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.
- 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
- Cook down a variety of apples (with spices and small amount of water) slowly until apples get soft. Leave harder chunks.
- Allow to cool and add husk cherries.
- 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
- 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.
Adapted by Farmer Dave’s from Real Simple
A grown up version of the classic green bean casserole!
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
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.
from Aida Mollenkamp
1 garlic clove
1/3 cup raw sliced almonds
1/2 cup extra virgin olive oil, divided
Kosher salt and freshly ground pepper
2 cups fresh sorrel leaves
Juice of 1 lemon
Grated lemon zest
1 medium leek, ends trimmed
8oz baby potatoes, sliced paper thin
1 lb whole wheat pizza dough
1/4 cup finely grated pecorino romano cheese
8 oz whole milk ricotta cheese
For the sorrel pesto: Combine garlic, nuts, 1/3 cup of the olive oil, a pinch of salt, and some freshly ground black pepper in a mini food processor. Process until mixture is smooth and emulsified. Add sorrel leaves and lemon juice puree until smooth. If the mixture is thick, add a few tablespoons of water, and pulse until lighter in color and well mixed. Stir in lemon zest, taste and add more salt or pepper, as desired.
For the pizza: Heat oven to 425°F and arrange and a rack in the middle. Drizzle a baking sheet with some olive oil and place it on the rack while oven heats up. Cut the leeks in half lengthwise and then slice them into 1/4-inch thick half moon shapes. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. When oil shimmers, add leeks and season with salt and freshly ground black pepper. Stir to coat in oil then add potato slices. Cook, stirring rarely, until potatoes are slightly softened and golden, about 5 minutes. Remove from heat and reserve.
Meanwhile, place dough on lightly floured parchment paper, and, using a lightly floured rolling pin, roll to an 12-by-10-inch rectangle. Pierce the dough in several places to prevent it from bubbling up unevenly.
Scatter Pecorino evenly over the dough, leaving a 1-inch border. Evenly distribute leek mixture then top with dollops of ricotta every few inches. Brush the border of the pizza crust with oil and drizzle the top with a few spoonfuls of olive oil. Using the parchment paper to help, carefully place the pizza (with the parchment paper) on the hot baking sheet in the oven.
Bake until crust is crispy, cheese is melted and starting to brown, and underside of dough is golden brown, about 15 to 20 minutes. Remove from oven, slice into pieces, top each piece with a spoonful of the sorrel puree, drizzle with additional olive oil, top with a sprinkling of salt, and serve immediately.
from Smitten Kitchen
2 1/2 cup distilled white vinegar
3 cups water
2/3 – 3/4 cup sugar
5 Tablespoons kosher salt or 1/4 cup table salt
10 sweet peppers, mix of red, yellow and orange
4 large cloves of garlic, coarsely chopped
Roast the peppers: Preheat the oven to 400 degrees. Line peppers on a large baking sheet and roast them for 45 minutes, turning them once, or until they are soft. Better to extend the cooking time than shorten it, as the skins will only come off easily if they’re fully cooked.
Prepare pickling liquid: Bring vinegar, water, sugar and salt to a boil in a 3-quart nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Cool about 30 minutes. (Want to speed this process up? Leave aside two cups of the water, only boiling one. Once the sugar is dissolved, pour that cold water back in. It should take no time at all for it to finish cooling.)
Once peppers are roasted: While they’re hot, throw the peppers in a large bowl and cover it with a lid or plate, trapping the steam inside. In 15 minutes, they should be cooled, and their skins should be easy to remove. If not, give it another 10 or 15 minutes to rest.
Once all of the pepper skins are removed, remove the core and seeds, and tear the peppers into strips, tossing them into a large bowl, jar or container. Pour the pickling liquid over the peppers (if you have extra brine, save it for next time) and add the chopped garlic. Chill them, covered with a lid or plastic wrap, for one day.
