Butternut Squash Risotto

From the Capital Area Food Bank’s recipe page: Capitalareafoodbank.org/recipes

1 small butternut squash, peeled, halved, seeds removed, cut into 1/2-inch pieces 1 large onion, chopped 2 tablespoons Olive Oil Pinch of nutmeg Sprig of minced fresh thyme or sage 1 1/2 cups uncooked brown rice 3 cloves garlic, minced 3 cups chicken broth or vegetable […]

Bucatini in Chunky Eggplant Sauce

From the Washington Post via shareholder Eileen Hanning

1/4 cup extra-virgin olive oil 2 cloves garlic, chopped One 12-ounce eggplant (unpeeled), cut into 1/4-inch by 1/4-inch by 3-inch strips 2 tablespoons plus 1/2 teaspoon salt, or more as needed 1/8 teaspoon freshly ground black pepper, or more as needed 1 pound ripe tomatoes, peeled and […]

Roasted Tomatoes with Basil & Thyme

Source: a farmgirl’s dabbles

24 plum (or other “meaty”) tomatoes, halved lengthwise 1/2″ c. olive oil 3 T. balsamic vinegar 4 large garlic cloves, minced 4 tsp. sugar 3 tsp. kosher salt 1 tsp. freshly ground black pepper 20 large fresh basil leaves, julienned 1 T. fresh thyme leaves

Preheat oven to 450°. Prepare a […]

Zucchini Noodle Salad

From WashingtonPost.com Recommended by shareholder Eileen Hanning

3 medium zucchini (about 8 ounces each), spiralized (about 7 cups zucchini noodles) 1/4 teaspoon salt, or more as needed 1 1/2 tablespoons extra-virgin olive oil 1 1/2 tablespoons lemon juice, plus more as needed 1/4 cup fresh basil leaves, cut into ribbons 1/4 cup shaved Parmigiano-Reggiano cheese […]

Hungarian Cucumber Salad

From epicurious.com

2 medium or large cucumbers 1 teaspoon salt Pinch of sugar 1/4 cup white vinegar Dash of garlic powder 1/2 cup water (or sour cream for a creamy dressing) Sweet paprika Black pepper

1. Peel the cucumbers and slice them very thin. Sprinkle with salt and let stand for 30-60 minutes with a […]

Thai Zucchini Soup

From 101cookbooks.com 2 tablespoons coconut oil oil or clarified butter 1 cup sliced shallots (or onion) 1-2 tablespoons green curry paste, or to taste 1 can coconut milk (full fat) 6 medium zucchini, loosely chopped (5 cups) 1 cup water, plus more if needed juice of one lime cooked brown rice (or other grain) topping […]

Sautéed Savoy Cabbage with Scallions and Garlic

From epicurious.com; Recommended by shareholder Larry Henry: “Farm Fresh and delightful vegan cuisine!”

1 bunch scallions 2 garlic cloves, chopped 3 tablespoons olive oil 1 pound Savoy cabbage, cored and thinly sliced (8 cups) 1/4 cup water

Chop scallions, reserving white and dark green parts separately. Cook scallion whites and garlic in oil in a […]

Oven Roasted Vegetables

2 small eggplant 2 zucchini or yellow squash 1/2 sweet onion Flat parsley or basil Garlic 2-4 Tbsp Coconut oil Sea salt to taste

Preheat oven to 375 degrees. Chop all vegetables into 1/2 inch pieces, evenly sized. In a large sheet pan, toss all vegetables with oil and salt so they are coated. Bake […]

Chinese Cabbage “Slaw”

From Waterpenny Intern Sydney Bunting

One Zucchini One head of Chinese Cabbage One bunch of Radishes or Turnips One head of Fennel

Dressing: 2Tbsp of lemon juice 2tsp of honey 3Tbsp of olive oil

Mix all of the dressing ingredients together in a bowl and set in the fridge to chill. Chop the cabbage into […]

Dill and Butter Squash

From shareholder Kate Marshall

½ T butter 2 small zucchini and/or squash 1 t chopped dill ½ lemon Salt, pepper

Slice zucchini and/or squash into ¼” rounds Heat butter in pan over medium heat Cook zucchini/squash until crisp tender and lightly browned Add salt/pepper to taste, squeeze juice of ½ lemon, and toss with dill. […]

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta

Abridged from New York Times Cooking section

2 pounds kohlrabi, with greens if possible 3 tablespoons extra virgin olive oil 1 medium or large onion, finely chopped 2 large garlic cloves, minced Salt and freshly ground pepper to taste ⅓ cup chopped fresh dill ¼ cup chopped fresh Italian parsley 3 large eggs, beaten 5 […]

Butternut Squash White Wine Risotto

From allrecipes.com

2 cups cubed butternut squash 2 tablespoons butter 1/2 onion, minced 1 cup Arborio rice 1/3 cup dry white wine 5 cups hot chicken stock 1/4 cup grated Parmesan cheese salt and ground black pepper to taste

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to […]

Potato and Tomato Soup with Sage (Love Soup)

From wegottaeat.com

2 red onions 2 tablespoons olive oil, plus more for garnish 1 1/2 teaspoon sea salt, plus more for taste 1 1/4 pounds yellow, Yukon Gold, or red skinned potatoes 10 cloves of garlic, peeled 2 pounds ripe tomatoes, mixed varieties 1/2 cup dry white wine 1/4 cup chopped fresh flat leaf parsley […]

Spinach “Burgers”

A recipe from Megan! A simple vegetarian recipe that can easily be prepared with these few ingredients… Enjoy!

12 oz chopped spinach (Malabar or New Zealand Spinach are good options!) 2 egg whites 1 whole egg 1/4 cup diced onion 1/2 cup shredded cheese 1/2 cup bread crumbs 1 tsp red pepper flakes 1 tsp […]

Potato Basil Frittata

adapted from FoodNetwork.com

You can try adding some cherry tomatoes or substituting squash for some of the potatoes for a lighter frittata. Enjoy experimenting!

