Ingredients 1 head broccoli florets 3 garlic cloves, minced 1 Tablespoon fresh minced ginger 2 tablespoons. reduced sodium soy sauce 1 teaspoon chili garlic sauce ½ cup low sodium vegetable […]
Yearly Archives: 2018
Ingredients 1 Extra Large Sweet Potato 2 Medium Granny Smith Apples 1/2 Large Onion white or yellow 1/2 Butternut Squash 2 Tbsp. Olive Oil 1/2 tsp. Fresh Rosemary Salt and Pepper to taste Instructions Preheat oven to 400 […]
ROASTED SWEET POTATOES, SQUASH, & APPLES
Ingredients ¾ cups walnuts 1 lemon 1 pear 1 small fennel bulb 1 bunch leaf lettuce Dressing ⅓ cup extra virgin olive oil ¼ cup red wine vinegar 2 tbsp […]
Fennel Pear Salad with Mustard Dressing
Hi!! It’s the last week of the season! We hope each of you have enjoyed sharing this CSA season with us at Shared Bounty Farm. We know that at times, […]
2018 SBF CSA Week #22
Ingredients 3 tbsp butter grassfed preferably 1 white onion diced 1/4 cup garlic whole or crushed cloves, skin off 1 cabbage (use half if very large cabbage – whole head if small) sliced into thin strips Instructions Heat butter in […]
CARAMELIZED CABBAGE & ONIONS
Ingredients Vegetable or coconut oil 1 1/3 cups all-purpose flour 1/4 cup cornstarch 1 tablespoon plus 1/2 tsp. kosher salt, divided 1 (12-oz.) bottle cold light beer 1/2 pie pumpkin, […]
Beer-Battered Pumpkin with Dipping Sauce
Ingredients 3 tablespoons lard or shortening, divided 1 large onion, chopped 6 garlic cloves, minced 1-1/2 pounds smoked ham hocks (optional) 6 cups water 2 teaspoons seasoned salt 1 to […]
Old Time Collard Greens
Things are winding down here at the farm. It’s been a while since we had jackets and cold fingers while picking vegetables. It looks like our planting schedule worked well […]
2018 SBF CSA Week #21
Ingredients 1 pound purple snap beans, trimmed 1/4 tsp kosher salt 5 tbsp olive oil divided 1/2 shallot finely chopped 1/2-inch piece ginger peeled, finely grated (1/2 tbsp ginger paste) 1 garlic cloves finely grated Freshly ground black pepper 1/4 cup salted roasted peanuts, chopped 1/2 tsp finely […]
Purple Beans with Peanuts, Ginger and Lime
Ingredients 2 tablespoons unsalted butter 2 tablespoons currant or fig jam 2 slices bread 2 slices Cheddar 2 slices cooked bacon 1/4 small pear, thinly sliced How to Make It […]
Pear and Bacon Grilled Cheese
INGREDIENTS 1 medium spaghetti squash 2 teaspoons olive oil 1 cup chopped yellow onion 2 cloves garlic, minced 3 cups peeled and diced sweet potato (1 medium sweet potato) 1 […]
SPAGHETTI SQUASH, SWEET POTATO & BLACK BEAN CHILI
The fall weather is moving in slowly, but surely. Maybe, just maybe we will have brussels sprouts this year. Only time will tell. They have a super long growing season […]
2018 SBF CSA Week #20
INGREDIENTS ⅓ cup olive oil 1 pound yellow wax beans, trimmed 3 shallots, thinly sliced 3 garlic cloves, thinly sliced 2 tablespoons lemon juice 1½ teaspoons fresh thyme leaves, finely […]
Seared Yellow Wax Beans and Arugula
INGREDIENTS 1 butternut squash peeled, seeded and cubed (about 8 cups cubes) ¼ cup all-purpose flour ⅛ teaspoon cornstarch 2 teaspoons ground ginger 1 teaspoon salt, more to taste ½ teaspoon black pepper, more to taste 4 to […]
Rosemary-Roasted Butternut Casserole
INGREDIENTS: Roasted Carrots 1 pound carrots with fresh, green tops attached 1 tablespoon extra virgin olive oil 1/8 teaspoon kosher salt freshly ground black pepper Carrot Top-Pistachio Pesto 1/4 cup […]
ROASTED CARROTS WITH CARROT TOP-PISTACHIO PESTO
Hello Everyone. It’s hard to believe that we are already at the end of September. The weeks just seem to fly by. We have something on the CSA menu this […]
2018 SBF CSA Week #19
Ingredients 1 pound green, purple, and yellow wax beans 1 1/2 cups chopped tomato 1 tablespoon sherry vinegar 2 teaspoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground […]
