This is it! The last regular pick up. There will be another sometime in March, when the greenhouse greens are ready… All our root friends are with us (except for winter squash). Citrus, too. Recipes: Baked Egg and Celeriac; Balsamic Marinated Carrots and Parsnips; Grain, Beet and Orange Salad with Dijon Dressing; Red Onion Cheese [...]
Just a reminder that this is the next-to-last week of regular winter distribution. Next week will be a double distribution. There will be another distribution in March, when the greenhouse greens are ready–probably late March. Featured Vegetable: Red Cabbage.Roots: The Usual Suspects (a terrific movie!)Citrus: Tangelos; Grapefruits; Navel Oranges. Recipes: SOUPS ON!! Sweet and Sour [...]
The days are lengthening… We’re settling into the winter share now. Cabbage, red and green are on the team; kimchee; apples; roots. Citrus. Recipes: Smothered Cabbage; Beet and Potato Hash; Turnip “Risotto”; Carrot Orange Salad; Parsnip Apple Red Onion Pancakes; Apple Tea. Smothered Cabbage This is the best way to cook cabbage when you want [...]
If you can, whenever you’re going to juice or eat an orange, or juice a lemon, take a couple of minutes to grate the rind to get some zest. Store it in a plastic bag in the freezer. You’ll be surprised at the number of recipes that call for grated zest… This week we are [...]
Last week I made a mistake in the amount of liquid required for the Parsnip Parmesan and Sage Bread. I’ve corrected the recipe. Sorry. It’s a good bread to accompany soup… This week: RED AND GREEN CABBAGE (starting Wednesday, probably).Feature root: Red Onion.The usual suspects in the roots category; sadly, Winter Squash’s run is over.Citrus [...]
Obviously, T.S. Eliot never spent a winter in western NY, or he might have written, instead of “April is the cruelest month”, “January is the cruelest month”. This week we will be offered freshly harvested Thyme and Sage along with the usual root suspects. The citrus share is the ‘russet’ navel oranges. (Grapefruits are coming [...]
Well, Happy New Year!! This week is your basic winter share: ROOTS! There were rumors swirling about the farm of possible napa cabbage or kale… Citrus share: Navel oranges. Recipes: Sweet Carrot and Daikon Salad; ‘Ruby Red’ Beet/Apple Sauce; Winter Squash and Bread Soup; Gratin of Celeriac, Parsnips and Potatoes; Pasta with Oranges, Nuts and [...]
Ho!Ho!Ho! This week is a double share. Pickups resume January 2nd. If you’re unsure when your pickup date starts up again, give Deb a call. Greens:Kale; Napa Cabbage.Featured Root: ParsnipsPlus: Winter Squash; Carrots; Beets; Potatoes; Celeriac; Turnips; Daikon; Black Radish; Onions (red and yellows); KIMCHEE; apples.Citrus Share: Navel Oranges (these are sweet and juicy!) Recipes: [...]
New citrus supplier! This week the citrus shareholders will be getting citrus from another source. Stew was extremely disappointed in the quality of the previous supplier’s oranges, and when Stew’s not happy…watch out! Featured Green: Kale (if it can be harvested before it refreezes).Featured Root: Butter Beets (delicious!).Also: Squash; Carrots; Parsnips: Celeriac; Potatoes; Turnips; Beets; [...]
Well, this week we are truly living up to our name. Due to the winter weather, the share consists basically of the roots. So: Red Kale; Winter Squash; Carrots; Parsnips; Beets; Potatoes; Celeriac; Turnips; Daikon; Black Radish; Onions; Apples. Though Stew could still surprise us–if anyone can take on Old Man Winter, it’s Stew… The [...]
This week’s featured vegetables are Bok Choy and Red Turnips. Also included: Greens–Arugula, Tatsoi, Kale (red, dino), Napa Cabbage, Collards, Mustard, Vitamin Greens, Brassica Mix; Roots–Leeks, Winter Squash, Potatoes, Beets, Carrots, Daikon, Black Radish, Parsnips, Celeriac, Turnips (yellow, white), Onions, Apples. Recipes: Sweet-and-Sour Bok Choy Salad; Pan-Roasted Turnips with Poppy Seeds and Paprika; Beet, Leek [...]
