Ginger-Lime-Cilantro Marinades
These are great for chicken, shrimp, salmon, or tofu Ginger-Lime-Cilantro Marinades: A. Whisk 6 tb Lime juice, 3 tb Honey, 2 tb Rice wine vinegar, 2 tb Olive oil, 1 1/2 ts Chopped cilantro, 1 ts Grated ginger root, 1/4 tsp. Red pepper flakes.
Products (Cilantro/Coriander)

Garbanzo Bean and Parsley Dip
Blend until smooth-2 c. cooked garbanzo beans, 1 clove garlic, 3 tbs. lemon juice, 1/3 c. tahini, 2 chopped green onions, 1/2 tsp. ground cumin, 1/4 tsp soy sauce, and 1/2 c. chopped parsley. If needed add extra bean liquid. Season to taste with s

Roasted Chestnuts
Slit each chesnut with a sharp knife. Any cut through the skin and into the meat will do. Add about 2 tbs oil to a skillet with the chestnuts and cover. Roast chestnuts over med-high heat, shaking occasionally the way you would for popcorn. Some

Purslane Fritters
Purslane! The bagged bunch of greens with small oval shaped leaves is purslane. This is a wild green that is loaded with nutrients and is the richest source of omega-3 fatty acid (essential to metabolism, builds the immune system, and acts as a de

Favorite Shortcake
Try this with Sam's Rhubarb Sauce from Kretschmann's Farm. Sift 2c. flour, 3 tsp. baking powder, 1/4 tsp. salt, 2 tbs. sugar. Mix in 1/2 c. oil well, until evenly distributed. Beat 1 egg and 5/8 c. milk and mix with dry ingredients. Pat out wit

Strawberry Pie
Combine 2T. cornstarch+ 1c. sugar+ 1 1/2c. boiling water. Cook for 2 min. stirring occasionally, then add 1 box jello. Remove from heat and stir well, then pour over 1 qt. cleaned strawberries. Cool and put in a baked piecrust, top w/whipped crea

House Dressings
Our House French Dressing: 1/3 c. oil, 1/4 c. vinegar, 2 Tbs. honey, salt. We recently enjoyed this new combination-Lime-Honey Dressing: ¼ c. lime juice, 2 Tbs. honey, salt (1/3 c. oil if desired).

Spaghetti Squash
The large yellowish football shaped thing is a spaghetti squash. Some of these are a bit smaller than normal and our yield is substantially reduced due to lack of rain. To prepare, cut in half lengthwise (a large, strong, thin, sharp knife will do

Squash Blossoms in Beer Batter
Remove stems from blossoms. Wisk ¾ c. cake flour with ¾ c. beer and salt. Dip blossoms in batter and deep fry.

Thai Spiced Squash Soup
Preheat the oven to 375. Cut 2 small winter squash into halves (or quarters). Slather each piece with melted butter, sprinkle with salt and place on a baking sheet skin side down. Roast for about an hour or until squash is tender. When cool, sco

Amaranth Candy
Adapted from The Wholegrain Cookbook  This candy of Aztec origin reminds most people of popcorn balls.  Given the amount of amaranth I end up weeding out every year, this year I just may let some of it seed and harvest it for this recipe.&n

Peanut Soup
I first had peanut soup at a little café in LaCrosse WI while attending the MOSES organic farming conference.  When I got home I tried making some, fussing with a recipe from The Ethnic Vegetarian.  It’s not the same as what I

Quick Summer Squash Dish
Fill a large frying pan with chunks of onion, summer squash, bell pepper, tomato, garlic, fresh basil, salt and pepper. Toss with a light coating of olive oil, cover, and allow to simmer in its own juices until everything is very tender . . . even ap

Vegetable Burgers
¾ c. shredded yellow squash½ c. grated potato    ¼ c. shredded carrot1 T. chopped  onion3 T. flour2 T. cornmeal½ t. baking powder½ t. salt1/8 t. pepper2 T. beaten eggCombine. Form 2-4 patties. Co

Stuffed Acorn Squash
2-3 large acorn squash1 lb. bulk sausage1 onion (diced)1 apple (diced)2 cups toasted bread cubes¾ cup nuts (chopped)¾ cup golden raisins1 tbsp. sour cream or plain yogurt1 tsp. each snipped fresh thyme,   basil, and oregano (o

Summer Squash Skillet
4 cups summer squash, sliced½ cup onion, sliced1 cup fresh veggies—green peppers,     carrots, etc. (chopped or sliced)1 tablespoon olive oilSalt and pepper to taste (or use soy     sauce if desire

Heirloom Tomato Pesto Pizza
1 heaping tbsp. dry yeast1¼ cups warm water2 cups flour1 cup whole wheat flour1 tsp. salt½ cup basil pesto (see below)Heirloom tomatoes, sliced2 cups mozzarella cheese (shredded)   Stir yeast and water together in large bowl t

Fresh Summer Salsa
6 med. fresh tomatoes, diced1 med. red onion, diced1 large green pepper, dicedHot chili peppers to tasteSmall bunch fresh cilantro, chopped4 cloves garlic, minced3 tbsp. fresh basil2 tbsp. vinegar1 tbsp. lemon juice½ tsp. salt or to tasteCombi

Skillet Potatoes & Peas
3-4 potatoes (scrubbed, unpeeled)1 cup sugar snap peas (cut up)2-3 tablespoons olive oil2-3 green onionsChopped fresh cilantroGrated cheeseSlice potatoes in home-fries style and fry in olive oil till almost tender. Add snap peas and green onions, sti

Refrigerator Pickles
6 cups sliced cucumbers1½ medium onions2 cups sugar1½ cups vinegar½ cup water¼ cup salt¾ tsp. turmeric¾ tsp. celery seed¾ tsp. mustard seedWash 3 pint jars and rinse inside with boiling water to steril

Honey Glazed Carrots
1 bunch carrots2 tablespoons butter1½ tablespoons honey½ cup waterSalt and pepperScrub carrots under running water and cut into evenly sized sticks. Combine with butter, honey, and water in skillet. Bring to simmer and cook till carrots

Cucumber Yogurt Salad
2 cups thinly sliced cucumbers½ cup thinly sliced onion1 teaspoon salt½ cup plain yogurt1 T. fresh mint or dill weed (chopped) Sprinkle cucumbers and onion with salt. Let stand 1 hour, then drain. Stir in yogurt and chopped mint or dill

Roasted Vegetables
Toss 6-8 cups vegetables such as potatoes, sweet potatoes, carrots, beets and winter squash with 2 T. oil and fresh or dried herbs (rosemary, thyme, parsley, oregano). Spread in single layer on greased baking pan. Roast at 425° 30-45 minutes, sti

Kale Potato Soup
1 large bunch kale, chopped1 tablespoon butter1 large onion, chopped1 clove garlic, minced2 large potatoes, diced5 cups hot water or brothSalt and pepper to taste   Steam kale and set aside. Sauté onion in butter in soup pot until go

Easy Tomato/Basil Salad
3 to 6 ripe heirloom tomatoes½ cup loosely packed basil leaves2 tablespoons extra virgin olive oil  Slice tomatoes ¼-inch thick and arrange on plate. Chop basil and sprinkle over tomatoes. Drizzle with olive oil; let stand 30 minut

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