June 14, 2019

From Terra Stone Greens, our Microgreens provider. Find more at https://terrastonegreens.com/


  • 1c Microgreens

  • 1c Arugula

  • 1c Blackberries

  • 2Tbsp Pine Nuts

  • 1 ear Red Corn, cut off the cob

  • 1/2 bunch Asparagus

  • 2Tbsp EVOO

  • 1 Tbsp Red Wine Vinegar

  • 1 Clove Garlic, pressed

  • 2Tbsp chopped Caper Berries (stems removed)

  • 1 1/2 Tbsp of Mint, finely chopped

  • Sea Salt & Black Pepper


  1. Rinse microgreens.

  2. In a small mixing bowl combine olive oil, red wine vinegar, mint, garlic, chopped caper berries and a pinch of salt. Place in refrigerator until ready to serve.

  3. Trim ends off of asparagus - coat spears with EVOO and cook on medium heat or on your grill until seared to your preference. Cut into 1/2 inch pieces.

  4. Assemble the salad by adding microgreens, corn, asparagus, blackberries, and pine nuts in a large bowl. Add salad dressing, toss well, and serve.

June 12, 2018

Like many of our recipes, this one can be adapted to whatever veggies you have on hand! Leeks, mushrooms, onions, garlic and shallots can all be sautéed up before adding in the rice. And more delicate veggies such as peas, asparagus tips, and herbs can be quickly blanched (dropped in boiling water for 1min, then removed) and stirred in at the end. This is an endlessly versatile dish, just keep the liquid-rice ratio, and you’re good to go!


  • 2-3 medium leeks, thinly sliced and rinsed well (dirt hides between the layers!)

  • 1 cup diced shallots, or 1 large onion and 2-3 cloves of garlic

  • 1 cup fresh peas (if using snow peas, snip off the ends and roughly chop)

  • 1 cup asparagus tips (optional)

  • 4 cups of stock (vegetable, chicken, or lamb stock all work well)

  • 3 Tbsp Extra Virgin Olive Oil

  • 1 cup Arborio or Caranoli rice

  • ½ cup freshly grated Parmesan cheese

  • 4 Tbsp lemon juice

  • Salt & pepper to taste

  • 2-3 Tbsp Herbs (lemon balm, tarrago...

June 5, 2018

This frittata can be made with almost any greens (or a mix) - spinach, kale, swiss chard, or throw in some mustard greens for a bit of a peppery note.  Mix it up by adding in mushrooms, asparagus, bacon crumbles, leeks, sun dried tomatoes, garlic chives, or whatever mix of herbs strikes your fancy! 


  • 1lb of your choice of greens (swiss chard, kale, and spinach all work especially well)

  • 1 Tbsp Olive Oil

  • 1/2 medium onion, chopped (can also use 1/2 cup of spring onions)

  • 1 cup of leeks, thinly sliced

  • 2 large cloves of garlic, minced

  • 9 large eggs

  • 2 Tbsp milk

  • 1/3 cup grated Parmesan Cheese

  • 4 Tbsp of Sun Dried Tomatoes or bacon crumbles (optional)

  • Salt and freshly ground pepper, to taste

  • 3 oz goat cheese crumbles (optional)


  1. Clean and dry greens, then strip the stems and set aside. Coarsely chop leaves.

  2. Dice up the onion, along with the stems of the greens. Thinly slice the leeks and mince the garli...

May 24, 2018


  • 2 cups pea shoots, rinsed and patted dry

  • 2 cups asparagus, rinsed and trimmed

  • Lettuce, rinsed and patted dry

  • Shredded zest and juice of 1 Meyer lemon

  • ¼ cup extra virgin olive oil

  • Freshly ground pepper & sea salt


  1. Bring a medium pot of salted water to a boil over high heat. Drop in the chopped asparagus and cook for 3 minutes, until tender when pierced with a fork. Immediately remove from the pot and put into a bowl of ice water to halt cooking. Drain asparagus and chop into bite sized pieces.

  2. In a small bowl, whisk together the zest and juice of 1 lemon with olive oil, salt, and pepper. You may want to add a 1/4tsp of sugar if using a regular lemon (Meyer lemons are sweeter)

  3. In a large bowl, combine pea shoots, asparagus, and lettuce. Toss with dressing to coat and enjoy!

Adapted from a recipe by Williams Sonoma

May 24, 2018

 Oven Roasted Asparagus with Parmesan


  • 1lb of asparagus

  • Freshly ground pepper

  • Coarse Kosher salt

  • Extra Virgin Olive Oil

  • Shaved Parmesan cheese


  1. Preheat oven to 400F

  2. Rinse, dry, and trim the asparagus. Place in a single layer in a shallow baking dish. Drizzle with olive oil, sprinkle with pepper, a tiny amount of salt, and shaved parmesan cheese.

  3. Roast in oven for 12-15minutes, until tender when pierced with a fork. If making more than 1lb at a time (layering in the baking dish), increase time to 15-20minutes.

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