Bean Salad with Chunky Tomato Dressing and Feta Cheese
INGREDIENTS 1 large kohlrabi (purple or white), peeled and cut into matchsticks about ¼″ wide 2 golden delicious apples, cored and cut into matchsticks about ¼″ wide ⅓ cup grated […]
Crispy Apple and Kohlrabi Salad
Ingredients 5 Ancho Peppers 3 large Eggs, divided 3 tablespoons All-Purpose Flour 2 cups Shredded Monterey Jack Cheese 4 cups Vegetable Oil, or corn oil For the Sauce: 2 tablespoons […]
Chile Rellenos
Happy week #18 and fall! It sure feels like fall and we love it here at the farm. Fall brings with it the importance of cover crops and soil maintenance […]
2018 SBF CSA Week #18
1/4 cup all-purpose flour 1/4 cup stone ground corn meal 1/2 teaspoon kosher salt 2 cups sliced okra 1/2 medium onion, finely chopped 1 medium jalapeño pepper, minced 1/4 cup […]
Okra Jalapeno Fritters
INGREDIENTS 1 Delicata squash, halved lengthwise, seeded, and cut into ½-inch inch thick pieces 1 teaspoons sesame oil 1/2 tablespoon miso (preferably white) 1/2 tablespoon maple syrup (honey and agave […]
ROASTED DELICATA SQUASH WITH MISO-MAPLE BUTTER
Ingredients:2 large sweet potatoes3 T chicken stock, can also use vegetable stock2 1/2 T extra-virgin olive oil2 T balsamic vinegar1 tsp. dried thymesalt and fresh ground black peppers to taste12 […]
ROASTED SWEET POTATOES AND MUSHROOMS WITH THYME AND PARSLEY
As our summer crops are slowing down, we will be spending a lot of time clearing out hoop houses, and planting appropriate cover crops. It is also time for one […]
2018 SBF CSA Week #17
Ingredients: 2 pattypan squash, cut into 1/4-inch thick slices 1 medium onion, halved and sliced 2 tablespoons olive oil salt and pepper, to taste 1 cup marinara sauce 1/2 cup […]
Baked Pattypan Squash Parmesan with Garlic Breadcrumbs
Ingredients 1 pie crust 1 pound of Italian Prunes (or Stanley plums) 1/4 cup sugar 2 teaspoons cinnamon 3 tablespoons flour (or tapioca or fruit filling thickener of your own […]
Bavarian Style Plum Galette
Ingredients 1 1/4 cups chopped cooked chicken 6 ounces cream cheese, softened 3/4 cup shredded Parmesan cheese 3/4 tablespoon hot wing sauce 1/3 teaspoon salt 8 banana peppers, halved and […]
Buffalo Chicken Banana Peppers
Not getting the 3-6 inches of rain that was predicted was a pleasant surprise! We hope everyone had a great Labor Day! The weekend was filled with relaxation and family […]
2018 SBF CSA Week #16
Ingredients: 1 butternut squash, peeled, seeded, and cut into 1-inch cubes 1 1/2 tablespoons extra-virgin olive oil 1 1/2 tablespoons pure maple syrup 1 3/4 teaspoons kosher salt 3/4 teaspoon […]
Cinnamon Roasted Butternut Squash
Ingredients 4 ancho dried chilis 2 tomatoes 1 medium-sized onion 2 garlic cloves 2 cups stock 3 cups shredded chicken (2 boneless breasts or rotisserie chicken) 1/2 cup Jack cheese 8-10 corn tortillas 1/2 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon salt (plus more to taste) freshly ground […]
ANCHO CHICKEN ENCHILADAS
Ingredients 1 pound small to medium okra 2 to 3 tablespoons extra-virgin olive oil 1 tablespoon minced onion (optional) Pinch Creole seasoning 1 cup halved cherry tomatoes 3 springs fresh […]
Southern Roasted Okra and Tomatoes
Hello Everyone. We are two thirds of the way through this CSA season, and most of the early summer crops are about worn out. We do a lot of succession […]
2018 SBF CSA Week #15
Ingredients Cherry-Pepper Mayo 1 cup mayo 2 tbsp. finely chopped, drained, stemmed cherry peppers 2 tbsp. finely chopped shallot or onion 2 tsp. finely chopped fresh rosemary Toast Red tomatoes […]
Tomato Toast with Cherry-Pepper Mayo
1 Tbs soy sauce 1 Tbs honey 1 Tbs unsalted butter 2 Tbs extra virgin olive oil 1 pound, green beans, trimmed kosher salt 1 Tbs minced garlic Combine the […]
Dine O Mite Green Beans!
