Garlic Brussel Sprout Greens 1 bunch of brussel sprout greens, stems and ribs removed 2 Tablespoons of olive oil 4 garlic cloves, minced 1/4 teaspoon salt, plus more for seasoning Stack brussel sprout greens with larger leaves on bottom. Tightly roll stacks lengthwise. Using a knife, slice crosswise as thinly as possible. It will look shredded. … Continue reading Garlic Brussel Sprout Greens

Roasted Radishes 1-2 bunches of radishes, quartered 1-2 tablespoons of olive oil 1-2 teaspoons of Rosemary & Oregano, fresh or dried 2 cloved of garlic minced Salt & Pepper Heat oven to 375° F. Mix the quartered radishes, olive oil, salt & pepper in a bowl. Spread onto a baking sheet. Bake for 20 minutes. … Continue reading Roasted Radishes

6 ounces cream cheese, softened 4 oz cheddar cheese, shredded 1/2 teaspoon ground cumin 12 jalapeno peppers, seeded & halved ½ cup dry bread crumbs Heat oven to 350° F. Mix the cream cheese, shredded cheddar & cumin together. Fill the halved jalapeno peppers with the cheese mixture and place on a baking sheet. Sprinkle tops with … Continue reading Jalapeno Poppers

Rosemary & Thyme Stuffed Chicken with Green Beans 1 whole chicken 1 1/2 lb of fresh Green Beans, left whole with the ends snipped 3-4 cups of stuffing prepared Garlic Powder, Rosemary, Thyme, Salt & Pepper   Stuff the whole chicken with your choice of stuffing. Place about 1/2 pound of green beans on the … Continue reading Rosemary & Thyme Stuffed Chicken with Green Beans

Cucumber Salad 1/4 cup of vinegar, apple cider, plain, red wine 2 tablespoons olive oil 2 teaspoons sugar 1 teaspoon salt black pepper to taste 3 cucumbers, sliced with skins on or off 4 green onions sliced, even the greens Place the vinegar, oil, sugar, salt, and a little pepper in a large bowl and … Continue reading Cucumber Salad

Garlic Scape Pesto 1 Tablespoons lemon juice, separated 1/4 lb garlic scapes, chopped roughly 1/2 cup olive oil 1/2 cup (or less) freshly grated parmesan or asiago cheese 2 Tablespoons of toasted walnuts, optional Puree scapes, olive oil, lemon juice & walnuts(optional) in a blender or food processor until almost smooth.  Gently stir in the … Continue reading Gartlic Scape Pesto

Baby Turnip Sauté 1 Tablespoon of oil, I used toasted sesame but any oil will do baby turnip greens, smaller turnip roots left whole larger & turnip roots cut in half 2 stalks of green garlic, sliced thin soy sauce 5 radishes, sliced thin liquid, I used cooking sherry but water or broth will work … Continue reading Spring Share Recipe- Baby Turnip Sautee

Storing Your Vegetables Remember to wash your vegetables before using them. We do not “wash” the vegetables. We do rinse off field dirt or hydra cool vegetables when needed and avoid adding water to vegetables if possible. Most vegetables stay fresher when they are “dirty”. Most vegetables like high humidity but do not like to be … Continue reading All About Veggies

This week there will be Winter Squash(lots, including Butternut & Black Futsu), Kale, Radish, Yellow Potatoes, Red Onions, Garlic, Peppers, Baby Tatsoi or Baby Arugula. Black Futsu Squash: Is a rare Japanese heirloom squash. The flesh can be used cooked or thinly sliced it can be eaten raw. It is said to have the slight taste of … Continue reading CSA 2016 Week 21

This week there will be: Onions, Potatoes, Leeks, Baby Kale or Baby Arugula, Sweet Peppers, Eggplant, Garlic & Gold Nugget Hubbard Squash. Hubbard Squash Soup 2-3 lbs Hubbard Squash peeled, cored, cut into ½ inch cubes ½ inch thick slice of pancetta chopped into small bits 2 cups of chicken broth 3 cloves of garlic, minced 3 … Continue reading CSA 2016 Week 20