Recipes

** Check out this excellent list of 31 Things to Do with Confusing CSA Vegetables! It’s a wonderful guide for CSA-eating, and we make many of the recipes/dishes it suggests.

Also check out our Pinterest Page, full of delicious recipe ideas, organized by vegetable.

2016 Farm Share CSA Week 29, Nov 22-28
Korean Radish
 is a delicious and odd item in your Farm Share this Thanksgiving week. Have fun with having something different during a time of traditional foods! One traditional Korean way to enjoy this radish is to make Radish Salad, which is a combination of matchsticks of this radish plus vinegar, hot pepper flakes, sugar, scallions, garlic, sesame seeds. OR – make Radish Pancakes (savory…similar to latkes), Sweet & Sour Radish Salad, Korean Radish Soup, or Pickled Radishes. If you’re familiar with Daikon radishes, they are treated the same. You can also include this Radish in any root vegetable dish. It can be roasted, eaten raw as part of a vegetable tray, etc.
korean-tai-bok-radish
Miniature Sweet Peppers are wonderful as part of any salad or vegetable tray, and also great stuffed with cheese and baked: Slice in half lengthwise, fill with cream cheese/goat cheese/your soft cheese of preference, and bake on a tray in the oven until desired tenderness. You can also sprinkle bread crumbs on top of them before baking.
Jalapenos are standard in our holiday-season pepper jelly and pepper sauce, and if you eat bacon, we strongly suggest you try jalapenos stuffed with cream cheese, wrapped with bacon, and baked. Here’s the Bacon-Wrapped Jalapeno recipe.

2016 Farm Share CSA Week 28, Nov 16-21
Red Radishes –
We are still lapping up our Radish Dip recipe around here: 2 bunches of radishes, 1 8 oz. package of cream cheese softened, 1/2 of a medium red onion, 1 tsp. dried dill, 2 cloves of garlic, 1 tsp. lemon juice, 2 Tbsp. mayo. Put the radishes, onion, and garlic in the food processor and processes until finely chopped. Transfer to a bowl and mix in the cream cheese, and rest of ingredients. Refrigerate until ready to use. OR –  Slice them and mix with olive oil, lemon juice, salt and pepper and add on top of any salad, sandwich, eggs, or any dish. Radishes are vitamin rich!
Green Peppers –
We are big fans of stuffed peppers. Go ahead and stuff these with your filling of choice. Slice lengthwise and fill/top them. (No need for bell pepper shape for stuffed peppers.) Try Cheesesteak Stuffed Peppers, or Slow Cooker Stuffed Peppers, or Vegetarian Stuffed Peppers (with Quinoa).
Scallions – Treat like Onions and add these to anything! Including the recipes listed above.
Watermelon Radish – These blah-on-the-outside radishes are stunning-on-the-inside. Slice them and enjoy (looking at and) eating them raw, or make Pickled Watermelon Radish (serve with baguette, charcuterie, and cheese), or Watermelon Radish and Arugula Salad, or Herbed Goat Cheese & Radish Tartines.
Green Tomatoes – The cold has set in hard now and thus only green tomatoes (not red) remain for this season. Embrace the crunch and tartness! Make Dill Pickled Green Tomatoes.  OR Cook them: Make Roasted Green Tomato Salsa, or Oven Baked Fried Green Tomatoes. OR go the sweet route and make Green Tomato Pie (tried by us! We love it!)
Kale – Stay warm with easy Kale Quiche.

2016 Farm Share CSA Week 27, Nov 9-14
Broccoli
: Remember to soak the chopped florets in salt water if you are wanting to have the little broccoli caterpillars fall out.
Swiss Chard: In general, treat this like Kale or Spinach. It’s lovely as a raw salad: Swiss Chard Salad with Lemon, Parmesan, & Breadcrumbs. (Our bread makes wonderful bread crumbs.) To enjoy it cooked, try a simple saute with our Scallions, or saute with garlic & parmesan (and include our scallions). Combine Swiss Chard with Pasta and Pumpkin or Winter Squash in a modified version of this Pasta with Pancetta, Pumpkin, & Broccoli Rabe recipe. We subbed our Chard for the Broccoli Rabe it calls for.
Kohlrabi – This spaceship looking vegetable (pictured above) is sweet, moist, and crunchy inside the bulb. Peel the fibrous outside of the bulb and slice the inside to eat raw or in any saute or roasted vegetable dish. The leaves are great to use like kale.
Scallions – Use these like any onion, and use the all of the white and green parts. Great raw or cooked.
Hearty Greens Mix – This is a mix of baby kale, tatsoi, mizuna, and escarole. These are all hearty greens that are wonderful raw or cooked. Include this mix of greens in any smoothie, in any soup, and in any saute. We love it in our adaptation of Portuguese Kale Soup with root vegetables. We served it to friends this past weekend with our beloved Lemon-Honey-Garlic Vinaigrette. Slice the mixed greens in thin ribbons and massage in the dressing for best flavor.
Peppers & Tomatoes – are still gracing the tops of salads in our house, as well as in salsa for many a taco and taco salad. Dice and mix with olive oil, garlic, and salt and relish it.

2016 Farm Share CSA Week 26, Nov 2-7
Beet & Turnip
tops are now beautiful and delicious! (When bugs and disease are ravaging the plants during stressful times, the tops get ugly.) Enjoy Beet Greens sauteed with Garlic & Olive Oil. Enjoy Turnips (roots and greens) with Pork & Bacon Drippings… or substitute vegetarian protein and fat. 
Carrots
are sweet and crunchy and delicious raw or cooked. The tops are great to use to make vegetable stock, or make Carrot Top Pesto (which also includes basil). 
Kohlrabi
This spaceship looking vegetable (pictured above) is sweet, moist, and crunchy inside the bulb. Peel the fibrous outside of the bulb and slice the inside to eat raw or in any saute or roasted vegetable dish. The leaves are great to use like kale. 
Broccoli
Remember to use the greens like Kale or just include them in your raw, roasted, or sauteed broccoli. We like how the leaves get crispy when we include them on our baking sheet to roast the florets. Also, remember to soak the chopped florets in salt water if you are wanting to have any little broccoli caterpillars fall out. 
Arugula
Stronger flavored vegetables, like Arugula, tend to bring more nutrition. Combine the arugula leaves with mild salad greens for a boost of vitamins and minerals, or let Arugula’s peppery taste shine in a dish with Beets, Arugula, & Goat Cheese. (This also adapts wonderfully to make Pizza.)Beet & Turnip tops are now beautiful and delicious! (When bugs and disease are ravaging the plants during stressful times, the tops get ugly.) Enjoy Beet Greens sauteed with Garlic & Olive Oil. Enjoy Turnips (roots and greens) with Pork & Bacon Drippings… or substitute vegetarian protein and fat. 
Carrots
are sweet and crunchy and delicious raw or cooked. The tops are great to use to make vegetable stock, or make Carrot Top Pesto (which also includes basil). 
Kohlrabi
This spaceship looking vegetable (pictured above) is sweet, moist, and crunchy inside the bulb. Peel the fibrous outside of the bulb and slice the inside to eat raw or in any saute or roasted vegetable dish. The leaves are great to use like kale. 
Broccoli
Remember to use the greens like Kale or just include them in your raw, roasted, or sauteed broccoli. We like how the leaves get crispy when we include them on our baking sheet to roast the florets. Also, remember to soak the chopped florets in salt water if you are wanting to have any little broccoli caterpillars fall out. 
Arugula
Stronger flavored vegetables, like Arugula, tend to bring more nutrition. Combine the arugula leaves with mild salad greens for a boost of vitamins and minerals, or let Arugula’s peppery taste shine in a dish with Beets, Arugula, & Goat Cheese. (This also adapts wonderfully to make Pizza.)

2016 Farm Share CSA Week 25, Oct 26-31
Carrots –
We consistently hear that our carrots have much better flavor (especially in the fall when temps are cool) than those found in the grocery store. Enjoy these as a raw snack, on top of salads, or cooked in any dish. You can also use the tops! Include them in a pot to make vegetable stock, or make Carrot Top Pesto (which also includes basil). 
Broccoli –
Ditto for Broccoli. If you need inspiration, think of Broccoli & Beef with Noodles, and remember you can always substitute vegetarian protein for the meat, and use any kind of noodle that you prefer.
Cabbage – We’ve been eating cabbage as Cole Slaw, on Tacos, and cooked with Sausage. Plus, this week a CSA member  recommended using our cabbage (and also lettuce) in a copycat recipe for Applebee’s Oriental Chicken Salad.  
Peppers, Turnips, Beets, Tomatoes –
Garlic Roasted Vegetables with Pasta is a versatile recipe that can use any vegetables. 
Beets –
We most enjoy beets when diced, roasted (in oven or pan), and then served along with good cheese and oil. This can be on top of raw salad greens or on top of any cooked greens. Use feta, goat cheese, or burrata. Combine with a good oil and vinegar.  While heirloom tomatoes aren’t abundant right now, you can improvise with this recipe for Tomato, Beet, & Burrata with Basil Oil. (Find our favorite Basil Oil @ The Olive Oil Taproom.
Turnips – We finally are getting a break from the bugs’ attacks on a number of our veggies, including our turnips. (They are still wreaking havoc on our cabbages and kale, however.) Regardless, if the turnips come up out of the ground Tuesday morning in consistently good shape, they will be of the quality that we can’t resist eating raw: Sliced on salads or simply for dipping into hummus, etc. Or, roast them (oven or stove top) with butter and salt for the simplest of cooked turnip enjoyment. This is eloquently described by Epicurious as Glazed Hakurei Turnips.

2016 Farm Share CSA Week 24, Oct 19-24
The first three recipes were standouts at the CSA Social: (Dan’s Mom wins the award for making the majority of the requested recipes!) 
Cabbage:
Fried Cabbage with Bacon, Garlic, and Caraway
Radishes:  Dan’s Mom’s Famous Radish Dip: 
2 bunches of radishes, 1 8 oz. package of cream cheese softened, 1/2 of a medium red onion, 1 tsp. dried dill, 2 cloves of garlic, 1 tsp. lemon juice, 2 Tbsp. mayo. Put the radishes, onion, and garlic in the food processor and processes until finely chopped. Transfer to a bowl and mix in the cream cheese, and rest of ingredients. Refrigerate until ready to use. 
Kale:
Creamy Kale Dip – follow this recipe, plus add a little nutmeg and some cheddar to make it taste just like CSA member Melissa’s, served at the CSA Social.
Bok Choy: One CSA Member told us this trick for enjoying fresh vegetables for dinner, like Bok Choy, and also navigating a busy schedule (such as multiple sports practices, meetings, etc., in the late afternoon/evening hours): “Purchase frozen organic wontons  and make a simple broth (you can use organic broth cubes), simmer bok choy in the broth until your desired texture (we like softened but still with some crunch), and add the wontons according to their directions.” We think this is great! No need for homemade wontons for a busy family, Bok choy can be chopped and washed while the broth is heating up, and everyone wins.
Turnips: See Real Simple magazine’s 5 Super Simple Turnip recipe suggestions. No ingredients lists, no drawn out instructions. Peel, cook, combine with something delicious like bacon, cream & leeks, ginger & honey, etc.

2016 Farm Share CSA Week 23, Oct 12-17
Salad Mix
is getting revived around here with rounds of homemade Goddess Dressing
Cabbage is a staple fall (and spring) vegetable because it can be turned into anything! From Thai Chicken Salad, to Sausage with Cabbage, to Cabbage & Beef Stir Fry, to a simple saute with butter, garlic, salt, & pepper, or one of many, many slaw options.
Kale also fits in the category of being able to turn into anything. This week we’re having Potato & Corn Chowder with Kale.  If this chill stays in the air, we are also having Gnocchi Soup with Kale & Sausage  Another favorite is Warm Kale Salad (with garlic, vinegar, & asiago) and also Kale with White Beans and Sausage.
Fennel is our new favorite fall flavor, and we have been sprinkling a little bit on top of every salad. Concentrate it in one recipe in order to enjoy a stronger flavor, such as in Cabbage & Fennel Salad with Dill.
Beets are magical in their ability to be such a deep, dark color. This color is what brings unique and important nutrition, as well as fabulous flavor. These earthy roots go well with a dressing that has a touch of sweet and some dairy. We pick them small and thus they don’t need to be peeled. Try this Beet Salad with Goat Cheese or simply wash, dice, and saute the beets until tender, then toss on top of a salad with your favorite dressing and cheese.
Radishes are best enjoyed (in our opinion) sliced on top of a green salad or diced and mixed with cream cheese or butter, plus a dash of sea salt. These babies are tasty and nutritious! They contain a surprising amount of Vitamin C as well as Folate, Potassium, and Manganese

2016 Farm Share CSA Week 22, Oct 5-10
Fennel –
This may be new for you! We love the flavor of fennel and it can be incorporated in many meals in various ways. We are giving you each a large bulb, about 3-4 inches in diameter, with the tops/fronds still attached…you should make use of both the bulb and the fronds. Try: Shaved Fennel Salad (simple, and calls for Parsley), Shaved Fennel Salad with Arugula & Black Olives, Braised Fennel, Sausage & Lentils with FennelRoasted Fennel with Olives and Garlic , go the dessert route with Blondie Sundaes with Fried Walnuts & Candied Fennel,  if it won’t overwhelm you, check out these 33 Recipes That will Make You Fall for Fennel, and here are the Top 5 Ways to Use Fennel Stalks & Fronds.
Napa Cabbage – We love this cabbage! It is great cooked (in any recipe! Just saute it up with oil and garlic), or raw in any slaw recipe. Try: Crunchy Veg Bowl with Warm Peanut Sauce,  Coconut Vegetable Slaw (use our cabbage in place of the purple cabbage it calls for, and feel free to sub with the other veggies called for), Cabbage Wedges with Buttermilk Dressing, Parsley, Radicchio & Napa Cabbage Salad with Lemon Vinaigrette, Sweet & Spicy Pork & Napa Cabbage Stir Fry
Parsley –
We grow flat-leaf parsley because it has the best flavor. Try the recipes above that include Parsley, or simply slice it thinly (we like herb scissors) and add it to salads for a nice zing, add it to smoothies for a vitamin and mineral boost, make Chimichurri and toss of little of that on top of any dish (especially meat), or be really wild and make Fried Parsley to serve on top of anything. (That recipe calls for a lot of oil for a sort of deep-fry, but you can also flash-pan-fry the leaves with scant oil.)  
Eggplant –
Best Eggplant Parm, Easy Roasted Eggplant, and see our little (and rough!) video of how we roast eggplant here
Bok Choy/Pac Choi –
(Some call it Pac Choi) This cooking green is unique because of its sturdy and crunchy stems. Savor the stems! We usually eat it in a simple stir fry or braised. Enjoy it as Stir Fried Bok Choy with Ginger and Garlic,  Basic Bok Choy Stir Fry, Braised Bok Choy.

