Links to sites with recipes for CSA veggies

Deborah Madison, Vegetable Literacy blog and website

Is it time to eat yet?


National Center for Home Preservation

Shared Harvest Recipe Wiki

Two Small Farms

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
The Wicked (awesome) Whisk

Warm Colors Apiary

Recipes we like

Beet Brownies (paleo)

Black Bean Chili with Butternut Squash

Brussels Sprout Recipes

Butternut and Black Beans

Cabbage with Onions, Apples, & Caraway

Escarole and Bean Soup

Essence of Tomato

Ginger Parsnip Soup (with Celeriac)

Glazed, roasted Root Vegetables, recipe from Cooks Illustrated (via Jackie Starr)

Kohlrabi suggestions from

Kohlrabi, Vegetarian Spring Rolls with Shredded

Mashed Potato & Turnip Gratin

Mashed Root Veggies with Horseradish

Radish Tartine

Radish and Pecan Grain Salad

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

Sweet Potato Burritos

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).

Warm Winter Vegetable Salad 

Warm Winter Vegetable Salad

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