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Kohlrabi is found in a lot of Indian cuisine, so it naturally goes well with traditional Indian spices. You can substitute it for other vegetables like potato or eggplant. This recipe was adapted from Eggplant Curry in the Moosewood Cookbook. (more…)
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! (more…)
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and rutabagas. Try it out! (more…)
We usually roast winter squash, but you can braise your winter squash instead if you are willing to trade more prep time for less cook time. Braised or simmered squash cooks in just a few minutes, and you’re left with the benefit of all that creamy sauce, too. This recipe from thekitchn.com shows how to do it. The squash can be served in chunks, or puréed into a sauce, e.g. for serving over pasta. (more…)
Cippolini (aka Cipolline) are small flat onions with a mild flavor. Their flat shape and size make them excellent candidates for roasting whole.
The biggest problem with these little gems is getting the skin off. Use a paring knife to cut strips of the skin from one end to another. Boiling briefly may also help to get the skins off. But all that work is well worth it!
Try roasting them whole with some of the other vegetables from our shares. Add some herbs, and perhaps some beans, and you’ve got a great side dish or main meal!
Had enough salad for the season? You can add your lettuce to a soup. This recipe is from the book “You Are What You Eat” by Dr. Gillian McKeith. (more…)
This recipe was suggested by a fellow CSA member, who found it on simplyrecipes.com. (more…)
This recipe comes from Simply Organic by Jesse Ziff Cool. It is an easy salad, and a different way to serve broccoli. (more…)
