Category: Recipies

Vegetable Curry

Vegetable Curry

This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables.  Feel free to experiment with variations on the vegetables for your own...

Soupe Au Pistou

Soupe au Pistou

From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made...

Squash Spiked Mashed Potatoes

Squash-Spiked Mashed Potatoes

While this recipe, from the magazine Whole Living, calls for Yukon potatoes, any potato will work.  As presented, the recipe serves 6.

Raw Beet Salad

Raw Beet Salad

This is a beet recipe from NY Times Cooking which might appeal to someone who is skeptical of their earthy, rooty flavor.  Uncooked beets are less sweet and earthy than they are when boiled or roasted....

Sausage and Squash Soup

Italian Sausage and Squash Soup

This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled.  And it freezes beautifully!  Do...

Easy Fingerling Potatoes

Easy Fingerling Potatoes

Fingerling potatoes are quick and easy to prepare on the stove-top.  Because of their size, they cook quickly, and don’t need to be peeled.  Try any of these variations!

Stir Fry Chicken and Tatsoi

Stir Fry Chicken and Tatsoi

Stir fries are a simple and tasty way to put your CSA share vegetables to good use.  This stir fry recipe uses tatsoi and peas, but you can substitute any other vegetable.  Use your imagination!

Spaghetti Squash with Tomatoes and Basil

Spaghetti Squash with Tomatoes and Basil

Here’s another great spaghetti squash recipe from steamykitchen.com.  If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with...