CSA Recipes and Tips

This page is dedicated to our CSA shareholders and making sure that they have recipes and tips that they need to make the best of the weekly CSA shares. If you're not a member of the Farm to Table CSA, you're still welcome here and encouraged to use these recipes and tips to open your kitchen to new possibilities! We will update these weekly, or as new crops come in.

Basic Tips For Storage and Preparation

Here are some great charts and tips for storing fruits and vegetables! We've learned a lot lately about how to keep your fresh food as fresh as possible and want to pass this knowledge on to you!

Great Tips for Drying/Preserving Herbs

Build a Solar Food Dehydrator

Drying Herbs in the Fridge

CSA Recipes

Acorn Squash

Acorn squash is just as versatile as butternut, not quite as sweet, but a distinctly nutty taste. Also great with sweet or savory flavors. Simplest preparation is just to bake it until it is fork tender, adding your favorite seasonings.

Apples

Of course we all know what to do with apples! Most varieties are excellent just as a fresh snack, especially with peanut butter or caramel, but many can be used successfully in baking, cooking, or for applesauce too! Here's a quick guide on some of the most popular varieties and their best uses. Whole Foods' Guide to Apple Varieties

Basil

Dubbed "The King of Herbs", basil is widely used in almost all cultures, and is extremely versatile. Best used fresh, and can be kept fresh in a jar of water on the countertop, but can be dried like all other herbs, or even frozen.

Beets

Beets are a fairly versatile and nutrient-packed root vegetable. Excellent for boiling/steaming, roasting, and pickling.

Butternut Squash

Butternut is probably the most popular of the fall/winter squashes. It is known for a taste similar to pumpkins, slightly sweet. Can be prepared in both savory or sweet dishes.

Cilantro

Cilantro is a popular herb, most often used in Mexican dishes, but has it's place in many other cultures. Not to be confused with coriander, which is the seed that is harvested from the plant towards the end of its life.

Cucumbers/Pickles

Larger cucumbers are most often just eaten fresh; as a snack, in a salad, etc. Smaller varieties are usually grown specifically for making pickles, which can easily be done at home. Simple refrigerator pickles will last for a couple weeks, or they can be sealed for long term storage with traditional canning methods.

Eggplant

Eggplant is much more common in Indian and Asian cuisine, but like many other "less-popular" vegetables, is finding a home in American cooking. A slightly peppery taste, that is mostly a blank palette for whatever dish and seasoning you prefer.

Kohlrabi

It is a relative to cabbage, but with a sweeter taste. My favorite way to prepare it has been sliced and roasted, but it can also be steamed, sauteed or eaten fresh.

Mint

Mint is a popular herb used in desserts, drinks, and with fruit. In Mediterranean cultures, it is also popular in lamb dishes and other savory foods. It's also a perennial in our zone, and is easy to grow at home (and sometimes hard to get rid of once it is growing!)

Parsley

Parsley is a versatile herb with a slight peppery taste. Mostly, it helps to bring out the flavors of the food it's added to. It is a great addition to most cooked vegetables.

Peaches

As with all of our fruits, it's surprising if they even survive the drive home before being devoured. And most of the time you'll probably just enjoy them whole and raw, as fruits usually are. But if you want to test your skills and push your palette to the limit, I encourage you to try some cool recipes and see what you think!

Radishes

Most often eaten raw, this spicy root vegetable is also great in many dishes, adding a pleasant peppery flavor.

Swiss/Rainbow Chard

Chard is a delightful green; a cousin to beets. Beets were bred for fat roots and chard for lush greens. It is a great addition to green smoothies. We often sauté it with garlic and onion and serve over rice, with a little sprinkle of feta cheese on top. If you eat meat, a nice bratwurst on the side, sure wouldn’t hurt. Really, it can go anywhere that kale and spinach can go; salads, egg dishes, wilted. The stems can also be sautéed, put in egg dishes or salads, or used in a soup or making a vegetable stock.

Zucchini & Yellow (Summer) Squash

This is a fairly versatile vegetable that most people should be familiar with. Several ways that I like to prepare it include: sliced thin and sautéed ( or grilled) with olive oil and seasoning; halved lengthwise, seeds removed, seasoned with lemon and pepper and grilled until marked nicely on both sides; julienned into “noodles” as a substitute, steamed until soft.

Pie Pumpkin

Pie Pumpkins, sometimes also called sugar pumpkins, are a smaller-sized pumpkin that actually does have a higher sugar content than larger "Jack-o-Lantern" pumpkins. This is why they are used in baking and cooking. They also are thicker, providing more "flesh". Used most commonly in pies, but also increasingly popular in many other sweet dishes, and an abundance of delicious fall savory dishes! (In recipes that call for canned pumpkin puree, you can make your own puree from a fresh pumpkin!)