Hometown Harvest 1

Fresh from the Farm Recipes

Eating fresh means eating local. For many, Community Supported Agriculture (CSA) is a great place to start. The idea behind CSA is simple: Interested people purchase a share from a local farm’s yield— which usually takes the form of a weekly box of veggies, but can also include fruits, eggs and other locally farmed products— to bring home to their families and prepare a sumptuous meal with. This method easily translates to eating by season, which is key when sourcing food locally.

As the winter months wear on, take advantage of all the delicious seasonal produce the Valley has to offer with these warming recipes from local CSA farms, featuring hearty staples such as kale, beets, peas, Brussels sprouts and even edible flowers.

Fresh Seasonal Crepes with Edible Flower Garnish and Goat Cheese

Courtesy of Maya’s Farm at South Mountain; MayasFarm.com

The Filling:

Rainbow chard; winter greens; radish variety; I’itois onions; spring garlic; fresh or dried herbs; salt (to taste); oil or butter.


  • Chop or slice the radishes and greens.
  • Chop spring garlic and I’itois onions.
  • Sautee the chopped roots and stocks on the greens in oil or butter
  • Add in chopped spring garlic, I’itois onions and salt to taste.
  • In another pan, sautee greens, then add previously sautéed radish.

The Crepes:

Makes about 16 small crepes

1 cup flour (we recommend Hayden Flour)

1 cup milk

1 cup water

1 tablespoon butter

2 eggs

Pinch of salt


  • Gently whisk all the ingredients together until smooth.
  • Pour mix thinly onto a small heated pan until bubbling on the sides. Flip and cook a few minutes.
  • Remove from heat.  Place sautéed veggies inside, roll and garnish.
  • Add finely chopped fresh herbs to local goat cheese.  Mix together and serve with fresh crepes and edible flowers.

Sausage Stuffed Squash

Courtesy of Mommas Organic Market; MommasOrganicMarket.com


2 acorn squash, halved and seeded

1-pound ground sausage

1 cup chopped celery

1/2 cup chopped mushrooms

1/4 cup chopped onion

1 egg, beaten

1/2 cup sour cream

1/2 cup grated Parmesan cheese


  • Preheat oven to 375 degrees. Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on prepared baking sheet.
  • Bake in preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add celery, mushrooms, and onion and cook until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl, then stir in sour cream and Parmesan cheese.
  • Stir cheese mixture into sausage mixture and fill squash halves.
  • Bake in preheated oven until filling is cooked through, about 20 minutes.

Winter Greens with Fresh Citrus Dressing

Courtesy of Maya’s Farm at South Mountain; MayasFarm.com


  • Enjoy any and all winter greens chopped into a bowl and garnished with diced turnips and roots. We recommend mizuna, pac choi, mustard greens, red rain, dandelion greens, tokyo bekana, and many more.
  • Winter greens are delicious raw, topped with a fresh homemade citrus dressing, or lightly sautéed and served as a side.

Fiery Kale with Garlic and Olive Oil

Courtesy of Blue Sky Organic Farms; BlueSkyOrganicFarms.com


2 medium bunches (about 1-1/2 pounds) of kale

2 tablespoons extra virgin olive oil

3 large garlic cloves, sliced thin

2 ounces of hard salami (6 or 7 deli slices), quartered and cut into 1/4-inch strips

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper


  • Rinse kale well and shake over sink or pat dry in a clean kitchen towel.
  • Trim and discard the ends of kale stems.
  • Slice kale into strips, roughly 1/2-inch thick, across the leaves. If any are especially wide, cut them in half lengthwise first.
  • Heat oil in a large, wide, high-sided sauté pan over medium heat. Add the garlic, salami and red pepper flakes and sauté about 1 minute.
  • Turn heat up to medium high, then add kale and cook, stirring often, until the leaves turn from leathery stiff to soft, shrunken strands of dark green, about 7 minutes.
  • Season with salt and pepper and serve immediately.

Farm-Style Pea Soup

Courtesy of Lylah Ledner; TheSimpleFarm.net

  • Soak a big handful of organic peas, about 3 cups, for 4-5 hours.
  • Chop 4 carrots, 3 stalks of celery, a yellow onion and some garlic, then sauté until soft.
  • Add 2 cartons of organic, free-range chicken broth (we recommend Trader Joes brand) and let simmer.
  • Pour in 1 cup of heavy cream.
  • After about an hour, rinse peas and dump them into the simmering chicken stock with vegetables and cook on low for a few hours.
  • Chop up some small slices of ham (optional) and toss them in.
  • About an hour before serving, add fresh marjoram liberally to big stock pot.
  • Let it work another bit of time, around 30 minutes.
  • Serve and enjoy.