HOME

WHY BUY ORGANIC?

CSA
INTRODUCTION

CSA DETAILS

ORGANIC
DEFINED

CSA
NEWSLETTERS

CSA RECIPES

FARM & PICKUP
MAPS

CSA APPLICATION

FLAX MEAL

CONTACT US

RECIPES

Each week we distribute a newsletter along with our produce to our CSA members.  In addition to the various farm news articles and announcements, we provide recipes.  Many of these are for our produce, but many are just tried and true recipes gleaned from recipe files and books.  Another wonderful source is our members who are invited to share as many recipes as they would like.  This page will continue to grow, and as it does, we will attempt to organize it by food category, but for now, we will just place them on this page as we have included them in our newsletters.  Bon Appetit!

**************

WINTER SQUASH SOUP  

2 Pounds of Butternut Squash  2 Cups Milk

1 Cup Water  1 Tsp. Salt

1 Cup Chopped Onion  2 Tbsp. Butter

1/2 Clove Garlic, minced  2 Cups Light Cream

1/2 Cup Sherry, medium dry  salt & pepper to taste

Almonds, sliced and toasted

Peel, seed, and cut the squash into chunks.  Place in a pot and bring to a boil with the 1 cup water and salt.  Simmer until the squash is very tender and drain.  Sauté the onion and garlic in the butter until tender.  Place in a blender with the drained squash, milk, and cream.  Blend until liquefied.  Add sherry, salt and pepper.  Heat to serving temperature (do not boil).  Serve garnished with the toasted almonds.

**************

HERB and VEGETABLE NOODLES submitted by member M. L.

1 package of fettucine, plain or flavored  4 tsp. lemon juice

2 cloves garlic, peeled, and minced  2 tsp. dried basil (2 tbsp fresh)

1 cup zucchini strips  1/4 tsp. pepper

1 cup thin carrot strips  2 Tbsp. grated parmesan cheese

2 Tbsp. butter 

Cook fettucine as directed and drain.  Saute the garlic, carrots, and zucchini for about 5 minutes in the butter until just tender, but still firm.  Add lemon juice, basil, and pepper.  Toss with noodles, heating gently through.  Serve and sprinkle with parmesan cheese. Makes 8 cups (4 to 6 servings).  270 calories per serving.

************

LEMON BASIL GRILLED CHICKEN Submitted by CSA member A. K. 

1/2 cup canola oil  2 cloves garlic, minced

1/4 cup lemon juice  1/2 teaspoon salt 

2 Tbsp. white wine vinegar  1/4 teaspoon freshly ground pepper

1 teaspoon grated lemon peel  4 boneless, skinless chicken breast halves

1 Tbsp. dried basil or 1/4 cup fresh chopped, loosely packed

1.  Combine the oil and next seven ingredients in a shallow baking dish.  Add chicken breasts and turn once to coat both sides.  Refrigerate for 30 to 45 minutes turning once.

2.  Prepare charcoal for grilling, or heat broiler.  Grill or broil the chicken 4 inches from heat, turning once, 3 to 5 minutes per side, or until completely cooked through. makes 4 servings

***********

HARVARD SAUCE FOR BEETS Submitted by CSA member A. K. 

2 Tablespoons butter  1/2 cup sugar

3/4 Tablespoon cornstarch  1/2 cup vinegar

1/2 teaspoon salt  1/8 teaspoon pepper

1/2 cup water

Melt the butter in a small saucepan and stir in the cornstarch, salt and pepper.  When well blended, stir in the sugar until well combined.  Add vinegar and water slowly, stirring constantly over a low flame until the mixture is thickened and boils.  Serve with boiled beets.

**********

Ivy’s Salad Dressing

3/4 cup canola salad oil

3/4 cup sugar

1/4 cup cider vinegar

1/3 cup ketchup

1 medium onion, chopped fine

1 1/2 tsp salt

2 Tbsp Worcestershire Sauce

Combine all of the above in a 1 quart jar and shake well.  Make a day ahead for best flavor.  This is also great for spinach salads. 

