Comments Off on Sugar Snap Peas and Green Garlic

Sugar Snap Peas and Green Garlic

Posted June 24th, 2017 in Peas by lynnpugh

Prepare the peas by snapping off the ends of each pod. Prepare the green garlic by mincing the white part and abut 2 inches of the green part.

Heat olive oil in a skillet and add the peas and a sprinkling of salt and pepper.  Toss and cook for a couple of minutes.  Add the minced garlic and cook for another minute.

Pour all out onto a serving platter and enjoy!

Comments Off on Broccoli Raab with Pasta and Sausage

Broccoli Raab with Pasta and Sausage

Posted June 24th, 2017 in Broccoli and Broccolini, Recipes by lynnpugh
  • 1 lb. broccoli raab, stems trimmed
  • 1 lb. pasta, any shape
  • 3 tbsp. olive oil.
  • 1 lb. fully cooked turkey sausage, cut into bite-sized pieces
  • 3 garlic cloves, minced
  • Pinch dried red pepper flakes
  • 1/2 cup grated parmesan

Cook broccoli raab in a large pot of boiling water until crisp and tender, about two minutes.

Remove broccoli raab to a bowl of ice water. Reserve the cooking water.

Heat the oil in a heavy skillet and add sausage. Cook until lightly browned. Add garlic and red pepper flakes and saute about two minutes.

Using the reserved boiling water, add pasta and cook until al dente. Strain the broccoli raab and add to sausage mixture. Toss, then add pasta and parmesan cheese. Serve immediately. 

Comments Off on Garlicscape Dressing

Garlicscape Dressing

Posted June 24th, 2017 in Recipes by lynnpugh
  • 2 garlic scapes, coarsely chopped
  • 2 green onions, coarsely chopped
  • 1 tsp. honey
  • 2 tsp. Dijon mustard or similar brown mustard
  • 4 tbsp. red wine vinegar
  • 1 tbsp. lemon juice
  • Dash salt
  • 1/8 tsp. fresh ground black pepper
  • 1/2 cup extra virgin olive oil

Blend everything with an immersion blender until everything is incorporated. Can be chilled or served room-temperature.

Comments Off on Leek Potato Soup

Leek Potato Soup

Posted June 24th, 2017 in Leeks, Potatoes, Recipes by lynnpugh
  • 2 tbsp. of olive oil
  • 1 cup chopped onion
  • 2 chopped leeks, white and light green parts only
  • 1 tsp. salt
  • 3 cups peeled potatoes, coarsely chopped 
  • 5 cups water or stock.
  • 1 tbsp. fresh tarragon, chopped.
  • 1 cup of cream, or half-and-half
  • Black pepper to taste
  • Fresh chives and parsley, chopped (optional)

Warm the oil in a covered soup pot on medium-low heat and add the onions, leeks, and salt.  Cook until very soft, but not browned, about 10 minutes.  Add the potatoes and water, stir well, and bring to a boil. Reduce the heat and simmer till the potatoes are tender, about 10 minutes.

Add the tarragon and cream.  Puree the soup with an immersion blender till smooth.  Season with pepper and more salt to taste. Gently reheat.
Top each bowl of soup with chives and parsley, if you like.

Adapted from Moosewood Cookbook

Comments Off on Lettuce Wraps

Lettuce Wraps

Posted June 24th, 2017 in Recipes by lynnpugh
  • 1 tbsp. olive oil
  • 1 lb. ground chicken
  • 2-4 cloves garlic, minced
  • 1 onion, diced
  • 1/2 chopped red or yellow pepper
  • 1/4 cup hoisin sauce
  • 2 tbsp. tamari (soy) sauce 
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. freshly grated ginger
  • 1 tbsp. Sriracha, optional 
  • 1 (8-ounce) can whole water chestnuts, drained
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce

Heat olive oil in a saucepan over medium-high heat. Add onions and cook for a couple of minutes, then garlic for 30 seconds then ground chicken and peppers and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. 

Stir in hoisin sauce, tamari sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes; season with salt and pepper, to taste. 

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. 