2016 Farm Share CSA Week 21, Sept 27-Oct 3
Summer Squash/Zucchini Pizza Planks
Banana Zucchini Overnight Oats
Roasted Broccoli with Parmesan (this is our favorite way to enjoy broccoli but you can also simply steam it, saute it, or enjoy it raw on salad) NOTE Re: OUR BROCCOLI: It really shows the organic nature of our farm, as worms are commonly hiding in the florets. You can a) ignore them, or b) Cut the broccoli and soak in a bowl of salt water for about 5 minutes before using it. Worms will drop out of the florets and sink to the bottom of the bowl. Also, we include some ofthe broccoli greens with our broccoli heads. You can use them like kale and cook them, or you can put them in your smoothie.
Radishes: Enjoy them raw on salad, or sliced and topped with good butter and a sprinkle of salt. Or make Radish Cream Cheese Dip (we simplify this recipe and use just radishes, cream cheese, and salt) or serve them as Radishes with Creamy Ricotta
Turnips: These are our the vegetable most-often requested by area chefs. Make Garlicky Turnip Puree, which combines them with Potatoes, or you can omit the potatoes.
Hearty Greens Mix: A lot of people call this our “Smoothie Greens Mix.” Accordingly, add it to your smoothies, or slice it ribbon-thin and make a salad like Winter Salad with Ginger Dressing, using our Hearty Greens Mix in place of the kale. We also love these greens in this Salad with Apples, Cranberries, and Pecans. It calls for Goat Cheese but we have also enjoyed it made with Cheddar or Asiago.
Arugula: We think you should eat it on top of Pizza, as called for in Arugula Prosciutto Pizza orWhite Pizza with Arugula.  Arugula also shines in a salad when paired with some sweetness and dairy, like fruit and goat cheese or other comparable combination. Try Pear, Arugula, and Pancetta Salad. (And if you are looking for incredibly delicious pears, try the Asian Pears at the Agriberry booth at both the Brandermill Green Market and St. Stephen’s Farmers’ Market this Saturday.)
Collards: In general, treat this hearty green like Kale. It is thicker than kale, making it a really satisfying cooked green, especially with bacon…see Paula Deen’s Collard Recipe. Or use it to wrap a “sandwich” in these Rainbow Veggie Collard Wraps. Or enjoy them warm as Collard Green Wrapped Bean Burrito

2016 Farm Share CSA Week 20, Sept 21-26
17 Tips for Faster, Healthier, Easier Weeknight Dinners  – This is chock full of helpful suggestions, including noteworthy tips like keeping a bag of sliced, high-quality bread in the freezer. (Think our bread!!) Make big batches of great sauces, keeping a variety of proteins and grains on hand to combine with the vegetables that come into your life (and the above-mentioned great sauce.) Etc.
Greens & Cheese Vegetable Lasagna – (You can sub Kale for the Collards in this)
Creamed Swiss Chard & Lemony Bread Crumbs – (You can sub Kale for the Chard in this)
Beef & Chard Meatballs (You can sub Kale for the Chard in this)
Vegetable Paninis
Glazed Hakurei Turnips
Buttered Turnip Puree
Radishes with Creamy Ricotta
Pickled Jalapenos – super easy, really tasty, and makes a little bit of jalapenos go a long way and last for months. Cut this recipe down to pickle just a couple of peppers in a small jar and add a dash to meals. You can skip the boiling part and just mix the brine and pour in a jar over the sliced peppers

2016 Farm Share CSA Week 19, Sept 14-19
This week, more than any other week, we want to invite all of you into our kitchen and show you how to prepare simple, easy, and delicious meals all week using the vegetables in the Farm Share. But, our kitchen is pretty small. So, the best we can do is steer you toward the guidance and wisdom of Bon Appetit:
40 Salads for People Who Hate Salads
And we would add that these recipes are also great for people who already love salads (like us).
25 Weeknight Dinners – Recipe Not RequiredThis is a treasure trove of staple dinner ideas that don’t require following a recipe. We make a lot of meals similar to ones featured here. Best general rules: Almost always include greens (cooked or just mixed in raw). Combine with a delicious protein. Add a whole grain. Use an interesting sauce/spices.

2016 Farm Share CSA Week 18, Sept 7-12
Arugula
– We love mixing this with other greens (lettuces and/or hearty greens mix) to create a flavorful mixed greens salad. Top with sweet peppers, nuts, cheese, etc. Or – Let Arugula take the main stage with a dish like Arugula with Caramelized Onions & Goat Cheese, or Arugula & Goat Cheese Pizza (with pesto – no red sauce).
Shishito Peppers – These frying/roasting peppers are a summer staple for us and our children (even the almost-two-year-old) eat them in great quantity. Try this twist of a recipe for these peppers that are simple to prepare and enjoy: Blistered Shishitos with Flavored Salts
Hearty Greens Mix – We welcome the return of this mix of greens that we haven’t seen since early summer. This mix of young kale, tatsoi, and mizuna is wonderful on its own as a hearty salad green, or put in smoothies, or wilted/used in a saute or soup. (With this week’s return of high temps, we are using it in salads and smoothies. We’ll save cooked dishes and soup for real fall.)
Eggplant – For a riff on Eggplant Parm, try Italian Breaded Eggplant with our slicing eggplants. For our mini eggplants (the variety called Fairy Tale, which goes this week to members picking up at Perk in Bon Air), try Grilled Fairy Tale Eggplants with Rosemary Garlic Oil, or Caramelized Fairy Tale Eggplant, or Grilled Fairy Tale Eggplant with Garlic & Mint
Sweet Peppers – This week’s peppers are a combination of traditional bell shaped orange peppers and elongated sweet peppers (red and/or orange). They both work for Sweet Corn & Goat Cheese Stuffed Peppers.
Summer Squash – These summer beauties won’t be with us much longer, so enjoy them for their last hurrah. Summer Squash Shakshuka with Baked Eggs is delicious, or for a nice summer soup, makeSummer Squash Soup with Coconut Milk

2016 Farm Share CSA Week 17, Aug 24-27
Eggplant, Summer Squash, Peppers: Last week we made the most delicious warm sandwiches ever with our eggplant, squash, and peppers….so good that we made them twice and will make them again in a couple of days. We sliced and sauteed eggplants, summer squash, and sweet peppers (with oil, garlic, and salt, of course), and then topped slices of our bread mayo, those vegetables, slices of tomatoes, and smoked mozzarella. Grill/cook in pan/panini press to warm and melt the whole affair. Serve with a side of blistered shishitos or slices of cucumber or roasted potatoes or….the delicious possibilities are endless.
Eggplant alone: Pickled Eggplant just popped up on our radar and we are very excited to make it.  Eggplant Pasta Salad got nice reviews from CSA members last week. 
Cucumbers: 
We were fortunate enough to be served homemade Falafel this past weekend, and cucumbers are a perfect topping. These also incorporate cilantro, parsley, sweet pepper, jalapeno peppers, etc.
Shishito Peppers: If you were on vacation recently and missed the first appearances of these beauties, here is the scoop: These are likely new for most people. They are a sweet East Asian variety of pepper and our family really loves them. They are traditionally prepared as described here, which is to keep them whole, saute with oil and salt until their skin blisters, and eat hot and whole (except the stem, unless you want to munch it, too). Enjoy them as a snack, appetizer, side dish, or topping on any dish, sandwich, or hot dog.
Arugula: Temps are going down and greens are returning! Make Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese, or Apple Pecan Arugula Salad, Arugula Salad with Caramelized Onions & Goat Cheese, or make Arugula Pesto, or top your pizza with raw Arugula leaves.
Lunchbox Peppers: These are miniature and sweet and perfect for snacking.
Jalapeno Peppers: Use them to add a dash of spice to any of the above meals, or in Salsa, or add them to a salt water brine to preserve/ferment them and create a delicious and versatile flavor.  We’re only putting a pair of them in the Farm Share, but if you want to preserve pints of them, just visit us at the Saturday markets or the online market.

2016 Farm Share CSA Week 16, Aug 17-22
Lunchbox peppers: 
These miniature sweet peppers are quite wonderful. They are enjoyed alone simply as sweet snacking peppers (just hold the stem and bite them!) or cut in half, fill with cream cheese or goat cheese and eat raw, or cut in half, fill with the mentioned cheese, place on a baking sheet, dust with bread crumbs, and bake at 350 until soft and slightly browned.
Shishito Peppers: If you were on vacation last week and missed the first appearance of these beauties, here is the scoop: These are likely new for most people. They are a sweet East Asian variety of pepper and our family really loves them. They are traditionally prepared as described here, which is to keep them whole, saute with oil and salt until their skin blisters, and eat hot and whole (except the stem, unless you want to munch it, too). Enjoy them as a snack, appetizer, side dish, or topping on any dish, sandwich, or hot dog.
Lettuce, Tomatoes, Cucumbers, Sweet Peppers: We have been enjoying epic summer sandwiches with these veggies as filling. Add organic cheese and other sources of protein, some pickled onions, a dusting of sea salt, and perhaps some organic mayo. Channel Dagwood and chomp on deliciousness. (We highly recommend our bread for this.)
Tomatoes: Summer Gazpacho is called for in this weather. And lots and lots of cold homemade salsa with organic corn chips. (Make taco salad!)
Eggplant: This oft-misunderstood and feared vegetable is a champ this time of year. Lettuce plants are trying to die en mass around here and the proud and purple Eggplants stand strong and healthy. They just love this weather, and so we love them. Suffer through heating up your kitchen by turning on the oven and making Eggplant Parmigiana. Or if you are headed out for a picnic, make Eggplant Pasta Salad. Or make Curried Eggplant with Tomatoes & Basil.

2016 Farm Share CSA Week 15, Aug 10-15
Shishito Peppers: 
These are likely new for most people. They are a sweet East Asian variety of pepper and our family really loves them. They are traditionally prepared as described here, which is to keep them whole, saute with oil and salt until their skin blisters, and eat hot and whole (except the stem, unless you want to munch it, too). Enjoy them as a snack, appetizer, side dish, or topping on any dish, sandwich, or hot dog.
Eggplant: We grow a few different eggplant varieties (miniature Fairy Tale, light purple Dancer, and traditional dark Galine) so that we have diversity. Not every kind lends itself to every recipe, but options abound, including Eggplant Pizza, Eggplant Cannelloni,Eggplant Bruschette, Curried Eggplant, simple Eggplant Tacos with Brie, and traditionalEggplant Parmesan.
Cucumbers: We are really in love with the variety that we are harvesting right now, combining tolerance for August heat and disease and also amazing taste and small seeds. Just slice them up and eat them.
Tomatoes & Garlic: A talented CSA member reminded us of Puttanesca. Or makeSummer Gazpacho (which also calls for cucumber and sweet pepper)
Summer Squash/Zucchini: Southern Baked Summer Squash, Summer Squash/Zucchini Fries, Garlic Parmesan Summer Squash Chips
Sweet Peppers: Our family says to tell you all that if you haven’t yet tried our sweet peppers (orange or red) cut into strips and topped with organic cream cheese, you really should try it soon.

2016 Farm Share CSA Week 14, Aug 3-8
Garlic: Chicken & Onions Braised in White Wine & Garlic
CucumberCucumber & Peach Salad
Tomatoes: Tomato Pie – by Bon Appetit or by Simply Recipes or by Food 52
Summer Squash & Sweet PepperQuinoa Salad with Squash, Herbs, & Nuts  (We made this recently and also added diced sweet pepper.)
EggplantGrilled Eggplant with Balsamic-Honey Reduction is a favorite of ours, plus we recently fell in love with Curry-Marinated Eggplant (these can be roasted in the oven or grilled, and can be made with any shape of eggplant). Roasted Eggplant Slices are delicious (and call for fresh herbs to be brushed on top). Roasted Eggplant Dip looks fabulous and we are excited to try it soon. You can also simply dice eggplant and cook it in a pan with oil and salt (and garlic) and combine it with any dish.
Summer Squash, etcSummer Vegetable Tian comes highly recommended from one CSA member, and it features summer squash/zucchini (use them interchangeably), tomatoes, and garlic (plus potatoes and onions in case you still have any from a previous week)
Smothered Yellow Squash with Basil  is also a favorite

2016 Farm Share CSA Week 13, July 27-Aug 1
Parsley:
This Goddess Salad Dressing recipe calls for fresh parsley. If this is too much parsley for you to eat this week, try drying it (oven, air dry, and dehydrator instruction found at that link) and then using it (even in the winter time!) to make homemade salad dressing, such as these Three Salad Dressing recipes (Chipotle Ranch, Ranch, & Italian). 
Summer Squash:
Yes, you can pickle summer squash! See this recipe for Refrigerator Summer Squash Pickles. We also shred summer squash (in the food processor) and then use it in the fall/winter in bread, cake, etc. Favorite recipes (for fresh or frozen squash) are Lemon Summer Squash Bread, Summer Squash Cake, Summer Squash Fritters
Tomatoes:
Swordfish Steak w/ Tomatoes & Capers (This calls for cherry tomatoes but you can also substitute rough chopped slicing tomatoes.) Here is an assortment of the 12 Best Tomato Salad recipes. To put up tomatoes: Roasted Tomatoes for the Freezer, Canning Crushed Tomatoes, Canning Salsa
Onions:
Quick Pickled Onions (we made these last week and are now topping almost every dinner with them!) We make this recipe even more quick by using the food processor slicing blade to cut the onions very thin, very fast.
Sweet Peppers: We most commonly eat these on top of salad or sliced into long, thin strips and topped with soft cheese (goat cheese, cream cheese, pimento cheese…)
Basil: Freezing Basil Pesto is a summertime ritual here so that we can enjoy this herb with pasta and casseroles in January. (According to that recipe website, “Basil is high in antioxidants and is considered one of the most nutritious herbs. It is rich in vitamin A and C and contains potassium, magnesium, iron.” Also, we substitute walnuts for the pricey pine nuts called for in most pesto recipes.)
Eggplant: Grilled Eggplant with Balsamic-Honey Reduction is a favorite of ours, plus we recently fell in love with Curry-Marinated Eggplant (these can be roasted in the oven or grilled, and can be made with any shape of eggplant). Roasted Eggplant Slices are delicious (and call for fresh herbs to be brushed on top).

2016 Farm Share CSA Week 12, July 20-25
Canning Tomato Sauce

Tomato Chutney
Ketchup
Slow Roasted Tomatoes Preserved in Olive Oil
Grilled Bread with Ricotta & Tomatoes 
Fajitas with Peppers & Onions
Summer Squash with Onions
Caprese Pasta Salad
Roasted Cherry Tomatoes
Smothered Summer Squash with Basil
Pickled Onions (it calls for red…we do this with our white onions)

2016 Farm Share CSA Week 11, July 13-18
Potatoes –
Potato Salad by Bon Appetit, Best Hash Browns by same
Summer Squash – Slice lengthwise and marinate for an hour in olive oil with salt and garlic. Perhaps add shredded basil. Then grill or roast/bake in the oven. Bake at 375-425 degrees until desired softness (15-20 minutes).
Sweet Peppers – We dice these and add to tomatoes/garlic/olive oil/salt for a tomato salad/relish type dish, or any variation of salsa. We also slice them into long strips/boats and fill them with organic cream cheese, trying to prepare them as fast as the children eat them. Or, include them in any stir fry, roast in the oven, or grill (brush with oil and salt).
Tomatoes – If Caprese Salad, Tomato Sandwiches, Salsa, and Tomato Relish (described above) don’t finish off your tomatoes, try Bon Appetit’s Tomato suggestions: Grated Tomato Sauce, Roasted Salsa, Dried Tomatoes with Mozzarella.
Onions – First, add to anything (salsa, stir fry, etc.) Or make Easy Onion Dip by Bon Appetit, Charred Onion & Cucumber Salad
Eggplants – Smoky Baba Ghanoush by Bon Appetit, Curried-Marinated Eggplant by same (we had this over the weekend and it was wonderful)
…Now everyone knows our deep love for Bon Appetit recipes… (We do recommend a subscription.)

