Antebellum Coarse Yellow Grits
Time: In a slow cooker with no overnight soak, two hours and 10 to 15 minutes; in a saucepan with an overnight soak, 50 minutes; in a saucepan with no soak, 90 minutes. Created in the tradition of the stone-ground, hand-milled grits of the Antebe

Pasta with Arugula and Goat Cheese
A great way to use up your Arugula!

Purple Mizuna Stirfry
2 Japanese eggplant, sliced 1 sweet pepper, cubed 1 bunch of Purple mizuna Hoisin sauce Olive oil or seasame oil   In oil Saute eggplant and pepper till tender. Add Purple mizuna and a generous amount of hoisin sauce.   note: Eggpla

Sweet Potato Fries
Ingredients Olive Oil, for tossing sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife Garlic Salt Directions Preheat oven to 450 degrees F. Spread sweet potatoes in single lay
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Power Basil Pesto- Osage's Infamous Recipe
POWER BASIL PESTO -Osage's infamous recipe 3-OZ OSAGE BASIL 1/4 cup pine nuts or walnuts, toasted4 TBS virgin olive oil 1/4 cup grated parmesan cheese1/8 tsp salt 1 to 2 cloves garlic 1-TBS Hot pasta water*After lightly desteming the basil, blanch t
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Grilled or Griddled Fennel and Onions with Parmesan
fennel, onions, olive oil and parmesan
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Grilled Cheese Sandwich with Red Onion Jam
onions, good cheese, on tasty bread
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Green Cabbage and Apple Sauté
Make this recipe ahead of time and let it sit for best flavor
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Winesap Apple Pesto Chicken Salad
A nice Fall salad
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Cucumber and Red Pepper Salad
CUCUMBER AND RED PEPPER SALAD Adapted from: Serves 4. 1 large cucumber, peeled and thinly sliced1/2 red onion, thinly sliced1/2 red bell pepper, seeded and diced2 tablespoons suga

Easy Spicy Kale & Mustard Greens
3 cups kale (1 bunch) 3 cups mustard greens (1 bunch) 1 tsp olive oil or 1 tsp butter ¼ tsp cumin seed ¼ tsp mustard seeds ¾ tsp salt ¼ tsp green chili pepper 1 tsp garlic (minced or crushed) 1 lime wedge 4 tsp wa

Mustard Greens with Potatoes & Mushrooms
4 to 5 medium red potatoes, quartered 3 tbsp of butter 1 tbsp bacon drippings, or use more butter 8 oz fresh sliced mushrooms salt and black pepper, to taste dash red pepper, optional 4 cups (about 1 lb) shredded mustard greens   Boil po

Wilted Mustard Greens
4 lb mustard greens, stems and coarse ribs discarded 2 large garlic cloves, minced 3 tbsp unsalted butter ½ tsp salt, or to taste ¼ tsp black pepper, or to taste   Cook mustard greens in 2 batches in a 6- to 8-quart pot of bo

Curried Mustard Greens with Kidney Beans
1 bunch mustard greens 1 tbsp butter 2 medium shallots, chopped 1 tbsp minced fresh ginger root 1 pinch red pepper flakes 1 (15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can tomato sauce 2 tsp curry powder ½ cup half and

Kkakuduki Kimchi
Makes 3 pint jars 1 bulb garlic, cloves separated and peeled 1 2-inch piece of ginger root, peeled 2 tbsp chili powder 2 tbsp kosher salt, if using table salt cut in half 2 large radishes, peeled, squared off and cut into ½-in dice 1 bunch

Braised Mustard Greens
Braised Mustard Greens 4 slices bacon, chopped 3 bunches mustard greens, trimmed and chopped 2 tbsp white vinegar 2 tsp sugar Coarse salt 2 cups chicken broth   In a large skillet over medium high heat brown bacon and render its fat. Add

Greens and Cheese Bake
1 ½ lb greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed) salt and black pepper 1 ½ cups chicken or vegetable broth, divided 1 cup half-and-half 4 tbsp butter ¼  cup flour 1/3 cu

Creamy Greens
1 tbsp olive oil Greens to sauté 1 tbsp Dijon mustard ½ cup of half and half ¼ to ½ cup sour cream or whole milk yogurt Salt and pepper to taste   Wash and roughly chop your greens.  Sauté in hot ol

Great Green Vegetable Pasta
Substitute other green vegetables to suit your tastes and what you have on hand. INGREDIENTS1 cup cottage cheese or ricotta cheese½ cup milk (optional if using cottage cheese)1/3 cup Parmesan cheese (freshly grated)4-6 garlic scapes, finely c

Creamy Broccoli Salad
* Serves 3-5* 25-30 minutes to prepare; plus 1½ to 2 hours to chill Ingredients1 to 1.5 lbs of fresh broccoli1 large lemon, well-juiced¼ cup of mayonnaise¼ cup yogurt or sour cream (or a combination)approximately ½ tsp. s

Potato and Leek Gratin
You should not count calories when you make a potato gratin, but this version really is relatively low-calorie.  It contains only enough butter to grease the dish and considerably less cream than most. Nevertheless, it is remarkably creamy, the
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Roasted Winter Vegetables
Serves 8 (side dish), 3-6 (main course)“We have some version of this at least once a week,” says contributor Linda Bulson. “You can vary the vegetables, but I've found that it's best to include at least one sweet vegetable (carrot,

3 Tbsp Olive Oil2 pounds beef stew meat, cut in 3/4 in cubes4 bay leaves2 quarts beef stock2 large onions, chopped2 carrots, chopped4 cloves garlic, minced8 medium size fresh beets, boiled, skinned, and shredded2 cups chopped kale1 small can tomato p

Chayote Stir Fry
Florida Grown, International Recipe

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