Cucumber Salsa
Source: Ralph S. Sturgen, August 20, 2013Ingredients4 – 6 cucumbershot peppers (you choose the type and whether or not to include the pith and seeds. [...]
Spicy Thai Braised Kale and Tofu
Source: The Eat to Live Cookbook by Joel FuhrmanServes: 414- to 16-ounce tub extra-firm tofu,drained well, cut into 1-inch cubes1 cup finely chopped onion1 tablespoon grated [...]
Creamy Carrot Soup with Scallions and Poppy Seeds
INGREDIENTS2 tablespoons unsalted butter3 tablespoons extra-virgin olive oil1 large onion, coarsely chopped1 quart low-sodium vegetable broth1 quart water2 pounds carrots, sliced 1/3 inch thick6 large [...]
Chioggia Beets with Raspberry Mint Vinaigrette
INGREDIENTS1 lb beets (4 to 6; preferably Chioggia*), 1 inch of stems left intact3 tablespoons thinly sliced scallions2 to 2 1/2 tablespoons raspberry vinegar2 teaspoons [...]
Lettuce Soup
Submitted by CSA member CaitlynINGREDIENTS4-6 cups chopped lettuce6 cups water or broth4-5 cloves garlic (to taste)1 tsp celery salt (to taste)1 tsp bay leaves1 medium [...]
Jiaozi Farm Fresh Dumplings
Jiaozi Farm Fresh Dumplings - Tan's Kitchen Recipe Ingredients:-1 napa cabbage-3 large scallions/green onions-1 large handful of garlic scapes-2 to 3 lbs fresh local meat ( [...]
Zucchini Fritters
Zucchini FrittersSOURCE: Smittenkitchen.comAdapted a bit from Simply RecipesYield: About 10 2 1/2 inch fritters1 pound (about 2 medium) zucchini1 teaspoon coarse or Kosher salt, plus [...]
Beth’s Salad with Ginger Viniagrette
IngredientsKohrabi shredded or matchstick slicedHakuri turnips matchstick slicedRadishes thinly slicedBroccoli florets (blanch one minute)Tat soi and/or Komatsuna thinly slicedmix and match above to equal 4-6 [...]
Classic Potato Pancakes
From Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington.4 large potatoes (about 1 3/4 pounds total), peeled1 large onion, peeled and [...]