Summer Squash Gratin

IMG_3219This is an easy and delicious side dish based on this recipe from Cooking Light Magazine.


1-2 yellow squash or zucchini, cut into thin slices–a mandolin slicer would be useful for slicing the squash.

1/2 onion, chopped

1 clove garlic, chopped

1/4 cup of white wine

1/2 cup breadcrumbs (to make your own, place 1-2 slices of bread in a food processor)

1/4 cup grated parmesan cheese

fresh herbs to taste–chopped

salt and pepper


Heat oven to 450 degrees (don’t worry-the gratin doesn’t’ need to bake too long so hopefully this won’t make your kitchen get too hot).

Heat a little olive oil in a skillet over medium heat. Saute the onions until soft and translucent, add garlic, saute for another minute or so. Add salt and pepper as you go. Add white wine and cook, stirring, for 1-2 minutes.

Place onion mixture in an oven-proof shallow 2-quart baking dish. Layer the squash or zucchini on top of the onions.

Mix the breadcrumbs with parmesan cheese, herbs, 1 tbs olive oil, and a little salt and pepper. Spread on top of the squash. Bake for 15 minutes. Then, without removing the dish from the oven, turn on the broiler and broil for 2-3 minutes, or until breadcrumbs are lightly browned.






Halfshare 7/12/16


Full                                Half               Mini
Asparagus X2                 X1                       X1
Cantaloupe  lrg               med                   sml
Sweet Corn dozen          5 ears                 3 ears
Yellow&Green Beans X2    X1                  X1
Yellow Squash  X4              X2                  X1
Yellow&Red Tomatoes X4  X2                X1
Celery                                      X1
Oregano                                   X1
Sweet Onions                         X1

Easy Summer Sweet Corn Recipes

This week marked the first week we have sweet corn in the organic CSA shares. Enjoy these sweet corn recipes this week and throughout the summer using these recipes. IMG_3201

Zucchini with sauteed corn and Swiss chard with brown butter, parsley, and green onions

The corn, zucchini, and chard are all cooked separately and then assembled before serving. Serves 2-3 (we ate a lot of it!)

First, prepare corn by cutting the kernels off of 3-4 cobs. Heat olive oil a large saucepan over medium heat. Saute 1/2 of a medium to large onion until browned and crispy–a long time! Add the corn and saute for 4-5 minutes and set aside. Add salt and pepper as  you go to taste.

To prepare zucchini slice into circular rounds and saute in same pan until slightly browned. Set aside.

To prepare Swiss chard, slice the chard in thin ribbons. Use the same pan, this time adding 3 tablespoons of butter over medium-low to medium heat. Add some chopped parsley, green onions, garlic and any other herbs you have to the butter and cook for 2-3 minutes. Add the chard and cook another 2- minutes.

Serve together, as shown in the picture.

Sauteed Corn SaladIMG_3199

To prepare, cut the kernels off three or four ears of corn and sauté over medium heat with a little olive oil for about five minutes. Cut up 2 to 3 tomatoes and add them to the sautéed corn in a bowl. Add a little bit of apple cider vinegar, salt, pepper, chopped parsley, and chopped green onions.


Minishare 7/6/16


Fullshare                               Halfshare         Minishare
Tomato X4                                 X3                          X2
Beans    X2                                 X1.5                        X1
Cantaloupe or Honeydew       X1                           X1
Bunch Onions                            X1                          X1
Chard                                           X1                          X1
Celery                                           X1
Parsley                                         X1
Kale                                              X1
Cucumber X2                             X1
Zucchini X2
Sweet Corn  X12

Minishare June 30th, 2016


Fullshare                      Halfshare          Minishare
Blueberries pt                       X1                            X1
Cantaloupe                            X1                             X1
Snap Peas   X2                      X2                            X1
Celery                                     X1                             X1
Cabbage Red                         X1                                X1
Sage                                         X1
Cilantro                                  X1
Cucumber X2                        X1
Onion                                      X1

Salad Nicoise

13533214_10153975045454079_3992256129417677840_nThis week’s recipe is a variation of the classic French composed salad, Salad Nicoise. The salad traditionally included seared tuna. This recipe calls for salmon, but tuna or shrimp could be used. The salad includes potatoes, green beans, eggs, lettuce, tomatoes, cucumbers, and green onions from the CSA. Served 2-3.

Salad Nicoise

1 quart small potatoes, larger ones cut in halves or quarters

Handful green beans

3 hard boiled eggs

Lettuce from CSA

1 tomato, sliced

Kalamata or Nicoise olives

2 tbs capers

1/2 cucumber, sliced

sliced green onions

1/2 lb wild caught salmon


2/3 c. olive oil

3 tbs apple cider vinegar

1 tbs Dijon mustard

1 sliced white section of a green onion

1 garlic clove minced

salt and pepper

chopped fresh or dried herbs, such as tarragon, thyme, and rosemary.


To make vinaigrette, combine ingredients in a jar and shake to combine.

To prepare salmon, rinse, pat dry, cut into 2-3 fillets. Place in a container and add 2-3 tbs of viniagrette. Cover and marinate for at least an hour.