2 tablespoons unsalted butter 2 tablespoons olive oil 2 cups peeled and 1/2-inch diced potatoes 1 onion, diced 8 large eggs 15 ounces ricotta cheese 1/2 pound Gruyere (or Swiss) […]

Tomato Basil Quinoa Salad

From Intern Leah Jennings

3 big tomatoes, any variety, diced 1 cucumber, diced 1 cup dry quinoa (makes 2 cups cooked) 1/4 cup basil, chopped 1/4 cup feta cheese (more to taste) 1/2 of a small sweet onion, diced very small 1 clove garlic, minced small or crushed

Dressing 2 Tbsp red wine vinegar […]

Jamie’s Easy Coconut Oil Baked Veggies

I love this recipe because it is so quick and uses any vegetables. From Intern Jamie Landa

Ingredients: Whatever greens you have and like (examples: Chard, Kale, Malabar Spinach etc..) Eggplant, Potato, Beets, Scallions, Onion, Garlic..really whatever vegetables you feel like eating 2-3 tablespoons melted coconut oil All The Spices (Salt , Pepper, Cumin, Turmeric, […]

Chocolate Walnut Zucchini Cake

From Epicurious.com This makes a great summer birthday cake!

2 1/4 cups sifted all purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 3/4 cups sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup vegetable oil (or coconut oil) 2 large eggs 1 teaspoon vanilla extract 1/2 […]

Easy Zucchini Noodle Alfredo

From dinner-mom.com

1 pound zucchini (2 cloves Garlic, or 2 scallions, optional) 1 Tablespoon olive oil 1.5 ounces of cream cheese, room temperature 1 Tablespoon sour cream ¼ cup Parmesan cheese, grated

1. Use a spiralizer or vegetable peeler to made zucchini noodles.(I like Vegetti spiralizer) 2. Heat olive oil in a large pan over […]

Grilled Eggplant with Parsley and Pine Nuts

From RealSimple.com

2 Tablespoons pine nuts 2 medium eggplants, sliced 1/2 inch thick 1/2 cup olive oil 1/4 cup red wine vinegar 2 teaspoons fennel seed kosher salt and black pepper 2 tablespoons chopped flat-leaf parsley

Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast in oven until […]

Orange and Fennel Salad

From Entertaining, Culinary Institute of America

Serves 8

1 fennel bulb, trimmed 2 lbs navel oranges 1/4 cup extra-virgin olive oil 3/4 tsp sea salt 1/2 tsp freshly ground black pepper 1/2 cup Nicoise olives, pitted (optional)

1. Slice the fennel bulb thinly across the width of the bulb. Peel the oranges and break them […]

Zucchini and Olive Salad

From Arlington shareholder Eileen Hanning— adapted from the cookbook “Essential Pepin” by Jaques Pepin

2 zucchini (about 1 1/2 pounds) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons white wine vinegar* 1/4 C corn or safflower oil* 1/4 C pitted oil-cured olives* 2 tablespoons chopped fresh chives*

*I used olive oil, red […]

Garlic Scape Lemon Pesto

from epicurious.com

1/4 cup pine nuts (or walnuts or almonds) 3/4 cup coarsely chopped garlic scapes* Juice and zest of 1/2 lemon 1/2 teaspoon salt A few generous grinds of black pepper 1/2 cup extra virgin olive oil 1/4 cup grated parmesan or romano cheese *Or use half scapes and half herbs such as cilantro


Kale and Roasted Red Kuri Squash Salad

From ahouseinthehills.com

1 medium red kuri squash 2 large bunches kale coconut oil sea salt 1/3 cup hazelnuts 1/3 cup dried cranberries 1/3 cup tahini 1/3 cup mild white miso 2 garlic cloves, crushed 3 tablespoons minced shallot (one small shallot) one large, juicy lemon fresh cracked pepper finishing salt

Preheat oven to 350 degrees. […]

Sheet Pan Moroccan Spaghetti Squash

(From the Washington Post Food section, Sept. 6 – recommended by local shareholder Emily Harris)

1 spaghetti squash (about 4 pounds), cut in half lengthwise, seeds reserved 2 tablespoons olive oil, plus more for the seeds 15 ounces canned/cooked no-salt-added chickpeas, drained and rinsed 1/2 cup currants 2 cloves garlic, minced 1/2 teaspoon […]

Crock-Roasted Summer Vegetables

From notyourmotherscookbook.com

Summer vegetables are so tender that usually they are not roasted, but this combination of vegetables with herbs and a touch of olive oil is stupendous. Serve hot, at room temperature, or cold along with summer grill meat or fish, sausages, or a quick chicken sauté.

January 31st, 2017 | Category: Cooked Sides, Course, Ingredient, Mid (Summer), Onion, Peppers (Sweet), Recipes, Season, Squash (Summer) | Comments are closed

Pepin’s Penne, Ham, and Vegetable Gratin

From shareholder Eileen Hanning via  food.com


1 3/4 cups penne (about 5 ounces) 1 1/2 cups diced ham (honey ham is delicious in this) 3/4 cup corn (about one ear, frozen works just fine) 1/2 cup frozen peas 1 1/2 cups zucchini, […]

Acelgas Con Papa y Chorizo

From on-farm shareholder Anna Kostecke


1 large bunch chard (1 – 1.5 lb) sliced into strips lengthwise, stems included around 1lb potatoes (or a little more) cut into bite sized pieces. I like to use small ones with the skin on 1 large onion finely chopped 1.25 lb […]

Zucchini Skillet

From: Whyla Beman, Amissville

1lb. gr. beef or 1lb. firm tofu 1 c. chopped onion 3/4 c. chopped pepper, any color 1 clove garlic, minced 1 1/2 t. salt 1/4 t. pepper 1 t. chili powder 5 c. sliced zucchini, use variety 2 tomatoes, […]

Spaghetti Squash

From allrecipes.com

· 1 spaghetti squash, halved lengthwise and seeded

· 2 tablespoons vegetable oil

· 1 Onion, chopped

· 1 clove garlic, minced

· 1 1/2 cups chopped tomatoes

· 3/4 cup crumbled feta […]

