Disclaimer: Please note, this is a home canning recipe and needs to come with the appropriate disclaimer. I can only recommend this recipe if you have home canning equipment that allows you to process canning jars at at least 11 pounds of pressure per square inch and are comfortable using that equipment. Meave and I … Read more
This one is all Meave. She says, “These are ridiculously delicious. … And the thyme smells amazing.” The recipe is adapted from an entry at MyRecipes.com. Here’s the link. Ingredients 1 1/2 pounds small sweet potatoes, peeled and thinly sliced 2 teaspoons dried thyme, divided 1 cup (4 oz.) freshly shredded mozzarella* cheese, divided 2/3 … Read more
With our first frost last night, the season just turned from “summer-fall” to “winter-fall,” and we’re in the midst of the autumn vegetables now. Two less-familiar crops that we have in abundance right now are daikon and tatsoi. Daikon is a Japanese staple vegetable — an oversized white radish that readily absorbs flavors when cooked. … Read more
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
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
Hi, Comrades in Food! Here’s a Mark Bittman recipe that I’ve made twice now in two different versions. Both times, it turned out really tasty, with plenty leftover for subsequent lunches. The recipe comes from How to Cook Everything Vegetarian, and the version I’ve written up here is the more involved one (which features more … Read more
This recipe comes from friend of the farm, Bob Miller. Thanks Bob! A cabbage recipe for you and the farm. GRILLED CABBAGE (MY FAVORITE) Ingredients 1 head cabbage 4 teaspoons butter 4 slices bacon Spice mix 1 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 2 tablespoons grated parmesan cheese Directions Cut cabbage into … Read more