Stone Soup Recipes      

All Recipes on this page are borrowed or created to utilize Stone Soup Farm CSA shares

Special thanks to and Kate Flaim


Tips to use this page:

All recipes are categorized under one vegetable or herb, even though most have several vegetables in their ingredients.  Use your browser's search function (Control F, or Apple F) to scan for the particular veggie you want to use, or just browse!


Summer Veggie Bruschetta

good, hearty appetizer for a dinner party

1 loaf of your favorite crusty bread sliced into thin pieces

½ cup olive oil

2 T lemon juice

2 cloves garlic finely finely finely chopped

1 medium sized onion finely chopped

3 large tomatoes diced

¾ cup steamed sweet corn (off the cobb)

1 cup chopped arugula

½ T fresh parsley chopped

½ T fresh basil chopped

¾ cup grated parmesan cheese



1. Lay slices onto cookie sheet, take half the olive oil and lightly brush the top of each slice, broil in the oven until golden brown, set aside.

2. In large bowl mix together the remainder of the olive oil, lemon juice and herbs. Add onions garlic, arugula, corn, and tomatoes, salt and pepper to taste.

3. Spoon vegetable mix onto bread slices and top with cheese, broil again until cheese melts, and serve.

*Recipe from Bri


Goat Cheese and Arugula over Penne


  • 5 1/2 ounces goat cheese

  • 2 cups coarsely chopped arugula, stems included

  • 1 cup quartered cherry tomatoes

  • 1/4 cup olive oil

  • 2 teaspoons minced garlic

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon salt

  • 8 ounces penne pasta


  1. Cook pasta in a large pot of boiling salted water until al dente.

  2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.

  3. Drain pasta, and toss with goat cheese mixture. 

    *Recipe from






Pesto is super easy.  There is some variation, but there are some basics that are essential:  Basil, garlic, salt, olive oil, nuts, and often cheese.  A food processor is close to essential, although it could be done without.


To make 1 bunch basil into pesto:

1. Remove leaves from stems and wash the leaves thoroughly, add to food processor

2. Peel and add 1-3 cloves garlic depending on taste

3. Add 1/4 cup olive oil

4. Add one tsp salt, or to taste

5. Add 1/4 cup nuts.  Pine nuts are usually considered best, but you can also use walnuts, cashews, or other nuts.  I use sunflower seeds to keep the cost down.

6. Optional - add 1/4 cup cheese, generally Parmesan or Romano

Blend it up!  Make sure to use a spatula to push the leaves and stuff from the side of the bowl back down in the processor to get blended.  You can blend it briefly for a course, leafy pesto, or keep going and work towards a creamer smoother pesto.  If you don't have blending capacity, chop basil, garlic, and nuts as fine as possible then add other ingredients and mix well.
Pesto keeps fine for a month in the fridge, although any part of it exposed to air turns brown.  To keep it longer, I recommend freezing in plastic containers or in jam jars.
*Recipe from Jarrett

 Zucchini with Tomato and Basil

You’ll need:

1 ½ pouds fresh zucchini

½ cup onion sliced thin

¼ cup extra virgin olive oil

1 ½ teaspoons garlic chopped coarse

2 tablespoons chopped parsley

2/3 cup canned imported Italian plum tomatoes, chopped coarse, with their juice


Black pepper (ground fresh)

6 or more basil leaves

  1. Soak and clean zucchini, trimming away both ends, and cutting them into disks a little less than ½ inch thick
  2. Preheat oven to 350°
  3. Using a flameproof oven-to-table pan, preferably an enameled cast-iron one, turn on the heat to medium and put in the onions and oil. Cook and stir the onions until light golden and then add the garlic. When the garlic becomes colored a very pale gold, add the parsley, stirring it quickly once or twice, then put in the tomatoes with their juice. Cook at a steady, gentle simmer until the oil floats free of the tomatoes, about 20 minutes.
  4. Add the sliced zucchini, salt, and pepper, and turn the zucchini over once or twice to coat well. Cook for 5 minutes on top of the stove, then transfer the pan to the uppermost rack of the preheated oven. Cook until the liquid shed by the zucchini dries out, and the zucchini rounds are tender.
  5. Take the pan out of the oven. Wash the basil in cold water, tear the leaves into one or two pieces by hand, distribute them over the zucchini, and bring to the table.

*This recipe was taken from Marcella Hazan’s Essentials of Classic Italian Cooking



Simple Beets

1.Dice into bite-size chunks and steam until tender

2.Make a dressing with a balsamic vinaigrette, crushed garlic, and little bit of good mustard

3.Add fresh parsley to taste if you have it

*Recipe from Melinda Ashley


Siena's Siberian Vacation
(Vegetarian Borscht)
((Beet & cabbage soup))

Makes a generous potfull to feed a big family.

In a big pot, fry over medium high heat:
    1 big onion
    olive oil or vegetable oil (or mix of the two) enough-and-a-little more to cover bottom of pot.

Meanwhile chop by hand, or if you're lazy/efficient, use a food processor with a slicing disc to chop:
    4-7 beets
    3 medium potatoes
    3 carrots
and add them once the onions have become soft and transparent Stir for 3-4 minutes and add:
    5-7 big cloves chopped garlic

Stir for another 1-2 minutes and add: 
enough to cover the contents of the pot. Next add:
    28oz can of stewed tomatoes (or 6-8 fresh tomatoes, or tomato paste or something tomato-y)
    1/2 cabbage
    1 small hot pepper (or red pepper flakes)
    4 bay leaves
    2 tsp thyme
    3 tsp dill
    a small handful of fresh parsley
    salt & pepper to taste 
(a lot of salt makes this soup sing)
    1 T vinegar (apple cider is best) or lemon juice

Not traditionally found in borscht, but if you have someone just sitting around blathering at you while you're cooking, make them de-pod:
    1/2 lbs edamame (totally optional but very tasty in this soup and good for extra protein)
   bouillion cubes (but I didn't use them at all and the soup was bursting with flavor)

At any point, add more water if vegetables are exposed.  
Mix occasionally and boil forever (or until beets and potatoes are soft).  Eat hot or cold (I like it luke warm!) and add sour cream or yogurt to your bowl if you desire. Tastes even better the next day.

*recipe by Siena at the farm

 Bok Choi

 Simple stir fried Boc Choy


  • 1 bok choy head
  • 2 slices ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 cup water
  • A few drops sesame oil
  • 1 1/2 tablespoons vegetable oil for stir-frying


Wash the bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
  Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.  


