May 7, 2013 halfshare


green romaine, red oakleaf, broccoli, spinach, kale, green onions

green romaine, red oak leaf, broccoli, spinach, kale, green onions



April 30th, 2013 halfshare


spinach, kale, boc choi, alfalfa sprouts, green onions

spinach, kale, bok choy, alfalfa sprouts, green onions


Kale and bok choy side


Kale ( 4-5 handfuls)and Bok Choy (2 bunches)

Remove stems from kale ; chop kale and bok choy in small pieces; simmer both in a little bit of oil; add whatever sauce you like/have (I did soy sauce and some leftover peanut sauce).Turn heat to low and let is cook; this type of kale is hard and needs 20 or so min at low-med temperature. When it looks almost done you can put some tofu cubes or Paneer cheese cubes (cheese can be skipped) .I had 5 or so tbsp heavy cream that I needed to use for smth so I put that at the end as well. Can serve over rice/noodles/couscous (polenta in our case).Top w cranberries to make pretty:)

Asian long beans


tried and tested by grower Scott Richardson
One bunch long beans
one medium onion
soy sauce
one tablespoon vinegar
three tablespoon olive oil
Heat oil in skillet, saute onion and garlic until brown
put in green beans and cover~stir often for five minutes
Add soy sauce and vinegar and simmer two minutes more covered
instead of soy sauce and vinegar
use tomatoe and salt
goes well with steamed rice





Asian cabbage

tested and tasted by csa member Jolie Autry


2 cups thinly sliced and chopped red cabbage
2 cups thinly sliced and chopped napa cabbage
1/4 cup thinly sliced green onions
1/2 cup roughly chopped fresh mint, cilantro, or basil leaves, or a combination of herbs (or use more herbs if you have a lot)
1/4 cup chopped peanuts

Dressing Ingredients:
2 tsp. minced garlic
1 tsp. green Tabasco sauce, Sriracha sauce, or other hot sauce (or more, to taste)
3 T rice vinegar (not seasoned)
1-2 T soy sauce (use 1 T, then see if you want more)
2 T Tahini, almond butter, or peanut butter (Original recipe used Tahini, but use whichever one you prefer or have on hand.)
2 T olive oil
2 T toasted sesame oil

Patty pan squash

tested and tried by CSA  grower Omar Zimmerman

3 cups patty pan, grated
1 cup flour
1 tablespoon shortening(half butter)
2 cups milk
1/3 cup brown sugar
1 teaspoon saltMelt shortening in pan. Mix flour and salt with patty pan and put in pan over medium heat. Cover and let cook until squash is tender, stirring when necessary. When tender, uncover and fry till nicely brown. Add milk and sugar and cook a few minutes. Serve with main course or dessert.


Summer Minestrone

Summer Minestrone
tested and tasted by csa member Justin Holton
3 tbsp olive oil
1 large onion, finely chopped
1 tbsp tomato paste (or sun-dried tomato rehydrated and minced)
1 lb ripe tomatoes, peeled and finely chopped
8 oz green zucchini, trimmed and roughly chopped
8 oz yellow summer squash, trimmed and roughly chopped
3 waxy new potatoes, diced
2 garlic cloves, crushed
1 tsp red pepper flakes (or more if you want spicier)
about 5 cups of chicken stock (or vegetable stock or water)
1/4 cup shredded fresh basil
2/3 cup grated Parmesan cheese
Juice of 1 small lemon (or 1/2 large lemon)
salt and freshly ground black pepper

  1. Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring occasionally, until softened. Stir in the tomato paste, chopped tomatoes, zucchini, squash, diced potatoes, garlic, and red pepper flakes. Mix well and cook gently for 10 minutes, uncovered, shaking pan frequently to prevent vegetables from sticking to the base.
  2. Pour in the stock. Bring to a boil, lower heat, half cover the pan and simmer gently for 15 minutes or until the potatoes are just tender. Add more stock if necessary.
  3. Remove the pan from the heat and stir in the basil, lemon juice, and half the cheese. Taste for seasoning. Serve hot, sprinkled with the remaining cheese.
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