Recipes

Make this recipe with products included on CSA delivery for Sep 19, 2018

An easy and tasty fall dessert for the whole family to enjoy!

Ingredients

Apple Filling:

• 5 large Granny Smith apples; peeled, cored, and thinly sliced
• 1/2 cup white sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1/4 cup water

Crumble:

• 1 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 cup quick-cooking oats
• 1 cup butter, softened

Caramel Sauce:

• 1 (14 ounces) package of individually wrapped caramels, unwrapped
• 1 (5 ounces) can evaporate milk

Directions

• Preheat oven to 350 F
• In a medium-size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into an 8×8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon the mixture evenly over apples.
• In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat, stirring frequently until the mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

Recipe source: All Recipes

Make this recipe with products included on CSA delivery for Sep 12, 2018

A delicious, all-natural pasta bake loaded with veggies and homemade sauce. This is great for a crowd!

Ingredients

• 1½ to 2 cups finely chopped, packed kale (or spinach)
• 2 carrots, diced
• 2 celery stalks, diced
• 2 large onions, sliced
• 4 large bell peppers, sliced
• 2 medium zucchini, shredded
• 1 (28 oz) can of crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (6 oz) can of tomato paste
• 1 16 oz box whole wheat penne pasta
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon basil
• 1 teaspoon oregano
• ½ teaspoon rosemary
• ½ teaspoon each salt and pepper
• ½ to 1 cup mozzarella cheese, shredded

Directions

• Heat olive oil in a large saucepan over medium heat. Add carrots, celery, peppers, onions, and sauté until vegetables begin to soften (about 8 minutes).
• Add crushed tomatoes, tomato sauce, tomato paste, kale, zucchini, and all herbs. Stir until well combined. Continue to simmer over medium-low heat for about a half-hour (until sauce begins to thicken).
• Preheat the oven to 350 degrees.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8 minutes) you want the pasta to be slightly undercooked because it will continue to bake in the oven. Drain the pasta.
• Mix the drained pasta into the pasta sauce until well coated. Pour into a large 9 x 13 pan, or 2 smaller pans. Top with shredded cheese and bake in the oven for 30 minutes or until cheese begins to bubble and brown.

Recipe source: Mason Farms Employee

Make this recipe with products included on CSA delivery for Sep 12, 2018

Yields 2 eight-inch pies.  Prepare ahead of time, must refrigerate before serving.

Ingredients

• 2 8″ pie shells, baked
• 2 quarts strawberries
• 4 tablespoons cornstarch
• juice of 1 lemon
• 1 tablespoon butter
• 2 cups sugar
• 1/2 pint heavy cream, whipped (or prepared whipped cream)

Directions

• Bake pie shells per package directions and let cool.
• Wash and hull all strawberries. Slice half of the berries. Set the rest aside. Use the sliced berries to cover the bottom of the cooled pie shells.
• Crush the rest of the berries and mix with cornstarch, lemon juice, butter, and 2 cups of sugar. Cook over medium heat until thickened. Let cool.
• Pour into pie shells once cool and cover with whipped cream. Refrigerate pie before serving.

Recipe source: Mason Farms Employee

Make this recipe with products included on CSA delivery for Jul 18, 2018

An easy blueberry pie recipe with a homemade crust.  Can be made ahead.  Can be frozen.

Ingredients

Crust:

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon peel
• 1/2 cup shortening
• 4 or 5 tablespoons of water
• 1 tablespoon lemon juice

Filling:

• 1 cup sugar
• 3 tablespoons flour
• 1/8 teaspoon salt
• 1/2 teaspoon grated lemon peel
• 4 cups fresh blueberries
• 3-5 tablespoons butter or margarine

Directions

• Mix flour, salt, and lemon peel. Cut in shortening with a food processor. Add water and lemon juice one tablespoon at a time. Mix until dough just sticks together. Roll out onto the floured cutting board. Cut dough in half and roll out two pie shells. Place one of the finished crusts in the bottom of a pie dish for baking.
• Combine sugar, flour, and salt. Then add lemon peel, juice, and berries. Fill a pie dish with filling and dot with 3 to 4 tablespoons butter (cut into small sections). Top with other pie crust.
• Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees for 30 minutes.

Recipe source: Mason Farms Employee

Make this recipe with products included on CSA delivery for Jul 18, 2018

Stuffed zucchini boat recipe.  Great healthy dinner served with a salad!

Ingredients

• 3 zucchini
• 1 pound pork sausage
• 1 cup dry bread crumbs
• 1 clove of garlic, minced
• 1 (32 ounces) jar spaghetti sauce
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese

Directions

• Preheat the oven to 350 degrees.
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put them in a bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in a 9×13 inch baking pan. Pour sauce over squash and cover the pan with foil.
• Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Recipe source: All Recipes

Make this recipe with products included on CSA delivery for Jul 11, 2018

A quick and easy green bean side dish, delicious with fresh from the farm green beans.

Ingredients

• 1 pound of fresh green beans, trimmed and snapped in half
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 pinches lemon pepper
• salt to taste

Directions

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant for 3 to 4 minutes. Season with lemon pepper and salt.

Recipe source: All Recipes

Make this recipe with products included on CSA delivery for Jul 11, 2018

Kohlrabi is a vegetable that can be used in similar applications as a potato.  It tastes delicious simply roasted in the oven with some garlic and parmesan cheese.

Ingredients

• Kohlrabi bulbs, peeled
• Olive Oil, to coat (about 1/2 tbsp)
• 1-2 Cloves Minced Garlic
• Grated Parmesan Cheese (about 1/4 cup)
• Salt and Pepper

Directions

• Preheat the oven to 450 degrees F.
• Slice or dice kohlrabi into small sections, similar as you would to a potato if you were to roast it. Place kohlrabi in a bowl. Coat with olive oil, then mix in garlic, salt, and pepper. Stir until all combined.
• Spread into a single layer on a baking sheet. Bake until browned, 15 to 20 minutes, stirring occasionally. Remove from oven and sprinkle with cheese. Return to oven for about 5 minutes to allow parmesan cheese to brown.

Recipe source: All Recipes

Make this recipe with products included on CSA delivery for Jul 3, 2018

Quick and easy side dish that uses some of summer’s most bountiful crops!  Easily adapt this recipe by using whatever seasoning blends you like!  Recipe provided by: All Recipes

Ingredients

• 1/4 cup butter
• 1/2 small white onion, finely diced
• 3 small zucchinis, diced
• 3 ears of corn, husked, and silk removed
• salt and pepper to taste

Directions

• Heat butter in a skillet over medium heat, stirring occasionally until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender about 8 minutes. Season with sea salt and pepper.

Recipe source: All Recipes

Make this recipe with products included on CSA delivery for Jul 3, 2018

Delicious and easy Parmesan corn on the cob recipe made on the grill!

Ingredients

• 1/2 cup mayonnaise
• 5 ears of corn, husk, and silk removed
• 1 cup shredded Parmesan cheese
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place it on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Recipe source: All Recipes

Make this recipe with products included on CSA delivery for Jul 3, 2018

These cheesy zucchini patties are an excellent way to use up your CSA zucchinis, or abundant garden zucchinis.  Serve with tomato sauce or sour cream dabbed on top!

Ingredients

• 2 cups grated zucchini
• 2 eggs, beaten
• 1/4 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons vegetable oil
• Salt to taste

Directions

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Recipe source: All Recipes