Author: Danielle Levitt

Wheatberry Salad with Grilled Vegetables

Wheatberry Salad with Grilled Summer Vegetables

Whether you are hosting a 4th of July party, or just like grilled vegetables, this recipe from the Jenessa’s Dinners blog has you covered.  You can even prepare the wheatberries the night before to save time.  This...

Hot Tatsoi Salad Dressing

Hot Tatsoi Salad Dressing

This recipe is a twist on warm spinach salad.  It is quick and easy, saving you a step by not cooking the greens.  Instead, you warm the dressing and toss with fresh, young Asian...

Asian Pickled Cabbage

Asian Pickled Cabbage

Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors.  It’s super easy...

Wilted Kale with Lemon

Wilted Kale with Lemon

Here is a quick but tasty recipe using kale, from the William Sonoma cookbook, Cooking from the Farmers’ Market; it can’t get much simpler!  The recipe serves 6.

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...

Earth Day Message From Farmer John

Agriculture is one of the largest sectors contributing to environmental deterioration and energy consumption that contributes to greenhouse gas emissions and climate change. Our industrialized food system and the long distance transportation of our...

Beet and Cabbage Soup

Beet and Cabbage Soup

This recipe was recommended by a CSA member and can be found on epicurious.com.  This soup can be served hot or cold, and you can adjust the amount of jalapeño peppers (or season with cumin or...