Author Archives: Oakhill
Storms & seeds
(CSA Newsletter: Week 9) Meet this week’s vegetables: Cauliflower OR broccoli — Another treat from the over-wintered garden: cauliflower! Last winter, most of our cauliflower plants were eaten by geese after the big snow storm. This winter, they mostly survived … Continue reading
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Too many greens?
If you’re feeling overwhelmed by the massive number of leafy greens in these late winter/early spring shares, try this suggestion from one of our CSA members, Lesley: “An excellent way to make some space in the fridge and add all … Continue reading
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… Every kind of spring weather
(CSA Newsletter: Week Eight) Meet this week’s vegetables: Purple broccoli — Last week I teased you all by telling you about this amazing new crop, purple broccoli. Well, as I said last week, we didn’t plant quite enough this year … Continue reading
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Recipes for carrots, rutabagas & onions
Carrots with Spiced Walnuts adapted from From Asparagus to Zucchini Heat oven to 325°. Place 1 cup halved walnuts in a single layer on a baking sheet and roast 7 minutes. Meanwhile, mix 4 teaspoons canola oil, 2 tablespoons sugar, … Continue reading
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Planting has begun!
(CSA Newsletter: Week 7) Meet this week’s vegetables: Collard greens & rapini — If you hadn’t noticed yet, it’s high rapini season! These delicious flower buds from our leafy cole crops are great sautéed with onions, roasted in the oven, … Continue reading
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Parsnip & Carrot Cooking Tips
adapted from From Asparagus to Zucchini Peel skins; or, scrub parsnips and carrots with a stiff vegetable brush under running water to remove any remaining soil. Eat carrots raw as sticks or grated into salads. To cook evenly, cut carrots … Continue reading
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Playing MacGyver
(CSA Newsletter: Week 6) Meet this week’s vegetables: Rapini mix — This week’s mix is all rapini — the seasonal flower buds from our cole crops. You’ll taste every kind of rapini in our fields: turnip, arugula, cabbage, kale, and … Continue reading
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Scallion & carrot recipes
Grilled Sesame Scallions adapted from The Joy of Cooking Prepare a medium-hot charcoal fire. Trim the root ends on your scallions. Rub with toasted sesame oil and salt and pepper to taste. Place the scallions on the grill rack and … Continue reading
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Spring approaches!
(CSA Newsletter: Week 5) Meet this week’s vegetables: Kale or Turnip Rapini — These are the same delicious flower shoots and flowers that you’ve been enjoying in our ‘winter greens mix’ the last few weeks. Chop fine and eat fresh, … Continue reading
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Parsnip recipes!
Parsnip Chips adapted from Chez Panisse Vegetables Parsnips can be deep-fried like pommes frittes. Peel and slice the parsnips about 1/8 inch thick or a little less. Fry as you would potatoes, in a deep pot of peanut oil heated … Continue reading
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