Easy Broccoli Soup

You’ll need:



-Chicken broth

-Milk or cream (optional)

1. Steam broccoli stems and then flowers

2. Brown an onion

3. Puree onion and cooked broccoli with chicken broth

4. Thin out with milk or cream if you like to

*Recipe from Melinda Ashley

Brussels Sprouts

Balsamic Glazed Brussels Sprouts

sweet and tart

2-3 cups well rinsed brussels sprouts

¼ cup leeks finely chopped

2 cloves garlic finely chopped

1 tsp honey

3 T vegetable stock

3 T olive oil

3 T balsamic vinegar

1 T roughly chopped fresh oregano

1. In a skillet put leeks and garlic in olive oil, add honey and cook on low heat until golden brown.

2. Whisk in balsamic vinegar, and add brussels sprouts, pour in stock, cover and let simmer until sprouts are bright green and tender.

*Recipe from Bri

Simple and Yummy Brussels Sprouts My Dad Makes

1. Trim off brown ends of sprouts and clean

2. Steam until tender (but not too tender!)

3. Sautee and brown in butter and garlic

4. Salt and pepper to taste

* Recipe from Jonathan Eagle


Tangy Cole Slaw

perfect for the bbq

1/2 head of cabbage

1/6 head of red cabbage

4-5 small radishes

2 carrots

1/2 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon milk

1/2 teaspoon sugar

1/4 teaspoon celery seeds

1. Shred cabbages, carrots, and radishes

2. Whisk together other ingredients, pour over the shredded veggies and serve!

*Recipe from Bri

Cabbage (Napa)

Kim Chi (traditional Korean style)


1/4 cup salt

1/2 head cabbage

1 bulb garlic, 1 similar sized piece of ginger

1/2 bunch green onions or 1 small onion

1 teaspoon sugar

1 hot pepper, or 1 tsp chili powder or flakes

1. Cut 1/2 head Napa Cabbage into 1/2" pieces or smaller.  Dissolve 1/4 cup salt in 1 pint water. Soak cabbage in the salt water, add enough water to cover, leave for 3 to 4 hours. 

2. Combine garlic and ginger in food processor or blender until finely minced.

3. In large bowl, combine onions, garlic mixture, chili, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.) Optional* add 1/4-1/2 cup other shredded vegetable, such as carrot, radish, or try something new!

4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and work into it the spice mixture, mixing very thoroughly.  Divide cabbage among glass jars, pressing down firmly to remove any air bubbles.

5. Let sit for 2 to 3 days in a cool place before serving.  If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.

Note: Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.

*recipe from Jarrett



Shredded Carrot Salad

You’ll need:

-6 medium carrots, washed, trimmed peeled and shredded

-Extra Virgin olive oil

-1 tablespoon of freshly squeezed lemon juice

Combine all ingredients, using enough olive oil to coat the carrots well. Toss thoroughly to taste and correct for salt and lemon juice. Capers and/or olives are a nice addition!

*recipe by Mara Eagle 


Winter Root and Sausage Stew

Serves 4 to 6

           1 large potato, peeled and cut into ½ -inch cubes

           1 large sweet potato, peeled and cut into ½ -inch cubes

           2 carrots. peeled and coarsely chopped

           1 parsnip, peeled and coarsely chopped

           1 onion, finely chopped

           1 lb. smoked sausage or veggie sausage, sliced

           1 19-oz. can Italian-style stewed tomatoes, with juices

           1 ½ cups chicken or veggie stock

           2 tsp. sugar

O         1/2 tsp. dried thyme

O         1/4 tsp. freshly ground black pepper

           1/4 cup chopped fresh parsley

1 In slow cooker, combine potato. sweet potato, carrots, parsnip. onion, sausage, tomatoes (with juices), stock, sugar, thyme and pepper; stir to mix well.

2 Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours, until vegetables are tender.

3 Stir in parsley during last 10 to 15 minutes of cooking time. Serve with thick slices of warm pumpernickel bread.

Each serving: About 449 calories, 15g protein,  35g carbohydrate, 27g fat (13g saturated), 5g fiber,   40mg cholesterol, 1,148mg sodium

*Recipe from Lynne Coleman




Garlic and Chive Celeriac (Mashed Potato Style)

a fun spin on a staple side dish

3-4 celeriacs washed peeled and cut into cubes

2 T butter

2/3 cup milk

2 cloves garlic

1 T olive oil

1 T chopped fresh chive



1. In small oven safe skillet or baking dish put olive oil and garlic, roast until garlic is tender and mash into a paste.

2. Boil water, add cubed celeriac and cook until tender and strain thoroughly.

3. Add milk, butter, garlic paste, salt, pepper and chives to strained celeriac and serve.

*Recipe from Bri

Leeks Stuffed with Celery Root Mash

1 large celery root
1 medium potatoes
3 cloves garlic, peeled and left whole
3 fat leeks
2 free-range eggs
1 1/2 cups grated salty (Fontina, Gruyere, Parmesan, etc) cheese
salt and pepper
1/2 cup veggie stock
1/2 cup white wine

Bring a medium pot of salted water to boil.

Preheat oven to 400 degrees.

Clean the celery root and potato, cut into large chunks and simmer until soft, about 20 minutes. Throw in the garlic cloves in when the roots have 5 minutes left to cook.

Mix together the veggie stock and white wine.

Reserving the hot water, drain the roots and garlic and add to a large bowl. Combine with the cheese, eggs, and enough of the stock/wine so it mashes smoothly with a potato masher or hand mixer. Adjust for salt and pepper.

To prepare the leeks, separate about 10 of the largest outside leaves from each stalk (for 20 leaves total), and trim off any dark or tough parts of the leaves - often about half the leaf. Rinse each leaf. Drop the leaves into the reserved hot water and return to a boil, covered for about 5 minutes until the leeks are pliable.

Drain the leeks. Taking one leaf start from the root (light-colored) end and spoon a teaspoon of the root mash near the end. Roll the leek leaf up from the root end to the tip.

Butter an 8 or 9 inch square glass pan, or 2 quart casserole.

Place the stuffed leeks neatly in the pan. Pour in the remaining veggie stock / wine mix so that the bottom half-inch of the leeks are submerged.

Bake for 20 - 25 minutes until heated through and the edges of some leeks just barely begin to brown.

Serve over a bed of your favorite beans.

