Recipe Blog

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.

Red Lentil and Winter Vegetable Curry    

Posted by on Jan 25, 2017 in recipe | Comments Off on Red Lentil and Winter Vegetable Curry    

From Farmer Dave’s
 
Ingredients
  • 1 large winter squash (butternut, buttercup, etc.) or 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 3 carrots, peeled and cut into rounds
  • 1 onion, diced
  • 2 cups red lentils, washed and sorted
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon cayenne pepper (optional)
  • 1 1/2 teaspoon salt
  • Fresh chopped cilantro for garnish (optional)
  • Brown rice (optional)

 

Directions
1) In a large pot, saute onion in olive oil until translucent. Add butternut and carrots and cook for about 5 minutes until beginning to soften. Add curry powder, turmeric and optional cayenne pepper and toast for about 1 minute until fragrant. Add lentils, chickpeas, salt and coconut milk. Cover with water (approximately 5 cups). Bring to a boil, then reduce to simmer and cook, covered, until the squash is tender and the lentils are broken down.
2) Serve over brown rice or quinoa if desired. Top with fresh chopped cilantro.

Kale Salad with Quick Pickled Watermelon Radish 

Posted by on Jan 25, 2017 in recipe | Comments Off on Kale Salad with Quick Pickled Watermelon Radish 

 From The Kitchn
Watermelon Radish 
Ingredients
  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • Kosher salt
  • 1 large watermelon radish
  • 1 bunch kale
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon toasted pumpkin seed oil
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh thyme leaves
  • Black pepper
  • 1/4 cup pumpkin seeds, toasted
Directions
Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
1) Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.

2) In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

3) Drain the radishes. Toss with the kale – OR – arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.

Celery Root Soup  

Posted by on Dec 2, 2016 in recipe | Comments Off on Celery Root Soup  

From David Lebovitz 

This simple soup recipe really highlights the delicate flavor of celeriac. Feel free to riff on it. The addition of carrot and/or apple is a great variation. Garnish with crumbled bacon pieces for a little extra oomph.

Ingredients
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 leeks cleaned and chopped (or substitute onion)
  • 2 cloves garlic, peeled and thinly sliced
  • Sea salt
  • 1 large or 2 medium celeriac (about 3lbs), peeled and cubed
  • 3 cups chicken stock
  • 3 cups water
  • 1 – 1 1/2 teaspoons freshly ground white pepper (black pepper is fine as well but takes away from the creamy white color of the soup)
  • Scant 1/8 teaspoon chile powder (optional)

 

Directions
1. In a large pot, melt the butter with the olive oil.
2. Add the leeks and cook for about five minutes, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add another pat of butter or pour of olive oil.
3. Add the celery root and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, about forty five minutes.
4. Add white pepper and chile powder, the purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt and pepper if desired. If the soup is too thick, it can be thinned with water or stock.

To serve, rewarm the soup in a saucepan and ladle into bowls.

Kale Lentil Turkey Soup 

Posted by on Dec 2, 2016 in recipe | Comments Off on Kale Lentil Turkey Soup 

Ingredients
  • 1 tablespoon oil, olive
  • 1 cup onion, chopped
  • 1 cup carrot, coarsely chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tablespoon basil, fresh, or 1 teaspoon dried basil, crushed
  • 4 cups kale, coarsely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups cooked turkey breast, cubed
  • 1 medium tomato, seeded and chopped
  • 1/2 cups red lentils
Directions
1. In a large saucepan, heat oil over medium-low heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
2. Add broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
3. Stir in cooked turkey, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender.

Easy Carrot Soufflé

Posted by on Dec 2, 2016 in recipe | Comments Off on Easy Carrot Soufflé

Ingredients
  • 2 pounds Farmer Dave’s carrots, peeled and chopped
  • 1/2 cup margarine or butter
  • 3 eggs
  • 3/4 cup brown sugar
  • Pinches of your favorite warm spices. We recommend paprika, cinnamon, nutmeg and maybe a bit of cayenne.
  • 1/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of salted water to a boil.
Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain.
Place carrots in a food processor with the margarine or butter, and pulse to puree.
Add the eggs, brown sugar, spices, flour, baking powder, and baking soda, and process until smooth.
Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.
Bake, uncovered, in the preheated oven for 1 hour, or until firm.
Optionally top with nuts.

Rawsome Caramel Apples

Posted by on Nov 1, 2016 in recipe | Comments Off on Rawsome Caramel Apples

Recipe adapted by Farmer Dave’s from Brigitte Mars

Ingredients:

  • 6 apples
  • 2 cups dates soaked in 1 cup water, and mashed down
  • 2 tablespoons raw tahini
  • 1 teaspoon vanilla extract
  • 1 tiny pinch sea salt
  • 2 cups walnuts, almonds, hazelnuts or other nut of your choice
Directions:
Pulse the nuts in a food processor and transfer to a bowl. Poke a chopstick through 6 apples. In a food processor, blend till smooth, the soaked dates, vanilla and salt. Using a butter knife, apply the date paste to each apple. Swirl in nuts. Chill in the refrigerator.

