“Moroccan” Stew
This is a variation of a favorite recipe shared by CSA member Jean Matlack. I think that the rice and lentil mixture was originally intended to be served in the […]
Author Archives: jazzkj
Winter Squash Pizza with Rosemary
1 cup sliced onion 1/2 butternut squash or 1 acorn or delicata squash, peeled, seeded, and sliced very thin 1 teaspoon chopped fresh rosemary (or sage) or 1/2 teaspoon dried […]
Rich Summer Fennel Soup
This may look overly complicated, but the CSA members who made it last year raved about it! Bouquet Garni: 1 sprig parsley, stem only 1 bay leaf 1 sprig thyme […]
Pasta with Broccoli
About 1 pound broccoli, trimmed and cut into pieces 1/4 cup extra virgin olive oil, or more as needed 1 tablespoon chopped garlic, or more to taste 1 pound penne, […]
Traditional Basil Pesto
There are infinite versions of basil pesto. This is a simple version, but you can try it with different ratios. When I make pesto to freeze for the winter I […]
Barley, Kale, and Kidney Bean Stew
I think this is one of the first recipes I shared with CSA members. I freeze lots of kale in the fall so that we can enjoy this stew all […]
Cannellini Beans with Cabbage and Pasta
Salt 1/2 head cabbage, cored and chopped 1/2 pound cavatelli (or any other small pasta) 2 tablespoons extra virgin olive oil or butter 1 large or 2 medium leeks, including […]
Cabbage Stuffed with Lentils and Rice
2 tablespoons extra virgin olive oil, plus a little for garnish 1/2 onion, chopped 2 teaspoons minced garlic 2 cups vegetable stock or water 1/2 cup brown, white, or basmati […]
Fresh Corn Griddlecakes
Serve with salsa, sour cream, yogurt, or aioli, with a sliced tomato on the side 5 medium ears corn, husks and silk removed 1 large shallot, finely chopped 4 tablespoons […]
Eli’s favorite Zucchini and Apple Muffins
I’m usually skeptical of any recipe that doesn’t include butter or oil, but these muffins are delicious and a great way to use zukes! 1-1/2 cup white flour 1/2 cup […]
HATCHET COVE FARM 