To prepare potatoes, make sure potatoes are cut in equal parts, but try to keep the smaller potatoes whole. Boil in salted water until just soft. Remove potatoes from water with a slotted spoon. Rinse potatoes with cold water and set aside. Slice potatoes to desired size.

Return the water to boiling, and add green beans. Boil for 2 minutes. Rinse green beans with cold water and add ice to green beans to cool completely.

To prepare salmon, heat olive oil to medium high heat. Cook salmon 3-4 minutes on each side.

Then, with the remaining oil in the skillet, gently fry capers for 2 or so minutes.

To compose the salad, place the lettuce on a large serving dish. Arrange cucumber, potatoes, tomatoes, green beans, olives, hard boiled eggs, and salmon on top of the lettuce. Sprinkle capers and green onions on top. Serve with remaining vinaigrette.

Enjoy! Please share your recipes with us! Email a photo and your recipe to

Fullshare 6/22/16


Fullshare                              Halfshare       Minishare
Lettuce X2                                     X1                        X1
Tomatoes X5                                 X3                        X1
Green Onions X2                         X1                          X1
Kale           X1                                 X1                         X1
New Potatoes X1                          X1                          X1
Cucumbers    X3                           X2                         X1
Fennel X1                                       X1
Zucchini  X4                                  X2
Green Beans  X2                           X1
Candy Onion X2
Chard             X1

Veggie Black Bean Enchiladas

IMG_3169This recipe for enchiladas calls for Swiss chard and zucchini, but you could substitute other vegetables as well. Serve with shredded cabbage, sliced cucumbers, and tomatoes. This recipe serves 4, and the extra filling can be used to make an extra batch of enchiladas or as taco filling on its own. Gluten free.

Veggie Black Bean Enchiladas


1 1/2 cups cooked black beans

1 zucchini, quartered and sliced

1 bunch Swiss chard, chopped

1/2 large white onion, chopped

coconut or olive oil for sauteing

1 tbs cumin

1/4 tbs cinnamon

corn tortillas

2 plus cups shredded pepper jack, Monterrey Jack, or other cheese

28 oz can of red enchilada sauce

sliced green onions


Preheat oven to 400 degrees. Oil a 9 by 13 glass baking dish.

Saute onions in a skillet over medium heat with olive or coconut oil, for seven to nine minutes or until translucent. Add a little salt as you saute.

Add zucchini and chard and saute until the zucchini is just tender (don’t let it get too soft). Add cumin, cinnamon, salt, and pepper and cook for about a minute longer.

Place cooked veggies in a large bowl and add black beans, a couple of teaspoons of enchilada sauce, and about 1/4 cups of shredded cheese. Mix thoroughly and set aside.

Gently heat each tortilla in a skillet over medium heat. You want them warm so they do not break as you roll up the enchiladas. Alternately, you can use flour tortillas, which are easier to work with. Scoop about 1/4 cup of filling into each tortilla, roll up, and place the filled tortillas in the baking dish seam side down.

Pour enchilada sauce over tortillas and sprinkle cheese on top. Bake until cheese is melted and sauce is bubbly, about 25 minutes.

Sprinkle sliced green onions on top. Serve with shredded cabbage, sliced cucumbers, and sliced tomatoes. I mixed the shredded cabbage with salt, pepper, olive oil, and apple cider vinegar–it was delicious! You could also serve with shredded lettuce.

Enjoy! This recipe has been modified and is based on this recipe from the website Cookie and Kate.

Tempeh, Kale, Zucchini, and Cucumbers with Gochu Jang, Kimchi and Rice

indexThis week’s recipe is a variation on the Korean dish bibimbap, which is a bowl of rice topped with various items and Gochu Jang, a Korean hot and sweet chili sauce made with fermented soybeans. You can use siracha instead. Bibimbap means “mixed rice”.  It can be made with what you have on hand. You can saute vegetables, include pickled vegetables, raw vegetables, and add an egg, meat, or seafood to the dish as well.

To prepare this dish as shown (serves 2), lightly steam 1-2 bunches of kale, and then saute in a wok or skillet with a little coconut oil. Add a bit of sesame oil and tamari (or soy sauce) as it sautes. Set aside.

Then, saute cubed tempeh or tofu in a little coconut oil. Add a bit of sesame oil and tamari. Saute on medium high/high until brown. Set aside.

Combine 1/2 tbs sorghum molasses or honey with 1 tbs tamari. Mix and set aside. Saute 1 sliced zucchini on high for 2-3 minutes. Add mixture and stir until it is combined.

Serve over rice with sliced fresh cucumbers, gochu jang, and  kimchi.

Fullshare 6/13/16


FULLSHARE                    HALF          MINI
Lettuce X3                                  X2                X1
Asparagus X2                             X1                X1
Spring Onion X2                        X2               X1
Tomatoes X4                               X2               X1
Cabbage    X3                              X1                 X1
Scarlet Kale X1                           X1                 X1
Basil  X1                                       X1
Fennel X1                                     X1
Yellow Squash X6                       X2
Zucchini    X4                               X2
Cucumber X2
Garlic Scapes

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