October 15, 2007
This recipe is a good way to use up any leftover potatoes. The best texture for the potatoes is just lightly mashed, but you can use creamy mashed potato leftovers as well. For a tasty surprise, you can stuff the potato patties with cheese before you cook them, and they are also great with a… Read more »
Spicy Arugula is a great herb for pesto. Add or substitute some basil for variety and use whatever nuts you have on hand. Serve tossed with pasta or spread on a sandwich. Use the arugula pesto from the recipe below to make this simple sauteed eggplant sandwich really special. Ingredients 1 large or 2-3 small… Read more »
October 6, 2007
During the fall and winter CSA season when we gets lots of greens I usually make a quiche every week to use up any unusual greens or greens that look a little past their prime. You can use a pre-made frozen pie crust for ease of assembly or make your own. You can also cut… Read more »
October 4, 2007
This is a delicious, if somewhat unusual, soup. You can use any sweet winter squash or pumpkin. This is a great place to use extras from you CSA share like kale or collards, roasted green chiles, bell peppers or green beans. Ingredients About 3 heaping cups of butternut squash, cut into large chunks 1 bell… Read more »
You can buy round gyoza/dumpling wrappers at many grocery stores. Pac choi, chard, collards or kale will all work great here. Cut greens finely and shred the roots you are using. You can add well drained crumbled tofu and finely diced mushrooms if you like. Make extra and place them on a cookie sheet to… Read more »
September 24, 2007
This is a different and delicious approach to preparing greens. The tahini provides an excellent foil to the bite of more pungent or bitter greens. Tender or less pungent greens can be left raw, just massage the miso and tahini straight onto the chopped leaves. If you have lots of greens, consider doubling the recipe… Read more »
September 23, 2007
Cooked wheat berries add a hearty taste and texture to these easy muffins. If you have pomegranate seeds looking for a destination still you can stir them in to the muffin batter! Ingredients 2 Eggs 2/3 cup plain yogurt 1/3 cup vegetable oil 2/3 cup cooked wheat berries 3/4 cup all purpose flour 3/4 cup… Read more »
September 21, 2007
This salad can accommodate a variety of leftover roasted veggies as well as chopped raw vegetables. Add chopped eggs, cooked chicken or tuna for a balanced meal. Ingredients 3 cups cooked wheat berries 1/2 onion sliced 1-2 cups diced, mixed vegetables (sweet potatoes or winter squash are especially good) 1/2 cup apple juice 2 tablespoons… Read more »
Eggplant is the best in this dish, but add whatever veggies you like. Thinly sliced carrots and bell peppers would be great, too. Ingredients 1-2 cups mixed veggies- eggplant, squash, carrots or sweet peppers 3-4 Tablespoons finely chopped hot chiles 2 Tablespoons oyster or soy sauce 1 teaspoon sugar 1 teaspoon vinegar ½ cup chopped… Read more »
September 19, 2007
This is one of the first, super simple recipes that we tried on our very first farm tour in 2005. The tart flavor of vinegar or citrus compliments the mild bitter flavor of braising greens. Greens prepared this way are a great side dish for a hearty cornbread and bean stew. Add a sprinkle of… Read more »