By now you all know how I like simple recipes. This little culinary notion is something that I learned about while I was living up at Dai Bosatsu Zendo in New York State. I really love this flavor, and I really love how complex the taste is from just two ingredients. I think the peanut-miso … Read more
Hi, Folks! Chips ‘n’ Salsa is a common right-after-work snack for Farmer Stefan, and since summer has set in, we’ve been able to enjoy homemade salsa. We’ve made a fresh, cherry tomato salsa several times, and it always disappears right away. For the recipe below, I’m detailing a version in which we used some grilled … Read more
Last week, at the end of a hot day, I decided to make dinner without cooking anything. Or at least, without cooking very much. It was too hot for cooking. I realized I could make some delicious collard wraps by filling them with shredded kohlrabi & beet. I used one large beet and one kohlrabi … Read more
The other day, I was marveling at the natural geometry of a cabbage. It’s rather fascinating how the leaves are all structured together, and I thought to myself, “It’s a shame that this geometry isn’t featured more often when cabbage is prepared and served.” …and then I went on to think that I might be … Read more
Here’s a simple and seasonal salad dressing from CSA member Ramona K. Thanks for the timely submission! I’ve prepared a batch here, paired with … well, whatever I found in my refrigerator on Thursday evening … which turned out to be collards, kohlrabi, and a radish. Of course, the dressing would go well with any … Read more
Hi spinach fans! If you’re looking for a way to use a pile of spinach, keep reading this post. Ingredients spinach, 1 large handful or 2 2 or 3 eggs 1/2 onion or 2 scallions, chopped 2 mushrooms, sliced (optional) cheddar, 3 or 4 slices salt & freshly ground black pepper olive oil or butter … Read more
The story behind this recipe title has to do with my daily lunchtime ritual of making salads. Co-farmer Stefan has taken to assessing a $ value for my salads based on the ingredients and it’s sheer size. The pricing is arbitrary and amusing. I like to include ingredients that I imagine a chef would use … Read more
Hello again, Food Fans! This is our online recipe catalog’s 100th recipe, and it comes to us from CSA member Ramona K. Clearly, I’m posting it a little out of season, but this is a great summer recipe showcasing those solanaceous family superstars: eggplant, tomato, and bell peppers. Ramona says: I got this recipe from … Read more
Here’s a PDF version of an article that ran in the Bucks County Herald about our spring 2015 visit from Delaware Valley University’s “Commercial Vegetable Production” class. Herald Article about DelVal Visit
[Editor’s Note: Hi, everybody! We’ve decided to write a series of smallish articles detailing what we like about the Community Supported Agriculture (CSA) model. In many respects, the CSA business model is a rather unconventional one, and CSAs represent only a tiny minority of the businesses that most people interact with. Since John and I … Read more