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Dilly potato salad

  • Servings: 4-6
  • Difficulty: medium
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Dilly potato saladIngredients

  • 1 bag new yukon nugget potatoes, unpeeled, scrubbed
  • 1 cup green beans, chopped into 1-inch pieces
  • 8 dill pickles, chopped
  • 3 celery stalks, chopped (about 1 cup)
  • 1 small red onion, chopped (about 1 cup)
  • 3 hard-boiled eggs, peeled, chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup fresh dill, minced
  • 1/4 tsp cayenne (optional)
  • Salt and pepper to taste


  1. Place potatoes in medium-sized pot and cover with a few inches of salted water. Bring to a boil and cook until fork-tender, about 30 minutes. Drain and cool completely.
  2. Meanwhile, blanche green beans in a pot of boiling water for 1-2 min until al dante. Remove from heat and cool in icy water bath.
  3. Cut cooled potatoes into chunks and transfer to large bowl. Add pickles, green beans, celery, onion, and eggs. Combine mayonnaise, mustard, vinegar, and dill with immersion blender. Stir about half of dressing into salad, tossing to combine evenly. Add more dressing to taste, and season well with salt and pepper.
CSA members, Newsletters, Recipe

Summer summer squash soup

  • Servings: 2-4
  • Difficulty: medium
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Squash Soup


  • 1-2 large summer squash, sliced and quartered, or chopped if preferred
  • 2 scallions, white and green parts chopped
  • 1/2 medium onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon fresh dill
  • 1 garlic clove, minced
  • Ground black pepper, to taste
  • 3 cups vegetable or chicken stock
  • 1 lemon, juiced
  • 1/2 cup sour cream


  1. In a large pot, sauté squash, garlic and onion in the butter until the onion is tender, 5-7 minutes.
  2. Season with pepper to taste, then add dill, stock and lemon juice.
  3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender
  4. Remove from heat and add the milk or cream.
  5. Purée with immersion blender.
  6. Garnish with scallions and parmesan cheese.

Chilled Dill Rainbow Carrot Salad

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Recipe of the week, July 23:
Chilled Dill Rainbow Carrot Salad


  • 2 cups rainbow carrots, thinly sliced
  • 1/2 cup red onions or shallots, diced
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 2-3 Tbsp fresh dill, chopped
  • salt and pepper to taste


  1. Boil rainbow carrots until tender yet crisp, about two minutes. Rinse under cold water and drain.
  2. Combine carrots and onions. Mix remaining ingredients in small bowl until well blended.
  3. Pour over carrot mixture and toss well.
  4. Refrigerate at least three hours to blend flavors. Makes four servings.

Shaved Fennel, Cucumber and Orange Dill Salad

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Recipe of the week, June 19:
Shaved Fennel, Cucumber and Orange Dill Salad


  • 1 medium bulb of fennel, shaved (about 3/4 cup)
  • Sliced cucumbers
  • 1/4 cup fresh dill, chopped
  • 1/3 cup julienne sliced sun dried tomatoes packed in oil, drained
  • 1 large orange, peeled and segmented, and pulp squeezed of its juice
  • Salt
  • Pepper
  • Olive oil for drizzling


  1. Take the fennel bulb and cut it in half lengthwise. Place on a mandolin and carefully slice the bulb into thin slices or shavings. Adjust the thickness to make it as thin as possible. This may also be done using a chef’s knife. Slice thinly until about 3/4 cup is reached. Add to a mixing bowl.
  2. Add in the sliced cucumbers, chopped dill and julienne sliced sun dried tomatoes.
  3. Top with the orange segments and squeeze the remaining pulp from segmenting into the bowl over the vegetables.
  4. Add in salt and pepper to taste, along with about 1 to 2 teaspoons of olive oil.
  5. Toss the ingredients together and enjoy!

Recipe from http://suite101.com/renee-shelton