2016 Farm Share CSA Week 10, July 6-11
Chard (& Beets): This versatile and delicious green boasts the ability to grow in the summer season much better than kale. Treat it like kale or spinach and enjoy its presence as a summer time leafy vegetable, as they are rare. It pairs well with root vegetables and cheese. We suggest Swiss Chard with Beets, Goat Cheese, & Raisins. Or Beet & Barley Salad with Rainbow Chard. To enjoy it without beets, try Swiss Chard with Onions, orSauteed Swiss Chard with Parmesan.
Summer Squash: We love Squash Gratin, and you can add potatoes to it also if you’d like. And remember: Our favorite way to eat summer squash is Marinated & Grilled.  (Use the mustard called for in the recipe or omit.)
Potatoes: We really, really love making potato chips. If you’re willing to put in the time slicing or using the mandoline, it’s worth the effort. We always bake them rather than fry them. Try these Baked Potato Chips.
Salad Mix: If your summer salad routine needs a new zip, try topping your salads with this Buttermilk Dressing (you can ignore the cabbage base this recipe calls for and just make the dressing.)
Tomatoes: We love tomato-based salads in the summertime. Try Tomatoes with Buttermilk Dresing & Blue Cheese. (This also calls for Parsley, which you may still have some of. It keeps very well.)

2016 Farm Share CSA Week 9, June 29-July 5

Carrots & Squash: Our 9 year old made a fabulous dish last week with diced carrots, diced squash, sausage, onions, garlic, and salt. It won over even her squash-averse siblings. Serve on rice or pasta or on its own. Our most favorite way to enjoy squash is grilled. We slice it lengthwise into 1/3 inch slices and marinate for a couple of hours in a container with olive oil, salt, garlic, and basil. Even the squash-averse younger kids of ours devour this.
Tomatoes & Cilantro: The natural marriage here is fresh salsa. Dice tomatoes and combine with finely chopped cilantro and garlic. Sprinkle sea salt on top to taste. Devour with organic corn chips or on tacos.
Cucumbers: We were reminded by friends of the Classic Cucumber Salad with onions, vinegar, and sugar. We wholly support trying honey in place of the sugar.:)
Green Beans: We most love preparing green beans (some of which are actually yellow in color) simply, such as String Beans with Ginger & Garlic
Lettuce & Tomatoes: These two wonderful crops are only in season at the same time during early summer and then fall. So, while the gettings good for these two, we have to suggest BLT (Bacon, Lettuce, Tomato) sandwiches. Hint: They are most fabulous on our bread. Choose a good bacon or vegetarian alternative, and soak in the deliciousness.

2016 Farm Share CSA Week 8, June 22-27
Chard – Also called Swiss Chard and Rainbow Chard, this may be new for some of you. In general, treat it like spinach or kale. The multi-colored stems are edible. Feel free to chop them up and include them in your dish with the greens. We love: Eggs Nested in Swiss Chard & Mushrooms, Creamy Swiss Chard Pasta, Rainbow Chard & Orzo Bowls with Feta.
Beets – We prefer to harvest beets at the baby stage, so you’re getting one bunch of small beets. We don’t peel them – just trim the ends and prepare as you wish. We love: Roasted Beets with Goat Cheese, Roasted Beets with Goat Cheese & Walnuts & Honey Dijon, OR simply pan-roast them on the stove top (with oil, salt, garlic, etc.) and use as a topping on any green salad.
Garlic – Our garlic has just been pulled up out of the ground so it’s not completely dry. Peel as you normally would but the skins will feel different at this stage. Mince/chop and include in any/all of the recipes above and below.
Lettuce – We were reminded by friends this weekend that barbecue is wonderful in lettuce wraps/boats. Try Barbecue Chinese Chicken Lettuce Wraps or any variation on that theme.
Basil – Try it in salads such as Lemon-Basil-Wheatberry Salad (or substitute any grain). This also calls for Cucumber (also in the share this week) and Parsley (in case you have any left from last week). Of course, it’s a classic with Tomatoes, Mozz, & Balsamic Vinegar.
Green Beans – We eat a lot of these simply raw with dip or cut into pieces and put on a salad. To prepare them as a side dish, we love Wok-Seared Sesame Green Beans with our Garlic added. This dish also benefits from adding Carrots  (also in the share this week).

2016 Farm Share CSA Week 7, June 15-20
Broccoli – If you aren’t going to simply enjoy it raw (in salad or as a snack dipped in hummus or other dip), try Roasted Broccoli. (Try adding garlic, or parmesan, or crushed red pepper, or drizzle with aioli, etc.)
Tatsoi – This is one of the greens in our Hearty Greens mix. It was also bunched and alone in the Farm Share earlier in the season. Treat it like Kale or Spinach. We love it raw as a salad: Slice thinly, dress with a Honey-Balsamic Dressing, cheese (feta, goat cheese, Parmesan…your choice), pecans, and dried fruit (cranberries, cherries, raisins, etc.). OR Saute it with butter, salt, pepper, garlic, etc. and serve as a side dish or on top of warm, open-faced sandwiches.
Parsley – This herb adds a wonderful freshness to salads. Simply chop and top any green salad for a crisp tasting treat. OR Combine with Cucumbers, onion, and lemon in thisCucumber-Parsley Salad.
Turnips – Try them with Roasted Garlic Goat Cheese & Sesame, or Slow Cooked Salmon with Turnips & Swiss Chard, or Chicken in a Pot with Carrots, Turnip, and Barley or see a plethora of turnip inspiration here.  This week is the end of turnips until the fall.
Lettuce – See a host of Lettuce Wrap Recipes here. Fill these tasty boats with just a few things from this list of delicious options to keep it light and tasty.

2016 Farm Share CSA Week 6, June 8-13
General Eating Tips – It’s now summer, and the food is delicious but we all tend to get busy. Trust us – we know! Our family is now at swim team practice each night. How to eat well and not go crazy? Here’s our best suggestions:
1) Make lots of salads and prepare to travel with them! Whether in a mason jar or plastic container for pool-side, just chop up the veggies and make a salad for as many meals as possible. Your body (and those of your household) will thank you. 2) Top your salad well. (Think Crosby Stills and sing this to the tune of “Teach…the children well…”) Add as many toppings as you can:other vegetables, fruit, protein. Nuts, raisins, cheese, sunflower seeds, sesame seeds. Tuna, salmon. Use a variety of oils and vinegars. Try a type of oil and/or vinegar that you’ve never had before. Add a bit of honey if that will make you eat more salad.  3) Make sandwiches or wraps and fill them well. Use the same mindset suggested above for salads, and fill your sandwich/wrap with as much as you can. Remember that oil, vinegar, and salt (or some other sauce) can make a sandwich go from decent to great. 4) When in doubt, take any vegetable, slice it small, and toss with oil, vinegar, sea salt, and pepper. Then perhaps combine it with a protein and a carb (rice, bread, farro, wheat berries, pasta, etc.) to make a vegetable-based meal without fuss. We’re not nutritionists or dietitians, but we have helped many people eat more vegetables over the years. 
Specific Recipe Suggestions:
Kohlrabi
This is the vegetable that you likely haven’t seen before. You want to peel the round part and eat the inside, raw or cooked. The leaves are also edible – treat them like kale. But the inside part of the round part is the main attraction. We mostly slice it into rounds and eat it raw like a “chip” to dip into things like hummus. You can also roast, saute, or shred it raw for a salad topping. See here for multiple recipes. 
Cabbage – 
Chop, top with oil, salt, and pepper, cover (with foil or oven safe lid) and bake for a full hour and a half at approx. 375 degrees and you will discover that the cabbage takes on a whole new, and amazing, flavor. 
Cilantro –
 See here for recipes like Cilantro Lime Shrimp, Cilantro Chimichurri (often served with lamb or steak but sub any protein), Cold Marinated Sirloin & Noodle Bowl (sub any protein),  Cilantro & Ginger Hummus, Cilantro Pesto, Chili-Cilantro Sour Cream (suggested to be paired with Sweet Potato Fries), and more. And remember to simply add some Cilantro leaves to any salad for a fresh and tasty twist.
KaleSummer Kale Salad with Cherries & Balsamic Vinaigrette
Head LettuceTaco Lettuce Wraps
Sauces – to go on sandwiches with greens and scallions, etc: See this collection of sandwich sauces such as Garlic Aioli, Chipotle mayo, etc.

2016 Farm Share CSA Week 5, June 1-6
Baby Bok Choy is likely unfamiliar for some of you. Use and enjoy the crunchy stems – they are part of what makes Bok Choy unique and delicious. It really shines as a stir-fry vegetable, such as in this Stir-Fried Sesame Baby Bok Choy recipe. Try also a simple Saute with Broth recipe, Braised Bok Choy (which is cooking it in a pot of broth, rather than with just a little liquid in a pan) , or see Martha Stewart’s tips for using Bok Choy.
Scallions continue to shine around here as a raw addition to salads, including asian slaw-inspired salads, massaged salads, or simple tossed salads. Even Janet, who does not at all like eating raw onions, enjoys scallions raw in salads…especially with some sesame oil, sesame seeds, garlic, salt, and ginger. Or, simply cook them as you would onions and include in any meal (fried rice, tacos, stir fry, casseroles, etc.)
Cucumbers:  Shares include multiple cucumbers this week, as our plants produced bountifully, though the plants are showing signs of a problem so we don’t currently know whether we will have many cukes to harvest next week. We love them sliced on sandwiches with cream cheese, added to any salad, of course, or we get more creative and make a Quick Cucumber Kimchi, which is addictive and also uses Scallions. Our other favorite cucumber recipe is with radishes. Read on for details…
Radishes…this Cucumber Radish Salad  is similar to what we make often. We also simply dice Cucumber and Radish and toss with Rice Vinegar, salt, pepper, perhaps some honey, and sometimes some oil (either Olive or Sesame). We really, really love this simple salad. All of our kids eat it up. Our favorite Radish stand by is Radish-Cream Cheese dip, because who doesn’t love Radishes mixed with Cream Cheese? Just dice the radishes, and stir in a bowl with cream cheese and a bit of sea salt to taste. Or follow this Radish Cream Cheese Spread recipe with a few more yummy ingredients.
Head Lettuce – We love head lettuces because the big leaves fit so nicely on sandwiches or in wraps or tacos, and the leaves also make their own little boat for toppings…as in  a Chicken Lettuce Wrap or an Asian Lettuce Wrap. (Feel free to sub tofu or seitan or any vegetarian protein). Or enjoy the lettuce leaves in a tossed green salad. Our recommendation for washing greens is a Zyliss Salad Spinner. Dunk the greens in a bowl of tepid water to rinse clean, then lift the washed greens into the spinner for the spin of their lives. The Zyliss really zings them around and gets them really dry! (No, we don’t receive commissions for the sale of them, but perhaps we should. It’s a great product.)

2016 Farm Share CSA Week 4, May 25-30
Cabbage – Vegetarian Stuffed Cabbage RollsCabbage Saute with Chicken, or for the adventurous, try a recipe for Easy Kimchi
Scallions/Spring Onions – Use these just as you would onions. Use the white and green parts. Saute them with oil or butter and salt and use that as a base for any recipe, or include in a saute/stir fry with other vegetables, or slice on top of salad.
Carrots – We likely need not provide suggestions. Enjoy these tasty beauties! Great raw or cooked, shredded or sliced.
Radish & Cucumber – We are loving a salad of thinly sliced radish and cucumber (as well as any other vegetables you have, including carrots and/or scallions) tossed with olive oil, rice vinegar, salt, pepper, dill, tarragon, oregano, and if desired, sesame oil. Add a touch of honey if you want a bit of sweet with it.
Hearty Greens Mix – We really love these Hearty Greens and keep eating them every day. In smoothies, with eggs, massaged with our staple Lemon Honey Garlic Vinaigrette, combined with our Salad Mix and topped with any amazing Olive Oil & Vinegar from the Olive Oil Taproom (if you haven’t been there, you really should go! Our favorites are Garlic infused Olive Oil, Blood-Orange infused Olive Oil, Cranberry Pear Vinegar, & Napolean Herbs Vinegar…but our list could go on and on. Their oils and vinegar are incredibly tasty, and have no sugars or artificial flavors. Two locations: Bellgrade and Short Pump.)

2016 Farm Share CSA Week 3, May 18-23
Check out our Recipe collection on Pinterest, organized by vegetable.
Cabbage – Options abound! We love Cabbage braised in broth, with onions and garlic and served with any protein. Cole Slaw options include Classic American from Bon Appetit or Traditional from Fine Cooking, or Asian with Ginger Tahini Dressing,
Garlic Scapes – are the tender and tasty, curly, edible tops of garlic plants. (The garlic bulb will be harvested in late June.) Saute them alone with butter and salt or cook them on the grill for a unique and delicious side dish, or add to any recipe the way you would use onions or garlic. Use them for Pesto with Pistachio and serve with pasta, or see this list for even more ideas.
Turnips –  With the cool temperatures this week, we are enjoying rare May soups. ThisTurnip & Potato soup also calls for Radishes, if you have any left from last week. Feel free to sub turnips for any of the radishes called for in that recipe. As that recipe tells, radishes and these sweet turnips are mainstays for small CSA farms like ours and we hope you love them as much as we do. We also add turnips (cut into fourths) to a simple soup with broth and greens (kale, pak choi, cabbage, etc.) If you haven’t had them roasted yet, try Roasted Turnips & Carrots with Rosemary. (Feel free to improvise based on what you have. No need to include Parsnips or Sweet Potatoes if you don’t have them.)
Purple Pak Choi/Bok Choi – We know this is likely unfamiliar to most of you. It’s new for us this year and we are very pleased with the flavor and beauty of it. A few leaves of this was in our Hearty Greens Mix from a couple of weeks ago, but we like it so much we are featuring it alone this week. Make a raw salad to preserve the color, such as this Asian Pak Choi & Cucumber Salad, or cook it in a Stir Fried Bok Choi with Ginger & Garlic. Use it just like you would Spinach or Kale. We served it as a massaged-dressing salad this weekend, using our favorite Lemon-Garlic-Honey Vinaigrette dressing. Different shades of vegetables provide an importantly diverse nutritional profile, so enjoy this burst of purple!
Kale – As stated above, Kale can be used interchangeably in recipes for any hearty green or spinach. Remember to slip in vegetables for breakfast by including it in anomelette, or Quiche, or on toast with Ricotta & Mushrooms. Whole Foods offers a recipe for Roasted Kale. Or drink your kale in a Kale-Apple Smoothie
SpinachSpinach Salad with warm Bacon Dressing is a favorite. Or mix it with ourSalad Mix and serve with Blue Cheese Dressing, or any of your favorite dressings.

2016 Farm Share CSA Week 2, May 11-16
Spaghetti with Braised Kale  (you can also use our Hearty Greens Mix here)
Massaged Kale Salad with Strawberries & Almonds  (any type kale works wonderfully here, and also our Hearty Greens Mix)
Roasted Radishes
Roasted Turnips with Parmesan
Homemade Greek House Salad Dressing 
Spinach Salad with Pecorino, Pine Nuts, & Currants
Mizuna Pesto

2016 Farm Share CSA Week 1, May 4-9
Kale, Spinach, and Hearty Greens Mix can all be treated the same: Enjoy raw or cooked with your favorite dressing or sauce. We love these hardier greens with the dressing massaged into them (literally squeeze the greens with your hands to allow them to soak in the dressing.) Our simplest go-to? Pour olive oil & balsamic vinegar and grind sea salt over the greens. Wash your hands well, massage in the dressing, and then wash your hands again. To cook them: We love them steamed with soy sauce. Chop into small bits to make these easy for young children to eat. They also can be cooked into any casserole or quiche. Combine with any protein as a saute/stir fry (chicken, tofu, sausage, etc.) Or top the steamed greens with nuts and/or cheese.
Salad Mix is a mix of tender lettuces that are best raw. (We don’t often cook these, but sometimes do) They are best served with a simple dressing and your choice of optional toppings. Our radishes and turnips are great sliced raw on the Salad Mix.  Add nuts, cheese, boil egg, etc, to make it a complete meal of veggies, protein, and fat.
Radishes and Turnips can be treated the same. They are both great raw – slice and top with butter or goat cheese and sea salt. Or slice on top of salad. Or cut in half and roast with butter, salt, pepper, and garlic. (Yes! You can roast radishes!) Or slice into rounds and saute with butter, salt, and garlic. OR Dice the radishes into small pieces and mix with cream cheese (or goat cheese) and sea salt and spread on toast or cream cheese. Kids go crazy for this!
Cucumber – You likely need no advice on this. Slice and enjoy straight, or top a salad.
Garlic Scapes – This is likely the unknown vegetable in this week’s share. This is the curly, tender, top of the garlic plant. It is harvested about a month in advance of the bulb. Think of them like onions or garlic, but even better. You can dice them and toss raw in a salad, or cook with any recipe like garlic. OR – They are so good they can be served alone. We rough chop them into 2-inch long pieces and saute with butter and salt and then serve as a side dish. They are only in season for about 2 weeks so relish them!

