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From epicurious.com, here’s a take on a sandwich from a great little eatery in San Francisco called The Sentinel. It’s a BALT (basil, avocado, lettuce, and tomato) sandwich, with goat cheese slathered on it for some extra flavor. A delicious, healthy lunch! (more…)
Here’s a hearty recipe from epicurious.com. If you happen to have an adjustable blade slicer, that will make quick work of slicing the turnips. (more…)
This salad, found on the drizzleanddip.com food blog, combines two of our favourite vegetables – the zucchini and the green bean. The crumbled blue cheese and chopped walnuts take it to another level. This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed. (more…)
Here’s another great recipe found on epicurious.com. This is simple way use up your abundant summer tomato shares. Heirloom tomatoes don’t keep fresh for as long as store bought tomatoes, but they taste so much better! Makes 6 servings. (more…)
Sometimes you want a tomato and balsamic vinegar salad, and sometimes you want a mojito. Don’t compromise! With this recipe from starchefs.com, you can have your salad and drink it too. (more…)
Honey provides the sweet, and lemon juice the sour, in the Passover dish known as apio, which has origins in Turkey. Found on epicurious.com, this recipe serves 8 as a side dish.
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Hello Everyone! So we have reached the end of the season and it is time for me to bid you all adieu until next year. It was a challenging year, but with farming I have come to accept that each year will have its own unique problems and glitches. It was, for the most part, a dry year, which is always better than a wet one. We received just enough rain to get by, and irrigated when it began to get to dry. Overall I am pleased with the production we had and with what I was able to provide to the members; I hope you all feel the same. I feel we’ve been improving each year and will continue to strive to provide you and your family with the best variety and quality we can. We have a very nice share for you this week, so we end the season on a high note. (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…)
Found on the website, thekitchn.com, this recipe is colorful and delicious, even if it takes a bit of chopping and stir-frying. The dish is built from the ground up in one big skillet, browning, caramelizing, and sautéeing until you’re left with a big pile of chewy orzo and dark, delicious fall vegetables. (Use your biggest stove burner, and your biggest sauté pan!) The recipe serves 4 as a main dish and 6 as a side dish. (more…)
