Category: CSA Recipes
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This easy-to-assemble crustless quiche comes from NYTimes Cooking contributor and author Hetty Lui McKinnon, and I adapted it to fit what was in a recent CSA share – summer squash.. For me, my pie crust skill is not what it should be, so any opportunity to ditch the crust is an opportunity I’m onboard with…
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A year ago, Adrien and I traveled to Sicily to experience some of the culture of my ancestors. Sicily, as I discovered, is not just one culture but a melding of the influences brought by conquerors who settled on this island over its history. One of the places we visited in 2025 was the commune…
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We often gravitate toward lentils and legumes in the Fall and Winter, but not very often in the summer. This recipe from NYT Cooking contributor and columnist Lisa Donovan, was proof of the error of my ways. The French, of course, have a way to turn any dish into a celebration of flavors and textures,…
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Suzy Karadsheh, co-found of the website themediterraneandish.com, is the source of this deliciously quick and economical recipe. We are a household of two – so oftentimes even our small CSA share can be a challenge to finish. One recent week, we received some wonderful cabbage and for me, finding recipes that incorporated this fresh-from-the-farm organic…
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With summer’s bounty, we have been enjoying a huge variety of veggies in our Clark Organic Farm CSA each week, and so, I was searching for a recipe to make use of our share this week and discovered this recipe adapted by Tara Parker-Pope in the New York Times. Because we are frequently vegan friendly…
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We are having one of our summer heatwaves, so a chilled soup sounded like it was just the thing for dinner this weekend. Our Clark Organic Farm CSA share has included beets several times over the summer season; however, this week we received golden beets, one of my favorites. Instead of roasting, which is my…
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Our Clark Organic Farm CSA Share included some exceptionally fresh green cabbage recently. I love slaws and cabbage salads, but I don’t always like to use mayo as a binder/seasoning. So when this wonderful receipe from the Mediterranean Dish popped up, I was eager to put it together. Without the mayo-based dressing, the salad makes…
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This was a tasty and quick-to-cook pasta dish! Developed by NYT Cooking contributor, Martha Rose Shulman, it is easily adaptable to a variety of greens (looking at you Swiss Chard), and it can be adapted to omit or include the tomato sauce. Each Monday when our Clark Organic Farm CSA newsletter is emailed, I start…
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Some years ago, we trekked to New York City for a few days, and happened upon one of Daniel Boulud’s restaurants which, at the time, was directly across from Lincoln Center. As an appetizer, we sampled a wonderfully fresh dip made with fresh peas, and which was, for me, love at first bite. I don’t…
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We have been increasingly expanding our familiarity with different greens since joining Clark Organic Farm’s CSA last year. I’ve never quite known what to do with greens outside of serving them as a side, so when I came across Melissa Clark‘s recipe for incorporating greens – and fennel and scallions which were also part of…