Fresh Spinach (or other greens) Dip


• 2 tablespoons olive oil• 1/2 cup shredded carrot or summer squash (from about 1 medium carrot), finelychopped • 1/2 cup scallions, chopped small• 2 stems garlic tops, finely chopped• 1 teaspoon kosher salt, plus more as needed• 1/2 teaspoon freshly ground black pepper, plus more as needed• 1 pound spinach, kale, or Chard, […]

Summer Squash Pancakes

These pancakes were a specialty of my Italian great grandmother.  We had them  at a farm potluck last night with our friends at Radical Roots farm.  Enjoy making your own adaptations to this tasty and flexible recipe.  ~Rachel

5-6  cups grated summer squash, any variety

1/2 cup […]

Beet and Chinese Cabbage Salad with Goat Cheese

"Recipes from the Root Cellar: 250 Fresh Ways to Enjoy Winter Vegetables" by Andrea Chesman


4 medium beets

1/4 – 1/2 head Chinese cabbage, thinly sliced (6-8 cups)

Salt and freshly ground black pepper

Orange Vinaigrette […]

Stuffed Peppers


· 1 1/2 pounds sweet Italian sausages, casings removed

· 1 1/2 cups coarsely grated zucchini (about 1 large)

· 1/2 cup finely chopped red onion

· 1/3 cup minced fresh parsley

· 1/4 cup fine dry […]

Stuffed Vegetables

From on-farm shareholder Ellen Berg

Stuffed Vegetables

Stuffed tomatoes

3 or more ripe Tomatoes, cut in half cross-wise, pulp and seeds removed

1 cup fresh ricotta

1/2 cup cubed Mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup grated […]

Chinese Cabbage Salad

From “From Asparagus to Zucchini: A Guide to Farm-Fresh, seasonal Produce,” published by the Madison Area Community Supported Agriculture Coalition.

5 cups chopped Chinese Cabbage 3/4 cup sliced or shredded radish 1 1/2 cups Chow Mein Noodles (Crunchy) 1 cup crushed Peanuts 1/4 cup black sesame seeds 2 Tbsp rice vinegar 4 Tbsp sesame oil […]

Chopped Kale Salad with Spiced Almonds and Red Peppers

From sprouts.com

2 tablespoons olive oil – divided 1 teaspoon curry powder 1/2 teaspoon cumin 1 teaspoon unfiltered honey 1/2 cup raw almonds 1/2 cup pitted kalamata olives 1 small red pepper – seeded and cut into thin strips 1/2 large bunch kale – washed, stems removed and chopped


Radishes & Green Onions with Feta Cheese

From the “Rolling Prairie Cookbook” compiled by the Rolling Prairie Farmers alliance in Northeast Kansas, edited by Nancy O’Connor

2 cups thinly sliced radishes3-4 green onions, finely chopped4 Ounces Feta cheese, crumbled10-12 Kalamata Olives, pitted and chopped1 Tablespoon fresh mint, chopped1/4 teaspoon sea saltBlack pepper, freshly ground1 1/2 Tablespoons Olive Oil1 Tablespoon freshly squeezed lemon […]

Roasted Squash with Chile Lime Vinaigrette

From on-farm shareholder Anna Koestecke, adapted from epicurious.com

This late-season squash is roasted to coax out its subtle sugars before being mixed with citrus juice, chile, and cilantro.

3-4 pounds kabocha (such as sunshine), acorn or butternut squash

1/2 t black pepper

1 t salt

6 T olive oil


Roasted Conehead Cabbage

From freshorganicvegetables.com.

This is an easy recipe for this buttery sweet crunchy cabbage.Cut one cabbage in half and drizzle it with olive oil, salt,pepper and sprinkle with some of the cut up onions or scallionsand roast for about 20-30 minutes at 350 degrees. Thenyou can sprinkle some grated parmesan cheese on just beforethey are done […]

Moroccan Mint Roasted Vegetables

From Arlington shareholder Eileen Hanning via the Blog http://www.101 cookbooks.com.

1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)1 1/2 teaspoons dried mint1/2 teaspoon red chile pepper flakes1/2 teaspoon cumin seeds1/2 teaspoon fine grain sea salt1 teaspoon ground cumin1/2 teaspoon cinnamon1 teaspoon ground ginger4 tablespoons […]

Swiss Chard and Pototoes

A recipe from Arlington shareholder Katrin Van Der Vaart… "We did this last night – it was scrumptious with the new potatoes and some balsamic vinegar dressed green salad. … Madison’s Vegetarian Cooking for Everyone suggests collard greens or chard and using Asiago cheese. This book has the most extensive collection of greens recipes I’ve […]

Bread and Butter Pickles (Large Batch)

From “The Big Book of Preserving the Harvest” by Carol Costenbader (Rachel’s revisions in parenthesis).

6 pounds cucumbers, scrubbed and sliced 1/8” thick 1 1/2 C sweet onions, sliced and peeled 2 cloves garlic (I used more) 1/3 cup salt (I used sea salt) Ice cubes 4 1/2 cups sugar (I used 4 cups) 1 […]

Nana Bronico’s Homemade Zucchini Bread

This is our intern Katie’s grandmother’s recipe. It and other interesting facts about Waterpenny intern life can be found on their excellent blog: http://mulched.wordpress.com/)

3 eggs2 cups sugar1 cup vegetable oil2 cups grated zucchini3 tsp. vanilla3 cups flour1 tsp. salt1 tsp. baking soda1 1/4 tsp. baking powder2 tsp. cinnamon1 cup walnuts, chocolate chips, or berries […]

Bell Peppers Lemonly Dressed and Cumin-esque

From “Farmer John’s Cookbook: The Real Dirt on Vegetables” by John Peterson & Angelic Organics.

