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Recipes

A Special Thanks to our CSA Members who have contributed recipes!

Cabbage Pie
1 large cabbage
1/2 pound of fresh mushrooms
1 (8 oz.) pkg. cream cheese
salt and pepper
dash of soy sauce
2 unbaked pie crusts

Cut up the cabbage and lightly steam.
Saute the mushrooms, just enough to
get some of the moisture off. Place
1/4 inch edge of cream cheese on the
bottom of one unbaked pie crust. Place
about 1/2 inch layer of cabbage on top of
cream cheese. Next, put a similar layer of
mushrooms. Sprinkle with salt, pepper and
a dash of soy. Continue to alternate in this
manner until your pie crust is very full.
Place the second pie crust on top and
seal the edges. Cut vent holes in the top
crust and bake at 350 degrees for about
50 minutes or until the crust is brown
and flaky.

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Cabbage Sandwich Spread
1/4 c. chopped cabbage
3 tsp. chopped apple
3 tsp. chopped carrot
3 tsp. chopped celery
3 tsp. chopped green pepper
1 tsp. chopped onion
1/4 c. mayonnaise

Combine ingredients and spread on bread.

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Chard Salad
fine amount of chopped chard
1/2 c. thin sliced celery
1/2 c. thinly sliced radishes
1/4 c. sliced onions
1/4 c. olive oil
1/4 c. lemon juice
1/2 tsp. dried mustard
1/4 c. celery seed
salt and pepper to taste

Steam chard 3-5 minutes, drain. Rinse
under cold water to cool. Drain well.
Combine chard, celery, radishes and
onions, toss. Put remaining ingredients
in a jar with a tight lid and shake well.
Pour over salad. Toss to coat. Season
to taste and serve.

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Chinese Cabbage with Chicken
2 T. vegetable oil
1/2 chicken or pork
1 1/2 c. thinly sliced Chinese cabbage
1/2 c. finely chopped onion
1/2 c. finely diced celery
1 garlic clove, minced
1/4 tsp. ground ginger
2 T. soy sauce
1/2 tsp. salt
2 qt. chicken broth
1 c. finely sliced spinach
1/2 c. thinly sliced mushrooms (optional)

Heat oil in a large kettle and saute chicken
about 5 minutes. Remove chicken broth.
Saute onions, celery, cabbage and garlic
about 2 minutes. Add seasonings and
broth. Return chicken to soup and simmer
5 minutes. Add spinach and mushrooms
and simmer 2 minutes more.

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Clouds and Trees
1 head of broccoli
1 head of cauliflower
1 1/2 lbs. cooked bacon, chopped
1 red onion, sliced
1 c. of your own style/taste sunflower seeds
raisins
black olives

DRESSING:
1 c. mayonnaise
1 1/2 c. sour cream
2 tsp. sugar
2 tsp. vinegar
salt and pepper to taste

Wash broccoli and cauliflower, trim off
thick stacks using only tender florets in
the salad. Toss broccoli, cauliflower, bacon,
red onion and any other stir ins in the
bowl. In a separate bowl, combine
mayonnaise, sour cream, sugar and
vinegar, stirring well. Pour over broccoli
mixture, again tossing well.

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Cream of Greens Soup
2 T. butter
1 c. diced onions
1 garlic clove, minced
1/2 tsp. thyme
1/2 c. chopped greens
2 c. peeled and diced potatoes
4 c. water or chicken broth
1 c. cream or whole milk
1 tsp. salt (or to taste)
pepper to taste

Heat butter in a large kettle. Saute onion, garlic and thyme about 5 minutes. Add potatoes, greens, and water and simmer for 15 minutes. Let cool slightly then puree in a blender. Return to kettle, add cream, salt and pepper and heat through.

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Broccoli with Dill
1 bunch broccoli
2 T. butter or margarine
2 T. chopped fresh dill or other herbs of your
choice
1 T. fresh lemon juice

Cut broccoli into stalks or florets. Steam
until tender and bright green, about
6 minutes. Heat butter, dill and lemon juice
in a small sauce pan on the stove or in a
bowl in the microwave. Pour batter mixture
over broccoli and serve. Serves two to four.