Whenever I open my fridge or walk past my bowls of fruit and squash I am thankful for the bounty that Stew and Deb and their crew provide for me (us). Thank you, thank you, thank you… Our share this week: Green Swiss Chard; Greens–Arugula, Dandelion, Tatsoi, Kale, (red, dino), Collards, Mustard, Vitamin Greens, Choi, [...]
Some schedule news: This week the Thursday share will be a double, as next Thursday is Thanksgiving. Next week the Wednesday share will be on Tuesday. The Tuesday share remains the same for both weeks. Potato notes: Russets are best for baking, and for French (Freedom?) Fries. Our red potatoes can be both baked or [...]
Welcome! This week everyone is on the Winter Share program. Nature seems to be back in synch with us… This week’s share includes: Greens–Arugula, Mizuna, Dandelion, Tatsoi, Kale (red, green, dino), Collards, Mustard, Vitamin Greens, Choi, Spinach; Sweet Peppers; Roots–Leeks, Winter Squash, Potatoes, Jerusalem Artichokes, Beets, Carrots, Daikon Radish, Celeriac, Turnips; Apples. Recipes for this [...]
Peeling celeriac–like peeling winter squash (see last week’s post), it’s easier to cut the celeriac into chunks and peel each chunk. This is the last week of the summer share for the Tuesday and Wednesday shareholders. The Thursday shareholders are starting their winter share this week. Next week The Produce Stand will give way to [...]
For some reason, this thread didn’t post. Here are the recipes for that week. Recipes: Roasted (Red) Chard and Salmon; Baked Chard Stems with Tomatoes; Mediterranean Kale Saute; Creamed Leeks; Tomato-Feta Relish; Creamy Pear and Apple Vinaigrette. Roasted (Red) Chard and Salmon This requires large leaves, but you can overlap two smaller leaves (at the [...]
Peeling winter squash: I have found that most recipes calling for winter squash to be peeled first can be modified by baking the squash whole (pierced in several places to prevent the squash exploding), then, when cool, opening the squash and removing the flesh. However, sometimes this will not do. An easier way to peel [...]
A reminder, rather than a tip: the ‘Search’ tab is useful for locating recipes from all the weekly installments. Simply type in the vegetable or fruit you’re interested in and all the threads containing that item will appear. Autumnal offerings this week: Broccoli Rabe (Rapini); Choi; Greens–Arugula, Mizuna, Chard, Kale, Tat Soi; Scallions; Japanese Turnips [...]
Seeding Bell Peppers: To quickly remove the stem and meaty bulb of seeds from a bell pepper, slice the pepper from the tip toward the stem, stopping just short of the stem. Pull the two pieces of pepper apart. They’ll break off from the stem, leaving most of the seeds and the stem behind. Or, [...]
When a recipe calls for “1 medium onion”: 1 medium onion is 1 cup, diced, about 4 ounces; 2 medium carrots are 1 cup, diced, about 8 ounces; 1 bunch parsley is 3-1/2 cups chopped, or 4 ounces; 1 medium tomato is 3/4 c diced, about 4 to 5 ounces; 1 medium zucchini is 2 [...]
Yet another lettuce/greens storage tip: Wash lettuce/greens, separate them into leaves, then lay them on a large, clean kitchen towel. Gently roll them up like a jelly roll. Stored in the refrigerator, the towel will absorb the water and then slowly feed it back to the leaves, keeping them fresh for about a week. Things [...]
Tear-free onion chopping: This works (courtesy of Martha Stewart). Place a lit votive candle next to your chopping board. The flames will absorb the onion fumes that cause tearing. Just be careful not to knock it over… Our share this week consists of: Sweet Onions; Green Beans; Tomatoes; Beets; Carrots; Zucchini/Summer Squash; possibly some Herbs [...]
Home storage of potatoes–The ideal storing temperature for potatoes is 45 to 50 degrees F., but anything colder causes problems, so don’t refrigerate them. When chilled, the starches start to convert to sugar and the potatoes will taste odd and cook differently; the sugars will also make the potatoes brown too quickly. As well, keep [...]
Zucchini/Summer Squash: Salting zucchini before cooking–I mentioned this a couple of weeks ago and want to elaborate on it. It makes a huge difference, if you have the extra half hour to do it. Simply put your grated or sliced zucchini or summer squash in a bowl with a teaspoon or so of salt (if [...]
