No one should find themselves with good fresh food, but not know how to prepare it! This year we've collected some of our favorite recipes into easy to print PDF documents. Click on the links below to view them individually or click here to download a word doc as one (long) file you can scroll through at your leisure.

ARUGULA
BEETS
BOK CHOY
BROCCOLI
BROCCOLI RAAB
CABBAGE
CARROTS
CELERIAC
COLLARDS
CORN
CUCUMBER
EGGPLANT
FENNEL
GARLIC
GREEN BEANS
MUSTARD & OTHER GREENS
HERBS
KALE
KOHLRABI
LEEK
POTATO
RADISH
SORREL
SPINACH
SUGAR SNAP PEAS
SUMMER SQUASH
SWISS CHARD
TOMATILLO
TOMATO
TURNIPS
WINTER SQUASH
ZUCCHINI

And if you're still hungry, we've included below some of our favorite cookbooks as well:

Vegetarian Cooking for Everyone, by Deborah Madison, 1997, Broadway Books.
This cookbook offers a comprehensive variety of excellent vegetarian dishes. Ingredients and preparation styles tend to be simple and effective. The author has an excellent writing style. Many recipes can be followed using exclusively food available in the Berkshires.

From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, by the Madison Area Community Supported Agriculture Coalition (MACSAC), 1996.
Another fantastic cookbook, this one particularly reflecting the needs of our CSA members and farmer’s market customers. Madison, Wisconsin has a climate very similar to Berkshire County. Both are in Hardiness Zone 5, which means locally available produce tends to be similar. The book is organized alphabetically by type of produce, and the recipes are terrific and fairly easy to prepare. Copies of this cookbook will be for sale at Indian Line Farm.

The New Laurel’s Kitchen, by Laurel Robertson, Carol Flinders, and Brian Ruppenthal, 1986, Ten Speed Press.
This cookbook emphasizes good health through good nutrition. And there’s lots of good scientific information in this cookbook about both important subjects. This vegetarian cookbook emphasizes meals low in fat, prepared with simple ingredients.

Moosewood Cookbook, by Mollie Katzen, 1992, Ten Speed Press.
Another excellent reference for the vegetarian cook. Recipes are healthful and tasty. Many foreign dishes are included, and required food sources are not limited to what’s locally available.

The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, 1964, The Bobbs-Merrill Company, Inc.
No kitchen would be complete without a copy of this fantastic cookbook. Perhaps the best known of all cookbooks, it is packed with great information and techniques, everything from butchering a cow to preparing a hollandaise sauce. If you don’t have a copy, there are many used older editions (such as above) that can be picked up for just a dollar or two, and would be well worth it. Also available is The New Joy of Cooking, 1997, Scribner.