CISA – Community Involved In Sustaining Agriculture

Valley Bounty Recipes

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

March 9, 2013 Posted in: Maple, Valley Bounty Recipes

It’s easy to love maple syrup.

March 2, 2013 Posted in: Valley Bounty Recipes

Not to be confused with their turnip cousins, rutabagas are sweeter, starchier and milder.

February 23, 2013 Posted in: Onions, Valley Bounty Recipes

Onions do well as the main ingredient in mid-winter meals.

February 16, 2013 Posted in: Cabbage, Valley Bounty Recipes

With farm fields covered in feet of snow, fresh local cabbage is still plentiful and delicious.

February 9, 2013 Posted in: Goat Meat, Valley Bounty Recipes

Though widely consumed throughout the world, goat meat is still a local novelty.

February 2, 2013 Posted in: Potatoes, Sweet Potatoes, Valley Bounty Recipes, Winter Squash

French fries are surprisingly easy to make from scratch, and versatile.

January 19, 2013 Posted in: Valley Bounty Recipes

Whole grain salads are a lot like pasta salad, only better—and locally grown!

January 12, 2013 Posted in: Cheese, Kale, Spinach, Valley Bounty Recipes

Local farmers are harvesting winter greens out of greenhouses and covered field plantings. Greens come in lots of flavors and textures: mild or[...]

January 5, 2013 Posted in: Chicken, Valley Bounty Recipes

Chickens are good January food—warm, nourishing, and simple, but full of possibilities.

December 29, 2012 Posted in: Valley Bounty Recipes

These days, many kids have never seen popcorn pop, since it usually happens in a bag in the microwave.

December 8, 2012 Posted in: Leeks, Valley Bounty Recipes

Confused by onion options? Leeks are the fat green cousins of bulbous onions and shallots.

December 1, 2012 Posted in: Kale, Valley Bounty Recipes

Kale is the perfect rugged New England vegetable, hardy right through the fall and sweeter for the cold temperatures.

Valley Bounty Recipes