Tomato Salsa

1 small onion
1/2 green pepper
small bunch cilantro
3 minced garlic cloves
chile pepper to taste
1 tablespoon honey
salt to taste
1 3/4 pounds peeled, fresh tomatoes

Process all ingredients except tomatoes in a food processor.  Add peeled tomatoes.  Process again.  Will keep in refrigerator 1 week.  Makes about 2 cups.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Tomato Basil Dip

3 cups diced fresh tomatoes
1 tablespoon or more minced garlic, mashed to a paste (use a garlic press or flat of a knife)
5 tablespoons chopped basil (chop it medium-fine)
1 tablespoon olive oil
dash of balsamic vinegar
salt and pepper to taste
thinly sliced, lightly toasted baguette slices

Lightly toss tomatoes, garlic and basil.  Drizzle with olive oil, splash with balsamic vinegar and sprinkle with salt and pepper to taste.  Give a quick stir and serve with baguette slices.
This recipe is beautiful when made with yellow and red tomatoes.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Swiss Chard Pie

1 onion, chopped
1 garlic clove, minced
2 tablespoons oil
1 bunch swiss chard
6 eggs
1 cup shredded cheese
1 teaspoon salt
2 pie crusts

Heat oven to 400 degrees.  Brown onion and garlic in oil.  Trim and chop swiss chard, add to pan and cook down until wilted.  Beat eggs in a bowl; mix in cheese, salt and swiss chard mixture.  Pour into pie crusts; bake until knife inserted into center comes out clean 30-40 minutes.  Makes 2 pies.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Swiss Chard Breakfast Burritos

3 cups cooked and seasoned swiss chard
6-8 flour tortillas
2-3 cups shredded cheese, divided
4 eggs, beaten
2 cups milk
1 tablespoon flour
1 teaspoon mustard powder
salsa
sour cream

Oil a 9×13 inch baking pan.  Divide cooked swiss chard and put in center of each tortilla.  Sprinkle each with 3 tablespoons of cheese.  Roll up tortillas and place seam side down in prepared pan.  Mix eggs, milk, flour and mustard powder.  Pour over tortillas.  Cover with foil and refrigerate overnight.  The next morning, let burritos come to room temperature.  Heat oven to 350 degrees.  Bake uncovered until eggs are set, about 45 minutes.  Sprinkle remaining cheese on top and cover for last 5 minutes of baking.  Serve with salsa and sour cream.  Makes 4-6 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Sweet Potato Pie

3 medium sweet potatoes
1 cup heavy cream
3 large eggs
1 teaspoon nutmeg
1 teaspoon vanilla extract
2 cups sugar
9-inch pie shell (unbaked)

Heat oven to 350 degrees.  Boil sweet potatoes (skin on) until fork tender.  Cool sweet potatoes and peel.  Beat sweet potatoes with a mixer on medium speed, then add the remaining ingredients (except pie shell).  Pour into pie shell and bake until top is golden and crust looks done, about 30 minutes.  Cool completely before serving. 

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Sweet Potato Buttermilk Biscuits

2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon minced fresh rosemary
6 tablespoons frozen unsalted butter
1 cup cold, mashed baked sweet potato
about 3/4 cup buttermilk, divided

Heat oven to 400 degrees.  Whisk flour, baking soda, baking powder, salt and rosemary in a bowl.  Cut frozen butter into small pieces with a sharp knife.  Cut butter into flour mixture with a pastry cutter until the butter pieces are no larger than small peas.  Using a light touch, work in the mashed sweet potato with your fingers.  Stir in 1/2 cup buttermilk.  Add just enough additional buttermilk to make a slightly sticky dough.  Dump mixture onto a floured surface and knead lightly for a minute.  Shape mixture into a round about 3/4 inch thick.  Use a 2-inch biscuit cutter to cut rounds.  Place biscuits on ungreased baking sheet.  Gather up scraps and cut more biscuits.  Bake until risen and light brown, about 15 minutes.  Makes 16-20 biscuits.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Sweet and Spicy Summer Squash

2 tablespoons olive oil
3-4 cups summer squash, cut into 3/4-inch pieces
1/2 cup diced sweet onion
1 leek, chopped
2 Hungarian Hot wax peppers, diced
3 tablespoons honey
salt and pepper

Heat oil in skillet; add squash, onions, leeks and peppers; and saute until tender.  Drizzle honey over vegetables. Stir in salt and pepper to taste.  Turn off heat, cover and let stand 3-4 minutes.  Makes 3-4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Stuffed Peppers

a little oil
2 cloves garlic, minced
2 onions, chopped
3 cups raw brown rice
6 cups water, chicken or vegetable stock or tomato juice
1/2 teaspoon allspice
1/2 cup almonds, chopped
1 cup chopped tomatoes
3/4 pound cheddar cheese, grated
salt and pepper
9 large peppers, tops cut off, seeds removed

Heat oil in large skillet; add and saute garlic and onions.  Add rice and brown about 5 minutes.  Add desired liquid and allspice.  Cover and cook until rice is done, about 40 minutes.  Toast almonds in dry skillet or hot oven several minutes, tossing often.  Stir in tomatoes, cheese, almonds and salt and pepper to taste.  Cook peppers in boiling water 2 minutes.  Drain and stuff peppers with rice mixture.  Bake at 350 degrees for 30 minutes.  Makes 9 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Spinach Salad with Orange Honey Vinaigrette

1 tablespoon honey
2 tablespoons frozen orange juice concentrate, softened
1 teaspoon minced shallots
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 cup olive oil
salt and pepper
1 bunch spinach, large stems removed
1 small red onion, sliced as thinly as possible
2 oranges, sectioned
1/3 cup roasted almonds

Whisk honey, orange juice concentrate, shallots and vinegars in a bowl.  Gradually whisk in oil.  Season to taste with salt and pepper.  Thoroughly clean the spinach and dry it in a salad spinner or kitchen towels.  Toss spinach with onions, oranges, almonds and just enough dressing to lightly coat.  Makes 4-6 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Spicy Cucumber Salad

2 cucumbers
1 tablespoon white vinegar
2 tablespoons sesame oil
1/2 teaspoon salt
1 teaspoon soy sauce
1 tablespoon sugar
1 Thai Dragon hot pepper

Peel cucumbers, cut lengthwise in two and scrape out seeds.  Cut cucumbers crosswise into half moons.  Whisk the remaining ingredients together and toss with cucumbers to coat them.  Makes 4 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition