recipes from our CSA members and friends

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.

This one takes a little while to bake up, but the ingredients and steps are simple as can be. One of the best examples we know of the whole being greater than the sum of its humble parts — in this case: chard, bread, onions, garlic, bread, cheese, broth, salt, water. SO GOOD.

From our friend Lee, who writes:

My favorite is Mark Bittman’s tomato jam that ran in the NY Times in August 2008. Savory and sweet — I’ve yet to find someone who doesn’t love it!

If you’re feeling adventurous, try your hand at potato gnocchi.  We like to top it with summer squash, diced and then sautéed in brown butter.  It’s not difficult, but it does take some time.  

CSA member Sarah pointed us in the direction of this awesome idea for using your celery leaves!

This one’s from our own blog — a warming, versatile, cool-weather comfort.

We’ve made this soup a number of times and really adore it. The addition of chili sauce adds a nice kick that winter squash soups don’t often have. To the recipe as listed, we also add three cloves of garlic and a heaping tablespoon of curry powder.

Works great with many kinds of winter squash. We really like kabocha.

Delicious even without the Thai Gremolata on top.