Recipes -- Produce Info

Recipe of the Week -
French Breakfast Radish

French Breakfast Radish
  Nutrition: Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6,     riboflavin, magnesium, copper, and calcium.

   Storage: Remove the tops, place the radishes in a plastic bag and put them in the refrigerator. Do not clean them first. Winter radishes will stay fresh in the refrigerator this way for up to two weeks.

   More Info:  Read this fabulous blog on French Breakfast Radishes:

Recipe of the Week


Quick-braised Radishes from Mollie Katzen’s “Moosewood’s Restaurant Cooking for Health”

1 orange

1 tsp. Dijon mustard

½ tsp. salt

1 tsp. vegetable oil

½ pound snow peas, trimmed

1 cup thinly sliced radishes (any variety)


Grate the orange peel for about ½ tsp. zest.  Set aside.  Squeeze the orange for about 1/3 cup strained juice.  Whisk the mustard and salt into the orange juice.  Warm the oil in a saucepan on medium heat.  Add the snow peas and radishes and stir for a minute.  Add the orange juice, cover, and cook for 3 to 4 minutes, until the snow peas are bright green and crisp-tender.  Stir in the orange zest.

French Breakfast Radish on a Baguette

~ French Breakfast Radishes
~ Baguette or french bread
~ Unsalted Butter (a mild or sweet cream butter is ideal, like Irish Butter)
~ Sea Salt

Cut Baguette into thin to medium slices. Toast until warm. While bread is in oven, thinly slice radishes. Once toasted spread butter onto bread slice. Cover surface of bread with radishes. Sprinkle salt on each slice.

Turnip and Mustard Greens

1 big bundle mustard greens

1 big bundle turnip greens with roots

1/4 lb. salt pork

Cut or strip greens off stems. Wash them very well, at least 3 times. Drain in a colander and set aside.

Wash and peel the turnip roots. Cut into pieces and set aside with the greens.

Add the salt pork to a large pot and add 1 to 2 quarts water, depending on many greens you have. Bring to a boil.

Add the greens and turnips a few at a time, until they have wilted enough to get them all in the pot.

Boil greens on medium for about 1 hour. You can also simmer them on low all afternoon, the longer they cook, the better they are.

Salt and pepper to taste.

Cilantro Lime Dressing from Eat Well Magazine

1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic

Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

Below is a "Stuffed Scallop Squash" recipe from one of our wonderful CSA members:

I have a recipe I'd like to pass along.  It's for Stuffed Scallop Squash.  The recipe is mine, I co-opted it from my mother's Stuffed Bell Pepper recipe.

  • 2 Scallop Squash
  • 1 cup of cooked rice (white or brown)
  • 1/2 pound of ground beef (I'm sure ground turkey or tofu crumbles would work nicely too)
  • 1/2 small onion, finely chopped
  • 2/3 cup of spaghetti sauce or plain tomato sauce
  • 2 cloves of fresh garlic, minced
  • 2 tbs olive oil
  • 2 tbs fresh oregano, finely chopped
  • 2 tbs fresh grated Parmesan cheese
  • Salt & pepper

  • Preheat oven to 350.
  • Fill a sauce pan with water to a depth of 1 inch.
  • Bring the water to a boil over medium-high heat, place the squash in the pan, and cover for 10 minutes.
  • At the same time, heat the olive oil in a sautee pan over medium-high heat, sautee the onion for a couple of minutes, then add the garlic and oregano and sautee for another couple of minutes, then add the ground beef.
  • Stir the cooking meat frequently.  Do not overcook or allow it to get overly brown.  Once the meat is cooked (about 5 minutes), reduce heat to low and add the rice and tomato sauce and mix thoroughly and cover.  Salt and pepper to taste.
  • Once the squash is done, cut the tops off and scoop out the seeds (you can discard both or add the seeds to your meat and rice mixture if you want), being careful not to break the squash.  You want it to basically be a little bowl.
  • Put the squash bowls into a baking pan and fill to overflowing with the meat and rice mixture.  If you have any of the mixture left over, go ahead and put it in the pan too and coat the outside of the squash with it.
  • Sprinkle 1 tbs of the grated cheese on top of each stuffed squash.
  • Loosely cover with foil.
  • Bake for 15 minutes, then serve with additional Parmesan, salt, and pepper on the side.

