Baked Kale and Zucchini Chips
Baked Kale and Zucchini Chips

Autumn Root Vegetable Smash
Autumn Root Vegetable Smash Richard Dingle, Executive Chef at Hershey Lodge Ingredients:1 1/2 redskin or yukon gold potatoes 1/2 cup diced sweet potato or yam 1/2 cup diced rutabaga 1/4 cup chopped chives or scallions 1/2 cup dried cranberr
Products (Sweet Potato, Potatoes)

Raspberry Nut Bread
Raspberry Nut Bread
Products (Raspberries)

Raspberry Vinegar
Raspberry Vinegar
Products (Raspberries)

Rangin' Roaster -Yum!
how to roast a delicious organic Rangin' Roaster, the signature chicken of Shades of Green Farm

Cranberry Sauce
Cape Cod Cranberry Sauce

Greek Style Veal Cubes
Easy, family friendly veal recipe

Osso Bucco
Recipe courtesy of a Brazos Farmers Market customer
Products (Osso Bucco)

Mexican Stew

Leek & Potato Salad
3 large potatoes  4 medium leeks  3 cloves garlic 1/2 med onion 1/2 cup green onion 1/4 tsp dry tarragon 1/4 cup olive oil 1/8 cup lemon juice pinch of mustard powder salt & pepper to taste Boil potatoes. Finely chop leek
Products (Leeks, Potatoes)

Pasta with Spicy Broccoli Rabe and Pine Nuts
1 lb broccoli rabe, ends trimmed off, cut across into 1-inch pieces 1 lb penne pasta 4 tsp olive oil 6 TBS pine nuts 8 cloves garlic, peeled and minced 4 TBS water ½ tsp dried red pepper flakes 2 tsp fresh lemon juice 2 tsp salt, plum
Products (Broccoli Raab)

Apple Walnut Pancakes
1 cup flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt1 teaspoon sugar¼ cup wheat germ1 large egg, beaten1 cup buttermilk½ cup chopped walnuts1 apple, grated Mix dry ingredients, egg and buttermilk. Stir
Products (English Walnuts)

White Bean and Garlic Scapes Dip
A delightful dip from Melissa Clark of the New York Times (A Good Appetite). Simple and satisfying!
Products (Garlic Scapes)

Lavender Grilled Salmon
LAVENDER GRILLED SALMON Serves 8-10 people. Ingredients 3 pounds of Salmon Filet 4 Tbsp Honey 6 Tbsp Virgin Olive Oil 1 Tbsp Lavender, crushed with mortar & pestle 1/4 c White Wine 1 Tbsp Worcestershire Sauce 1 Tbsp Lemon Juice   Pla

Escarole and Beans
Ingredients 3 tablespoons olive oil, divided 2 large heads escarole salt and pepper to taste 1/4 teaspoon crushed red pepper flakes 1 clove garlic, minced 2 (16 ounce) cans cannellini beans, undrained 3 sprigs fresh parsley, chopped Direc

Sautéed Escarole
lb escarole (about 4 heads), cored and coarsely chopped 1/4 cup extra-virgin olive oil plus additional for drizzling 5 garlic cloves, thinly sliced 1/2 teaspoon dried hot red pepper flakes 1 (2-oz) can anchovy fillets in olive oil, drained,

Lentil soup with Italian sausage and escarole
1 2/3 cups lentils (11 ounces), rinsed well 5 cups water 3 1/2 cups reduced-sodium chicken broth 1 Turkish or 1/2 California bay leaf 4 garlic cloves, finely chopped, divided 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sa

Escarole and Bean Soup
Recipe courtesy Giada De Laurentiis

Roasted Garlic Scapes
a bit of Spring goodness
Products (Garlic Scape)

Garlic Scape Pesto
Garlic Scape Pesto                                30 scapes (remove bulb part)      &nbs

Braised beet thinnings
Easy and tasty way to use small beets with greens attached
Products (Beet Greens, Beets)

Herb-Marinated Chevre with Lavender-Infused Honey
One of the recipes we served Saturday, June 4th on the CFSA Farm Tour, this sweet spread was made with our own culinary lavender and local honey.

Red Fern Farm Baked Lamb Meatballs
Not sure how to use up your ground lamb? This recipe has it all: lamb, herbs, cheese, and a little cayenne to give it a kick. Served on both days of the 2010 CFSA Farm Tour.

Spicy White Turnips
This recipe was shared from member Kris Hamon. She notes that this dish is still tasty even when greens and/or tomatoes are omitted.

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