We're collecting recipes using local products.  Try our tomato recipes , trout recipes , apple recipes, greens recipes, molasses recipe, and autumnal recipes too.

Winter is the time to subscribe to a CSA. Look forward to spring—and get a membership while they’re still available.  A CSA subscription also makes an indulgent yet practical ongoing gift. Choose your CSA from the Local Food Guide .

We were browsing local CSA websites and found these recipes, perfect as hors d'oeuvres and for holiday entertaining.

From Cane Creek Asparagus & Company 

Eggplant Rounds

Eggplant of any variety

Butter

Oregano, crushed red pepper, or your favorite herbs

Shredded mozzarella or parmesan cheese (optional)

Preheat oven to 400 degrees.

Wash and slice eggplant into ¼ to ½ inch thick round slices. Or, slice small Japanese varieties lengthwise.

Place the eggplant slices flat in a glass dish or on a cookie sheet.

Top each slice with a dot of butter.

 Sprinkle with your favorite herbal seasoning blend. Place in the oven and bake until golden in color.

You may eat the eggplant slices at this stage. Or, remove the slices from the oven, sprinkle on cheese, and return to the oven just long enough to melt the cheese. Keep a close watch so the cheese does not burn.

Serve hot or cold.

Squash Cashew Pie

1/2 cup raw cashew pieces

1 cup water

4 1/2 tablespoons cornstarch, to thicken batter while baking

6 cups cooked pureed winter squash (butternut, kabocha, or pumpkin)

1/2 cup white sugar 

1/2 cup light brown sugar, packed

1 1/2 tsp cinnamon

3/4 tsp powdered ginger

1/2 tsp ground cloves

Two pie crusts, unbaked

3/4 cup chopped walnuts or cashews

Preheat the oven to 400 degrees.

In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch and blend on low speed one minute. Set mixture aside.

In a large mixing bowl, combine the squash puree, sugars, and spices. Mix well. Add the cashew paste. Mix well.

Divide the pie filling equally between the two pie crusts. Top with nuts.

Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.

The filling will firm up as it cools. Refrigerate for three hours or serve at room temperature.

From Mountain Harvest Organics 

Stuffed Swiss Chard or Cabbage

1 bunch Swiss Chard or head of cabbage   

l onion, chopped   

3 cloves garlic, chopped

l/2 cup almonds, chopped      

 l tablespoon oregano        

 l/2 cup sesame seeds

1 cups brown rice    (or substitute ½ cup millet and ½ coup wheat berries for 1 cup rice)

l/2 cup raisins, soaked in wine or water

2 tablespoons ginger (optional)

l tablespoon tumeric (optional)

Preheat the oven to 300 degrees.

To make the filling, saute onion, garlic, almonds, oregano, and sesame seeds. When lightly browned, remove from heat.

Cook rice (or other grains) according to package instructions. Add raisins, ginger, and tumeric to the boiling water at the beginning of the cooking process.

Combine rice and onion mixtures.

Clean each kale or cabbage leaf and remove the stem.

Stack leaves on a steamer and steam for a maximum of 2-4 minutes. Watch carefully.

Leaves should be limp and malleable but not too fragile.

Place 2 tablespoons of filling one ach leaf. Fold the bottom up, sides over, and top down, making an envelope-like packet.

Bake on a baking sheet for approximately 30 minutes. Serve hot or at room temperatur

Curried Butternut Squash and Apple Soup

3 tablespoons extra-virgin olive oil

1 cup chopped onions

4 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon fresh cayenne or pepper to taste

2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin

3 cups vegetable or chicken broth

3 cups water

1 pound tart apples, peeled, cored, and chopped

Salt and pepper to taste

In a large soup pot over medium heat, heat olive or vegetable oil. 

Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds.

Add squash, broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender.

Remove from heat and cool 15 to 20 minutes.

Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.

Soup may be refrigerated until ready to serve. Reheat over low when you, or your guests, arrive.