Corn and Black Bean Salad

corn salad

Corn and Black Bean Salad

The staples of this recipe are grilled corn, black beans, cilantro, and lime. Beyond those ingredients, you can add any vegetables–grilled or raw–of your choice. The salad keeps well for a couple of days in the refrigerator. It is great on its own, but is also great as a salsa or in a pita or tortilla.

Corn and Black Bean Salad

Combine the following in a large bowl:

2-3 ears of corn, shucked and grilled

1 can of black beans, rinsed

1/4 cup chopped onion

1/3 cup chopped cilantro

1/4 cup chopped basil

Other vegetables of your choice: I chose to include chopped grilled green pepper, chopped cucumber, and shredded red cabbage. Carrots are also good.


5 tbs olive oil

rind of one lime

juice of one lime

2 tbs lemon juice

1/4 teaspoon cumin.

Toss dressing with salad.


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FULLSHARE July 22nd, 2015


Sweet Corn Baker’s Dozen             X6                          X3
Yellow/Green Beans X1                  X1                           X1
Candy Onion X3                               X2                          X1
PattyPan Squash X3                        X2                          X1
Red/Yellow Tomatoes X3              X2                           X1
Bell Peppers X2                                X1                           X1
Red and Golden Beets X1              X1
Celery X1                                           X1
Salad Tomatoes 1qt
Watermelon yellow fleshed Open Pollinated Heirloom

Your box may vary slightly

Handling/Storing produce during wet weather

Hello Locavores,
It has been very wet and is currently raining.
We have no choice sometimes but to pick your produce in the rain, and then pack it and deliver same day.  This makes an extremely perishable product requiring special attention on your end.
Inspect your produce as soon as possible for bad/damaged items.  As the saying goes “one bad apple will ruin the whole barrel”.  We have good quality control but even the best miss some things.
Remove any suspect items (and compost if possible).  Then rinse/wipe any other items that were touching the suspect item so the other items can still be used.
Keep in mind organically grown corn will have worms, melons can have a bad spot (and the rest of the melon be edible), and tomatoes may crack (and need used immediately), etc.
Participating in a CSA means encountering things you do not experience at the grocery store.  Partly because we do not use preservatives as at the store.  Partly because really ripe items may be packed and are very perishable as compared to the “green” unripe items at the store.  Partly because we are growing varieties for nutrition/taste not varieties for store shelf life.  Partly because we do everything manually, not using electronic eye sorting machines, resource intensive hydro-cooling, or extensive packaging as the mega-industrial farms do.  And partly as mentioned, picking/packing/delivering same day in the rain; nothing in the store is picked in the morning and in your hands same day.
Regardless, if you request, we will replace/refund items if you send a picture as well as tell us how you handled the product.
eat fresh eat local eat well

Salad Days: Quinoa Rainbow Vegetable Salad

Quinoa Rainbow Vegetable Salad

Quinoa Rainbow Vegetable Salad

Given how hot and muggy the last few days have been, it is little wonder that not many of us want to spend our evenings over a hot stove. Instead, we can turn to meals that don’t require much in the way of cooking. Over the last few weeks, this blog has shared many salad recipes, and here is one more because a. it tastes good and b. it is hot outside! and c. this salad is nutritious and delicious. You can use the vegetables shared below or any, really, that you like. The beauty of this recipe is that there are endless variations. Instead of quinoa you can use another grain of your choice. You can also add beans or another protein.

Quinoa Rainbow Vegetable Salad

Prepare one cup of quinoa. Place a cup of rinsed quinoa in a saucepan with two cups of water; simmer until soft, about 15 minutes. Let cool.

chop a handful of green beans and two carrots; boil for 2-3 minutes and then quickly drain and run cool water over them.

combine the following in a large bowl:

1/2 to a cup of shredded red cabbage

kernels from one ear of corn

green onions–chopped

1 bell pepper, chopped.

1/2 cup kalamata olives

1/4 cup capers

herbs and leaves to your taste: chopped celery leaves, basil, etc

Then, add the cooked veggies and quinoa to the bowl.

Toss in about a 1/2 cup olive oil’ 1/4 cup vinegar of your choice, some fresh lemon juice, salt and pepper. Mix together and let marinate for a while.

Serve with feta (optional) and chopped tomato on top.


