Shell Beans, Potatoes, and Garlic
From Member Ginny (and her Italian Hairdresser, whose stuffed eggplant recipe I await 🙂 *you may see the speckled red shell beans on our market table or in your CSA […]
Another Kale Soup
Sent from member Chloe, “I wanted to pass along this recipe, as all of the stars were Stillman’s deliciousness. We added some beautiful chorizo (Stillman’s of course) and fresh herbs. […]
Veggie Ribbons
Using your vegetable peeler to make perfectly thin delightful ribbons of almost any long vegetable is super easy and super pretty. Obviously, if you have a mandolin, you can use […]
Sriracha Fridge Pickles (with chard stems)
Sriracha Fridge Pickles Swiss chard stems, chopped 1 cup distilled white vinegar 2 cups sugar 1/2 onion, thinly sliced 3 tablespoons Sriracha 1/2 teaspoon celery seeds 1. Make a mixture […]
Kale With Mushrooms and Sundried Tomatoes
Sent to me by member Peggy 🙂 Ingredients: 1 head of kale, torn into bite size pieces 1/2 cup chicken broth 1/2 cup water 1 medium onion 2 cups mushrooms […]
Swiss Chard Fritters
I made these beauties this week…pretty yummy 🙂 The recipe is from the February issue of Real Simple and was a fun way to plow through a bunch of Swiss […]
Sautéed Summer Squashes (any variety)
Old hat for many of you, but still my go-to method of cooking any and all summer squashed – greatly preferred to steamed. Slice your squashes fairly thin. For 2 […]
Summer Squash Sauce
Member Jessica (Lunenburg CSA) sent me this: Summer Squash Sauce You can use it as a summer sauce on top of spaghetti or serve it as a side with fish, […]
Week 4, 2013
Squash is in! Also we are beginning to pick a few cucumbers and a little corn 🙂 Some of you are asking about coming to the farm. Here’s the recap: You […]
Roasted Beets and Fennel
Roasted beets are great hot or cold. I like them leftover for salads. If you already have roasted beets on hand, add them to your salad with thinly sliced fennel, […]