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Romanesco cauliflower is a member of the Brassica family, which includes cabbage, Brussels sprouts, broccoli, and kale. This unique cauliflower originated and was first identified in the 16th century in Italy. Sometimes called Romanesco broccoli, it looks nothing like broccoli and its flavor is much milder and sweeter than either broccoli or cauliflower. (more…)
Although you can use this week’s lime green beauty in any dish you would ordinarily use cauliflower, this recipe specifically for Romanesco hails from the website gourmandinthekitchen.com and serves 4. (more…)
Kale and potato chips aren’t the only chips in town. You can also make parsnip chips. Roasting parsnips brings out their unique sweetness and charm, so if you are at a loss for what to make of parsnips, don’t swap them yet – try making chips. (more…)
Howdy Y’all! So after a gray and drizzly week, it appears we have some wonderful weather coming in the week ahead. Highs in the seventies; even approaching 80 by Friday and most importantly, ample sunshine! No frost is predicted for the next 2 weeks, not bad for mid-October! (more…)
Hi folks, I imagine you all know what going on outside, so I’ll skip the weather report for this week. I managed to get one more big planting of mustard greens and radishes this past weekend. This is basically the end of the seed planting for this season. We are progressing well with digging our potatoes and gathering the last of the pumpkins and winter squash from the fields. We have thousands of pounds of a variety of squash and potatoes stored for distribution over the next six weeks and for the winter stock up share. (more…)
Happy Fall, everyone! The days are becoming shorter, and the nights are getting cooler, and the brutal heat is over until next summer. I just hope the nights don’t get too cold anytime soon! The beans are still flowering and will continue to produce for a few more weeks if Mother Nature allows. The peppers are ripening prolifically – turning red, yellow, and orange, as soon will be the leaves. (more…)
Hello Everyone! So, the fields have mostly dried out and the last two plantings of spinach I sowed have germinated well. Presumably we will have some spinach for you in a month or so. In the mean time we have beautiful arugula and broccoli raab and some nice lettuce. We are busy digging potatoes and bringing in the enormous pumpkin and winter squash crop. We also have beets and carrots, whose tops have died back, to get out of the field and into the cooler. (more…)
From Bon Appetit magazine, a quick easy pesto to toss over pasta, salad, or spread on toast. (more…)
This recipe from Gourmet Magazine (via epicurious.com) is a great way to put your summer CSA shares to use. You can even use stock or bullion to kick up the taste. Serves 6-8. (more…)
