Source: From Asparagus to Zucchini 3rd ed. 1 onion, chopped 1 garlic clove, minced 2 TB oil 1 bunch chard 6 eggs 1 c. shredded cheese 1 tsp salt 2 pie crusts Heat oven to 400°. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat … Continue reading Swiss Chard Pie
Winter Squash Bars
Source: Simply in Season 2 c. winter squash or pumpkin, cooked and pureed. 1 ½ c. sugar ¾ c. oil 4 eggs 1 tsp vanilla ½ tsp salt Beat together in a mixing bowl. 1 c. flour 1 c. whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon Mix in … Continue reading Winter Squash Bars
Fennel Salad
From CSA member Jacqui Wiltinger 1 large fennel bulb, trimmed and thinly sliced 2 medium oranges 1 TB olive oil 1 TB red wine vinegar salt and pepper 2 TB sweetened, dried cranberries Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, … Continue reading Fennel Salad
Fruit Platz
Source: Simply in Season 1 c. flour ½ c. whole wheat pastry flour 1 ½ tsp baking powder ¼ tsp salt Mix ingredients ½ c. butter or oil ½ c. milk Mix in butter or oil until crumbly. Add milk. Mix with for until a ball of soft dough forms. Press into 9 x 13” … Continue reading Fruit Platz
Bruschetta with Grilled Bread
Source: Simply in Season 2 large yellow tomatoes, diced 2 large red tomatoes, diced ½ c. mozzarella cheese, diced ½ c. green olives, chopped ½ c. olive oil ½ c. fresh basil, chopped 2 TB lemon peel, grated 1 TB capers or dill pickles, chopped 6 cloves garlic, minced Salt and pepper to taste Slice … Continue reading Bruschetta with Grilled Bread
Tomato Chutney
Source: The Vegetarian Epicure, Book Two via CSA member Anne Tisel 4 lbs red tomatoes 2 large onions, chopped 6 oz raisins 4 oz pitted prunes, sliced 1 ¼ c. cider vinegar ½ c. brown sugar 1 tsp ginger 1 tsp cayenne pepper 2 ½ TB salt ½ tsp ground cloves 1 ½ tsp ground … Continue reading Tomato Chutney
Tomato Soup
Source: From Asparagus to Zucchini 3rd ed. 1 TB butter 2 cloves garlic, minced 2 carrots, chopped 2 stalks celery, chopped 2 quarts tomatoes, with juice pinch of sugar ½ c. fresh basil salt, pepper, and grated Parmesan cheese to taste Heat butter in skillet. Saute garlic, carrots, and celery. Add tomatoes and simmer 20 … Continue reading Tomato Soup
Kohlrabi with Peas and Potato
Source: Simply in Season ½ c. onion, chopped 1 clove garlic, minced ½ tsp dry mustard ½ tsp ground cumin ¼ tsp ground turmeric ¼ tsp ground coriander 1 c. kohlrabi, peeled and chopped 1 c. potatoes, peeled and chopped 1 c. tomatoes, chopped ½ c. water ¾ tsp salt ½ tsp sugar ½ c. … Continue reading Kohlrabi with Peas and Potato
Grilled Eggplant
Source: CSA member Susan Hutterer 1 medium or large eggplant Olive oil 1 TB sesame oil 1 TB soy sauce 1 clove garlic, minced Make sauce of the sesame oil, soy sauce, and garlic. Set aside. Slice eggplant into slices about ½” thick or smaller. Spread olive oil on both sides of each slice. Lay … Continue reading Grilled Eggplant
Carrot Fennel Orange Soup
Source: From Asparagus to Zucchini 3rd ed. 2 TB butter 1 medium fennel bulb, thinly sliced 4 c. sliced carrots, approx. 1 ½ lb. 1 garlic clove, sliced thinly 4 c. water or vegetable broth ½ tsp salt 1/3 c. orange juice ¼ c. sour cream Heat butter in a large saucepan over medium heat. … Continue reading Carrot Fennel Orange Soup
