Navy Bean Soup with Kale
6 Servings (1 1/2 cups)   Ingredients 2 1/4 cups dried navy beans (about 1 lb) 1 1/2 cups chopped onion 2/3 cup chopped celery 3 thyme sprigs 3 parsley sprigs 3 smoked ham hocks (about 1 1/2 lbs) 1 bay leaf 3 cups of chopped kale 2 cu

Kale Chips with Sea Salt
1 pound Toscano Kale, thick stems removed. Cut leaves into 2 inch ribbons 2 tablespoons olive oil lemon zest from one lemon Sea Salt or Course Salt Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of two rimme

Tomatillo Avocado Salsa
1 small onion quartered;  1 jalapeno, quartered, seeds optional;  1 garlic clove, smashed;  4 medium tomatillos, (about 8 ounces) husked, rinsed and coarsely chopped;  2 avocados, peeled, seeded and cut into chunks;  1-1/4 te

Quick Kohlrabi and Apple slaw
Shred equal parts apple and KohlrabiToss with 3 tbsp. mayo mixed with 1tsp of celery seed, 1 tsp sugar and a splash of balsamic vinegar, salt and pepper to tatse. stir to combine. Let sit for 1/2 hour to blend flavors.Quick, crunchy side dish

Red Quinoa with Acorn Squash, Pecans, and Cranberries
Start with 1 cup red quinoa Cook the red quinoa in a rice cooker, using a 1:2 ratio of 1 cup red quinoa to 2 cups water. If you like it softer, add an additional 1/4 cup water. If you don't have a rice cooker, cook the quinoa on the stove in a pot.M

Cheesy Broccoli Potato Mash
Cheesy Broccoli Potato MashAdapted from: Serves: 6 as a side dishPreparation Time: 30 minutes 1 pound Sierra Gold potatoes, cut into wedges3/4 pound broccoli crowns, chopped

Cheesy Broccoli Potato Mash
Delicata Squash with Cranberries and Apricots

White Bean and Garlic Dip
1 med. White potato, peeled and cubed course salt to taste 1/2 cup extra virgin olive oil 2 cups chopped yellow onions 1/4 cup chopped garlic 1 can (19 ounces) white kidney beans (cannellini) drained 2 tablespoons chopped fresh oregano leaves o

Apple Tarte Tatin
Products (Apples)

Butternut Squash Ice Cream

Shrimp and Leek Crostata
NH Native Shrimp
Products (Leek, NH Shrimp)

Eastman's Fish Chowder
a fisherman's Chowder
Products (Pollock)

Creamy Turnip Soup
Good for a Cold Day

Sauteed Zucchini
2 medium sized zucchinis, washed and unpeeled 1/3 cup pine nuts (or slivered almonds) 1 tbsp butter 1 or 2 cloves of garlic minced Grated cheese (optional)   Cut zucchini in bite sized strips. Meanwhile, toast the pine nuts or almonds i

Cucumber Salad
2 cucumbers, peeled and sliced thin ½ cup white vinegar ½ cup water ½ cup sugar ½ teaspoon salt chopped frech basil and parsley or dash of dried parsley & basil flakes dash ground black pepper & cayenne peppe
Products (Cucumber)

Spinach Adobo
1lb or 1 bunch spinach 2 to 3 cloves minced garlic (or more) ½ tbsp oil salt & pepper   Sauce: (mix the following in a bowl) ½ tbsp oyster sauce 1 tbsp soy sauce 1 tbsp white vinegar 2 tbsp water     Bro
Products (Garlic, Spinach)

Broccoli Raab and Potatoes
1 bunch broccoli rabe (cut in 2” with tender stems) 4 medium potatoes (quartered) 4 tbsp oil 2 cloves of garlic (minced) salt & pepper red pepper flakes and grated parmesan cheese (optional)   Boil potatoes in salted water. &n

Broccoli Raab and Sausage
1 bunch broccoli rabe (cut in 2” with tender stems) 3 to 6 italian sausage links (sweet or hot cut into ¾”  thick or remove casing) 4 tbsp oil 2 cloves of garlic (minced) salt & pepper red pepper flakes and grated par
Products (Garlic, Broccoli Raab)

Garlic Bok Choy
1 bunch bok choy 2 to 3 cloves of garlic (or more if prefer) 1 to 2  tbsp oil ¼ cup water or chicken broth   Cut at least 1” off the bottom of the bok choy and rinse well. Heat oil in pan and add garlic until slightly b
Products (Garlic, Bok choy)

Bok Choy and Shrimp Stir-fry
1lb shrimp (peeled and deveined) 1 bunch bok choy (stalks cut and saved) 3 to 4 tsp rice wine with 1 tsp cornstarch 2 cloves of garlic (minced) 3 thin sliced ginger 3 tbsp oil salt & pepper 1 tsp cornstarch dissolved in 1tbsp water  
Products (Garlic, Bok choy)

Grilled Eggplant and Tomato Salad
2 or 3 mediium sized ichiban eggplants 1 large tomato 1 small onion oil and vinegar salt and pepper   1.  grill the eggplant til skin is charred.  cool and peel.  rough chop the skinned eggplant and put in a bowl 2.  a
Products (Onion, Tomato, Eggplant)

Escarole and Beans
1 head of escarole 2 cloves of garlic 1 14oz can of cannelini beans 2tbsp oil red pepper flakes (optional) salt and pepper 1.  clean escarole thoroughly and chop.  cook it in salted boiling water. 2. meanwhile, sautee garlic in oil.

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