Archive for the 'Recipes' Category

Cream of Celery and Lettuce Soup

Monday, January 22nd, 2018

Sara Jones, Tucson CSA

This is a great way to use up a good quantity of celery and the outer leaves and thick ribs of your romaine lettuce.

1 sweet onion, diced

1 tablespoon olive oil

1 large potato, diced

2-3 cups roughly chopped celery

1 teaspoon dry thyme

1 bay leaf

½ teaspoon ground coriander

Pinch of ground nutmeg

4 cups romaine lettuce leaves and ribs, roughly chopped

1 quart chicken or veggie broth

¼-1/2 cup heavy cream or sour cream

Salt and pepper to taste

Celery leaves to garnish


Heat oil in a large soup pot over medium high heat, add onion and saute until translucent and beginning to brown slightly. Add potatoes, celery and herbs and spices. Stir and cook an additional minute or two before adding broth. Bring to a low simmer and cook about 20 minutes. Add lettuce and continue cooking until lettuce is wilted down, another 5 minutes. Remove from heat and stir in cream or sour cream and season to taste with salt and pepper.

Brine Pickled Celery

Monday, May 29th, 2017

  • 1 small bunch of celery
  • 2 garlic cloves, smashed
  • 1/4 onion, sliced
  • 1 bunch of fresh dill
  • 2% brine solution (19 gms salt per 1 quart water)

Trim celery and cut into pieces to fit your jar.  Stuff celery in a quart sized mason jar (you might need 2 jars depending on how much celery you have).  Insert garlic, onion slices and dill in between the celery stalks.  Cover with salt brine to about 1″ from the top of the jar.  Close your fermentation vessel and don’t forget to fill the airlock and let set at room temperature for 5-7 days or until bubble activity dies down.  Move to cold storage.

Orange Pickled Fennel Stalks

Monday, May 29th, 2017
Orange Pickled Fennel Stalks
Adapted from recipe by Joy of Pickling by Linda Ziedrich

* Stalks from two fennel bulbs, sliced
* 1 1/2 tsp. kosher salt
* zest of 1/2 orange, peeled from the orange in thin strips
* 1/2 cup white wine vinegar
* 1/2 cup orange juice
* 1 Tbsp. sugar
* 4 black peppercorns, cracked

Combine sliced fennel with salt and let stand for one to two hours.

Drain fennel slices and combine them with the orange zest.
Pack fennel stalks and zest into a jar. Heat vinegar, orange juice, sugar and peppercorns to a simmer, stirring to dissolve the sugar. Pour the hot liquid over the fennel and screw on lid.
Let cool to room temperature and then place in the refrigerator. It will be ready in a few days.
I think this would be good on salmon, too. YUM!

Bok Choy with Garlic and Ginger

Monday, February 6th, 2017
Adapted from
1 1/2 pounds bok choy, baby bok choy, pak choi or joi choi.
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil

1. Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.


Sunchokes (Jerusalem Artichokes) with Bread Crumbs

Tuesday, January 31st, 2017

Sara Jones, Tucson CSA

Nutty bread crumbs are excellent atop these sweet, earthy rootvegetables.

1 share sunchokes, scrubbed and cut into bite size pieces

½ tablespoon olive oil

1 large handful garlicky bread crumbs

Finely chopped fresh herbs, to garnish

Sauté veggies over medium high heat until beginning to brown and are fork tender, but not mushy. Put on a plate and garnish with bread crumbs and herbs. Serve hot.

Stuffed Mini-Pumpkins

Tuesday, January 31st, 2017

Philippe, Tucson CSA

4 mini-pumpkins, preferably the white varieties

2 tablespoons oil or butter

1 onion, chopped

2 garlic cloves, minced

1 bunch winter greens, finely chopped

1 cup cooked rice

⅔ cups shredded Cheddar cheese

¼ cup pine nuts, toasted

¼ teaspoon ground nutmeg

¼ teaspoon red pepper flakes

¼ cup heavy cream

Salt and pepper to taste

Pre-eat oven to 350º.

