Not sure what to do with some of the produce in your share? Check out our recipe blog for inspiration! Regularly updated with recipes, including some from CSA members.
from Burlington CSA site coordinator, Jane M.
She says, “We had a lot of pea tendrils left over last week and I didn’t know what to do with them. I had to make stuffing for a dinner our church serve once a month at a soup kitchen in Woburn called ‘Dwelling Place’ so I decided to throw in the pea tendrils. Here is the recipe I adapted. I got so many compliments on the stuffing, everybody loved it.
- 1/4 cup butter
- 4 cups chopped pea tendrils
- 1-1/2 cups coarsely chopped onions or 6 cups coarsely chopped leeks
- 3 tart apples – peeled, cored and chopped
- 2 cups chopped celeriac root
- 4 teaspoons poultry seasoning
- 1 cup dried cranberries
- 12 cups wheat bread cubes, baked until slightly dry
- 1 1/3 cups chicken stock
- salt and pepper to taste
- Melt butter in a large skillet over medium heat. Add the leeks or onions, pea tendrils, apples, celeriac, and poultry seasoning; cook until softened, about 10 minutes. Add the dried cranberries. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with chicken stock.
- Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
by CSA member and Volunteer Kristen G. from Reading. Thanks, Kristen!
- 1 pea tendrils, finely chopped
- 1 bunch swiss chard, finely chopped
- 1 bunch arugula, finely chopped
- 1 bunch mustard greens, finely chopped
- 6 cloves garlic, minced
- 4 Tablespoons olive oil
- 2 vegan low sodium bullion cubes
- 1 cup dry quinoa, rinsed
- 1 cup brown rice
- 1/2 cup shredded good quality dry aged cheddar cheese
- Salt and pepper to taste
- Cook rice and quinoa in separate pots according to package directions with bullion cube in each for flavor.
- In the meantime heat 3 Tablespoons olive oil over medium heat. Add garlic, salt and pepper to oil. Saute for 1-2 minutes until fragrant.
- Combine all chopped greens in a bowl with 1 Tablespoon olive oil and toss together. Add to saute pan and cook for 10-15 minutes over medium high heat until greens are wilted.
- Add the cooked quinoa and brown rice and saute for 1-2 minutes until all combined. Remove from heat. Add cheese and salt and pepper to taste.
- 1 pound fresh broccoli
- 1 1/2 cups cubed, cooked chicken
- 1 can condensed cream of broccoli soup
- 1/3 cup milk
- 1/2 cup cheddar cheese
- 1 Tablespoon butter, melted
- 2 Tablespoons dried bread crumbs
- Preheat oven to 450 degrees
- Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
- Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
- Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
- 1/2 large or 1 small cabbage
- 5-6 colored cone peppers
- 1 small head of broccoli
- 1/2 cup chopped green onion
- juice of 1 small lemon
- 3 Tablespoon sunflower or olive oil
- 1 Tablespoon mayo
- 1 Tablespoon sour cream
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 heaping Tablespoons dill (Fresh or frozen)
- 2 heaping Tablespoons parsley (optional)
- For the dressing: In a small bowl mix together juice of 1 small lemon, 3 tbsp of sunflower oil, 1 tbsp mayo, 1 tbsp sour cream, 1 tsp sugar, 1/2 tsp garlic powder and 1/2 tsp salt (or just 1 tsp garlic salt), 2 heaping tbsp chopped dill and 2 heaping tbsp chopped parsley. Refrigerate dressing and start on the salad.
- Using a Mandoline or a knife, thinly slice 1 small cabbage and place it in a large mixing bowl.
- Chop 1 small head of broccoli into small pieces.
- Cut peppers in half and than slice them across into small strips.
- Dice half a bunch of green onions, about 1/2 cup. Add everything to the mixing bowl with cabbage.
- When ready to serve (no need to let it marinate for long periods of time), pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing.
- 3 pounds calabaza, sugar pumpkin, butternut, buttercup or other orange winter squash
- 1/2 cup unsalted butter (or olive oil)
- 1/2 cup olive oil
- 1/2 cup finely ground cornmeal
- 2 bell peppers, poblano or other sweet pepper chopped
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 10oz cans diced tomatoes with chilies
- 2 16oz cans chili beans, drained
- 2 cups corn cut off the cob
- 1 Tablespoon chili powder
- 1 teaspoon cinnamon (Ginger omitted this and didn’t miss it)
- 1 teaspoon cumin
- Several dashes of vegetarian Worcestershire sauce
- Salt and pepper to taste
- Balsamic vinegar to taste
- Cilantro to serve (optional)
- Chopped green onions to serve
- Sour cream to serve
- Shredded cheddar cheese to serve
- Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife.
