June 14, 2019

Original recipe from https://kalynskitchen.com/


  • 4 medium or 8 small zucchini or magda summer squash (Use a combination for a more colorful dish if you have both types.)

  • 10-20 large garlic cloves, peeled (Elephant Garlic from last week would be great)

  • 2 T olive oil

  • 1 tsp. Italian Herb blend or fresh herb blend

  • 3/4 cup coarsely-grated or freshly-grated Parmesan cheese (more or less to taste)

  • salt and fresh-ground black pepper to taste


  1. Preheat the oven to 450F/230C. Cover a large baking sheet with foil.

  2. Wash the squash, cut off both ends, and cut each piece of squash in half lengthwise (or not if your squash is small.) Cut the squash into slices about 3/4 inch thick.

  3. Peel garlic if needed, and cut some of the bigger cloves in half. 

  4. Toss squash and garlic with all the olive oil and then with the italian herb blend making sure all the squash pieces are lightly coated with oil.

  5. Spread the squash and garlic out on t...

August 28, 2018

French Tomato Tart

This is a rustic tart, you can make it using a tart pan or just free form it like a pizza on a baking pan. Have fun with different herb combinations, or even replace the mustard with pesto or another sauce of the same consistency!


  • Dough:

    • 1 ½ cups of Flour

    • 4 ½ TBSP of COLD butter, cut into small chunks

    • ½ tsp of Salt

    • 1 large Egg

    • 2-3 Tbsp of COLD water

  • Fililng:

    • Dijon or Whole—Grain Mustard

    • 2-3 Large, ripe tomatoes

    • 2 Tbsp of Olive Oil

    • Salt &Freshly Ground Pepper

    • 2 Tbsp of freshly chopped herbs (thyme, basil, chives, etc.)

    • 8 oz of Goat Cheese

    • ½ Tbsp of Honey (optional)


  1. In a mixing bowl, mix together the flour and salt. Add the butter and use a pastry blender or your hands to break it into the flour until it is crumbly, like cornmeal. (You can also do this in a food processor, pulsing it in 2 second bursts).

  2. Beat the egg with 2...

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