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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.
Hello folks, Happy Halloween! No time for trick or treating for us – we are busy covering crops to protect them from a series of cold nights this week. We have been picking a lot of peppers because they can be stored for a couple of weeks and covering the plants will probably not be sufficient protection. Soon we will have to abandon the more tender crops and concentrate on protecting the hardier ones, which can still sustain some damage if the temperatures drop below 28 degrees. (more…)
Try this with any of your favorite veggies! Keep them raw or lightly steam them for a softer bite. (more…)
Hello Folks! So, there will not be any sweet potatoes in the share this week (they will be back in the mix next round). There will be a tuber that looks a lot like a sweet potato but is not. It is called Yacon and is a member of the sunflower family native to South America. It is sweet and juicy and has a slight orange color (carotene). The sweetness comes from a sugar called an FOS (fructooligosaccharide) which is not digestible and hence does not affect blood sugar level. It is known as a prebiotic and contains beneficial antioxidants. (more…)
Yacón is commonly enjoyed raw. It’s really easy to prepare yacón, just peel off the brown skin and shred it or chop it into dishes, such as salads and slaws. Here’s a citrus salad found on Sharon Palmer’s plant-powered dietician blog. The yacón gives this salad a slightly sweet, juicy crunch. (more…)
Parsnips and carrots are a classic fall side dish. It’s best to use parsnips less than an inch wide, as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe comes from Cook’s Illustrated and can also be found on genius kitchen. Serves 6-8. (more…)