Roasted Green Beans
These are a nice alternative to French fries that everyone will enjoy! You can also use same method for broccoli or cauliflower
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Green Bean Salad
12  oz. fresh green beans, trimmed 1/3  cup fresh parsley, coarsely chopped 4  green onions, sliced 2  stalks celery, chopped 2  Tbsp. olive oil 2  Tbsp. lime juice Lime wedges (optional) 1. In a 2-quart microwave-safe d

Bean and Potato Salad with Basil Oil
Uses many CSA foods for August

Sautéed Kohlrabi
From Asparagus to Zucchini (modified) 1 to 2 kohlrabi 2 tbsps butter or light oil ½  medium onion, diced ½ to 1 tbsp fresh herbs (chervil or parsley) ½ tsp salt Grate kohlrabi, place in colander, and sprinkle with
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Marinated Kohlrabi
Marinated Kohlrabi
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Strawberry Spinach Salad
A fun and easy summer treat.

Three Day Refrigerator Pickles
4 cups sugar4 cups apple cider vinegar (at least 5% acid)1 teaspoon celery seed1 1/2 teaspoons tumeric1/4 cup non-iodized saltSliced CucumbersMix and pour over sliced cucumbers into a one gallon glass jar. Store in refrigerator three days before eati
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Red Fern Farm Tzatziki Sauce
This Greek cucumber sauce is a creamy, delicious counterpoint for lamb dishes.
Products (Garlic, Cucumber)

Refrigerator Pickles
Contributed at the PMSS Local Foods Potluck

CUCUMBERS: Dill Pickles
Makes 7 pints
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Creamed Cucumbers
Locavore Recipes
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Corn Salsa
Ingredients: 1 cup cooked corn cut off the cob 2 md Roma, seeded, diced¼ c Chilies, green, chopped¼  c Onions, green, sliced2 tb Juice, lemon1 tb Cilantro, minced1 sm Jalapeno, finely chopped1 sm Garlic, clove, minced1/4 ts Salt

Chicken and Black Bean Tostadas
This is one of Heidi's signature dishes! We like to top these off with corn and salsa also

Creamed Swiss Chard
This chard recipe has an amazing rich flavor which balances the bitterness of the chard well.
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Chard Pesto
Chard Pesto3 cups swiss chard3/4 cup fresh basil2-3 cloves garlic1/2 cup olive oil1 cup feta cheese, crumbled1/2 cup walnutsIn a food processor or blender, miix together swiss chard, basil, garlic, olive oil, feta cheese and walnuts until wello blend
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Braised Swiss Chard with Currants and Feta
1 lb (2 bunches?) Swiss Chard 1 large garlic clove, finely chopped 2 TBS olive oil 1/2 tsp salt 1/4 tsp black pepper 3 TBS dried currants 1/3 cup water 1 1/2 oz feta, crumbled   cut stems and center ribs from chard, discarding any tough
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Pickled Beets
Pickled beets are simple—cook beets until tender; slip off the skins; slice into a mason jar; heat equal parts vinegar, sugar, and water (we use the red water they were cooked in); pour the mixture over the beets and marinate overnight. You can a
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How To Roast Beets
How to: Roast Beets Roasted beets are the perfect accompaniment to salads, homemade pizza or even as an appetizer with a good goat cheese. I like to roast a whole bunch of them at once, then I have them in the fridge to do whatever with through
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Beet Greens
Wash well, leave 'beetlets' attached (remove some of the long, skinny root end) and blanche in simmering water till slightly tender.   Drain. Cut the greens into smaller lengths and coarsely chop the beetlets. Place in a small baking dis
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Baked Beets
Other vegetables can be added such as white or sweet potatoes, onions, eggplant, garlic. etc.

Beet Salad with Greens
I’ve always hated beets until… I ate this Beet Salad Recipe.   Ingredients 1 cup vegetable oil 1 cup toasted hazelnuts ½ tbsp honey ½ tsp salt ½ tsp pepper 1 tsp coriande
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Beet and Apple Salad
1 bunch of beets 1 or 2 apples, preferable a tart variety 2 tablespoons olive oil 2 teaspoons white wine vinegar 1 teaspoon honey 1/2 cup or more of finely chopped scallion tops 1 small garlic clove finely minced 4 or five leaves of basil, cut
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Sauted Swiss Chard
Sauted Swiss Chard1 bunch young tender chard about 1/2 lb cleaned and chopped1 medium onion - chopped1 tbs butter or olive oil1 clove garlic crushed1/4 cup feta cheeseChop swiss chard - not necessary to remove stems if young and tender - just chop in
Products (Onion, Garlic, Swiss Chard)

Bacon and swiss chard pasta
I cut this recipe in half and used one of our bunches of chard, throwing the bottom stems in with the onion (I used our scallions instead of the very large red onion this calls for) and I quite possibly used more cheese than this called for, and I us

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