This recipe makes the perfect diner style home fries! Parboiling and cooling the diced potatoes is key to get a light brown crisp with a soft center! Give the potatoes a good scrub and keep the skin on since it is packed with nutrients like vitamin C and B, potassium and fiber. Prep: 15 minutes […]
Garlic Scape and Chive Compound Butter
What’s better than butter? Compound butter! INGREDIENTS 1 stick butter, softened 2 garlic scapes, grated Zest of half a lemon 1 oz or small bunch chives, finely chopped DIRECTIONS Mix all ingredients and roll into a log. Freeze whole or portion out slices for easy access. Be sure to cool it down before cutting slices.
Instant Pot Turkey Tuscan Kale Soup with Homemade Sourdough Croutons
Good food is even better when it’s shared. This recipe is from a fellow CSA member. We’re always excited to add your favorite recipes for the rest of our CSA community to enjoy! To share a recipe, simply reply to your CSA newsletter email with your recipe instructions and an original picture using some of […]
Summer Salmon Salad
Serves: 2 | Time: 30 minutes INGREDIENTS 2 – 8 oz salmon filets 1 heirloom or slicer tomato 6 oz greens of choice (kale, spinach, chard) 2 oz scallions or chives, chopped Lemon wedges Vinaigrette of choice (I used store bought raspberry vinaigrette but try making your own if you have time!) 2 Tbsp honey […]
Roasted Pumpkin Soup
This recipe is written for pumpkin but is great when made with kabocha squash, too. Kabocha is a Japanese variety of squash that’s also known as a Japanese pumpkin. If you want a crunchy topping or a snack for later, you can rinse the seeds and roast them in the oven with some salt and […]
Wild Rice Pilaf with Fresh Cranberries
Serves: 4-8 as a side dish | Time: 1 hour This is a great dish featuring wild rice and cranberries. Wild rice, or manoomin in Ojibwe, is native to the lake and river banks of the Great Lakes Region and is one of the only grains native to North America. Fresh cranberries are quite tart, […]
Beef Stew with Delicata Squash
Serves: 4-6 | Time: 1 hour This recipe is so hearty and warming. You can utilize any sort of root vegetables—rutabaga or purple top turnips would be a great addition, as would rosemary, parsley, or any other savory herbs! Adding delicata squash to the mix gives the broth a slight thickness and a sweet, nutty […]
Spanakorizo – Greek Spinach Rice
Serves: 4-6 as a side dish | Time: 1 hour Greek Spinach Rice makes use of the wonderfully sweet overwintered spinach we have available for the final Winter CSA box. It is an excellent risotto-like side dish to fish, lamb, or Greek-style meatballs packed with mint, parsley, and oregano. I topped mine with Greek yogurt […]
One Pot Vegan Curry Stew
Serves: 6-8 | Time: 1 hour 45 minutes Everything cooked up in one pot makes for a simple and satisfying meal. This recipe can be adapted to use whatever veggies you have on hand. INGREDIENTS 1 cup dried lentils 1 cup diced onion 2 tablespoons minced garlic 1-2 tablespoons curry powder 1/2 teaspoon black pepper […]
Asparagus Spinach Risotto
Serves: 4 | Time: 45 minutes INGREDIENTS 2 stalks green garlic, quartered lengthwise and sliced (can substitute green onions) Dash of salt 2 tablespoons olive oil 1 tablespoon butter 1 cup Arborio rice, rinsed ½ cup beer (lager or light brown ale) 4 cups warmed chicken or vegetable stock ½ pound asparagus, chopped into small […]