We've put together the beginnings of a Dig Deep Farm "Recipe Book" - recipes that use the vegetables you get through the CSA. If the recipe is not original to the author, we attribute the recipe, and where possible, provide links to the cookbook.

We hope you like them, and are looking forward to your recipes!

Featured Recipe


  • 2 tablespoons vegetable oil
  • 1/2 yellow onion, thinly sliced
  • 1 serrano chile, sliced (remove seeds fro less heat)
  • 2 tablespoons store bought green curry paste
  • One 13 1/2 ounce can coconut milk well shaken
  • 8 oz green beans, trimmed and cut into 2 inch pieces
  • 1 medium zucchini
  • 1 tablespoon fresh lime juice
  • 8 oz boneless chicken breast thinly sliced
  • 2 tablespoon fish sauce
  • Chopped fresh basil or celantro for garnish
  • Steamed white rice and oime wedges for serving


Heat the oil in  a large skillet over moderately high heat.  Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes.

Add the chili to cook for 1 minute

Add the curry past and 1/2 cup of the coconut milk and bring to a simmer, stirring until the curry paste has completely disollved.

Add the rest of the coconut milk and bring to a simmer.  Add the green beans and simmer, stirring occassionally, util they are bright green, 3 to 4 minutes.

Add the zucchini and chicken and simmer until the chicken is cooked through and the zucchini is crisp-tender, 5 to 8 minutes.  

Stir in the fish sauce and lime juice, then server the chicken garnished with basil leaves, with rice and loime wedges on the side.