We know that being in a CSA can sometimes feel like Iron Chef. Because we receive vegetables as they come into season, we do not always know what we will receive in each box. We want to fill this page with all your favorite recipes from the season. Have a recipe? E-mail us and we’ll add it to the page.

We use a lot of cookbooks and recipe sites to find food ideas. Some of our favorites include:
Farmer John’s Cookbook
The New Moosewood Cookbook
From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
Have a cookbook you can’t live without during the season? Let us know and we’ll add it to the list.

From A to Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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(Beans) Hoppin’ John

by Robert K
This is traditionally made with ham hocks, but since I don’t eat pork I’ve modified it to exclude them.

• 8 oz dried black-eyed peas
• 2 tbp olive oil
• 1 cup onion, chopped
• 3 cloves garlic (or more to taste, I use a whole bulb), chopped
• 1 tsp allspice
• ¼ teaspoon cayenne pepper, or more for a bigger kick
• 2 tbp soy sauce
• salt/pepper
• 2 cups reserved cooking liquid

Cover beans with water and soak overnight. Strain beans and rinse. Cover beans with water and bring to a boil. Simmer for about 1 hour or until beans are tender. Drain beans and set aside, reserving about 2 cups of the cooking liquid. Saute onions and garlic in olive oil for 10 minutes over medium heat. Add allspice, cayenne pepper, soy sauce, beans, and reserved liquid to onions and simmer for 20 minutes so the flavors marry. Salt and pepper to taste. Serve over rice (white works better than brown). If you want a smokier flavor, try adding a little Guinness to the final mixture as it simmers.

Flourless Chocolate Beet Cake

by Stacey

• 4 ounces bittersweet chocolate
• 6 tablespoons non-salted butter
• 1/4 cup sugar
• 1-1/2 cups grated beets (cooked) + 2 tablespoons juice
• 3 large eggs, separated
• 1/4 cup cocoa powder

Boil water. Remove greens from beets (use for something else). Boil beets until soft, 30-45 minutes (depending on size). Retain boiling liquid for another use. Remove peel under cold water and grate on a medium-small setting (with box grater). Preheat oven to 375F. Butter an 8-inch cake pan, line with wax paper and butter wax paper. Cut chocolate into small pieces and melt chocolate and butter in a double boiler. Remove from heat, stir in sugar until blended. Using an electric mixer, whip egg whites and beet juice until thick. Add egg yolks to chocolate mixture, stirring constantly, until blended. Add grated beets, stir until combined. Fold in egg whites and cocoa until just combined. Transfer to cake pan and bake, 25-30 minutes. Poked with a toothpick, the edges will come out clean, but the center slightly not. Let rest 5 minutes. Remove from pan, refrigerate 30 minutes and serve.

Ukrainian Red Borscht Soup

by Sharon
You can make this vegetarian by omitting the sausage

• 1 (16 ounce) package pork sausage
• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium baking potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1/2 medium head cabbage, cored and shredded
• 1 (8 ounce) can diced tomatoes, drained
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon white sugar, or to taste
• 1/2 cup sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

Beef Bok Choi Stirfry (or tofu, chicken, pork)

by Stacey

• 1 lb boneless piece beef (tenderloin or strip) (or take the bone and use it for soup, or dog, later)
• 2 heads Baby Bok Choi
• 1/4 cup soy sauce
• 1 teaspoon fish sauce
• 2 teaspoon sesame oil
• 1 tsp fresh minced ginger
• 3 cloves minced garlic
• juice of 1/2 lime + zest

Mix soy sauce, fish sauce, sesame oil, ginger, garlic, lime juice and zest in a shallow bowl. Reserve 1 tablespoon aside. Slice beef into 1/4 inch slivers, marinate for 30 minutes. Blanch Bok Choi until tender, drain and set aside. Warm preferred oil in wok or large skillet (sunflower, corn, veggie). Carefully add beef to wok, discard marinade. Cook on high heat until beef is cooked through. Add bok choi and reserved 1 tablespoon of marinade. Incorporate just briefly and serve over rice. Sprinkle w/ cilantro.

Broccoli Soup

• 1 head broccoli
• salt/ pepper to taste
• goat cheese and walnuts (garnish)

In a medium-sized sauce pot, bring 4 cups salted water to a boil. Wash broccoli and slice off florets in 2-3 inch pieces. Cut any stems into 2-3 inch pieces. Add florets, stems and leaves to boiling water. Boil 4 minutes, until soft. Use a slotted spoon to transfer broccoli to a blender, filling the blender 3/4 full (you may have to blend in two rounds). Slowly add broccoli cooking water to the blender, bringing it to half the level of the broccoli, blend until smooth. Taste and season with salt and pepper. Transfer to serving bowls. Drizzle with olive oil and add a hunk of goat cheese and sprinkle of walnuts.

