From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 bunch young carrots 2 TB butter 1 TB brown sugar ½ c. cider 4 TB vegetable stock or water 1 tsp Dijon mustard finely chopped greens from the carrots, or 1 TB chopped parsley Directions: Wash the carrots well and … Continue reading Glazed Carrots with Cider
Vegetable Pilaf
From Vegetarian: The Best Ever Recipe Collection, by Linda Fraser Ingredients: 1 c. basmati rice 2 tb. Oil ½ tsp cumin seeds 2 bay leaves 4 green cardamom pods 4 cloves 1 onion, finely chopped 1-2 carrots, finely diced 1 c. mixed frozen veggies or chopped green beans ¼ c. cashew nuts ¼ tsp ground … Continue reading Vegetable Pilaf
Two-Way Street Beets
From Asparagus to Zucchini, 3rdEd. Serves 6 Ingredients: 2 bunches small beets Juice of one orange 1 TB butter, softened Pepper to taste 1 tsp. peanut oil 1 tsp. sesame oil 1 tsp. hot chili oil (optional) 1-2 TB soy sauce Directions: Cut the greens off of the beets. Wash them, remove the … Continue reading Two-Way Street Beets
Basil lemonade
Via CSA member Julie Ahern Ingredients: 1 bunch fresh basil leaves 1 cup sugar 1 cup water 2 cups lemon juice (about 10 to 15 lemons) and the lemon zest from the lemons 4 cups cold or sparkling water 2 cups of ice Directions: Create a simple syrup by combining basil, sugar, 1 cup of … Continue reading Basil lemonade
Enchilada Casserole
From The Zen Monastery Cookbook, by Cheri Huber 1 lb. tofu (or cooked ground beef) 1 small onion or bunch of scallions 3 cloves garlic, minced (or scapes) 2 medium-sized tomatoes or 16 oz can diced tomatoes 1 tsp salt 1 tsp cumin chili peppers, to taste small bunch kale/collards/mizuna, de-stemmed and chopped 20 … Continue reading Enchilada Casserole
Chickpea Falafel with Cilantro Dip
From Vegetarian: The Best-Ever Recipe Collection, by Linda Fraser Serves 4 14 oz can chickpeas, drained 6 scallions, finely chopped 1 egg ½ tsp ground turmeric 1 garlic clove or scape, chopped 1 tsp ground cumin 4 TB chopped cilantro oil for deep-frying 1 small fresh red chile, seeded and finely chopped … Continue reading Chickpea Falafel with Cilantro Dip
Golden Beet Salad
From CSA member Julie Ahern Romaine Lettuce 3 golden Beets 3 red Beets 1 red onion shredded 1 seedless cucumber sliced and quartered Cook beets at medium heat 15 minutes. (Cook beets in separate pots or yellow beets will also become red) Cool beets and peel off skin, then cut julienne style … Continue reading Golden Beet Salad
Roasted Beets
From CSA member Julie Ahern Wash beets and remove any whiskers or greens that aren't pristine (you can leave the tops on - they're delicious too). Place beets in the center of a square of tinfoil. Add a garlic clove (or scape) and any herbs that are your favorites. Salt and pepper. Gather up … Continue reading Roasted Beets
Strawberry Muffins
From Favorite Recipes of the Northfield Elementary PTO Makes about 15 muffins Topping ¼ c. brown sugar, packed ¼ c. pecans, chopped ½ tsp cinnamon Combine above ingredients and set aside. Muffins: ½ tsp baking soda ¾ c. packed brown sugar 1/3 c. oil ½ c. pecans, finely chopped (optional) 1 tsp vanilla ½ tsp … Continue reading Strawberry Muffins
Garlic Scape Pesto
From CSA member Julie Ahern Makes about 1 cup (Obviously, you would need to find more scapes at a farmer’s market. But this is a great pesto recipe using basil, arugula, mizuna, etc. instead of the scapes) 20 garlic scapes, finely chopped 1 cup finely grated parmesan or romano 1 cup slivered almonds, toasted 1 … Continue reading Garlic Scape Pesto
Fox & Fawn Farm 