September 20, 2006
Easy pan fried green tomatoes are a great side dish! Add them to a sandwich, use as a base for a salad with a fried egg on top or stack them with soft cheese and herbs for a new take on the traditional Caprese Salad. Ingredients 1-2 Tablespoons cooking fat (bacon drippings, olive oil, or… Read more »
September 13, 2006
Reviewers suggest you may want to go a little lighter on the spices. A good idea would be to mix up all the ground spices well, then use about half or 3/4 of the mix for the recipe. Save the extra spice mix to sprinkle on roasted veggies like okra or squash! Ingredients 1/2 teaspoon… Read more »
Use arugula or other tender green (mizuna, tatsoi or golden frills all work well here) in the simple recipe that barely wilts the greens before tossing with pasta and lots of parmesan cheese. Ingredients 1 pound linguine 2 generous tablespoons olive oil 4 ounces arugula, cleaned, dried and roughly chopped. 1 cup freshly grated Parmesan… Read more »
Ingredients 2 small eggplants 1/2 pound fresh green beans, whole 1/4 cup balsamic vinegar 2 large red bell peppers, julienned 2 cups mixed greens 2 tablespoons minced red onion 1 tablespoon olive oil 2 tablespoons lemon juice 2 tablespoons balsamic vinegar Salt & pepper to taste Directions Slice eggplants into rounds 1/4″ thick. Toss with… Read more »
August 21, 2006
Corn on the cob is best eaten as quickly as possible, before its sugars turn into starches. If you have left your ears of corn sitting around a bit, it is best to use them in stir-fry recipe such as the one below, which makes a tasty side dish. 1 tablespoon olive oil or butter2… Read more »
August 20, 2006
If you’re new to the Tucson CSA, you may be a bit overwhelmed by these strange-looking cucumbers that show up in your share in mid-summer. They certainly don’t look like the tame, unobtrusive cucumbers you’re used to seeing in the supermarket! And their striped varieties go limp so quickly in the refrigerator! But not true!… Read more »
August 19, 2006
“I learned that a man may use as simple a diet as the animals, and yet retain health and strength. I have made a satisfactory dinner off a dish of purslane which I gathered in my corn field,” wrote Henry David Thoreau in Walden, “men have come to such a pass that they frequently starve,… Read more »
August 14, 2006
This recipe has become a traditional holiday gift for many of my friends, who tell me they look forward to it! Even though I grow my own hot peppers, I still look forward to more from the CSA. Our CSA peppers are more substantial and meatier than the ones I grow myself. I use peppers… Read more »
August 11, 2006
2 Ears of corn1 1/2 cups cooked beans1-2 Jalapeno or chile of choice chopped finely (depends on desired heat level)1/2 cup of cilantroOlive oil and fresh lime juice To grill the corn, soak whole ears (husk/silk and all) for 30 minutes to prevent the husk from burning.Grill the corn over medium heat turning occasionally for… Read more »
Ingredients 1/2 cantaloupe diced into 1 inch cubes (or to get fancy you can use a melon baller) 1 lb. tomatoes diced into one inch cubes 3/4 cup chopped fresh mint Olive oil Balsamic vinegar Directions Combine cantaloupe, tomatoes, and mint in a bowl. Season with salt and pepper. 2. Drizzle with olive oil and… Read more »