Broiled Brussels Sprouts

• Brussels Sprouts
• Olive oil
• salt/ pepper

Preheat Broiler. Slice Brussels Sprouts in half and toss w/ olive oil, salt and pepper.Broil 4-6 minutes, until slightly blackened, flip, broil 4-5 minutes more.Optional: Toss w/ chopped bacon or proscuitto before broiling and less salt.

Butternut Squash

(see Squash)

Collard Greens

by Robert K.

• 10 or so large collard leaves, chopped
• 2 tbp olive oil
• 1-½ cups onion, chopped
• 3 cloves garlic (or more if you’d like), chopped
• 4 tbp red wine vinegar
• hot sauce
• salt/pepper

Wash collard leaves and remove the center stem. Chop leaves. Bring a large pot of water to a boil and drop chopped collards in. Boil for about 5 minutes, drain, and set aside. Saute onions and garlic in olive oil for 10 minutes over medium heat. Add collard and vinegar to onions. Add salt, pepper, and hot sauce to taste. Saute long enough to get the seasonings how you want (a few minutes), but don’t let themget too soft. Serve warm.

Cauliflower Soup

• 2 medium-sized beets, cooked (optional)
• 1 head cauliflower
• 1/4 cup cream
• 2 teaspoons nutmeg
• salt/ pepper to taste
• parsley for garnish

In a medium-sized sauce pot, bring 4 cups salted water to a boil. Wash cauliflower and slice off florets in 2-3 inch pieces. Cut any white stems into 2-3 inch pieces. Add cauliflower and stems to boiling water. Boil 4 minutes, until cauliflower is soft. Use a slotted spoon to transfer cauliflower to a blender, filling the blender 3/4 full (you may have to blend in two rounds). Slowly add cauliflower cooking water to the blender, bringing it to half the level of the cauliflower. Add cream and nutmeg, blend until smooth. Taste and season with salt and pepper to taste. Transfer to serving bowls. Drizzle with olive oil and add a dash of nutmeg. Slice beet if using and sprinkle over top along with chopped parsley.

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Steamed Kale Stuffed with “Confetti” Mashed Potatoes

by Liz C.

• 1 head Kale
• 1 Zucchini
• 1 Carrot
• 1 sm head Garlic (4-5 cloves)
• 7 sm-med Potatoes
• 1/2 sm head Purslane
• 1/2 sm bunch Basil
• Olive Oil, Salt, Pepper

Peel, dice and boil potatoes. Meanwhile chop garlic, separate purslane leaves from stems, separatetop leafy part of kale from bottom stem, tear basil into small pieces. Using the “parm cheese” side of a“bell”-type cheese grater, grate the zucchini and carrot. Place all veggies into a bowl. Once potatoes are soft, drain and mash with olive oil to desired consistency, and stir in the veggie mixture. Add salt and pepper to taste. Place lid on to gently steam the veggies. Steam the kale leaves until pliable, but still green. When done, place a dollop of the potato/veggie mixture into the center of the kale leaf, and roll up. (Also works well with cabbage, potato, scallions & bacon…use bacon grease instead of olive oil for added… yummy-ness).

Portuguese Sausage-Kale Soup

• 6 ounces linguica/chorizo, sliced
• 1 large onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon olive oil
• 1 pound fresh kale, washed, or 1 package (10 ounces) frozen chopped kale, thawed and drained
• 2 cans (13 3/4 ounces each) reduced-sodium chicken broth
• 4 cups water
• 2 carrots, sliced
• 1 teaspoon dried leaf marjoram, crumbled
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup uncooked long-grain brown rice (or quinoa)

Saute kielbasa, onion and garlic in oil in large pot over medium-low heat until tender, about 10 minutes. If using fresh kale, cut off stems and slice into 1/2-inch pieces. Keep stem pieces separate. Coarsely chop fresh leaves. Add to the pot the chicken broth, 4 cups water, carrot, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boiling. Lower heat; cover and cook for 15 minutes longer. If using fresh kale, add the leaves at this point along with the rice to the pot. Bring to boiling. Lower the heat; cover and simmer for 15 minutes or until the rice is tender.

