CISA – Community Involved In Sustaining Agriculture

Valley Bounty Recipes

Archive of CISA’s Valley Bounty columns that focused on recipes and cooking tips.

Valley Bounty: Garlic Scapes

June 25, 2016 Posted in: Recipes and Cooking Tips, Garlic, Valley Bounty Recipes

I have a group of friends with whom garlic scapes seemed to have attained a reverence bordering on the mythic. During the season when garlic[...]

Valley Bounty: Bok Choy

June 18, 2016 Posted in: Recipes and Cooking Tips, Bok Choy, Valley Bounty Recipes

This time of year can be a bit tricky when it comes to shopping for local vegetables. Farmers’ markets and farm stands are open for[...]

Valley Bounty: DIY Yogurt

June 11, 2016 Posted in: Recipes and Cooking Tips, Milk, Valley Bounty Recipes, Yogurt

In honor of National Dairy Month, I’d like to turn our attention to the classic combination of milk and bacteria. Fermenting milk is older than[...]

Valley Bounty: Dill

June 4, 2016 Posted in: Recipes and Cooking Tips, Dill, Valley Bounty Recipes

I learned recently that there is an expression in the Balkans that says someone “is the dill in many soups,” the way we might say[...]

Valley Bounty: Scallions

May 28, 2016 Posted in: Recipes and Cooking Tips, Onions, Scallions, Valley Bounty Recipes

Sadly, the humble scallion often does not get its due. Stalwart garnish for stir-fries and Tex-Mex dishes alike, our most common applications for this trusty[...]

Valley Bounty: Rhubarb

May 21, 2016 Posted in: Recipes and Cooking Tips, Rhubarb, Valley Bounty Recipes

Despite living in New England for almost my entire life, my whole knowledge of rhubarb, up until recently, consisted in knowing that it is preceded[...]

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 Recipes

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