From Luna Circle Farm CSA newsletter, spring 2010). Originally this fabulous Luna Circle Farm CSA recipe called for sorrel, but can really be made with any flavorful leafy green. Experiment with your favorites!

  • 2-3 c. coarsely chopped flavorful leafy green (spinach, sorrel, kale, etc.)
  • 2-3 scallions, leeks or garlic scapes, chopped
  • 3-4 oz. chevre (goat cheese)
  • 3 eggs
  • 1 1/2 c. milk
  • 1/4 tsp. salt

Directions: Preheat oven to 375ºF. Spread goat cheese into the bottom of a buttered pie tin. Cover with the chopped greens and scallions, leeks or garlic scapes. Beat the eggs, salt and milk together. Pour over the greens. Bake for 35-40 minutes, or until the top is golden brown. Enjoy!

Star Recommends: Hirsch Gruner Veltliner
One writer describes the gruner veltliners from Hirsch as possessing purity of flavor. That is a great way to describe this minerally refreshing beauty from Austria. A perfect summer sipper, this wine will make an amazing complement to the flavors in this dish.

An old a friend passed along her mom’s split pea soup recipe, adapted for our Co-op’s vegetarian needs. It is one of the best I’ve ever had. Enjoy Margot’s variation on split pea soup!

  • 1 Tbs. oil (olive or sunflower, depending on your level of localness)
  • 2 c. chopped onion
  • 1 c. chopped carrot
  • 2 c. chopped celery
  • 1 to 1 1/2 Tbs. chopped garlic
  • 2 c. split peas (split peas are field peas that have been dried- an excellent way to preserve delicious peas for the winter!)
  • 8 c. vegetable broth
  • 1 tsp. salt (optional)

Directions: Heat the oil in a large pot. Cook the onions, carrots, celery and garlic until the onions are translucent. Stir in the split peas, broth and salt (if using). Cover and bring to a boil. Reduce heat and let simmer for 1 to 1 1/2 hours. Puree with a blender. Return to the heat and serve! Serves: 4, generously

Star Recommends: Verget Bourgogne Terroirs de Cote d’ Or
Peachy fruit, toasted nuts, and luscious pineapple and red berries inform a softly-textured yet juicy and refreshing palate and a finish of considerable length.

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

  • Peppers (Sweet or hot, any color)

Directions: Roast whole peppers under broiler or over a gas flame. Turn frequently, until the skin blackens. Remove from heat and put in a covered pot to allow the peppers to steam and cool. Rub or wash off the blackened skin. Remove the stem and seeds, and use in any recipe calling for roasted peppers, or just on a salad!

Star Recommends: Cueto Rioja
The Rioja region of Spain produces one of the world’s finest, and most long-lived wines: Rioja. Riojas are usually blends that rely heavily on the tempranillo grape. Tempranillo usually produces a relatively high acid wine of medium to medium-full body. Tempranillo tends to produce wines with a dusty, leathery edge to its raspberry and blackberry fruit tones.

From Local Flavors, by Deborah Madison. Available in the Co-op’s book section, and a phenomenal Local Food resource!

  • 3 Tbs. oil (olive or sunflower, depending on your level of localness)
  • 2 bay leaves
  • 2 onions, chopped into large pieces
  • 7 plump garlic cloves, peeled and halved
  • 3 thyme sprigs
  • 6 sage leaves
  • 12 small (3-5 inch) carrots
  • salt and freshly ground pepper (depending on your level of localness)
  • 3/4 lb. small new potatoes
  • 1/2 lb. yellow wax or green beans, ends trimmed
  • 5 medium tomatoes, peeled, seeded and chopped into large pieces, juice reserved
  • 1 bell pepper, yellow or orange if possible, cut into 1-inch strips
  • 1 lb summer squash, cut into large pieces
  • 1-2 lb. shelling beans, shelled

For the Basil Puree:

  • Packed 1/2 c. basil leaves
  • 1 garlic clove
  • 3 Tbs. oil (olive or sunflower, depending on your level of localness)
  • 1/2 c. freshly grated Parmesan cheese (also depending on your level of localness)