I like serving this with other sauteed veggies on the side too, such as a mixture of onions, bell peppers, zucchini, Swiss chard, and garlic.

Also, this recipe can be used to stuff other veggies since it was originally meant for bell peppers.  I've also made it with large tomatoes.  The only thing that varies is the amount of time you need to boil the veggie being stuffed.  Tomatoes probably only need about 5 minutes and bell peppers something like 8 or so.

Check out these great recipes from the blog of a UCLA CSA Member:


Couscous With Black-Eyed Peas Greens


From the New York Times

Here’s a North African approach to a dish you probably associate with the American South. As it happens, black-eyed peas — a good source of calcium, folate, iron, potassium and fiber — came to the Americas from Africa.

2 tablespoons extra virgin olive oil

1 medium onion, chopped

4 large garlic cloves, minced

1 teaspoon coriander seeds, lightly toasted and ground

1 teaspoon caraway seeds, lightly toasted and ground

2 teaspoons cumin seeds, lightly toasted and ground

Salt, preferably kosher salt, to taste

1 pound black-eyed peas, rinsed

2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving

2 tablespoons tomato paste

1 1/2 pounds greens (such as Swiss chard, kale or mustard greens) stemmed, washed thoroughly in two changes water, and coarsely chopped

1 large bunch parsley or cilantro (or a combination), stemmed, washed and chopped

2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed

1. Heat the oil over medium heat in a heavy casserole or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, ground spices and 1/2 teaspoon salt. Stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and three quarts water, and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 30 minutes. Add the harissa (or cayenne) and the tomato paste, and cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside.

2. Stir in the greens a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 20 minutes, until the greens are very tender and fragrant. Stir in the parsley and/or cilantro, and simmer another five minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired.

3. Reconstitute and steam the couscous.

4. Transfer the couscous to a wide serving bowl or directly to wide soup plates. Spoon on the stew with a generous amount of broth and serve, passing additional harissa at the table.

Yield: Serves six to eight

Advance preparation: The beans can be cooked up to three days ahead, and the finished stew can be made a day or two ahead. You may want to add more liquid when you reheat.



Check out more recipes on the SCF MySpace Blog:

Sautéed Komatsuna with Basil

Komatsuna is a typical Japanese leafy vegetable. It is often called Japanese Mustard Spinach in the US supermarkets. Young leaves, stalks and flower shoots are used in salad and stir-fry.

2 tsp olive oil

4 cloves garlic, thinly sliced

1/3 cup (2 ounces) pine nuts

10 ounces komatsuna leaves

½ tsp kosher salt

¼ tsp pepper

2 cups basil leaves

Heat the oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water. Cover and cook, tossing occasionally with tongs, until spinach wilts, about 4 minutes. Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately. Serves 4.

Labels: komatsuna, salads, spinach
Tatsoi Greens
From "Food Blogga"...

tat soi

I first tasted tat soi about three years ago at the Santa Monica farmers' market. I was intrigued by its name and uniquely attractive appearance -- little bouquets of lush, dark green, spoon shaped leaves. When I asked the farmer what it tasted like, he pinched off a leaf, handed it to me, and said, "It's pretty strong. But here, try it for yourself." I took a small bite of the firm yet soft leaves and was struck by its sharp, spicy flavor that tickled my nose and tingled my palate. I said, "I'll take two bunches." I have been an ardent fan ever since.

Tat soi is a well loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale.

What does tat soi taste like? Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It's low in calories yet high in minerals, vitamins, and health-promoting antioxidants.

How do you cook with tat soi? Tat soi is most often eaten raw in salads. It's delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.

Where can you buy tat soi? Though tat soi is widely available at many California farmers' markets, you don't have to live in the Golden State to enjoy it. It's available at Asian markets; with its rising popularity over the last few years, many organic and specialty markets have begun carrying it as well.

tatsoi and tofu

This simple recipe features sauteed tat soi that is bathed in a tangy, spicy ginger sauce and paired with tofu, though grilled white fish or sauteed shrimp work well too. It's delicious served atop jasmine rice.

