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This is a classic Moroccan sauce typically used on grilled or baked fish, but it is also quite good on chicken. Some like to cook the fish and then add the sauce as a choice on the table, but others love how the sauce seeps into the meat when the fish is cooked with a slathering of the sauce on top. This particular recipe comes from The New York Times.
Hello Folks! Curioser and curioser, this weather of ours. It was quite a chilly weekend, between the low temperatures and the high winds. My workers had their winter coats on again. I was busy planting the pumpkins and winter squash which I generally do in the evenings to avoid the midday heat. I was out planting all afternoon on Sunday with a sweater and a windbreaker on! Last night it dropped down to 48 degrees here on the farm. This cool weather is good for the greens, lettuces, and peas – but the peppers don’t really like it much.
Hakurei turnips are a Japanese salad turnip. They are sweet and much softer than a regular turnip, and rarely need to be peeled; just wash and trim the root ends. The leaves are also edible but should be eaten within 1-2 days. Wrapped tightly in plastic, the turnips can be stored in the refrigerator for up to 1 week.
The following recipe, taken from the William Sonoma cookbook, Cooking from the Farmers’ Market, is a nice and easy way to use the turnips and its greens at once. As we expect the Hakurei to be small turnips, you can ignore the recommendation to trim the leaves in the recipe (below) but may follow it when using Fall turnips. The recipe yields 4 servings. Enjoy!
If you’ve still got those funny looking bulbs staring you down on your counter, here’s a new take on kohlrabi. I’ll admit that for 6 years of the CSA, I never dared try them. This recipe made me a convert. They will never go on the swap table again!
Hello everyone, I hope that you enjoyed the first week of your share, because week two will be similar. We still have tons (I wanted to write “lots” but Editor wants me to be more specific) of beautiful spinach, which I expect to continue for several more weeks. We are heavy on lettuce, so there will be two heads of different varieties in all but the smallest share size (time to make that BIG salad, lol).
Garden, or English peas, are your standard “pea in a pod.” They have more nutrients and calories than snow or sugar snap peas and are a bit more work as they need to be shelled. Garden peas are sweet and succulent for three to four days after they are picked, but turn mushy and starchy very quickly after harvesting. So use them fast!
Sugar snap peas, unlike last week’s garden peas, have edible pods that are filled with plump sweet peas. Use them quickly as they lose their flavor and structure when stored. They can be eaten raw, but are best when cooked, requiring little time: steam sugar snaps for about 4 minutes. Sugar snap peas are a member of the legume family and are a good source of folate, vitamins A and C, and zinc.
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.
Compliments of Whole Foods, this recipe serves 6 and is good warm or cold, pairing well with roast lamb, ham, or fish.