**********

Shallot Vinaigrette

Acquired from the internet on “ Magic Valley Growers” Web Site, Quadrupled and modified

½ c. White Wine Vinegar                  2 ¼ tsp. Dry mustard

½ c. Peeled Shallots                                    1 ½ c. Olive Oil

1 to 2 tsp. Fine Sea Salt                   ¼ c. Lemon Juice

1 tsp. Pepper

Using a blender, blend the vinegar, shallots, salt, pepper, and mustard.  With the blender running, add oil slowly and continue blending.  Then add the lemon juice.

This is an outstanding dressing!

***********

BAKED ACORN SQUASH WITH NUTS From Rodale’s Basic Natural Foods Cookbook 

3 Medium size acorn squash               1/3 cup honey or maple syrup 

1/4 cup plus 2 Tbsp. butter                 1/3 cup apple cider

1/2 Tsp. ground Cinnamon                 1/2 Tsp. ground Ginger

1 cup chopped toasted nuts (pecans, almonds, walnuts, hazelnuts or any combination)

Preheat oven to 375 degrees.  Cut the squashes in half lengthwise and scoop out the seeds.  Arrange the squash cut side down in a shallow baking pan with 1/4 inch hot water and bake for 30 minutes.

While the squash bake, prepare the nut filling.  Melt butter in small saucepan and add cinnamon, ginger,  honey or maple syrup, and cider.  Bring to a boil, lower heat, and simmer, uncovered, for 4 to 5 minutes.  Then stir in nuts.

Remove the squash from the oven, turn over, and spoon the nut mixture into the cavities and bake for 20 minutes more, basting occasionally with the sauce.

*****************

ZUCCHINI BREAD OR MUFFINS

3 eggs 

1 tsp. salt

1 cup oil  1 tsp. baking soda

1 cup brown sugar  1 tsp. baking powder

1 cup white sugar  2 tsp. cinnamon

2 tsp. vanilla  2 cups shredded zucchini  

3 cups flour  (unpeeled) 

Beat the eggs in a bowl, then add oil, sugars, and vanilla.  In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon.  Add to the first mixture and mix till just combined, then add zucchini.  Pour into 2 loaf pans or  about 20 muffin tins.  Bake at 300 degrees until toothpick inserted comes out clean (20 to 30 minutes).

An excellent variation is to add 2 one ounce squares of semi-sweet baking chocolate that have been melted in the oil and allowed to cool.  Then when adding the zucchini, also add a cup of chocolate chips (either semi-sweet or milk chocolate)

 ***************

  ZUCCHINI CASSEROLE 

1 box Jiffy Cornbread Mix  1 cup milk

4 cups shredded zucchini  1/2 cup butter, softened

2 small onions chopped  1/2 cup grated parmesan cheese

4 eggs beaten  Garlic Salt to taste 

Combine all of the above ingredients, pour into an 8 inch by 12 inch casserole dish and bake at 350 degrees until firm in the center (about 45 minutes)  makes 12 servings. 

***************** 

PESTO

1/3 cup basil leaves, chopped

6 tablespoons olive oil

2 tablespoons Parmesan Cheese (preferably fresh)

3 tablespoons toasted pine nuts or walnuts, chopped

1 clove of garlic (or more if you love it!)

salt to taste 

Put all of the above ingredients in a blender or food processor,  and blend until smooth.  This can then be used to toss with spaghetti or to garnish vegetable dishes.  It can be kept in the refrigerator for up to 3 weeks in an air tight container.  Just place it in the container and cover with a thin layer of olive oil.

*************

BEET VINAIGRETTE

1 cup cider vinegar

2-3 cloves garlic

2 teaspoons fresh ground pepper

1 teaspoon salt

1/4 cup sugar

1 large, cooked beet, chopped (about 1 cup)

1 cup oil 

Combine all of the ingredients except the oil in a blender or food processor and puree.  With the blender still running, slowly drizzle in the oil.  This is a very pretty dressing and will keep in the fridge for one week.