Gingery Sauteed Tat-Soi with Tofu Steaks
Serves 2
Print recipe only here.

2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
6 ounces extra firm tofu, cut into "steaks"
1 tablespoon sesame oil, divided
2 small bunches of tat-soi
1-2 teaspoons toasted sesame seeds

In a small bowl whisk all ingredients from soy sauce through cayenne pepper.

In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.

Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.


Mustard Greens

Balsamic-Glazed Chickpeas and Mustard Greens
Recipe from Fat Free Vegan Blog

I'd say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people.

10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.

In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.

Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.

Serve warm, with additional balsamic vinegar at the table.

Servings: 2

Nutrition Facts
Serving size: 1/2 of a recipe (12.3 ounces).

Recipe Nutrition

Percent daily values are based on the Reference Daily Intake (RDI) for a 2000 calorie diet.


       -- This was sent to us by one of our CSA Members...It uses our Daikons, red/green onions, and red russian kale!
8 c. water
8 tsp. brown rice miso
2 tbsp. toasted sesame oil
2 lg. carrots, cut into pieces
2 c. chopped yams (with peels)
3/4 c. sliced or shredded daikon radish
1/2 c. chopped green onion (or small red onions)
1 c. zucchini, cut into pieces
3/4 sliced shitake mushrooms
1/2 c. snow peas
1 1/2 c. sliced Napa cabbage (or Red Russian Kale)
In a large pot, bring water to a boil. Add miso and oil. Stir until miso is totally dissolved. Add carrots, yams, daikon, green onions and shitake mushrooms. Reduce flame and cook 5-7 minutes. Add any remaining vegetables and simmer for another 7-10 minutes. Serve with lemon and chili sauce, if desired.
Daikon Greens with Peanut Sauce


This is a typical side dish in Japan. Easy to prepare and healthy. Make it when you’re in a hurry or  want to add extra green color to your meal.


* daikon greens from 2 daikon(serves 4)

* water for boiling

* black or white sesame seeds

* peanut sauce / asian dressing


1. Bring a big pot of water to a boil and boil the daikon greens( without                cutting) for  2-3 minutes.

2. Drain the water and cool off in cold, running water. This step prevents the greens from overcooking and get too wilty or discolored.

3. Align the greens so that the stems are on one side and the leaves are on the other. Gently squeeze the water out of it. Don’t ring out too hard to the point where you are breaking the stems…

4. Cut in 2 inch sizes. Place on a plate and drizzle store-bought peanut sauce        or your favorite Asian dressing. Sprinkle sesame seeds for garnish.


Daikon Greens can be substituted for kale, swiss chard, beet greens or any other cooking green.

Cooking greens do not store well. The best is to prepare this dish the day or two of getting the daikon. If you are not ready to cook with it, place in plastic bag and cover with a paper towel. This helps keep moisture in.

Kale and/or Collard Greens
(See below for nutritional info for collards below recipe)

Greens in Peanut Sauce

(Recipe found in Mary Beth Lind and Cathleen Hockman-Wert’s Simply in Season. This is a great resource for seasonal cooking.)

What you’ll need:

  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 2-3 cloves garlic (minced)
  • Optional: 1 medium tomato (diced)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt (or to taste)
  • 1/8 teaspoon ground cloves
  • 1 pound kale, collards, or any greens you have handy!
  • ½ cup water
  • 2-3 tablespoons chunky peanut butter
  • 1-2 teaspoons hot water
  • 1 large soup or sauce pot

What you do:

  1. In large pot, sauté the onions and garlic in olive oil.
  2. Add the tomato and simmer 2-4 minutes.
  3. Add coriander, cumin, salt, and cloves and cook for 2 minutes, stirring occasionally.
  4. Add greens and water, steam until they are soft but not mushy, stirring occasionally.
  5. Combine peanut butter and hot water, then mix in with greens when they are done cooking.

Description: Collards are smooth, broad, dark green leaves. They have a hearty, chewy texture and an assertive flavor that mellows with long cooking. Collards are hardy enough to withstand a hard frost, and their flavor actually improves afterward.

Selection: Greens should look fresh and crisp. Avoid those that are wilted or yellowed.

