INGREDIENTS 2 tablespoons extra virgin olive oil 1 ½ pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use 2 garlic cloves, minced 1 pound ripe tomatoes, grated […]
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GRILLED PEACHES WITH VANILLA ICE CREAM Prep Time: 1 minute Cook Time: 4 minutes Total Time: 5 minutes Yield: Serves 8 Serving Size: 1/2 peach INGREDIENTS 2 ripe peaches 2 ripe nectarines canola oil 8 […]
GRILLED PEACHES WITH VANILLA ICE CREAM
Greetings Shared Bounty Family. This week marks the mid-point of our CSA season. The summer crops are in full swing, and the majority of our fall crops are in the ground. The cool […]
2017 SBF CSA Week #11
INGREDIENTS 1 tablespoons olive oil 1/2 teaspoon dried Italian herbs 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground pepper 1 pint cherry and/or grape tomatoes 4-5 whole gloves of garlic, […]
Slow Roasted Cherry and Grape Tomatoes
Tomatillo Margaritas makes 4 cocktails Simple Syrup 1/2 cup sugar 1/2 cup cold water Bring the water and sugar to a boil until sugar dissolves. Let cool completely. Rim 2 […]
Tomatillo Margartias
CANTALOUPE SALAD with FETA & BASIL Hands-on time: 10 minutes Time to table: 10 minutes Serves 4 1 sugar cube cantaloupe, peeled and cut into bite-size pieces Fresh basil, cut […]
Cantaloupe Salad with Feta & Basil
I We hope everyone survived the week off without Shared Bounty produce, and stayed cool in the extremely hot and humid weather! Not that we expected any different, but it […]
2017 SBF CSA Week #10
1 lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped bell pepper 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil) […]
The Only Way Green Beans
Ingredients 2 medium zucchini or yellow summer squash, washed and thinly cut into sticks 1/3 cup ricotta (drained) 1 egg 1/2 to 1 cup panko breadcrumb (depending of the consistency […]
Summer Squash Ricotta Fritters
Ingredients 1 bell pepper, cut into matchstick-sized pieces 1 small onion, cut into matchstick-sized pieces 4 cloves garlic, minced 1 teaspoon dried basil 1/4 teaspoon dried rosemary salt and ground […]
Eggplant and Bell Pepper Bake
Hi Shared Bounty Friends! Most of the items in the garden continue to love the summer heat! However, we are very thankful to have a deep well that allows us […]
2017 SBF CSA Week #9
INGREDIENTS 1 Kohlrabi, peeled and cut into 1 inch cubes 1 lb new potatoes, cut into 1 inch cubes 2 garlic cloves, thinly sliced 1/2 lemon (zested) 1/2 Tbs extra […]
Roasted Potato and Kohlrabi Salad
Ingredients Vegetarian, Gluten free ∙ Serves 4 Produce 2 tbsp Basil, fresh 2-3 Heirloom tomatoes, sliced 1/4-in thick Baking & Spices 1 Salt and pepper Oils & Vinegars 2 tbsp […]
Baked Parmesan Basil Heirloom Tomatoes
Ingredients • 8 Jalapeños seeded and halved lengthwise • 1 pound thinly sliced bacon (16 slices) – omit for vegetarian dish For the filling: • 1/4 cup grated Romano • […]
Bacon-Wrapped Cheesy Jalapeños
Hi Locavores! It was a productive, yet celebratory holiday week here at the farm. We got the last planting of tomatillos, peppers, and tomatoes planted and the first planting of […]
2017 SBF CSA Week #8
Ingredients Salad 1 pint grape and/or cherry tomatoes 1 ripe avocado 2 ears fresh sweet corn 2 tablespoons fresh cilantro, chopped (optional) Honey-Lime Dressing Juice of 1 lime 3 tablespoons […]
Grilled Corn, Avocado & Tomato with Honey Lime Dressing
Ingredients 1 medium eggplant, cut into 1/2-inch slices Kosher salt 2 tablespoons butter 2 large onions, thinly sliced 3 to 4 large portobello mushrooms, stems and dark gills removed 1/4 […]
Roasted Vegetable and Goat Cheese Shooter’s-Style Sandwich
Hi Shared Bounty Farm Folks! This week we’ve got quite a few summer crops for you — some summer favorites that will compliment your holiday celebrations nicely. We may not […]
