Friday, March 30, 2012

Freezer Jam

freezer jam is a good intro to preserving for suburbanites! You can use freezer baggies to store flat or airtight glass containers to stack. You can use this recipe for just about any fruit.
Yield: Makes 7 cups

  • 5 cups crushed strawberries
  • 1/3 cup fresh lemon juice (from 2 lemons)
  •  2 1/2 cups granulated sugar
  • 1/3 cup (1.75 oz) powdered, no-sugar-needed pectin

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Kale Smoothie

We know, we know. This smoothie looks very... green, but we promise you it tastes great! The citrus fruit balances out the bitterness of the kale. It makes for a great vitamin boost and if you use local honey, it will help with your allergies!
Yield: makes 2 servings
  • 1 banana
  • 1 cup frozen mango or pineapple chunks (we like to use both)
  • 1/2 cup kale leaves, stems removed 
  • 1 cup orange juice
  • 1 teaspoon ground flax seeds (optional)
  • 1 teaspoon (local) honey

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BBT (Bacon Basil Tomato) Sandwich

This sandwich makes for a great spin on the classic BLT. Instead of using ciabatta for this recipe, we used  Great Harvest Gouda & Stout Bread. It gave it a little extra punch.

Yield: Makes 1 Sandwich

  • 1 piece ciabatta (or bread of your choice) split lengthwise 
  • 1 tsp mayonaise
  • 4 to 6 large fresh basil leaves
  • 4 to 6 slices of fresh tomato 
  • salt
  • fresh ground pepper
  • 2 slices crisp-cooked bacon

Catalan Mushrooms with Garlic & Parsley

This recipe makes for a great side or starter. Leftovers can be used on pizza or stirred into a pasta sauce.

  • 1 lb. medium-size white mushrooms, stems trimmed to 1/2 inch, and quartered 
  • 1/4 cup extra-virgin olive oil 
  • 1/4 cup finely chopped flat-leaf parsley 
  • 2 Tbs. finely chopped fresh garlic 
  • 1 to 2 tsp. coarse salt or sea salt

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Fresh Strawberry Cake

This cake just screams "Spring" to us! Perfect for your upcoming Easter gatherings.

  • 1 (18 oz) white or yellow cake mix
  • 1 (4 serving size) strawberry jello mix
  • 4 eggs, lightly beaten
  • 1 cup oil
  • 1/4 cup water
  • 1 cup fresh strawberries, slice and mashed

Strawberry Frosting:
1 cup butter, softened
16 – 24 ounces powdered sugar
1/4 - 1/3 cup mashed strawberries

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Thursday, March 29, 2012

Zucchini Pesto Tarts

We love this recipe for its simplicity and because there's plenty of room to make it your own. We like to add caramelized onions and goat cheese. You can cut them smaller to make them an appetizer and sprinkle a little prosciutto on top!

ImagePuff Pastry Sheets
Feta Cheese
Yellow Squash

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Seared Skirt Steak with Balsamic Grape Tomatoes

This recipe makes an easy, colorful, healthy and quick dinner for two.


2 cups grape tomatoes
2 Tbsp balsamic vinegar
4 cups arugula
12 oz skirt or flank steak
1 1/2 tsp olive oil
2 cloves garlic, thinly sliced
Salt and pepper, to taste

1. Heat oil in a cast-iron or stainless-steel pan (or grill pan) on medium high. When the pan is very hot, season steak with a few pinches of salt and pepper and add it to the pan. Cook steak for 3 to 4 minutes per side, until it's caramelized and slightly firm to the touch. Remove it to a cutting board to rest.

2. Meanwhile, lower the heat to medium and add tomatoes and garlic to the pan. Cook for 1 to 2 minutes, until garlic is lightly browned. Add balsamic vinegar and cook for 2 additional minutes, until the skins of the tomatoes start to split. Remove the pan from the heat; add salt and pepper.

3. Slice steak thinly against its grain. Divide arugula between 2 plates, top each pile with steak slices, and pour on cherry tomatoes and pan drippings.


