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 […]
Category: CSA
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, […]
Beet Green Soup
Member Deb sent this to me this week. I will add that if you have an immersion blender, you can blend it in the pot and save some time and dishes. […]
Beet Mousse
1/2 pound of cooked beets 1/4 pound of blue cheese 1/2 celery branch Puree all ingredients and serve with raw vegetables and crackers. ( I am curious how this […]
Chard Pudding
This sound good to me, but of course, I am a bit of a cheese hound. From Member Marie-Jose’s cookbook she bought in Brussels 🙂 I bunch chard 2/4 cup milk […]
Week 15, 2012
At this point, it’s anyone’s guess what’s in the box from day to day. There will probably be more cabbage, maybe broccoli or cauliflower, lettuce, kale or chard, peppers, possibly […]