1/2 cup plus 1 Tbsp. Extra Virgin Olive Oil (divided)4 sweet red and/or yellow bell peppers, thinly sliced1/4 cup lemon juice (from 1 large lemon)2 Tbsp. minced parsley1 tsp. ground cumin1 tsp. honey (optional)1 clove garlic, minced (optionsl)1/4 cup finely […]

Brazilian Stuffed Peppers

From “Vegetarian and Vegetable Cooking” by Christine Ingram

4 bell peppers, halved and seeded1 eggplant (or Summer squash), cut into chunks1 onion, sliced1 garlic clove, crushed2 Tablespoons Olive Oil2 coups chopped tomatoes1 teaspoon ground corianderSalt and freshly ground black pepper to taste1 Tablespoon chopped fresh Basil4 oz. goat cheese, coarsely grated2 Tablespoons dried bread crumbs


Garlicky Roma Beans with Tomatoes

From the www.thepracticalcook.wordpress.com.

splash of olive oil1 lb Roma beans (or standard, government issue fresh green beans), washed, dried, and ends trimmedminimum of 3 cloves of garlic minced or pressed (if you press, press them into a teaspoon of water to prevent burning)1 cup grape or cherry tomatoessalt and pepper to taste

1. Heat the […]

Zucchini Rice Gratin

Adapted from Gourmet, March 2008, via smittenkitchen.com.

1/3 cup uncooked white rice, long-grain is suggested but use whatever you prefer5 tablespoons olive oil1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick1/2 pound plum tomatoes, sliced 1/4-inch thickTable salt and freshly ground black pepper1 medium onion, halved lengthwise and thinly sliced3 garlic cloves, minced2 large […]

Quick-and-Easy Grilled Kale

Adapted from "Greens Glorious Greens" by Johnna Albi & Catherine Walthers


Olive oil to brush grill

3/4 pound kale

2 tablespoons white wine vinegar (herb-flavored is delicious)

Salt and freshly ground pepper to taste


Yummy-yummy Kale Salad

Adapted from conversations with friends Kate and Sam Cliffton

2 cups of fresh Kale, finely choppedJuice of 1/2 lemon1-2 Tablespoons minced Garlic topsor 1 clove fresh garlic2-3 Tablespoons good Olive Oil1/4 teaspoon sea salt

Optional:2 grated carrots2 Tablespoons honey-roasted sunflower seeds, sprinkled on top when served.

Toss all ingredients in a bowl. Taste and adjust […]

Disappearing Zucchini Orzo

From Barbara Kingsolver’s "Animal, Vegetable, Miracle"

¾ lb pkg orzo pasta (multicolored is fun)Bring 6 cups water or chicken stock to a boil and add pasta. Cook 8 to 12 minutes1 chopped onion, garlic to taste3 large zucchiniolive oil for sautéUse a cheese grater or mandoline to shred zucchini, sauté briefly with chopped onion and […]

Kansas Quiche

from “The Blooming Prairie Cookbook.” You can find another adaptable, slightly richer “Crustless Quiche” recipe on our website.

1 pound chopped Chard and/or Summer squash1/2 onion, chopped4 eggs1/2 cup milk1 1/2 cups grated swiss cheese1/2 tsp salt1/4 tsp pepper1/2 tsp dried basil1/4 tsp dried oregano

Steam Chard, squash, and onions until tender. Set aside to […]

Zucchini-Basil Muffins

From longtime Arlington shareholder Rebecca Krafft— she says this one’s a keeper!

This is a nice alternative to the traditional sugar- and calorie-packed zucchini bread – delicious savory muffins, with the depth added by parmesan cheese and sweetness from zucchini. Apparently you can also freeze them. The original recipe is from Bernard Clayton’s "New Complete […]

Chocolate Zucchini Cake

This recipe comes from Eric & Joanna Reuter, who volunteered on our farm a few years ago and went on to start their own farm (Chert Hollow Farm) outside Columbia, Missouri. Rachel asked for this cake for her birthday.

2 1/2 cups flour1/2 cup cocoa2 1/2 tsp. baking powder1 1/2 tsp. baking soda1 tsp salt1 […]

Squash Muffins – Healthy, tasty!

We love baked goods as the season changes and the house starts to be in need of some warming. Here are some of our favorite squash muffins— they contain a variety of flours to make them a healthy breakfast— you can experiment with the amounts of non-wheat flours, or substitute anything for wheat or spelt […]

Delightful Zucchini and Pasta

Sent in by Arlington shareholder Colleen O’Bryant

3/4 pound of orzo (or broken spaghetti in a pinch) 2 tablespoons olive oil 1 tablespoon butter 1 small chopped onion 3 medium or 2 large zucchini GRATED (it’s key) Salt and Pepper to taste 3 sprigs of Thyme (any kind) stem on Squeeze of lemon 1/4 cup […]

Broccoli Basil Soup



1 chopped onion

1 chopped garlic clove

1 tablespoon olive oil

1 large chopped potato

2 1/2 cups vegetable stock

1 large broccoli head, chopped,

a bunch of fresh basil

Crispy Potato Pancakes

Sent in by Arlington shareholder Anna Santos de Dios

1/4 cup all-purpose flour2 eggssalt and pepper to taste2 large potatoes or six small ones, peeled1 medium onion, peeledshortening or vegetable oil

Mix flour, eggs, salt and pepper in a bowl; batter will be slightly lumpy. Grate potatoes and onions together in a food processor (or […]

Raw Kale Salad

This tasty-looking and adaptable Kale salad recipe is from Arlington shareholder Claudia Olivos. Claudia’s website is at http://olivosartstudio.blogspot.com/It will work well with the Red Russian kale in your shares this week. You also can substitute chopped Garlic Scapes for the onion.

1 head kale, shredded Cherry tomatoes to taste (use a whole box) 1 avocado […]

Garlic Scape Salad Dressing


In a large-mouthed mason jar, put: 1/2 cup chopped garlic scapes 1 small bunch fresh oregano 1/2 cup olive oil 1/2 cup canola oil 1/2 cup Balsamic vinegar 1 teaspoon salt 1 Tablespoon honey 2 Tablespoons mustard

Use a hand blender to thoroughly combine all ingredients. The dressing will store well in the refrigerator


Spicy Stir-fry Chinese cabbage

From www.about.com. Chile paste adds heat to this stir-fry with Chinese cabbage (also called Napa Cabbage or by its Chinese name, Sui Choy) and green onions.