Storage and handling: Collard stalks are too tough to be edible so remove stalks before using. Wash greens thoroughly, checking for insects and dirt clinging to underside of leaves. Greens should be wrapped in a damp paper towel, placed in a sealed plastic bag, and refrigerated. Stored this way they will last up to a week.

Preparation: Chop into bite-sized pieces and sauté or boil. Microwave washed greens in a covered dish for 6 minutes.

Serving suggestions: Collards
are not often eaten raw. They are tastiest sautéed with garlic and onion or boiled in broth or salted water. Try them in a peanut sauce
(SIS, p. 195).

Nutrients (when boiled): Vitamins A, B6, C, K, folate, riboflavin; calcium, iron; lutein and zeaxanthin antioxidants; fiber.

1 lb raw = 7-8 cups
1 lb cooked = 2-3 cups

Bok Choy:

Check out this link for more information

Chicken Stir Fry with Bok Choy and Garlic Sauce

Sweet bok choy and pungent garlic lend flavor to this stir-fried chicken recipe.
More Chinese Chicken Recipes
  • 3 medium chicken breasts, boneless and skinless
  • 3 large bok choy stalks with leaves
  • Marinade:
  • 1 TB Chinese rice wine or dry sherry
  • 1 green onion, diced
  • 2 tsp cornstarch
  • Sauce:
  • 1/4 cup low-sodium chicken broth
  • 2 TB water
  • 1 tsp white rice vinegar
  • 1/2 tsp black rice vinegar
  • 1 clove garlic, finely chopped
  • 1/4 tsp salt
  • Other:
  • 1 teaspoon cornstarch
  • 4 teaspoons water
  • 4 to 5 TB oil for stir-frying, as needed
Cut the chicken into thin strips about 2-inches long. Add the rice wine or sherry, green onion and the cornstarch. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the bok choy and the sauce. Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

  Clean out the wok and add 2 - 3 TB oil. When oil is ready, add the bok choy stalks. Stir-fry briefly and add the leaves.

Push the bok choy up to the sides of the wok and add the sauce in the middle. Turn up the heat to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken.

Add the chicken. Mix through and serve hot. Serves 4.

Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 451 calories (kcal), 21 g Total Fat (18 g Monounsaturated Fat), 57 g Protein, 5 g Carbohydrate, 137 mg Cholesterol, 818 mg Potassium, 424 mg Sodium, 1g Fiber

This recipe was shared by one of our CSA members and volunteers at the Atwater Farmer's Market...Enjoy!

Honey-Curried Kale with Caramelized Onions

Serves 6 / This intensely flavored side dish is good with rice or tofu. “I don't like to cook kale too long because I feel it leaches more of the nutrients out,” says Martinelli. “The kale should still be vibrant and somewhat chewy.”

½ medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon fresh lemon juice
½ bunch kale (about 4 ounces), tough stems removed, leaves chopped large (or 6 cups packed chopped kale)
2 tablespoons low-sodium soy sauce
¼ cup water

  1. Sauté onion in oil over medium heat until dark brown and caramelized, about 20 minutes. Stir in curry powder, honey, and lemon juice. Add kale, soy sauce, and water. Cook for 5 minutes, tossing repeatedly until kale is chewy but tender.

PER SERVING: 50 cal, 42% fat cal, 3g fat, 0g sat fat, 0mg chol, 1g protein, 7g carb, 1g fiber, 209mg sodium

Rustic Roasted Eggplant and Tomato sauce

1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes

3 cloves garlic, whole

3 tablespoons olive oil
1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

1/4 cup toasted pine nuts

1 pound rigatoni pasta

1/4 cup torn fresh mint
or basil
3 tablespoons extra-virgin olive oil

1/2 cup grated Parmesan

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 4 minutes. Remove from the oven and reserve.

Cook Pasta of your choice until tender but still firm to the bite. Drain pasta into a large bowl and reserve (at least) 2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint or basil leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Red Potatoes and Green Beans

Potato-Green Bean Salad with Lemon and Basil

from Fat Free Vegan
24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
½ red bell pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.

Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.

