This is a delicate, fresh salad that makes the most of spring and summer lettuces and herbs. Make this within a day or two of receiving your CSA box so […]
Yearly Archives: 2017
Try to make sure the eggs are as fresh as possible to ensure that beautiful puffy rise in the oven. Many seasonal vegetables will work here, but try not to […]
Shared Bounty Farm Egg Souffle With Vegetables
Pesto — or a pestolike sauce — is an ideal CSA recipe. It can be made traditionally with basil leaves and pine nuts, or with almonds and parsley, or even […]
Herb Pesto
Many greens will work wonderfully in this dish – try chard, kale, collards or spinach (though the latter will cook down much more quickly). I add caramelized red onions (yellow […]
Wilted Greens With Caramelized Red Onion And Toasted Walnuts
Ingredients 1 medium acorn squash, halved 1-1/2 cups water 1/4 cup maple syrup 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt Directions Preheat […]
Maple-Glazed Acorn Squash
Ingredients 2 tablespoons canola oil 2 tablespoons butter 4 garlic cloves, sliced 2 pounds fresh green beans 1 cup reduced-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper Directions In […]
Fresh Green Beans & Garlic
Ingredients 1 medium head cauliflower (about 2-1/2 pounds), broken into florets 2 tablespoons olive oil 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed 1/2 teaspoon salt Directions […]
Roasted Rosemary Cauliflower
Ingredients 4 medium red potatoes, cubed 1 medium onion, cubed 1 medium sweet red pepper, cubed 1/2 teaspoon seasoned salt 1/4 teaspoon garlic powder 1/4 teaspoon each dried basil, dill […]
Potatoes Plus Recipe
Ingredients 1 cup quinoa, rinsed 1 can (14-1/2 ounces) vegetable broth 1/4 cup water 2 medium zucchini, halved lengthwise and sliced 1 medium yellow summer squash, halved lengthwise and sliced […]
Quinoa Squash Pilaf
Ingredients 2 cups sliced yellow summer squash (1/4 inch thick) 1 cup sliced zucchini (1/4 inch thick) 1 medium onion, chopped 1/4 cup sliced green onions 1 cup water 1 […]
Calico Squash Casserole
Ingredients 1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed 1 cup mayonnaise 1 tablespoon grated onion 1 tablespoon prepared horseradish 1/4 cup shredded cheddar cheese […]
Creamy Carrot Casserole
Ingredients 4 pounds fresh asparagus, trimmed 1/4 pound butter, melted 2 cups shredded Parmesan cheese 1/2 teaspoon pepper Directions Preheat oven to 350°. In a large saucepan, bring 1/2 in. […]
Parmesan Asparagus Recipe
Ingredients 1-1/2 pounds fresh Brussels sprouts, halved 2 tablespoons olive oil 3 garlic cloves, minced 1/2 cup heavy whipping cream 3 tablespoons Dijon mustard 1/8 teaspoon white pepper Dash salt […]
Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe
Ingredients 1 large head cabbage, shredded (about 12 cups) 1 onion, chopped 6 tablespoons butter, divided 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 8 ounces process cheese […]
Cabbage Casserole Recipe
INGREDIENTS 6 firm peaches, pitted and quartered 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 clove garlic, minced 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon […]
Peach and Blue Cheese Salad
INGREDIENTS 2 pounds red beets (about 4 large), trimmed of greens 1/4 cup olive oil 6 cloves garlic, peeled 1/2 cup walnuts 2 tablespoons to 1/4 cup freshly squeezed orange […]
Beets with Garlic-Walnut Sauce
INGREDIENTS CARAMELIZED ONION-TOMATO JAM: 2 tablespoons olive oil 2 Vidalia onions, thinly sliced 2 teaspoons kosher salt 2 cloves garlic, minced 10 Roma tomatoes, cored, seeded and roughly chopped (about […]