Ingredients 1 acorn squash, peeled 1 eggplant 1 medium onion 14 oz finely chopped tomatoes, canned 1 tbsp fresh basil finely chopped 1 tbsp olive oil 1/2 tsp sugar 1 tbsp butter 1 1/2 tbsp flour 1 cup milk 240ml 1/2 cup swiss cheese, shredded 5 sheets lasagna pasta 4-6 depending on your […]
Squash and Eggplant Lasagna
Hi SBF Friends! It’s that time of year, when the transplanter gets it’s second good workout of the season. It gets a work out all season long, but the two […]
2018 SBF CSA Week #14
INGREDIENTS 1 delicata squash 1 teaspoon olive oil 1/4 teaspoon salt (more or less to taste) 1/4 teaspoon black pepper (more or less to taste) Preheat oven to 425°F. Scrub the […]
Roasted Delicata Squash Rings
Ingredients 1/4 cup vegetable oil or olive oil, divided 3 medium cloves garlic, minced 1/4 teaspoon kosher or sea salt, plus more for seasoning 1/2 teaspoon chili powder 1/4 teaspoon […]
Chicken Fajitas with Sweet Corn
Ingredients Approximately 5 sprigs fresh sweet marjoram 1 cup heavy whipping cream 4 peaches, ripe Olive oil, for drizzling 1 teaspoon granulated sugar 1. In a small saucepan, heat whipping […]
Grilled Peaches with Marjoram Infused Whipped Cream
Greetings Everyone. We have some items this week, that bring thoughts of fall. One of them, is our favorite squash which is called Delicata. Delicata is an heirloom variety squash. […]
2018 SBF CSA Week #13
Ingredients 1/2 lb Dragon’s Tongue beans, stem ends popped off 1 T butter 1 medium onion, sliced as thinly as possible 1/2 C chicken or vegetable stock (or water) 3/4 […]
Dragon Tongue Beans with Caramelized Onions
Ingredients 4 cups cucuzza squash (peeled and cubed) 1 cup onions (diced) 1 cup tomatoes (diced) 1 tablespoon extra virgin olive oil 3 cloves garlic (freshly crushed) 1/2 jalapeno (diced) […]
Spicy Italian Cucuzza Squash Bake
Ingredients 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 […]
Spaghetti Squash Salad
Wow! August already! As the kids prepare to go back to school, us farmers prepare to go back to school too. And just like every kid, we get those mixed […]
2018 SBF CSA Week #12 Newsletter
Ingredients 3 Beets 1 tbsp . Extra Virgin Olive Oil 1 tbsp . Balsamic Vinegar 1 tbsp . Fresh Rosemary, chopped Salt and Pepper, as desired Instructions Preheat oven to 425 degrees F. Using sharp knife, cut […]
Oven Roasted Balsamic-Rosemary Beets
Ingredients 2 tablespoons olive oil 1/2 yellow onion, sliced 4 cloves garlic, minced 1/2 cup vegetable broth 1 ear corn, kernels cut from cob 2 cups sliced yellow squash 2 […]
Garlicky Summer Squash and Fresh Corn
Ingredients 1 lemon 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 12 wedges yellow or red watermelon, rind removed 1 pint of cherry and/or grape tomatoes 1 small red onion, thinly sliced 12 ounces fresh mozzarella, thinly […]
Watermelon & Tomato Salad
Hello Everyone, I hope you all used up all of your excess produce during the off-week. We stayed busy here at the farm with all of the normal chores, and […]
2018 SBF CSA Week #11
Ingredients 1 leek 1 tablespoon butter 2 cups of okra 2 1/2 ounces tomato paste 10 1/2 ounces shrimp Salt and pepper, cayenne pepper Directions 1. Prepare the leeks. First, […]
Shrimp with Melted Leeks and Okra Recipe
Ingredients 4 ears of corn, husks and silks removed and cut in half (if desired) 3/4 cup milk 3/4 butter Instructions Fill a large about halfway with water. Bring water to a boil. Add milk […]
Best Way to Cook Corn on the Cob
What You’ll Need 1 cup fresh blackberries, rinsed 2 cups fresh sliced peaches 1 1/4 cups milk 3 eggs 1/2 cup all-purpose flour 2/3 cup sugar 1/2 tsp. vanilla extract […]
Peach and Blackberry Clafouti
Hi SBF Subcribers! Did you recognize the flower above? If you were thinking it looks like a hibiscus flower you have growing in your landscape, you are correct. However, this […]
