recipes from our CSA members and friends
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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.
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.
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 Green Beans And Garlic
- Maple-Oatmeal Fruit Crisp
- Pickled Carrots
This one also comes from our friend Stephanie. Not sure of the original source — please pass it along if you know it!
Green Soup: The Original
Serves 4-6
Ingredients
* 1 bunch chard or spinach, (8 oz)
* 1 bunch kale, (8 oz)
* 4-5 green onions, sliced, white and green parts
* 1/2 cup loosely packed cilantro
* 1 tsp sea salt, plus more to taste
* 1 medium Yukon Gold potato (5 oz)
* 1 medium yellow onion
* 1 1/2 Tbsp olive oil
* Marsala or dry sherry (optional)
* 1-2 cloves garlic, finely chopped
* 2 1/2-3 cups any basic vegetable broth or canned vegetable broth
* Freshly ground black pepper
* Cayenne
* 1 Tbsp fresh lemon juice, plus more to taste
Garnish
* Fruity green olive oil
Optional Garnishes
* Crumbled fresh white cheese
* Croutons
Eunice writes:
I have an overflow of kale (or most greens) in my garden as I uhm … have like 45 sq ft of greens (kale, spinach, chard) for 2 people. I’ve made kale and potato soup, sauteed greens (olive oil, chili peppers, garlic) over polenta or grits with a fried egg and parmesan, polenta quiche-style with chard and mushrooms and gruyere, 5 minute greens (slice into thin strips — just pile up leaves, roll ‘em and cut them into thin strips from top to bottom — works for collards too!), heat olive oil, chili pepper, garlic, and then add the greens — they will cook in 5 minutes. Really.
I have my eye on this roasted pumpkin and creamed kale lasagna as a weekend project.
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.
Easy, delicious. Also tasty with other bean varieties.
from CSA member Kristen, who says you can sub kale for the chard and it’s still delicious
