Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
Found in Rani Sidhu’s Menus and Memories from Punjab cookbook, this is a classic recipe for Baingan Bharta, a roasted eggplant purée. The word ‘Bharta’ (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables. Yields 10 half-cup servings. (more…)
This may become your new favorite way to cook zucchini! Found on the Smitten Kitchen food blog, this recipe has become a family favorite. Make sure you cook the zucchini for a long time, until it practically turns to butter. Makes 6 quesadillas.
(more…)
Kohlrabi is found in a lot of Indian cuisine, so it naturally goes well with traditional Indian spices. You can substitute it for other vegetables like potato or eggplant. This recipe was adapted from Eggplant Curry in the Moosewood Cookbook. (more…)
Place the following ingredients into a food processor and blend until desired consistency:
This colorful stir fry comes courtesy of the New York Times. The list of ingredients in stir-fry recipes can look long, even daunting. But the actual cooking goes very quickly, so it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it. Serves 4. (more…)
This recipe is from the excellent smittenkitchen.com food blog. We provide instructions to either microwave the squash quickly, or roast it in the oven – your choice! This works great as a side or as a main dish with couscous and some sautéed greens. Serves 4. (more…)
Ground cherries are one of our CSA’s favorite summer treats – you won’t find them in grocery stores! Their natural sweetness can be used to make a delicious and unique salsa, like this recipe found on A Farm Girl’s Dabbles food blog.
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6. (more…)
A quick and refreshing cold soup that can be prepared ahead of time for those warm, muggy evenings; if you are out of cilantro already, dill works just as well. Serves 4. (more…)
