt Place turnips in a large skillet;

Summer Salad
1 can chickpeas or cannelini beans, drained 1 pt cherry tomatoes, halved 25 basil leaves, chopped 1-3 cloves garlic, chopped 1 TBS red wine vinegar 2 tsp olive oil 1/2 TBS honey or agave nectar salt   Toss, chill for at least 30 minutes

Massaged Kale Salad
The taste of a raw leaf of kale is magically transformed into a tender appealing salad without any cooking. Ben was skeptical for a long time, but even he will gobble this up. There are many variations out there so if you get excited about this recip
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Swiss Chard with White Beans
1 bunch Swiss Chard 1 medium onion, chopped 1 13 oz can Cannellini Beans 2 T. red wine vinegar 2 T. olive oil 1/4 tsp. sea salt    Heat olive oil in a pan.  Thinly slice Swiss chard stems and tear leaves into bite size pieces. A

Asian-Style Cabbage-Broccoli Coleslaw
Here's a recipe submitted by one of our members - thank you!
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Garlic & Herb Potato Salad
1 lb potatoes 1 clove garlic ¼ c. chopped fresh herbs (cilantro, parsley, basil, marjoram, etc.) sea salt extra virgin olive oil   Gently wash potatoes, keeping skins intact. Cut into cubes, or leave whole if using baby sized potato

Berry Tart
This tart is tasty and straight forward. It is somewhere between a pie and a pizza – you roll out your sweet crust, add a layer of sweetened cheese and then place fruit over it, finishing it up by tucking the crust around the edges. If you&rsqu

Quick Pickles (Quickles!?)
Pickling and canning can be a labor and time intensive activity, but here's one way to quickly make delicious pickles that will keep in the fridge for a couple of weeks and also take very little time to prepare. For quick pickles, you can use any kin

Spinach Balls
spinach, onions
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Zucchini Pineapple Bread
(adapted from   Ingredients: 3 cups flour 1 tsp salt 1 1/2 tsp baking soda 1 1/2 tsp baking powder 4 eggs 1 1/2 cups sugar 2 tsp vanilla extract 1 cup vegetable oil 1 can pineapple (10oz chunks or 8oz crushed) drained&

Baked Pesto Zucchini with Squash Blossoms
Baked Pesto Zucchini with Squash Blossoms Source: This recipe comes from Anne Gingrass of Brix Restaurant.  Ingredients 2 pounds zucchini
 2 cups fresh basil leaves, packed
 ⅓ cup pine nuts 
 3 medium sized garlic c
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Quick Roasted Cherry Tomatoes
Cherry Tomatoes Olive oil Salt and pepper Basil (optional) Preheat oven to 400 degrees. Arrange whole cherry tomatoes in a single layer on a non-stick baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake in the oven for 15
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Slow Roasted Cherry Tomatoes
Cherry Tomatoes Whole cloves of garlic Olive oil Salt and pepper Preheat oven to 225 degrees. Halve cherry tomatoes and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make them gl
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An Isreali dish of eggs poached in a spicy eggplant and tomato sauce

Graham's Apple Cake
Caramel Crunch Topping 1 C graham cracker crumbs 1/3 C softened butter 1/4 C brown sugar  Blend all ingredients with a pastry cutter. Cake 1 pkg. yellow cake mix 1-1/4 C water 1/4 C oil 1/3 C butter, softened 4 eg
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Carrot Oven Fries
1 lb. carrots, (about 5 or 6 large) peeled and cut into 4-in. x 1/4-in. sticks 1 teaspoon olive oil 1 packet Hidden Valley® The Original Ranch® Salad Dressing & Seasoning Mix 1 teaspoon corn starch Vegetable cooking spray Preheat the ove
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No Cooking Stuffed Zucchini Blossoms-Melissa Clark
1 cup pitted black olives, chopped3 anchovy fillets, chopped1 large garlic clove, minced1 tsp rosemary, chopped1 tsp finely grated lemon zest3 T extra virgin olive oil12 zucchini blossoms1 piece of burrata or buffalo mozzarellaCoarse sea saltCombine
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Cucumber Mint Salad
Recipe from:  Tana Amen, Change Your Brain, Change Your Body Cookbook  Cucumber Mint Salad   Ingredients:   1 bunch mint, stems removed 1 bunch parsley, stems removed 2 cucumbers, minced 1 red bell pepper, finely chopped
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Southern Beans and Greens
This recipe works well with most any greens, but is amazing with collards. They hold their texture better than other greens do so they can simmer for longer periods of time, letting the flavors meld and the juices thicken!

Recipe suggested by 2012 CSA subscriber, Katie McDonnell

From Asparagus to Zucchini Cookbook, p. 75
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Roasted tomatillo sauce over pasta
Ingredients (4 servings) 1 lb. tomatillos, husks removed 6 cloves garlic 1 Tbsp. olive oil 8 oz. dry whole-wheat linguine or spaghetti 4 cups loosely-packed fresh spinach (3 oz.) 2 Tbsp. low-sodium chicken broth or water 2 Tbsp. fresh oregan

Salsa Cruda (Spicy Tomato Dip)
This is a good quick fresh salsa recipe. It takes little time to make and it taste much better than any salsa you purchase in a jar. You may want to double or triple this recipe. You can adjust the individual ingredients to suite your taste. I have f

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