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Week One Recipes

Harvest Berry Salad with Spring mix and Apple Cider Viniagrette

6 c. any delicious Spring Green from local CSA basket

1 pt. Strawberries cut in ½

1 c. gorgonzola, goat or feta cheese

1 c. roasted nuts


Apple cider dressing

½ c. olive oil

6 tbsp. Apple cider vinegar

1 tbsp. Dijon mustard

1 tbsp. Honey

pinch of pepper and salt

pinch of cinnamon

1 tsp. Chopped lemon balm

Directions: For the dressing prepare ahead of time, combine all ingredients in a food processor and puree until well blended.

For the salad portion, this is a simple easy way to consume any green: spinach, arugela, spring mix, romaine, swiss chard or any other green. Clean all green by soaking in a little salt water, and spin store in an air tight bag with paper towels.

Toast favorite nuts: almonds, walnuts, pecan or a mixture. 400 degrees 7 min.

Arrange salad with clean greens, strawberries cut in ¼ or ½, crumbled cheese and toasted nuts. The dressing is great drizzled on each salad portion.  


Sweet Loaded Sweet Potatoes

1 large sweet potato
1 tsp. Coconut oil
dash of cinnamon
1 tbsp. Coconut chips
1 tbsp. Chopped dates

Directions: This is a recipe for 1 potato, but cook extra and add the amounts for each potato. 
Clean, bake or microwave the sweet potato. Next toast the coconut chips and add all ingredients to the top of the sweet potato. This is super Delicious as a side item for a meal or breakfast item.

Savory Loaded Sweet Potato

1 Sweet potato
1 piece of bacon
1 tbsp. Spring onions
1 tsp. Butter 
2 tbsp. Smoked Gouda Cheese

Directions: Multiply the recipe for the number of potatoes prepared. Clean, bake or microwave the sweet potatoes. Clean, chop the onions and toss with the crisp bacon. Pile all the delicious ingredients on the sweet potato and serve.


Skillet Fried Garlic & Bok Choy

6 c. Bok Choy                                        2 tbsp. Olive Oil or sesame oil

1 Red Pepper                                        2 Carrots

3 cloves garlic                                        1 c. sugar snap peas

1 tbsp. Apple cider vinegar                    2 tbsp. Braggs Amino

¼ tsp. Red Pepper flakes


1.  Chop bok choy, slice peppers, carrots and mince garlic

2.  Combine the liquid ingredients and saute 5-7 min. until tender.  

3.  Season with pepper flakes sesame oil and bragg's amino or soy sauce


Strawberry Compote

2 c. farm fresh strawberries

1 tsp. Brandy or Rum

½ c. orange juice + orange zest

2 tbsp. Maple syrup

Directions: Rinse, dry and quarter berries, add a splash of rum, brandy or vanilla. Top with remaining ingredients in a heavy sauce pan. Bring all ingredients to a boil and then reduce to a simmer for 10 min. This is delicious with any pastry item.  


Strawberry Quinoa Insalata 

2 c. Quinoa (cooked)

1 c. strawberries                1 c. Feta cheese (imported)

1 c. arugula or kale           ¼ c. apple cider vinegar

¼ c. toasted walnuts         2 tbsp. Honey

¼ c. toasted coconut        4 tbsp. Olive oil

1 carrot shredded             tt salt and pepper


  1. Cook Quinoa using package directions.

  2. Wash all produce before preparing any recipes.

  3. Mix dressing: apple cider vinegar, honey, olive oil, salt and pepper.

  4. Slice strawberries, shred carrot, and chop arugula

  5. Toast walnuts and coconut.

  6. Toss all ingredients together and serve


Strawberry Fact Sheet  


Stock up on this fresh find, while supplies last!!

Strawberry Facts: 1 cup of strawberries consist of 50 calories, and are a great source of dietary fiber, high in vitamin C, manganese, folate and potassium. This tasty flavorful berry is low in cholesterol and sodium, but contains about12 grams of natural sugar.

Storage Tips: Berries picked at the peak of season are very flavorful, but fragile. Consume or store this item quickly. Fresh berries should be washed, dried and all bruised portion removed.

  • Refrigeration Storage: Line a 9 x 13 glass dish with paper towels, add the washed, dried and prepped berries, make sure the container is covered air tight.

  • Freeze Storage: This is a great time to stock up and save for the winter months. Wash and dried thoroughly, next step transfer to a sheet pan and freeze. When all of the strawberries are frozen remove from the pan and transfer to a freezer safe container or Ziploc bag with all of the air removed. This method will ensure the item will not freeze in a clump.

  • For proper food rotation always label date the item.

  • Strawberries will last in the freezer for 4-6 months if stored properly.    

This entry is related to the following products. Click on any of them for more information.
Kale, Bok choy, Greens: Arugula, Spinach, Swiss Chard, Sweet Potato, Strawberries, Spring Onions,
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