Author: Danielle Levitt

Mashed Sweet Potatoes

Mashed Sweet Potatoes

From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true.  Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table.  This recipe serves 4. Enjoy! (more…)

Beets

Beets

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…)

Roasted Beet Soup with Feta and Dill

Roasted Beet Soup with Feta and Dill

From the cookbook, Cooking from the Farmers’ Market, once the beets are roasted, this soup, which serves 4, is quick and easy.  If you still have a leek from last week, use it here instead of onion.  A nice hunk of fresh bread would complete this meal.  Enjoy! (more…)

Acorn Squash Soup with Kale

Acorn Squash Soup with Kale

One rarely comes across acorn squash soup (mostly we see butternut as the main ingredient), but this one from marthastewart.com is tasty and colorful – we eat with our eyes first, right?  Savory bacon and peppery kale pair well with the sweet, nutty flavor of pureed acorn squash in this hearty soup.  The recipe serves 4.  Try it! (more…)

Potato Bake

Tex-Mex Potato Cake

From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting.  It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated.  What’s not to like about that?  The recipe serves 6-8. (more…)

Rainbow Carrots

Rainbow Carrots

Did you know that carrots are not originally orange?  That’s right.  The original carrot, which dates back more than 4.000 years to Afghanistan, was purple.  The orange carrot didn’t come into being until about 400 years ago, when Dutch farmers bred the carrot to be orange – their country’s color.  Today, carrots have been bred in a rainbow of colors, which makes them much more fun to eat, not to mention, more nutritious. (more…)

Vegetable Curry

Vegetable Curry

This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables.  Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)

Soupe Au Pistou

Soupe au Pistou

From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)

Potatoes

Potatoes

You may have noticed that the potatoes we get have had different hues of flesh.  Potatoes actually come in a rainbow of colors, from yellow “Yukon Gold” to “Purple Peruvian”.

Potatoes technically are not roots.  They are the swollen stems of rhizomes that we call tubers.  The “eyes” of the potato are actually growth points.  While potatoes have gotten a bad rap as carbohydrates, they are actually quite good for you.  A single medium sized potato contains about 3.6 grams of protein, 3.6 grams of dietary fiber, 36 grams of carbohydrates, and between 33-50% of RDA of Vitamin C. (more…)