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This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed.
This recipe is an alternative to the “traditional” sautéed Swiss chard with garlic. Depending on whether you want to use the chard stems as well in the recipe (you can cut them up finely, or dice them), you may need about a quarter to half a cup of chicken stock. Start with ¼ cup and add more as needed to get the chard wilted, before adding the tomatoes and lemon juice. Serves 4 as a side dish. Enjoy!
This recipe hails from Illinois Farmer John’s cookbook, The Real Dirt on Vegetables. If you do not have whole cloves, you can use a pinch of ground clove instead. The recipe yields 4-6 servings.
These Southern-style green beans, found on the Spicy Southern Kitchen food blog, are flavored with lots of bacon, and cooked long and slow until they’re melt-in-your-mouth tender. You’ll want to cook them for at least an hour, preferably closer to 2 hours, to get them really soft, but not mushy. Just before serving, you can mix in a Tablespoon or so of butter to give the green beans a buttery coating. Serves 6.
Here’s a great gluten free chocolate cake recipe made with eggplant! From “Red Velvet Chocolate Heartache” by Harry Eastwood, and also written up on the Peaches and Donuts food blog. It’s rich, moist, dense, and delicious!
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 is a deeply flavored salad that can be prepared entirely outdoors, keeping the heat out of the kitchen. This eggplant salad recipe comes from Melissa Clark of the New York Times. It is fairly simple, tastes delicious, and impresses guests. Yields about 1½ cups.
Every ingredient has been chosen to amplify texture while also adding bold flavors. Included are green apple, roasted peanuts, and cabbage, but go ahead and add any ingredient with crunch. Recipe found on Delish.com. Serves 5-6.
It’s that time in the summer when our CSA shares give us everything we need to make ratatouille! There are many recipes for this classic French stew, but one our our favorites comes from The New Laurel’s Kitchen Cookbook. It is so simple, and with fresh ingredients the flavors just shine through.
Gazpacho is simple and refreshing soup usually served cold. And it uses all of the vegetables that we typically get in our summer CSA shares. This Gazpacho recipe comes from the South Beach Diet, and can be found on epicurious.com. Serves 2.