*Recipe from



Boiled Swiss Chard Salad

You’ll need:

-2 bunches Swiss chard

-Extra virgin olive oil

-Freshly squeezed lemon juice


If the chard is young, with skinny stems, detach and discard the stems. If it is mature chard with braod stalks, pull the leaces from the stalks, discarcding any blemished leaves. Cut the stalks lengthwise into narrow stips a little less than ½ inch wide, and then trim these into shorter pieces about 4 inches long. Soak all the chard in a basin with several changes of cold water until there is no trace of soil in the water.

  1. Put the trimmed stalks in a pan with 2 to 3 inches water, turn the heat on to medium and cover, cook for 2 to 3 minutes after the water comes to a boil. Then add th leaves and 2 teaspoons salt and cook until tender.
  2. Drain the chard in a colander, and use a fork to gently press as much moisture out of it as possible. Transfer to a serving platter. When lukewarm or no cooler than room temperature, toss with salt, olive oil and 1 or more tablespoons of lemon juice.

*Recipe from Melinda Ashley

Sweet Corn


Simple Korean Stirfry

(get your 600% daily value of the color green!)

Boil and drain 10oz. of fresh, hardy greens (any combination of kale, collards, spinach and/or swiss chard). Quickly plunge them into cold water to set their color. Drain and squeeze greens, and cut into 2” lengths.

For dressing, mix:

1½ T. roasted sesame seeds

1½ T. soy sauce

1 t. sugar

1 T. sesame oil

Add sautéed garlic, onions, mirin, ginger and hot sesame oil to taste.

*Recipe from Melinda Ashley


Frigerator Pickles


Canned pickles are good to make, but it’s easier just to pop them in the fridge instead. They also come out crispier this way:


Ingredients: (all ingredients are to taste, so don’t be afraid to try new amounts)

  • About 3 good sized cukes
  • ½ head garlic
  • ½ bunch dill
  • 2 cups water
  • 1 cup white vinegar
  • 3 TBS salt


Cut a couple garlic cloves into slices, and cut your dill a few times.  Make brine, by combining vinegar, water, salt, and sliced garlic and dill.


Slice cucumbers however you want, I like spears, but you can also do halfs, sandwich slices, or hamburger style slices. Pack into a quart container, easiest is a ball jar, or the kind of tupperware containers you get yogurt in. Pour brine solution in until it is full.  Tada!

Cover and leave in fridge for 2-4 days before eating, to allow brine to penetrate into the cukes.  The vinegar and salt preserve this somewhat, and these will keep fine in the fridge for 2-3 weeks, possibly more.



You can use whole cukes but you have to let them marinate longer.  Also try adding sliced onion, mustard seeds, or ½ cup sugar (and use less vinegar and salt, no dill) to make sweet pickles bread & butter style.

  *recipe by Jarrett

Cold Honeydew and Cucumber Salad

1 large honeydew (4cups), diced, reserve juice
1 med cucumber (2cups), remove seeds if you want, diced
4 scallions, sliced thinly
2 tbsp yogurt
2 tbsp lemon juice (1 large lemon)
2 tbsp spearmint or mint (fresh if available, sliced thinly and chopped roughly)
1 tsp salt

Combine yogurt, lemon juice and salt in large mixing bowl.  Add to
bowl honeydew, cucumber, scallions and spearmint/mint.  Mix thoroughly
to combine ingredients with dressing.  If salad seems dry or if desired
add in the extra honeydew juice.

*recipe by CSA members Leif & Courtney Hardison


Daikon and Celery Salad

You’ll need:

-¼ cup mayonnaise

-1 T Dijon mustard

-2 T chopped fresh parsley

-1/2 lb peeled daikon radish

-2 celery stalks thinly sliced

-2 tsp lemon juice

1. In a large bowl, mix mayonnaise, mustard, and parsley.

2. Grate daikon coarsely and add to bowl. Add celery; mix until ingredients are thoroughly combined.

3. Stir in lemon juice. Season to taste with salt and pepper.

(This makes about 4 servings)

*Check out more recipes on


Pan-fried Daikon Slices

  1. Slice the daikon into 1 cm medallions.
  2. Heat a large frying pan to medium and add a little bit of sesame oil, just enough to cover the surface.
  3. Just before the oil starts to smoke, arrange the daikon slices in a single layer on the surface of the pan. Fry until they start to smoke slightly. The cooked surface should have dark brown marks, but not black.
  4. Flip'em.
  5. Wait for them to smoke slightly again.
  6. Remove from pan, and arrange on a paper towel to soak up a little oil (shouldn't be much). Arrange on a plate and sprinkle with a little salt.

*Recipe from Open Source Food

Pickled Diakon


  • 1 cup rice vinegar
  • 1 cup water
  • 1 cup sugar
  • 1/4 teaspoon turmeric
  • 1 pound daikon radish
  • 1/4 cup kosher salt


In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.

Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks. 

Recipe courtesy Tyler Florence, Food Network



Stuffed Eggplant

a good vegetarian main course

12 6-by-2 inch eggplants
1/2 c. vegetable oil (approximately)
2 tbsp. butter
1 lg. onion, finely chopped
1 cup bread crumbs
1 med. tomato, peeled, seeded and finely chopped
1 sm. green pepper, seeded, deribbed, and finely chopped
2 tbsp. finely chopped parsley
Salt and freshly ground black pepper to taste
1 lg. clove garlic, finely chopped
1 lg. tomato, peeled, seeded, and chopped
1/2 c. water or broth
1 tbsp. freshly squeezed and strained lemon juice

1. Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design.

2. In a heavy skillet heat the oil over moderate heat. Add the eggplants and sauté until soft on all sides, adding more oil if necessary. Arrange in a single layer in a shallow flameproof or ovenproof pan.

3. Add the butter to the skillet and heat. Add the onion and sauté until soft but not browned, stirring frequently. Add the bread crumbs and cook until lightly browned. Stir in the tomato and green pepper and cook 5 minutes. Add the parsley, salt and pepper, and garlic, mix well, and remove from the heat.

4. Transfer each eggplant to a plate, leaving the oil in the pan. Slit lengthwise to within 1 inch of both ends on one side only. Stuff the pocket with several spoonfuls of the meat mixture. Return the eggplants to the pan, arranging them next to one another, slashed sides up. Place the tomato over the eggplants, sprinkle with additional salt and pepper, and pour in the water. Cover and simmer gently 40 minutes or bake in a preheated 350 F. oven 40 minutes. Add the lemon juice and cook 10 minutes or until the eggplants are tender.

