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Whether you’re entertaining at home or bringing this dish to a potluck, this roasted goat cheese spread and garlic toast will leave your guests talking about how good it is! Found in Taste of Home Magazine, this recipe serves 8. (more…)
You can turn almost any of your extra CSA veggies into toppings on a homemade pizza. From the Cooking Close to Home cookbook, this simple, chunky, sauce yields about 3½ cups, enough for 3, 16-inch pizzas. It is also an excellent base for adding pasta sauce ingredients like ground meat, sausage, or other veggies later. You can also freeze it, in case you have more tomatoes than you know what to do with. (more…)
Okra has a rich history in southern and Caribbean cooking. This recipe found on the Hot, Cheap, and Easy food blog is a classic Puerto Rican okra stew made with ham (you can also substitute bacon!). Serve this stew over white rice for a simple delicious meal. (more…)
Ratatouille is a traditional French stewed vegetable dish originating in Nice, but popular among the entire Mediterranean coast. Mid-summer CSA shares will provide all you need for this delicious classic. Serves 4-6. (more…)
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken. The recipe makes 4 cups and is from Eating Well Magazine. (more…)
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta. A favorite from New York Times Magazine, featured in How To Make A Perfect Summer Feast. (more…)
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…)
From an excellent farm-to-table cookbook, Serving up the Harvest by Andrea Chesman, this recipe is so simple and delicious. Although it calls for green or wax beans, any type of bean will work. The recipe as presented 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.
This Stuffed Tomatoes recipe comes from New York Times Magazine’s: The Proper Ways to Treat an Heirloom (August 5, 2011). (more…)