Cucumbers will cool and clear tired, sore eyes, as well as reduce under-eye puffiness. Slice cuke into thin slices. Spritz eye area (eyes closed) or moisten with water. Lie down and place cuke slices on each eyelid. Leave on for 10 minutes. Cucumber is also good for sunburnt or scalded skin, grate or slice cuke [...]
Tomato tip: A serrated knife is best for slicing tomatoes. Tomatoes have ovary walls, and when you slice them horizontally, the pulp and juice tend to slosh out. But if you slice a tomato vertically, from the top of the stem to the bottom of the fruit, the slices will stay firmer, which will keep [...]
Tip: Always remove the greens of vegetables such as turnips, beets, radishes and carrots before storing in the refrigerator. Store the greens separately. The greens leach moisture and nutrients from the root vegetable. Leave about an inch of green stem, especially with beets and other roots that you will bake whole–this will prevent nutritient loss [...]
Beet stains: Get rid of beet stains by sprinkling your hands with salt or sugar and rubbing them together vigorously. Wash with soap and water. This week we are sharing: COLLARDS; kale; napa cabbage; beets; POTATOES; lettuce; zucchini and summer squash; tarragon; dill; cilantro; parsley; and perhaps… Fruit share is apricots; peaches; and blueberries. Recipes: [...]
Pealing Peaches: This takes some prep, but it’s the best way to peel peaches with almost no loss of peach flesh. Tomatoes are done the same way. Bring a large pot of water to a boil. Meanwhile, fill a bowl with ice water. When the pot of water is boiling, add as many peaches as [...]
Storing Lettuces: Store lettuces in a brown paper bag. This lets moisture escape, and the lettuce lasts longer. You could even put in a stainless steel utensil (from the tip for general storing of greens, July 2, 2007). Do not store lettuce with apples, pears or bananas. Their ripening gases will cause lettuce to turn [...]
Pitting Cherries: If you don’t have a cherry pitter, an instrument that resembles a hole punch (oddly, many garlic presses have a cherry pitter built in), here are some suggestions for pitting cherries. 1. A small, sharp knife, like a paring knife works well. Just cut the cherry in half and remove the pit. (This [...]
Here’s a great way to keep all your greens fresher longer–from kale to lettuces. Put them in a covered container in the refrigerator, along with a stainless steel utensil (fork, knife, spoon). It really works! Now, as for type of container, I don’t know if a plastic bag, even with as much air as possible [...]
Greens, greens, greens, greens…still in the refrigerator! And more greens this week and next week and the next week (isn’t summer great!). What to do with all this abundance? Freeze ‘em. That way you’ll be able to taste summer in the fall or winter. There are two methods: First, cook ‘em up. Wash, drain some [...]
Well, MidSummer is upon us–fireflies!! Tip: Try to make a habit of saving the water from steaming vegetables–it’s full of nutrients and can be used when you need vegetable stock, to make rice, as a refreshing (when chilled) drink, and even to water your plants. You won’t need fertilizer. The only exception seems to be [...]
This week The Produce Stand is introducing a ‘weekly tip’ pertaining to one or more elements of the week’s share. Many are based on old ‘country wisdom’ and they work! So here goes… Strawberries are in our share this week. Strawberries contain a substance that can whiten teeth! (Apparently this is done in Sweden, but [...]
Welcome back Natives! And welcome to new shareholders! I’m sure we’re all looking forward to another year of incredibly tasty, locally and certified naturally grown produce! The Produce Stand is the new name for The Vegefiles–incorporating both vegetables and fruits. A few words on the listing of the week’s shares: Every Monday Stew gives me [...]
“To shorten Winter, borrow some money due in Spring.”—W.J. Vogel Recipes: Parsnip and Beet Soup with Dill Cream; Root Vegetable Pasta with Cheese; Turnip Flan. Parsnip and Beet Soup with Dill Cream 6 c vegetable or chicken stock, or water1 – lb parsnips, cut into small cubes6 beets, trimmed and scrubbed1 large shallot, or half [...]
I prefer winter and fall, when you feel the bone structure of the landscape – the loneliness of it, the dead feeling of winter. Something waits beneath it, the whole story doesn’t show. ~Andrew Wyeth Yes, sauerkraut salads–they can be quite tasty and make an unusual (and super healthy) side dish. Easy, too! The recipes: [...]
