Grilled Corn Salsa Recipe
A friend of mine recommended this recipe for grilled corn salsa. Since we got corn, tomatoes, peppers, onions, and cilantro from the farm this week, I think now is the time to try it out! 4 ears corn, in their husks 2 jalapeno peppers 2 vine-ripened, tomatoes, stemmed, seeded and cut into 1/2-inch dice 1/2 […]
What to do with Celery?
I just love this recipe for Tzatziki from The Joy of Cooking. It’s a cucumber and yogurt salad that can be used as a dip or spread, or even eaten with a spoon. I’ve left out the step of draining the yogurt and instead specified that you use Greek yogurt. Greek yogurt is much richer […]
Last year I would often pick up my share towards the end of distribution and would see bags and bags of leftover celery. The poor celery was so often passed on by members who just didn’t know what to do with it. I would always take my share of it only to have it sit […]
Thanks to everyone who came out to our BBQ last Saturday, and especially to Kimberly and Vince for hosting the party in their back yard! It was great to see everyone and try all the delicious food people prepared, including 3 (yes, three!) different types of fruit cobblers/crisps. Here are the links to my recipes […]
Picnic August 9th!
Those of us with fruit shares have been inundated with plums lately! Let your plums ripen on the counter, testing them gently by squeezing the whole fruit in the palm of your hand. When ripe, try out some of these recipes: Those small plums with sheer, golden yellow skin are are Shiro plums originally from Japan […]
Our first ever PLG CSA picnic is coming up on August 9th. We’ll be gathering in Prospect Park on Saturday August 9th from 1-4 pm. Come on out to meet other members, share a favorite recipe, and have some fun in the park! Not sure what to bring? Check out Mark Bittman’s list of 101 […]
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 […]
Still Have Some Squash Lying Around?
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.
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 […]