Colorful Garlicky Salad with a Crunch

Colorful Garlicky Salad with a Crunch

Ingredients: 4-5 leaves Swiss chard; 2 handfuls of baby spinach; 2 handfuls of snow peas ; 3-4 red radishes; 1 green garlic; ½ lb. ham; 1-2 tbsp chopped parsley; 1 lemon, juice only; 1 tbsp olive oil; 1 pinch of Himalayan salt

Preparation: Wash the chard, remove the tough stems and cut up the leaves into bite size pieces (I used kitchen shears). Put them in a large bowl. Wash the baby spinach, remove the long stems and toss the leaves in with the chard. Wash the snow peas,  snap the top of the pod off and pull down to remove the string from the seam. Cut or snap the pods in two and add them to the bowl. Clean, wash and cut up the radishes and the green garlic. Cut up the ham into bite-size pieces. Add all to the bowl. Season with lemon juice, olive oil and salt. Serve immediately.

Recipe and pic courtesy of CSA friend Fairy Godmother

Cauliflower “mashed potatoes” with cabbage stew


1 head cauliflower
2-3 potatoes (if red or new do not need to peel)
1 small onion / 1 carrot (optional)
Cheese (goat cheese works very well) / butter/ salt / milk/ cream

Boil all veggies until very soft. With a fork (on blender) mash until smooth. Add cheese/butter/ milk(optional). Serve warm.

Cabbage-cut it up and put in a pot with 1 diced large onion, 3-5 cloves of garlic finely chopped,oil,salt,red pepper,little water. Cook until cabbage is soft but don’t overdo because it becomes mushy.

July 2,2013 Fullshare



beans, celery, cucumber, pickler, eggplant, onions,
zuchini, bell pepper, tomatoes, squash, collard greens

Your ordinary cabbage salad, with a … sprout

cabbage salad

2 baby cabbages, shredded
5 Campari tomatoes
½ cup mixed sprouts (I used Mung bean and Spelt)
1 tbsp. spring onion,chopped
1 tbsp. parsley, chopped
Olive oil, vinegar, and Himalayan salt to taste

Recipe and pic courtesy of CSA friend Fairy Godmother

Red Beet Pancakes

 I cannot take credit for this recipe, but it can be found on Weelicious’s blog at . I did not have any greek yogurt on hand when I made these so I left it out and added a little bit more milk, they still came out fluffy and delicious!

1 cup all purpose flour
3/4 cup whole wheat flour
3 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 medium beets, roasted & pureed (about 3/4 cups)
1 1/4 cup milk
1/3 cup plain greek yogurt
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1. Sift the first 5 ingredients into a bowl.
2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
5. Serve with desired accompaniments.
* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
Accompaniments: honey, maple syrup, butter

Recipe courtesy of CSA member Rachel

June 25, 2013 Fullshare



beets, carrots, cauliflower, english cucumber, lettuce, green onions,
zuchini, tomatoes, potatoes, kale, and green purple and yellow beans

Easy Gazpacho (cold tomatoes based soup)

This is a very refreshing summer recipe that is extremely easy to make. 

Cut up in chunks and place into the blender in this order:
3-4 ripe tomatoes
1 green pepper or equivalent cucumbers
1 piece of white Italian bread
3 cloves of garlic
Pour in 1/2 cup water, 1/4 cup olive oil, a couple of tablespoons of balsamic vinegar.  Sprinkle salt and pepper, and blend until smooth.  Refrigerate before serving.  Garnish with parsley, dill or green onions.

Recipe courtesy of CSA member Olga

Easy Cheesy Zucchini Bake with Roasted Red/New Potatoes and Steamed Broccoli

 potatoes and broccoli
Easy Cheesy Zucchini Bake
2 zucchini, cut in slices or half-moon slices
1 gold zucchini, cut in slices or half-moon slices
2 yellow squash, cut in slices or half-moon slices
1-2 handful thinly sliced green onions (1-3 green onions)
3/4 tsp. garlic powder
1 TBSP. dried basil
1/2 cup + 1/2 cup Shredded pizza cheese
Sea Salt and Croase Black Pepper to taste
Preheat oven to 350F. Spray an 8″ x 8″ baking dish with non-stick spray. Wash the squash and cut in slices or half-moon slices. Thinly slice green onions. Combine the sliced squash, sliced green onions, garlic powder, basil and cheese until the veggies are coated. Season with sea salt and croase black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes. After 25-30 minutes, sprinkle last half of cheese and bake 10-15 minutes longer, or until the cheese is melted or browned lightly and zucchini is done cooked.
Roasted Red/New Potatoes
5 Red Potatoes, washed and diced.
5 New Potatoes, washed and diced.
1/2 Green Pepper, seeded and diced.
1-2 TBSP olive oil.
Sea salt and crease black pepper to taste.
Preheat the oven to 400F. Spray an medium cookie sheet with non-stick spray. Combine all ingredients together in a bowl. Spread the mixture onto the cookie sheet, spread them evenly. Bake for 30-40 minutes.
Steamed Broccoli
A head of broccoli, cut into forets.
Sea salt and crease black pepper to taste if wanted. 
In a large steamer pot (I used one from Pampered Chef), put in broccoli forets and add 1-2 TBSP of water. Cover. Microwave for 4-6 minutes, depending on your microwave. Drain excess water.

It was fantastic dinner, my 2 years old ate everything off of his plate! My 4 years old is trying to learn to like veggies but he did took some good bites. 🙂 oh, we also served this dinner along with our raw milk from Scott! Yum

Recipe and pic courtesy of CSA member Alexis

Garden fresh grilled pizza


My goal this week is to use every item in the box. For dinner last night I fired up the grill and thought pizza!  First I brushed some refrigerated Pillsbury pizza dough with seasoned olive oil. I placed it on the hot grill oil side down. After it was browned with nice grill marks I oiled the top side and flipped it over. I brushed seasoned olive oil on the browned dough and then set out with my “boxed toppings”. The kale, tomato, broccoli and chopped garlic scapes were all in the 6/16 box. After all the veggies were listed on top I placed done fresh mozzarella in top along with mixed herbs from my garden. A little salt, pepper and crushed red paper flakes made this pizza a new family favorite!

Recipe and pic courtesy of CSA member Melissa

Capresé Romaine Wraps

Using the leaves,from the romaine in the share, I washed and separated. Then I lightly sprinkled with salt and pepper after they were dry. I used one of the beautiful tomatoes from the share and sliced to desired thickness. After sliced I lightly seasoned with salt and pepper. No Caprese is complete with out fresh mozzarella from your local market. If you do not have a local market SAMs Club sells a 2 pk pre-cut log for under $10. The onion slices came from what I had on hand and the basil fresh from my garden.
A quick blend of olive oil and balsamic vinegar seasoned with salt, lemon zest, chopped basil & lemon thyme (or any fresh herbs) complete the wrap when brushed on the romaine leaf prior to building.

Recipe and picture courtesy of CSA member Melissa

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