2015 Fall Farm Share Week 5: Nov 4th
We think of ourselves as a humble bunch, but we really want to tell you what amazing produce you are getting this week: Yesterday we had the pleasure of participating in the Farmer Cook Off at Fire Flour & Fork (a celebration in Richmond for the “food curious”). It was a delight to get to spend time with some of our favorite fellow farmers while preparing meals from our respective vegetable harvests. For our cook-off entry, we made a mealthat is a typical fall meal in our home – peasant food, we call it. Simple. Flavorful. Hearty. Nutritious. Filling. We are thrilled that the judges enjoyed it so much that they declared us the cook-off winners! Now you get to receive most of the vegetable ingredients in your Farm Share box this week! For the amazing shareholders that pick up at our farm, you can get a few of the other ingredients we used (microgreens, tomato chutney, our bread) as they are available for sale in our Farm Stand. So, you too can prepare an award winning meal. Here’s what we made:
fire flour fork cook off meal
– Turnips: Diced, then simmered in broth, and topped with our Tomato Chutney, then our microgreens. No peeling the turnips. Simmer them until they are as tender as you prefer. We know you have been getting turnips most weeks lately, because our other root crops have had significant failures. We are sorry for the failures, but we know our turnips are very delicious and versatile. Try this simple recipe for any meal of the day.
– Hearty Greens with Lemon Garlic Vinaigrette: Thinly slice our Hearty Greens and put in a bowl. Zest a lemon over top. Mince garlic and put on top of the greens. Drizzle olive oil and honey and lemon juice on top. Sprinkle salt. Massage it all with your hands to work in the flavors. Add more salt if desired. We added slivered almonds yesterday. You can also add dried fruit. Easy peasy. The judges called this salad “perfect.” And – our 8 year old child made it almost entirely by herself during the cook off. We adults simply zested the lemon and poured the liquids. Seriously. This dish also works perfectly with kale.
– Radishes, Pickled: The gorgeous pink disks on top of the salad are our quick-pickled radishes. We can hardly keep our fridge stocked with them because our kids eat them up so quickly. Pictured are our watermelon radishes, but we also pickle our standard red, round ones. In a mason jar, combine 1/2 cup of white vinegar, 1/4 cup of sugar (we use organic turbinado), and 1 teaspoon of salt. Stir, shake, whisk etc, to dissolve. Thinly slice radishes and add to the jar. Ideally let sit for 30 minutes before serving but you can also serve them for a few days after making them. Eat on top of salads, eggs, sandwiches, or just straight from the jar. We will next be experimenting with using honey instead of sugar.
– Scallions, scrambled with eggs, butter, and salt, and also our Bread, sliced and toasted on a cast iron with butter and garlic. The judges called our meal “harmonious” and asked when they could come over for dinner. We said anytime. But if our house gets too crowded, we’ll send them on over to the homes of our CSA members, since you have the same ingredients to work with!
This week you also get:
– Arugula: Our friends at Shalom Farm contested right beside us and prepared Arugula with Sweet Potato, Goat Cheese, and Candied Pecans as an amazing salad. Give that a try and you may decide they should have been the winners. 🙂
– Cabbage: When it’s chilly outside, we mostly saute up our cabbage with protein, fat (butter, oil, lard…your choice), and spices. When it’s warm outside, we slice our cabbage very thin and mix with mayonnaise, yogurt, lemon juice, salt, rice vinegar, and honey. Serve with anything.
– Salad/Lettuce: We suggest a Honey Balsamic dressing or a Blue Cheese dressing.

2015 Fall Farm Share Week 4: Oct 28
Watermelon Radishes
are the likely unfamiliar item in this week’s share. We grow these radishes because the flesh is remarkably sweet and also a beautiful, vibrant pink. See this page for a great primer/sales pitch about their wonderful qualities. The peel is remarkably spicy and fortunately separates easily from the inner flesh. We slice them and then remove the outer skin with our fingers. We prefer to eat them raw as vegetable slices in dip or as a salad topping.  To get fancier, try Radish Salad with Avocado Vinaigrette from Williams Sonoma, or Kale Salad with Quick Pickled Watermelon Radish. For a simple roast see Roasted Watermelon Radishes. Different food is fun, delicious, and nutritious! Radishes are a very good source of anti-oxidants, electrolytes, minerals, vitamins and dietary fiber. The world wide web tells us that “Radish, like other cruciferous and Brassica family vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.”
Arugula – Also super nutritious, high in Vitamin A, folates, and other necessary nutrition, Arugula is wonderful in salad, soup, or on top of pizza. Try Potato Salad with Arugula and Dill, or make Roasted Sweet Potato, Arugula, Goat Cheese Sandwiches. 
Sweet White Turnips
We diced and then simmered them in broth this weekend and served them soft and warm and broth-saturated for dinner. Our baby, as well as the older eaters, was thrilled. Super simple and delicious. (We aim for more root vegetable diversity in the fall Farm Shares but our carrots are later than usual due to crop failure [our first two plantings failed in August…our third planting was finally successful] and our beets were fairly well ruined after the late Sept heavy rains. Thank you for enjoying the abundance of these sweet turnips while carrots finish growing!)
Scallions and Bok Choy
We highly recommend preparing the scallions in a saute pan with butter and salt. Simmer the bok choy in broth, Serve the bok choy topped with the sauteed scallions and a protein of your choice. We love this dish! OR – we really love Bok Choy Kimchi. This is for the more adventurous culinaries, we know. As soon as our barn kitchen is completed, we will lead a class to help you make this. It’s worth it.
Sweet Peppers
Most of them are green at this point, rather than the sweeter, riper red. Still, we love them roasted, grilled, or blistered in a pan on the stovetop. This charring, combined with olive oil or butter, plus salt, is really delicious and works for the miniature (lunchbox) peppers or the long bullhorn shape peppers (Carmen variety).
Lettuce
We are in a delightful salad dressing rut enjoying a Citrus Vinaigrette.

2015 Fall Farm Share Week 3: Oct 21
– Portugese Kale Soup is one of our favorite ways to enjoy our turnips as well as kale.
– Our Turnips
are really, really good eaten raw. Whole or sliced, plain or dipped in hummus or other dip. Or if you took us up on the suggestion to mix diced radishes with cream cheese and salt, our turnips are also great with that dip spread on slices.
Kale
is wonderful as a side dish when prepared as Kale with Caramelized Onions and Garlic
Napa Cabbage
is a fall staple for us and we hope you are enjoying it as much as we are. It serves as a raw salad with any dressing but especially as an American Cole Slaw, this Asian Slaw, or this Asian Slaw.
Scallions
make any vegetables even better. If you love them raw (like Dan does) add them to the slaw recipe above. If you love them cooked (like both Dan and Janet do) then saute them in butter with salt and incorporate in any meal. With kale, cabbage, turnips, etc…
Peppers
are wonderful sliced raw and then topped with the above-mentioned radish-cream cheese dip. Or make Baked, Stuffed Sweet Peppers – with small peppers they are Poppers or with large peppers they are ready to be served and then cut to bite-sized.

2015 Fall Farm Share Week 2: Oct 14
Arugula – With its strong, peppery flavor, a little arugula can go a long way. Our whole family (even our youngest who is not yet one year old) loves Arugula Pesto. Or enjoy arugula on top of pizza (seriously – it’s addictive) or simply with olive oil, salt, raisins, and feta cheese.
Bok Choy – This is likely the least familiar item in this week’s share. This asian green has a wonderful mild flavor, and the crunch in its stems is its unique draw. We love it cooked in a bit of broth, as in this recipe for Braised Bok Choy. Serve this with any protein or entree – it is delicious with mashed potatoes or turnip puree.
Microgreens – These are famous for being used in restaurants as a gorgeous and edible garnish on the top of salads and entrees. We grow them because they are highly nutritious and are great to eat in greater quantity than just a dainty topping. We use them liberally on sandwiches, larger leaf salads, on top of soups and pizza, and mixed in with scrambled eggs. They are shown to be up to 40 times as nutritious as their mature plant counterparts! Enjoy and be nourished.
Beets – We love them roasted and we don’t peel them. They are baby beets and tender and go well with any protein. If you are up for adding more flavors, try this recipe for Beets with Indian Spices.
Cabbage – You likely don’t need suggestions here, but our favorites are Cole Slaw and Cabbage with Sausage.

2015 Fall Farm Share Week 1: Oct 7
Kale or Hearty Greens – This weekend we fell in love with this recipe for Hardy Greens with Lemon-Garlic Vinaigrette. The photo on the recipe page shows the leaves with the dressing simply poured over top, but we prefer to massage in the oil and juice and flavors. Put your hands in the bowl and massage those greens! If you lose a ring in the process, retrieve it from the bottom of the bowl.
Salad – We are diggin citrus-based homemade dressings right now, like this Citrus Vinaigrette recipe. This allows all 5 eaters in our family to love salads for lunch and dinner, almost every day.
Turnips – We grow a sweet variety called Hakurei, which Bon Appetit magazine says has reached “hip” status. We’ve loved them since a fellow farmer handed us one, covered with earth, in a field in Wisconsin in 2008. We love them in soups, roasts, and a simple saute. Try Chicken in a Pot with Turnips, Barley, and Carrots or Turnips with Roasted Garlic and Goat Cheese
Radish – We slice them on salad, Roast them, or dice them them into a Radish Salsa of sorts. (Even a simple variation of this salsa recipe is delicious – radish, oil, garlic, lime, and salt are wonderful together.)
Sweet Peppers – Roast them, slice them on salad, dip them in hummus, fill them with goat cheese…they are versatile and delicious.
Broccoli – Please remember that we don’t kill bugs on our broccoli plants and there are most likely small green worms hiding inside your head of broccoli. A simple salt-water soak easily takes care of the unwanted pests. This website orients you to the process very well. Our favorite way to eat broccoli is Roasted.

2015 Summer Farm Share Week 22: Sept 30
These were all served at our CSA Farm Party yesterday, to rave reviews!
Radish Dip
Beet Hummus
Kale Apple Cake (don’t let the name fool you – this is crazy yummy)
Beet Chocolate Cake
Arugula Salad with Feta and Raisins (but organic red raisins were used instead of the golden it calls for)
Kale Salad with Raisins & Cheddar
Homemade Italian Dressing with Garlic added – Serve on our Salad mix
Tomato-Sweet Pepper Relish
Chinese Cabbage was the one item in this week’s share that was not featured at our Farm Party, but we most love it in a Cabbage Stir-Fry with your choice of protein, or Cole Slaw, either American or Asian

2015 Summer Farm Share Week 21: Sept 23
Arugula, Pear, & Pancetta Salad
Salad – with Candied Pecans and Maple Balsamic Dressing
Glazed Hakurei Turnips – The white roots in this week’s share are sweet and delicious Hakurei Turnips. You may remember them from the spring shares. We prefer them raw, roasted, or glazed. Also try Miso Glazed Turnips.
Kale with Ramen Noodles – you can substitute out ingredients to tailor this to your liking
Falafel with Kale – Mix Kale (or any green) into Falafel
Summer Squash Muffins – If you can resist grilling the squash, bake it into muffins (or a bread loaf pan, or call it cake…). This recipe calls for Zucchini but you can use any summer squash.

2015 Summer Farm Share Week 20: Sept 16
We are continually inspired by the recipes and food ideas in the Bon Appetit magazine. Accordingly, today’s recipe suggestions are sourced from BA:
Falafel-spiced Tomatoes on Flatbread.
– If the above recipe is too complicated for your life, use your tomatoes (and sweet peppers) in a simple and amazing dish like this Tomato Relish. We eat this dish multiple times per week, using our sweet peppers instead of the serrano peppers it calls for. All four of our children love, love, love this dish. (And it works for any meal of the day!) Feel free to sub out ingredients: We prefer garlic in it instead of onion. We often omit the parsley and instead use any other herb, or just savor the garlic flavor without an herb addition.
Sichuan-Style Chicken with Rice Noodles is a great way to enjoy any type of kale, or use our Hearty Greens Mix, and you can sub any protein source of your choice, of course. This style of meal preparation is a great one to be familiar with. It is essentiallyseasoned protein + carbohydrate [noodles] + greens with a delicious sauce. It calls for a specialty seasoning (furikake) which we have not used. Instead, we substitute a combination of kelp, sesame seeds, and soy sauce. This adaptability makes it easier to prepare and enjoy a lot of vegetables.
– Head Lettuce: We love head lettuce because of it’s crunchy ribs and the big sweet leaves that work like boats for so many delicious toppings. They hold up well for a Classic Caesar Salad, Seared Steak Lettuce Cups, a Club Salad, or Greens with Horseradish-Creme Fraiche Dressing. Use any protein you prefer in any of these recipes!
– Sauteed Greens with Olives is an excellent way to enjoy any kale (or if you have collards left from last week) and also lettuce. (Trust Bon Appetit!)
– Radishes are back! Oh how we love them. If you can resist just slicing them in half, dipping them in salt, and eating them straight, we suggest you highlight their mild spice by making a Radish Salsa such as in this recipe for Steak Tacos with Cilantro-Radish Salsa. If you want to tame the spice, make Radish Raita, a sauce with yogurt and spices, to enjoy on any protein (or salad!).
– Beets have also made their fall debut this week, with wonderful greens on top. We swoon. This recipe for Roasted Beets makes use of creme fraiche and yogurt, plus a simple bit of oregano or marjoram, to highlight the beet flavor while enjoying a bit of smooth dairy. We also love beets roasted simply with olive oil and salt and pepper, then topped with goat cheese. This recipe for Roasted Beets with Goat Cheese also calls for fresh mint vinaigrette.