Directions: Warm the 3 Tbs. oil with the bay leaves in a large casserole or dutch oven over low heat. When fragrant, add the onions, 6 of the garlic cloves, 2 of the thyme sprigs, and the sage. Cover and cook while you prepare the vegetables. Leave small carrots whole or cut fat ones into 4-inch lengths. Add them to the pot right away since they take the longest to cook. Season with salt and pepper (if using). If the potatoes are like large marbles, leave them whole. Quarter large ones and cut fingerlings in half lengthwise. Lay the potatoes on top of the onions and carrots. Cut the beans into 3-inch pieces and add them, along with the rest of the veggies except the shelling beans, to the pot, seasoning each layer with salt and pepper (if using). Strain the tomato juice over all, than cover and cook until the vegetable are tender, about 40 minutes to an hour. If tightly covered, the vegetables will product plenty of flavorful juices. If the pot seems dry, add a few tablespoons water or white wine. While the veggies are cooking, simmer the shell beans in water to cover with the remaining garlic and thyme and a little oil. When tender, after 30-45 minutes, season with salt and pepper (if using). Add the beans, with any liquid, to the pot. Make the Basil Puree shortly before serving: Chop the basil and garlic in a food processor with the oil and enough water to make a puree. Stir in the cheese (if using). Serve the veggies in soup plates and spoon the Basil Puree over them. Enjoy! Serves 4, generously

Star Recommends: Gundlach Bunschu Gewurztraminer
Fragrant orange blossom, sweet orange zest and white flower aromas with wisps of clove and coriander. Crisp yet creamy flavors of blood orange, white pear, lychee and kiwi fruit with a drop of meyer lemon. Lush fruit flavors lead to a dry, vibrant finish that lasts for a long time. Wonderfully bright and fresh in its youth, this classic, dry Gewürztraminer will continue to develop richness up to fifteen years from vintage.

A classic from Ben Hunter’s days at Catacombs Coffeehouse, later reprinted in MACSAC’s classic cookbook, From Asparagus to Zucchini.

  • 12 large Brussels sprouts
  • cooking oil (sunflower recommended as the locavore’s choice)
  • 1/4 c. apple cider
  • sprinkling of salt

Directions: Trim Brussels sprouts and cut in half. Heat cast-iron pan over medium flame. Add some oil. Sprinkle the surface of the pan lightly with salt. Lay Brussels sprouts cut side down in the pan. Cook until deep brown or almost black in places, about 5 minutes. Add apple cider, cover the pan, and turn off the heat. Let the sprouts continue cooking off the heat another 5 minutes. Enjoy alongside grilled chicken or over wild rice! Serves 2.

Star Recommends: Homegrown Family Harvest Red
A blend of Syrah, Petite Sirah and Barbera, this red is soft, supple, with the all the complexity you need in a wine. In trying to find out more about the winery, their website noted that this wine reminded people of things like “mulberry jam”, “tapioca pudding” and a “roll in the hay.”

Adapted from

  • 1 lb. fresh tomatillos, without husks
  • 1 head of garlic cloves, separated and peeled
  • 2 fresh jalapeno/poblano peppers (other peppers are fine too, depending on how hot you like your salsa)
  • 1 bunch fresh cilantro
  • 1/2 c. water (more if needed)

Directions: Turn on your oven to broil. Arrange the tomatillos and peppers on a pan with raised edges (you don’t want to lose any delicious juice!). Place garlic cloves on a separate pan. Bake until garlic cloves are toasted, but not charred. Garlic, when overcooked, develops a bitter flavor. Remove as soon as they are lightly browned and soft. Continue to cook the tomatillos and peppers until they are charred, turning as needed. Set all of the cooked produce to one side to cool. Leave the charred parts of the peppers/tomatillos on if you wish—they add a certain something to the salsa. If you are going to remove them, be sure to wait until they are cool, then peel or wash them off. Blend all the rest of the ingredients together, adding water as needed to achieve a desired consistency.

Star Recommends: Naia Rueda
Medium straw in color, this gives a big hit of citrus right up front, with lots of grapefruit and lime, along with some kiwi and green apple to round things out, and good minerality to provide a solid anchor.