Thursday, March 22, 2012

Spring Onion Puree

This simple, unassuming recipe allows its fresh ingredients do the driving, to terrific result.  Spring onions are onions harvested while still immature. With a bulb generally less than 2″, they are characteristically tender and sweet and still have healthy long green stems. This recipe can be used as a topping for roasted vegetables, grilled pork chops and even scrambled eggs. We can't wait to hear how you all are using it!

Spring Onions


  • 4 T Butter 
  • 2 1/2 lb Spring Onions (tops removed)
  • Salt and Pepper
  • 5 Sprigs Fresh Thyme

Spring Onion Puree
Note:  This also stores well in the fridge for several days and reheats well, so it can be made ahead without affecting the flavor.

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Mushroom & Broccoli Quiche with Potato Crust

Using red potatoes for the crust makes this dish gluten free!

3 or 4 red potatoes, sliced
2 tablespoons olive oil
3 scallions, chopped (if you're using your vidalia onion spring onions, 1 will probably do the trick)
1 pound mushrooms, quartered
1 head of broccoli
Salt and freshly ground pepper
1 c. milk
2 large eggs
2 egg yolks
Pinch nutmeg
up to1 1/2 cups cheese, grated (use whatever you have on hand)

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Savory Spinach Bites

These little spinach bites will make a great appetizer for your Spring gatherings or an afternoon snack. Add a little mozzarella if you want to make them cheesier.


1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 1/2 cups fresh spinach, chopped
1 8-ounce bag of herbed seasoned stuffing mix
6 large eggs
1 cup grated Parmesan cheese
Salt and pepper, to taste

For dipping, you can use McCutcheon's Marinara Sauce. It's delicious and low in sodium!

Sausage, Kale and Lentil Soup

This is another crop share favorite! Makes a good, hearty dinner any time of year.

TOTAL TIME:2 hr 15 min
Prep:15 min
Inactive Prep:1 hr 0 min
Cook:1 hr 0 min
YIELD:4 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 pound hot sausage, bulk or casing removed
  • 1 onion, chopped
  • 2 ribs celery, chopped, leafy tops reserved
  • 1 large carrot, peeled and chopped
  • 1 large Idaho (russet) potato, peeled and chopped into small dice
  • 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
  • 2 sprigs fresh rosemary, leaves picked and finely chopped
  • 2 large cloves garlic, chopped or sliced
  • 1/2 tablespoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
  • 1/4 cup tomato paste
  • 1 cup white wine
  • Freshly grated nutmeg
  • 1 3/4 cups lentils
  • 4 cups chicken stock
  • 2 cups water

Tuesday, March 20, 2012

Twice Baked Chipotle Sweet Potatoes

This is one of our crop share favorites! Enjoy!

4 medium sweet potatoes, scrubbed well

canola oil
2 oz grated smoked mozzarella cheese
1 TBSP chipotle in adobo puree (see NOTE below) may use less depending on your love of heat
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1 tsp cumin
1/4 cup heavy cream, half & half or milk
salt and pepper
1/2 cup shredded monterey jack cheese
4 slices bacon, cooked crisp and crumbled
smoked paprika
green onions or chives

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Wednesday, March 14, 2012

Zucchini with Shallots & Parmesan

The contrast of the sweet shallots and salty cheese with the mild flavor of zucchini makes this dish a perfect side that can be pulled together in a matter of minutes.

Serves 4
3 T. olive oil
2 large shallots, finely chopped
2-3 large green Zucchini, sliced into 1/4″ rounds
1/2 c. freshly grated Parmesan cheese
Kosher salt & pepper

1. Heat the olive oil in a 12″ skillet over medium-low heat. Add the shallots and cook on low            until they are soft and translucent. About 5 minutes.

2. Add the zucchini rounds and saute, turning occasionally, until cooked through, but not wilted. About 12-15 minutes. Add a pinch or two of Kosher salt and a few cranks of black pepper while they cook, tasting for seasonings.

3. One the Zucchini is tender enough to be easily speared with a fork, sprinkle the Parmesan over the zucchini and quickly toss it with the rounds so that it is evenly distributed. Remove from heat and serve hot.