Servings: 6

from SimplyRecipes

Zucchini Muffins Recipe

For those of you who prefer to use oil over butter use 1 cup vegetable oil instead of the butter


  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 1 1/3 cup sugar
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup walnuts (optional)
  • 1 cup raisins or dried cranberries (optional)


1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. In a separate bowl, stir together the flour, cinnamon, and nutmeg. Add these dry ingredients to the zucchini mixture. Fold in the walnuts and dried raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin).

Spicy Cheese Zucchini Soup

2 (14.5 ounce) cans of chicken broth

1 cup chopped onion

2 medium zucchini halved cut lengthwise in 1/4 inch slices

1/2 teaspoon dried oregano

1 8.75 ounce can whole kernel corn drained

1 14.5 ounce can of Mexican style stewed tomatoes

12 ounces processed cheese cubed

2 medium yellow squash halved lengthwise and cut in 1/4 inch slices

1/4 cup chopped fresh cilantro

1 4.5 ounce can of diced green chile peppers

2 cloves garlic minced

1/2 teaspoon freshly ground black pepper and 1 tablespoon olive oil.


Fry onion and garlic in olive oil until they become soft. Use oregano for seasoning. Add chicken broth, tomatoes and boil. Stir in the yellow squash, chile peppers, corn and zucchini. Reduce the heat to low and boil gently for 10 minutes. Add in the cheese and cook until the cheese melts completely. Use pepper for seasoning and mix cilantro before serving.

Zucchini Pasta
If you miss pasta, because you don’t eat wheat or you’re on a low-carbohydrate diet this dish makes a nice stand-in for fettuccine.Be careful not to overcook — it will be al dente with a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin zucchini strips.

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup tomato sauce (optional)

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.”

Fava Beans

Grilled Fava Beans


1 pound of fresh fava beans, still in their pods
a couple glugs of olive oil
a few pinches of salt

optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.

In a large bowl toss the fava bean pods with olive oil and salt. Arrange them in a single layer on a grill over medium-high heat. If you're using a grill pan, you may need to cook them in batches. If I'm using an outdoor grill I don't bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until blistered on one side - 4 to 5 minutes, then flip and grill for a few minutes more on the other side. If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans. You want the fava beans to be smooth and creamy when you pop them out of their skins - not undercooked. But keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers - which is what I encourage you to do :) Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like. To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time and be sure to lick your fingers.

Serves 2 - 4


Hot Swiss Chard and Artichoke Dip


1/4 cup olive oil
1 cup finely chopped onion
4 to 6 cloves garlic, minced
1 bunch Swiss chard chopped into small pieces
1 14-ounce can artichoke hearts drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1-1/2 cups finely grated Pecorino Romano cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)

Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook,
stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture.
Cover and cook, stirring occasionally, until chard is tender, about 5 minutes.

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce
 into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally,
until dip is hot and thick. Add salt and pepper to taste.

Serve warm

Fava Beans are low in calories and in fat, with no cholesterol.
They’re also high in protein, iron, and fiber, and are good sources of vitamin C, vitamin A, and potassium.

Fresh Fava Bean and Pecorino Salad

2 pounds fresh unshelled fava beans (about 2 cups shelled beans)

3 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried leaf oregano

3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors

1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste

8 ounces soft sheep's milk cheese such as a pecorino or a soft fresh goat's milk cheese, cut in small cubes

Salt and freshly ground black pepper to taste

In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning.

Beets are a rich source of Potassium, Iron, Magnesium, Manganese, Phosphorus and Copper. Beets consists of Vitamin C, Folate and Betaine in large quantities. Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6 and Pantothenic Acid are also present in small amounts. It also constitutes traces of Beta Carotene. 

Calorie Content of Beet:
Beets are known for being rich in nutrients and low on calorie, having a calorific value of 43.0 per 100 gm. As a result it forms an important part of salads for people under controlled diet.

Raw Beet and Carrot Salad
1 generous pound total of beets and carrots
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco

Grate the beet. (There's no need to peel, the grater will just push the skins back.)
Grate or chop the carrot Toss with the remaining ingredients.

Mustard Greens Saute with Garlic and Onions


  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 pound mustard greens, washed and torn into large pieces
  • 2 to 3 Tbsp chicken broth or vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil


1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown

and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss

with sesame oil. Season with salt and pepper.

