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Hi Everyone, I wanted to give you the rundown on what you will encounter in your stock up shares. If not, I will soon be receiving emails and texts with photos of strange, unknown vegetables. What is it, and what the heck do I do with it? I can help with what it is and how it should be stored. As for how to prepare it -that’s what Google is for, right? (more…)
Hello Everyone, We have reached the final week of the CSA season. I know that some will be sad not to receive their weekly bounty, while others may be relieved to be free of the pressure of putting it all to good use. My crew and I are relieved as well as proud to have been able to provide reasonably abundant shares despite the many challenges that the weather created. (more…)
Brussels sprouts as they are now known were grown possibly as early as the 13th century in what is now Belgium. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe. They are a cool weather crop that, rather than being damaged by a frost, actually gets a little sweeter and improves in taste. (more…)
From the cookbook, Serving up the Harvest, this recipe serves 6 and not only tastes good but looks colorful at any Holiday table. (more…)
Here’s a recipe from New York Times Cooking for a quick sheet-pan dinner of roasted kielbasa, caramelized cabbage and white beans marinated in a dill-and-red wine vinaigrette, that comes together in about a half-hour. It’s a great way to use up extra cabbage! Serves 4. (more…)
From the cookbook, Serving Up the Harvest by Andrea Chesman, this recipe boasts a rich, flavorful, and perfectly-textured mashed sweet potato that seems too easy to be true. Maybe now is a good time to give it a “taste test” before your Thanksgiving guests arrive at your table. This recipe serves 4. Enjoy! (more…)
Hi All! As expected we were hit quite hard with a freeze last week, three nights in a row with temperatures dipping into the mid 20’s. We harvested a lot of peppers ahead of the cold blast; some green, some ripe, and some in between. They represent the last taste of the summer crops for this season and will be in the shares this week and next (if they hold up well). (more…)
Celeriac, aka celery root or knob of celery, is a distinct variety from the plant that produces the green stalks we enjoy in salads and soups; is cultivated specifically for its large, robust, and unfortunately rather ugly root. It is a distant cousin to anise, carrots, parsley and parsnips. Celeriac is recognized for its large, round, knobby and deeply gnarled, root ball.
Here’s another recipe from a Gourmet Magazine cookbook. This purée could make a good side dish for Thanksgiving, and may be made up to 1 day in advance and kept covered and chilled. Makes about 5½ cups.
Here’s a recipe for Asian Pickled Cabbage from thekitchn.com. It’s tangy from the vinegar, sweet from the sugar, and just a bit spicy from the ginger — a perfect balance of flavors. It’s super easy and refreshing as a side dish on a hot day. The recipe serves 2-4 but can easily be doubled. (more…)
Here’s another great spaghetti squash recipe from steamykitchen.com. If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to sauté with the tomatoes. I like my spaghetti squash not too hard, not too soft. It shouldn’t be mushy, you should be able to still separate the strands of squash. Serves 8-10. (more…)