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Hi Everyone! Oh, Ophelia! What more do I need to say? As Dylan wrote – “You don’t need a weatherman to know which way the wind blows”. We are doing the best we can for you, despite all the challenges raining down on us. We continue to slog through the mud to bring in the crops. (more…)
This recipe is taken from Mark Bittman’s How to Cook Everything. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. You can use any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut. Serves 4. (more…)
From an excellent farm-to-table cookbook, Serving up the Harvest by Andrea Chesman, this recipe is so simple and delicious. Although it calls for green or wax beans, any type of bean will work. The recipe as presented serves 4. (more…)
This recipe is a twist on warm spinach salad. It works especially well with tatsoi, or experiment with any of the other tender greens we receive! It is quick and easy, saving you a step by not cooking the greens. (more…)
Hello Folks! We had four rain-free days last week and by Sunday it had dried out enough for me to plant some seeds. It is coming to the end of the season for planting – even for crops that tolerate the cold, they just grow too slowly. This is especially true of spinach – it likes cool weather, but it grows much better in the spring as the days are getting longer. This is why I planted a quarter of an acre of spinach in late August. It germinated nicely, but it was almost all killed by the wet soil conditions. If this last planting fares better, it will be ready in November! I will continue to plant radishes, arugula and other mustard greens for another two weeks. (more…)
This recipe comes from steamykitchen.com and is a simple way to dress up spaghetti squash. (more…)
This delicious recipe is from Serving up the Harvest, by Andrea Chesman, a cookbook that is chock-full of great seasonal recipes. It’s perfect for summer CSA shares that include abundant beans and tomatoes. Serves 4. (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…)
Hi Everyone! I just checked the rain gauge and today’s deluge brought us to nearly 5 inches for the week! Believe it or not, I don’t enjoy complaining, but seriously all this water is hurting the crops. I’d like to cry, but the ground can’t soak up any more water! (more…)
