Alton Bay, NH 03810 Google Map 603-855-2093
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Garlic

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Recipes
Bruscetta with Eggplant
Roasted Tomatillo Salsa
Shrimp, Avocado, & Tomatilla Salad
Green Salsa
Roasted Eggplant Cilantro Dip
Pasta Salad With Tomatoes, Eggplant & Basil
Braised Garlicky Winter Squash /Butternut
Szechuan Green Bean Recipe
BAKED ACORN SQUASH WITH SAUSAGE-ASIAGO
Mixed Veggies and Pasta
Carolina Kale- adapted from The Moosewood Collective
Green Beans Italian-Style
Sirloin with Cilantro Garlic Sauce
Curried Kale with Lamb Chops
Curry Chicken with Bok Choi
Field Greens Pesto
Homemade Tomato Sauce
White Bean and Kale Soup
Chicken and Kale Casserole
Sausage and Kale Lasagna
Middle Eastern Style Green Beans
Oven Roasted Cauliflower/Broccoli
Basil Pesto
Poached Salmon with Baby Spinach and Herbs
Stuffed Kousa Zucchini with Yogurt
Zucchini Stuffed with Potato “Risotto”
“Thanksgiving Stuffed” Zucchini/Winter Squash
Udon Noodles with Peanut Sauce
Winter Squash Lasagna
Zucanoes
Roasted Cauliflower
Broccoli Macaroni and Cheese
Braised BBQ Ribs
Homemade Croutons
Caesar Salad
Summer Vegetable Tian
Thai Fried Rice
Kale, Sausage and Bulghur
Broccoli Quinoa Bake
Corn Bisque
Chinese-style Stir Fry
Broccoli Cheddar Soup
Spicy Kale Pasta
Zucanoes
Eggplant Parmesan Sandwich
Roasted New Potatoes
Kale Frittata
Beet Hummus
Toasted Corn and Cumin Salsa
Carnitas Tacos
Eggplant Fennel Tomato Bake
Quinoa with Corn, Kale, Scallions, Zucchini, and Mint Salad
Zucchini, Goat Cheese, and Caramelized Onion Tart
Killer Rib Sauce
Winter Squash and Caramelized Onion Tart
Roasted Winter Squash and Apple Soup
Spicy Lentil Wraps with Tahini Sauce
Shepard's Pie
"Spinach" Dip

WInni Woods Farm CSA Week#14September 13th, 2018

Hello Farm Faithful! After another long week I've picked up my draft from last week and am trying to keep in touch for week #14...after this week, only two more summer shares left! We're managing

New Slideshow: Wedding and Event FlowersAugust 12th, 2018

Click here to view the slideshow.

Winni Woods Farm Share - Week #9August 8th, 2018

Good morning to all, It was another scorcher this week, and suppose that we are getting used to the highs and lows of the summer (at least as much as one can in 100+ degree heat index and pe

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