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Leek & Turnip Soup

Leek & Turnip Soup Ingredients 4-5 turnips, cut in small chunks 3 small potatoes, cut in chunks 3 leeks, white parts only 1 clove garlic,

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Benedictine Spread

Benedictine Spread   Instructions peel, seed and grate or mince 1 medium cucumber press the pulp in a paper towel to remove as much moisture

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Easy Brining Pickles

Easy Brining Pickles   Instructions Pickle these larger “cornichons” whole or as bread-n-butter pickles in a clean glass jar using a ratio of 1 c.

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Onion Pie

Onion Pie from basketeer Joan Neuberger 6072524 Ingredients 3 sweet 1015 onions 4 leeks olive oil thyme salt and pepper pie crust 1 to 1½

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Roasted Beet Salad

Roasted Beet Salad by adapted from cooks.com 6072522 Ingredients 12 med.-sized beets (about 3 lbs.) 1/4 c. red wine vinegar 1 T granulated sugar 1

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Carrot Top Pesto

Carrot Top Pesto by variation from basketeer Carolyn Reynolds 6072520 Ingredients 1 cup (20 grams) lightly packed carrot leaves (stems removed) 6 Tbsp. (90 milliliters)

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Moroccan Squash Salad

Moroccan Squash Salad 6072517 Ingredients 3 lb (1.5kg) buttercup or butternut squash, peeled seeded and cut into 1/2 inch/1.3 cm cubes. (I’ve used a variety

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Two Collards Recipes

Both greens recipes from epicurean.com Vegetarian Collard Greens collard greens olive oil chopped onion liquid smoke (optional) Creole seasoning or salt, white, black & cayenne

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Turnip Puff

6 cups cubed turnips 2 T. butter 2 eggs, beaten 3 T. flour 1 T. brown sugar, packed 1 t. baking powder salt and pepper

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Chimichurri Sauce

(sounds like something Mary Poppins would say, doesn’t it) 2 to 10 cloves garlic, peeled, and chopped coarse 1 or more hot peppers, stemmed, seeded,

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Salmon Pesto Pasta

 from   The Way the Cookie Crumbles 8 oz pasta 12 oz salmon salt and pepper 1 teaspoon grated lemon zest 1 Tablespoon olive oil 1 teaspoon

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Turnips with Herbs

Since we rarely give vegan recipes, thought some of you might appreciate this. From a customer. Tonight I made the turnips with veggie chickun (quorn

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Purée de Fenouil

   from  http://frenchfood.about.com   2-3 fennel bulbs, stems & tough outer leaves removed, minced (save fennel leaves for garnish) 2 leeks, white &light green part, cleaned

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Fennel Lemon Soup

Mediterranean Cookbook provided by our farmworker, Colin Peden 2 T. olive oil 1 onion, roughly chopped 2 fennel bulbs, thinly sliced 2½ c. chicken stock

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Pink (Beet) pancakes

(from basketeer Suzanne Geiger, who says, “my finicky 2-year-old loved these!”) 2 medium-large beets (steam til soft enough to puree) 1/4 c. applesauce 3/4 c.

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Baked Squash

cut up about 2 pounds of yellow squash and one medium onion put in a saucepan with a minced clove of garlic and a teaspoon

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White Turnip Soup

from the Old Farmers’ Almanac Cookbook 4 medium-sized turnips 1 large onion 3 T. butter 3 slices bread Salt and pepper 2 egg yolks ½

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Pan-Fried Squash Fritters

from CSA basketeer Michelle’s  award-winning food blog, http://foodieisthenewforty.com/ I started with 2 patty pans and 2 magda squash. Shredded it up in my food processor,

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Spring Greens Pesto

CSA basketeer Christina found this cool recipe from a gluten-free slow cooking blog, and adds, “Everything  is vegan, but you can substitute parmesan for the

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Sorrel Soufflé

From Monday basketeer Stephanie Johnson. Hi Katie, Here’s the recipe for the souffle.  It was really good; cheesy and tangy!  I love sorrel.  I had

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CSA Tagine with Romano Beans

Yield : 6 to 8 servings Cooking Time : 40 minutes Ingredients 2 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic, minced One 1-inch piece ginger, peeled and

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