Homemade kraut is the best way to keep a cabbage around. It takes 30 minutes to prepare but 3 weeks to make. This recipe comes from a kraut lovin’ company from Santa Cruz, Farm House Culture. I found them first Read More …
Bok Choy is a versatile green- use large leaves in soups, small ones in stir-fries and salads. It tends to wilt quickly so keep it on the counter in a bowl of water or refrigerate it unwashed in an open Read More …
Spicy and tart with the soft texture of young greens, this is the taste of early spring. Arugula flowers open when the plant is going to seed. At this stage, we move from the bottom of the plant to the Read More …
Emmer Wheat is an old world grain. It was one of the first crops domesticated in the near east and is commonly known as Farro in Italy. Now it is grown in the mountainous regions of Europe. I first came Read More …
1. Whisk together in a bowl. 3 cups plain yogurt 1/2 milk 1 small garlic clove, minced 1 tsp cayenne pepper 1/2 cup thinly sliced chives 2 Tbsp chopped cilantro 1 Tbsp Chopped mint 1/4 cup fresh lime juice 2. Read More …
Ingredients: – 2 lb. brussels sprouts – 5 oz. bacon, diced – 4 shallots, finely chopped – 2 tsp. finely chopped fresh thyme – 1 1/4 to 1 1/3 cups chicken or turkey stock – 2 Tbs. unsalted butter – Read More …
Ingredients: – 3 Golden Delicious, Gala or Fuji apples (or a combination), peeled and cored (about 1¼ pounds) – 3 to 4 Granny Smith apples, peeled and cored (about 1½ pounds) – ½ cup wild honey – 12 thyme branches Read More …
Ingredients 3 cups peeled and cubed squash 5 Tbsp olive oil 2 Tbsp maple syrup Pinch of Cayenne Blue Cheese salt Directions: Preheat oven to 400 Drizzle oil the cookie sheets Peel and cube the winter squash (1 inch squares) Read More …
A great dish when your winter CSA box is full of root vegetables like squash, sweet potatoes, yams, carrots, and parsnips. Ingredients: 8 Tbs. (1 stick) unsalted butter, melted 2 large sweet potatoes or yams, scrubbed, peeled and cut into Read More …
Roasted Beet Salad with Bitter Greens and Crispy Spring Onions (adapted from Serving Up the Harvest, by Andrea Chesman) Serves 4 Ingredients: 1 or 2 bunches of beets, tops and roots trimmed 1 or 2 heads of escarole (you may Read More …