Serves 4.

Printed from COOKS.COM

1 lb. fresh spinach, washed & dried
1 pt. strawberries, washed & halved
1/2 c. pecan halves, toasted

1/3 c. raspberry vinegar
1 tsp. dry mustard
1 tsp. salt
1/2 c. sugar
1 c. vegetable or olive oil
1 1/2 tbsp. poppy seeds
Combine dressing ingredients except the poppy seeds in a blender.
Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans.
The hot nuts will slightly wilt the greens.

Braised Kale and Red Potatoes

from Cooking Light


  • 6  cups  coarsely chopped kale (about 1 pound)
  • 3  cups  cubed red potato (about 1 pound)
  • 1  cup  water
  • 1/2  teaspoon  salt
  • 1  teaspoon  vegetable oil
  • 1/4  teaspoon  crushed red pepper
  • 3  garlic cloves, thinly sliced


Combine first 4 ingredients in a skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes.

Uncover; cook over high heat until water evaporates. Spoon kale mixture into a bowl; set aside, and keep warm.

Heat oil in skillet over medium-low heat. Add pepper and garlic; saute 3 minutes. Spoon over vegetables; toss.

Note: Substitute collard greens for kale, if desired.

Macaroni with Mustard Greens,
Lemon, and Parmesan

(about 4 servings)

2 cups (dry) macaroni
1 bunch mustard greens
1 tsp. minced garlic
zest from 2 lemons
(you can freeze the juice to use later)
3 T olive oil
1/3 cup grated parmesan cheese, plus more for serving

Cook pasta in a large pot of salted water 9-10 minutes, or until barely al dente. Reserve 1/4 cup cooking water before draining.

While pasta cooks, wash greens several times, then slice crosswise into 1 inch wide ribbons, discarding stems. Heat olive oil in large frying pan, add garlic and lemon zest and saute 1 minute. Add greens and saute about 5 minutes. Add drained pasta to greens/garlic/lemon mixture, mix in, and heat 1 minute. If mixture seems dry, add pasta cooking water. Stir in parmesan cheese and serve hot, with additional cheese to be added at the table if desired.

Roasted Beet Salad with Oranges and Beet Green

From Bon Appetit Magazine 2007


  • 6 medium beets with beet greens attached
  • 2 large oranges
  • 1 small sweet onion, cut through root end into thin wedges
  • 1/3 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated orange peel


Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

February 28th, 2009

This write up was compiled by one of our Pasadena CSA members. Check out all the info on the veggies. Also, if you have any special recipes, cooking tips, or storage tips, please send them our way and we will share them with our other CSA members.

February 14th, 2009

Sweet and Sour Greens

Saute one CSA bunch greens (collard are my preference) in olive oil until greens begin to cook down (about 5minutes) on high heat flipping constantly. Add about 1/2 cup of chopped onions and saute in additional oil in the same pan, stirring constantly. After onions brown, add one tablespoons of honey to mixture and squeeze one half of a lemon. Cook another minute and remove from heat. Ready to eat in 15 minutes all together!

February 7th, 2009

Photo of Broccoli


Info Provided by Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

Description: Broccoli grows in thick green stalks topped with umbrella-shaped clusters of dark green florets.

Selection: Look for firm stalks and tightly closed florets. Florets should be blue-green or purplish-green; yellow-green broccoli is older and likely to have a strong flavor and odor. Very wide stems may be too woody to eat.

Storage and handling: Refrigerate in a loosely sealed plastic bag for up to 3 days. When ready to cook, separate stalks from florets. Trim ends and peel stems with paring knife, and cut into bite-sized pieces. Wash thoroughly.

Preparation: Steam in basket over water by covering and cooking 7 minutes, depending on size and age. Microwave bite-size pieces in a covered dish with small amount of water, 5-7 minutes. To avoid loss of the bright green color do not cook broccoli for longer than 7 minutes.

Serving suggestions: Use raw broccoli florets in salads (SIS, p. 192) or for dipping. Peeled raw broccoli stems can be sliced and used in place of water chestnuts in recipes. Dress steamed broccoli with vinaigrette, lemon butter, olive oil, garlic, toasted nuts, or cheese.

