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Those of us lucky enough to taste Angel’s yogurt, were left wanting for more. Fortunately, she’s willing to share her recipe.

– 4 cups milk1/3 cup powdered milk (not essential but makes it thicker)
– 1/2 cup plain yogurt with live culture
– 1/3 cup maple syrup

1. Mix milk and powdered milk Heat over low flame to 158 degrees sirring frequently Cool to 110 (I set the pan into a large bowl of cool water to speed cooling)
2. Mix in live culture yogurt and maple syrup
3. Pour into glass canning jars and lid them (fresh lids are not needed because you do not need it to seal)

Here is the tricky part: keep at 95-110 degrees undisturbed for 6-10 hrs I use a gas stove with a pilot light that stays at about 90 degrees, and have found that by turning it on to 200 for about a minute every few hours I can maintain a temperature within this range



There’re fava beans in yesterday share. For some of us, it was the first time we saw favas in the pod. Here’s an easy middle eastern recipe to get you started. Don’t forget the grilled pita bread. Enjoy!

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 20 Min

– 1 (15 ounce) can fava beans
– 1 1/2 tablespoons olive oil
– 1 large onion, chopped
– 1 large tomato, diced
– 1 teaspoon ground cumin
– 1/4 cup chopped fresh parsley
– 1/4 cup fresh lemon juice
– salt and pepper to taste
– ground red pepper, to taste

Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with grilled pita.

In yesterday’s distribution we got some red chard as our weekly green.  I want to branch out a bit with my cooking and try something other than a just a sautee, so I did a bit of searching until I found this recipe. 



– 5 cups canned low-salt chidken broth
– 2 tablespoons olive oil
– 1 medium onion
– 1 1/2 cups ariborio or medium-grain white rice
– 4 cups coarsely chopped red chard leaves (about 1 bunch)
– 1/2 cup dry white wine
– 1/2 cup freshly garted parmesan cheese

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing additional Parmesan separately.

I have yet to try making this, but will do this weekend when I have some free time.

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**** UPDATE!! I’ve made this 4 times now and it’s a huge hit with the fam – even my 18 month old can’t get enough 😉

I’d never even heard of garlic scapes before receiving them as part of the CSA’s first distribution, so I had to search online for a recipe to use them in.

I found this and it sounded oh so yum.



– 10 garlic scapes, finely chopped
– 1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
– 1/3 cup slivered almonds (lightly toasted if you prefer)
– About 1/2 cup olive oil
– Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (I used my blender instead).  Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.  If you like the texture, stop; if you’d like it a little thinner, add some more oil.  Season with salt. It makes about one cup.

The pesto can be used on a variety of things, including meats, fish, pasta, etc… I bought a loaf of french bread and used it as a spread. Once again it was a mega hit with my husband, and he was sad when we finished it last eve.  Hoping to get some more garlic scapes soon so I can cheer him up with another batch!

-Meredith W Torres