Ratatouille Tart with Caramelized Onion-Tomato Jam
INGREDIENTS 2 medium zucchini 1 teaspoon kosher salt 4 ounces feta cheese, coarsely chopped or crumbled 1 1/2 tablespoons chopped fresh dill, plus whole dill for garnish 1 tablespoon chopped […]
Zucchini Fritters with Feta and Dill
A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they’re not usually eaten at breakfast. In […]
Frittata with Zucchini
INGREDIENTS FOR SALAD: 1 small seedless watermelon, peeled and cut into small chunks 2 heirloom tomatoes, each cut into 8 wedges 1 tablespoon mint, minced 1 tablespoon extra virgin […]
Refreshing Watermelon and Heirloom Tomato Salad
INGREDIENTS 1 stick unsalted butter, softened 1 to 2 teaspoons Asian chili paste, such as Sriracha Kosher salt 2 tablespoons chopped fresh cilantro DIRECTIONS Blend half the butter with the […]
Spiced Herb Butter for Corn
INGREDIENTS 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 2 teaspoons chopped fresh thyme leaves Salt and freshly ground black pepper 1/3 cup extra-virgin […]
Marinated Zucchini and Summer Squash
INGREDIENTS MARINADE: 1/2 cup olive oil 1/2 cup sherry vinegar 3 tablespoons Dijon mustard 2 tablespoons fresh basil, chopped 2 tablespoons honey 1/2 teaspoon kosher salt 1/2 teaspoon cracked black […]
Marinated Veggie Kebabs with Halloumi Cheese
INGREDIENTS 4 cups chicken stock 1 teaspoon orange zest 1 teaspoon lemon zest Generous pinch saffron threads 2 medium zucchini 2 red bell peppers, halved lengthwise and seeded 4 tablespoons […]
Risotto Stuffed Peppers and Zucchini
INGREDIENTS 5 medium zucchini 3 tablespoons olive oil 4 medium to large tomatoes A handful of basil leaves, torn lemon DIRECTIONS Cut the zucchini into thick fingers. I think they […]
A Supper of Zucchini, Tomatoes, and Basil
INGREDIENTS 1 tablespoon canola oil 1-inch piece fresh ginger, roughly chopped 2 cloves garlic, finely chopped 1 teaspoon red chili flakes 1/2 cup hoisin sauce 1 tablespoon rice wine vinegar […]
Spicy Hoisin Glazed Eggplant
INGREDIENTS 6 ears fresh corn on the cob, shucked 1 to 2 tablespoons canola oil Kosher salt and freshly cracked black pepper 1 1/2 cups packed fresh basil leaves 1 […]
Charred Corn Salad with Basil Vinaigrette
INGREDIENTS 2 zucchini or summer squash, sliced lengthwise 1/4-inch thick About 3 tablespoons olive oil or melted butter or a combination Kosher salt and freshly ground black pepper 8 white […]
Grilled Squash Quesadillas with a Charred Tomato Salsa
INGREDIENTS 4 large multi-colored heirloom tomatoes, washed and dried Coarse sea salt 1 large ball Burrata cheese 1/2 cup fresh basil leaves, washed and dried Extra-virgin olive oil, for garnish […]
Heirloom Tomato Caprese Salad
COOK ROOT VEGETABLES Salted water to cover 1 large rutabaga (also called a Swede or a yellow turnip, often has a waxy skin for preservation), about 2-1/4 pounds, trimmed, peeled, […]
LEEK and ROOT VEGETABLE GRATIN
Terrific as a salad or a spread for flatbread, adzhapsandali is like a Georgian version of ratatouille. Grilling the eggplant gives the dish a luscious, smoky flavor. INGREDIENTS Two 1-pound eggplants, […]
Grilled Eggplant Salad with Walnuts
This recipe calls for sweet bell peppers, but it’s also terrific with Gypsy peppers, a slender variety that comes in a range of flavors. “You play the pepper lottery,” Sheamus […]
Roasted Peppers with Leeks
