June 27th, 2011 by Renee StetzerSwiss Chard Lasagna with Ricotta and Mushroom Béchamel Sauce
Brigitte shared this epicurious.com recipe with us. This is what she said: “Here’s a great recipe using swiss chard!! You … Continue reading
June 27th, 2011 by Renee StetzerVegetarian Borscht
This recipe comes from member, Cori Smith, who made this with the first beets of our 2011 summer CSA season. … Continue reading
June 20th, 2011 by Renee StetzerGarlic Scape and Almond Pesto
Many of you have been seeing these weird stringy things that look like ribbony green beans around the farmers … Continue reading
June 17th, 2011 by Renee StetzerAvocado Massaged Swiss Chard Salad
Alison Spath was the first to respond to our call for a few good chard recipes to greet the summer … Continue reading
March 6th, 2011 by Renee StetzerButternut Squash, Rosemary and Garlic Lasagna
Butternut squash is a staple for many of us during the winter. Those of you who are members of our … Continue reading
October 12th, 2010 by Bill KlingensmithCelery Root and Apple Soup
A great soup for the fall to include the local harvest of fruit and vegetable roots. Unique, yes. Delightful, you know it. Continue reading
October 4th, 2010 by Bill KlingensmithButternut Squash Bisque
Perfect for the cooler weather. Something I tried that is not listed in the recipe was to add 1 tsp. … Continue reading
September 19th, 2010 by Bill KlingensmithQuick Apple Crisp
The apples we have been receiving have been so crisp and so tasty. The are perfect for this quick dessert. Fall is here and this is a great heated up with a hot cup of coffee and a scoop of vanilla ice cream. Continue reading
September 13th, 2010 by Bill KlingensmithCaponata
Caponata is a great farmer’s market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It’s perfect to make on a weekend afternoon. And it will last all week. Continue reading
August 30th, 2010 by Bill KlingensmithEggplant Parmesan
A great use of eggplants in an easy dish to prepare. Using this no-fry method, you are keeping it on the healthy side. It is always good to make the dish on the “saucy” side. Get a loaf of fresh bread to help sop it up while … Continue reading
