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Found on foodie site, saveur.com, this easy one-pan meal is just the thing for a fulfilling breakfast that comes together in the blink of an eye. The debate rages on as to the origin of this San Francisco dish—”Joe’s” restaurant has seen several incarnations. Original Joe’s on Taylor Street, however, has had it on the menu for 59 years. Serves 2. (more…)
Hi Folks! We are expecting the possibility of our first frost early Tuesday morning. It will likely be a light one, and things will begin to warm up as we go through the week. Most of what is left in the field is hardy enough to survive, and we will be covering a few tender crops to try and protect them. This will be the last week for eggplant, except for maybe a few small ones as an extra. We will have some lettuce in the shares again this week, although the heads won’t be very large; everything grows rather slowly now with the short days and cool nights. For those who did not get broccoli last week, you should expect it this time around, otherwise there will be kale. We will be including a few decorative gourds and mini pumpkins in the share this week. The mini pumpkins are edible, the gourds are not! (more…)
This recipe from epicurious.com is a simple way to make your acorn squash into a soup, perfect for chilly October nights. This recipe yields 6 servings. (more…)
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…)
This baked eggplant recipe, found on marthastewart.com is much lighter than the fried alternative. It’s more healthy, and won’t leave your kitchen stove messy and oil-spattered. It’s always a crowd-pleaser and will satisfy meat eaters and vegetarians alike – don’t expect to have many leftovers! Serves 8. (more…)
Found on epicurious.com, this lettuce soup recipe is a great way to use the lettuce’s outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine. Yields 4 servings. (more…)
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)
Here’s a tasty and nutritious salad that can be made ahead and served chilled. Found at realsimple.com, this recipe serves 8-10. (more…)
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato. This recipe comes from Epicurious.com. Yields 4 side-dish-sized servings. (more…)
