Open House – June 2019


Kohlrabi & Squash Slaw    – PDF   Orlando Rodriquez – Exec Chef Veraisons Restaurant     

Kohlrabi and Summer Squash Slaw
6 each kohlrabi, fine julienne
1 each carrots
3 each summer squash
1 cup Orange Juice 
1/8 teaspoon cayenne pepper - to taste
1 Tablespoon Salt
1/4 cup sugar
1/2 cup rice wine vinegar
Method: Combine all ingredients together allow to marinate

Rhubarb Bars – Family Favorite -PDF

Rhubarb Bars
Adapted from:  Fresh Food Nation, Martha Holmberg - pg. 214
Yield: 24 Bars
Preheat Oven: 375 F
Time: Prep 10min/ Stovetop 20min/ Oven 30 min + cooling
Crust & Topping
Rolled Oats  1 ½ Cups
Flour 1 ½ Cups
Baking Soda  ½ teaspoon
Salt  ½ teaspoon
Brown Sugar  1 ¼ Cups
Butter  1 Cup + 2 Tbsp (1 ¼ sticks)
Walnuts  1 Cup chopped
Rhubarb  3 Cups chopped
Sugar   1 to 1 ½ Cups
Cornstarch  2 Tablespoons
Vanilla Extract  |  1 teaspoon
Put the oats, flour, baking soda, salt, and brown sugar in a food 
processor and pulse to blend. Add the butter and about ½ the nuts 
and process until the mixture starts to clump together.  Put ½ of 
the mixture into a 9x13 inch baking dish. Add the remaining nuts 
to the rest of the oatmeal mixture, pulse once just to blend and 
reserve in the refrigerator for the crumb topping. Press the crust 
mixture into the baking dish to form an even layer over the bottom. 
Chill while you make the rhubarb filling.
MAKE THE FILLING: Put chopped rhubarb, sugar, cornstarch, vanilla, 
and ¼ Cup water into saucepan over medium-high heat; bring to boil, 
stirring constantly, and then reduce heat to simmer. Continue cooking 
and stirring until the filling is thick and jam-like, 15-20 min.
ASSEMBLE & BAKE: Let the filling cool, and then pour it over the 
bottom crust. Crumble the remaining topping mixture over the top 
as evenly as possible; it’s okay if rhubarb peeks through. Bake 
until bottom crust and topping are nicely golden and the filling 
is bubbling just a bit around the edges, 25-35 min. Cool completely 
before cutting into approx. 2” square

Creamy Garlic Scapes Salad Dressing -PDF – also find on our Garlic Pinterest Board

Creamy Garlic Scapes Salad Dressing
Gluten Free | Grain Free | Egg Free | Sugar Free | Vegetarian 
Servings: 4 Servings Ingredients
2 Tbsp garlic scapes (fresh, or frozen), coarsely chopped 
1/4 Cup extra virgin olive oil 
3 Tbsp plain unsweetened yogurt, or sour cream 
1 Tbsp mayonnaise 
1 Tbsp fresh lemon juice 
1 tsp dijon mustard 
1/4 tsp cider vinegar 
1/2 tsp fresh ground black pepper 
1/4 tsp sea salt 
1 tsp honey (optional) 
Caesar Salad 
1 head romaine lettuce, torn into 
bite size pieces 
1 Cup gluten free croutons 
1/4 Cup Asiago, or Parmesan cheese shavings 
2 tsp capers 
1. In a small food processor, add chopped Garlic Scapes, pulse several 
timesuntil finely chopped. You may have to scrape down the sides a 
couple of times to get even results. 2. Add oil, yogurt, mayonnaise, 
lemon juice, mustard, vinegar, pepper, and salt. Process until creamy 
and smooth. Taste and add pepper and salt if needed, or if you’re feeling 
adventuresome, add about a half teaspoon of Thai Fish Sauce, or Tamari 
Sauce. Taste again, adjust as needed. 
Garlic Scapes Caesar Salad 
1. Add lettuce to salad bowl, drizzle with dressing, toss. Drizzle with 
more dressing and toss again as needed. 2. Top with cheese, gluten free 
croutons and capers. Best if served immediately. 3. Store and refrigerate 
extra dressing for up to a week. 
Notes: Please keep in mind that making substitutions will change the
 outcome. Crispy Capers: To make, add a couple of teaspoons of capers 
(drained) and a dab of oil to a small frying pan. On medium heat, 
shake and stir the capers for a couple of minutes, until they are 
lightly toasted all over. Set aside to cool. Sprinkle over Salad just 
before serving. 
Recipe by this Fox Kitchen at
Chard Stalk Hummus   
Yield: 1 Cup (optional addition of chickpeas will increse yield)
2 C. chopped card stalks
2 garlic cloves
1/4 C. tahini
1/2 tsp. salt
Juice of 1 Lemon (2 Tbsp)

Bring a small pot of water to a boil. Add the chard stalks and boil for 
5-10 minutes(depending on how thick they are) until the stalks are very 
soft.Drain well, squeezing out any excess water, and add the stalks to a
food processor, along with the garlic, tahini, salt, and lemon juice.
Pulse continuously until the dip is slightly chunky and still has some 
bite to it, scraping down the sides of the bowl with a rubber spatula 
as needed. Serve with a generous swirl of oil on top and a sprinkle of
chopped fresh parsley if desired.  
Adapted from: Lye, Linda (2015) The CSA Cookbook. Minneapolis, 
MN: Voyageur Press} 
***NOTE*** At the open house I added a can of drained and rinsed 
chickpeas to create a more full-bodied hummus.
French Dressing (Pampered Chef - recipe on Measure,Mix & Pour)
3 Tbsp. White vinegar
1 tsp Worchestershire Sauce
2 Tbsp Sugar
1 pressed clove garlic
1/4 Cup Ketchup
1/2-3/4 C. Oil
Homemade with organic/non-gmo ingredients – our sources. 
Wizards Organic Worchestershire Sauce; Wegman’s organic ketchup;
 Organic Sugar, Wegman's Organic White Wine Vinegar,
Stonybrook Organic Sunflower Oil
Creamy Basil Dip
Quick & Easy - recommended by Donna G. - a fellow CSA member 
1 C drained white beans
1 C packed fresh basil
1/4 C Italian dressing
1 Tbsp lemon juice
Blend until smooth.  Serve with veggie sticks



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