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Deep Fried Radishes
1 1/2 c. flour
1/2 c. cornstarch
1 tsp. baking powder
2 T. sugar
2 T. cider vinegar
2 T. pineapple juice
soy sauce to taste
2 tsp. cornstarch, mixed with 2 tsp. water
vegetable oil for deep frying
sliced radishes

Mix together the flour, cornstarch and baking powder with enough cold water to form the consistency of heavy cream. Make sure there are no lumps. Refrigerate until thoroughly chilled. To make the dipping sauce, heat together the sugar, cider vinegar and juice in a small pan. Bring to a boil. Add enough soy sauce to color the mixture lightly. Add the cornstarch, mixed with water. Return to a boil and cook until thickened. Heat the oil to 375 degrees. Dip radishes into the chilled batter and allow excess to drip off before gently placing it, using a slotted spoon, in the hot oil. Remove with slotted spoon and drain on paper towels. Serve immediately with dipping sauce.

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Green Herb Dressing
1 cup low fat cottage cheese
1 cup of nonfat yogurt
3 T. grated parmesan
2 T. lemon juice
1 T. honey
2 tsp. Dijon mustard
2 T. minced shallots
1 tsp. dried basil
pepper to taste

In blender, process the cottage cheese
until very smooth. Transfer to a medium
bowl. Whisk in the yogurt, parmesan,
lemon juice, honey, mustard, shallots,
basil and pepper.

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Greens with Red Peppers
1 bunch of tender greens
1/4 c. butter
1 medium red pepper, cut into half inch pieces
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper

Wash greens well. Trim tough stems. Chop coarsely. Bring to a boil 1/4 inch water in a 10 inch skillet. Add greens, cover and cook one minute or until greens are wilted. Drain and set aside. Melt butter in same skillet. Add red pepper and garlic, cook until tender. Stir in greens, salt and pepper. Cover and cook 3-5 minutes.

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Onion Muffins
1/2 c. flour
1 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. dried dill
1 egg
1 c. buttermilk
2 T. butter melted
1/4 c. grated onion
1 T. melted butter
1 T. poppy seeds

Mix together flour, sugar, baking powder,
soda, salt and dill. Whisk egg with
buttermilk, 2 T. butter and grated onions.
Blend with dry ingredients, stirring just
until moistened. Spoon into greased
muffin tins. Brush top with 1 T. melted
butter and sprinkle with poppy seeds.
Bake until golden at 400 degrees for
15-20 minutes. Makes 10 muffins.

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Oven Fried Broccoli Florets
1 1/2 c. sour cream
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1 bunch broccoli, cut into florets with 1 inch stems
1/2 c. crushed cornflakes

Stir together sour cream, Worcestershire sauce and garlic salt. Dip broccoli into sour cream mixture, then roll into crushed corkflakes to coat. Placed on greased baking sheet. Bake at 400 degrees approximately 20 minutes. Serve warm.

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Rhubarb Cinnamon Rolls
2 c. flour
2 T. sugar
1 T. baking powder
1 tsp. salt
6 T. vegetable oil
2/3 c. milk
3 cups diced rhubarb
butter
cinnamon
1 c. white sugar
1 c. brown sugar
2 c. water

Combine flour, sugar, baking powder, salt,
oil and milk to make dough. Roll dough
into a rectangle on a floured surface.
Spread rhubarb on dough. Roll up like a
log, beginning on the wide side. Slice into
rounds and put into a cake pan. Dot with
butter and sprinkle with cinnamon. Cook
remaining ingredients together
for 5 minutes and pour over the rhubarb
rounds. Bake at 375 degrees for
30 minutes. Serve with milk, cream or ice
cream.

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Sauteed Kohrabies
2 T. vegetable oil
2 c. diced kohlrabies
2 cloves garlic
1 T. chopped onions
1 tsp. basil

Heat oil in a large skillet. Add remaining ingredients and saute 8 to 10 minutes until tender.

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Sauteed Sugar Snap or Snow Peas
1/4 c. butter
1/2 pint of sugar snap or snow peas

Heat butter in large skillet. Add peas and
cook two to three minutes, stirring often.

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Sour Cream and Onion Soup
1 c. sour cream
1/4 c. finely chopped onion
1 T. chopped fresh parsley
1 tsp. Worcertershire sauce
1/4 tsp. of salt
1/8 tsp. of pepper

Combine ingredients, cover and refrigerate at least 2 hours before serving.

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Turnip Carrot Cabbage Salad
1 c. shredded turnips
1 c. shredded cabbage
1 c. shredded carrots
salt and pepper to taste
French Dressing

Combine vegetables. Season to taste.
Serve with French Dressing.

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