Recipes

Kale Potato Gratin
4 medium potatoes, peeled and cut into 1/8-inch rounds 2 small yellow onions, cut into 1/8-inch rounds 1 bunch kale, washed and stemmed 1 T butter, cut into pieces 1/2 t tarragon (may also use oregano, basil, or rosemary depending on what y
Products (Kale, Potato)

Corn Tomato Relish
4 C cooked sweet corn kernels 2 C diced ripe tomatoes (remove seeds if desired) 1 C diced onion (red or white) 1 C diced zucchini (optional) ½ C cider vinegar 1T sugar 2 T spicy mustard 1 T celery seed (optional) salt & pepper to
Products (Onion, Tomato, Corn, Zucchini)

Compant Potato Casserole
5 cups cooked cubed potatoes 1-1/2 c. (12 oz.) sour cream 1-1/4 c. shredded Swiss cheese, divided 1/2 c. shredded carrot 1/4 c. chopped onion 2 T. minced fresh parsley 1 t. salt 1/2 t. dill weed 1/4 t. pepper 1/4 t. paprika In a bowl, combine the po
Products (Potato)

Swiss Chard with Raisins & Pine Nuts
10 oz. Swiss chard, rinsed and drained 1/4 c. olive oil 1/4 c. golden raisins, soaked in warm water 1 T. chopped garlic 1 T. sherry vinegar (optional) salt and pepper 1/4 c. pine nuts, toasted Remove the Swiss chard greens and chop t
Products (Swiss Chard)

Spicy Corn
4 ears corn 2 T. margarine or butter 1 T. taco seasoning mix or lemon pepper 2 T. water Heat oven to 400F.  Husk ears and remove silk.  Mix margarine and taco seasoning mix.  Spread over corn.  Place each ear on double thickness
Products (Corn)

Steamed Bok Choy & Water Chestnuts
1-1/2 lbs bok choy 2 C chicken broth 2 cloves garlic, minced 1 small onions, sliced 1/2 orange, unpeeled and cut into wedges 1 can sliced water chestnuts, drained 1/2 C chopped parsley 2 T soy sauce salt & pepper Cut bok choy into bite s
Products (Bok choy)

Mashed Turnip Potatoes
1 large turnip, peeled and cubed 3 white potatoes, peeled and cubed 1/4 cup milk 3 tablespoons unsalted butter 1 teaspoon white sugar 3/4 teaspoon salt 1/4 teaspoon pepper  Preheat oven to 375 F. Boil turnip and potatoes in a large p
Products (Turnip, Potato)

Beet and Prune Salad
5 beets 1/2 c chopped walnuts 1/2 c mayonnaise 10-20 pitted prunes, chopped (depends on how much you like them) 3 cloves garlic, pressed salt to taste Scrub the beets and boil them in water until tender enough to pierce with a fork.  Drain and
Products (Garlic, Beet)

Harvard Beets
4 medium beets, peeled 2 T sugar 1 T cornstarch 1/4 t salt 2 T vinegar 2 T butter   Dice beets into 1/2" cubes.  Cook, covered, in a small amount of boiling salted water until tender (about 20min).  Drain, reserving 2 T cooking liqu
Products (Beet)

Garden Casserole
Ingredients 2 pounds eggplant, peeled 5 teaspoons salt, divided 1/4 cup olive oil 2 medium onions, finely chopped 2 garlic cloves, minced 2 medium zucchini, sliced 1/2-inch thick 5 medium tomatoes, peeled and chopped 2 celery ribs, sliced *

String Beans and Penne with Basil Pesto
Ingredients: 1/4 lb. string beans (cleaned, ends removed, cut into penne length) 2 tbsp. basil pesto 1/2 box penne pasta (cooked accoding to box directions) Olive oil (for drizzling) Grated cheese (for serving)   1.  Add the string b

LEEKSóCOOKING TIPS
From Asparagus to Zucchini Cookbook, p 98. The Madison Area Community Supported Agriculture Coalition, Monona,WI., 1996.
Products (Tomato, Leek, Potato)

Michelle's Vegan Pesto
1 1/2 cup fresh basil  (broccoli, kale, cilantro, parsley or blanched nettles or arugula work well as a substitute)  1/3 cup olive oil 1 cup pine nuts (walnuts are my favorite and almonds are also a great substitute) 5 cloves garlic 1/2
Products (Basil)

Greek-style Pasta with Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.

Mashed potatoes with Sauteed Leeks
From Asparagus to Zucchini Cookbook, p. 99. Madison (WI) CSA Coalition, 1996.
Products (Leek, Potato, Butter)

Cucumber Salad Trio
From Simply in Season, p. 98. By Mary Beth Lind and Cathleen Hockman-Wert, for the Mennonimte Central Com. , Herald Press., 2005.
Products (Onion, Cucumber, Dill, Mint, Yogurt)

Cucumber Tomato Relish
From Simply in Season, p. 99. By Mary Beth Lind and Cathleen Hockman-Wert, for the Mennonimte Central Com. , Herald Press., 2005.

Vickie's Zucchini Bread
I always add half again the amount of zucchini for any baking recipe - 2 cups becomes 3. This makes it more moist, as does the coconut, just enough for moisture but not much flavor.

Tomato-Basil Crab Bisque Recipe
This recipe is from Hilton Head, SC and featured in Southern Living Magazine.
Products (Garlic, Tomato, Basil)

Vegged-Up Oatmeal Cookies
(from Rachael Ray)   1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 6 oz. room-temperature butter 3/4 cup light brown sugar 3/4 cup granulated sugar (I like to cut down on the sugars a bit) 1 egg 3 cups rolled oats 1 packed cup shredde
Products (Zucchini)

Tomatoes Marinated in Herbs
Prep time: 15 min
Ingredients:3 tablespoons Italian flat leaf parsley
2 tablespoons fresh basil leaves, thinly cut
1 1/2 teaspoons powdered garlic
1 1/2 teaspoons spicy seasoned salt
1/2 teaspoon dried thyme, rubbed betw
Products (Garlic, Tomato, Parsley)

Butter Braised Radishes
a simple way to transform radishes
Products (Onion, Radish)

Kale Salad
Kale Salad (thanks to Renee C) Mix slightly wilted kale and dark, golden raisins. Add pinenuts or any roasted nuts) , evoo and a citrus sweet dressing. Wow!
Products (Kale)

Sauerkraut
(Sally Fallon)   Combine 1 medium cabbage, cored and shredded in a bowl with 1 T. caraway seeds, 1 T. sea salt, and 4 T. whey. (See recipe below to make your own whey and cream cheese from yogurt.) Or replace whey with an extra T. sea salt.
Products (Cabbage)

Kale Chips
KALE: Baked Kale Chips: (thanks to Michael R)  Cut into bite size pieces and toss with evoo (extra virgin olive oil), spices (chili flakes? Chili powder—anything you fancy!) Bake 350-400 for 10-12 mins.
Products (Kale)

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