Recipes

Greek Style Veal Cubes
Easy, family friendly veal recipe

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

Posole
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.

Red Fern Farm House Dip
Served on both days of the 2010 CFSA Farm Tour, this creamy herb dip is great on crackers, as a spread for bagels or sandwiches, or as an accent for meat dishes.

Eggy Rice with Swiss Chard and Peas
I don't know how I lived the first 25 years of my life without eggy rice! This version is great for early summer produce like peas and greens.

Garlic Scape Pesto
A favorite among FarmShare subscribers, our Garlic Scape Pesto makes a delicious dip or spread for crackers. It’s also excellent mixed into pasta.
Products (Garlic Scape)

Garlic Scape Carbonara
This pasta is good as a meal served with a big garden salad and some crusty bread.

Beet Chocolate Cake
the secret ingredient is beets!

Herbed Crackers
Served on Saturday, June 4th during the 2010 CFSA Farm Tour, these homemade crackers are better than anything you'll find in the store and easy to make!

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