Late Spring Session Week 3 Recipes

Rozanne Gold’s Perciatelli with French Breakfast Radishes, Bacon & Greens 6 ounces dried perciatelli, bucatini, or spaghetti Several large large French breakfast radishes, greens included 4 strips bacon 2 tablespoons olive oil 1/3 cup freshly grated Pecorino Romano Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just […]

Late Spring Session Week 1 Recipes

Recipes: Fingerling Potato-Leek Hash with Swiss Chard and Eggs 2 tablespoons extra-virgin olive oil 2 cups sliced leek (about 2 large) 1lb ounces fingerling potatoes, cut in half lengthwise 2 garlic cloves, minced 1 1/4 teaspoons smoked paprika, divided 1/2 teaspoon salt, divided 1/2 teaspoon coarsely ground black pepper, divided 1 bunch thinly sliced trimmed Swiss chard 4 large eggs 1/4 cup (1 […]

Early Spring Session Week 3 Recipes

  ~ Recipes ~ Braising Greens with Apples and Parsnips 2 cups parsnips, halved and cut into 1/4 inch half-moons 2 tablespoons olive oil 4 tablespoons butter or olive oil 1 apple, cored, quartered, and cut into 1 inch pieces 2 small shallots, thinly sliced (or half a yellow onion) 3 cloves garlic, thinly sliced […]

Early Spring Session Week 1 Recipes

BEAUTIFUL beet hummus! Picture courtesy of Kailyard Kitchen Beet hummus with caraway and horseradish 1 medium beet 1 can white beans, drained 1 small lemon, zested and juiced 1 garlic clove, minced 1/2 teaspoon freshly grated horseradish or 1/4 teaspoon prepared horseradish 1 teaspoon ground caraway 2 tablespoons tahini 1/4 cup olive oil Salt to taste […]

Winter Session Week 6 Recipes

  We hear you!   Some of our members have requested additional recipes to accompany their weekly produce share.  We have begun the process of adding on a few more recipes to your weekly newsletter, and will now be posting them on our blog as well.  We hope to be able to help you accommodate all the tastebuds in your family! […]