- 1lb pasta of your choice
- 1 bunch kale or swiss chard, stems removed and sliced into ribbons
- 1 Tablespoon extra virgin olive oil
- 1 onion, diced
- 6 garlic cloves, smashed and peeled
- Red pepper flakes to taste
- Salt and pepper
- 1 quart cherry tomatoes, halved
- 1-2 carmen or xanthi peppers (red, orange or yellow), chopped
- 1/2 cup grated romano cheese
- Generous handful of toasted pine nuts
- 1 bunch fresh chopped mint or basil
- 4 scallions, thinly sliced
- Bring a large pot of heavily salted water to a boil. Add pasta and kale or swiss chard and cook until pasta is 1 minute shy of al dente. Drain, reserving 1/2 cup pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add onion and cook until translucent. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and peppers and cook until the tomatoes burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
- Add pasta to pan and toss with tomato mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Toss pasta with 1/2 cup grated romano cheese and pine nuts.
- Divide pasta among warmed pasta bowls. Top with a generous mound of fresh mint or basil and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.
- 1 cup Pearled Barley
- 2 cups tomato, seeded, diced and drained
- 1 slicing or 2 pickling cucumbers, peeled and chopped
- 1-2 red or orange peppers, diced
- 1/2 cup feta cheese
- 1/2 cup pitted kalamata olives
- 3 Tablespoons (1 bunch) fresh chopped mint
- 1 small fresh onion, finely diced
- 3 Tablespoons red wine vinegar
- 2 Tablespoons olive oil
- Salt and pepper to taste
- Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
- Combine tomatoes, cucumber, pepper, feta cheese, olives, mint and onion in a large bowl. Add cooled barley.
- In a small bowl whisk together red wine vinegar and olive oil. Season to taste with salt and pepper. Dress salad and toss to combine. Cover and place in refrigerator until ready to serve. Best made 3 hours ahead. Even better the next day.
- 2-3 summer squash (zucchini, kousa, etc) sliced into 1/8 to ¼ inch slices. Larger diameter cut in half or quarter so all the pieces are roughly the same size
- 2-3 Farmer Dave size onions, small to medium dice
- 1 garlic clove grated or minced (more if you like)
- 2 -3 tsp chili powder
- 1-2 tsp cumin
- 1-2 tsp red pepper flake or a minced jalapeno minus the seeds
- 3-4 tablespoonfuls of olive oil divided
- 8 small soft taco shells corn or flour – flour is nice with the squash
- 1 cup of sour cream mixed with ½ mashed avocado and a handful of chopped cilantro or parsley – let this hang out so the flavors mix
- 1-2 Farmer Dave sized tomatoes deseeded and diced
Sauté onions in 2 TBSP of the olive oil over medium heat. When the onions are medium golden add the minced or grated garlic and stir. Give the garlic 1 minute to cook. Add the desired amount of spices, I gave a range because I usually add more. Stir and let the spices toast for 1 minute. Remove onion mixture from pan to a bowl that will be large enough to toss the mixture with the squash when done.
- Add the remaining olive oil to the pain and increase the heat to medium high. When the oil is hot add the squash. Do not crowd the pan, it should fit in a single layer. If it doesn’t cook the squash in 2 batches so it doesn’t steam. The heat should be high enough so that the squash sears and gets caramelized on one side. Give the contents of the pan a quick stir when the squash caramelizes on one side then remove and toss with the onion mixture. Taste and adjust seasonings.
- Fill the taco shells with the squash and onion mixture, top with diced tomatoes and drizzle with sour cream mixture.
recipe by Ginger
1 summer squash or zucchini, or 2 kousa, thinly sliced
1 onion, thinly sliced
1 bunch kale or swiss chard, stems removed and roughly chopped
1/4 cup parmesan cheese
1/4 cup shredded mozzarella or gruyere cheese
Salt and pepper
1 Tablespoon butter
In a large bowl, beat eggs, salt, pepper and parmesan cheese until combined.
In a 12 inch, oven safe skillet saute onion in butter over medium heat until beginning to caramelize. Add squash and kale and saute until squash has softened and kale is tender.
Pour egg mixture over vegetables. Sprinkle shredded cheese over eggs. Cook until eggs are set around the outside of pan but still soft in the center.
Place under broiler and bake until eggs are set. About 5 minutes.
For the Cake:
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups finely shredded and drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries (you can reserve a few for garnish if so desired)
For the Lemon Buttercream:
1 cup butter, room temperature
3 1/2 cups confectioners\’ sugar
1 lemon, juice and zest of (about 2 tablespoons)
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.
Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.
In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.
Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Combine butter, sugar and salt and beat till well combined.
Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.
Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).