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: Windowsill Herbs

May 14, 2016 Posted in: Basil, Recipes and Cooking Tips, Cilantro, Valley Bounty Recipes

When the weather starts to warm up and the end of a winter filled with stews and root vegetables is finally in sight, I find[...]

Valley Bounty: Asparagus

May 7, 2016 Posted in: Asparagus, Recipes and Cooking Tips, Valley Bounty Recipes

Few things seem to be clearer signs of spring in the Pioneer Valley than the sudden ubiquity of asparagus at farm stands, farmers’ markets, grocery[...]

Valley Bounty: Goat

April 30, 2016 Posted in: Recipes and Cooking Tips, Goat Meat, Valley Bounty Recipes

Despite being one of the most commonly eaten meats in the world, goat meat (or “chevon”, as it is sometimes called) has traditionally been relatively[...]

Valley Bounty: Dandelion Greens

April 23, 2016 Posted in: Recipes and Cooking Tips, Greens, Valley Bounty Recipes

Dandelions are found on all continents excluding Antarctica, and have been foraged and eaten by humans since prehistory. Several local farms grow dandelions for their[...]

Valley Bounty: Sunchokes

April 16, 2016 Posted in: Recipes and Cooking Tips, Valley Bounty Recipes

Sunchokes, also called Jerusalem Artichokes, are sunflower-sprouting tubers native to the US and Canada. They have a sweet flavor owing to a relatively large amount[...]

Valley Bounty: Daikon

April 9, 2016 Posted in: Recipes and Cooking Tips, Radishes, Valley Bounty Recipes

Not to be confused with its smaller and more colorful cousin, the daikon is a large and relatively mild member of the radish family, with[...]

Valley Bounty: Shallots

April 2, 2016 Posted in: Recipes and Cooking Tips, Shallots, Valley Bounty Recipes

A close cousin of the onion, shallots are smaller and milder in flavor. Like garlic, they grow in clusters of bulbs, and can last for[...]

Valley Bounty: Honey

March 26, 2016 Posted in: Recipes and Cooking Tips, Honey, Valley Bounty Recipes

Honey can vary significantly in color and flavor based on the flower the bees have been gathering nectar from. Honey from bees feeding on clover,[...]

Valley Bounty: Rutabaga

March 19, 2016 Posted in: Recipes and Cooking Tips, Rutabaga, Valley Bounty Recipes

Thought to have developed as a cross between turnips and cabbage, rutabaga is a stalwart winter storage crop that is often overlooked for its more[...]

Valley Bounty: Maple Syrup

March 12, 2016 Posted in: Recipes and Cooking Tips, Maple, Valley Bounty Recipes

It’s a short, sweet season–here now, but not for long! Now’s the time for a visit to a sugar shack or a maple-themed meal. For[...]

Valley Bounty: Sprouts and Shoots

March 5, 2016 Posted in: Recipes and Cooking Tips, Sprouts/Shoots, Valley Bounty Recipes

Sprouts (grown in water) and shoots (grown in soil) are both good options to add a greater variety of fresh greens to a winter New[...]

Valley Bounty: Onions

February 27, 2016 Posted in: Recipes and Cooking Tips, Onions, Valley Bounty Recipes

Farmers are already seeding onions in greenhouses. They’re a cold-hardy crop, and can go into the ground early, later bringing us green onions, round young[...]

Recipes and Cooking Tips

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