2018 SBF CSA Week #10
Ingredients 2 beets (finely julienned) 2 small carrots (finely julienned) 1 small head of cabbage (thinly sliced) 2 lemons (zest and juice) 2 teaspoons snipped chives 2 tablespoons rice vinegar […]
BEET, CARROT & CABBAGE SLAW WITH SPICY LEMON-GINGER VINAIGRETTE
Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme Ingredients For the onions: 1 Tbs. olive oil 1 medium onions, thinly sliced 1 clove garlic, minced To assemble the […]
Zucchini & Summer Squash Gratin with Parmesan & Fresh Thyme
Skillet Mexican Street Corn 4 ears fresh corn, husks removed and kernels cut off cob (about 2-3 cups) * 1 Tbsp vegetable or olive oil 1 Tbsp mayonnaise 1/8 cup […]
Skillet Mexican Street Corn
Happy Week #9 Subscribers! It’s been a busy week here at the farm. We have been transplanting the fall cole crop seedlings that will get planted outside soon. These crops […]
2018 SBF CSA Week #9
Ingredients 1⁄4 cup olive oil 4 cloves garlic, roughly chopped 2 whole tomatoes, fresh, peeled and crushed 1 lb. green beans, trimmed Kosher salt and freshly ground black pepper, to taste […]
GREEN BEANS AND TOMATOES
Ingredients 2 medium zucchini 3 teaspoons olive oil, divided 1 tablespoons finely chopped red onion 1/4 teaspoon minced garlic 1/4 cup dry bread crumbs 1/4 cup shredded part-skim mozzarella cheese […]
Stuffed Grilled Zucchini
1 pound cream cheese, at room temperature 1 cup sour cream 1 1/2 cups seeded and diced jalapeños (5-7 medium jalapeños), plus more for garnish 2 cups shredded sharp cheddar cheese (about 8 ounces) […]
Baked Jalapeño Popper Dip
Happy Independence Week! Tomato season is in full swing here at the farm! Tomatoes are one of those items that are only worth eating when they are in season and […]
2018 SBF CSA Week #8
Ingredients 1 eggplant 3 cloves of garlic 1/2 cup feta fresh sage leaves 1/2 of lemon, juiced 2 handfuls of fettuccine salt and pepper to taste directions 1. Preheat the […]
Eggplant, Feta, Sage Pasta
Recipe courtesy of a Shared Bounty Subscriber Ingredients 2 cups of fresh blueberries 1/4 cup of fennel, finely chopped 1 granny smith apple, skin on cut into matchsticks 1 cup […]
Fennel Fruit Salad
INGREDIENT 3 TBS ghee or butter 1 large leek, sliced 3 rutabagas, skinned and diced 1/2TSP Himalayan salt 1/2TSP Black Pepper 4-6 C bone, vegetable, or beef broth smoked bacon […]
Rutabaga Leek Soup
Greetings from the farm. Believe it or not, we are at week seven already. The crops are in full summer swing now, and more new veggies are ripening every day. […]
2018 SBF CSA Week #7
INGREDIENTS 1 tablespoon olive oil 2 bell peppers, chopped 1 large onion, chopped 2 garlic cloves, minced 2 cans (15 ounces each) black beans, rinsed and drained 1 package (8.8 […]
BLACK BEANS WITH BELL PEPPERS & RICE RECIPE
Ingredients 5 slices bacon, chopped 1 pound green beans, trimmed 2 medium onions, finely chopped 12 ounces new potatoes (4-6 small), cut into 1-inch pieces 1 teaspoon freshly ground pepper […]
Smothered Green Beans with New Potatoes
Yield: 1 quart Ingredients For the ice cream 2 cups whole milk 1 tbsp + 1 tsp cornstarch 3 tbsp cream cheese, softened ¼ tsp fine sea salt 1¼ cups heavy […]
Cinnamon Basil and Pine Nut Praline Ice Cream
We’d like to introduce you to June. June and her cousin Anita joined our younger flock of chicks today. Both June and Anita are crested cream legbars. You can see […]
2018 SBF CSA Week #6
Ingredients 4 chicken breasts 2 tablespoons olive oil 2 tablespoons freshly chopped lemon balm 1 green onion, minced salt and pepper Directions Preheat the olive oil in a large skillet […]
Summer Lemon Balm Chicken
Ingredients 4-6 cups grapeseed or canola oil, for deep frying 1 pound chioggia beets (peeled) 1 pound watermelon radished (peel-on, scrubbed well) Sea salt In a medium saucepan, heat the […]
CHIOGGIA BEET AND WATERMELON RADISH CHIPS
