Recipes

Butternut-Caramel Pudding Cake 

This is a holiday recipe to show off how delicious winter squash desserts can be.  If you are short on time you could just make the cake which is very good itself but the caramel kicks it up a notch.  … Continue reading

Seared Broccoli-Potato Chowder

I love making soup, but I am not a big fan of boiling broccoli.  This recipe sears the broccoli in a skillet, which avoids bad smells and adds extra flavor from caramelization.  I used mild-ish poblano chiles for this but … Continue reading

Gold Beet, Green Bean and Fennel Quinoa Salad

Beets and Beans are cooked, and the fennel is marinated raw.  For convenience the beets are steamed in this recipe, but they can also be oven roasted.  This is a salad can be a whole meal. Bring a large pot … Continue reading

Cabbage, Leek and Potato Sizzle

Not exactly a casserole or gratin, the Sizzle uses a combination of cooking methods to produce a unique hybrid dish of soft-cooked vegetables and crisp potatoes. Preheat the oven to 375. Cut 2 large or 4 medium potatoes into a small dice.  … Continue reading

Butternut Custard with Roasted Persimmons

Looking for a healthier Halloween-themed dessert? You can make the custard ahead of time, but wait until just before serving to roast the persimmons so they are still warm.  This recipe has very little added sugar and lots of beta … Continue reading

Potato-Leek-Green Bean Salad

You can serve this salad warm or cold but don’t add the green beans until just before serving to conserve their bright color. Bring a large pot of salted water to a boil. Scrub 1 lb. of potatoes.  Trim 1/2 lb. of … Continue reading

Beet-Arborio Rice Pilaf

Beet-Arborio Rice Pilaf Simpler to make than a risotto, this is delicious on its own or it can be stuffed into acorn squash halves and baked again topped with cheese. Cut the leaves off 1 bunch of beets.  Scrub the beets. … Continue reading

Garlicky Roasted Green Beans and Potatoes

This is an old classic.  Tossed with arugula, it makes a filling dinner salad. Trim 1/2 lb. green beans.  Cut in 2-3 pieces. Core and remove the seeds from 3-4 sweet peppers, then cut into rounds or half rounds. Cut 1 lb. of … Continue reading

Delicata-Green Bean Gratin

Green Bean Casserole with all natural ingredients.  This recipe puts the onions at the bottom of the dish, where they get caramelized and crispy without having to fry them.  You can either make this with the traditional white Bechamel sauce, … Continue reading

Kale Salad with Roasted Green Beans and Peppers

In this salad, the acid of the tomato juice and the warmth of the roasted vegetables tenderize the chewy kale. Heat the oven to 400 degrees. Dice 1 large or 2 small tomatoes, then place in a bowl.  Sprinkle with salt. … Continue reading

Fall Green Bean Salad 

You can make this salad with Asian Pears or Tomatoes. Bring a medium sized pot of salted water to boil. Trim and rinse 1/2 lb. green beans.  Drop into the boiling water.  When the water returns to a boil, drain and rinse … Continue reading

Roasted Eggplant Ratatouille

A combination of roasting and slow cooking a variety of vegetables gives an old vegetarian standard new flavors and textures.  You can also make this recipe on a gas grill with a closing lid — that’s how I made it. … Continue reading

Delicata Gratin

This recipe can be prepared in the oven or on a gas grill.  The trick to using your grill as an oven is to preheat it first, then turn the burners way down and close the top when you start … Continue reading

Roasted Pepper Tomato Salad with Ricotta

This week’s pepper-tomato recipe combines roasted peppers with raw tomatoes.  The thin-skinned frying peppers get roasted with olive oil and garlic.  The salty ingredients (ricotta, olives and optional anchovies) help balance out the sweetness of the vegetables and accentuate their … Continue reading

Sicilian-Style Potato Stew

With fall quickly approaching, it’s time to start slow-cooking.  The Italian and Hungarian sweet peppers we grow are perfect for frying and stewing as in this recipe. Peel and chop 1 small onion (or half a larger one). Peel and mince 5 cloves … Continue reading

Homemade Watermelon-Coconut Fruit Popsicles

You can use any type of container to make these but it’s easier to do with the  plastic popsicle molds.  You will need to purchase popsicle sticks or something similar either way. Cut a watermelon in half, then scoop out 3 … Continue reading

Fig and Nectarine Crumble

Fig and Nectarine Crumble This dessert is very easy and quick to make, and yet incredibly delicious.  You can also use peaches in this recipe but you will want to peel them first. Make the pastry by combining 8 T.  salted butter, room … Continue reading

Potato-Corn Fritters with Cucumber Raita

This fritter recipe is tasty, but really it’s just an excuse to eat more Raita, the refreshing and flavorful yogurt-based sauce.  It also goes great with everything from curries to burgers and keeps well for a week. For the Raita: … Continue reading

