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CSA teaches us to eat what’s in season. From year to year, there seems to be an abundance of certain vegetables which drives the search for new recipes. Click on the titles below to see some of our favorite recipe. If you want to send us yours, we’ll post them as well. Click here to email your recipes to us: Rural Virgina CSA recipes. |
Seasonal Recipes |
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Winter: Braise Turnips, Carrots, Onions Adapted from The Onion Harvest Cookbook, by Barbara Ciletti (Taunton Press, 1998). Root vegetables are the perfect Autumn food, naturally sweet and loaded with minerals and vitamins. |
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Summer: Fresh Greens Enchiladas Inspired by Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005). We're always looking for ways to get more healthy greens into our meals, since they're such a rich source of calcium and phytonutrients. This simple, imaginative Farmers' Market version of the Mexican classic does just that. Tender corn tortillas stuffed with fresh greens and cheese snuggle up in a pan with a zesty sauce to make a dinner fiesta for your palate. |
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Fall: Georgeous greens To prepare greens, remove the tough stems and any grungy leaves. With tender greens you can leave the stems. Wash them in a sink full of water as they often are caked with dirt and sand clings in those lovely, craggy crevices. For quick sautés, it is important to remove as much water as you can so that they sauté rather than steam when they hit the pan. You can dry them in a salad spinner or spread them out on a towel and roll it up. You can even keep them in the fridge this way for a day or two. |
Epicurious? --Just type in a vegetable name and get lots of recipes from the best cooking magazines. Whole Foods Market --recipe finder and cookbook sampler, searchable and printable. |
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