Rebecca brought a delicious pate to the potluck. Here’s her recipe: French (mushroom) Pate [vegan, contains nuts] 1 cup chopped walnuts 2 cups chopped mushrooms (I like baby ‘bellas or crimini) 2 cups diced onions 2 cups (one can) navy or garbanzo beans 4 teaspoons pate seasoning blend (see below) 1.5 teaspoons salt Olive oil […]
Here’s my recipe from the potluck… 1 1/2 pounds sweet potatoes, peeled and chopped into 1/2 inch dice 4 tablespoons unsalted butter, melted 2 tablespoons fresh lemon juice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 3 large eggs, separated 1/2 cup sugar 2 tablespoons all purpose flour 3/4 cup whole […]
This is really easy and delicious. Slice the squash in half lengthwise, scoop out the seeds with a spoon, and place the pieces cut side up in a baking dish. Put a small pat of butter inside each one, and sprinkle with brown sugar or a drizzle of maple syrup. Bake for about an hour […]
Turnips taste great roasted, either on their own or combined with other vegetables such as carrots, potatoes, onions, sweet potatoes, squash, and kohlrabi (mix and match whatever you have on hand this week from the farm). Just chop everything into 1 inch chunks, and toss into a pan with with a some olive oil, garlic, […]
If that last ravioli recipe was just a bit too complicated for you, or if you don’t have a pasta roller, you might want to try making gnocchi instead. Here’s a pretty simple recipe for butternut squash gnocchi from Local Fork. 1 (1 1/2-pound) butternut squash, halved lengthwise and seeded 2 tablespoons chopped fresh sage […]
Barbara shared this lovely still life she painted for David of our gorgeous CSA peppers. After they were captured on canvas, these beauties were stuffed with brown rice, sauteed garlic, vegetarian sausage, and spaghetti sauce. The stuffing was then topped off with mozzarella cheese, the ‘lids’ were replaced, and they were popped into the oven. […]
If you have a lot of squash and a bit of time, try this recipe for whole wheat squash ravioli with sage butter from cookthink. The photos and step by step instructions in this recipe are great!
Unlike summer squash, which is harvested young and has a thin edible skin, winter squash is ripened on the vine and develops a thick hard rind. This thick outer shell makes it great for keeping through the winter — most varieties can be stored for at least a month at room temperature, or even longer […]
Ratatouille is a great “use all the vegetables piling up in the fridge” recipe. The quantities are pretty flexible, and you can add/substitute whatever veggies and herbs you have on hand (yellow squash, hot peppers, oregano, parsley, etc). 3 tablespoons extra-virgin olive oil 2 cups chopped onions 2 1-pound eggplants, cut into 1-inch cubes 4 […]
The word edamame means “beans on branches” in Japanese, and that’s exactly what we got this week… beans on branches! While most soy products such as tofu, miso, and soymilk are manufactured from dried soybeans, edamame is a special type of large-seeded soybean bred to be eaten fresh. The fuzzy pods are harvested while still […]
