Did you notice it’s getting darker earlier in the evening? That the mornings are, if not quite crisp, at least refreshing. This time of year in the Sonoran desert can feel more like an extension of summer than an abrupt change to fall. It’s fun meeting members and volunteers who are still adjusting to life… Read more »
Have you always called Tucson home? I moved to Tucson in the summer of 2018 when I started my doctoral program at the UofA. I am originally from Kansas City, but I moved here from Albuquerque. I’ve moved a lot in my life; I have also lived in Monterrey, CA, Fayetteville, NC, Bogota CO, and Nocona… Read more »
While the color purple may be a rare sight in nature, it was wonderfully overwhelming when Sara and I visited Farmer Frank at Crooked Sky Farms recently. For those who have never been, or maybe it has been a few years, the farm is like an oasis in an encircling industrial land. Over the years,… Read more »
Greens can dominate our winter CSA shares. We also get beets, turnips and radishes with their edible greens attached. If this sea of green is leaving you feeling overwhelmed already, don’t despair!! Cooking greens are used in all types of cuisine and you should have no trouble incorporating them into almost any dish, once you… Read more »
The winds of change blow in what we call the current “shoulder season”. After a seemingly endless summer, the wind picks up to blow in cooler air and shorter days. And before we know it our glorious fall shifts right into winter and all its bountiful glory: leafy greens, root vegetables, lettuce heads, cabbage and… Read more »
By Shelby Thompson It’s universally accepted that food tastes better outside, which is one of the many reasons I love camp cooking. Planning each and every meal – from your morning coffee to the non-negotiable campfire s’mores – is rewarding and also a bit daunting. With some foresight, planning, and flexibility, you can incorporate the… Read more »
Leafy greens grow well in our winter climate. We will also get beets, turnips and radishes with their greens attached. Use these! When you get your produce home, separate the roots from the greens to preserve their freshness. If this sea of green is leaving you feeling overwhelmed, don’t despair! Leafy greens are used in… Read more »
This recipe, adapted from a NYT recipe by Martha Rose Shulman, also works with other types of greens, such as mizuna, chard, beet greens, and kale but it’s particularly sublime with mustard greens. Ingredients 1 large bunch mustard greens, cleaned, large stems removed and chopped 2 leeks or 1/2 large yellow onion 4-6 garlic cloves,… Read more »
Ah, fennel. Some can’t get enough of this licorice-scented vegetable, while others loath it. Fennel is one of the specialty items we get from both Crooked Sky Farms and Sleeping Frog Farms in the spring and it can be truly delightful when it’s prepared well. When you get home with your fennel, tame the unruly… Read more »
This sauce is excellent served with roasted veggies, especially the cauliflower and broccoli or any carrots or beets that are lingering in your veggie drawer. Ingredients 1/4 cup tahini 1 tablespoon lemon juice Minced green garlic, to taste Water or olive oil Directions Mix the tahini with the lemon juice and garlic. Add a bit… Read more »