Potato and Onion Frittata
This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety o
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Maple Parsnip Soup
“I had never tasted parsnips before I received a few pounds of them in my co-op farm share. I made this soup, and I think I will forever be in love with the parsnip!” says contributor Alison Froese-Stoddard. A tester adds, “This was a unique and exc

Maple Glazed Parsnips
2 cups parsnips (peeled, cut into ½ inch rounds)Spray a baking pan with oil. Place the parsnip rounds into a single layer on pan and spray lightly with oil.Sprinkle with salt. Bake in preheated oven at 400 F until soft, 30 minutes.1 tablespoon
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Beets, Spiced Quinoa and Yogurt
I love the contrast between sweet beets and pungent, garlic-infused yogurt. With a layer of nutritious grains seasoned with sweet spices, this dish easily takes center stage on your plate. To save time, grind of the spices together in a spice mill.
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Black Bean Brownies
Take any of your favorite brownie mix.  I love the low fat brownie mix or an organic brownie mix but that is just me.  You take a 15oz can of black beans drain and rinse them, put them back in the can and fill it with water.  Put the w

Honey Crispies
This is a great sleep-over snack!
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Grenadine Yield: About 4 half-pint jars 3½ Cups Pomegranate juice 1 Tbsp Freshly squeezed lemon juice 2¾ Cups Granulated Sugar 1. Prepare canner, jars and lids. 2. In a large stainless steel saucepan over m

Classic Winter Squash Soup
One of the best things about fall! Any winter squash will make a great hearty soup with this recipe—buttercup, butternut, delicata, acorn… Have fun with the easy mix-n-match flavors of fall!
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Native Blue Corn Johnnycakes
Time: 10 minutes to make the batter, 20 minutes to cook all the cakes. Johnnycakes must be the fastest griddle cakes on the planet. Traditionally made with Rhode Island Whitecap flint cornmeal, enough liquid to wet their whistle, and not a whole l

Maple Cake with Maple Buttercream Frosting
Lots of maple syrup in this one. Use a dark flavored syrup in this one, so you can taste the maple.

Green Bean and Beet Salad
Adapted from:   Serves: 2 Preparation Time: 20 minutes (if beets are cooked ahead)   About 1/2 pound of blanched green beans About 1/2 pound of cooked beets, cut into

Vibrant Tasty Green Bean Recipe
The following recipe is best made just before serving time. You can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salt
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Spicy-Sweet Green Beans
Salt1 pound green beans½ cup whole almonds3 garlic cloves1 or 2 dried hot chiles, or to taste (try substituting with a jalapeño!)3 tablespoons olive oil1/3 cup chopped shallots (try substituting with sweet onion)2 tablespoons honey3 tab

Stir-fried Garlic Green Beans
The green beans should remain crunchy in this dish, which is adapted from Grace Young’s recipe in “Stir-Fry to the Sky’s Edge.” 1 pound green beans, trimmedSalt to taste1 tablespoon soy sauce, low-sodium if desired1 tablespoo
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Refrigerator Dilly Beans
You don’t need any canning supplies for this project. You don’t even need special jars. I reused a jar from store-bought sauerkraut for mine. Use whatever you have on hand, as long as it’s glass and has a lid.

Stir-Fried Bok Choy with Roasted Peanuts & Greens
Makes 2 to 4 servings Ingredients:3 Tbsp raw peanuts2 Tbsp plus 2 tsp roasted peanut oil, divided¼ tsp red pepper flakessalt1 bunch bok choy1 bunch greens (any kind), de-stemmed & cut into very thin ribbons4 tsp minced ginger2 Tbsp soy sa
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Green Mashed Potatoes
2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quartersSalt1 pound dandelion or other greens (such as mustard greens or arugula), washed and trimmed of thick stems1/4 to 1/2 cup extra virgin olive oilFreshly ground black

Balsamic Beet Greens & Goat Cheese Crostini Recipe
The best part of this recipe is that you can use the whole part of the beet root, including stems and leaves. Tender beet greens can be eaten raw or cooked if the greens are tougher.
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A Pep-Talk for Wilted Saladmakers
Why is it that some salads bring forth “OOOHs” and “AHHHs,” while other can't seem to elicit muchmore than a “ZZZZZ...”???
Products (Greens: Lettuce)

Bruschetta with Tomatoes and Lemon Basil
An amazing appetizer or party food

Winter Squash
Winter Squash Adapted from:   It is fall, and the season of hard winter squash is here! Besides being a beautiful decoration, the many varieties of winter squashes we send throughout the
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Purple Pride Sweet Potato Bars
Purple Pride Sweet Potato Bars Crust: 1-1/3 cups flour 1/2 cup firmly packed brown sugar 1/4 cup granulated sugar 1 cup organic quick-cooking oats (uncooked) Sweet potato Filling: 3 cups deep purple sweet potato approx. 5 potatoes depending on
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Fresh Basil Pesto
Fresh Basil Pestos are great for pasta, baked potato, toasted baguettes, grill cheese, etc. Easy to make! Only takes 10 Minutes and you feel like you are a gourmet cook!
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WHOLE ETHIOPIAN BARLEY - how to pop / dry roast
The thick bran of this barley benefits from first dry roasting in a cast iron skillet on high heat, until the individual kernels pop. Popping enhances the intrinsic nutty flavor of the grain and opens up the kernels for a softer, more succulent barl

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