Sautéed Green Beans


Courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 lb green beans 3 cloves garlic, chopped 2 tablespoons olive oil salt PREPARATION Trim the stems off the beans and slice into desired length. In a skillet, heat oil and add garlic, stirring for about 3 minutes. Add the green beans and cook, stirring until done to [...]

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Roasted Okra


Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pint (or more!) okra, sliced in 1/2 inch rounds 1/2 tablespoon Extra Virgin Olive Oil salt and pepper to taste fresh tomato, chopped (optional) PREPARATION Preheat over to 425 degrees F. Toss okra with olive oil, salt, pepper and arrange on a baking pan.  Roast 10-15 minutes [...]

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Corn & Pepper Pudding

Freshly cut kernels of corn from a corn cob

Recipe by FarmShares member Martha S.,  courtesy of Capay Valley Farm Shop INGREDIENTS 1 1/2 cups corn cut from the cob (3 ears or so) 3 gypsy peppers, seeded and diced 2 large jalapeño peppers, seeded and minced (optional) 2 large yellow onions, chopped 3 or 4 large cloves garlic, minced 2  cups sharp cheddar [...]

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Fresh Figs With Goat Cheese And Peppered Honey


Courtesy of Capay Valley Farm Shop INGREDIENTS 1 pint of fresh figs 1/4 cup soft fresh goat cheese 1/4 cup honey 1/2 teaspoon freshly ground black pepper PREPARATION Combine honey and pepper in small container; stir to blend. Starting at the stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave [...]

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Beet Greens With Spring Onions


Courtesy of Capay Valley Farm Shop INGREDIENTS 1 – 2 tablespoon Extra Virgin Olive Oil (EVOO 3 stalks spring onions (colored and white parts), chopped Salt to taste 2 slices prosciutto, sliced (optional) 1 bunch beet greens Freshly ground black pepper Lemon juice PREPARATION Heat EVOO over medium heat, add spring onions and sauté until [...]

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Roasted Peppers


Courtesy of Capay Valley Farm Shop INGREDIENTS Sweet or hot peppers Extra Virgin Olive Oil (EVOO) Salt to taste PREPARATION Preheat the oven to 375 degrees. Slice peppers in quarters lengthwise and remove seeds. Rub both sides with EVOO, sprinkle with salt and lay skin-side-up onto the pan. Roast the peppers in the oven until [...]

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Quick Summer Squash Sauté With Almonds


From, Courtesy of Capay Valley Farm Shop INGREDIENTS 2 tablespoons extra virgin olive oil (EVOO) 2 tablespoons thinly sliced almonds 1-2 small summer squash cut into 1/8 inch matchsticks Salt and freshly ground pepper Few ounces Romano or parmesan cheese, in thin slices – a peeler works great for this PREPARATION Heat the oil [...]

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Green Beans 4 Ways


Recipe courtesy of Capay Valley Farm Shop Dip fresh green beans into salad dressing as part of a crudités platter. Steam green beans and top with salt and butter or olive oil. Sauté mushrooms and garlic in butter, add green beans and top with tamari or soy sauce. Chop fresh green beans and toss olive [...]

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Ratatouille’s Ratatouille


Adapted from, courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree 2 tablespoons Extra Virgin Olive Oil (EVOO), divided 1 small eggplant 2 medium-sized summer squash, sliced 1 sweet pepper Few sprigs fresh thyme (if available) Salt and pepper Few tablespoons soft [...]

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Panzanella (Bread Salad)

Tomato Salad

Courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 loaf day-old sourdough or baguette (or other bread) 2 tomatoes, cut into 1/2 inch cubes 1/3 cup Extra Virgin Olive Oil (EVOO) 1/4 cup red wine vinegar salt and freshly ground pepper to taste 3-4 small cucumbers, cut into 1/2 inch cubes 1/2 small red onion, peeled and [...]

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Anthony’s Fennel Slaw

lemon and fennel

Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch fennel, grated (optional: add grated carrots) 1 Meyer lemon, juiced Pecorino Romano cheese, grated Salt & pepper PREPARATION Cut-off fennel tops and grate the bulbouse base. Box grater works well as does a food processor. Place in mixing bowl. Add juice of 1/2 Meyer lemon, a handful of [...]

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White Bean and Collard Green Soup

white bean soup

Adapted from “The Enchanted Broccoli Forest” by Mollie Katzen, courtesy of Capay Valley Farm Shop INGREDIENTS 1 tablespoon olive oil 1 large onion, chopped 1 bay leaf 2 stalks celery, diced 2 medium carrots, diced 1 1/2 qts (6 cups) water 2 15-oz cans cannellini beans (or 4 cups cooked white beans) 5 large cloves garlic, minced [...]

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Parsnip Patties


Adapted from “From Asparagus to Zucchini: A Guide To Cooking Farm-Fresh Seasonal Produce” by the Madison Area Community Supported Agriculture Coalition INGREDIENTS 4 medium parsnips 1 egg, separated Salt and pepper 1 cup soft whole wheat bread crumbs Butter or oil for frying PREPARATION Wash and coarsely chop the parsnips and place in a pot with 1″ [...]

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Stir-Fried Bok Choy and Cabbage

bok choy

INGREDIENTS 1 pound bok choy (or other Asian green such as tatsoi) 3 tablespoons vegetable oil 3 garlic cloves, finely chopped 1 pound Savoy or Napa cabbage, cored and thinly sliced 1/2 teaspoon Asian sesame oil 1 teaspoon sesame seeds, toasted PREPARATION Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a [...]

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