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.
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 looks divine!! Our kale is not quite ready, but make this when it is!! Use our eggs too for the optional poached egg.
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!
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.
Lots of vegan wrap fillings in the post as well.
From our own blog!
Wisdom from Deborah Madison:
“Nearly every time I bite into a roasted sweet potato, I ask myself if anything can be more delicious.”
Lots more if you click through on this post’s title — including SWEET POTATO POUND CAKE. Hie thee!
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
Our friend and CSA host Stephanie writes:
I love the Red Russian kale — honestly, I have been eating it for breakfast. Sauteed in a 12” skillet with 4-5 cloves crushed garlic, balsamic vinegar, olive oil, and whatever spices sound good that day.
