Apple Butter


Apple Butter

Not sure what to do with the dozens of apples you are collecting from your fruit pickups? Tired of crisps or don’t feel like messing with a pie? Try Apple Butter!

If you saw me at the garden last weekend, you probably heard me dreaming about making apple butter, thanks to a hot tip from a creative member. I did it! And it was easier than I thought.

This recipe was adapted from Food Network - I took a number of liberties, didn’t measure a thing, and it turned out great. Time not on your side? Try this in an Instapot or slow cooker (sorry you are on your own for the timing and temperature there, but let us know what works!)


  • 4 lbs of apples; peel and chop them

  • 2 cups apple cider

  • 1 cup light brown sugar

  • Sprinkle of Kosher salt

  • Juice from half a small lemon

  • 1 tsp cinnamon

  • 1tsp nutmeg

  • 1tsp ground cloves

  • 1 tsp vanilla


  • Preheat the oven to 250 degrees F.

  • Combine the apples, apple cider, brown sugar and salt in a Dutch oven over medium heat. Bring to a simmer, partially cover and cook about 20 minutes

  • Stir in the lemon juice, cinnamon, vanilla and cloves. Use immersion blender (or ladle into a blender) to blend until smooth

  • Put dutch oven filled with apple mixture into the oven and bake for around 4 hours, stirring every 30 minutes. You’ll know when its done when it has thickened into a deep amber.

  • Remove from the oven and let cool completely, then transfer to an airtight container and refrigerate.

Recipes using vegetables from pickup week of 6th October

sweet potato.jpg

These recipes come from CSA member Jenny



Radishes: Radish Butter on Bread

soft butter + grated radish + salt + pepper  to taste

spread on crusty bread. 



Carrots: Coconut Ginger Carrots (recipe here) from my favorite vegetable dish cookbook -- Mollie Katzen's The Vegetable Dishes I Can't Live Without. This book has never let us down. Each recipe we try from it is a new adventure in flavor.


Eggplant: Eggplant Bread Salad. The second I saw the recipe on Serious Eats, I knew I had to make and eat this baby. Grilling the eggplant took a little time, but all the assembly was worth it. So delicious! This is one of my favorite recipe discoveries of the season so far.


Sweet Potato: Sweet Potato Buttermilk Pie. I saw a link to this Lee Brothers' recipe in my RSS reader and thought it looked "special" enough for some CSA sweet potatoes. It does have a singular texture that is more like cheesecake, as promised. Lemon juice lends a surprising citrus angle to this pie, and I actually used half lemon and half lime juice (because I had a half of each sort of fruit in the refrigerator ready to go).

I topped each slice with a little unsweetened whipped cream when we ate the first and last slices at home, but it also traveled well (to Cold Spring and back) naked, where it pleased both sweet-tooth-people like me and not-so-sweet-tooth-people.

My pie crust recipe came from Mark Bittman's How to Cook Everything. I made his version sweetened with a little sugar (as the pie filling is not very sweet) and enriched with an egg yolk (from our CSA dozen eggs).

As soon as it was eaten, the spouse asked me to make another. That spells success as far as I'm concerned.



Spicy sesame zoodles with crispy tofu

Image From  Pinch of Yum

Image From Pinch of Yum

This Recipe was contributed by CSA member Katherine Howe.



Spicy Sesame Zoodles with Crispy Tofu



 Chili sesame sauce:

1/2 cup peanut butter

1/3 cup sesame oil

1/3 cup light low sodium soy sauce

1/4 cup rice vinegar

2 tablespoons chili paste (like sambal oelek)

2 tablespoons sugar

1 clove garlic, minced

1 knob of fresh ginger, peeled and grated

Zoodles and tofu:

12 ounces extra firm tofu

4-6 zucchini

sesame seeds and scallions for topping




See here for method 

Mexican Green Salad

This Recipe was contributed by CSA member Katherine Howe.



Mexican Green Salad


From Cookie and Kate

⅔ cup pepitas (green pumpkin seeds)

  • ½ teaspoon olive oil

  • ½ teaspoon chili powder

  • Pinch of salt

  • 5 ounces baby spring mix

  • 6 oz arugula 

  • 1 pint (2 cups) cherry tomatoes, quartered

  • 1 small cucumber, halved, seeded and thinly sliced (no need to peel)

  • 1 small red onion, chopped

  • ⅔ cup crumbled feta cheese

  • 2 ripe avocados (thinly slice just before serving)

  • 2 diced green bell peppers 

  • 4 diced  carrots 

  • 4 ears grilled corn

Serrano cilantro dressing

  • ½ cup extra-virgin olive oil

  • ½ cup lime juice (from about 4 limes)

  • ½ cup lightly packed cilantro (mostly leaves)

  • 1 small Serrano pepper, seeds and ribs removed, and roughly chopped

  • 1 tablespoon tahini (optional, for a more creamy dressing)

  • 1 tablespoon honey or maple syrup

  • 1 teaspoon ground cumin

  • ½ teaspoon Dijon mustard

  • 1 clove garlic, roughly chopped

  • ¼ teaspoon fine sea salt

  • Pinch of red pepper flakes (optional, for extra heat)



Method is here 

Roasted Fennel with Parmesan

This Recipe comes from CSA member Katherine Howe.



Roasted Fennel with Parmesan


Adapted from Giada de Laurentiis (found on


Two fennel bulbs

1/4 cup grated Parmesan 

Olive oil 





 Preheat oven to 375 degrees. Lightly oil a shallow baking pan. Chop fennel vertically into 1/3 inch slices and arrange in the pan- add salt and pepper to taste. Sprinkle on grated parmesan and drizzle 2 tablespoons olive oil on top. Cool for 30 minutes or until tender and golden brown. Chop 2 tablespoons fennel fronds and sprinkle over before serving. 

We have also added carrots to this recipe and imagine you could do the same with other veggies!


Watermelon Gazpacho

Image via Pooja Amy Shah’s  Instagram

Image via Pooja Amy Shah’s Instagram

This Recipe comes from CSA member Pooja Amy Shah



Watermelon Gazpacho


 1 large red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped 

- 1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped

- 1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped

- 1 jalapeño pepper, 1/2 roughly chopped, 1/2 finely chopped (more or less to taste)

- 2 cups chopped fresh tomatoes

- 6 to 7 cups of chopped seedless / de-seeded watermelon 

- 1/4 - 1/3 cup chopped cilantro

- 1/4 - 1/2 cup of red wine vinegar (more or less to taste)

- 1 Tbsp kosher salt

- 1 Tbsp olive oil





a) Put the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a high speed blender and blend until smooth. (Reserve the finely chopped vegetables for adding later.) Add the tomatoes and pulse until close to puréed. Add the watermelon and pulse again. Pour into a large bowl.

b) Taste the soup and add red wine vinegar to balance the sweetness of the watermelon and tomatoes. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like. Whisk in the salt and olive oil.

c) Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour (better overnight!). Add more salt to taste if needed.

Garnish with avocado, vegan crema, cilantro 

Yum! :)


Easy Creamy Southern Dill Potato Salad with Yogurt Substitute


This Recipe comes from CSA member Paloma Soledad.



Easy Creamy Southern Dill Potato Salad with Yogurt Substitute



3 pounds russet potatoes , peeled and cut into ¾ inch cubes
1 tablespoon salt , for cooking potatoes
2/3 cup greek yogurt , plain, non-fat
3 tablespoons mayonnaise , light
2 teaspoon dijon mustard
1 tablespoon apple cider vinegar, or to taste
squeeze of lemon
3/4 teaspoons salt
1/2 teaspoon Pepper
1 teaspoon celery salt
2 celery stalk , chopped
1 small red onions , minced
2 tablespoons parsley , minced
1/4 cup tightly packed chopped fresh dill
4 eggs , hard-cooked, partially peeled after cooked and cut into 1/4" cubes 




Place potatoes in a large saucepan and add water to cover by 1 inch.
Bring to boil over medium-high heat. Add 1-tablespoon salt, reduce
heat to medium, and simmer. Stir a few times, until potatoes are fork
tender, about 25 minutes. Drain potatoes and transfer to a large bowl.

In a medium sized bowl whisk together yogurt, mayonnaise, mustard,
salt, pepper and vinegar , celery salt, lemon. Add to potatoes and
gently stir to combine. Add celery, pickles, red onions, parsley,
dill, and chopped eggs to potato mixture, stir to combine. Add more
salt and pepper to taste.

Cover and refrigerate until chilled, about 1 hour before serving.
Potato salad can be made up to one day ahead. 

Beet Veggie Burgers

Image via  Three Hungry Boys

This recipe comes from the blog "Three hungry boys" - the ingredients are below, and the method is listed on the original site



Beet Veggie Burgers

- Serves 6 people -

2 tablespoons canola oil, divided
3 small beets, scrubbed and cleaned
½ cup green lentils, rinsed
½ cup millet
½ cup raw cashews
4 ounces brown mushrooms, trimmed and sliced
½ cup minced yellow onion
2 cloves garlic, minced
½ tsp salt
¼ tsp pepper
cheddar cheese, avocado, sauteed mushrooms for serving
sourdough bread



Please see the method here

Zucchini and Baby gem Salad

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria



Zucchini and Baby Gem Salad


1 yellow zucchini
1 green zucchini
1 head of gem lettuce
1 cup ricotta
lemon juice


Slice the zucchini into thin slices using the mandolin. Place into a bowl with salt, pepper, lemon juice and ricotta. Mix until everything is covered in ricotta. 

Add the gems and basil and parsley. Adjust seasoning and serve. 


Braised Swiss Chard Grilled Cheese

Photo from  La Brea Bakery

Photo from La Brea Bakery

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria



Braised Swiss Chard Grilled Cheese


1 bunch swiss chard
1 head Garlic
Kosher Salt
1 Tbsp crushed fennel seed
1 Tbsp chilli flakes
4 slices miche or sourdough bread
1 cup grated Comte



Wash the Chard. Blanch in a pot with boiling water and salt. 

Cook until tender and the stalks have turned sweet. Drain. 

While the chard is cooling slice 3 cloves of garlic very thinly. Slice the chard into small pieces. 

In a pan, heat some oil, then cook the garlic until tender but no colour. Add the spices and cook until fragrant. Add the chard and more olive oil, and season with salt. 

Assemble your grilled cheese with the cooked greens and comte, and then fry in the pan until crispy.

Green Minestrone Soup

Photo via  Epicurious

Photo via Epicurious

This Recipe Comes from East Williamsburg CSA member Angeles Chavarria



Green Minestrone Soup



2 cups cooked french beans
2 heads broccoli
2 green Zucchini
1 bunch Spinach
2 cloves Garlic
2 celery Stalks
1 bunch basil, mint and parsley



Start by making a soffrito of the thinly sliced garlic and diced celery. Cook down in a pot with some oil until it is translucent. 

Add the broccoli cut in small pieces and cover with water and cook until tender. Add the beans and bring up to a boil. Add the zucchini and spinach. Cook until everything is tender. Adjust seasoning with Salt and Pepper. 

Take 1/4 of the soup and place in a food processor and pulse until smooth, then add back to the pot. Depending on how smooth or chunky you like the soup, you can adjust how much you blend. 

Finish with nice olive oil

Crispy Flowering Broccoli over Labneh with Zaatar


This recipe for Crispy Flowering Broccoli over Labneh with Zaatar comes from CSA member Helena Tubis



Crispy Flowering Broccoli over Labneh with Zaatar



Flowering Broccoli
Olive Oil
Zaatar Spice Blend
Aleppo Pepper
Labneh / Yogurt to Serve



Preheat the oven to 375F or a grill to medium heat

Line a baking tray with parchment (only if roasting)

Trim flowering broccoli. With the big leaves I like  to cut down the center rib so it’s easier to eat and less fibrous. For the florettes I like to keep them a nice size.

In a shallow baking dish or bowl, combine the olive oil, salt and pepper. Stir to combine. Add the sprouting broccoli and toss to coat.

Place the broccoli in an even layer across the prepared baking tray. If grilling, place broccoli in preheated grill (ideally on a grill tray) and shut cover. Cook until desired tenderness is reached, flipping if necessary, and till the edges are slightly crispy, about 10 to 15 minutes.

While the broccoli is cooking, spread a nice layer of labneh or greek yogurt on a plate. Top with a splash of olive oil, zaatar spice, allepo pepper and some salt.

When the broccoli is finished, pile it on the labneh/yogurt and finish with additional zaatar, allepo and salt.

Note: this preparation works wonderfully with carrots and other hearty vegetables. You can also swap the zaatar with another spice blend of your choosing.

Green Garlic, Kale and Walnut Pesto over Zucchini Noodles

Kale Pesto Zucchini Noodles.jpg

This recipe just screams summer in a bowl! The recipe for pesto makes plenty and keeps well in the fridge for up to a week. If you don’t own a spiralizer, serve the pesto over pasta. Many grocery stores also sell pre-spiralized zucchini. Enjoy! This Recipe comes from CSA member Rachel Martin.



Green Garlic, Kale and Walnut Pesto over Zucchini Noodles


Four large leaves dinosaur kale, center ribs and stems removed
1 small bunch of basil (approx. 10-12 leaves)
¼ cup walnuts
¼ cup grated parmesan cheese
1 small bulb green garlic, stalks removed
1 Tbsp. lemon zest
2 Tbsps. Lemon juice
½ cup olive oil
Salt and pepper to taste

Zucchini Noodles
2 zucchinis
1 Tbsp olive oil
1 bulbs worth of diced green garlic stalks
Pinch of red pepper flakes
10 cherry tomatoes
¼ cup kale walnut pesto





Place all ingredients, except for olive oil in a food processor. Pulse food processor and slowly stream in the olive oil and the pesto is pulsing. Stop occasionally to scrape down sides. Pesto should be on the chunky side, not loose and oily. Transfer to a container. Additional pesto can be kept in the fridge in an airtight jar.


Using a spiralizer, spiralize two zucchinis. Heat one tablespoon of olive oil in a saute pan. Add diced green garlic stalks and a pinch of chili flakes and saute for 2 minutes. Add cherry tomatoes and saute until blistered and bursting. Add spiralized zucchini noodles and heat through for one minute. Add pre-made kale pesto and incorporate into dish until noodles are coated. Serve with more grated parmesan. Bon Apetit!

Spinach and Butter Bean Baked Eggs with Preserved Lemon and Feta

Photo via  Cloudy Kitchen

Photo via Cloudy Kitchen

Photo via  Cloudy Kitchen

Photo via Cloudy Kitchen

These Spinach and Butter Bean Baked eggs are a great way to make the most of the Spinach and eggs in this week's share! You can customise them however you like - they make the perfect easy breakfast or brunch with some crusty bread. The Recipe comes from CSA member Erin Clarkson who blogs at Cloudy Kitchen. You can find the recipe on her Blog. Happy Brunching! 



Squash Miso bowl with ginger and greens


CSA member Bianca brings us this vegan recipe from Amy Chaplin. Bianca suggests making the ginger juice from the CSA ginger as well!

Serves 1

1 cup peeled and cubed winter squash

¾ cup water

2 teaspoons fresh ginger juice

2 teaspoons unpasteurized miso, I used chickpea miso. Be careful not to boil the miso as it will destroy the enzymes.

1 handful washed greens, tatsoi, chard or spinach

1 scallion, thinly sliced

For the how-to, please visit Amy's site

Baked Apple Hand Pies


This recipe comes to us from CSA member Devin. 

1 box refrigerated pie crust dough (2 crusts)

4 apples

3/4 tsp cinnamon
1/4 tsp nutmeg

1/4 tsp ground cloves

1/2 cup dark brown sugar

1/3 c granulated sugar

1 egg

1. Leave your pie crusts on the counter while you are working on making the apple filling.
2. Peel 4 apples, core and dice them.
3. Add diced apples, cinnamon, nutmeg, cloves, dark brown sugar, and granulated sugar to the pot and combine. Let simmer on medium/low heat for about 10 minutes until apples are soft. Stir occasionally.
4. Preheat your oven to 375 degrees.
5. Unroll you room temperature pie crust dough. Cut out 4 circles from each pie crust (8 in total). Gather dough cuttings, and re-roll the dough flat and cut out as many more as you can with the remaining dough. If you don’t have a rolling pin, like me, a wine bottle works beautifully as a substitute.
6. Using a slotted spoon, place a few tablespoons of you apple filling onto half of your dough circles. Drain the scoop of filling well before placing onto the dough. But save the drained liquid, it makes for a wonderful syrup over ice cream.
7. Combine one egg with about a tablespoon of water, whisking well. Using a pastry brush, dab the egg wash around the perimeter of the dough, around the filling.
8. Take your remaining dough circles and place on top of the filling. Press or pleat edges of the dough together with your fingers or a form. Make sure each pie is well-sealed so the filling doesn’t leak during baking. 
9. Moved each pie to a greased baking sheet once completely sealed. Then cut three slits in the top of the center of each hand pie.
10. Using your pastry brush, brush the entire top of each pie with a thin coating of the egg wash. Sprinkle the tops of each pie with as much granulated sugar as you desire. When it cooks the sugar coating  makes for a nice crisp top crust.
11. Bake for 15-20 minutes until golden brown and the dough is cooked through.
12. Serve warm with vanilla ice cream and a drizzle of the syrup left over from your pie filling. Enjoy!

Creamy Baba Ganoush


This recipe comes from CSA member Devin who was inspired by the three eggplants in the share this week! It is adapted from the website Little Spice Jar


3 small eggplants (or 2 medium)

2 pinches of salt

1 lemon juiced

3 TBS Tahini

2 large garlic cloves

1/4 tsp cumin powder

1 dash of chili powder

3 TBS greek yogurt

2 TBS olive oil, plus a little extra for drizzle

1 tsp chopped parsley (garnish)



  1. Preheat oven to 375 degrees. Poke a few holes in your eggplants with a knife and place on a baking sheet. Bake for one hour (to 1hr 30min depending on eggplant size), flipping eggplants once half way through. You will know they are done when the are wrinkly and mushy when pierced with a knife.
  2. Once your eggplants are done put them in a bowl and cover with aluminum foil. Place in fridge for 20 minutes. This allows them to cool down, but also steam a bit which makes taking the skin off easier.
  3. Remove the skin from the eggplants. Remove most of the seeds using your hands, they can have a bitter flavor. It’s fine if you can’t get them all, just most. Sprinkle salt over the eggplant and let it rest in a bowl for about 10 minutes. The salt will help draw some of the water out. After 10 minutes place the eggplant in a colander and press to remove as much of the water as you can.
  4. In a food processor add your lemon juice, tahini, and the garlic cloves. Pulse until combined and the garlic is chopped well.
  5. Add the eggplant, cumin, chili powder, olive oil, and greek yogurt. Pulse until combine.
  6. Garnish with a drizzle of olive oil and your chopped parsley. Add a sprinkle of paprika for color if you wish, as I did. Serve with pita bread or your favorite veggies from your CSA pick up (goes great with sweet peppers, cucumbers, and carrots!).

Sweet Corn and Cilantro Soup

Sweet corn and Cilantro soup from CSA member Claudia!

This recipe is vegan and gluten free. 

  • Sweet Corn soup with Cilantro 
  • 2 Tbs olive oil (or your favorite cooking oil)
  • 1 tsp chili powder
  • 1/8 - 1/4 tsp red pepper flakes
  • 1 tsp cumin
  • 1 onion, chopped
  • 2-3 cloves garlic, chopped
  • 4 c fresh or frozen corn kernels
  • 1 poblano pepper, chopped
  • 2 roma tomatoes, squeezed and chopped
  • 2 c unsweetened almond milk
  • 1/2 tsp salt
  • juice of 1 lime 
  • black pepper to taste
  • 1 tsp agave or maple syrup
  • 1/2 c water
  • 1 c cilantro leaves, loosely packed


  • Heat the oil on low in a large nonstick cooking pot. Add the chili powder, red pepper flakes and cumin and let it cook about 5 minutes. While that's happening, chop the onion.
  • Raise the heat to medium and add the onion. Cook, stirring frequently, about 5 minutes. Chop the garlic as the onion cooks.
  • Add the garlic and saute 2-3 minutes. Remove from heat if the garlic starts to burn.
  • Add the corn and saute 5 minutes. If you're using frozen corn, add it frozen. Chop the poblano and tomatoes while the corn cooks.
  • Remove about a cup of the mixture to a food processor, or blender on low 
  • Add the poblano and tomatoes to the cooking pot. Reduce the heat to medium low and stir occasionally.
  • Process the corn mixture in the food processor about 2 minutes. Add 1 cup of the almond milk and process until smooth. Add it to the cooking pot.
  • Stir in the other cup of milk, salt, lime juice, pepper, sweetener and water. Simmer 5-10 minutes to heat through. Taste and adjust seasonings if needed.
  • Stir in the cilantro leaves just before serving.

Lazy Apple Cake


This is the same basic cake as the Peach Breakfast Cake posted last month, with some autumn updates. Every apple cake seems to involve a lot of ingredients (walnuts, sour cream, caramel glaze) that I didn't have or didn't feel like making, so I invented this one last night. Forgot to take a photo until it was already half eaten :)

I used three apples to make this very simple, super moist one bowl cake. Serve it with ice cream and it's dessert. Eat it off a napkin in the morning and it's breakfast. 

  • Ingredients: 
  • 1 stick of butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • a quarter teaspoon each allspice and nutmeg
  • 1 tsp vanilla
  • 3 peeled and cored apples. two-and-a-half are sliced to go on the top. half of one is chopped up for the batter


Butter a round springform pan. Arrange the apple slices on the bottom of your pan. You will invert the cake when it comes out of the oven and this will be the "top." If you prefer not to do it like that or don't have a springform pan, save the slices and put them on the top of the batter once it's already in the pan. 

Cream the butter and sugar. Add eggs one at a time, then add flour and baking powder. Once mixed a little, stir in the vanilla, cinnamon, allspice, nutmeg and chopped apple pieces. Pour the batter over the sliced apples pre-arranged in the bottom of the pan.

Bake for 45 min at 325 degrees in an 8" springform /metal pan or 35 minutes at 350 degrees in a glass baking dish. Invert onto a dish. 

Deconstructed salad and dip


CSA member Andrea (@tinyturnipskitchen) teaches kids to eat their veggies with easy recipes. She created a deconstructed salad featuring this week's CSA veggies with dippable dressing that kids prefer to a traditional salad. 

1 tablespoons dijon mustard, 1/4 cup chives/basil/dill, 1/3 cup olive oil, 1/2 juice of lemon, salt and pepper to taste, 2 tablespoons sunflower seeds. Blend until creamy!