Amanda and I canned two varieties of tomatoes from our small garden for the first time. Someone stole them all last year and we didn't get many the year before): Ten Fingers of Naples, a variety similar to San Marzano Black Vernissage, small red and green striped tomato with a rich flavor We also canned some beautiful heirlooms from our Peace and Carrots Farm CSA. This was our first time canning tomatoes and here is what we learned: Tomatoes can be canned via the water bath method as long as…
This week we got lettuce, spinach, bok choi, kohlrabi, basil, turnips, radishes, kale, and scallions. Here's how we plan to use them.
First week of the 2018 CSA! I switched to Sisters Hill Farm this year. Lots of greens this week because it is early in the season. Here is what I'm doing with them.
Round two with root vegetable puree. I evened the score to 1-1.
Delicata squash cut into rings makes an excellent frittata topping.
This week's ideas: root vegetable gratin, pasta e fagioli, lentil and sausage soup, frittata, and roasted red pepper and tomato soup.
Jerusalem Artichokes, also called sunchokes, are the edible tubers of a particular species of sunflower with the same name. I suggest roasting them. Here I give one recipe and ideas for other good flavor combinations.
I've been a slacker and let six weeks of CSA posts stack up. For most of that time I was traveling either during the week, on the weekend, or both, so I just snapped photos and resolved to post about it later. After driving up to the Peace and Carrots Farm (our CSA provider) today for their Harvest Fest, I decided that I shouldn't wait any longer. (TL;DR 🥦🥕🌶 🥔 -> 🥗🍲🌮)
Fall is here, and so is one of my favorite sides: Delicata Squash. The best way to prepare them comes from my friend Janet Bufton: Roast and top with brown butter and sage.
Much of this week's produce is going to get frozen or canned. We are eating out a lot next week and want to save this for later in the year!