Category Archives: Recipes

Zucchini Bread adapted from From Asparagus to Zucchini 3 ½ cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda 2 ½ cups grated zucchini 1 cup sugar 4 eggs ½ cup vegetable oil 1 cup … Continue reading →

Basic kale ideas Sauté in oil/butter with chopped onions or green garlic over medium heat until tender and wilted. Spread whole leaves on a baking sheet; sprinkle with oil and salt; roast until leaves are tender and/or slightly browning (this … Continue reading →

This recipe makes a big batch of main-dish type hearty soup that would freeze well for a quick dinner at the end of a long day. Serve over cooked rice, egg noodles, or orzo. I’ve kept the original ingredients list … Continue reading →

Many of you have been commenting that you’ve made fantastic parsnip cakes recently, so I had to investigate this concept. I found this recipe, which seems at first to have a long list of ingredients until you realize they’re mostly … Continue reading →

Braised Red Cabbage Melt 2 tbsp butter in large saucepan. Sauté thinly sliced leeks, then add sliced cabbage, apples (peeled, cored and sliced), ½ tsp sugar and dash salt, and 4 whole cloves. Mix well. Add ½ c. red wine … Continue reading →

An easy version of the Irish favorite! Peel and slice potatoes into 1 ½-inch chunks and place in a large saucepan or Dutch oven. Add cold water just to cover. Pile on top of the potatoes thinly sliced leeks and … Continue reading →

I grew up disliking the sharp flavor of vinegar and all things I associated with it, including pickles and sauerkraut. It is only recently that I have discovered the joy of fermented versions of these foods and realized that they … Continue reading →

I’ve seen How to Cook Everything by Mark Bittman on friends’ shelves for years, but I only recently checked it out for myself. It’s definitely my new favorite. So far, everything Casey and I have tried has been delicious, and … Continue reading →

All of these were borrowed/adapted from Maraquita Farm’s website: Fennel, grape & gorgonzola salad 1 lg. fennel bulb 2 tbsp. extra-virgin olive oil 1 tbsp. fresh lemon juice 1/2 cup halved black grapes, seeded 2 oz. Gorgonzola cheese, crumbed (about … Continue reading →

Celery root is great … … in soup! One of my favorite winter soups to make is simple. After we roast a chicken, I pick any remaining meat from the carcass (and set aside for the soup). Then I make … Continue reading →