July 16th Fullshare


FULLSHARE                                 HALFSHARE               MINISHARE
Scarlet Kale                                            X1                                             X1/2
Tomatoes X4                                          X3                                              X1
Bell Peppers X2                                     X2                                              X1
Corn X12                                                 X6                                              X4
Green Beans bag                                    X1                                               X1
Carrots bunch                                        X1
Candy Onion X2                                    X2
Potatoes bag                                           X1
Leeks X2
Eggplant X2
Red Cabbage
Picklers pt

Your box may vary slightly

Kale Beet Salad

Kale Beet Salad

Kale Beet Salad

This delicious recipe is courtesy of our CSA member, Anna.

 Kale Beet Salad

(made one huge serving good for a complete lunch for 1 person)

all the kale from last week-clean from stems, boil for 5 min,chop
all the beets from last week-boil, peel, chop
one hard boiled egg, chopped
pepita, sunflower, and/or chia seeds
olive oil
splash of honey
zest of 1 small lemon
best if refrigerated overnight
Members, we love recipes! Send your recipe and photo to

Parmesan Green Beans and Kale

This recipe is from our CSA member, Kathy, who says this is going to be one of her favorite green bean recipes. She also mentions that you could try to make the dish without kale if you don’t have it.

Parmesan Green Beans and Kale
3 Tbs. Olive Oil
1 medium onion (I used red)
¼ lb. cremini Mushrooms (I used a combination of portabellas and buttons)
1.5 lbs green beans trimmed and cut into ½ inch pieces
2 tsp salt
½ tsp freshly ground pepper
1 (1/2 lb) bunch kale, rinsed
2 tbs freshly squeezed lemon juice
3 tbs finely grated Parmesan cheese
¼ cup white wine

Warm oil in a large heavy pan over medium high heat. Add the onion and cook
stirring until translucent, about 4 minutes. Add the mushrooms, green beans,
salt and pepper, and cook for about 2 minutes. Add the wine and continue cooking
until the kale has wilted, 4-5 minutes. Add the Parmesan cheese and lemon juice. Toss to coat.


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Mediterranean Rice Salad & Grilled Eggplant

Grilled Eggplant & Rice Salad

Grilled Eggplant & Rice Salad

This week’s full share features the first eggplant of the year, as well as an abundance of summer veggies: sweet banana peppers, tomatoes, cucumbers, carrots, and more, many of which make their appearance in this easy salad. Serve both for dinner on their own or alongside grilled fish.

Grilled Eggplant

Slice eggplant and salt on both sides; let sit for ten minutes. Brush both sides with olive oil. Grill on med-high heat.

Mediterranean Rice Salad

This salad is similar to tabbouleh and also is similar to an Israeli salad composed of cucumbers, onions, tomatoes, and parsley. In this version, I substituted celery leaves for parsley.  This serves about four, and all measurements are approximate.

Finely chop the following and stir into a large bowl:

1 cucumber, partially peeled

3-4 small tomatoes

1 sweet banana pepper

Greens from two onions

handful of celery leaves

1-2 carrots

a handful of chopped cilantro

a handful of chopped mint (or other herbs)/optional.

Then, add in

1/2 to a cup of cooked rice

a handful of chopped kalamata or black olives

1/4-1/2 cup feta cheese

Whisk together 1/4 c. olive oil; 1/8 cup red wine and/or apple cider vinegar, and salt and pepper to taste. Toss with the salad. Enjoy!

Members, we love recipes! Email your recipe and photo to



Fullshare July 8th, 2015


FULLSHARE                 HALFSHARE               MINISHARE
Cantaloupe                                  X1                                         X1
Celery                                           X1                                         X1
Carrots                                         X1                                         X1
Tomatoes                                     X2                                        X1
Onions (bunching)                    X1                                         X1
Kale (scarlet)                              X1
Picklers pt                                   pt
Beans (ylw&grn)                        X1
Eggplant (black)                        X1
Cilantro                                       X1
Beets (golden&red)
Banana Pepper (sweet)
We hope to have more blueberries next year, there are only enough for the fullshares this week this year.
Your box may vary slightly.


HALFSHARE July 1st, 2015


Tomatos X3                                 X2                                     X1
Cantaloupe X1                             X1                                     X1
Picklers X3                                   X2                                    X2
Kale  X1                                         X1                                     X1/2
Celery X1                                      X1                                      X1
Onions X1                                     X1
Zuchini green&yellow X4         X2
Yellow Squash X4                       X2
Bunch Onions X1                         X1
Swiss Chard Bunch
Potatoes @3lb

Your box may vary slightly

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