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Apple Cider-Braised Chicken with Parsnips and Kale

Apple Cider-Braised Chicken with Parsnips and Kale

This recipe by Dina Cheney was originally published in “Clean Eating” magazine on November 20, 2016. It’s a hearty main dish for a fall evening, full of flavor and very colorful. Prep time: 30 minutes Cook time: 30 minutes Servings: 4 Ingredients: 3 Tablespoons white Whole-wheat flour or Whole-wheat flour 1/2 teaspoon Sea salt, divided […]

Dee’s Corner

Dee Englund

Greetings to all our members, As we approach the end of September, we’ve reached a transition point in our CSA season. Sweet corn makes its final appearance, and our first offering of winter squash is included. Spaghetti squash is an excellent one to start with, due to its versatility. Delicious served as a side dish […]

Cabbage-Kohlrabi Slaw with Salsa Verde

Cabbage Kohlrabi Slaw

Another family favorite recipe shared by CSA member Christene Jolowsky, this is a delicious salad using the kohlrabi in this week’s share.  Thanks, Chris! Prep time: 50 minutes Servings: 4-6 ∙ Ingredients: 2 cups Green cabbage, shredded 1 cup Kohlrabi, shredded and drained overnight 1 teaspoon Sea salt 1/4 cup Mint, finely chopped 1/2 cup […]

Dee’s Corner

Dee Englund

Hello CSA members, You’ll notice this week’s share is a very colorful one, and the veggies inside lend themselves well to roasting. Keeping that in mind, we have two roasted vegetable recipes to offer you: one for those receiving broccoli, and the other for those members receiving cauliflower. Be sure to take a look at […]

Roasted Red Bell Pepper, Cauliflower and Almonds

Roasted Red Bell Pepper, Cauliflower and Almonds

Created by Martha Stewart and found on her website, “MarthaStewart.com”, this colorful and delicious side dish goes together quickly and easily. Servings: 2, but this recipe can be doubled easily Ingredients: 1 Red bell pepper, quartered and seeds removed 1/2 head Cauliflower, cut into florets 1/4 cup Extra-Virgin Olive Oil Coarse Salt and freshly ground […]

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