Category Archives: Recipes

How to make pumpkin pie from scratch We fell in love with pumpkin pies made from scratch a few years ago, and now their simple, not-too-sweet flavor defines the best for us. You’ll first need to cook the pumpkin meat. … Continue reading →

Baked delicata This is the easiest way we’ve found to prepare delicata squash. Wash your squash, and then slice it lengthwise in half. Scoop out the seeds, and place the squash cut-side down on a greased pan. Drizzle or brush … Continue reading →

Emailed to us by a CSA member: Per your recommendation to use the turnip greens, Melissa put sautéd the greens and some onions in a little butter, then put it on olive oil-brushed homemade pizza dough, added fontina cheese and … Continue reading →

from The Joy of Cooking A simple way to enjoy the turnip’s sweet flavors. Boil, above, uncovered, over high heat for about 6 minutes: 1 bunch turnips, peeled, left whole if small, quartered if large Drain. Pour into a large, … Continue reading →

Skillet Eggs with Kale & Chorizo from From Asparagus to Zucchini ¼ pound Spanish-style chorizo (or other spicy, hard sausage like Italian salami or garlic summer sausage), diced 1 bunch kale or collards, stems removed, leaves chopped coarsely lemon juice … Continue reading →

We picked up this recipe at Cedarville Farm, where we worked for two summers. One of their former employees tested multiple recipes before choosing this one as the best for using overripe corn. 2 cups yellow corn meal 2 cups … Continue reading →

This is the way Casey makes salsa around our house. It’s a variant on his mom Becky’s recipe, and boy is it yummy and easy to adapt to whatever quantities you have on hand! Sauté chopped onions (green, sweet, whatever) … Continue reading →

This recipe, from Vegetables by Alice Waters, has become one of our favorites this summer. We serve it with salad, good cheese, and crusty bread (it’s yummy on the bread too). 2 large, sweet white onions 3 cloves garlic 2 … Continue reading →

Recipes for week eleven: ~ Bruschetta ~ We like to make our bruschetta following Alice Waters’s suggestion. Take thin slices of a baguette (Red Fox is our favorite) and lightly ‘toast’ each side in a frying pan with a light … Continue reading →

(Adapted from The Joy of Cooking) This is a wonderful summer stew. It also uses many of this week’s share items! Sauté in a large skillet over high heat until vegetables are golden and just tender, 10 to 12 minutes: … Continue reading →