CISA – Community Involved In Sustaining Agriculture

Recipes and Cooking Tips

In addition to the recipes listed below, check out which farms and local food bloggers CISA staff read for inspiration.

Valley Bounty: Strawberries

June 17, 2017 Posted in: Recipes and Cooking Tips, Strawberries, Valley Bounty Recipes

Maybe I’ve just been inundated by distraction lately, or perhaps the fairly recent cold weather (remember that?) had me confused, but I have to admit[...]

Valley Bounty: Ghee

June 10, 2017 Posted in: Recipes and Cooking Tips, Milk, Valley Bounty Recipes

Ghee is a variety of clarified butter with a long history in the cuisines of South Asian and Arab cultures. Butter is “clarified” when it[...]

Valley Bounty: Kefir

June 3, 2017 Posted in: Recipes and Cooking Tips, Milk, Valley Bounty Recipes, Yogurt

Kefir is a fermented milk beverage roughly in the same ballpark as yogurt. It’s made by fermenting milk with kefir grains, living cultures of yeast[...]

Valley Bounty: Rhubarb

May 27, 2017 Posted in: Recipes and Cooking Tips, Rhubarb, Valley Bounty Recipes

Rhubarb is widely available locally for a relatively short window of time in the spring. Rather than call this a knock against rhubarb, I’d like[...]

Valley Bounty: Green Garlic

May 20, 2017 Posted in: Recipes and Cooking Tips, Garlic, Valley Bounty Recipes

Green garlic is young, fresh garlic, planted in the fall and harvested in the spring before the bulb is fully formed. Green garlic stalks look[...]

Valley Bounty: Radishes

May 13, 2017 Posted in: Recipes and Cooking Tips, Radishes, Valley Bounty Recipes

Spring radishes, with varietal names like “Bunny Tail”, “French Breakfast”, and “Easter Egg”, owe their early availability to a short cultivation time — often as[...]

Valley Bounty: Asparagus

May 6, 2017 Posted in: Asparagus, Recipes and Cooking Tips, Valley Bounty Recipes

Human beings have been eating asparagus for a really long time, it turns out — Egyptian friezes depicting religious offerings of asparagus date as far[...]

Valley Bounty: Lamb

April 29, 2017 Posted in: Recipes and Cooking Tips, Lamb, Valley Bounty Recipes

The average American eats only about a half pound of lamb per year — compare that with around fifty pounds of beef and close to[...]

Valley Bounty: Chicken

April 22, 2017 Posted in: Recipes and Cooking Tips, Chicken, Valley Bounty Recipes

Modern food pop-culture has bestowed on the chicken a number of all-new anatomical attributes: the chicken finger, the nugget, the cutlet, and who could forget[...]

Valley Bounty: Easter Eggs

April 15, 2017 Posted in: Recipes and Cooking Tips, Eggs, Valley Bounty Recipes

As a kid, I remember the pop-culture trappings around Easter being kind of confusing. Why was there a giant rabbit that hid eggs in the[...]

Valley Bounty: Mushrooms

April 8, 2017 Posted in: Recipes and Cooking Tips, Mushrooms, Valley Bounty Recipes

Many of the products our local farms are famous for are available for a short window each year. The seasonality of these foods makes for[...]

Valley Bounty: CSA Shares

April 1, 2017 Posted in: Recipes and Cooking Tips, Valley Bounty Recipes

We’re fortunate here in western Mass to have so many opportunities to engage directly with local farms. There are regular farmers’ markets all year round,[...]

Recipes and Cooking Tips

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