Comments Off on Morning Glory Muffins

Morning Glory Muffins

Posted June 24th, 2017 in Carrots, Recipes by lynnpugh
  • 2 cups whole-wheat flour
  • 2 tsp. cinnamon
  • 3 eggs, slightly beaten
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 1 cup vegetable oil
  • 1 1/4 cup sugar
  • 2 tsp. vanilla extract 
  • 1/2 cup raisins or dried cranberries
  • 2 cups grated carrots 
  • 1 apple, chopped
  • 1/2 cup nuts
  • 1/2 cup shredded coconut 

Mix flour, salt, baking soda, and cinnamon together.

Combine eggs, oil, sugar, vanilla, carrots, apples, raisins, coconut, and nuts in another bowl. Stir in dry ingredients just until moistened. 

Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 15 to 20 minutes or until the muffins test done. 


Comments Off on Chilled Cucumber Soup

Chilled Cucumber Soup

Posted June 24th, 2017 in Cucumbers, Herbs, Recipes by lynnpugh
  • 2 cucumbers, peeled and diced
  • 1 cup plain yogurt
  • 1-2 cups cream, half and half, or milk
  • 1 small red onion, diced
  • 1 clove of garlic, minced
  • 1 tbsp. fresh dill, chopped
  • 1 tsp. lemon juice
  • salt, pepper, and honey (optional)

Peel and quarter the cucumber longwise. Cut out the seeds and discard to keep the soup from being watery.  Chop the remaining cucumber into a small dice.

Combine all ingredients, adding cream to reach the desired consistency.  Taste for seasoning and adjust with salt, pepper and perhaps a touch of honey.

Chill until thoroughly cooled.

Comments Off on Salad with Asian Greens

Salad with Asian Greens

Posted February 4th, 2014 in Recipes by Cane Creek

1/2 lb. Asian salad greens, torn
1 apple, sliced thin
1/4 cup sunflower seeds
1/4 cup craisins or raisins or other dried fruit
1/4 cup toasted walnuts
1/4 cup feta, crumbled
Celery seed dressing

Toss all ingredients of the salad together. Make dressing and use as much as you like.

Celery Seed dressing

1 tsp salt
1 tsp paprika
1/4 cup vinegar
1 tsp celery seed
1 tbs grated onion
1/4 cup sugar
1 cup oil

Place all ingredients in a jar and shake.

Comments Off on Blue Cheese Cole Slaw

Blue Cheese Cole Slaw

Posted February 4th, 2014 in Recipes by Cane Creek

1 2-lb head of Napa cabbage, shredded (peel off a few tough outer leaves and then lay cabbage head on its side and slice thinly). Spin or dry it thoroughly
½ lb blue cheese, crumbled
1/3 c cider or Japanese rice wine vinegar (prefer organic apple cider)
¼ tsp dry mustard
1 tsp celery seeds
2 cloves garlic, minced with a little salt and mashed
½ tsp salt
½ tsp freshly ground pepper
1 ½ T sugar (I use about 1 T depending on the acidity of the vinegar)
¼ cup minced white onion
½ cup vegetable oil

In a large bowl, toss together the cabbage and the blue cheese and chill the mixture or 1 hour (or longer if the cabbage is not wet). In a bowl whisk together remaining ingredients except the oil, then add the oil in a stream, whisking until blended well. Chill the dressing, covered, for 1 hour (or longer), pour it over the cabbage and toss just before serving.

Lynn Almand
(Original source for recipe unknown)

Comments Off on Tomato and Onion Soup with Pesto

Tomato and Onion Soup with Pesto

Posted February 4th, 2014 in Recipes by Cane Creek

1 large onion, chopped
1 clove garlic, minced
1 tablespoon of olive oil
5 fresh tomatoes, peeled, seeded and chopped
3 cans vegetable or chicken broth
1 can V-8
1 teaspoon sugar
Salt and pepper to taste
Pesto to taste

Saute the onion and garlic in the olive oil till soft. Add the tomatoes, broth and V-8 and simmer till the tomatoes are soft. Season and stir in the pesto.

Recipe contributed by CSA member Ann Tallant