All season I have asked for recipes and they are now rolling in.  Here are two more recipes contributed by CSA members.

Hi Martha,

Today’s pick-up had all the ingredients for one of my favourite salads ever, so I thought I would share the recipe.   Bread salad may sound strange but it is so good!


1 baguette, a dense artisan style loaf works best

1/2 cup olive oil

3 Tablespoons red wine vinegar

1 tsp sugar

salt and pepper to taste

1 onion, thinly sliced

1 cucumber, peeled, halved (seeded if necessary) and cut into bite sized pieces.

3 cups tomato, chopped

1/4 cup fresh basil leaves, chopped.

Whisk oil, vinegar, sugar salt and pepper together in a large salad bowl.

Add onion to dressing and let sit while you prepare the rest of the salad. … it softens the bite of onion and adds a nice taste to the dressing.

Slice baguette lengthwise into quarters (you should have 4 long pieces), brush with oil an grill until toasted on all sides.  Remove, cool, cut into bite-sized chunks.

Add tomato, cucumber, basil and bread.  Toss and serve.

* We usually serve with grilled boneless skinless chicken breast that have marinated for about 2 hours  in …. 1/4 cup olive oil, 1/4 white wine, 2 Tbsp each fresh rosemary and thyme, 1 minced clove of garlic, 2 tsp mustard, 2 tsp sugar.



Hi Ken and Martha;

Martha today I was telling you about my recipe for kale chips. My friend Susan Varro modified a recipe she had into this, so I pass on credit to her. It’s absolutely fabulous – my children go nuts for these, so if they pass the kid test, they are a-ok! It’s called Cashew “Cheese” because the nutritional yeast and cashews, along with the salt, create a great flavour that sort of mimics a cheese taste – which is great for ‘chips’!
Cashew “Cheese” for Kale Chips:
1 red bell pepper, roasted and skin removed.

1 cup unsalted cashews, soaked for at least 1 hour

1 lemon, juiced

1 tbsp olive oil

1 tbsp soy sauce

2 cloves garlic

1 tbsp nutritional yeast

1/2 tsp sea salt or to taste.

Blend until consistency of yogourt. Massage onto kale leaves.  It should be covered like a light salad dressing.  Bake at 175 degrees for approx 3 hours, until crispy.

When cool, keep in an airtight container for up to a few days.


The paste recipe is easily doubled, and can keep in the fridge for a few days. It also freezes well. It is a great idea to double the batch and freeze the leftovers so that the next time you have kale, you have the paste easily available – just defrost and spread. 🙂

Give it a try! I will attempt to bring some for you next time I come down to the farm (in a few weeks).


Brianne Curry