*Recipe from Bri

Be-Bean Pa

To Prepare Eggplant and Veggies:

1. Cut eggplant 1/4in round slices and then cut into strips

2. Sautee in sesame oil for about 5 minuets

3. Then add 1t. soy sauce and stir

4. Then add 1t. sake and stir.

5. Then add a tad of salt to taste.

6. Sprinkle with sesame seeds. Place in a dish and place aside.

7. Repeat the steps above with green beans, carrots and zucchini

To prepare ground beef: (optional)

¼ lb. Per person

1. Sauté with some onions in butter or vegetable oil

2. Add:

Red chili paste and miso to taste

2-3 T. soy sauce

1t. sake,

1T. sugar

Sesame seeds and sesame oil

In large personal bowls filled with rice, place veggies on top, then beef and then a fried egg (good for mixing when runny) over top. Mix all together and add hot sauce or hot pepper flakes to taste.

*Recipe by Mara Eagle


Braised fennel
2 fennel bulbs
1 tablespoon finely chopped fennel greens
2 tablespoons olive oil (twice)
1 carrot
1 head broccoli
1 green pepper
1 large or two small leeks
2 cloves garlic
1/4 teaspoon dried thyme,dill, or oregano
1 bay leaf
1/2 cup white wine
1 cup water (+ another 1/2 cup or so)

Keeping the root end of the fennel bulbs intact, half each lengthwise.
Cut pepper, carrot, broccoli,leeks and any other desired vegetable into very small pieces (diced). Set aside. Mince or slice garlic.

In large skillet, heat oil on medium/high heat. Add garlic and saute briefly, about 30 seconds. Add chopped leeks, saute another 2 minutes. Now add the rest of the chopped vegetables, except fennel, and saute for another 2 minutes. Next move all vegetables to one side of the pan, and add the fennel halves cut side down. Salt and pepper at this stage if desired. Now pour the cup of water over the whole mix (be careful not to splash!) and then reduce heat to medium and simmer until water has evaporated. Stir the whole mixture up, add another 1/2 cup water and evaporate it off again. When cooked, the fennel will be more tender than when it was raw, and slightly browned on the bottom.

Move all food off pan now onto a serving dish. But don't wash the pan! Return it to the heat, and scrape all the caramelized fennel and vegetable bits on the pan. Add the wine and another 2 tablespoons olive oil. When wine has reduced by half, add chopped fennel greens, and salt and pepper to taste. Remove from heat and spoon over fennel and vegetables on serving dish. Viola! Serve with rice pilaf or pasta aldente.

*recipe by Jarrett

Fresh and easy Fennel!

  1. Remove the tops where they meet the bulb and discard them. Detachabout ¼ inch from the butt end and remove any of the bulbs outer parts that may be bruised or discolored.
  2. Cut into slices about ½ inch thick and toss with a good olive oil.
  3. Salt and pepper to taste!

*Recipe from Melinda Ashley


Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar

The natural sweetness of fennel makes it a good partner for bitter greens like kale, mustard, turnip, or beet. Flowering kale adds color as well as earthy flavor.

Makes enough for 1 pound of pasta

1/2 cup olive oil 
1 medium onion , minced
1 medium bulb fennel (about 1 pound), fronds removed, minced and reserved (about 1 tablespoon); bulb trimmed, halved and thinly sliced

Table salt and ground black pepper 
2 tablespoons balsamic vinegar 
1 pound spaghetti 
3/4 pound kale (or other bitter greens), washed thoroughly and chopped coarsely
1/4 cup grated Parmesan cheese , plus more for passing

1. Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.

2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.

3. Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.

Recipe from, submitted by Danya Isley


Most folks know what to do with garlic, but what about those scape things?  Scapes are the flowering head of the garlic plant, and are not fibrous like the rest of the plant so we eat them!  They are  milder than garlic cloves but taste exactly the same.  You can use them in any way normal garlic is used, or you can try these special recipes:

Roasted Garlic Scapes

This one's an easy hit.  Many people roast asparagus in the oven or grill.  You can do the same with scapes.  Lay out at least a handful on a baking pan.  Drizzle olive oil on them and generously salt, pepper to taste.  Stir them up a bit to evenly coat the scapes, then roast in the oven at 350 for about 10 minutes.  If on the grill you should use one of those pans with smaller holes so they don't fall through.  Eat up!

Green Garlic Pesto

 You can make great pesto with green garlic (whole and young garlic plants) or with garlic scapes.  The only difference is that it comes out even greener!  See our pesto recipes in the Basil section, and just substitute 50% more scapes or green garlic than it calls for. 

Recipes by Jarrett



Warm Kale and Beet Salad

a great side salad

3 cups kale rinsed and chopped

¼ cup olive oil

¼ cup vegetable stock

4 cloves garlic finely chopped

¼ cup onion finely chopped

1 ½ cup shredded beets

¼ cup balsamic vinegar

½ cup chopped walnuts

1 teaspoon fresh finely chopped rosemary

¾ cup goat cheese



1. Heat olive oil in large skillet on medium heat. Add garlic and onions, cook for one minute or until the onions become translucent.

2. Add vegetable stock and balsamic vinegar. Then stir in beets, kale, walnuts and rosemary. Cook until kale has wilted and most of the stock has evaporated. Salt and pepper to taste.

3. Crumble goat cheese on top and serve warm.

*Recipe from Bri

Bean and Kale Soup
1 tablespoon Olive oil
8 large garlic cloves, crushed or minced
1 medium yellow onion
4 cups chopped raw kale
(Optional: Several cups of beet greens)
4 cups chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini, or navy
4 plum tomatoes, chopped
your favorite herbs (I used cilantro)
Salt and pepper to taste
1 cup chopped parsley

in a large pot, heat olive oil. Add garlic and onion, sauté until soft. Add Kale (and beet greens if desired), stirring until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Add parsley. Simmer 15 minutes.

Note: I like my greens very soft, so I cooked the first five ingredients, then simmered with the broth for about 45 minutes before adding the rest. Also, it was a little thinner than I liked, so I added some refried beans too - very yummy.

*Recipe by Lynne Man


 Kholrabi is actually just about the most versatile vegetable there is.  EVER.  No really, its pretty amazing. Here are a few recipes here but don't be afraid to experiment.  From sushi to soup, it won't let you down.

Orange Fennel and Kohlrabi mixed grill

1 or 2 bulbs kohlrabi, outer skin removed, thin dice
2 bulbs fennel, greens removed, bite side chopped
1/3c orange juice (fresh if possible)
2 tbsp olive oil
1 tsp salt

Combine all ingredients in large mixing bowl.  Stir to coat vegetables
thoroughly.  Using a grill safe pan or a pouch of aluminum foil add
contents of mixing bowl to cooking vessel.  If using grill pan cover
with aluminum foil.  Grill over medium to high heat for 8 to 10
minutes or until tender and bubbling.

