Category Archives: Recipes

Preparing pie pumpkins A few years ago, we discovered how incredibly easy (and delicious!) it is to bake using real fresh pie pumpkin. It just takes a little forethought to make sure the pumpkin is cooked before beginning your final … Continue reading →

A CSA member turned us onto this simple preparation during last fall’s broccoli and cauliflower abundance. Chop up broccoli and/or cauliflower (and possible some onions and/or garlic) and toss evenly with oil. Roast at 400° until tender. Meanwhile, heat up … Continue reading →

Jon’s Sautéed Broccoli In a large skillet, heat olive oil over medium-high heat. Add one thinly sliced onion, and 2 anchovy fillets (chopped and mashed). Cook, stirring often, until the onion is soft and lightly browned, about 5 minutes. Add … Continue reading →

adapted from Chez Panisse Vegetables Top and tail about a half a share’s worth of beans, and parboil them in salted water until tender (about 1-2 mintues). Drain and immediately spread them out to cool or rinse with cold water … Continue reading →

Eggplant tips adapted from From Asparagus to Zucchini • Eggplant can be peeled, but peeling is not essential. It depends on personal preference and the intended dish. • Eggplant is always cooked, eliminating a toxic substance called solanine. • To … Continue reading →

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 ½ teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves 2 large zucchini, … Continue reading →

Baked eggplant with feta cheese adapted from From Asparagus to Zucchini Heat broiler or grill. Cut several eggplant into ½-inch slices. Brush slices with olive oil and grill or broil until lightly browned on one side. Arrange on an oiled … Continue reading →

If you’re up to cooking this week, here are some fun internet recipes to try with this week’s summer fruit abundance: Roasted Beets & Sautéed Beet Greens adapted from AllRecipes.com Preheat the oven to 350 degrees. Wash the beets thoroughly, … Continue reading →

Easy veggie curry This is my stand-by ‘formula’ meal for when I’m at a loss for what to cook but want to eat something easy and filling. We make quick curries out of all kinds of vegetables year-round, but here’s … Continue reading →

Although less well known in America, fennel is a traditional beloved Italian vegetable. You may be familiar with herb fennel, which is a strong flavoring similar to anise seed; however, this is a vegetable fennel, selected for its tender delicious … Continue reading →