Category Archives: Recipes

Chard with sweet-and-sour ginger sauce (also useful for Asian greens) adapted from Farmer John’s Cookbook Normally, we pair chard with French or Italian themed flavors (hard cheeses, anchovies, ham, bacon, shallots), but I couldn’t resist offering this unique recipe. I’d … Continue reading →

Hopefully, you’re in the majority of our CSA members and love love love your beets. However, if you’re in the small but vocal minority of beet haters (or beet ‘kind of not likers’), then here are a few tips to … Continue reading →

Fava beans, also known as ‘broad beans,’ were the only bean in Europe before the introduction of beans from the Americas. Favas continue to have a solid place in Italian cooking but are rare in the United States. We only … Continue reading →

A Big Green Salad is not just any salad — B.G.S. is a salad main course. To build your B.G.S., begin by filling each eater’s plate with lightly dressed lettuce (see the homemade dressing suggestion in the shallot description). Cover … Continue reading →

Sue Ammiro, a current CSA member, sent us this great poem she wrote along with a related recipe. I’m sure that many of you who survived the winter of greens can relate … There once was a woman that lived … Continue reading →

Generally speaking, rhubarb is most enjoyable when cooked with sugar or honey. Although it itself is tart when raw and plain, the cooked rhubarb lends itself well to sweet dishes such as pies and crisps. A simple preparation is to … Continue reading →

Here’s a link to another delicious sounding cardoon recipe.

About cardoons: No, that isn’t a dinosaur wing in your CSA share this week — it’s a “cardoon,” a close relative of the artichoke plant and a culinary favorite in Italy and France. From the artichoke plant, we of course … Continue reading →

adapted from The Art of Simple Food Use these quick condiments as a fresh bright finish to sprinkle over roasted braised meats, pastas, and anything grilled. To make gremolata, mix together: 3 tablespoons chopped parsley, 1 teaspoon grated or finely … Continue reading →

adapted from Vegetarian and Vegetable Cooking Peel and dice a few medium-sized potatoes. Chop a cauliflower. Chop an onion. Put the vegetables in a large saucepan with oil and 3 tablespoons water. Heat until hot and bubbling, then cover and … Continue reading →