CSA RECIPE PAGE

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CSA

This page can be used as a reference for the CSA program you are involved in.  I know some of the veggies may be a new experience for you & your family, so I've created this page to help ease the transition with some easy & delicious recipes. 

ZUCCHINI

Zucchini Brownies

Blend together:  2 cups Zucchini        1 1/2 cups sugar

         2 tsp vanilla              1/2 cup veggie oil

        1 1/2 tsp baking soda   1/2 tsp baking powder

        1 tsp salt                   1/3 cup cocoa

        2 cups flour

Place inside a 9 x 13 greased pan and bake at 350 degrees for 35 minutes.  Top off with frosting if you like, 

SWEET CORN

  • CORN PUDDING

    Ingredients

    • 1/2 cup butter
    • 2 eggs, beaten
    • 2 teaspoons salt
    • 2 tablespoons white sugar
    • ground black pepper to taste
    • 2 cups milk
    • 3/4 cup all-purpose flour
    • 2 cups fresh corn

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13 inch baking pan and set in oven to melt.
    2. In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour corn mixture into baking pan.
    3. Bake in preheated oven for 1 hour or until set in center and golden brown on top.

Kale Pesto

Fresh Tomato Pie
This beautiful pie can only be made with garden ripened fresh tomatoes. Use my Hot Water Pastry recipe for the pie shell.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients:

  • 4 beefsteak tomatoes, sliced
  • 1/2 teaspoon salt
  • 3 tablespoons grated Parmesan cheese
  • 1/2 cup chopped green onion
  • 9 inch pie shell
  • 3/4 cup mayonnaise
  • 2 teaspoons cornstarch
  • 1-1/2 cups shredded Cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped fresh basil leaves
  • Salt and pepper to taste

Preparation:

Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels.

Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes and green onion over cheese. In medium bowl, combine mayonnaise with cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, and salt and pepper to taste; mix well.

Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese. Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown. Serves 6