(From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

  • 3 Tbs. butter
  • 1 c. green pepper, chopped
  • 1/2 c. onion, chopped
  • 4 c. corn
  • 1/4 c. water
  • 1 Tbs. honey
  • 2 Tbs. red sweet pepper, diced
  • salt, to taste
  • 1/2 c. cheddar cheese (optional, depending on your level of localness)
  • 4 slices bacon (optional, cooked and crumbled and optional)

Directions: Melt butter in a frying pan. Sauté the green pepper and the onion in the melted butter for 2 minutes. Add corn, water, honey and sweet red pepper to pan. Cover and cook over medium heat 10-12 minutes. If using, sprinkle cheese and bacon over the corn. Serve and enjoy!

Star Recommends: Amano Pinot Grigio
Silvery straw color. Fresh honeydew and candied lime and wispy bubblegum aromas follow through on a soft, brisk entry to a crisp, fruity-yet-dry light to medium body with great tangy peach accents. Finishes with a long, refreshing fade. A balanced, pure and great tasting pinot grigio.

Adapted from www.local

  • 4-6 stems lavender or 2 four-inch pieces of fresh rosemary
  • 1 pint jar of honey

Directions: Submerge herbs of your choice into a one-pint jar of honey. Place in a sunny window for 2-3 weeks, inverting the jar every day or two. Taste after 2 weeks and see if the herbal flavor is strong enough for you. If not, repeat for one more week. Feel free to leave herbs in the honey for a lovely visual effect, or remove them prior to use!


  • Sunflower oil
  • Fresh herbs (oregano, dill, rosemary, etc.—your choice! Be bold and experiment!)
  • Potatoes (for best effect, choose a variety of colors)
  • Sweet Potatoes
  • Salt to taste

Directions: Very thinly slice sweet potatoes, blue potatoes, yellow potatoes, etc. Lightly cover with oil (sunflower for locavores) and herbs of your choosing (rosemary/oregano highly recommended). Bake for 20-25 minutes at 350 degrees, until crispy and brown. Enjoy hot or cold!

  • Raspberry Dip
  • An Alchemy-inspired accompaniment to sweet potato chips!
  • 1 pint raspberries
  • 1/4 c. honey

Directions: Mash the raspberries and honey together. Dip your sweet potato chips into this sweet concoction for a surprisingly delicious snack!

Star Recommends: Tariquet Ugni Blanc Colombard Classic
A tropical bouquet of melon, mango and lemon rind...did I smell coconut? Despite the tropical theme it is crisp and focused, yet quite flavorful at the same time.

Reprinted with permission from From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, Third Edition. Published by the Madison Area CSA Coalition.

  • 1 lb carrots
  • 2 Tbs. butter
  • 1 1/2 Tbs. honey
  • 1-2 Tbs. chopped fresh mint
  • salt to taste

Directions: Wash and cut carrots into evenly sized rounds or sticks. Combine the carrots, butter, honey and 1/2 c. water in a large skillet over medium high heat. Bring to simmer and cook until the carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Sprinkle mint on the carrots, toss well and serve. Serves 4.

Star Recommends: Kim Crawford Pinot Noir
This Pinot Noir is an aromatic wine with black cherries and red currants on the nose, complex with integrated oak and a smoky bacon character.


  • 1-2 bunches fresh kale (or more, depending on your appetite)
  • sunflower oil
  • salt to taste (optional)
  • seasoning of your choice (optional— dill is awesome, or other savory herbs. Some people make a sweet version, adding a bit of maple syrup or honey. Be bold!)

Directions: Preheat oven to 425ºF. Separate kale leaves from their stalks. Tear the greens into large pieces. Lightly coat the kale with oil, using your fingertips to rub the oil into the leaves. (Add maple syrup/honey at this stage as well). Place the oiled kale on a baking sheet. Add herbs. Bake for 3-5 minutes, or until it just starts to turn brown. Turn the kale over and repeat. WATCH THE KALE CAREFULLY! It can burn quickly, and burnt kale just isn’t as tasty. Enjoy!

Star Recommends: Terre Rouge Sierra Foothills Rousanne
The resulting wine has classic Roussanne characteristics: Straw golden color; with exquisite quince, honey-nut, and beeswax aromas. It has a very rich and silky mouth feel.