CSA CNY

Makes 4 servings [an old traditional recipe from rural Central New York] (more…)

(Another asparagus recipe)

1 pound of asparagus, lightly cooked (more…)

Serves 5

10 cups Kale, Swiss Chard, Mustard Greens, or a combination. (more…)

Serves 5
1 pkg  Baby Portabella mushrooms, chopped (more…)

Makes 4 serving
Quantity    Ingredient

4           potatoes
4           onions (more…)

2 medium onions, sliced
2 cloves, crushed garlic (more…)

(from from “Vic’s Veggie Recipes)

A great way to use greens such as Swiss chard, escarole, collards, mustard greens, or kale. (more…)

(from Katherine Hughes)

Here is a favorite recipe from a 1905 Provence cookbook. Apparently in Provence it’s only eaten for the 6 weeks that basil is in season. It’s eaten as the main meal with big hunks of French bread and butter – and wine, of course! The ingredients can be varied according to taste and what’s in season. (more…)