2015 Summer Farm Share Week 19: Sept 9
These are from CSA members, tried and true:
Quick Braised Swiss Chard with White Beans and Chorizo
Schezwan Eggplant
Chickpea Flour Stuffed Peppers – use any type of pepper, even very small ones. We are told this is delicious without mango powder and to just slit the peppers and put the spiced-flour-paste inside. Then bake or shallow fry. Yum!
Our favorites:
Roasted Okra – simple and delicious!
Cucumber and Charred Onion Salad
Summer Squash Saute

2015 Summer Farm Share Week 18: Sept 2
*Today’s appetite inducing recipe suggestions are from Food & Wine magazine. Get inspired and enjoy the goodness.*
Tomato Soup with Feta, Olives, & Cucumbers
Summer Squash Salad with Pickled Currants [Raisins]
Kale Salad with Garlicky Panko
Swiss Chard with Sweet Garlic
Sweet Pepper Salad with Machego and Almonds
Lima Bean and Sweet Pepper Gratin
Braised Collard Greens
Collard Greens with Tomatoes and Garlic
Salade Nicoise (for lettuce, green beans, etc.)
Thai Cucumber Salad with Peanuts

2015 Summer Farm Share Week 17: August 26
Recipe Suggestions: see these and others cataloged on our Recipe Page
Sweet Peppers – For those that receive the sweet and small lunchbox peppers, thisSweet Pepper Popper recipe is delicious. You can also simplify it and make it vegetarian by just stuffing with goat cheese and dusting with bread crumbs. (This is a favorite way to enjoy these peppers by at least one of our passionate CSA members!) For those that like spice, you can add the jalapenos to this dish for a handful of bites with a real zing. Here is another recipe for Stuffed Baby Sweet Peppers – 2 Ways, including a dairy-free option.
Green Beans Green Bean Salad with Mustard Vinaigrette
Lettuce – Our salad greens are returning! We are so happy. You likely don’t need any recommendations, but for those looking for salad dressing inspiration, see the above Mustard Vinaigrette or to make progress on moving past store bought salad dressing, see this list of 5 Salad Dressings to Know By Heart. Home made salad dressing takes some time to make, but less and less time as you get familiar with stand by recipes. You win with better flavor, more nutrition, and money savings.
Summer Squash – We still swear by grilling it as the tastiest way to eat squash this summer. Drizzle one of those homemade salad dressings on top of the grilled slices and savor it.
Carrots – For a diversion from our usual recipe suggestions, check out these Carrot Cake Power Bites. We haven’t made them yet, but are about to. Carrots with dates and almond butter? Yes, please! (Note: This recipe is best when the dough is chilled overnight.)
Chard – Try it this way: Tortilla Espanola with Rainbow Chard  You can sub kale for the chard that it calls for.
Tomatoes – In case you need recipe inspiration, check out this list of 13 Recipes that Make the Most of Fresh Tomatoes

2015 Summer Farm Share Week 16: August 19
Kale or Chard – While blueberries are still in season, enjoy them with your greens in this recipe for Summer Salad with Kale or Chard. (The recipe calls for kale but the greens are interchangeable.)
Sweet Peppers – In hot weather we love slices of these peppers with a dab of cream cheese inside. It is simple and delicious. If you are up for cooking, we love fajita-style tacos with our sweet peppers prepared in a saute with onions. Back to a cold option: Sandwich/Submarine night is a big hit around here and the same pepper-and-onion saute is a favorite sub sandwich topping for our family.
Microgreens – Add these to just about any meal or dish this week. Seriously. Eggs. Toast. Sandwiches. Sushi. Salads. Pizza. Your body will thank you.
Tomatoes – We are obviously encouraging Tacos and Sub sandwiches for dinner this week, which feature tomatoes beautifully as well. But if you are craving homemade ice cream, we want you to consider this collection of Tomato Ice Cream recipes. We admittedly haven’t made any yet, but the memory of the Tomato Basil Ice Cream from earlier this summer is heavy on our minds.
Carrots – We’re about to fire our farm cats because it seems they haven’t been on rodent-duty in the carrot rows. We have lost quite a number of carrots to these rascals. We will do our best digging them up for you tomorrow and hopefully you can make Anise Seed Carrots or this recipe for Carrots with Anise or Spiced Pilaf Roasted Carrots

2015 Summer Farm Share Week 14: August 5th
All Veggies!
– We are on a fish sauce kick around here, loving it on many of our veggies. And we love the Bon Appetit magazine, so we will share this recipe: Grilled Vegetable and Rice Salad with Fish Sauce Vinaigrette  Use whatever vegetables you prefer in this montage recipe.
Eggplant and KaleGrilled Eggplant and Greens with Spiced Yogurt
Summer Squash – Hands down, our favorite way to enjoy summer squash is still to grill it. We ate grilled squash both Saturday and Sunday nights this weekend. However, if you can resist grilling it, turn to this recipe: Summer Squash and Quinoa Salad with Walnuts
Tomatoes – We still can’t stop serving tomatoes with every lunch and dinner as a diced salad with minced garlic, salt, and olive oil. We hope you all aren’t sick of tomatoes yet – we can’t imagine that feeling. Regardless, if you can resist the simple raw tomato-salad just described, we have to share a recipe for Tomato & Cheddar Pie
Sweet Peppers – The long, red peppers in recent shares are a variety called Carmen. Completely sweet with no spice, these peppers are simply better than any bell pepper we have ever had. If you can resist eating them as raw slices with cheese or hummus, try the two recipes found here: Grilled Red Peppers with Garlic & Potato, Sweet Pepper & Fennel Salad (potatoes will be in the share again next week, but we don’t yet grow fennel…though we hope to in the future!)

2015 Summer Farm Share Week 13: July 29th
Eggplant
Stuffed Eggplant is on our list to make this week, Spaghetti with Eggplant and Tomato Sauce is what we enjoyed last week (with pasta from Richmond’s Bombolini Pasta).
Sweet Peppers – the long, red peppers available recently is the Carmen pepper. It looks scary spicy but it is all sweet, we promise. It’s an Italian Bull’s horn variety and we love it. Add it to salad, or slice it and spread goat cheese on the slices.
Chard – We will keep saying it: We love love love our chard scrambled with eggs, as in this Swiss Chard Scramble recipe.

2015 Summer Farm Share Week 12: July 22nd
Peppers – This is the week for stuffed peppers! If you don’t already have your favorite recipe (we simply make a nicely-spiced medley of whatever we have around, plus rice), try a mexican-style vegetarian recipe, or a quinoa-stuffed vegetarian version.
Green Beans – we love our beans these ways: Wok Seared Sesame Green Beans,Sesame Tempura Green Beans with Soy Dipping Sauce, Green Beans with Sesame Vinaigrette.
Summer Squash – We haven’t yet tried Summer Squash Sloppy Joes but they sound delicious (it calls for mixing the squash with protein) and are on our list for this week’s meals. This Summer Squash Saute recipe is a way we really enjoy this vegetable.
Tomatoes – we will keep repeating that we love, love our tomatoes simply diced and put in a bowl with a minced clove of garlic and a drizzle of olive oil and a sprinkle of salt. Let sit for a few minutes before serving. Our kids spoon large amounts of this on their plate whenever it is served. The alchemy of the flavors is amazing.
Chard – We love love love our chard scrambled with eggs, as in this Swiss Chard Scramble recipe.

2015 Summer Farm Share Week 11: July 15th
Tomatoes & Jalapenos – pair well in Pico de Gallo
EggplantRoasted Eggplant with Garlic and Herbs is a simple and tasty way that we love to enjoy eggplant
Cabbage, Mini – Our cabbages did not do well this spring/summer…but the miniature heads that grew are crunchy and delicious. Sliced ribbon thin, one mini head is perfect as a topping for a meal of fish tacos (that is what we made for dinner last night). OR make a simple Cabbage Salad with Lemon and Garlic  OR this Chinese Cabbage Salad is a favorite (with or without the ramen noodles it calls for)
Cherry Tomatoes – Try them Roasted with Basil and Garlic...they become even more like bites of gold when roasted
Sweet Peppers – These also are amazing when roasted. Toss them on the roasting pan with the cherry tomatoes recipe above, or slice them and serve with Dill & Parsley Dip (the recipe calls for both herbs, either fresh or dry).

2015 Summer Farm Share Week 10: July 8th
Primavera Sauce – We have been loving a combination of vegetables similar to this primavera recipe involving carrot, parsley, basil, pepper, tomato, eggplant, garlic…It tastes like summer and is great on top of pasta or any grain of your choice.
Chard – We haven’t included this beauty very much in the Farm Share this year, but it is a favorite of ours. Slice it ribbon-thin for a raw salad and top it with goat cheese or feta and a honey-balsamic dressing. Or slice it into 1-inch-wide strips and steam it oh-so-lightly and serve with eggs. Or saute up onions and garlic and add strips of chard until soft. They are vibrantly colored, sweet, and delicious!
Beets – We always say roast them, or pan-cook them and serve with goat cheese/feta, walnuts, raisins, and our standard honey-balsamic dressing. But if you need to eat beets differently than we do, try these: Roasted Beets and Tomato Salad, or Lemony Beet Hummus
Sweet Peppers – They get served here most often chopped up with tomatoes and tossed with olive oil, salt, and garlic. Or simply sliced and dipped in hummus or any dip. But we try to save some for the primavera sauce above, or roasted and as a topping for tacos/burritos.
Eggplant – This summer beauty is the one garden product that is really hard to eat raw. It is delicious so many ways: In a primavera sauce as mentioned above, or simply cubed and saute with oil and salt and garlic. Or slice into half-inch thick slices and roast, or grill after a honey marinade.

2015 Summer Farm Share Week 9: July 1st
Cucumbers are divine when topped with hummus and capers: Slice cuke in half, scoop out a bit of the center to make a ravine (eat the part you scoop out!), fill the ravine with hummus, top with capers. Devour!
Tomatoes and Peppers should become your new salad, replacing a lettuce/salad mix/green salad. The recent heat wreaked havoc on our lettuce/salad mix, but we are serving a tomato-based salad these days, dicing tomatoes and peppers and tossing with a bit of olive oil, sea salt, and garlic if you prefer. Also, finely sliced basil adds a delicious twist.
Summer Squash is dangerously delicious when battered and pan-fried. You can use a combination of dipping in egg and Panko bread crumbs, or you use another pre-mixed batterto coat the squash (cut into disks or sticks). Or you can make them into Vegetable Pancakes using this recipe. Adding basil to this recipe is also perfect.
Broccoli is seriously best when roasted.
Kale is delicious when made into a sweeter salad like with Kale and Strawberry Salad(you can use frozen since they aren’t in season here anymore), or Kale with Strawberries and Avocado, or with granola in this recipe for Kale with Nutty Granola Croutons.

2015 Summer Farm Share Week 8: June 24th
Parsley –
We love fresh herbs! We hope you have been enjoying them as well. Parsley is excellent added to any salad – leafy greens, pasta, sweet potato…We love it with feta cheese, or goat cheese, or any cheese in any salad! It is also delicious mixed with garlic and cheese as a spread/dip for crackers, bread, or cut veggies. We also love chimichurrias a side sauce/dressing for many dishes.
Preserving herbs through fermenting them in a brine: See this recipe here. Inspired by an article in a recent Taproot magazine, we are about to dive into this new method of using herbs. Basil and Parsley for months!
Cucumbers and Tomatoes –  with Feta and Basil is a hit at our house
Beets – it seems like goat cheese and feta are the big features in this recipe list today, but we won’t apologize for that. Roasted beets with goat cheese and walnuts is a favorite of ours
Bell Pepper – Sylvie made this Macaroni Salad with peppers for her father for Father’s Day yesterday

(we skipped week 7…with apologies…)

2015 Summer Farm Share Week 6: June 10th

Head Lettuce
– The head lettuce this week is simply gorgeous and very delicious. They are large green heads with long leaves, perfect for lettuce wraps. We had these for dinner last night with various filling options: Salmon salad, tofu, cucumber slices, cheese, sliced radishes, pickles…Even our three year old (who often protests her veggies) loved eating this “lettuce boat” as she called it. We hope you enjoy it this way, too!
Bok Choy – This is the last week for bok choy this spring, and these beauties flew off of our market table in Richmond over the weekend. Crunchy, mild, and tasty, they are great raw or cooked. Use the stems like celery (sliced or long, like boats for peanut butter), slice thin for any salad dish. (The key is to choose a great dressing! If purchasing a dressing, we really love HaaShrooms salad dressings. See here for purchasing through Fall Line Farms.)
Beets – You can roast them, juice them, serve them raw in a salad, or steam them. Here is a collection of enticing Beet Recipes on Huff Post.  Some of them are admittedly ambitious, and we most often use a simple Roasted Beet recipe. This link uses a salt-roasting recipe for extra deliciousness. Or this Peasant Beet recipe is similar to how we love them. (It calls for chard, but use the beet greens plus bok choy and/or kale.) Whatever you do with the beets, remember to use the beet greens!
Cilantro – Cilantro is a staple in almost any Mexican-inspired dish. Add it to beans, meat, or any protein, plus serve it on top of any dish in this vein. We love it with tomatoes, but they are a few weeks off still, so we enjoy it with yogurt on top of fish tacos, or also rough-chopped and added into any green salad. Need more inspiration? Check out this list of 6 dishes (and a drink!) with cilantro. Savor the flavor!

Sauce suggestions, June 4th:
Favorite sauces in our rotation: a ranch-style dressing, italian herb dressing, honey balsamic vinaigrettehoney mustard dressing, a sweet and sour sauce, and a sesame sauce.

2015 Summer Farm Share Week 5: June 3rd
Garlic Scapes
– Hopefully last week you all go oriented to this early summer wonder. You can also enjoy it as Pickled Garlic Scapes or make Garlic Scape Dressing for salads.
Bok Choy – We really love this vegetable, but it is not incredibly well know. Last week we suggested braising it in broth, but it is also wonderful raw. We have been using it thinly shredded on and under many dishes this week. The stems are so mild and crunchy they are much like celery. Use it that way! Here is a simple Bok Choy Salad recipe – you can use the choy mein noodles it calls for or not. Or slice it thinly and serve any protein on top. We put roasted turkey on top of Bok Choy this weekend. We love it, and hope you do to.
Summer Squash and Basil – This is a lovely combination together, such as in this recipe: Smothered Yellow Squash with Basil (you can use yellow squash and green zucchini squash interchangeably…we like to give you a combination of the colors for variety.)
All vegetables – are delicious under this Chinese Sesame Sauce recipe that we made a big batch of last week and have been pouring on top of most everything. (Except we used honey instead of sugar, and did not use as much as it called for.)

2015 Summer Farm Share Week 4: May 27th
Garlic Scapes – this is the item in the share this week that is most likely unknown to those of you new to our farm. These are the green, curly, tender tops to our garlic plants that would flower if we left them on the plants. They are harvested for about two weeks at this time of year in order for the plants’ energy to focus on the garlic bulb, rather than on the flower. Additionally, they are amazingly delicious. You can chop them up – use all of the vegetable matter that we give you – and use in any dish like garlic or onions or scallions. OR you can saute them whole with fat (butter, coconut oil, etc…) and salt and enjoy them as an unruly and tasty side dish. Seven recipe ideas here.
Lettuce Soup – if you missed the recipe in last week’s email, check it out here. We made it with various greens and loved it.
Bok Choy – Use this delicious asian green like you would kale or spinach, but it also has amazing crunchy stalks. Don’t toss these out! Our favorite way to enjoy these greens is braised in stock. The stalks have a super crunch and texture and take up the flavors of your stock beautifully.
Summer Squash – Grill it! We most love summer squash grilled, but it is also delicious in any stir fry, or cut in sticks and made into oven-baked fries, or shredded and made into fritters, or baked into sweet bread.
Kale (or Chard or Asian Spinach) – Try this recipe with strawberries, feta cheese, and a lemon-poppy seed dressing. Janet’s mom served something similar this weekend and it was a huge hit. The recipe linked above recommends getting kale from Trader Joes, but luckily all of you know that ours is better, even if you do have to chop it yourself. Thanks for choosing Certified Naturally Grown, local, and nutrient-dense! 

