Recipes

As part of the CSA share, each new member has access to a downloadable seasonal eating recipe book, compiled by several local CSA farms of the region. 

Fettuccine with Cream, Zucchini, and Basil

Over medium high heat, melt in frying pan: 
1 Tbl olive oil
1 Tbl butter
Add:
4 small zucchini, diced or grated
1/2 tsp salt
1/8 tsp pepper

Cook, stirring often, until tender (about 7 minutes), and remove from heat.

Cook 1/2 lb fettuccine, drain and return to hot pot.  Add zucchini mixture. 

Add:
1/2 cup heavy cream
1/2 tsp salt
1/8 tsp pepper

Toss over low heat until cream thickens (2-3 minutes).  Sprinkle each serving with lots of fresh chopped basil.

 

Frank’s Marinated Beans

Steam until tender:
1 lb green beans (or purple or yellow)

Mix together:
1/2 cup olive oil
1/4 cup vinegar
1/2 tsp total dried thyme, oregano and basil (or 2 Tbl fresh chopped)
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 Tbl soy sauce

Toss with beans, refrigerate a few hours, and serve cold, or at room temperature.

 

Crisp Fried Beets

beets
oil or butter
lemon wedge

Scrub beets and peel only if skin is tough.  Grate.  Heat oil in skillet or wok, then stir-fry shredded beets for 3-5 minutes.  Beets should retain their crispness. Season lightly with lemon juice and serve hot.

 

Roasted Kohlrabi with Whole Garlic Cloves

3 medium kohlrabi (1 and 1/2 lbs without stalks or leaves)
10 large whole garlic cloves, peeled
2 Tbl olive oil
salt

Peel kohlrabi (remove green or purple skin and outer 1/8 inch of flesh).  Cut into 3/4 inch cubes.  Toss with garlic and oil on large baking sheet with sides.  

Roast at 450 degrees until well browned, 30-35 minutes.  Season with salt and serve.

 

Easy Turnips

Cut a bunch of turnips, medium size, into wedges (six wedges to one medium turnip).  

Put turnips on a baking sheet with sides.  Add about 2 Tbl butter for each lb of turnips, 1/4 tsp salt, and pepper to taste.  

Bake at 375 degrees for 35-45 minutes, or until tender.

 

Gingered Turnip Soup

 1 Tbl butter
1/2 cup chopped scallions
1 Tbl diced peeled gingerroot (or 1 tsp dried ginger)
2 cups chicken or vegetable stock
1 and 1/4 lbs turnips, peeled and cubed
1/4 tsp salt
1/4 tsp pepper

Saute ginger and scallions in butter.  Add other ingredients, simmer until turnips are tender.  Purée soup in blender.

 

Really Good Cabbage

4 cups shredded cabbage
1/4 cup butter
1/4 cup cream (or half-and-half)
salt and pepper to taste

Melt butter in large saucepan.  Add cabbage, cover and cook until it is getting limp.  Add cream, cook a little more, then let stand several minutes away from heat. Stir in salt and pepper.

 

Garlic Scape Pesto

Chop or grind the garlic scape (use bump at top and about 3 inches of top stem).

Combine equal parts of:
                                            scapes
                                            olive oil
                                            grated parmesan cheese
                                            crushed nuts (optional)


Refrigerate and serve on salad, pasta, crackers, vegetables, rice, etc.

 

Escalloped Eggplant

 (from Kim’s grandmother)

Peel and cut into cubes:
                                            1 medium eggplant, “regular” type
                                            (or 2-3 “skinny” Asian type)
Cook until tender with:
                                            butter
                                            1 small onion, chopped
Add:
                                            1 cup dried bread crumbs
                                            2 Tbl butter
                                            1 slightly beaten egg
                                            salt and pepper to taste

Put in casserole dish, top with additional 1/2 cup buttered bread crumbs.  Bake, uncovered, about 30 minutes at 375 degrees.


Herbed Kohlrabi

Cut into 1/2 inch cubes:  
                        3 and 1/2 cups peeled kohlrabi.

Steam or boil until tender (about 8 minutes).

Add and toss:
                        2 Tbl chopped parsley
                        1 tsp chopped basil
                        1 Tbl butter or oil
                        1/2 tsp salt
                        dash of pepper

 

Frank’s Butternut Squash Soup

Sauté in oil:
                    3 small onions
                    2 cloves garlic, minced
Add:            
                    3-4 cups cooked and pureed butternut squash
                    1/2 cup coconut milk    
                    1 and 1/2 tsp salt

Heat through and serve.


Beets, Apples & Onions

3/4 cup chopped onion
2 Tbl butter
3/4 cup chopped, peeled apple
1 and 1/2 cup chopped cooked beets
salt to taste

Sauté onion in butter.  Add remaining ingredients and heat through.