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If you’ve still got those funny looking bulbs staring you down on your counter, here’s a new take on kohlrabi. I’ll admit that for 6 years of the CSA, I never dared try them. This recipe made me a convert. They will never go on the swap table again! (more…)
Found on Taste of Home, this gorgeous shrimp and avocado salad has such authentic flavor, you’ll think you’re sitting at a beachside cantina in Acapulco! Serves 4. (more…)
Another great soup recipe from The Victory Garden Cookbook by Marian Morash. It serves 4-6. Use 2 leeks (white and light green parts only) in lieu of scallions. For herbs, parsley, thyme, or tarragon is recommended. (more…)
If Farmer John’s predictions come true, we may be in for more summer squash so here is a simple recipe for making Zucchini Butter. While the recipe as is yields about 2 cups, you can halve the recipe and make less. Give it a try if you have already made your fair share of breads, muffins, and gratins. (more…)
This recipe, found on allrecipes.com is an easy way to cook these vegetables. Sunchokes (aka Jerusalem artichokes) are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. (more…)
Here is a Tuna Cabbage Salad recipe submitted by one of our CSA members. It comes together quickly if you have a mandolin slicer, and can be prepared a day in advance. (more…)
Found on the Cookie And Kate food blog, this recipe is a big hit for the holidays! You can also cut out the maple syrup and it is still delicious. Recipe yields 8 to 10 servings. (more…)
Not sure what to do with your extra squash? Instead of pumpkin bread, try this recipe with another orange fleshed squash. (more…)
This recipe hails from one of my favorite veggie cookbooks, Serving up the Harvest, and it serves 4. Enjoy! (more…)
Tyler Florence, from The Food Network, offers up this creamy and delicious recipe. It serves 4, takes only 10 minutes to prepare, and in 30 minutes it’s on your table. (more…)