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Full Belly Farm

Certified Organic Since 1985

Recipes

Full Belly food prep

Central to Full Belly Farm is a love of good food. We choose crop varieties for their flavor, and harvest everything as close to perfectly ripe as we can. Much of our harvest doesn’t need much to taste great, some doesn’t need any cooking to be enjoyed. There’s nothing like digging into a half a melon on a hot summer day, or the snap of a sweet winter Nantes carrot. That being said, we love to cook and over the years, we’ve amassed quite a collection of recipes. We even wrote a cookbook! Some recipes are Full Belly Farm originals, some are suggestions from our CSA community, and others are recipes from cookbooks and other creators.

We encourage you to explore the many recipes using the produce list below, or do a search. Maybe give this week’s CSA Recipe of the Week a try! And if you’ve got a favorite recipe to make with our produce, let us know.

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Recipes by Produce

almonds apples apricots asian pears asparagus basil beets bok choi broccoli cabbage carrots cauliflower cilantro corn cucumbers eggplant fennel figs Full Belly grains garlic grapefruit grapefuit grapes green beans green garlic greens hearty greens herbs leeks lemon lettuce mandarins melon okra onions oranges parsley peaches pears peppers persimmons plums pomegranates popcorn potatoes quince radishes rutabaga salad mix shell beans & peas spinach strawberries summer squash sweet potatoes tender greens tomatoes turnips walnuts watermelon winter squash

Recipe of the Week

  • Bok Choi Salad with Sesame-Almond Crunch


    Recipe from Alexandra Stafford

    ingredients

    1½ pounds bok choi, thinly sliced and soaked in cold water to allow dirt to settle, then drained

    Sesame-Almond Crunch:
    1 cup slivered or sliced almonds
    1/4 cup sugar
    ⅓ cup sesame seeds
    1/2 teaspoon flaky sea salt, such as Maldon, or 1/4 teaspoon kosher salt

    Dressing:
    1 tablespoon sugar
    ¼ cup grapeseed oil or olive oil
    2 tablespoons rice vinegar
    2 tablespoons soy sauce
    6 green onions, thinly sliced
    

    instructions

    Slice the bok choi crosswise into ½-inch pieces. Place it in a large bowl, and cover with cold water. Set aside while you prepare the rest of the salad.

    Place the almonds and sesame seeds in a large, dry skillet set over medium heat, and cook, stirring occasionally (watching like a hawk) until golden brown. Transfer to a small plate or sheet pan to cool.

    Sprinkle the 1/4 cup sugar in an even layer over the same pan and set over medium heat. Line a plate with parchment paper. The moment the sugar is completely liquefied and beginning to turn brown, add the almonds, sesame seeds, and sea salt. Stir with a heat-proof spatula or wooden spoon until the nut-seed mixture is evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer the nut-seed mixture to the plate to cool. 

    In a small saucepan, bring the dressing ingredients to a boil, using 1 tablespoon of the sugar.  Whisk until sugar is dissolved. Once the mixture comes to a simmer, turn off the heat. Add the sliced green onions, give the pan a swirl, and set aside. Dressing can be used while warm or cool.

    Scoop the bok choi from the bowl of water and transfer it to a colander. Dry in a salad spinner or by simply using a large towel — it doesn’t have to be completely dry. Transfer bok choi to a salad bowl. Pour the dressing over top and toss. Taste. Add a pinch of sea salt if necessary. Just before serving, add the nut mixture and toss well. 

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