2015 Summer Farm Sahre Week 3: May 20th
Cucumber Kimchi – We know this is an off-the-wall Korean condiment, but we really love it. Some say it is an addictive hot-dog topping. We love it with eggs and on top of salad and along side any meal. If there is any way you still have Garlic Scallions around from last week’s share, they are perfect in this kimchi.
Microgreens – These nutrition-packed babies are perfect anywhere: On sandwiches (with hummus or any sandwich fillers), on top of larger-leaf salad, on top of pizza, on top of soup, or mixed in with scrambled eggs. These are the baby plants of kale, collard, kohlrabi, cabbage, and mizuna, which are shown to be up to 40 times as nutritious as their adult counterparts.
RadishesCilantro Radish Salsa (listed as part of Steak Tacos – sub another form of protein if you wish) or try Ghee Poached Radishes, served with any salad greens.
Turnips – if the turnips end up being ready for picking (they are borderline as of this morning) and you are new to our CSA and/or these turnips, you are in for a treat. We grow a super-sweet and tender Japanese variety called Hakurei. They are great raw on a salad or super tasty cooked. We recommend cooking them with butter and salt – on the stove top or roasted in the oven. They are delicious as a side for any meal or served on top of any protein. Try this Roasted Turnip recipe with poppy seeds, or try this Glazed Turnip recipe.
Hearty Greens or Chard – We’ll just keep saying it: we love these in a simple saute with butter, salt, and onion or garlic. We serve this a lot. Both of these greens are perfect in green smoothies. See guidance here or a recipe list here.

2015 Summer Farm Share Week 2: May 13th
Radishes – Remember you can roast them. Or slice and serve cold tossed with homemade ranch dressing. (We always substitute yogurt from Old Church Creamery instead of using the sour cream it calls for.)
Garlic Scallions – use like scallions (all of the tender light part), getting the garlic taste. Use raw in dressings or in salad, or saute up for anything (eggs, pasta salad, stir fry, salad dressing/topping.) Use the dark green tops in any soup/stock. (We keep them in a bag in the freezer with other stock ingredients until the bag is full and we have enough to make a pot of stock from these veggies and bones. Then that broth is delicious alone or can be used to cook rice or beans, making them more flavorful and nutritious.)
Kale – in addition to last week’s massaged kale salad suggestions (archived here), you can always simple slice the kale into thin ribbons and add any salad dressing. We love a mixture of balsamic vinegar, olive oil, a touch of honey, plus sea salt, sharp cheddar chuncks, pecans, and raisins.
Collards or Chard or Hearty Mix – treat just like Kale, above, or slice into ribbons and braise in buttery veg or chicken broth and serve with any protein (beans, tofu, or meat).

2015 Summer Farm Share Week 1: May 6th
Garlic Scallions – use just like garlic, or like traditional scallions. It is the garlic plant harvest at the “scallion” stage. Slice like scallions, enjoy raw or sauteed with the fat and protein of your choice, savor the garlic flavor! (combine with butter and eggs, or coconut oil and tofu, or sausage, or chicken and olive oil…)
Radishes – Slice raw on top of a salad. Roast with oil and salt and pepper. Slice and serve raw with a vinaigrette dressing.
Hearty Greens Mix – Great raw or cooked (steam, saute, braise…) Add it to a regular salad greens mix to boost texture and nutrients. Toss with any delicious, whole-foods dressing – recipe suggestions here.
Kale – Great raw or cooked. For raw salads, we love it massaged style, where you rub/squeeze oil and vinegar, etc., into the kale leaves to soften and flavor them. This link provides three different versions of delicious massaged kale salads. Cooked: add kale to a quiche, casserole, soup, or sauteed with any protein.
Arugula – This peppery green is fabulous tossed with feta or goat cheese and a dressing from the link above. Super tasty on top of pizza. Combine with eggs for a zesty upgrade from a standard egg dish.

2014 Fall Farm Share Week 9: Nov 26
Southern Fried Cabbage – great side dish for Thanksgiving
Roasted Root Medley
 Honey Glazed Roasted Root Vegetables
Roasted Garlic Dressing Recipe

2014 Fall Farm Share Week 8: Nov 19
Baby Ginger – we felt obligated to test some cookie recipes using our fresh baby ginger. This Fresh Ginger Cookie recipe got great reviews from our family and crew. Next we will try this Triple Ginger Cookie. Remember also to put this ginger in any stir fry or soup, or make tea, or freeze it for future use of these recipes. In February we hope you think of us when you pull it out of the freezer!
Green TomatoesFried Green Tomatoes with Goat Cheese Grits, Curried Green Tomatoes, Green Tomato & Avacado Salad….or just add them to any stir fry or salad. They are tart and crunchy and delicious.
Broccoli – Broccoli Cheddar Quiche
Winter Squash & Chard – Lentil Soup with Sausage, Chard & Garlic, or Tuscan Sausage and Chard Soup — simply peel, cube, and add the squash to these recipes to make them even better. We love soup like this.
Scallions & Garlic– add to anything above or anything you are making!

2014 Fall Farm Share Week 7: Nov 12
Baby Ginger – we felt obligated to test some cookie recipes using our fresh baby ginger. This Fresh Ginger Cookie recipe got great reviews from our family and crew. Next we will try this Triple Ginger Cookie. Remember also to put this ginger in any stir fry or soup, or make tea, or freeze it for future use of these recipes. In February we hope you think of us when you pull it out of the freezer!
Green TomatoesFried Green Tomatoes with Goat Cheese Grits, Curried Green Tomatoes, Green Tomato & Avacado Salad….or just add them to any stir fry or salad. They are tart and crunchy and delicious.
Broccoli – Broccoli Cheddar Quiche
Winter Squash & Chard – Lentil Soup with Sausage, Chard & Garlic, or Tuscan Sausage and Chard Soup — simply peel, cube, and add the squash to these recipes to make them even better. We love soup like this.
Scallions & Garlic– add to anything above or anything you are making!

2014 Fall Farm Share Week 6: Nov 5
Roots (carrots, turnips, or beets):
Roast them! That is the simplest and most enjoyable way to use them this time of year, in our opinion. Roast them with garlic, salt, fat, and protein. OR – Roasted Vegetable Soup is tasty and seasonal.
Ginger: Harvested here in Virginia, ginger only grows to the baby stage – not fully mature with the tough, brown skin. Thus, there is no need to peel our ginger. Slice it thinly and add to any roast, soup, or stir fry for delicious flavor. It also freezes beautifully, and you can slice or grate off of the frozen piece. For the more adventurous, scroll to the bottom of the NPR article for these recipes:  Pickled Ginger, Crystallized Ginger, Ginger Syrup, and a drink with Tequila and Ginger (we haven’t tried this recipe!)
Cabbage: We love Fish Tacos with Slaw. We love Slaw with anything, really.
Bok Choy: Our favorite way to prepare is braised in stock (any kind of stock or broth). (Braising is cooking in liquid for a few minutes.) The stems retain this satisfying crunch. Serve alongside or on top of anything! OR – Stir Fried Bok Choy with Ginger and Garlic.

2014 Fall Farm Share Week 5: Oct 29
Tokyo Bekana: Sauteed with Sesame, Ginger & Soy Sauce
Tokyo Bekana Asian Salad
Risotto with Tokyo Bekana
and so forth. Really, use it like Kale or Spinach. Enjoy!
Green Tomatoes: Grilled Chicken (or any protein) Taco with Green Tomato Salsa
Salsa Verde
or…just mix into any salsa to add some crunch and tartness. Perfect with the Cilantro and Sweet Peppers this week.
Winter Squash: Hands down, our preferred way to prepare winter squash is to cut it in half, place upside down in glass baking dish with a half inch of water added, and baked at around 375 for about 30 minutes or so. Then scoop out the yuumy flesh and serve on the side of anything. Top with warm salsa, or butter and maple syrup, or olive oil with salt and pepper…the options are as long as your creativity.
OR – for smooth skinned varieties, peel, dice, and saute with greens and protein.
OR – bake as above and then mix into a sweet bread dough (think of it like pumpkin here) such as Autumn Spiced Butternut Squash Bread

2014 Fall Farm Share Week 4: Oct 22
Kale (or any green) and Roasted Vegetable Soup
– (Use any green, not just kale, and you can use sweet potato instead of squash.)
Caesar Salad Dressing – the lettuce mix in the farm share this week is nice and crisp – perfect for caesar salad
Lentil and Sweet Potato Curry – calls for tomatoes
Oven Roasted Broccoli
Stir Fried Napa Cabbage with Mushrooms and Bacon
Napa Cabbage Salad with Apples and Buttermilk Dressing

2014 Fall Farm Share Week 3: Oct 15
Stir Fried Bok Choy & Mizuna (our Hearty Mix has greens like this in it)
Pancetta, Mizuna, and Tomato Sandwich with Garlic Aioli (Use any of our greens for this. AND — use Arugula Pesto instead of the garlic Aioli.  And serve it – or anything else – with slices of Kohlrabi)
Simple way to enjoy our Hearty Mix, Arugula, Spinach, and/or Kale: This weekend we put 2 bags of these mixed cooking greens into a pot of stock with a cup of rice. Once rice is cooked, serve in bowls, topped with shreds of greyere cheese and salsa verde.
Mizuna (or any other greens!) Salad with Roasted Cauliflower
Mizuna and Arugula Salad with Feta & Champagne Vinaigrette
Garlic Chicken with Chard & Turnips

2014 Fall farm Share Week 2: Oct 8
Quick White Bean Stew with Chard & Tomatoes  (sub kale for chard if you wish)
Roasted Radishes
Taco Salad (we love our crunchy Lettuce Mix with Taco Salad)
Arugula Salad with Pear & Goat Cheese
Warm Lentil Salad with Sausage and Apple (we suggest using our Hearty Mix here – or Asian Spinach)
Warm Quinoa, Shiitake, & Spinach Salad (use our Asian Spinach here)

2014 Fall Farm Share Week 1: Oct 1
Portugese Kale Soup
(an excellent way to enjoy our turnips, but you can also simply and deliciously roast them with olive oil, balsamic vinegar, garlic, and salt) Great also to add our Hearty Mix to this (or any) soup. 
Tomato Salad with Kalamata Olives and Feta Cheese (great without the cucumber it calls for, and any if our sweet peppers work well in this)
Salad with Apples and Pecans (this is great with our Salad Mix, our Hearty Mix, or a combination of the two)
Apple, Pecan, and Blue Cheese Salad

2014 Farm Share Week 21: Sept 24
Kale Soup
Sauteed Swiss Chard with Crispy Shallots & Walnuts
Potato, Pepper, & Chard Enchiladas with Salsa
Swiss Chard with Pancetta, Corn, & Beans

2014 Farm Share Week 20: Sept 17
Simple Tomato Salad

Watermelon Salad (with mint and arugula)
Watermelon Salad, version 2 (with mint and feta)  Or just eat the yummy melon plain….
Toasted Bread with Burrata & Arugula (thanks to a farm stand customer for this suggestion — or just enjoy Arugula with Burrata & olive oil, salt, pepper…)
Chicken Club Salad with Kale and Dijon Buttermilk Dressing
Linguine with Green Beans (how sad the recipe calls for canned, but you know fresh are better…)

2014 Farm Share Week 19: Sept 10
Tomato Soup- easy and delicious VitaMix recipe! (We made it this weekend without basil. Still delicious.)
Pickled Okra
Pickled Green Beans
A great collection of Southern Living tomato recipes found here
Asian Pear & Arugula Salad (it’s asian pear season!)
Greens Soup (use our bag of Hearty Mix in place of the kale and spinach, plus our tomatoes. Celery is optional but delicious, in our opinion.)

2014 Farm Share Week 18: Sept 3
Roasted Garlic
Roasted Garlic Vinaigrette
Ten Best Okra Recipes (from Southern Living)
Bell Pepper, Mango, & Onion Chicken (we suggest using our white onions…they are plenty sweet and delicious to sub for the red onion it calls for)
Roasted Summer Vegetables with Honey Glazed Sausage & Couscous

2014 Farm Share Week 17: Aug 27
Summer Squash “Pasta” with Garlic & Basil

Simply Roasted Okra
Green Beans with Red Onion & Mustard Seed Vinaigrette
Green Beans with Roasted Tomatoes & Mustard Seeds
Asian Salad Dressing
Sweet Peppers – keep it simple. We love these most when diced and combined with diced tomatoes, plus a little salt and garlic.

2014 Farm Share Week 16: Aug 20
OkraDon’t fret! It is delicious and simple to prepare. Enjoy it raw in this Curried Okra Salad or the way we most often prepare it: Baked Okra or Breaded & Baked Okra. Or go the full-monty and make Fried Okra or Fried Okra Salad (which also calls for tomatoes and bell peppers). Get extra fancy and make this Indian spicedCrispy Okra Salad from Food & Wine magazine.
Sweet Peppers – for a variation on the traditional: Mediterranean Stuffed Peppers (with couscous, cherry tomatoes, and basil)
OnionsMacerated for a tasty twist on onions (the recipe calls for red, but our white ones are plenty sweet to use)
Garlic – make Garlic Aioli
Green Beans – try them Spicy or With Feta & Walnut Sauce or With Spicy Peanut Sauce or Stir Fried with Walnuts, Mint, & Feta

2014 Farm Share Week 15: Aug 13
Parmesan Summer Squash Cakes
Fried Squash Chips with Yogurt Sauce (the recipe calls for zucchini, but our yellow squash is even better)
Carrot Cake Muffins (let’s just pretend they are healthy, slather on some cream cheese, and give ourselves a break, eh?)
Steak & Tomato Salad with Balsamic Glaze (the multi-colored tomatoes they feature are lovely, but it will still be delicious with our gorgeous red ones.)
Pickled Jalapenos (This recipe is for 20 jalapenos, but you can slice and brine just a couple to get a feel for it. OR – Let us know if you want to request pints of jalapenos to make a whole jar like this recipe calls for. They are tasty.)
Crostini with Candied Cherry Tomatoes and Ricotta & Goat Cheese
Farro Salad with Lemon Basil Dressing & Carrots
Smoky Carrot Fries
Afghani Rice with Carrots & Raisins

2014 Farm Share Week 14: Aug 6
Roasted Green Beans with Sundried Tomatoes
Heuvos Rancheros with Roasted Sweet Peppers
Sweet Pepper, Onion, & Olive Pasta
Polenta & Beef Stuffed Mini Sweet Peppers
Cucumber Chickpea Salad with Herbed Tahini Sauce
Whole-Wheat and Zucchini Spaghetti with Basil Almond Pesto, Blistered Tomatoes and Ricotta

2014 Farm Share Week 13: July 30
Cheese Stuffed Peppers
Grilled Bread Salad with Sweet Peppers & Onions
Watermelon & Feta Salad (we are sorry we don’t have arugula right now..)
Spicy Watermelon Tomato Gazpacho (we are sorry we don’t have basil right now…)
Watermelon Mint Slushie
Curried Chickpea and Carrot Salad
Black-Eyed Pea Salad with Carrot & Cucumber
Cucumber & Carrot Thai “Noodle” Salad (this involves making the veggies into “noodles” using a spiral slicer or a mandolin)

2014 Farm Share Week 12: July 23
Glazed Carrots
Tuna Cucumber Rolls (these look so great – someone send us a photo if you make them!) (We have a very long cucumber variety coming into harvest, so this recipe becomes appropriate.)
Balsamic Roasted Beet Salad
A Collection of Tomato Pie Recipes
Herbed Goat Cheese Toast with Roasted Sweet Peppers
Tex Mex Bean, Sweet Pepper, and Peach Salad
Keep it Simple: Dice up our tomatoes, cukes, and sweet peppers with salt (and maybe also oil and vinegar) and serve over top of a protein of your choice (salmon, cheese, tofu, chicken….)

