Recipes

Links to sites with recipes for CSA veggies
Epicurious.com
Mark Bittman on Food

Wild Fermentation.com
National Center for Home Preservation
Shared Harvest Recipe Wiki
Two Small Farms

Shareholder’s and Producer’s Blogs

You will find some excellent suggestions about using your share on these sites.

A Plate Full of Happiness
A Season to Taste
Boston Green Living Examiner
Boston Sustainable Food Examiner
Semi-Sweet
The Wicked (awesome) Whisk
Warm Colors Apiary

Recipes we like

Roasted Parsnip Bread Pudding
Brussels Sprout Recipes
Sweet Potato Burritos
Escarole and Bean Soup
Black Bean Chili with Butternut Squash
Mashed Potato & Turnip Gratin

Pizzoccheri, Mark Bittman recipe (cabbage + buckwheat noodles=delicious!)
*Pizzoccheri Variations, contributed by Kathy Born
From the Bittman inspiration, we have created our own Fall Pasta versions, the essentials being whole wheat or brown rice pasta or buckwheat soba, shredded cabbage (Dutch or Savoy), onions, fried sage leaves, often some cubed butternut and toasted walnuts or hazelnuts. Gruyere cheese seems to work well. I use walnut or hazelnut oil as a finish in place of Bittman’s butter. Then we have an Asian version which uses rice noodles, cabbage (Napa, bok choy, or dutch or Savoy), scallions, ginger, garlic, julianned carrots, sometimes sweet potatoes, tofu, peanuts, peanut oil, bean spouts (optional) and sesame oil to finish (mix of regular and hot oil).

Mashed Root Veggies with Horseradish
Sweet Potato, Chickpea & Cumin Soup
Sweet Potato, Apples and Braising Greens
Ribollita
Radish Tartine

Butternut and Black Beans
contributed by Catherine Sukow

oil
3 onions
2 big cloves garlic
1 large tomato
1 small butternut squash
1 15-oz can black beans
about 1 tsp adobo seasoning
about 1 tsp cumin
1/2 c. chicken broth
little splash of red wine vinegar
salt & pepper to taste

rice
CSA salad greens

Chop & saute onions and garlic in oil.  Peel & chop squash and add to saute.  Add tomato & seasonings.  When onions & squash are softened, add beans & broth.  Cover and simmer until thickened & squash is cooked.  Add vinegar, salt and pepper to taste.  Cook a couple more minutes.  Serve with rice and (or on, if desired) salad greens.

Cabbage with Onions, Apples & Caraway
contributed by Michele Connors
Salt and pepper
2 pounds green cabbage, cored and cut in 1-inch strips
4 tablespoons butter
3 onions, sliced 1/4-inch thick
3 large tart apples, peeled, cored and sliced 1/4-inch thick
2 or 3 celery stalks, thinly sliced
1/2 teaspoon caraway seed
6 scallions, thinly sliced.

1. Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.
2. In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
3. Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.
4. Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.
Yield: 8 to 10 servings.

Radish and Pecan Grain Salad
By Andrew Burman and Matt Monahan, the chefs at Court Street Grocers.
Serves 6 to 8 as a side

• 2 cups mixed grains (like farro, freekah, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
• 1 cup baby arugula leaves
• 1 cup parsley leaves, minced
• 1/2 cup tarragon leaves, minced
• 1/2 cup mint leaves, cut in a chiffonade
• 1/2 pound pecans
• 1/4 cup walnut oil
• 1/4 cup sherry vinegar
• 1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
• 1/4 cup shallot, minced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 cup dried cranberries

1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
2. Drain the grains into a colander, then set aside until warm to the touch.
3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste