Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
If you’re ever unsure of what to do with your veggies, stir fries are a great way to combine just about anything into a delicious and fast meal. Here’s a simple recipe using many Asian greens. All measurements are approximate, and feel free to substitute!
Chef Masaharu Morimoto’s book, The New Art of Japanese Cooking, offers a different twist on the Italian classic. Why not give it a try? The recipe serves 3-4.
Here’s a sweet-and-spicy soup recipe from Cuisine at Home magazine. It’s easy and “different” in a good way. The recipe yields 4½ cups. Try it!
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”.
This recipe is taken from Mark Bittman’s How to Cook Everything. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. You can use any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut. Serves 4.
This recipe is a twist on warm spinach salad. It works especially well with tatsoi, or experiment with any of the other tender greens we receive! It is quick and easy, saving you a step by not cooking the greens.
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash.
This delicious recipe is from Serving up the Harvest, by Andrea Chesman, a cookbook that is chock-full of great seasonal recipes. It’s perfect for summer CSA shares that include abundant beans and tomatoes. Serves 4.
Everyone knows that a sprinkle of fresh herbs turns that ordinary family dinner into something extraordinary. But did you know that fresh herbs have a high antioxidant activity? According to a US Department of Agriculture study, fresh herbs, in particular oregano, beat out fruits, vegetables, and even garlic!
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.