NATURALLY GROWN.
LOCALLY PRODUCED.
CERTIFIED ORGANIC.
CSA - Cooking Tips by CSA Crop
Based on your feedback, we've spent some time making it easier to look up recipes and use
the experience and wisdom of fellow CSA members. If you find a great recipe that you think
others would appreciate, please send it to us and we'll incorporate it into the website.

At the farm, our busiest time of the year is also that time when we have the best, most
delicious vegetables. We balance our lack of time with the opportunity of having such great
food two ways, 1) we make cooking and preserving a priority, and 2) we eat many of our
vegetables raw or quickly sautéd as sides, or on rice or pasta.

We recommend you have on hand at all times:
- Butter
- Olive oil
- Rice and pasta
- Good bread
- Tamari

With these few ingredients in your pantry, you can quickly use up a lot of fresh vegetables.
Simple, fast cooking relies on the natural flavor, color and texture of the vegetables to carry
the meal. Being a member of the CSA grants you access to such vegetables.

The use of a lot of fat, sugar and processed ingredients or overcooking have, in recent
tradition, been a method to cover-up the flavor of industrial, canned and flavorless produce.
CSA share.

The links on the left have both basic cooking tips and more adventurous recipes. All have been
submitted and tested by the community of eaters that touch our farm. Enjoy.

Other General Tips

For a quick way to enjoy fresh vegetables such as summer squash, cucumbers, carrots and
tomatoes, try dipping them in hummus. Here's a recipe adapted from the May/June issue of
Cook's Illustrated.

Restaurant Style Hummus

3 T lemon juice
1/4 c water
6 T tahini, stirred well
2 T extra virgin olive oil (plus extra for drizzling)
1 14 oz can chickpeas, drained and rinsed
1 small garlic clove, minced or pressed
1/2 t salt
1/4 t ground cummin
1 pinch cayenne
1 t minced fresh cilantro or parsley leaves

1. Combine lemon juice and water. Whisk together tahini and oil in separate bowl.
2. Process chickpeas, garlic, salt, cummin and cayenne in food processor until fully ground
(about 15 sec). Scrape down bowl with rubber spatula. With processor running, add the
lemon/water mix. Process for one minute. With processor running, add the oil mix and
continue to process until creamy (about another 15 sec).
3. Transfer hummus to a bowl and let stand until flavors weld (at least 30 min), sprinkle
cilantro ove the top. Cover. Drizzle with olive oil and serve.

Hummus can be refrigerated in an air tight container for 5 days in the fridge.