RECIPE: Zucchini Cakes from lifesambrosia.com →
From CSA member Heather, who writes: “I made zephyr squash cakes for dinner tonight! So yummy Here’s the recipe.”
RECIPE: Chocolate Chip Zucchini Brownies from... →
From CSA member Abby.
RECIPE: Baked Zucchini Chips from... →
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).”
RECIPE: Creamy Fusilli with Yellow Squash and... →
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! :)”
RECIPE: French "Peasant" Beets from food52.com →
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.
RECIPE: Vegan Creamed Kale from... →
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...
RECIPE: Kale Chips from the Frog Bottom Farm... →
There’s also more detailed, step-by-step recipe on our website here.
RECIPE: Seared Radish Crostini from "A Good... →
Roasted radishes … who knew??!? We can’t wait to try these this weekend with the first radishes of the season!
RECIPE: Fennel Syrup from glutenfreegirl.com →
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!
RECIPE: Sauteed Dates with Ricotta and Butter... →
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!
RECIPE: Whole Wheat Zucchini Bread with Cinnamon... →
Again, just bookmarking a few as we wait for early summer veg!
RECIPE: Creamy Polenta with Russian Kale and... →
This looks divine!! Our kale is not quite ready, but make this when it is!! Use our eggs too for the optional poached egg.
RECIPE: Beet Apple Soup from renaissancemaam.com →
Looks scrumptious and it might be possible to make it with all local ingredients (beets, apples, onions, garlic, dill) in late summer or early fall, when the apples start coming in but the frost hasn’t yet killed the dill!
RECIPE: Braised Pork Belly Sandwich with Pesto... →
Thanks to our friend and babysitter extraordinaire, Yajaira, for this recipe! Make it now with Frog Bottom pork belly and pesto from the store (or pesto you made with our basil last summer and froze!), and then make it again this summer once basil is back in season!
RECIPE: Braised Celery from Alton Brown at... →
Thanks so much to our friend Christina, who found this recipe forThe Farmers Market at St. Stephen’s newsletter. We’ll have our celery at market this afternoon — come buy a bunch or two and give this a try. Braising is one of our VERY favorite ways to cook vegetables, especially vegetables that seem a bit bracing when they’re raw.
THE BASICS: the basics of canning at... →
THE BASICS: the basics of lacto-fermentation at... →
Lacto-fermentation is one of our favorite ways to preserve vegetables — it’s quite easy, it works very well for small batches, and we think it’s good for us too. This post at Simple Bites gives a great introduction to the concept and includes three recipes.
RECIPE: Basil Cookies from gastronomyblog.com →
RECIPES: Five Favorite Tomato Soups on... →
Cream of Tomato Soup with Basil and Corn Slow Cooker Tomato Herb Soup Tomato, Zucchini, White Bean, and Basil Soup Chilled Beet and Tomato Soup Double Goodness Tomato Soup
RECIPES: 101 Simple Salads for the Season from... →
RECIPE: Zucchini Dill Pickles from bonappetit.com →
RECIPE: Tomato Jam from bonappetit.com →
RECIPE: Pickled Beets with Star Anise from... →
RECIPE: Dilly Beans from bonappetit.com →
Lacto-fermented dilly beans! Yum.
RECIPE: Onion Jam from beekman1802.com →
This recipe has been tempting us for a long while now. Next summer, we swear! Just onions, balsamic vinegar, maple syrup, and butter! We think it would be especially delicious on pizza, topped with just about anything else that’s in season at the same time as onions.
THE BASICS: two good websites for basic canning...
National Center for Home Food Preservation Ball Canning & Preserving
RECIPE: Tomato and Cheddar Pie from bonappetit.com →
When we first came across this recipe we made it twice in two weeks. It does require a little planning: the biscuit dough for the crust needs to chill for an hour, and the tomatoes need to drain for 30 minutes. But otherwise it comes together quite easily. And the crust is quite forgiving. The second time we made it we didn’t use quite enough flour, and the dough seemed a sticky and hopeless...
RECIPE: Heirloom Tomato Pie from foodnetwork.com →
We haven’t tried it yet, but CSA members Yajaira and Domenick independently told us we also had to make this!