• 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy) • 1 large garlic clove • 2 green onion (spring onions) • 2 tablespoons vegetable or peanut […]

Summer Squash Soup

A recipe from Arlington shareholder Elizabeth Mook. She says: “I thought I’d share this recipe with you because it was sooo easy, it cooks up quick unlike some soups, and it can be eaten chilled. I’d never before thought of using summer squash in soup, but my family thought it was yummy. I doubled it, […]

Creamy Cucumber Soup

From eatingwell.com

1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1 small onion, diced 1 tablespoon lemon juice 4 cups peeled, seeded and thinly sliced cucumbers, divided 1 1/2 cups vegetable broth, or reduced-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Pinch of cayenne pepper 1 avocado, diced 1/4 cup chopped […]

Cucumber Dill Dip

1 16 oz container Sour cream 1 cucumber, grated and squeezed as dry as possible 1 bunch fresh dill, chopped 1/4 cup lemon juice 1 tsp. salt

Mix all ingredients. Adjust seasonings to taste. Cover and refrigerate 1-2 hours. Serve with vegetable sticks (squash, broccoli, carrots, etc), and crackers or chips.

Summer Squash Tacos

Here’s a great recipe from Arlington shareholder Anna Santos De Dios. You can use any kind of summer squash in this one!

1 c cherry tomatoes2 t olive oil2 small courgettes or crookneck squash [or other summer squash]11/2 T vegetable oil4 cloves garlic1/2 med yellow onion4 small corn tortillas1/2 ripe med avocado, pitted crumbled cotija […]

Caponata "Agrodolce" (Sweet and Sour)

This recipe for the season of peppers, eggplant, garlic, and squash is from Arlington Shareholder Matt Iden. He says he’s been meaning to share it for a year. We’re glad to have it at just the right time. Adapted from Michael Chiarello’s show Easy Entertaining, episode #MO0803.

Caponata agrodolce is a grilled vegetable salad served […]

Baba Ganouj (with Roasted Garlic )

I love to make this recipe in Eggplant season; it freezes fine, too. ~Rachel

2 medium eggplant4 cloves of garlic1/3 cup olive oil1/2 cup water3-4 Tablespoons Tahini (roasted sesame butter)1 tsp salt (to taste)1 1/2-2 1/2 Tablespoons Lemon Juice

Preheat oven to 375 degrees. Halve eggplant , put a generous splash of olive oil to […]

Sautéed Zucchini

This is another great recipe from Arlington shareholder Eileen Hanning. You can substitute any summer squash for the zucchini, or mix them all together.

I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash […]

Gazpacho Soup

From longtime Arlington shareholder Jay Michney

½ onion, half of it finely diced and half of it left whole4-5 tomatoes, washed and cored (it will be best if you use ripein season tomatoes)4 pickling cucumbers (or 2 regular cucumbers), 2 peeled anddiced and 2 peeled whole1 red pepper, seeded, ½ of it diced finely and […]

Roasted Potatoes and/or Sweet Potatoes

I like to mix the two kinds of potatoes best, but it works well with just one kind or the other. This recipe can be creatively altered, and will be great as long as you start with good potatoes. ~~Rachel

2 pounds of mixed potatoes and sweet potatoes 1/4 cup canola oil 2 tsp sea […]

Roasted Sweet Potatoes

Wash about 1 pound of sweet potatoes; peel them if desired.

Preheat oven to 400 degrees

Cut up the sweet potatoes into 1/2 –3/4 inch pieces. The smaller the pieces, the faster they will cook.

Put into a 9X12 baking pan, and add: 1/4 cup canola oil 1 tsp sea salt […]

Pumpkin Pie

Prepare a pie crust (use your favorite recipe)

Preheat oven to 425 degrees

Mix thoroughly: 2 cups cooked, mashed pumpkin or other cooked winter squash (I like it with butternut) You can roast it in the oven or steam it on the stovetop. 1 1/2 cups evaporated milk or cream 2/3 cup brown sugar […]

Acorn Squash with Coconut Custard

An easy Autumn dessert.

Preheat oven to 350°F. Halve and seed two acorn squashes. Bake, face-down, in a pan with some water, for 15 minutes, until they begin to get soft.

Combine and beat well: 2 cups coconut milk 1/3 cup sugar A dash of salt 2 eggs

Lower oven temperature to 300. Pour egg […]

Butternut Squash and Sage Pizza

From shareholder Renee Grebe. This is a recipe she loves for chilly Fall dinners, It’s from “Vegetarian” by Linda Fraser.

Home-made or store-bought pizza dough of your choice, enough for four 10-inch round pizzas

1 Tbsp. Butter 2 Tbsp. Olive Oil 2 shallots, finely chopped 1 butternut squash, peeled, seeded, and cubed (1 pound […]

Big Leaf Rolls or Pseudo Sushi

From Arlington Shareholder Katrin Van Der Vaart. This recipe requires thinking about the night before! Both the “cream cheese” part and the rolls come from "Rejuvenate Your Life, Recipes for Energy" by Serene Allison.

1: “Cream Cheese” Soak 1 and1/2 c. pine nuts and 1 and 1/2 c. sunflower seeds in good water overnight. Drain […]

Onion Biscuits

From “from Asparagus to Zucchini, a guide to farm-fresh, seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition.

2 large eggs, well beaten 2 large yellow onions, grated (or one very large onion) 1/2 cup canola oil 3 cups unbleached flour 2 Teaspoons Baking Powder 1 Teaspoon Sugar 1/2 cup poppy seeds or […]

Potato Leek Soup

Source: "From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce."

1/2 teaspoon salt 1 pound potatoes, peeled & cubed (about 2 cups) 1 pound leeks, cleaned (clean by cutting in half lengthwise and washing them thoroughly under running water), & thinly sliced 1/4 cup chopped fresh parsley (optional) 1 tablespoon butter

Bring 8 […]

Butternut Squash French Fries

Recipe from Hungry-Girl.com (from Shareholder Jana Denning).

