March 23, 2022
This is a great way to use some of your celery. The tiny little pale stalks that grow out of the base are nice added whole to the salad as a garnish. Arugula, mizuna, arugula or lettuce leaves 4-5 ribs CSA celery, plus light green inner leaves if desired 1 apple 1 cup walnuts Dressing:,… Read more »
March 12, 2022
Cauliflower makes a lovely pickle with Mexican oregano, onions and garlic (and hot chiles if you like spicy food!) Carrots and celery would make a great addition, too. These pickles are great served on a cheese or charcuterie board, and are a great taco condiment. You can also roughly chop the prepared escabeche and drizzle… Read more »
February 14, 2022
My favorite way to use bone broth is just sipping it warmed up with a little cayenne. I also use it in place of water (or half and half) when making legumes, grains, and soups. Here is a simple and favorite recipe that I love in the morning! Prep Time: 5 mins Cook Time: 10 mins Total Time: 15… Read more »
This is adapted from a NYTimes Cooking recipe that inspires improvisation. I used broccolini from our shares, but this could also be repeated with cauliflower, brussel sprouts, or even roasted kale. The resulting flavor resembles a vegan version of comforting broccoli-cheddar soup. You can make the sauce and the wheat berries up to 3 days… Read more »
Black Spanish Radishes or Mustard Root pack a lot of heat! This recipe is a great substitute for the horseradish cream sauce traditional served with cuts of juicy rare red meat. It’s great with steak, but equally as delicious with roasted salmon or as a dip or dressing for a side of roasted potatoes or… Read more »
January 22, 2022
This pie is also known as Arizona Blender Pie or Lazy Mary Pie, both names suggesting the ease with which the pie is made. You can use your preferred pie dough recipe here or use a frozen shell from the store. Even if it is an easy recipe, take some credit, you are not lazy… Read more »
December 13, 2021
The classic spinach dip so often found at restaurants and potlucks is a great way to use your greens. Stick with milder greens like chard, quelites or spinach or plan on adding more spice if you want to use greens like mustard or kale. You can jazz this up for a special occasion by adding… Read more »
November 24, 2021
Make these tamales with leftover turkey for the long weekend. They aren’t difficult, but they do take time, so the more hands you have for your assembly line, the quicker it goes. Corn husks and masa mix for tamales can be found in markets that sell Mexican ingredients; make sure you get the masa for… Read more »
The best way to reheat leftover stuffing? Press it into a pan, cut it into cubes and fry it in oil until crisp. The exterior browns and caramelizes, while the inside remains tender and creamy, just like the best bread pudding. This trick works best with stuffing made from smaller pieces of bread, but even… Read more »
November 13, 2021
A simply delightful and hearty dinner with cushaw squash, CSA store Sonoran grains and mushrooms. Ingredients 1 cup wheat berries, cleaned and drained 2-3 cups sliced winter squash 1 bag oyster mushrooms Salt and pepper to taste Directions Simmer wheat berries in water for one hour with a few pinches of salt. Add sliced squash… Read more »