Trust no one unless you have eaten much salt with him.—Cicero, De Amicitia Despite good intentions, no doubt you have (as I do) roots hanging out in your refrigerator–what to do, what to do? Well, culture them. No, don’t take them to a concert (though it couldn’t hurt); immerse them in a solution of salt [...]
“People are so worried about what they eat between Christmas and the New Year, but they ought to be worried about what they eat between the New Year and Christmas.”—Author unknown Recipes: The Ultimate Root Vegetable Soup; Miso-Cured Vegetables; Butternut Squash-Apple Crisp. The Ultimate Root Vegetable Soup A lot of chopping, but the result is [...]
Let us love winter, for it is the spring of genius.—Pietro Aretino Kale, Kollards and Kabbage Recipes: Kale and Potato Soup; Braised Collards with Potatoes and Red Pepper Oil; Smothered Cabbage. Kale and Potato Soup 2 tablespoons olive oil1 medium onion, chopped2 cloves garlic, minced3 large potatoes, chopped2 teaspoons dried thyme6 cups vegetable stock1 bunch [...]
The harvest treasures allNow gather’d in, beyond the rage of storms,Sure to the swain; the circling fence shut up;And instant winter’s utmost rage defy’d.While loose to festive joy, the country roundLaughs with the loud sincerity of mirth,Shook to the wind their cares.– James Thomson Recipes: Roasted-Carrot-and-Roasted-Turnip Puree; Winter Squash Puree with Ginger and Orange; Winter [...]
“The time has come,” the Walrus said, “To talk of many things: Of shoes–and ships–and sealing-wax– Of cabbages–and kings– And why the sea is boiling hot– And whether pigs have wings.”—Lewis Carroll , Through the Looking Glass (ch. IV) Recipes: Cabbage and Daikon Soup with Sausages and Sour Cream; German Cabbage and Chicken Stew; Cabbage [...]
Harvest home, harvest home!We’ve plowed, we’ve sowedWe’ve reaped, we’ve mowedAnd brought safe homeEvery load.–Harvest Home Song (Stew sings this all day long; this is driving Deb crazy.) Beet recipes: Beet Caraway Sauce; Fresh Beet Soup with Yogurt; Beets with Walnut-Garlic Sauce. More beet recipes can be found in The Vegefiles–use the search tab. Beet Caraway [...]
Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence. ~Erma Bombeck Recipes: Winter Squash with Cranberries; Carrot-Cranberry Gratin; Cranberry-Apple Butter. Winter Squash with Cranberries The recipe called for acorn squash; but any squash would do–the cooking times may vary. 2 sm winter squash; [...]
No shade, no shine, no butterflies, no bees,No fruits, no flowers, no leaves, no birds – November!~Thomas Hood, “No!” Roasting Roots: Roasted Root Vegetable Stock; Roasted Carrots with Garlic and Olives; Crunchy Roast Potatoes with Sea Salt. Roasted Root Vegetable Stock The amounts are up to you–go with what you have. Roasting the vegetables brings [...]
The feast is such as earth, the general mother,Pours from her fairest bosom, when she smiles,In the embrace of autumn.–Percy Bysshe Shelley Three Salads: Celeriac Remoulade; Potato Salad as a Meal; Kale Seaweed Salad with Sesame and Ginger. Celeriac Remoulade This recipe was originally made with a tart green apple, but any apple will do. [...]
“If you tickle the earth with a hoe, she laughs with a harvest.”–Douglas William Jerrold Three soups: Winter Squash; Carrot; Potato Thai-Spiced Winter Squash Soup An immersion blender is called for in this recipe, however, a food processor or potato masher will do a good job too. 2 smallish winter squash, or a large one3 [...]
Man, this vegetable looks scary, but we love it! But no one I know seems to know what it is or what to do with it. The simple explanation I use: it has the consistency and color of a parsnip, and can replace celery in any soup. But it’s hardier and not stringy like celery. [...]
“To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.”—George Santayana Our final share consists of: Tomatoes; Radishes; Winter Squashes; Onions-red and yellow; Potatoes; Carrots; Greens–choice of Arugula, Mizuna, Mustard, Dandelion; Substitions are Parsley, Cilantro and Tomatillos. Fruit share consists of Apples and Pears. [...]
