Zucchini Fries
Zucchini Fries Ingredients 2 zucchini 1 egg white 1/4 cup milk 1/2 cup shredded Parmesan cheese 1/2 cup seasoned breadcrumbs Vegetable cooking spray   Preparation Preheat oven to 425°. Cut zucchini into 3-inch sticks. Whisk an
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Such a delight to have on hand – pesto can be added to just about any meal. Mim loves to mix it with yogurt cheese, to turn it into a salad dressing, and, of course, to eat it spread on some crusty bread with a warm-from-the-garden-sun tomato.

July’s Pizza: Pesto, Tomatoes and Mozzarella
For Mim, this pizza tastes like the epitome of summer – nothing really compares to the layers of tangy tomatoes and pungent basil. For pizza crust recipes (including gluten-free), please go to the Tuesday Market website. Ingredients1 recipe of

Vegan Nacho Cheese Dip
We were all delighted by this creamy, cheesy nacho dip; pour it on tortilla chips, tacos, and burritos, or serve it as a warm dip with carrots, celery, and bell pepper strips.
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Maple Soda
100% Natural Soda
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Shrimp with String Beans and Cherry Tomatoes
Ingredients: 1/4 lb. String Beans (washed, ends removed) 15-20 pieces Sungold Cherry Tomatoes (washed, halved) 1 lb. shrimp (shelled and deveined) 1 extra  large garlic clove (chopped) 5 pieces of fresh basil leaves (washed, chopped) 2 tbs

Maple Glazed Carrots
1 bunch carrots 2 T. butter 1-2 T. maple syrup pinch of sea salt Wash carrots thoroughly. (Do not peel for maximum nutrition.) Slice thinly in rounds. Place butter in medium skillet. Melt over medium heat. Add carrots and cover with a lid. Cook
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Gingered Carrots
From Nourishing Traditions by Sally Fallon 4 cups grated carrots, tightly packed 1 tablespoon freshly grated ginger 1 tablespoon sea salt 4 tablespoons whey (if not available, add an additional 1 tablespoon salt) *Also see the Sauerkraut recipe
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From Asparagus to Zucchini Cookbook, p. 73

homemade blue cheese vinaigrette
homemade blue cheese vinaigrette   I was not even aware that there were blue cheese vinaigrettes on the market, but sure enough I found a bottled version. Here are the ingredients:   Here is my recipe6 Tbsp light olive oil2
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From Asparagus to Zucchini Cookbook, p. 47

Blueberry-Blue Cheese Salad
Blueberry-Blue Cheese Salad Makes: 6  servings Prep:   15 mins    Nutrition Facts Servings Per Recipe 6 Amount Per Serving Calories 220 Protein(gm)5 Carbohydrate(gm)16 Fat, total(gm)16

Bevy of Beans and Basil
A nice, easy recipe for a hot weather meal.

Grilled Patty Pan Squash
GRILLED PATTY PAN SQUASH  2-3 medium sized patty pan squash 1/4 cup olive oil 1/4 tsp onion powder 1/4 tsp garlic powder additional seasoning options: Rosemary, oregano, sweet marjoran, fresh basil, red pepper flakes, salt and p

Eggs with Swiss Chard
3 eggs Splash Milk 2 tbsp butter 4 leaves of swiss chard 1 clove garlic slivered chives (thinly sliced)  salt pepper splash white wine   Remove stems from swiss chard. Roll swiss chard leaves and slice thinly.  Add 1 tbsp of
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Samfaina (northern spanish ratatouille)
1 yellow onion (thinly sliced) 5 cloves of garlic (thinly sliced) 1 eggplant (batons (if the eggplant is large you will want to cut the eggplant first into discs and then salt it and leave until water has been drawn out))   1 zucchini&n

      - 1 1/2 C. thinly sliced potatoes - 1 C. thinly sliced beets               - 4 C. water         - 2 Tbs.  bu
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From Rolling Prairie Cookbook, p. 84. By Nancy O'Connor, 1998

From Asparagus to Zucchini Cookbook, p 47.
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From Rolling Prairie Cookbook, p. 84. By Nancy O'Connor, 1998.

Mom's Chocolate Zucchini Cake
What a delicious way to get your veggies. Your kids/partners/friends will never know they're eating zucchini if you don't tell them!
Products (Zucchini)

Turnip Gratin
Products (Turnip)

Turkish-ish Green Beans with Ground Lamb
Mim had this at a Turkish restaurant and has worked to recreate it for you. Even though it is a hot meal, and, in that way, not too summery, it is still so tasty and nourishing that she says she doesn’t mind having it on an evening when the hea

Eggplant Dip - Baba Ghanouj
1 large Italian eggplant or 2-3 slender Asian eggplants ¼ - ½ c. tahini (roasted sesame spread) or sesame oil juice of 1 lemon, or to taste 1 clove garlic, minced ¼ c. chopped fresh parsley salt to taste   Cut eggplan

Eggplant Dip - Caponata
– adapted from Laurel’s Kitchen   1 large Italian eggplant or 2-3 slender Asian eggplants (about 1 pound) 1 large onion, finely chopped 2 tbsp. olive oil 1 c. finely chopped celery 1 bell pepper, diced 1 c. finely diced tomato

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