Recipes

Tomatillo-Avacado Salsa
2       C.     Tomatillos, washed, peeled, roughly chopped 3       ea.     Jalapenos, stems and seeds removed 1      

Butternut Bisque
2 tablespoons butter ½ cup diced onion ¾ cup diced carrots 4 cups peeled and cubed butternut squash 3 cups chicken or vegetable stock Salt and ground black pepper to taste Ground nutmeg to taste ½ cup heavy cream (optional) Melt

Spicy Lamb Stew
Serve this lamb stew with hot cooked rice, grits, or cous cous.   Ingredients:1 1/2 to 2 pounds boneless lamb shoulder or stewing lamb salt and pepper 1/4 cup all-purpose flour 1 medium onion, coarsely chopped 2 cloves garlic, minced 1/2 teaspoo

Roasted Winter Vegetables
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips,      parsnips, rutabagas, beets, winter squash, onions (peeled cut in      1-inch pieces)2 tablespoons oil1 tablespoon

Autumn Apple Salad
4 apples, chopped¼ cup celery, diced¼ cup raisins¼ cup pecans or walnuts¼ to 1/3 cup mayonnaise2-3 tablespoons milk2 tablespoons sugarCombine apples, celery, raisins and nuts in bowl. Mix mayonnaise and suga

Butternut Harvest Stew
1 medium butternut squash (peeled and chopped)2 medium apples (peeled if desired and chopped)1½ pounds boneless pork (cut in ¾-inch cubes)1 tablespoons butter1 medium onion (chopped)2 cloves garlic (minced)3 cups chicken broth¾ t

Butternut Harvest Stew
1 medium butternut squash (peeled and chopped)2 medium apples (peeled if desired and chopped)1½ pounds boneless pork (cut in ¾-inch cubes)1 tablespoons butter1 medium onion (chopped)2 cloves garlic (minced)3 cups chicken broth¾ t

Pumpkin Dip
12 ounces cream cheese, softened1 cup brown sugar1 cup pumpkin, cooked and puréed4 teaspoons maple syrup1 teaspoon ground cinnamonBeat together cream cheese and brown sugar until well blended. Add pumpkin, syrup and cinnamon and beat until smo

Endive Salad with Hot Dressing
ENDIVE SALAD WITH HOT DRESSING 6 c. endive, torn in bite-size pieces1 onion, sliced (red onion preferred)5 slices bacon2 tbsp. flour3/4 c. water2 tbsp. vinegar1/2 tsp. sugar1 tsp. mustardSalt and pepperWash endive and tear in bite-size pieces; a
Products (Greens: Endive)

Buttery Soybean Pate
   1 tsp Canola oil 2 cl Garlic, minced 1 sm Onion, finely chopped 1/2 sm Carrot, finely chopped 1/3 c Minced parsley 1 1/2 c Cooked soybeans (edamame) 1 tbs Butter 1 tsp Soy sauce, or to taste Water or veg broth Fresh pepper to
Products (Edamame)

Delicata Squash and Potato Puree
Delicata Squash and Potato PureeSacramento Natural Foods Co-op1 Tbsp. Olive oil or butter1 lb potatoes, peeled and quartered1 lb delicata squash ½ to 1 cup chicken or vegetable stock  salt and pepper to tasteCut the squash in half, then b

Patsy Venable's Pork Steak Dinner
1 Package Pastured Pork SteaksSliced Potatoes, Onions, Chicken brothSalt, pepper, paprikaOil for searingSalt, pepper and paprika your steaks.  Dredge in flour, sear in hot oil.  Remove steaks, discard oil.  Replace steaks, layer on pot

Potato, Bacon, and Greens Frittata
Potato, Bacon, and Greens Frittata by Lori Longbotham, for Organic Gardening Preparation time 10 Minutes Serves 6You can substitute sliced Canadian bacon for a lower-fat alternative in this hearty Spanish eg

Silky Coconut-Pumpkin Soup
Silky Coconut-Pumpkin Soup                                 by Naomi Duguid and Jeffrey Alford&n

Original Cornish Pasty
At last week's pickup I mentioned a recipe for making Pastys (pronounced "passed-ees", not "pay-stees")-- they're a favorite in the Upper Peninsula of Michigan, as well as parts of northern Wisconsin. There are still a couple of P
Products (Rutabaga)

Lemon Mint Cabbage Salad
Dressing:2 cloves garlic1/2 t sugar1/3 C lemon juice1/3 C olive oilsalt & pepperSalad:3 C cabbage1 t fresh dill2 t fresh mint2 t cilantroseeds from ~1/2 pomegranate2 T currantsCombine dressing ingredients and whisk together.  Shred cabbage.

Sweet Potato Wedges with Rosemary
Click here for the recipe.

Elk Stew Pie
6 T flour, divided1 1/2 tsp salt1/2 tsp pepper1 lb elk steak, cut into 1-inch pieces (we recommend sirloin, london broil, or stew meat)2 T vegetable oil1/2 c chopped onion2 garlic cloves, minced2 1/4 c water, divided1 T tomato paste1/2 tsp Italian se

Breaded Fried Celeriac
Breaded Fried Celeriac – from Herwig’s Austrian Bistro   ·            6 fist-sized celeriac bulbs·           
Products (Celeriac)

Celeriac and Potato Gratin
Celeriac and Potato Gratin– from Vegetarian Cooking for Everyone  1 garlic clovebutter for the dish1 lb. of celeriac, scrubbed, bottom roots removed1 lb. potatoes½ c. cream2 tsp. Dijon mustard salt and pepper to taste1 c. grate

Cornmeal Scones
 Cornmeal Scones By Stephanie Jaworski  Joyofbaking.com I love a good scone. The scone's roots may be in Britain, but North Americans have made them their own. Take these Cornmeal Scones. They are not the type of scone to cut in half a

Cornmeal Shortbread
I grew up in the most Anglophile French household I know, where the paperbacks strewn about the coffee table frequently bore little penguins, where the parents used English as a secret language when they didn't want their daughters to understand, and

Fried Scapes
Fried Scapes (from dakotagarlic.com) Cut scapes to green bean size and saute them in butter and salt for 6 to 8 minutes.  During the last minute of cooking add about 1 teaspoon of balsalmic vinegar.  

Potato and Olive Stew
Adapted from the Vegan GourmetIngredients:All Blue potatoesPitted green olivesTomatoes or tomato sauce (tomatoes can be frozen whole in season and used in soups, stews, and sauces during the winter).Hot chile pickled in cider vinegarSalt to tastePrep

Herb Biscuits
Herb BiscuitsThe Press Democrat, Santa Rosa Newspaper3cups flour unbleached flour1 tbsp baking powder1 tsp baking soda1 tsp salt1 tbsp sweetner1 lemon, finely grated1 stick cold butter cut into ½” cubes¼ cup chopped flat leafy par

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