2017 SBF CSA Week #7
Hello Subscribers! We are sure enjoying a couple perfect days. The heat we were experiencing earlier in the week puts a lot of stress on the crops, and makes it […]
2017 SBF CSA Week #6
Gorgeous Beet Salad 3 medium to large chioggia beets, sliced 1/16th to 1/8th inch thick (love your mandolin) 1 orange, zested and then supremed, juices reserved ¼ cup roasted or […]
Gorgeous Beet Salad
Lemon Blueberry Biscuits 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (8 ounces) lemon yogurt 1 large egg […]
Lemon Blueberry Biscuits
Creamy Cucumbers 2 large cucumbers, peeled and thinly sliced 1 onion or 4 spring onions, thinly sliced 1 tablespoon sea salt 1 1/2 cups mayonnaise, or more to taste 2 […]
Creamy Cucumbers
Grilled Cabbage Wedges with Spicy Lime Dressing Serves 8 as a side dish 1/4 cup lime juice (from about 3 limes) 1/4 cup extra-virgin olive oil 2 cloves garlic, roughly […]
Grilled Cabbage Wedges with Spicy Lime Dressing
Hello Shared Bounty Subscribers! Despite the rain, it’s been another busy week here at the farm — pruning tomato plants, preparing for a field trip, weeding (the job that never […]
2017 SBF CSA Week #5
Minestrone with Collard Greens and White Beans 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced Coarse salt and ground pepper 2 tablespoons tomato paste 1 pound […]
Minestrone with Collard Greens and White Beans
BAKED ORANGE CAULIFLOWER PREP TIME: 20 MINS COOK TIME: 20 MINS TOTAL TIME: 40 MINS INGREDIENTS: 1/2 head of cauliflower, cut into bite sized florets 2 cups panko bread crumbs […]
Baked Orange Cauliflower
Kohlrabi Fritters Ingredients For the sauce: 1 ripe avocado 1/2 cup Greek yogurt Zest and juice of 1 lemon 1/4 cup finely minced dill 1 teaspoon garlic powder For the […]
KOHLRABI FRITTERS
ROASTED PEAR AND RAINBOW CHARD SALAD For the vinaigrette: – 2 tablespoons freshly squeezed lemon juice – 4 teaspoons Champagne vinegar, white wine vinegar, rice wine vinegar, or any other mild […]
ROASTED PEAR AND RAINBOW CHARD SALAD
Here we are, already arriving at week #4 of the season! We hope everyone is enjoying the season as much as we are here on the farm. It’s such […]
2017 SBF CSA Week #4
TANGY RHUBARB SALSA Ingredients: 2 cups thinly sliced rhubarb 1 small red onion, coarsely chopped 1 large green bell pepper, seeded and coarsely chopped 1 large red bell pepper, […]
TANGY RHUBARB SALSA
INGREDIENTS 1 bunch of rainbow radishes olive oil, for coating lemon pepper seasoning, to taste 1 pat of unsalted butter INSTRUCTIONS Preheat your oven to 425 F. Line a rimmed […]
ROASTED RADISHES
GARGANELLI WITH PEAS AND PROSCIUTTO Eye-catching sweet peas and salty prosciutto create a bright contrast of color and flavor in this creamy pasta dish. This creamy dish calls for quill-shaped […]
GARGANELLI WITH PEAS AND PROSCIUTTO
Hello! Whew, did it get hot this week. Looks like summer temps are here to stay — thankfully the tomatoes like hot! Ripe cherry and grape tomatoes should be just […]
2017 SBF CSA Week #3
Roasted Turnip and Rosemary Infused Potato Mash Ingredients 1.5 pounds Yukon Gold potatoes peeled 2 sprigs fresh thyme 3 + 2 garlic cloves 1 sprig fresh rosemary 1/2 pound young turnips, peeled 1/2 pound celery 1/2 cup […]
Roasted Turnip and Rosemary Infused Potato Mash
green bean bundles Ingredients: half pound fresh green beans 5-8 slices of thick-cut bacon 1 tablespoon butter 1/2 tablespoon brown sugar 1 clove of garlic, minced 1/8 teaspoon salt 1/8 […]
Green Bean Bundles
Chicken and Spinach Tortellini Soup INGREDIENTS 2 – 8 oz boneless, skinless chicken breasts, cubed 1 Tbsp canola, olive, or coconut oil 30 oz No Salt Added Chicken Broth 1 […]
Chicken and Spinach Tortellini Soup
