Category: Recipies
Two Potato Home Fries
From Food Network Magazine, this recipe is easy and delicious and serves 4 as a side. You can substitute any of Farmer John’s white potatoes in lieu of the Yukons. Skillet dishes like this are versatile too – you can always toss in a meat, egg, or other vegetables to experiment with different flavors. (more…)
Mashed Sweet Potatoes
From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true. Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table. This recipe serves 4. Enjoy! (more…)
Awesome Eggrolls
Here’s a new way to use some of the cabbage we’ve been getting. It’s a bit of work, but well worth it, courtesy of allrecipes.com. (more…)
Roasted Beet Soup with Feta and Dill
From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup, which serves 4, is quick and easy. If you still have a leek from last week, use it here instead of onion. A nice hunk of fresh bread would complete this meal. Enjoy! (more…)
Acorn Squash Soup with Kale
One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from marthastewart.com is tasty and colorful – we eat with our eyes first, right? Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup. The recipe serves 4. Try it! (more…)
Tex-Mex Potato Cake
From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting. It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated. What’s not to like about that? The recipe serves 6-8. (more…)
Glazed Carrots Marsala
For a real treat of a side dish, try Glazed Carrots Marsala. I first read about this flavor combination in Elizabeth David’s Italian Food. As she suggests, they’re delicious served with lamb. If you don’t have Marsala, sweet sherry is a fine substitute. (more…)
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 take on this recipe. (more…)
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 a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)