recipes

guided inspiration
Parsnip and Apple Soup
1 large boiling potato  2 parsnips (about 1/2 pound), peeled and chopped fine  3 shallots, chopped fine (about 1/4 cup)  1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine  1 gra
Products (Leek, Parsnip, Potato, Parsley, Apples)

Mustardy Kale Salad With Roasted Sweet Potato and Apple
Ingredients 2 sweet potatoes (about 2 pounds), cut into 3/4-inch pieces 6 tablespoons olive oil kosher salt and black pepper 3 tablespoons fresh lemon juice 2 tablespoons Dijon mustard 1 medium bunch curly
Products (Kale, Sweet Potato)

Arugula Salad with Fennel, Chevre and Apples
We are at that point in the season when so many veggies are about to be coming out of the ground, but we are still supplementing with, yes, store-bought veg. Here's a salad that we've been loving lately. arugula finely sliced/shaved fennel bulb ap

Ginger-Sesame Bok Choy
Very quick and delicious
Products (Bok choy, Ginger)

Sauteed Broccoli Raab with garlic and olive oil
Broccoli raab (pronounced "robb") is a non-heading variety of broccoli with long, thin leafy stalks, sometimes topped with small florets. Sometimes referred to as rapini, broccoli raab, or broccoli di rape, this Italian staple will fit right at home

Smashed Celeriac
*from http://www.jamieoliver.com/recipes/vegetables-recipes/smashed-celeriac   1 celeriac, peeled olive oil 1 handful fresh thyme, leaves picked 2 cloves garlic, finely chopped sea salt freshly ground black pepper
Products (Garlic, Celeriac, Thyme, Stock)

Grilled Eggplant Sandwich
2 tablespoons mayonnaise 2 tablespoons chopped fresh basil, or pesto would work 3 tablespoons of extra-virgin olive oil, divided 8  ½ inch slices of eggplant (about 1 small eggplant) ½ teaspoon garlic salt 8 slices of whole gr

Pasta Salad with Goat Cheese & Arugula
*adapted from www.marthastewart.com Ingredients Coarse salt and ground pepper 3/4 pound gemelli or other short pasta 1 can (15 ounces) cannellini beans, rinsed and drained 3/4 cup crumbled fresh goat cheese (3 ounces) 3 tablespoons olive

Tomato Chili Sauce recipe
*adapted from Stocking Up   Ingredients 2 heaping quarts paste tomatoes 1 cup chopped onions 1 cup chopped sweet pepper 1 garlic clove, minced 1/2 -1 hot pepper, stemmed & chopped 1 tablespoon vegetable oil 1 tablespoon salt Fresh

Broccoli & Cheese Soup (Green Monster soup)
*adapted from Simply In Season Children's Cookbook 3-4 large potatoes 1 large or 2 med. onions 1 large or 2 small heads of broccoli 1 tbsp. butter 3 cups vegetable or chicken broth 1-2 cups milk 1/3 cup flour 1 cup shredded cheddar cheese sa

Shredded Kale, Sun Gold Tomatoes, Feta, and Mint
Recipe from Vegetable Literacy by Deborah Madison

Broccoli and Green Zebra Tomato Salad
Recipe from Vegetable Literacy by Deborah Madison

Pozole Verde
This old cooks illustrated recipe is our favorite way to use our tomatillos! It's a little bit of work,but worth it! Every year we make a double recipe and put some away in the freezer because it freezes beautifully! If you don't want to freeze it, i

Roasted Shishito Peppers
Adapted from Shelley Marks, Silver Lake Farms Shishito peppers are a lovely little member of the capsicum family. They are Japanese in origin and get their name from the Japanese word for lion, shishi, because their tip is said to resemble a lion. I
Products (Shishito Peppers)

Grilled Zucchini Orzo Salad
This pasta salad combines the smoky flavor of grilled vegetables with the refreshing taste of summer tomatoes and cilantro.

Zucchini Lasagna
  2 large zucchini 1/4 cup pastry flour, whitesalt to tasteblack pepper, freshly ground, to tasteoil for frying15 oz ricotta, part-skim1 egg white, plus 1 whole egg1 tsp oregano1/4 cup Parmesan, grated, divided2 cups spaghetti sauce, divided1/2

Vegetable Boats
3 summer squash; 1 Tbspn butter; 1 Tbspn olive oil; 2 Tbspns finely diced onion, 1 cup ricotta cheese, 1/3 cup grated parmesan cheese, 3 Tbspns dry bread crumbs, 1 egg, 1/2 tspn salt, 1/8 tspn ground pepper, 2 Tbspns salsa. Directions:
Products (Onion, Summer Squash)

Cabbage Strudel
Prep: 1 hour Cook: 15 minutes Bake: 35 minutes Cool: 30 minutes   8 tbsp butter 1 cup onion chopped (1 large) 1 small head cabbage (2 lbs), thinly sliced (8 cups) 1 cup shredded carrots (2 medium) 1 tsp salt 4 oz feta cheese, crumbled
Products (Onion, Cabbage, Carrot, Dill)

Dill Pickles
11 cups water 5 cups white vinegar 1 cup canning salt (coarse sea salt is OK, but not iodized salt) 12 pounds pickling cucumbers, quartered lenthwise 9 dill sprigs or heads (the flowering top of the dill plant) 18 garlic cloves or scapes 18 dri

Bread & Butter Pickles
15 cups sliced pickling cucumbers 3 onions, thinly sliced 1/4 cup coarse salt (pickling salt, sea salt, or kosher salt is OK. Not iodized salt!)4 cups ice 2 1/2 cups cider vinegar 2 1/2 cups sugar (or clover honey)3/4 teaspoon turmeric 1/2 teaspoon c

Zucchini Pesto Bruschetta
  Zucchini Pesto Bruschetta The Edible GardenBy: Michele Di Pietro, Northeast Region   Makes about 6 bruschetta Ingredients For the pesto: 1 lb zucchini, grated 1½ tsp sea salt 3-4 roasted garlic cloves, mashed ¼ cup
Products (Garlic, Zucchini, Basil)

Zucchini-Tahini Dressing
*This is a delicious salad dressing, and is also good over fish or lamb. You can also replace the olive oil with cream cheese or sour cream to make a dip for crackers or veggies. 1 medium zucchini, cut up 1/2 c. olive oil 1 clove garlic or 2 scap