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Hello Everyone! Wow, I can’t believe it is the end of July already – summer is just flying by! And the weather has been unusually reasonable for mid-summer in New Jersey. The humidity and temperature will be climbing for a few days but should moderate by mid-week. We are hoping for a little rain – emphasis on a little! The storms that were predicted for yesterday and last night never materialized, but we are okay without it, for now. (more…)
Moussaka is one of the most popular dishes in Greece, served in almost every restaurant and prepared in every household on special occasions and big family meals! Here’s a classic recipe submitted by a fellow CSA member. Serves 10-12. (more…)
This Middle Eastern Zucchini Dip can be a fresh addition to your crudités presentations this summer. As presented, it makes about 1½ cups, can be made a day ahead, kept in fridge until ready for serving (just stir beforehand). (more…)
Hi Folks! So the everyday rain seems to have abated and the temperatures moderated – at least for now. Hopefully we can get back on track with the planting schedule. It is time to plant lots of carrots for the fall crop and more spinach and beets, just to name a few things. So far we have been lucky – no damage from wind or hail, which has been around with these strong storms. (more…)
Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and Brussels sprouts. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen less frequently. The cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year. (more…)
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
These Southern-style green beans, found on the Spicy Southern Kitchen food blog, are flavored with lots of bacon, and cooked long and slow until they’re melt-in-your-mouth tender. You’ll want to cook them for at least an hour, preferably closer to 2 hours, to get them really soft, but not mushy. Just before serving, you can mix in a Tablespoon or so of butter to give the green beans a buttery coating. Serves 6. (more…)
Hello Folks! So, we are generally happy for some rain, but it is possible to have too much of a good thing. Everyday storms and rain showers are making life a bit difficult for us at present. It isn’t possible to prepare ground for planting, or seed when it is too wet. The damp weather is favorable to the fungi, to which many plants are susceptible, but especially the tomatoes and the cucurbits. We have finished bringing in the garlic and are almost done harvesting the shallot crop, but now there are onions that must be pulled, or they will begin to rot. Hopefully, the wet spell will end soon, and we can get back on schedule with planting. (more…)
Whether you’re entertaining at home or bringing this dish to a potluck, this roasted goat cheese spread and garlic toast will leave your guests talking about how good it is! Found in Taste of Home Magazine, this recipe serves 8. (more…)