Sauted Kale Sandwich

• 1 tablespoon butter or olive oil
• 1 bunch kale
• 2 slices good bread (I like to use sourdough)
• 2 tablespoons goat cheese
• salami (optional)

Warm the butter or olive oil in a skillet on medium heat. Roll kale like cigars and slice into thin strips. Add kale into the skillet, coat with butter and cover. Toast bread. Spread each slice with goat cheese. Stir kale, when it has turned a deep green, add on top of cheese. Add a few slices of salami.

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“Hippie” Cookies

These cookies actually don’t use any items from our share, but they were so delicious we had to share!
by, Elizabeth E.

• 3 ripe bananas
• 1/2 cup seeds or chopped nuts
• 1/3 cup oil (your choice)
• 2 cups raw oatmeal
• 1 cups raisins
• 1 tsp vanilla
• 1/2 t salt

Mash bananas with a fork.  Mix in nuts/seeds and oil.  Mix in remaining ingredients.  Let set a few minutes.  Drop by teaspoon onto an ungreased cookie sheet.  Bake 20 to 25 minutes at 350 degrees.  Watch closely as they burn easily.  Leave on the pan until cool.

Parsnip Patties

by, Brantmeier Family Farm

• 4 medium parsnips
• 1 egg yolk
• salt and pepper
• 1 egg white, slightly beaten
• 1 cup soft whole wheat bread crumbs (mixed with cornmeal or wheat germ, if desired)
• butter and/or oil for frying

Chop parsnips; steam until tender. Mash thoroughly. Mix in egg yolk and salt and petter to taste. Form into patties, dip into egg white, then roll in crumbs. Sauté in oil and/or butter until golden brown. These can also be cooked in an ungreased skillet or in the oven. Makes 4 servings.

Beet Gnocchi

by Stacey
Special equipment: box grater, potato ricer or food mill

• 8-10 small yellow or russet potatoes
• 2-3 medium-sized beets
• 2-3 cups flour
• 2 eggs
• 2 teaspoons salt
• pepper to taste

(Make beets one day ahead.) Snip greens from beets (save for another use) and boil until soft, 30-45 minutes. Remove skin under cold running water, set aside. Boil whole potatoes, skin on, until soft (do not puncture initially with fork). When slightly cooled, work carefully and quickly with two towels to slip potato skin off (you want to rice the potatoes while still warm). Working in batches, place potatoes and beets through the ricer and spread gratings over a cookie sheet to dry out as you work. Create a mound with the potato and beet shavings. Add the flour, salt and pepper to the center and create a moat, cracking the eggs inside. Work and knead the dough together, adding more flour as necessary, until dough is no longer sticking to fingers. Working in batches on a lightly floured surface, roll the dough into snakes a little thicker than the width of your thumb. Slice into 1-inch pieces. Finish shaping on a lightly floured cutting board and imprint with a fork (this helps hold the sauce and cook more evenly). Assemble, slightly apart, on a cookie sheet and freeze if saving some for later use (this keeps the gnocchi from forming one giant gnocchi). Transfer to freezer bag once frozen through.
To Cook: Boil salted water. Add gnocchi and cook 3-4 minutes, until gnocchi float to top, remove with slotted spoon.
Note: Use your gnocchi like regular pasta, though in my opinion, stay away from tomato based sauces as this will just be a large bowl of reds. Light olive oil and Parmesan, cream sauces or pesto work very nicely with these.

Potato-White Bean Salad with Parsley and Purslane

The amounts here are approximate. It’s more of a loose formula than a recipe.

• 8 small or 10 very small potatoes, washed, skins on, cut into 1/2 inch pieces
• 1/2 a Walla Walla onion (from last week), diced small
• 2 cloves of garlic, minced
• 2 ribs of celery, diced
• 2 carrots, peeled and diced
• leaves and flowers from 3 or 4 stems of purslane
• leaves of 2 or 3 stems of parsley, chopped coarsely
• 1 can of Cannellini or other white beans, drained

Boil potatoes in just enough water to cover, for about 10 minutes or until just tender. Drain and rinse in cold water. Mix with other ingredients, then toss in the following dressing and chill.
Dressing: 1/4 to 1/3 cup olive oil (you may want to add more oil than this; I prefer a fairly acidic dressing) juice of two or three limes and a lemon1- 2 tablespoons of cider vinegara good fat teaspoonful of brown mustarda clove of garlic, minced finea teaspoon or two of honey (to taste) a pinch of red pepper flakesa pinch of sea salt (optional - I prefer to just sprinkle a little on the salad itself) a couple of pinches ground paprika (sweet, not hot)a pinch of celery seedsome fresh-ground black pepper. Put all ingredients in a screw-top jar and shake vigorously.