RECIPE: Tyler Florence's Roasted Tomato Soup from... →
Thanks to CSA member Tracy for this one!
RECIPES: Summer Express - 101 Simple Meals Ready... →
We love Mark Bittman’s 101 lists!!
RECIPES: Oh, the Things You Can Do With a Farm... →
We were featured in an NPR story by Nicole Spiridakis last year. Read her great explanation of and approach to eating from a CSA share, read an interview with us, and then make all of the amazing recipes: Wilted Greens With Caramelized Red Onion And Toasted Walnuts Herb Pesto Farm Egg Souffle With Vegetables Catch-All Herb Salad With Lemon-Sage Vinaigrette Roasted Red And Sweet Potatoes With...
IN YOUR KITCHEN: favorite eggplant recipes
From CSA member Libby: Honestly, my favorite way to eat them is split or sliced (depending how big), brushed with olive oil, and grilled. Though two of my favorite restaurant meals ever have involved eggplant: miso-glazed eggplant in Kyoto (this comes close), and a Burmese eggplant with garlic sauce in Oakland that tasted like candy. Can’t wait to try to recreate that one…
IN YOUR KITCHEN: eggplant fritters
From CSA member Lindsey: We boiled the eggplants and then mashed them up and turned them into fritters the other night and had them with pasta and a little marinara. Yummy!
RECIPES: Counting the Ways to Cook an Eggplant at... →
Melissa Clark walks you through several ways to prepare eggplant, from our mutual standby (roasting) to steaming, frying, and grilling — good basic info plus several recipes.
RECIPES: How to Handle Eggplant Overload at... →
Several awesome ideas for fresh eggplant, and a couple ideas for preserving it.
RECIPES: Eggplant Recipes at Tasty Kitchen →
Hundreds of eggplant ideas. HUNDREDS! Curried potatoes and cauliflower with eggplant gravy, quinoa stuffed eggplant with marsala tomatoes, ajvar, eggplant and fig confit galette topped with chevre, easy eggplant parm, baked chicken and eggplant, eggplant parm pizza — bet you can’t wait for ANOTHER INSANE EGGPLANT BUMPER CROP. (This is that eggplant galette with the fig confit and...
RECIPE: Melanzane Sott’Olio (Pickled Eggplant... →
How about a jar of this stuff, a couple sliced Brandywine tomatoes, some crusty whole grain bread, and a glass of wine? Dinner.
RECIPE: Roasted Eggplant Dip from... →
This ones comes via Noell, who used to host our Ginter Park CSA pickup.
RECIPE: Eggplant Fries from bonappetit.com →
RECIPE: Bhurtha from allrecipes.com →
A wonderful Indian dish of eggplant and tomatoes with lots of great spices. Thanks to CSA member Stacey for this one!
RECIPE: Khoresh Bademjan (Persian Eggplant Stew)... →
Thanks to CSA member Bethany for this one!
RECIPE: Chinese Noodle Salad with Eggplant from... →
Scrumptious. Lots of chopping, but so worth it.
RECIPE: Ratatouille from kitchenparade.com →
Our favorite version of ratatouille. Something about the dual cooking method — this starts on the stovetop and finishes in the oven — seems to make the vegetables extra sweet.
RECIPES: Okra, four ways →
Also from our farm blog. Click through for recipes for fried okra, braised okra with cherry tomatoes, gumbo, and lacto-fermented okra pickles.
RECIPES: Lots of celery ideas →
From our own blog — because farm celery is for so much more than ants on a log.
RECIPE: Colcannon from wikipedia.org →
A traditional Irish dish of mashed potatoes with kale or cabbage. Read up on how to enjoy this as part of your Halloween celebrations!
RECIPE (and info): Hoppin' John on saveur.com →
Great info on this Southern New Year’s Eve tradition.
RECIPE: Collard Wraps from choosingraw.com →
Lots of vegan wrap fillings in the post as well.
RECIPE: Ellie Krieger's Short-Cut Collard Greens... →
RECIPE: Brazilian Collard Greens from gourmet.com →
Cooks in under 5 minutes, no joke!