Category Archives: Recipes

“A Versatile Recipe for the Hearty Greens You Don’t Know What to Do With” adapted from The Farm to Table Cookbook, by Ivy Manning We checked Manning’s new cookbook out of the library to give it a quick read and … Continue reading →

A note on newsletter recipes … I try to include recipes regularly in our CSA newsletters to help inspire you to try new flavor combinations and unfamiliar vegetables. The suggestions and recipes I include all represent how Casey and I … Continue reading →

In the spring when lettuce and fresh eating greens are abundant, this is our favorite easy-to-make meal. A ‘Big Green Salad’ (B.G.S. for short) is a salad that’s an entire meal. To make, we fill our plates with dressed lettuce, … Continue reading →

adapted from Chez Panisse Vegetables Choose a very fresh sweet baguette (we recommend Red Fox, of course!). Cut it in half lengthwise and spread liberally with unsalted butter. Wash and trim radishes, leaving on their tender leaves. Cut the radishes … Continue reading →

Technically, persillade refers simply to the mixture of finely chopped parsley and garlic (the Italian gremolata is the same mixture plus chopped lemon zest). Simple persillade is a delicious light topping for almost anything: spread on a baguette, use as … Continue reading →

Trim any tough ends from the stem of one bunch rapini. Liberally coat (but don’t drench) with olive oil. Salt well. Spread an even layer in a roasting pan and roast on high heat (400+°) until the stalks are turning … Continue reading →

A new newsletter & blog feature: an occasional guest contribution from CSA member & Master Preserver, Lesley Woodruff … Greens, greens, so many leafy greens right now! They’re wonderful to eat and easy to preserve. Take advantage of our springtime … Continue reading →

The cold weather this weekend inspired me to cook a big pot of curry. Besides being warming and delicious, it used up a lot of vegetables. Start with a big pot and ‘alliums’ (the onion family) … cook over medium-high … Continue reading →

Homemade Sauerkraut adapted from The Art of Simple Food Despite our cabbage-loving ways, we’ve personally never experimented with making kraut (although many of our customers have done so successfully with our cabbage). If anyone else has a sure fire favorite … Continue reading →

Potato and leek frittata adapted from The Fannie Farmer Cookbook A frittata is the flat omelet served in Mediterranean countries that is often a background for spicy vegetables. It is easier to make (than separate omelets) for four or more. … Continue reading →