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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…)
Hi Folks! We have broccoli and cauliflower heading up. We will be including cauliflower for those who have not yet received it this fall. We may begin distributing broccoli to some groups, otherwise it will be a choice of red cabbage or red Napa cabbage.
The last planting of beans is flowering but growing very slowly, which is normal with shorter days and cooler nights, but growth is impeded further by overcast skies. We hope to have a few more beans for you in the coming weeks. We will also try to send some cherry tomatoes to all groups over the next few weeks as well. (more…)
From the cookbook, Cooking Close to Home, here is a colorful recipe that is simple to make. The recipe serves 4. Enjoy! (more…)
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. Serves 4 generously. (more…)
Escarole and beans with sausage is a typical dish in Italian cuisine. Here’s a recipe found on skinnytaste.com that is quick to make, and a real crowd-pleaser! You can substitute different kinds of greens for escarole, or other kinds of sausage, and it will be delicious. Serves 6.
Hello Folks! We are finally getting a break from the rain this week, at least until the weekend. With the sunshine and some warmth, the fields will dry out enough for me to plant a few more seeds, and we get back to digging the potato crop. We were able to get a few last ears of sweet corn for the end of the week groups, and we will have some for those who did not receive them last time. (more…)
Daikon, or white radish, is traditional to Asian cooking. It is a long white radish, and given its shape and color, has been called an “icicle radish”. It is extremely versatile in cooking. You can use it anywhere you would normally use a regular radish, and in some ways that are unique. (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…)
Chef Masaharu Morimoto’s book, The New Art of Japanese Cooking, offers a different twist on the Italian classic. Why not give it a try? The recipe serves 3-4. (more…)
Here’s a sweet-and-spicy soup recipe from Cuisine at Home magazine. It’s easy and “different” in a good way. The recipe yields 4½ cups. Try it! (more…)