Fresh cucumbers are excellent when gently braised in butter and served warm. INGREDIENTS 1 1/2 tablespoons unsalted butter 1 medium leek, white and pale green parts only, cut into 1/2-inch […]
Braised Cucumbers with Dill
Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged “baby” carrots will never taste the same.) Bryce Gilmore marinates them, then tosses them with a wonderful and unusual dressing […]
Grilled Carrot Salad with Brown Butter Vinaigrette
A terrific salsa verde makes this velvety potato salad extraordinary. Here the salsa is made with parsley and chives; try making it with other summer herbs, like tarragon or basil, […]
Potato Salad with Green Beans and Salsa Verde
INGREDIENTS 5 tablespoons extra-virgin olive oil 1 small white onion, finely chopped 5 garlic cloves, finely chopped 7 oil-packed anchovy fillets, drained and chopped 2 carrots, peeled and cut into […]
Pasta with Tomato and Black Olive Sauce
IN SEASON: May, June, October STORAGE: Store unwashed in plastic bag in the refrigerator. It should last 1 week in these conditions. COOKING TIPS: Both the leaves and stalks are […]
Bok Choy
Ingredients 1 baby fennel (or ½ regular bulb), fronds reserved 1 pint of cherry tomatoes or 1 large tomato ½ c. pitted Kalamata olives 3 fresh oregano sprigs 1 lemon […]
marinated fennel + tomato salad
IN SEASON: June STORAGE: Store unwashed in a plastic bag in refrigerator. In these conditions, fennel should last 5 days. The bulb may last longer, but the stalks and fronds […]
Fennel
Crispy bacon, sautéed onion, ham, and garlic perfect these Southern-Style Collard Greens, making them an essential part of your traditional Southern feast. Ingredients 12 hickory-smoked bacon slices, finely chopped 2 […]
Southern-Style Collard Greens
This elegant tian, a French dish of layered vegetables, is delicious warm or at room temp. Ingredients 2 tablespoons butter 2 medium-size sweet onions, chopped Vegetable cooking spray 1 medium-size […]
Zucchini-Potato Casserole
Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette. Ripe for riffs, the […]
Farmers’ Market Pasta Salad
Here’s an off-the-cob play on a popular Mexican street dish. Ingredients 3 limes, divided 8 large ears fresh yellow corn, husks removed 3 tablespoons mayonnaise 2/3 cup crumbled feta or […]
Grilled Mexican Corn Salad
Squash Frittata makes a stunning presentation when plated. Fresh summer flavor abounds in every bite. Ingredients 6 large eggs, lightly beaten 2 tablespoons heavy cream 1/2 teaspoon kosher salt, divided […]
Squash Frittata
Refreshing Chilled Zucchini Soup is full of fresh flavors and just the ticket for a summer lunch or light supper. Make this soup ahead and store up to 2 days. […]
Chilled Zucchini Soup
Ingredients 3 small plum tomatoes, sliced 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 (14-oz.) package prebaked Italian pizza crust Parchment paper 1/3 cup refrigerated pesto 1/2 cup fresh […]
Tomato-and-Corn Pizza
Serve these crispy baked chips as a side or an app. Ingredients 1/2 cup panko (Japanese breadcrumbs) 1/4 cup loosely packed fresh basil leaves 1/4 teaspoon kosher salt 1/4 cup […]
Baked Zucchini Chips
Chop the veggies as finely or coarsely as you like; spoon over grilled meat. Ingredients 6 cups peeled, seeded, and chopped cucumbers 4 teaspoons kosher salt, divided 2 medium-size red […]
Cucumber-and-Charred Red Onion Relish
We like Skillet Greens Pizza not only for its flavor but for its seasonality. This pizza combines the sharp flavors of red pepper, red onion, and crumbly blue cheese with […]
Skillet Greens Pizza