“As fall the light autumnal leaves, one still the other following, till the bough strews all its honors.”–Dante (“Dante Alighieri”) Penultimate week of our summer share consists of: Potatoes; Japanese Turnips with Greens; Carrots; Beets; Scallions; Spaghetti Squash; Black Futsu Squash; Choice of Greens–Kale, Arugula, Mizuna, Dandelion; Stew’s “wild cards”. Fruit share is apples and [...]
“When bounteous autumn rears her head, he joys to pull the ripened pear.”–John Dryden Vegetable offerings: Napa Cabbage; Acorn Squash; POTATOES; Vitamin Greens; Radishes; Choice of greens–Radicchio, Mizuna, Arugula, Mustard…; Substitutions–Tomatoes, Tomatillos, Carrots; plus whatever strikes Stew’s fancy… Fruit offerings: Plums; Apples; Pears. Recipe offerings: Warm Potato Salad with White Wine; Greens, Carrot and Rice [...]
“The year’s last, loveliest smile.”–William Cullen Bryant Before we begin, it has come to The Vegphile’s attention that searches of recipes are possible on the Vegefile. Just type in whatever vegetable or fruit you have a desire to cook up and all the recipes with that vegetable or fruit will appear! This week: TAT SOI; [...]
Thrice happy time,Best portion of the various year, in whichNature rejoyceth, smiling on her worksLovely, to full perfection wrought!- Wendell Phillips Some of Nature’s “works” for us this week: Edamame; Green Beans; Lettuces; Zucchini; Turnip Greens; Arugula; Mizuna; Mustard Greens; Tat Soi; Dandelion; Tomatoes; Tomatillios; Red Peppers; FENNEL; carrots; beets. (Please note: some of the [...]
It was Autumn, and incessantPiped the quails from shocks and sheaves,And, like living coals, the applesBurned among the withering leaves.– Henry Wadsworth Longfellow, Pegasus in Pound Vegetables: Summer Squash/Zucchini; Green/Roma Beans; Brocolli Rabe (Rapini); Lettuces; Greens–Choice of Arugula, Mizuna, Tat Soi, Red Mustard, Dandelion; Tomatoes or Tomatillos; Sweet Onions or Scallions; Carrots; Beets. Fruits: Apples; [...]
“Autumn is a second Spring where every leaf is a flower.”–Albert Camus This week tomatoes are on holiday. However do not despair: Beans; Sweet Red Peppers; TOMATILLOS; Basil; Parsley; Zucchini; Cucumber; Lettuce; Arugula; Mizuna; Edamame; Easter Egg Radishes; Carrots; Beets. Fruit share: Peaches; RASPBERRIES; Plums; Apples (Golden Supreme). Recipes: Marinated Red Peppers; Sauteed Tomatillos; Leather [...]
“Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eaves run;” “To Autumn” by John Keats Our share this week: Lettuce mix (mesclun); Green, Yellow and Dragon Tongue Beans; EDAMAME; Summer Squash and Zucchini; Basil; Cucumbers; ARUGULA [...]
End of summer! No, it’s not September 21st, but who really marks that date as the beginning of Autumn? We need to reconnote those “21st” dates into what they are: equinoxes and solstices, and release them from the expectancy of the seasons as we perceive them. It’s like January 1st as the date of the [...]
Good Summer Day to you! This week The Vegephile would like to introduce a method of preserving some of the abundance of vegetables we have at this time of year. It’s called “Lacto-Pickled Vegetables”. “Lacto-pickled” is the process by which cabbage becomes sauerkraut. All cultures of the world, past and present, have developed some form [...]
Greetings! Sorry, Tuesday sharesharers, the move to a new planet involved computer acrobatics beyond the Vegephile’s ken. Thank you Ken! Okay, cut to the chase. As the Tuesdays know now, this week Native Offerings is offering: Beans-green, yellow, and perhaps, purple; summer squash; tomatoes; cukes; scallions; lettuces; dandelion; carrots; beets; dill; parsley; and perhaps a [...]
Zounds! Whoever coined the phrase “Too much of a good thing” must have planted an entire pack of zucchini seeds. The Vegephile is dedicating almost this entire forum to zucchini recipes. Don't worry, they'll be gone in no time! First, the abundance continues: Lettuces; Summer Squashes; Green and possibly, Yellow Beans; Carrots; Beets; Kale; Collards; [...]
If tomatoes could smile, they'd be grinning right down, big, broad grins, as they soak up this heat. Speaking of which–TOMATOES!! As well as Green Beans; Zucchini and Summer Squash; Beets; Carrots; Kale; Dandelion Greens; Head Lettuces; Dill; Parlsey. Fruit sharers partake of Blueberries, Peaches and Apricots. Summertime… Some awesome, heat-defying recipes: The Only Tomato [...]
Howdy! If we didn't have tables would we still call them vegetables? This week's share is scrumptious. You'll see; you may even come up with superlatives you didn't know existed! Head Lettuces; Joi Choi; Cabbage; Chard; Kale (red and green); Scallions; Summer Squash; Beets; Carrots; GREEN BEANS; Herbs–dill, parsley and oregano. Fruit share is peaches, [...]
What's up, Doc? Yes, new carrots!! And new beets!!! Summer is surely in full swing when these two make their appearances. And like any good vegetable opera, we can look forward to seeing more of our friends, Lettuces, Kale, Chard, Collards, Cabbage, Choy, Japanese Turnips, Parsley, Basil, as well as anything else Stew can recruit [...]
Ave! In ancient Rome, lettuce was eaten at the beginning and end of meals and fruit as dessert. The word, vegetable, is derived from the Latin verb, “vegere”, meaning to invigorate or enliven. Each time we eat vegetables we take in the energy from the earth and the sun. This week's vegenergizers: Swiss Chard; head [...]
Happy 4th! And Happy 1st to Canada! This week The Vegephile has the privilege of introducing the newest vegestars to our universe: Napa Cabbage and Collard Greens! Still glowing strong are Lettuces (those heirloom varieties are awesome, are they not?), Spinach, and those wonderful Japanese Turnips, plus who-knows-what-else that catches Stew's fancy. Recipes for your [...]
Hello! Thanks for checking in. Before we begin, just a note to all the Tuesday share people: as next Tuesday is July 4th, the Tuesday pick-up will move to Wednesday. Look for info this week, in the form of a new newsletter and signage. Vegedibles this week: Spinach; Lettuces; Arugula; Mizuna; Vitamin Greens; Choy–Bok and [...]
Hello to all! Plus a hearty “Welcome Back” to rain, our erstwhile “fairweather” friend! This week we partake of: head lettuces; spinach; radishes; spring turnips; and Asian greens, including arugula, mustards, and the choys, bok and pak. Fruitarians know that a June without strawberries is like a June without rain, so Stew raised his magic [...]
Greetings fellow vegephiles! This week's share of delectable vegetables includes Japanese turnips, thier greens attached; baby lettuces; mixed bunches of Asian greens (brassy Brassicas); and those awesome roots, celeriac and beet. Following are a few EASY Vegephile-tried-and-approved recipes using these vegetables, as well as a leek recipe, for those of you (including the Vegephile) who [...]
Links to printable documents can be found on the shares page of the site.
Since we're getting celeriac, green cabbage, carrots and daikon you might want to try this:Shred/grate equal parts of all four or adjust to preference.Add 1/4 cup lemon juice, 1/4 cup oil ( I use light olive oil) caraway seeds to taste some salt, pepper to taste if you like, per pound of vegatables. Mix and [...]
Crimson Coleslaw 4 tablespoons olive oil3 tablespoons balsamic vinegar2 tablespoons prepared white horseradish1 cup (packed) coarsley grated, peeled, raw fresh beets (2 medium)1 cup paper thin slices red onion8 cups very thinly sliced red cabbage (about 1 1/4 pounds) Whisk 4 tablespoons oil, vinegar and horseradish in large bowl to blend. Add beets, onion, and [...]
Try this with spaghetti squashIngredients:1 spaghetti squash cooked about 4 cups1/2 cup oil cured olives1/2 cup sundried tomato1 large clove elephant garlic ( any garlic to taste)1/4 cup olive oil1/2 cup shreded parmesan or romano or asagio cheese (or more) Method:Bake squash halved 45minutesAdd olive oil to pan and saute garlic Break cooked squash apart [...]
