Escarole Sausage Penne
Here’s an idea if you’re looking for ways to enjoy escarole and/or swiss chard. This recipe is from The Cooking Channel. INGREDIENTS: 1 pound penne pasta 1 teaspoon olive oil 2 medium onions, … Continue reading
Basil/Collard Green Pesto
Here’s one idea for some of the contents in this week’s box: How about some pesto? It’s a slightly different take on traditional pesto. By adding blanched collards, your pesto … Continue reading
Kale and Swiss Chard Soup with Navy Beans
From normanyoung.com via CSA member Wendy Williams. Thanks Wendy, seems perfect for a rainy day INGREDIENTS: 1 can Navy beans ¼ cup Olive oil 1 Litre carton of Vegetable Broth … Continue reading
A Recipe To Remember
Unless you have a peanut allergy, here’s a simple, versatile recipe to memorize! It’s a basic thai-inspired peanut sauce that makes a fantastic dip, or sauce to pour over wilted … Continue reading
Green Beans with Garlic and Thyme
Ingredients 1 tablespoon olive oil 1/2 pounds green beans, trimmed 2cloves minced garlic 1/2 teaspoon salt 2 teaspoons chopped fresh thyme leaves 1 tablespoon fresh lemon juice 1/4 teaspoon freshly … Continue reading
Upland Cress
In season through late spring, upland cress is similar in appearance to its better-known cousin, watercress, but boasts a deeper pungency that would be a shame to miss. A member … Continue reading
Garlic Scape Bean Dip
Ingredients 2 cups (1 can) cooked beans of choice (white beans work well) 1/2 cup garlic scapes, chopped 1/2 cup (100 g) grated Parmesan cheese 1/2 cup (120 ml) extra … Continue reading
Salad: It’s what’s for dinner
You’ll notice when you open this week’s box that everything in it is a lovely green color. One great part of being a grower or belonging to a CSA is … Continue reading
Pasta with Pumpkin Sage Sauce
8 ounces linguine 1 medium shallot 3-4 garlic cloves 2 sprigs fresh sage (10-12 leaves) 1 tablespoon olive oil 3/4 cup pumpkin puree (can use any winter squash puree) 3/4 … Continue reading
Potato Leek Soup
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. 2 Tbsp butter 2 cups water 2 cups chicken broth (or vegetable broth for … Continue reading
Stir fried green cabbage with fennel seeds
Cabbage and fennel seeds go well together. Here’s one take on it, but experiment with whatever you have in the kitchen. 1 1/2 lbs green cabbage 1/4 cup vegetable oil … Continue reading
Shallots?
Shallots are in the onion family and have a taste a little between an onion and garlic. The flesh is a little less strong tasting than an onion. They will … Continue reading
Whipped Rutabagas
3 1/2 to 4 pounds rutabagas (two small or one large vegetable) 2 tablespoons unsalted butter 4 garlic cloves, peeled and roughly chopped 1 1/2 teaspoons kosher salt 1 cup … Continue reading
Jerusalem Artichoke Soup
Neither artichokes or from Jerusalem, these tubers are actually native to North America and were cultivated by Native Americans long before Europeans arrived on the continent. Related to and resembling … Continue reading
City Commons CSA 