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Sometimes, it is just too difficult to come up with a recipe for just one vegetable, so why not combine a bunch of them? This recipe is fast, easy, colorful and great if you have a bunch of veggies “going” at one time. It’s one of Giada DeLaurentis’ recipes from the Food Network. Serves 6. (more…)
If you like rich, creamy dishes, you’ll love this recipe from the “Simply Organic” cookbook. Serves 8.
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You may have noticed that the potatoes we get have had different hues of flesh. Potatoes actually come in a rainbow of colors, from yellow “Yukon Gold” to “Purple Peruvian”.
Potatoes technically are not roots. They are the swollen stems of rhizomes that we call tubers. The “eyes” of the potato are actually growth points. While potatoes have gotten a bad rap as carbohydrates, they are actually quite good for you. A single medium sized potato contains about 3.6 grams of protein, 3.6 grams of dietary fiber, 36 grams of carbohydrates, and between 33-50% of RDA of Vitamin C. (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 from Gourmet Magazine (via epicurious.com) is a great way to put your summer CSA shares to use. You can even use stock or bullion to kick up the taste. Serves 6-8. (more…)
This recipe, courtesy of one of our CSA members, is a great way to use up all of your late summer vegetables. Feel free to experiment with variations on the vegetables for your own take on this recipe. (more…)
Fingerling potatoes are quick and easy to prepare on the stove-top. Because of their size, they cook quickly, and don’t need to be peeled. Try any of these variations! (more…)
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. (more…)
From the March 2013 issue of The Food Network Magazine, this recipe is easy, delicious, and serves 4 as a side. You can substitute yellow or red potatoes for the russet. (more…)
