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.
- 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
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 mess as we eased it into the pie pan. But it baked up beautifully, and didn’t get soggy even after a day in the fridge. And seriously: tomatoes, mayonnaise, cheese, biscuit crust? Do we need to say more? Make it! Any of the tomatoes you’ve been getting in your shares or at market will work great.
We haven’t tried it yet, but CSA members Yajaira and Domenick independently told us we also had to make this!
A wonderful Indian dish of eggplant and tomatoes with lots of great spices. Thanks to CSA member Stacey for this one!
Thanks to CSA member Bethany for this one!
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.
Also from our farm blog. Click through for recipes for fried okra, braised okra with cherry tomatoes, gumbo, and lacto-fermented okra pickles.
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!
