Roasted Butternut Squash Soup

This is my favorite way to eat butternut squash—roasting the squash with onions or shallots til they are beautifully caramelized, then pureeing with stock. It’s simple, warm, delicious, and filling.  Freezable too! Serves: 4 Ingredients 2 Tbl olive oil...

Turnip and Potato Mash with Sage Butter 

Sharer Alice Kathryn Richardson contributed this recipe, which uses some of our winter share vegetables. Makes five side dish servings. Ingredients 5 medium potatoes 5 medium purple-top turnips  2 handfuls of fresh sage 3 cloves of garlic  3 tbsp butter...

Tomato and Zucchini Tart

adapted from The Tomato Cookbook iNGREDIENTS 1 Prepared Pie Crust 1 LB Tomatoes peeled and sliced 8 oz Zucchini sliced and blanched 2 large eggs 2/3 cup light cream 1 TBL chopped parsley 1 Tsp Chives snipped 1 Tsp Sage chopped salt and pepper Directions Preheat oven...

Herb and Onion Scone

adapted from Salt Meadow Farm CSA 3 c. unbleached flour 1/2 c. sugar 1 T baking powder 1/2 tsp salt 3/4 c. unsalted butter (chilled and cut into 1/2 inch pieces) 4 ounces cream cheese, chilled 1 egg 1/2 c. plus 2 T of buttermilk 1 T fresh sage (I was very generous...

Blanched Sugar Snap Peas

Adapted from Cook’s Illustrated Cookbook serves six Blanch the snow peas 1 tsp salt 1 pd sugar snap peas strings removed   1. Fill a bowl with ice water 2. Bring 6 cups of water to a boil 3. Add peas and salt cook until peas are tender 1 ½ – 2 minutes 4....