Parmesan Risotto
This 25 minute dish is a lifesaver. Just always keep white wine, arborio rice, and some chicken or vegetable stock on the shelf (or in the freezer in the case of the stock).  Put your stock in a saucepan and warm it up, then keep it warm to use

Almond Spread
The accompanying spread for warm dinner wraps

Warm Dinner Wraps with Almond Spread
2 cups broccoli florets 2 cups pea pods 2 carrots, julienned 1/4 - 1/2 head red or green cabbage, shredded 1/2 - 2 cups Almond Spread (see recipe below) 8 medium tortillas You may also substitute these ingredients: 1/2 head cauli

Gilled Asparagus
Grilled Asparagus One of my favorite ways to eat asparagus is grilled... it is also really simple. 1. Preheat grill on high heat. 2. Lightly coat hte asparagus spears with olive oil. Season with salt and pepper to taste. 3. Grill on high heat for
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Karen's Napa Recipe from Brookfield Farm
Napa Cabbage, Gruyere Cheese, and Olives -- sounds weird but is so good
Products (Garlic, Chinese Cabbage)

Sourdough Freekeh Crackers
Sourdough Freekeh Crackers By Hans Butler   Ingredients 1 cup cooked/left-over whole freekeh 1 cup bubbly sourdough starter* 1 ½ cup warm water ¼ cup sunflower oil (+ ¼ cup for coating purposes) 5 cups freekeh flou

Rigatoni with Greens
Rigatoni with Greens  Coarse salt and freshly ground pepper 1 lb. rigatoni or other tubular pasta 2 tablespoons. unsalted butter 3 tablespoons. extra-virgin olive oil 2 garlic cloves, thinly sliced 2 medium shallots, fine

Orange Beets & Olives
Orange Beets and Olives – Your Organic Kitchen, Jesse Ziff Cool   6 beets, trimmed and scrubbed 2 blood oranges, halved ½ c. kalamata olives, pitted 3 tbsp. balsamic vinegar 2 tbsp. extra virgin olive oil
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Beets Cooking Tips
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Napa Cabbage Salad with Peanuts
Recipe – Napa Cabbage Salad with Peanuts - adapted from Local Flavors by Deborah Madison   ½ c. roasted peanuts 1 large carrot 4 c. thinly sliced Napa cabbage 2 cups slivered lettuce leaves 3 scallions, inclu

Napa Cabbage Cooking Tips
NAPA CABBAGE  Cooking Tips * Napa make wonderfully light, juicy slaw. For coleslaws, thinly slice Napa cabbage, do not grate (Napa becomes watery when grated.) Mix in grated carrot, green onion and a traditional mayo or yogurt dill dressin

Blueberry Jam!
By popular request, the recipe for our homemade jam we sell in our Berry Shed

Dehydrated Blueberries
30 Day Eat Local Challenge Recipe
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Ryal's Breakfast Sausage
1 pkg Ryal’s ground pork Season with fresh, sage, rosemary, thyme and Avery Island salt 1 Tbsp of pesto   Place Ryal’s ground pork in a frying pan with a small amount of butter and fry on medium heat with seasonings and pesto. St

Fairytale Eggplant Tossed with Basil Pecan Pesto
Slice fairytale eggplant lengthwise and sauté until tender in butter or pecan oil. Toss with pesto and garnish with toasted pecans and Asiago cheese.

Basil Pecan Pesto
30 Day Eat Local Challenge Recipe
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30 Day Eat Local Challenge Recipe

Zucchini Garden Chowder
Adapted from Simply In Season   2 T butter Melt in soup pot over medium heat.   2 med. zucchini, chopped 1 med. onion, chopped 2 T fresh parsley, chopped 1 T fresh basil, chopped (or 1 tsp. dried) Add and

Zucchini-Crusted Pizza
Adapted from Moosewood Cookbook by Mollie Katzen  “A normal pizza on top, with a beautiful, substantial yet tender crust, golden with flecks of green and a slight crunch. You can make the crust up to several days in advance.” &

Zucchini Brownies
From Simply in Season   1 cup flour ¾ cup whole wheat flour 1/3 cup baking cocoa ½ teaspoon baking soda ½ teaspoon salt Combine in large bowl.   2-3 cups shredded zucchini Stir in
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Zucchini Lasagna
Zucchini Lasagna 1 lb ground beef ½ lb Italian sausage 1 small onion, chopped 1 tsp. salt 1 quart pizza or spaghetti sauce 1 lb. cottage or ricotta cheese 3 eggs 2-3 medium zucchini, sliced ¼” thick

Chard Chips
Unusually delicious!
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