~Cooking with the seasons..
People who make the most of their CSA shares are those who cook at home and experiment with new recipes that incorporate what they have in their shares. Taking the time to preserve "extra" portions pays off in the winter months when your frozen vegetables, and even prepared and frozen dinners, are of higher quality than anything else you could buy at the freezer section. Recipes will be posted as the harvest unfolds!
June
Bok Choy, Sugar Snap Peas and Garlic and Asian Chicken Salad with Snap Peas
Stir Fried Bok Choy with Ginger and Garlic
Beet Greens:
Savory Swiss Chard and Swiss Chard Pesto
July
Kohrabi - Roast it in the oven, sliced and tossed with olive oil and a little salt and pepper. On a hot day, try prepping the same way, wrapping in foil and tossing on the grille.
Kohlrabi is also delicious cut into slices and eaten fresh like a carrot. Keep them in a bowl of water in the refrigerator up to a week.
Chocolate zucchini cake
Zucchini cupcakes and bread
Chocolate Zucchini Brownies
Substitute any zucchini recipe with any other type of summer squash
Zucchini cupcakes and bread
Chocolate Zucchini Brownies
Substitute any zucchini recipe with any other type of summer squash
August
Fried Cabbage - Shred cabbage, whatever amount you want. I do a whole cabbage because all six of us love it. Sautee minced garlic, desired amount. Stir fry cabbage in oil of choice. When it's fried to how you like it, add desired amount of apple cider vinegar; you don't need a lot. Sprinkle with crumbled, cooked bacon.
September/October
Brown Butter Cornbread with Farmer Cheeze and Thyme and Fresh Corn Salad
Squash and Tomato Oven Frittata and Adult Grilled Cheese
Parsley Potatoes and Baked Lemon Spaghetti - Substitute spaghetti squash for pasta