Nutrients: Vitamins A, C, K, folate; cancer-preventing compounds sulforaphane, isothiocyanate and indoles; fiber.

1 lb raw = 5 cups
1 lb cooked = 2 cups

Recipe -- Herbed Broccoli Sandwich

2 cups/500 ml broccoli (finely chopped)
1/2 cup/125 ml onion (finely chopped)

In large fry pan saute in 2 tablespoons oil until broccoli is bright green.

a few dashes each of dried basil, thyme, pepper
1/2 teaspoon salt
Mix in.

4-6 slices French Bread
Top with vegetable mixture

3/4 cup/175 ml cheese (shredded)
Sprinkle on top and broil until melted. Serve immediately.


January 24th, 2009

Kohlrabi or Colinaba -- This information was submitted from one of our Atwater Village CSA Members

Kohlrabi, from the German words kohl (cabbage) and rabi (turnip), is not actually a cabbage or a turnip. Cultivated in Europe since at least the mid 1500's, this cold loving member of the brassica (cabbage) family is low in calories, high in fiber, and a good source of several vitamins and minerals. Although kohlrabi has been grown the U.S. since at least the early 1800's, it still has yet to become very popular.

Sweet and mildly flavored, kohlrabi can be braised, boiled, stuffed, sliced, scalloped, steamed, julienned, roasted, and sautéed. You can grate it into slaw, toss it into salads, slip it into soups and stews, snack on it raw with dip, and stir-fry it. You can even wrap it in foil and grill it. I've seen recipes where kohlrabi was covered in cream, sautéed with anchovies, stuffed into empanadas, fried into cakes, served with hollandaise sauce, and turned into a cinnamon brunch bake. This vegetable is versatile.

Unfortunately all of these cooks are wasting their time--and their kohlrabi. For the only thing you should ever be doing with kohlrabi is turning it into purée. Trust me.

Purple Kohlrabi In My Kitchen Garden

Kohlrabi Purée Recipe
Adapted slightly from The New Basics Cookbook by Julee Rosso & Sheila Lukins (authors of The Silver Palate Cookbook)

The Silver Palate ladies, who are self-described kohlrabi fans, say that "kohlrabi, once tasted, can become an obsession, for it seems to exude freshness," and liken it to an almost peppery version of broccoli. They do include two other kohlrabi recipes besides this purée in The New Basics Cookbook, but I'm sure that's only because their editor told them to.

Kohlrabi is usually available from May to December and comes in both white- (which is actually green) and purple-skinned varieties. The insides of both are white. Since my motto is Why go with green if you can choose purple instead? I always grow the purple variety in my organic kitchen garden. Look for kohlrabi bulbs that are about 2-1/2 inches in diameter. Any larger and the skin may toughen and need to be peeled, and the insides can be woody. Freshly picked kohlrabi will keep for several weeks in the refrigerator.

You'll need both the bulb and the leaves for this recipe, which is where my problem comes in. By the time the bulbs have formed on the plants, insects have usually ravaged the leaves. (They'll grow back if given the chance, as you can see in the top photo of these old plants I discovered buried under weeds last fall, but by then the bulbs will no longer be edible. Fortunately the young leaves are wonderful in salads.) This spring all the leaves remained untouched, but for some reason most of the plants never formed bulbs. I'm still trying to figure out why; it may have had to do with the warm weather. But I did manage to harvest kohlrabi enough to make one batch of this glorious purée.

Kohlrabi plants are beautiful. Kohlrabi purée is not, which is why I haven't included a photo. This is actually a good thing, because if you believe that guests should only be served food that is pleasing to look at, you can save this recipe for a time when you only need to feed yourself.

Rosso and Lukins suggest serving kohlrabi purée alongside your favorite meatloaf instead of mashed potatoes, but I turned it into a main course and managed to devour an embarrassingly large amount while standing in the kitchen.

I've adapted the recipe slightly, mostly because I'm not the type of person who ever has 3 Tablespoons of chicken stock or 1 Tablespoon of lemon juice hanging around in the fridge. The mushrooms do add a nice flavor, but I've left them out before, and the purée still tasted absolutely delicious.

