10 posts in Recipes

Recipe: Green Soup

From CSA Member Charlotte Smith 
Here is the Green Soup recipe I use when I have an over abundance of greens that I need to use up before they go bad.  It is delicious- my family eats it up quickly but it also freezes well.  I add everything green (spring mix, lettuce, kale, chard, etc.) from my CSA  bag, including the green top leaves (of carrots, celery, radishes, etc.) and the herbs (parsley, cilantro, etc.)  It changes the flavor each time but is always tasty.  

Read more

Recipe: Crisp Veggie Slaw

By Josh Furman

With the temperature rising, it’s nice to have some fast and fresh salads that don’t require you to warm the stove and heat your house! This salad is a breeze, and works well with whatever crisp vegetables you have in your CSA!
For the Dressing

2 tablespoons honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons peanut butter
1/2 teaspoon salt
1 teaspoon Sriracha (a little more if you like heat)
1 garlic clove minced

For the Slaw (feel free to use whatever crisp vegetables you have in your CSA box)

3 cups of thinly sliced cabbage
1 cup sliced carrots
1 bunch of radishes thinly sliced
1 pint of peas, thinly sliced
2 medium scallions, thinly sliced. 

Read more

Recipe: Trio of Grilled Vegetables

By Josh Furman
I love the way that a little char, salt and pepper can bring out the best of summer produce! When I am stumped with how to best use my CSA vegetables, I oftentimes put them on the grill, and pack everything into containers for use later in the week.
For all of these recipes, you will slice your vegetables, and sprinkle with salt and pepper. 

Read more

Recipe: Vietnamese Salad

By Josh Furman
The first CSA box truly gave us an opportunity to eat fresh, and this recipe allows you to use up a number of items that will continue appearing in your box. This salad comes together in a flash, and is great for midweek. A bright dressing, fresh herbs, and different textures make this a fun salad to eat on the side or a substantive entree with the addition of a protein. 

Read more

Recipe: Saving Spring with Flavored Vinegar and Liqueurs

By Josh Furman
They say that April showers bring May Flowers, but it’s our crazy Spring that has covered plants in blossoms and caused vegetables and herbs to bolt sooner than expected. The flavors of the season are quickly passing us by, so take the opportunity to use the blooms in some flavorful infusions. You can really mix and match to your taste preferences, but here are a few ideas:

Chive Blossom Vinegar- This beautiful magenta vinegar is a great flavor enhancer in salad dressings. 

Read more

Recipe: Springtime Kimchi

By Josh Furman

This is a great blueprint for a Kimchi that can be made throughout the growing season. A more traditional Kimchi can be made with napa cabbage and daikon radish, but the recipe is incredibly flexible, and allows you to try whatever ingredients you find in your CSA box or at the farmers market. Napa cabbage can replace bok choy, green onions can replace garlic scapes, all radish/no radish, all carrot/no carrot, throw in some kohlrabi….the opportunities are endless! 

Read more

Cilantro Root Recipes; Thai Grilled Chicken

Supo Techagumthorn
Some love it. Others hate it. Few are in between. Introducing, the most polarizing plant of all: the cilantro. While its leaves have taken up most of the limelight, the plant’s aromatic roots have been almost forgotten by the culinary world.
Not anymore.
We’re here to share some delicious cilantro root recipes that will be irresistible to even those who detest cilantro. 

Read more

Making the Most of Greens: Pesto and Beyond

Running out of ideas for using up all of those extra leafy greens and herbs from your garden or CSA? There are many options for utilizing a bumper crop of greens, and we’ll be covering many of them on the UW Farm blog this summer. For part one of Making the Most of Greens we’re going to focus on pounded and pureed sauces; which are simple, freeze easily, don’t require any cooking to make (if we have another heat wave you are going to want to stay away from that stove!), and can help to use up all sorts of ends and bits that you may have previously thrown in the compost bin. 

Read more

Ripe and Ready Recipes: July

If you are a member of our fabulous farm CSA then you have been receiving the freshest produce that the season offers plus recipe ideas for the past five weeks, but for those of you that shop at Seattle area farmers markets or buy seasonal produce at the grocery store, here are some links to recipes from the web that will help you make the most of your July fruits and veggies! 

Read more

Winter Squash Recipes

During our November potluck, Josh Furman demonstrated how to make all sorts of delicious things with squash, because, well, it’s that time of year. Here are his recipes, as promised:
Roasted Winter Squash Salad

2-3 winter squash sliced
1 onion sliced into wedges
1/2 tablespoon sumac and 1/2 tablespoon nigella seeds (optional)
2 tablespoons sliced almonds or other crushed nuts such as pistachios. 

Read more
Back to Top