From your share: 2 parsnips, thinly sliced 2 carrots, thinly sliced 2 cups of butternut squash, peeled and chopped 2 potatoes, diced 4 cups kale, chopped into small pieces 1-2 teaspoons fresh thyme (optional) From your kitchen: ¼ cup olive oil 2 onions, diced 4 garlic cloves, minced 10 cups veggie stock 1 teaspoon salt …
From the share: 2/3 lb. parsnips, peeled and coarsely chopped 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips) From your kitchen: 4 tablespoons ghee, avocado oil, olive oil, or fat of choice 2 stalks of green garlic, thinly sliced (or 2 garlic cloves) 1/2 onion, coarsely chopped 1/2 cup organic chicken …
From the share: 8-12 radishes halved or quartered 4-5 potatoes cut into small pieces 3-4 carrots chopped into chunks 3-4 parsnips cut into chunks From your kitchen: tbsp olive oil (more if you use more veggies) 1/4 tsp garlic powder 1/4 tsp steak spices 1/4 tsp seasoning salt 1/2 tsp parsley Heat oven to 375 …
1 lb. Brussels sprout 1 lb. carrots peeled and cut into 1” pieces 1 cup water 2 tablespoons butter 2 tablespoons shallots 1⁄4 teaspoon cumin 1 teaspoon pepper 2 tablespoons parsley 1 tablespoon lemon juice Boil Brussels sprouts and baby carrots together. Cook 10 minutes until veggies are as tender as you like. Melt butter …
1 cup chopped walnuts 8 ounces goat cheese 1 tablespoon plain Greek yogurt 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1/2 teaspoon kosher salt Freshly ground black pepper 1 pound Brussels sprouts, leaves separated 1 red apple, cored and thinly sliced Preheat oven to 350°F. Spread …
From your share: 1 1/2 lbs. Brussels Sprouts From your kitchen: 1 t salt 4 T butter, melted 4 T grated parmesan cheese 4 T dried breadcrumbs 1/4 t garlic 1/4 t ground black pepper 1/4 t seasoning salt Wash and trim Brussels sprouts. Cut an “X” about 1/8 inch deep in the stem of …
From the share: 1- 1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli From your garden: 1 cup chopped fresh basil leaves From your kitchen: 8 tablespoons (1 stick) unsalted butter, divided 2 cups peeled and 1/2-inch diced potatoes 8 extra-large eggs 15 ounces fresh ricotta cheese 3/4 pound Gruyere or Swiss cheese, …
This recipe comes from Maggie’s dad, Bill Callahan. A family favorite! What you’ll need: From the share: 1 head of cauliflower 1 head of broccoli From your kitchen: 3 eggs 1 1/2 cup of flower (all purpose works, gluten free was used in this recipe) 1 1/2 cup of milk salt, peppers, paprika, and garlic …
1 red onion 2 tablespoons oil 1 tablespoon balsamic vinegar 2 medium potatoes 2 tablespoons fresh ginger, finely chopped 1 teaspoon garlic, finely chopped 1 head Bok choy 1 teaspoon flaked sea salt Peel and chop onion. Cut off only the root end off of the Bok choy, then separate the leaves, and wash thoroughly, …
Most people turn to stir-fry for bok choy, which is definitely a delicious option! Bok choy is really versatile, and can also be grilled, braised, and enjoyed raw like in this slaw. Bok choy is a great addition to any salad, it’s mild tasting and the stalks are very crunchy. For this slaw, I separated …
Stir fry some of the mushrooms with the beef and bok choy or replace the beef with the mushrooms in the share for a vegetarian dish. 1 pound baby bok choy 1 tablespoon grapeseed or canola oil (or other high flashpoint oil) 1 tablespoon minced or grated fresh ginger 2 cloves garlic, minced 1/2 pound …
Many thanks to CSA Member Christina Wilson for Sending us this unique recipe for Radishes. 10-15 radishes 1 tbs. olive oil ½ tbs. honey 1-2 tbs. cinnamon sugar mixture Preheat your oven to 350ºF. Slice the radishes approximately ¼ inch thick and put them in a microwave safe bowl. When you are done slicing, microwave …
