Author Archives: Oakhill
Welcome, welcome, welcome!
(CSA Newsletter: Week 16) Meet this week’s vegetables: “Braising” mix — This is a special mix of many different kinds of cooking greens, featuring: kales, chards, spinach, cabbage, edible flower buds, and mustard greens. These greens are traditionally eaten cooked. … Continue reading
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Reminder about CSA!
Tomorrow is a big day for the Oakhill Organics CSA. For those of you who are joining us for the first time in 2009, tomorrow (Tuesday, May 26) is your first pick-up! And, for those of you continuing from our … Continue reading
Posted in News & Updates
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A recipe (& poem) from a CSA member
Sue Ammiro, a current CSA member, sent us this great poem she wrote along with a related recipe. I’m sure that many of you who survived the winter of greens can relate … There once was a woman that lived … Continue reading
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Spring stresses
(CSA Newsletter: Week 15) Meet this week’s vegetables: Radishes — The first radishes of the season! Radishes are one of the fastest spring crops to achieve maturity, and their arrival always marks the imminent arrival of many other delicious spring … Continue reading
Posted in Weekly CSA Newsletters
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Out with the old; in with the new
(CSA Newsletter: Week 14) Meet this week’s vegetables: Salad mix! — The first lettuce of the season! Hoorah! Much more lettuce to follow. Enjoy! Rhubarb — A new crop for us! We planted the rhubarb last year, and this is … Continue reading
Posted in Weekly CSA Newsletters
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About rhubarb
Generally speaking, rhubarb is most enjoyable when cooked with sugar or honey. Although it itself is tart when raw and plain, the cooked rhubarb lends itself well to sweet dishes such as pies and crisps. A simple preparation is to … Continue reading
Cardoon gratin
Here’s a link to another delicious sounding cardoon recipe.
Posted in Recipes
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Growth on the farm
(CSA Newsletter: Week 13) Meet this week’s vegetables: Salsify blooms OR cabbage rapini — Your choice between something familiar (cabbage rapini) and something brand new (salsify blooms). Read more about salsify blooms elsewhere in the newsletter for cooking tips. Cardoons … Continue reading
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About cardoons & salsify blooms
About cardoons: No, that isn’t a dinosaur wing in your CSA share this week — it’s a “cardoon,” a close relative of the artichoke plant and a culinary favorite in Italy and France. From the artichoke plant, we of course … Continue reading
Posted in Recipes
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