Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
Adapted by Melissa Clark of the NY Times last December (link) from The Mile End Cookbook by Noah and Rae Bernamoff, this recipe makes about 4 dozen latkes. With the Holidays just around the corner, there is no reason to swap the celeriac now (Hint: celeriac keeps for months if you can store between 30 and 40 degrees and don’t allow them to dry out)! (more…)
From The Food Network magazine, this recipe serves 4. It is a nice addition to our repertoire for green beans, regardless of how sweet and delicious Farmer John’s beans are all by themselves. (more…)
Taken from a 2008 issue of Gourmet magazine, this recipe is as timely today as it was then! (more…)
Recently spied in the New York Times June 25, 2013 issue, Martha Shulman offers up this salad using purslane — how timely! The recipe serves 4 as a side. (more…)
Do you find yourself turning to the same old salad dressing every time? Danielle shares with us one of her family’s faves, “Sarah’s Own Dressing” from Klutz Kids Cooking. Try it! (more…)
This recipe is adapted from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller. (more…)
The website, www.prairielandcsa.org, had links to a few recipes using purslane, which has a rather limited culinary following. This one, taken from The Wild Vegan Cookbook , sounded reasonable (and easy) enough, if you wanted to introduce your family or Labor Day guests to a new green with little downside risk. The recipe serves 6 and would appear to be readily doubled. (more…)
This recipe can be found on the The Well-Seasoned Cook food blog. Not only is the recipe super easy, if you like cheese, it looks delicious, too. The recipe serves 2. Buono gusto! (more…)