***********

MARINATED ZUCCHINI from Moosewood Cooks at Home 

2 or 3 medium zucchini (about 1 pound)      1 Tbsp. chopped fresh basil

2 Tbsp. Olive Oil                                          1 Tbsp. Red Wine Vinegar

4 garlic cloves, minced or pressed               Dash of salt

Wash and dry zucchini.  Cut diagonally into long, oval shaped, 1/3 inch thick slices.  In a heavy skillet, heat just enough oil to coat the bottom.  Quickly fry the zucchini slices in a couple of separate batches, adding more oil if needed, until golden speckled on both sides and the slices become tender in the center.  Lower the heat and sauté the garlic, stirring constantly, until golden, not brown (browned garlic is bitter).  Arrange the zucchini on a platter and sprinkle with the chopped basil, vinegar, salt, and sautéed garlic.  Serve at room temperature.  The marinated zucchini may be kept refrigerated, but bring to room temperature before serving. 

makes 4 servings

*************

TOMATO and BASIL With PASTA from The Pillsbury Cookbook 

6 ounces uncooked pasta          2 cups tomatoes, chopped

2 Tbsp. olive oil                          1/4 cup fresh basil or 1 1/2 tsp. dried basil

1 cup sliced zucchini                   1/4 tsp. ground pepper

2 cloves garlic, crushed                1/2 cup grated parmesan cheese 

Cook the pasta, drain it, set it aside, and keep it warm.  In a large skillet, heat oil and lightly sauté the zucchini and garlic.  Stir in the chopped tomatoes, basil, and pepper.  Cook until thoroughly heated and slightly thickened, stirring occasionally.  Place on top of pasta and top with cheese.  Serve immediately. (makes 4 servings)

************

BACON, LETTUCE, & TOMATO SALAD Submitted by member Marleen L.

 Combine the following in a bowl:

  1 Medium Head of Lettuce, cut up

  2 sliced tomatoes

  8 slices of bacon, chopped, fried, and drained

 Dressing:  Mix the following and spoon over the above:

  1/2 cup of  Mayonnaise                  2 Tbsp. Milk

  2 Tbsp. Onion, finely chopped      1 tsp. Dijon Mustard

  1 tsp. Lemon Juice                        1 tsp. sugar

  salt and pepper to taste

***************

  HERB and VEGETABLE NOODLES submitted by member Marleen L.

1 package of fettucine, plain or flavored              4 tsp. lemon juice

2 cloves garlic, peeled, and minced                      2 tsp. dried basil (2 tbsp fresh)

1 cup zucchini strips                                              1/4 tsp. pepper

1 cup thin carrot strips                                          2 Tbsp. grated parmesan cheese

2 Tbsp. butter

Cook fettucine as directed and drain.  Saute the garlic, carrots, and zucchini for about 5 minutes in the butter until just tender, but still firm.  Add lemon juice, basil, and pepper.  Toss with noodles, heating gently through.  Serve and sprinkle with parmesan cheese. Makes 8 cups (4 to 6 servings).  270 calories per serving

**********

CHOCOLATE ZUCCHINI CAKE Submitted by member Anne K.

1/2 cup Softened Butter                          2 1/2 cups Flour

1/2 cup Oil                                                      2 Tbsp. Cocoa

1 cup Sugar                                                      1/2 tsp. Baking Powder

2 Eggs, beaten                                                  1 tsp. Baking Soda

1 tsp. Vanilla                                                      1/2 tsp. Cinnamon

1/4 to 1/2 cup chocolate chips                        1/2 tsp. Cloves

1/2 cup Sour Milk (or 1/2 cup regular milk with 1 Tbsp. Vinegar)

2 cups Shredded Zucchini

 Preheat oven to 325.  Cream together oil, sugar and margarine. Add beaten eggs, vanilla, and milk, mix thoroughly, then add zucchini.  Mix the remaining dry ingredients together and then add to the creamed mixture until just combined.  Grease a 9 x 13 pan and pour in mixture.  Sprinkle chips evenly over the top and bake 40 to 50 minutes.

***********

OVERNIGHT COLESLAW

12 cups shredded cabbage 

Dressing:

2 tsp. sugar                                    1 tsp. dry mustard

1 green pepper, chopped               1 tsp. celery seed

1 medium red onion, chopped        1 tsp. salt

2 carrots, shredded                          1 cup vinegar

3/4 cup vegetable oil                        1 cup sugar

In a large bowl, combine the first four ingredients, sprinkle with sugar and set aside.  In a saucepan, combine the dressing ingredients and bring to a boil.  Remove from the heat and pour over the vegetables, stirring to mix thoroughly.  Cover and refrigerate overnight.  Stir well before serving.    (Serves 12 to 16 people)