1/2 butternut squash kosher salt Directions: Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you’re unfamiliar with handling them, you may have a little trouble at first. They’re fairly easy to peel, but you’ll need a sharp knife to cut them. Once your orange […]

Dill Pesto

This spring pesto variation is good with pasta or rice or as a spread. Adapted from “From Asparagus to Zucchini: a guide to farm fresh, seasonal produce”

2/3 cup sliced green onions, including tops,     Or 1/3 cup minced garlic tops 1/4 cup chopped fresh parsley or cilantro 1/2 cup chopped fresh dill weed 3 […]

Zucchini [or other summer squash] Cakes

From Shareholder Lori Brent, from "Nourishing Traditions" by Sally Fallon.

4 cups grated zucchini [or other summer squash], washed, trimmed, and grated 1 Tablespoon sea salt 4 eggs, lightly beaten 1 small onion, finely chopped  

2 cups whole grain bread crumbs Sea salt and pepper 1/4 teaspoon cayenne pepper 1/2 cup […]

Brazilian Onion Salsa

From “Moosewood Restaurant Cooks at Home” by the Moosewood Collective.

1/2 cup coarsely chopped onions 1 or 2 fresh chiles, stemmed and seeded 1/3 cup fresh lemon and/or lime juice 2 garlic cloves, minced or pressed 1/4 cup fresh cilantro or parsley [or basil for a different flavor] 1/2 cup chopped fresh tomatoes […]

Stuffed Tomatoes with wild rice, corn, and herbs

8 medium tomatoes 1/3 cup corn 2 Tablespoons white wine 1/4 Cup cooked wild rice 1 clove garlic 1/2 cup grated cheddar cheese 1 Tablespoon chopped fresh cilantro or basil Salt and pepper to taste 1 Tablespoon olive oil  

Cut the tops off the tomatoes and remove the center with a […]

Stuffed Winter Squash

Adapted from the Moosewood Cookbook’s Comprehensively Stuffed Squash This is an extremely adaptable recipe, and is great with Acorn or Delicata squash.

2 medium sized winter squash, halved and pre-baked 2 tbsp butter 1 cup minced onion 1/2 lb mushrooms 1 large clove of garlic, minced 1/2 tsp salt 2 Tbsp lemon juice Fresh or […]

Zucchini Fritters

From Local shareholder Michelle Almond

This recipe takes a long time to prepare so be ready for some serious time in the kitchen!


5-6 zucchini, squash grated 1 large onion, grated 2 medium potatoes, grated 2 tablespoons fresh dill 1 cup flour 1 cup corn starch 1 […]

Baked Sweet Potatoes

The easiest way to make sweet potatoes is to bake them whole (you can use a toaster oven).

Scrub the potatoes, poke them all over with a fork, and bake them at 375 degrees. Small potatoes will cook in around 20 minutes, and larger ones will take longer. Test the potatoes with a fork (it […]

Simple Fresh Salsa

Salsa (literally “mixture”) is an easy thing to make with the summer vegetable s that are in your shares. It’s great with chips, as a salad, or as garnish, and freezes well. Enjoy experimenting!

4 medium tomatoes1 small sweet onion (Red or yellow)1 sweet bell pepperI small hot pepper (optional) or cayenne to taste1 cup […]

Butternut Squash Bread

I make a lot of this to freeze for the winter. It’s great for dessert or for breakfast! ~Rachel

Prepare: 3 1/2 cups cooked (either peeled and steamed or baked), mashed butternut squash

Beat together: 6 eggs 1 cup canola oil 1 cup white sugar 1 cup brown sugar 1 Tablespoon Vanilla

Stir […]

Sun-dried Tomato Spinach Sauce

From Arlington shareholder Katrin Van Der Vaart. From Serene Allison’s "Rejuvenate Your Life, Recipes for Energy"

Fill your blender/food processor with:Four big handfuls of washed spinach (remove large tough stems)2 cloves garlic1 large tomato1 tsp sea salt3/4 tsp ground fresh black pepper

Blend until smooth and then add:1/2 c pine nuts3/4 c sun-dried tomatoes (soak […]

Greens and Pasta Soup

From Rachel’s mom

1/4 cup chopped onion 1 garlic clove 1 Tablespoon butter 4-6 cups vegetable or chicken broth 1/2 cup uncooked small pasta of your choice 1/4 teaspoon nutmeg 1/8 teaspoon pepper 8-10 oz spinach and/or kale

In the bottom of a soup pot, Sautee onion and garlic in butter until soft Add broth […]

Vegetable Fried Rice

I was turned onto this by our farming friend Hana, and our intern Stacey. You can make this any time, with almost any vegetables! It’s best to make with leftover rice. It’s easy and very tasty.

In a large skillet, sautee 1/2 cup chopped onion, garlic tops, garlic, and/or scallions in oil.

Add 2 […]

Spinach with Grilled Chicken Salad

We had a bunch of leftover grilled chicken breasts. We mixed them up with a bunch of our CSA crops for a tasty light summer dinner. Stacie & Tim Mruk

1 large grilled chicken breast, pulled from the bone and chopped Lemon vinaigrette (1/2 cup olive oil, 3 Tbsp fresh lemon juice, 1/2 tsp grated […]

Crock-pot Ratatouille

This recipe from Rachel’s Mom is easy to prepare ahead.

1 large eggplant, peeled and cut into 1-inch cubes 2 onions, chopped 3 cups chopped fresh tomatoes or 1 large can (1lb, 12oz.) diced tomatoes 2 large bell peppers, cut into ¾ inch squares 3 medium zucchini cut into ¾ inch chunks 3 tbsp olive […]

Garlic Scape Pesto

With blanched garlic tops, this recipe is less spicy than the pesto recipe on our website, which uses them raw. From HoundstoothGourmet.com

1 bunch garlic scapes or curls, washed and ends trimmed 3/4 cup Parmesan cheese, finely grated 1/2 cup walnuts or pine nuts, finely ground 3/4-1 cup extra-virgin olive oil salt and pepper to […]

Garlic Parsley Pesto with Pasta

From “From Asparagus to Zucchini: A guide to farm fresh, seasonal produce”

1 cup cottage cheese or ricotta 5 Tablespoons Parmesan Cheese 1/2 cup boiling water 1/2 cup fresh chopped parsley 1/2 cup fresh basil 2 large cloves garlic Salt ane pepper to taste 3 cups cooked pasta

Have cheeses at room temperature. Blend […]

Zucchini Cookies

From our friend Joanna Reuter

4¼ cups Flour 2 tsp Baking Soda ½ tsp Baking Powder 2 tsp Cinnamon ½ to 1 tsp Ground Cloves 1 tsp Salt 2-3 cups Grated zucchini or summer squash 1 1/2-2 Cups sugar 1/2 cup butter 1/2 cup yogurt 2 eggs 1 cup chopped pecans or walnuts 2 cups […]

Eggplant Pate

From: This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen, by Brother Victor-Antoine dAvila-Latourrette (The Overlook Press). "I find this recipe is quite adaptable, you can vary the proportions and the ingredients, to include, for instance, odd bits of summer squash or such," ~On-farm shareholder Renate Chapman.

