Recipes

Fran's The Best Gespacho!
Adapted from Penelope Casas, The Foods and Wines of Spain

GARLIC: Friday Night Garlic
For when youíre tired and the only one youíll be breathing on all weekend is your honey.
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GARLIC SCAPES:
The scape is the flowering part of the garlic. The farmer cuts it off this time of year to encourage the plant to grow a large bulb. Scapes are considered a delicacy in many fine restaurants. They have a mild garlic flavor and cook much like a green
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TURNIPS--HAKUREI (Spring Turnips):
Hakurei have a zesty crisp, apple-like quality that adds zing to salads, unlike the fall, purple top turnips that are usually cooked in a hearty beef stew.   GRATED TURNIP AND APPLE SALAD Moosewood Restaurant 1 cup peeled and grated raw tu
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Rice Waffles with Honey Butter
Time: About 10 to 15 minutes to make the batter, plus overnight to rise it; 5 minutes to make the honey butter; 5 minutes or so to cook each waffle. A waffle is a good-looking specimen, far sexier than the dowdy pancake. It has a crisp, Prussi

Turkish Carrot Salad with Yogurt
Turkish Carrot Salad with Yogurt This can be used as a side salad, or a starter course   Serves: 5-6 Preparation Time: 35 minutes   3 tablespoons extra virgin olive oil 2 cloves garlic, finely minced 1 pound carrots, grated 1/2 teaspoon gro
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Freekeh Risotto
Great as a side or a main dish

Farro Dolmas
Great Dolma Recipe

KALE:
ABOUT KALE: Strip the stems from the kale by grasping the leaf in one hand and pulling the stem out. Discard the stems (although some people eat them I find them coarse and too fibrous). Kale is an extremely nutritious vegetable and amazingly h
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KOHLRABI
Refreshing Sweet and Sour Kohlrabi Salad (Asparagus to Zucchini Cookbook) 1 kohlrabi peeled and shredded    ½ C radishes, shredded     1 T fresh chopped parsley ½ t sugar    
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LETTUCE
Reunion Salad Mix in a quart jar ½ cup Dijon mustard ½ cup maple syrup 1 ½ cup olive oil ¾ cup red wine or balsamic vinegar Toss dressing with green or red leaf lettuce and sprinkle the salad with d
Products (Garlic, Lettuce)

PARSLEY
Parsley Salad 2-3 cups chopped fresh parsley leaves 1 cup chopped onion 2 garlic cloves, minced 1/3 cup kalamata olives, pitted and sliced 1/4 cup chopped tomato 1 hard-boiled egg, chopped 2 tablespoons lemon juice 2 tablespoons balsami
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PARSLEY
Green Goddess Dressing Serve on a bed of lettuce with snap peas that you’ve blanched in boiling water for no more than a minute.  Worth the effort! Blend the following ingredients: 1 garlic clove 2 or 3 anchovies or paste 1 Tablespo

POTATOES
Steak Fries Slice potatoes lengthwise into thick fries.  Place in a bowl and drizzle with a few tablespoons of oil.  Add salt and one of the spice combinations below.  Stir to coat fries and place on a cook
Products (Onion, Garlic, Potato)

SCALLION
We’ve been exploring various vegetable pancakes. Here’s one from Mark Bitman (NY Times) Arepas With Cheese and Green Pepper 1 Cup yellow cornmeal, finely ground ½ tsp salt ½ c grated Cheddar or Monterey Jack 1 C mi

WINTER SQUASH
Baked/Roasted Squash 1 or more Acorn, Butternut, or Carnivale Squash Chopped walnuts or pecans, cinnamon, maple syrup, butter. Cut squash in half, scoop out seeds. Place cut side down on baking pan.  (for some reason they get sweeter thi

TOMATOES
Lindentree Farm’s Tomato Glut Sauce 6 pounds tomatoes (preferably plum, but any will do) cut in quarters 1 ½ C chopped carrots (gives body to the sauce) 1 ½ C chopped celery 1 ½ C chopped onion 9 cloves chopped garli

ZUCCHINI
ZUCCHINI PANCAKES

Bacon Stuffed Mushrooms
3 slices bacon 8 crimini mushrooms 1 tablespoon butter 1 tablespoon chopped onion 3/4 cup shredded Cheddar cheese 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. 2. Preheat ove

Cream Cheese Pinwheels
1 Can Pillsbury Crescent Rolls 1 8oz package cream cheese (room temperature) 4 slices bacon, cooked, cooled, and crumbled 1/2 cup of assorted fresh herbs that you like (basil, parsley, and chives work well), diced Directions: Heat oven to 350 de
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Tomato and Basil Bruschetta
This great recipe was submitted by Pam from Pam's Corner Restaurant in Toledo, Ohio. 2 cups ripe heirloom tomatoes, chopped 1/4 cup red or white onion, finely chopped 3 TBS olive oil 3 TBS chopped fresh basil 1 1/2 TBS balsamic vinegar 1 garlic

Braised Chestnuts and Shiitake Mushrooms
Recipe adapted by Ina Cernusca, University of Missouri Center for Agroforestry 2 lbs. peeled chestnuts (microwaved or steamed) ½ lb. shiitake mushrooms ½ cup finely diced onion 1 cup port wine 2 Tbsp. fresh thyme, chopped
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Braised Tongue of Fire Beans
Ingredients: 1/4 cup olive oil 2 leeks, cut into 1/2-inch rounds (or try using scallion) 1 quart Tongue of Fire shelling beans, shelled, cleaned, and cooked. 2 cloves garlic, sliced 8 sundried tomatoes in oil or oven roasted plum tomatoes 1 sprig fre
Products (Garlic, Leek, Rosemary, Thyme)

Garlic Scape Pesto
These late spring treasures are the flower stalks found on members of the Allium family-onions, leeks, chives and garlic.  These green tendrils are cut by the farmers to allow the garlic bulb to mature.  You can simply sauté them lik
Products (Garlic, Garlic Scape)

Mediterranean rice salad
  1 box wild rice mix, follow instructions 1 ½ C fresh Arugula leaves, whole 6- 8 mini bella mushrooms, sliced 4 stems parsley, chopped 1-2 stems mint, chopped ¼ lb purple asparagus, chopped in ¾ inch pieces   5

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