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This recipe uses many of the vegetables we will be getting this week! Stir frying is a versatile way to put your CSA veggies to good use. You can really substitute almost any other vegetable for the ones listed in this recipe and it will still turn out great. Use your imagination! For a vegetarian option, leave out the chicken, use tofu or other protein, and use vegetable stock.
Hello Everyone! So, the drought conditions continue, with no relief in sight. We continue to deal with this challenge as best we can. We are in the process of planting winter cover crops on many acres where crops have been harvested, which creates additional complications. First, we must turn under the plant residue from the crop and any weeds that have grown, so that it can begin to rot and break down. Unfortunately, without moisture the decomposition process comes to a halt because the microbes that do the work need water. When the soil is mere powder on the surface, dragging the disc harrow across the fields raises clouds of dust, and we watch the best part of our soil (the fines) blow away. (more…)
If you ever see a salad green referred to as “rocket,” it’s simply another name for arugula, or roquette in French. Yet another brassicaceae along with kale and cauliflower, its delightfully pungent leaves have been cultivated in the Mediterranean since time was recorded. As such, arugula is a perennial favorite in Italian cooking. (more…)
This recipe, from the food52.com blog, serves 6-8 and comes together very quickly. It uses vinaigrette instead of mayonnaise, so the salad is refreshing and light. Give it a try! (more…)
If you’re feeling like you have more squash than you know what to do with, here’s a great way to put them to use! Serves 4. (more…)
Hello Folks! We received slightly more than an inch of rain from the storms that came through the area late last week. What fell from the sky certainly was heaven-sent (pun intended). Unfortunately, the storms that came through on Saturday night into Sunday did not drop any precipitation on the farm, only soaking both of our Sunday markets and resulting in thousands of dollars of lost income. I guess I am still complaining about the weather, lol. (more…)
There are actually over 100 varieties of thyme, but only 2 that are used in the kitchen: Garden thyme and lemon thyme. Garden thyme has a woodsy, pungent aroma, while lemon thyme, when crushed, has a distinct lemony smell. Leaves and sprigs are used in salads as garnishes, and in soups, chowders, and in many Cajun and French dishes. (more…)
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6. (more…)
