Recipes
Mashed Rutabaga
By Chef Rob Malone, owner/chef The Turntable Restaraunt Extra Thoughts: Create a new way to eat Farm-to-Fork style in your own kitchen. Ingredients: 2 to 3 pounds rutabagas 2 teaspoons salt 1/3 cup butter 1/2 teaspoon freshly ground black pepper 2 tablespoons of Honey...
Leek and 3 cheese Pizza
By Chef Gretchen Fayerweather Extra Thougts: "Don't forget to alter to suit your preferences! The leeks will be sweet and you won't miss the sauce" Ingredients: 1 pizza crust, (pre-made, box mix, or frozen) 2 leeks 1/2 bunch of basil 1/4 pound, sliced salami or...
Potato and Leek Gratin
By Gretchen Fayerweather Extra Thoughts: Gratin translates to a "lightly browned crust", and it is often assumed that it means "cheese added". While cheese is not in this dish, you can certainly add it! Ingredients: 24 fluid ounces chicken or vegetable stock (water...
Tacos with Roasted Butternut Squash
By CSA Member Rebekah W. Extra Thoughts: This recipe is fantastic! You won't miss the meat at all with the meatiness of the butternut squash and the sweet and spicy flavor. All the ingredients go perfectly together. Food Prep: If you do not have a heavy duty peeler...
Easy Cinnamon Roasted Butternut Squash
By Chef Gretchen Fayerweather Extra Thoughts: Great way to cook your squash. Add to rice or pasta dishes. Toss with a vinaigrette and serve over a green salad. Make into a main dish by adding chicken. Food Prep: If you do not have a heavy duty peeler you can simply...
Pork Chops with Apples and Stuffing
By CSA Member Rebekah Waldsmith Extra Thoughts: This recipe is so comforting and delicious! Great for those cool fall nights! Serve with a side of veggies or mashed potatoes. This is a family favorite! Ingredients: 4 bone-in pork chops or 6 small boneless pork...
Slaw with Kale and Apples
By CSA Member Rebekah W. Extra Thoughts: If you'r not crazy about Kale but would still like the health benefits, use less kale and add Cone Cabbage to substitute Food Prep: To remove the ribs from the kale leaves, hold the stem in one hand and, using the...
Farm Fresh Kale Smoothie
By Chef Gretchen Fayerweather This makes 16 ounces, typically this is for two people, or breakfast and lunch! Ingredients: 3-4 large kale leaves 1/2 cup fruit, fresh or frozen (blackberries, blueberries, raspberries) 1 cup juice (I use Bolt House Blue Goodness) 1...
Easy Grilled Honey Mustard Onions
By Chef Gretchen Fayerweather Extra Thoughts: Red onions are also good grilled, as they sweeten when cooked. Ingredients: Pan spray or 2 Tablespoons, olive oil 2 sweet onions, can substitute red onion 1/4 cup Honey 1/4 cup Dijon or yellow Mustard 1/4 cup olive oil 1...
Warm Cherry Tomato Bruschetta
By CSA Member Rebekah Waldsmith Extra Thoughts: This is a wonderful and easy dish or appetizer to serve to company. Or makes a great meal if your looking for something light. Meal Prep: Ingredients: 2 pints of cherry tomatoes olive oil 4 cloves of minced garlic salt...