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Found on thekitchn.com, this slaw is the perfect side dish for a summer picnic. It can be prepared very quickly, especially if you have a mandoline or food processor handy. The slaw is very lightly dressed, so feel free to increase the wet ingredients if you prefer a more heavily dressed slaw. Like any slaw, feel free to substitute different ingredients – try it with Napa or green cabbage if that’s what you have. Serves 4-6. (more…)
Although the title says “cream”, there is nothing high fat about this soup. The creaminess comes from the farina and the puréeing of the soup. Serves 8. (more…)
Stir fries are a simple and tasty way to put your CSA share vegetables to good use. This stir fry recipe uses tatsoi and peas, but you can substitute any other vegetable. Use your imagination! (more…)
Hello Folks – So, here we go! We have arrived at the first week of CSA deliveries for the season. It will be a nice first share – the weather has been uncharacteristically cooperative! So far, so good. (more…)
Found on skinnytaste.com, this summer salad highlights the peppery arugula that we get from Farmer John. Toss with nutty chick peas, pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar to create a simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying. Serves 4. (more…)
Taken from the August issue of Eating Well Magazine, this recipe is made in one saucepan and goes very well with grilled meats. For a little sweetness, add a handful of raisins with the carrots. As presented, the recipe serves 4. (more…)
Hi Folks, Happy Spring!
Almost summer, I guess, but for now we have not had any of the blistering heat which that season is sure to bring. Things are going very well on the farm – the weather has been relatively cooperative thus far and all my workers have arrived on time. For the last several seasons poor weather has set us back with spring planting and we have needed to postpone the first delivery a couple of times. Because Thanksgiving is so late this year, we were able to plan the start of the season for the second week of June. Ironically, we now have an abundance of greens – arugula, spinach, and lettuces ready for which we are scrambling to find buyers. (more…)
You can create excellent baked or pan-fried falafel using canned chickpeas, but if you want to make the universally loved deep-fried variety, you’ll need to use dried chickpeas, which you soak overnight in water before blitzing with the other ingredients. Dried chickpeas, even when partially hydrated through soaking, are drier and starchier than the canned variety, yielding a batter that will stick together and not disintegrate when deep-fried. This recipe comes from Delish.com and uses many of our veggies and herbs to create!
