Links to sites with recipes for CSA veggies
Epicurious.com
Is it time to eat yet?
National Center for Home Preservation
Shareholder’s and Producer’s Blogs: excellent suggestions for using your share
A Plate Full of Happiness
A Season to Taste
Boston Green Living Examiner
Boston Sustainable Food Examiner
Semi-Sweet
The Wicked (awesome) Whisk
Recipes we like
Black Bean Chili with Butternut Squash
Cabbage with Onions, Apples, & Caraway
Ginger Parsnip Soup (with Celeriac)
Mashed Root Veggies with Horseradish
Roasted Parsnip Bread Pudding
Rutebaga Departure: Thai Green Papaya Salad adapted for New England winter veggies
Sweet Potato, Chickpea & Cumin Soup
Sweet Potato, Apples and Braising Greens
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).