INGREDIENTS 2 kohlrabi bulbs, peeled 1/2 teaspoon grated lime zest 2 tablespoons fresh lime juice 1/4 cup extra-virgin olive oil, divided 1 bunch kale, stems and center ribs discarded 3 garlic […]
Sautéed Kale with Kohlrabi
Hello from the farm. We are at week 5 of the CSA season. The crops are progressing nicely. At least they like the heat and humidity. 😊 We have switched from […]
2018 SBF CSA Week #5
INGREDIENTS 1⁄2 cup balsamic vinegar 1⁄2 teaspoon salt 1⁄2 teaspoon ground black pepper 1⁄4 cup extra-virgin olive oil 1 bunch kale, stems removed and leaves chopped 1⁄4 cup red onion, diced 1 cup shredded carrot 2⁄3 cup fresh […]
Superfood Salad
INGREDIENTS 1 cup black rice, rinsed 1 bunch parsley, minced (reserve the stems) 1 small bunch basil, minced 4 garlic scapes, sliced thin (about 1/8 inch) 1 bunch asparagus, woody […]
Black Rice with Roasted Garlic Scapes and Asparagus
4 ounces blue cheese, crumbled 2/3 cup mayonnaise 1/4 cup sour cream or thick yogurt 1/4 cup well-shaken buttermilk 1 tablespoon white wine vinegar 1 teaspoon runny honey 1 tablespoon garlic scapes Freshly ground black pepper Caynne-based […]
Bang Up Blue Cheese Dressing
HELLO RAIN! And hello to each one of you! Even though we spent some of our Saturday picking veggies for the coolers in the rain it was well worth it. […]
2018 SBF CSA Week #4
INGREDIENTS 2 pounds turnips (tender leaves reserved), peeled and cut in half 3 tablespoons unsalted butter, browned 1 tablespoon thyme leaves, chopped 1 ½ teaspoons sugar ½ teaspoon salt 1 […]
Brown Butter Roasted Turnips and Greens
HOW TO BREW ROSEMARY TEA A fresh sprig of rosemary steeped in a teapot for three to five minutes. A longer steep of up to 10 minutes will draw out […]
Rosemary Tea
Ingredients 1/2 tablespoon olive oil 2 slices bacon 1 small onion, chopped 1 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon white pepper 1 1/2 cups chicken broth 1 large bunch of collard greens, cut into 2 inch pieces Directions Heat […]
Kickin’ Collards
Happy week #3 SBF Subscibers! Soon spring crops will be done and we’ll be moving into our summer crop harvests. But while we’re thinking about what we’ll be harvesting next, […]
2018 SBF CSA Week #3
Ingredients Maple Pecans 1/2 cup pecan pieces 1 Tbs. pure maple syrup 2 tsp. olive oil 1/2 tsp. salt 1/4 tsp. cayenne pepper Vinaigrette 2 Tbs. balsamic vinegar 2 Tbs. […]
Siberian Kale Salad with Pomegranate and Maple Pecans
INGREDIENTS 1 tablespoon Sherry wine vinegar 1 tablespoon apple cider vinegar 1/2 teaspoon Dijon mustard 3 tablespoons extra-virgin olive oil 3 dried chiles,* stemmed Canola oil 1/3 cup shelled raw […]
SPINACH, RADISH SLAW WITH CRISPY CHILES AND PEPITAS
Ingredients Dressing: 1″ piece fresh ginger, peeled and quartered 2 medium garlic cloves, peeled 2 Tbs seasoned or regular rice vinegar or white wine vinegar 1 Tbs hot mustard or […]
Fresh Bok Choy Salad
It’s been a pleasant week at the farm. We received some needed rain for the germination of the buckwheat (summer cover crop) we planted earlier in the week. Strawberry season […]
2018 SBF CSA Week #2
Ingredients For the crust 1 and ½ cups flour ¾ cup cold butter, cubed ¼ cup powdered sugar For the filling 3 large eggs, beaten 2 cups white sugar, you […]
Rhubarb Bars
ingredients 1 bunch radishes 2 cup asparagus 1 tablespoon olive oil Green onion vinaigrette 2 tablespoon olive oil 3 tablespoon balsamic vinegar 2 spring onions 1 tablespoon chives 1 tablespoon […]
Roasted Radish and Asparagus Salad
ingredients 1 large bunch of Swiss chard 2 small onions 3 garlic cloves 2 carrots or 1 carrot and 1 parsnip 2 tablespoons olive oil or vegetable oil Fine sea salt […]
Stuffed Swiss Chard Leaves
Hi All! And once again, welcome to Shared Bounty Farm! The season is finally here! We were beginning to wonder when it was still cold well into April. We had […]