Sautéed Savoy Cabbage with Scallions and Garlic

From; 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 […]

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 […]

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 […]

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, […]

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 […]

Garlic Scape Lemon Pesto


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


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, […]

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 […]

Bread and Butter Radishes


1 bunch red radishes (about 13 radishes)1/2 cup red wine vinegar1/4 cup granulated sugar1/4 cup water2 teaspoons kosher salt1/2 teaspoon yellow or brown mustard seed1/4 teaspoon whole coriander seed1/4 teaspoon whole black peppercorns1 medium dried bay leaf

1) Thinly slice radishes, put in a glass bowl in the refrigerator,discard the tops.

2) Combine […]

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 […]

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


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 […]

Chopped Kale Salad with Spiced Almonds and Red Peppers


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


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


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

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 […]

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 […]

Wilted Lettuce with Boiled Dressing (Circa 1900)

Here’s an interesting recipe from Lorton Shareholder Walt Gray.  Exported from MasterCook.

2 egg — beaten   1 cup  sugar   2 tablespoons  flour   1 cup  milk   1 cup  vinegar  salt and pepper — to taste   4 cups  lettuce   2 scallions

Beat eggs. mix flour and sugar and add to eggs.  Add milk mixing thoroughly. […]

Garlic Scape Pesto

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

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]