4 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
4 ounces cultivated mushrooms (I used Baby Bellas), quartered
3 Tablespoons cream (or milk, chicken stock, olive oil, or water)
salt and pepper to taste

1. Trim the kohlrabi bulbs, peeling them if the skins seem tough. Rinse the leaves (discarding any that are yellow) pat them dry, and coarsely chop. Set aside. But the bulbs into 1-inch chunks.

2. Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender, about 15 minutes.

3. Meanwhile, heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another 1 to 2 minutes. Do not let garlic brown.

4. Add the mushrooms and the reserved kohlrabi leaves to the skillet. Cover, and cook 5 minutes. Then uncover, and cook, stirring, until all the liquid has evaporated, 3 minutes. Set the skillet aside.

5. Drain the kohlrabi chunks and place them in the bowl of a food processor. Add the mushroom mixture and all the remaining ingredients. Purée until smooth.

6. Transfer the purée to a saucepan and reheat over low heat, stirring, 2 minutes.

Makes 6 portions. (I love that they don't actually say it will "serve" six people, but that it does indeed make six portions.)


January 17th, 2009

Daikon Radish
Check out this link for more info:

Click this link to learn about pickling Daikons:

Try the following recipe from:

Daikon Radish Curry

Posted by Supriya on November 6, 2007

Daikon Radish is an often used ingredient in Southern Indian (State of Tamilnadu) cuisine. Here is a great side dish using this delicious juicy vegetable. It goes great with rice or just on it’s own as a snack. I love it so much that I eat it even with yogurt, or even just plain toasted bread or pita bread. This literally takes just under 20 minutes to make and it’s a very simple and straightforward recipe which is loaded with great flavor.

5 Daikon Radishes, peeled and cut into 1 inch cubes
1/2 tsp mustard seeds
1 tsp Split Black gram dal ( Ulutham paruppu in Tamil and Urad Dal in Hindi)
1 tsp bengal gram dal ( Kadalai paruppu in Tamil and Chana Dal in Hindi)
1/2 tsp Asafoetida powder
1/2 tsp Turmeric powder
1/2 tsp coriander powder
1 Indian green chilli, finely chopped
1/2 tsp red chilli powder
1 tsp salt
5 curry leaves, finely chopped
1 tbsp cilantro, finely chopped
2 tbsp Canola oil

Heat the oil in a skillet and add the mustard seeds. When it just about begins to splutter, quickly add the green chilli, asafoetida powder, coriander powder, turmeric powder and both the dals. Fry for about a minute on medium heat until the dals become golden brown in color.

Now add in the radish and add the salt. Sautee for another minute making sure all the radish pieces are coated well with all the masala in the bottom of the pan. Drop the heat down to low and cook covered for about 8-10 minutes, until the radishes are tender. You will find some liquid in the pan given out from the radish.

Now add in the red chilli powder and cook uncovered on medium-high heat for about 10 minutes, stirring every couple of minutes. Once the radish has fully cooked through (fork tender) check for seasonings and add in the chopped curry leaves and cilantro and mix well. After another minute on heat, Remove and Serve.



January 8th, 2009

Info: Beets are a root crop that are high in energy-providing carbohydrates originating from the Mediterranean.

Storage: - Remove tops (beet greens/tops can be cooked like any greens and taste very good in soup and sauteed.)
   - Store unwashed in perforated vegetable bags in the refrigerator. This way they should maintain quality for two to three weeks.

Preparing Uncooked: Scrub well and peel. Cut into slices or cubes. Can also be shredded for salads or relishes.

Preserving: Beets can be canned or pickled.

Recipe:                                                            -- Stuffed Beets --

Makes 3-6 servings

6 Medium beets (cooked until tender, cooled) -- With a spoon carefully make a hole in the center of each beet.

2 Apples (peeled and diced)

1 cup / 250 ml plain yogurt

2 tablespoons nuts (chopped)

1 tablespoon honey

Combine in a small bowl. Stuff each beet with this mixture. Refrigerate until time to be served.

Salad Variation:
-- Beets can be diced and combined with the other ingredients as a salad.

(This information was compiled from the book Recipes from America's Small Farms by Joanne Lamb Hayes and Lori Stein; and Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)