Author: Danielle Levitt

Potatoes

Potatoes

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…)

Soupe Au Pistou

Soupe au Pistou

From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)

Beets

Beets

Beets are filled with good things.  High in fiber, vitamins A and C, and surprisingly, more iron than most other vegetables, including spinach!  They also contain calcium, potassium, phosphorous, and folic acid.  The pigments that give beets their signature coloring are strong antioxidants. (more…)

Tex-Mex Potato Cake

Tex-Mex Potato Cake

From the cookbook, Serving up the Harvest, here is an easy (especially if you have a food processor) recipe for all those delicious potatoes we’ve been getting.  It is a good dish to have in your arsenal as it is very quick to make, holds up well during a buffet, travels easily to block parties or potluck dinners, and can be made ahead and reheated.  What’s not to like about that?  The recipe serves 6-8. (more…)

Cole Slaw

Freezer Cole Slaw

Did you know that you could freeze cole slaw?  Making this recipe is a great way to use up extra cabbage, peppers, and carrots.  When sealed in freezer bags, it will last for months and can be thawed out whenever you need it.  Makes 2 quarts. (more…)