From Sue, a CSA member in Tewksbury http://allrecipes.com/Recipe/hot-and-sour-chinese-eggplant/detail.aspx Ingredients 2 long Chinese eggplants, cubed 1 1/2 tablespoons soy sauce 1 tablespoon red wine vinegar 1 tablespoon white sugar 1 green…
Mia, a Lawrence CSA member, submitted one of her favorite tomato sauce recipes: Naked Tomato Sauce from: http://smittenkitchen.com/2011/08/naked-tomato-sauce/ Inspired by Scarpetta’s Spaghetti with Tomato and Basil If you Google for Scarpetta’s…
Wendy, the Market Manager at the Wakefield Farmers’ Market, passed along this great fennel recipe from epicurious. Italian Sausage with Fennel, Peppers, and Onions Gourmet | April 2008 by…
This recipe comes from Donna, a Burlington CSA member. “Hi – I adapted this from a baby bok choy slaw in a recent Real Simple and use an item from…
This tasty salad comes from Chris, one of our Tewksbury CSA members! Arugula and Watermelon Salad (makes two generous servings) 5 oz. arugula, washed and cleaned 3 cups watermelon, seeded and…
Garlic Scape Carbonara from Sarah’s Cucina BellaIngredients: 1/2 lb campanella pasta, or shape of your choosing 4 slices bacon (about 3 1/4 ounces), chopped 1/4 cup garlic scapes, cut into 1/4…
recipe from NyTimes.com Ingredients: 1/3 cup sliced garlic scapes (3 to 4 scapes) 1 tablespoon freshly squeezed lemon juice, more to taste 1/2 teaspoon coarse sea salt, more to taste…
Adapted by Farmer Dave’s from A Good Appetite. 1 package fresh cheese ravioli (2 servings) 1 T olive oil 1 T butter 3 – 4 c pea tendril, chopped 2-3 garlic…
Many of our Spring Greens Share members have been experimenting with tatsoi for several weeks–eating it raw, sauteeing it, putting it in smoothies, etc. Here’s a creative use for this…
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