Golden Harvest Stew with Apple‑Herb Gremolata
A warming, bright, deeply nourishing one‑pot meal for winter days when your produce drawer is overflowing with possibility. YieldServes 4–6 as a hearty main dishTotal Time45 minutesActive Prep Time30 minutesSimmer Time15 minutesDifficultyEasy–ModerateEstimated Reading Time3–4 minutes There are meals that feel like chores, and then there are meals that feel like invitations—an invitation to slow down, to chop vegetables with a little reverence, to let the scent of onions and jalapeños waking up in oil remind you that nourishment can be both grounding and electric. This stew is the latter....
Read MoreBest winter slaw to cut the Fat and Fight blues
You will love this light festive slaw made with many of your winter csa items. Not only is this salad delicious but packed full of superfoods and will cut the fat! This is my husband, James family recipe with a southern twist to accommodate seasonal Texas farm produce from us and our farmers. 1 head of green cabbage chopped and diced into small pieces For color a few leafs of purple cabbage (Optional) 1 red pepper chopped finely 3/4 cup of ripe tomatoes 2-3 carrots grated Dressing 3 cloves of spicy creole garlic 1 cup of mayo or 1/2 cup of olive oil (Best with mayo) The juice from two fresh...
Read MoreCurried Apple, Potato, and Carrot Soup
This recipe comes from CSA member Marshall Mosley who said, “This soup was killer.” Created By: Adam and Joanne Gallagher Yield: 4 Ingredients 8 oz peeled and chopped carrots (4 medium) 2 large Granny Smith apples, peeled and chopped 3 stalks celery, peeled and chopped 1 lb potatoes, chopped 1 1/2 teaspoon Indian curry powder 1/4 teaspoon red pepper flakes 1 teaspoon salt 1 (14 ounce) can lite coconut milk 2 cups chicken stock 1/3 cup half and half 2 tablespoons lime juice 1/4 cup plain yogurt chopped dill, optional 4 Biscuits or Bread Rolls (We like Pillsbury Grands! Frozen...
Read MoreThe Ultimate Stuffed Cabbage
While many stuffed cabbage recipes claim to be superior, this cabbage recipe is a standout from the rest of the pack due to a secret, distinctly American twist on the original Eastern European recipe: ketchup. We know it sounds a little unrefined, but a bit of ketchup in the sauce, combined with both raisins and brown sugar, helps to cut the sometimes bitter flavor of the cabbage, and gives the dish the hint of sweetness it needs. Ground beef, onion, and rice are the main fillers on the savory side and add signature heartiness. Getting everything to stay together in the preparation may look...
Read MoreSimple Lentil Salad
This recipe comes from one of our CSA members who needed a yummy way to use up peppers and cucumbers. (Click here) for the recipe and directions that she found on TheNourishingGormet.com. Filling, cool and clean….perfect for summer time! — Suzy Laine, CSA member
Read MoreRoasted Brussels Sprouts
Oh, Brussels sprouts! How I love thee… When I was younger, I used to think they were baby cabbages that had been harvested really young. I was surprised to find out that they are not. Since they are in the same family, they can be used in many dishes that call for cabbage for a different look. I use them in stir frys all the time or in egg rolls. My favorite way to eat them, however, is roasted in the oven. Here is the best and most basic recipe that I have found for them. I typically start here and add whatever else I have. I am quite fond of grating a hard cheese (like...
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