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Recipes

CUCUMBERS: Middle Eastern Cucumber Soup
Easy and Refreshing on a Hot Summer Night

Ratatouille Ė adapted from Laurelís Kitchen
Ratatouille is “stew” or “soup” in French. This is wonderful summer stew, easily adaptable, and a great way to use lots of summer veggies. Serve it with crusty bread or over rice or pasta. It also freezes beautifully, for enjo

KOHLRABI
Refreshing Sweet and Sour Kohlrabi Salad (Asparagus to Zucchini Cookbook) 1 kohlrabi peeled and shredded    ½ C radishes, shredded     1 T fresh chopped parsley ½ t sugar    
Products (Radish, Kohlrabi, Parsley)

KOHLRABI & APPLE SLAW with CREAMY COLESLAW DRESSING
An easy side salad for a little change of pace.
Products (Kohlrabi, Mint, Cream)

Marinated Kohlrabi
Marinated Kohlrabi
Products (Onion, Kohlrabi, Parsley, Herbs)

Vanilla Glazed Kohlrabi
Vanilla Glazed Kohlrabi
Products (Kohlrabi, Butter, Honey)

Cabbage, Swiss Chard, and Nuts - Oh My!
    2 tbps olive oil 1 head of cabbage - chopped into medium size pieces 1 cup of swiss chard - remove stems, tear into pieces (enough to pack into one cup) 2 shallots, chopped 2 tbsp fresh ginger - chopped or shred

Raspberry Glazed Rack of Lamb
Incorporate local berries and local lamb!

Chard Chips
Unusually delicious!
Products (Swiss Chard)

Spring Quiche, adapted from Simply In Season
3 eggs 1 cup milk, light cream, or evaporated milk ½  tsp. salt ¼ tsp. pepper Beat together and set aside. 9-inch pie crust or crumb crust or potato crust (see below).Prepare filling (below) and pour into crust

Roasted Garlic Scapes
a bit of Spring goodness
Products (Garlic Scape)

Garlic Scape Pesto
Add to pasta dishes, soups, casseroles. Or use as a traditional pesto on scliced, toasted bread.
Products (Garlic Scape)

Tart of Garlicky Greens and Black Olives
2 tbsp olive oil3 cloves garlic, minced½ pound mixed, leafy greens without stems (mustard, kale, collard, beet, turnip, chard), finely chopped1 15 oz container of ricotta¼ cup chopped, pitted brined black olives (e.g., Kalamata)2 l

Andy's Grilled Asparagus
Simple and Easy: Just put asparagus in a ziplock and pour in a splash of balsamic vinegar and olive oil, a pinch of garlic salt and sprinkle in some smoked paprika. The longer you marinade the better. Optimal time: 1 hour. Place on grill until tend
Products (Asparagus)

Sauteed Snap Peas with Scallions and Radishes
Ingredients Serves 4. 1 tablespoon unsalted butter 3/4 pound sugar snap peas, strings removed 8 scallions, cut into 2-inch lengths 8 radishes, cut into wedges Coarse salt and freshly ground pepper Directions In a

Roasted Beet and Sugar Snap Pea Salad
Roasted Beet and Sugar Snap Pea SaladAdapted from: http://www.epicurious.com/recipes/food/views/Roasted-Beet-and-Sugar-Snap-Pea-Salad-606#ixzz1FNR0jaX4 Serves: 4Preparation Time: 1.5 hours, largely unattended 3 medium beets, trimmed1/2 poun

Spring Radish & Greens Saute
The FarmShare kitchen adapted this recipe from "Farmer Johnís Cookbook: The Real Dirt on Vegetables" by Farmer John Peterson and Angelic Organics. It makes good use of crisp, spring radishes.
Products (Radish, Greens: Arugula)

Glazed Radishes
18 ounces red radishes (about 45), ends trimmed2 tablespoons butter2 tablespoons sugar1 tablespoon distilled white vinegarCoarse salt and ground pepper Cut large radishes in half; leave small ones whole.In a 12-inch skillet, combine radishes, butter
Products (Radish, Butter)

Braised Red Radishes
  I made it with the long French breakfastradishes and the first time I made it, I used the leaves as well as the recipeindicates because they were in such good shape - and they are fantastic. So use the leaves if you can!  Enjoy!Braised R
Products (Radish, Thyme, Radishes)

Chinese Noodles
Shared recipe from Sue Lease, BGF CSA Member

Bok Choy and Shrimp Stir-fry
1lb shrimp (peeled and deveined) 1 bunch bok choy (stalks cut and saved) 3 to 4 tsp rice wine with 1 tsp cornstarch 2 cloves of garlic (minced) 3 thin sliced ginger 3 tbsp oil salt & pepper 1 tsp cornstarch dissolved in 1tbsp water  
Products (Garlic, Bok choy)

Beet Greens
Thanks to Ruth Hower, Village Acres' CSA Member. While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been
Products (Onion, Beet Greens)

Beet Greens with Caramelized Onions
tablespoon olive oil 1/4  lb yellow onions, peeled and diced 1/8  teaspoon fresh thyme, chopped 1/8  teaspoon fresh rosemary, chopped garlic clove, minced 1/8  teaspoon salt fresh black pepper, ground 1/8  cup balsam
Products (Onion, Beet Greens)