Mexican Stuffed Peppers
Serves 4 4 green, yellow, orange, or red sweet peppers1/3 cup onion2 cloves garlic1 tablespoon oil2 cups tomatoes (chopped)1 jalapeño pepper (minced after seeds removed)2 tablespoons fresh parsley (chopped)1 tablespoon fresh oregano (chopped)

Heirloom Tomato Gapacho
3 or 4 medium to large tomatoes1 clove CSA garlic1 cucumber1 green bell pepper1/4 cup extra-virgin olive oil1 cup waterSalt and pepper to taste2 or 3 slices of day-old bread2 tablespoons sherry or red wine vinegar Roughly chop the tomatoes, garlic,

Secret Chocolate Cake
Serves 16 – 24 2 cups beets (cooked, peeled, and chopped)½ cup applesaucePuree in blender until smooth. Set aside. 1 ½ cups sugar½ cup oil½ cup plain yogurt3 eggsCombine in a large mixing bowl. Beat with electric m
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Shredded Beet Salad
Shredded Beet Salad Serves 4 2 cups red beets (cooked, peeled, and shredded)½ cup fresh parsley (chopped) *you can substitute cilantro here3 tablespoons lemon juice2 tablespoons onion (chopped)1 tablespoon sugar½ teaspoon saltpepper t
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Roasted Beet Soup
Serves 4 to 6 1 pound beets2 to 3 large beet leaves, shredded6 cups chicken stock or water1 tablespoon olive oil1 bunch of spring onions (do not use the stems), finely chopped2 carrots, chopped2 celery sticks, chopped4 to 6 garlic scapes, mincedSalt

Sausage and Greens Soup
Serves 4 Ingredients½ pound bulk sausage1 cup green onionsgarlic whistles to taste4 cups chicken or vegetable broth1 cup potatoes (diced)salt and pepper to taste1 ½ cups evaporated milk1 – 3 cups fresh spinach, kale, beet greens,

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

Garlic & Herb Vinaigrette Salad Dressing
Adapted from The Enchanted Broccoli Forest by Mollie Katzen 6 to 8 garlic whistles, minced5 Tbs. olive oil5 Tbs. red wine vinegar¼ tsp. salt (more, to taste)black peppera pinch of celery seed¼ tsp. each:dry mustarddill weedoreganobasil

Garlic Scape Pesto
This goes really well on freshly cooked pasta or as a spread on bread. Yum!
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Garlic Scape Soup
Adapted from Super Natural Cooking by Heidi Swanson Ingredients2 tablespoons clarified butter or extra-virgin olive oil2 dozen garlic scapes, flower buds discarded and green shoots chopped3 large russet potatoes, unpeeled and cut into ½ inch

Roasted Ratatouille
Note from the Author: I have been making this Roasted Ratatouille with the zucchini and eggplant and whatever other veggies I have to throw into it. It is super easy to make. I don't use any particular amounts of anything, whatever I have works well.

Spicy Roasted Eggplant
1 eggplant (cut into ¼ inch slices)½ cup packed fresh cilantro springs (chopped)¼ cup olive oil2 tablespoons lemon juice2 teaspoons ground cumin1 teaspoon ground corianderpinch of ground cinnamon Stir together cilantro, olive oi
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Edamame Arugula Soup
1 tbsp olive oil1 cup shelled edamame1 cup packed arugula4 cups vegetable stockonion, choppedsalt Heat the olive oil over medium heat in a large pot, then add the onion.Cook, stirring often, until translucent and slightly browned. Add the edamame a

Dill Potato Salad
2 lb. skinned, cooked potatoes, cooled1 Tbs olive oil1 Tbs cider vinegar1/2 cup Mayonnaise1/2 cup plain yogurt1 tsp Dijon mustard¾ tsp salt¾ tsp pepper½ cup minced red onion¼ cup fresh dill, minced Cut potatoes into bite-
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Marinated Cucumber Salad with Dill
Makes 4 to 6 servings 2 large cucumbers, peeled, very thinly sliced2 tps coarse sea salt or kosher salt½ cup white or apple cider vinegar1/3 cup water1/3 cup sugar2 Tbs fresh chopped dillSalt and pepper to taste 1. In a large bowl, use your
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Five Quick Salsas
The main recipe here is for a basic pico de gallo (you might call it salsa fresca), but all of these are great on top of vegetables, meat, or grain dishes – or eaten with a spoon. And given that many fruit-herb-acid combinations are delicious,

Tassajara Warm Red Cabbage Salad
Serves 4 to 6.Prep time: 10 min - Cook time: 10 min 1/2 cup sunflower seeds1 teaspoon natural cane sugar (or brown sugar)fine grain sea salt2 tablespoons extra-virgin olive oil1 red onion, diced3 medium cloves garlic, minced1 pound head of red cabba

Carrot-Zuccini Bread with Candied Ginger
Nonstick cooking spray, for preparing the pan3 cups sifted unbleached all-purpose flour1 ½ teaspoons ground ginger1 ½ teaspoons ground cinnamon1 teaspoon baking soda¼ teaspoon baking powder1 teaspoon kosher or sea salt½ cu
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Nitty Gritty Dirt Farm's Slaw
Adapted from Eating Local by Sur La Table with Janet Fletcher This recipe is courtesy of Nitty Gritty Dirt Farm, a fellow CSA located in Harris, MN. Feel free to change this recipe as you like, adding other raw crunchy vegetables like red radishes,

Carrot Soup Recipe
1 1/4 pounds carrots1 tablespoon extra-virgin olive oil (or clarified butter)2 medium cloves garlic, minced1 large yellow onion, chopped3 cups+ vegetable stock or waterjuice of 1/2 a lemonfine grain sea salt (as much as you need)- olive oil, toasted

Carrot Cookies
Yields 4-5 dozen 1 cup butter¾ cup sugarBeat together with electric mixer in a medium bowl1 ½ cups raw carrot1 egg (beaten)½ teaspoon vanillaAdd and mix well2 cups flour2 teaspoons baking powder½ teaspoon salt Sift toget
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Golden-Crusted Brussel Sprouts
This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.Use brussels sprouts that are on the small size and tightly closed. You can finish these with many dif
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Simple Potato Soup
3 1/2 cups peeled and diced potatoes 1/3 cup finely chopped onion 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon black pepper, or to taste 5 tablespoons butter

Radish Top Soup
2 tbsp butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced   Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tend
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Grilled Salmon on a bed of Arugula
Serves 212 oz Salmon Fillet
3 TBS flour
2 TBS oil
½ package Osage Basil¼ package Osage Dill
1 package Osage Arugula
1 TBS butterLightly flour salmon fillet. Brush sal
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