Corn-Zucchini Chowder

Chock full of veggies with a little bit of richness from the butter and half and half.  You could use coconut oil and milk for a vegan version. Shuck 3 ears of corn and cut the kernels off the cobs. Cut the … Continue reading

Roasted Potatoes and Tomatoes with Garlic & Herbs

Pre-heat the oven to 450. Brush a cookie sheet very liberally with olive oil. Wash 1 lb. of potatoes.  Cut smaller ones in half lengthwise to make wedges.  Cut the large ones in quarters lengthwise.  Arrange on the cookie sheet. … Continue reading

Caponata-style Green Beans 

Chop 1 onion and mince 3 cloves of garlic. Dice tomatoes to make 1 1/2 C. Pull the leaves off basil stems to make 1 C. Rinse and trim 1/2 lb. green beans, then cut in 2-3 pieces each. Heat … Continue reading

New Potato and Roasted Corn Salad

Roasting the corn adds a smoky, rich flavor, as does the chipotle.   Wash 1 lb. of potatoes and then boil in salted water until just tender, 10-15 minutes.  Drain, rinse and allow to cool. Remove the silk and any … Continue reading

Blistered Green Beans with Spicy Pesto

This method of cooking beans is referred to in Chinese Cuisine as “twice-cooked”.  This recipe has European origins. For the pesto:  Rinse 1 bunch of basil and remove all the leaves.  Peel and mince 1 large clove of garlic. Puree … Continue reading

Marinated Zucchini and Spinach Salad

You can use lettuce or arugula in place of, or in addition to, the spinach. Use a vegetable peeler or mandolin to very thinly slice zucchini lengthwise.  It’s hard to get them paper-thin, but that’s the goal. Combine 2 T. … Continue reading

Irish Cream Scone “Shortcake”

There aren’t too many desserts that are simpler and more delicious than fresh fruit topped with fresh whipped cream atop some type of “cake”.  These scones are not exactly “health food” but they don’t have tons of sugar and are … Continue reading

Pablito’s Saag un-Paneer 

I like the flavors of Saag Paneer, but I don’t like the actual Paneer much and I don’t like the texture of pureed spinach.  This vegan recipe substitutes firm tofu for the cheese and leaves the spinach leaves intact. Dice … Continue reading

Asparagus-Spinach Salad with Chimichurri, Olives and Feta

This recipe comes from chef David Tanis.  You can make chimichurri with parsley and/or cilantro; there’s a nice bunch of the latter in your boxes today. Make the chimichurri: Finely chop cilantro leaves to make 1/2 C.  Combine with 3 … Continue reading

Pickled Asparagus and Spring Onions

Asparagus season is still going strong, so now might be a good time to preserve a jar for enjoying later when it’s all gone.  Or you can eat them tomorrow.  This recipe comes directly from Martha Stewart’s website section on … Continue reading

Roasted Beet and Asparagus Tacos with Chipotle Sauce

The meaty caramelized beets contrast with the succulent asparagus.  Crunchy slaw brings it all together. Make the chipotle sauce by whisking together 1 C. plain yogurt with 1-2 t. of the sauce from a can of chipotle chiles.  Season with … Continue reading

Butternut “Noodles” with Cauliflower Tapenade and Asparagus

Use a mandoline cutter or a spiralizer to turn your squash into pasta. Peel the “neck” of 1 butternut squash.  Use a mandoline or spiralizer to make linguine-sized noodles out of the peeled squash.  (If you don’t have either, you … Continue reading

Spring Vegetable Polenta Bake

There are several steps to this recipe, so it’s not one to make last minute.  But it’s an easy way to turn a CSA box into a substantial meal. Follow the directions to cook 1 C. dried polenta (different polentas … Continue reading

Shaved Asparagus-Cauliflower Salad

Thinly slice, raw asparagus and lightly cooked cauliflower both soak up other flavors but still stay crunchy. Trim 1 head of cauliflower.  Separate the florets and then drop into salted boiling water.  When the water returns to a boil, remove … Continue reading

Asparagus Leek Lasagne

This is an easy lasagne with no pre-cooking of the noodles. Cut the leaves off 2 medium or 1 large leek, then the shank in half lengthwise and wash well.  Thinly slice the leek shank. Heat 1 T. butter or … Continue reading

Indian-Spiced Potatoes and Spinach

Potatoes and spinach are both important vegetables in traditional East Asian cooking.  This recipe uses them differently while keeping some of the recognizable flavors. Cut 1 lb. of potatoes:  smaller ones in halves, larger ones in quarters. Drop into salted, … Continue reading

Walnut-Apple Romaine Salad

Light enough to eat as a side salad, but also substantial enough for a meal.  Toast 1/2 C. of walnuts in a skillet.  Allow to cool, then chop roughly. Dice spring onions to make 1/2 C.  Combine with 3 T. … Continue reading

