Category Archives: Recipes

Recipes for Week Eight How to prepare & eat edamame Edamame is a fresh vegetable soybean—that is, a soybean that doesn’t need to be processed to be eaten. They make a great snack, either right before dinner or between meals. … Continue reading →

Frittata—the amazing flexible dish! Someday (hopefully next year), we here at Oakhill Organics hope to have a small flock of chickens. Our primary reason is for their multiple useful applications in bed cleaning, weed seed eating, and bug pecking—but we … Continue reading →

Roasted Green Beans (adapted from Moosewood Cookbook) This is one of our favorite ways to eat green beans. Depending on how many beans you have, it doesn’t make a very large serving or take up much space in the oven, … Continue reading →

Tara Romero emailed me this yummy recipe that uses TWO of this week’s share items! It sounds great … Beet, Fennel & Apple Salad 1/2 cup pecan halves 1/4 cup maple syrup 1 large (uncooked) beet, peeled and coarsely grated … Continue reading →

For full disclosure, we actually haven’t tried either of these recipes ourselves yet, but they both sound great to us. Zucchini, Fennel, and Andouille Pie From Asparagus to Zucchini (still available to buy from us!) ½ tablespoon butter, softened 3 … Continue reading →

Cold Chinese Cabbage with Cilantro This ‘recipe’ is from one of our new favorite cookbooks, Chez Panisse Vegetables, by Alice Waters. We love how she makes the vegetables the focus of each simple dish. This one, for example, calls for … Continue reading →

‘Wilted’ Kale & Bok choy—a Casey & Katie original! We made a version of this dish to serve at a friend’s party this weekend, and it was a surprise hit! Some people who didn’t think they liked kale or bok … Continue reading →

Think you don’t like beets? Beets were a new vegetable for us when we first starting farming. We’d had the canned version, which we didn’t much like, but we were willing to try anything growing in the fields. Now, we … Continue reading →

(The first two are borrowed from the CSA cookbook we’re selling, Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce) Bok choy cooking tips For stir-fry, separate leaves from the thick-white stem and chop both into 2-inch-wide diagonal chunks. … Continue reading →