2 Eggplant, 1 pepper, 2 onions, […]

Bread and Butter Pickles

This is a great recipe for bread and butter pickles. Last year the Marasco-Newton shareholders got together for several pickling "parties" and we pickled many many pounds of cukes and had a great time doing it. —Debbi McGee

1 1/4 pound of cucumbers cut into 1/2 inch slices 1 onion, thinly sliced 2 tbsp kosher […]

Baked Acorn Squash with Sweet Potato Soufflé

From “Charlotte (N.C.) Cooks Again” cookbook (from shareholder Teemi Caskey).

4 acorn squash Butter Salt Sugar 6 medium sweet potatoes 1 C sugar 2 beaten eggs 1/4 c warm milk or orange juice 3 Tablespoons melted butter 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 3 Tbsp. slivered almonds (optional)

Cut squash in half. […]

Funky Pasta

From shareholder Lorinda Bosch. Lorinda told me that kids enjoy squishing the cherry tomatoes for this simple, very tasty dish. (I added mozzarella when I made it, and we liked the addition. ~Rachel)

Waterpenny garlic Waterenny basil Waterpenny cherry tomatoes (Optional: sautéed mushrooms, olives) Fresh shredded parmesan cheese (Optional: squares of fresh mozzarella cheese) Olive […]

Tomato Melt

This is Rachel’s lunch pretty much every day during tomato season.

Spread mayonnaise on a slice of wheat bread (best if both are homemade)

Put several thick slices of tomato on the bread, cover with fresh basil and your choice of cheese.

Melt the cheese in a toaster oven.

Kale Pesto

Recipe from Phyllis LeMaire, Middletown, CT

2 cups kale, washed and packed, stems & veins removed 1 cup walnut pieces 1 cup Romano or Parmesan cheese ¾ cup water ¼ cup olive oil ¼ cup fresh lemon juice (1 lemon’s worth) 2-3 cloves of garlic

Puree all ingredients in blender or food processor until […]

Pesto (Italian Basil Paste)

Italian Basil Paste

2 1/2 cups (packed) fresh basil leaves 3-4 cloves garlic 1/3 cup pine nuts, walnuts, or other nuts 1/3 cup olive oil 1/3 cup parmesan cheese

Place basil and garlic in a blender or food processor and mince well.

Add nuts, and continue to blend.

Drizzle Olive oil, continuing to blend, until […]

Curried Winter Squash Soup

This soup is a farm favorite!

Cook 4-6 Cups butternut squash until soft. While cooking, Sauté in a soup pot with oil or butter: 1 chopped onion 2 cloves garlic 1/2 lb. mushrooms 1/4 tsp. dry mustard 1 tsp salt 1/2 tsp. cumin 1/2 tsp. corriander 1/2 tsp. cinnamon 1/2 tsp. Ginger dash of Cayenne […]

Baba Ganouj (Middle Eastern Eggplant dip)

2-3 pounds eggplant 3 teaspoons lemon juice 1/4 cup tahini 2 garlic cloves 1/4 cup parsley sprigs — minced 1/2 teaspoon salt 2 tablespoons green onion — minced black pepper — to taste 1 1/2 teaspoon olive oil

Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick […]

Winter Squash: How to cook

Winter squash, including Butternut, Acorn, Delicata, and Pumpkins are delicious and nutritious. Here are two simple ways to prepare winter squash, either to eat plain, or for use in other recipes.

IN THE OVEN (Good for all types of winter squash) Cut squash in half, scoop out the seeds, and put in a baking pan, […]

Crispy Eggplant Salad

From Arlington shareholder Anna Santos De Dios: "I thought your shareholders might enjoy this easy and delicious recipe I dicovered in Donna Hay’s cookbook ‘New Food Fast.’ It’s a great way to use the eggplant and basil we’ve been getting lately!”

1 heart of romaine (a baby head of romaine lettuce) 1 small eggplant 6 […]

Summertime Salsa

I’ve enjoyed experimenting with Salsa this summer; this is my latest version, wit h sweet melon. It’s beautiful, and the sweetness is delightful. Quantities of all ingredients can vary dramatically. ~Rachel

4 medium diced tomatoes, preferably multicolor 1/2 melon, diced 1 medium diced bell pepper 1 small diced sweet onion 1 bunch chopped flat parsley […]

Sweet Potato Pie

1/4 cup butter, softened 2 cups cooked and mashed sweet potatoes 2 cups granulated sugar 1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk 1 teaspoon vanilla 3 eggs, beaten 1 1/2 teaspoons cinnamon 2 prepared pie shells, unbaked

Mix butter, potatoes, sugar and evaporated milk until well blended. […]

Garlic Top Pesto

Q: What are those funny, curly things I find in my share in the spring??!?

A: Garlic tops! (also known as garlic scapes, tails, whistles, or trumpets). We plant our garlic in the Fall, and mulch it with straw. In the spring it grows tall, and sends up delicious, mildly garlic-tasting flower stalks. We cut […]

Sri Lankan Eggplant Curry

From our friends Sara and Dave Mitchell. (I’ve modified the recipe to make it quicker to prepare -Rachel)

Serves 4

1 large eggplant 1/2 small red onion, sliced 1 1/2 cups coconut milk 1/2 tsp. salt 2-3 Tbsp. vinegar 1/2 tsp Curry Powder* 1/4 tsp. Turmeric 1/2 cinnamon stick 1-2 Tbsp. sugar Canola oil […]

Hobo Dinner

We had this at a visit to Radical Roots Farm, near Harrisonburg. You can cook it in the coals of a campfire, or you can also cook it in your oven or on a charcoal grill. It’s a fun meal! Have your campfire music ready for the wait while they cook.