Spanish Kale and Garbanzo Stew

This is a really delicious, thick vegetarian stew with lots of herbs and spices that give it a uniquely Spanish flavor.  You can make it on the stovetop or in your slow-cooker.   Soak 1 C. garbanzo beans overnight, then … Continue reading

Basic Kimchi

This isn’t really a recipe but rather “instructions for assembly”.  The process is just as important as the ingredients, so I have put the critical steps in bold Italics. Make a brine by dissolving 1 Cup of salt in a half-gallon of … Continue reading

Winter Salad with Carrots and Apples

A salad that is all crisp and crunch to go with the melting texture and rich flavor of the Leek and Potato Gratin. Wash and spiny dry 3 C. arugula leaves. Separate the leaves of one head of lettuce and … Continue reading

Potato-Leek Gratin

A recipe to remind you how great leeks can taste.  Serve with the salad recipe below. Wash 2 lbs of potatoes.  Slice very thinly (the longer the slices, the less time it takes). Cut the tops off 2 large or … Continue reading

Veggie Potstickers

This easy and quick recipe will make 48 standard sized dumplings in less than hour.  Premade wrappers are available at most stores in the Asian foods section.  You can make the filling and then fill dumplings as you need them, … Continue reading

Manhattan Vegetable Chowder

Oyster mushrooms take the place of clams and fennel stands in for celery in this filling winter soup.  You can substitute onion for the leeks. Trim the leaves off 1 large or 2 medium leeks.  Cut the leeks in half … Continue reading

Sweet Potato-Leek Soup

This recipe speeds up the preparation by chopping both the leeks and the sweet potatoes in the food processor. Trim the leaves off 1 large or 2 medium leeks.  Cut the leeks in half lengthwise and rinse under water to … Continue reading

Orange-Roasted Carrots and Beet Salad with Ricotta

Roasting vegetables is my favorite thing to do in the winter and I’m always excited when I find new methods and twists.  This recipe roasts oranges along with the vegetables and then uses the juice in a dressing.  This recipe … Continue reading

Wild Rice Stuffing

This is an earthy pilaf that can get eaten straight from the pot, or stuffed into a turkey. Remove the leaves from 2 leeks, then clean the shanks.  Slice thinly. Cut the green stems off 1 fennel bulb and reserve … Continue reading

Couscous with Zatar-Roasted Vegetables & Mandarins

I love putting roasting slices of lemon with vegetables, but they are too bitter for some people.  Mandarins solve the problem.   Cut the tops off 6-8 carrots then wash and slice lengthwise.  If the carrots are fatter than your … Continue reading

Red Kuri Leek Gratin with Goat Cheese

.   Cut 1 Red Kuri squash in half and scoop out the seeds.  Peel the squash carefully with a vegetable peeler.  Cut into thin slices, then cut the slices into chunks. Toss the squash on a baking sheet with 1 … Continue reading

Potato, Spinach and Green Bean Curry

A “satvika” style Indian recipe with no onions or garlic, this is a tomato-based curry with  a tropical twist from the coconut milk.   In a large saucepan or wok, heat 2 T. coconut oil and add 2 1/2 C. … Continue reading

Thai-Style Raw Beet Salad 

Som Tum is traditionally made with unripe papaya but raw beets have a similar texture and are sweeter. Scrub 2 beets well and peel.  Slice them as thinly as possible in rounds and then cut in julienne strips (or use … Continue reading

Greek-Style Green Bean Stew

A hearty vegetarian meal from the Mediterranean. Clean and dice 1 onion.  Trim and core 2 sweet peppers, then dice.  Saute onions and peppers in a heavy-bottom pot in 3 T. olive oil with a dash of hot pepper flakes until … Continue reading

Kale-a-Ponata

Caponata is a traditional Italian dish of (mostly) cooked vegetables.  Sometimes it is served as a sauce or relish and sometimes as a salad.  This version adds marinated kale and raw tomatoes to roasted eggplant and green beans.  The ingredients … Continue reading

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Happy News for Thanksgiving

Like July 4th, Thanksgiving is a big holiday in the produce business.  Everyone in the country is eating the same things, on exactly the same day.  Demand for those foods spikes for a single week.  Turkey growers manage this problem … Continue reading

A Sad Sweet (Potato) Saga

Some of you have likely noticed the absence of one item from the boxes in general this year:  Sweet Potatoes.  We plant sweet potatoes every spring and normally harvest the first roots in October.  This gives them just enough time … Continue reading

Thanksgiving Green Beans and other Holiday Myths

For many years, we tried to have fresh green beans in your boxes for Thanksgiving.  As I’ve mentioned a few times, the warm, sunny days and cool nights here in the fall are perfect for growing long, slim, and tender … Continue reading