Category Archives: Recipes

Green beans with sautéed mushrooms adapted from The Joy of Cooking Steam until tender, 10 to 15 minutes, 1 pound green beans, trimmed. Meanwhile, heat in a large nonstick skillet olive oil. Add mushrooms, wiped clean and sliced, and minced … Continue reading →

… our favorite summer corn bread recipe. We picked this up at Cedarville Farm, where we trained for two years. Rich and moist, it’s a great use for corn you may deem ‘over-ripe.’ 2 cups yellow corn meal 2 cups … Continue reading →

adapted from The Joy of Cooking Heat a large skillet over high heat. Add and stir-fry until onions translucent: 2 tablespoons peanut or vegetable oil 1 sweet onion, diced 2 tablespoons minced, peeled, fresh ginger Add and stir-fry for 3 … Continue reading →

Caramelized Fennel from Chez Panisse Vegetables by Alice Waters (one of our favorite cookbooks) 2 large fennel bulbs 1⁄4 cup olive oil salt and pepper Trim fennel bulbs, removing any tough outer layers. Cut the bulbs in half vertically, cut … Continue reading →

(A recipe for Summer Week 2) We can’t believe we’re already in the thick of zucchini season. Hopefully everyone was able to take home a good mixture of summer squashes this week, so as to have some for fresh eating. … Continue reading →

Braised Broccoli (Broccoletti Stufati) adapted from The Silver Spoon Heat olive oil in a pan. Add chopped garlic (or garlic whistles) and broccoli cut into florets (use entire shares’s worth). Cook over low heat, stirring occasionally, for 5 minutes. Season … Continue reading →

adapated from Chez Panisse Vegetables by Alice Waters (one of our most favorite cookbooks!) 1 slice bacon 1 onion 3 cloves garlic (if available) 2 bunches greens (kale, turnip, chard) salt & pepper ½ cup heavy cream grated lemon zest … Continue reading →

Spinach lasagna; buttered & salted radish slices on the side Big Green Salad (BGS) — our favorite easy spring meal: pile all the fresh salad greens you have high on your plate; chop up other veggies for toppings and pile … Continue reading →

(adapted from Simply in Season) Winter root soup ¾-1 pound stewing beef or chicken (chopped) 1 cup onion (chopped) Brown in oil in a large soup pot over medium heat, 10 minutes. 8 cups water 2 cups potatoes (chopped) ½ … Continue reading →

Roasting is one of our favorite ways to eat vegetables in the winter. We avoid it in the summer because of how it heats up the kitchen, but of course that’s a welcome side affect now that it’s cool outside! … Continue reading →