2014 Farm Share Week 11: July 16
Shrimp, Kale, & Quinoa Salad

Recipes for Canning Tomatoes: Herbed Tomatoes, Crushed Tomatoes, Italian Style Tomato Sauce, Fresh Salsa
Stuffed Sweet Peppers (sub protein of your choice)
Zippy Cucumber Salad
Summer Squash Fries (oven baked)

2014 Farm Share Week 10: July 9
Cold Tomato Pepper Soup
 (Use our peppers in place of the Bell peppers it calls for. If you resist eating the amazing little Lunchbox peppers straight and raw.)
Everything Salsa Recipe – using tomatoes, peppers, onions, and garlic (if you add garlic and skip the jalapeno). Add cucumber for crunch and flavor.
Tomato Pie (sorry we don’t have basil this week for you – but in case it’s left in your fridge from last week, use it here!)
Carrot & Green Bean Salad – ignore the radishes it calls for. They are out of season here!
Spicy Sesame Noodle, Green Bean, and Carrot Salad
Herbed Summer Squash and Potato Torte with Parmesan (sorry we don’t have any potatoes for you…they all rotted in the ground after planting them during an especially rainy spell this spring. Alas, please seek some out from our farm peers and friends that are also Certified Naturally Grown/Certified Organic.)

2014 Farm Share Week 9: July 2
Tomatoes
 and Basil – Caprese Pasta Salad
Cucumber – here is a simple Cucumber & Tomato Salad. Or Apricot Quinoa Summer Salad (also calls for summer squash) or Tacos with Cucumber Salsa
Kale – Thai Chili Tofu with Kale & Quinoa (can sub any protein of your choice) or Kale Hemp Taboulleh (which also calls for tomatoes & cukes)
Green Beans –  Skillet Green Beans w/ Lemon & Horseradish or Roasted Green Beans w/ Vinegary Dill Sauce
Summer Squash – Summer Squash Salad or just add these yummies to one of the other salad recipes listed here
Lettuce – despite the heat, our lettuce leaves are still crunchy and sweet. Make Smoky Salmon Lettuce Wraps which also calls for cucumbers (or make any kind of wrap – hummus, chicken salad, taboulleh…).

2014 Farm Share Week 8, June 25th
Braised and Glazed Carrots
Cucumber Soup
Lemon Summer Squash Bread
Green Beans with Lemon & Garlic
Grilled Kale Salad with Ricotta & Plums

2014 Farm Share Week 7, June 18th
Summer Squash:
 use yellow or green (zucchini) to make Summer Squash Fries
Carrots: let’s create a theme and make Carrot Fries
Beets: in case you still have carrots from last week, make Beet & Carrot Slaw
CucumberTzatziki sauce is called for during the heat of this week.  Cucumber Soup is delicious!! (and it calls for some bell pepper.)
Green Beans: really, just eat these raw. Otherwise, a Sesame Green Bean Salad is delicious
Collards: we really want to encourage cold meals this week, because we are hot. This Cold Collard Green Salad is the creation of a Richmond-based food blog. Try it! (If our cherry tomatoes cooperate and they get in this week’s share, then sub them for the sundried version the recipe calls for.)
Salad: enjoy with a nice house, greek dressing
Broccoli: Broccoli Salad with Sunflower Seeds and Cranberries
Tomatoes: we’re working hard to make there be enough ripe cherry tomatoes for every share. If we nail it, we’re pretty sure they won’t make it home with you all. Just pop ‘em on your drive home!

2014 Farm Share Week 6, June 11th
Kale
 – favorite Kale Salad recipe with raisins, nuts, and cheese
Garlic Scapes – Garlic Scape Hummus, or try Rollerscapes – lasagna rolled around ricotta with scapes
Summer Squash – Grill it. It is fabulous. Seriously. (Or pretend your oven is a grill and bake it on a sheet. That is what we do.)
Carrots – Carrots Glazed in Balsamic and Butter
Beets – Roasted Beet & Fennel Salad
Broccoli – Broccoli with Mustard Sauce
Salad – Homemade Gorgonzola Salad Dressing

2014 Farm Share Week 5, June 4th
Garlic Scapes – a tender, mild part of the Garlic plant, these are best sauteed with butter and salt until soft. Mix with anything: pasta, greens, protein of your choice…Amazing. Also, roast or make Garlic Scape Pesto.
Summer Squash – again, we prefer this tender squash prepared by a gentle saute with butter, salt, and onion and/or garlic. Or try it this way: Summer Squash Saute, or Shaved Summer Squash Salad (omit or sub for the arugula), or Summer Squash with Quinoa Salad & Walnuts
Broccoli – hands down, we love it Roasted (feel free to omit bread crumbs).
Cabbage – we love Kimchi so much, we really want to encourage everyone to make a small batch. You’ll need to pick up some fish sauce or substitute, some red pepper flakes, and do some chopping. Don’t overcomplicate it – here is a simple Kimchi recipe. You can even skip the sit-with-salt-for-two-hours step. Chop cabbage, sprinkle salt, massage it until soft and moist, add other ingredients. Stuff into a jar. Put it straight in the fridge if you are freaked out by letting it sit on the counter for a few days. This recipe calls for onions that are in the share this week. Feel free to also put the garlic scapes in here, and omit the huge radish. Kimchi is our preferred way to eat cabbage. Serve on the side of any meal, or put on top of rice noodles, or alongside eggs. One head of cabbage will make just a small jar – enough to get a taste of this style of eating.
Cucumber – Cucumber Salad with Vinegar & Dill
Salad Dressing – Creamy Lemon Pepper Parmesan Dressing
Kale – Curly Kale Chips are great because all the crevices of the curly leaves hold the seasonings. Try these Kale Chips or these Kale Chips.

2014 Farm Share Week 4, May 28th
Napa Cabbage – Fish Tacos (use our Napa as the cabbage in the toppings. Our garlic scallions will go nicely here as well.)
Turnips –
 Asian Shredded Turnip Stir Fry (sub our Napa for the Bok Choy. Use our garlic scallion for the green onion)
Radishes – as a topping on TacosRadish & Creme Fraiche on Crostini
Kale – Grilled Kale Salad (We say skip the red pepper it calls for…wait until they are ready here! Sub our Radish in its place instead.) 
Cucumber – Cucumber Sesame Chicken Salad (We haven’t tried this recipe, but we bet Tofu would be a good substitute also)
Salad – Salad with Turnip & Radish RecipeCoconut Milk Ranch Dressing

2014 Farm Share Week 3, May 21st
Turnips – we grow a very sweet and tasty variety called Hakurei. Simple Saute with Greens (us any green, including the turnip tops), Roasted Hakurei Turnips with Israeli CouscousHashed Turnips with Pork Chops, Turnip Fries (though we pick them at baby stage, so too small for real fry shape. Slice into disks like chips for this.)
Garlic Scallions – treat like Green Onions/Scallions but tastes like Garlic. It is the garlic plant before it bulbs up. GrilledGreen Garlic PancakesGarlic Scallion NoodlesGarlic Scallion Spaghetti (these call for scallions and garlic, but you have it, two-in-one), and a host of recipe ideas from Saveur
Little Gem – Hot on the Foodie scene, these Little Gems are like miniature Romaine lettuces with a taste like a Butterhead lettuce. Crisp, sweet, and versatile, they can be enjoyed raw or cooked. We have red and green. Recently featured in the magazine Bon Appetit, here are recipe suggestions: Little Gems in a Frying PanLittle Gem Salad with Lemon VinaigretteLittle Gem, Feta, & Cumin Salad
Radishes – Radish and Butter SandwichPickled Radish with Green Onion (sub our green garlic)
Chard – In general, treat this like Spinach or Kale. It is generally under appreciated. Or get creative: Chard & Chipotle TacosLinguine with Walnuts & ChardFarmers Market CSA Quiche
Kale – Kale Salad with Pecorino & Currants
Salad Dressing – Mustard Vinaigrette

2014 Farm Share Week 2, May 14th
Radishes – Roasted Radishes with Brown Butter
Collards –  Marinated Collards with Sausage and Gruyere GritsQuick Sauteed Collard Ribbons
Cucumbers – Drink it: Cucumber Lime Chia FrescaKorean: Cucumber Kimchi (Admission: Janet is currently eating this 2-3 meals per day. Omit carrots and substitute our radishes, diced), Cold: Tzatziki
Kale – Green Kale Salad, Kale Salad with Strawberries
Lettuce – Lettuce Wrap Chicken TacosVeg Asian Lettuce Wraps (Ignore the bell pepper! They aren’t in season here yet!)
Salad Dressing – Strawberry Vinaigrette (We are so sorry we don’t grow strawberries, but can’t resist sharing this recipe.)

2014 Farm Share Week 1, May 7th:
Bok/Pac Choi – You say Bok Choi, we say Pac Choi…This variety is actually Joi Choi, but these details don’t matter. Prepare the same way. We get the most questions about how to cook this item. No worries: It is super simple, nice and crunchy stems, and very delicious. Check out a host of mouth watering recipe ideas for Bok Choi here. (Highlights: Bok Choi with Noodle Soup; Bok Choi with Mushrooms and Tamari Miso Glaze over Quinoa. YUM!)
Napa Cabbage – This one also throws people. Think of it like Spinach or Kale: It is great raw or cooked (saute, steam, braise, stir fry…). Look at these amazing options here. (Get ready to drool.)
Radishes – Slice raw over salad greens. Roast with olive oil, balsamic vinegar, salt, and pepper, plus some onions if you have them. Eat the spicy greens if you are brave.
Arugula – Enjoy alone, mixed with other greens, or on top of pizza. Or make Arugula Pesto or Arugula Aioli and slather it on bread, pasta, crackers, or cucumber slices.
Salad Mix – top with this Tahini based dressing.

May 3rd, 2014:
Honey Balsamic Salad Dressing – made interesting with soy sauce
Spaghetti with Scallion Sauce
Korean Scallion Pancakes
Roasted Hakurei Turnips with Israeli Couscous

April 26, 2014:
Salad Dressing we are currently addicted to: 1 c. mayo, 2 T. yellow mustard, 1/4 c. rice wine vinegard, salt & pepper to taste. Shake, blend, or stir and Enjoy! (Especially lovely with the hearts of our Little Gem lettuces.)
Green Pea Soup with Cheddar-Scallion Panini
Glazed Hakurei Turnips – this recipe uses the greens! (Yay!) Add some of our other greens as well.

2013 CSA Fall Farm Share Week 9: Nov 26th/27th
Thanksgiving Recipe Suggestions:
Roasted Root Vegetables (This is our go-to Thanksgiving dish. Sub our roots for the ones it calls for.)
Sweet Potato Pie  (Make your own pie crust! It’s simple.)
Cabbage Stuffing
Kale & Potato Gratin
Cranberry Salad Dressing

2013 CSA Fall Farm Share Week 7: Nov 13th

Green Tomatoes:
Salsa Verde: for Fresh or Canning
Fried Green Tomatoes
Green Tomato Relish
Pickled Green Tomatoes (you can enjoy them as fridge pickles by skipping the water-bath canning part)

Napa Cabbage:
Asian Slaw (add some Va. peanuts on top to add crunch and protein)
Traditional Slaw
Kimchi (don’t be frightened! It’s delicious, nutritious, and easy! Make it, then eat it with everything. Loaded with probiotics. And a very safe way to preserve food, according to even the USDA! Learn more about how safe it is here.)
Kimchi Fried Rice

Bell Peppers:
Stuffed Green Bell Peppers

Leeks:
Be inspired by Martha Stewart here. (Braised Leeks, Leek & Olive Tart, etc.)

Hearty Mix:
Sub for Kale in this recipe for Salad with Apples, Cheddar, and Toasted Nuts

Broccoli:
Roasted Broccoli

2013 CSA Fall Farm Share Week 5: Oct 30th

Bell Peppers:
We most often eat these raw like apples, as a snack. Or simply sliced alongside any and every lunch and dinner. If you are up for cooking:
Ratatouille by Martha Stewart
Bell Pepper Egg in a Hole
Garlic Pepper Sauce by Martha – great for freezing for winter use

Asian Spinach (Yukina Savoy), or Komatsuna, or Chard
We treat these greens just like kale or spinach. We like to slice them ribbon-thin for raw salads, and in wider strips for saute. Our favorite recipe right now is this
Salad with Pecorino and Walnuts.
(We have eaten almost every day for the past two weeks, alternating between 4 different types of greens we grow.)

Pac Choi (also called Bok Choy):
Stir Fried Bok Choy with Ginger and Garlic
Williams Sonoma’s Five Ways with Bok Choy
Ginger Sesame Bok Choy by Martha Stewart

Cabbage – Chinese (Napa) or Traditional:
Roasted Cabbage
Grilled Cabbage Wedges
Napa Cabbage and Tofu Salad (feel free to replace with your protein of choice)

Turnips (Or the Asian Radish we grow):
Enjoy these raw- sliced for snacking or salad, shredded for slaw, make pickles or kimchi, stir fry (like this or this), or soup.
Brisket and Turnip Stew (use turnips or the Asian Storage Radish – big and sweet – that we grow)

2013 CSA Fall Farm Share Week 3: Oct 16th

(the share included 10 different things, but here are recipe suggestions for just a few…)

Beets

Tomato Beet Salad

Beet Chips

Turnips

Roasted Turnips with Parm

Honey Glazed Turnips

Collards:

Braised Collards with Tomatoes

A whole host of excellent Collard recipes from Martha Stewart here

Raab:

Braised Broccoli Raab

Pasta with Garlicky Broccoli Raab

2013 CSA Fall Farm Share Week 2: Oct 9th

Komatsuna with Ginger Almond Miso

Asian Slaw by Bobby Flay (Use our peppers and Chinese Cabbage! Add cilantro to make it even better. We ate this last night and LOVED it.)

Escarole Soup

A host of Escarole recipes by Martha Stewart — all look fabulous! (Like: Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette)

Frisee Salad with Poached Eggs

Frisee Salad with Baked Goat Cheese

Frisee Apple, Bacon, & Goat Cheese Salad (or sub nuts if you are vegetarian)

Frisee with Dijon Vinaigrette by our friend Martha Stewart

2013 CSA Fall Farm Share Week 1: Oct 2nd

Turnip Soup with Turnip Greens (ignore the nonsense about blanching the turnips to remove bitterness. Our turnips are better than the ones they are thinking you will use for the recipe.)

Lentil Soup with Turnips and Kale (feel free to improvise on this, use our Hearty Mix in place of Kale, and perhaps add in the beets.)

Soup with Kale, Turnips, and Chorizo (again, feel free to improvise and sub our Hearty Mix for Kale, omit the potatoes, substitute for the meat, etc.)

Arugula Pesto (we really can’t get enough of this)

Pico de Gallo

How to Roast Beets

Roasted Beets with Balsamic Glaze

Caprese Salad with Balsamic Reduction Dressing

Apple, Bacon and Pecan Salad with Balsamic Dressing (Feel free to make it vegetarian if you wish. I’m really just encouraging seasonal fruit and a dressing with our salad greens.)

2013 CSA Summer Farm Share Week 22: Sept 25th

Frittata with Okra (We had this for dinner – we added one bunch of greens and omitted the bread crumbs. Delicious!)

Summer Squash Fries

Pasta with Greens and Tomatoes

Swiss Chard Salad (Calls for chicken – use whatever protein you prefer. Also call for kale – use Hearty Mix or Arugula.)

Arugula Pesto (worthwhile repeat from last week)

2013 CSA Farm Share Week 21: Sept 18th

Roasted Garlic – spread it on a toasted slice of bread

Braised Collard Greens by Martha Stewart (regardless of your opinions about this woman, you have to admit her recipes are good)

Frisee Salad with Pistachios and Cranberries…also by Martha

Tahini Soy Sauce Greens

Arugula Pesto (I can’t believe we have grown arugula for years without making this! It’s fabulous. Make it.)

And for your Salad….Lemon Parmesan Salad Dressing (also by Martha, recipe source du jour, apparently)

2013 CSA Farm Share Week 20: Sept 11th

Best Kale Salad we’ve had in a long time (calls for walnuts, Romano cheese, and bread crumbs) (You can also make it with Collards, or any green.)

