Category Archives: Recipes

Catching up … or trying to!

Meet this week’s vegetables: Fennel bulb or basil — For some reason, fennel is a vegetable that persistently daunts folks. I guess it doesn’t fit easily into a pre-existing category, being neither root nor green. I think of it being … Continue reading

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Gremolata & Persillade

adapted from The Art of Simple Food Use these quick condiments as a fresh bright finish to sprinkle over roasted braised meats, pastas, and anything grilled. To make gremolata, mix together: 3 tablespoons chopped parsley, 1 teaspoon grated or finely … Continue reading

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About stinging nettles!

Locals will be familiar with this plant, as the shade-loving enemy of bare legs. The first thing to know is that you do not want to touch these leaves with your bare hands! They will leave a minor stinging sensation … Continue reading

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More winter recipes to try

Sunchoke soup provençale adapted from Winter Harvest Cookbook Bring 6 cups salted water to a boil, add 2 pounds sunchokes (scrubbed and diced), lower heat, and cook until tender. Purée and return to heat. Add 1 cup milk gradually and … Continue reading

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Make a slaw!

This fall, I’m rediscovering the joys of slaws — that is, basic hearty salads consisting of any and all kinds of finely chopped greens and roots, dressed with something creamy. My current favorite variation on this theme is finely chopped … Continue reading

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Various recipes!

Japanese style squash adapted from From Asparagus to Zucchini Carefully cut one squash into 2-inch cubes, leaving the skin on. Bring several inches of water to boil in a saucepan; add squash. Add more water to cover if needed. Bring … Continue reading

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Parsley & cauliflower recipes

Gremolata & Persillade adapted from The Art of Simple Food Use these quick condiments as a fresh bright finish to sprinkle over roasted braised meats, pastas, and anything grilled. To make gremolata, mix together: 3 tablespoons chopped parsley, 1 teaspoon … Continue reading

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Some classic fall recipes

Sautéed chard with Lemon & Hot Pepper adapted from Chez Panisse Vegetables Stem the chard, wash and drain the leaves, and cut them into a rough chiffonade (fairly thin strips). Sauté in olive oil, covered, for 5 minutes or so, … Continue reading

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End the summer with Ratatouille!

Ratatouille is a summer stew and one of our favorite dishes to make in September. There are many variations on this dish, but as with most of our cooking, we go for the simple solution. Here’s how Casey makes ratatouille: … Continue reading

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Beet Chips (microwave cookery!)

My mom made these for dinner, and they were so good I had to immediately post the recipe! 1 tablespoon olive oil 1 large beet, sliced thin (peel optional) 1/2 teaspoon salt, or to taste Pour the oil into a … Continue reading

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