Cut out the top of each pumpkin and scoop out the seed cavity.

In a medium hot frying pan, sauté onions in oil or butter until transluscent. Add the garlic and sauté for another minute. Add the greens and cook until they start to wilt, about 3 or 4 minutes. Remove from heat. Add the lemon juice, rice, cheese, pine nuts, nutmeg, red pepper flakes, and salt and pepper. Mix well, then stir in the cream.

Divide the filling among the pumpkins and replace the tops. Place them in an oiled baking dish and bake for 1 hour. Make sure the tops don’t get brown (if the tops do get brown, remove them). After 1 hour, test the pumpkins with a toothpick. If the skin doesn’t pierce easily, remove the tops and bake for another 15 to 20 minutes. Replace the tops and serve hot.

Sunchoke Purée

Tuesday, January 31st, 2017

Sara Jones, Tucson CSA

This purée can be served with a number of grilled or roasted fish or meat dishes. Garnish with fresh herbs for brightness.

1 pound sunchokes, scrubbed clean and chopped into 1” pieces

2 cloves garlic

½ cup heavy cream

¾ -1 cup vegetable or chicken broth

Salt and freshly ground pepper, to taste

In a heavy saucepan bring ¾ cup broth and ½ cup heavy cream to a low simmer. Add sunchokes and garlic, cover and cook for about 30 minutes until sunchokes are tender throughout. Cool slightly and add ingredients to a blender or food processor, adding additional broth if needed to get desired consistency. Season with salt and pepper.

Braised Cabbage and Bacon on Pasta

Tuesday, January 31st, 2017

This is a great way to use a whole cabbage in one easy dish. But you can use any leafy greens with this recipe. It works well with any mild, bitter or spicy greens, and you can use lots of them.

1 lb bacon, chopped

1 cabbage, shredded

Salt and Pepper

1 lb of dry pasta

Grated Parmesan

In a large skillet, sauté the bacon on medium heat until it begins to get crispy. Add the shredded cabbage. Toss until well mixed. Cover and braise for 15 minutes or so, stirring occasionally. Add salt and pepper to taste. Turn heat down to low once the greens are wilted.

Meanwhile, cook pasta according to instruction on packets. Drain. Mix with cabbage.

Serve in individual bowls and sprinkle with grated Parmesan.

Note: instead of bacon, you can use Italian, breakfast or plain ground pork sausage. If using plain ground pork, just season it a little more with your favorite spices and/or herbs.

Cinnamon Roasted Butternut Squash

Saturday, November 26th, 2016

Philippe, Tucson CSA

There is no need to peel the skin of a butternut squash, unless you prefer it peeled. The skin softens when cooked and provides a pleasant chewy texture to the squash. You can use any winter squash for this recipe.

1 butternut squash

2 tablespoons melted butter or olive oil

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

Salt and pepper to taste.

Preheat oven to 425.

Cut butternut squash in 1-inch cubes. The easiest way to do this is to cut the squash in half where the fat half end meets the slim half, scoop out the seeds from the fat half, then cut each half in 1 inch slices, then cut each slice in 1 inch segments.

Gently toss together all ingredients, then spread the pieces evenly on a baking sheet. Bake for about 45 minutes, or until the ends of the pieces start turning brown, flipping the pieces over halfway through.


Braised Cucumbers

Monday, October 31st, 2016

Philippe Waterinckx, Tucson CSA

1 cucumber (about 1 lb)

1 tablespoon butter

Dill, parsley or spring onions, chopped.

Salt and Pepper

Slice the cucumber in half lengthwise. If the seeds are large, scoop them out with a spoon. If the seeds are still small and tender, you can leave them in. Slice the halves in half again, lengthwise, then chop the quarters into 1/2 inch segments.

Heat butter in skillet over medium heat. Add cucumbers, cover and cook them until tender but still crisp, about 5 minutes, stirring occasionally. Season with salt and pepper to taste. Sprinkle with dill, parsley or chopped spring onions.

This is a good side dish for fish and white meats.