Fennel and Apple Salad 1 fennel bulb sliced thinly1 apple, cored, quartered, sliced thinly into crescents1t. honey1T. cider vinegar1/3c. vegetable oil, or canola salt and freshly ground pepper to taste1/2c. dried apricots, sliced into long strips1/4c. pistachios shelled coarsley chopped3oz. goat cheese, crumbled Whisk vinaigrette ingredients (honey, vinegar, oil, s&p) together.Combine fennel, apple, apricots and [...]
I made a great slaw out of chinese cabbage, inspired from Vegetarian cooking for everyone. It's really simple. Chop an onion finely and add rice vinegar. Let sit while you thinly chop a medium sized chinese cabbage. Add this to your onion and vinegar. Add olive oil and salt to taste. Let sit for 10 [...]
All the files in this forum are in downloadable, printer-friendly PDF files. To view or print these files, you must have Adobe Acrobat or Acrobat Reader, which is available for FREE at www.Adobe.com. To save the file to your PC, simply right-click on the attachemnt link and choose “Save Target As…”.
All the files in this forum are in downloadable, printer-friendly PDF files. To view or print these files, you must have Adobe Acrobat or Acrobat Reader, which is available for FREE at www.Adobe.com. To save the file to your PC, simply right-click on the attachemnt link and choose “Save Target As…”.
Try trimming the turnips and tossing with olive oil, salt and pepper and roasting in a 425 degree oven until golden and carmelized. They're great on their own or I like them tossed right on top of my salads.
Chinese Chicken Noodle Soup (Serves 2-3) 1 boneless skinless chicken breast, cubed1 – 2 inch piece ginger, cut into relatively thick slices4 green onions1 or 2 hot peppers (Thai Bird works well), cut in half lengthwise3 cups chicken broth (preferablly homemade – not highly seasoned/herbed)2 tablespoons soy sauce2 tablespoons mirin1 package chinese egg noodles (chuka [...]
We have been busy planting transplants and seeds. The house smells like potatoes because we have 1950 pounds of spuds in our living room. We bring them inside so they can presprout. We plan on putting them in the ground mid-May. This week we set in about 12,000 onions. Rhubarb and Asparagus are in the [...]
Join us for our Open House on May 15th, 10am-2pm on our farm in Otto, NY. Always wonder where some of your locally grown food is produced? You can come see us at this free event. You can learn about Community Supported Agriculture, see the greenhouses and production fields. Everyone is welcome to enjoy the [...]
We still have vegetable and fruit shares available for the 2004 season. All programs still have openings (summer share, july start share, four seasons share, winter share and fruit share). We've got our first direct seeded planting in the ground and our greenhouse is 3/4ths of the way full and…our winter greenhouse structure is up. [...]
MAC AND CHEESE WITH SQUASH1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1 inch cubes (about 3 cups)1 cup chicken stock1 1/2 cup milkpinch of nutmegpinch of cayenne pepper1 pound elbow macaroni4 oz. extra sharp cheddar cheese, finely grated1/2 cup ricotta cheese4 Tbs. Parmesan cheese, finely grated2 Tbs. fine bread crumbs1 [...]
Dawn, our distribution manager, sent this recipe with a four stars rating! SPICY PUMPKIN BURRITOSSix large flour or whole wheat tortillas1 Tbs. garlic flavored oil1 cup zucchini1/2 cup frozen corn kernels1/4 cup chopped onion2 Tbs. chopped roasted jalapeno peppersone 15 oz. can solid pack pumpkin (USE YOUR COOKED SQUASH HERE!- Dawn used hubbard squash)one 15 [...]
This is the last week for the Winter share … Here's what we have left: Apples (Crispins & Fugu)ParsnipsCarrotsDaikonCeleriacRed & Green Cabbage Saurkraut (quarts) Honey (available in 16oz. jars at $3.50 ea.)
I love all the cabbage that comes in the shares, and I thought I'd share some the ways I use it. One of the simplest, fastest, and best, is the following. GARLIC CABBAGE Take one head green cabbage.(savoy is especially tasty)4 cloves garlic, peeledtwo tbs buttertwo tbs cooking oil Remove core of cabbage, and quarter. [...]