Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
Did you know that you could freeze cole slaw? Making this recipe is a great way to use up extra cabbage, peppers, and carrots. When sealed in freezer bags, it will last for months and can be thawed out whenever you need it. Makes 2 quarts. (more…)
This recipe comes courtesy of Guy Fieri and foodnetwork.com. It’s simple and delicious. (more…)
Here is a beautiful salad from Melissa Clark of the New York Times that’s perfect for a picnic. Haricots verts, by the way, are skinny green beans, but regular ones will work just as well. All of the ingredients can be found in our late summer CSA shares! Serves 6-8. (more…)
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…)
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…)
Did you know that carrots are not originally orange? That’s right. The original carrot, which dates back more than 4.000 years to Afghanistan, was purple. The orange carrot didn’t come into being until about 400 years ago, when Dutch farmers bred the carrot to be orange – their country’s color. Today, carrots have been bred in a rainbow of colors, which makes them much more fun to eat, not to mention, more nutritious. (more…)
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4 (more…)
This recipe for classic Ukrainian borscht was found at Natasha’s Kitchen food blog. This recipe is meatless, but you can add in cubed beef, broth, and bones to add more flavor. This soup takes about 2 hours to cook everything completely, and serves 10-12 as a side.
Colorful rainbow carrots make this veggie side dish, found on the Meal Makover Moms’ Kitchen food blog, impossible to resist. If you don’t have rainbow carrots, regular carrots work well too! Serves: 3-4. (more…)
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4. (more…)
