Archive for July, 2009

From:  Liz, CSA Member – Dublin Community Market

  • 2 tablespoons olive oil
  • sweet onions, chopped
  • 2 cloves garlic
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 6 cups water or vegetable broth
  • 1 summer squash
  • 2 chopped carrots
  • 2 diced tomatoes
  • 8-10 leaves swiss chard, chopped
  • 1 small loaf of good crusty bread
  • salt and pepper to taste
  • Parmesan cheese as a topping

Heat the olive oil over medium heat.  Add the onions, garlic and a little salt.  Saute for about 5 minutes.  Add cayenne, oregano seasoning, squash and carrots.  Saute for a few more minutes.  Add water or vegetable broth and tomatoes.  Bring to a boil over high then reduce heat to medium and stir in the chopped chard.  

Meanwhile, toast up some slices of the bread, cut into chunks and put in the bottom of your bowl.  Pour the soup over the bread and add some Parmesan shavings to top it off. 

Visit Liz’s website, www.green-lemonade.com for this recipe and many others.

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From:  Jennie, 2008 CSA Member

  • green tomatoes
  • salt and pepper
  • cornmeal

Slice tomatoes 1/2 inch thick and sprinkle with salt and pepper.  Dredge in cornmeal and lightly pan fry for 6-10 minutes until tender. 

Serve with a mushroom and tomato ragu.

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Chioggia Beets

How are you preparing your Chioggia Beets?

How are you preparing your Chioggia Beets?

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For the week of July 26-August 1:


  • Haricot Vert
  • Wax Beans
  • Fennel
  • Leeks
  • Sweet Onion
  • Sweet Peppers
  • Summer Squash
  • Cherry Tomatoes
  • Sweet Corn
  • Carrots
  • Beets
  • Turnips


  • Apricots
  • Blueberries
  • Plums

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Basil Pesto

From:  Kathy, CSA Member – Worthington Farmer’s Market

  • 2 garlic cloves, peeled
  • 1/3 cup pine nuts
  • 1/2 teaspoon salt
  • 2 cups loosely packed fresh basil
  • 1/4 cup extra virgin olive oil

Finely grind the garlic, pine nuts and salt together in a food processor.  Add the basil and process until minced.  With the machine running, slowly add the olive oil in a steady stream through the feed tube until the pesto is blended into a paste. 

Transfer to a bowl, cover tightly and refrigerate until ready to use.

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From:  Yuki, CSA Member – Little Turtle Neighborhood

Serves:  6-8 adults

  • 5-6 large beets
  • 2 tablespoons vegetable oil
  • 1 1/2 lbs. stew beef
  • 3 quarts stock
  • 3 small onions, chopped
  • 3 small carrots, chopped
  • 12-16 large collard green leaves, ribs removed and leaves shredded
  • 1 tablespoon balsamic vinegar
  • chopped fresh dill, for garnish
  • sour cream, for garnish
  • pumpernickel bread

Preheat oven to 400°F.  Scrub beets, wrap in foil and roast until soft, about 1 1/4 hours.  Cool and peel.

Meanwhile, heat a large heavy pot over medium-high heat; add oil and tilt the pot to coat the bottom.  Add beef, season with salt and pepper and brown on all sides.  Add stock or water and bring to a boil.  Reduce heat to a simmer and cook until meat is tender, about 1 1/2 hours.  (Roasting the beets and braising the meat may be done a day ahead.)

Add the chopped onion and carrot to the beef and cook until tender, about 20 minutes.  Add the shredded collard greens and grate in the roasted and peeled beets.  Cook until the collard greens are wilted, about 5 minutes; then stir in balsamic vinegar. 

Serve the borscht topped with a dollop of sour cream and chopped fresh dill along with a thick slice of pumpernickel bread. 

Other recipes may be found at Yuki’s website Epicurean Essentials.

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From:  Tracy, CSA Member – Clintonville Farmer’s Market

  • 1 pound fresh green beans, trimmed
  • 1 fennel bulb, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped fresh basil leaves
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese

Fill a saucepan half full with water and bring to a boil.  Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes.  Pour into a colander to drain and run under cold water to stop the cooking process. 

Return the empty pan to the stove and set heat to medium.  Pour in the olive oil and let it heat for a minute.  Return to green beans and fennel to the pan.  Season with basil, salt and pepper; cook and stir until coated and warm.  Transfer to serving dish and toss with feta cheese.

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