Sesame Pac Choi

Chicken Stir Fried with Pac Choi (substitute any protein you wish)

Roasted Radishes with Soy Sauce

Radish and Buttermilk Soup

Simple Radish Salad

 

2013 CSA Farm Share Week 16: Aug 14th

Eggplant (lots of suggestions here!)

Roasted eggplant + red pepper dip

Open face grilled eggplant with tomato and mozzarella

Charred Eggplant Salad

Grilled halloumi salad

Watermelon, Tomato

Watermelon Salsa

Sweet Banana Peppers

Pepper Mustard (scale this recipe down)

Hungarian Wax Peppers

Sunshine Gazpacho (sorry we don’t have yellow bell peppers for this)

2013 CSA Farm Share Week 15: Aug 7th

Okra:

Curry Roasted Okra Fries

Chicken and Kale Gumbo (Please ignore that this calls for frozen okra – use ours fresh and sliced. And feel free to omit the kale, since we can’t provide you any right now! Soon!)

And – See this Okra 101 video

Eggplant:

Stuffed Eggplant

Baked Eggplant Stacks

Anaheim Peppers

Roasted Anaheim Peppers (so, so good…)

Salad Mix

Enjoy a salad with Peach Vinaigrette made from local peaches that are in season and scrumptious right now.

OnionsSaute them with everything. Caramelize them and put on pizza dough with gorgonzola cheese for a real treat.

Potatoes and GarlicRoast them together. Enjoy with the Anaheim peppers.

2013 CSA Farm Share Week 14: July 31st

Eggplant and Peppers and Onions:

Coconut Curry recipe here or here. (Feel free to simplify these recipes! We just saute up eggplant, peppers, onions with broth, and add salt, curry powder, and coconut milk. Very delicious.)

We think you know what to do with the lettuce, cucumbers, tomatoes, cilantro, garlic, and watermelon.

2013 CSA Farm Share Week 13: July 24th

Okra

Don’t be afraid! It’s great. Roast it. Grill it. Pan Fry it. Pickle it. Love it. (We do!)

Tomatoes, Garlic, Peppers

Fresh Salsa

Wheat Berry Salad (add in the Green Beans here too)

Farro Salad with Tomatoes

Potatoes

Baked Potato Chips (these are the best ever!)

Green Beans

Add to that farro or wheat berry salad above. OR –

Curried Green Beans

2013 CSA Farm Share Week 12: July 17th

Eggplant

We usually think it’s too hot to make Eggplant Parm, so we make this simpler, baked Eggplant Casserole version: Slice tomatoes. Slice Eggplant. Layer in a casserole dish with mozzarella, bread crumbs, herbs, salt, and pepper. Bake at

OR – Simply Saute the eggplant: Slice into small-ish pieces, about the size of a quarter or two, and saute with butter, scallions/onions, and any other vegetable you would like (peppers or squash are our usual picks). Serve with the protein of your choice, or pasta. We use the leftovers as filling for lunchtime wraps.

Peppers: Anaheim

Grill them. Put them in anything: sandwiches, wraps, as a side dish to Eggplant Casserole, etc.

Peppers: Hungarian Wax

Cream Cheese Stuffed Peppers – we almost always eat these stuffed with plain cream cheese (cut off the ends, sweep out the seeds with a butter knife, squeeze in cream cheese with a ziploc bag, and roast in the oven at 375 for about 15 minutes. Delicious!)

Peppers: Sweet Banana

Sweet Pickled Banana Peppers

Green Beans

Green Beans with Lemon and Garlic

Potatoes, Bell Peppers

Classic Potato Salad (add Bell Peppers! Chopped very small. This is how Janet’s mom makes it.)

Tomatoes

Summer isn’t complete without Caprese Salad (I really, really wish I knew a great source of local, organic mozzarella to recommend!)

Cucumber

I don’t think you need a recipe, but for the daring who want to try a dish that our new Korean family members have turned us on to: Cucumber Kimchi

~ Intermission of a few weeks with no recipe prompts! ~

2013 CSA Farm Share Week 9: June 26th

Squash

Crispy Baked Summer Squash Fries

Kale

New and Different Kale Chip Recipe

Curry Kale and Potato Gallette

Cucumber

Tzatziki Sauce

Cucumber Salad in Vinegar (Janet’s dad eats this every day during cucumber season!)

Peppers

No recipe needed! Slice them into sticks and chow down, or saute them with our scallions and serve on pasta, toast, or with your protein of choice. 

Potatoes

Garlic Roasted Potatoes

Green Beans

Roasted Green Beans with Garlic (Our garlic will be pulled this week! Hang tight until it’s ready.)

2013 CSA Farm Share Week 8: June 19th

Green Beans:

Raw Green Bean Salad

Ginger Garlic Green Beans

Squash:

Summer Squash Bread

Pickled Squash (or Zucchini)

Spicy Zucchini Pickles

Quick Pickled Zucchini

Cucumber and Bell Peppers:

Cucumber, Mint, & Lentil Salad (just add bell peppers to these salads)

Lentil Salad with Cucumber & Cumin

Bibb Lettuce: — The Speckled Bibb in this week’s share is an Amish heirloom with it’s roots in the Netherlands. It’s gorgeous, delicious, and perfect for wrapping around anything.

Quinoa Lettuce Wraps

Asian Beef Lettuce Wrap with Curried Couscous

Salad Mix:

Creamy Siracha Salad Dressing

Padrone Peppers:

The Best Way to Enjoy Padrones

Carrots:

We are guessing you don’t need a recipe for these…

2013 CSA Farm Share Week 7: June 12th

Lettuce:

Chicken Lettuce Wraps (or substitute your protein of choice)

Salad Mix:

Ginger Peanut Dressing (the recipe calls for making a slaw, but I like the dressing over any type of salad greens)

Cabbage, Scallions:

Chinese Cabbage Salad with Peanut Sauce

Asian Slaw (just use our two cabbage varieties!)

Cabbage, Summer Squash, Kohlrabi, Scallions:

Cabbage Fried Rice (just include squash and kohlrabi as sauteed veggies in addition to the cabbage)

Green Beans

Japanese Style Sesame Green Beans

Kohlrabi (perhaps the strangest thing in your CSA bag this season, check out this article to orient you to it and provide additional recipe ideas)

Kohlrabi Home Fries

Broccoli & Chard

Moroccan Inspired Chard and Broccoli

Cold Cucumber Soup (I would cut the recipe in half – it calls for making 8-10 servings)

2013 CSA Farm Share Week 6: June 5th

Garlic Scapes, Squash, Zucchini:

Simple Saute

Chinese Cabbage, Scallions:

Chinese Slaw (I cannot verify the authenticity of this title)

Cucumbers:

Cucumbers with Vinegar

Salad, Lettuce:

Gingerly Vinaigrette

Broccoli:

Roasted Broccoli! (the best ever – even without the cheese)

Chard:

Baked Orzo with Chard & Dill

2013 CSA Farm Share Week 5: May 29th

Beets:

Roasted Beets with Balsamic Glaze

Kale:

Kale with Feta Cheese

Turnips:

Scalloped Turnips – (There is nothing not to love about this recipe.)

Summer Squash, Onions:

Summer Squash with Butter (Feel free to leave out the sugar it calls for! We make this sans sugar.)

Broccoli:

Roasted Broccoli (So fabulous, you can omit the cheese.)

Salad, Peas:

Honey Mustard Salad Dressing (Suggestion: Use really good, local honey.)

2013 CSA Farm Share Week 4: May 22nd

Salad Mix, Lettuce, Cucumber, Snap Peas

:: Oprah’s Balsamic Vinaigrette

:: Basic Vinaigrette Recipe with Variations  – Our shallots aren’t ready yet, but I’ve heard good things about this recipe, and it’s a wonderful collection of how to vary a base recipe with a multitude of options

Sugar Snap Peas

:: Eat right out of the bag! Or dip in sauce listed below.

:: Sugar Snap Pea Stir Fry

Dill

:: Creamy Dill Dipping Sauce

Dill, Cucumber

:: Cucumber Mustard & Dill Salad

Chinese Cabbage

:: Chinese Cabbage Chips (Yes! You can make chips out of more than just kale!) 

Kale, Hearty Mix

:: Green Smoothie (herbs optional)

:: Green Smoothie (with pineapple and mango)

:: Green Smoothie (with pear)

:: Fermented Kale (A different spin on ‘Kraut)

Turnips

:: Fermented Turnips

2013 CSA Farm Share Week 3: May 15th

Salad Mix, Lettuce, Baby Carrots, Dill, & Cucumber or Radish:

 :: Dill Mayonnaise Salad Dressing

Turnips, Onions

 :: Scalloped Turnips

Hearty Mix

:: Stir Fry with Sesame Sauce         (use any type of green in this recipe)

Dill, Carrots

:: Creamy Dill Dipping Sauce

Radishes

:: Roasted Radishes with Brown Butter

2013 CSA Farm Share Week 2: May 8th

Salad Mix, Lettuce, Baby Carrots:

Green Salad with Citrus Dressing

Baby Carrots:

Pickled Baby Carrots  (3/4 of the Broadfork Family is now addicted to these)

Chard:

Orzo with Swiss Chard and Fontina

Kale, or Kale and Cilantro:

Kale Salad with Peanut Dressing (this got rave reviews at Chez Broadfork – add Cilantro for funk and flavor)

Kale and Onions:

Soupy Greens and [Protein of Choice] (It calls for sausage – use any protein you prefer. We loved this a lot.)

Arugula:

Arugula Salad with Blue Cheese and Walnuts

255

2013 CSA Farm Share Week 1: May 1st

Scallions, Green Garlic, Chinese Cabbage, Hearty Mix (if you lightly wilt and add to the noodle dish):

:: Ginger Scallion Noodles

Head Lettuce, Salad Mix, Hearty Mix (if you mix it with the salad mix for a raw green salad):

:: Creamy Garlic Dressing

Kale:

 :: Massaged Kale Salad  (v.1 – quinoa, nuts, cranberries are optional)   ~ or ~

 :: Massaged Kale Salad  (v.2)

 :: North African Chickpea and Kale Soup

 :: Whole Foods Kale and White Bean Soup (use any type of kale)

Mint:

     :: Mojito!

Grilled Watermelon Salad

from the Peas and Thank You recipe page:  http://peasandthankyou.com/recipage/?recipe_id=6002779

We haven’t tried this yet, but it looks cool, refreshing, and like a delicious way to enjoy watermelon. Let us know if you make this!

Baked Okra

*This is simply the best and least slimy way to prepare okra. Our kids devour these faster than I can pick and cook them!

Toss okra (whatever quantity you desire!) with a tablespoon or so of olive oil, plus some dashes of salt and pepper. Spread on a baking sheet and bake at 400 degrees for 25 – 30 minutes. Turn pieces halfway through if you’re able. Enjoy!

Basil Summer Squash

  • 1/4 cup chicken broth
  • 1 pound pattypan or ‘Peter Pan’ squash, cut in half*
  • 1 small Vidalia onion, chopped
  • 1/4 cup butter or margarine
  • 1 tablespoon sugar
  • 1 garlic clove, chopped
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 to 2 tablespoons chopped fresh basil

Bring broth to a boil in a large skillet. Reduce heat to low; add squash and next 5 ingredients. Cook, covered, 10 to 12 minutes or until squash is tender and liquid evaporates. Stir in salt, pepper, and basil.

*2 pounds yellow squash may be substituted for either pattypan or Peter Pan squash. Reduce the cooking time by 2 minutes.

From: http://www.myrecipes.com/recipe/basil-summer-squash-10000000258591/

Parsley-Garlic Chimichurri
This recipe is adapted from Steven Raichlen’s Chimichurri recipe (click link for original)

1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.

If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.

From: http://www.asadoargentina.com/parsley-garlic-chimichurri-recipe/

Creamy Potato Salad with Lemon and Fresh Herbs

  • 3 pounds baby red potatoes
  • 3 tablespoons unseasoned rice vinegar
  • 3/4 cup mayonnaise
  • 3 medium green onions, thinly sliced
  • 1 celery stalk, cut into 1/3-inch cubes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 1 1/2 teaspoons finely grated lemon peel

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.

Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

Read More http://www.epicurious.com/recipes/food/views/Creamy-Potato-Salad-with-Lemon-and-Fresh-Herbs-238804#ixzz1Q67KdnrB

Ribboned Zucchini Salad

Preparing the zucchini for this dish won’t heat up your kitchen — simply salting thin slices is enough to tenderize them.
  • 2 pounds small zucchini, trimmed
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely grated fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon black pepper
  • 3 oz frisée (French curly endive), trimmed and torn into small pieces (4 cups loosely packed)
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large
  • 1/2 cup loosely packed fresh basil leaves, torn into small pieces
  • 12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
  • 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.

Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.

Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve immediately.

Read More http://www.epicurious.com/recipes/food/views/Ribboned-Zucchini-Salad-109755#ixzz1Q66SFxCy

Stir Fried  Bok Choy and Mizuna with Tofu

3 1/2 tablespoons soy sauce, divided

4 teaspoons Asian sesame oil, divided

3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
4 baby bok choy, leaves separated
12 cups loosely packed mizuna (about 8 ounces)

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.

Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Recipe credit: http://www.epicurious.com

Kale Sunshine Salad

Ingredients (Serves 2-4)

  • 1 head Italian kale (also known as Tuscan or Dinosaur kale)
  • 1 T. tahini
  • 2 T. water
  • juice of 1 lemon
  • 1/2 t. chili powder
  • 1-2 t. minced garlic
  • 1 T. nutritional yeast (optional)
  • salt and pepper to taste
  • pinch of sugar or stevia

Instructions

  • Note: You want to use Italian kale for this recipe rather than the curly leaf kale. It softens more quickly and provides a more tender salad.
  • Wash kale and pat dry. Using a sharp knife, cut along each side of the kale stem, removing the thickest part of the stem. You can save the stems to juice or throw into smoothies, if you have a high speed blender.
  • Gather kale leaves into a bundle and cut across in 1-2 inch wide strips. Put kale in a large salad bowl and set aside.
  • For dressing, whisk together tahini, water, lemon juice, chili powder, garlic, nutritional yeast, salt and pepper and sugar or stevia. Adjust seasoning to taste.
  • Pour dressing over kale and massage dressing into leaves with clean hands.
  • Refrigerate, allowing dressing to soften kale for at least five minutes, then serve.

Recipe credit: http://www.peasandthankyou.com

BBQ Kale Chips

Ingredients (serves 4)

  • 1 t. paprika
  • 1/2 t. garlic salt
  • 1/2 t. sugar
  • 1/4 t. onion powder
  • 1/4 t. chili powder
  • 1/4 t. dry mustard
  • pinch of cayenne (optional)
  • 1 head organic kale

Instructions

  • Preheat oven to 300 degrees.
  • Wash and tear kale into chip sized pieces and place on a cookie sheet that has been sprayed with cooking spray.
  • In a small bowl combine all spices.
  • Spray kale with cooking spray and then sprinkle with spice blend.
  • Bake kale chips for 20-30 minutes, checking every 10 minutes. Chips should be light and crisp, but watch them so they don’t burn.

Recipe credit: http://www.peasandthankyou.com

Braised Baby Bok Choy

  • 1 cup chicken broth (or vegetable broth)
  • 3 tablespoons unsalted butter
  • 3/4 lb baby bok choy, trimmed
  • 1/2 teaspoon Asian sesame oil

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.
Recipe credit: http://www.epicurious.com/recipes/food/views/Braised-Baby-Bok-Choy-103970#ixzz1LNjN745t

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