Category: Recipies

Asian Pickled Cabbage

Asian Pickled Cabbage

Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors.  It’s super easy and refreshing as a side dish on a hot day.  The recipe serves 2-4 but can easily be doubled.   (more…)

Tzatziki

Tzatziki

Last week, someone asked what she can do with just one cucumber?  Simple – make tzatziki!  This delicious, creamy, Greek cucumber sauce keeps for about a week, and is great with grilled chicken, turkey or lamb.  You can use Greek or plain yogurt (using plain yogurt will result in a slightly “runnier” sauce, but it holds the flavors and texture just as well so don’t panic if you don’t have it handy).  It is a snap to make.  Try it! (more…)

Summer Squash Orange Cake

Summer Squash Orange Cake

From The Victory Garden Cookbook by Marian Morash, here’s a dessert recipe using squash that is fairly quick and yummy.  Maybe this will bring the kids around to eating their veggies!  The recipe is made in a 10-inch tube or bundt pan. (more…)

Broccoli Soup

Broccoli Soup

If we are lucky enough to get broccoli leaves, they are perfect in this soup.  If not, feel free to just use broccoli.  This will be a very dark green soup. (more…)

Garlic Scape Pesto

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…)

Summer Squash Strata

Summer Squash Strata

This lasagna-like dish can be made with any of your summer squashes and makes a great addition to any 4th of July party.  From the cookbook “Simply Organic”.  Serves 12.
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Sautéed Hakurei Turnips With Turnip Greens

Sautéed Hakurei Turnips With Turnip Greens

Japanese baby turnips are tender, sweet, and juicy as can be.  By taking advantage of both their leaves and their bulbs, this easy and delicious recipe from seriouseats.com requires very few other ingredients, allowing the turnip flavor to shine through.  Because the cooking process is divided into two steps (blanching and sautéing), the turnip bulbs come out beautifully browned, while the greens stay plump and tender.  Serves 4 as a side dish. (more…)