A campfire that has […]

Melon or Watermelon Sorbet

Melon or watermelon popsicles can be made with the same recipe!

3 cups water 1 cup sugar 3 cups pureed ripe melon or watermelon 1 Tablespoon lemon or lime juice

Combine sugar and water in a saucepan over medium hear. Stir until the sugar dissolves, then let simmer for 5 minutes. Chill sugar water. […]

Toasted Pumpkin Seeds

Don’t throw the seeds from your pumpkins and winter squash away! You can easily make them into a delicious, high-protein snack.

When you’ve scooped out the insides from your pumpkin or squash, put them in a bowl of warm water. That will make it easier to separate the seeds from the stringy, slimy insides. Separating […]

Best Ever Tomato Soup

~~From shareholder Patsy Leininger

6 medium tomatoes – peeled and seeded 3 C water 1 C chopped onion 6 oz tomato paste 2 tsp sugar 1/4 C chopped, fresh cilantro 4 ribs celery 4 tsp lemon juice 4 chicken or vegetable bouillon cubes hot sauce, salt, pepper to taste

Chop tomatoes, slice celery.


Zucchini Bread

This bread is my Mom’s recipe that I’ve adapted a bit; adding a lot of zucchini or other summer squash makes it very moist. ~~ Rachel

Makes 2 large loaves or 4 small loaves

Preheat oven to 350 degrees

In a large mixing bowl, beat together: 6 eggs 1 cup canola oil 2 […]

Halushka Kapusta (Cabbage and Noodles)

The Savoy cabbage we grow is particularly good in this recipe. It has dark green outer leaves, which are more nutritious than the inner, yellow leaves, and are edible and tasty, too. This is my favorite simple cabbage recipe.

Boil water for your favorite kind of noodles.

Wash cabbage and remove the core […]

Penne with Swiss Chard & Cheese

From Arlington shareholder Rebecca Krafft

1-2 cups penne pasta 4 cups coarsely chopped swiss chard 1 (19 oz.) can cannellini beans, or other white beans, drained 4 tablespoons olive oil 1/2 cup shredded parmesan cheese 1 clove garlic, smashed Salt & freshly ground black pepper

In a large pot of boiling salted water, cook […]

Butternut Squash: Move over, summer squash!

Butternut squash is delicious and good for you.

Cut in half, take out the seeds, and put in a baking pan, face down with about 1/4 inch of water. Bake at 375 degrees for 30-45 minutes (depending on squash size. Test with a fork to tell when it’s soft.

Serve plain, or mashed up […]

Crustless Quiche

This recipe is quick and simple to prepare, and is extremely adaptable for any season. The Flour in the batter gives it a bit of a crust, without the work (and calories) of making one. Be creative!

Serves 8

PRE-HEAT oven to 350 degrees

STIR TOGETHER 1/2 cup flour 1/2 teaspoon salt 2 […]

Why Kale and Turnips?

Certain greens, including spinach, beet tops, and chard, contain oxalic acid, a substance that binds to calcium and reduces its absorption by the body. Other greens, like turnip greens, collard greens, kale, and mustard greens, are loaded with calcium and free of oxalic acid.

Summer Squash Gazpacho

Recipe from 2003 intern Marie.

The dictionary says that gazpacho has to have tomatoes in it, but I’m invoking poetic license here. The interns served this green one up for one of our farm dinners.

~4 servings

4 garlic tops, or a few cloves of garlic 6-7 scallions 1-2 Tbsp. olive oil 5-7 […]

Summer Squash Casserole

~~This recipe was given to us by Lilian Aylor, who is from Sperryville. It goes back many generations in the Miller family, who own the property Waterpenny farm is on.

Boil a pound of squash, and drain. Mash a hard boiled egg in the squash, add grated onion and grated green pepper. Salt and pepper […]

Chinese Cabbage Slaw with Lemon and Ginger

From ‘Fields of Greens’ cookbook.

4 cups sliced Chinese cabbage (1 pound) 1/2 tsp hot pepper flakes 1 green onion, (and/or garlic top), minced 1 Tablespoon chopped Cilantro, (add fresh Dill, too if you like) 2 Tablespoons lemon Juice 1/2 Tablespoon Rice wine or cider vinegar 1 tsp fresh grated ginger 2 Tablespoons light olive […]

Chinese Cabbage Stir Fry

We’ll have plenty of Chinese Cabbage in the first several shares. Though it might not be familiar to you yet, it is a tasty and versatile vegetable, high in fiber, with a fair amount of vitamins A and C. It can be eaten raw, chopped in salads or Cole Slaw, or cooked in a stir […]

Pad Thai

A favorite.

1 pound firm tofu, drained and cut in 1/4”cubes 4 Tbsp. canola oil 2 large eggs, beaten 2 tsp. minced garlic or 4 minced garlic tops 1/2 pound Chinese rice stick noodles or vermicelli, softened in hot water for 15-20 minutes and drained 2 cups bean sprouts, rinsed lightly and drained 1 head […]

Cucumber Salad with Celery Seeds

This cucumber salad is really easy to make, family favorite of mine passed down from my dad’s mother. ~~CSA shareholder Debi McGhee

2 cucumbers thinly sliced 1 onion thinly sliced 1 tsp salt 1 cup water 1/2 cup white vinegar 1/2 cup sugar 1 tsp celery seeds

Layer the cucumbers and onions in […]

Cucumbers with Dilled Buttermilk Dressing

~~CSA shareholder Gloria Mudge

1/2 cup low-fat buttermilk* 1/3 cup chopped fresh dill 1/2 teaspoon white-wine vinegar 1/4 teaspoon mustard powder 1/4 teaspoon salt 1/8 teaspoon fresly ground black pepper (optional) a Pinch of ground white pepper 2 medium cucumbers, seeded and thinly sliced

To prepare the dressing, in a small bowl, combine the […]