September 1, 2014
Ingredients 3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds 1/2 cup (about) olive oil 1 large onion, thinly sliced 1 cup finely chopped peeled carrots 1 cup finely chopped bell peppers 4 garlic cloves, minced 1 pound yellow potatoes, unpeeled, diced small 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1 28-ounce can crushed… Read more »
August 28, 2014
Ingredients 1 Armenian Cucumber or 3 or 4 other types of Cucumbers (I generally use a full cucumber share) 3 or 4 of the larger Sweetie Onions, thinly sliced 1 cup Basil Vinegar (recipe below) 1/2 cup water 3/4 cup sugar 1 tablespoon dried dill Directions Wash the cucumbers. If your cucumbers have bitter skins,… Read more »
August 18, 2014
This spicy sweet relish is delicious on hamburgers or sausage. Ingredients ¾ lb sweet peppers, preferably half red and half green 2 hot chile peppers, each about 5 to 6 inches long ¾ lb onions 2 ½ lbs unwaxed cucumbers 3 tablespoons kosher salt or 2 tablespoons uniodized table salt or pickling salt 3 cups… Read more »
This recipe was inspired by a blog post on www.canalhousecookslunch.com. I chose to serve it hot, and left it in its natural state. I sprinkled a little Ancho chile powder on top, or it would be great with chipotle or smoked paprika goat cheese. Top with fresh chopped herbs, croutons and more corn kernels if… Read more »
This recipe was one of my mother’s favorites, as it can easily be served for dinner as well as breakfast. Ingredients 3 eggs, separated ¼ cup flour ¼ teaspoon salt ¾ cup cottage cheese Oil or butter for cooking Additions, to be put in with the egg yolks: 2 tablespoons chopped green onions, ¼ cup… Read more »
August 5, 2014
These are great simply sauteed in olive oil until slightly charred all over. Here they are just a touch more dressed up. This should only take about 5-6 minutes, just enough time to get the peppers blistered and taking on a nice roasted flavor. Eat these as an appetizer as is. Or you can serve… Read more »
August 3, 2014
This torte can easily be made ahead and reheated as you need it for guests. In fact, it’s even better reheated because there is something about potatoes that have been cooked twice- getting browner at the edges and more tender inside, creating an excellent contrast. Makes 8 servings Ingredients 1 bunch CSA I’Itoi, spring, green,… Read more »
This soup adapts well to all sorts of variations. While a combo of vegetables produces a fun, bright yellow color, it is equally tasty made with zucchini, ronde de nice squash, red skinned potatoes or purple potatoes. You can also substitute sweet potatoes for a sweeter flavor or chicken stock for a heartier savory flavor.… Read more »
Originally for okra, this recipe is well suited for green beans and long beans in particular. The pods will soak up the stewing liquid. Ingredients 1 tablespoon chopped garlic 1 tablespoon olive oil 1 or 2 baskets CSA okra, washed and patted dry but not cut (or use 2″ long segments of green beans instead)… Read more »
July 28, 2014
Grilling adds a lot of flavor to mild squash. If you are pressed for time, you can use a bottled French or Italian dressing. Serve as a simple side dish or add the strips of squash to sandwiches or burritos. Ingredients Summer Squash 4 tablespoons oil 1 tablespoon vinegar 1/4 tablespoon dry herbs (e.g. thyme,… Read more »