 *recipe by CSA members Leif & Courtney Hardison

 Jicama style Kholrabi

Jicama is often served sliced into disks, then drizzled with lime or lemon juice, salt, and a pinch of chili powder.  Just peel a kholrabi to the white, and try the same.  Seems weird but its darn good.

Recipe by Jarrett


Cheesy Kohlrabi

when in doubt, throw some cheese on it

8 medium kohlrabi, peeled and sliced into 1/4 inch slices

1/2 teaspoon salt

3 teaspoons butter

1/4 cup all-purpose flour

1 1/3 cup vegetable broth

1/4 cup shredded cheddar

1/8 teaspoon ground allspice

2 teaspoons chopped parsley (for garnish)

1 In a 2 quart saucepan over medium heat, in 1 inch of boiling water heat kohlrabi and salt to boiling.

2. Reduce heat to low, cover and simmer for 30 minutes.

3. Drain.

4. Meanwhile in a 3 quart saucepan over low heat, into hot butter, stir flour until smooth.

5. Gradually add undiluted chicken broth and cook, stirring constantly, until mixture is thickened.

6. Remove from heat and stir in cheese until melted and smooth.

7. Add kohlrabi and cook until heated through.

8. Sprinkle with the mixture with allspice, then garnish with the chopped parsley.

*Recipe from Bri


Leek and Potato Soup

You’ll need:

1 big can of chicken broth

1 leek to 3 medium size potatoes

Cream, olive oil and grated parmesan are other delicious ingredients that are optional additions

1. Begin heating the chicken broth in a big pot

2. Clean and slice your leeks into ½ inch lengths, dice potatoes

3. Sautee leeks until a little translucent

4. Add leeks and diced potatoes into chicken broth

5. Cook over low heat until potatoes are cooked, how be careful not to overcook them

6. Puree until desired texture

7. Cream is a delicious addition, add to taste

8. Serve with a drizzle of olive oil and freshly grated parmesan cheese

9. Salt and pepper to taste

*Recipe from Melinda Ashley


Cucumber Mojitos

Doesn't seem like it would work but it pretty much does.

 We love to drink mojitos at the farm after a hot day.  Try this:

Fill a large glass 1/2 way with ice (preferably crushed), then another 1/4 way with cucumbers chopped into dice-sized pieces.  Add at least 5 leaves mint, either whole or cut into a few pieces.  Next add 1.5oz (ish) rum and top off with 7up.  Stir well and sip with a straw.


You can use other alcohols such as vodka, gin, or tequila, with varying success.  Its even tastier if you use tonic water, lime, and sugar instead of 7up, if you're feeling ambitious. 

Recipe by Jarrett


Vegetable Gumbo

Great for potlucks and dinner parties

3/4 cup vegetable oil

3/4 cup all-purpose flour

2 cups chopped onions

1 cup chopped bell peppers

1 cup chopped celery

1 cup chopped okra

1 cup chopped zucchini

2 cups sweet corn (off the cobb)

1 cup chopped spinach

2 teaspoons salt

1 teaspoon cayenne

3 bay leaves

1 tablespoon minced garlic

1 bottle amber or dark lager beer

8 cups vegetable stock at room temperature

1/4 cup chopped leeks

1/4 cup chopped parsley

3 cups cooked white long-grain rice

(can add chicken or seafood to this recipe)

1. Heat the oil and in a large cast-iron Dutch oven or stock pot over medium heat. Add the flour and stirring constantly with a large wooden spoon, cook to make a dark brown roux, the color of chocolate, about 30 to 40 minutes.

2. Add the leeks, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the beer, stir to blend, and cook for 1 minute. Add the stock and mix to blend with the roux.

3. Add the rest of the veggies and let simmer on low heat until tender. Pull out and discard bay leaves, and stir in parsley.

4. To serve, spoon rice into the center of the serving bowls and top with the gumbo.

*Recipe from Bri

Onions, Red and Yellow

Onions, Walla Walla


Parsnips can be intimidating.  Stand up for yourself!  They're not really that scary. Just chop them up and add them like potatoes to any stew or soup (see kale and bean soup under Kale). Or try using them 50/50 with potatoes in your favorite mashed potatoes recipe. They have a nice sweet and distinctive flavor you'll love.

Parsnip Mint Soup
1 white onion
3 tbsp butter
2 lbs parsnips
1/2 lb potatoes
4-6 C chicken stock
1 bunch fresh mint (about 1/4 lb), leaves only
1 small red onion
juice of 1 lime
some fresh hot chile

Peel and slice the onion and put it into stew in the butter, covered, over low heat. Peel the parsnips and potatoes and cut into large chunks.

Once the onions are soft, add the potatoes and parsnips and salt and continue to stew, covered, for about 10 minutes more.

Add chicken stock to cover and simmer until veg is totally cooked. Remove from heat.

Reserve a handful of the mint leaves and throw the rest into the soup. Puree the soup, then strain. Season with salt and pepper.

Make salsa with red onion, reserved mint, lime juice, and hot chiles.

Serve hot, garnished with cold salsa.

(adapted from Chez Panisse Vegetables by Alice Waters) 


Peppers (Sweet)

Stuft Peppers


Cut tops off and core 4 Carmen peppers or other bell pepper

In bowl combine for stuffing:

1onion, minced

2 cloves garlic, minced or pressed

1½ cups cooked rice

1 kholrabi, peeled and diced small

2 tomatoes, diced

1-2 Tbsp. fresh chopped herbs, such as basil, oregano, parsley, cilantro, or dill

1 teaspoon cumin
1 teaspoon chili powder

½ bunch arugula, chopped finely

*optional – ¼ cup shredded cheese, provolone or mozzarella work good

salt and pepper to taste


Combine all ingredients in mixing bowl, then stuff into peppers in a baking dish. Put ½ inch water in bottom of dish to prevent burning.  Cover with foil and bake at 375 for 1 hour.

*recipe by Jarrett


Peppers (Hot)

Hot Chili Pepper and Herb Pizza

2 12-14 inch pizza crusts – homemade (see below) or purchased
16 oz frozen tofu
1 small bottle of Asian Sweet and Sour or Peanut Sauce
1 red onion, diced
3 banana peppers, sliced
2 yellow bell peppers, diced
3 red bird chili peppers, sliced finely
salt, pepper
handful fresh basil, chopped
handful fresh mint, chopped
handful fresh cilantro, chopped
sesame oil

Preheat oven to 425.

