I recommend you serve this with the Mushroom Risotto in the previous post. My husband says there are only two ways to have shrimp, 1. Steamed in Old Bay and 2. Like this!

I like to use large-sized (not jumbo), peel-on frozen shrimp. Always fresh and dependable. You may want to watch the red chili flakes if you’re making this for kids. However, mine didn’t seem to notice. They were too busy shoving them in.

I used big cloves of Everblossom garlic, rosemary, and dried red pepper.

2 pounds shrimp, peeled with tails on
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt and fresh-ground pepper
6 tablespoons butter, softened
4 cloves garlic, minced
1 teaspoon fresh rosemary, minced
1/4 teaspoon crushed red pepper flakes (or Everblossom minced red chili)
2 teaspoons grated lemon zest

Preheat the oven to 425 degrees.

Place the shrimp in a mixing bowl with olive oil, wine, 2 teaspoons salt, 1 teaspoon pepper and gently toss.

In a small bowl, mash soft butter, garlic, rosemary, red chili, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.

Arrange shrimp in a ceramic baking dish and pour the remaining marinade over them. Then spread the butter mixture evenly over the shrimp. Bake for 12 minutes until hot and bubbly.

Serves 6

Risotto is not difficult to make, it just takes time standing at the stove as you regularly add the stock and stir. In this version, the turmeric adds color and the curry powder adds flavor, but stays in the background and doesn’t make this taste like a curry – just a creamy comfort food. My whole family liked it, even the baby. Plus, I could serve it to her as is…maybe risotto is just kind of sophisticated baby food.

This pairs great with a spicier dish like my garlicky baked shrimp. I used an Everblossom leek, but you could also use two small onions.

6 cups chicken stock
6 tablespoons butter
2 thick slices of bacon, diced
1 medium leek, chopped fine
16 ounces sliced mushrooms
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon turmeric
1 teaspoon yellow curry powder
1 teaspoon kosher salt
½ teaspoon fresh-ground pepper
1 cup grated parmesan

Heat the chicken stock in a small saucepan or in the microwave. In a heavy pot or Dutch oven, melt the butter and sauté the bacon and leek over medium heat for 5 minutes. Add the mushrooms and sauté for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes.

Add 2 ladles of chicken stock or pour about 1 cup into the rice plus the spices, salt and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add stock 1 cup at a time, stirring every few minutes. Each time cook until the stock is almost all absorbed before adding more. Continue until the rice is cooked through, but still al dente, about 30 minutes.

When done, the risotto should be thick and creamy and not dry at all. (If it is too dry, add another cup of hot stock). Off the heat, stir in the parmesan cheese. Serve hot with extra cheese.

vermont cranberry beans

Cranberry Bean Vegetable Soup with Bacon and Pasta
Serves 8 to 10

This thick and rich soup is based on an Italian Pasta Fagioli. I used a host of Everblossom produce, like garlic, onions, chili pepper, rosemary, cranberry beans, Kale and Swiss chard. I also try to always use simple ingredients you can find in small towns like East Berlin, PA! In my experience, cooking with Elaine’s beans requires less time soaking and cooking than is typical. Since they’ve been recently harvested they have more moisture than store-bought.

This made eight hearty servings for me. I served it with warm sourdough bread in shallow bowls and there was not a drop left over.

6 tablespoons extra-virgin olive oil
5 cloves garlic, smashed
2 small onions, roughly chopped
1 dried Everblossom red chili pepper, chopped fine, seeds removed (1/2 teaspoon)
2 teaspoons finely chopped fresh rosemary
1 4-ounce piece Canadian bacon, diced
1 28-ounce can diced tomatoes (I use organic Fire Roasted)
Kosher salt
2 cups dried cranberry beans, soaked overnight (6 to 8 hours), or a white bean
2 quarts tomato juice (or water is okay too)
2 large bay leaves
1 piece parmesan cheese rind, plus 1 cup grated parmesan, and more for topping
1 cup small pasta, such as shells
1 bunch kale, stems and ribs discarded, leaves chopped; or a mix of Kale and Swiss chard
Freshly ground pepper

Heat 6 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper, rosemary and Canadian bacon, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 2 quarts tomato juice, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 60 to 90 minutes. Add 30 minutes if the beans aren’t soft enough.

Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)

Remove the bay leaves and parmesan rind. Add the grated parmesan and salt and pepper to taste. Top with more olive oil and parmesan as desired.

I’ve been collecting recipes since I was a little girl. It was the 70’s and most of what I was interested in was Cool-Whip based — banana split dessert, watergate salad, etc.
My aunts and my mother’s friends always obliged.

Since 2005, I’ve been helping my sister, Elaine, collect more wholesome recipes as a part of her Everblossom Farm organic CSA (community-supported agriculture). These recipes use one or more of the fine ingredients offered that week and aim to help people enjoy something they may be trying for the first time.

I was certainly trying a lot of new veg back then too – garlic scapes, celeriac and bok choy – all family favorites now.

This is a new format we’re trying. We hope it will be easy and convenient for Everblossom Farm fans to use and share. In addition to CSA recipes, I also hope to include some of my old childhood favorites and a homemade cocktail recipe here and there. I’m looking forward to new posts of our favorite ways to bring out the best flavors in Elaine’s fresh-picked ingredients.