Comments on: Contest Closed! Stay tuned for the winner – Win This Book: Farmer John’s Cookbook

By: Karen

Karen — Fri, 24 Jul 2009 19:51:45 +0000

I’ve been getting more and more creative about soup, especially here in Houston where the winter shares are full of greens. Nowadays I don’t even open a cookbook, just saute some onion & garlic and start throwing in whatever greens have sat too long in the fridge. My last soup also included CSA potatoes and was super yummy then and last week when I popped a serving out of the freezer and into the microwave. I usually use a vegetarian broth made from my pareve chicken bouillion.

By: Hilla

Hilla — Fri, 24 Jul 2009 18:25:10 +0000

Hi Avigail, sure thing..

(keep in mind that carrot tops have a much more subtle flavor than basil, so don’t expect it to be just like regular pesto)

Carrot Top Pesto

1 bunch carrot tops, leaves only
2 scallions (or 1 large CSA one), whites and greens
1/2 cup pine nuts, toasted (be careful not to burn them!)
2 teaspoons nutritional yeast*
1 teaspoon ground flax seed (optional)
1/3 cup olive oil
1 tablespoon apple cider vinegar
salt and pepper, to taste

Blend all ingredients in a food processor or blender until smooth. If desired, add a little water to thin it out.

*Nutritional yeast makes it pareve/vegan and lower in fat that parmesan, but you could certainly use parmesan.

If you try it, let me know what you think!

By: ~M

~M — Thu, 23 Jul 2009 20:16:04 +0000

Gluten-free zucchini pancakes! Soo good!

By: Marushka

Marushka — Wed, 22 Jul 2009 20:34:24 +0000

Red lentil pancakes, with leftover red lentils, instant coffee, tomatoes, and plenty of rapadura or brown sugar. Serve in October on a crisp night, with hot chocolate, warm stories, and a Jack’o'lantern centerpiece filled with pumpkin soup.

By: Avigail

Avigail — Wed, 22 Jul 2009 13:09:27 +0000

WOAH! Carrot tops? Hilla, that’s awesome – my CSA organizers implied that I could eat them but they had never tried and had no suggestions for how to eat them. I’ve just been fantasizing about feeding them to an imaginary pet bunny, but in reality dropping them off at the farmer’s market compost on my way home from the CSA (same deal with my radish greens).

Would you post the full recipe sometime soon?

By: dory

dory — Wed, 22 Jul 2009 03:52:17 +0000

Simply diced, with carrots and tomatoes and cucumbers in a salad. Lemon juice and chives and salt and pepper.

By: Hilla

Hilla — Wed, 22 Jul 2009 02:59:09 +0000

I made carrot-top pesto, with the green tops of the carrots, toasted pine nuts, garlic, nutritional yeast, olive oil, vinegar, salt, and pepper. I was inspired by a delicious carrot-top pesto at Ubuntu Restaurant in Napa. I learned that the carrot tops don’t need to go to waste.

By: B. Deaner-Cohen

B. Deaner-Cohen — Tue, 21 Jul 2009 07:05:54 +0000

Turkey Spinach Burger
all CAPS are veggies from our CSA]

Here is a recipe adapted from July’s Prevention magazine which called for frozen spinach. I’m including it because we have made it at least 4 times on our George Forman grill. It cooked more evenly than our standard burger. [One week we substituted SWISS CHARD--after that we stuck with spinach]

1 lb. ground turkey [we tried both regular and white meat Empire]
SPINACH [to taste or however much we got that week from the CSA]
2 Tbsp bbq sauce
1/2 tsp salt
1/4 tsp pepper
Whole wheat pita
Tomato slices
LETTUCE leaves
oil
OPTIONAL: garlic, GARLIC SCAPES, ONION

1. Saute garlic, onion and spinach in oil.
2. Combine turkey, spinach [drained just a bit], bbq sauce, salt, pepper. Shape into 4 burgers — maybe more depending upon the amount of spinach used.
3. Grill patties, turning once.
4. Serve in whole wheat pita with tomato and lettuce or on a bread of your choice.

By: Rabbi Rachel Kahn-Troster

Rabbi Rachel Kahn-Troster — Mon, 20 Jul 2009 18:49:01 +0000

Some of us from the Tenafly CSA have been trying to get creative with the massive amounts of squash and zucchini we are getting. So I think the perfect food from a Jewish CSA would be zucchini latkes. I’m making them for dinner this week.

By: Margaret

Margaret — Mon, 20 Jul 2009 02:06:39 +0000

I made a delicious frittata with leftover beet greens. I sauteed some onions and garlic then added the greens and some zucchini. I roasted some sweet potato with a little bit of olive oil, rosemary, salt and pepper and added them to the pan as well right before adding the egg. It turned out to be a great combination of flavors.