Baked Squash with Meat Sauce (Kaddo Bourani)

Posted by on Nov 1, 2016 in recipe | Comments Off on Baked Squash with Meat Sauce (Kaddo Bourani)

Adapted from the Impromptu Kitchen
Makes 2-4 servings
Ingredients:
1 sugar pumpkin
1/3 cup sugar
1/3 cup + 1 tbs oil (pick something neutral, like canola or grapeseed)
1 cup yogurt
1 clove garlic, finely chopped (or use a garlic press since it is a little easier)
2 tbs dried mint or 4 tablespoons fresh mint
1 tsp dried dill or 1 tbsp fresh dill
1 tsp + 1 tsp + 1 tbs kosher salt
1 medium onion, finely chopped
2 tbs tomato paste
1 tbs coriander seed, freshly ground if possible
1 tbs cumin seed, freshly ground if possible
1 tbs smoked paprika (or use sweet paprika if you don’t have smoked)
1/4 tsp ground cinnamon
1 1/2 lbs ground beef
1/2 cup water
Directions:
Preheat the oven to 300F. Peel the pumpkin, then cut in half and scoop out the seeds. Cut the halves into 1/2-inch slices and lay them in a 9 by 13 pan. Sprinkle the slices with the sugar and 1/4 cup of oil and then toss them together with your hands. Cover the pan with foil and bake it for 2 hours. Midway through the cooking process you can flip the slices, re-cover the pan, and continue to bake it. When finished, the pumpkin slices should be a much deeper orange and will be very soft and tender.
While the pumpkin is baking, make the yogurt sauce – the longer it sits the better the flavor will be. Just mix together the yogurt, garlic, mint, dill, and 1 teaspoon of salt. Cover it and let it sit in the fridge until you’re ready to eat.
After the yogurt sauce is done, heat the last tablespoon of oil in a large nonstick pan over medium heat. Add the onions and 1 teaspoon of salt and cook for about 15 minutes or until they get a little color on them and most of the onions are soft and translucent. Add the tomato paste and the coriander, cumin, (smoked) paprika, and cinnamon and stir well. Cook for a minute or two or until the tomato paste darkens a bit and the spices are fragrant. Crumble up the ground beef and then add it to the pan along with another tablespoon of salt. Cook the meat for about 30 minutes. First it will lose its pink color and then after about 15 minutes it will start to go very dark brown as the water cooks out. Just keep scraping the pan every few minutes so that it doesn’t burn.
Once the meat is deeply browned and the sizzling noise has subsided considerably, you should have a layer of brown bits on the bottom of the pan. To get that back into the sauce, keep the heat on medium and pour in 1/4 cup of the water. Use a hard metal spatula or a wooden spoon to scrape the pan and loosen all the browned bits so that they come back into the sauce. Then cook it for a few minutes to get rid of the extra liquid. If that doesn’t work the first time around you can always add the rest of the water and scrape again but if you don’t need it, don’t worry. Taste the meat mixture and add more salt if needed.
To serve the dish, lay out slices of the candied pumpkin on a plate and the meat over the slices. Then top the whole thing with about 3/4 cup of the yogurt; reserve the rest for spooning on at the table. And yes, the leftovers and delicious are will keep for several days.

Lumpy Bumpy Applesauce

Posted by on Sep 27, 2016 in recipe | Comments Off on Lumpy Bumpy Applesauce

Member submitted recipe from Deb C. in Tewksbury

Ingredients

  • Variety of apples, peeled and cored
  • 2-3 large dashes of cinnamon
  • 2 dashes of allspice
  • 2 dashes of nutmeg
  • small amount of water
  • handful of husk cherries, paper removed
Directions:
  1. Cook down a variety of apples (with spices and small amount of water) slowly until apples get soft. Leave harder chunks.
  2. Allow to cool and add husk cherries.

Fall Beet and Apple Salad with Celery and Walnuts

Posted by on Sep 27, 2016 in recipe | Comments Off on Fall Beet and Apple Salad with Celery and Walnuts

Adapted by Farmer Dave’s from Healthy Living Market

Ingredients

  • 2 firm sweet-tart apples
  • 4 celery stalks, thinly sliced
  • 1 small shallot, minced or 2 scallions, thinly sliced
  • Juice of 1 lemon
  • 1 medium-large beet, matchsticks
  • 3 Tablespoon chopped walnuts
  • 3 Tablespoons olive oil
  • Salt and pepper to taste
  • Large handful baby spinach or arugula
Directions:
  1. Toss the apple slices, celery, shallot or scallion and lemon juice together in a bowl. Add the beet matchsticks, walnuts, olive oil, salt and a few grinds of black pepper, to taste. Let sit 10 minutes. Serve on a bed of baby spinach or arugula.

Green Beans with Mushrooms and Fried Onions

Posted by on Sep 27, 2016 in recipe | Comments Off on Green Beans with Mushrooms and Fried Onions

Adapted by Farmer Dave’s from Real Simple

A grown up version of the classic green bean casserole!

Ingredients
1 lb green beans, cut into 1-2 inch pieces
1 small onion, cut into thin rings and separated
2 Tablespoons all purpose flour
Kosher salt and freshly ground pepper
2 1/2 Tablespoons olive oil
8oz button mushrooms, sliced
1 cup 1 percent milk

Directions:
Boil, steam or roast green beans until tender. Set aside.

In a bowl, toss the onion with 1 tablespoon of the flour and ¼ teaspoon salt. Heat 1½ tablespoons of the oil in a large skillet over medium-high heat. Cook the onion, stirring, until golden brown, 1 to 2 minutes; transfer to a plate.

Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Cook mushrooms, stirring, until tender, 5 to 6 minutes.

Reduce heat to medium. Sprinkle the remaining tablespoon of flour over the mushrooms and cook, stirring, for 1 minute. Add the milk and ¼ teaspoon each salt and pepper. Simmer, stirring, until mixture begins to thicken, 1 to 2 minutes. Add green beans and cook until heated through, 3 to 4 minutes. Top with the onions.