Crumble the tofu in a bowl and add about 2 Tbsp of sweet and sour or peanut sauce to flavor the tofu. Mix.

Make (or unpackage) your pizza crust and roll out to the size of your pizza pans or cookie sheets. I use this wheat crust from Allrecipes.

Brush the dough with enough sauce to coat.

Sprinkle a layer of tofu over the pizza.

Top with the onions, banana peppers, yellow bell peppers, and red bird chili peppers.

Season the pizzas with salt and freshly ground pepper.

Bake for about 20 minutes, until crust is golden.

Top with the fresh basil, mint, cilantro and a drizzle of sesame oil.

*Recipe from



Shepard’s Pie

  1. Clean and dice potatoes
  2. Boil in lightly salted water until cooked
  3. Add butter, cream, salt and pepper to taste and then mash
  4. Quickly sauté enough ground beef to make a layer about ½ inch thick on the bottom of a Pyrex dish. I like to use lots of onions and pepper.
  5. Put beef into Pyrex and cover with mashed potatoes.
  6. Sprinkle over with grated parmesean cheese
  7. Put dish into oven until parmesean cheese has melted and slightly browned over the top
  8. Serve on a cold day!

*Recipe from Melinda Ashley

Potato Chunks

  1. Dice potatoes, sweet potatoes, onions, garlic, and we also like to add apples when we have them
  2. Mix and put all chunks into a big Pyrex dish and drizzle generously with olive oil, pepper and coarse salt
  3. Sprinkle with fresh rosemary
  4. Bake until cooked!

*Recipe by Mara Eagle


What to do with a pie pumpkin?
Pie pumpkins are what we use for pumpkin pie, of course.  But pumpkin pie from scratch is relatively laborious, and there are other ways to utilize the pumpkin.

Pie pumpkins  are not that different from butternut squash.  They are slightly sweeter and have their own distinctive character, but in general you can substitute either of them for each other and not many people will notice.  Try making a soup, or cook and mash it to make raviolis.  They also make great baked goods, try adding them to various cookies, pancakes and waffles, or pumpkin bread.  Or be brave and try the pie recipe below.

Pumpkin Pie from a real live pumpkin
  • First wash dirt of the exterior, then cut in half and scoop out all the seeds and soft mucky stuff.  Pumpkin seeds are good to eat, if you want you can separate the seeds and roast them. 
  • Next bake, boil, or microwave the pumpkin.  The methods are all about the same, but take different times. If in the oven, 375 is good.  Check frequently until a fork easily penetrates the flesh.
  • Once cooked and cooled, scoop out all the flesh.    Best is to puree it, using a mixer, bender, or whatever you have.  Take more time for a smoother pie, less for one with more texture.
  • To 3 cups of cooked pumpkin goop, add the following and mix thoroughly:
    • 1 cup sugar
    • 1 tsp each ground cinnamon, cloves, nutmeg
    • 1/2 tsp ginger powder
    • 1/2 tsp salt (optional)
    • 4 eggs
    • 16oz evaporated milk
  • I'm not good with pie crusts, there are certainly good recipes out there but I'll let you find those.  Pre-made crusts bought at the store work fine.  Get a pie crust.
  • Pour in the glop!  make sure to leave at least 1/4 or 1/2" space at the top so it doesn't overflow.
  • Baking is tricky.  Start at 425 degrees for 15 minutes, then down to 250 for 45 min to an hour.  Check frequently near the end, a clean knife or fork should be able to be stuck in and come out clean.  If it comes out wet then it should be left in a little longer.  
  • You can roast the seeds at the same time,  clean them, salt them, and spread thin on a pan.  Make sure to check them frequently as they burn easily.
  • Voila!  Let cool for a while as it will need to cool down before it sets.
*recipe by Jarrett


Although radishes are generally sliced up and put in salads, there are a couple other ways you should try them as well:

Raw radish with salt

The title pretty much gives this one away.  Just slice them up and sprinkle salt on them, you'll be suprised how much it changes the experience of munching on raw radishes.


Sauteed Radish

This one's pretty easy too.  Just heat up a little oil and pan fry sliced radish briefly, until it starts to get a little soft.  Add a bit of salt or broth near the end.  It really takes away a lot of the spice and leaves behind the real delicate flavors.



Veggie Burger

be brave! make your own

1 ½ cups mashed garbanzo beans (chickpeas)

½ cup diced, boiled and mashed rutabaga

½ cup grated summer squash

1 stalk celery, diced

1 carrot, grated

1/2 onion, minced

1/2 tsp garlic powder

1/4 cup flour

salt and pepper to taste

oil for frying

1. Mash all ingredients together, except the oil.

2. Form into patties, if the mix is too runny add more flour one tablespoon at a time.

3. Fry in oil and serve with a slice of fresh tomato, some lettuce and your favorite condiment on a toasty bun.

*Recipe from Bri

Mashed Rutabaga


-2 to 3 pounds rutabaga

-2 to 2 1/2 pounds potatoes

-pinch of salt

-1/3 cup butter

-1/2 cup milk

-1/2 teaspoon freshly ground black pepper

-2 teaspoons chopped parsley


Peel rutabaga and potatoes; cut into chunks. Put the chunks in a large saucepan and cover with water. Add a pinch of salt to water. Bring to a boil; reduce heat, cover, and let simmer, When both are tender, remove from heat. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, and pepper. Beat well. Taste and add more salt if necessary. Garnish with chopped parsley.

Serves 6-8

*recipe by Mara Eagle 


Lanttulaatikko (Rutabaga Casserole)

1-2 large rutabagas
water, salt
2 Tbs butter or margarine
1 Tbs flour
salt, white pepper
1 egg
bread crumbs

Peal the rutabagas, cut into small cubes and cook in small amount of water seasoned with salt until tender. Mash well. Whip butter or margarine and flour into the rutabagas, add the milk gradually, whipping continuously. Add the egg and season to taste. Place in a greased casserole dish, cover with bread crumbs and bake in a 200°C (400°F) oven for 40 mins. Goes great with ham and pork.



Winter Sage Pesto

1 cup walnuts, chopped
1/4 sweet onion, roughly chopped
1/2 cup loosely packed sage leaves, stems removed and roughly chopped
1 1/2 cups loosely packed fresh spinach, roughly chopped
juice of 1/2 lemon
1/4 cup olive oil or more
sea salt
freshly ground black pepper

Grind up the walnuts in a blender until coarsely ground.  Add the onion, sage, spinach, lemon and olive oil.

