The recipes posted here are either our own, our member’s or they’ve been adapted form favorite recipes and cookbooks. I highly encourage experimenting with your vegetable and herb combinations!
Bon appetit!
Beans
Green Beans with potatoes and Garlic
Beets
Cabbage
Corn
Greens
Kale
Potatoes
Rutabaga
Soups
Southeast Asian Vegetable Stock
Yankee Gardener Fresh Summer Soup
Spinach
Summer Squash
Swiss Chard
Winter Squash
BUTTERNUT SQUASH & CHORIZO ENCHILADAS WITH CINNAMON-SPICED CREMA
Eggs
Posted by A Lovely Winter Day « Highmeadowfarmcsa's Blog on January 14, 2012 at 10:19 pm
[...] Recipes [...]
Posted by Susan on August 16, 2011 at 10:42 pm
Here are two recipes that I love to make:
1. Pattypan salad
Slice one of the very LARGE pattypans or three small ones into thin, rounds. Either steam them on stovetop or in the microwave until just tender. Drain them and set aside.
While the pattypan slices are draining and cooling, combine the following in a large bowl:
1/4 c. olive oil
1 T balsamic vinegar (I prefer white, as not to dull the color of the pattypan)
1 ripe plum tomato, or a small red pepper (if using red pepper, it can be roasted or fresh)
3 T chopped sweet onion, shallots, or those lovely little leeks
1/4 c chopped fresh basil (or parsley)
1 clove minced garlic.
Combine pattypan slices with the other ingredients, and season with salt and pepper. This tastes good on its own, on pasta, or in a cheese sandwich (I like smoked provalone.)
2. “Mexican” Pepper Sauté
2 T vegetable oil
2 C sliced bell peppers (mixed colors or green)
1 or 2 diced jalapeños (to taste…or any other hot pepper)
1 T cumin seed
Heat oil in skillet and add peppers and cumin seed. Sauté until the peppers are colored.
Add juice of one lime and continue to cook until the lime juice evaporates.
Remove mixture to bowl and add:
1/2 C cilantro
1 T minced garlic
Add salt to taste.
Posted by highmeadowfarmcsa on August 17, 2011 at 2:42 pm
Thanks for sending these, Susan! I am looking forward to trying one of them for dinner tonight!
I have been having Patty Pans with my eggs in the morning. Lightly sautéd, they are a perfect sub for toast!
Posted by Sam on July 11, 2010 at 6:50 pm
Love the recipes that you share. Here is one that I found on the New York Times website that uses the yummy green beans and potatoes we get from your wonderful farm. There are lots of other great recipes there, too.
http://www.nytimes.com/2010/05/26/health/nutrition/26recipehealth.html?ref=nutrition
Sam
Posted by highmeadowfarmcsa on July 13, 2010 at 3:45 am
Thanks, Sam!
This looks wonderful! I can’t wait to try it!
Meg