Garlic Scapes in Season
Poor kohlrabi. Always left in the bin. Many members pass on this funny looking vegetable because they don’t know what to do with it, but it’s actually pretty versatile. Kohlrabi can be steamed, roasted, boiled, or baked. It can also be eaten raw – try combining it with apple, carrot, onion, and parsley to make […]
Hot Sweet Salty Sour Bitter
Garlic scapes are enjoying a new-found popularity. We got some in this week’s share. Not a whole lot, but enough to enjoy. The New York Times posted an article today on the virtues of The Scape (and garlic in general). There is a recipe for White Bean and Garlic Scape dip that only requires 3-4 […]
Mark Bittman: What’s wrong with what we eat
While I’m not vegan (or even a strict vegetarian), I often enjoy the recipes at VeganYumYum. This one for Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa looks delicious, and you can substitute our CSA kale or swiss chard for the collard greens.
Still Have Some Squash Lying Around?
As a bit of personal inspiration, I thought it would be fitting to start the new CSA season off with a remarkable video by Mark Bittman at this year’s TED conference. “In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what’s wrong with the way we eat now […]
Baked Squash Gratin
Tart green apple is a nice addition to traditional butternut squash soup. Butternut Squash Apple Soup 1 yellow onion, chopped 1 rib of celery, chopped 1 carrot, chopped 1 Tbsp butter 1 butternut squash, peeled, seeds removed, chopped 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 […]
Indian Cookbook Recommendation
Ariella snagged this recipe from Giada De Laurentiis on Food Network. It was excellent! 1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes Salt and freshly ground black pepper, to taste 1/2 cup freshly grated Parmesan 1/4 cup basil pesto 2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing Preheat […]
Kate doesn’t have a recipe for her delicious sweet potato samosas and fresh coconut chutney (she’s one of those improvisational chefs who just wings it), but she did recommend a great cookbook: The Art of Indian Vegetarian Cooking, by Yamuna Devi. Hint: it’s on sale right now at Amazon.com for only $26.
Not only did Heidi host our potluck, she also whipped up a fantastic colcannon. This is a traditional Irish/Scottish dish, with the addition of milk and cheese. Here’s the recipe from Jane Brodyâ€™s Good Food Book: 1 lb all-purpose potatoes, washed but not peeled 1 lb green cabbage (about 4 cups), shredded 1-2 large onions, […]
Yum, these were good! Here’s Jamie’s muffin recipe… Makes 1 dozen Active time: 15 min. Start to finish: 1 hour INGREDIENTS: 1.5 cups all-purpose flour (I used half all-purpose, half whole-wheat) 1 tsp baking powder 1 – 2 cups canned pumpkin – depending on your desired pumpkin flavor (1 can is typically 15 oz.) (I […]
Here’s Barbara’s recipe for the tasty soup she brought to our potluck: SautÃ© garlic, onions and leeks in olive oil. (How much? How much soup do you want?) While preparing the veggies for sautÃ©ing, steam carrots, potatoes, sweet potatoes, leftover squash, turnips, beets — anything that can be mashed to thicken the soup. (Veggies and […]