Spring Garden Soup
Another great soup recipe from The Victory Garden Cookbook by Marian Morash. It serves 4-6. Use 2 leeks (white and light green parts only) in lieu of scallions. For herbs, parsley, thyme, or tarragon is recommended. (more…)
Author: Danielle Levitt
Grandma Rifiei’s Zucchini Soup
A delicious and simple start to a down-home Italian meal. This recipe yields 4 servings. (more…)
Chicken and Bok Choy Stir Fry
This recipe uses many of the vegetables we will be getting this week! Stir frying is a versatile way to put your CSA veggies to good use. You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great. Use your imagination! For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.
Garlic Scape Pesto
Pesto is a great way to use the garlic scapes in our CSA shares! For ½ pound short pasta such as penne, add about 2 Tablespoons of pesto to cooked pasta and stir until pasta is well coated. You can also freeze your pesto for use later in the year – try freezing it in an ice cube tray to make small handy pesto portions. (more…)
White Root Bisque
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)
Sweet and Sour Cabbage with Smoked Pork Chops
Here’s a delicious recipe from the Simply Organic cookbook that combines onion and cabbage with precooked pork chops and a honey dijon sauce. Try it out! (more…)
Fennel
Fennel, also known as sweet fennel or finocchio, originated in the Mediterranean and is popular in Italian and Scandinavian cooking. Closely related to parsley, carrots, dill and coriander, this aromatic vegetable is the swollen, immature stem of a large, feathery bush. The young stems of the plant overlap at the base to form a bulb with white-to-pale-green ribbed layers. Although the stalks are similar to celery both in their appearance and in their crunchy texture, all parts of the plant (bulb, stalks, and fronds) have a pleasantly sweet anise, or licorice-like flavor, and are edible. (more…)
Autumn Vegetable Gratin
From the cookbook “Simply Organic”. If you have a mandoline to slice the vegetables thinly, all the better. You can also substitute broth instead of milk. It tastes better if made one day ahead. (more…)
Bok Choy with Shiitakes and Oyster Sauce
This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times. If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms. Where the recipe calls for reserved mushroom water from the dried mushrooms, you can substitute chicken broth. Yields 4 servings. (more…)
Red Lentil, Sweet Potato, Carrot, and Apple Soup
This recipe from allrecipes.com is a great Autumn soup, and can easily be doubled so that you can freeze some for a cold wintery day. This soup is also great served with crumbled feta cheese instead of yogurt as garnish. As is, it serves 6. (more…)