How to Make Vegetable Stock

Have you ever wondered how to make vegetable stock? It turns out that you can use just about all of your veggie trimmings from the CSA for stock making. Here’s a little step-by-step guide for getting the most out of your CSA shares. Soon you’ll be enjoying extra nutrients in your rice and delicious soups. … Read more

Fancy Fries

In 2017, I made Fancy Fries a lot. It’s such a simple way to enjoy Tinicum CSA root crops. Also, it’s like eating pizza, because you get to cover the roots with shredded cheese. Ingredients 3 potatoes 2 carrots 2 beets 1 celeriac 1 sweet potato 1 parsnip 1 rutabaga(optional) 1 onion, chopped 2 or … Read more

How to Blanch & Freeze Kale

This method for blanching and freezing kale comes from Tinicum CSA member, Julia K. The method can be applied to pretty much any of the greens we grow including: kale, swiss chard, collards, spinach, broccoli raab, & tatsoi. You can also blanch broccoli and green beans. Blanching before freezing helps to retain the color and … Read more

Collard Wraps

This recipe is from Tinicum CSA member Rebecca Bettler. It’s a simple way to use this amazing vegetable. Thanks Rebecca! Ingredients & Preparation Collards (large leaves) Hummus Cheese Chicken Tomato Basil Roasted Peppers Place any of the above ingredients in the center of a large Collard leaf. Fold the leaf over to make a wrap … Read more

Simple Steamed Collards

This is about as simple as it gets; we’re just letting the natural goodness of the collards shine through here. The following recipe is adapted from a Mark Bittman recipe in How to Cook Everything Vegetarian. The same approach would work just as well for kale, bok choy, or swiss chard … and you could … Read more

Sautéed Collards

Collards are the new Kale. The latter has become so popular in recent years that it has eclipsed its brassica cousins. Here at Tinicum CSA we’re planning to be ahead of the curve by recognizing the excellent culinary qualities of collard greens. I love Kale, but it can be a bit rough around the edges … Read more