Blend until well combined.  Salt and pepper to taste.  Thin out with more olive oil if desired.

*Recipe from

Scallion (green onion)

Scallion pancakes


2 cup flour

1 cup boiling water

¼ tsp salt


Mix these three ingredients together in a bowl and let rest covered with a damp cloth for 30 min.


Chop 1 bunch of scallions (use the whole plant not just the white) into ¼ inch size or smaller pieces.  Reserve ¼ cup for dipping sauce.


Cut dough into 4 portions and roll each out onto a lightly floured surface.

Sprinkle scallions onto rolled out dough.  Next roll up the scallions into the dough by making snakes.  For thicker pancakes, keep the snake fatter, for thinner roll it out more.

Coil the snakes into cinnamon bun form (spiral). 

Next flatten them.  You can use your hands or a hard surface like the bottom of a bowl or cookie sheet.  Again, you can flatten them to different degrees depending on how you like them.  I like the thick ones.

In a shallow pan heat ¼ inch oil until hot, fry pancakes in oil on each side until golden brown.


Dipping sauce:

Combine all these ingredients into a bowl and whisk:

¼ cup rice vinegar

¼ cup soy sauce

¼ cup scallion

2 tsp honey or sugar

¼ tsp red pepper flakes or chopped fresh hot pepper (optional)

1 tsp grated ginger or ginger powder


*Recipe by Chanya Sae-Eaw


Miso Soup

It is easy to make simple miso soup.  You can get miso paste at most grocers or health food stores, and at any Japanese market, and at most Chinese markets.  It is known to have outstanding health benefits and is a great chicken soup replacement if you are sick. Because miso is a fermented product , it is a live food, and excessive heating can destroy enzymes and other bionutrients, so make sure you never boil the food once miso is added.


4 cups water

Half bunch scallions, chopped to ¼ inch pieces

½ block of tofu, cut into small cubes

2-4 Tbsp miso paste, to taste

3 oz dried soba noodles (or 6 oz fresh), optional


Heat the water in a pot.  If you choose to add noodles, boil the noodles until al dente style, not quite fully cooked. 

In a small bowl, dissolve miso paste with a little bit of tap water, until it is a liquid.

Turn off heat to pot.  Add tofu, scallions and mix into the water thoroughly.  Add miso solution. Remember not to add miso if the water is boiling or very close to it, you might want to let it cool a minute or two, or add a couple ice cubes, before adding miso.


You can experiment with all sorts of other things in miso soup, it is very versatile.  Try it with watercress, arugula, spinach, cilantro, dashi soup stock, hot peppers, or try something new!


*Recipe by Jarrett



Summer Squash

Basic Squash Yummyness

1 or 2 medium sized summer squash, sliced 1/4"
1 or 2 medium sized zucchini, sliced 1/4"
1 small onion, minced (optional)
3 tsp Italian herb mix
2 tbsp butter, diced
2 tbsp olive oil

Combine Italian herb mix and olive oil in large mixing bowl.  Toss all
vegetables in bowl to coat.  Using a grill safe pan or a pouch of
aluminum foil add contents of mixing bowl and butter to cooking
vessel.  If using grill pan cover with aluminum foil.  Grill over
medium to high heat for 8 to 10 minutes or until tender and bubbling.

 *recipe by CSA members Leif & Courtney Hardison

Sweet Potato

Gingery Sweet Potato Pie

Preheat oven to 350 degrees.

Pick the whole sweet potatoes with a fork and bake them on a
foil-lined baking sheet until tender, about an hour.

For crust:
6 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 1/2 cups finely crushed gingersnap cookies (5 oz; 30 2-inch cookies)
3/4 cup finely chopped almonds or walnuts (2 oz), toasted
2 tablespoons brown sugar
1/4 teaspoon salt

Meanwhile, start the crust by buttering and flouring a 9″ pie pan.

In a medium bowl, mix together melted butter, gingersnap crumbs,
almonds, sugar and salt.
Press a 1/4 inch thick layer on the bottom, then build an even layer
up the sides.  Chill in the refrigerator until filling is ready.

For filling:
1 1/2 lbs sweet potatoes, (about 3 large)
2 large eggs
3/4 cup heavy cream
1/4 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons ground ginger
3/4 tsp vanilla

Split potatoes in half legthwise to cool.  Peel.

In a blender, blend together the potatoes, eggs, cream, sugar, salt,
cinnamon, nutmeg, ginger and vanilla.

Pour the filling into the crust and bake for 50 mintues or until the
center is solid and the filling close to the crust is just barely starting to crack.

Cool pie on rack about 1 hour.

 *Recipe from


Summer Vegetable Bolognese

vegetarian spin on an Italian favorite

3 medium eggplants cubed

2 cups chopped swiss chard

½ cup roughly chopped walnuts

½ cup roughly chopped almonds

2 sweet peppers cored and cubed

1 medium sized onion diced

4 cloves garlic diced

½ cup olive oil

5 ripe tomatoes diced

1 can tomato sauce

½ of your favorite sweet red wine

1 T fresh basil chopped

1 T fresh oregano chopped

1 T fresh parsley roughly chopped

½ T fresh thyme finely chopped



1. In a large sauce pan heat up olive oil and cook garlic and onions until the onions are translucent.

2. Add in nuts and herbs and let cook for 2 minutes stirring constantly.

3. Stir in eggplant and peppers, cook for 2 minutes.

4. Pour in wine, tomato sauce and then add in diced tomatoes.

5. Let simmer for five minutes, then add swiss chard and simmer for fifteen more minutes. Salt and pepper to taste.

*Recipe from Bri


Hummus and Vegetable Summer Pizza

a bit gourmet, your friends will be impressed

1 pizza crust (or be brave and try making your own)

1 cup of your favorite hummus

2 cloves of garlic finely chopped

1 medium sized eggplant cut into small cubes

1 cup chopped broccoli

1 cup roughly chopped arugala

2 medium sized tomatoes sliced

1/4 cup olive oil

1/2 cup shredded parmesan cheese

1 cup shredded mozzarella cheese

1 teaspoon finely chopped basil

1 teaspoon crushed red pepper flakes (optional)


black pepper

1. Preheat oven to 400°. Lightly grease round pizza pan.

2. Pour olive oil in a large skillet on medium heat and add garlic. Roast garlic for one minute. Add eggplant, broccoli, and salt and paper to taste. Allow to cook until veggies get tender.

