Two of our CSA favorites all in one dish! This one is best when made ahead and allowed to set in the fridge for at least several hours. I would also highly recommend “massaging” your kale with olive oil before adding to the salad.
Print Recipe Roasted Peppers in Oil These peppers will last up to a year in the fridge, preserved this way! Servings servings Ingredients 8 red bell peppers2 Tbs olive oil1 cup vinegar any kindkosher saltCanning jars Servings servings Ingredients 8 red bell peppers2 Tbs olive oil1 cup vinegar any kindkosher saltCanning jars Instructions Roast your…
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One of Farmer Kurt’s favorite eggplant recipes
This recipe is one I took from a Facebook post on our site, that got rave reviews at our Farm Potluck. “I’ll eat eggplant like this!” everyone said. It’s so easy too.
Cooking pea shoots is a treat! Usually found in Asian dishes they are a great addition to rice and other stir-fried vegetables.
This is a great addition to salads or grilled vegetables. I like it over grilled chicken to add some fresh, garlicky flavor. Make ahead to keep in the refrigerator and use as needed.
This is great way to preserve your bunching onions, they also taste great pickled! Use them on salads or as an addition to other meals, they will last one month once pickled. You can modify the amount of dill and crushed red pepper depending on your preference.
I love riced cauliflower! It’s a great addition to any meal and one of the sneaky ways you can get your family to eat more veggies. If you’re unsure about using the cauliflower, you could start with half “regular” rice, half cauliflower rice.
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