by Dee Englund | Jul 19, 2016 | CSA Member Updates, Recipes
For those of you who like to try new ways of serving some of the more familiar vegetables, here is one for you to consider. In Mexico, street vendors sell corn on the cob from carts in the same way vendors in the U.S. sell hot dogs. This recipe is adapted from...
by Dee Englund | Jul 19, 2016 | CSA Member Updates, Recipes
This is another recipe shared with us courtesy of the Madison Area Community Supported Agriculture Coalition. It is from their publication, “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce,” third edition (MACSAC, 2004)....
by Dee Englund | Jul 12, 2016 | CSA Member Updates, Recipes
Servings: 4 Ingredients: 1 bunch kale 1 bunch lettuce 1 kohlrabi 1 beet 2 carrots 1 grapefruit Ingredients for dressing: 4 tablespoons olive oil 1 tablespoon honey 1 teaspoon Dijon mustard ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper ¼ cup sunflower seeds...
by Dee Englund | Jul 12, 2016 | CSA Member Updates, Recipes
Servings: 6 Prep time: 10-15 minutes Cook time: 5 minutes Ingredients: 1 tablespoon plus 1/2 teaspoon kosher salt 1 pound yellow wax beans, ends trimmed 2 Tablespoons olive oil 2 Tablespoons unsalted butter 3/4 cup (about 3 ounces) whole blanched almonds,...
by Dee Englund | Jul 12, 2016 | CSA Member Updates, Recipes
Servings: 4-6 Prep time: 15 minutes Ingredients: 1 bunch kale, large stems discarded, leaves finely chopped 1/2 teaspoon salt 1 tablespoon apple cider vinegar 1 apple, diced 1/3 cup feta cheese 1/4 cup currants or dried cranberries 1/4 cup toasted pine nuts...
