Recipes

Recipes
Swiss Chard with Middle Eastern Savor
From Asparagus to Zucchini   For each omelet: ¨    1-2 teaspoons olive oil ¨    3 eggs, beaten ¨    ½ cup chopped, cooked chard leaves and/or stems (ideally cooked with garli
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Asparagus alla Milanese
from From Asparagus to Zucchini   3-4 tbsp extra-virgin olive oil 1 ½ lbs asparagus, trimmed 1 shallot, minced 1 clove garlic, thinly sliced (or 1-2 scapes) 1 tbsp white wine salt and pepper to taste 6 organic eggs (as fresh as
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Rhubarb-Apple Crisp
from Vegetarian Cooking for Everyone   Crisp Topping: 6 tablespoons butter, cut into ½-inch chunks ½ cup brown sugar, packed 2/3 cup flour ½ cup rolled oats or chopped nuts ¼ teaspoon salt ½ teaspoon
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Linguine with Asparagus, Lemon, and Spring Herbs
from Vegetarian Cooking for Everyone   1 tablespoons olive oil 1 tablespoons butter 1 bunch scallions, thinly sliced 1 teaspoon grated lemon zest 1 tablespoon freshly chopped thyme, sage, or tarragon Salt and freshly ground pepper 1 po

Succotash
Makes 2 servings 1 tablespoon olive oil 1/4 cup finely chopped white onion 1 clove garlic, finely chopped 1 cup fresh baby lima beans (can substitute frozen) (On the farm, we sometimes also use edamame soybeans). 2 to 3 ears of fresh corn (1 cu
Products (Onion, Corn, Lima Bean, Edamame)

Cabbage Potato Soup
Cook 4 diced potatoes and 4 diced carrots in enough water to cover. Meanwhile in another pot, shred one small cabbage and 1 med onion and cook in enough water to cover with ¾ tsp salt and ½ tsp pepper until just tender. When potatoes/carrots are
Products (Cabbage, Carrot, Potato, Dill)

Autumn Root Vegetable Smash
Autumn Root Vegetable Smash Richard Dingle, Executive Chef at Hershey Lodge Ingredients:1 1/2 redskin or yukon gold potatoes 1/2 cup diced sweet potato or yam 1/2 cup diced rutabaga 1/4 cup chopped chives or scallions 1/2 cup dried cranberr
Products (Sweet Potato, Potatoes)

Italian Chuck Roast with Root Vegetables
1 C Chopped Bacon/Pancetta 3T. Olive Oil 2 Cloves of Garlic Sliced Carrots Sliced Beets Quartered Sweet Potatoes 2 Sprigs fresh Thyme Pinch of Nutmeg Salt and Pepper to Taste Chuck Roast 4T. Red Wine or 2T. Brandy 1. Put 3 T. of olive o

Braised Red Radishes
  I made it with the long French breakfastradishes and the first time I made it, I used the leaves as well as the recipeindicates because they were in such good shape - and they are fantastic. So use the leaves if you can!  Enjoy!Braised R
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Braised Leeks
An easy side dish
Products (Leek)

Jade Broccoli
Ingredients 1 1/2 lb broccoli 1 tbsp canola oil 1 tsp grated ginger root -- fresh 3 cloves garlic -- minced 1/4 tsp pepper 1/2 c water chestnuts -- fresh or canned 3 tbsp tamari soy sauce 3 tbsp dark brown sugar 1/2 tsp dark sesame oil 3 t
Products (Broccoli)

Lasagna Alfredo
Kale, turnips, mustards, or spinach all work well. Break greens into bite-sized pieces, discarding thick stems. Steam or boil in small amount of water 5-7 min. for kale, less for other greens. Drain well. Use broth and precook lasagna noodles to

Broccoli & Cauliflower Souflet
Steam small pieces of broccoli and cauliflower until just tender. Melt 4 tbs. butter; remove from heat and gradually add 1/2 c. whole wheat flour, then add 2 c. milk gradually stirring to keep smooth. Return to heat and stir until sauce thickens a
Products (Broccoli, Cauliflower)

Broccoli Cheese Soup
Ingredients 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed 2 cups sliced onions 5 tbsp butter or margarine 7 cups chicken broth, divided 1 tsp dried leaf oregano, crumbled 1/4 cup flour 2 tbsp Dijon mustard 1/8 tsp pepper 1 cup mi
Products (Onion, Broccoli, Oregano)

Arugula and Fontina Frittata
An easy, no-flip Italian omelet stuffed with arugula

Warm Arugula Salad with Garlic Croutons
Vinaigrette 1 head of garlic 4 tablespoons plus 3/4 cup olive oil 1/4 cup finely chopped shallots 4 tablespoons balsamic vinegar 2 tablespoons chopped fresh thyme 2 large red onions, sliced into 1/4-inch-thick rings, separated Salad 2 tabl

Arugula Pasta
Chop 1-2 bunches arugula leaves. Cook pasta (bows are nice), drain. While pasta is cooking saute 3-4 cloves minced garlic in olive oil (add mushrooms if desired) Toss warm pasta, garlic, arugula, salt to taste and a few walnuts or pecans. Top wit
Products (Greens: Arugula)

Arugula lover's pesto
Makes 4 servingsThis is great as a base for homemade pizza, or a calzone stuffing.    1 cup chopped arugula                     &n

Chinese Noodles
Shared recipe from Sue Lease, BGF CSA Member

Pasta with Bok Choi and Feta
4 T olive oil2 C chopped onionsOne bunch (4-6 C) coarsely chopped bok choi, stems chopped separatelysalt to taste1 pound pasta (penne, fusilli, or some other short pasta), al dente½ pound feta cheese, crumbledfreshly ground black pepper 
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Flowering Chives
Click here for the recipe.
Products (Garlic Chives)

Summer Chowder
From Rolling Prairie Cookbook 1 tbsp. canola oil 1 large onion, chopped 1 c. chopped celery 2-3 zucchini, sliced ½ in. thick, then cut in half 1 large potato, cubed 2 tbsp. flour 3 c. water or stock 1 bay leaf ½ tsp. salt 1

Whole Wheat Blueberry Muffins
"I thought you might like to check out this link to a healthy and delicious blueberry muffin recipe. I used fresh blueberries and cooked at a lower temp. I think 350.  Hope you enjoy!" - Kathleen Click here for the recipe.
Products (Blueberries)

Rhubarb Raspberry Cobbler With Cornmeal Biscuits
"Now here is a recipe like no other. I honestly can say that this is the best dessert I've ever eaten. It is very special." - Nan Horton, a Village Acres' CSA Member. Click here for the recipe.
Products (Rhubarb, Raspberries)

Zucchini Basil Muffins
Provided by Emily Smith, a Village Acres' CSA memberFrom The Magic Muffin TinMakes 12 muffins (and uses 2 cups zucchini -- bonus!)Mix together:2 cups flour1/4 cup sugar1 Tbsp baking powder3 Tbsp minced fresh basil (must be fresh!!)1 Tbsp minced fresh
Products (Zucchini, Basil, Oregano)