Jerusalem Artichoke Soup
Jerusalem Artichoke Soup with Toasted Pumpkin SeedsEzra Title, chef and owner of Chez Vous Dining, an at-home cooking service.This is a great recipe because it’s easy, contains very few ingredients, and all the ingredients are locally grown and

Simple Elk Meat Stew
 1 lb Elk Stew Meat2 T.vegetable or olive oil 1 env. onion soup mix7 or 8 med. potatoes7 or 8 carrots4 T cornstarchwater  Place oil in a Dutch oven and heat over medium heat. Add stew meat. Stir until meat is browned on all sides. Remove fr

Asparagus Soup
Simple to make and tasty!  This soup also freezes well for the winter so you can have the great taste of spring when the snow is on the ground!One pound asparagus (you never need to trim the ends off Reverence Gardens asparagus - the whole stalk

Elk Roast Dinner
1 2 to 2 lb Elk Roast 2 T vegetable or olive oil 5 or 6 med potatoes 1 med onion 5 carrots 1 env onion soup mix 4 T corn starch water Heat oil in a large skillet or roaster pan and brown roast on all sides. Place roast in a roaster pan and

Ramp Casserole
1 lb. pork sausage (suggested: sweet Italian) well drained 4 eggs 2 cups milk 10 potatoes (or an equivalent amount of fingerling potatoes)approx. 15 ramps 2 cups of Cheedar Cheese, grated   In skillet fry sausage   In mixing bowl

Mother D's Famous Salad Dressing
This recipe is brought to us by CSA member Kathleen, who says it's her Mom's recipe.  Kathleen has been using it on the greens she's been getting from Village Acres Farm.  Her Mom's name is: Phyllis Daly. 1 1/2 cups oil1

Mushroom saute
6 slices bacon, cut into pieces 1-1/2 cup diced onions 1/2 lb button mushrooms, sliced 1/2 lb shitake or oyster mushrooms, sliced 1/2 lb portobella mushrooms, sliced 2 to 4 large garlic cloves, minced 1/2 cup chopped Italian or flat

Roasted Asparagus
1 bunch fresh asparagus (fatter ones are better) Olive Oil Kosher salt Freshly ground black pepper   Line a baking sheet (one that has sides!) with aluminum foil.  Prepare asparagus (break off woody ends) and lay flat on the baking

Sauteed Spinach with garlic and onion
In a large fry pan add 2 Tbsps olive oil, add 1/2 onion and 2 cloves crushed garlic. While that is cooking on low heat rinse spinach and pull off long stems.  Pile the wet spinach on top of the onions and garlic and cover the pan. Cook on m

Asparagus Salad
This was forwarded to me by Ellen from Merry Feast ( for home delivery of organic produce - featuring produce from Reverence Gardens in season)The recipe is from Gourmet Magazine and can be found on Epicurious Although raw aspa

New Potatoes with Tarragon Butter
New Potatoes with Tarragon Butter5 Tbsp butter, softened 4 tsp chopped fresh tarragonsalt and freshly ground pepper1 ½ lbs new potatoes or fingerlings,Beat butter in bowl until very smooth. Stir in tarragon. Season with salt and pepper. Leave

Green Goddess Chive/Tarragon Dressing
Green Goddess Chive/Tarragon DressingServings: about 1 1/3 cups½ c. mayonnaise, homemade if possible½ c. sour cream, crème fraiche         or plain yogurt1/3 c. coarsely chopped fresh chive

Asparagus and Green Garlic Sautee
Remember - Reverence Gardens asparagus never needs to be trimmed - a pound of Reverence Gardens asparagus is a full pound of tender crisp eating!IngredientsOne pound asparagus - cut into 1/2 inch slicesThree green garlic - mincedTwo portabella mushro

Chive Blossom Vinegar
Wash 1 to 1 1/2 cups chive blossoms, shake or spin dry, pack into clean glass jar.Cover with about 2 cups white wine or white rice vinegar {add more vinegar if needed to completly cover chive blossoms}. Cover jar {use plastic wrap under lid if u

Chinese Cabbage Peanut Salad
In large bowl combine:1 head cabbage, chopped or shredded,2 medium carrots, chopped or shredded3 Tbs. sesame seeds1/2 cup cashewsFor sauce; {note for thinner sauce use more water, for thicker more p-butter}1/2 cups water1/2 cup peanut butter1/4 cup l

Hearty Arugula Salad
Dice hot sausage and potatoes, cook over medium flame or on grill. On a bed of arugula, add sliced hearts of palm, plus cooked sausage and potatoes. Add fresh Parmesan and favorite dressing (balsamic vinaigrette is good choice).   I ma

Raw Kale and Avacado Salad
Remove stems from kale, chop leaves into small bite-sized pieces. Place kale pieces in bowl, sprinkle with olive oil and massage oil into leaves with fingers. Make sure there is just enough oil to coat the kale. Add a pinch of sea salt, massage again

Hungry Gnome Radish Salad
Don't like radishes? Too hot? Try this recipe and you'll be a convert........... Ingredients: Proportionally, take 1/3 carrots, 1/3 radishes and 1/3 onions; cut into very, very small julienned, bite-size pieces,  (about 1/8 inch by 1 inch)

Braised Cabbage with Caraway
Braised Cabbage with Caraway serves 6 1 head green cabbage 1 tsp. butter (or olive oil) 1 tbsp. minced fresh parsley 1 tsp. sugar 1/2 C chicken* broth 1/2 tsp. caraway seeds, or to taste Remove outer discolored leaves from cabbage. With a sharp kn

Beet Salad with Oranges, Olives & Chives
Beet Salad with Oranges, Olives & Chives 6 medium beets 3 oranges 1/2 C pitted kalamata olives 2 tbsp. olive oil 2 tbsp. rice vinegar 2 tbsp. grated fresh ginger 2 tbsp. chopped fresh chives Salt to taste Generous pinch of cayenne Peel and coa
Products (Chives, Beet Greens, Beets)

Lighter Fresh Basil Pesto
Prep: 10 minTotal:  10minYields:  ¾ cupIngredients:3 cups tightly packed fresh basil leaves (2 ounces total)3 tablespoons walnut pieces3 tablespoons grated Parmesan cheese2 garlic cloves, peeled1 tablespoon fresh lemon juice3 tablesp

Strawberry Shortcake
Provided by Hope Brubaker at Village Acres Farm.Preheat oven to 450F2 cups flour2 tbsp sugar3 tsp baking powder1 tsp salt1/3 cup shorteningMix the above ingredients, cutting in the shortening.Put 1 egg in the center and beat in and then add 1 cup of

Kale and Ricotta Salata Salad
¾ to 1lb. kale (you can use any kind of kale, chard or any green that isn't too bitter and can be eaten raw), separate leaf from  stem and discard stem. 2 T. finely chopped shallot or onion 1 ½  T. lemon juice &frac1

Rhubarb Spong Pudding
Bon Appétit |  May 2007 Jill Dupleix Here is the rhubarb recipe I mentioned at last weeks distribution.  I love rhubarb lots of ways but this has rapidly become one of my favorites.  I served it to guests last weekend who d

Garlic Stir-Fried Snap Peas
Oak Ridge Farm, from Asparagus to Zucchini, 3rd edition 3 cups snap peas1 tbsp oil (any mild one)2 large garlic cloves, minced 2 tsp fresh lemon juice salt and pepper to tastecooked rice (optional) Heat oil in skillet.  Stir in ga

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