Savory Eggplant with Seasoned Yogurt

1 quart plain yogurt
2-3 cups mashed or finely chopped cooked eggplant
2-3 teaspoons finely minced garlic, mashed to a paste
2-3 finely chopped fresh mint or cilantro leaves

Stir 3/4 cup water into the yogurt.  Stir in eggplant, garlic and mint or cilantro.  Serve as a topping for grilled foods, as a dip with bread or a dressing for cooked vegetables.

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

Sauteed Kohlrabi

2 kohlrabi (3 if small)
4 tablespoons butter or light oil
1 medium onion, diced
1 tablespoon fresh herbs (thyme, chives, sage, etc.)
1 teaspoon salt

Grate kohlrabi, place in colander and sprinkle with salt.  Let stand 30 minutes to drain.  Heat butter over medium heat, add onions and saute a few minutes.  Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes.  Increase heat to medium and cook 2 more minutes.  Remove from heat and stir in fresh herbs.  Makes 2-4 servings.

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

Sage-Roasted Summer Squash

2 medium zucchini
2 medium yellow squash
2 tablespoons olive oil
2 tablespoons chopped fresh sage
1 tablespoon minced garlic
salt and pepper

Heat oven to 350 degrees.  Cut squash and zucchini into 1-inch dice, toss with other ingredients and roast until tender, 15-20 minutes.  Season with salt and pepper to taste.  Makes 4 servings.

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

Red Pepper Salsa

1 cup chopped red peppers (use roasted peppers, if desired)
1/3 cup chopped pitted black olives (brine-cured is best)
1/3 cup coarsely grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
salt and pepper to taste

Combine all ingredients; let stand 30 minutes.  Serve on grilled fish.  Makes 6-8 servings.

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

Red Onion Marmalade

3 tablespoons butter
2 large red onions, sliced
2 tablespoons sugar
3 tablespoons balsamic vinegar

Heat butter in large skillet over medium heat.  Stir in onions and sugar and cook, stirring frequently, until onions are caramelized (thoroughly wilted and deepened in color), about 20 minutes.  Deglaze the pan by stirring in vinegar and then cook until the vinegar has been absorbed into the onion mix and the flavors come together, about 7 minutes.  Makes a great topping for grilled fish, meat or chicken.

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

Red Cabbage Slaw

1 head red cabbage
1 pound carrots
1 bunch cilantro
1/3 cup freshly squeezed lime juice
1/3 cup apple cider vinegar
2 tablespoons salt
1 tablespoon ancho chili powder

Quarter and core red cabbage.  Slice thinly by hand or in a food processor.  Peel and grate carrots.  Chop cilantro.  Toss all ingredients.  Let stand 1 hour.  Toss again.  Serve as a garnish for tacos, as a side dish for sandwiches or as a picnic salad.  Makes 3-4 quarts.

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

Radish and Feta Salad

4 cups thinly sliced radishes
1/2 pound crumbled feta cheese
sliced black olives
chopped scallions or fresh mint
lemon vinaigrette

Combine radishes, feta cheese, olives and scallions or mint.  Dress with a lemony vinaigrette and marinate for at least 30 minutes.  Makes 4 servings.

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

Potato Kale Soup

4 tablespoons olive oil
2 medium onions, chopped
10 cloves garlic, chopped
1/2 tablespoon red chili flakes
1 1/4 teaspoons salt
6 medium potatoes, peeled and diced into 3/4 inch cubes
3 cups coarsely chopped kale
black pepper

Heat oil in soup pot; add onions, garlic, chili flakes and salt and saute until onions are translucent.  Add potatoes and enough water to cover by 4 inches.  Bring to boil and cook, covered, until potatoes are about half done.  Add kale and cook, uncovered, until potatoes are tender, 10-15 minutes.  Puree soup in blender or food processor.  Season with pepper.  Makes 6-8 servings.

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

Pickled Beets

2 pounds of beets
1 medium white onion, sliced
1 cup sugar
1 1/4 cups white vinegar
1 teaspoon whole allspice
2 whole cloves
1 stick cinnamon

Boil or steam beets until tender.  Reserve 1 cup of the cooking liquid, then drain beets and let them cool.  Peel, slice and pack beets and onions into 3 pint jars.  Combine reserved liquid, sugar, vinegar, allspice, cloves and cinnamon in a pot; bring to simmer and cook 5 minutes.  Strain; pour over beets.  Cool, cover and refrigerate 24 hours.  Makes 3 pints.

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

Pasta with Fresh Tomato-Basil-Olive Sauce

4 cloves garlic, crushed
10 large basil leaves
1/4 cup toasted pine nuts
1 pound seeded, chopped tomatoes (about 4 medium tomatoes)
3 tablespoons extra-virgin olive oil
2 tablespoons pitted green olives
4 tablespoons freshly grated Parmesan cheese
salt and pepper to taste

1/2 pound pasta

Puree all ingredients except pasta.  Cook pasta in lots of salted water; drain and toss with sauce.  Makes 4 servings.

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