3. Place dough on greased baking sheet and spread on the hummus, sprinkle the crushed red pepper flakes onto the hummus for a little kick. Place sliced tomatoes and arugala on top of the hummus, and then spread the broccoli and eggplant mixture evenly over the pizza.

4. Sprinkle on cheeses and fresh basil.

5. Bake in oven for 15- 20 minutes (check the time on the package if you are using prepared dough).

*Recipe from Bri

Veggie Lasagna

gooey and good for you

2 teaspoons vegetable oil
3 cups eggplant, unpeeled & diced
3/4 cup chopped onion
1 teaspoon garlic, minced
28 ounces tomatoes, canned, crushed
1 1/4 teaspoons salt, divided
1/2 teaspoon sugar
1/4 teaspoon basil
1 cup carrot, peeled & shredded
2 cups chopped spinach

2 sweet peppers chopped
15 ounces ricotta cheese, part skim milk
1 cup mozzarella cheese, part skim milk, shredded
1 large egg, beaten
1 pinch nutmeg
9 lasagna noodles, cooked
2 tablespoons grated Parmesan cheese

1. Preheat oven to 375 degrees.

2. In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions, peppers, and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes.

3. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.

4. Layer with 3 lasagna noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes.

*Recipe from Bri

Tomatoes, Cherry


Vegetable Pot Pie

add chicken, turkey or tofu

2 tablespoons olive oil

1 onion, chopped

8 ounces mushrooms

1 clove garlic, minced

2 large carrots, diced

2 turnips peeled and diced

2 stalks celery, sliced 1/4 inch wide

1 cup cauliflower chopped

1 cup broccoli chopped

1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces

3 cups vegetable broth

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 tablespoons cornstarch

2 tablespoons soy sauce

1 recipe pastry for double-crust pie (or buy pre-packaged it’s easier)

1. Preheat oven to 425 degrees.

2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, turnips, and celery. Stir in cauliflower, broccoli, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer.

3. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.

4. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

5. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.

6. Bake in preheated oven for 30 minutes, or until the crust is brown.

*Recipe from Bri

Winter Soup


  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1/4 cup chopped shallots
  • 1 leek, sliced
  • 2 stalks celery or ½ bulb celeriac, chopped,
  • 5 cloves garlic, sliced
  • 2 cups dry mixed beans, soaked overnight
  • 3 carrots, sliced
  • 2 turnips, cubed
  • 1/2 small head cabbage, finely shredded
  • 4 quarts vegetable stock
  • salt and pepper to taste


  1. Get some cooking oil hot in a pan.   Then add the onions, shallots, leek, celery and garlic and saute for about 5 minutes, stirring frequently.
  2. Then, add the beans, carrots, turnip and cabbage along with enough vegetable stock to cover (about 4 quarts). Let simmer for 2 hours, or until vegetables are to desired tenderness. Season to taste with salt and pepper.
* Recipe by Jarrett

Winter Melon

Winter Melon Soup

For broth
1 (3- to 3 1/2-lb) whole chicken
1 bunch scallions, halved crosswise
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating
1 (1-inch) piece peeled fresh ginger, smashed
14 cups water
1 tablespoon salt

For soup
5 (1-inch-wide) large dried scallops
1 (2-lb) wedge winter melon
2 oz Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating and cut into very thin matchsticks (1/2 cup)
1 (2-inch) piece fresh ginger, peeled and cut into very thin matchsticks (2 tablespoons)
3 scallions, thinly sliced (1/2 cup)


Make broth:
Rinse chicken inside and out, then stuff cavity with scallions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 10 to 12 cups broth and need only 9 cups for this soup; reserve remainder for the Black-Bean Shrimp with Chinese Broccoli or for another use.)

Make soup:
Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.

Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.

Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.

Cooks' notes:
• Broth can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Remove any solidified fat before using.
• Soup, without final addition of ham, ginger, and scallions, can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. 

*recipe from

Winter Squash

Sweet Squash Flan

1 medium butternut or other winter squash
1/2 plus 1/3 cup sugar
1 (12 oz.) can evaporated milk
4 freerange eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves

Preheat oven to 375.

Halve the squash lengthwise, discard the seeds, and place cut side down on a baking sheet lined with aluminum foil. Bake for an hour, or until soft to the touch all over. Cool and set aside.

Reduce oven temp to 350

Scoop flesh from the squash. Discard the skin. Puree in a blender until smooth and creamy.

Pour 1/2 cup of sugar into a small heavy saucepan.  Heat over medium-low.  When sugar is fully melted pour into a round 9″ cake pan, quickly tipping the pan before the caramel cools to coat the bottom.
Combine 1 1/2 cups of squash puree, 1/3 cup sugar, eggs, evaporated milk, cinnamon, nutmeg, and cloves in a medium-sized bowl or blender.  Blend until combined.

Pour the batter into the caramel-coated cake pan. Place the cake pan in a larger shallow pan or baking sheet.  Add an inch of hot water to the larger pan.
Bake for 50 minutes or until the center of the flan is a consistent texture to the edges and a toothpick inserted in the center comes out clean.

Let cool fully - at least 2 hours. To serve, loosen edges of the flan with a thin knife, place a large plate over the flan and quickly invert onto the plate.

*Recipe from



Leek Zucchini and Spinach Cream Sauce

perfect to dress up grilled chicken

½ cup leek chopped

1 medium sized zucchini cubed

1 cup chopped spinach

2 cloves garlic diced finely

2 T dry white wine

1 cup heavy cream

1 T butter

½ T finely chopped fresh parsley



1. In medium sauce pan melt butter and cook garlic.

2. Add leeks, zucchini and spinach and cook on medium heat until veggies are tender.

3. Pour wine into pan add heavy cream and let reduce, salt and pepper to taste.

4. Add parsley to sauce right before serving.

*Recipe from Bri

Summer Glory Muffins

veggies for breakfast!

2 eggs
3/4 cup sugar
1/2 cup oil
1/2 tsp vanilla
1 1/2 cup flour
2 tsp baking powder
1 tsp cinnamon
1/2 cup shredded zucchini
1/2 cup pecans or nuts
1 cup carrots, shredded fine
1/2 cup coconut

1. Combine beaten egg, oil, sugar and vanilla.

2. Add dry ingredients and stir until moist.

3. Blend in carrots, nuts, coconut, and zucchini.

4. Spoon mix into muffin tin and bake at 400 degrees for 25 to 30 minutes.

*Recipe from Bri