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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

  • Roasted Turnips with Couscous Salad

    Adapted from Cathy Erway

    This recipe would also work with radishes and their greens.

    ingredients

    1 bunch hakurei turnips with fresh-looking greens
    1 cup pearl couscous, or orzo
    1 garlic clove, minced
    pinch of optional red chili flakes
    1/4 cup chopped red onion
    juice from half a lemon
    4-5 tablespoons extra-virgin olive oil
    salt and pepper to taste

    instructions

    Preheat oven to 425 degrees. Trim turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
    Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
    Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
    Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sauté until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
    Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

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