recipes from our CSA members and friends
Click on the title of the post to go to the recipe.
Visit the recipe index on our main website to search the recipes we've featured on our blog.
There's LOTS of great inspiration here, but the "search" function isn't working. So sorry about that! We're working on it.
From CSA member Heather, who writes:
“I made zephyr squash cakes for dinner tonight! So yummy Here’s the recipe.”
From CSA member Abby.
From CSA member Eva, who writes: “I just made a batch of baked zucchini chips - I modified this recipe a bit (mixed the sliced zucchini & zephyr squash with EVOO, garam masala, curry powder, powdered onion, garlic powder, + sea salt).”
From CSA member Danielle, who writes:
“Wanted to share how we used our squash from last week’s CSA share. We added fresh corn and other fresh veg we had on hand to give it more color. Even my husband, who hates yellow squash (he likes pattypans and zucchini?) liked it! :)”
CSA member Amy shared her recipe for French “peasant” beets with us — a recipe that ended up in the Food52 cookbook! These look amazing and are perfect for this time of year, when beets and chard are both in and both gorgeous.
This recipe for vegan creamed kale is seriously out of this world. If the idea of “creamed” kale makes you think of limp vegetables in a blah sauce, prepare to be delighted. We love this best over sweet potatoes, but we don’t have any now, so we’re eating it for dinner this late May night on top of baked potatoes. It’s also great on brown rice or any other grains. And it’s great with other veg! You’ll be getting broccoli in your CSA shares soon — this would be a great way to prepare it.
There’s also more detailed, step-by-step recipe on our website here.
Roasted radishes … who knew??!? We can’t wait to try these this weekend with the first radishes of the season!
A great idea for using fennel fronds!! We’ll remind y’all about this one when we’ve got fennel for sale and in the CSA!
Oh sweet heavens, what a surprising but easy enough spin on a green salad! We’ll be bringing lettuce to market starting this Saturday, and you should be able to get some good local ricotta too!
