February 11, 2013
Use these as a side dish or accompaniment to a variety of meals…tacos anyone?! Ingredients 1 pound salad turnips or radishes, greens reserved 1/4 stick butter 2 tablespoons sugar salt and pepper Directions Cut turnips (or radishes) in quarters or bite size pieces. Place them in a skillet and add water to cover turnips halfway.… Read more »
October 23, 2012
Pork, tomatillos, chiles and verdolagas (purslane) are a traditional combination in Mexican cuisine.’ Since I’m always seeking to use what is already in my kitchen, here’s my experimental variation.’ As usual, I don’t have exact amounts for some things – let your preferences guide you! This dish came out good enough that it seemed worth… Read more »
September 26, 2012
Ingredients 4 ears fresh corn 1 large or two small red bell peppers 1 pound jumbo shrimp or eggplant 4 green onions 1 tablespoon olive oil 2 tablespoons balsamic vinegar (red or white) 1 tablespoon lemon juice About ‘½ lb. greens – lettuce, spinach, kale, chard, etc. Directions Pull back the husks of the corn,… Read more »
September 25, 2012
Your polenta might have different water to corn meal ration or cooking time depending upon the grind, just check the package directions. Three serving suggestions: (1) Eat it exactly as it is now, served with the rest of your meal; (2) scoop into a mold like a cake pan and chill overnight; then slice and… Read more »
June 25, 2012
Ingredients 1/4 watermelon (about two quarts watermelon cubes 1/4 cup mint or basil leaves (optional) 1 cup water plus the juice from 2 limes or lemons 1/2 cup simple syrup (2 tablespoons sugar dissolved in 1/2 cup of hot water) Note: instead of fresh citrus juice and simple syrup, you can use ‘¼ cup frozen… Read more »
June 23, 2012
Just a few days ago I made a truly delicious ratatouille using ALL CSA vegetables I had on-hand from this week’s share. Many years ago my mother showed me a ratatouille recipe that she liked. I can’t even remember in what periodical or book it appeared. I made it back then according to the recipe… Read more »
May 29, 2012
Ingredients 2-2 ‘½ pounds eggplant 1 teaspoon kosher salt 2 Tablespoons olive oil 1 teaspoon finely minced garlic 2 Tablespoons finely minced parsley Black pepper to taste Directions Makes 4-6 servings as a first course. Peel the eggplant and cut into ‘¾ inch dice.’ Place in a colander and salt (this is most effective if… Read more »
May 22, 2012
Simple, satisfying way to enjoy nopales as part of a complete meal. This can be served as a hot or cold salad or as a taco or burrito filling. Ingredients 1 share CSA beans 1-2 shares CSA potatoes 1 share CSA nopales dry CSA chili cumin chili powder salt i’itoi onions cilantro Directions Soak CSA… Read more »
May 8, 2012
Great way to try out one of the mole powders from the CSA Shop and enjoy nopalitos, too! Ingredients 1 tablespoon oil 1/2 tin Mano Y Metate Mole Powder (Pipian Rojo or Adobo) 1/2 cup broth 2 pads nopalitos, cooked and sliced Dash cider vinegar (optional, for Adobo) Directions In a saucepan, gently heat oil.… Read more »
May 1, 2012
This recipe is great using fresh spring onions and green garlic, but you can use regular garlic cloves and onions if it isn’t the season. There is a lot of flexibility in this recipe. Add more acidity if you like, it is really nice with both red wine vinegar and a bit of lemon juice.… Read more »