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.
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).”
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!
Again, just bookmarking a few as we wait for early summer veg!
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 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!
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.
We love Mark Bittman’s 101 lists!!
