Hi, folks! This is not so much an actual recipe as it is an idea or a technique. Credit here goes to Dave Hambleton, the manager of Sisters Hill Farm where John and I both apprenticed. What follows is a photo-illustrated write-up of how one might use a salad spinner to help manage one’s salad … Read more
This recipe is very similar to the broccoli & diakon quinoa dish that I posted a few months ago. The key is the rice vinegar, soy sauce, and honey mixture. It makes for both a savory and slightly sweet stir fry. Enjoy! Ingredients 2 cups water 1 cup millet 2 tbsp. peanut oil (I like … Read more
This season I’m trying to use as much of each vegetable as I can and so far it’s working out. Turnip greens may be the most underrated, best tasting spring ingredient. For example,they make a great salad. And it’s cool to make a simple salad that is purely raw turnip root and leaf. This recipe, … Read more
This recipe comes from Tinicum CSA member Kim Malina. Thanks Kim for such a delicious way to prepare Bok Choy! I made some yesterday and it was great. I highly recommend trying it. Salad Ingredients (serves 4) 1 large Bok Choy, rinsed and thinly sliced (including leafy greens) ½ cup shredded carrot 1 tablespoon toasted … Read more
Turnips are a strong contender to be my spirit vegetable. …and like a lot of our produce, they don’t need a lot of help to taste amazing. Steaming the turnips lightly softens and sweetens them so that they almost melt in your mouth. Try this super-simple preparation with a bunch of our turnips, and I … Read more
While harvesting broccoli raab for this season’s first share I realized that it might be good in risotto. It turns out that it is great in risotto and I strongly encourage you to try it! All you need is a few ingredients and the ability and desire to stir rice for awhile : ) Ingredients … Read more
Meave found wild ramps! …and, goodness, they were delicious! We put the first handful of them into an omelet with sweet potatoes, and then the next two batches of ramps went into this delectable dish. This pasta dish is also how we ate the last two winter squashes from our 2013 harvest. I really enjoyed … Read more
This recipe comes from Tinicum CSA member Nidhi M. It requires some key Indian spices and, of course, a few vegetables. If you’ve ever wanted to make Indian food then I suggest that you try this in your kitchen. Dal is basically lentils soup but way more flavorful. I made it recently for a family … Read more
Spring is definitely budding up around us now, but as long as we’re going to have chilly, dreary evenings from time to time, I’m going to keep on baking … because I love eating baked stuff. This spiced parsnip bread works on the same concept as a carrot bread or a zucchini bread. In this … Read more
Homefries are a staple of our weekend brunch diet. They take too long to cook for a weekday morning, but come Saturday or Sunday, we love a luxurious diner-style breakfast of homefries, eggs, and toast. I always used to think that homefries would inevitably stick to the pan, but now that I’ve done them innumerable … Read more