Roasted Beet Slices

“Simple, but good” might be how I describe our approach to recipes here at Tinicum CSA. After all, it’s pretty great to take a basic, delicious vegetable and turn it into a versatile side dish. If you’re wondering what to do with beets, this may be a gateway to enjoying them. This recipe is very … Read more

Baked Sweet Potato Slices

Hi sweet potato fans! Here’s an easy recipe I learned from my friends at Nourishing Acres Farm in Cedar Grove, NC. And now it’s my favorite way to prepare sweet potatoes. You get a delicious side dish and easy-to-use leftovers. I suggest that you try this. Ingredients 1 large Sweet Potato, 1/2″ slices Coconut Oil, … Read more

Miso Vegetable Soup

It’s clear that I’m a Miso convert. It’s also clear that Tinicum CSA root vegetables go well in a miso soup. Here’s a variation on this soup that I think you’ll enjoy. It also demonstrates how one can add kale to pretty much any recipe thereby gaining healthy nutrients and improving the overall value of … Read more

How to Blanch & Freeze Kale

This method for blanching and freezing kale comes from Tinicum CSA member, Julia K. The method can be applied to pretty much any of the greens we grow including: kale, swiss chard, collards, spinach, broccoli raab, & tatsoi. You can also blanch broccoli and green beans. Blanching before freezing helps to retain the color and … Read more

Butternut Squash Muffins

In an effort to diversify our muffin recipe offerings, farmer John explains how he makes Butternut Squash Muffins. As the perfect food, muffins sometimes help sustain the farmers through many farm tasks. Dry Ingredients 3 cups all-purpose flour 2 tsp. Baking Soda 2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ground ginger Pinch Salt Wet … Read more

Ground Thai Peppers

Hey there spice fans! I’ve been meaning to post this recipe for a little while. Last season we offered two types of pick-your-own hot peppers: a thai pepper called Bangkok and a cayenne called Red Flame. They were quite prolific. In an effort to save these spicy gems for later, I decided to dehydrate them … Read more

$12 Arugula Salad

Some of you may remember a former recipe called $6 Arugula Salad. You’ll recall that when I make an arugula salad for lunch, co-farmer Stefan typically assigns an arbitrary, but humorous $ value to it. Any additional ingredients, beyond the most basic, increase the value. For example, the walnuts and cheddar cheese in the $6 … Read more

Dill Pickles

This recipe comes from Tinicum CSA member Julia K. It’s an easy way to use cucumbers when they are in abundance. Also, it’s kinda cool that there’s no sugar in this recipe, but I swear they taste sweet. These are refrigerator pickles, so they should last about a year in the fridge. If you pressure … Read more