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 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 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

Butternut Squash and Potato Gratin With Gruyere
Butternut Squash and Potato Gratin with GruyereAlfred Portale, 12 Seasons Cookbook2 lbs butternut squash3 large potatoes1 tsp chopped fresh thyme1 tsp chopped fresh marjoram1 tsp chopped fresh sageCoarse salt and freshly ground white pepper3 cloves g

Lemon Scented Pasta with Garlic Scapes and Veggies
Lemon Scented Pasta with Garlic Scapes and Veggies (from box of spaghetti5 or 6 garlic scapes sliced thinly6 Sun dried tomato halves sliced thinly1 cup of fresh corn1 cup of flat leaf parsleyZest of one lemonJuice of one lemon1

Grilled Garlic Scapes
Grilled Garlic Scapes (from 1 lb. of garlic scapesOlive oilSalt and pepper Cut scapes into pieces about 2 inches long and place onto a large sheet of foil wrap. Sprinkle liberally with olive oil; season to taste with salt and pep

Roasted Garlic Scapes
Roasted Garlic Scapes (from Take the scapes and put them in a lightly oiled roasting pan, top with Kosher or Sea Salt. Put the loaded and covered pan in an oven heated to 425 degrees for 30-45 minutes. Cook until they begin to bro

Mashed Potatoes with Garlic Scapes
Mashed Potatoes with Garlic Scapes (from 1/2 lb. of potatoes, peeled and cut into 1” pieces.1/2 stick butter2 Tbsp. olive oil1/4 cup finely chopped scapes1/4-cup cream (or more)Cook potatoes until very tender. Drain and retu

Spinach and Garlic Scape Pesto
Spinach and Garlic Scape Pesto (from 3 cups of packed fresh spinach leaves1/2-cup parsley2/3-cup grated Parmesan cheese1/2-cup walnuts8 chopped garlic scapes2 tbsp. basil1 cup of extra virgin olive oil Process until smooth. 

Garlic Scape Pesto
Garlic Scape Pesto (from 1 cup grated Parmesan cheese3 tablespons fresh lime or lemon juice1/4 pound garlic scapes1/2 cup olive oilsalt to taste Puree scapes and olive oil in a food processor until smooth.  Stir in

Roasted Vegetable Cream Cheese Spread
Roasted Vegetable Cream Cheese Spread Choose an assortment of vegetables to roast such as:CarrotsGarlicOnion or shallotsTurnipParsnipRutabagaBell peppers, any colorSquash, summer or winterCut them into chunks. Oil roasting pan well and sprinkle oli

Curried Butternut Squash and Apple Soup
Curried Butternut Squash and Apple SoupServes 81 Tbsp olive oil3 cups chopped onions2/3 cup chopped carrots½ cup chopped celery1 ¾ lbs butternut squash, peeled, seeded diced (about 4 cups)3 cloves garlic, minced4 cups water1 tbsp choppe

Braised Root Vegetables with Black Lentils and red wine sauce with rutabaga potato puree
Deborah Madison herself says this is for when you want to "fuss a bit" or dazzle some winter guests.  I so enjoyed making this and eating this after our northern holidays in the winter that I had to put it up here.  I  made t

Rutabaga and Potato Puree
1/2 lb potatoes1 1/2 lb rutabagas or mixed rutabagas and turnipssea salt and freshly ground pepperunsalted butterfreshly grated nutmeg1 TBS chopped parsley and/or snipped chives 1. Peel the potatoes and rutabagas, then chop them into chunks, mak

Celery Root and Apple Puree
(obtained on-line from The Splendid Table)Part of Sally Schneider's Easy Menus for Holiday EntertainingDecember 15, 2001Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001, Sally Schneider.Serves 4Cooking watery or fibro

Roasted Pear and Parsnip Soup
{this recipe was found at by one of our CSA members. Her suggestions for preparing it are at the bottom.Makes 6 servings, generous 1 cup eachIngredients 2 pounds parsnips, peeled and woody core removed (see Tip)2 pears, peeled and cut

Catalan Sauted Polenta & Butter Beans
{This recipe was found at by one of our CSA members. Her suggestions on this recipe are at the bottom}Makes 4 servings, 1 1/2 cups each Ingredients 4 teaspoons extra-virgin olive oil, divided1 16-ounce tube prepared plain polenta, cut

Herb Fritata
Thin Herb FritatasAdapted from Nourishing TraditionsBy Sally FallonMakes 63 eggs1 tbsp chives1 tbsp basil1 tbsp parsley2 tbsp fresh parmesan cheese2 tbsp crème fraichesalt and pepper to taste2 tbsp olive oilMix all ingredients except olive oil

Aioli Sauce/Mayonnaise
Aioli Sauce Garlic MayonnaiseYield: 1 Cup 5 Garlic cloves 1 Egg, at room temperature 1 c Safflower oil, at room temp. 1 tbsp. Lemon juice Crush the garlic in a food blender. Add the egg, and blend for 15 seconds. Very slowly add the oil through the t

Marjoram Corn Bread
Marjoram Corn BreadFrom The Herbfarm & adapted by StarChefs1 cup flour1 ½ tsp baking powder1/4 tsp baking soda1 tsp salt¾ cup stone ground cornmeal1 tbsp sugar, honey, agave or other sweetener1 cup buttermilk2 large eggs2 tbsp fresh

Lentil Vegetable Soup
Lentil Vegetable Soupadapted from epicurean.com1-2 stalks celery3 carrots1 large onion3 red potatoes1 ½ - 2 cups green lentils3-4 cloves garlic3 bay leaves1 tbsp olive oil1 tsp of each dried herb: rosemary, sage, oregano, basil, marjoram, thym

Ratatouille Salad
1 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds 1 zucchini, quartered lengthwise 1 red bell pepper, cut lengthwise into 6 strips 1 medium onion, cut into 1/2 inch thick rounds 3 tablespoons garlic-flavored olive oil&nb

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