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CSA Week 9 Recipes
This week we included an 8 herb mix which is versatile and flavorful, and perfect for summer cooking. The mix works well with roasted meats and vegetables, as well as in vinaigrettes or vegetable salads. We recommend removing the thicker stems from the herbs and then finely chopping everything in the bag to create one mix. Below is a recipe for one of our favorite vegetable soups of Eastern European origin which uses many of the ingredients in this week’s share- Red Borscht Soup. We had a lot of 'wow, that's good' moments when we were cooking the recipes this week, so if you give these recipes a try we don't believe they will disappoint. In the words of Jacques Pepin, happy cooking!
CSA Week 8 Recipes
We wanted to incorporate the great outdoors into our cooking this week so the majority of the recipes were done on the grill, though they could easily be roasted in the oven with just a bit of cooking time added. We included a Peruvian herb this week called huacatay, or black mint. This herb is found in the marigold family, which you may recognize if you are familiar with the similar leaf structure and scent of the marigold plant. We recommend using the herb in a green sauce, which is our favorite way of enjoying most herbs- some garlic, oil, acid, salt, and pepper.
CSA Week 7 Recipes
The recipes this week are very simple, meatless, and many make great sides for your Independence Day cookout! We included a hefty serving of white beans in two of the recipes, though beans could bulk up all 5 of the dishes. We used canary beans, which are a white kidney bean with a smooth buttery texture, but northern beans or navy beans would be fine substitutions.

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