Coconut Pumpkin Soup

by Stacey

• 1 medium cooking pumpkin (other winter squash would work too: acorn, butternut)
• 1/2 yellow onion
• 2 cloves garlic
• 2 tablespoons butter or olive oil
• 1/2 teaspoon curry powder (optional)
• 4 cups chicken or vegetable broth
• 1-15oz can coconut milk
• salt/ pepper to taste
• cilantro for garnish

Ready a food processor with a grater attachment. Slice the pumpkin into 1/4s, remove ends. Remove pulp, set aside to toast for a garnish. Use a vegetable peeler to remove skin and grate in food processor. Grate onion and garlic. Heat butter or olive oil in a sauce pot over medium high heat. Once warm, add pumpkin, onion and garlic. Saute 5-7 minutes, until onions sweat and pumpkin darkens in color, stir occasionally. Add curry powder (if using) and salt.* Add chicken or vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer about 5 minutes. Using a blender, immersion or standing, puree the soup until a smooth, even texture is reached. Salt and pepper to taste. Add chopped cilantro and toasted pumpkin seeds as garnish.
*Note: While onions, garlic and pumpkin are warming, rinse and dry pumpkin seeds. Sprinkle w/ salt and shredded coconut (optional). Toast on medium-high two times in a toaster oven, until slightly browned.

Purslane Yogurt Salad (or Dip)

by Stacey

• 2 (packed) cups purslane (plus smaller, soft stems)
• 1 cup plain yogurt (Greek would be tasty too or combo sour cream and yogurt)
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• salt/ pepper

Mix yogurt, olive oil, garlic, salt and pepper until blended. Wash purslane and pick off leaves/ smaller leaf stems. Chop roughly and mix into yogurt.

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Red Pepper Pesto

by Ann M.

• 2 red peppers
• 2 cloves garlic
• 1/3 to 1/2 cup olive oil
• 1/2 cup Parmesan cheese
• 1/8 cup pine nuts
• salt and pepper

Toast peppers on a grill or on a gas stove top (directly on the flame). The peppers must be charred all the way around. Turn them with tongs as each side darkens to black. This should take a few minutes. When finished place them directly into a paper bag or something with a lid. They must be piping hot when covered so heat of the pepper steams the skin of the pepper right off. Meanwhile unpeel 2 cloves of garlic and place in a blender or cuisinart with olive oil, Parmesan cheese and pine nuts. In about 10 minutes you will want to remove the peppers from the bag and scrape off the skin with a knife. Cut the center out of the pepper. Take the peppers and put them into the blender with the other ingredients and mix until smooth. Add salt and pepper to taste. Put on top of your favorite pasta. Goes great with potato gnocchi.

Rutabaga (and/ or Turnip or Celeriac) Puree

• Rutabagas and/or turnips
• 2 Tbl plus butter (depends on amount of turnips)
• cream, soy milk or whole milk
• scallions
• fresh herbs (thyme or rosemary)

Peel turnips and/or rutabagas and put in boiling salted water. Boil turnips for 20 min (rutabagas need 30-40) until soft. Put in blender w/ butter and milk until a thick even desired creaminess is reached (depending on how much milk is added). Slice scallions and chop herbs, fold into mixture and sprinkle some on top for garnish.

Aduki Bean & Squash Stew

by Liz

• 1 cup aduki beans
• olive oil
• 1 onion chopped
• 2 garlic cloves
• 1/2 t cumin
• 1/2 t turmeric
• salt, pepper to taste
• 1 cup veg stock
• 2 carrots, peeled & sliced
• 1/2 butternut squash, cut into small chunks
• 1/2 bunch of kale, stemmed & torn into pieces
• 4 T chopped chervil (optional)

Pre-soak beans overnight. Drain & rinse. Then boil for 15 minutes. Drain & rinse.

Saute onion & garlic in the olive oil. Add the spices. Add 1 liter (4 cups) of water, vegetable broth and beans. I also added a small strip of kombu seaweed (adds no flavor but a TON of minerals, and helps break down beans for digestion). Bring to a boil, then simmer for 10 minutes. Add carrot and squash, simmer an additional 10 minutes. Add kale. Simmer another 5 minutes. Remove kombu.

Sprinkle with chervil (optional).
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Cheesy Zucchini Soup

• 3 cups reduced-sodium chicken broth (you can use veggie stock too!)
• 1-1/2 pounds zucchini
• 1 tablespoon chopped fresh tarragon
• 3/4 cup shredded reduced-fat Cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated. Remove from heat and season with salt and pepper. Serve hot or chilled.