Ingredients 8 (12-inch) wooden skewers 1 1/2 pounds fresh green beans, trimmed 2 pounds peeled, medium-size raw shrimp Basil Vinaigrette, divided 6 cooked bacon slices, crumbled 1 1/3 cups shredded […]
Grilled Shrimp-and-Green Bean Salad
These are a delightful surprise and worth the time. You really do remove all the leaves. This is based on the Italian fritto misto, or mixed fry, that includes small […]
Cornmeal-Fried Artichokes
Ingredients Cheesecloth or coffee filter 1 (32-oz.) container plain low-fat yogurt 1/4 cup chopped fresh basil 2 tablespoons lemon juice 1/2 teaspoon minced garlic 1/4 teaspoon sugar 1 1/2 teaspoons […]
Peppery Grilled Okra With Lemon-Basil Dipping Sauce
A cumin-lime vinaigrette spiked with a tiny amount of tequila adds a little something extra to this gorgeous grilled salad of peaches and fresh mozzarella cheese. As the seasons change, […]
Grilled Peach and Mozzarella Salad
Use this slightly chunky Salsa Verde to jazz up simple veggie sides. Ingredients 7 fresh tomatillos, husks removed 1/2 small onion 1 teaspoon kosher salt 2 tablespoons chopped fresh cilantro […]
Salsa Verde
Grilled Squash and Salsa Verde puts an end to boring vegetable side dishes! Pepitas, goat cheese, and homemade Salsa Verde jazz up this simple veggie. Ingredients 4 or 5 assorted […]
Grilled Squash and Salsa Verde
Miso is a Japanese staple with a slightly salty, pungent flavor. Find it in the international or refrigerated aisle at your grocery store. Ingredients 1/3 cup mayonnaise 2 tablespoons white […]
Charred Eggplant with Miso Dressing
Who needs two slices of bread when juicy, plump tomatoes top these cool cucumber sandwiches? Tip: Always use a serated knife, which cuts through the tomato’s skin without damaging flesh […]
Open-Faced Tomato Sandwiches With Creamy Cucumber Spread
Spoon in make-ahead Mouthwatering Marinated Tomatoes for a quick and easy summer pasta dinner. Ingredients 8 ounces thin spaghetti Mouthwatering Marinated Tomatoes 1/2 cup small mozzarella balls Preparation Cook spaghetti […]
Spaghetti with Marinated Tomatoes and Mozzarella
Mouthwatering Marinated Tomatoes This makes a flavorful Tomato Vinaigrette for adding to all types of salads. Ingredients 2 pounds assorted tomatoes, roughly chopped 1 small shallot, minced 3 garlic cloves, […]
Marinated Tomatoes
Ingredients 1 recipe Pastry for a Single-Crust Pie or a premade pie crust from your local grocer 1 medium onion, chopped 1 tablespoon butter 5 eggs, lightly beaten 1 1/4 cups cream 1/4 teaspoon […]
Quiche Lorraine
By: Teresa Roth (Jun 19, 2010) I am proud to be a shareholder in Shared Bounty CSA. I am always so excited to see what the week’s delivery will be! […]
Local and quality produce!
By: Lynda Black (Aug 17, 2013) This is the second year we’ve participated in the Shared Bounty CSA. We love the variety and have had the opportunity to try many […]
Look Forward to Saturdays!
By: Meghan Winegrad (Nov 4, 2013) We loved everything about this CSA experience and would give it 10 stars if we could! It was so much fun to get that […]
Surprises every Saturday!
High Tunnels Help People Know Their Farmers, Know Their Food Written By: Charlie Rahm, USDA-NRCS Field Office The fancy door on Jim Prouhet’s seasonal high tunnel wasn’t included in the […]
High Tunnels Help People Know Their Farmers, Know Their Food
IN SEASON: September, October STORAGE: Store in a paper or burlap sack in a cool, dry area of your house, like the basement (away from the furnace or even in […]