Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
When faced with escarole, I had to become creative. I threw this together, and surprise! I loved it! You can use any greens in the recipe. For an easy entrée, add a little more stock to the mix when cooking and toss it with pasta when done.
(more…)
The Japanese name edamame literally means “twig bean”, and is a reference to the short stem attached to the pod. This term originally referred to young soybeans in general.
Over time, however, the prevalence of the salt-boiled preparation meant that the term edamame now often refers specifically to this dish. Typically, the pods are boiled in water together with condiments such as salt, and served whole. To eat, you simply squeeze the beans out of the pods with your fingers, or your teeth! (more…)
Acorn squash has a slightly sweet taste, which complements the sweetness of the apple and mild spice of the curry powder. Enjoy this acorn squash and apple soup with some crusty whole-grain bread. A great soup for stormy days. Or for Thanksgiving. Makes about 24 cups of soup. (more…)
An easy pickling recipe, not for die-hard canners, but more for the “refrigerator” kind of pickling. It takes a few minutes to make and you can relish eating them in about 3 days. (more…)
This recipe is from Organic Gardening, and yields 10 servings, enough for leftovers on a hot week! (more…)
From Cuisine at Home magazine, here is a tasty and full-of-Fall-flavor main dish. You can substitute turkey bacon for regular if you wish. The recipe yields 4 servings. (more…)
Here’s another simple recipe from Gourmet magazine. Anchovies and Parmesan give this Swiss chard side dish a Caesar-salad-like twist. Try it out! (more…)
A simple, quick recipe from Gourmet Magazine. These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries. Serves 4. (more…)
Beets are filled with good things. High in fiber, vitamins A and C, and surprisingly, more iron than most other vegetables, including spinach! They also contain calcium, potassium, phosphorous, and folic acid. The pigments that give beets their signature coloring are strong antioxidants. (more…)
Spaghetti squash is one of the most nutritious veggies that we get in our CSA shares, and one of the easiest to prepare. This recipe from foodnetwork.com sweetens the squash with honey and minced ginger. (more…)