It seems the Blog is beginning to stimulate some recipe exchange! I have been promised some recipes from other CSA members that I will post as they come in. Just email them to me and I’m happy to pop them onto the Blog. Coming soon…a yummy beet-brownie recipe and a corn cob stock recipe.

Here are two recipes from CSA member Carey Wood:

Baked Radicchio and Mozzarella Pasta

TIME/SERVINGS
Total: 1 hr
Active: 25 mins
Makes: 6 to 8 servings
If you want to increase the bitter flavor of the dish, use more of the white ribs and core of the radicchio. If you want a sweeter flavor, use mostly the purple parts.
If you can’t find tasty tomatoes to make this dish, simply substitute a 28-ounce can of high-quality diced tomatoes.
The sauce and the pasta can be prepared and stored covered in the refrigerator in separate containers up to 1 day ahead. To assemble, heat the oven, pick up the recipe at step 4, and bake the mixture until it is heated through and golden brown (which may take a little longer than 20 minutes).
INGREDIENTS
2 tablespoons unsalted butter (1/4 stick)
2 medium garlic cloves, minced
1 medium white onion, small dice (about 1 cup)
7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
1/2 cup heavy cream
1 pound penne rigate or ziti pasta
8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
1/2 cup finely grated Parmigiano–Reggiano
INSTRUCTIONS
Heat the oven to 400°F and arrange the rack in the upper third. Bring a large pot of salted water to a boil over high heat.
Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until translucent. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream, and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
Once sauce has finished simmering, combine it with half-cooked pasta and mix until pasta is evenly coated. Place pasta mixture in a 13-by-9-inch baking dish and sprinkle mozzarella and Parmigiano over top. Place in the oven and bake until mixture is bubbling, pasta is al dente, and top is golden brown, about 20 minutes.

Chocolate Beet cake
INGREDIENTS:
2 cups all-purpose flour
1 1/2 teaspoons soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup cocoa powder
3 large eggs, beaten
1 cup plus 2 tablespoons vegetable oil, Canola or corn oil
1 1/2 cups grated cooked beets
2 teaspoons vanilla
powdered sugar, optional
PREPARATION:
Preheat oven to 350°. Combine flour, soda, salt, sugar and cocoa in a bowl; set aside. In a mixing bowl, combine the eggs and oil. Beat in vanilla and continue beating until well blended. Slowly beat in dry ingredients until well mixed; stir in beets. Pour into a greased and floured 9×13-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake bounces back when touched lightly with finger.
Cool in pan on a rack. Frost cooled cake or dust with powdered sugar.