- In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
- Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin is tender. (It gets even better if simmered longer – a whole afternoon, if you have the time.)
- Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, cilantro, shredded cheddar cheese, and sour cream.
- 1 cup long grain rice
- 3 Tablespoons hoisin sauce
- 3 Tablespoons soy sauce
- 1 Tablespoon water
- 1/2 teaspoon sesame oil
- 2 Tablespoons peanut oil
- 12oz boneless, skinless chicken breast cut into strips
- 1 1/2 green and/or red pepper, julienned
- baby corn, husked and cut into pieces
- 2 medium carrots, cut into 1/2 inch rounds
- 1 bunch pea tendrils, chopped roughly into small pieces
- 1 bunch kale, swiss chard, broccoli rabe, mustard or other greens, removed from stem and sliced into thin ribbons or 2 cups thinly sliced cabbage
- 2 cloves garlic, crushed and minced
- 2 scallions, thinly sliced on the diagonal
- Cook the rice according to package directions.
- Mix together the hoisin sauce, soy sauce, water and sesame oil in a small bowl.
- Heat a wok or large frying pan over high heat then add 1 Tablespoon peanut oil. Add the chicken and stir fry for 3 minutes or until chicken is cooked through. Remove from wok and set aside.
- Reheat wok, add the remaining tablespoon of peanut oil and stir fry the carrots for 3 minutes. Add the green pepper and stir fry for 2 minutes. Add the pea tendrils and greens and stir fry quickly until wilted. Add the corn and garlic and stir fry for 1 minute. Add the scallion, sauce mixture and chicken and stir fry to combine and heat through.
- Serve immediately over rice.
4 large green tomatoes
1/2 cup milk
1/2 cup cornmeal
1 cup all-purpose flour
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Prep: 15 min
Yield: 4 to 6 servings
1 cup fresh bread crumbs
2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds
4 large green tomatoes, sliced 1/4-inch thick
Kosher salt and freshly cracked black pepper
6 ounces sharp white Cheddar, grated, about 1 1/2 cups
Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.
To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil.
Yield: Makes 2 12-ounce jars, or 1 pint and one half pint
- 1 pound green tomatoes, stemmed and cut into wedges
- 1/2 cup white vinegar
- 1/2 cup water
- 1 1/2 teaspoons pickling salt
- 2 teaspoons dill seed
- 4 garlic cloves
- 1/2 teaspoon peppercorn
- 2 bay leaves
- 1 teaspoon dill seed
- 2 garlic cloves
- 1/4 teaspoon peppercorn
- 1 bay leaf
- Combine vinegar, water and salt and bring to a boil.
- Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.
- Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.
- Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.
- Prep time: 15 minutes
- Cook time: 1 hour
- Yield: Makes 6 8-ounce jars, or 3 pint jars.
These instructions include instructions for canning the chutney. If you plan on storing in the refrigerator and using up within a few months, you can skip the sterilization and canning steps (steps 1 and 4).
- 2 1/2 pounds firm green tomatoes, about 7 cups, cored and chopped
- 1 1/4 cups brown sugar, packed
- 1 cup chopped red onion
- 1 cup golden raisins
- 1 cup cider vinegar
- 2 Tbsp chopped candied ginger
- 1 Tbsp mustard seeds
- 1 teaspoon chili pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon of salt
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cinnamon stick
- Pinch of ground nutmeg
- 3 pint jars or 6 8-ounce jars for canning
1 Sterilize the jars and lids. Place a steamer rack in a large (16 quart) pot, and place the jars on the rack. Fill the jars and the pot with water up to the rim of the jars. If you don’t have a rack you can place a clean dish towel at the base of the pot. You want to prevent the glass jars from touching the bottom of the pot which can get quite hot and cause the glass to crack. Put the burner on high and heat until a rolling boil. Boil for 10 minutes. To sterilize the lids, place them in a bowl and pour boiling water over them.
2 Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes. Taste and adjust seasonings.
3 Remove the jars from the pot of hot water (reserving the water if you plan to can for shelf storage.). Scoop the green tomato chutney into the jars, filling them to 1/4 of an inch from the rim. Wipe the rims with a clean wet paper towel. Place sterilized lids on the jars. Secure with canning rings.
4 Place the filled jars back in the pot of hot water. Make sure the jars are covered with an inch of water. Bring to a boil and process for 15 minutes, or 20 minutes if you are at altitudes between 1000 and 6000 feet. Remove the jars from the pot and place on a dish towel spread out on your counter. Allow the jars to cool completely. The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, store the jar in the refrigerator.