This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal.
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From Eating Well magazine, this recipe is easy and colorful. Feel free to add whatever other summer share veggies you have. If you have a few small, over-ripe tomatoes, chop and add them, too! Serves 6 as a side dish.
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Melons can do more than dessert or smoothies! Although there is a bit of cutting involved, this savory melon salad makes for a refreshing change from the traditional sautéed side dishes we whip up every day. For added “savoriness,” add crumbled goat or feta cheese. This recipe makes 6 cups.
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This recipe is basically a Southern spin on pizza (just add mayo.) A flaky pie crust, a cheddar and mayonnaise blend, and juicy garden tomatoes. Found on thekitchn.com food blog, this is one of those recipes that just takes you aback the first time you have a bite. You just won’t believe how delicious (and easy) it is!
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This recipe hails from Illinois Farmer John’s cookbook, The Real Dirt on Vegetables. If you do not have whole cloves, you can use a pinch of ground clove instead. The recipe yields 4-6 servings.
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Ground cherries (aka goldenberries, husk tomatoes, or cape gooseberries) are one of the fun, unique items that you learn about when you join our CSA. These small fruit are in the tomato family and have a paper wrapper similar to a tomatillo. They are very sweet and have an interesting flavor, nutty and a bit of pineapple.
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Here is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. This eggplant salad recipe comes from Melissa Clark of the New York Times. It is fairly simple, tastes delicious, and impresses guests. Yields about 1½ cups.
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Gazpacho is simple and refreshing soup usually served cold. And it uses all of the vegetables that we typically get in our summer CSA shares. This Gazpacho recipe comes from the South Beach Diet, and can be found on epicurious.com. Serves 2.
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Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and Brussels sprouts. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen less frequently. The cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year.
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It is true, eating all that salad is good for you! While the nutritional value of lettuce varies with the variety, the following excerpt from the University of Illinois website sets the record straight: Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium.