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Posted 6/28/2010 10:03am by Gregg Keckler.
We had quite a few subscribers send us recipes they tried with some of the produce from their boxes!  Here are just a few of them! 
Thank you for the rhubarb!  We hadn't tasted it before.  At first we tried a raw chunk.  Too intensely tart for us, and tough/stringy outer layer.  So I checked some cookbooks & easily made a rhubarb sauce, very yummy.  Peel the stalks, cut into chunks.  Put in microwave w/ honey/sugar a few minutes, until soft.  Add bit of lemon juice, bit more orange juice. let cool. Puree in blender.  Add cinnamon.  Great on granola or cereal or frozen yogurt!

Your strawberries & apples are incredibly flavorful & delicious!

See you next Saturday,

The H. Family
Hi all, 

In case you haven't used your peas yet (the ones that require shelling), I discovered a fab dish last night so am sharing it with you here. After I shelled the peas, I had less than half the amount called for in the recipe so I halved the recipe and it was fine. In fact, it was *insanely* tasty. I should also add that I'm giving you the recipe as it's written, but I didn't have any mustard seeds, curry leaves, turmeric or green chiles and it was still insanely tasty. And I forgot the basil. I think that even if you only had cumin, coconut and cilantro, it would still be great. Good flavours. 

Green Peas with Coconut and Cilantro (from World Vegetarian by Madhur Jaffrey) 

3 Tbsp peanut or canola oil 
1 tsp whole brown mustard seeds 
1/2 tsp whole cumin seeds 
15 fresh curry leaves (or use Thai or regular basil) 
2 1/2 cups shelled fresh or defrosted frozen peas 
1 to 2 fresh hot green chiles, finely chopped 
1 tsp salt
1 tsp sugar
1/4 tsp ground turmeric 
1/2 tsp ground cumin 
1/2 tsp ground coriander 
3/4 c. freshly grated coconut (or soak 8 Tbsp of unsweetened dessicated coconut in 3/4 c. of hot water for an hour) 
3 Tbsp finely chopped cilantro 

Put oil in frying pan and when hot, put in mustard and cumin seeds until the mustard seeds start to pop (a few seconds if the oil is hot), and then add the curry leaves. Stir for a second and then add peas, chiles, salt, sugar, turmeric, cumin and coriander. Stir for a minute until peas are bright green. Add 4 Tbsp of water and bring to a boil. Cover, turn down the heat to low, and simmer gently for up to five minutes or until the peas are tender. Uncover, turn the heat up to medium-high, add the coconut and cilantro, and stir to boil away any remaining water. Serve immediately. Serves 3-4 people. 

Bon appetit! 


I was lucky that my aunt and mother in law were in town from Spain where they eat  lots of swiss chard there. They cooked it up as follows: 

Chop and boil in just enough water to cover along with cubed potatoes and chopped onions. When it is well cooked, drain. In a frying pan toast a couple spoonfuls of flour, add butter, garlic and vegetable stock to make a gravy. Add the strained vegetables to the sauce.  It was absolutely delicious and disappeared in 2 seconds (even the kids loved it)!



I just wanted to let you know that the snow peas from last week were DELICIOUS!  I steamed them for 3-4 minutes and they were perfectly sweet and crunchy.

 Also, my friend gave me a recipe for the rhubarb, strawberries and apples from a couple of weeks ago which I modified. It came out delicious as well. Feel free to share this with your other CSA members:

 Combine and then put into a 9x9 baking dish:

1-1/2 cups of rhubarb (cut into small cubes)

1-1/2 cups of strawberries (quartered or similar size to the rhubarb cubes)

1-1/2 cups of apples (about 3 apples, peeled and sliced into 1/4 inch thick slices)

1 cup of sugar

1/4 cup of flour


Top with:

1 cup graham cracker crumbs (or my version: 1-1/2 cup of  semi-fine/coarsely crushed golden graham cereal plus 1-1/2 cup of semi-fine/coarsely crushed honey nut cheerios)

5 tbsp melted butter



 Bake at 400 degrees for 30-40 minutes (my version: 30 minutes). Watch for burning.

 Top with frozen cool whip or vaniall ice cream!


J. K.



Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme

1 1/2  teaspoons  olive oil
1 1/3  cups  thinly sliced spring onions (about 1 pound)
3/4  teaspoon  salt, divided
1/4  teaspoon  freshly ground black pepper
3/4  cup  (3 ounces) crumbled goat cheese
1  tablespoon  chopped fresh flat-leaf parsley
1  tablespoon  fat-free milk
1 1/2  teaspoons  chopped fresh thyme
6  (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2  cup  dry white wine
1  cup  fat-free, less-sodium chicken broth

1. Heat oil in a large skillet over medium heat. Add onions, 1/4
teaspoon salt, and pepper to pan; cook 12 minutes, stirring
frequently. Cover, reduce heat, and cook 8 minutes, stirring
occasionally. Uncover and cook 5 minutes or until golden, stirring
occasionally. Cool slightly. Combine onion mixture, 1/4 teaspoon salt,
cheese, parsley, milk, and thyme in a small bowl, stirring with a

2. Cut a horizontal slit through thickest portion of each chicken
breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture
into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon

3. Return pan to medium-high heat. Coat pan with cooking spray. Add
chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce
heat, and cook 10 minutes or until chicken is done.

Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring
to a boil, scraping pan to loosen browned bits. Cook until reduced by
half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup
(about 9 minutes). Serve with chicken.

Simple Sauteéd Greens

This is a simple, classic way to cook greens. I've used it with swiss chard, beet greens, kale, even spinach.

Important Notes

  • The key to this dish is developing a great fond on the bottom of the pan with the pancetta and onions, then deglazing before adding the greens. Making this in a skillet or sauté pan without a non stick coating (a stick pan?) results in much more flavorful dish.
  • If you don't have pancetta on hand, you can use a strip or two of bacon.
  • I'm not a fan of the crushed red pepper you can buy at the grocery store. I get mine from Penzey's, and it has a much bolder flavor with the same amount of heat.
  • Pancetta - 2-3 pieces, chopped
  • Onion - 1 small to medium, diced
  • Garlic - 2-3 cloves, minced
  • Water - 1/4 cup
  • Greens - 1/4 to 1/2 a pound
  • Salt - to taste
  • Pepper - to taste
  • Crushed Red Pepper - if you like a hint of heat
  1.  After cutting the pancetta into pieces (approximately 3/4 of an inch), place it in a preheated pan on medium-high heat. Stir occasionally while it browns, and cook for 2-3 minutes.
  2. Add the onions and sauté until they are soft and translucent, deglaze the pan with a bit of water, scraping up all of the brown bits. Let the water evaporate, and sauté until the onions just begin to brown and another layer of fond starts to stick to the skillet.
  3. Add the garlic, cook for 1 minute,  then deglaze the pan again. 
  4. Add the greens and the remaining water, season with salt, pepper, and crushed red pepper, stirring to mix well with the onions, pancetta, and garlic. Cook until greens are tender, stirring occasionally.
4 servings




Hi, I just read an article in Runner’s Magazine about Sour Cherries. They are apparently nature’s painkiller.  It says sour cherries are good in cobbler and pie and folded into quick-bread batter. The magazine gives a recipe for sour cherry syrup. Boil four cups pitted cherries with ¾ cup sugar and ¼ cut water for 10 minutes (add a splash of lemon or lime juice if you like.) Pour into a jar and store in the fridge. The furit can be ladled over waffles or ice cream or combined with seltzer for cherry soda.




This is what I did with my sour cherries last year. It's a "universal cobbler" recipe I got from my mother:

Wow! That's Great Cobbler
1 Stick (1/2 cup) butter
1 cup flour
1 cup sugar
3/4 milk
2 tsps baking powder
1/2 tsp salt
2-3 cups fruit (most any kind will do)

Preheat oven to 350 degrees. While preheating, melt butter (in the oven) in the pan you will be using to bake the cobbler.

Combine flour, sugar, milk, baking powder, and salt. Pour batter into the baking dish on top of the melted butter. Dump fruit on top. Do not mix in.

Bake for 30-40 minutes.

This is what it looked like: http://www.flickr.com/photos/cransell/3719521655/. So yummy!




Squash Casserole

Yield:  6 servings


 1 large yellow squash

1 large zucchini

1 large onion

8-10 strips uncooked bacon

1 cup shredded cheddar cheese


Preheat the oven to 350° F.

 Spray an 8 x 11 inch rectangular baking dish with cooking spray (bottom and sides of pan).

 Slice yellow squash, zucchini, and onions into circles, ½ inch thick.

 Layer yellow squash, zucchini, and onion in prepared pan.  Place yellow squash slices, flat side down, on the bottom of the pan.  Add zucchini slices, flat side down, on top of the yellow squash slices.  Finish by placing the onion slices on top of the zucchini slices.

 Sprinkle cheese over the layer of onions.

Place strips of un-cooked bacon on top of the cheese completely covering the cheese.

 Bake at 350° for 45-60 minutes or until a fork easily pierces all layers of vegetables