This corn salad makes a refreshing and delicious summertime dish. It is simple to put together with ingredients fresh from your local CSA. Serve as a side dish or appetizer to you favorite meals or use as a topping for tacos, burritos, or quesadillas! This salad is bright and colorful and will add a pop of color to your table! YIELD: ~ 5 CUPS PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES INGREDIENTS 3 cups raw corn kernels (about 4 cobs of shucked corn) 1 cup red onion, finely diced 1/2 cup fresh cilantro, finely diced 1 medium jalapeño, finely… Continue Reading
Recipes
Black Bean Kale Tacos
Black Bean Kale Tacos This colorful, plant-based taco recipe is delicious and hearty. It is a simple meal that comes together quickly but packs a punch of both flavor and nutrition. Get creative and sub winter squash for the sweet potato, try a different kind of bean or lentil, and add any seasonings that you like. If you’ve never liked kale before, these tacos may change your mind! YIELD: 4 TACOS PREPPING TIME: 15 MIN TOTAL TIME: 25 MIN INGREDIENTS Kale: 4 cups kale, ribs and stems removed, torn into bite-sized pieces 1 tablespoon olive oil 1 tablespoon lime juice 1/2… Continue Reading
Kohlrabi Salad
Thanks to everyone who stopped by to see us at the Farmer’s Market this Saturday. Here is the recipe to that fresh salad we were sampling with kohlrabi from Native Hill Farms, one of our partner farms. Kohlrabi is in the cruciferous family with broccoli and cabbage. Enjoy! Ingredients: – 1 lemon, zest and juice – 1 small kohlrabi, peeled and trimmed – 1 small bulb fennel, washed and leaves trimmed – 1/2 red onion, sliced thinly – 3/4 cup flat leaf parsley, minced – 2 Tbsp olive oil – salt and pepper to taste Directions: – Grate the lemon… Continue Reading
Arugula Pesto
This pesto uses fresh arugula to create a versatile sauce with a bright, peppery flavor. It is a simple and delicious way to add nutritious greens to your meals! Enjoy this pesto on your favorite kind of pasta, as a sauce for homemade pizza, tossed with roasted veggies, drizzled on a grain bowl, or spread on a sandwich. YIELD: 2/3 CUP PREPPING TIME: 10 MIN TOTAL TIME: 10 MIN INGREDIENTS 2 cloves garlic 1/2 cup green pumpkin seeds (hulls removed) 2 cups arugula, washed and dried, leaves tightly packed 1/4 teaspoons salt 1 tablespoon lemon juice 2 Tablespoons nutritional yeast (optional) 1/3-1/2 cup extra virgin olive oil… Continue Reading
Quinoa Veggie Burgers
These burgers are nutritious and easy to make for dinner, then use for leftovers the next day. They make use of seasonal veggies and can be customized with any flavors and seasonings you like! Ingredients 2 cups cooked quinoa 1 spaghetti squash, cooked and shredded 3 carrots, shredded 2 eggs (optional) 1 cup breadcrumbs or panko (omit for gluten free) 1/2 cup shredded cheddar cheese Salt and pepper to taste, Additional spices or seasonings as desired Olive oil for cooking Directions Cut the spaghetti squash in half and drizzle with olive oil, salt, and pepper. Place both halves face down… Continue Reading
Hakurei Turnips and Apple Salad
Hakurei turnips are the “new” turnips. They were developed in Japan during WWII to prevent starvation. They germinate and grow fast and are ready to harvest in less than 38 days, and are also considered the salad turnip. Meaning, eating them raw is divine, and you don’t need to peel them. They also only last a few weeks in your fridge, so don’t store them for later. Enjoy them for now! Yes! Do eat your Hakurei turnip raw, like an apple. *A tip about keeping these turnips nice and crisp. Cut off the greens a bit above the turnip if… Continue Reading
Green Sauce for Pasta
Kale, Chard, greens that keep coming in your CSA Share. What do you do with them every single week? I have a wonderful recipe that offers you a dinner that will be eaten and LOVED by the whole family, has the family eating greens, and helps you use your greens in the fridge before they turn gross. I make this once a week for my family all year round. It’s a recipe I picked up from the 6 Seasons Cookbook and have made it so many times, that now it’s my own. Once you make this recipe your own, you… Continue Reading
Chocolate Zucchini Muffins
So much Zucchini, so little time. At the end of the farm season, you likely have an abundance of zucchini – but how can you preserve and find creative ways to devour this low carb vegetable? Here’s a great way to sneak it into a sweet treat. Can’t use your zucchini right away? use a food processor or manually shred with a cheese grater to freeze for up to a year. When the time comes to use the shredded zucchini, allow it to defrost and be sure to squeeze out as much water as possible to prevent soggy baked goods…. Continue Reading
