Author: Danielle Levitt

Risi e Bisi

Risi e Bisi

Rice with peas is a Venetian specialty.  Containing few ingredients, this recipe makes a fairly quick and filling meal or side dish. The recipe serves 4. (more…)

Kohlrabi

Kohlrabi

Kohlrabi is neither a root nor a leafy vegetable but a swollen stem (a member of the cabbage family) that grows perched on top of the ground.  This versatile veggie is underutilized in the U.S. but is common in Central Europe and Asia.  Some claim it tastes a little like a turnip, others like a cabbage. Not surprising since it was bred from a combination of the German “kohl” (cabbage) and “rabi” (turnip). It is an excellent source of potassium and vitamin C and also includes some calcium and vitamin A.  The taste and texture is similar to that of a broccoli stem, accented by radish, but is much sweeter and milder. (more…)

Kohlrabi Curry

Kohlrabi Curry

Kohlrabi is found in a lot of Indian cuisine, so it naturally goes well with traditional Indian spices.  You can substitute it for other vegetables like potato or eggplant.  This recipe was adapted from Eggplant Curry in the Moosewood Cookbook. (more…)

Garlic Scapes

Garlic Scapes

For those of you familiar with the CSA, these curly beauties are a welcome friend.  For those new to the CSA experience, this may be one of your first “experimental” vegetables.

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Garlic Scape Pesto

Garlic Scape Pesto

Pesto is a great way to use the garlic scapes in our CSA shares!  For ½ pound short pasta such as penne, add about 2 Tablespoons of pesto to cooked pasta and stir until pasta is well coated.  You can also freeze your pesto for use later in the year – try freezing it in an ice cube tray to make small handy pesto portions. (more…)

Lettuce

Lettuce

It is true, eating all that salad is good for you!  While the nutritional value of lettuce varies with the variety, the following excerpt from the University of Illinois website sets the record straight:  Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium.   (more…)

Sweet Potato Chocolate Brownies

Sweet Potato Chocolate Brownies

This recipe was adapted by www.thekitchn.com from a Dan Lepard recipe published in The Guardian.  Mr. Lepard explains that the sweet potatoes maintain the brownie’s sweetness and texture while allowing for a little less butter and sugar.  He also says that you can further eliminate some sugar and fat by using less chocolate and adding in dried blueberries or sour cherries.  If your kids are not veggie fans, this may convert them! (more…)