Summer Squash/Zuchinni
So what exactly is summer squash? How is it different from its cousin, winter squash? Simply put, summer squash are those types harvested during the growing season, when the fruit is immature and the skin tender. (more…)
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White Beans, Mustard Greens and Roasted Garlic Bruschetta
Another recipe from the “Simply Organic” cookbook. (more…)
Radicchio Gratin
This recipe from the Stephen Cooks food blog demonstrates a deliciously simple way to use radicchio – broil it in the oven until it just starts to brown, then add cheese. Try this recipe with different kinds of cheese, or sprinkle with bacon. (more…)
Bok Choy with Shiitakes and Oyster Sauce
This recipe is from Mark Bittman who writes “The Minimalist” column in the New York Times. If you do not have any dried shiitake mushrooms, so you can use fresh shiitake mushrooms. Where the recipe calls for reserved mushroom water from the dried mushrooms, you can substitute chicken broth. Yields 4 servings. (more…)
Pasta with Broccoli and Garlic
This southern Italian dish works great as a side dish or vegetarian main entrée. You can double or half the recipe if we receive more or less broccoli in any given week. Recipe adapted from Joy of Cooking.
Risi e Bisi
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. (more…)
Farm News – June 5, 2017
Hi Folks! The moment you have been waiting for has arrived, when the investment you made in local agriculture begins to pay dividends! Green dividends that is, or perhaps more appropriately “greens” dividends, especially for this week as we will be relying heavily on these for the first share. We have the most beautiful spinach crop I have ever seen. I guess the cool damp weather agrees with it. Next, we have arugula, not quite as beautiful, but very tasty. Red leaf lettuce will be on the menu- that’s still a green, right? (more…)
Blue Potatoes
Because of their color, blue potatoes add a unique flair to everyday cuisine. In their native land of South America, they are often used in conjunction with herbs and spices to make salads and potato cakes, or they get sliced up, dried and eaten as they are. (more…)
Celeriac (aka Celery Root)
Celeriac, aka celery root or knob of celery, is a distinct variety from the plant that produces the green stalks we enjoy in salads and soups; is cultivated specifically for its large, robust, and unfortunately rather ugly root. It is a distant cousin to anise, carrots, parsley and parsnips. Celeriac is recognized for its large, round, knobby and deeply gnarled, root ball.