Caramelized Broccoli with Garlic INGREDIENTS 3 tablespoons extra-virgin olive oil 1 head of broccoli (roughly 1 pound), stems peeled and heads halved lengthwise 1/2 cup water 3 garlic cloves, thinly […]
Caramelized Broccoli with Garlic
Greetings Shared Bounty Farm Subscribers! We hope everyone enjoyed the cool spring weather this past week — we sure did love it at the farm. We’ve got a nice variety […]
2017 SBF CSA Week #2
Kale Apple Smoothie INGREDIENTS 3/4 cup chopped kale, ribs and thick stems removed 1 small stalk celery, chopped 1/2 banana 1/2 cup apple juice 1/2 cup ice 1 tablespoon fresh […]
Kale Apple Smoothie
White Bean and Garlic Scape Dip Prep Time: 15 minutes Total Time: 15 minutes Yield: 1 ½ cups Creamy and delicious with a wonderful garlicky kick, this White Bean and […]
White Bean and Garlic Scape Dip
Welcome to our 2017 CSA season! We’ve been planning and anticipating our first week of the season for quite some time and it’s finally here. The extremely warm, early spring […]
2017 SBF CSA Week #1
Ingredients 4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices 1/2 cup frozen orange juice concentrate, thawed 4 tablespoons butter, melted 3 tablespoons light brown sugar 2 teaspoons […]
Slow-Cooker Sweet Potatoes with Bacon
Ingredients 2 sweet potatoes 2 beets 1 garlic clove, minced 1 teaspoon very finely minced fresh rosemary leaves 2 tablespoons salt 10 cups vegetable oil or coconut oil Wash the […]
Sweet Potato and Beet Chips with Garlic Rosemary Salt
I can not say enough about how much we love shared bounty. We have been repeat subscribers for many years. The produce is excellent. It is always fresher and better […]
We Love Shared Bounty
Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 1 tablespoon minced fresh ginger 8 cups chopped fresh bok choy 2 tablespoons reduced-sodium soy sauce Salt and ground black pepper […]
Stir-Fried Bok Choy with Ginger and Garlic
This may be the most refreshing and thirst quenching summer salad you’ve ever had! And this watermelon, strawberry and tomatillo salad only takes 10 minutes to make from start to […]
Watermelon, Strawberry and Tomatillo Salad
Pesto is a pantry staple. Freeze fresh summer pesto for a burst of summer in the middle of winter. This garlic scape pesto is, in its simply, amazing. Ingredients 10 […]
Garlic Scape Pesto
1 tablespoon olive oil 1/4 cup white onion, diced 1 shallot, chopped fine 1 small fennel bulb, diced 6 asparagus spears, cut into _ inch pieces 6 artichoke bottoms, canned […]
Fennel,asparagus, and artichoke empenadas
4 medium fennel bulbs 3 tbsp olive oil, plus extra for drizzling Salt and black pepper 15 large whole garlic cloves, skin on 4 tbsp verjuice(or 4 tbsp lemon juice […]
Braised fennel with capers and olives
Ingredients 1 small rutabaga, skin removed 1/4-1/2 tsp. salt Instructions Slice the rutabaga in half, and then cut into “fries.” *I placed my “fries” into cold water and allowed them […]
Rutabaga Fries
This dairy-free celery root puree has been kicked up a notch with balsamic roasted beets and sweet, pearl onions. It’s a deliciously perfect, plant-based meal. INGREDIENTS Balsamic Roasted Beets and […]
Celery root puree with balsamic roasted beets and pearl onions
Ingredients Kohlrabi and Zucchini Fritters 1 Kohlrabi, peeled and grated 1 large Zucchini, grated 1 large Egg ¼ teaspoon Salt ¼ teaspoon Garlic Powder ¼ teaspoon Chili Powder (optional) ½ […]
Kohlrabi & Zucchini Fritters with Sriracha Mayo
I love to roast vegetables, and potatoes (and sweet potatoes) are some of my favorites to receive this treatment. The addition of green beans and garlic gives this dish a […]
Roasted Red And Sweet Potatoes With Green Beans And Garlic
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 […]
Catch-All Herb Salad With Lemon-Sage Vinaigrette
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 […]